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Nuestro almacén de distribución de cervezas artesanas e hidromiel comparte espacio con nuestra tienda, física y online, de productos artesanos: Zona de Catas. En nuestra tienda tenemos una gran variedad cervezas artesanas e hidromiel, nuestros productos estrella. Y además disponemos de toda clase de productos también de elaboración artesanal hecho en España: Vinos, licores, aceites, mermeladas, mieles, chocolates, turrones, patés, etc. Todo producto de alta calidad que ofrecemos a nuestros clientes para su disfrute y con el que contribuimos a la difusión del consumo de productos artesanos, elaborados tradicionalmente, de una forma más natural y hechos con más cariño, por eso están tan buenos. De ello damos fe por lo que nos cuentan nuestros clientes y porque ¡los hemos probado todos! Con todos nuestros productos podemos elaborar cajas y cestas de regalo para cumpleaños, aniversarios o para regalar a alguien especial. Podemos hacerlos con una selección de cervezas artesanas, o mezclando varios de nuestros productos. A tu gusto, tú decides como la quieres y nosotros te la hacemos. También te podemos preparar los detalles para regalar en presentaciones, comuniones, bodas, etc. Elige uno o varios de nuestros productos y te los preparamos especialmente para que tengas un detalle original con tus invitados. Además, en Zona de Cata organizamos catas de cerveza o vino. Las catas son una experiencia en la que puedes degustar varios tipos de cervezas o vinos acompañados de alimentos que los complementan. Es una experiencia diseñada para aprender sobre el origen, la historia, cómo se sirve, y otros datos interesantes al mismo tiempo que pasas un rato divertido.
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.
Let's get to know Wandisile Mboxela was born in Cape Town, I’m the last born of four siblings parents background from the beautiful province of the Eastern Cape in Alice, My background was very poor parents had to move to Cape Town where all four siblings born. All my primary education, higher education done here in Cape Town, while was at school developed love for Sport, now I’m applying that love for sport to the young kids in my community keep them out of trouble, we grow up with a lot of trouble in my community now trying to chase that away, to build bright future to the young people by involving them in sport education activities, sport and education goes together if you want to build better future for others. Coming from where I came from, hard work pays, I was offered a Learnership qualification which introduced me to corporate world quite extensively. Good written and verbal communication skills in at least two of three official languages of the Western Cape, problem-solving and conflict management with good planning and organizational skills, ability to handle information as confidential and good interpersonal skills, to contribute and become part of a successful organization that motivate its employees to utilize their skill and talent effectively and efficiently, the knowledge and skills which I acquired over that period of time equipped me for future positions. I am a hard-working individual, and eager to learn, I was recently employed due to Covid-19 company layoff some staff. I was employed as Accounts Controller at Tourvest Travel Service and this involves extensive client interaction. Deliver an effective admin support service to staff and clients, communicate with suppliers regarding outstanding, verbally, via mail and telephonically. I have highly knowledge of Tourism and Hospitality which I achieved through Theta, Tourism Hospitality and Sport Education Training Authority. Intelligence is the ability to adapt to change, and I’m looking forward to be the part and the future of ZaGenie. Thank you…
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.
The story of the Vinchio and Vaglio winery is a love story where the inhabitants of these two villages transformed a difficult and poor, inarable land with slopes so steep that some local sayings proved true: “S’ot dròca la colassion, it la treuvi pì!” (if you drop your breakfast, you won’t find it again!) or “S’ot dròca ël bertin, ot toca curije drera fin ant la val” ("if your hat blows off in the wind, you’ll need to run down to the end of the valley to get it"). This area with its steep slopes and overhanging vineyards at the edge of the woods has been tended and “tamed” to dramatic effort, where every single drop of the “Ruby of Vinchio” (Barbera wine) equates to thousands of drops (and certainly not an exaggeration!) of farmers’ sweat. However, the vineyards have never failed to reward their hard work. These vine rows, in fact, repay the industrious farmers with grapes of rare and exceptional quality. The sun usually shines all day on these hills, there is seldom hoarfrost or fog and no shadow. Great wines grow on these hills. The Rules of the Association stipulate that the President and the Vice-President must come from Vinchio and Vaglio Serra, respectively. This is because of an old rivalry between the two villages, which only ended thanks to the hard work of our company and their willingness to promote the local area. Over time, the animosity between these two offices has turned into a solid working relationship and the strong administrative background of both our President and Vice-President has undeniably played an important role in achieving this result. They have both been mayors of their hometowns. Lorenzo Giordano (of Vinchio) and Cristiano Fornaro (of Vaglio) both are keen oenophiles and, in particular, great connoisseurs of Barbera, though still appreciating the sparkling wines such as Alta Langa. The wines tell the story of the terroir and selected vineyards they come from and reflect uniquely the excellence which has built the reputation of Vinchio Vaglio, Vigne Vecchie, Laudana and Sei Vigne Insynthesis. The Barbera wines are projects that have brought our Barbera to the highest quality levels, thanks to small planting plots that are more than 50 years old. Albarossa, Grignolino, Ruché, Nebbiolo, Freisa, Bonarda, Arneis are all indigenous grapes of this range. Distinctive wines which express the intrinsic value of the territory.
