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I am outgoing, dedicated and love new challenges! I believe that a person should work on developing their skills and learning new things all the time. I love sports gaming and fishing during my “downtime”. I believe treating people with integrity and respect will always yield great relationships. I love spending as much time as I can with my family and loved ones. I believe that working together as a whole, we can achieve great things. I am very optimistic and very open-minded when dealing with day-to-day life. I love my animals as they truly bring the best out of me if I have had a long challenging day. Working as a Manager in the Hospitality industry for nearly a decade I have learnt many valuable lessons and feel I have grown each year bringing great personality, enthusiasm and constructive ideas to the table. I have a positive outlook on life and I wish to share that positivity with you someday! Showing compassion for others in this industry and any industry, I believe will always get positive results. I am, because we are. Bound together in ways that are invisible, humanity is all about being one. Caring unconditionally, and sharing with everyone around us. Combining a salient philosophy of caring and sharing, with the strength of unity and community. We can determine the course of humanity and our destiny, by challenging the digital status quo. “I am, because we are. Together.”

 Listings /  Africa

Marketing Consultant @ Colombo, Sri Lanka MBA (UK), Certified professional Marketer (Asia), Chartered Marketer, MCIM (UK), PGDipM (UK), MSLIM (SL) During my tenure in Audit firm, Financial Industry, Media Organization, Educational Institute, Retail Industry, Petroleum Industry, FMCG Company, Entrepreneur & Marketing Consultant, I gained wealth of knowledge & experience, all spiced with a well-honed instinct for positive marketing. With over twenty Four years of relevant experience I am adept at executing any tasks associated with the job. Marketing Consultant - (01/ 2021 – to date) Designed & implemented marketing strategies according to client’s objectives and budget, execute task and monitoring outcomes. Influenced team members to establish most effective tools & methods, liaised with top Mgt & give strategic direction & findings. DGM – Marketing - (09/2019 – 12/ 2020) Lanka Sathosa Ltd (LSL) - Ministry of Trade Awarded & won SLIM - Nielsen People’s Awards for LSL, planned & implemented all marketing & advertising campaigns and increased imaged. Drives traffic to store & improved profitability by creating operational in-store action plans, designed & streamlined business strategies, turning around the company (LSL) by increasing foot fall level & basket value. Alliance with Pickme and Postal Dpt. tested and delivered groceries to customers’ doorstep, managed to design of LSL web site, developed & launched e-commerce platform & simplified website booking forms and also achieved the highest sales of Rs.17.5Bn in first half 2020 at LSL history. General Manager - (08/2017 –09/ 2019) Infinity Foods (Pvt) Ltd - Market Trader (Pvt) Ltd Responsibility of the overall imported beverages and snacks foods portfolio and tested viability, including strategy direction and P&L. Leveraged new ideas to improved overall business, maintained of all KPI’s and in charge of the Mkt budget and reinforced the brand image. Brand Manager - (08/2015 –08/2017) Lanka Spice (Pvt) Ltd (LSL) - “Mc Currie” Delivered properly the marketing mix, simplified website of “Mc Currie” to increase the profitability, comprehensive strategic PR programs for the exploitation of LSL, channel marketing strategy, excellence in trade execution & secured top tier events for marketing & developed new slogan. Developed and presented the TV commercial to build image of the “Mc Currie” position as a premium brand in the minds of target market segment, turnaround of brand performance & maximized turnover of the year 2016. Head of Sales & Marketing - (03/2011 - 07/2015) The Golden Lane Shops - Maldives Exceeded Mrf.10.2M sales for month of July 2011 in “GL” history, Coached team members to improve their skills & achieved work quality. Responsible for rebranded “GL Style” into one of the strongest sports & casual ware brands in the Maldives, has been able to achieved double digits’ growth, successfully handle commercials in Dhi T/V, MNBC, Raajje Radio and adverts on Haveeru newspapers to increase the awareness. Work as a part-time Consultant / Trainer for The Hawks (Pvt) Ltd, (B2B Business) in Male, Maldives - (1/11/2012-11/2//2015) Brand Manager - (02/2008 – 03/2011) Sri Lanka Institute of Marketing (SLIM) Managed & maintained two brands, which were the Buckinghamshire new university MBA (BUCKS) & Certified Professional Marketer (CPM) status at the AMF and led colleagues and delegated teams to monitor sales. I was an active part of the team that launched "BUCKS MBA" program in Sri Lanka and monitor overall performance of the two brands. Published adverts, strategic alliances with advertising & media agencies, coordinate with head office in UK effectively build brand image in SL. Business Development. Executive. - (04/2005 – 02/ 2008) Wijeya Newspapers Ltd (WNL) An accomplished Mgt. executive for the launch of “IT Times” brand in SL. Identified innovative marketing campaigns, negotiated with major supermarkets to successful distribution of magazine of the in Island wide and delivered to Sri Lankan Airlines as well & increased the penetration level. Senior Marketing Executive. - (09/2003 – 04/ 2005) Leader Investment (Pvt) Ltd (Forex) Presented for real-time Forex trading advisory services to clients, ensuring they gain maximum return on investment & won customer confidence, reduced & resolved complained, ensured that all clients data was safely stored. Build network with top line customers. I was an active part of the team in opening a new branch office in Kandy City and led trained & motivated team to manage profitability. Chairman / Managing Director - (12/2001 – 09/2003) AMS Holdings (“SAP” Tea) Responsible for the launched “SAP” brand of tea and negotiated the longer payment terms with suppliers, reduced short expired return stock and saved money, ensured the optimal brand visibility of "SAP" tea. Improved overall penetration of “SAP” range of tea southern provincial area, suburbs of Colombo as well as some of identified supermarket in the country and maximized sales and streamlined the route plan. Established to worked as a Group Internal Audit Assistant at Sumathi Holdings & presented new findings to the Mgt.- (03/2000 -12/ 2001) During my career as an Audit Trainee at B.R.de Silva & Company, I have managed to visit varies types of companies - (04/1997 - 03/2000) Produced Student at St. Aloysius College – Galle, Sri Lanka (1979 – 1993)

