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Dukkah is a celebration of tastes, colours and textures - inspired by the amazing people, cultures and natural richness of the beautiful city of durban. Dukkah Restaurant & Bar on Durban’s Florida road is a high point on the durban dining scene - a modern and luxuriant social hub with an upscale cocktail bar and lounge. Dukkah is open for lunch and dinner and serves delicious cuisine that takes its influences from the eastern coastline of our continent. Designed by chef extraordinaire and TV celebrity Peter Goffe-Wood, the modern cuisine draws inspiration from the Maasai Market, Nairobi and Stone Town, Zanzibar in the north all along the Spice Route to the culinary melting pot of Durban.
Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne, started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods. Poilâne is widely known for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as whole-wheat, but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries to its clients. Poilâne is perhaps one of the most famous names in the baking industry today. Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers. He was knighted as a Knight of the National Order of Merit for services to the economy in 1993. Pain Poilâne is produced in the Latin Quarter of Paris, where it is sold at the original boulangerie on rue du Cherche-Midi. A second Paris bakery on boulevard de Grenelle is located in the 15th arrondissement. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which was built in the 1980s. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens, which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in London's Belgravia district in June 2000. On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the bay of Cancale, off the coast of Brittany. The passengers, Poilâne's wife Irena and their dog, also died in the crash. Poilâne was survived by daughters Athena and Apollonia, who now runs the enterprise. Apollonia is a graduate of Harvard University. Located at 8 rue du Cherche Midi in the 6th arrondissement of Paris, the original Poilâne, created in 1932, continues to be the flagship location of a bakery with international renown. In staying true to its founding principles—making high quality bread for all—and in creatively joining the arts of living well and eating well, Poilâne has flourished, offering its savoir-faire across France and all over the world.
Tetsuya’s Restaurant is located in the centre of Sydney at 529 Kent Street. Chef Tetsuya Wakuda refurbished this heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. Tetsuya Wakuda OAM grew up in the Japanese town of Hamamatsu in the Shizuoka Prefecture. With a limited knowledge of English, Tetsuya arrived in Australia at the age of twenty-two, never imagining he would one day be embraced as one of the nation’s favourite chefs. 2016 marked chef Tetsuya’s first Michelin Star, with Waku Ghin being recognised in Singapore’s first Michelin Guide. He was further honoured by Relais & Châteaux as the recipient of the annual Chef's Trophy 2017, a mark of great respect from his peers. In 2017, he received Two Michelin Stars for Waku Ghin from the Michelin Guide in Singapore, an honour he said he shared with his whole team. Tetsuya’s serves a degustation menu, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique. Within the restaurant, chef Tetsuya Wakuda has designed his own on-site “test kitchen”. This personalised kitchen enables him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.
Le orecchiette sono una pasta tipica della Puglia, regione del sud Italia. Il loro nome deriva dalla loro forma, che ricorda un piccolo orecchio. L'orecchietta ha la forma di una cupoletta, con il centro più sottile del bordo e con la superficie ruvida. Come altri tipi di pasta, le orecchiette sono fatte con semola di grano duro e acqua. Le uova sono usate raramente. Nella cucina casalinga tradizionale del sud Italia, la pasta viene arrotolata, quindi tagliata a cubetti. Ogni cubo viene pressato con un coltello, trascinandolo sul tagliere e facendolo arricciare (facendo un cavatello). La forma viene quindi invertita sopra il pollice. Le orecchiette si mangiano con broccoli, cime di rapa, cozze e funghi. Ogni famiglia pugliese ha la sua ricetta che si tramanda di madre in figlia. Secondo illustri studiosi dell'enogastronomia pugliese le orecchiette avrebbero avuto origine nel territorio di Sannicandro di Bari, durante la dominazione normanno-sveva, tra il XII e il XIII secolo. Nel cuore del centro storico di Bari c'è una via ribattezzata “la via delle orecchiette” o “via delle orecchiette”. La via in questione si chiama ufficialmente Strada Arco Basso, caratterizzata appunto da un piccolo tunnel che un tempo attraversato conduce alla più antica tradizione di Bari Vecchia, quella della produzione delle fantastiche e popolarissime orecchiette baresi. Le donne preparano le orecchiette chiacchierando e aiutandosi. Hanno un sapere antico che si tramandano di madre in figlia, di nonna in nipote. Ciascuna famiglia conserva i propri piccoli segreti per la lavorazione delle orecchiette che avviene davanti alla gente e sono una vera attrazione del centro storico di Bari, oltre a rappresentare uno spaccato originale della quotidianità pugliese. La buonissima pasta fresca (poi lasciata asciugare su banchi di legno) può essere acquistata anche dalle stesse signore; queste donne, infatti, per permettere ai turisti di portare a casa il gusto tipico delle orecchiette baresi, mettono la pasta fresca in semplici sacchetti di plastica così da permettere alle persone di tornare a casa con un gustoso “ricordo” pugliese. Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb. Orecchiette are eaten with broccoli, turnip tops, mussels and mushrooms. Each Apulian family has its own recipe that is handed down from mother to daughter. According to distinguished scholars of Apulian food and wine, orecchiette would have originated in the territory of Sannicandro di Bari, during the Norman-Swabian domination, between the 12th and 13th centuries. In the heart of old town of Bari there is a street renamed “the street of orecchiette” or “street of orecchiette”. The street in question is officially called Strada Arco Basso, characterized precisely by a small tunnel that once crossed leads to the oldest tradition of Bari Vecchia, that of the production of the fantastic and very popular orecchiette from Bari. The women prepare the orecchiette by chatting and helping each other. They have an ancient knowledge that is handed down from mother to daughter, from grandmother to granddaughter. Each family keeps their own little secrets for the processing of orecchiette that takes place in front of the people and are a real attraction of the historic center of Bari, as well as representing an original cross-section of Apulian everyday life. The delicious fresh pasta (then left to dry on wooden counters) can also be purchased by the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian "memory". The delicious fresh pasta (then left to dry on wooden counters) can also be purchased from the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian “souvenir”.