Founded on 1 February 1700, Vergelegen (meaning “situated far away”), has been under the ownership of some of the world’s great explorers and visionaries, each of whom, in their own way, have helped shape Vergelegen to what it is today: a world-class Estate. With Vergelegen’s award-winning wines, history spanning over 300 years, heritage, exquisite gardens and cuisine to suit all tastes, it comes as no surprise that Vergelegen Estate continues to be the choice of the discerning visitor seeking a total sensory experience. Think of Vergelegen to spend quality time with family and friends – wine tasting, heritage, environmental and cellar tours, two restaurants and the seasonal luxury Picnic in the camphor forest, are only a few of a myriad of enjoyable activities at Vergelegen. Vergelegen’s heritage core consists of the Homestead, Library, Mill Ruins, Slave Lodge site and surrounding gardens. The residential Homestead, dating back to the 1700s, with each room authentically furnished, reflects the layered historicism of the over 300 years of Vergelegen’s existence. The Homestead also houses an Exhibition Corridor, comprising a series of pictorial panels detailing the various eras of history, as well as significant visitors to the Estate.
Una trattoria pizzeria piemontese, immersa nella langa che vi farà assaporare la tradizione e la qualità del cibo tipico di queste zone. Il locale semplicemente arredato ha alcuni tavoli sulla piazzetta del paese davanti alla chiesetta e con la vista verso le colline. La signora Piera in cucina prepara il tipico menù piemontese fatto di antipasti, plin e tagliatelle il pezzo forte è il coniglio che si scioglie in bocca. Appena sarete seduti arriverà il giovane nipote Bebo che con fare generoso e spigliato in italiano o in inglese vi accoglierà con una scelta di vini piemontesi e, in attesa dei piatti, con le "friciule" calde, pasta di pane fritta talmente leggere e gustose che salteranno in bocca senza che ve ne aggorgerete. Anche la pizza è ottima e digeribile con farciture anche di ingredienti locali che sehuono le stagioni come la toma di Roccaverano e i fiori di zucca in stagione. A Piedmontese trattoria and pizzeria, immersed in the Langhe that will make you savor the tradition and quality of the typical food of these areas. The simply furnished restaurant has some tables on the town square in front of the church and with a view towards the hills. Mrs. Piera in the kitchen prepares the typical Piedmontese menu made of appetizers, plin (hand made filled pasta with local meat) and tagliatelle the highlight is the rabbit that symply melts in your mouth. As soon as you are seated, the young grandson Bebo will arrive and, generously and confidently in Italian or English, will welcome you with a choice of Piedmontese wines and, waiting for the dishes, with hot "friciule", fried bread dough so light and tasty they will jump in your mouth without you knowing. Even the pizza is excellent and digestible with fillings also of local ingredients that follow the seasons such as the toma di Roccaverano and the courgette flowers in season.
