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EXPOSÉ Emma wears: Dress by Tart; Shoes by Call it spring; Necklace by Belinda lee Ludek Irvine wears: Jacket by Naked Ape; Shirt from Markhams; Pants by Urban Zulu 99

EXPOSÉ Emma wears: Top by Gert Johan Coetzee; Necklace Maria Mccloy; Pants Stylist’s Own 100 legacyinspires.com

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EXPOSÉ Emma wears: Neck Piece Available At Egality; Dress By Gert Johan Coetzee Irvine wears: Shirt And Pants From David Tlale; Shoes Stylist’s Own 102 legacyinspires.com

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EXPOSÉ Emma wears: Gown by Gert Johan Coetzee; Shorts by David Tlale; Shoes Stylist’s own 104 legacyinspires.com

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EXPOSÉ Emma wears: Suit by Michelle Ludek; Hat By Cloche 106 legacyinspires.com

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EXPOSÉ Emma wears: Dress by Keys Fashion 108 legacyinspires.com



SUCCESS a Laureus Ambassador Using his success in life and the pool to make a difference in the lives of many 110 legacyinspires.com

SUCCESS outh Africans love a true hero. Someone whom they can identify with and someone who can lift their spirits when they feel like all else is lost. Which is why it’s no wonder that individuals like Ryk Neethling continue to tug on the heart strings of South Africans across the country. His latest achievement is no different. Ryk has just been appointed as a Laureus Ambassador, joining an elite group of worldwide sporting icons that are willing to use their success, inf￿uence, knowledge, expertise and names to uplift young people in underprivileged communities, through sport. The announcement was made at the f￿rst Laureus Polo Cup, played at the stunning Val de Vie Polo Estate near Paarl in Cape Town, South Africa in January. “Being a Laureus Ambassador is on the same level as being an Olympian. Not everyone who wins a medal gets accepted into this prestigious organisation, it means you have done something with your sporting success beyond the pool, the track or the pitch. The Laureus Awards are widely considered the Oscars of the sporting world and their work with previously disadvantaged communities is also incredible, I am really proud to be a member of this fraternity,” states Ryk. According to Ryk, the Laureus 111

SUCCESS Ambassadorship will provide him the the day just to play in a green f￿eld, it’s always get up and that is what makes the opportunity to promote the good work of the little things that encourage and paint difference”. sportsmen and sportswomen outside of their the bigger picture that Laureus stands for. “Laureus is one of the f￿nest brands out day-to-day activities. He intends to leverage Such as play, health and attitude – all in an there and really makes an impact on the lives the positive impact that being associated to attempt to build and create champions for of the people it touches. I hope to leverage some of the world’s f￿nest sportspeople will tomorrow,” adds Ryk. this opportunity to leave a mark on the lives provide to raise funds and awareness for As a member of the Laureus of those that I reach,” ends Ryk. less advantaged children. He will achieve Ambassador team, Ryk will be rubbing this through leveraging the Val de Vie shoulders with some of the world’s sporting ABOUT LAUREUS Estate, for which he is marketing director greats, such as Mark Spitz, Morne Du Laureus comprises the Laureus World and shareholder, as an environment to host Plessis and Boris Bekker – to mention just Sports Academy, the Laureus Sport charitable functions such as golf days and the tip of the iceberg. Even chairman Edwin for Good Foundation and the Laureus further Polo events, to raise money and Moses, who held a remarkable nine year, World Sports Awards, which collectively awareness. nine month and nine day, invincible record harness the power of sport to promote “There are more than 150 Laureus in the 400 metre hurdles, being unbeaten in social change (and celebrate sporting programmes around the world – the scale 122 consecutive races (107 f￿nals). excellence). is impressive – but even more so is the fact “I think I am a very good example of the The Laureus Sport for Good that they are all there to leverage the notion positive impact that sports can have – the Foundation raises funds to provide of sport for good. Being an ambassador is sport we watch on TV is very different to f￿nancial and practical support to more not just about teaching sporting abilities, getting out there and doing it for fun. I don’t than 150 projects which use the power of but imparting life skills, helping with causes compete professionally anymore but I am sport to provide coaching and education such as HIV Aids, helping build better active and it’s important to be healthy, work to young people in some of the most relations between cultures. as a team, learn discipline, understand challenging or deprived environments “From skateboarding in the Midlands perseverance and get back up. Athletes around the world. to kids getting out of an Indian slum for fail more than they succeed, but they The annual Laureus World Sports Awards showcase the work for the Laureus Sport for Good Foundation and celebrate the achievements of athletes from across the sporting world. The Laureus World Sports Academy is a unique collection of 55 of the most successful icons in world sport. Each Academy Member votes for the winners of the Laureus World Sports Awards and uses the power of sport to help tackle pressing social challenges through the Laureus Sport for Good Foundation projects. ABOUT RYK NEETHLING Born in Bloemfontein in 1977, Neethling excelled in swimming and earned a place in the South African swimming team for the 1996 Summer Olympics in Atlanta, where he came f￿fth in the 1,500 m freestyle. He enrolled at The University of Arizona in the United States, where he further cemented his swimming reputation, earning numerous awards and accolades. He currently holds the South African record in the 200 m, 400 m, 800 m and 1,500 m freestyle events, and recently held the 4×100m freestyle relay world record. The highlight of his career has been winning a gold medal in the 4×100 m freestyle relay at the 2004 Summer Olympics in Athens. He is the f￿rst South Source: www.laureus.com African to participate in four successive Olympic Games. 112 legacyinspires.com

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SAFARI Diaries Sharing the magic of the African bush here is nothing quite like seeing the beauty of the African bush and its wildlife f￿rst-hand. Waking up to the roar of our majestic lion, looking into the eyes of an elephant or seeing the speed of a hunting cheetah are experiences that are diff￿cult to put into words. However, the Field Guides at Pilanesberg properties, Tshukudu Bush Lodge, Bakubung Bush Lodge and Kwa Maritane Bush Lodge, have managed to capture the magic of the African bush stunningly in their diaries and stories below, so that you too can share in their awe-inspiring experiences. 114 legacyinspires.com

SAFARI Magical Nature By Shawn Catterall, General Manager at Tshukudu Bush Lodge four days. The f￿rst day they were very hungry but after numerous attempts, could not catch anything. The next day they had disappeared, so we thought they had moved on, only to have them come to the waterhole the next morning to drink. We continued to spend the next hour and a half with the little family – the cubs had full bellies and were so playful. Mom dashed off very suddenly so we went looking for her and found her on the top of a rock next to the lodge, the cubs joined her and then we realised that they were hunting dassies. They played and rested on the road in front of the lodge before a On one of our game drives, we found 13 youngster came right up to the vehicle. He lions on a carcass, each in various stages looked at us for some time and at one stage of eating. The two big boys were guarding we thought he would be naughty enough to the carcass, while cubs of all sizes, with full jump on the vehicle. tummies and dirty faces, were eating too and They played and ran around the vehicle grumbling at each other trying to hold on to while mom ran off in another direction again Although the rains were very late last year, what was left. It was spectacular to see so to stalk a red hartebeest baby. One minute we are starting to see little ones popping many lions together, content and happy. she was on our left and the next she almost out here and there - baby zebra, impala, red had the baby, but the mom hartebeest hartebeest, springbok and more. The babies turned around and attacked Rain in mid always give us endless pleasure and our stride, and the baby got away. There are guests always mention wanting to take the no words to describe a sighting like this – little ones home with them. it happens once in a lifetime, even for us We have been incredibly lucky lately seasoned guides. as we have seen Rain the cheetah and her We were watching Rain and her young cubs so often. This picture shows two of the adults early one morning when we suddenly cubs calling for mom. When she arrived, heard lions calling on our access road. We there was much jubilation and the cubs then found the ‘spooners’ there again - they had relaxed a bit. It is so good to see that they walked so far in the night but still carried on are doing so well. up the road onto the plains and went over When we saw this little ellie, it was as if the ridge. It was very special to be able he was dancing for us in the street. He had to spend time alone with these beautiful, different poses, did different things with his powerful and handsome fellows. legs and even got his tail involved in the act. It was so funny, and it even looked like he walked off with a smile on his face after entertaining us for a few minutes. We saw this baby ellie, who belongs to Wendy the elephant, three times in one day marching through the park. He decided Some of our guests requested to see that he was going to carry his own stick leopard on their last drive and so we looked for a while after scratching his trunk on the and looked. We drove through every leopard road. He was so fascinating to watch as he hotspot in the park and still found nothing. was trying to do his bit to help the herd, but We were watching giraffe in the fading light unfortunately he could not sustain his efforts when suddenly there was a crackle over and he gave up his huge tree trunk and One of the best sightings was Rain and the radio that there was a leopard down the followed mom over the road for a drink. her cubs, who visited the lodge for almost road. We turned around and managed to get 115

