FREE! FR REE! S SPAIN’S PAIN’S H HOTTEST OTTEST NE NEW EW M MAGAZINE AGAZIN NE F FOR OR T THE HE S SOUTH OUTH C COSTA OSTA B BLANCA LANCA R REGION EGION No.3 July-August 2013
The heat is on! sizzling good food Hints & Tips for a better BBQ
www.smartmagazine.es.
Sun Tans & Sun Burn
Causes and preventions La Tomatina how do you like your tomatoes?
gourmet guide • culture • fashion • reviews • technology • property • entertainment
Go Karts Orihuela Costa Ctra N332 (Torrevieja to Cartagena) Km 5.700 Orihuela Costa
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Welcome to the third edition of Smart Magazine We would like to extend a warm welcome to our new readers of Smart Magazine and thank all of our advertisers who supported the first two editions, we have received a lot of praise and positive feedback from both readers and potential advertisers regarding the quality and content and we thank you all for your comments but please continue to leave feedback, good or bad in either case all comments are appreciated. In this mid summer edition we have some interesting articles with a summer theme, Getting the best from your BBQs, an article on tanning and some cool places to visit. In our next September autumn edition we will be publishing useful information on preparing for a winter without the tourists. We would love to hear from any potential advertisers, you will find our rates very reasonable and reflect the difficult economic client we are still experiencing, please contact gary@smartmagazine.es for any advertising enquiries. Our magazine is available always, online at www.smartmagazine.es Due to the amazing success of our first couple of Orihuela Costa editions we were delighted to announce in July, our very first Smart Magazine edition for Marbella was published in the Costa Del Sol so if you are a potential advertiser who has a business with national service then please contact Gary who can give you some amazing deals to be included in all three of our editions, the third being the forerunner Ultimate Almeria magazine based in and around the MojĂĄcar area. For more info visit www.ultimatealmeria.com
I wish all readers and advertisers a very pleasant and safe summer and once again thank you all for the kind and positive comments you have taken the trouble to make. Michael Coard Smart Group CEO
Smart Magazine has taken due care and diligence in compiling this guide and cannot accept responsibilty for advertisers work, services or goods. Please use standard practise and take up further references. We endeavour to ensure that all contents are correct at the time of going to press but cannot be held responsible for the effects of errors or omissions.
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CONTENTS if it’s in, it’s here... 06
Gone Fishing: 3 Tasty Sepcies
08
Scuba Diving
10
Ambergris: The smell of fortune
12
Catch me if you can: Frank Abagnale
15
Things to do: La Tomatina
16
Siesta time
20
Born Free - The charity
24
Comedians: Dave Allen
26
Destination Report to: Marrakech
29
The Golf Page: British Open
32
Book Shelf
33
Registering your UK vehicle
34
A Hot Summers Cool Ideas
36
Sun Tan or Sun Burn
38
BBQ: Sizzling tips
42
Food Glorious Food: Recipe Page
44
Cocktails: and their origins
46
Gourmet Guide
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Next Issue no.4 Sept-Oct 2013
smartmagazine Issue no. 3 July - August 2013 www.smartmagazine.es
STAFF PUBLISHER Smart Group EDITOR Michael Coard 966 193 994 COMMERCIAL DIRECTOR David Slader 666 400 777 SALES Gary Funnell 634 365 367 Victor Peetoom 693 798 489 GENERAL ENQUIRIES 966 193 994 info@smartmagazine.es
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THE PROPERTY SHOP - SPAIN The Property Shop – Spain will support you through every step of your Spanish property purchase, from locating your ideal property to assisting you with your banking, financing and translation needs. Our excellent reputation is built on our firm philosophy of traditional good service. As a family run business, we understand the importance of building solid relationships with our clients. Being committed and happy ourselves, our sense of achievement comes not from selling any old property but for matching the right property in Spain to the right buyer. If you are happy in your new home in Spain, then we at The Property Shop – Spain are happy with a job well done.
966 718 836 Quesada (office) 965 501 006 El Raso (office) 628 045 614 Mobile (Ben) www.propshopspain.com
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GONE FISHING We all know that fish is very good for us. Here in Spain we have an amazing variety of fish to choose from. Most of us, tend to keep safe and choose familiar types of fish. Why not try something different? Here are a few types of fish which you may or may not, be familiar with and can be found in your local supermarket or fish shop (pescaderias) We hope you enjoy...... JUREL – Horse Mackerel. Do not be fooled by this fish, or put off by its name. It is a member of the Mackerel family but not too strong in flavour. We love Sardines and Jurel is very similar to sardines, but much bigger, meatier, with fewer bones and some of the time cheaper. Ideally cook as you would sardines; BBQ’d, grilled, pan fried, or
baked in the oven wrapped in foil with seasoning, lemon juice and olive oil. PERCA – Nile Perch. This fish is ideal if you are not particulary fond of strong tasting fish and lots of bones (children love this fish). It is a very meaty fish with a delicate flavour. Normally sold in fillets and ready to cook, just a covering of seasoned flour, pan fried with a knob of butter and oil this fish is ideal for summer eating with a tomato and avocado salad or a Greek salad. RODABALLO – Turbot. Large, flat fish, looks like a large Plaice. It has firm, white large flaked meat. The flavour is very fresh, but not overpowering and is suitable for pan frying, poaching or baking in the oven. We like this served with either a crisp green salad or sautéed potatoes, onions and peppers.
When you are looking to buy fish ensure that the fish have bright eyes, not cloudy or dull. The skin should be shiny, any odour that is offensive, means that the fish is not fresh. When you require your fish to be cleaned and be-headed, just ask for ´limpia y sin cabeza´´, this service is free of charge.
Thinking About You & Your Loved Ones... Welcome to the Angels Nursing Group’s guide on how life in Spain supported by the Angels will give peace of mind while protecting you and your loved one, in a language you understand. The Angels are leading the way in providing Emergency Response, Holiday Lifeline, Nursing & Homecare with packages specifically designed to support your daily life, while giving you somewhere to turn 24 hours a day. Our Membership allows short & long term packages with prices to suit all needs and pockets. Enjoy Life supported by English speaking nurses and health professionals and have access to a family that cares 24hrs a day, 365 days per year.
SPEAKING THE LANGUAGE Our Angels Operators are here 24hrs a day to answer your calls! They all speak English and Spanish so you will never have to worry about the language barrier again. On activation of an emergency or medical issue, we can support you and your loved ones in your times of need. We hold you personal & medical information to liaise with the emergency services, friends & family.
Angels Nursing Group are thinking about your future, are you? • Personal & Medical Portfolio Held • Emergency Service Liaison • English & Spanish Operators • British Nurse Support Available 24hrs a day • Complete Peace of Mind • Members Instant Access 24.7 • Membership starts from just 19.99€ per month Join Today www.angelsnursinggroup.com or call us on
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Our services cover Costa Del Sol, Costa Almeria and Costa Blanca
As a community nurse working for Angels Nursing Group I am often requested to visit members whom we have not had contact with for some time. To gain some insight as to how the Angels can help support you I want to share with you a real case history. Names have been changed to maintain client confidentiality. During my visit to his home Mr. R. told me that it had been some time since he had seen a nurse and that his immediate problems seemed to be; shortness of breath, poor memory and arthritic pain particularly in his knees and right shoulder, insomnia and general tiredness. I reassured Mr. R. that we would support him in managing his health and suggested we review his medications. He told me that he was not sure what he was taking as he did not like to go to the doctor and he had been seeking help from his local pharmacist.
privately. Though he did know that he was entitled to health care in Spain and was in the system. In addition empty packets of non steroidal anti inflammatory drugs were found as well as a herbal hypnotic and nicotine substitutes. There were also two packets of anti biotics which Mr. R. told me he had taken till he “felt better” neither box was completed.
the complexities of his health I suggested that one of the nurses would advise the translator of what needed to be addressed as he felt he needed support and help with this.
I also recommended that Mr. R. not purchase any more OTC medications and gave an explanation of the dangers of polypharmacy. He was reassured to learn that his poor memory was Mr. R. was trying everything to help with probably due to his pain and tiredness and that we would review this again his pain, tiredness and waterworks. Each visit to the pharmacist was costing once he was physically better. him about 20€. In addition to taking his Angels Nursing Group have been history a Well being check was carried bridging gaps and supporting the local out which revealed problems with his communities for over 6 years and with a chest and prostrate. wealth of experience and our team of professionals we know what it takes to Before leaving I advised Mr. R. to take only his prescribed medications – a list make sure your life is supported while living here in Spain. of these are routinely kept in our members files so it was easy to check what he should be taking at that time and that he should not take any other tablets till he has been seen by the doctor. Our call centre team were able to arrange an an urgent appointment with his GP.