La Trattoria Al Gazzettino a Venezia, è un locale tipico veneziano accogliente e informale. L'atmosfera familiare e la simpatia del personale sono un punto di forza della ristorante, oltre alla qualità e freschezza delle pietanze sia per quanto riguarda i piatti di pesce che per quelli di carne. Fuori dalle "classiche" mete turistiche è però situato in posizione strategica a pochi passi dal Ponte di Rialto e dalla Piazza San Marco. Tutto comincia attorno all'anno 1952 quando Maria e Giuseppe Ongaro rilevano il locale da Giovanni Ancelotto, trasformandolo in una piccola osteria. Il nome "AI Gazzettino" nacque dal fatto che gran parte dei clienti abituali erano dipendenti dell'omonima azienda, che produceva il giornale ed aveva la sede non lontano da qui. La sera, l'osteria diventava punto d'incontro per loro, per i facchini e per i gondolieri. Quest'ultimi, di solito, prendevano "l'ornbretta" (un bicchiere di vino che, allora, costava 15 lire) e 2 o 3 sigarette, perché non potevano permettersi l'acquisto del pacco intero. Altra curiosità dell'epoca è che i gondolieri, a pranzo, usavano i tavoli dell'osteria ma si facevano portare le vivande da mogli o fidanzate perché non potevano permettersi di pagare il conto. Ciò nonostante l'attività andava bene e nel 1958 cominciarono ad arrivare anche i primi turisti. I signori Ongaro decisero, quindi, di acquisire anche l'adiacente Pensione, a tutt'oggi funzionante. Passo dopo passo si susseguirono vari abbellimenti del locale affinchè, nel 1971, l'osteria si trasformò in un piccolo, grazioso ristorante. L'impegno e la dedizione della famiglia Ongaro furono premiati, nel 1984, dalla guida Ivlichelin che 1 mise "Al Gazzettino" al secondo posto tra i locali veneziani, infine, nel 1986, alla fine di una lunga carriera professionale e densa di soddisfazioni, gli Ongaro decisero di cedere entrambe le attività ai fratelli Mario e Walter Lazzari. Avvicinandoci al presente, arriviamo a conoscere gli attuali gestori del Ristorante: Margherita, Ridha Bennefla ed il loro, amatissimo, figlio Kabir. Ridha, un signore tunisino molto gentile ed attento ai dettagli, dopo una lunga esperienza professionale (15 anni) nel rinomato "Harry's Bar", accanto al Dr. Arrigo Cipriani, e dopo altri 5 anni in un altro storico locale veneziano, "l'Antico Pignolo", decide che è il momento di avviare una sua attività. Insieme a sua moglie Margherita (una signora veneziana, bravissima cuoca). Decidono quindi dì acquisire "Al Gazzettino" che riapre a nuova gestione il 05 giugno 2009. Il locale è ora dedicato al loro figlio Kabir (un ragazzino dolce, estroverso e vivace che decora tutto l'interno con i suoi allegri disegni), e anche all'amore che unisce Ridha e Margherita e che ha ispirato la fusione dei due nomi: Margheridha. The Trattoria Al Gazzettino in Venice, is a welcoming and informal typical Venetian restaurant. The family atmosphere and the friendliness of the staff are a strong point of the restaurant, in addition to the quality and freshness of the dishes both in terms of fish and meat dishes. Outside the "classic" tourist destinations, however, it is strategically located a few steps from the Rialto Bridge and Piazza San Marco. It all begins around the year 1952 when Maria and Giuseppe Ongaro detect the local from Giovanni Ancelotti, turning it into a small inn. The name "AL Gazzettino" was born from the fact that most of the regulars were employed by the homonymous company, which produced the paper and had the place not far from here. At night, the tavern became a meeting place for them, for the porters and the gondoliers. The latter usually took "eye shadow" (a glass of wine, then, it cost 15 lire) and 2 or 3 cigarettes, because they could not afford to purchase the entire parcel. Another curiosity is that the gondoliers of the time, at lunch, used the tables of the tavern, but it did bring the food to be wives or girlfriends because they could not a afford to pay the bill. Nevertheless, the activity was good and in 1958 began to arrive the first tourists. Mr. and Mrs. Ongaro decided, therefore, to also purchase the adjacent board, still working. Step by step he followed various enibellishments of the premises until, in 1971 the inn became a small chaming restaurant. The commitment and dedication of the family Ongaro were rewarded in 1984 by Michelin who put "Al Gazzettino" to second place among the local Venetians, finally, in 1986, at the end of a long and worthy career satisfaction, the Ongaro decided to sell both businesses to the brothels Walter and Mario Lazzarii. As we approach this, we come to know the current management of the Restaurant: Margaret, and their Bennefla Ridha, beloved son Kabir. Ridha, a Tunisian man very kind and attentive to details, after a long professional experience (15 years) al the famous Harry's Bar", next to Dr. Arrigo Cipriani, and after another 5 years in another local historian of Venice, the "Fonner Pigiolo", decides it's time to start a business. With his wife, Margaret a Vienetian Lady, (very good cook) decided to acquire "THE GAZZETTINO" that opens in new managetnent June 5 2009. The restaurant is now devoded to their son Kabir (a sweet boy outgoing and lively decorating the interior with his lively drawing), it is also dedicated to the love that unites Ridha and Margarita and has inspiird the fusion of two names: Margheridha.