SAFARI to see her - a huge female lying under a tree My Story – From Suit To Khaki but she wasn’t there for long. She walked along the drainage line and disappeared By Gerrit Ackerman, Game Ranger at Kwa Maritane Bush Lodge into the Camphor bushes. Our guests were so happy - we had a celebratory sun downer of South Africa) Level 1 (50 day course) and returned home for dinner. as well as the Trails Guide course (10 While watching Rain and her cubs one day course). The syllabus covered a morning, the cubs got up and crossed the wide variety of topics such as animal road stalking some wildebeest that had a behaviour, birds, reptiles, amphibians, few calves with them. All of a sudden one botany, ecology, astronomy, survival etc. of the cubs exploded past us into the plains During the 60 day duration of the course, and through the bushes, trying to get a we spent 8 days in Pilanesberg, a 50 000 wildebeest. All that we saw was the back of Ha park, walking for eight hours a day, one of the young boys and the wildebeest approaching the Big 5 on foot and that disappearing into the thickets. Unfortunately, is just an amazing feeling that I cannot the cub was not successful, but we were describe to anyone. It was during this time very privileged as this was the second time Being a part of the dynamic team of game that I discovered that I wanted to work in we saw them hunting in a two week period. rangers at Kwa Maritane has been an the Pilanesberg. Another morning, we came across incredible journey so far and I would like Now, I f￿nd myself based at Kwa this wonderful interaction of the central to share my story with you. Maritane Bush Lodge and I love every pride that has now moved out of the centre I started my working career in the moment of it. We do two game drives towards the north-west. They were playing concrete jungle known as Johannesburg, a day here. One at 4:30 am and the with each other, as well as bothering each where I worked for the Barclays Group second one at 4:30 pm. These times are other – biting and hitting just like siblings for 5 years as a Sales Agent. I was very the best for game viewing as it’s not too would do, while the moms just watched on fond of my career and loved working hot and the animals move around more. unaffected and big brother just didn’t feel with clients - even the irate ones. From My guests and I have seen some really like joining in on the fun. the very beginning of my career there, amazing sightings, from lions to leopards I looked at the most senior individual in hunting and really, no two days are the the department and thought, ‘I want to same. There is always something new to be in that position someday’. I worked experience and learn every single day. hard to exceed my targets by going over We are a strong team at Kwa Maritane and beyond expectation and eventually and we are like a family here, always became the person that I used to aspire to helping each other where we can. We also be. I was awarded with a senior position make time to explore our surroundings within my f￿rst year there and believe it or together so that we may grow as a team not, I could not even go to the bathroom as well. An example of that, would be On one of our drives, we heard some without being stopped by someone to ask our recent team-building exercise that Guinea fowl alarm calling. We stopped and me a question or for assistance with a involved us camping out in the bush listened and then we saw it - a leopard. A matter. I always helped where I could and for the night. After arriving at a suitable huge male was walking slowly through the made sure that I made an effort to mentor spot and setting up camp, we went for a long grass. He seemed to be hunting so fellow colleagues. nice swim in the riverine, followed by a we decided to go to another road where After working for Barclay’s for four wonderful walk through the park, where we could see him from a higher point. We years, I started to realise that I was not we came across Rhinos, Impalas and watched enthralled while he stalked a herd being challenged in my role any longer Zebras. We then headed back to base to of wildebeest and then shot out at one of and that I needed to start looking at where enjoy the amazing transition from day to them but missed, and then disappeared into I should be going from there. The more night, whilst relaxing around our f￿re with the thickets. time that I spent thinking about it, the good food and great company. more evident it became that I needed a This is just the ultimate lifestyle for career change. I started to think about us as rangers and it is truly a privilege what interested me and I remembered that to work in such naturally beautiful as a child, I wanted to be a game ranger. surroundings. In order to be good at I remembered going on many holidays to what we do, we need to be passionate the bush and how I loved the feeling of about people, the environment and about experiencing nature and getting lost in the wildlife. The more that you learn about the world that existed there and how I always ecosystem here, the deeper your respect hated the feeling of returning to the city for and understanding of it becomes. It afterwards. has been an incredible journey thus far, I started doing research on how one which no amount of words would do to become a ranger and subsequently justice. All I can say is, come and join applied at Bushveld Training Adventures us at Kwa Maritane to experience it for to do my FGASA (Field Guide Association yourselves. 116 legacyinspires.com

SAFARI The Circle Of Life By the Game Department at Bakubung Bush Lodge Happy New Year to everyone. Last year was truly amazing, with many awe-inspiring sightings on game drives and on foot during the walking safaris. In December, we had a few snakes visit us at Bakubung. One of my favourites was the visit from a tiger snake, as it was my f￿rst time seeing one. Our guides Jared Reid, Lucky Mabaso and Jonathan Mey, have been on call to catch snakes around the lodge and release them safely back into the Pilanesberg. We also had some beautiful walks with Lucky Mabaso viewing white rhino and her calf on Oupa’s Koppie in Leeufontein. And Jared Reid’s amazing tracking skills led to the guests sharing a special moment with a white rhino and her calf. We had a superb year of bird life viewings, especially when the greater and lesser f￿amingos stopped over at Makwe Dam before continuing their journey north. Sadly, we also saw our fair share of tragedy last year. The famous white rhino natural causes. the Pilanesberg in the way of supporting notching number two “Unicorn”, who once As the circle of life goes, she once varieties of f￿ora and fauna, from our apex moved through the Bakubung walking took from the land, grazing in our beautiful predator in the park the lion, down to the concession, passed away this year due to park, and now she has given back to horn moth’s larvae. With death there is life, and as we are now in the lambing season, visitors will see all the young antelope species and big herbivores’ young. The winter months of June and July will be a highlight as well because our famous – but scarce – buffalo will make their way back down to Bakubung’s walking concession. I look forward to sharing this with guests on some of our amazing walking safaris. Here’s wishing you all a prosperous 2016 from the Bakubung game department, stay blessed and hope to see you soon. 117

SAFARI My Story – Vol 2: My Game Farm Days By Francois Mare, Field Guide for Legacy Hotels at the Pilanesberg Bush Properties would be doing something on the farm. raised 13 lions, 3 elephants, 2 tigers, and a Six months after I had started working leopard? This was the high-point of my life on the farm, I became one of the farm and I was loving each day of it. Then one managers. This meant that I had a lot day, it hit me like a ton of bricks, I needed more on my plate than just the fences. more. I was now busy with building projects, I decided that it was time to move away road maintenance, f￿re breaks, animal from the farm and f￿nd a way to learn more husbandry, animal f￿lming, and everything about these cats, lions in particular. Look, else you can think of that’s related to a the farm was awesome but I had reached game farm where animals are f￿lmed. I was the top there and needed to move on to part of the team looking after and raising wilder pastures. lions for educational f￿lming and more. I’ll This led me to the Drakensberg, where never forget my f￿rst lion activity. I was trying other prospects, but to be We had to do a long distance running honest it was pretty much just a gap year shot, and my mentor at the time and I were in the mountains. But while in the Berg, standing about 300 m away from the lion I met a guy that became a great friend, called “Darr” when I heard him shout “Lion and because of him I f￿nally conjured up out”. My heart went cold -“Am I ready for the courage to do my qualif￿cation called this?”, “What if the lion gets too close?”, FGASA level one and practical. “What if he attacks me?” These were all This was the stepping stone I needed things going through my mind at the time. to pursue my love for lions and it aided If a 250 kg lion came running towards you in me getting the placement I needed at at high speed, what would you do? At that Kwa Maritane Bush Lodge. Once I was moment I fell in love with these big cats qualif￿ed and actively guiding, I began and I knew very deep inside me that my life watching lions very closely, making notes was absolutely on the right track. of their territories and learning how to After f￿lming a lion for the f￿rst time, I tell them apart. I also took note of each needed more. I spent hours upon hours - one’s differences in personality and even months - with the cats on the farm, characteristics. interacting with them through the fences so I even did research on what strain of that they could get to know me better. Then lion they were and where they originally I started working and training the young came from. It turned out that the lions in cats with a second person. Eventually, I the park are of the South West African was at the stage where I could work and gene, AKA Kalahari lion, which means After I left school in 2007 I started working train the bigger cats and get them to listen that they are supposed to have very dark on a game farm as a fencer. My job was on my command through a process called manes and that they are the biggest lions f￿xing the fences that the hippo’s broke positive reinforcement. This is a process you get out of a few other sub-species. Big on the odd occasion, along with building in which you reward the cat with a treat for males weigh in at 250 kg in their prime. new lion camps and big breeding camps good behaviour. What I also noticed is that the lions in for game. But that’s beside the point. That I did have my fair share of close- Pilanesberg keep their prides small and was just my day job which created the encounters with some of the cats that don’t really care about small territories. foundations that my career is built on. For really made me second guess my decision This is because they originate from the about 4 years this place was my home and to work with big cats, but I learnt from Kalahari where food is scarce. There are even now, it holds a very special place in these experiences and made myself a currently 60 lions in the park, including the my heart and I will readily visit it again. better handler. youngsters. I have seen old lions die out I met three of my best friends there and Now that I knew the ins and outs of the and new males come into power. I have made memories that I will cherish forever. big cat game, I started joining the f￿lming seen big f￿ghts among the lions but also the The one rule we lived by was “work crews. I worked on many commercials cuteness of cubs and their ability to make hard and play hard” and let me tell you, we and a few movie productions along with a one giggle. I have seen the sadness of did both very well. During working hours, few episodes of a series. The cats had me animal kills and the misfortune of failures. we would all be doing our thing, Jared going along to Cape Town and the Karoo All I can tell you now, is that I still feel would be busy doing all the guiding and with the odd job in Johannesburg. that I don’t know lions well enough and guest-related jobs along with elephant At this point in my life I thought I had I am still very much intrigued by these walks and kids bush walk. Jono would be achieved everything I wanted to and I was beautiful cats. busy down at the stables prepping the only 21. How lucky was I? I mean, who To keep in touch please like my horses for the day to day horse rides and I gets to say they were part of a team that Facebook page: Field guide Francois. 118 legacyinspires.com

