The Blue Train | May 2011 by Brett Rothmann

www.bluetrainmag.co.za

Complimentary Guest Magazine

May 2011

Rescue SA • The Revival of Dance • Lady Liuwa

contents 18 www.bluetrainmag.co.za

Hanlie Kotze Letter from the Executive Manager

Noeleen Maholwana-Sangqu Letter from the Editor

Keeping You Informed

EVENTS Dates To Diarise

BITS Need To Know

SUNDAY SHOPPING Market on Main

RHYTHM IS A DANCER The Revival of Dance

A VILLA WITH A VIEW Gorge Villa and Penthouse

LET’S GET PHYSICAL The New Generation of Exercise Regimes

HIT THE TRAIL Wine Valley Horse & Quad Bike Trails

MISSION: SUCCESSFUL Rescue SA

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May 2011

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Rescue SA • The Revival of Dance • Lady Liuwa BT cover options.indd 2

NEWS

Complimentary Guest Magazine

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FABULOUS FROMAGE! Cheese Tasting in the Midlands

AN AFRICAN LOVE STORY The Lady Liuwa

LIVE THE LIFE OF THE RICH & FAMOUS The Oyster Box

THE DNA DIET What Your Genes and your Jeans Have in Common

THE GAME OF WINEMAKING Bouchard Finlayson Vineyard

A HOSPITALITY HEAVYWEIGHT Horst Frehse

COOKING IN NATURE’S PARADISE Chef Floris Smith

THE PRICE OF BEAUTY Owning a Classic Car

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 Very warm greetings to you all! In one of her memoirs, Oprah Winfrey talks about gratitude. She reveals: “I live in the space of thankfulness – and I have been rewarded a million times over for it. I started out giving thanks for small things, and the more thankful I became, the more my bounty increased.” She further elaborates: “I say thank you every day. I keep a gratitude journal listing at least five things that I’m grateful for every day. My list includes small pleasures... [and] also includes things too important to take for granted: an “okay” mammogram, friends who love me, 15 years at the same job!” Over the years, this has inspired me to keep my own list – a list where, every night, I jot down things that I am thankful to the Creator for from the day that has just passed. These include my husband and children, the fact that I have food on my table and my blossoming garden, among other things. I have ashamedly just realised that not too often, if at all, did this list ever include my mother. If she had the same list, she would be grateful for me just as I am for my own children. But why then am I not reciprocating this feeling? As we celebrate Mother’s Day on 8th May, I would like to say “thank you” – not just to my own mother, but to all the mothers of South Africa; young and old, and to those reading this article. Allow me to also dedicate the following poem to you:

Thank You Mom I know how often I took you for granted when I was growing up. I always assumed you’d be there when I needed you... and you always were. But I never really thought about what that meant till I got older and began to realise how often your time and energy were devoted to me. So now, for all the times I didn’t say it before, Thank you, Mom... I love you so very much! (Author unknown) A very happy Mother’s Day to you all!

Hanlie 10

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Letter from the Editor Noeleen Maholwana-Sangqu Some of the best things in the world work in pairs. Think of salt and pepper, ice cream and hot summer days, gloves, yin and yang, flowers and bees. And while our idea of the typical family unit has changed somewhat over the years, most would agree that every child needs a parent, a primary caregiver of some sort who will always put the child’s best interests first, love them unconditionally and teach them by example to grow up to be kind, considerate and exemplary people. In the constantly changing dynamics of the modern world, that parent could be a mother, a father, a sibling, a relative or a close family friend – it no longer matters who that primary caregiver is, just as long as the raising of that child is their principal concern. Some may argue that it takes a village to raise a child, but it takes the dedication and constant love of a primary caregiver to raise that child to be well-adjusted, generous of spirit and a positively contributing member of society. And so in honour of Mother’s Day this month, I would like to pay homage to all the women in our country who are playing their part in raising the young stars of the

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 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

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future. To all the mothers and grannies, aunts, sisters, cousins and friends who are so selflessly giving of your time and love to the children you care for, we celebrate you this month. We celebrate the fact that you will be the first to kiss away the pain and bandage a scraped knee. We celebrate the fact that you often sacrifice your own needs to ensure that there are school shoes on their feet, food on the table and even the odd present or two at Christmas time – even when times are tough. We celebrate your unconditional love and the invaluable role you are playing in creating the adults of tomorrow who will have a hand in shaping all of our futures. To all of South Africa’s dedicated female caregivers: happy Mother’s Day. May this day be filled with as much love and appreciation for you, as that which you shower on others every other day of the year.

Noeleen

editor@bluetrainmag.co.za

EDITOR Noeleen Maholwana-Sangqu editor@bluetrainmag.co.za MANAGING EDITOR Nicky Furniss nicky@tcbgroup.co.za ADVERTISING SALES Estelle van der Westhuizen +27 84 821 7257 Robyn Shillaw-Botha+27 82 795 5995 Bryan Kayavhu +27 73 231 8063 Nikki de Lange +27 21 903 1721 IMAGES © iStockphoto.com, Stock.Xchng, mediaclubsouthafrica.com Cover Image © iStockphoto.com DESIGN & LAYOUT Joanne Mc Laren joanne@virtualdavinci.co.za Virtual Da Vinci Creative Room

PRINTING Business Print Centre, Pretoria CONTRIBUTORS TO THIS ISSUE Lesley Stones, Roberta Coci, Beth Cooper Howell, Nicola Weir, Christo Valentyn, Nicky Furniss, Stephen Williams, Bronwyn Burns, Stuart Wainwright. 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 © 2011. All copyright for material appearing in this magazine belongs to African Spirit Media (Pty) Ltd and/or the individual contributors. All rights reserved.

news Africa’s Best

The Blue Train proved once again why it is called ‘The window to the soul of South Africa’ when it won the highly contested Africa’s Leading Luxury Train award recently during the World Travel Awards Africa and Indian Ocean Gala Ceremony held at the Sandton Convention Centre in Johannesburg. 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, which combines the luxury of the world’s leading hotels with the charm of train travel, out-shone its competitors and claimed its well deserved first spot. It has built an incredible legacy and has now won this award for two consecutive years. It has also won The World’s Leading Luxury Train award in 1998, 1999, 2000, 2001 and again in 2009. By winning the 2010 Africa’s Leading Luxury Train award, The Blue Train will automatically go through as a nominee for the World’s Leading Luxury Train award, which the travel trade will cast their votes for later in the year.

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 prestigious international award. At the Condé Nast 12th Annual Readers’ Travel Awards held in London at the beginning of September, 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. Condé Nast Traveller is a unique and highly respected

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publication that is largely regarded as the only authority on travel and lifestyle in the UK. The criteria considered for the Train Category included ambience/decor, food/restaurants, luggage handling, standard/comfort of cabins and value for money. “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 With the second train-set back on the track, 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 A Literary Affair With more than 100 authors, poets and journalists on the programme, the 2011 Franschhoek Literary Festival (FLF) has added a new venue and will be featuring up to 70 events this year. All the more reason to book the weekend of 13th to 15th May to enjoy invigorating conversations, good books and fine cuisine in the Winelands for the fourth annual FLF. With a focus on accessible writing and diversity, the writers on the FLF programme range from renowned to little-known, and the topics vary from biography, history and politics to poetry and literary fiction. Some of the well known writers who will be attending this year’s festival include South Africans Zakes Mda, Barbara Trapido and Kobus Moolman, Zimbabwe’s Peter Godwin and top Scottish novelist Janice Galloway. Ticket proceeds and other donations will go towards the FLF Library Fund. The full FLF programme is available on www.flf.co.za. Tickets are available through www.webtickets.co.za.

Have a Ball! A highlight on every socialite’s calendar, the annual Grand Viennese Ball will be celebrating its 30th anniversary this year in the ballroom of the Sandton Sun Hotel on 14th May. Ball season in Vienna is all about exuberance and escapism, so don your black tie or ball gown and mask, and join in an evening of fantasy, romance and indulgence! The ball will officially be opened by debutantes of the Johannesburg German International School while the great Ball Orchestra, conducted by Richard Cock, will entertain guests with timeless Viennese Music. Guests can also look forward to dance performances by the South African Ballet Theatre, a champagne and oyster bar and a mouth watering four course menu. All proceeds from the ball will go towards the Masibambane College in the Vienna Centre, Orange Farm, as well as the German International School in Johannesburg. To book tickets contact +27 83 632 0990 or +27 11 745 1000.

Big Five Dining Five leading Executive Chefs have offered their expertise to create an exceptional five-course meal for the fifth Big 5 Multiple Sclerosis (MS) Luncheon, taking place on 29th May at the Grande Provence Heritage Wine Estate in Franschhoek. Ryan O’Connor, the patron of MS for the Western Cape will serve as the Master of Ceremonies on the day and the organisers hope that the event will raise awareness of MS in South Africa during World Multiple Sclerosis Month. The line-up of chefs includes Darren Roberts from Grande Provence who will head up the team; Michel Louws from the estate’s sister property, Huka Lodge in New Zealand; Rudi Liebenberg from the Mount Nelson Hotel; Gregory Czarnecki from Waterkloof Estate and Roland Gorgosilich from Grande Roche. For reservations, contact +27 21 876 8600 or email reservations@grandeprovence.co.za. Visit www.grandeprovence.co.za for more information.