Born and bred in beautiful Cape Town, mom to a long-awaited, witty, (inherited from me of course!), amazing, lively little 5-year-old girl, 2 dogs and 2 cats, 'my rescue children'. Married to Tomy, a senior digital content producer hailing from Tennenbronn, Germany. He is as introvert as I am extrovert – the scale balances beautifully. In my spare time (which is limited!) I sketch, paint, and try my hand at baking, while completing a mini-thesis in psychology. University after high school was not an option. I am also a seasoned HR professional, with a passion for people and process, building and maintaining great relationships form the foundation of both who I am, and what I do. And it’s a solid foundation. Hailing from the Pharmaceutical industry, I entered the world of investments about 14 years ago, where after joining as Office Manager, I moved into HR and have been in the HR sphere since. My journey has taken me on many a bumpy road, however, being a glass-half-full type, seasoned by an interesting childhood, and a solid determination to rise above, I march smilingly on. I have a passion for order, automation and software which could aid in optimization, easing transitions and processes. I am resilient with great sense of humour, always welcoming a challenge. I have a firm belief that building and nurturing relationships are paramount to success. I love meeting people and building relationships come naturally to me. I believe it’s the level of connection that counts. I am passionate about my work, I love what I do, and I do it well. I believe that doing what you love is a privilege. Yet, I still long for something more philanthropic in life. To give back, be it ever so small. Being an eternal optimist and peppered with life’s-experiences, I have been shaped into the person I am today. Pragmatic, passionate, and humble. An enormous amount of grit coupled a with good dose of grace! I am not done growing yet, not by a long shot, there are too many interesting, inspiring people to meet along the way, and there is always something to learn and something to contribute in life. It’s the journey that counts and I enjoy every step.
Italians have been baking pizza-like foods for hundreds of years. The modern pizza started appearing in the 17th century in Naples and the Margherita1 was born in 1889 in honor of the then Queen of Italy: Margherita. At Talia Di Napoli, we believe pizza is more than just a meal or a pastime— it’s an art form, it’s an obsession, it’s a way of life. As proud fourth-generation Napolitanos, we started Talia Di Napoli to represent our beloved city’s sacred pizza heritage using only time-honored traditions and the highest quality, all-natural ingredients. In Italy, we believe beauty, excellence and love are meant to be shared — and what better way to convey love than through pizza? So we set out to create something truly special that would allow the world to try authentic Neapolitan pizza — made in Italy, by master pizzaiolos, using all local, organic ingredients — without ever having to get on an airplane. Creating the perfect pizza is so much more than just an ancient recipe — it’s about working with the just-right suppliers that care as much about their products as we do. Rather than rely on the expertise of any given merchant, we tirelessly research all suppliers and switch as needed based on seasonality, expertise and region. If we need cherry tomatoes, we’ll go as far south as possible to ensure they are grown in the sun.
Meerendal Wine Estate is a family owned vineyard situated in the Western Cape. The hills of Meerendal rise above the flat surrounding Durbanville landscape, with an almost endless variety of slopes, soil types and microclimates. This makes it possible to grow a wide range of classic cultivars with equal success. Meerendal is a family run and owned vineyard with a history that started in 1714 when 60,000 vines were planted on the farm. For over 300 years, a tradition of producing quality wines has developed Meerendal into one of South Africa’s flagship wine estates. Thys Smit, is our passionate and dynamic winemaker. Thys holds a BSc in molecular biology and biotechnology from the University of Stellenbosch. He was nominated as a finalist for the 2019 Diners Club Young Winemaker of the year award.
