GOURMET GIFT GUIDE Home from home We think the Cheval Residences are one of London?s best-kept secrets. Luxurious apartments in fabulous locations for the price of a hotel room. Pre-Christmas shopping? Make the trip extra special and stay at the sumptuous Cheval Knightsbridge which is just a stone?s throw from Harrods and Harvey Nichols. Enjoy two bedrooms and bathrooms and a bright, airy kitchen and sitting room overlooking Knightsbridge. Book for爐wo nights or more燽efore 15 December and receive燼n array of爀dible燙hristmas treats燼nd a爏urprise gift爐o take home. And, if travelling with the family, kids receive a Letter from Santa燼nd some爕ummy爂oodies, too.燜rom �0 per night. chevalresidences.com HEY RUDOLF... Book Christmas Day lunch 3 at chic Hurley House Hotel in Berkshire and you?ll be greeted outside by a real reindeer! 6 1 SUMPTUOUS AFTERNOON TREATS 4 1. Think chestnuts roasting on an open fire, plus evocative aromas of gingerbread, mulled pears and clementines, and you have The Scents of Christmas Penhaligon?s Afternoon Tea at The Savoy. The boozy option comes with a glass of Louis Roederer Vintage champers (68pp/�0pp). fairmont.com 2. At The Lanesborough, afternoon tea in the spectacular C閘este includes mulled wine and pear cake, spicy muffins, cinnamon doughnuts, caramel sable and a glass of Taittinger Champagne. Between 3.30-5.30pm on the 9 and 16 Dec you?ll also be serenaded by a choir of carol singers. oetkercollection.com 3. The Kensington has created the new Style as Old as Time overnight package which includes one night in a signature suite, breakfast 5 and afternoon tea for up to four people. Expect glories such as a Sevruga caviar blini, vanilla and gold jelly in shot glasses, orange pudding en flambe and Champagne. From �000 based on two sharing. doylecollection.com 4. Find your golden ticket at One Aldwych, where the afternoon tea is inspired by Charlie & The Chocolate Factory and includes Champagne or a cocktail, a golden chocolate egg, homemade candyfloss, gingerbread and white chocolate pops. The 25-foot Christmas tree which is decorated with mini set designs from West End shows is a genius bonus. onealdwych.com 5. After tramping the West End for last-minute shopping, kick the shoes loose under the afternoon tea tables at the renovated Royal Lancaster London, celebrating its 50th anniversary this year. �pp, or � with Champagne. royallancaster.com 6. Many miles from the bustle of the capital, watch the waves roll in with afternoon tea at Fistral Beach Hotel in Newquay. Better still, book the Twixmas Break (27-29 Dec) with breakfast, dinner and a 60-minute 2 spa treatment. fistralbeachhotel.co.uk 6 goodthingsmagazine.com GG hotels and restaurantsCHCathy ZP READ.indd 91 91 23/11/2017 17:13 GOURMET GIFT GUIDE Lights, camera... Move over popcorn, this season?s Crimble movies come with some pretty fine dining. At London?s super-stylish Charlotte Street Hotel, you can enjoy a three-course dinner, followed by Love Actually in the state-of-the-art screening theatre (15 & 22 Dec) for �pp. Or head to Rudding Park in Harrogate, where you can catch Elf (20 & 22 Dec) or How the Grinch stole Christmas (21 & 23 Dec), plus tuck into three courses from the dining menu or a festive Bento box, for �pp. IN THE PINK Strawberry & black pepper G&T A measure of your preferred gin with a cube or two of ice. Add a strawberry, cut into long slices in order to extract the best flavour. Add two grinds of black pepper for a spicy finish. Top up with Merchants Heart Pink Peppercorn tonic, from a collection of aptly named spirit enhancers and a favourite of bartenders across the UK. merchantsheart.co.uk 92 BABY IT?S COLD OUTSIDE?WHEN THE TEMPERATURES PLUMMET, IT?S TIME TO SPA. THE RASUL TREATMENTS AT RUDDING PARK TAKE ON A FESTIVE TWIST WITH A SALT SCRUB INFUSED WITH SEASONAL BERRIES. WINTER BERRY RITUAL, FROM �PP. RUDDINGPARK.CO.UK goodthingsmagazine.com GG hotels and restaurantsCHCathy ZP READ.indd 92 23/11/2017 17:13 GOURMET GIFT GUIDE JAZZ UP BOXING DAY WEST IS BEST Enjoy a taste of Cornwall in the capital on Christmas Day thanks to Nathan Outlaw and Tom Brown at Outlaw?s at The Capital hotel, including Cornish fish food, roast cod with shrimps and Christmas pud with clotted cream. Or treat a loved one to dinner at Nathan Outlaw?s Port Isaac restaurant ? voted best in the country for 2018 by The Good Food Guide ? with a gift voucher, available online from �-�00. nathan-outlaw.com Let someone else create the magic (and do the cooking) on 26 December. There?s jazz and a buffet at Sopwell House in St Albans, �pp, or jazz and a festive menu at Luton Hoo on the Bedfordshire borders, �pp. DATES FOR YOUR DIARY SELECTED DATES IN DECEMBER With 10 quintessentially English bedrooms, The Victoria Inn, on the Holkham Estate in Norfolk, is a superb bolthole at the best of times. Its candelight tours (3-20 Dec), Festive Food Fair (16 & 17 Dec) and Festive Flower Workshop (20 Dec) are just cherries on the cake. holkham.co.uk 18 DECEMBER Christmas is all wrapped up at a masterclass with floral art designer Jonathan Mosely and expert gift wrapper Jane Means at Belmond Le Manoir Aux Quat?Saisons. The day in Oxfordshire includes a Laurent-Perrier Champagne reception, canap閟 and a three-course lunch, �5pp, belmond.com Just Capital Rub shoulders with the cool crowd at the City?s hottest hotel, The Ned, where you?ll be spoilt for choice with no less than nine restaurants serving festive fare, fabulous cocktails and a rather special Christmas afternoon tea. Love singing carols? The Choirmaster Gareth Malone will be overseeing evenings on the first three Sundays in December. thened.com 13 DECEMBER Whisky gets its own masterclasses at The Balmoral in Edinburgh as whisky bar SCOTCH and The Balmoral Bar both explore different drams and cocktails based on a Past, Present & Future theme. roccofortehotels.com 17-27 DECEMBER Shopping at Westfield Shepherd?s Bush? Make a night of it at the funky nearby K-West hotel. Guests can enjoy a 25% discount off the best available rate on selected dates. k-west.co.uk goodthingsmagazine.com GG hotels and restaurantsCHCathy ZP READ.indd 93 93 23/11/2017 17:14 RING IN THE N EW How will you celebrate 31 December? May we suggest? Like a cat on a hot gin roof at Soho?s Ham Yard Hotel, with hot gin cocktails and acoustic music on the leafy roof terrace. You?ll also enjoy a charcuterie board of cured meats, fabulous cheeses and warm breads to soak up cocktails such as the Hot Negroni or Reverse Martini. �pp, firmdalehotels.com With some very fine wines at The Vineyard at Stockcross in Berkshire. New Year?s Eve celebrates 70 years of Sgt. Pepper with a black tie event and a Christmas tree made out of bottles (below). From �9pp, the-vineyard.co.uk At Northcote in Lancashire, Nigel Haworth and Lisa Goodwin-Allen will be welcoming 2018 with a feast worthy of their Michelin star which includes free-flowing Louis Roederer bubbly, �0pp. northcote.com GET YOUR SKATES ON At Skylight in Wapping, the smart money negotiates the ice first at London?s only rooftop rink and knocks back the mulled wine at the apres-skate bars second. And for those who take their skating seriously, at the new ice rink at Gleneagles in Perthshire, you can even get tuition from former Olympic coaches! Tis the season... You?ll certainly get value for money with Christmas at Lucknam Park in Bath. Start with afternoon tea on Christmas Eve, followed by Champagne and carols, dinner by Michelin-starred Hywel Jones, then Midnight mass. Squeeze in some sleep before Santa arrives in a horse-drawn carriage, then enjoy a traditional lunch, followed by a buffet supper. Head for Snow White at the Theatre Royal Bath on Boxing Day, followed by a treasure hunt in the afternoon then a black-tie dinner. Phew! lucknampark.co.uk At the Montagu restaurant in London?s Hyatt Regency, The Churchill hotel celebrates New Year?s Day with a recovery brunch starting with a glass of Champagne followed by a buffet table groaning with all sorts of reviving goodies. �pp. themontagurestaurant.co.uk THE CHEF?S HAMPER A great addition to any family gathering is this hamper of Corrigan?s Christmas goodies including treats from Richard Corrigan?s London restaurants and his Irish estate, Virginia Park Lodge.燜rom Irish cheeses to a Corrigan?s pork pie, there?s something to please everyone. �0 including a signed recipe card. corrigansmayfair.co.uk 94 goodthingsmagazine.com GG hotels and restaurantsCHCathy ZP READ.indd 94 23/11/2017 17:14 GOURMET GIFT GUIDE SWAP RACING AROUND WAITROSE IN A PANIC FOR?THE FOURNIGHT GASTRONOMIC CHRISTMAS AT GILPIN HOTEL & LAKE HOUSE, WHICH INCLUDES A LEISURELY CRUISE ON LAKE WINDERMERE ON CHRISTMAS EVE WITH AN ON-BOARD FESTIVE BUFFET? THEGILPIN.COM Woolf it down Sheepskin blankets and hot chocolate cocktails would have us queuing up to join the Bloomsbury set. Floral designers Wild at Heart are doing the festive makeover on the heated Dalloway Terrace (inspired by author Virginia W.) at the Bloomsbury on London?s Great Russell Street, where last year?s GBBO winner, Candice Brown, creates afternoon tea. dallowayterrace.com ON THE FESTIVE MENU? Gidleigh Park in Devon has a three-night New Year celebration that includes Champagne tasting, a 10-course gala dinner of Michael Wignall?s two-Michelin star dishes, and a welcome bracing country walk on 1 January. gidleigh.co.uk goodthingsmagazine.com GG hotels and restaurantsCHCathy ZP READ.indd 95 95 23/11/2017 17:14 MINDFUL CHEF MIRABEAU The innovative Provence Ros� producer welcomes its latest cuv閑 to its award-winning range. This effervescent, ballet-pink sparkling ros� hails from the Luberon and is aptly named ?La Folie?. It boasts a delicately-scented nose of strawberries and raspberries, followed by hints of gooseberry and blackcurrant. With a mouth-filling, elegant mousse carrying flavours of red berry, grapefruit and a hint of spice, and a long finish, it?s the perfect aperitif -? and also pairs beautifully with salads and seafood tapas. �.99, Waitrose MORE Mindful Chef?s co-founders Myles Hopper and Giles Humphries pioneered the delivery of nutritious meal kits to the nation?s doorsteps and dining tables with their healthy recipe box service. The pair believe in wholesome food that benefits the body rather than calorie counting and strict diets and, in their first cookbook, that?s exactly what they?re showing you to prepare at home. Each of the 70 recipes in the book is ready in 30 minutes or less and contains a maximum of 10 ingredients ideal for the busy festive season (not to mention when you want to shift a few pounds come January). �, Century publishing Good Things Some of our favourite artisan goodies to eat, drink and complement your Christmas FLINT AND FLAME This stunning 20-piece classic knife set will make the homeliest of kitchens suitable for a Michelin-starred chef. With everything from cheese and bread knives through to detachable steak knives and a carving set included, there?s a tool in the box for every task - and every single one is built to last. Crafted from superior-grade German steel and configured using Centre Point Balance technology for precision and control, these knives are at the cutting edge. �125 (�5 for Gold Members with the code christmas17), flintandflame.co.uk 96 SEVEN KINGS PREMIUM DRY GIN This unique bar and restaurant on Douglas Quay on the beautiful Isle of Man has just launched its very first run of gins. Curious about the name? It comes from the old adage of the six kingdoms you can see from the Manx peak of Snaefell: England, Ireland, Scotland, Wales, Heaven and Sea; giving Mann as the seventh. Crisp and clean, it?s perfect for craft gin-lovers in all seven kingdoms. From �, sevenkingdomdistillery.com goodthingsmagazine.com Classified ZP CH.indd 96 24/11/2017 10:46 PROMOTION AABELARD APRONS Aabelard is a company that follows the great British tradition of creating timeless designs. The result? Aprons that are as much of a wardrobe essential as that LBD; equally apt for use in the kitchen, garden or workshop. Available in Heritage and Atelier Aabelard styles, these aprons feature deep pockets, long straps and generous cuts of fabric; doing what you need them to do, and doing so beautifully. Fusing utility and style, they?re the perfect gift for the busy, multitasking foodie this Christmas. �5-135, abelard.com FURI KNIVES PORTOBELLO ROAD GIN This brand has rapidly risen to become a distinctly British, versatile classic ? an essential in any gin connoisseur?s cabinet. A unique combination of nine botanicals makes it is the perfect companion to any festive moment; so gift a bottle to your nearest, dearest gin-lover and make them wonder why they?d drink anything else. RRP �, Waitrose, Tesco, Selfridges, Harvey Nichols and other leading drinks retailers With precision and quality underpinning the design inspiration, F黵i knives are the experts choice. Perfectly weighted, each features a revolutionary wedge-shaped handle and a blade hewn from high-grade Japanese stainless steel, polished for a super smooth surface. And ready sharpened, bevelled blades mean they?re ready for use straight out of the box. Made with dedication and passion, these are knives designed to last - available in a variety of styles and gift sets. Various prices, furiglobal.com JUDE?S ICE-CREAM Black Coconut Ice Cream With this unusually-hued ice-cream, Jude?s is making a real style statement: black is the new black. The latest flavour to join the fast-growing Jude?s family is made with exotic coconut and coconut ash - the latter ingredient imparting both a deep black colour and a rich coconut flavour to to the seductively smooth ice-cream. It?s set to be the edgiest treat on any festive table this year guaranteed to get your Yuletide guests talking. � Sainsbury?s. Sticky Toffee Pudding Nowhere is pudding held in higher esteem than in Britain, which is why Jude?s is so excited to announce the arrival of its new ice-cream flavour for winter: Sticky Toffee Pudding. To bring the nation?s favourite pudding to life, Jude?s starts with a rich caramel ice-cream base, adding plentiful swirls of gooey, sticky toffee pudding. It?s a real winner, whether served up in dainty dishes as a dinner party dessert or in a big bowl to eat by a roaring fire. � Sainsbury?s goodthingsmagazine.com Classified ZP CH.indd 97 97 24/11/2017 10:47 GOURMET GIFT GUIDE Roast turkey catnip toy, �, cheshireandwain.com Alessi Mio bowl, �, black-by-design.co.uk Hedgehog gift box, �, boxwild.com Fish-shaped ID tags, � each, cheshireandwain.com Rabbit and guinea pig food tin, �, tch.net Wreath of dog biscuits, �, thegreatgiftcompany.co.uk ANIMAL Magic Snuffle Dog Beer, 4-pack, �, petspyjamas.com Doggy Treats kit, �99, jeremyshomestore.co.uk Wool carrot dog toy, �.99, petspyjamas.com Pets party salt & pepper set, �.99, cathkidston. co.uk Handmade doggie biscuits, �99, biscuiteers. com Happy Jackson dog bowl, �95, cuckooland.com 98 goodthingsmagazine.com GG petsCHCathy ZP READ.indd 98 23/11/2017 17:16 PROMOTION Clean up this Christmas *The prize cannot be taken on Saturday or Sunday brunch and is subject to availability. Love entertaining, hate the endless dirty dishes? The nightmare?s over with V-ZUG?s Adora dishwasher range I t?s not easy to play the host with the most without making a mess in the kitchen. And, when your guests have gone home, that mountain of washing-up can put a dampener on the most sparkling evening. Enter V-ZUG?s innovative, functional and ecologically-sound Adora dishwasher range; now with the added benefit of the new ?Party setting? that?s present across both the 15- and 18-function models. Along with the V-ZUG Adora?s classic attributes ? including a world-first integrated high-efficiency pump which reduces energy consumption by almost half ? the feature offers the keen cook a myriad of benefits, including: Speedy turnaround: More courses than you have serveware? No worries ? with the Party programme, dishes are clean as a whistle and ready to use again in just 11 minutes. You can run up to five adjacent rinse cycles, making that knockout tasting menu a possibility? providing you can handle the prep! Continuous refresh: There?s nothing worse that pressing the ?power? button halfway through the occasion, getting caught up in the festivities, then returning to an unsavoury-smelling (if clean) load. Thankfully, that?s never the case with V-ZUG?s innovative party setting ? it?ll also auto-refresh every 16 minutes for up to three hours. Now that?s what we call a clean sweep. WIN DINNER FOR SIX IN LONDON V-ZUG is offering one lucky reader and five of their friends the chance to enjoy a dinner at one of London?s most stylish restaurants: B&H Buildings in Farringdon (bandhgroup.com), where the kitchen utilises V-ZUG appliances for all tutorials in the cookery school. The prize includes a three-course meal for six with a bottle of fizz, and paired wines to a maximum of four bottles. The prize must be taken by 28 February 2018*. To enter, simply visit goodthingsmagazine.com/ vzugdinner before 30 December 2017. To discover more about V-ZUG products and local stockists, visit vzug.com goodthingsmagazine.com VZugCATHY ZP READ.indd 99 99 23/11/2017 17:16 ENTERTAINING & INTERIORS Wa l nu tt t ar THE Sweetest ENDINGS Prepare to dazzle festive dinner guests with these spectacular desserts ? just warn them to save room for something special DESSERTSCATHY ZP READ.indd 100 23/11/2017 17:18 ENTERTAINING & INTERIORS Coffee yule log p100 E cole Ferrandi was once dubbed ?the Harvard of gastronomy? by Le Monde and has been sharing the secrets to perfect cakes and p鈚isserie for almost a century. These classics are really worth the effort... Walnut tart Serves 8 INGREDIENTS For the caramelised walnuts ? 