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events Liquid Delight Now in its fourth year, The Standard Bank Fine Brandy Festival will showcase brandy as never before when it runs at the Sandton Convention Centre in Johannesburg from 25th to 27th May. From world-acclaimed champion brandies, new product launches and chill-out lounges to cutting-edge men’s fashion, super cars and brandy-enhancing food, the festival line-up promises to be a crowd pleaser. New to the festival this year is a series of entertaining and informative Masterclass talks featuring a line-up of illustrious international experts and local gurus. All the more reason to explore your senses with this liquid treasure and to rub shoulders with the who’s who of the city’s social set, like-minded brandy enthusiasts, major distillers, multi-award winning brandy masters, single-estate brandy makers and top-flight mixologists. For full details on festival events and bookings, visit www.brandyfestival.co.za or email info@brandyfestival.co.za.

An Excellent Epicurean Experience The Good Food & Wine Show will once again make its mark on the social calendar as the quintessential authority on all things gourmet when it opens at the Cape Town International Convention Centre in Cape Town this month. Running from 26th to 29th May, the show will include big name chefs like Skye Craig, James Martin, Atul Kochhar, Rachel Allen and Katie Ashworth, who will bring their fresh ideas and flamboyant personalities to a wide variety of interactive workshops, tastings and book signings. Visitors can also look forward to an abundance of exclusive wine, beer, brandy and whisky tastings as well as the opportunity to do a little culinary shopping as world-class brands like Le Creuset, Wusthof and Tefal will have a selection of the latest in kitchen equipment on offer. For the full event programme and to book tickets, visit www.goodfoodandwine.co.za.

A Musical Celebration The Last Night of the Proms has a well-deserved reputation of being a not-to-be missed musical jamboree of distinction that champions new music, composers and South African artists. Join LifeLine Johannesburg on 28th and 29th May at the Linder Auditorium in Johannesburg as it acknowledges the success and achievement of 21 years of Last Night of the Proms’ performances. This year’s concert will be conducted by the charismatic Richard Cock and will feature a full orchestra (the Johannesburg Festival Orchestra) and two choirs (the Symphony Choir of Johannesburg and the Alexandra Adult Choir), as well as two soloists (tenor James Bhemgee and soprano Filipa van Eck). Adding to the excitement of the 21st birthday concert will be contributions and messages of goodwill from previous Last Night of the Proms’ soloists, including: Sibongile Khumalo, the Soweto String Quartet, Sibongile Mngoma, Bronwen Forbay and Megan Kahts. Concert tickets are available through Computicket at www.computicket.co.za.

May 2011

bits Behind the Scenes at Soccer City Stadium Management South Africa (SMSA), the company responsible for the management of the Soccer City Complex, Orlando, Dobsonville and Rand Stadiums, offers public tours of all the stadia they manage. As a result, tourists and South Africans alike now have an opportunity to experience the stadia in a more intimate way. For many tourists around the world, The Soccer City Complex in particular provides avid soccer fans with a glimpse of the iconic venue that played host to the FIFA World Cup Opening and Closing Ceremonies. The tours provide a first-hand view of the spectator stands, the pitch, the player’s tunnel and change rooms, hospitality suites and the ramps. Visitors on the tour will also have the opportunity to view the pitch at close range. To book a tour of the Soccer City Complex, visit www.stadiummanagement.co.za or call +27 11 247 5300.

Coffee with a Kick Clos Malverne has joined coffee culture fashionistas with the debut of its Le Café Pinotage 2010. Originating from the Devon Valley outside of Stellenbosch, the grapes of this accessible red were hand-harvested at optimal ripeness. The wine owes its coffee character to eight months of maturation in heavily toasted French and American oak. Le Café Pinotage 2010 has a rich dark plum hue and saturates the senses with seductive java, mocha and chocolate aromas with spicy undertones of cinnamon and roasted coffee beans that linger to a smooth aftertaste. Clos Malverne Le Café Pinotage 2010 is a versatile food partner and tastes especially good with smoked red meat and game dishes such as springbok, ostrich and kudu. The wine is available directly from the cellar or at selected wine outlets. For wine orders or more information, contact +27 21 865 2022 or visit www.closmalverne.co.za.

A Reason to Look Forward to Winter Cape Town fine dining restaurant Catharina’s at Steenberg, will once again serve up its ‘Winter Warmer’ menu options during the chilly months. These provide an excellent value, gourmet dining indulgence from 1st April until 30th September. Catharina’s Winter Warmer menus offer select dishes from Executive Chef Garth Almazan’s inspired á la carte menu, and include such delicious options as Winter Truffle Risotto and Char-grilled Chalmar Beef Sirloin. The Winter Warmer menu options include a complimentary glass of Klein Steenberg wine. Located at the Steenberg Hotel, (voted ‘Best Luxury Hotel in Africa’ by www.TripAdvisor.com), Catharina’s exudes a warm, inviting ambience complete with open fireplaces, avant-garde décor and contemporary artworks. Magnificent views of the vineyards, the golf course, and the Constantia Valley complement this multi-sensory dining experience. For reservations and more information, contact +27 21 713 2222 or visit www.steenberghotel.com.

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bits Northern Exposure Thompsons Africa is now offering a number of new and fascinating guided tours and self-drive options in the land of big skies and wild flowers, the Northern Cape. Thompsons Africa’s new four-day Kgalalagadi Transfrontier Park package offers a remote, unique and tranquil wilderness experience, which includes a sunset pan drive and dune walk to watch the sun set over the Kalahari, as well as a guided walk with Bushmen. A number of other tours, ranging from one to four days, explore the Richtersveld National Park and its surrounds. Starting at Port Nolloth, highlights include interacting with local herders and visiting the largest colony of Cape fur seals in the Southern Hemisphere. Self-drive packages are also available, with the flexibility to explore the towns of this fascinating part of the country at leisure. For more information, contact +27 31 275 3510 or email sally.gray@thompsons.co.za.

Makes Brushing Fun! Philips Sonicare is the number one power toothbrush recommended by dental professionals worldwide. Now, better brushing is child’s play with the new Sonicare For Kids, the latest addition to the Sonicare range. Sonicare For Kids makes brushing fun with musical tones and funky covers, and – more importantly – guarantees a deeper, squeakier clean! Suitable for children aged four to ten years, Sonicare For Kids is clinically proven to remove more plaque than manual or electric toothbrushes. Philips Sonicare toothbrushes (for adults and children) are available from dentists, Dis-Chem stores and selected pharmacies. The recommended retail price for Sonicare For Kids is R795 (including VAT). For stockists, contact distributor IVOhealth on +27 860 456 123, email info@ivohealth.co.za or visit www.ivohealth.co.za.

Vote Thursdays The Table Mountain bid committee is calling on every South African to set aside 30 seconds every Thursday (aka Table Mountain Vote Thursdays) to vote for Table Mountain, the nation’s only nominee in the New7Wonders of Nature contest. Table Mountain is in the running to be named a New7Wonder of Nature, a global election that predicts over 1 billion votes worldwide. South Africa’s flat-topped wonder needs to beat 27 other natural sites from around the world such as the Amazon, the Grand Canyon and the Great Barrier Reef to make it into the final seven. Table Mountain Aerial Cableway, Table Mountain National Park and Cape Town Tourism have formed an official supporting committee to champion the mountain’s cause. Table Mountain needs approximately 30 million votes to secure a top seven spot. To vote for Table Mountain, SMS “table” to 34874 every Thursday, visit www.votefortablemountain.com or call +44 203 347 0901.

May 2011

Feature

Sunday Shopping Market on Main

It is a Sunday morning and I am driving up one street and along another across the grid of central Johannesburg. A few people are milling around, but it is mostly deserted. Then I enter a street lined with cars where an exuberant guard waves me into the last remaining gap. I have reached Market on Main, the latest hip spot for Johannesburg residents bored with the identikit malls of the northern suburbs. Text & Images: © Lesley Stones

The art galleries and boutiques trading as ‘Arts on Main’ have been around for a while, but have not enjoyed a roaring trade in the run-down east of the city. But now the place is buzzing every Sunday when a weekly market was launched in January. I wander inside, gazing up at the tall, white-painted warehouse structure with cavernous interconnecting rooms. Stairs twist upwards and a fire escape overlooks the garden, where people of all ages are holding drinks or setting out picnic mats. The building was initially a bonded liquor store dating back to 1911. Now the space has been revived and its double-volume ceilings and giant windows create a light, airy feeling for a market filled with offbeat, handcrafted and eco-friendly items. One stall is selling small plants in glass jars and terrariums, described as being “easy maintenance” for people who are ‘horticulturally handicapped’. In the main hall, a lively vibe surrounds food stalls serving tacos, bagels, cheeses and ‘gourmet hot dogs’ like glazed Kosher beef with mango and red pepper salsa. A handful of rooms are devoted to art galleries, with the Goethe displaying giant portraits and the Seippel Gallery staging an exhibition of photographs. Estudio Campaña is exhibiting chairs stitched together from soft toys. There is one made entirely of rag dolls, and another made of fluffy pandas. I look in bewilderment, dying to test one but forbidden by a ‘don’t touch’ notice and the fear of committing cruelty to stuffed pandas. Upstairs, another large room is devoted to fashion designers and knick-knack sellers while a passageway leads into a bookshop. The chocolate stall run by Lara Sklaar boasts of only selling raw chocolate, using low-heat techniques and free from sugar, additives or dairy products. “It’s a special artisanal raw confection – it is chocolate which is really good for you,” gushes Sklaar. “Cacao is a super-food full of anti-oxidants and minerals.”