Mother is a plant-based natural food & wine restaurant. Formerly ‘the raw kitchen’, our journey started in 2009 with a pretty simple mission: to inspire & support healthy, sustainable living. Our journey began as the raw kitchen in 2009 and has evolved over the last decade, to now become mother. We have been fortunate to run our beloved business and its sister businesses together as a family (with a lot of help from our own families) since its humble beginnings and through all its incarnations. Our focus is on enriching lives, and supporting healthy, sustainable options. Our restaurant celebrates delicious, nourishing, plant-based cuisine. It is food to be enjoyed, fuel our bodies, feed the soul & pay respect to mother earth. We use real, natural, nutrient-rich ingredients to create flavour-packed food. We’re interested in celebrating incredible, progressive cuisine. Everything we serve is free from refined, processed or artificial ingredients and almost all made completely from scratch on site, including our dairy-free cheeses, butter, yoghurts, ferments, pickles and sauces. We choose to only use healthy oils, alternative unrefined sweeteners and our own plant-based housemade ‘dairy’. At the heart and soul of all we do is our unwavering commitment to respecting and supporting this precious planet we all share. We aim to showcase & support positive sustainable practice in the industry.
Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded in 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories. Set in the Drakenstein Valley surrounded by dramatic mountain landscapes, lush gardens and vines, the original farmstead complex is now a national monument with a rich and intriguing history of more than 300 years. Today, Boschendal is a Cape winelands icon and a cherished wine and food destination. Our vineyards and fruit trees have been joined by vegetable gardens and a growing herd of free-range, 100% pasture fed Angus cattle, reflecting our commitment to serving wholesome farm-to-table food. It is Boschendal's vision to bring inspiring ways of living that regenerate nature and actively support communities to thrive, through an exceptionally unique South African experience.
I am a South African, born in the Province of the Eastern Cape and now lives in Cape Town. I have been interested in working with people from an early age. When I was young, my aspirations were to be either a lawyer or a Social Worker or a Priest. To a certain extent, I partially satisfied some of my dreams because I am an academic social scientist and a trained and qualified theologian. My passion, among others, is to assist people, communities in any way I can, may it be through volunteering my time, my skills and or money where I can. In most cases, I mobilize individuals and communities to rally for good causes. I am more interested in causes that involve children, the aged, people living with disabilities and the vulnerable abused women and children. As an environmental consultant, I also try to highlight environmental issues wherever I am. I work with non-governmental and governmental organizations to ensure that environmental sustainability issues are integrated in their developmental plans. Theological training has enabled me to interact with most faith based communities and lend a helping hand where I can. Some of the faith based communities are involved in good causes to help the poor and needy, victims of violence and gender based violence, some are involved in soup kitchens for the homeless and unemployed people and so on. For the better part of my life I have been involved in one or more of community causes to uplift, empower and motivate people either to self rely or to do something for others in the spirit of ubuntu. During my spare time, I enjoy quality time with my family. Sometimes we go out to quiet places where we enjoy time together and sometimes we go to places where there would be play areas for children. This is the time when we mingle with other people, watch street musical groups, different kinds of art displays, street sports. I also like to visit book fairs and scholars/students fundraising activities to support. In some instances, I visit fundraising for old age homes. In Cape Town, there are animal welfare organizations that either raise funds and or are looking for people to adopt an animal (domestic animals). I encourage people in my church to extend a helping hand in some of these noble causes.
I am 56 years old and love life ! and am engaged to a wonderful man and we have been together for 9 years. I have 1 son who lives in Houston, Texas with his lovely wife and my 2 beautiful grandchildren. I have 1 sister who is sadly disabled. She has Motor Neuron Disease and is paralysed from the neck down. She has had this debilitating illness since 1998. I care very deeply for her and continue to walk this hard, painful journey with her. I would love to one day open up a strung of Care Homes called Mandy in honour of her. Watching your disabled sister struggle every day has been heartbreaking, but through this I have learnt the art of caring, giving and kindness. To be able to help and be there for those less fortunate than you is a heartwarming experience and exceptionally rewarding. My passion is travelling – I absolutely LOVE IT ! My sport is Golf and because I have such an adventurous, extrovert personality I also love a lot of other things like Boating, Fishing, Cooking, Drinking wine and socialising. The list is so long because I am always willing to try new things and experience new places. I am an extrovert in personality and love bringing out the best in people. My profession at the moment is a Key accounts Manager for a Surgical Equipment company. I have been with them for 14 years. I have vast experience in Sales and Customer service and represent my company by calling on all Hospitals – Private and Provincial – throughout the entire Eastern Cape. I work with doctor’s in theatre and am skilled in the sale of Medical Equipment for Trauma, Gynie, Urology, General Surgery, Cardiology, Neurology, Gastro-Enterology, Ultrasound etc. Prior to being a Surgical Rep I was a Medical Rep for 20 years calling on General Practioners, Pharmacists and Physicians selling Pharmaceutical Drugs. I also have experience in the setting up of Vaccine Clinics and GIT Units. My passion is service and looking after my customers. I love to make a difference in everything that I do and work hard. I love to make people smile ! I am a great organiser and get things done. I am very loyal in business and in my private life and am committed to whatever I sign up for. You will always be able to rely on me. I would say that I am a Spiritual person. I have a genuine passion for seeking out the truth of all things. And placing myself on a sacred path of self discovery. I learn every day and try to live my life with a curious, grateful heart. I believe we can all be kind if we want to be and we can all make a difference in someone’s life if we want to. I want to make a difference in the world ! I know I can.