Following questioning and investigation I identified that Mr. R. had been taking the many different medications to help with his symptoms - he was not always sure whether they had been prescribed He was is happy to have an Angel’s by the doctor or he had purchased them translator which I recommended given
SCUBA DIVING
Diving on the Costa Blanca and Costa Calida with Scubaworld
Here on the Costa Blanca there are many different exciting locations in the beautiful underwater world of the Mediterranean sea along the Costa Blanca and Costa Calida coast. From the cave structures nearby Benidorm to the rocky coast by Cartagena there is an abundance of safe, warm and above all very clear water. The combination of sheltered waters and non-tidal seas makes diving easier and more comfortable to enjoy, the proximity of the Atlantic ocean provides us with a rich variety of Atlantic and Mediterranean sea life. You can encounter a great diversity of under water life such as conger, moray eels and grouper in excess of a meter . You can also
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see ray, barracuda, scorpion fish and octopus. Sometimes even Sunfish, turtles but as always there are a numerous type of colourful smaller fish. For experienced divers you have a choice of several trips to shipwrecks and the marine reserve Islas Hormigas which is situated close to Cabo de Palos. You also can join night dive trips guided by a professional PADI instructor. Scubaworld can also book dive packages for multi-day diving, and dive trips and packages for clubs and small groups. If necessary several accommodations can be provided for divers with the right certifications we organize dive holidays to different tropical and adventurous destinations as well. So dive with us in clear and warm waters of the Mediterranean sea of Spain and join your Spanish dive buddies on our diving in places like Egypt, Mexico, Thailand or the Caribbean. The nearest PADI Dive Centre Is situated in Urb. La Florida in Orihuela Costa, Just 10 minutes South of Torrevieja. Conctact them for more information about dives, packages, accomodations and dive holiday packages.
Facts: Scuba Diving Safety Many people ask the question,"Is scuba diving safe?" But the same as most sports or pursuits as long as you have proper training and instruction you will enjoy the sport of scuba diving. The fact is diving is safer than it has ever been. If you have the correct training and follow some recommended safe diving practice, you will rarely have problems. Today scuba training is very thorough, with the focus being put on rescue skills and diving in buddy pairs.
Scubaworld Padi Dive Centre C/Geminis 28 La Florida 03189 Orihuela Costa Tel. 667 057 640 www.divecostablanca.com info@divecostablanca.com Facebook: scubaworld.diving Leisure Dives Shore dives Boat dives Night dives
Padi dive courses Open water diver Advanced open water diver Rescue diver The word S.C.U.B.A. is an acronym for Divermaster Self-Contained-Underwater-BreathingSpecialties Apparatus. A scuba system allows autonomous Discover Scuba Diving diving (diving without an air line to the Try Dives surface). The word also describes the Diving for kids sport of scuba diving.
What Does the Word S.C.U.B.A. Stand For:
S - 22233
Scubaworld Diving www.divecostablanca.com
AMBERGRIS A man whose dog found a lump of rare and valuable whale vomit on a beach is expecting to be able to sell it for more than £100,000. Ken Wilman, 50, was out walking on Morecambe beach when his dog Madge started sniffing a lump of rock. He told Sky News: "At first I thought it was a football but as I got closer I realised it was a big stone. "She wouldn't leave it alone. I picked it up and it smelt horrible so I knocked it with my walking stick and a small lump came off. "I put both pieces back on the beach but something in the back of my mind told me it might be something unusual. "I came back home and searched online. I had an inkling it was whale vomit and when I saw pictures I realised it was. "When I read how valuable it was I got Madge straight back in the car and drove back to the beach to bring it home." Mr Wilman said: "A company in France has offered 5,000 euros (£4,300) per 300g which would make my piece worth 50,000 euros (£43,000) but I'm told companies in Switzerland offer four times that amount." Mr Wilman, who is a single parent and has been unemployed since a motorbike accident in 2007, said when he does sell it he will spend the money taking his 15-year-old son on a trip to Machu Picchu, in Peru. He added: "Madge will also be getting a treat for her find by being fed her favourite sausages every day from now on!" Whale vomit is also known as ambergris and is used to make perfume. It is formed in the digestive system of sperm whales and has a very strong and unpleasant aroma. Whales excrete it through the mouth when it is too large to pass through the digestive system. Perfume makers use it as it has a smell similar to musk. 1. Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the intestines of sperm whales 2. It's produced by the whale to protect its gut from the very sharp beaks of squid that it feeds on deep down in the ocean 3. Although called 'whale vomit', it is probably pooped rather than vomited 4. It is excreted hundreds of miles away from land 5. It can float on the ocean for years before washing ashore
6. Years of exposure to the sun and salt water transform the waste into a smooth, grey, lump of compact rock which has a waxy feel to it 7. Freshly produced ambergris has a marine, fecal odor and as it ages, it acquires a sweet, earthy scent 8. It got its name because it looks like the amber washed up on beaches in the Baltic. Gris comes from the Latin word for grey 9. It is used in the production of perfume and as a result is extremely valuable 10. Scientists refer to ambergris as "floating gold" because of this When a whale initially vomits up ambergris, it is soft and has a terrible smell. Some marine biologists compare it to scented cow dung. But after floating on the salty ocean for about a decade, the substance hardens into a smooth, waxy, usually rounded piece of nostril heaven. The dung smell is gone, replaced by a scent that has been famous for hundreds of years, probably more. In addition to its use in the perfume industry, it is said to be an aphrodisiac, a homeopathic remedy, and an excellent flavoring for food.
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EL RASO
For your choice of property on the Costa Blanca, do not hesitate to either visit Property Choice at their office in El Raso or contact them by the following means:
Tel: 966 111 970 607 898 336 617 513 351 propertychoiceelraso@yahoo.co.uk www.propertychoicespain.com PRICES MAY DIFFER FROM OUR WEBSITE AS THESE PRICES ARE ONLY FOR THIS ADVERT
Catch me if you can... Frank William Abagnale, Jr: born April 27, 1948) is an American security consultant known for his history as a former confidence trickster, cheque forger, impostor, and escape artist. He became one of the most famous impostors ever, claiming to have assumed no fewer than eight identities as an airline pilot, a doctor, a U.S. Bureau of Prisons agent, and a lawyer. He escaped from police custody twice (once from a taxiing airliner and once from a U.S. federal penitentiary), before he was
21 years old. He served fewer than five years in prison before starting to work for the federal government. He is currently a consultant and lecturer for the FBI academy and field offices. He also runs Abagnale & Associates, a financial fraud consultancy company. Abagnale's life story provided the inspiration for the feature film Catch Me If You Can, a Broadway musical of the same name which opened in April 2011, and a ghostwritten autobiography also of the same name.
Bank fraud Abagnale's early confidence tricks included writing personal cheques on his own overdrawn account. This, however, would work for only a limited time before the bank demanded payment, so he moved on to opening other accounts at different banks, eventually creating new identities to sustain this charade. Over time through experimentation, he developed different ways of defrauding banks, such as printing out his own almost-perfect copies of cheques,
FRANK ABAGNALE depositing them, and persuading banks to advance him cash on the basis of his account balances. Another trick he used was to print his account number on blank deposit slips and add them to the stack of real blank slips in the bank. This meant that the deposits written on those slips by bank customers entered his account rather than the accounts of the legitimate customers. Impersonations Airline pilot Later, Abagnale decided to impersonate pilots because he wanted to fly throughout the world for free. He got a uniform by calling Pan American World Airways (Pan Am), telling the company that he was a pilot working for them who had lost his uniform, and obtaining a new one with a fake employee ID. He then forged a Federal Aviation Administration pilot's license. Pan Am estimated that between the ages of 16 and 18, Abagnale flew over 1,000,000 miles (1,600,000 km) on over 250 flights and flew to 26 countries by deadheading. As a company pilot, he was also able to stay at hotels for free during this time. Everything from food to lodging was billed to the airline company. Doctor For eleven months, Abagnale impersonated a chief resident pediatrician in a Georgia hospital under the alias Frank Conners. He chose this course after he was nearly arrested disembarking a flight in New Orleans. Afraid of possible capture, he retired temporarily to Georgia. When filling out a rental application he impulsively listed his occupation as "doctor," fearing that the owner might check with Pan Am if he wrote "pilot". After befriending a real doctor who lived in the same apartment complex, he agreed to act as a supervisor as a favor until the local hospital could find someone else to take the job. The position was not difficult for Abagnale because supervisors did no real medical work. Attorney While he was posing as Pan Am First Officer "Robert Black", Abagnale forged a Harvard University law transcript, passed the Louisiana Bar exam, and got a job at the Louisiana State Attorney General's office at the age of nineteen. Abagnale was told the Bar needed more lawyers and was offered a chance to apply. After
making a fake transcript from Harvard, he prepared himself for the compulsory exam. Despite failing twice, he claims to have passed the bar exam legitimately on the third try after eight weeks of study, because "Louisiana at the time allowed you to take the Bar over and over as many times as you needed. It was really a matter of eliminating what you got wrong." Capture and imprisonment Abagnale was eventually caught in France in 1969 when an Air France attendant he had dated in the past recognized him and notified the police. When the French police apprehended him, 12 countries in which he had committed fraud sought his extradition. After a two-day trial, he first served prison time in Perpignan's House of Arrest in France — a one-year sentence that the presiding judge at his trial reduced to six months. At Perpignan he was held nude in a tiny, filthy, lightless cell that he was never allowed to leave. The cell lacked toilet facilities, a mattress, or a blanket, and food and water were severely restricted. He was then extradited to Sweden, where he was treated more humanely under Swedish law. Later, a Swedish judge asked a U.S. State Department official to revoke his passport. Without a valid passport, the Swedish authorities were legally compelled to deport him to the United States, where he was sentenced to 12 years in a federal prison for multiple counts of forgery. Alleged escapes In April 1971, Abagnale reportedly escaped from the Federal Detention Center in Atlanta, Georgia, while awaiting trial. In his book, Abagnale considers this to be one of the most infamous escapes in history. During the time, U.S. prisons were being condemned by civil rights groups and investigated by congressional committees. In a stroke of luck that included the accompanying U.S. marshal forgetting his detention commitment papers, Abagnale was mistaken for an undercover prison inspector and was even given privileges and food far better than the other inmates. The Federal Department of Corrections in Atlanta had already lost two employees as a result of reports written by undercover federal agents and Abagnale took advantage of their vulnerability..