300g walnut halves ? 100ml gomme syrup ? 125g golden raisins For the Chantilly cream ? 2 vanilla beans, split lengthwise, seeds scraped ? 80g mascarpone ? 160ml whipping cream ? 10g icing sugar For the walnut cream ? 80g butter, softened ? 80g caster sugar ? 80g ground walnuts ? 65g lightly beaten egg ? 10ml rum For the walnut-vanilla pastry ? 130g flour ? 52g sugar ? 15g ground walnuts ? pinch of salt ? 75g butter, chilled and diced ? 25g lightly beaten egg ? 10ml vanilla extract For the vanilla fudge ? 300g icing sugar ? 30g glucose ? 3 vanilla beans, split lengthwise, seeds scraped ? 200ml whipping cream ? 30g chestnut honey ? 15g butter METHOD 1. Preheat the oven to 160癈. For the caramelised walnuts, mix the nuts with the gomme syrup, drain off any excess, and spread out on a non-stick baking sheet. 2. Bake for 15?20 minutes until caramelised. Set aside a few caramelised walnuts and raisins for decoration, then add the remaining raisins to the walnuts. Reserve until required. 3. For the Chantilly cream, place the vanilla seeds, mascarpone, cream and sugar in a stand mixer fitted with a whisk attachment, and beat until stiff. Refrigerate until required. 4. For the walnut cream, place the butter and sugar in a large bowl and cream together until pale. Stir in the ground walnuts, then gradually add the egg and combine until smooth. Stir goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 101 101 23/11/2017 17:18 ENTERTAINING & INTERIORS the mixture is sandy in texture. 6. Gradually add the egg and vanilla held mixer until the temperature of the mixture reaches 45癈. Chocolate e?clairs Makes 50 mini e?clairs INGREDIENTS For the choux pastry ? 125ml water ? 125ml whole milk ? 1 tsp salt ? 1 tsp caster sugar ? 100g unsalted butter, diced extract, and combine into a smooth dough. 4. Transfer the bowl to a work surface and ? 150g plain flour, sifted Wrap in clingfilm and refrigerate for 1 hour. continue to whisk until cold, pale and thick. ? 250g eggs (about 4-5 eggs) 7. Grease a 23cm tart ring. Roll out the chilled When the beaters are lifted, the mixture For the chocolate cre?meux pastry into 3mm-thick disc, large enough to should fall off in a thick ribbon that stays on ? 200ml full-fat milk line the tart ring. Gently press the pastry into the surface for several seconds. ? 200ml whipping cream the ring, and refrigerate for 1 hour. 5. Sift the flour and cornflour into the egg ? 80g egg yolks (about 4 yolks) 8. Preheat the oven to 160癈. mixture and lightly fold in with a spatula until ? 40g sugar 9. Fill the chilled tart shell with the walnut just combined. Pour onto the silicone mat, ? 160g dark chocolate, 70% cocoa solids, cream, and bake for 25 minutes, or until the spread lightly into an even layer, and bake for pastry is crisp and golden. Remove from the 5 minutes, or until just springy to the touch. For the decoration oven and set aside to cool completely. 6. Meanwhile, make the soaking syrup. Place ? bittersweet chocolate pouring fondant icing 10. Meanwhile, make the vanilla fudge. Place the water and sugar in a small saucepan and ? halved pistachios the icing sugar and glucose in a large set over medium heat, stirring, until the sugar ? diced dried apricots non-stick frying pan, set over low heat, dissolves and the mixture comes to the boil. ? chopped roasted hazelnuts and heat until melted, swirling the pan Remove from the heat and set aside to cool. METHOD occasionally. Cook until deep golden. 7. For the buttercream, place the water and 1. For the choux pastry, heat the water, milk, 11. Meanwhile, place the cream and vanilla sugar in a saucepan set over medium heat. salt, sugar, and butter in a medium saucepan beans and seeds in a medium saucepan, bring When the sugar has dissolved, heat to 117癈. set over medium heat. When the butter melts, to a simmer, then turn off the heat. Strain the 8. Meanwhile, in a large bowl, whisk the eggs increase the heat and bring to a fast boil. hot infused cream through a fine sieve over until pale and frothy. Pour the prepared 2. Remove from the heat and tip in all the flour, the caramel, stirring, then add the honey. syrup onto the eggs in a thin, steady stream, beating vigorously until smooth. Return the 12. Bring to a simmer, then remove from the whisking constantly. pan to a high heat and stir constantly to dry heat and stir in the butter. Blend with a stick 9. Strain through a fine-mesh sieve into a out the mixture. Remove from the heat and blender, then strain through a fine sieve and stand mixer fitted with the whisk attachment, gradually beat in the eggs. set aside cool until lukewarm. and beat until the mixture cools to 20�25癈. 3. Preheat the oven to 180癈. Spoon the 13. To assemble the tart, fill the cooled tart Add the butter and beat until smooth. pastry into a pastry bag fitted with a 10mm shell with the caramelised walnut and raisin 10. Spoon about 100g of the buttercream into tip. Pipe 5cm mini e?clairs onto a non-stick mix. Cover with the fudge, and decorate with a separate bowl and set aside. Stir the coffee baking tray, and bake for 30?40 minutes. the reserved caramelised walnuts and raisins. extract into the remainder, and spoon into a Remove and set aside to cool. 14. Refrigerate for 10 minutes, then garnish pastry bag fitted with the basketweave tip. 4. Meanwhile, make the chocolate cre?meux. with quenelles of Chantilly cream and serve. 11. To assemble the log, brush the syrup over Place the milk and cream in a medium the sponge to moisten it thoroughly. Using saucepan and bring to the boil. a spatula, spread with a 2mm-thick layer of 5. Meanwhile, in a large bowl, whisk together the coffee buttercream, and roll up from one the egg yolks and sugar until pale and INGREDIENTS short side like a Swiss roll. thickened. Whisk in a little of the hot milk and For the genoise 12. Cut a diagonal slice at 45癈 off each end cream, pour back into the saucepan, and cook, ? 100g sugar and lay the slices, cut side down, on top to stirring constantly, until the mixture reaches ? 150g lightly beaten egg (about 3 eggs) make knots on the log. 82�84癈 and coats the back of a spoon. ? 70g plain flour 13. Spread the plain buttercream over the 6. Place the chocolate in a large heatproof ? 30g cornflour ends and the knots, with a dab of the coffee bowl. Strain the cre?meux through a fine sieve For the soaking syrup buttercream in the centre. Pipe the remaining onto the chopped chocolate and blend with ? 110ml water coffee buttercream in lines down the length of a stick blender, keeping the arm immersed so ? 100g sugar the log to cover it in a thick layer. as not to incorporate any air. Refrigerate for For the coffee buttercream 14, Roughen the surface with the tines of a 30?40 minutes. ? 100ml water fork dipped in ice-cold water to resemble 7. To assemble, melt the chocolate fondant ? 250g caster sugar bark. Warm the blade of a knife and smooth icing. Spoon the chocolate cre?meux into a ? 100g lightly beaten egg (about 2 eggs) the ends and knots neatly. pastry bag fitted with a 6mm tip, and use to ? 325g butter, diced, at room temperature 15. Colour the remaining plain buttercream fill the cooled e?clair shells. ? 30ml coffee extract with a little green food colouring and spoon 8. Dip the tops of the e?clairs in the melted For decoration into a paper cone. Snip off the tip and pipe a chocolate fondant icing, then finish with the ? a little green food colouring winding stem with ivy leaves down the stem.* pistachios, apricots and hazelnuts.** Coffee yule log Serves 6?8 102 chopped *Yule log keeps for up to 1 week in the refrigerator. **Eclairs keep for up to 2 days in the refrigerator GLOBAL GOURMET METHOD 蒫ole Ferrandi opened lightly whipped. Cover the 1. Preheat the oven to 230癈. in 1920 to train culinary professionals. It now offers surface of the cream with 2. For the genoise, place a courses to all levels of clingfilm and refrigerate silicone mat on a baking students from around the until required. sheet. Place the sugar and world including 5. For the pastry, sift the dry eggs in a bowl set over a masterclasses from ingredients into a large bowl. saucepan of hot water. celebrated MichelinAdd the butter and rub in until 3. Whisk together with a handstarred chefs in the rum, and beat until goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 102 23/11/2017 17:18 ENTERTAINING & INTERIORS Chocolate e?clairs goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 103 103 23/11/2017 17:18 ENTERTAINING & INTERIORS Spiced loaf cake 104 goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 104 23/11/2017 17:18 ENTERTAINING & INTERIORS Spiced loaf cake Serves 4?6 INGREDIENTS ? 100g orange flower honey ? 30ml full-fat milk, heated ? 1g ground cinnamon ? 1g ground nutmeg ? 1g ground star anise ? 1ml vanilla extract ? 2g finely grated lemon zest ? 2g finely grated orange zest ? 70g rye flour ? 30g flour ? 7g baking powder ? 20g caster sugar ? 70g lightly beaten eggs ? 2g softened butter, to pipe on the batter METHOD 1. Line a 14cm x 7cm x 7cm loaf tin with baking parchment, and stand the opened jar of honey in a saucepan of hot water to melt the honey. 2. Place the milk, spices, vanilla and citrus zests in a small pan and bring to a simmer over medium heat. Remove from the heat and set aside to cool to room temperature. 3. Cover the saucepan with clingfilm and refrigerate for 15 minutes. 4. Preheat the oven to 150癈. Sift the flours and baking powder into a large bowl and set aside. 5. Place the sugar and eggs in a large mixing bowl, and whisk with a hand held mixer until pale and thick. 6. Add the spice-infused milk, the warm honey, and the remaining dry ingredients, and stir with a spatula until evenly mixed. 7. Pour the batter into the loaf tin, filling it three-quarters full. 8. Fill a paper cone with the softened butter, snip off the tip, and pipe a line of butter down the centre of the loaf. 9. Bake for 30?40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool for 5 minutes, then turn out and allow to cool completely on a wire rack. 10. To serve, garnish with spices and candied orange zest. Keeps for up to 6 days in a dry place, wrapped in clingfilm. Dubbed the�Harvard of gastronomy?燽y燣e Monde, Ferrandi is爐he professional culinary school爄n Paris goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 105 105 23/11/2017 17:18 ENTERTAINING & INTERIORS Apple tart Serves 6 INGREDIENTS METHOD apples. Cut into very thin slices, no more than For the shortcrust pastry 1. For the shortcrust pastry, grease a 23cm 2?3mm thick. Reserve any leftover pieces to ? 125g flour tart ring. Sift the flour into the bowl of a stand put in the middle of the tart. ? 75g butter, diced mixer fitted with a paddle beater. 6. Preheat the oven to 180癈. ? 6g sugar 2. Add the butter, sugar and salt, and beat 7. Spread the apple sauce over the base of the ? 3g salt until it has the texture of coarse sand. tart and top with the leftover apple pieces. ? 25g egg, lightly beaten 3. Add the egg and water and mix to a smooth Arrange the apple slices neatly in concentric ? 1 tbsp water dough. Shape into a ball, wrap in clingfilm, and circles, overlapping the slices and alternating For the apple topping refrigerate for at least 1 hour. the direction of the circles. ? 800g Golden Delicious apples 4. On a lightly floured surface, roll out the 8. Brush melted butter over the apple slices. ? 200g ready-made apple sauce dough into a disc large enough to line the Bake for 35 minutes, or until the pastry is ? a little melted butter, for brushing tart ring. Gently push the pastry into the ring, golden and crisp. Remove from the oven and ? a little clear baker?s glaze or warmed apricot crimp the top edge with a fork, and set aside. allow to cool. Once cool, brush the apple slices 5. For the apple topping, peel and core the with the warmed clear glaze before serving. jam, for brushing App le t art French P鈚isserie: Master recipes and techniques from the Ferrandi School of Culinary Arts. Photography: Rina Nurra. Flammarion, � 106 goodthingsmagazine.com DESSERTSCATHY ZP READ.indd 106 23/11/2017 17:18 ENTERTAINING & INTERIORS BAKED TO PERFECTION For a different take on the Christmas cake, try this fruit-laden, dough-based delight from Claus Meyer, chef and co-founder of Noma in Copenhagen and Agern in New York Christmas cakeCATHY ZP READ.indd 108 23/11/2017 17:20 ENTERTAINING & INTERIORS ?From the age of seven, I would help the baker in the village of Wetterberg before school. Later, as a student, I worked in a bakery on the island of Amager, but I got the sack from the job because I was too slow. The following day, I made the master baker an offer. I wanted to sublet the bakery after closing. I vividly remember how proud I was as I biked across the Langebro inner harbour bridge towards a couple of Copenhagen restaurants with a box of freshly baked bread.? Nordic Christmas cake with plum compote, currants & cardamom Makes 2 cakes INGREDIENTS to a lidded container, cover, and set aside at For the dough room temperature until ready to use. ? 200g full-fat milk, chilled 7. For the compote, add all the ingredients to ? 35g fresh organic baking yeast a saucepan set over high heat. Bring to the ? 1 egg boil, then simmer for 30 minutes, or until the ? 500g plain flour compote thickens. Strain through a fine mesh ? 35g sugar sieve set over a bowl, and drain for 10 minutes. ? 8g salt 8. Transfer the compote to a lidded container, ? 75g salted butter, cut into small cubes cover, and refrigerate to cool completely. Set For the butter filling aside the syrup that?s gathered in the bowl at ? 100g salted butter, softened room temperature for brushing the cakes. ? 100g sugar 9. Once the dough is rested, chop into two ? 