 Listings /  Asia

I am passionate about my work. Because I love what I do, I have a steady source of motivation that drives me to do my best. In my last job, this passion led me to challenge myself daily and learn new skills that helped me to do better work. I am ambitious and driven. I thrive on challenge and constantly set goals for myself, so I have something to strive toward. I’m not comfortable settling, and I’m always looking for an opportunity to do better and achieve greatness. I am highly organized. I always take notes, and I use a series of tools to help myself stay on top of deadlines. I like to keep a clean workspace and create a logical filing method, so I’m always able to find what I need. I find this increases efficiency and helps the rest of the team stay on track. I’m a people-person. I love meeting new people and learning about their lives and their backgrounds. I can almost always find common ground with strangers, and I like making people feel comfortable in my presence. I find this skill is especially helpful when kicking off projects with new clients. A little about myself... I grew up in the Kruger National Park and spent most of my days playing with the baby animals. My favourite part of the day was going down to the rehabilitation center to feed the baby elephants. The saddest was at night, when you could hear them cry for their mothers. My favourite memory occurred on a late summer night. My nephew, my brother and myself went down to the local swimming pool to cool down abit. We enjoyed a wonderful night and eventually started getting our things together to head home. Upon reaching the gate to get to the car, we realised that we were trapped inside. There was definitely no getting out for a while, as a pack of wild dogs decided to inspect the car and take a nap right next to the gate. That's where my fascination with predators came along. At one point, our neighbors even had a pet lioness! As you can gather, I LOVE the nature. Always expect the unexpected! I'm also an accident magnet... I'll find that one brick that isn't level and trip over it. Once, I even straight up walked into a lamp pole at Spar. The poor old lady in the car in front of us didn't know whether to laugh or ask if I was okay ! I'm very outspoken and I'm not shy to admit my faults. Basically, I'm an open book. What you can't see, I'll gladly tell you all about it.