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May 2011

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She sells little packets of two for R35, and I am trying to remember how many slabs of Lindt that would buy me. “I cannot make it any cheaper,” she says. “It is very funny, but rich people think it is more expensive than the average person.” I don’t buy any – just to pretend that I am so rich that I find it too expensive! At the next stall, Jozi Uncooked is offering samples of non-dairy, nut-based ‘cheese’ and barbequed kale chips. “It is going really well – the market is booming and I am amazed at the response to health food,” says stallholder Brittany Kesselman. “It is an excellent opportunity to reach a lot of people.” Then I spot a bizarre display of cardboard boxes sprouting fungi. It is the Mushroom Factory, selling starter kits to grow your own pink and white oyster mushrooms. “It is incredibly fun to watch them grow,” says owner Carla de Freitas. “And it is a really cool gift, especially if you are going to a dinner party and you don’t know much about wine.” The boxes contain pasteurised straw and mushroom spoor, which begin to grow once you expose them to air and humidity. You will get two to four harvests for your R120, giving you meaty mushrooms ripe for the kitchen. “We make the kits ourselves,” says De Freitas. “It is catching on slowly, but the idea of exotic mushrooms is still a bit new in South Africa – although there does seem to be a lot of demand from people asking for Magic Mushroom kits!” For lunch I am waylaid by the cupcakes handcrafted by lively Cara de Kock. Cupcakes have morphed from being staid and frumpy into highly fashionable in the

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past two years. “It is because they are a happy thing to give someone and it is so lovely if you get a box of them wrapped up with a ribbon,” she says. I try the bread and butter pudding flavour for R20, joining other diners at the communal benches. Other attractions in the area include an open-air cinema and the 12 Decades Hotel, where each room is decorated to reflect a different decade in Johannesburg’s 120-year history. I ran out of time, but it is a good reason to return next Sunday. The Sunday Market on Main runs from 10h00 to 15h00 every Sunday. For directions and more information, visit www.marketonmain.co.za. n

Feature

Rhythm is a

Dancer The Revival of Dance

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Feature

Up until just a few years ago, ballroom dancing rarely poked its Brylcreemed head out of old age home socials or Vegas-style dance-a-thons. But recently, reality dance TV shows have shaken up the scene, pouring new energy and a massive new audience into an age old activity that was craving a breath of fresh air. Text: Roberta Coci Images: © iStockphoto.com

Dancing With the Stars, Strictly Come Dancing and So You Think You Can Dance? are just some of the multi-million viewer shows that have, ironically, inspired people to get off their couches and join dance studios instead. Burger Herbst of Arthur Murray Dance Studios says enrolment at his schools has increased substantially thanks to these shows, as “they make people aware of just how much fun dancing can be, as well as proving to us that everyone can dance”. And while this may sound obvious, it is only fair to note that ballet is considered the second most difficult physical activity in the world (after American football!). So it is no wonder that many people have been afraid to try out anything more complex than shaking their butts on a strobe-lit dance floor. But at the same time, it is exactly because of its complexity and its physical challenges that dance is such a great activity for all of us. In fact, if you are not convinced of its physical benefits, in the 1970s, Life magazine featured the famous dancer Rudolph Nureyev on its cover along with the question: “Is this the world’s greatest athlete?” That is not to say that we all need to be performing perfect pirouettes to experience the health benefits of dance. From

May 2011

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popping and locking to salsa, waltzing and even pole dancing, studios and gyms have started to create classes in all styles for all levels, precisely because of the newfound interest in dance. According to Burger Herbst: “Dance makes for good exercise, while at the same time [it is] a great way to meet new people in a safe environment where you can go to socialise all year round.” It’s a fun, healthy way to get in shape, while also making for a great stress-reliever and a way to express your emotions. “Besides boosting your selfconfidence,” adds Herbst, “dancing also transcends all boundaries of race, gender and age and makes it possible for people from all walks of life to enjoy themselves together.” One of the more surprising spin-offs of TV reality dance shows is that, suddenly, men have decided that dancing is cool. While before they would have only been dragged to dance classes by their other halves, male enrolment in dance schools is

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now shooting through the roof, according to many sources. And with real guys’ guys like Mark Williams and Garth Collins prancing across our screens, it is no surprise that the sport has gained some serious male street ‘cred’. While men seem to be sticking to the more classic styles, such as salsa and swing dancing, women are getting more adventurous, with belly dancing, Bollywood classes, popping and locking and, of course, pole dancing becoming popular ways to shake off those extra pounds. Dance has been around, literally, forever. While, unlike other art forms, it does not leave any artefacts for us to remember it by, there is evidence that from the earliest civilisations it has always been a part of our rituals, celebrations and entertainment. And just like any important social institution, it continues to adapt with the times. As a result, women no longer lurk around at balls waiting to fill up their dance cards, but instead are usually the first to hit the dance floor at a party or club, and it is no longer even necessary to have a partner in order to shake it up. In fact, while dance used to be a reflection of strict traditions and social customs, it is now more a means to express individualism and personal emotion, and to really let yourself loose. Which is why, whether you are looking to meet new people, get in shape, join a competitive art form or simply fill up some free time, dance may just be the way to do it. Hang up your doubts, leave your two left feet at the door, and get moving – you have nothing to lose. n

Dance classes in South Africa Latin American and Ballroom Dancing • Arthur Murray Dance Studios: arthurmurray.wordpress.com • Fred Astaire: This dance school first opened in New York in 1947 and they now have various franchises in South Africa. Various websites exist for different locations. Street Dancing (Hip Hop and Break Dancing) • DancEnigma: www.dancenigma.com Belly Dancing To find a studio in your area, contact The Belly Dancing Association of South Africa at www.bellydancingsa.co.za Pole Dancing • BodyMind Studios (JHB and Cape Town): www.bodymind.co.za • The Pole Studio (Pretoria): www.thepolestudio.co.za

Travel

View

A Villa with a

Gorge Villa and Penthouse

Glen Beach is a tiny, very exclusive enclave adjacent to Camps Bay Beach. Much loved by locals but largely missed by tourists, it is one of Cape Town’s best-kept secrets, with only a handful of low-key homes clustered above the beach. It is here that you will find the Gorge Beach Villas, the Gorge Sand Villa and the Gorge Sand Penthouse, offering luxurious beachfront accommodation with stunning seafront views and spectacular African sunsets. Text & Images: © Icon Villas

At a Glance Location: Gorge Villa and Penthouse is situated in the exclusive beach enclave of Glen Beach, located between the beaches of Clifton and Camps Bay. Guests can literally fall out of bed and straight onto the gleaming white sands of Glen Beach, backed by the large granite boulders that separate it from Camps Bay Beach. The restaurants and bars of Camps Bay – one of Cape Town’s most exciting nightlife areas, famous for its palm-lined beach and spectacular sunsets – are within an easy walking distance from the villa and penthouse. The villa and penthouse are also easily accessible from Cape Town International Airport, which is a 30-minute drive by car. Sleeps: The Gorge Beach Villa 1 sleeps ten people in five bedrooms. The main bedroom with king-sized bed comes complete with an en suite bathroom. The second bedroom, which sleeps two people in two single beds, also has an en suite bathroom sporting both a bath and a shower while the third double bedroom also has its own bathroom with a shower. The fourth bedroom, with two single beds, has its own guest toilet. The fifth bedroom has a queen-sized double bed with its own en suite bathroom with a shower. The Gorge Beach Villa 2 sleeps eight people in four bedrooms. The master bedroom boasts a king-sized bed with an en suite bathroom. The second bedroom consists of a queen-sized bed; the third bedroom of a queen-sized bed with an en suite bathroom; and

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Travel

the fourth with a queen-sized bed and its own shower. The Gorge Beach Villa 3 sleeps eight people in four bedrooms. All four bedrooms have en suite bathrooms with either a bath or a shower, while the main bedroom has both, plus a bidet. The bedrooms all have either queen or doublesized beds. The Gorge Sand Villa sleeps eight people in four bedrooms, which boast one king-sized bed, two queen-sized beds and one double bed. The Villa has four bathrooms: three en suite as well