100g marzipan halves, and roll each piece into a 25cm square. For the plum compote 10. Place half of the butter filling in a long ? 500g plums, such as Mirabelle, washed line down the middle of one square, then top and pitted evenly with the plum compote. Sprinkle with ? 250g sugar cardamom and currants. Repeat with the ? 1 vanilla pod remaining dough square. ? 1 lemon, juice and zest 11. Working one cake at a time, fold each ? 50g water corner over the middle, then fold 1cm of the For sprinkling new corners back over themselves again to ? 5g ground cardamom ensure the filling stays in. ? 50g currants 12. Turn the cakes over so they are seam-side For brushing down, and place one on each baking sheet. ? 1 egg, beaten 13. Gently press the cakes to level them out. METHOD Score the dough in the centre of each, cover 1. Line two baking sheets with non-stick with a damp tea towel and leave in a warm baking paper. place for 2 hours, until almost doubled in size. 2. For the dough, add the milk and yeast to the 14. Preheat the oven to 225癈. Brush the risen bowl of a stand mixer and stir until the yeast cakes with the egg and bake for 10 minutes, dissolves. Crack the eggs into the bowl and then reduce the heat to 200癈 and bake for mix well to combine. approximately 10 minutes, or until golden. 3. Add the flour and sugar, and knead well on 15. Remove from the oven, brush with the low speed for 6-8 minutes, or until the dough reserved syrup, then transfer to a rack to cool. is smooth, shiny, and comes away from the inside of the bowl. 4. Add the butter to the bowl. Knead well, until it is all absorbed and the dough is shiny and smooth. Switch off the machine as soon as the dough slides off the inside of the bowl. 5. Cover the bowl of dough with oiled clingfilm and refrigerate for 1 hour. 6. Meanwhile, for the filling, add all the Meyer?s Bakery: Bread and Baking in the Nordic Kitchen by Claus Meyer, published this month by Mitchell Beazley, RRP � ingredients to a bowl and stir to mix. Transfer goodthingsmagazine.com Christmas cakeCATHY ZP READ.indd 109 109 23/11/2017 17:20 ENTERTAINING & INTERIORS 110 goodthingsmagazine.com EntertainingCATHYZP READ.indd 110 20/11/2017 21:19 THE ART OF Entertaining The way you decorate the festive table is almost as important as what you serve to eat THIS PAGE A centrepiece adds the wow-factor. These LED wax pillar candles are stunning, lights4fun.co.uk OPPOSITE PAGE A colour scheme always looks stylish. Gold partywear all from talkingtables.com (and it's all disposable) EntertainingCATHYZP READ.indd 111 20/11/2017 21:19 ENTERTAINING & INTERIORS STYLE GUIDE NAPKINS & LINEN THE SINGLE POCKET FOLD Adds a contemporary touch to the table 1 Cranberry tablecloth, �3, juliabrendel.com 2 Star napkins, �, raggedrose.com 3 1. Lay the napkin face down. Fold in half from the bottom to the top to form a rectangle with the open end facing away from you. 2. Fold the top layer halfway back. Flip the napkin over. 3. Fold in half from right to left and then in half again from right to left. 4. Flip the napkin over. Tie a piece of twine in a bow and insert a sprig of fresh rosemary. Slide a menu card under the herb and place on the plate. From How to Set a Table, RRP �99, Ebury Press Poinsettia napkins, �49, talking tables.co.uk Snowflake napkin rings, �, thewhitecompany.com 4 THE DIAMOND FOLD A modern classic for more formal occasions 1 Scandi-style napkins, �, raggedrose. com 2 Beaded placemats, � for 2, thewhitecompany. com Linen napkins, �, kellyhoppen.com 112 3 1. Lay the napkin face down. Fold in half from top to bottom, and again from left to right. You should have a smaller square with the open end facing you. 2. Fold back the top layer so its bottom right corner touches the upper left hand corner of the napkin. 3. Fold back the second layer just as the first but stop slightly short of the last fold to create an even but staggered effect. Repeat until you have folded back all of the remaining layers. 4. Rotate the napkin clockwise until the point of the triangle shape is at the top. Flip the napkin over. Fold both bottom corners towards the centre, overlapping them a little so you end up with a five-sided diamond shape. 4 goodthingsmagazine.com EntertainingCATHYZP READ.indd 112 24/11/2017 10:27 ENTERTAINING & INTERIORS THE WELCOMING WREATH Our favourite decorative wreaths, perfect for outdoors or inside LED garlands, all from a selection, lights4fun.co.uk Rustic twig star with LED lights, �.95, livelaughlove.co.uk Mirror ball disco wreath, �, rocketsttgeorge.co.uk WE LOVE... This statement wreath in selected berry eucalyptus, baubles and cones. �, berriesandbaubles.co.uk Gypsophila wreath, �, interflora.co.uk Gisella Graham frosted light-up wreath, �, tch-net DON'T FORGET THE FINISHING TOUCHES ...to add festive good cheer at the table Platter, �, jimbobart.com Bloomingville lantern, �, amara.com Alessi platter, �, blackby-design. co.uk Scandi coasters, �.50, gilliankyle. com Nordic candleabra, �.50, abodeliving.co.uk Wall sticker, �, oakdenedesigns.com goodthingsmagazine.com EntertainingCATHYZP READ.indd 113 113 20/11/2017 21:19 PROMOTION Wine to soothe the soul Discover the delicious diversity of C魌es du Rh鬾e wines and win some to savour at home T To discover more about the wines of the Rh鬾e Valley, go to rhone-wines.com 114 WIN Images: J閞鬽e Ubassy, Thomas O'Brien, David Bouscarle, Christophe Grilh� he Rh鬾e Valley has some of the world?s oldest vineyards and is famous for producing world-class C魌es du Rh鬾e wines for over 2,000 years. France?s second largest AOC wine region, the Rh鬾e Valley covers 250km of land which helps it to yield a truly diverse portfolio of fine wines. The area?s vibrant and varied geography, culture and history gives rise to a host of delicious reds, whites and ros閟 made from 21 grape varieties; ensuring there?s always something to pair beautifully with whatever you?re serving at your table. So, whether you?re wowing friends and family with a delicate fish dish, a robust stew, or an indulgent pudding, you?re sure to find a C魌es du Rh鬾e wine to complement it perfectly. A CASE OF C訲ES DU RH訬E WINE! Start planning your next dinner party, because we?re offering three lucky readers the chance to win a mixed case of six bottles of C魌es du Rh鬾e wines ? all the more delicious when shared with good company. To enter visit goodthingsmagazine.com/rhone before 30 December 2017. Terms and conditions apply. goodthingsmagazine.com Wine promoCATHY ZP READ.indd 114 23/11/2017 12:41 LUXURY ESCAPES Luxury Escapes WHERE IN THE WORLD? THE EXPERT?S BUCKET LIST FOR 2018 P120 THE FOODIE?S GUIDE TO EATING OUT IN AUSTRALIA P123 MARTHA ORTIZ TALK COOKING AND CULTURE IN MEXICO CITY P132 ESCAPE THE BRITISH WEATHER AND FIND THAT PICTURE-PERFECT BEACH mage: The beach at Eden Rock, St Barths WITH OUR WINTER SUN SPECIAL P142 Travel openerCHCathy.indd 115 23/11/2017 12:41 CONTRIBUTORS ad.indd 2 27/11/2017 13:44 LUXURY ESCAPES Hotel of the month I Spitbank Fort f James Bond were to open a hotel, this would surely be it. Built as a naval defence for Portsmouth 150 years ago, the troops have been replaced with eight supremely luxurious suites, along with three bars, a fire pit and a rooftop hot pool. The once dingy rooms have had a glamorous makeover while still retaining the authenticity of the fort?s past. Think distressed-brick walls, ceilings with hooks, and the occasional old fishing hole in the middle of a bedroom. And when it comes to dining, the Officer?s Mess is a destination in itself. Stunning ironwork and high vaulted ceilings create fabulous ambient surroundings for a feast at sea. solentforts.com Hotel of the month - sr copyCATHY ZP READ.indd 117 24/11/2017 10:28 LUXURY ESCAPES Destination of the month F St. Barths 阾ed the world over for its exciting gastronomy and the tranquillity of its eight square miles of volcanic rock, St. Barths hit the headlines more recently for extensive hurricane damage. But it takes more than a 185mph wind called Irma to stop this island in its tracks and rebuilding is already underway. Eden Rock - St. Barths At the iconic Eden Rock - St. Barths hotel, the team is working flat out on a renovation programme which should see it welcoming back guests this summer, while the Eden Rock Villa Rentals ? a collection of super-smart properties on the island?s key spots ? are already open for business. That?s what we call the Caribbean spirit... ? oetkercollection.com goodthingsmagazine.com Destination of the monthCATHY ZP READ.indd 119 119 22/11/2017 23:52 where in the world? The 10 hottest destinations for your 2018 travel wish list 1 2 travel trendsCHCathy ZP READ.indd 120 24/11/2017 10:30 LUXURY ESCAPES 1DjiBOUTI Spectacular geological scenery, whale diving, and amazing beaches makes this the place to enjoy the wonders of Mother Nature. 2CHINA Big, beautiful and full of mystery and adventure, hop on board a bullet train and start your exploration. 34 5 6 3 MALTA This tiny nation?s buzz has been building fast in preparation for Valletta?s 2018 stint as the European Capital of Culture. 4 CHILE From its disparate extremes through to the trendy capital of Santiago, in 2018 the whole country will be marking 200 years of independence in style. 5 GEORGIA Visit for the excellent wines - and to toast the anniversary of the first Georgian republic in 1918. 6 MAURITIUS 7 SOUTH KOREA With its brochureperfect beaches and luxury resorts, what?s not to love? 78 9 10 Images: Matt Munro/Getty Images/Shutterstock/Aaron Geddes/Claire Willans A compact playground of Asian modernity, the country is getting ready to host the 2018 Winter Olympics in Pyeongchang. 8 NEW ZEALAND A long-haul magnet for adventure-seekers, the Great Walks which criss-cross the South Island are hard to beat. 9 SOUTH AFRICA The country?s many diverse attractions will be bolstered by ?Nelson Mandela Centenary 2018?. 10 PORTUGAL Portugal is enjoying a moment in the spotlight as a dynamic centre for art, culture and great food. Find more at lonelyplanet.com goodthingsmagazine.com travel trendsCHCathy ZP READ.indd 121 121 24/11/2017 10:30 DESIGNED TO BE DIFFERENT Precision engineered Revolutionary wedge-shaped handle Perfect balanced weight High-grade Japanese stainless steel East/West Santoku Knife Bread Knife Utility Knife Pairing Knife Seamless finish hygienic design 25 Year Guarantee Sharp, perfectly balanced with a seamless finish our innovative design makes knife work so much easier. www.furiglobal.com @FuriAU furi_au furi LUXURY ESCAPES Firedoor Kensington Street Social P Quay THE GREAT gourmet escape With a collision of cultures and a bounty of natural ingredients on tap, Australia?s food scene is on the up. Lizzie Pook explores the culinary landscape Down Under eer past the pristine beaches and the dazzling sunshine and you?ll see Australia for what it really is ? one of the most dynamic gourmet destinations on the map. While its laid-back rep means it might previously have been seen as a prime spot for a dirty burger and a swift half of lager, a proliferation of award-winning restaurants and an army of brave chefs who aren?t afraid to take a risk means the country?s foodie offering has never been so diverse. Just last year, Ren� Redzepi got his hands dirty by foraging in the country?s top end for briny clams, zesty ants and other aboriginal ingredients to help inspire his pop-up Noma restaurant. And this April, Heston Blumenthal lauded the country?s culinary offering, saying, ?I have never seen a food scene on the planet explode like in Australia, because they have not been strangulated with the measurable ?better and best, right or wrong, you can?t eat this with this?. There is something here in Australia that is a lesson for the rest of the world.? Whether it?s a buzzy caf� serving top-notch artisanal sandwiches or a bombastic, no-holds-barred tasting menu, there?s something in Australia for any food-lover. goodthingsmagazine.com Foodie Oz_v2CATHY ZP READ.indd 123 123 21/11/2017 11:15 Sydney, Chippendale Starting in Sydney?s bustling CBD and blurring into Broadway, Chippendale is making its mark as one of Australia?s most innovative gourmet districts. With pop-up markets and fusion caf閟 with wonderfully unpronounceable names, being here is as much about being seen as what you tuck into. SPICE ALLEY Make sure you pay a visit to Spice Alley ? a vibrant, graffiti-emblazoned open-air market serving hawker-style dishes from around the globe, from Cantonese comfort food (get the fried prawn dumplings) to Vietnamese street fare. � AUTOMATA For something more upmarket, head around the corner to Kensington Street?s Automata ? Aussie chef Clayton Wells? first solo restaurant ? and try the delicate fried fish skin and storm clams with rosemary dashi and cream, and a beautifullytender cut of inside skirt steak with aubergine, shiitake, tamari and brown butter. � DON?T MISS! KENSINGTON STREET SOCIAL Just next door is Jason Atherton?s lofty Kensington Street Social, which opened last year to rave reviews (the truffled mushroom sourdough flatbread is dangerously moreish). Atherton also runs the pool bar at the top of the neighbouring Old Clare hotel, where he serves alcoholic slushies and Bloody Mary sundaes to sunbaked revellers. Spice Alley?s Gin Lane, based on a 17thcentury gin palace. With over 80 gins, cocktails include the Gunpowder Plot & the Lemon Aspen Gimlet Spice Alley Sydney, Central QUAY When it comes to memorable dishes, you?ll find a real haul in Sydney?s CBD. But food-lovers flock to Quay restaurant in The Rocks for MasterChef Australia winner Peter Gilmore?s sought-after Snow Egg desert (a composition of poached meringue, ice-cream, tuile and crystalline granite, served in a miniature goldfish bowl). Kensington Street Social HUBERT The eclectic menu at Hubert, in the heart of downtown, also tops many a ?best place to eat in Sydney? list. The French restaurant serves up real wow factor fare including Clams Normande and Oeufs爀n燝el閑: a shimmering moulded jelly of Japanese燿ashi爏tock and燗vruga燾aviar holding a soft-cooked egg yolk. Theatre on a plate. Foodie Oz_v2CATHY ZP READ.indd 124 21/11/2017 11:15 LUXURY ESCAPES Melbourne GAZI Firedoor Sydney, Surry Hills Having (rightfully) earned a reputation as one of the best dining districts in Australia, Surry Hills is jam-packed with rather special places, from tiny hole-in-the-wall bakeries to fairylight-strewn al fresco restaurants. BOURKE STREET BAKERY & MESSINA Take a stroll through this bohemian district and you?ll spot locals and tourists alike queueing around the block for the Pork and Fennel Sausage Rolls at Bourke Street Bakery before heading to cult gelateria Messina down the road for a cone of the ice-cream shop?s finest salted caramel. FIREDOOR For something more high-end, you?d be wise to stop at Firedoor. You?ll battle to get a table, but the shellfish cooked over Applewood is so divine you?ll fight to the death. Or try Argentinian favourite Porteno, for Wagyu beef with soft sausage. At Gazi, restaurateur and MasterChef Australia judge George Calombaris (a resident Melburnian with Greek heritage) pays homage to Melbourne?s collision of cultures. Food errs towards ?Greekfusion? ? smooth taramasalata accompanies prawn crackers, deep-fried soft-shell crab takes the place of the marinated meats normally found in souvlaki ? but you?ll also find wood-fired flat iron steak from Rangers Valley, and lamb ribs from Flinders Island in Tasmania. Representative of the small-plates culture that?s taken hold in the city, the taverna-style restaurant is a great place for a party (read: the cocktail menu is on-point). MR. MIYAGI Japan meets Mexico meets the Middle East at this edgy, concrete-floored eatery, named after the fictional sensei in cult classic The Karate Kid. The menu includes rainbow-hued sushi classics as well as innovative options, like fried triangles of succulent pork jowl with Kewpie mayo, and the cracklingly delicious battered corn. The cocktails are the real draw, though, with surprising hits including the Bubblegum Crisis (vodka and sake with a splash of sour apple and vanilla).