 Listings /  Africa

I am a positive, happy person who loves all aspects of my life. I love the beach, animals and children. I am a people’s person. I grew up in the Kruger Park and that is where my love for animals and people comes from. Love working with people from all over the world. I have three beautiful children and an amazing mom whom I adore. I received the most precious gift of all very recently when I was blessed by becoming a grandmother. Like most young people and since I can remember, I had a dream… I just wanted to be a teacher when I grow up. Like a lot of young people, I did not have the means to pursue my dream. At the age of sixteen, I started working in the Kruger Park tourist shop as a cashier during school holidays. Naturally, when I matriculated and because I could not attend a college or university to study what my heart desired, I started working for SANParks. I worked in different departments from the tourist shop to finally being promoted to year in advance bookings at SANParks head office. I will always want to be a teacher in my heart, but never will I be disappointed for the foundation I had. Working for SANParks gave me the opportunity, confidence and knowledge to work with tourists from all over the world. They had a huge hand in the way I see people and the quality of work I offer. I will always be thankful. I am a loyal, loving, understanding, empathetic and kind individual. I learned a lot about people over the years. People tend to confide in me and I am a very good listener. I can solve problems easily because people listen to me and usually follow my advice. It makes it a lot easier to solve problems in the work place concerning personnel and clients too. I have a sixth sense about people and it usually turns out to be spot on. The way in which I treat people, they will follow my orders without question. I learned a lot during my years working for different companies and working in different departments and environments. I know how to handle myself and every situation and challenge I am faced with. I am hard-working and not afraid to learn new things. I am a quick learner and I always follow through on everything I do. Even if it is a new challenge, I have to tackle and always give a hundred and one percent doing everything that has to be done. I am not afraid to walk the extra mile and to do everything to the best of my ability. I gained a lot of professional work experience. This includes... working as a reservations officer, receptionist, personal assistant, bookkeeper, financial administrator, school tutor and even running my own business for several years. I loved all the careers I pursued, but my favorite by far was the work I have done with clients. It would be a honor and privilege to invest the experience I have gained and the skills I have mastered into your company and to share it with the world.

 Listings /  Africa

L'Agriturismo Barbagust si trova a Sansicario in Val di Susa. Nell'antica baita del 1700, che la famiglia Bermond ha completamente ristrutturato, mantenendo intatto tutto il fascino rustico degli ambienti. Solo 9 camere, arredate in modo essenziale ma molto curate, per offrire agli ospiti il massimo dellaccoglienza. Il ristorante, ricavato in quella che un tempo era la stalla, offre un menù sempre eccellente, giocato sui sapori della tradizione locale e propone solo ricette curate con ingredienti di primissima qualità. Barba Gust, che nel dialetto di Cesana significa lo zio gusto, oltre ad essere una magica combinazione di accoglienza e prelibatezza, si affaccia sul panorama mozzafiato del monte Chaberton. The Agriturismo Barbagust is located in Sansicario in Val di Susa. In the ancient hut of 1700, which the Bermond family has completely renovated, keeping intact all the rustic charm of the rooms. Only 9 rooms, furnished in an essential way but well cared for, to offer guests the utmost hospitality. The restaurant, housed in what was once the stable, offers an always excellent menu, played on the flavors of the local tradition and offers only recipes prepared with ingredients of the highest quality. Barba Gust, which in the Cesana dialect means uncle taste, as well as being a magical combination of hospitality and delicacy, overlooks the breathtaking view of Mount Chaberton.