SAFARI Natural Born Explorer By Sheldon Hin, Game Ranger at Kwa Maritane I am a nature guide by profession. My job is to share the beauty of the African animals and natural wonders we have here, in South Africa, with our guests at Kwa Maritane. I create guided experiences and f￿nd intimate the entire reserve is set in this volcano. This moments with animals, that will remain means that the geology and topography printed in the minds of visitors forever. in this area, is one-of-a-kind, mystical and However, my real passion lies in unique. Working at Kwa Maritane has given exploration. I love going to places where me an opportunity to explore the reserve. few, or no human has been. Climbing rock I frequently climb the 80 m rock in front of faces, scaling mountains or entering the the lodge. Abseiling and rock climbing in a impenetrable bush. Surviving the challenge Big Five reserve on rock that nobody else that the natural world brings. This is what has climbed? It cannot get better than that. feeds my soul, what makes me feel alive. Imagine yourself at the edge of a cliff and This is why I chose to be a nature guide and below you a herd of elephants is feeding choosing this career path has allowed me to through the bush veld. Imagine as you are go to many places that most people would suspended by your safety rope, a baboon is never have the opportunity to visit. staring at you wondering why you need all the equipment. I have been lucky enough to be in the Working at this lodge offers me Namib Desert in Namibia, walking red adventures when I am not taking guests dunes the size of city sky scrapers with out on a safari. I am a novice caver. Having nothing else but the horizon and an Oryx found a cave behind the rock face, I could in the distance. I have been in the swamps not resist the temptation to explore what of the Okavango Delta with hippos and was lurking in the shadows. We set a date elephants swimming a bit too close for and went into the dark. With our head comfort. I have been in the vast open salt torches, lights and rope we scaled the rock pans of Etosha National Park, remnants and abseiled down to the cave. of prehistoric lakes. These are just a few A massive slit in the rock revealed places to mention that inspire wonder and secrets of the previous prehistoric awe in many people. inhabitants. Clay pots, Stone Age tools I currently work in a phenomenal and even a pair of un-quilled porcupines. reserve called Pilanesberg National Park Dwelling in the dark can be scary, especially under the lodge, Kwa Maritane. This is when you f￿nd wildebeest horns and where my inner explorer has been able antelope bones which signals the only to grow unchained. It is a beautiful lodge predator which has a lair in the mountains; nestled in the valleys of the Pilanesberg the elusive leopard. Reserve. In fact, it was also the f￿rst lodge At this moment, I wouldn’t choose to be created here. Pilanesberg is a 57,000 to work anywhere else. I have all these hectare reserve that is set in an ancient unexplored gems on my doorstep waiting extinct volcano estimated to be at least 800 for me to explore, deeper and deeper. I million years old, if not older. am at home in The Place of the Rock, Kwa It’s called an alkaline ring complex and Maritane. 119

DINING The Beautiful food Beautiful food of LBV Homemade family fare has never tasted this good f you f￿nd yourself in Bryanston, you simply must make your way to the local neighbourhood bistro & wine bar LBV. Here you will be delighted by the servings of Chef Jacques Van Der Merwe whose soul-satisfying urban contemporary menu will ensure you leave satiated and delighted. A bustling corner bistro in the gorgeous leafy suburb of Sandton, LBV has been welcoming in patrons since 2013 with a warm and comfortable atmosphere, what it calls, and what you will experience – a leisurely spirit and heartfelt cooking. The dining room of the bistro boasts an open-plan kitchen that allows its customers to see and hear the chefs at work. This ensures that the dining room is always f￿lled with rich aromas emanating from the wood f￿red pizza oven, that adds a signature f￿avour to its slow roasted meats and handmade homemade breads. 120 legacyinspires.com

DINING SO WHAT DOES LBV STAND FOR? LBV is the abbreviation of La Bella Vitto. LBV In Italian, La Bella means the ‘The IS A LIFESTYLE BRAND PARTNER beautiful’, Vitto directly translated means ‘Food’. It was the original name 8% of the restaurant before the Bistro was conceptualised. The abbreviation LBV then followed – but the beautiful food has most Members can Earn & Spend certainly remained. their Lifestyle Rands at any Lifestyle Brand Partner A LITTLE ON THE CHEF The chef Jacques Van Der Merwe is also Jacques Van Der Merwe Patron Chef (Patron - Owner the co-owner of LBV and he tirelessly works variety and diversity of the local wine and Chef) closely with a small team of chefs who are industry and sources only South African led by Jacques’ Sous Chef and right hand wines to adorn its shelves and f￿ll your Jacques originally started in the man, Sbo, who he describes as youthful glasses. The wine list is changed regularly fitness industry working for Virgin and very talented. Just try a meal and you to keep it interesting. Active and from there he moved to working for a company that was yourself will be convinced. the equipment supplier to Virgin SOME HOUSE RULES Active. He then followed a natural BEHIND THE MENU If you want to bring your own wine in, you progression into the market of selling Every dish prepared by the LBV team may reconsider, as LBV has a vast wine list supplements and healthy eating is made in-house, from sauces to salad that spans all regions in South Africa offering products, which then led him to start a healthy meal catering company dressing. They use only the f￿nest seasonal a unique range, from boutique estates as from home. ingredients, which are then transformed by well as household favourites. If you would According to Jacques, this its unique cooking methods to create what it like to bring your own wine, you will be venture really took off and he began terms an urban contemporary food offering. asked to pay a corkage fee of R60 per looking for a restaurant he could Progress never stands still and likewise the bottle, and bring no more than two 750 ml trade out of while running a second business. It was here that he fell in menu is adapted, on average, two to four bottles per six guests. love with cooking and his passion for times a year. LBV does accept reservations for up to cooking led him to focus on having a 30 days in advance either by phone or via bistro of his own, which he wanted to THE PEOPLE OF LBV its online booking engine. But not to fear, make sure was the best in its field. What does Jacques love about The entire LBV collection is a family owned bookings only make up for 30 of the seats LBV? “I love that I have creative concern. Chef Jacques takes the lead in available as the family like to encourage freedom, and the instant satisfaction the Bistro, supported by his wife Kerry and walk-in guests nightly. If you want to treat a you get when you see a customer’s family members, Robyn and Kevin who friend or family member, then why not buy face after one mouthful of one of my manage the f￿oor. them an LBV gift card to accompany that dishes. If I were part of a franchise I special event. think I would feel very limited and I THE LBV WINE BAR The main dining room accommodates would struggle to stay passionate and focused on being the best I can be.” Outside of exceptional dining, LBV also up to 60 for seated dinners and 100 people boasts its own wine bar. This is a space for cocktail parties, and there is also a LED Twitter: @LBV_Bistro where customers can relax in an upmarket rope lit deck area outside yet relaxed bar that is focused on delivering For more information email the team exceptional wines with its signature service. on [email protected] or contact The team takes advantage of the great +27 11 706 7662. 121

DINING THE MENU The menu at The Deckhouse offers hungry The diners a selection of seafood and south Deckhouse – think plastic bibs, shellf￿sh buckets and Deckhouse coast-style grub served the American way all! What’s great is that if you aren’t fond of seafood you can opt for BBQ, and vice- versa. If you’re a fan of both, you’re in the right place. Shellf￿sh lovers can choose from a Where American style crab variety of shellf￿sh dishes including crayf￿sh shack meet the good ol’ buckets, crayf￿sh-and-shrimp nachos, country-style grill crab cakes, shrimp popcorn, oysters and much more while meat lovers can tuck into delights like marinated chicken wings, juicy ribs with homemade Jim Beam bourbon basting and cheesy corn dogs. On the crabby front, the Mozambican Blue swimmer pepper Crab Bucket and the fried Cajun soft-shell crab are stealing the crown. As for meat dishes, you can try the Dinosaur Ribs (with its famous Jim s you walk onto the deck of The Deckhouse, a wave of quiet relaxation washes over you. The view of Table Mountain is breathtaking, the décor and f￿nishes, such as the sign on the wall reminding you to “Enjoy life”, the hanging crab nets, cracking of shells, plastic bibs and unique presentation of food in buckets and crab pots make you feel like you’re in a beach house on a seaside holiday. The sofas made out of f￿shing boats tell you that you’re here to get comfortable, take your time and soak it in… This magical place is where American style crab shack meets the good ol’ country-style grill, with a chilled West Coast ambiance. 122 legacyinspires.com

DINING Beam basting – 700g or 1.4kg). Many of the dishes at The Deckhouse are served with The Deckhouse American-style cornbread and dishes can also be accompanied with a variety of sides IS A LIFESTYLE BRAND PARTNER including creamed spinach, coleslaw, corn 8% on the cob, steak house fries, fried onion rings, crumbed mushrooms, sweet corn and grits and sweet potato pie. Members can Earn & Spend The choice is so varied that your waiter their Lifestyle Rands at any will recommend you order food for the table, Lifestyle Brand Partner rather than individual dishes to allow for that sharing factor that we as South Africans love. Ayabonga Gope As for the sweet stuff, there are The Deckhouse awesome treats to satisfy your sweet THE DRINKS Ayabonga Gope, born on the 23 tooth at The Deckhouse. Try the decadent Def￿nitely not to be overlooked the cocktail October 1991 in the Eastern Cape Cinnamon milkshake – complete with a menu is quite extensive, from frozen started working in the hospitality Cinnamon bun on top (no jokes!) or the margaritas to hurricanes, they all come big, industry at the age of 18 while still in Mississippi Mud Pie with its layers of cold and with an umbrella. Not forgetting high school. After school, he studied crumbly cookie crust, rich chocolate cake the classic holiday cocktail, if are you Culinary and Arts at the Chefs and Hospitality Skills Academy, where he and creamy pudding. were thinking Piña colada – you would be then did his in-service training at the Groups are most welcome and the thinking right. Commodore Hotel in Cape Town. “I restaurant has a selection of sharing set The cocktail pitchers might seem a bit would say that was my proper step in menus to make the experience as enjoyable over the top at f￿rst, but after a few sips building myself as a chef as it was my as possible. you’ll appreciate splashing out for them. first time in a professional kitchen The Deckhouse has also managed and I learnt a lot. Through a friend of mine and the institute, I also got to contract in only the f￿nest from the new to work with Chef Pete Goffe Wood local micro brewery, the Newlands Spring who is now a MasterChef judge in Brewery, while they have only been around SA,” he says. for a short while you are encouraged to give He then served a tenure as a their f￿ne ale a try – you won’t regret it. CDP at Manna Epicure working his way up to a Sous Chef. The owners For those with a f￿ner palate looking for of Manna Epicure then approached a wine, the wine list has everything a crab Ayabonga and asked him if he would shack needs, even a Dirty Julie Verdelho to like to be part of their new business, go with your bucket of crabs or something a The Deckhouse, as Head Chef. “Working at The Deckhouse little f￿ner for the more discerning. is one of my best highlights of my Where can you get all of this career, I’m growing in so many deliciousness served on a plate? Well at different ways but mostly as a chef. The Deckhouse of course, located on trendy Cape Town has so many amazing Kloof street, in the heart of Cape town’s eat out places but none of them food hood. are a Crab Shack. We are the only Crab shack in Cape Town, and that alone makes it easy to spread 108 Kloof Street, Gardens Cape Town the word around about your work Tel: +27 21 424 1020 and motivates you to make sure [email protected] you cook with all your senses as you want everyone who eats your food to spread the word and to come back.” Twitter: @CrabshackNbbq 123