燘e prepared to wait for a table ? but really that?s just an excuse to knock back another Old Fashioned. ATTICA Attica Multi-award-winning Attica is actually helmed by New Zealand-born Ben Shewry, who is putting native ingredients, such as the cherry-red quandong fruit, back on the table. The exterior is entirely low-key ? a bare brick facade ? but inside it?s all about modern experiential dining (you may well be there for over five hours, so be prepared). From the seemingly-simple Aromatic Ripponlea Broth to An Imperfect History of Ripponlea as Told by Tarts, all dishes are painstakingly prepared. On a smaller scale, the macadamia nut dip (with pillowy-soft bread) is to die for and you?ll be endlessly entertained by Ten Flavours of St. Joseph?s Wort which, simply, is tomatoes and ten types of basil. Like the rest of the menu, it works. GROSSI FLORENTINO Don?t forget your airs and graces at Grossi Florentino, Australia?s oldest restaurant, which opened in 1897. There are no dirty burgers to be had here. Instead, the menu operates on a ?simple yet superb? basis ? comprising just a handful of ingredients, each dish is as much of an artwork as the richly-painted murals on the restaurant?s walls. Seek out the risotto with lemon, cuttlefish and Nduja, then roll home. goodthingsmagazine.com Foodie Oz_v2CATHY ZP READ.indd 125 125 21/11/2017 11:15 LUXURY ESCAPES Spotlight on... Gourmet Escape festival Perth WILDFLOWER MARGARET RIVER Think of the remote, jarrah-filled Margaret River region ? a three-hour drive from Perth ? as a more rustic Napa Valley, with far fewer tourists. Known for its superlative wines and local produce, the region is gaining serious credibility as a gourmet hotspot. Head to Leeuwin Estate to sample its complex Art Series Chardonnays (often described as Australia?s best), before popping into celeb-favourite Cape Lodge for theFrench Toast with fresh figs, fig cream and vanilla labna. A visit to the grand Vasse Felix wine estate must include the rabbit pappardelle with mushroom, fig, cocoa and blue cheese. But if you really want the best the region has to offer, the annual Gourmet Escape festival each November offers a chance to indulge in fine cuisine in breathtaking surroundings (previous headliners include Noma?s Ren� Redzepi, Momofuku front-man David Chang, and the inimitable Heston Blumenthal). Leeuwin Estate Vasse Felix DARWIN?S MARKETS to people representing These cross-cultural food over 100 cultures (including markets have gained Indonesians, East Timorese, legendary status. None more Thais, Papua New Guineans so than Mindil Beach Sunset and indigenous Australians). Market, with its sprawling For a less-touristy experience boulevard of colourful tropical you can?t beat Parap Village produce and snacks. The on Saturday mornings, where city?s markets are a real the dish to focus on is laksa, melting pot of influences or Nightcliff, where you can ? unsurprising given the tuck into Vietnamese rice northern capital, which is paper rolls, a Cambodian larb closer to Asia than it is to salad, or a Malaysian roti wrap the rest of Australia, is home of flaky flatbread before 9am.? 126 goodthingsmagazine.com 134 Foodie Oz_v2CATHY ZP READ.indd 126 This award-winning restaurant sprawls across the top floor of the impressive Como Treasury hotel and serves imaginative forager-driven food based on the six seasons of the indigenous aboriginal calendar. Food has an almost Noma-esque quality and chef Jed Gerrard serves up intelligentlycrafted dishes made with native produce, such as爐he tender pressed Baldivis rabbit terrine with macadamia, witlof, pickled radish, wild fennel and nasturtium and the succulent Shark Bay scampi caviar with roasted potato skin dashi, soured cream and chive. LONG CHIM Perth?s newest Thai-inspired offering from Michelin star chef and self-confessed ?aged wok jockey? David Thompson is housed below the Treasury, in a series of barrel-vaulted basements. If you?re a sucker for punishment, have the fieryas-hell Chiang Mai-style larp of chicken (a jumble of chicken mince, chilli and pepper that will literally take your breath away). For something milder, the fried fish pieces are served with a sweet and sour ?three flavoured sauce? ? all tangy tamarind and potent garlic. As a finishing touch, the durian ice-cream will divide opinion, but what?s food if not a talking point? LUCKY CHAN?S Tucked away in hipster Northbridge above what looks like a launderette is this brilliant (and completely crowd-funded) noodle bar. D閏or is tongue-in-cheek (you eat surrounded by old washing machines and ironing boards) but the food is delicious. My visit involved lashings of crab pot ramen, a glut of ?Royale With Cheese? dumplings ? beef, cheddar, tomato salsa, shiitake ketchup and Wagyu fat ? and a few too many rounds of the alcoholic bubble teas (including a knockout lychee mojito). Al鴉t 21/11/2017 11:16 LUXURY ESCAPES Darwin PEEWEE?S AT THE POINT Wildflower It?s all about location, location, location at PeeWee?s, which sits within a palm tree-filled nature reserve on the northern end of Fannie Bay, next to Darwin?s impressive harbour. Sweeping sea views come as standard alongside the restaurant?s distinctly Territorian take on fine dining. Standout dishes include chilled prawn salad with paw paw and chilli jam and the double-roasted duckling served with prosciuttowrapped asparagus spears, pastry fleuron, Kakadu plum and tamarind jus. There?s even a dessert called The Chocolate Slut (ahem), a compendium of five different ? but equally indulgent ? chocolate desserts.? THE PEARL The Canadian scallops with black pudding and the kangaroo carpaccio with walnut and chocolate are some of the best dishes on offer at the Pearl ? a coffee-by-day, cocktails-by night salon-style bar, which is making its mark at the forefront of modern Darwinian dining. Pair a whiskey sour with the gin-cured coral ocean trout, or sip on a hearty stout alongside pork belly with scallops and black pudding crumble. The tempting Angus eye fillet also comes wonderfully-presented alongside vivid beetroot, ch関re and dukkah. Oh, and expect to stay out late.? Hobart, Tasmania AGRARIAN KITCHEN Hobart is fast becoming Australia?s alternative gourmet escape. Leading the charge is the Agrarian Kitchen, a farm-based cookery school where guests can milk the resident goats before churning their own custard, or pet the heritage pigs before smoking their own pork loins and wrapping them in belly. It brings a whole new meaning to DIY. � MITCHELL?S BAR AND GRILL� There?s nothing particularly fancy about nofuss Mitchell?s, part of the Hilton hotel, but it really is the place for local seafood ? serving up a menagerie of delicious rock cod, just-caught jewfish, Tasmanian smoked salmon terrine and Spanish mackerel, all accompanied by a decent array of very drinkable local wines. NB: the Kolkata fish head curry is also a must-have. DIER MAKR The tasting menu at Dier Makr rotates around seasonal and even daily variations, such as smoked tuna belly, fig leaves with apricot, and sourdough bread made from Tasmanian flour. The sleek bistro also offers an extensive list of ?minimal intervention wines? and a stellar vintage playlist on the speakers. If you?re strapped for time, pop in for the snack-sized sweetbread ?nuggets? or a plate of mussels in cream. AL谾T DON?T MISS! Images: Graziano Di Martino Asian influences abound at this modern restaurant ? all cement-resin tables and underbench lighting ? and the menu is bursting with playful concoctions, like tempura saltbush with Green Goddess sauce. Other memorable dishes include the Water Egg ? ginger-infused custard with spanner crab meat, fried ginger, fresh lovage and lovage oil ? and baby banh xeo, a turmeric pancake with coconut sambal, fig cream and a marinated, chargrilled prawn.� PeeWee?s Taste Plate, a gourmet tour of the menu?s entr閑s which might include oysters, scallops, blue swimmer crab and pork cheek. PeeWee?s at the Point goodthingsmagazine.com Foodie Oz_v2CATHY ZP READ.indd 127 127 21/11/2017 11:16 LUXURY ESCAPES The Monday W morning crew Since 2006, these Sydney women have kicked off the week together cooking, laughing, debating and sharing heirloom recipes from the global Jewish community 128 ith a melting pot of backgrounds and heritage, including Hungarian, English and Polish, the seed of an idea that was to become the Monday Morning Cooking Club soon gathered momentum ? and followers. The aim was to showcase the best recipes from their ?food obsessed community? and the Monday morning girls ? Lynn, Natanya, Lisa, Merelyn and Jacqui ? now have three cookery books under their aprons, plus all their profits go to charity. We caught up with them to discover the ingredients of their success? goodthingsmagazine.com MMCC.CATHY ZP READ.indd 128 18/11/2017 21:56 LUXURY ESCAPES Roasted cauliflower & pear salad Serves 6?8 as a side dish INGREDIENTS METHOD ? 1 large cauliflower, broken into florets 1. Preheat the oven to 220癈 and line a ? 60ml olive oil large baking tray with baking parchment. ? � tsp sea salt 2. Toss the cauliflower florets with the olive ? � tsp granulated garlic oil, salt, garlic and cumin. Place on the ? 1 tbsp ground cumin prepared baking tray, and roast in the oven ? 2 firm beurre bosc (brown) pears for 20 minutes, or until starting to brown ? 1 fennel bulb, trimmed and crispen at the edges. ? � a lemon, juice only 3. Quarter and core the pears, then shave ? 250ml water the pear and fennel into strips and place in ? 40g rocket leaves a bowl with the lemon juice and water. ? 40g shaved pecorino cheese 4. Drain the pear and fennel well. On a For the dressing shallow salad platter, layer up the rocket, ? 60ml apple cider vinegar pear, fennel and cauliflower. ? 60ml extra virgin olive oil 5. To make the dressing, place the vinegar, ? 1 lemon, juice only olive oil, lemon juice, sugar, Cayenne ? 1 tsp sugar pepper, salt and pepper in a bowl, whisk ? � tsp Cayenne pepper together, and season to taste. Dress the ? � tsp sea salt and ground black pepper salad, then scatter with pecorino to serve. MORE ONLINE For the MMCC recipe for Sumac snapper with roasted chickpea salad, go to goodthingsmagazine. com/snapper goodthingsmagazine.com MMCC.CATHY ZP READ.indd 129 18/11/2017 21:56 LUXURY ESCAPES What was your initial motivation? To create 燼 world-class cookbook. It had to be able to sit alongside any chef?s book on any bookshelf, and have unbeatable fail-proof recipes. We knew there were heirloom recipes ? from the older generation and ours ? and we wanted to create a snapshot of our community. It took five years for our first book to come out; none of us had ever written or published a book before and it was a steep learning curve. � Are there ever any arguments? We like to say we have very active discussions! The truth is we have lots of arguments and debates about which dish is best, but we have never had a real argument. Over the last decade we have become a true sisterhood. Monday morning has become the best day of the week. � Where do you find inspiration? Our first book, Monday Morning Cooking Club - The Food, The Stories, The Sisterhood curated爐he best recipes from the Sydney Jewish community. Not Jewish food爌er se; just delicious food from Jewish homes. We asked friends and family who was the best cook they knew, then asked for their best recipes. We were looking for those dishes which爌eople cook to nurture family and friends. Those recipes you desperately want to copy on a scrap of paper before you leave their house!� � Tell us about your new book? We realised there was a bigger story, and The Feast Goes On came out in 2014. That begged the question, there must be more great cooks, more great dishes and more stories from around the world, right? It was an interesting challenge, finding cooks from around the world while sitting at our computers in Australia, but we managed it for It?s Always About The Food. This a snapshot of the global Jewish diaspora through recipes and stories. � How was your search for the most-loved Jewish dishes? Harder than we thought. First you have to research who to ask. We emailed friends, family and community organisations far and wide. But then you have to wait for a response (and beg, plead and cajole to get the response). The recipes needed to 130 ?We?re part good marriage, part business colleagues and, more than anything, really close friends? be different from those in our first two books and, of course, delicious. We?re so happy with the recipe mix, and the cooks who feel like part of the MMCC family. � Any favourite anecdotes? We received an email from a lady in Nova Scotia asking for Sydney restaurant recommendations爁or an upcoming trip. Over several emails, a friendship formed, and we realised Gloria was as obsessed with cooking as we were. Then, by coincidence, we bumped into her in Sydney!燱e?d never seen a blueberry tart recipe before, let alone one from Nova Scotia. Hers is so drop-dead photogenic that it?s now on the back cover of the book. All from a little request for a restaurant?. What?s next? We?re working on our fourth book, which will be almost all sweet, with a teeny bit of savoury for some semblance of balance. We talk about doing a TV/ radio show from time to time, and are waiting for the right moment. We might start with a podcast. � The Australian food scene is on a high ? where do you like to eat? Australian food is unique because it travels across so many cultures and our ingredients are great quality. It?s possible to eat really excellent food from a different cuisine every night of the week. We all have our favourite chefs and it?s so hard to choose, but most recently we have been excited about燤ichael Rantissi and Mike McEnearney. Some of our favourite places include Sean?s Panaroma, Billy Kwong, Mr. Wong, No. 1 Bent Street, Little Jean, and Kepos and Co. Mandarin cake with marmalade syrup Serves 10-12 INGREDIENTS 5. While the fruit is cooking, make the ? 4 thin-skinned mandarins (about marmalade syrup. Place the mandarins and 480g in total) limes in a large, heavy-based saucepan. ? 1 lemon Add the water and bring to the boil, then ? 6 eggs reduce the heat to low and simmer for 1 ? 300g caster sugar hour, or until the fruit is soft. ? 300g ground almonds 6. Add the sugar and simmer for at least 1 ? 1 tbsp baking powder hour, or until a rich syrup forms. The syrup ? whipped cream, to serve should reduce to 500ml. Strain off 125ml For the marmalade syrup of the syrup into a heatproof jug, add the ? 3 mandarins, thinly sliced and deseeded brandy to the strained syrup, and set aside. ? 2 limes, thinly sliced and deseeded 7. Preheat the oven to 180癈. ? 1 � litres water 8. In an electric mixer, whisk the eggs ? 690g caster sugar until creamy and light. Add the sugar and ? 1 tbsp brandy whisk for a few minutes. Add the ground METHOD almonds and baking powder and whisk for 1. Line a 22cm spring-form cake tin. 1-2 minutes. 