 Listings /  Greater Europe

I was born in Nelspruit, Mpumalanga, but raised in Jozini, Kwa-Zulu Natal and a Diver at heart. School Holidays were spent on the beach and in the ocean at Sodwana Bay. My Passion for acting started at a young age when I was approached by my arts teacher to play the lead as “Joseph” in that year’s school play, “Joseph and his technicolor dream coat”. In 2006, I moved to Saldanha bay Naval Base to conduct my basic training and upon completion, reported to Simon’s Town Naval Base Diving Centre. I worked at the Naval Diving Centre until mid- 2007, but reported for duty aboard SAS Spioenkop (Naval Warship) later that year and for the rest of my stay in the SA Navy. I resigned from the SA Navy at the end of 2009 to further pursue my childhood passion for acting, after it had been re-ignited back in 2007, when a Production Company came to shoot the one part series, “Diver’s Down”, at the Naval Diving Base where I was stationed. Since then, I performed numerous small roles in Films and TV Shows with goals and aspirations to become a successful actor in the industry. Years later and struggling in the industry, I started a Photography business in 2017 shooting headshots for actors in the industry and also specializing in Real Estate Photography. I also worked in the hospitality industry during this time, working my way up to head of staff at a fine dining Italian Restaurant in the Bellville area of Cape Town. In December 2018, I made the very hard decision to hang up my Actor’s hat and retire from the industry, as I needed to make a change. So with a fire in my belly and a pursuit of a new career, I embarked on an old passion within the boating world. I completed my Yacht Master Coastal and SAS Day Skipper certificate followed by a plane ticket to Nice, France. I spent a month walking countless amounts of steps that would make “Discovery Vitality” proud on the docks of the various harbors, handing out my CV in an attempt to book work as crew on board. With a few days worth of day work under the belt and finally booking an interview for a possible crew position, my visa expired and I needed to come home. Luckily, I was being strongly considered for a position aboard, but I needed to wait for the boat to come out of the drydock. With this, I flew back to SA with a hopeful heart, knowing that I would soon return to France. As things go, the opportunity was cancelled (Owner preferred a merger of the two available roles and he preferred a female). What to do now? Unemployed and with depleted finances of not being able to return, I started looking for work and was unemployed until Sept the same year when I finally got an opportunity to begin work as a Junior Site Supervisor for a Construction Business (not ideal, but hey challenge accepted and gotta pay dem bills son!). I have since then worked for the same company, building weigh bridges, expanding warehouses, pouring concrete floors and laying paving. I have learned so much and have grown allot since then. Recently I approached and dusted off my photography equipment again and am in the process of starting this up as well. Being in the construction industry has sparked allot of ideas and have given me a new passion for real estate, especially as an Investor. People tend to describe me as ambitious, hardworking, punctual and goal-oriented. I have high attention to detail and work really well in both a team environment and on my own. I am proactive, a problem solver and creative at heart. I won’t stop until the project or task is completed. More personally, I enjoy the outdoors, love being fit and healthy and spending my off time with my most valuable assets; family and friends. Short term goals: – To learn and grow the new skills required to perform given tasks efficiently and with excellence. -To prove myself a valuable asset, as a hardworking, dependable and trustworthy individual to my fellow colleagues, managers and seniors. Long term goals: -To become one of the best in my department and be seen as the go-to guy for a specific job or task. -To become manager and coach to younger generations looking to enter my industry. -To eventually run a team of managers, teaching them to effectively run their teams with excellence. I believe in serving others with excellence. The effort you put in will reap the results you desire. I also believe that being truthful, respectful and trustworthy are very important keys to success and I strive to live by these principles daily.

 Listings /  WorldWide

I am passionate about my work. Because I love what I do, I have a steady source of motivation that drives me to do my best. In my last job, this passion led me to challenge myself daily and learn new skills that helped me to do better work. I am ambitious and driven. I thrive on challenges and constantly set goals for myself, so I have something to strive toward. I’m not comfortable settling, and I’m always looking for an opportunity to do better and achieve greatness. I am an excellent communicator. I pride myself on making sure people have the right information because it drives better results. Most business issues stem from poor communication, so I feel a responsibility to keep everyone on the same page. I am results-oriented, constantly checking in with the goal to determine how close or how far away we are and what it will take to make it happen. I find this pressure inspiring and a great motivator for the rest of the team. I am highly organized. I always take notes, and I use a series of tools to help myself stay on top of deadlines. I like to keep a clean workspace and create a logical filing method, so I’m always able to find what I need. I find this increases efficiency and helps the rest of the team stay on track, too. I’m a people-person. I love meeting new people and learning about their lives and their backgrounds. I can almost always find common ground with strangers, and I like making people feel comfortable in my presence.

 Listings /  WorldWide

We are Pick Up Limes and we have made it our mission to make a nourishing plant-based lifestyle accessible to everyone Sadia, started Pick Up Limes sometime around 2014 when we were making the transition to a vegan lifestyle. Sadia had just graduated from university, and was working as a dietitian at a local hospital in Vancouver, Canada. She started to post recipes as a hobby, and wasn't sharing what she made with anyone aside from my own family. Less than a couple of years later, I embarked on a 6-month backpacking trip, where I met Robin on a beautiful beach in Thailand. We travelled together for many weeks, from Thailand to Cambodia, to the Netherlands, Belgium, France, and Italy. Our bond grew so much, that just a few months later I moved from Canada to live with Robin in the Netherlands. Now living in a new country, and little to do in the way of work, I decided to take my hobby of creating and sharing recipes a little bit more seriously. While Robin would spend his weekdays going to his university to work on his Ph.D., I would accompany him, working away in the library all day building a new PUL website and brainstorming ideas for what would become the Pick Up Limes YouTube channel. I posted my first YouTube video in January 2017. After about 6 months, the channel blossomed and grew in a way we never imagined possible. In the summer of 2018 we moved our operations from our cozy 40 square meter apartments into a beautiful studio space where we could grow our team and continue to make recipes and film videos. A full 4 years later, Robin completed his Ph.D., and joined Pick Up Limes! With my background in nutrition and Robin's background in engineering, we've created the new PUL website you see today! Through it, we hope we can offer you a calming, reassuring, and educational means of eating and enjoying more plants. Our aim at PUL is simple: to share resources on living a vibrant and uncomplicated life fuelled by plant-based foods, and to share simple vegan recipes that are nutritious, delicious, and visually appealing. We hope you enjoy the content we share in the form of recipes, articles, and videos, and we're so glad you're here with us.