DINING Shearwater Shearwater Café Contemporary cool amidst the African heat hic. Urban. planed wooden bar. of downtown London, New York or Paris. Metropolitan. Cool. An outside paved patio provides Except for the huge photographic wallpaper Trendy. These are additional seating under upright static mural, with an enormous elephant, a adjectives generally umbrellas with LED down lighters. crocodile, the Victoria Falls, a capsizing found in glossy Everything suggests this is a venue that white water-raft and a bungee jumper. The magazines describing could have come straight off the streets wallpaper itself is a sure sign that you are restaurants or cafés in cities throughout the westernised world. But these are the very words so often used by TripAdvisor reviewers to describe the Shearwater Café, which is located right in the heart of Victoria Falls town. For those blissfully unaware, Victoria Falls is a frontier town surrounded by thousands of hectares of prime African bush and free-roaming wildlife. It also happens to be the home to the majestic Mosi oa Tunya (The Smoke That Thunders, aka the Victoria Falls) – one of the seven wonders of the natural world (and the only one in Africa). In 2013, Shearwater acquired the prime location on the corner of Parkway and Livingstone Road (the town’s main roads). Such a location needed a bold statement - the town waited in anticipation. In August 2014, the Shearwater Café opened its doors – well Victorian warehouse- styled French windows actually. The interior has white tiled and polished cement walls, with industrial bell jar lamps hanging from steel girders. Clusters of clear glass pendant lights dangle from distressed wooden light boxes above the bespoke 124 legacyinspires.com

DINING Shearwater Café IS A LIFESTYLE BRAND PARTNER 8% Members can Earn & Spend their Lifestyle Rands at any Lifestyle Brand Partner Russel Mujemeni Executive Chef, Dinner is a chance to savour its Shearwater Café excellent f￿llet and T-bone steaks, all made from Zimbabwean beef that has been hung, Russel Mujemeni’s career began cooked and is served to perfection. Not to twelve years ago when he attended mention its handmade burger patties, which Bulawayo City College where he acquired his culinary skills. it says are possibly the best you will ever Following this, Chef Russell joined have. Chicken comes in a delicious country- the Amalinda Collection as a chef style (Piri Piri or lemon and herb), or as a and later moved to 26 on Park Durban inspired Bunny Chow (curry served Restaurant which is owned and run in a hollowed out loaf of bread). by his friend, Greg Paymans. He joined Shearwater in 2012, A full range of alcoholic beverages and has since done remarkable work and soft drinks are available from the bar, as executive chef. Chef Russell says though worthy of special mention is the that for him, nothing compares to Shearwater Juice bar, which serves up, an a customer telling him that a meal Energiser, Superberry, Pureif￿er or Melon he’s prepared was the best they’ve ever had. He is now one of the most Soother – made from pure freshly squeezed respected chefs in the city of Victoria in Victoria Falls – touted as the adventure or pressed fruit and vegetable juices in Falls. capital of Africa. The two 40’’ plasma multiple combinations. One photo that is a Chef Russell has developed a screens play a motion picture of safari regular on Facebook feeds is Shearwater’s menu based on farm-fresh produce, hoping to earn Shearwater a adventures, adrenaline-f￿lled activities and signature cappuccino, roasted Zimbabwean Michelin Star, and says that he won’t stunning sunsets. coffee served with a complimentary shot of stop until he’s done it. Heard the adage “looks so good you Amarula and iced water. could eat it”? Sure, but what restaurants are When they speak of coolness, they rightly judged on is what is actually edible. don’t just imply chic interiors and European- The menu at Shearwater was designed by themed menus. The African heat can executive head chef Russel Mujemeni. The get pretty serious, so strung around the brief was always to establish international, perimeter outside is a misting system which contemporary, healthy cuisine, with a slight sprays out cooling mists of water for the African twist. The entire menu is available appreciation of customers fresh from the throughout the day. activity of the day, and misting fans do the Breakfasts cater for healthy starts such same inside the café. as muesli, fruit and yoghurt; the frontiersman The soundtrack of Shearwater Café is perfect for full starts with its big fry ups; is simple and soulful…Jazz. The perfect and then for gentle starts you can opt for a companion for whiling away your time with small fry up. There are vegetarian versions a cappuccino or soother while catching of both fry ups and then there are also tasty up on Facebook with the complimentary treats such as eggs Royale, eggs benedict, Wi-Fi, or simply to catch up with friends eggs Florentine or Blackstone. Of course while speculating on the mystery of whether there are also scrambles, waff￿es, pancakes the table opposite are mercenaries or and French toast. missionaries, epic adventurers of the bush Lunch is an opportunity to try fantastic or boutique baby boomers of the luxury homemade thin crust pizzas, signature camps. wraps or Panini’s, such as its crocodile wrap Perhaps the most stand out aspect of fresh from the river, or Zimbabwean beef Shearwater Café and one that most certainly on a toasted baguette. All bread and pizza deserves mention is its service. The team bases, wraps and Panini’s, are made using strives to ensure that the service you receive local f￿our by Shearwater’s own bakers. is personal, of an international calibre, and Salads include the Rainforest Salad or accompanied with the hospitality that is part Chickpea Salad with grilled melon. of a truly African experience. 125

RECIPE David Botha Executive Sous Chef, The Wheatbaker, Lagos David Botha says that he always knew his profession would be something involving food because he grew up surrounded by family members who worked mostly in the Extravagant food service industry. His obsession with becoming a chef started with seafood cooking at a very young age, which seafood watching TV shows about food and led to him enrolling at The Swiss Institute of Hospitality Training and Warwick’s Chef’s School. Upon graduating from his first Giant prawn wrapped in chef’s school, David began working prosciutto with spinach, at Vergelegen Wine Estate and was encouraged by his Executive Chef Potato Gallete, spiced roullie at the time, Damon Garty, to travel and split dressing from The and gain more experience. So David Wheatbaker Lagos travelled to Europe where he worked for some prestigious establishments including The Hilton Hotel, The INGREDIENTS METHOD SPLIT DRESSING Landmark Hotel and Galvin at Windows to name a few. 2 large prawns Blend green onion with sunf￿ower oil. Strain Upon returning to South Africa, Prosciutto slices (enough to cover prawns) through f￿ne mesh and store in fridge. Mix a hunger for more knowledge and 1 cup double cream double cream with freshly squeezed lemon experience pushed David to work 500 g green onions juice and mix in with green onion oil. Leave at some of South Africa’s best hotels and restaurants, which included 200 ml Sunf￿ower oil to infuse. Asara Wine Estate, Babylonstoren, 3 red peppers Bushmanskloof Wilderness and 1 clove garlic METHOD RED PEPPER ROULLIE Wildlife Retreat and Majeka House. 2 Tbsp mayonnaise Preheat oven to 200˚C. Roast red peppers “Working for brands that strive 30 ml red wine vinegar until soft. Finely chop garlic cloves in mini for excellence and which have the ability to let me better my skills and 3 potatoes, washed, peeled and sliced processor. Add roasted red pepper and grow as a chef, has always attracted 100 g butter vinegar to processor and blend until almost me, and I know that the Legacy 300 g spinach smooth. Blend in mayonnaise. Season to Group can offer me this,” says taste. David. METHOD PRAWNS WRAPPED IN PROSCIUTTO HAM METHOD POTATO GALLETE Twitter: @Wheatbaker Clean and de-vein prawns. Make a slit with Wash, peel and slice the potato very sharp knife on the top of one prawn and the thinly. Butter parchment/ baking paper bottom of the other. Fold into each other and arrange potato slices in a ring. Place and roll tightly in cling wrap into a sausage parchment paper between two baking trays shape. Cook in steamer for f￿ve minutes. Let and bake for ten minutes at 180˚C until prawns cool down whilst slicing prosciutto golden brown. paper thin. Be careful when taking prawns out of cling wrap. Pat dry. Roll in prosciutto METHOD SAUTÉED SPINACH with the tails being the only parts not Heat the olive oil in a large skillet over covered by the ham. Roll in cling wrap medium heat. Add the spinach to the skillet tightly and leave in fridge to f￿rm up. Once and cover; allow to cook for f￿ve minutes. f￿rm, remove from cling wrap and pan-fry Stir in the salt and cover again for another until crisp. f￿ve minutes, then remove from heat. 126 legacyinspires.com