At Raw and Roxy we create delicious raw vegan meals, gourmet salads, scrumptious guilt-free desserts, super healthy juices, smoothies with superfoods and tonics to boost your immune system, increase your energy levels and combat coffee addiction. Raw and Roxy is one of Cape Town’s sexiest foodie hot spots. It’s in the heart of trendy Woodstock, inside the Woodstock Co-op. There’s no signage advertising Raw and Roxy – it’s that popular that word of mouth alone has people flocking to sample the raw vegan pastas, salads, juices and ‘Love Elixirs’ that Danish-born Beatrice Holst serves up fresh and raw every day. Raw And Roxy is a raw vegan gourmet restaurant. Winner of the Condé Nast Gourmet award, the best Wellness and Vitality restaurant in South Africa.
The Cape’s first farm, established in 1682, has come a long way from its humble beginnings. Just 20 minutes from the bustling heart of the Mother City, Steenberg feels miles from the world. Steenberg Farm boasts the 5-Star Steenberg Hotel, with 24 rooms encapsulating the dictum of understated luxury, offering spectacular views and discreet, personalised service. The original Manor House has been lovingly restored and declared a Provincial Heritage Site. Here, the legendary elegance and traditions of the 17th century blend harmoniously with the most refined comforts and conveniences of our modern age. A diverse dining destination with two restaurants is complemented by a tasting of award-winning wines at the Tasting Room. A visually spectacular and technically challenging 18-hole golf course features as part of the beautiful scenery at Steenberg Farm. Steenberg remained the property of the Louw family until 1990 when it was purchased by J.C.I (Johannesburg Consolidated Investments), and re-developed into the glorious vineyard and hotel it is today. Graham Beck bought Steenberg Hotel and Steenberg Winery in April 2005. Steenberg Hotel has since flourished into a complete luxury destination, with two fine restaurants, an award-winning winery, a championship 18-hole golf course, illustrious private homes and a world-class spa set amongst the estate’s astounding natural landscape.
Il Caffè Florian fu aperto il 29 dicembre 1720 a Venezia in Piazza S.Marco da Floriano Francesconi con il nome di “Alla Venezia Trionfante”, ma ben presto la clientela prese l’abitudine di chiamarlo “Florian”. Nei quasi tre secoli di vita il Florian è stato meta di incontro di artisti, scrittori, intellettuali, politici e personaggi illustri come Lord Byron, Goethe e Casanova. Simbolo di stile e qualità il brand Florian propone una selezione di prodotti esclusivi e prestigiosi che rappresentano l’arte di vivere con eleganza. La gamma Gourmet, la linea Lifestyle e la collezione Design si distinguono per la raffinatezza dello stile italiano e l’eccellente qualità dei prodotti. Disponibili nei corner presso i Florian di Venezia, Firenze, Londra e sul sito internet www.caffeflorian.com. Caffè Florian first opened its doors in St. Mark’s Square, Venice in 1720, baptised “Alla Venezia Trionfante” by its owner Floriano Francesconi, but the clientele soon took to calling it simply “Florian”. For nearly three centuries Florian has also been the meeting-place of famous artists, writers, intellectuals and politicians such as Lord Byron, Goethe and Casanova. The symbol of style and quality, the Florian brand name offers a selection of exclusive and prestigious products representing the art of elegant living. The Gourmet range, the Lifestyle line and the Design collection are characterized by refined Italian taste and the excellent quality of the products.
End Hunger UK is a coalition of more than 40 national charities, frontline organisations, faith groups, academics and individuals working to end hunger and poverty in the UK. Whilst a significant amount has been achieved over the past few years in raising the public and political profile of hunger in the UK, we believe in working together to build a broad ‘food justice movement’ across the UK. By mobilising thousands of people engaged in tackling food poverty in its many forms, we can build a powerful movement for change. Some members of our coalition work directly and indirectly with those experiencing food insecurity. For example: Between 1st April 2018 and 31st March 2019 the Trussell Trust’s Food Bank Network provided more than 1.6 million three-day emergency food supplies to people in crisis. Of this number, 577,618 were children. 9 out of 10 of Church of England parishes are involved in food provision in some way, mostly through helping to manage food banks or by providing venues, volunteers and donations in support of local food banks. Trussell Trust and independent food bank volunteers are giving more than 4 million hours of volunteer time, that would be at least £30 million a year in paid work. The amazing work being conducted by charities, community groups and individuals – as well as businesses and local authorities – will not be enough to end hunger in the UK. All members of this campaign coalition are united in their belief that to really tackle the root causes of household food insecurity, we require a concerted effort from the UK and devolved governments. Only action at this level will ensure that everyone has enough money to feed themselves and their families with good quality, healthy food. Since 2016 End Hunger campaigners have worked on issues around holiday hunger, Universal Credit and getting food insecurity measured in the UK. More than 1,000 people and 50 groups have taken action. As a result of their campaigning, the government provided £2 million in funding for school holiday food and activity programmes, annual measurement of household food insecurity has been introduced, and an extra £1.7 billion set of measures was announced in the 2018 Budget because of the increased awareness on the impact Universal Credit is having on people’s income.