Abagnale then bluffed his way through an attempted capture by posing as an FBI agent after being recognized by a motel registration clerk. Still intent on making his way to Brazil, Abagnale was picked up a few weeks later by two NYPD detectives when he inadvertently walked past their unmarked police car. Legitimate jobs In 1974, after he had served less than five years of his 12 year sentence at Federal Corrections Institute facility in Petersburg, Virginia, the United States federal government released him on the condition that he help the federal authorities, without pay, to investigate crimes committed by fraud and scam artists. After his release, Abagnale tried several jobs, including cook, grocer, and movie projectionist, but he was fired from most of these after it was discovered he had been hired without revealing his criminal past. Finding these jobs unsatisfying, he approached a bank with an offer. He explained to the bank what he had done and offered to speak to the bank's staff and show them various tricks that "paperhangers" use to defraud banks. His offer included the condition that if they did not find his speech helpful, they would owe him nothing; otherwise, they would owe him only $500 with an agreement that they would provide his name to other banks. With that, he began a legitimate life as a security consultant. He lives in Charleston, South Carolina, with his wife, whom he married one year after becoming legitimate. They have three sons, including one who currently works for the FBI. Abagnale and Joe Shea, the FBI agent on whom the character of Carl Hanratty was based for the film Catch Me If You Can, remained close friends until Shea's death.
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Things to do...Places to see...TOMATINA
the easier option of staying in nearby Valencia just 38km to Bunol by bus or train. In preparation for the dirty mess that will ensue, shopkeepers use huge plastic covers on their storefronts in order to protect them from the carnage.
La Tomatina is a food fight festival held on the last Wednesday of August each year in the town of Bunol near to Valencia in Spain. Thousands upon thousands of people make their way from all corners of the world to fight in this 'World's Biggest Food Fight' where more than one hundred metric tons of over-ripe tomatoes are thrown in the streets.
At around 11 am, the first event of the Tomatina begins. Many trucks haul the bounty of tomatoes into the center of the town, Plaza del Pueblo. The tomatoes come from Extremadura, where they are less expensive. Technically the festival does not begin until one brave soul has climbed to the top of a two-story high, greased-up wooden pole and reached the coveted ham at the top. In practice this process takes a long time and the festival starts despite no one reaching the meaty prize. The signal for the beginning of the fight is firing of water cannons, and the chaos begins. Once it begins, the battle is generally every man for himself. Those who partake in this event are
The week-long festival features music, parades, dancing, and fireworks. On the night before the tomato fight, participants of the festival compete in a paella cooking contest. Anywhere from 40,000 to 50,000 (reported to be 50,000 in 2012) people come to this huge tomato fight, greatly expanding Bunol's normal 9,000 person population. There is limited accommodation for people who come to La Tomatina, so many people take
strongly encouraged to wear protective safety goggles and gloves. In addition, they must squish the tomatoes before throwing for safety precautions. Another rule is that no one is allowed to bring into this fight anything that may provoke someone into a more serious brawl, such as a glass bottle. Although it is forbidden to tear someone else's clothing, the crowd tends to ignore this and invariably will rip the shirt of any clothed person, man or woman. After exactly one hour, the fighting ends when the water cannons are fired once more to signal the end. At this point, no more tomatoes can be thrown. The cleaning process involves the use of fire trucks to spray down the streets, with water provided from a Roman aqueduct. The authorities seem more concerned with cleaning the town than cleaning the visitors, so some people find water at the Bunol River to wash themselves, although some kind residents will hose passers-by down. Once the tomato pulp is flushed, the ground is clean due to the acidity of the tomato.
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Have a
break... Siesta Facts -
More energy Improve productivity by over 30% Improve alertness by up to 100% Reduce stress and the risk of heart disease by 34% - Better negotiation and communication - Reduce risk of accidents at work and on the road - Happiness and wellbeing - Warning - Possible slight risk of developing Diabetes Type 2 The Siesta has existed for thousands of years and was previously regarded as a physical necessity rather than a luxury. While the traditional Spanish style siesta can last for up to two hours to avoid the hottest part of the day, there is actually a biological need for people in all climates to have a short rest in the afternoon to revive energy levels. The form of rest recommended for health and productivity benefits is a short 10-20 minute nap, and not the 2 hour long siesta normally associated with Spain, enjoyable as that may be! Research shows that the majority of people suffer from tiredness twice in every 24 hour period. We are what's called Biphasic; we need two periods of sleep; a long one at night and a shorter one during the day. The early afternoon brings a drop in energy levels, not as severe as night
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time, but sufficient to make it difficult to concentrate and think clearly. By having a short nap we can help ourselves think more clearly by more productive and reduce the risk of heart disease. Tiredness can also be a cause of accidents. A short 10-20 minute nap is all that is needed to restore our concentration, alertness and improve productivity for the afternoon. Tradition The siesta rest has origins in Islamic Law and is written about in the Koran. However the word siesta is Spanish, originating from the Latin "Hora Sexto" meaning "the sixth hour" (six hours from dawn is noon). Siesta means "midday rest". Although Spain is often considered as having invented the 'siesta' it's origins go back much further in history within Islam. Romans had a regular siesta; it was considered to be a physical necessity rather than a luxury, but it is unlikely that they had a health policy that included this, as was the case in Islam. The Spanish have become known for their liking for a long 2 hour siesta, but this was introduced centuries ago to allow their farmers to rest during the hottest part of the day. Consequently they work longer into the evening. Traditionally in Spain the siesta can last up to two hours or more. Firstly there will be a good lunch with friends or family then they will rest. Although tradition would have them go to
bed in pyjamas, these days any sofa, bed or chair or shade will suffice and they may have a short nap as part of the overall siesta. However not all will have a sleep and the Spanish siesta is more about taking a break away from the heat of mid day sun. Today, with modern equipment and most people working in air-conditioned offices, there is not the same need for a long siesta, so the Spanish are now trying to make less of it and adopt a working day schedule more in keeping with northern Europe. However, this does not mean that they do not need a short rest. The biological need for rest in the early afternoon applies to all people on all continents. Humans are mammals just as any cat, lion, cheetah, horse or dog and we are all biphasic; we need more than one session of sleep within a 24 hour period. All other mammals nap, yet many humans, particularly in the British and US cultures try to struggle through the natural tiredness that occurs about 8 hours after waking in the morning. By having just a 10-20 minute nap as part of our lunch break we can restore our energy levels for the afternoon and be far more productive and alert.
The two hour siesta is no longer seen as necessary, but a 10-15 minute nap can do wonders for us all.
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body parts exported as grotesque ‘trophies’. Hunting is a serious threat to the future of Africa’s lions. Meanwhile, countless lions are held captive in tiny cages in atrocious conditions. Yet the lion, of all wild creatures, embodies the spirit of We can’t let this happen. The African lion is the symbol of a great continent freedom. The enclosed report tells you and its vast savannah grasslands. And more. But please be warned, it the lion and the Born Free Foundation contains some dreadful, distressing images. are inextricably linked.
Africa without lions? Extinction a real possibility? I can scarcely believe what I’m writing. But the species is on the brink of destruction. Could this be the lion’s last roar?
BORN FREE THE FILM Born Free is a 1966 British drama film starring Virginia McKenna and Bill Travers as Joy and George Adamson, a real-life couple who raised Elsa the Lioness, an orphaned lion cub, to adulthood, and released her into the wilderness of Kenya. Virginia McKenna is now the Founder & Trustee of the Born Free charity BORN FREE CHARITY. Speared, poisoned, snared and shot. It is happening today. Lions are being ruthlessly destroyed in Africa. The suffering is immense. The pain unimaginable. But it’s not just the torment and distress of individual animals. This is an emergency, a major conservation crisis. Tens of thousands of lions are being killed. An unbelievable 50% lost since 1990. A terrifying decline. Today as few as 32,000 lions cling to survival, and these animals are under terrible pressure.
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Which is why today we must take action to save the ‘King of the Animals’. The situation is complex. The lions’ habitat is shrinking, their hunting grounds lost to agriculture. Numbers of their natural prey species – antelope and zebra – are dwindling. Hungry lions are forced to look elsewhere for food. They are increasingly killing livestock – cattle, goats and sheep. As you can imagine, farmers desperate to protect their flocks can kill lions in retaliation. They use spears and cheap deadly poisons, as well as wire snares and steel traps. And that’s not all. Unbelievably, despite our best efforts, in some countries it is still legal to shoot lions for ‘sport’. Hunters pay huge sums to kill a wild lion. But this isn’t just morally abhorrent and utterly repugnant. At least 600, usually male wild lions in their prime, are shot in cold blood ‘for fun’ each year, their
There is so much we have to do. We need to protect wild lions. We need to resolve conflict with local people. We need to stop the horror of trophy hunting. With your help, Born Free will take action to save the African lion. It’s a simple choice. Either we protect lions and we keep them, or we do nothing and we lose them. I know where I stand. Please help us build a future for Africa’s lions. We can’t stand by while the symbol of Born Free is destroyed. Virginia McKenna Founder & Trustee Born Free Foundation ITV's British Animal Honours Lifetime Achievement Award Winner Born Free Foundation, 3 Grove House, Foundry Lane, Horsham, RH13 5PL, UK - Charity Reg. No. 1070906 www.bornfree.org.uk
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"Am I the Irish comedian with half a finger? No, I'm the Irish comedian with nine and a half fingers."