2. Wash all the fruit very well; do not peel. 9. Fold in the fruit pur閑 and pour into the 3. To make the fruit pur閑 for the cake, prepared tin. Bake for 1 hour 10 minutes, or put the mandarins and the lemon into a until a skewer inserted in the centre of the saucepan and cover with water. Bring to cake comes out clean. the boil, cover, and simmer over a medium- 10. Remove from the oven and prick the top low heat for 1 hour, or until the fruit is soft. of the cake all over with a skewer. Pour the Drain and set aside to cool. strained syrup over the top, and decorate 4. Cut the fruits in half and remove the with the peel from the syrup. Cool in the tin. seeds. In a food processor or blender, 8. Serve warm or at room temperature with pur閑 the unskinned fruit, then set aside. extra marmalade syrup and cream. goodthingsmagazine.com MMCC.CATHY ZP READ.indd 130 18/11/2017 21:56 LUXURY ESCAPES It?s Always About The Food by Monday Morning Cooking Club, published by Harper Collins RRP � goodthingsmagazine.com MMCC.CATHY ZP READ.indd 131 131 19/11/2017 20:28 LUXURY ESCAPES Exploring ECUADOR From mystical cloud forests to the magical Galapagos Islands, Courtney Maggs-Jones discovers a country that?s small but perfectly formed Ecuador_v2CHCathy ZP READ.indd 132 27/11/2017 13:25 Ecuador_v2CHCathy ZP READ.indd 133 27/11/2017 13:25 LUXURY ESCAPES E cuador may not be at the top of your travel wish list, but there?s no reason for it not to be. It?s a fascinating and often breathtaking country with an abundance of culture, scenery and luxury that?s guaranteed to meet the highest expectations. Given its diversity, Ecuador is much smaller than you might imagine; around the same size as Britain, and split into four distinct regions. The Tropics to the west hug the Pacific up to Colombia; volcanoes and mountains make up the Andean highlands in the centre from the north to the south; to the east is the Amazonian basin; and, finally, there are the Galapagos Islands, 1,000km west in the Pacific. Spectacular Quito At 2,800m in the northern Andes, Quito is the world?s second highest capital. Pack a sweater, because it gets chilly and you?ll want to wander the cobbled streets of the pretty Old Town with its grand buildings, museums and stunning cathedrals. La Ronda has recently been refurbished to give a taste of the colourful wooden panels and brickwork, and it?s here you get amazing views of the winged Virgin of Quito statue towering above the city on En Panecillo (Little Bread Loaf ) mountain. Quito has a wide variety of restaurants both traditional and gastronomic, including Urko (urko.rest), a contemporary cocina which uses ingredients from farming communities across Ecuador. It?s during a meal here that you start to unravel the country?s sophisticated, complex palate ? a 13-course tasting menu takes you on a journey of intense flavours and delivers some thoroughly surprising ingredient combinations. At Hotel Plaza Grande (plazagrandequito. com), an historic, grand hotel refurbished by Swissotel, lunch often turns into an impromptu cookery class ? typically ceviche ? where you work alongside the staff, enjoying the fruits of your labour. With a trip incorporating November?s D韆 de los Muertos (Day of the Dead), we also learn to make traditional colada morada (a spiced berry drink), served with guaguas de pan - small decorated brioches in the shape of a baby. For a great base in Quito, the boutique Hotel Marquiz (hotelmarquiz.com.ec) is delightful and offers a warm welcome - it?s clean, modern, and perfectly located for sightseeing. All aboard the Tren Crucero Planes, trains and automobiles are all options to help you enjoy what Ecuador has to offer, but we leave Quito on a Train of Wonders cruise. Travelling in panoramic carriages, it?s a privilege to sit back and marvel at the beauty and diversity of the countryside as it unfolds in front of you. Day one: we head north of the Equator, glimpsing snow-capped volcanoes punctuating 134 the horizon. Lunch is served at a traditional 150-year-old, immaculately preserved familyowned Hacienda. A hearty soup is followed by a ceviche starter, then a main course of meat, corn, plantain and rice ? all in enormous portions. Given this country?s rich sugar and chocolate heritage, you?ll find juices with every meal, as well as encountering the most incredible desserts. Day two: Today?s travel reveals the Avenue of Volcanoes. If you?re lucky with the weather, you can spot all 20 volcanoes from the train. We eventually arrive in Urbina, 3,600m above sea level, at the foot of Mount Chimborazo ? the farthest point from the centre of the Earth due to our planet bulging out at the Equator. It?s here that we met Balthazar, the last remaining ice-merchant who follows his ancestral trade in mining ice and selling it at the market. Day three: A steam locomotive cuts through colourful purple, yellow and red quinoa fields. We continue south towards the mythical Devil?s Nose pass, a vertiginous descent of 450m zig-zagging down to the Chanch醤 river gorge, crossing an impressive cloud forest towards Bucay. It?s here you move from the Andes to the Tropics, with the country literally changing before your eyes. Day four: Leaving the forest, we head through the open plains. Rice, sugar cane, pineapple and banana plantations pass by until we stop for lunch on the tracks outside Hacienda La Danesa, an exclusive resort with luxury lodging and fine dining at its core. Lunch is amazing, and a fitting final meal on this once-in-a-lifetime journey. On the final leg of the trip to Guayaquil, cocktails in hand, we are baffled as to why more people don?t explore this beautiful country. Train of Wonders - Quito to Guayaquil, 4 days4 nights, US $1,650pp, trenecuador.com The buzz of Guayaquil The port city of Guayaquil is bustling and humid ? there?s a casual energy and the taxi drivers are loco. Hotel Del Parque (hoteldelparquehistorico. com) was originally downtown, but physically lifted and moved to the Parque Hist髍ico where the hotel ? and the separate restaurant of Casa Juli醤 ? now stand. 44 rooms sprawl across two floors, surrounding relaxing, open air courtyards filled with tranquil plants and fountains. Juan Carlos Ord篑ez, the hotel and restaurant?s executive chef, is only 32, but it?s this energetic visionary who dreamt up Hotel Del Parque. His vision was to build a world-leading hotel and restaurant - and have Latin America?s 50 Best finally take notice of what Ecuador has to offer. He takes us on a tour around the markets and restaurants of the city to sample stunning flavours from streetfood eateries - like the amazing gust conchas black clams at Mercado De Sauces 9, the tasty cazuela from El Pez Volador, and the breakfast dishes at Caf� Chonero. goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 134 27/11/2017 13:26 LUXURY ESCAPES Quito: Where to eat For incredible gastronomic tasting menus, make a visit to Urko or Zazu ? For jaw-dropping views, it?s Mosaico in the city or El Crater near the Pululahua viewpoint ? For fine dining - Swissotel?s Hotel Plaza Grande ? What to see & do Witness the trickery of the Equator?s swirling waters at the Equator Museum ? Go on a beer tasting at Cerveceria Quiteno ? Cleanse your soul with some of the ancestral medicines you?ll find at San Francisco Market ? Marvel at the gold in ?La Compania? Church ? Learn to cook at Hotel Plaza Grande La Ronda ? goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 135 135 27/11/2017 13:26 LUXURY ESCAPES Chocolate dreams - how to make ?black gold? cacao plantation tours demonstrate how chocolate is made ? and it?s fascinating. The Arriba Nacional cacao variety farmed and harvested here grows only in Ecuador; regarded as some of the finest money can buy. Freshly-harvested cacao pods are chopped open, displaying the many lychee-like fruits that each conceal (and protect) a single cacao bean - around 40 per pod. After fermentation and sun-drying, the beans are readied for shipment. A chocolate-maker roasts them, cracks them into nibs, grinds them and conches them into chocolate along with varying amounts of cacao butter and sugar. A final tempering gives the chocolate the clean snap and glossy shine we know and love. haciendaladanesa.com AT HACIENDA LA DANESA IN GUAYAQUIL, 136 goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 136 27/11/2017 13:26 LUXURY ESCAPES ?By the final leg of the trip, we?re struggling to understand why more people don?t explore this beautiful country? JOIN US! GOOD THINGS/ECUADOR SUPPER CLUBS We will be hosting a series of supper clubs in 2018 to enable you to experience the highlights of Ecuador?s cuisine. Look out for details and upcoming dates at goodthingsmagazine. com goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 137 137 27/11/2017 13:26 LUXURY ESCAPES For the love of food There?s something special going on with Ecuador?s food scene. From the tasting menu at Urko in Quito, to Dos Sucres and Ros閑 in Cuenca, to the Huecas, the country is making new statements with its cuisine. Testament to the trend are Casa Juli醤 and Guayaquil?s La Pizarra ? championing all that?s edible about Ecuador. Young chefs like Juan Jos� Mor醤, Howard Kujan, Daniel Maldonado, Daniel Contreras, Juan Carlos Ord篑ez and Santiago Granda are driving the movement and recently launched ISAC (Instituto Superior De Arte Culinario Guayaquil) to highlight their craft. Make it real... TRAVEL TO GUAYAQUIL with AirEuropa, which offers four weekly flights departing from London Gatwick. Business Class has just 24 seats, and further perks include Mediterranean menus and premium drinks with extensive entertainment, Sky priority check-in counters and priority fast track security access, extra luggage allowance and priority baggage unloading. Return flights start from �54.30pp. For more details, see the website aireuropa.com For general information about where and when to visit, see ecuadortravel.com/tourism 138 Cruises of varying lengths on the Tip Top II catamaran are available from $2,883pp, rwittmer.com goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 138 27/11/2017 13:26 South Tyrol seeks dolce vita skiers. South Tyrol seeks you. Discover South Tyrol ? the Alps? best-kept secret. You?ll find 1,000 km of perfect 璸istes in this stunning winter wonderland, where the sun shines 300 days a year. And when you?re finished skiing for the day, bask in the midst of the Dolomites while you sample some of the area?s sensational food and drink. www.suedtirol.info/dolcevita IDM_AZ_Suedtirol_Winter_GoodThings_10-11_2017_210x280.indd 1 16.10.17 17:45 LUXURY ESCAPES When evening comes, we dine in style, enjoying the tasting menu at Casa Juli醤 where every detail is a delight. Highlights include shrimp and clam ceviche, a traditional metal lunchbox filled with llapingachos potato patties and black cheese-filled breads with honey and salsa, and sea bass cooked in a banana leaf, served topped with a stunning reduction. One of the night?s most memorable desserts is made entirely of plantain, whilst another lets us sample our first goats? cheese ice-cream ? which is weirdly delicious. The culture of Cuenca mages: iStock Whilst Quito is the capital of Ecuador, Cuenca is its cultural home and a UNESCO World Heritage site. Between Guayaquil and Cuenca is an incredibly scenic drive up to the national park of The Cajas, some 4,200m above sea level. Cuenca?s historic centre boasts colourful, immaculately-preserved colonial Spanish buildings, cobbled streets, and beautiful public spaces - including its main square. The city is safe to walk around and easy to navigate, and there?s lots to do including a beautiful flower market. We dine at Dos Sucres, owned by celebrated young chef Daniel Contreras and his family. The focusz is on sustainable local produce grown by agricultural partners. The approach inspires us to visit an organic farm close to the city, where the farmer still uses traditional Incan ploughing methods and acscribes to centuries-old beliefs. We are staying at Hotel Mansi髇 Alc醶ar (mansionalcazar.com), a protected building which has been converted to a stunning luxury hotel. Everything has been preserved in time, with every detail untouched, save for the odd bit of modern refinement and technology. From the hotel, head east to soak up the Parque Etnobot醤ico Pumapungo and its Incan ruins, as well as some of the extraordinary shrunken heads from traditional tribes. Or head west of the city to visit one of the hot springs naturally forged into the hills. Spa Piedra de Agua is delightful, with spacious outdoor facilities and wonderful underground spas carved out of the stone. Here, hot and cold mud, natural spring pools and steam hot boxes work their magic on our travelweary limbs. Our lunch stop is at the highly recommended Ros閑, a brasserie whose menu features delicate soups, ceviches, empanadas and chicken - each dish wonderfully in line with the wave of gastronomy newly spanning the country. The early evening return drive through The Cajas takes us past wild alpacas, llamas and vicu馻s ? like sheep on the Brecon Beacons ? and the stunning sunset over the blanket of clouds literally takes my breath away. The Galapagos You can take an internal flight from Quito or Guayaquil to Baltra in this amazing archipelago. A short coach ride from the airport takes you to the port where most of the resorts are, but also, most importantly, the boats waiting to take you to the islands. On Santa Cruz, The Darwin Centre is a must-see, where some of the island?s giant turtles are protected as part of a breeding programme. The town has a real Pacific/Hawaiian surf vibe, and fishermen work in the port whilst pelicans and sea lions squabble for scraps ? with us standing right in the mix. Many people opt to stay on Santa Cruz island, taking day trips to the different islands, returning at night to a hotel. Whilst some of the hotels are delightful, we?d strongly recommend taking an organised boat tour to best experience the Galapagos. Our cruise, Tip Top II, is aboard a wellequipped catamaran holding 16 guests. Cabins are simple yet spacious, and the living quarters allow for fun dinner parties as well as sunbathing. We?re travelling in style, but most importantly, we travel at night, arriving at a new island each day, ready to explore. Natural wonders The magic of The Galapagos is never ending. Each island offers a completely different geological spectacle; from the white sand on Chinese Hat to the scorched red earth of Rabida - which is home to hundreds of female sealions and their pups as well as the odd irate bull covering his territory. It?s also where curious juvenile Galapagos hawks swoop in for close inspection. Wander trails to find lava lizards and iguanas, as well as a number of different Darwin finches. Flamingos, frigatebirds, mocking birds and Galapagos doves all form part of the incredibly diverse tapestry. Diving is possible, but with limited availability - although snorkelling with an experienced guide is still very special. Look out for sealions, sharks, rays, penguins, marine iguanas and turtles, not to mention the amazing coral and tropical fish. There?s so much of the unspoiled to discover; so much flora and fauna above and below the water. We cross paths with other tours, and some of the guides seem disinterested and more concerned with timekeeping than enjoying the experience. But we are lucky. Our guide Etienne is charming and truly cares about this stunning place and its conservation, and is mindful of our enjoyment and ensuring our experience isn?t hindered by rushing. Typically, visitors to the Islands stay for 8-15 days, and there?s plenty to see during that time. From start to finish, the whole experience is nothing short of magical. Ecuador is a dark horse - one we truly fell in love with. We arrived in this unique country not really knowing what to expect during the journey, and we left with a deep-seated belief that it?s an amazing, beautiful and diverse place that deserves to be explored and explored. goodthingsmagazine.com Ecuador_v2CHCathy ZP READ.indd 139 139 27/11/2017 13:26 LUXURY ESCAPES MexicoCATHY ZP READ.indd 140 18/11/2017 22:16 The art of cooking For Martha Ortiz, the chef behind London?s hottest