RECIPE Gary Lane Executive Chef, Labadi Beach Hotel Gary originates from South Africa Guinea fowl His catering experience is vast with Guinea fowl and is married with two daughters. experience that spans 36 years. Gary’s apprenticeship started at the prestigious Mount Nelson, Cape Town’s oldest and famous five star hotel in South Africa. He then joined Sun International followed by a tenure in Israel, only to return to from the Labadi Beach Hotel open the Lost City in Sun City and thereafter opened Legacy Hotels & Duo of roasted Guinea fowl breast and roulade Resorts Swakopmund Hotel and the Windhoek Country Club Resort and Casino in Namibia. INGREDIENTS heated oven for 20-25 minutes, remove He then worked in the Seychelles 1 fresh guinea fowl and allow to cool. At this point you can take and thereafter moved to the Sandton Cajun Rub Spice a sharp metal object and place it into the Sun, Towers before moving to Olive Oil centre of the roulade for a few seconds Rwanda as the Executive Chef of 1 egg and then feel it on your lip to see that it is the Inter-Continental Kigali and Kivu Sun Gisenyi. Chef Gary is now Fresh Rosemary cooked inside, remove from the foil and the executive chef at Legacy Hotel’s 1 sheet Nori (seaweed) allow to rest. Labadi Beach Hotel in Accra and has Salt Take the skin, scrub it with salt and place played a pivotal role in upgrading the 1 carrot, leek, celery stick, onion it on a silicone mat. Placed in a warmer kitchens and assisting in maintaining Fresh herbs on high and allow to dry for 5-6 hours until the culinary excellence of what the five star hotel is today. He is also the Tomato paste the skin forms a crackling. (You can use head judge on Ghana’s very first Herbed mash potato a biltong dryer if you have one). Take the television cooking competition called Red peppers bones of the guinea fowl and make a gravy, Ghana cooks. Chef Gary’s style of Fresh asparagus by browning the bones in the oven for 30 cooking is simple, tasteful and enjoys Fresh beans min on 180˚C and then remove the excess fusing styles, using fresh ingredients from our wonderful continent of Palm wine (or white wine) fat and place into a pot. Add chopped Africa. Red wine carrot, leek and celery with some onions Cold butter and herbs, add some tomato paste and Twitter: @LabadiBeach allow to braise. Add some water and reduce METHOD by half, strain the bones, and you are left Debone the breast, thighs and remove the with a basic jus. skin of the guinea fowl. Marinate the one Make some herbed mash potato. Slice breast with salt, pepper, kebab spice (Cajun red peppers into strips, seal in a pan till rub) and olive oil, seal in a hot pan and crunchy, remove. Clean fresh asparagus cook in the oven on 180 C for 8 minutes till (white or green) and blanche in boiling o cooked. Remove and allow to rest. water till crunchy, place into ice water to Beat the other breast and thigh until very retain the colour. While the chef uses a thin and place it onto tin foil with a cling f￿lm selection of local beans from the area, you wrap. Mince the other thigh and mix with can use any fresh beans and cook them seasoning, 1 egg and fresh rosemary. Place separately, you can use palm wine to add a piece of Nori (seaweed) onto the f￿attened f￿avour and reduce it with the beans. breast and thigh, spread thinly using a Reduce the jus and add seasoning and wet pallet knife. Close it tightly with the foil a dash of good red wine and reduce, add and place the roulade on a tray with water. some cubes of cold butter and stir well. Add Cover the tray and place it into the same seasoning and the sauce is ready. 127

RECIPE The exceptional braai braai Ostrich Fillet, Mango & Tamarind Curry, Walnut & Coriander Raita from Weber Serves 4 1 ½ cups hot water pop add the onion mixture. Then add the 1 Tbsp cumin seeds turmeric followed by the tamarind, sugar INGREDIENTS AND METHOD 1 tsp mustard seeds and the rest of the water. Cook for about 15 OSTRICH 3 cloves garlic min or until the sauce begins to reduce and 800 g ostrich f￿llet 1 onion thicken. At this stage add the diced mango, 400 g mango curry 2 tsp turmeric cook for a further 5 minutes and remove Fresh coriander 2 chillies from the heat. Season with salt and pepper. 2 mangoes or 200 g dried mango Season the ostrich with salt and pepper 2 cups water INGREDIENTS AND METHOD - and grill on your Weber until medium rare. 2 Tbsp palm sugar or soft brown sugar WALNUT & CORIANDER RAITA Remove from the Weber’s grill and rest for 5 2 cups plain yoghurt minutes. In this time, warm the mango curry Dissolve the tamarind in the hot water. ½ cucumber, diced and spoon it into the middle of the plate. Roast cumin in oven and then blend to a ½ cup walnuts, toasted and chopped f￿nely Slice the ostrich and arrange it on top of the powder in a grinder or with a pestle and 10 g coriander leaves, chopped roughly mango. Serve with Raita and garnish with mortar. Combine the cumin with roughly fresh coriander. chopped onion, garlic and chilli and blend to Mix all the ingredients together. Season with a paste. salt and pepper. INGREDIENTS AND METHOD - MANGO AND TAMARIND CURRY Heat some oil in a saucepan and add Voila! A gastronomic encounter served from 2 Tbsp tamarind pulp the mustard seeds. When they start to your Weber! 128 legacyinspires.com



INDULGE with a conscience With Le Chocolatier, enjoying a melt-in-your-mouth piece of chocolatey goodness won’t leave you drowning in guilt tellenbosch-based IT ALL STARTS WITH BEANS chocolate master Le To Le Chocolatier, chocolate-making is a Chocolatier, offers real art. It starts with the most precious artisan hand-made ingredient – the cocoa bean, which grows chocolates that contain in trees in large cocoa pods. Cocoa beans only the best in grow best in the tropics along the equator, authentic ingredients, most notably in Africa, Central and South are sugar free – or at least contain less America, and parts of Asia. Le Chocolatier’s sugar than most – and are health conscious. cocoa beans are sourced directly from the All you need is a taste and you’ll be hooked. cocoa farmers, who have a commitment to Le Chocolatier’s renowned Chocolate cultivating the highest quality cocoa beans. Slabs are available both locally and Once harvested, cocoa beans are internationally in selected specialised stores fermented and dried before being carefully and retailers. Also on offer are liquid- examined for quality. Le Chocolatier’s beans f￿lled pralines, truff￿es and pralines made - the best you can get - are shelled to reveal with Swiss chocolate as well as branded cocoa nibs, which are roasted to bring out Neapolitan Mini Chocolates for businesses their extraordinary aromas. and hotels. The next step is creating the cocoa You can even purchase Le Chocolatier’s liquor, which is the most important products from your desk chair or couch, ingredient in chocolate. Cocoa liquor is on its website, where you can select your created by grinding the nibs into a very f￿ne preferred sweet treat from over 30 different liquid comprised of cocoa butter and cocoa truff￿es, pralines and slabs. Your order will be solids. Le Chocolatier takes care to grind packed for you and can be shipped locally or the nibs into extremely f￿ne particles. internationally. Here, Le Chocolatier shares its chocolate-making secrets with Legacy so THEN COMES MORE GOOD STUFF that when you pop a piece of their chocolate Unlike brands that rely heavily on artif￿cial into your mouth, you will understand why it f￿avours and preservatives, when you buy tastes as delicious as it does. from Le Chocolatier you’re buying chocolate 130 legacyinspires.com

made from only the highest quality you are tasting a one-of-a-kind Swiss Le Chocolatier ingredients. chocolate recipe. Here’s what goes into Grade A cacao butter and cacao mass each type of chocolate: IS A LIFESTYLE BRAND PARTNER are used in large quantity in the formulation Le Chocolatier dark chocolate is made of Le Chocolatier’s f￿llings. Notably, many from cocoa liquor, cocoa butter, and brown 10% of its chocolates contain hazelnut praline, sugar that together deliver a rich f￿avour a favourite European nut f￿lling that is in and texture. Cacao percentages refer to Members can Earn & Spend keeping with the brand’s Swiss heritage. the amount of the recipe that is made from their Lifestyle Rands at any Real cherries that contain no food the cocoa bean. In chocolate that has a Lifestyle Brand Partner colouring are used to make Le Chocolatier’s very high percentage of cacao, the strong famous Cherry Stalk Chocolates. For other and deep characteristics of the cocoa bean fruit-f￿lled confections, locally-sourced fruits become more prominent. There is less are used. These fruits undergo a special sugar, so the chocolate is less sweet. milk, but does not contain any cocoa drying process to capture the freshness that Le Chocolatier Milk Chocolate also solids. It is the sweetest of the three types is lost during conventional freezing. Pure, includes cocoa liquor, cocoa butter, of chocolate. additive-free cherry and raspberry juices and sugar. The addition of milk brings give f￿avour to Le Chocolatier’s Cherry and a new characteristic of sweetness and LAST TOUCHES Raspberry Buttercreams that simply cannot creaminess. Milk chocolates tend to Le Chocolatier f￿nishes with its unique be matched. have a lower percentage of cacao, and shapes and styles. Its chocolates are therefore tend to be sweeter than dark known as much for their appearance as THE SWISS TOUCH chocolate. they are for their ref￿ned taste. When you Any time you enjoy a piece of Le Le Chocolatier White Chocolate is look at Le Chocolatier’s creations, you’ll Chocolatier dark, milk or white chocolate, made of cocoa butter, sugar, and skimmed see all the signs of f￿ne chocolate including consistent colour and a natural-looking, satiny sheen that’s free of air bubbles or Le Chocolatier finishes with its unique other blemishes. You’ll also see the high degree of shapes and styles. Its chocolates are known craftsmanship in the shapes and designs – as much for their appearance as they are for a decidedly Swiss perfectionistic attribute. Le Chocolatier achieves this by using two their refined taste. artisanal methods. The f￿rst is enrobing, which involves coating a formed centre, like rich caramel, with smooth, melted chocolate. This method is used in the creation of its Dark Chocolate Truff￿e, Madagascan Vanilla Truff￿e, and Milk Caramel Embrace, among others. The second is shell-moulding, which is the method used to produce most of Le Chocolatier’s chocolates. Practiced extensively in Europe, the process begins with a mould composed of intricately designed “impressions.” Each cavity is f￿lled with melted, tempered chocolate. The mould is inverted and most of the chocolate runs out. It is then cooled, which solidif￿es the remaining chocolate, forming a “shell.” Next, the shell is f￿lled with a centre, allowing enough space for a thin layer of melted chocolate to be layered over the f￿lling. After cooling, the chocolates are released from the mould. This method is used in the creation of Le Chocolatier’s praline, among others. The shell-moulding process has enabled Le Chocolatier to design unique moulds, resulting in stylish, sophisticated creations that give its products a unique look, unlike any other on the market. When you see and taste Le Chocolatier, you will know it. 131