I suppose Ireland is the best place in the world for directions. People will say to you "I wouldn't start from here if I were you." I
was driving to Wicklow town and outside the first on the left? And he said "Who's Wicklow town there's a kind of country giving these directions, me or you?" road and I came to a cross section and there was one sign post and it had Wicklow on it and the other way was A very important part of the Irish way of Wicklow. And there was a fella sitting there life is death. See if anybody else anywhere and I said does it make any difference? else in the world dies that's the end of it and he said "Not to me it doesn't." The they're dead but in Ireland when classic on my way to Limerick and I said to somebody dies we lay them out and watch this fella do you know where this place is? them for a couple of days. It's called a And he said "Ahh yes. Ahh yes, ohh god wake. And it's great, it's a party, a send off. yes. Now go down the road, straight down The fella is laid out on the table and there's the road just follow your nose. Ahh keep drinking and dancing and all the food you going straight and you'll see a turn on the can eat and all of your friends come from right hand side. Now ignore that. And then all over the place and they all stand around there's a second turn on the right hand the wake table looking at you with a glass side and ignore that one as well. There's in their hands looking at you and they say two, three, four, five. Five turns on the right "Here's to your health". The terrible thing hand side, ignore them. Then you see a about dying over there [Ireland] is you miss house on the left hand side, turn left there. your own wake. It's the best day of your That's where you want to go." And I said life. You've paid for everything and you why did you tell me about all the right can't join in. Mind you if you did you'd be hand turns? Why didn't you just say take drinking on your own.
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First question they ask, what do you know about God? I didn't know anything about God, Who? "God!" Who's God? "God, you do not know who God is? Sister! Sister! We have an Atheist here!" "Let me tell you little boy, God is, God was, and God always shall be..." What? "What he is!" What was that? "He is the father! He is the sun! He is the holy ghost! He is 3 in 1". "Do you understand?" I'm four years of age, why wouldn't I? Greatest Theological question in the world, three people in one... Where is he? "He is here!" Where? I can't see him. "That doesn't mean because you can't see him he's not here". It doesn't? He's in the cupboard? "He's not in the cupboard! God doesn't go into cupboards!" He's under the stairs? "He's not under the stairs! He is here, with us now. He's upstairs he's downstairs he's outside he's inside he's everywhere." He's a big bloke, why can't I see him? And I'm asked "Do you love him?" I don't know, I've never seen him. "God loves you and he wants your love, but if you do not give him your love he will cast you into everlasting flame". What? "He will cast you into everlasting flame, have you ever burnt yourself? Yes I burnt myself on a Candle. "What was it like?" It was sore. "Can you imagine that pain all over your body? That's what will happen to you if you do not love god! What do you think of that?" I love him!
Skin is actually quite an interesting subject. Do you know that we all shed skin, did you know that? Did you know that each every man, woman and child sheds skin. Over an hour each and everyone of us sheds something like 10,000 minute scales of skin. Over a three day period we shed one total layer of skin. This is fact, this is not make-up. Did you know that 90% of the dust in the world is made-up of dead human skin? How do you feel about that? You think you're dusting your house? You're not you're just moving your grandmother around.
you mind bringing me the drink in a paper cup?". The drunk agrees to this and goes inside. At the bar he tells the bartender "Give me a double shot of whisky, and a second half shot in a paper cup." The bartender groans and says "Is that bloody nun out there again?"
You can become grey because of various different reasons, it can be hereditary. A malfunction of the genes can cause greyness. Anaemia causes greyness, lacking Vitamin B and Vitamin F causes greyness, vast quantities of liquids, cause greyness.. Shock, causes greyness. Terror, An old drunk is on his way into a bar when fear, shock, actually it's been recorded that a man went from being totally black a nun standing outside the bar suddenly haired to totally white haired in something speaks to him. "Your drinking is the easy like seven minutes. That's an interesting road to evil and damnation. Drink will thing, the body hair on my body, I'm going pollute your body and soul. Give up the grey at the top of my head, but the rest of foul spirits and live a better life!". The my body hair is black. My eyebrows are drunk looks at her and asks "How do you know that drinking is so bad for you?". The black, my beard is black, my hands are black, my legs, my chest is black. I noticed nun looks puzzled and shrugs. The drunk recently, I was having a bath, I noticed that says "Have you ever even tried a drink?". I had my first white Pubic hair... Now what The nun admits she hasn't, so the drunk did he see that the others didn't see? Can tells her "Listen, I'll go into the bar and order myself a drink and I'll get one for you you imagine you're one of those little hairs turning around to the other grey hair... too. I'll bring it out here and you can taste "What did you see?" "I saw... I saw.. it yourself and see that alcohol is nothing Ahhhh!" ...Another one. bad.". The nun reluctantly agrees, but says, "I don't want anybody out here getting the wrong idea about me, so would
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The magic of Marrakech In the heart of Morocco, sitting at the foot of the snow capped Atlas mountains, Marrakech combines a heady mix of Moorish culture and modern western influences and is the country's fourth largest city.
A proud sweet seller in the souk.
Famed for its Medinas and Souks, this North African jewel has attracted visitors from across Europe for decades. One of the most important imperial cities in Morocco, Marrakech was founded in 1062 by the Berber tribe, becoming one of main trading centres for Sub-Saharan Africa.
The city has plenty to offer visitors, with a wealth of culture, history and architecture, not forgetting some amazing shopping!
Entering the old city you will understand how Marrakech got its name 'The red city', with walls and towers built with terracotta clay which glows in the evening sun. Over the centuries many cultures Explore the souks and hunt for a bargain, influenced the architecture, including that haggling with the cheeky stallholders for a of Andalucia, many examples of which can rock bottom price. Take in the still be seen today. The El Badi Palace, built breathtaking colours and aromas of the in 1578, was built as a replica of the spice stalls and the intricacy of the Alhambra Palace. handmade jewellery on offer. Classical Berber music resonates from the Marrakech relies heavily on tourism and shop doorways and you can experience seems to have somewhat escaped the how the locals live and shop, as though economic crisis, with visitor figures time has stood still. increasing each year, new hotels and tourist properties are being built by the Museums are in abundance in Marrakech dozen. and one of the most interesting is the Museum of Islamic Art which was created As with most North African cities, by fashion designer Yves Saint Laurent, Marrakech is made up of the old walled displaying an array of Islamic artefacts. city and more modern neighbourhoods, Mosques are located across the city and with the Medina at its centre. the daily Islamic call to payer can be heard Within the old city, more than 15 souks can from wherever you are. be found, with traders selling a baffling range of goods, including silk carpets, The Jemaa el-Fnaa square is world famous leather goods and modern electrical and has been designated a Unesco world appliances! heritage site, formerly used for public executions, today, the square bustles with Marrakech enjoys a hot, arid climate with tourists, entertained by snake charmers, warm winters and hot dry summers with magicians, acrobats and story-tellers all less rain than Mediterranean destinations. dressed in traditional costume.
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The lush Menara gardens are worth a visit, located to the west of the city and irrigated with water from the Atlas mountains. People from Marrakech are proud of their music and theatre culture, the Royal Theatre group perform regularly in the streets at night. The Marrakech film festival, held every year attracts Hollywood stars such as Susan Sarandon and Martin Scorsese. Dining in Marrakech is a experience in itself, spicy but not too hot is the theme and much of the cuisine is influenced by the citrus and olive groves surrounding the city. Start your meal with a mouth watering selection of dips, mopped up with flat breads, or try a bowl of traditional Harira soup enhanced with fragrant coriander and turmeric. Tagines of lamb or chicken are popular main dishes, rich stews cooked in a traditional pot which shares its name with the dish, served with light fluffy
couscous and fresh vegetables. One of my favourites is 'Kofta', small meatballs made with meat and rice, served with a rich spicy sauce. Desserts are sticky morsels made with filo pastry and usually served as an afternoon snack. To end a meal in Marrakech you will be served with fresh mint tea poured from a height from a silver teapot into delicate glasses. Alcohol is served in most hotels, bars and restaurants outside the Medina. You will be spoilt for choice in places to stay in the city, choose from a top luxury hotel complete with 'Hammam' spa baths and casino or the more traditional Riyad, historical buildings, built around a cool central patio and converted into intimate guest houses. The five star Palais Namaskar with, a Feng Shui principal and rooms with private pools is located on the outskirts of the city and a double room will set you back some 350 euros. For a less extravagant but in my opinion, more intimate option, stay in a beautifully appointed Riyad for as little as 40 euros per night. Visit marrakech-riyads.com. Travelling to Marrakech is relatively easy from southern Spain, Ryanair fly direct from Seville or you may choose to fly via Madrid. Visit Ryanair.com.
• Remember, in the Souk, haggling is a must, never accept the first or even fourth price you are told. • Don't bid for an item you are not willing to buy, you will get short shrift from the trader. • The Dirham is a closed currency so remember to convert your money back to euros before you leave. • Credit cards are rarely accepted in the Souks. • Eat like the locals, try the local dishes from stalls in the main square. • Tour guides are obliged to display official badges, if in doubt say no. • Violent crime is not a problem but be vigilant, just as you would in any major city. • Respect Islamic culture and dress modestly in the Souk and Medina.