A Moasca (Asti), un piccolo borgo nel cuore del Monferrato, zona la cui straordinarietà è valsa la tutela dell’UNESCO, c’è un posto in cui natura, storia, cultura ed enogastronomia d’eccellenza si incontrano e si fondono per offrire all’Ospite un’esperienza irripetibile. Questo posto è Tra la Terra e il Cielo. Il Castello trecentesco con le sue imponenti torri, la terrazza aperta sulle dolci colline, il libero accesso alle preziose opere d’arte accolte, a rotazione, nella sala espositiva, una rigorosa e accorta selezione di materie prime, piatti della tradizione piemontese con aperture al vicino Mare, i grandi Vini del Piemonte e un servizio attento, ma non invadente: tutti gli ingredienti per accompagnare l’Ospite in un percorso indimenticabile di sensazioni ed emozioni, in una dimensione di benessere profondo, Tra la Terra e il Cielo. In Moasca, a small town in the heart of the Monferrato hills declared by UNESCO a World Heritage Site, you can find a place where nature, history, culture, good wines and culinary delights meet and welcome the guests with a once in a lifetime experience. This piace is Tra la Terra e il Cielo. That means “Between Heaven & Earth”, a very suggestive restaurant and café built in a medieval castle surrounded by a green and gentle landscape. A strong attention to every detail, the art gallery upstairs, a beautiful outdoor terrace, our menu with the traditional Piedmontese recipes with a marine twist and the great Piedmont wines will make our guests love the place and really feel between heaven and earth.
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.
Too Good To Go’s primary goal is to fight the growing issue of food waste. To do so, it provides a solution for food service providers to sell their food surplus, which otherwise would have been wasted at the end of the business day. However, the app is just one way the company fights food waste, as it also directly encourages households, schools and policy-makers to change their behavior and aims to influence legislation that will reduce food waste further. Too Good To Go is now the world’s largest Business To Consumer Platform aiming to fight food waste. This is via a mobile app where businesses can add the food surplus they have, and consumers can view the offer available. The application is mostly for restaurants, bakeries, supermarkets, hotels and canteens. For Too Good To Go, this is a “win-win-win solution” allowing businesses to make money out of food which would be otherwise wasted whilst reaching new customers, and consumers to access food at affordable prices to reduce food waste, all parties having a positive impact on the environment. After downloading the app, users have access to a range of meals available nearby. They can either view what’s close by or search for specific meals with different options, such as collection time, location or type of food, for instance vegan or vegetarian. Once they select their option, users receive a receipt which needs to be presented to the shop in order to receive the food bag. Typically, consumers will have access to a 3 to 5 euro “magic bag” with an original value of 10 to 15 euro, being able to buy food that’s worth three times the amount they paid. The app is now available for more than 38,000 restaurants, supermarkets, hotels, bakeries and canteens using it every month in 17 European countries. They are the B Corp certified Social Impact Company fighting food waste throughout the food system and pushing for change, because the food we waste accounts for 10% of all GHG emissions, yet is the #1 food waste action we can all take now.