WINE any of us out there are avid consumers of wine either as our preferred tipple or as collectors or even both. But have we given any thought, as imbibers of this wonderful product of nature, to the ongoing changes that are happening in the wine industry? Technology moves quickly nowadays in all aspects of our daily lives yet when we open a bottle of wine it just seems to be the same old, same old… or does it? The basics of making wine will never change, but we do see cellars becoming far more automated and computerised; along with more eff￿cient wine making equipment which allows for gentler handling of the grapes from start to f￿nish. But it’s in the vineyards that we have seen the most interesting technology developed in the last decade where satellite digital imagery is now used for various purposes such as harvest preparation, vineyard re- development, and identif￿cation of problems related to irrigation, nutrition, disease, and pest infestation. Moving with the By Michael Bampfield-Duggan 132 legacyinspires.com

WINE This has helped the wine farmer have Wine Concepts a better idea of where, for example, he should plant (or not plant) his Chardonnay IS A LIFESTYLE BRAND PARTNER vineyard so that it performs better from the correct soils, hours of sun light, water etc. 4% This technology has progressed even to the extent that today’s farmers can now check daily performance of their vineyards for f￿eld Members can Earn & Spend uniformity, leaf to fruit balance, timing of their Lifestyle Rands at any water stress onset etc. - via apps on their Lifestyle Brand Partner smart phones! Closer to home, we have found the Michael Bampfield- Duggan screw cap (Stelvin wine closure) on many years back invented the Clef du Vin, you Owner, Wine Concepts premium wines as well as several fancy need worry no more. This handy gadget, Newlands glass type closures. These closures have which is available in a pocket version, is all helped to alleviate the too often problem dipped into your glass of wine and advances Michael developed a love for wine of cork taint (Trichloroanisole or commonly the year each second you leave it in the while he was studying in London, and was fortunate at the time to be known as TCA) from cork closures meaning wine… voila! In f￿ve seconds you have exposed to some magnificent wines less trips back to the store having to return advanced the wine by 5 years. What the which he says inspired him to learn the offending bottle of wine - and of course Clef du Vin is actually doing is progressively more about the subject, and led to the frustration of not been able to enjoy that oxidizing the wine and therefore making him working in the industry. “Almost every day is exciting glass of wine you were so looking forward to. it more palatable and this even gives you and new, as we are privileged in Not that the “new” closures are without an idea of how the remaining bottles of wine retail to taste the latest releases problems but they certainly seem more the same wine in your cellar will turn out. of wines from wineries in both reliable in the long run and it has been However, a simpler way to “soften” a wine is established and new wine-growing proven that with them, wines can mature by using a wine aerator that can be found at areas. Our wine makers are always perfectly for many years. I know of one most wine retailers. striving for the best and frequently making alternative, yet outstanding premium winery in the Cape that has Buying our wine has taken on new wines and we are often the first to switched completely over to a screw cap for technology with many online retailers try them before they are officially their entire range. I recently experienced available on the Internet but the large released,” he says. a vertical tasting of their premium Chenin majority of us still f￿nd the time to visit our Michael also finds excitement Blanc and the two older vintages we wine merchant to discuss the wines for in creating imaginative and user-friendly wine lists for Wine tasted were from both screw cap and cork dinner parties or wines for lying down. Most Concept’s “on consumption” clients closures. merchants offer free daily tastings and while like restaurants, hotel, lodges and The panel, not knowing which glass you are in the store and want to have more more, which receive awards and had the wine from the cork or screw cap information on the wine, you can simply accolades from both customers of the closure, voted in favour of the wine from download an app such as Vivino on your establishments and recognised wine list competitions. the screw cap bottles. However the cork smartphone, take a photo of the label and When asked what sets Wine industry has developed new technology you will now have all the info on the wine Concepts apart Michael explains that for the examination of corks for TCA prior including ratings, awards, when to drink etc. wine is available to buy from many to distribution which is good news for us You can also f￿nd many interesting wine- outlets and competition is fierce, but traditionalists who still enjoy maturing wine related articles, comments and debates on since 1998, the Wine Concepts stores have built a loyal following due to with cork closures and of course, the ritual social media, like Facebook and Twitter, their professional advice and service. of opening the bottle with a corkscrew. In which all contribute to gathering more Wine Concepts also keeps shelves 2015 we were even exposed to the new knowledge on wine. stocked with an innovative selection Helix cork, which is the world’s f￿rst open, The ability to store wines in our homes of wines which means customers and close cork closure for wine, and several has taken on a new direction especially if will always be offered something different. local wines already have them. we don’t have the space to build a cellar. Michael’s advice for life and Now that our wine is open we look for Small to large wine fridges are available work is to choose a career that you the perfect glass to pour into! Easy? Not with the larger units having adjustable are passionate about and makes you really. Specialist glass companies are now temperatures within the fridge so that both happy to go to work every day, strive producing the ultimate glass from which to your white wines and red wines can be hard at what you do and don’t ever give up on achieving what you want. sip your Chardonnay and then another for kept at the correct serving temperature. your vintage Bordeaux and so it goes on. Some of these units are vibration free and Twitter: @wineconceptSA One such company even produces the ideal have noiseless refrigeration “motors” which glass for maximum enjoyment of Coca Cola. makes them user friendly in the home. Once you have the wine poured, have These are some of the advancements in you ever thought that perhaps the wine making and enjoying wine but one wonders is still too young to drink and would have how the future will pan out… perhaps the needed a few more years’ maturation? possibility of making our own wine using a Thanks to a French Sommelier who, a few 3D printer? 133

WINE Shop online Shop online – enjoy at home Selecting wines has never been easier thanks to technology ith thousands PAUL CLUVER SEVEN of different FLAGS CHARDONNAY types and kinds 2014 of wine being The newly released Paul produced all Cluver Seven Flags over South Chardonnay is made from Africa, why would you want to limit yourself the oldest Chardonnay to the few your local bottle store stocks? vineyards on the Elgin Sure it may be a little more convenient than Estate, and some of the driving out to a wine farm, but it can also be oldest at that, in the limiting. country. This famous Enter Cybercellar, a company that opted 28-year-old vineyard to raise the bar and bring your favourite is also used for the wine farm to you – or more importantly, Cape Winemakers your keyboard. Take your taste buds on a Guild Wagon Trail journey and shop on Cybercellar.com, with Chardonnay produced a choice of over 3000 wines. While the team by the Estate. Lots says that 3000 might be an intimidating of buttered toast / number, the site itself is extremely easy to brioche on the nose use – allowing you to f￿lter wines by taste, with some citrus aspects type, age, awards and even food pairings. too. Tangerine fruit and citrus blossom With the backing of great technology fragrances are apparent, with hints of your shopping choices are made easy. vanilla pod and almond f￿akes. The f￿ne, What’s more, Cybercellar delivers to your fresh acidity is natural, and adds poise and home or off￿ce nationwide and it now also focus to the wine. The wine shows amazing stocks your favourite beers, whisk(e)ys, depth, f￿nesse and Burgundian elegance. liqueurs, and so much more. One of South Africa’s best Chardonnays. 134 legacyinspires.com

WINE KANONKOP PAUL SAUER CyberCellar 2012 This one is something special. IS A LIFESTYLE BRAND PARTNER Kanonkop is extremely proud of their Paul Sauer as it has won, 2% among myriad other awards over the last ten years, the Trophy for Best Blended Red Members can Earn & Spend Wine at the International their Lifestyle Rands at any Lifestyle Brand Partner Wine and Spirits Competition an incredible four times - the f￿rst winery in the world to Gavin Forsyth Chief Marketing Officer perform this feat. The wine the palate. The taste prof￿le is rounded out possesses a deep ruby red by warm baking spice and dark berries, Gavin is the Chief Marketing Officer colour. It is graceful, full- creating a multi-layered and complex wine. at Cybercellar. With vast online bodied and made in a classic experience, including performing style, infused with cassis, RUSTENBERG PETER the roles of marketing manager at Kalahari.com, Takealot.com and red berry and blackcurrant BARLOW 2009 HomeChoice, Gavin is passionate f￿avours. It will pair deliciously The Rustenberg Peter Barlow about driving businesses online and with any meat dish. Cabernet Sauvignon is named making this mix work. His role at after the gentleman who, Cybercellar is to grow the business, MEERLUST in 1941, purchased the which he says he hopes to achieve by RUBICON Rustenberg property and putting a smile on as many of its customer’s faces as possible. However 2012 built it into the South African it is much more than that as he The Meerlust wine industry icon that it ensures that the site is intuitive and Wine Estate is today. This wine is of easy to use, that the team is able to Rubicon is outstanding quality and will communicate offers to individuals that are relevant to them, as well as a perennial age slowly and well over creating awareness in the market of favourite and time, if cellared optimally. the brand. an icon of These factors both make He says: “As a marketer red blends. this an excellent wine to you look for brands that can tell It is a classic buy now. Expect intense exciting stories, evoke emotion and inspire passion; Cybercellar has Bordeaux-style aromas of black cherries that potential more than most. A blend. The and cassis, with a hint of litmus test I often use is the question nose is layered grassiness on the nose. The of blog content: As a business, if with ripe plum, palate exhibits similar characteristics. This you started blog, what would you cedarwood, Cabernet Sauvignon won both a gold medal write about? In the case of general retailers this is a tough question and violets, liquorice and the International Judges’ Trophy at the answer, however at Cybercellar and concentrated spice. This wine has Old Mutual Trophy Wine Show. the possibilities are endless. There huge ageing potential and is still in its are so many exciting winemakers youth with strong f￿avours showing. Upon VERGELEGEN V 2011 with amazing stories; and beautiful tasting, anticipate a full-bodied palate that The Vergelegen Estate V takes wine estates with an endless range of wine.” is structured but f￿lled with refreshing dark luxury to a new level. It is part What does he love about his job? fruits. The tannins are well rounded. It of the winery’s f￿agship range “Nothing beats an ecstatic customer will mature for 15 to 20 years if and is among the greatest complimenting us on Social Media.” cellared under good conditions. examples of Cabernet Serve it with noble cheeses, Sauvignon to come out of Twitter: @Cybercellar game, venison and pot roasts. South Africa, making it worth every cent. The complex EAGLES NEST SHIRAZ 2013 nose shows characteristic This is one of SA’s top Cabernet Sauvignon aromas performing Shiraz’s, year of red cherries, blackcurrants, after year. In appearance lead pencil, cigar box and the wine is a vibrant dark cedarwood. The intense yet purple. Intense aromas of ref￿ned palate abounds with ripe berries and cherry black cherry, raspberry and greet the nose, along with spice, with just a touch of crushed red pepper kernel. savoury gaminess. Tannins are f￿ne and The tannins f￿ll the mouth soften even more as the wine breathes, while pepper spice and creating a lavish red with a lengthy, toasted coconut dance on extremely satisfying f￿nish. 135