new Mexican restaurant, everything from poetry to paintings inspires her work goodthingsmagazine.com MexicoCATHY ZP READ.indd 141 53 22/11/2017 23:53 LUXURY ESCAPES N amed by Ferran Adria? as one of his all-time favourite chefs, Martha Ortiz opened Dulce Patria in Mexico City in 2011 in the luxury hotel Las Alcobas. One of the first Mexican female chefs to establish herself at the forefront of gastronomy, Ortiz?s dishes all have abstract names deriving from her love of literature and the arts. Fine local ingredients and plenty of colour combine to enhance the overall effect; Dulce Patria boasts an avant-garde interior as colourful, exuberant and idiosyncratic as the food Ortiz creates. The bar serves cocktails, mezcal, tequila, flavoured raspados and other pequen?as delicias fri?as, while the menu offers ceviche, tostadas, guisados colorados and aguas frescas crowned with flowers. Mexican wines are also featured. The chairs, textiles and crockery are all made by Mexican artisans. Childhood dreams As a little girl, Ortiz aspired to be either Maria Callas or a museum curator. Because her mother was an artist, she grew up surrounded by creatives, among them the diplomat, poet and Nobel Laureate Octavio Paz, and the painter Rufino Tamayo. the sensuality of love, you feel the kiss of burning chillies in your mouth. So you say, ?Ahhhhh, I am Mexican?!? Guilty pleasures With her mother?s artistic personality balanced by her father?s profession as a doctor, Ortiz came to believe that ?cuisine is science and art at the same time?. Her parents loved to read, as she does, and she believes that it?s a life habit that cannot be over-emphasised ?because when you read you think, and when you think you can invent?. The novel she best remembers reading while still at school (where it was banned) was Captain Pantoja and the Special Service by Mario Vargas Llosa, whom she saw on television when she was nine and recalls as being ?so handsome?. The book, she says, was a ?hidden love and guilty pleasure?. She recalls Octavio Paz coming to dinner with ?Marie-Jose?, his beautiful and amazing wife ... She looked like Brigitte Bardot or something, a very sensual and beautiful woman. And he had wonderful, wonderful eyes ... I?d just read Piedra de Sol, which I think is one of the best poems of the 20th century, and I had to come downstairs and try to see this man?. Her menus draw inspiration from a wide range of sources: opera; the visual arts; an insatiable reading habit; and Mexican women whose lives have influenced her - among them the poet Sor Juana Ine?s de la Cruz, the artist Frida Kahlo, and the many home cooks of Michoaca?n. About her daily routine, Ortiz says, ?I love to walk, I need the market, and I love to see people. And I love to say hello ... I like people ... I like to live.? The sensual side of Mexican cuisine is important to her, born as it was out of a blending of cultures and culinary habits. ?In Mexico,? she observes, ?part of the libido comes through cooking. We are such a guilty culture that the food has to be sensual...? The ecstasy of ingredients ?We have a very sophisticated culture, very mystical and magical and energetic ... We are very ?body-present?, but we are food-present.? She cites mole as a perfect example of this theory: ?When you try a mole, you feel the ecstasy of 50 ingredients ... When you try these 50 ingredients, you feel the spirit of love, you feel 142 And she was taught about literature by Sergio Ferna?ndez, a Proust expert. ?In the end, I really enjoyed it,? Ortiz remembers. ?Because when you have these stories, they are fantastic, and you have your imagination. For a day you can be maybe Ophelia, and for another day Madame Bovary, and for another day Anna Karenina.? She admits to being a ?frustrated writer? herself, and she enjoys drawing, even if her work is ?horrible?. ?I don?t go to the market to see dead fish,? she jokes. ?I get inspired. I get inspired by stories. I say, ?I want this dish to taste like blackness?. And what does black taste like?? From Mexico: A Culinary Quest by Hossein Amirsadeghi, published by Thames & Hudson with TransGlobe Publishing, RRP � Photography � Adam Wiseman, Hossein Amirsadeghi, Carlos Alvarez Montero, Maryam Eisler ?In Mexico, part of the libido comes through cooking. We are such a guilty culture that the food has to be sensual...? goodthingsmagazine.com MexicoCATHY ZP READ.indd 142 18/11/2017 22:16 LUXURY ESCAPES NEW HORIZONS After the success of Dulce Patria, Martha?s first project outside Mexico is Ella Canta in Park Lane?s Intercontinental Hotel, which just opened to rave reviews The Popocat閜etl and Iztacc韍uatl volcanoes overlooking the Valley of Mexico goodthingsmagazine.com MexicoCATHY ZP READ.indd 143 55 18/11/2017 22:16 LUXURY ESCAPES WINTER SUN SPECIAL Chasing the SUN Pack your passport and say goodbye to grey skies. Somewhere in the world there?s a lounger with your name on it... ZANZIBAR CALLING The average January temperature in this Indian Ocean archipelago is 27癈. In London it?s 5癈 ? you do the maths... Like that? You?ll love... THE MAGIC OF INDIA Taj Safaris has four glorious lodges, including Banjaar Tola in Kanha National Park. At the end of a dusty safari, the luxurious tents with their romantic decks round off the perfect day. Or how about the latest Taj property in Nepal; Meghauli Serai in UNESCO World Heritage Chitwan National Park? tajhotels.com 144 THE RICHES OF COSTA RICA From catatonic sloths to screaming howler monkeys, the exhilarating Discover Costa Rica experience takes in the kind of wildlife that normally has a David Attenborough voiceover. The 16-day trip staying in eco-friendly lodges and hotels departs until the end of January 2018, from �629pp. exodus.co.uk goodthingsmagazine.com Winter sun news ZP READ (1).indd 144 24/11/2017 10:36 LUXURY ESCAPES TANZANIA +ZANZIBAR = DOUBLE DELIGHT Be sure to pack those aviator shades, because this twin-centre trip uncovering the wealth of the Tanzanian wildlife is simply dazzling. Via a series of Cessna flights, you?ll get the chance to spot the leopards and lions of the Tarangire National Park, catch the hippos, rhinos and zebra of the famous Ngorongoro Crater, and discover the giraffe, elephants and cheetahs of the Serengeti. Then, on the 10th day, you get to swap safari boots for flipflops at The Residence Zanzibar for four days of chilling out, spotting dolphins from a glassbottomed cruiser, and looking back on all those amazing photos. theluxuryholidaycompany.com THE BIG FIVE IN SOUTH AFRICA We?re talking bottlenose dolphins in the waters east of Cape Town, seals and African penguins in Port Elizabeth, and southern right whales just off the Hermanus coastline. And you can see them all with Hayes & Jarvis ? adrenaline junkies can even cage dive with a great white shark! From �799pp. hayesandjarvis.co.uk THE BIG BLUE IN SRI LANKA With a 200-strong pod of blue whales six miles offshore, hotels Cantaloupe Aqua and Cantaloupe Levels are making the most of the ocean?s natural wonder. With their Big Blue experience, guests can watch these majestic animals up close and even pay a visit to the Kosgoda Turtle Hatchery. cantaloupehotels.com goodthingsmagazine.com Winter sun news ZP READ (1).indd 145 145 24/11/2017 10:36 LUXURY ESCAPES Shout it from the rooftops The latest resort from Caribbean specialists Sandals is Sandals Royal Barbados, the first to offer a rooftop infinity pool and bar. In another first, Chi Asian is the operator?s inaugural Chinese-Japanese fusion restaurant - and one of five choices at the resort. To ring the culinary changes, try a different cuisine every night with the exchange dining programme that includes 11 more restaurants at nearby Sandals Barbados. sandals.co.uk FLIGHT NEWS The Seychelles gets a boost from March 2018 when British Airways爎elaunch direct flights to the archipelago.燱ith no lengthy layovers in Dubai, Abu Dhabi or Doha, you can afford the 20 minutes it takes the helicopter transfer from Mah� to whisk you to the 650-acre island of F閘icit� for a stay at Six Senses newest resort; the fabulous 30-villa Zil Pasyon. scottdunn.com 5 1 FOR FOODIES When dinner is always the pinnacle of your day? 1. Velaa Private Island, Maldives Chef Gaushan de Silva worked at the royal palace in Jordan, so expect majestic plates at this luxury resort where the guest to staff ratio is 1:8. Break up long days by the pool with a gourmet cooking class or winetasting in the Maldives? largest cellar. velaaprivateisland.com 2. Amanpuri, Thailand The Aman group announced a new culinary concept earlier this year. Called Nama (the reverse of Aman and Japanese for raw), it celebrates washoku - meaning harmony in food. Each resort will tailor the concept to their region?s produce; accordingly, the Amanpuri menu will team with seafood from the waters around Phuket. aman.com 3. One@Only, Cape Town, South Africa Home to Africa?s only Nobu, this resort also celebrates local flavours at Reuben?s Brasserie, with more casual wood-fired pizzas at poolside Isola. oneandonlyresorts.com 4. Mondrian Doha, Qatar The architecturally breathtaking Mondrian Doha features two world-class dining experiences ? CUT, the Beverly Hills steakhouse from Wolfgang Puck, and Japanese/Western fusion from the legendary Masaharu Morimoto. mondriandoha.com 5. Knai Bang Chatt, Cambodia Canada-born Jay Scaife heads the team producing dishes like pan crisp crab cake with tomato shrimp bisque rose and cherry tomato confit at the hotel?s open-air The Strand, and the new Sailing Club Restaurant and Lounge. knaibangchatt.com 3 4 5 2 HOT OFF THE PRESS? Italian-owned Baglioni is bringing la dolce vita to 146 goodthingsmagazine.com Winter sun news ZP READ (1).indd 146 24/11/2017 10:36 PERFECT SENSE The azure waters are a natural wonder for divers at Six Senses Laamu, where dolphins swim and turtles are celebrated with their own festival. sixsenses.com BUBBLY ON TAP A new sushi bar, plus Ocean-View Suites with a BBQ butler and pressfor-Champagne button? Phuket?s Nai Harn has all the bases covered? thenaiharn.com Maldives SAY MAC ?N? CHEESE If you thought the US was the place for mac ?n? cheese, the new Mr. Mac artisan truck at Beaches Turks & Caicos may blow that theory out of the turquoise waters. Try the world-famous snack 10 ways, including Cajun and Mediterranean varieties, and follow with an ice-cream from the Curls n? Swirls爒intage Volkswagen truck. Both are part of upgrades at the award-winning resort. beachesresort.co.uk That?s what we call... A VILLA The 10 private villas in the grounds of the stunning Es Saadi resort in Marrakech are out of this world (and probably most people?s budget!) You can always dream... essaadi.com a 96-villa resort in the Maldives from March 2018. baglionihotels.com goodthingsmagazine.com Winter sun news ZP READ (1).indd 147 147 24/11/2017 10:36 T H E JANUARY SAIL S Dust off the deck shoes and hit the high seas for some winter rays WHAT?S THE BUZZ ABOUT... Ochos Rios? Seabourn Cruises P&O Cruises 1. Atlantic crossing Join Seabourn on its 19-night winter sailing from Brazil to South Africa and call in at Tristan da Cunha, the remotest island in the world, out in the middle of the South Atlantic. Other stops include the majestic mountains of Cape Town, and the deep lagoon of Namibia?s Walvis Bay with its mesmerising pelicans and flamingos. seabourn.com Ochos Rios (eight rivers) has long been a magnet for the glitterati. Noel Coward, Errol Flynn and Bond creator Ian Fleming all enjoyed the Caribbean sun in this corner of northern Jamaica. And, when Marilyn Monroe married Arthur Miller in 1956, they spent their belated honeymoon at Jamaica Inn, a timeless hideaway tucked away on a sandy cove just east of Ochos Rios. With 45 suites and seven cottages with private plunge pools tucked away in the grounds, it?s a hard to drag yourself away, but adventurous visitors shouldn?t miss nearby Dunn?s River Falls. Clambering up this natural phenomenon behind a nimble guide is challenging, fun, and thoroughly deserving of 007?s favourite Martini back at the hotel. jamaicainn.com 2. Caribbean jetset Jump aboard the 14-night P&O Cruise from Barbados to Curacao, Aruba, Grenada, St. Vincent, St. Lucia, Tortola, St.Kitts, Antigua and Dominica, and you can literally fly above the water with a thrilling 45-minute jet-board experience in Aruba. Cruise from �499pp, jet-board �pp. pocruises.com 3. Celebrity Cruises Dig deep into the culture of Abu Dhabi, feast under the stars, and enjoy immersive experiences curated by Celebrity Cruises? destination expert and renowned adventurer, Ben Fogle. From �6pp, part of the 12-night Arabian Sea & India Cruise departing on 2 January 2018. From �200pp. celebritycruises.co.uk Celebrity Cruises HOT OFF THE PRESS? Six Senses is to open a new Israeli resort in the 148 goodthingsmagazine.com Winter sun news ZP READ (1).indd 148 24/11/2017 10:36 LUXURY ESCAPES KENYA BY THE SEA Indian Ocean fans should raise Kenya?s signature dawa (vodka, honey, lime and sugar) to celebrate the January reopening of the five-star Hemingways Watamu in Watamu Marine National Park, with 13 new deluxe ocean-view rooms. Home to turtles, barracuda, whale sharks and coral reefs, the ocean theme washes into the restaurant too, with dishes such as crispy lamu crab claws and bahari calamari. hemingwayscollection.com That?s what we call... A BEDROOM Walking tours rule for guests at Sand Rivers Selous in Tanzania, so this is the perfect bed to flop onto post-hike and rest your weary body. nomad-tanzania.com 3 FOR SOOTHING THE SOUL 1 When it?s time to nourish the spirit, too 1. Heritage Le Telfair, Mauritius This blissful five-star just reopened, newly boasting a pavilion for Tai Chi, yoga, pilates and Qigong, plus bespoke wellness packages. Healthy breakfast corners are part of the holistic approach, plus you can try the massage lesson for two and take your new-found skills home with you. slh.com/telfair 2. Banyan Tree Samui, Thailand What could sound sweeter than watching trained monkeys picking coconuts on a coconut farm? Well, sampling the Banyan Tree Samui?s unique Coconut Immersion Spa treatment comes pretty close. It includes a pineapple and coconut scrub followed by an Island Dew massage, with fresh coconut jelly and juice to finish. banyantree.com 3. Soul & Surf, Sri Lanka This itinerary makes us drool. Yoga before breakfast, catching the waves before lunch, afternoon meditation, then back to the beach for a sunset surf. Just some of the many attractions at Soul and Surf?s newest location, a 12-bedroom villa near Ahangama in Sri Lanka?s south. soulandsurf.com 3 2 Negev Desert in November 2018. One for next winter?s diary? sixsenses.com goodthingsmagazine.com Winter sun news ZP READ (1).indd 149 149 24/11/2017 10:36 LUXURY ESCAPES Pick of the TROPICS Sophie Ritchie discovers the sun-kissed charms of the Caribbean island of Nevis, where the mango has gained near-iconic status 150 goodthingsmagazine.com Winter sun NevisCATHY ZP READ.indd 150 22/11/2017 23:54 LUXURY ESCAPES T here aren?t many destinations that can offer visitors wild monkeys running across their bedroom ceiling as a wakeup call, or the chance to see roaming donkeys during breakfast. Equally, there are few places in the world quite as special as the little tropical island of Nevis. And then there are the mangos! Now, take me to a supermarket and show me the fruit aisle, and I?d be able to point out a mango without much difficulty. In Nevis, however, there are 44 varieties ? and they all serve a different purpose. Some are tart, some are decadently sweet. Some are huge, some are mini. It?s like the Olympics of the mango world. There?s no cookiecutter end purpose for the fruit either. Grated and Polly mangos are supreme