I’m Toni-Leigh, born and bred in the Mother City of Cape Town. My fiancé and I, are parents to a lively 2-year-old girl who arrived 5 years after losing our 3-year-old son to a rare genetic disease. I love learning new things. Growing up, I was a voracious reader, reading anything and everything (even the classifieds and property ads) and with the advancement of technology over the years, I can have information at the tip of my fingers, so I’m always eager to learn new things and I’m a fast learner. I’ve always had an interest in Information Technology and was the go-to person in my office before my colleagues would go to the IT office, and now I’m looking into further studies so that I can develop my knowledge and skills. In 2005, I graduated from Varsity College with a Diploma in Travel and Tourism, with aspirations of travelling worldwide in my profession. Things didn’t quite work out that way, having worked in retail and a company assisting young people to live and work in the UK. In the last decade or so, I’ve been in the tourism industry behind the scenes, working for an online holiday accommodation booking agency and more recently a company that does tours and safaris in Southern Africa. I also do freelance work remotely, such as, captioning for a speech-to-text service and social media evaluation. I am an introvert, but enjoy working with and being in the company of others, while also enjoying being on my own. In the past I used to view being an introvert as a weakness because those higher up in the ranks of the companies I worked for were extroverted but in recent times I realised how much of a strength it is being an introvert as I also have a strong sense of empathy, which I believe is key in Customer Service and building interpersonal relationships with colleagues and clients. I’m passionate about customer service and going the extra mile and l love that feeling of knowing that I’ve made a difference in someone’s day, whether big or small. People tend to describe me as hardworking, punctual, efficient, dependable and trustworthy. Covid-19 affected the tourism industry drastically, however, I still want to travel anywhere I can, just soaking up the different cultures and experiences. The last year has been both challenging and rewarding and it has made me see things in a different light and so it has been somewhat of a new beginning for me. I am motivated now more than ever to seek out new passions and adventures and to get out of my comfort zone.
“Fall down seven times, stand up eight.” A Japanese proverb close to my heart. It has helped me persevere in so many situations in life and those situations have molded me into the woman I am today. Here’s a brief introduction to who I am. I am a new mommy to an adorable baby boy. A jack of all trades. I’m an artist at heart, fitness enthusiast, avid reader, and quite academic. I was born on the 9th of August in the year 1996 in Elim, a small village in the Limpopo Province. I grew up in Johannesburg and later moved to Pretoria in 2006 when I was in Grade 4, where I completed the rest of my school career. I have always been a very dedicated student. I finished school as a top student in my Matric year (2014) in Hoerskool Silverton. Ideally, I thought that I would finish university in record time, but it seems I had a few lessons to pick up along the way. I began my studies at the University of Pretoria but sadly dropped out due to academic and financial exclusion and so I continued the rest of my year as a freelance tutor to make some money and figure out my next move. During this time I found that I work quite well with young kids and have enjoyed tutoring ever since. I returned to the said university again and hit the financial exclusion wall yet again, so I went ahead and tried out a learnership in the automotive industry, for a year, where I earned a stipend. This encouraged me to go back to school and try part-time (Yes, I do not give up easily!) Presently, I am currently pursuing my degree in Mechanical Engineering through the University of South Africa (UNISA). I have always been one to participate in almost every extra-mural activity since my primary school years, I played softball, hockey, and cricket. I took part in cross-country and district athletics to name a few. My love for sports made me gravitate towards what I currently do part-time, I train on a regular basis, and I am a wellness coach and a distributor for a prominent nutrition brand. A large part of what I do involves helping people correct their nutrition and learn more about the benefits of healthy eating so that they can lead a healthier lifestyle and feel great while they are at it. I have been involved in various projects that involved giving back to those in need. I have been involved with an initiative called Feed a Homeless Homie, where we made food for the homeless and distributed it at least one weekend a month, I also helped a friend of mine with a pads drive for less fortunate girls, I also give clothes to homeless shelters for women and children whenever I can and I worked with an NGO known as Keep That Gold Shining (KTG) where we tutored young kids in high schools in the townships. I am a philanthropist at heart and believe that even the smallest contribution goes a long way. As mentioned, I am also an artist, mostly self-taught. I do painting on commission as well as pencil sketching. I do not have a specific style as yet, but most of my work features women from different walks of life. I would like to collaborate with more artists in the future and have exhibitions. I try to read at least one book a month. My favorite writers have always been James Patterson and Dan Brown, however I recently branched out to other genres besides suspense and thrillers. Some of my latest reads are: • Rich Dad, Poor Dad by Robert Kiyosaki • Atomic Habits by James Clear • The Alchemist by Paolo Coelho • Half of a yellow sun by Chimamanda Ngozi Adichie • No Longer At Ease by Chinua Achebe I can speak at least 6 of the 11 official languages, I am fairly tech-savvy. I am a quick learner, always willing to pick up a new skill. Life has thrown several curveballs at me and I never backed down. I strongly believe in working hard and not giving up on anything I do. My name means ‘Be Strong’, that is who I am!