The main open-plan living area in the Gorge Sand Penthouse is similarly furnished and equipped, though more compact and the dining table here seats four to six people. Soft hues and tasteful decorating throughout the villas and penthouse make the most of the azure views. Outdoor: The timber and sandstone decks are furnished in comfortable couches and sun loungers arranged around the heated pool, with a cold plunge pool at the rear. A gas barbeque allows for easy outdoor dining.

as a stand-alone bathroom with a shower and separate bathtub. The Gorge Sand Penthouse sleeps four people in two sea view bedrooms – one with a king-sized bed and the other with two single beds. Both bedrooms have en suite bathrooms with separate bathtubs and showers. Children of all ages are welcome. Living Spaces: The Gorge Beach Villa 1 comes complete with a fully equipped kitchen, two lounges and a large open-plan dining room, which can seat eight people. There are also outdoor barbeque facilities, a patio and a pool, which allow for easy outdoor entertaining. The Gorge Beach Villa 2 has a large, modern, open-plan kitchen; a dining room which can seat up to eight people and a main lounge with a large leather couch and LCD TV. The villa has two outdoor patios, which lead off two of its four bedrooms. The Gorge Beach Villa 3 also has two outdoor patios, which are connected to two of the villa’s bedrooms. The modern kitchen is open-plan and leads onto the eight-seater dining room and main lounge which boasts satellite TV. Aside from the eye-catching views, the Gorge Sand Villa’s open-plan living area has a comfortable suede lounge suite located around a plasma TV, with easy flow to the outdoor pool area. The adjacent dining room seats ten people and is open to the well-equipped kitchen.

Facilities: The villas and penthouse are fully alarmed with armed response back-up. A professional housekeeper services the properties from Monday to Friday, as well as on weekends and public holidays, on request. For reservations and more information, phone +27 86 184 5527 or +27 21 424 0905, email info@iconvillas.travel or visit www.iconvillas.travel. n

May 2011

Feature

Let’s Get

Physical

The New Generation

of Exercise Regimes

Though winter is definitely on its way – and with it the relief of cover-all jackets and jerseys – most of us would reluctantly admit that we know we still need to work up a sweat to stay healthy and fit during the chilly months. Exercising need not be dull though, with a whole host of exciting new exercise options to try out this season – effectively taking the boredom out of body shaping! Text: Beth Cooper Images: © iStockphoto.com

Be a workout warrior Zulurobics is a proudly South African workout fittingly inspired by the Zulu warrior! With mesmerising movements ranging from gumboot dancing and jive to traditional Indlamu Zulu dance, this wild workout promotes both a toned, fit body and lashings of emotional wellbeing too. The programme is fuelled by rhythmic drumming and vibrant South African music, with participants mimicking animals and nature. Created by Temi Stallings and Atose Aguele while listening to African tunes during their gym workouts, the bottom line is a fun and inspired aerobics routine delivered with a true-blue Zulu kick. According to their website, the Zulurobics team cites intense cardio endurance as a welcome benefit of the workout, as well as the fact that an African dance routine improves not only tone, but general health and quality of life too. To find classes in your area, email classes@zulurobics.com or visit www.zulurobics.com.

Work up a South American sweat If hot South American rhythms are your thing, develop a taste for Zumba – a hip, happening programme fusing Latin rhythms with easy moves for an all-over body workout. Fans say that it is easy to get hooked on the routine, since it is a sweaty, scintillating hour of calorie-burning, guided interval and resistance training. Founded by celebrity fitness trainer “Beto” Perez in the mid-1990s when he discovered the concept in his native Colombia, Zumba is now taught in well over 60,000 outlets and gyms in 105 countries. Latest statistics claim a staggering 7.5 million people take part in a Zumba class every week! Visit the Virgin Active website at www.virginactive.co.za for information on classes in your area or visit www.zumba.com.

All-encompassing exercise A more soulful option for those seeking warm, fuzzy feelings and joy as much as a toned body, is Nia, a fusion of martial arts, dance and healing arts.

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May 2011

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Nia means “with purpose” in Swahili. The idea behind Nia, in a nutshell, is that it teaches people to move. Creatively designed to include the mindfulness of martial arts, meditative techniques, dance grace and fluidity as well as integrative body therapies, its “whole person” philosophy is understandably attractive. A worldwide fitness movement, technically refined over 26 years, Nia combines both fitness and healing. And as an added benefit, it is very kind to the joints and is done barefoot, while fans also describe it as non-intimidating, effective and fun. Styles and movements incorporated into Nia include tai chi, tae kwon do, aikido, yoga, the Alexander technique and various other dance forms. “The music at Nia is fantastic, and the classes are the perfect combination of easy steps and free dancing,” says Cape Town journalist Karin Schimke. “So you can do something that is really simple to learn, say a jazz square, and then as you get good at it, you add in your arms and you jump really high, or do it “heavily”, or you do it like you are under water... Whatever mood you are in, that’s how you dance: sometimes all sensual, sometimes like a head banger, sometimes like yeah-man-Caribbean

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laidback,” she explains. Schimke continues: “I have in the meantime developed beautiful arm muscles for the first time in my life. And you can whoop in Nia, if you are so inclined. Or, like I did for several very difficult months of my life, walk in, curl up on the floor and sob, wait for the music to start, get up, laugh and shout and remember how joy feels, and then curl up and cry during the cool down again.” Everything you need to know about Nia is available at the Nia South Africa website, www.niasouthafrica.co.za.

Balls of fun If gadgets appeal, our last enticing new wave fitness option is the Bosu ball. It is a stability ball that allows for shifting and lifting exercises that target core muscles. Because it is weight-filled, it stays in place, which adds variety and stability to routines. Most gym facilities offer Bosu, so visit www.virginactive.co.za, www.planetfitness.co.za or find out more about the technique at www.purityhealth.net. There is no excuse for being a couch potato this season, so get moving and get hot! n

Feature

Trail

Hit the

Wine Valley Horse & Quad Bike Trails

The Wine Valley moonlight trail rides are a fantastic chance to escape from the everyday city rush, and even if only for a few hours, to enjoy a little downtime. They are also an opportunity to view the breathtaking Rhebokskloof as you have never seen it before. Text: Nicola Weir Images: © Michelle Mazurkiewicz

Wine Valley Horse & Quad Bike Trails was established in Stellenbosch 18 years ago by tour operator and owner, Michelle Mazurkiewicz, and has been based at the Rhebokskloof Wine Estate in Paarl since 1998. “People come here for corporate getaways, team building and even birthday parties,” she says, “but no matter what your reason is, everyone enjoys a bit of time away from the stresses of their daily lives.” Michelle caters for riders of all experience levels, from beginners to more experienced riders. But if horseback riding is not for you, then why not opt for a metal companion instead. Wine Valley also offers trails on quad bikes, satisfying both machine and equine lover. “By offering the quads as well, we give everyone a chance to enjoy the trails and take in the natural surroundings and views as the horse riders do.”

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The tour begins at the Wine Valley office, and then winds through vineyards as you climb to the pinnacle of a small hill overlooking the estate. Situated at the top of the hill is a large flat piece of stone, perfectly positioned for taking in the views and enjoying some of the Cape’s finest cheese and wine. The duration of the trails varies from half-an-hour to two hours and are all led by experienced guides who adhere to strict safety regulations. In addition, more adventurous quad bike riders can opt for a two-hour obstacle course, which is also done under strict supervision. “All of our trails are led by experienced guides, ensuring a safe and memorable experience,” explains Michelle. “We are eco-conscious in that we respect nature and adhere to strict operating guidelines to protect the amazing environment we operate in.” Michelle is a SANEF-qualified instructor and has extensive equestrian experience, having participated in numerous equestrian competitions since 1980. The trails operate seven days a week and bookings are essential. The quad bike trail package includes a guided quad bike trail ride and quad bike hire, as well as quad bike operation and safety training. Wine Valley Trails caters for private parties and corporate functions, including team building and incentives. The use of personal quad bikes on the guided trails is permitted,

although please note that this is limited to four-stroke quad bikes only. Wine Valley Horse Trails also has a horse-drawn carriage available for wedding functions at Rhebokskloof Estate which also accommodates guests who would like to enjoy a tasting of their exquisite wines or lunch at the estate’s top class restaurant. For more information on Wine Valley Horse Trails, visit www.horsetrails-sa.co.za. For more information on Rhebokskloof Estate, visit www.rhebokskloof.co.za. n

May 2011

Feature

Mission:

Successful Rescue SA

When disaster strikes, South Africa is at the forefront of providing technical and emergency rescue services, both locally and internationally, thanks to the volunteer emergency response specialists that make up Rescue SA. Text: Christo Valentyn Images: © Rescue SA, Hiroyuki Togawa

The Rescue SA team with the Ambassador of Japan in South Africa, Mr Toshiro Ozawa, prior to departing for Japan to assist with relief efforts following the 8.9 magnitude earthquake and resultant tsunami on 11th March 2011.