BALANCE Ginger Ginger A luxurious salon experience for the whole family he bond between client and hairstylist is almost inexplicable. Your hairstylist has multiple roles, he or she is a conf￿dant, a hair-wizard and an image creator, the one in which you place all your hopes of being on trend and fabulous all year round. Which is why choosing a salon and hairstylist to entrust with this job can be a daunting task. Enter Ginger, a game-changer in the hair industry that aims to ensure that you leave the salon feeling as fabulous as your hair looks, every time. “Gingers” or red heads make up just one or two percent of the world’s population, and like the beguiling individuals that inspired its name, Ginger is utterly unique. This is not just a salon, it’s a high-end experience at reasonable prices situated in one of the trendiest spots in Jozi. Ginger is a premium family hair salon with European standard value and creative thinking. At Ginger, it’s all about you. EVERYTHING YOU NEED IN ONE SALON Having opened its doors in July 2015, Ginger may be a relatively new kid on the block, but its co-founders Jenna Goncalves and Kelly Fernandes-Penney have been in the hair industry for a combined 21 years, and def￿nitely know what they’re doing. The duo co-founded Ginger with a mission to provide reasonably priced, convenient hairstyling for the whole family, in an original salon environment. “Our competitive edge is in our faultless customer service, we really want to give our customers a high-end salon experience without the hefty price tag,” says Jenna. “Ginger will stand out because of the superior customer attention we provide, which we believe is extremely important in a ‘quick salon’ space, which can easily become like a cattle call if you don’t make that extra effort with each client.” Ginger’s service menu includes just about anything your heart could desire from your salon, including hairstyling for men, women and children, an extensive professional colour bar, hair extensions, wedding hairstyling, Brazilian blow waves, and even additional extras like an eyebrow specialist, manicurist and a make-up artist. Clients are welcomed warmly whether 138 legacyinspires.com

BALANCE they are walk-ins or have an appointment, Ginger which further emphasises Ginger’s love for its clients. IS A LIFESTYLE BRAND PARTNER Shampoos and various alternative product lines are offered for all requested 4% services. Even better, is that you can take the salon-quality products home with you Members can Earn & Spend by purchasing them directly from Ginger, or their Lifestyle Rands at any in the near future, from our very own online Lifestyle Brand Partner store, which you can visit on our website g4ginger.co.za. The professional, quality supplies available includes shampoos, Jenna Goncalves (right) Co-founder and Director conditioners, re-constructors, brushes, combs at Ginger and styling aids. assured that getting your hair washed at one of the pamper booths and basins will be an With 13 years of experience in the THE GINGER EXPERIENCE absolute treat. hair industry including styling, Upon entering the Ginger salon, you will “At Ginger we understand that the salon training, fashion shows, branding, PR, international events and key be welcomed by the friendly front desk is an escape for many people, where they business management, Jenna’s concierge, and invited to take a seat in one of can indulge in a little ‘me time’ and pamper passion is fuelled by her love of the comfortable seating areas on either side themselves without feeling guilty. It’s also current trends and her clients’ of the entrance, where there is an exciting wonderful for moms, dads and children to be happiness. Jenna has local and array of hair products for you to investigate. able to pop in together and all have their hair international industry experience Ginger’s colour bar can be found to done at the same time,” says Kelly. “If you are and superb inter- and intrapersonal the right, in its specialised colour palette looking for the latest trends, at reasonable skills that give her a leading edge demonstration area, where you as the client prices and a friendly but professional when dealing with any client’s needs. can sit and work, read or simply relax with environment, then make your next hair In addition to being a stylist, she the f￿nest beverages. You can also be rest- appointment at Ginger.” is a charismatic entrepreneur and believes that hairstyling needs to be fashion-forward as it defines every identity. Kelly Fernandes- Penney (left) Co-founder at Ginger Kelly Fernandes-Penney has eight years’ industry experience that has included training, styling, brand fashion events, productions and wedding concept styling. Kelly is dedicated to both her clients and staff and is committed to making Ginger a well-known name in the industry. Kelly’s passion for the work she does is the driving force behind her success. She is a meticulous entrepreneur with an uncanny ability to connect with clients, making them feel comfortable and giving them a salon experience that always leaves them beaming. 139

FASHION Insider tips for smart online shopping Lifestyle partner Spree guides you through the do’s and don’ts of online shopping o you’re ready to call quits on the queues, the crowds and the endless hunt for expensive parking, and discover the choice and convenience afforded by online shopping. Nervous about secure payment? Worried you’ll be stuck with something you don’t really want? Need some advice? The team behind Spree.co.za are experts at online shopping. Here are their tried and tested tips for making your online shopping experience a pleasure from start to finish. 140 legacyinspires.com

FASHION online shopping The Spree Team Passionate about what they do “Getting your Spree order to you takes some pretty slick teamwork, even if we say so ourselves.” According to the team at Spree it all starts with the fashion team identifying the coming season’s biggest trends, so the buyers know exactly what customers are going to want to wear. Once products arrive, whether from local designers or international brands, the production team then takes over to make sure they’re photographed from every angle. The fashion and creative teams DO start with the easy stuff. A bag, a DO pay attention to size charts and collaborate on lookbooks and the 1 scarf or a pair of sunglasses. These 4 model measurements. They can’t monthly Spree magazine to make really do ‘f￿t all sizes’, so you don’t have replace the change room (goodbye, sure that customers will find plenty to worry about size – one of the most unf￿attering lighting), but they can help you of style advice and inspiration on the site, while it’s the job of the planning frequently cited obstacles to making your narrow things down. Unless of course you team to keep the site fresh with new f￿rst online purchase. Once you’ve made don’t know your own measurements, in products going live daily. it past A for accessories, skip straight to S which case information that the model is, As soon as your order is in, the for shoes. You’re just a pair of knock-out say, 174cm tall and wearing a size 34 will warehouse team goes into action heels away from becoming a savvy online be lost on you. Get out that tape measure to get it into a Spree box and off to the client. Meanwhile, the customer shopper. and take notes! service team is on standby to answer questions and help process returns, DO check out the returns policy before DO try on your order as soon as it while the technical team keeps the 2 you checkout. Returns are the key 5 arrives. Online shopping means you site ticking over and dreams up new to conf￿dent online shopping; without a can take your time in front of the mirror. ways to make your Spree experience seamless. customer-friendly returns policy, no online Ask friends for their opinion and see “It all takes speed, focus and store can thrive. The best ones offer free exactly how your new purchase integrates commitment, so it’s a good thing we returns, and will even send a courier to with the rest of your wardrobe. Make it love our jobs!” collect your unwanted purchases, as well work for you. as offer you a choice of swapping out sizes, exchanging goods for store credit DO try new things. An online store that or refunding the money straight into your 6 lets you return items for free is the account. perfect opportunity to shop outside your comfort zone and experiment with new DO shop from secure sites. There are styles, with none of the pressure of the 3 two key ways to tell if you are shopping change room and the rigid returns policies from a secure web page (meaning any of some off￿ine stores. Go ahead and details you share will be encrypted). The reinvent yourself. f￿rst clue that you are shopping on a secure site is the letters https (not just http) appear DO take advantage of online stores that at the beginning of the URL when you are 7 offer style advice that shows you how to on the payments page. No “s”, no shopping. wear key items and new trends. Because Simple. A lock icon is another sign that a everyone can use a little fashion expertise, site is secure (its location on the site is especially when the start of a new season dependent on your browser), and should arrives, along with tempting but tricky display security details when you click on it. trends. 141