 Listings /  Greater Europe

L’Enoteca di Sansicario, è un ristorante con una tradizione quarantennale. Vi propone piatti tipici come la pierrade, la fondue bourguignonne, la fondue chinoise, la raclette, la fondue suisse e la bagna caoda. Vanta una ampia selezione di vini da gustare e degustare durante i pasti e l’aperitivo, inoltre è possibile acquistare le bottiglie da asporto. Il ristorante è aperto a partire dal 21 giugno. Clementina gestisce con grande professionalità l'enoteca fondata da suo padre Freddy che ancora la consiglia sulle cento e più etichette pregiate che tengono sugli scaffali e in cantina. Clementina, dopo alcuni anni di esperienza nella ristorazione fuori, ha portato una ventata di energia e organizzazione anche di eventi o piatti speciali legati alla stagionalità, ad esempio la polenta col cervo ed eventi come gli aperitivi speciali. Piatti tipici: pierrade, fondue bourguignonne, fondue suisse, raclette, fondue chinoise, bagna caoda. The Enoteca di Sansicario is a restaurant with a forty-year tradition. It offers typical dishes such as pierrade, fondue bourguignonne, fondue chinoise, raclette, fondue suisse and bagna caoda. It boasts a wide selection of wines to taste and savor during meals and aperitifs, and you can also buy take-away bottles. The restaurant is open from 21 June. Clementina manages with great professionalism the wine shop founded by her father Freddy who still advises her on the thousand and more fine labels that they keep on the shelves and in the cellar. Clementina, after a few years of experience in catering outside, has brought a breath of energy and also organization of events or special dishes related to seasonality, for example polenta with venison and events such as special aperitifs. Typical main courses: pierrade, fondue bourguignonne, fondue suisse, raclette, fondue chinoise, bagna caoda.

 Listings /  Greater Europe

A boisterous beer corner, a halcyon home for wine, and a lively, all-day kitchen for everything in-between. Inside the historic State Buildings — a destination steeped in the cultural history of our city, you’ll find contemporary Australian eatery Petition, together with Wine Merchant and Beer Corner. With a name that nods to its Barrack Street location — what was once a place where crowds would congregate and lobby over 100 years ago, Petition celebrates and curates what’s local and what’s seasonal.

 Listings /  Oceana/Antarctic

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.

 Listings /  Oceana/Antarctic

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.

 Listings /  WorldWide

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.

 Listings /  Oceana/Antarctic

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.

 Listings /  Oceana/Antarctic

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.

 Listings /  Africa

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.

 Listings /  Africa

My name is Luis Guillermo Castro Martin. I am a philosopher specialized in philosophy of mind and language. In particular, I am interested in the nature of consciousness, and the way in which we experience and interpret the world. I started my studies at the Central University of Venezuela in 2006, where I obtained a bachelor’s degree in philosophy (2011) and a master’s degree in logic and philosophy of science (2015). In 2012, the university offered me a position as a professor of philosophy and I taught several courses there until 2017, when I enrolled in a PhD program at the University of Genoa, Italy. I have also published several papers in philosophy journals and participated in various international events. In 2020, while writing my PhD thesis, I realized that I had been immersed in philosophy for too long and decided to use my experience to rejoin the real world. In my years studying philosophy, I have learned many things, but the most important is that the world is what we make of it, there is no ultimate truth, no final word. We create our reality. Knowledge has somehow separated us from others and nature, perhaps it can also reunite us. Although I was born in Venezuela, my family is a blending of different nationalities and traditions. I have lived and studied in different countries, which are all part of who I am and what I want to be. My actions define me, not my nationality or my origins. I do not believe in borders or limits; they are only in our minds. The sensation of not belonging can be liberating, once we realize that, by not belonging somewhere, we belong everywhere. I speak three languages (Spanish, English, and Italian) and I enjoy learning from other cultures, as well as transmitting the values of my own. I also enjoy music, sports and nature. I am the author of “Fragments of Mind” on Substack. A space for thinking outside the box, while discussing philosophical matters.