Whether it is a raging fire or a collapsed building, a loved one lost in the wilderness or left exposed in open water, Rescue SA not only has the equipment to make a successful rescue but also the rigorously trained and highly skilled personnel to facilitate it. What makes the organisation even more remarkable, however, is that it consists entirely of volunteers from the South African public and individuals from the private sector’s emergency and ancillary services. According to Ian Scher, CEO and founding member of Rescue SA, the organisation was formed in 2000 after an initial response to an earthquake in Turkey in 1999. “A group of senior fire department officers got together and decided to offer their expertise to anyone in need during sudden onset disasters,” he explains. Scher himself is a fire fighter with more than 30 years of experience in emergency services. Realising that there was a lack of knowledge in South Africa, the NGO was formed with the objective of training people to become structural collapse technicians and of building up a cache of rescue equipment to be used for training purposes as well as for responding to disasters. The NGO also hoped to build the rescue capacity in our region and to teach in communities that did not have the necessary funding. “The first two objectives have been achieved and we are sourcing funding for our third initiative,” says Scher. “To date this has been funded by USAID in the main, and we have approached them to fund the teaching programme that we envisage,” he adds, reiterating that the cost of the worldwide response missions that Rescue SA has participated in over the last 11 years has been entirely funded by private citizens and corporate South Africa. Some of the supporting institutions include the SAPS, several large

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The Rescue SA team return from their rescue and relief mission in Japan.

municipalities (the City of Johannesburg, the City of Tshwane, the Western Cape Metro, and the KwaZulu-Natal Emergency Medical and Rescue Services), Discovery Health, ER24, and Netcare 911. In its daily operation, Rescue SA organises and facilitates cooperation between all relevant bodies with the aim of providing the best possible technical rescue and emergency medical care, should the need arise. When such emergencies occur, and should an official request be made to the organisation, Rescue SA is in the position to use specialised equipment from their extensive cache to respond in a swift, organised, and highly skilled manner. Best of all is that, during international rescue operations, they represent South Africa with pride in a positive and professional manner.

Search, Recue, Recover Rescue SA has been involved in numerous local and international rescue efforts with varying degrees of support and responsibility. In the past decade alone, the organisation has responded to several incidents, of which search, rescue and medical support following earthquakes have been a major component. In 2005, a 24-person team comprising rescue, medical, engineering, hazardous materials, and logistics specialists responded to a 7.6 earthquake in Pakistan; a quake that left more than 86,000 people dead and more than 69,000 people injured. A similar mission was sent to Haiti after their devastating earthquake in January 2010 and again in 2011 after a quake measuring 9.0 on the Richter scale left Japan shattered. Many of these missions have been led by Hugh Price-Hughes, Rescue SA’s Operations Manager.

Equipping the saints An integral part of Rescue SA’s operations is the training of volunteers, whether they come from governmental emergency services or the private sector. Some of the specific techniques the organisation teaches include rescue from structural collapses,

confined spaces, and vehicular accidents, as well as swift water rescues and specialised fire-fighting techniques. Rescue SA also offers event support in the form of expedition planning and logistics, the compilation of emergency and disaster plans, and a medical and disaster standby service at events.

How you can make a difference Rescue SA does not have a volunteer base that they draw from, but rather selects mission-specific specialists for each response. “These people come from emergency services, the police, the medical sector, both the private and public sector, universities, as well as a small group of ex-emergency services personnel,” says Scher. “If there are readers who are trained in the essential 12 modules that go into becoming an urban search and rescue technician and have left the service but have the necessary skills, they are welcome to apply,” says Scher. “Specialists – on a voluntary basis – that could assist in fundraising or administration within our organisation are also welcome,” he concludes. For more information on Rescue SA, or to apply as a volunteer, visit www.rescuesa.co.za n

May 2011

Travel

Fabulous

Fromage! Cheese Tasting in the Midlands

Crackers smothered in decadent cream cheese or dripping in runny Brie, mature Camembert sandwiched in the loving embrace of a crispy French baguette, or chunks of Gouda and Cheddar accompanied by the perfect glass of wine. This is the stuff that cheese lovers’ dreams are made of… and KwaZulu-Natal’s Midlands Meander is the setting. Text: Nicky Furniss Images: © Nicky Furniss & La Petite France

Swissland Cheese Swissland Cheese has been a staple on the Midlands Meander since it started, first as a little roadside stall and later at its current location in a Swiss-style chalet perched on top of a hill in Balgowan. These days the farm boasts over 60 snow white Swiss Saanen milking goats, four fulltime employees and a little cheese shop that hums with activity. And little wonder too, when you sample some of Swissland’s delectable cheeses. Swissland currently produces nine different types of cheese, ranging from plain, pepper and garlic Feta to cream cheese and Chevin, a creamy fresh goat cheese that also comes in a variety of flavours (the smoked flavour is particularly tasty). Owner Fran Vermaak’s most popular cheeses, however, are undoubtedly her white mould varieties – Brie, St Maure and Drakensberg. “Usually Camembert and Brie are made from cow’s milk, so it is quite unique to find goat’s milk varieties,” explains Fran. “The goat’s milk varieties are also not as strong for some reason and even when they are very runny and ripe, they do not give off as much ammonia.” Whatever your preference, Swissland makes a variety of cheese to suit most palettes – even those that might otherwise turn their noses up at the thought of goat’s milk cheese. “When I first started, it was hard to get people to even taste the cheese, but now I can see a huge change towards goat’s cheese. I still get people who are wary, but generally most people The suitably Swiss-inspired Swissland Cheese shop and milking shed.

Some of Swissland Cheese’s pretty Swiss Saanen goats.

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Visitors can follow this sign for a delicious tasting of up to ten different kinds of cheeses at Marrakesh Cheese Farm.

May 2011

Travel

The beautiful pastoral Midlands view from Marrakesh Cheese Farm.

who come in here, have a small taste and they always say: ‘Oh, that’s lovely!’” As well as the cheese shop, it is also worth visiting the goats themselves, and children will love the opportunity to be able to feed them. The months of July and August are also baby goat season and these tiny white gambolling creatures are guaranteed to elicit an “Aah, cute!” out of even the hardest of hearts! Swissland Cheese is located near Balgowan (off the R103). The cheese shop is open weekdays (except Thursdays) from 09h30 to 16h30 and weekends from 09h30 to 16h30. It is best to visit between 15h00 and 17h00 to watch the goats being milked. For more information, contact +27 33 234 4042 or email cheez@telkomsa.net.

Marrakesh Cheese Farm When Chris and Sue Coetzer decided to retire from the corporate world, they did so in true Midland’s style – by buying a goat farm and learning the art of cheese making! That was ten years ago, and they admit that the initial learning curve was steep: “In the first few weeks we probably threw away 300 or 400 kilograms of cheese.” But they also say that it was a lesson that has stood them in good stead. “It was good because it set the standard for us: If we make a bad batch, we chuck it out. Although that doesn’t happen that often nowadays,”

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Chris explains. Another big change at Marrakesh is that the Coetzers have recently sold their goats and changed to making cow’s milk cheese instead. In many ways, Chris says that it is a relief to no longer have to worry about the care of the livestock anymore, and thus far, their new cow’s milk cheese has been flying off the shelves. These include varieties of thick, creamy cottage cheese flavoured with spring onions, garlic or olives; a young, sweet Gouda with a slight tingle behind it; and one of the best blue cheeses I have ever tasted. Old habits die hard and Chris still makes a traditional goat’s cheese (Chabrie), but with cow’s milk instead. This semi-soft, light and creamy cheese lends itself well to flavours and Chris has experimented with everything from traditional pepper and garlic flavours to jalapeno peppers and even peppadews. The Coetzers treat each visitor to their little cheese shop to a comprehensive cheese tasting of up to ten different cheeses with an explanation of each. But be warned, one will be hard pressed to pick just one at the end! “I am not a master cheese maker by any means, but we make cheese and people love it and that, to me, is the difference,” ends Chris. Marrakesh can be found on the R103 in Rosetta. The cheese shop (which also sells delicious homemade chutney, jams and fudge) is open daily from 09h30 to 17h00. Contact

Travel La Petite France’s delicious handmade Camembert cheeses.

The driving force behind La Petite France’s great success, cheese makers and owners, Geré Victor and Leon Combrinck.

+27 33 267 7258, or email marrakesh@dillon.co.za for more information.

La Petite France La Petite France certainly lives up to its name. This little cheese factory in Hilton – which specialises in handmade Camembert and Brie – was originally started by a Frenchman, Hubert Verbizier, who insisted on using specially imported cultures and rennet from France and making his cheese using only the traditional French methods. The result was a Camembert so superb, it instantly transported all who tasted it straight back to France’s idyllic cheese making regions. When Hubert could resist the call of his homeland no longer, he was relieved to find two equally ardent cheese lovers, Leon Combrinck and Geré Victor, to continue where he left off. “Hubert was very happy to find people who were passionate about cheese and was happy to sell to us because he knew we would look after the product,” explains Geré. That was two years ago, and since then, not only have Leon and Geré maintained Hubert’s exceptional standards, but they have also expanded their cheese production to include Brie and have plans to start making hard cheeses this year as well. The duo are also very excited about the prospect of relocating to a much larger factory and of doubling their production of 9,600 cheeses a month once they do so.