for salsas, while others are perfect for pur閑s and juices. Locals know them like the back of their hand, and the fruit grows in abundance all over the mountainous terrain. While none of the fruit is exported, some people have started bottling mango jams, sauces and salsas in kitchen-run operations. Out and about SAVE THE DATE The annual Mango & Food Festival is a fourday-long event that takes place every July -playing host to an enormous island-wide display of culinary creativity, with demonstrations, special suppers, chef cook-offs, cocktails and more. When not devouring mango, there?s plenty to do during a Nevisian stay. Explore the vibrant Botanical Gardens of Nevis to marvel at its tropical plants, flowers and trees, then pitch up at its chic Oasis In The Gardens restaurantmeets-bar to try a Purple Rain cocktail and sign the guestbook that boasts the signature of Canadian PM Justin Trudeau himself. Adventure-seekers with a thirst for heights can take on the challenge of climbing Mount Nevis, a 3,232ft slippery hike with awe-inspiring views described by locals as ?like climbing an ice-cream goodthingsmagazine.com Winter sun NevisCATHY ZP READ.indd 151 151 22/11/2017 23:54 LUXURY ESCAPES cone?. For an afternoon of utter relaxation, on the other hand, spoil yourself with a private catamaran trip with Leeward Islands Charters and enjoy a few hours of sunbathing, snorkelling and endless sipping in the heat of the Caribbean sun. Should you fancy a cocktail with a serious kick, pull up a chair at Sunshine?s Bar & Grill to order a Killer Bee ? a famous rum punch that knocks you for six in delicious fashion. MAKE IT REAL... BA offers two flights per week to and from St. Kitts on Wednesday and Saturday via London Gatwick. Flight time is 9 hours 50 minutes, including a brief stopover in Antigua. Nevis is a 10-minute ride from St. Kitts by water taxi. For the best packages and to book visit ba.com/stkitts or call 0844 4930758. There are also daily flights to Antigua with BA and Virgin, with Caribbean Helicopters offering direct connections to Nevis on Fridays, Saturdays and Sundays. For more information, visit nevisisland.com or follow Nevis Naturally on Facebook and Twitter. Private paradise If it?s elegance and privacy you?re after, book a room at the Relais & Chateaux Montpelier Plantation & Beach. Resting in Nevis? southern hills, this former sugar plantation turned luxury hotel resides on the historic Montpelier Estate. It?s familyrun with excellent service, and rooms are spacious, TV-less and boast simple yet elegant decor, along with little touches like fresh flowers and Molton Brown toiletries. For uninterrupted seclusion, this quiet hotel is ideal, but it?s the food that makes the Montpelier really stand out, along with a fabulously stocked rum and wine cellar. Menus here focus on serving quality local produce with a contemporary edge ? think crunchy cinnamon fried banana and coconut parfait ? plus the hotel?s head chef was crowned champion of 2017?s Mango & Food Festival?s chef cook-off - accolade indeed. 152 goodthingsmagazine.com Winter sun NevisCATHY ZP READ.indd 152 27/11/2017 13:30 Bespoke, luxury holidays created by an experienced, trusted travel concierge to your personal, exacting requirements: this is what we offer at Inspiring Travel Company. Whether you?d like an indulgent stay on an exclusive private island or a few days in the heart of an iconic city, our commitment to excellence at every turn means you receive impeccable service and attention to detail; from first contact to welcome home. Be inspired... E S T 1 9 74 I T C T R AV E L GROUP CARIBBEAN ? INDIAN OCEAN ? EUROPE ? ARABIAN GULF ? ASIA ? AFRICA EXPERTS IN THE EXTRAORDINARY Call our Travel Specialists on 01244 355 597 or visit www.inspiringtravelcompany.co.uk ads.indd 134 Good Things 210x280.indd 1 08/06/2017 15:39 08/06/2017 15:21 LUXURY ESCAPES Silence is GOLDEN ...and so is the winter sunshine in Fuerteventura. Sophie Ritchie discovers sandy splendour, heavenly menus, and an ocean of calm W hen it comes to switching off, a stay at the five-star Gran Hotel Atlantis Bahia in Fuerteventura is like a satisfyingly good stretch. Located on a glorious beach in Corralejo, there?s little sound apart from the gentle lapping sea. The sense of tranquility is impossible to fight ? even the fiercest of workaholics reside happily on the sun loungers. Total relaxation begins at check-in, itself where there?s a welcoming glass of bubbly before you?ve even pocketed your room card. Let the reclining begin. Shut your eyes just for a moment, and imagine waking up to the gentle sound of breaking waves. There are no beeping horns, no angry sirens, no flurry of footsteps. The only traffic you might encounter is other guests making their way to the 154 breakfast buffet for counter after counter of fresh meats, creamy local cheeses and enough fruit to feed a fruitarian family for a year. Despite the sense of escape though, the hotel is ideally located ? a 40-minute drive from the airport, with the nearby old town a relatively easy stroll away. With six restaurants, 170 rooms and 72 suites, it feels more like a town itself (which is why the signposts come in so handy). Make the most of the surroundings and go for a room with an ocean view to enjoy the endless Atlantic skyline, complemented by regal decor in a Moroccan meets Canarian style. The little details make all the difference and this hideaway is full of them. From the toiletries to the enveloping robes, rooms here are traditional, gorgeously comfortable and full of detail. goodthingsmagazine.com Winter sun canariesCATHY ZP READ.indd 154 18/11/2017 23:18 LUXURY ESCAPES La Alacena Real Each of the six restaurants, filled with guests and locals alike, offers its own style of cuisine. The culinary crown jewel is undeniably La C鷓ula de Carles Gaig ? a Grecian-style gourmet spot on the top floor overseen by Michelin-starred Carles Gaig and offering beautiful dishes such as blue fin tuna tartare with watermelon. For Japanese food fans, Yamatori is an authentic style eatery with indoor rivers and a menu brimming with sushi, sashimi and hot dishes. Sink your teeth into everything from octopus sashimi to succulent local pork and, if you?re lucky, enjoy a theatrical teppanyaki experience with each dish prepared expertly before your eyes ? just watch out for the occasional wave of fire! There?s also the garden patio of La Alacena Real or, for something a little more Spanish, book Las Columnas for heavenly tapas and � la carte cuisine prepared with ingredients straight from Espa馻 itself. During the day, Beach Club Las Palmeras makes a lusciously Mediterranean lunch stop. Positioned on the water?s edge with its own pier, there?s a tempting menu of fresh seafood and local rice dishes that you can wash down with thirst-quenching cocktails. MAKE IT REAL Details at atlantisbahiareal.com/en Book through classic-collection.co.uk Catamaran charter fuertecharter.com Guided tours fuertescout.com Suite Atlantico Spend your time? 1. Hidden away Take a stroll down the beach to Coco Beach Lounge and Club if you?re looking for a little more privacy. You can order nibbles and drinks at the bar and book one of the private Bali Beds (which come complete with lavish Taittinger towels). 2. In the spa Make the most of the enormous 3,000 square metre Bahia Vital spa, the largest on the island, to bask in the steam rooms, enjoy a range of treatments, or take a dip in the lake-like pool. Exercise classes are also on offer throughout the week. 3. Exploring A trip to the local old town is perfect for picking up designer bags or chic trinkets. You can rent a Fuerte Charter catamaran to sail and sunbathe around Lobos Island, or take a guided tour with Fuerte Scout for a fascinating few hours exploring local terrain and famous points of interest. goodthingsmagazine.com Winter sun canariesCATHY ZP READ.indd 155 155 18/11/2017 23:18 CT FT E CONTRIBUTORS RF S GI E P A E M TH IST R CH TRAVEL ? INTERIORS ? ENTERTAINING ? FOOD ? FASHION & BEAUTY Subscribe today! & receive TWO subscriptions ? one for you and a friend PLUS a Flint & Flame embossed knife, worth �5 I f you enjoyed this issue of Good Things, why not take out a subscription and have all our fabulous content delivered straight to your door? This month we have teamed up with Flint & Flame who are renowned for producing knives made from the highest quality German carbon steel, and celebrated by top chefs and passionate home cooks alike. The knives make a fantastic addition to any kitchen and a dream offer for new subscribers. Take out a one-year subscription ? that's 6 issues of the magazine ? for the special price of �* and we will send you this 6" Santoku knife worth �5. We?ll also send a gift subscription to a friend for the same price. This is the perfect Christmast gift, what are you waiting for! Carole Hamilton Editorial Director GOOD THINGS KNIFE WORTH �5 Subscribe & receive... 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For the Good Things Media & Publishing Ltd?s permission policy and permission details, visit goodthingsmagazine.com 10 Subs_travel.indd 10 goodthingsmagazine.com 24/11/2017 11:10 LUXURY ESCAPES Paradise FOUND Maia Morris discovers steel bands, snorkelling heaven and saltfish for breakfast on the Caribbean island of Antigua T he welcome drink at Carlisle Bay, the ?Carlisle Breeze?, is a delicious mix of fresh pineapple juice and a splash of lemonade, delicately infused with a hint of mint. Much like the resort itself, it?s sophisticated, understated, and very refreshing. Set in a secluded bay on the lessdeveloped south coast, Carlisle Bay looks out over white sand and clear turquoise waters, surrounded by emerald green rainforest. On an island with 365 beaches, this surely has to be one of the best. Each of the suites makes the most of this with its own private balcony or terrace, so you?re never far from the view. After the bumpy half-hour journey from the airport and that muchneeded welcome drink, my palatial suite is contemporary and cool with grey plantation shutters and aqua blue cushions echoing the blue of the sea outside. Everything else is a stylishly muted mix of whitewashed wooden ceilings, oversized white sofas and dark wood furniture ? it?s not only luxurious, it?s very welcoming. There are four restaurants, serving everything from excellent sushi and sashimi to Caribbean-style grilled meats and seafood. On the first night I plump for poolside Ottimo! for lion fish dusted with smoked paprika and served with turmeric mash, tomato fondue and gremolata. This delicious fish is a relative newcomer to Caribbean plates, but Carlisle Bay is leading the way. It tastes a little like grouper and is in plentiful supply. Removing it from the water also goodthingsmagazine.com Winter sun antiquaCATHY ZP READ.indd 157 157 27/11/2017 13:32 LUXURY ESCAPES Meet the chef Lisa Sellers, the British executive chef at Carlisle Bay, has been cooking in the Caribbean for more than 18 years? benefits native marine life, as lion fish otherwise will prey on baby fish, depleting local fisheries. Breakfast on the beach Mornings start with pilates on the jetty followed by breakfast at Indigo on the Beach, the resort?s main restaurant where you can watch the surf lapping as you eat. The menu reflects the ethos of all the food at the resort; classic with accessible Caribbean elements think mountains of fresh mangoes and papayas alongside pretty pastries. The traditional breakfast of saltfish and fried plantain is also delicious. Suitably full, it?s time to check out the complimentary activities on offer. You can brush up on your tennis with an expert, or go reef snorkelling or kayaking and paddle boarding out in the bay. There?s also a two-hour rainforest hike for a birds-eye view of the island?s southern coastline. At an additional cost, you can even book private charter cruises to some of the stunning beaches for a spot of snorkelling, swimming, or a sumptuous picnic. We take the Carlisle Bay boat up the coast to historic Nelson?s Dockyard before stopping off on the way back to snorkel, passing leaping rays and turtles as we go. There?s also The Blue Spa which is fabulously restrained with a steely glamour. It may be small, but it delivers. The facials use products by organic skincare specialists Voya, and the menu features wraps, scrubs and massages. Uniquely, there are 158 treatments for teens too, plus a yoga pavilion, wet room and sauna. Steel-y determination My final night is spent at Shirley Heights? Sunday Night Barbecue party. Held every Sunday for over 31 years, this great mix of pulsating steel band tunes, barbecued jerk chicken and the most amazing views down over English Harbour is a real Antiguan institution. Yes, it?s unashamedly touristy, but there are plenty of locals mixing with the dancing Americans and Brits, the calypso music is contagious, and the rum cocktails are strong. Ask any of the bartenders if this really happens every Sunday and the reply is, ?Yes? like church.? Amen to that! MAKE IT REAL Room rates from �8 per night in a Garden Suite, based on two people sharing, including breakfast and afternoon tea. Government tax is charged at 12.5% and service charge is an additional 10%. For more details, visit carlisle-bay.com What should we try? Saltfish for breakfast, cooked with tomatoes and peppers and served with avocado, plantain and ?float?, which are fried savoury doughnuts. Do you source locally? We have mahi mahi, tuna, wahoo, snapper, grouper and more. Apart from salmon, all our fish is locally caught. Our lettuce, rocket, papaya, watermelon and mangoes are all grown nearby, and Carlisle Bay has its own vegetable garden. Describe the style of food you serve? I try to mix authentic Caribbean flavours with European style, such as a jerk chicken ravioli. Where should foodies visit? Sheer Rocks has amazing views ? you can waste a whole day there. For dinner I love Papa Zouk?s. It has the biggest selection of rum on the island, so get a taxi! And check out the produce market in St. John?s on a Saturday ? you?ll see a lot of the island?s chefs there. How is Antiguan food changing at the moment? Europeans have had a big influence. You can now enjoy sushi, Indian, French and Italian, alongside Antiguan fare. You can also still stop on the roadside for barbecue snacks on a Saturday afternoon, when the locals have their grills out. Which is the best beach? Pigeon Beach in English Harbour. There?s nothing there, and it has the most amazing sunsets. goodthingsmagazine.com Winter sun antiquaCATHY ZP READ.indd 158 18/11/2017 23:34 Aspen_v2.indd 134 08/06/2017 15:30 Air Europa & your comfort. Enjoy Air Europa?s business class flights with fully flat seats, healthy and organic menus, endless entertainment with individual touch screens and WIFI connection. Every detail counts. For more information visit us at www.aireuropa.com or call: 08714230717 COMING NEXT ISSUE JASON ATHERTON ON CHAMPAGNE AND RELAX... THE BEST WELLNESS HOLIDAYS CHEFS? RECIPES (WITH A DEFINITE HEALTHY TWIST) EATING OUT IN STYLE, WHEN YOU?RE VEGAN MEET THE CHEF: MICHELIN-STARRED MICHAEL WIGNALL FAVOURITE LUXURY SHORT BREAKS IN EUROPE DON'T MISS IT! Feb/March issue on sale 29 January A room with a view, the new Morukuru Beach Lodge, South Africa, opening in 2018 Next issueCHCathy.indd 161 27/11/2017 13:33 LAST WORD Create your own RESTAURANT Terence Conran, designer of well over 100 restaurants, caf閟 and bars, shares his entrepreneurial checklist S Bluebird Bistro Br un o o, you?ve chosen your location, found your premises, and got all your local permissions in place?but remember that constructing a medium-size restaurant costs approximately �million, with the kitchen being roughly a quarter of that. A caf� can cost much less but, even so, a good coffee machine is very expensive, so make sure the costs don?t exceed your estimates. Here are a few pointers from one who?s been there? Berber & Q A. Wong Find a designer who?s worked on restaurants before You?ll probably need a separate kitchen designer and supplier. If you?ve found a chef already, get them involved in the kitchen design so they can?t complain it isn?t right for them. Brief your designer Use very strong words and a letter to explain the budget must not be exceeded. Then ask for detailed drawings of the position of drains, water, gas and power supplies. Discuss the general layout Waiting staff have to take hot food to the customers, and dirty plates and glasses back to the wash-up, so they need space to collect the dirties, and to house the technology that tells the kitchen what?s been ordered. Decide on the look you need Are you aiming for modern and slick, or rustic and comfortable? Discuss colours and materials, especially the floor, which takes a lot of wear and has to be easily cleaned. Consider the ambience Think about the light and its ability to be dimmed to soft and mellow. And think about the acoustics ? a textured ceiling helps, likewise a carpet, fabric on seats and banquettes, and space between tables. Find a local artist and you could become a local gallery, selling their work from your walls Don?t forget the graphic design of menus and wine lists ? a strong style helps you promote via social media. This is your personal project Taste every dish before it joins the menu and all wines before you buy them. Good luck! From Eat London 3: All About Food by Terence Conran and Peter Prescott, published by Conran, RRP � 162 goodthingsmagazine.com Last WordCATHY ZP READ.indd 162 27/11/2017 13:34 Crystal_GTM_Ad_Nov17.qxp_Crystal_GTM_Ad_Oct17 23/11/2017 17:07 Page 1 ALL E X C LU S I V E TM THE WORLD?S BEST IS NOW EVEN BETTER INTRODUCING THE NEW CRYSTAL�. ARABIAN NIGHTS THE WORLD?S BEST IS NOW EVEN BETTER. 