Foodbank is Australia’s largest food relief organisation, operating on a scale that makes it crucial to the work of the front line charities who are feeding vulnerable Australians. Foodbank provides more than 70% of the food rescued for food relief organisations nation-wide. At Foodbank we believe everyone should have access to good quality food. We’re here for the everyday Australians who are going without. And it’s our job to help change that. We work with 2,950 frontline charities and 2,890 school breakfast programs to get over 87.9 million meals out to those who could use a hand every year. One in six adults in Australia haven’t had enough to eat in the last year, and 1.2 million children have gone hungry. Foodbank provides food relief to more than a million people each month. Foodbank is a not-for-profit, non-denominational, federated organisation operating in every state and territory in Australia. Foodbank Australia is the only Australian food relief organisation that is a certified member of The Global Foodbanking Network (GFN), comprised of 32 member countries, 19 of which are accredited. Food insecurity is a big problem, requiring a big coordinated response, and we rely on countless partners to do what we do. Our national and state-based teams work with the entire food and grocery industry including farmers, wholesalers, manufacturers and retailers to source food and capture donations. We also collaborate with suppliers, manufacturers and transporters to produce key staple foods that don’t come in sufficient quantities via rescue channels. To distribute the food, our state teams work with an army of volunteers to pick, pack and get the food to where it’s needed.
Serving original and imaginative cuisine along with delicious sunsets and waterfront views. Proudly located in the heart of Durban. Showcasing fresh seasonal cuisine, exquisitely presented, from modern interpretations of Bistro classics to cutting edge. The menu is constantly evolving and diners are encouraged to try the six-course tasting menu. The winelist changes regularly and concentrates on smaller boutique wineries offering some of SA's finest, as well as many affordable options. 9th Avenue caters for large parties, corporate events & private functions, tailoring to your specific needs. We are conveniently located in proximity to beachfront hotels, 5 minutes drive from the stadiums, the International Convention Centre and many popular bed & breakfasts.
Established in 1988, family owned and operated for 3 generations, Bodhi is a stunning restaurant located in the middle of Cook + Philip Park under St Mary's Cathedral in the heart of the city. Nestled under ancient Moreton Bay fig trees, this unique parkland oasis is a tranquil escape from the hustle and bustle of the city, with easy access parking and walking distance to public transport. Featuring 3 distinct entertainment areas with indoor and outdoor seating, the restaurant can be formatted in a number of ways to cater for exclusive events, weddings and corporate functions. Bodhi is a critically acclaimed and award-winning restaurant that pioneered and specialises in vegan Yum Cha and Pan-Asian cuisine. With an emphasis on fresh ingredients our produce is locally sourced and organic where possible, the food is prepared daily and handcrafted using traditional techniques by expert chefs, creating a range of seasonal mouthwatering dishes to choose from. The cocktail menu uses the very best organic herbs, fruits, fresh pressed juices and bespoke syrups, whilst the range of craft beers and Australian boutique wines has been thoughtfully selected from local growers using organic, bio-dynamic or environmentally friendly farming practices to compliment our cuisine and go hand in hand with our business philosophy.
La storia inizia nel 1763, quando l’acquacedratario Giuseppe Dentis apre la sua piccola bottega nell’edificio di fronte all’ingresso del Santuario della Consolata. Il locale all’epoca era arredato semplicemente, con tavole e panche di legno. Nel 1856, su progetto dell’architetto Carlo Promis, viene edificato l’attuale palazzo e in questa sede il caffè assume l’elegante forma che oggi possiamo apprezzare: le pareti vengono abbellite con boiseries di legno decorate da specchi e lampade e fanno la loro comparsa i caratteristici tavolini tondi di marmo bianco, il bancone di legno e marmo e le scaffalature per i vasi dei confetti. Alla fine dell’Ottocento viene posta esternamente la devanture in ferro, con le vetrinette ai lati, le colonnine e i capitelli in ghisa. In questo ambiente viene svolta l’attività di confetteria e di caffè-cioccolateria. L’invenzione del bicerin è stata, senza alcun dubbio, la base del successo del locale e, più che invenzione, fu evoluzione della settecentesca bavareisa, una bevanda allora di gran moda che veniva servita in grossi bicchieri e che era fatta di caffè, cioccolato, latte e sciroppo. Il rituale del bicerin prevedeva all’inizio che i tre ingredienti fossero serviti separatamente, ma già nell’Ottocento vengono riuniti in un unico bicchiere e declinati in tre varianti: pur e fiur (simile all’odierno cappuccino), pur e barba (caffè e cioccolato), ‘n poc ‘d tut (ovvero “un po’ di tutto”), con tutti e tre gli ingredienti. Quest’ultima formula fu quella di maggiore successo e finì per prevalere sulle altre, arrivando integra ed originale ai nostri giorni e prendendo il nome dai piccoli bicchieri senza manico in cui veniva servita (bicerin, appunto). La bevanda si diffuse anche negli altri locali della città, diventandone addirittura uno dei simboli di Torino. Stefani-Mondo scrive: “...