 Members /  Greater Europe

Steeped in history, ReedValley was established on one of the oldest farms in the Mossel Bay district and now boasts a selection of export wines. First owned by the Muller family, the homestead built in 1826 remains as a testimony of time, still holding its own as a destination where superior experiences are not the exception, but the rule. During the 1800s, the farm was known as an oasis to weary travelers going east and it often served as a gathering place for the early settlers. This bountifulness is still reflected today at ReedValley where hospitality and unparalleled experiences are a way of life. ReedValley offers a unique wine tasting experience in the heart of the world-famous Garden Route. At our venue, you can sample our exclusive EdenValley wine range that we expertly pair with local produce. Cosy up in front of our oversized fireplace on cold days or soak up the sun on our expansive lawn during the summer months. A kids’ play area will keep the little ones entertained for hours while mom and dad enjoy a glass of our world-famous EdenValley wine. We also offer two unique dining experiences The Succulent Eatery - Award-winning Chef Michelle de Jager's The Succulent Eatery, fittingly set within a succulent nursery, has mouth-watering options for the entire family. Then you have The Boma. You can also experience an authentic bush inspired forest restaurant, which is perfect for larger groups, weddings and events.

 Listings /  Africa

The Café Gannet restaurant was founded in the spring of 1988 by hotelier JJ Moorcroft, who conceptualized the restaurant. From humble beginnings as a small establishment, seating 40 guests, it has grown to become a renowned Garden Route landmark. The restaurant now seats 250 diners and encompasses the Legendary Blue Oyster Cocktail Bar and the historic Ochre venue. JJ was joined by dynamic duo, Gareth and Janine Shippen in 2008. The trio still run the daily operations together and with JJ at the helm they are always busy with new innovations, to ensure guests leave having experienced a true taste of Mossel Bay and the hospitality of the town’s people. The Café Gannet restaurant, famously known as “Mossel Bay's seafood House”, is situated in the heart of Mossel Bay, neighboring the Dias museum complex with a north facing scenic ocean view. We aim to provide the finest, fresh, sustainable seafood that the local coastline has to offer. Acclaimed for vibrant local seafood specialties and signature sushi, a varied A’ la Carte menu also caters for vegetarians, meat lovers, pizza aficionados and gelato devotees. The menu is easily paired with the finest selection of over 50 South African wines as well as a variety of cocktails, apéritifs, liqueurs and craft gins.

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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.

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Here at Mary-Ann’s we pride ourselves in bringing our customers the absolute best quality products available with minimum carbon footprint… even our packaging is made from plants…cellophane is made from tree cellulose and can bio-degrade in your compost heap. At Mary-Ann's Natural Emporium, we have a vegan restaurant where we serve light healthy lunches and drinks, to inspire you to make delicious healthy meals at home. We also have an online store that offers hand made and sourced natural and organic food and household products that will help make it easier for you to be healthy. Mary-Ann also has several books on natural health – making it simple to be healthy.

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Pasta con broccoli è una ricetta sana e succulenta, economica e universale. 400 g Pasta meglio orecchiette fresche pugliesi 2 Broccoli 4/6 cucchiai Olio aromatizzato all'aglio 3 filetti Acciughe sott'olio Parmigiano reggiano grattuggiato o Pecorino qb Peperoncino Sale Preparazione Lavate e pulite bene i broccoli e tagliateli a pezzi. I gambi spellati a quadratini. Mettete a bollire l’acqua per la pasta, salatela e mettete a cuocere i broccoli. Quando l'acua riprende il bollore mettete anche la pasta. Scaldate l’olio aromatizzato all’aglio e mettete i filetti di acciughe facendoli sciogliere a fiamma media. Quando la pasta sarà cotta ma ancora al dente scolatela e mettetela nella padella con i broccoli. Saltate la pasta per qualche minuto e aggiungete il peperoncino. A fuoco sepnto il parmigiano o pecorino e un pò di acqua di cottura. Servite la pasta con i broccoli ben calda. Pasta with broccoli is a healthy and succulent, economical and universal recipe. 400 g Pasta better fresh Apulian orecchiette 2 Broccoli 4/6 tablespoons Garlic flavored oil 3 anchovy fillets in oil Grated Parmigiano Reggiano or Pecorino to taste Chili pepper salt Preparation Wash and clean the broccoli well and cut them into pieces. The stems peeled into little squares. Boil the water for the pasta, add salt and put in the broccoli. When the water boils again, add the pasta. Heat the garlic flavored oil and place the anchovy fillets, melting them, over medium heat. When the pasta is cooked but still al dente, drain it and put it in the pan with the broccoli. Skip the pasta for a few minutes and add the chilli. Switch off the fire and add the parmesan or pecorino and a little cooking water. Serve the pasta with the broccoli piping hot.