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T
THEGOLFPAGE ...your regular insight into Spains best and most played golf courses, world tournaments and news this issue
The British Open
Muirfield, Scotland
Open Championship event was held at Muirfield on 18 — 21 July 2013 The Claret Jug, or to use its proper name, The Golf Champion Trophy, was made by Mackay Cunningham & Company of Edinburgh and was hallmarked 1873 and is presented to each year’s winner of The Open Championship. Yet it is not the original prize. When the Championship began at Prestwick in 1860, the winner was presented with the Challenge Belt, made of rich morocco leather, embellished with a silver buckle and emblems. The first Open Champion to receive the new trophy was the 1873 winner, Tom Kidd, but Tom Morris Junior’s name was the first to be engraved on it as the 1872 winner. In 1920 all responsibility for The Open Championship was handed over to The Royal and Ancient Golf Club. Following the 1927 Open, which was won at St Andrews by Bobby Jones, the club’s Championship Committee took the decision to retain the Claret Jug in future years and to present the winner with a replica. In 1928, Walter Hagen won the third of his four Open titles and accepted the replica Claret Jug, having already been presented with the original in 1922
and 1924. During the half-century in which the original Claret Jug was used, twenty-eight different players held it aloft, including Harry Vardon on a record six occasions. The Leading Amateur It had been suggested as early as 1922 that some recognition should be given to the leading amateur in The Open, but it was not until 1949 that a silver medal of the same size and design as the winner’s medal, was presented. It bore the inscription ‘Golf Champion Trophy’, with the addition of the words ‘First Amateur’. Frank Stranahan of the United States was the first to receive the silver medal and he went on to win it again in 1950, 1951 and 1953.
From 1972 all amateurs, other than the leading amateur, who have played on the final day of The Open Championship, have received a bronze medal.
Opens at Muirfield: 1892, 1896, 1901, 1906, 1912, 1929, 1935, 1948, 1959, 1966, 1972, 1980, 1987, 1992, 2002, 2013 Location: Gullane, East Lothian, Scotland. The Honourable Company of Edinburgh Golfers – as the golf club at Muirfield is properly known – is one of the oldest golf clubs in the world, and the source of the earliest
Musselburgh. Just a year later, in 1892, Muirfield hosted the first of its fifteen Open Championships, which was won by Harold Hilton, one of only three amateurs to have lifted the Claret Jug. The course is renowned amongst golfers as being perhaps the fairest test of all the Open venues, with few of the quirky bounces and hidden danger that links courses often contain. Two circuits of nine rotate in opposite directions, the back nine looping inside the front nine, ensuring that the golfer is never faced with the same wind direction on two consecutive holes. As Jack Nicklaus once put it, “What you see is what you get.” Whether the honesty of the layout has had anything to do with it or not, the fact remains that Muirfield has an astonishing record of identifying the greatest golfers of the age, with a roll of honour which reads like a Who’s Who of golf over the last century, with winners including Els, Faldo, Watson, Nicklaus, Player, Hagen and Vardon.
written rules of golf, which date back to 1744. Yet the club has only been based at Muirfield comparatively recently: it was in 1891 that the current course was opened and the club moved from its previous home at the links in nearby
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The Golf Factory... ...is a family run business established in the UK for over 20 years, in Spain now for 8 years. Come and join the thousands that book with us every year. All you have to do is book your flights we do the rest for you with our new stay and play packages, airport transfers, hotels/apartments, tee times, club hire starting for as little as ten Euros. Accompanying the Booking desks we have a fully stocked range of clothing and top golf branded golf equipment such as Ping, Titleist, Taylormade and Callaway all at unbelievable prices.
If you are on the market for a new set why not get custom fitted for your new clubs after all we want you to look good and play your best. We have dedicated bilingual staff based in our offices on the Costa Blanca who will take care of everything for you, not only prior to your golf break, but also while you are here. We provide you with up to date golf course information with both positive and negatives about the facilities, location, maintenance programmes, as we work very closely with all the golf courses in our region. Guaranteed best prices from the largest green fee operator in the Costa Blanca. Take the Hassle out of your next tour, only deal with the professionals!! Book Green Fees at www.thegolffactory.es
Poco Loco Tex Mex The long awaited opening of the all New Bar and Tex Mex restaurant is finally here. Poco Loco Tex Mex Bar and Restaurant is located on the site of the previously named bar (Diablos/ Flannigan’s Family Bar), after a lot of customer research Chris and Jane (Previous owners of Flannigan’s and the very popular Tex Mex Restaurant on the Cabo Roig strip) have come up with the perfect mix of fun, relaxation and fantastic food, all encased within a safe walled in area, but still right in the heart of the Cabo strip. The Newly constructed building has the only sky terrace bar in the area, which has a beautiful serene setting, designed with the idea of relaxing with a drink or enjoying a chat with friends. The building is designed with a Mexican feel inside and out, with a large down stairs terrace at the front, a child friendly area located at one side of the building. The rear terrace has been reserved for the Tex Mex Restaurant where you have great selections of freshly prepared tasty meals.
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shelf
This edition we are proud to feature expat authors, two from this area and one from Costa Blanca
Pick A Number by Tony Redston.
Tales from the beautiful Saigh Valley The Green Man. by Kevill Davies
An Essex Girl on the Costa Blanca by Jo Black
A massive win on the Euro lottery brings Alex Burgess the kind of financial good fortune we might all wish for. Having made suitable provision for the future of his loved ones he resolves to make philanthropic use of the remainder but soon finds his good intentions draw him into a horrendous conspiracy to cause armed conflict around the globe.
Tales from the beautiful Saigh Valley are stories about pubs and their licensees in the fictional, beautiful Saigh Valley. Sometimes, tragic but often funny, these ‘feel good’ stories are partially drawn from some of his own experiences in the trade.
Jo, a blonde, successful, Essex hairdresser, moves to the Costa Blanca to live the dream with her family.
What begins as one man’s personal journey to rediscover himself and his values, unfolds to become a fast paced action-packed drama of someone fighting not just for his own life and those of his family but also for the lives of millions of innocent people. A chillingly convincing debut novel which begins in the peaceful Andalucian sunshine then twists and turns across Europe and the Middle East as the conspiracy reveals itself. Falling somewhere in the void between the politico-religious themes of Robert Ludlum and Dan Brown, with the grit of Lee Child, PICK A NUMBER will leave you wondering when - not if - this is going to happen.
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As an investment and secure income, they buy a bar that costs them more than Jo initially envisaged. Here, they are acquainted with rogues and riches and a few too many bitches.
Wary of Banks and bankers? This is a story for you; a tale of mystery, greed and hope, set in the late eighties and early nineties. Liz, an advertising manager in an upmarket magazine and her pharmaceutical chemist husband, Jack Lord, decide to change their lifestyle and buy an inn in the beautiful, Saigh Valley village of Buddleigh. All goes well and initially it looks as if the enterprise has paid off but boom is soon followed by bust. As the recession and high interest rates of the early nineties takes its toll, the bank and its greedy managers repossess the property, leaving the penniless Lords to move into Council housing. At times, comic, at other times tragic, the tale of the ‘Green Man’ is a story of mystery and intrigue as Liz discovers who she really is and a four hundred year old injustice is finally put right.
Their challenge is to survive the nightmare that lies ahead. Their marriage is heading for the rocks - is there another woman? Can Jo turn this around? Can she become the woman she once was? The woman of substance. “A book full of fun and laughter, yet reflects on true life on the Costa Blanca. A perfect guide for anyone wishing to visit Denia” Female Focus
All books here are available from www.amazon.com to either download as an ebook or to buy.
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Registering your UK vehicle comprehensive advice for expats The law in Spain states that you are required to register your Vehicle with Spanish plates within 6 months of bringing it into the country. After 6 Months it must have Spanish registration or it must leave the country for a continuous 6 month period. Why? - Think about the situation in reverse : Imagine that you are driving your completely legal UK registered car in the UK and you are involved in a minor accident with a foreign registered car which has been in the UK for over a year but still has foreign plates on it. After being in the UK for 12 Months it would not have a certificate of road worthiness (MOT) from its own country which will automatically render its insurance null and void and leave you with a legal and financial headache! Now reverse the above situation and you have your answer! (but this time it's you who are at fault!) One of the popular comments that you will hear from the various expat "experts" in your local bar could be " Tell them you are here on Holiday and then take the car back to the UK and get it MOT'd and Taxed and then bring it back again "
If you are still in any doubt as to the legality of your car then simply ask your insurance company for a letter stating that they are aware that you are a permanent resident in Spain but that you are still driving a UK registered car with no Tax or MOT but they are quite happy to carry on insuring you on a fully comprehensive basis until the policy expires. Once you have that letter, keep it with you at all times.
Wrong! Unless you have resident status in Spain you can only keep a car here for up to six months. Then it has to go back to the UK for a further six months. You might bluff a routine roadside stop from the Guardia Civil (of which there are surprisingly many) once or twice with that story but, in the event of something more serious, you would have to prove that the car was only here for six months of the year in a court of law and that might be a little difficult when the local Guardia Civil has been taking notes in his black book over the last year. In the unfortunate event of you being involved in a serious traffic incident you would probably be asked by your insurance company to provide proof of continuous residence in the UK for a full six month period within the twelve months up until the date of your accident. This would include credit card receipts, debit card receipts, petrol receipts, rent/ mortgage payments etc... They could also ask to see your passport stamped at the correct dates with entry and exit stamps. There have been many recent cases of cars being impounded by Various Town Halls - reason being given that they had exceeded the six month time period and had still not been re-registered with Spanish plates. The easiest way to avoid this unnecessary hassle is to... • • •
Re-register your car. Change your driving licence to a Spanish one. Buy Spanish insurance.