è la bibita prediletta della mattina: ministri, magistrati, professori, negozianti, fattorini, cestaie, venditori e venditrici ambulanti, campagnuoli ecc, tutti spendono volentieri i loro tre soldi per rifocillarsi economicamente lo stomaco“. Il prezzo di tre soldi, cioè 15 centesimi di lira, venne mantenuto dalla metà dell’Ottocento fino al 5 dicembre del 1913, quando passò a 20. “…per venti soli centesimi si aveva il classico bicchierino che costituisce un nutritivo spuntino…“. La storia del Bicerin, come questo locale venne nel tempo a essere semplicemente chiamato dai torinesi per il successo della sua bevanda, nel tempo si intreccia saldamente a quella della “Consolà”. La nuova miscela era infatti il sostegno ideale per i fedeli che, avendo digiunato per prepararsi alla comunione, cercavano un sostegno energetico appena usciti dalla chiesa. Ugualmente era molto gradita in tempo di Quaresima poiché, non essendo la cioccolata calda considerata “cibo”, poteva essere consumata senza remore durante il digiuno prescritto. The story begins in 1763, when the acquactress Giuseppe Dentis opens his small shop in the building opposite the entrance to the Sanctuary of the Consolata. At the time, the place was simply furnished, with wooden tables and benches. In 1856, based on a project by the architect Carlo Promis, the current palace was built and here the café takes on the elegant shape that we can appreciate today: the walls are embellished with wooden boiseries decorated with mirrors and lamps and make their own the characteristic round white marble tables, the wooden and marble counter and the shelves for the confetti jars appeared. At the end of the nineteenth century the devanture was placed externally in iron, with the showcases on the sides, the columns and capitals in cast iron. In this environment, the confectionery and coffee-chocolate shop is carried out. The invention of the bicerin was, without any doubt, the basis of the success of the place and, more than an invention, it was the evolution of the eighteenth-century bavareisa, a drink at the time very fashionable that was served in large glasses and was made of coffee, chocolate, milk and syrup. The bicerin ritual initially provided for the three ingredients to be served separately, but already in the nineteenth century they were combined in a single glass and declined in three variants: pur and fiur (similar to today's cappuccino), pur e barba (coffee and chocolate), 'n poc' d tut (or “a bit of everything”), with all three ingredients. This last formula was the most successful and ended up prevailing over the others, arriving intact and original to our days and taking its name from the small glasses without handles in which it was served ( bicerin , in fact). The drink also spread to other places in the city, even becoming one of the symbols of Turin. Stefani-Mondo writes: “...it is the favorite drink of the morning: ministers, magistrates, professors, shopkeepers, messengers, baskets, street vendors and vendors, country men, etc., all willingly spend their three sous to economically refresh their stomach". The price of three soldi, that is 15 cents of a lira, was maintained from the mid-nineteenth century until December 5, 1913, when it passed to 20. "... For only twenty cents you had the classic glass which is a nutritious snack...". The history of Bicerin, as this place came over time to be simply called by the Turinese for the success of its drink, over time is firmly intertwined with that of the " Consolà ". The new blend was in fact the ideal support for the faithful who, having fasted to prepare for communion, sought energetic support as soon as they left the church. It was also very welcome in time of Lent since, not being the hot chocolate considered "food", it could be consumed without hesitation during the prescribed fast.
I am ambitious and driven. I thrive on challenges and constantly set goals for myself, so I have something to strive towards. Not only that, but I’m always looking for ways and opportunities to better myself and achieve greatness. I’m highly organized, always take notes and use a series of tools to help myself stay on top of deadlines. Furthermore, I keep a clean workspace and filing system, so I’d always be able to find what I need. Also, I find this increases efficiency and helps me stay on task. In addition, I love meeting new people and learning about their stories, it always gives me new perspectives. I can almost always find common ground with strangers, and I like making them feel at home in my presence. I find this skill is especially helpful when dealing with new clients or even strangers when meeting for the first time. I am result-oriented, constantly checking in with the results to determine how close or far I am, and what it will take to make it happen. Pressure inspires and acts as a great motivator. I pride myself on making sure people have the right information because it drives better results, and I feel a sense of responsibility to keep everyone on the same page when it comes to work-related matters. I would describe my personality as a little of everything. Likewise, I am creative, adventurous, driven, curious, enthusiastic, observant, positive, and self-aware. This is what makes me easy to work with, which means the people who surround me are happy to be in my presence. When it comes to my work I am attentive, helpful, patient, respectful, supportive, and very flexible. This is what I believe makes me so easy to adapt to any situation thrown my way. Life is full of ups and downs. I know this is a cliché, but this phrase summarizes my whole existence. Sometimes my life is fun, happy, and almost enviable and at times my life is sad boring, and uninspiring. I have never tried to be perfect, but one thing is true — I AM WHO I AM.