FASHION DO ask for help. The Customer Service DO check the wash and care Spree.co.za 8 Centre isn’t just there to trouble-shoot if, 14 instructions. It should provide all heaven forbid, your order goes AWOL. Want the details you would expect to find on a IS A LIFESTYLE BRAND PARTNER to be talked through the payment process? wash and care label, but without those Got a question about a particular fabric, confusing symbols that may mean no 8% style or brand? Shoot! tumble-drying and then again may not. Online instructions eliminate the mystery. DO sign up for newsletters that keep If it says dry clean only, that is exactly Members can Earn & Spend 9 you up to date with new trends, products what it means. their Lifestyle Rands at any Lifestyle Brand Partner and promotions. If the site in question offers you a voucher just for signing up, that’s a DO use the search and f￿lter great way to save on your f￿rst purchase. 15 features to streamline your shopping experience. The enormous variety DO be social. Once you have found offered by the bigger players is one of the 10 a site you like, follow their Facebook, advantages of online shopping, but it can be offer promotions and great discounts. And Twitter or Instagram accounts for special overwhelming. The best sites allow you to during key SALE periods those discounts offers and sale alerts. f￿lter for styles, price range, colours, brands get deeper. Catch them as they fall. and more, making it easier to f￿nd what DO download the app. Shopping apps you’re looking for. DO make a wishlist and then sleep 11 are widely considered the future of 19 on it. Except during a sale (when online shopping and many sites offer app- DO shop with a plan. Impulse buying it’s often a case of fastest fingers first), specif￿c deals such as an extra discount 16 can give online shopping a bad rap. online shopping lets you save products in when you shop using the app. Your closet is right there, possibly in the your wishlist and take your time deciding if same room as you are. Open it, see what you really, really want them. The bad news DO zoom in. The best online you’ve got, and more importantly what you is, products on your wishlist can sell out. 12 shopping sites offer clear don’t. Now shop to f￿ll in the gaps. Some things are just not meant to be. photography with zoom functionality and a variety of angles. Go there. DO shop with a friend. It’s just more DO shop when it suits you. We love 17 fun that way and who doesn’t need 20 this part the best. Online shops are DO know something about fabric. So a second opinion? When shopping online never shut, so if your busy schedule means 13 you can’t touch the products on the you can share product links with a shopping you can’t even show up in the lunchtime online shopping site but you can touch the buddy anywhere in the world. No more change room queue, the fact is you can now clothes already in your closet. If there’s a change room self￿es. shop at 2 am in your pyjamas, with a cup of fabric you really enjoy wearing, check the tea. And then count the hours till your order label to see what it’s made of, and keep an DO f￿nd the bargain bin and check is delivered straight to your door – or your eye out for it in the product details online. 18 back often. Online stores constantly desk. 142 legacyinspires.com



TRAVEL Goooooooood Goooooooood Morning Vietnam! Take Vietnam off your bucket list and put it straight on your “must see” list today isitors to Vietnam wonders such as Halong Bay, the Phong will drive you crazy Nha Ke Bang caves, Hoi An Ancient with their stories Street and Cham Islands aren’t enough to as they regale you convince you – then its people, its greatest with tales of the asset, surely will. A holiday to Vietnam is sumptuous food, very different to the cookie cutter resort- the enigmatic people and the breathtaking style holidays many Asian countries have scenery. An often-overlooked gem within on offer. It has a raw beauty and unexplored Asia, Vietnam is fast taking its place as a crevices of history that will leave you “must see” destination in Southeast Asia. completely inspired. The country is a literal tapestry of You can breathe all of this in as you wonder and if the sights and natural travel down the banks of the Mekong Delta 144 legacyinspires.com

TRAVEL Janine Pienaar Sales Representative South Africa at Central Hotels International Janine Pienaar is a wife, mother, daughter, sister and friend, but most importantly she is an individual who loves her job. She says that every day brings her new people with whom she liaises about some of the best destinations in the world and she couldn’t hope for more. Janine has been the business development manager at Exclusive Serenity, a Hotel and Resorts Representation Company based in Cape Town for two and a half years. Central Hospitality International (CHi) is one of the company’s clients and Janine looks after the account in terms of sales and marketing in South Africa. Her aim is to grow the number of South Africans which visit CHi resorts in Thailand, Maldives, Vietnam, Sri Lanka and Bali. Her love for working in the travel industry exists because she gets to work together with travel professionals to create holiday experiences for guests in some of the world’s most amazing places. Janine loves this quote which sums up why she does what she does: “The world is a book and those who do not travel read only one page.” – St. Augustine. and at the same time drink in what can only and stay with the ethnic tribes in the area. be described as the chaos of the vendors Whatever you select as your destination, at work in a f￿oating market. No visit would know that Vietnam is well worth the visit. be complete without getting lost in the back We turn to Central Hospitality International alleys of Saigon as you search the best (CHi formerly Centara Hotels and Resorts), pho there is on offer. Perhaps you would experts in global tourism, and ask them prefer to tap into the creativity of the custom where we can stay and play while visiting tailors in Hoi An, or take a cruise of Ha Long Vietnam and take the time out to showcase Bay witnessing the jagged karst mountains two of its Vietnamese gems, the Sandy f￿rst hand, spend some time at a street bar Beach Non Nuoc Resort in Danang as well drinking bia hoi (local beer) in Hanoi, or as the Chen Sea Resort & Spa Phu Quoc simply go for a hill trek in Sapa and meet situated on Phu Quoc Island. 145

TRAVEL SANDY BEACH NON NUOC RESORT At the Sandy Beach Non Nuoc Resort in Da Nang Vietnam, you will be able to take in the exquisite sights of green-blanketed mountains that meet tropical gardens ending in a pristine stretch of a f￿ne sand beach that is framed by the clear waters of the East Sea. This resort, spanning more than 42 acres of manicured garden, is set on Non Nuoc Beach and offers the more active guest a fabulous range of facilities and water sports, not to mention also offering all the privacy couples and families may require. Conveniently located just 20 minutes from Da Nang Airport, you can take a quick connection to Hoi An Ancient Town and Da Nang city by a complimentary daily shuttle service. ACCOMMODATION True to the luxury stamp of all Central Hospitality International properties, the rooms, bungalows and villas offer comfort and luxury. From a comfortable room, a bungalow set amid luxuriant gardens to a spacious retreat a few steps away from the beach; there is an accommodation option for everyone. Every room, bungalow and villa is conveniently located a short stroll away from one of the two resort swimming pools and other recreational facilities. Most rooms and bungalows offer the option of a king-size bed, a super king-size bed or twin beds thus sleeping up to three adults or two adults and two children in comfort, together with a host of in-room amenities and services such as complimentary wireless Internet access, individually controlled air-conditioning, mini- bar, tea and coffee making facilities, in-room safe, satellite TV channels, IDD telephone amid lush gardens. For the less formal Pub, where you can enjoy cocktails and and hairdryer. dinner, you can pop in to the Beach Bar refreshments in the beautiful gardens. If you & Pizzeria where you can enjoy snacks, are waiting to leave on a truly Vietnamese DINING comfort food and Italian food while taking adventure you can retreat to the lobby The Sandy Beach Non Nuoc Resort is not a break from the water sports and enjoy a bar at any time of the day for a drink in a short of dining options. You can partake refreshing drink – their seafood barbecue tranquil atmosphere, or if you want to laze in international and Asian cuisine at the dinner is a must-try. in your room there is always the option of Alamanda, where food is enjoyed al fresco For a pre-meal drink, visit the Garden in-room dining. 146 legacyinspires.com

CHi IS A LIFESTYLE BRAND PARTNER Members access special discounted rates and are able to earn and spend further Lifestyle Rands on their stay CHEN SEA RESORT & SPA PHU ACCOMMODATION that have been moved and rebuilt on the QUOC All villas are equipped with a host of in- island. Ideal for a romantic retreat or for This intimate four-star resort is a haven room amenities, thus ensuring maximum families, each villa exclusively features of tranquillity set in a quiet bay at Phu comfort for guests. They boast a total living generous living areas of 125 square Quoc Island, where a magnif￿cent beach space of a minimum of 66 square metres, metres, and both an outdoor Jacuzzi and and absolute indulgence come together in have a furnished private terrace facing the outdoor shower. completely unspoiled surroundings. sea, come with individually controlled air- Finally, the Ocean Facing Pool Villas Ideal for an island getaway, the resort is conditioning and a ceiling fan. In addition, boast minimalist décor that combines fringed by a 300-metre stretch of f￿ne sand they are equipped with a f￿at screen TV Oriental inf￿uence, dark wood accents and and offers water sports and plenty of other with international channels, DVD player, in- soothing colours, the six two-storey 245 opportunities to relax. Conveniently located room safe, mini-bar, tea and coffee making square metre Two Bedroom Pool Villas 30 minutes away from the airport, the resort facilities, hairdryer and IDD line telephone. offer superb ocean vistas from the upper was built after a long and thorough study, to Wireless Internet access is available free terrace. Here you can open the door to ensure it was integrated into and respected of charge throughout the resort. fabulous comfort and unwind in your own the natural environment of the bay and its Select from 12 Sea View Villas with pool or laze the day away on the spacious surrounding coastal zone. minimalist oriental style, that are able terrace. The Chen Sea Resort & Spa Phu Quoc, to accommodate up to three adults or Centara Boutique Collection is situated two adults and one child in a living area DINING beachfront overlooking the Gulf of Thailand, of 72 square metres including a terrace The dining options at the Chen Sea offering excellent panoramas, stunning with an outdoor bathtub and a bathroom Resort & Spa are aplenty, starting with architecture and interior design, creating 36 with shower. Alternatively, book out a the Vietnamese and international fare at spacious and comfortable villas. A unique Beachfront Villa, with 66 square metres of il Ristorante, situated at the beachfront. feature of the resort is its spacious Jacuzzi total living space and set few steps away It has inf￿uences of Phu Quoc’s rich f￿shing Villas which are traditional wooden Hoi An from the sea, the 12 Beachfront Villas offer heritage in its menu and for the romantic houses which have been moved and fully oriental-style decor complemented by a at heart, ocean-front dinners can be rebuilt and are today a real feature of the furnished terrace overlooking the sea and arranged for special occasions. If you resort. Traditional Oriental simplicity and with an outdoor bathtub. prefer a light snack, cocktail or some ref￿nement are the inspiration for the design The six famous Jacuzzi Villas are refreshments then pay a visit to the and furnishings throughout the resort. elegant traditional timber Hoi An houses beachfront Ghe Bar – perfect for sunset dining, or just stay in your villa and call for the in-room dining menu. If you still aren’t convinced then whip out the keyboard, Google 10 good reasons to visit Vietnam and let millions of people who have left their hearts in this gorgeous country do the convincing for you. www.LifestyleTravel.Travel 147

Your Memories, Our Legacy... Cape Town By Legacy • The Commodore Hotel • The PortsWood Hotel CAPE TOWN LH&R DPS adverts issue 21 v4.indd All Pages 2016/03/01 9:52 AM