It really is a simple as that.
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a hot summer’s cool ideas they’re not essential but a worth a look
splashing out This summer why not treat yourself to something that all the family can enjoy in the warm sun or something to keep your pet from getting thirsty!!! Whatever it is you can be sure to find gadgets and toys to suit any taste for pleasure and enjoyment as well as very practical items. The company that displays these goods is Simply Creative Products, here is some information about them, look at their website to see where you can buy these articles www.simplycreativeproducts.com Simply Creative Products strives to show you some unique, useful and eye catching products, so you can buy them and feel creative among your friends. We choose the best products for you, with the best prices. We have made it our goal to find, uncover and feature all the creative and innovative things in the market today. Although we only started as a Facebook page in October 2012, due to overwhelming response from our fans, we have made a website now, so everyone not on Facebook, can see our listed products.
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or staying in The items listed on our website do return a small commission for product referral, however this is not the sole motivation for featuring a product. Our staff regularly lists products that we receive absolutely no compensation for. Search, Buy & Enjoy.
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SUNTAN SUNBURN or
The sun can do much more damage than simply give you painful sunburn. Dermatologists (skin doctors) say that prolonged exposure to sunlight causes brown spots; red, scaly spots; drying and wrinkling; and, worst of all, skin cancer. But how do you avoid the sun? That's tricky. Sometimes your day at the beach may turn out to be much more sunburned than sand-filled. If your skin doesn't produce the protective melanin pigment well or if you're exposed to the sun before enough pigment can be manufactured and dispersed, the ultraviolet rays kill skin cells. Even a mild sunburn that produces only a little redness destroys the top layer of your skin, just as if you had seared it with a hot iron. Despite these increasingly well-known dangers of sun exposure, many of us, on occasion, get lazy when it comes to protecting our skin or just can't resist the myth that getting some colour from the sun makes us look healthier. Here are some ways to easily minimize sun exposure so you can spend time outdoors safely.
Apply Early and Often Apply sunscreen 20 to 30 minutes before exposure to allow the skin to absorb it. And reapply it every two hours, more often if you're sweating or getting wet. If you have fair skin, you might even want to begin preparing for sun exposure the night before by putting on a layer of sunscreen before bed; this will allow it to be thoroughly absorbed into the skin's outer layer. You can then apply the usual coat of sunscreen the next day, about a half hour before you go outside. The sun can also burn the sensitive skin on the lips just as easily as it fires the rest of your body. At worst, the damage can lead to skin cancer. Use a lip balm with an SPF of at least 15 and reapply often.
Mind the Nose and Feet
Protruding horizontal surfaces like the nose present special sun protection problems. Lifeguards often wear zinc Cover Up oxide paste on their nose, but it only One of the best things you can do is cover provides an SPF of about seven. Instead, up. The suns rays are most intense apply a sunscreen with an SPF of at least between 11 a.m. and 3p.m. Stay indoors 15, let it soak in a few minutes, and then, during this time, or if you must be for maximum protection, apply the zinc outdoors, cover up and wear sunscreen. oxide paste. And if you'll be going shoeless, you'd be wise to use the same The Skin Cancer Foundation says that hats level of protection on the tops of your feet. and clothing made of dark, tightly woven materials absorb ultraviolet light better Avoid Sunbathing than cotton fabrics in lighter shades. Dry Doctors can't say it enough: There is no fabrics offer more protection than wet such thing as a "healthy tan." But while ones. Use sunscreen with an SPF of at sunbathing is a no-no for everyone, it's an least 15. especially bad idea for fair-skinned people.
Spread on Sunscreen
Many of them can't tan anyway and only risk getting a serious burn.
The Center for Disease Control and Prevention recommends wearing sunscreen with a sun protection factor of at least 15. Be sure to spread it on thick enough: Applying only a thin coating of a sunscreen can reduce the effectiveness of the product by as much as 50 percent. Waterproof sunscreen is best if you'll be swimming.
If you refuse to give up sunbathing, take it slowly and let your skin gradually build up melanin to provide some protection. And don't use tanning oils, which enhance the effects of ultraviolet rays and worsen a burn. You may as well be slathering yourself with cooking oil.
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Don't Let the Weather Fool You Take care on cool, cloudy days. Damaging rays aren't inhibited by clouds, and you can still get burned because ultraviolet light can penetrate cloud cover. Take precautions even when the sun isn't shining brightly.
Must have products Skin preparation: Get your skin activated by using Rougj Attiva Bronz. This product perfect for the fair skinned and hard to tan amongst us. Apply the cream daily, one week prior to sun exposure and you will find that this cream has activated your melanin therefore helping and achieving that golden glow that much quicker.
Prevention: P20 sun cream is excellent, with no artificial preservatives, one application per day, lasts for 10 hours and it is waterproof. Available in SPF 10,20,30 & 50.
Sunburn: We all know about calamine lotion for sunburn, but in severe cases it is unbearable to apply directly to the skin. This product Synalar Espuna is great, just spray onto affected area for relief.
All of these products are available from pharmacies all over Spain.
all thee best lo local and international artists & groups
IRISH H
PUB
e n ia - C sta B l a n o
c
a
aZ
L
7 Nights a week
dy’s poin d a
t
LIVE MUSIC
Paddy’s Point
Recently Totally Refurbished
p
Paddy’s Point
“Spains best known Irish Pub”
LIVE SPORT shown here
the h Spanish hh home of GAA & 6 Nations Rugby
New menu, new look, same great place food served all day. Irish Breakfast, Burgers, Ribs & more!
JOIN our Golf Society - regular monthly competitions CENTRO COMERCIAL LA ZENIA
TEL: 966 730 527
Follow us on
www.paddys-point.com
hints & tips Summer is here and everyone is getting ready for the summer barbeques. Outdoor grilling can be a fun family or friend activity during the warmer months and grilling meat, fish and veggies make for more flavorsome foods. Good outdoor grilling begins before you start up the flames. Let's look at some pre-grilling hints and tips first. 1. Marinate meats for grilling. Marinating meat before you grill can actually reduce your cooking time, because the marinade is designed to tenderize the meat, not to mention the flavorful marinades you can purchase or make yourself to give your meat a kick. If you marinate before you grill, try to let the meat marinate at least 24 hours for the best flavour and tenderising results. 2. Skewered meat and vegetables for grilling. When using skewers to grill meat and vegetables, it is important to cut the meat into similar
38
sized pieces to ensure even cooking on the grill. When grilling meat and vegetables on the same skewer, ensure the meat is smaller than the vegetables and well tenderized before grilling, so that the vegetables, which will cook faster than the meat, don't burn before the meat is done. It's also important to ensure the pieces are big enough not to fall through the grill. Make sure you soak wooden skewers before to stop them burning.
faster if properly defrosted before grilling. Vegetables will take the least amount of time to grill, so they should be saved for the end, especially if using a charcoal or wood grill, because the fire will be lower and less likely to burn the vegetables. Start with your meat items that take the longest to cook, and then add the rest of the items to the grill, taking into consideration the time it takes for each item to cook.
3. Hold off on the sauce before grilling. Sauces are great for flavouring meat when grilling, but if you put them on too early, they will burn or brown quickly, making a mess of the grill and not really adding much flavor to the meat. Hold your sauces until the grilled meat is almost done, then add them at the end for the best flavor.
Now that the pre-grilling food preparation is completed, the next step is to prepare your grill for cooking.
1. Clean the grill surface. There was an article on the internet that indicated not cleaning your grill after every use was good practice for more flavorful meats and to achieve those sought after grill marks. 4. Separate your meat and veggies Wrong! That would be similar to using before grilling. Chicken has to cook the same pan on your stove every time on the grill at a higher temperature you cook without ever washing it. The than steaks do, but it should also cook meat that is cooked on the grill is
food, perishable, and leaves behind organic matter that can be the breeding ground for all sorts of nasty problems. Always clean your grill before using it, especially if it is stored outside in between uses, and then clean your grill after using it too. In fact, if you clean your grill cooking surface immediately after use, while it is still warm, it is much easier to clean than if you wait. Try using scrunched up foil to clean racks of residue.
If you follow these grilling tips, you are sure to have a fun and safe summer outdoor grilling experience with flavorful food and a fun outdoor activity.
Enjoy your barbeque grilling!
2. Charcoal lighting. This article won't even attempt to address the longstanding debate over how to stack charcoal, but it is important that the charcoal be lit about 20-30 minutes prior to adding the food to the grill. This is especially true if using lighter fluid or self-lighting charcoal that contains a type of lighter fluid in the bricks. The lighter fluid needs time to burn off before the food is added. Plus, this helps the charcoal be at the right temperature for the food when it's time to start grilling.
Safety 1) Never leave a hot grill unattended, even if there is no food on the grill. Always ensure the charcoal or fire on the grill is completely out or burned down before leaving the grill unattended or storing it. 2) Whenever possible, always grill on a flat, stable surface, preferably concrete or treated wood. 3) Ensure the grill is far enough away from brush, dry grass, tree limbs, flammable items, and your own home. Flames can sometimes rise higher than expected, so try not to grill under an awning or porch cover. 4) Keep a water hose or portable fire extinguisher that's properly rated for your grill's fire type nearby in case of accidental fire. 5) Have a mobile phone or portable cordless phone near the grill in case an accidental fire gets out of control. 6) Keep small children and pets away from the grill, and ensure balls and swings and other outdoor toys cannot hit or knock over a grill. 7) To avoid burns, use tongs and grilling gloves that are flame retardant whenever you must check the grill, light the fire, or turn the food. 8) Never use the same plate that held the uncooked meat to place the grilled items on when cooked unless the plate has been thoroughly washed first.