La Tenuta San Guido prende il nome da San Guido della Gherardesca vissuto nel XIII secolo. Si trova sulla costa Etrusca tra Livorno e Grosseto, nella Maremma resa celebre dai versi di Giosuè Carducci e si estende per 13 chilometri dal mare fin dietro le colline. Racchiude al suo interno tre eccellenze: Il Sassicaia, la Razza Dormello Olgiata nei cavalli purosangue e il Rifugio Faunistico Padule di Bolgheri, primo in Italia. Sono i punti cardinali della Tenuta e ne segnano anche geograficamente il territorio: il Padule verso il mare, il centro allenamento in pianura ed i vigneti che arrivano fino a quasi 400 metri tra la macchia sulle colline. Una situazione ideale perché con 2.500 ettari a disposizione è stato possibile trovare i 75 ettari più vocati per il Sassicaia. Così eccezionali da meritare una D.O.C tutta loro (D.O.C. Bolgheri Sassicaia) che è l’unica in Italia ad essere inclusa interamente in una proprietà. Per molto tempo Castiglioncello di Bolgheri è stato usato come cantina del Sassicaia. Questa era un’ottima soluzione finché i pochi vigneti erano vicino al castello. Allo sviluppo di nuove vigne, seguí un’espansione della cantina. Quest’ultima non poteva più trovarsi sul punto più alto al livello del mare visto che le vigne erano oramai sparse su tutta la tenuta. Una posizione centrale fu trovata negli anni sessanta. Qui è dove si trova tuttora: sul viale dei cipressi, vicino all' Oratorio di San Guido che dà il nome alla tenuta. La nuova cantina d'invecchiamento del Sassicaia è stata progettata dall' architetto Agnese Mazzei, ed è situata accanto alla cantina di vinificazione in fondo al viale dei cipressi di Bolgheri. Tenuta San Guido is named after the Saint Guido della Gherardesca who lived during the XI century. It is located on the Tyrrhenian coast, between Leghorn and Grosseto, in Maremma an area made famous by Italian Nobel Prize winner Giosuè Carducci, and it stretches for 13 km from the sea to the hills. Three are its defining characteristics: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred studfarm and the Bird Sanctuary Padule di Bolgheri. They divide the estate between the Padule on the coast, the horse's training grounds on the plain, and the vineyards planted up to 350 meters on the hills. The latter have been given their own DOC, the DOC Bolgheri Sassicaia, the first, and so far only case in Italy of a DOC contained in one estate. The wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca on October 18th 1930 started it all. They shared a love for thoroughbred horses that made them form a partnership with horse breeder and trainer Federico Tesio. Mario Incisa's love of good wine made him plant Cabernet vines in 1942 for what was to become Sassicaia. Seventeen years later, the Bolgheri Bird Sanctuary becomes Italy's first private nature preserve. For a long time Bolgheri's Castiglioncello was used as Sassicaia's winery as it was the closest building to the vineyards at more than 300 m a.s.l. But as new vineyards were planted at greater distances and lower altitudes, a new larger winery had to follow. The new, more central location was decided in the 1960s. This is where it can be found today, on the cypress alley, close to the San Guido Oratory, which gives the estate its name. A third smaller winery was built in 2007 by architect Agnese Mazzei, it houses the barriques for the ageing of the Sassicaia. It can be seen next to the cypress alley.
La nascita del Brunello di Montalcino risale all’Ottocento, quando alcuni agricoltori montalcinesi iniziano a sperimentare la produzione di un vino rosso con le uve di una vite tradizionalmente coltivata nella zona. Una vite chiamata “Brunello” o “Brunellino” che, verso la metà dell’Ottocento, viene identificata come una varietà del Sangiovese. Un’uva molto pregiata perché capace di produrre vini da lungo invecchiamento cioè vini rossi di altissimo pregio. Il padre precursore del Brunello di Montalcino fu certamente Clemente Santi. Nel 1869 un suo Vino Scelto (Brunello), della vendemmia 1865, fu premiato con medaglia d’argento dal Comizio Agrario di Montepulciano. Negli anni successivi il Brunello ottiene altri importanti riconoscimenti internazionali battendo i rossi francesi persino a Parigi e a Bordeaux. Per molti anni il Brunello rimase una rarità destinata a pochi raffinati intenditori. E’ solo nella seconda metà del Novecento che, da una prelibatezza per pochi, si trasforma in un simbolo mondiale del migliore made in Italy. Con la nascita delle DOC, il Brunello vive una fase da protagonista ed è nel gruppo dei primi otto vini a cui viene attribuita la denominazione di origine. Nel 1966 il Brunello di Montalcino diventa un vino Doc e l’anno dopo istituisce il suo Consorzio. Nel 1980 è la prima Denominazione di Origine Controllata e Garantita DOCG e da quel momento tutte le sue bottiglie vengono chiuse da un contrassegno di Stato che garantisce la loro provenienza. Tuttavia la produzione del Brunello è ancora troppo piccola per affermarsi su scala internazionale. La prima cantina con una vera rete commerciale è degli anni ‘70 ma il Brunello conquista il mercato mondiale solo dopo il 1980 anche attraverso una crescita del numero delle cantine e delle bottiglie prodotte. Montalcino fa da battistrada anche al turismo del vino italiano con le prime cantine attrezzate per visite guidate e un intero territorio che ogni anno riceve migliaia di visitatori da tutto il mondo. Moltissimi riconoscimenti comprovano la qualità del vino: nel 1999 la prestigiosa rivista statunitense “Wine Spectator” inserisce un Brunello fra i 12 migliori vini del XX° secolo e nel 2006 incorona un Brunello in cima alla classifica mondiale.