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gr. 700 bietole a gambo sottile borragine qualche foglia gr. 80 di ricotta fresca Parmigiano grattugiato 1 patata grattugiata o 1/2 manciata di riso Farina olio extravergine d'oliva sale e pepe e noce moscata Lavate bene le bietole, scolatele e tagliatele finemente. Mettetele a riposare a strati con il sale fino in modo che perdano l'acqua amara. Fare un impasto piuttosto morbido con farina e acqua e lasciarlo riposare. Strizzare bene le bietole con le mani, buttare via l'acqua. Amalgamare tutti gli ingredienti con le mani, ricotta, noce moscata, sale, parmigiano, il riso o patata. Strizzare leggermente l'impasto con le mani in modo che rilascino il loro succo, aggiungere 2 cucchiai di olio extravergine di oliva. Nel frattempo dividere l'impasto di farina in 2/3 e 1/3. Stendete la maggior parte con il mattarello in una sfoglia molto sottile e più grande della teglia. Mettere un filo d'olio sul fondo e stendere la pasta sfoglia facendola traboccare, togliere l'aria. Versate il ripieno, schiacciatelo bene, copritelo con un disco ricavato con l'impasto rimasto grande quanto la teglia. Ripiegare i bordi sul disco. Bucate qua e là con la punta di un coltello, bagnateli con acqua e olio, stendeteli uniformemente con le mani. Infornare a 180 gradi per circa 45 minuti. Servire tiepido. gr. 700 thin-stemmed chard borage a few leaves gr. 80 of fresh ricotta grated Parmesan 1 grated potato or 1/2 handful of rice flour extra virgin olive oil salt and pepper and nutmeg Wash the beets well, drain and cut them finely. Put them to rest in layers with the salt until they lose the bitter water. Make a rather soft dough with flour and water and let it rest. Squeeze the chard well with your hands, throw away the water. Mix all the ingredients with your hands, ricotta, nutmeg, salt, parmesan, rice or potato. Slightly squeeze the dough with your hands so that they release their juice, add 2 tablespoons of extra virgin olive oil. Meanwhile divide the flour mixture into 2/3 and 1/3. Roll out most of the dough with a rolling pin into a very thin and larger sheet than the pan. Put a little oil on the bottom and roll out the puff pastry making it overflow, remove the air. Pour the filling, flatten it well, cover it with a disc made from the remaining dough as large as the pan. Fold the edges back onto the disc. Pierce here and there with the tip of a knife, wet them with water and oil, spread them evenly with your hands. Bake at 180 degrees for about 45 minutes. Serve lukewarm.

 Listings /  Greater Europe

Ceretto is a wine producer in Piedmont, making top-quality Barolo and Barbaresco. It was founded by Ricardo Ceretto in 1930 and is famous for being a pioneer of the trend toward single-vineyard Barolo wines. Nebbiolo is the key grape variety, but Ceretto also make wines from Dolcetto, Barbera, Arneis and Moscato. Riccardo Ceretto, who did not own any vineyards, produced wine from grapes he purchased. The turning point came when his sons Bruno and Marcello joined the business, with their innovative thinking for the time: the importance of the land. Though this seems obvious today, memories of the poverty of rural life in the Langhe region - described so well by Beppe Fenoglio in his novel “La Malora” (“Ruin”) - were still fresh, and Riccardo was reluctant to invest in purchasing land. In the 1960s, Bruno and Marcello started mapping out the land that produced the best wines, and buying the vineyards. They would never leave the region again. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. The most famous Blangè a Langhe Doc Arneis is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. Dolcetto d'Alba Doc is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Down to Barolo Docg and Barolo Chianato.

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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.

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