This increase in production is fast becoming a necessity as Leon and Geré have garnered a loyal – and growing – number of fans across the country, including a number of top chefs. La Petite France cheese is now available at food markets across the country and can also be found on the menus of a number of top hotels. But what exactly is it that makes La Petite France cheese so special? “Our cheeses contain no preservatives, flavourants, colourants or stabilisers. We use only fresh Jersey milk, and our dairy is in the process of being certified organic,” Geré explains. “We also make the only handmade Camembert and Brie in the country, all of the others have some mechanised process involved,” Leon adds. All of La Petite France’s cheeses are also wrapped in a special, micro-permeable paper that allows them to “breathe” during maturation, and to release the ammonia that so often gets trapped in foil-wrapped cheeses. As a result, La Petite France’s cheeses have a delicious nutty flavour, as opposed to the mushroomy flavour of most of their competitors. “Next, we are after world domination!” Geré laughs. And while he may be joking now, a taste of one of La Petite France’s heavenly cheeses makes one think that it may be a distinct possibility some day. La Petite France is located in Sutton Road in Hilton. For more information on distributors in your part of the country, contact +27 33 343 3487 or email lapetitefrance@ginkgo.co.za. n

May 2011

Feature

An African

Love Story Lady Liuwa

Lady Liuwaâ&#x20AC;&#x2122;s loneliness forced her to look for love in the unlikeliest of places.

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A forgotten lioness in Zambia has shown the world the importance of companionship and just how far one will go for love. Text & Images: © Stephen Williams

The lions of the Liuwa plain in Zambia had been wiped out by poachers – or so everyone thought. But one survived, a lioness now known around the world as “The Lady Liuwa”. This lioness survived entirely on her own for several years. Then, driven by her need for company, she came out of her solitude and looked for friends in the most unlikely of places. The Liuwa Plain lies in the most western part of Zambia. Measuring 70 kilometres by 30 kilometres, it forms part of the Liuwa Plain National Park, which has been managed privately since 2003 by the African Parks Network (APN) based in Johannesburg. The Liuwa Plain is home to over 30,000 wildebeest which migrate around the park in November every year following the onset of the rains. This migration is second in size only to its more famous counterpart in the Serengeti and Masai Mara in East Africa. The plains are covered with long golden grass. Individual trees and small copses are the only breaks on the horizon, which otherwise can be seen for a full 360 degrees. From November to June, most of the plains are flooded, making access for humans almost impossible and life very arduous for the animals, especially the predators. Catching elusive prey on dry ground is difficult enough, but on the floodplains the chase involves charging at speed through deep pools and thick, clinging mud. It was here that the lions of Liuwa evolved. Only the largest survived, developing unusual skills for lions – becoming strong swimmers and agile tree climbers. However, their size was also to be their downfall. Unscrupulous hunters looking for trophies, and the lack of adequate management of the park prior to APN taking over, was a combination that proved fatal to the lions of the Liuwa Plain. Then, in 2004, a professional videographer, Herbert Brauer, who was on the plains making a wildlife documentary, saw what looked like a large lioness in the distance. Only the story of Androcles, who, as legend has it, became close friends with a wild male lion after removing a thorn from its paw, comes close to what happened next. Unbelievably, this massive lioness, the last of the Liuwa race, chose men – the architects of her pride’s downfall – to fill her overriding emptiness and need for companionship.

May 2011

Feature Lady Liuwa’s toy boys having a well deserved rest.

The sun sets over Zambia’s Liuwa Plain National Park.

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Lions are the most sociable of the cat family, living in prides of up to 30 individuals, and in the absence of her own kind, this lioness chose men to be her pride. Every day she followed the film crew, at times coming close by and rolling on her back, purring loudly. Then she started coming into their camp at night, resting close by the tents, comforted by the reassuring night noises from the sleeping occupants. Many sudden and unexpected confrontations with terrified staff and visitors ensued, but all passed without incident and usually ended with “Lady Liuwa”, as she was now affectionately known, lying down nearby, relaxed and happy in human company. For over two years this went on, long after the departure of the film crew, and although everyone involved had become very attached to her, the wildlife experts at APN knew that a mature lioness with friendly and perhaps even “amorous” intentions towards humans could eventually lead to disaster. So a plan was hatched to provide Lady Liuwa with company of her own kind. The first attempt in September 2008 ended in disaster when a lion which had been darted and transported from the Kafue National Park, 700 kilometres east of Liuwa, choked on a piece of regurgitated meat as he was recovering from the anaesthetic and died. Undeterred, the team tried again in May 2009 and succeeded, this time with two healthy young males. Lady Liuwa has been with them ever since. At first, she just stared with evident delight at them in their enclosure, where it was hoped they would spend a few weeks to recover from the move and get used to their new surroundings before being released. Then, after they escaped only six days later – creating panic amongst the APN team – they were discovered sitting calmly with Lady Liuwa who, once having found them, clearly had no intention of ever letting them out of her sight! They quickly bonded, and Lady Liuwa has been making up for lost time, mating frequently with both of her new “toy boys”. Lady Liuwa now has a worldwide following, thanks to the internet, various written articles and a moving National Geographic documentary, which tells her story in a way that melts even the hardest of hearts. All are now hoping and praying that this happy ending will be turned into a perfect one when Lady Liuwa produces the cubs that will ensure the continuation of the Liuwa line. n

Travel

Live the Life of the Rich and Famous The Oyster Box

Perfectly positioned overlooking the magnificent Indian Ocean on the East Coast of KwaZulu-Natal, the Oyster Box reveals its most precious ‘pearl’ – the spacious and stylish Presidential Suite. Split over two levels, with its own private access and lift, this suite is the epitome of luxury and comfort. Text & Images: © Marcus Brewster Publicity

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Travel

The open-plan, free-flowing living space on the ground floor includes a bar and well-equipped kitchen and ensures that the living and dining areas are in perfect harmony. The plush furnishings are light and elegant with white timber floors and accents of marble and white Caesar stone throughout. A beautiful Venetian glass chandelier sets an elegant tone in the dining room, with seating for up to ten guests, while mirrors add dimension and a sense of light and space. The grand master bedroom, situated on the upper level, incorporates a comfortable seating area and an intimate personal study. Indulgent luxury is guaranteed with ‘His and Hers’ marble bathrooms. ‘Hers’ boasts unparalleled sea views from the large marble bath. An additional en suite bedroom is located downstairs, with accommodation for two persons. The latest technology is at your fingertips with an iPod docking station, entertainment centre, six flat-screen TVs and a DVD player. There is also a fax, scanner and printer available for guests’ convenience. A private rim-flow swimming pool takes pride of place on the expansive, secluded patio which offers unfettered views of the hotel’s stunning surrounds and also provides the perfect venue to entertain guests for cocktails or a private dinner, personally prepared by the hotel’s executive chef. Included in the rate (R50,000 per day), guests receive an express check-in and complimentary snack platter upon arrival, as well as sunset canapés and a full English breakfast served daily. In addition, the in-suite butler service offers valet packing and unpacking, food service and individual attention to suit every request. A selection of other personal treats, such as individually embroidered hotel gowns and nightly turndown gifts, make a stay in the presidential suite an unforgettable one. A chauffeur-driven Mercedes Benz is available for airport transfers and trips to many of the local shopping spots or sports facilities. At the end of the day, guests can enjoy five-star decadence when they book the ‘Bath Butler’ service. Prior

to their check-in – or indeed at any time during their stay – they may choose to have a bath prepared for them by a spa specialist in the privacy of their suite. Alternatively, the hotel’s spa, set in luscious, tropical gardens, is just a few steps away, where guests can treat mind, body and soul with an extensive selection of wellness treatments. The Oyster Box is a sister property to Bushmans Kloof Wilderness Reserve & Wellness Retreat in the Cederberg and The Twelve Apostles Hotel & Spa in Cape Town – all part of The Red Carnation Hotel Collection. For more information about the Oyster Box or to make restaurant, event or function bookings, call +27 31 514 5000 or email reservations@oysterbox.co.za. n

May 2011

Feature

The

DNADiet

What Your Genes and your Jeans Have in Common

If it holds true that “you are what you eat”, then the new DNA Diet may well be the answer to the war against weight. So claims South African molecular biologist, Dr Daniel Meyersfeld, founding CEO of DNAlysis and pioneer in the field of nutritional genomics and dietetics. Text: Bronwyn Burns Images: © iStockphoto.com