Quality always wins at The Dutch Butcher We have been in business in Benimar for over 11 years. For all sorts of top quality Barbeque meat, the way you like it. Minute steaks, Burgers, Kebabs, Sauces and salads and much more Also Gas Barbeques for rent. Come in the shop or call for more info about this.
Special Barbecue offer!! 4 Hamburgers (Pure Beef) € 2,99. When you spend € 20 or more on Barbeque Meat you will get a tub of Potato salad FREE !! Offer valid till 01-09-2013 when you show this advert.
We are situated next to party centre El Mundo in C.C. Benimar (Benijofar) Opening hours: Tuesday – Friday 8.30am ‘til 5pm & Saturday 8am ’til 3pm.
Tel. 966 713 965
www.thedutchbutcher.com
9) Do not let children use or stand near a grill. Children are usually at eye level or close to the surface of the grill, where the temperature is much hotter than where an adult would stand. A child can be burned very easily, a spark can ignite hair, or a grilling flare could singe and burn tender skin. 10) Again - because this is so important - never leave a burning grill unattended. It only takes a moment for a fire to start and burn out of control.
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RONALD’S restaurant for bookings or more information:
966 715 176 open 7 days a week from 7pm Situated next to the golf course in Rojales
5 cour menu se with differ ent ch oices per p 2 drin erson ks inc luded
only
€20
RONALD’S
PANADERÍA DEL MUNDO
OL P P O TAKE AWAY FISH & CHIPS PIZZERIA
A
leCafet
C
GOLF COURSE
Kitchen open 365 days a year from 8 am till 10 pm
Daily choice menu & a la carte menu English and Continental Breakfasts Sandwiches • Snacks • Salads Various Alcoholic and non-alcoholic drinks, coffees • teas and much much more...
Live Music every Saturday from 8 pm +34 966 775 578 info@lecafet.es www.lecafet.es leCafet Panaderia del Mundo S.L. C.C. La Fuente local 25 C/Pirineos No.6 03189 Orihuela Costa
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Eat in or Take away Roberto is an experienced Italian Chef but also serves a great Fish and Chips.
Tel: 633 512 133 C CoppolaTakeawayPizzeria Monday to Friday 12pm till 11pm Open M (Saturday 5pm till 11pm) Centro Comercial La Finca Golf in Algorfa Only 5 minutes from Quesada and Los Montesinos
V I L L A M A RT I N P L A Z A
Fine Italian Cuisine
PIZZA • PASTA • MEAT • FISH
For reservations please call Daytime: 644 543 316 Evenings: 966 765 148 FREE BOTTLE OF HOUSE WINE • FOR EVERY TABLE OF FOUR DINING simply mention this advert from smart magazine 41
Glorious food food
Salad Dressings
NO COOKING REQUIRED! Now that summer is well and truly here, how about making your own homemade salad dressings? Quick and simple to make and free from artificial ingredients and preservatives, they taste great and keep very well once refrigerated in a jam jar with tight fitting lid. All that is required is a strong hand!
Dijon Honey Dressing
Horseradish Cream Dressing
• 3 Tablespoons Good Quality Olive Oil. • 1 Tablespoon Lemon Juice • 2 Tablespoons Of Runny Honey • 1 Tablespoon Of Dijon Mustard • Salt & Pepper To Season, To Your Taste
This dressing compliments salad served with salmon, trout or steak.
Creamy Mint and Parsley Dressing
• 2 Tablespoons Of Horseradish Sauce • 4 Tablespoons Of Creme Fraiche • Splash Of Milk – To Loosen A Little • Salt & Pepper To Season, To Your Taste
Method for all these recipes:
Perfect compliment to lamb kebabs or a salad containing fruit pieces.
Put all ingredients into a mixing bowl and vigorously whisk until thoroughly combined
• 150ml Natural Yogurt • 2 Tablespoons White Wine Vinegar • 1 Tablespoon Of Chopped Mint And Parsley.
Enjoy!
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Wine come
with me
Cocktail Crazy Vivid colours, fancy glasses, parasols and cherries. An image one would conjure up when thinking of a cocktail. You would also be forgiven for thinking the beverage was invented in the US. In fact the original 'cocktail' was a harsh, bitter drink which came about in the late 18th century due to a grain harvest surplus in England. The then King, William of Orange, reduced taxes on distillation and the grain was used to produce a white spirit not dissimilar to today's gin. The spirit was considered too strong for the upper classes who began diluting the drink with other liquids, thus creating a 'cocktail'. It is not clear where the name 'cocktail' was derived but it is widely believed that the garish colours resembled the tail of a Rooster (Cock) and that influenced the name. These days, cocktails are colourful drinks, usually with two or more spirits mixed together with a sweet mixer. There are hundreds of cocktails to choose from, long or short, bitter or
44
sweet and counties around the world lay claim to their own 'signature' drink. Probably the most famous cocktail is the Martini which, if mixed correctly barely resembles the drink sold in a bottle bearing the same name. The original recipe for 007's favourite tipple is simple, a measure of gin with a measure of dry vermouth, shaken not stirred, olive optional! Kir Royale is a French favourite, a flute of quality Champagne with a dash of Cassis giving the drink a crisp flavour and rich red colour. The Daquiri originates from Cuba a light refreshing mixture of rum, lime and sugar, said to have been created by bored miners. Long Island Iced Tea, does not actually contain tea. This 'Hamptonite' favourite is a heady mix of vodka, rum, gin, tequila and triple sec, topped up with cola. Originating in New York with its name associated with Mary Queen of Scots, the Bloody Mary is one of
a few savoury cocktails, served in a highball glass (tumbler) with a heavy measure of vodka, topped up with tomato juice, a dash of Worcester sauce and Tabasco, garnished with a celery stick and a slice of lemon, the spicier the better! So, on holiday, you laid by the pool in the sunshine, sipping your cocktail through a fancy straw, served to you by a gorgeous waiter (or waitress) and you want to have a taste of paradise at home. To re-live some of your holiday memories, treat yourself to a cocktail kit with the essential equipment to re-create those delicious drinks. A cocktail shaker with a lid, a long handled bar spoon, a 'muddler' for squishing the fruit and a strainer to hold back the ice (wouldn't want it to be too diluted). Pop in a coloured straw, sit back and imagine you are back on that Caribbean beach. Ok, so it may just be your partner serving up the Pina Colada, but hey, we can all dream! By Adele Land.
The story of the Mojito. Mojito is a traditional Cuban highball. Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, refreshing citrus and mint flavors is intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume). When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be
shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with whole ice cubes and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass. The mojito is one of the most famous rum-based highballs. There are several versions of the mojito. Cuba is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 19th century drink known as "El Draque", after Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake's ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known
that the local South American Indians had remedies for various tropical illnesses; so a small boarding party went ashore on Cuba and came back with ingredients for a medicine which was effective. The ingredients were aguardiente de ca単a (a crude form of rum, translates as fire water from sugar cane) added with local tropical ingredients; lime, sugarcane juice and mint. Drinking lime juice in itself would have been a great help in staving off scurvy and dysentery. Tafia/Rum was used as soon as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was still the original combination of these ingredients.
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With this new food and gourmet section we hope to bring you all the best of the local restaurants, bars, hotels and cafes to make the decision of where to eat and drink a much easier task. Presented by location it should be a breeze to find the establishment you are looking for.
Gateway to India Restaurant Tel: 965 725 580
Fuego Tel: 966 775 044
China Town Laguna Restaurant Tel: 966 719 966
The Champagne bar Tel: 603 348 358
222 Restaurant Tel: 965 725804
DJ's visit our facebook page
Antica Italia Restaurant Tel: 966 718737
Isabellas Italian cafe restaurant and pizzeria Tel: N/A
If your establishment is not listed please e-mail: info@smartmagazine.com to be included in the next edition.