The Beet is your all-in-one guide to eating a more plant-based diet. If you want to boost your energy, feel your best, and reach your personal health and wellness goals by adding more plant foods to your diet, we’re here to help. We're a new plant-based platform where food, health news, product launches, plant-based restaurant reviews, expert advice, and the mainstreaming of plant-based culture meet. The Beet covers everything from where to "Find Vegan Near Me" to the latest plant-based or vegan food products that make it even easier to eat plant-based and love it. We cover the newest studies that inspire us to want to be healthier (the "why" go plant-based) and how to get the right amount of protein, iron, calcium, B12, and other essential nutrients (the "how"). Eating more plants is great for you— whether you’ve just tried your first Beyond Burger or you’re already eating plant-based a few days a week, whether you call yourself a vegetarian, vegan, pescatarian, flexitarian, plant-leaning, plant-forward or plant-based – on The Beet, you’ll find what you need to reach your goals. The more you know, the more you care about where your food comes from, including the practices used in factory farming, and how our food choices impact the planet, climate change and the ethical treatment of animals. Whatever your motivation –to align your food choices with your ethics, your health goals or your concern for the environment – The Beet is here to get you further on your plant-based journey. Whatever your motivation: To be healthier, to lose weight, to feel less bloated, to perform better on the bike or tennis court, to stay heart-healthy, or to get off the meds, or if you want to eat in a way that is best for the environment, spares animal suffering or to align with your value system, or for any other reason, we can help guide you toward your plant-based lifestyle goals. (A note: We don't call ourselves vegan but we want to be a resource for anyone who wants to eat plant-based and eschew animal products, so if a non-vegan ingredient such as honey is used in a recipe we will always tell you and give you the substitute of something fully plant-based that can work instead).
I was born in Port Elizabeth (now Gqeberha), South Africa. I’m an outgoing person who is both introverted and extroverted depending on who I’m with. I enjoy meeting and interacting with new people because I believe this is how you learn and grow as a person. I’m forever looking for new adventures or challenges. I’m a go-getter, never afraid to fail because we learn more from our failures and build character from them. I believe one is never too old to learn something new things. “You can’t teach an old dog new tricks” doesn’t apply in my life. I enjoy the outdoors, especially hiking, which has exposed me to some of the most beautiful hiking trails in South Africa. I also love taking game drives and explore our nature, especially the animals in their natural habitats. I haven’t had the opportunity to travel beyond the borders of my country. Hopefully one day I’ll travel the world, meet different people and get to experience diverse cultures and cuisines. I had dreams of becoming a medical doctor, but due to financial difficulties, I settled for a National Diploma in Biomedical Technology. At least, I got to work in the medical environment with doctors and other medical personnel for about 5 years. I realised that working in a laboratory was not suitable for my personality because I love people, I enjoy interacting with different people. I enrolled for a Diploma in Marketing and that led me to the pharmaceutical industry where I combined both my medical background and the marketing qualification. I worked in Sales and Marketing departments. I also had the opportunity to turn my passion for fashion into a business adventure and started my online clothing store, which was a very exciting and challenging adventure. I leant a lot about importing and e-commerce. When motherhood happened and I took a break to become a stay home mom. I got involved in fitness and nutrition business. I realised that the entrepreneurship bug has got me and needed to empower myself to avoid mistakes I made in my previous business adventures, that is when I decided to register for a BCom degree in entrepreneurship via Unisa, which what I’m currently busy with. I am also teaching English as a foreign language online on a freelance basis. I plan to also learn one or two foreign languages as I plan to travel the world in the not-so-distant future. I’m excited about the future and learning more in this university of life.
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.
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.