Feature

It goes without saying that people respond differently to different diets – what works for one may have little effect on another. As a result, countless fad diets have appeared and disappeared over the years. The reality is that, regardless of which diet you swear by, once it is over, you are bound to regain the weight even quicker than you lost it. So is the latest DNA Diet just another yo-yo fad or does it have scientific grounding? Until relatively recently, most scientists thought that food had one basic function: to provide energy through being metabolised. Years of research has since shown that the reaction of dietary metabolism is far more complex. Nutrigenomics is the emerging study of the relationship and interaction between nutrition and genetics. In essence, your metabolism and how your body responds to various food types is largely the result of your genetic make-up, or more specifically, a small selection of the approximately 20,000 to 25,000 genes present in human DNA. Using nutrigenomics gives you the opportunity to understand how to optimise your health by adjusting your diet and lifestyle to your own unique set of genes. According to Dr Meyersfeld, molecular biologists at DNAlysis have unlocked the secret to identifying specific genes that determine how you can effectively lose and manage weight. He claims that the DNA Diet is based on research done over the past decade and is by no means a fad. “Over the past few years, our research team has identified eight key genes linked to weight loss and weight-loss resistance,” he explains. Their research is based on the result of the groundbreaking Human Genome Project, a 13-year study by scientists from leading institutions around the world to identify every single gene present in human DNA. Although the Human Genome Project has now reached culmination, analysis of the data will undoubtedly continue for many decades to come. Yet DNAlysis has already developed a set of DNA tests that are among the first of their kind in the world able to personalise diet, exercise requirements and nutritional supplementation to the specific needs of an individual. DNAlysis launched the DNA Diet in March this year and it seems the days of the one-size-fits-all diets are out. We are now entering the era of “intelligent dieting” and the process is easier than it may sound. For a fair fee, you sign up for the diet online and in turn receive a DNA Diet test kit with instructions, a lifestyle and health questionnaire and a sterile swab contained in a tube, which is used to obtain a sample of your DNA. Fill in the questionnaire, sign the consent form, rub the swap along the inside of your cheek, seal it in the tube provided and post it in the prepaid envelope to the laboratory. Two weeks later, you will receive notification that your report is ready and waiting for you online. Your test results will tell you what foods to avoid and what foods are beneficial for you to lose weight, as well as what type, intensity and duration of exercise will give you the best results. It may seem ironic that such a personalised weight loss programme can be done without undergoing a formal consultation with a dietician, and perhaps some caution would be wise. Many dieticians have already caught wind of the DNA Diet and are incorporating it into their weight-loss programmes. Liz Mare, a dietician based in Pretoria, says, “The DNA Diet has fast become our most successful weight-loss and weight-maintenance programme. We are finding particular success with clients who have struggled to lose weight in the past, especially those with a history of yo-yo dieting and following unhealthy and damaging fad diets.” Perhaps it is best to discuss the DNA Diet with your dietician first and bear in mind that the personalised results ultimately suggest whether a low-carb, a low-fat, low-GI (moderate carb, low fat) or healthy balanced diet will work best for you. On the other hand, the old adage “everything in moderation” needs no scientific basis – just an awareness of what and how much you eat, and a good dose of willpower to get out and do some form of exercise that you naturally enjoy. n

May 2011

Feature

The Game of

Winemaking Bouchard Finlayson Vineyard

He has been called South Africa’s Pinot noir pioneer for his skill with this difficult grape variety, but Bouchard Finlayson winemaker, Peter Finlayson, regards what he does as a sport. If international wine critics are to be believed, then he is performing at the top of his game and has been for more than two decades. The winery is known for its prowess with the Pinot noir grape – the Galpin Peak Pinot noir and the Tête de Cuvée Galpin Peak are exceptional examples.

In 1989, Finlayson and a business partner set up Bouchard Finlayson Winery in the Hemel-enAarde Valley near Hermanus. It was the first wine farming venture in the now sought-after Walker Bay wine ward. Today, the 125-hectare property is unrecognisable as the previous “poor man’s land”, with its treacherous dirt roads and sheep farms. “We spent the first two weeks picking up junk on the property,” recalls Finlayson. Then a pipeline was constructed to collect winter rains from the mountains and funnel them to a newly established dam, which would then be able to provide sufficient water for the running of the property. Since then, plant mapping, clearing of alien plant infestations, replanting and rehabilitation of indigenous vegetation are just some of the many environmental activities that Bouchard Finlayson has engaged in on the property on a continuous basis. “One part of the landscape which has not changed, however, is the pristine Overberg Mountains and hills. I believe it is important to construct as few buildings as possible in our wilderness area,” explains Finlayson. The first vines were planted in 1990 and the first bought-in grapes crushed a year later. The 19 hectares of vineyards are planted with Pinot noir, Chardonnay, Sauvignon Blanc, Sangiovese, Barbera, Mourvedré, Nebbiolo, Semillon and Riesling – grape varieties that are well suited to

May 2011

Feature Bouchard Finlayson’s award winning winemaker, Peter Finlayson.

Vineyards cover the gentle slopes outside the Bouchard Finlayson cellar tasting room (right) and The Homestead (left).

Bouchard Finlayson’s premium wines are available for tasting at their cellar door.

the soil and climate. Bouchard Finlayson’s success was heralded with the winning of the Pinot Noir trophy at the London International Wine Challenge in 2000 and was soon followed by many more accolades, both locally and abroad. Most recently, the international wine publication Wine Spectator awarded the Galpin Peak Pinot noir 2009 an exceptional 92 points out of 100. “I maintain that Pinot noir is in fact a white wine grape variety which only makes great red wines under special conditions,” says Finlayson. These conditions exist in the Hemel-en-Aarde Valley by way of the combination of cooler temperatures and heavy clay soils. Winemaking runs in Finlayson’s blood, but he also once considered becoming a vet. “Fortunately I did not make that selection – probably because I played too much rugby. But I have enormous fun and gain many rewards making wine and am happy to say that I have no regrets and hope to continue for years to come.” Finlayson calls those who sit and enjoy a glass of his wine, his very own‘spectators’. “Each person has something to say about the game. Multiply this by 20,000 bottles, with three people per bottle, then you have 60,000 spectators from one bottling. The bottom line is – play the game well and the spectators will return.”

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Over the years, tasting room staff at the farm has welcomed state presidents, ambassadors, artists, musicians and wine lovers. “Recently, a Hollywood film star and their family enjoyed six bottles of our Galpin Peak Pinot noir while on holiday in the Seychelles,” boasts Finlayson. As Finlayson believes that Bouchard Finlayson’s best vintages have mostly been those made during unevennumbered years such as 1997, 2001, 2005 and 2007, wine lovers better keep their eye on the game for the release of the 2011 vintage. Today, the farm is owned by the Tollman family, who also own the international chain of boutique properties, The Red Carnation Hotel Collection, which includes The Twelve Apostles Hotel & Spa, Bushmans Kloof Wilderness Reserve & Wellness Retreat and The Oyster Box. For more information, visit www.bouchardfinlayson.co.za. n

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Hospitality Heavyweight

Horst Frehse

As one of South Africa’s most well-respected hoteliers, Horst Frehse has more than 30 years of experience in the industry and has led many of the country’s most successful hospitality establishments. In his latest endeavour, he joined the Red Carnation Hotel Collection in December 2010 as the General Manager of the Twelve Apostles Hotel & Spa in Cape Town. Text & Images: Marcus Brewster Publicity

His appointment coincides with the naming of the five-star Twelve Apostles Hotel & Spa as one of the “Best Places in the World to Stay” on the Condé Nast Traveler’s Gold List for 2011. “I am excited to be part of the Red Carnation Hotel Collection’s philosophy of ‘No request too large, no detail too small’. This echoes my personal philosophy about the hospitality industry, where service is of paramount importance,” says Horst. The family-run collection of boutique hotels, each with its own distinctive character, style and guest experience, offers splendid luxury, thoughtful detail and the latest state-of-the-art amenities and facilities. Adding to the host of accolades bestowed across the brand, Bushmans Kloof Wilderness Reserve & Wellness Retreat was also voted (along with the Twelve Apostles Hotel and Spa) as one of the “Best Places in the World to Stay” on the Condé Nast Traveler’s Gold List for 2011. Born to German parents, Horst’s flair for languages (he is fluent in English, Afrikaans, German and French) has benefited his international career path. After completing his schooling, Horst studied hotel management in Germany and achieved two diploma qualifications. Since then he has worked all over the world, including Munich, Geneva, Namibia and South Africa. He was appointed as the General Manager to open the five-star Grand Roche Hotel in Paarl, a Relais & Châteaux member, and during his tenure, the hotel received many notable industry awards, including the “Five Star Silver Award” for exceptional service standards.

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The Twelve Apostles Hotel & Spa’s General Manager, Horst Frehse, is fluent in four different languages.