Lime Bar and Restaurant Tel: 966 731 971
Crystals Tel: 698 494 597
La Fuente Restaurants and Bars
Jashans Tel: 966 844 697
Ciudad Quesada Restaurants & Bars
La Piazza Tel: 96 677 4534
Harmonies Restaurant Tel: 676024378
El Bancal Bar Restaurante Tel: 966 718 016
The Stone Grill Tel: 656 613 356
Ki Ki Ri Ki bar Tel: 644 317 498
Living Room Restaurant Tel: 966 731 556
Restaurant Harmonies Tel: 676 024 378 or 966 774 682
Viva la Vida Tel: 693 979 240
Grande Italia Restaurant Tel: 966 716028
La Sahara Tel: 966 189 967
La Zenia Restaurants & Bars
Downtown Restaurant Tel: 966 719 071
The Stray Sod Tel: 685 643 211
Patagonia Steak House Restaurant Tel: 966 795 277
Rincon Espanol Tel: N/A
Mulberrys Restaurant Tel: 966 719819
Tandoori mirch masala Tel: N/A
Lo Marabu Restaurant Tel: 966 716 012
Chillies Tel: 966 775 830 or 680 691 307
Laurel & Hardy’s Restaurant Tel: 966 719 023 or 671 084 901
WOK Buffet Tel: N/A
Las Naciones Restaurant Tel: 965 718536
Le cafet Tel: 966 775 578
Indian Ocean Restaurant Tel: 966 718211
The 19th hole Tel: 966 774 620
Happy Garden Restaurant Tel: 966 719610
Evolution Tel: 966 189 029
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La Zenia restaurants and bars are spread across five areas. Zenia Golf, Zenia Mar, Zenia Park and Costa Zenia on the West side of the N332 and La Zenia villlage on the East (Seaward) side of the N332. Old Asia Tel: N/A Bollywood Tel: 632 357 721 La Parada Tel: 966 723 228 Bar Alejandros Restaurante Tel: 966 760 623 La Zenia Fish and Chips Tel: 697 978 923
Bollywood Indian
amici
Restaurant
Special Menu for 2 persons: Any starter Any main course Any Rice or naan Plus Desserts and a bottle of housewine or 2 pints
pizza
lounge
The authentic flavour of an Italian Trattoria with his antipasti, homemade pizza and pasta, selected meat and fish specialities. Enjoy your meal with one of our superb cocktails then enjoy a game on our English Pool table or watch live sport on widescreen TV in our friendly atmosphere
try our Menu del Dia ONLY 10€ per person
For ONLY € 24,95
Bollywood
pasta
by Casa Carmelina
AP-07
radio taxi
la zenia ia
N-332 cartegena
N-332 torrevieja
playa la zenia
Eat E at in or Take away awa ay 632 357 721 721
ZONE C/ Agua, 1 - local 1, Urb Cabo Roig, 03189 Orihuela Costa (Alicante)
tel: 671 553 399
Open 7 days a week 17.30 – 24.00
Centro Cent Ce ntro nt ro C Com Comercial omer om ercial er cial Z Zen Zenia enia en ia Gol G Golf, olf, ol f, L La a Ze Zeni Zenia nia ni a
La Regia
Star
RENT A CAR
Cartagena
STEVIE’S
N332 Torrevieja Casa Carmelina
amici
BANCAJA
Cabo Roig
different from the rest!
Playa
Bar and restaurant with a large all day sun terrace Or try the Lounge area upstairs for relaxing in luxurious surroundings which is also available for private functions. onal A wide range of homemade international tapas available all day and night a. Large selection of quality wines & Cava. Live music Every weekend
La Marquesa golf course in Quesada above Supervalue, next to the Golf Shop Open 7 days a week from 9am till late Tel: 965 724 856
Restaurante
Casa Carmelina L’arte della cucina italiana www.casacarmelina.com • contacto@casacarmelina.com
Enjoy the real taste of an authentic elaborated Italian kitchen with an extensive variety of hors-d’oeuvres, fresh pastas, meats, fish, h, homemade desserts and Ice Cream
Villamartin
Cabo Roig
Conjunto Valencia II y III, 03189 Orihuela Costa (Alicante)
Centro Comercial Cabo Roig 1-3 03189 Orihuela Costa (Alicante)
Tel: 628 202 865
Tel: 966 773 209 47
Sandwicherie Tel: N/A
The Hop Tel: 616 331 045
Quesada Fish & Chips 2 Tel: 966 764 441
Cafe Bar Milenio Tel: 96 676 1334
The Red Sea cafe Tel: N/A
PJ's Sports Bar & Internet Café Tel: 966 705 724
Paddy's Point Tel: 966 730 527 or 606 802 017
Paiporta Tel: 966 773 365
Bogey's Tel: 96 676 55 51 or 619 949 144
Bar Molino visit our facebook page
Cambridge visit our facebook page
Indian Ocean Tel: 966 718 211
The Randy Leprechaun Tel: 966 761 837
Restaurante Casa Manolo Tel: 966 760 678
Jameson's Tel: 679 129 277
Chino Feliz Tel: 96 673 0242
Wok Asia 5 visit our facebook page
Shandon Bells Tel: 96 676 4900
Chaplins visit our facebook page
Bocados Tel: 966 733 060
CHE !!! - Steak House Tel: 966 765 297 or 659 470 560
Flying Farmer pub Tel: 966 730 242
Mickey Finns Tel: 965 072 999
Caesar's Bar restaurant Tel: 966 765 482
Run Tao Cocina Asiatica Tel: 966 730 792
The Royal bar and grill Tel: 627 743 6560r 966 730 762
Munchies Tel: 966 764 310
Wagners Tel: 619 434 506
King Indian bar restaurant Tel: 966 448 653
Morgan's on the Plaza visit our facebook page
El Abuelo Tel: 96 673 0530
de Bassus Tel: 966 773 458
The Gaiety Restaurant Tel: 966 765 161
Al & Benny's American restaurant Tel: 966 773 171
Villamartin Restaurants & Bars
Morgan's Lounge Tel: 966 765 161
Indigo Tel: 670 528 908 or 96 676 16 59
The Copper Chimney Tel: 965 071 856
Olaf's Monarch Tel: 670 807 519
Little Italy visit our facebook page
Oscars Tel: 965 832 393
Che !!! - American style Tel: 966 764 098 or 659 470 560
SUMMER & WINTER LETS AVAILABLE 3B Bedroom d Luxury Vill L Villa with private pool in Denia, Costa Blanca.
Call 950 473 100 or 634 365 367
or visit www.homeaway.co.uk Ref: 95770 prices from 450€ per week 48
BEEF OR SALMON STEAK & SEAFOOD RESTAURANT 17,95€
EN U SPECIAL M 2 COURSE ose from) Starters (cho oup of the day Homemade S Garlic Bread Salad Cajun Chicken e Main Cours loin Steak ir S ed rill of 10oz Flame G and a choice esh veg served with fr sauces to pota es and
16,95€
3 COURSE MENU Starters (choose from) Homemade Soup of the day Garlic Bread Cajun Chicken Salad Main Course (choose from) Braised Lamb Shank French Chicken Grilled Fillet of Salmon Tender Pork Fillet Dessert (choose from) Classic Sherry Trifle Cheesecake Chocolate Fudge Cake Ice Cream
25,00€
2 COURSE D ELUXE ME NU Starters (choos e from) Homemade S oup of the day Golden Fried Coated Mush rooms Cajun Chicken Salad Main Course Porterhouse S teak (it’s a wh served with fr opper!) esh veg an d a choice of potatoes and sauces
*Drinks not included
For reservations call Mary on 634 054 946 or Carol on 616 322 728 Playa Marina 1, No.8, Cabo Roig, Orihuela Costa (Alicante)
Harlekin Tel: 639 966 681 or 96 597 6544 Bar Lareto Tel: N/A Red Onions curry Tel: 96 676 56 62 or 608 638 384 Eduardo's Restaurant Tel: Day 659 609 004 or Night: 966 765 148 Fairways Tel: 966 764 444 The Fox on the Fairway Tel: 606 690 973 The Clubhouse Restaurant Tel: 966 765 298 or 660 067 546 Chemies Bar Tel: 646 824 570 Birdies Bar & Bistro Tel: 966 765 056 Chadwicks Tel: 616 324 427
New Shalimar Tel: 637 158 607, 608 406 513 or 966 765 352 The Clubhouse Tel: 966 265 298 Birdies Tel: 966 765 056 Rumours Tel: 606 690 925 The Square Tel: 619 859 693 (day) 966 765 629 (evening) Cafe bar Rinconito Tel: 671 404 644 Eduardo's Sheesh restaurant Tel: 965 322 830 Fusion Tel: 966 764 376 Mr Bigs Tel: 966 764 329 Vecchia Roma Tel: 610 274 331
Harlekin Tel: 965 976 544 Monarch Tel: 966 765 142 Bogey's Tel: 96 676 55 51 or 619 949 144 Sebastians Tel: 966 765 134 Jameson's Tel: 679 129 277 Shandon Bells Tel: 966 765 205
Cabo Roig Restaurants & Bars Arthur G’s Tel: 693 955 297 El Otro Lado Tel: 965321053 Flannigans Tel: 965 323 707
49
Bar Med Tel: 965 320 507
Bar Estabio – San Miguel Tel: 966 791 108
The Sportsman – Playa Flamenca Tel: 608 701 598
Cabo Roig Restuarant Tel:966 760 175
Aberdinangus Tel: 965 321 300
Spanish Restaurants
Chez felix Tel: 966 760 342
La Caballeria-Guardamar Tel: 966 726 443
Piccolino Tel: 677 581 384
Che – Villamartin Tel: 966 765 297
Manhattans Tel: 966 112 605
Pub Grub
Balti Tower Tel: 623 456 789 Shakira Tel: 966 764 467
Montys Bar – Algorfa Tel: 965 724 870 All Salts – Orihuela Costa Tel: 649 223 040
Steak Houses
Bar Studz – Benijofar Tel: 966 713 885
La Braseria – La Fuente Tel: 692 108 057
Bar Wicked – Orihuela Costa Tel: 697 784 827
El Rancho – Los Montesinos Tel: 966 260 882
Inn The Dog House – San Miguel Tel: 679 603 479
La Cata – Benijofar Tel: 966 714 960 Chez Victor – Guardamar Tel: 966 728 512
Family Friendly Bars Rockys Arena – Playa Flamenca Tel: 672 830 240 The Royal Oak – Campoamor Tel: 692 746 742 La Amsteleria – Quesada Tel: 966 719 475 Chryselios – Quesada Tel: 966 719 331 Galadriel – Orihuela Costa Tel: 966 798 122
See your Bar, Restaurant or Hotel in this Gourmet Guide section of smartmagazine
from only 85€ for a professional advert. Adverts in other sections of the magazine start from as little as 50€ This magazine is distributed over a two month period to give maximum exposure to your business Call our office on 950 473 102 for a media pack or visit www.smartmagazine.es for more information.
50
€
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