As the oldest wine-producing region in the Southern Hemisphere, Constantia’s uninterrupted history of wine making stretches back over 300 years. Constantia Uitsig is located in what can be described as the "Cradle of winemaking" in the Cape and has a long history, being part of the first wine producing estate in South Africa, dating back to the mid-1600s. Constantia Uitsig means "Constantia View" and is named this for its unique position in the valley, nestled between the east-facing slopes of Constantiaberg and False Bay, creating endless stretches of beautiful vineyards and mountains that surround the farm. Its unique position means that its vines benefit from the cool sea breezes, providing natural acidity and brilliant ageing ability, as well as Cape Town’s Mediterranean climate, with its rainy winters and long, dry summers. This position has made for the perfect grape growing conditions, with vines rooted in 200-million-year-old, well composed, well-drained granite with a high clay content, ensuring excellent water retention.
Martini e Rossi captures the spark that set two men on a lifelong quest to make their stamp on Italian culture. Alessandro Martini - a spirited entrepreneur with a global vision - and Luigi Rossi - a creative muse whose botanical fragrances would lure noses along Turin’s via Dora Grossa. The year was 1863 when their newfound partnership was manifested in their first vermouth: the Martini e Rossi "Rosso". This original blend remains the same to this day, a famous brand all over the world. Our artisans of today are 8th generation Martini e Rossi masters. Each following in the footsteps of their predecessors. All dedicated craftsmen and custodians of Martini e Rossi’s quality and integrity. The only three people worldwide to know Mr. Rossi’s original recipe. Originally from a village just outside our home of Pessione, and a student of the world-renowned Scuola Enologica di Alba, where many MARTINI & ROSSI® experts have honed their craft. After 18 years of training, Musso succeeds the 30-year tenure of former master blender, Luciano Boero. MARTINI & ROSSI®’s original recipe remains guarded under lock and key. Our masters know it only by scent and taste. Over 500 botanical samples pass under Ivano’s nose each year, and only the combined experience of himself and Beppe can maintain Luigi Rossi’s legacy. Our first love. The original Martini e Rossi, conjured under the inspired nose of Luigi Rossi. Since the sun-blushed days of 1863, a devoted selection of regional herbs are at its heart, and natural caramel imparts its rich scarlet hue. An icon di Italia. Martini e Rossi and Rosso and Tonic, created in the 1970s to modernize Luigi Rossi’s original recipe into a refreshing long drink. Aromatic herbs spring to life with the addition of sparkling tonic water, while an orange wheel enlivens its fruited notes of lemon and raspberry.
Rome wasn't built in a day. I’m of a very friendly nature and love to be with people who aren’t selfish. I am ambitious and will do anything to achieve my aim - "The Universe applauds action, not thought" I’m of a very adventurous nature and love to find good in everything I see. There are many things that make us depressed or upset, but that doesn’t mean that we stop living. You dust yourself off, honor the difficult times for the lesson it taught you, and walk away stronger and wiser. Independence and confidence were key in my life from a young age with venturing to the UK straight after school, and eventually ending up in Cape Town as my dream destination to live a happy balanced life where beautiful sunsets are part of your everyday life, and reminds you that dreams do come true. My professional life started as a labourer painting parks in the dire UK winter weather to an Insurance consultant for a huge corporate company. Getting to know me over time, it became clear that I adapt quickly and take pride in everything I do as I strive to leave everything and everyone better than you found them. Covid-19 and the drastic changes that came with it has been the most challenging and rewarding time of my life. With a system that failed us all in so many ways, living a financially stable life is nearly impossible, but forced me to get grounded with nature and realize that the best things in life are truly free. My senses for nature, animals, and my overall humility enhanced drastically. We are all just reminded once again that nothing ever goes as planned and that losing everything including your mind might be necessary to make you realize what a strong, resilient, and galactic species we truly are. Realizing this, I am now more than ever ready to spread love and kindness whilst challenging myself with new adventures that push me out of my comfort zone. There is no other time than the present that truly matters. And in this moment, I am excited to change my reality and the lives of those around me.
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