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Deluxe Stateroom (C3 Grade) from �289 per person Itinerary Highlights: Mumbai (overnight), Muscat (overnight), Manamah, Doha, Abu Dhabi (overnight), Dubai (overnight) Make a booking on cruise #OCY180415-11 by 31 December 2017 and receive $250 per person onboard credit* 24 years 21 years For further information or to make a booking, please contact your preferred travel agent, call 020 7399 7601 or visit www.crystalcruises.co.uk ABTA No.V8548 *Applies to new bookings only on sailing #OCY180415-11. Only applicable to the first two people in a stateroom. Please quote GT17 at the time of booking. Fares are per person, cruise only in UK sterling based on double occupancy in an outside stateroom and include port, security and handling charges, which vary by departure. All fares, offers and itineraries are subject to change and availability and can be withdrawn at any time. Fares may fluctuate and should be used as a guide only. Prices may go up or down. You should contact us on 0207 399 7601 before booking, or visit our website www.crystalcruises.co.uk. The fares are available to new bookings only and are only available to UK & Eire residents. Restrictions apply. See crystalcruises.co.uk for complete terms and conditions of all offers. �17 Crystal Cruises, LLC. Ships? registry: The Bahamas. Enjoy your favourite wines by the glass without ever pulling the cork. The Coravin? Wine System is the only tool in the world that lets you pour and drink the finest wines by the glass without ever pulling the cork. Thanks to the Coravin technology, your favourite wines will be protected from oxidation so that you can keep enjoying your bottles over time, any time, in any quantity and without any risk of waste. Available at www.coravin.com. English Ad poruing red.indd 1 22-May-17 5:10:04 PM below the Treasury, in a series of barrel-vaulted basements. If you?re a sucker for punishment, have the fieryas-hell Chiang Mai-style larp of chicken (a jumble of chicken mince, chilli and pepper that will literally take your breath away). For something milder, the fried fish pieces are served with a sweet and sour ?three flavoured sauce? ? all tangy tamarind and potent garlic. As a finishing touch, the durian ice-cream will divide opinion, but what?s food if not a talking point? LUCKY CHAN?S Tucked away in hipster Northbridge above what looks like a launderette is this brilliant (and completely crowd-funded) noodle bar. D閏or is tongue-in-cheek (you eat surrounded by old washing machines and ironing boards) but the food is delicious. My visit involved lashings of crab pot ramen, a glut of ?Royale With Cheese? dumplings ? beef, cheddar, tomato salsa, shiitake ketchup and Wagyu fat ? and a few too many rounds of the alcoholic bubble teas (including a knockout lychee mojito). Al鴉t 21/11/2017 11:16 LUXURY ESCAPES Darwin PEEWEE?S AT THE POINT Wildflower It?s all about location, location, location at PeeWee?s, which sits within a palm tree-filled nature reserve on the northern end of Fannie Bay, next to Darwin?s impressive harbour. Sweeping sea views come as standard alongside the restaurant?s distinctly Territorian take on fine dining. Standout dishes include chilled prawn salad with paw paw and chilli jam and the double-roasted duckling served with prosciuttowrapped asparagus spears, pastry fleuron, Kakadu plum and tamarind jus. There?s even a dessert called The Chocolate Slut (ahem), a compendium of five different ? but equally indulgent ? chocolate desserts.? THE PEARL The Canadian scallops with black pudding and the kangaroo carpaccio with walnut and chocolate are some of the best dishes on offer at the Pearl ? a coffee-by-day, cocktails-by night salon-style bar, which is making its mark at the forefront of modern Darwinian dining. Pair a whiskey sour with the gin-cured coral ocean trout, or sip on a hearty stout alongside pork belly with scallops and black pudding crumble. The tempting Angus eye fillet also comes wonderfully-presented alongside vivid beetroot, ch関re and dukkah. Oh, and expect to stay out late.? Hobart, Tasmania AGRARIAN KITCHEN Hobart is fast becoming Australia?s alternative gourmet escape. Leading the charge is the Agrarian Kitchen, a farm-based cookery school where guests can milk the resident goats before churning their own custard, or pet the heritage pigs before smoking their own pork loins and wrapping them in belly. It brings a whole new meaning to DIY. � MITCHELL?S BAR AND GRILL� There?s nothing particularly fancy about nofuss Mitchell?s, part of the Hilton hotel, but it really is the place for local seafood ? serving up a menagerie of delicious rock cod, just-caught jewfish, Tasmanian smoked salmon terrine and Spanish mackerel, all accompanied by a decent array of very drinkable local wines. NB: the Kolkata fish head curry is also a must-have. DIER MAKR The tasting menu at Dier Makr rotates around seasonal and even daily variations, such as smoked tuna belly, fig leaves with apricot, and sourdough bread made from Tasmanian flour. The sleek bistro also offers an extensive list of ?minimal intervention wines? and a stellar vintage playlist on the speakers. If you?re strapped for time, pop in for the snack-sized sweetbread ?nuggets? or a plate of mussels in cream. AL谾T DON?T MISS! Images: Graziano Di Martino Asian influences abound at this modern restaurant ? all cement-resin tables and underbench lighting ? and the menu is bursting with playful concoctions, like tempura saltbush with Green Goddess sauce. Other memorable dishes include the Water Egg ? ginger-infused custard with spanner crab meat, fried ginger, fresh lovage and lovage oil ? and baby banh xeo, a turmeric pancake with coconut sambal, fig cream and a marinated, chargrilled prawn.� PeeWee?s Taste Plate, a gourmet tour of the menu?s entr閑s which might include oysters, scallops, blue swimmer crab and pork cheek. PeeWee?s at the Point goodthingsmagazine.com Foodie Oz_v2CATHY ZP READ.indd 127 127 21/11/2017 11:16 LUXURY ESCAPES The Monday W morning crew Since 2006, these Sydney women have kicked off the week together cooking, laughing, debating and sharing heirloom recipes from the global Jewish community 128 ith a melting pot of backgrounds and heritage, including Hungarian, English and Polish, the seed of an idea that was to become the Monday Morning Cooking Club soon gathered momentum ? and followers. The aim was to showcase the best recipes from their ?food obsessed community? and the Monday morning girls ? Lynn, Natanya, Lisa, Merelyn and Jacqui ? now have three cookery books under their aprons, plus all their profits go to charity. We caught up with them to discover the ingredients of their success? goodthingsmagazine.com MMCC.CATHY ZP READ.indd 128 18/11/2017 21:56 LUXURY ESCAPES Roasted cauliflower & pear salad Serves 6?8 as a side dish INGREDIENTS METHOD ? 1 large cauliflower, broken into florets 1. Preheat the oven to 220癈 and line a ? 60ml olive oil large baking tray with baking parchment. ? � tsp sea salt 2. Toss the cauliflower florets with the olive ? � tsp granulated garlic oil, salt, garlic and cumin. Place on the ? 1 tbsp ground cumin prepared baking tray, and roast in the oven ? 2 firm beurre bosc (brown) pears for 20 minutes, or until starting to brown ? 1 fennel bulb, trimmed and crispen at the edges. ? � a lemon, juice only 3. Quarter and core the pears, then shave ? 250ml water the pear and fennel into strips and place in ? 40g rocket leaves a bowl with the lemon juice and water. ? 40g shaved pecorino cheese 4. Drain the pear and fennel well. On a For the dressing shallow salad platter, layer up the rocket, ? 60ml apple cider vinegar pear, fennel and cauliflower. ? 60ml extra virgin olive oil 5. To make the dressing, place the vinegar, ? 1 lemon, juice only olive oil, lemon juice, sugar, Cayenne ? 1 tsp sugar pepper, salt and pepper in a bowl, whisk ? � tsp Cayenne pepper together, and season to taste. Dress the ? � tsp sea salt and ground black pepper salad, then scatter with pecorino to serve. MORE ONLINE For the MMCC recipe for Sumac snapper with roasted chickpea salad, go to goodthingsmagazine. com/snapper goodthingsmagazine.com MMCC.CATHY ZP READ.indd 129 18/11/2017 21:56 LUXURY ESCAPES What was your initial motivation? To create 燼 world-class cookbook. It had to be able to sit alongside any chef?s book on any bookshelf, and have unbeatable fail-proof recipes. We knew there were heirloom recipes ? from the older generation and ours ? and we wanted to create a snapshot of our community. It took five years for our first book to come out; none of us had ever written or published a book before and it was a steep learning curve. � Are there ever any arguments? We like to say we have very active discussions! The truth is we have lots of arguments and debates about which dish is best, but we have never had a real argument. Over the last decade we have become a true sisterhood. Monday morning has become the best day of the week. � Where do you find inspiration? Our first book, Monday Morning Cooking Club - The Food, The Stories, The Sisterhood curated爐he best recipes from the Sydney Jewish community. Not Jewish food爌er se; just delicious food from Jewish homes. We asked friends and family who was the best cook they knew, then asked for their best recipes. We were looking for those dishes which爌eople cook to nurture family and friends. Those recipes you desperately want to copy on a scrap of paper before you leave their house!� � Tell us about your new book? We realised there was a bigger story, and The Feast Goes On came out in 2014. That begged the question, there must be more great cooks, more great dishes and more stories from around the world, right? It was an interesting challenge, finding cooks from around the world while sitting at our computers in Australia, but we managed it for It?s Always About The Food. This a snapshot of the global Jewish diaspora through recipes and stories. � How was your search for the most-loved Jewish dishes? Harder than we thought. First you have to research who to ask. We emailed friends, family and community organisations far and wide. But then you have to wait for a response (and beg, plead and cajole to get the response). The recipes needed to 130 ?We?re part good marriage, part business colleagues and, more than anything, really close friends? be different from those in our first two books and, of course, delicious. We?re so happy with the recipe mix, and the cooks who feel like part of the MMCC family. � Any favourite anecdotes? We received an email from a lady in Nova Scotia asking for Sydney restaurant recommendations爁or an upcoming trip. Over several emails, a friendship formed, and we realised Gloria was as obsessed with cooking as we were. Then, by coincidence, we bumped into her in Sydney!燱e?d never seen a blueberry tart recipe before, let alone one from Nova Scotia. Hers is so drop-dead photogenic that it?s now on the back cover of the book. All from a little request for a restaurant?. What?s next? We?re working on our fourth book, which will be almost all sweet, with a teeny bit of savoury for some semblance of balance. We talk about doing a TV/ radio show from time to time, and are waiting for the right moment. We might start with a podcast. � The Australian food scene is on a high ? where do you like to eat? Australian food is unique because it travels across so many cultures and our ingredients are great quality. It?s possible to eat really excellent food from a different cuisine every night of the week. We all have our favourite chefs and it?s so hard to choose, but most recently we have been excited about燤ichael Rantissi and Mike McEnearney. Some of our favourite places include Sean?s Panaroma, Billy Kwong, Mr. Wong, No. 1 Bent Street, Little Jean, and Kepos and Co. Mandarin cake with marmalade syrup Serves 10-12 INGREDIENTS 5. While the fruit is cooking, make the ? 4 thin-skinned mandarins (about marmalade syrup. Place the mandarins and 480g in total) limes in a large, heavy-based saucepan. ? 1 lemon Add the water and bring to the boil, then ? 6 eggs reduce the heat to low and simmer for 1 ? 300g caster sugar hour, or until the fruit is soft. ? 300g ground almonds 6. Add the sugar and simmer for at least 1 ? 1 tbsp baking powder hour, or until a rich syrup forms. The syrup ? whipped cream, to serve should reduce to 500ml. Strain off 125ml For the marmalade syrup of the syrup into a heatproof jug, add the ? 3 mandarins, thinly sliced and deseeded brandy to the strained syrup, and set aside. ? 2 limes, thinly sliced and deseeded 7. Preheat the oven to 180癈. ? 1 � litres water 8. In an electric mixer, whisk the eggs ? 690g caster sugar until creamy and light. Add the sugar and ? 1 tbsp brandy whisk for a few minutes. Add the ground METHOD almonds and baking powder and whisk for 1. Line a 22cm spring-form cake tin. 1-2 minutes. 2. Wash all the fruit very well; do not peel. 9. Fold in the fruit pur閑 and pour into the 3. To make the fruit pur閑 for the cake, prepared tin. Bake for 1 hour 10 minutes, or put the mandarins and the lemon into a until a skewer inserted in the centre of the saucepan and cover with water. Bring to cake comes out clean. the boil, cover, and simmer over a medium- 10. Remove from the oven and prick the top low heat for 1 hour, or until the fruit is soft. of the cake all over with a skewer. Pour the Drain and set aside to cool. strained syrup over the top, and decorate 4. Cut the fruits in half and remove the with the peel from the syrup. Cool in the tin. seeds. In a food processor or blender, 8. Serve warm or at room temperature with pur閑 the unskinned fruit, then set aside. extra marmalade syrup and cream.