“Bosman’s Restaurant at the hotel was also acclaimed the first and, at the time, the only Relais Gourmands (two star Michelin equivalent) in Africa in recognition of its exceptional cuisine offering,” explains Horst. In addition, Bosman’s Restaurant was awarded the Diner’s Club “Diamond Award” for having the best wine list in South Africa; was acknowledged by the Malaysia New Strait Times as one of the world’s best restaurants; was awarded the Business Day “Restaurant of the Year” award and was proclaimed one of the editor’s “Top Ten Restaurants” in consecutive Eat Out Magazine editions from 1999 to 2005. With a keen love for nature, wildlife and the great outdoors, Horst has held managerial positions at the Singita Private Game Reserve in the Kruger National Park and at the Singita Grumeti Reserves in the Serengeti in Tanzania. Under his management, the

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Sasakwa Lodge was established as a Relais & Châteaux member. Before accepting his current managerial role at the Twelve Apostles Hotel & Spa, Horst managed the 36-room Asara Wine Estate & Hotel in Stellenbosch – a position he undertook from when the hotel was first established. Horst’s stellar experience and knowledge has been recognised and rewarded by both industry professionals and organisations alike. His many accolades include: the Protea Hotels’ “General Manager of the Year” award; the Argus “Business Personality” award, for successfully establishing Grande Roche in the South African

The Azure Restaurant at the Twelve Apostles Hotel & Spa in Cape Town

hospitality industry; the “Paarl Businessman of the Year” award and the “Protea Ambassadorial Award for Marketing Achievements”. Horst is also an active member of the Rotary Club where his commitment has earned him the prestigious Rotary International’s “Paul Harris Award” for outstanding services to the Rotary Club of Paarl and the Paarl Community. In his leisure time, Horst enjoys hiking, motorcycling and reading. An avid traveller, he has traversed the world and his experiences have contributed to his growing passion for the hospitality industry. n

Chef

Cooking in

Natureâ&#x20AC;&#x2122;s Paradise Chef Floris Smith

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Chef

Inspired by his grandmother’s trophies for cooking and baking competitions, the young Floris Smith grew up knowing that he wanted to be “just like her”. Today, he is the Executive Chef at Bushmans Kloof Wilderness Reserve & Wellness Retreat, an oasis of natural beauty, wildlife, rock art and holistic healing nestled in the foothills of the Cederberg Mountains, 270 kilometres outside of Cape Town. Text & Images: © Marcus Brewster Publicity

“I grew up in the kitchen and from a very young age I enjoyed cooking, baking and entertaining the family,” Smith says. “When it came to choosing a career, I needed something that allowed me to be creative; where I could work with people and have a taste of champagne and glamour. Becoming a chef was all of these things in one.” After graduating with a degree in Hotel Management, he was offered the position of Head Chef at the five-star Hartford House in KwaZulu-Natal. During Smith’s service to the hotel, it was rated as one of the top 100 restaurants in South Africa by Wine Magazine. He first joined Bushmans Kloof in 2001 and has since treated guests – including Michelin star chefs – to cuisine fit for royalty, as every meal is made to culinary perfection. Bushmans Kloof is part of the internationally acclaimed Red Carnation Collection of family-run boutique hotels, which also includes The Twelve Apostles Hotel & Spa in Cape Town and The Oyster Box in Umhlanga. The property was named one of the “Best Hotels for Food in Africa, the Middle East and the Indian Ocean” in the Condé Nast Traveller UK Gold List 2011, an accolade which Smith is justifiably proud of. One of his many inspirations in the kitchen is “fresh, beautiful produce”. He adds: “I have many favourite ingredients, especially when they come straight from the Bushmans Kloof garden, such as coriander, smoked paprika, homegrown quinces, artichokes and fresh limes.” Built into the natural sandstone of surrounding giant boulders, ‘Embers’ is Smith’s favourite outdoor dining site to experience at Bushmans Kloof. “When it is full moon with not a breath of wind, it just completes the perfect dinner – and the dreaded 80 stairs to Embers look a lot better when the traditional South African braai

May 2011

Chef

(barbeque) has just been served under the stars.” Smith has left Bushmans Kloof twice over the years to gain experience working in other kitchens, but is always drawn back to this unique part of the country. “There is just something special about the place. It is very calming, spiritual and serene. The people from this area also have a special place in my heart,” he explains. Tapping into one of his many talents, Smith has developed a drumming troupe and a choir at Bushmans Kloof involving children from the local school. The ensemble entertains foreign and local guests at the River Boma while they enjoy pre-dinner drinks. “My reason for returning a third time is the Tollman family (who own The Red Carnation Hotel Collection). I have never worked for anyone that invests so much into the people working for them,” he adds. If he was preparing a meal for Mrs Bea Tollman, founder and president of Red Carnation and herself an experienced chef who has eaten in the world’s best restaurants, Smith says he would start the meal with her famous chicken noodle soup. “I know she appreciates good food and if this is well made and she enjoys it, the rest of the meal is easy.” He would follow this with one of his signature main course dishes, such as lamb shank bobotie (spiced mincemeat baked with an egg custard topping) with Rooibos (red bush tea) caramelised pearl onions, ginger carrot spaghetti, mint pea puree and a lamb jus. “Making a career of cooking has just been the best thing ever,” Smith concludes. n

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Feature

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Feature

The Price of

Beauty Owning a Classic Car

If owning a car was about function and function alone, our selection of choices when shopping for a mode of transport would be very limited. There would be no “hot” in hatches, no styling touches, or even choices in colour. There would be no passion in motoring. And there would definitely be no reason to a step back in time for the pleasure of owning a true classic car. Text: Stuart Wainwright Images: © Quickpic, iStockphoto.com

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The first time I turned the keys in a classic of my own, a British-racing-green Porsche, I felt like a different person. In that moment, I felt that I had taken a step forward in life. The roar of the 4.7-litre V8 engine set the neighbourhood hounds into an orchestra of howls and barks. I loved the fact that the sound of my classic stood out to such an extent that pets felt it required a response. Your choice of car is often said to be a reflection of your character, and understandably, a reflection of your lifestyle. It is a symbol of status, attitude, and personality. So, if life is all about first impressions, what is your car saying about you when you arrive to pick up your kids from school? A Mercedes badge carries elegance, a BMW trendiness, a Volvo safety, but a classic car carries class. By choosing to not be the fastest on the road and accepting that the kid with the back-to-front cap will screech his tyres before leaving you standing at the green light, you make a very clear statement that you have other priorities in life. The classic car driver is distinguished and appreciates the finer things in life – a good wine, an Elizabeth Taylor movie, and the sound of engineering history when he or she goes for a drive. The Queen owns a 50-year-old Rover P5 by the way.

Where to start? Just like wine, classic cars mature differently, and therein lies the first challenge when owning a classic. While it is as easy to find a clapped-out “classic” in the Junk Mail as it is to pick up boxed wine from your local supermarket, the hangover from your decision is severely worsened when you end up on the side of the

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road every second week. Unless you are planning on spending hours on research and getting oil in your eyes while performing a backyard restoration, classics do not come cheap. But if they do, then you will undoubtedly make up for the initial savings in repair bills and towing costs further down the line. Before rushing into an impulse buy because it is the car you had on your bedroom wall as an eight-year-old, make sure that the mechanics have given it a thorough once-over – twice.

What’s it going to be? For many, that depreciating hunk of metal is a source of joy. For a classic car owner it is a personality in its own right. Whether it is the grace of a Concoursd’Elegance condition Daimler, the tempestuous attitude of an aging Alfa, or the in-your-face attitude of an American muscle car from the 1960s, a classic comes with much more than an owner’s manual and a hefty price tag. Just as we choose who we socialise with according to the way they make us feel, so too do we choose our cars on the same basis. The basic options by age include antiques (preWorld War I) and vintage vehicles (pre-1924), classics (pre-1948) and the most popular at this point, modern classics (pre-1980). The modern classic car is typically the car that you see on the road. They are the most driverfriendly and the most easily maintained. Remember that a classic does not come with a maintenance plan and as a rule of thumb, the older or scarcer the vehicle, the more difficult the parts are to find. If you are looking for a restoration project, do not bite off more than you can chew. Some rust buckets cannot be saved. Let them go and if they come back to

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you, then the engine is still in working condition, and there may be hope. Most buy their classics in good working order to get right to the wind-in-your-hair part. In which case you need to start making decisions like whether or not you want wind in your hair, and how often you plan to drive your anticipated new arrival to the family. Children tend to take offence at being crushed into tiny backseats, and their mothers take offence to putting them in the boot, so keep in mind that while classic car motoring is about more than just function, function is most definitely still a requirement. When I picked up that first window-shaker classic of my own it was at an absolute bargain price and I quickly learnt my lesson. Within a week, the accelerator cable

had snapped leaving me on the side of the road. Next to go were the window switches, and then the alternator. It soon felt as though I spent more time in the tow truck than I did in my own car. She drained my bank account, raised my blood pressure, and broke my heart many times over. But the truth is, I had a love affair with that car. It was a passionate relationship in every sense. Oh, how I miss her! n

May 2011

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

May 2011

Train Layout

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