Tea Soul creato da professionisti e dilettanti della cultura del tè e del tè. Siamo una comunità di intenditori di prodotti originali di alta qualità, buon gusto e varietà di sapori e consistenze di tè offerti dalla cultura orientale. Siamo pronti a condividere con voi la nostra esperienza. Offriamo una vasta gamma di gelsomino, tè verde e bianco a basso contenuto di caffeina e tannino, oolong semifermentato delle province di Guangdong, Fujian e Taiwan, tè rosso Pu-erh invecchiato dello Yunnan. Il nostro tè vanta un sapore originale, un gusto originale e proviene da un ambiente originale. Viene lavorato a mano ed è una bevanda verde salutare. Nella nostra selezione ogni buongustaio troverà il suo tè preferito, o scoprirà qualcosa di nuovo. Ci impegniamo a trovare i migliori tipi e sapori, la nostra carta del tè è costantemente aggiornata e ampliata. Il tè è un ottimo modo per passare dei bei momenti con gli amici, e anche un'occasione meravigliosa da trascorrere da soli con se stessi e riflettere. In tutti i casi, offriamo un'ampia selezione di servizi da tè e servizi da tè. Bellissime tazze fatte a mano, se siete in ufficio, accessori in bambù per gli amanti delle cerimonie del tè. Abbiamo anche un vasto assortimento di confezioni regalo di Porcellana e argilla fatte a mano. La vetreria è perfetta per la torsione a mano del tè, che viene rivelata nelle deliziose composizioni floreali. Ti invitiamo a scoprire il mondo della cultura del tè, dove la massima priorità è la qualità e il gusto raffinato. Se hai bisogno di aiuto, siamo pronti ad aiutarti nella selezione di tè e articoli da tè, contattaci e condivideremo la nostra esperienza con te. Tea Soul created by professionals and amateurs of tea and tea culture. We are a community of connoisseurs of high-quality original product, good taste and variety of flavors and textures of tea offered by Eastern culture. We are ready to share our experience with you. We offer a wide range of jasmine, green and white tea with low caffeine and tannin, semi-fermented oolong from Guangdong, Fujian and Taiwan provinces, aged Pu-erh red tea from Yunnan. Our tea boasts original flavor, original taste, and is from an original environment. It is processed by hand and is a healthy green drink. In our selection every gourmet will find his favorite tea, or will discover something new. We are committed to finding the best kinds and flavors, our tea card is constantly updated and expanded. Tea is a great way to have a good time with friends, and also a wonderful occasion to spend alone with yourself and reflect. In all cases, we offer a wide selection of teaware and tea sets. Beautiful handmade cups, if you are in the office, Bamboo accessories for lovers of tea ceremonies. We also have a wide assortment of gift sets of handmade Porcelain and clay. Glassware is perfect for tea hand-twisting, which is disclosed in the lovely flower arrangements. We invite you to discover the world of tea culture, where top priority is quality and refined taste. If you need help, we are ready to help in the selection of tea and tea ware, please contact us and we will share our experience with you.
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.
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.
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.
My Bio will tell you about my past and present. The past is important, but nothing is more important as the present ME! The Beautiful and strong ME! The ME that makes the people who know and love me happy to be in my presence, the present me is what matters. My values and morals and my way of thinking are what is important, the past was just the "making of", the preview one see's of movies and series, the past is an ancient scroll where most of my life is narrated by my parents, teachers, siblings and the other significant people who come and go from one's life, My present is the true picture of what I am and who I am so let me give you insight into who I am: I am a straight talker, yet I am loving and a helpful person who is always willing to learn new things, I follow rules only when it makes sense and is fair. I was born to a mixed-race couple in the "old South Africa (during apartheid)" while the political climate was unstable and in its rebirth stage, my mixed-race background has made me culturally rich. Ancestrally I come from a diverse lineage, I have a Scottish and Irish father, a mother with little french a little Indian (Afghan and Pakistani), I have a little of everything, which has made me the odd one out as I look different from the rest of my family, I do not fit in with the brown people, I do not fit in with the white people and there is nothing wrong with that I do not need to be labeled to feel like I belong, I am one of the reasons why our country is known as the rainbow nation a mix and mashed beautiful product of all that is good. My personality and likes have made me the odd one out and the weird one, luckily my husband is just as weird as I am, I always tell him my weird matches his weird, it makes us a perfect match, we were made for each other destined to be together almost as if it was written in the stars, a destiny fulfilled with a happy future in the ahead of us. Happy and together forever and always, I still find it hard to believe that there is someone out there who not only gets me, who understands me, my way of thinking, and the way I view the world but most importantly who LOVE'S ME for ME! I consider myself spiritual and not religious, although I was raised catholic and attended a convent, where a lot of who I am today was made. The making of ME! The Sisters of Mercy and catholicism had the opposite of the intended effect on me, I am not deeply rooted in the catholic faith, even though I had many lovable and amazing teachers and friends who made my school days worthwhile. Religion does not make sense to me and I consider much of it to be untrue, designed and shaped to manipulate and to rule the masses or one could say those who prefer not to think for themselves who would rather be sheep and led to the slaughterhouse willingly. My philosophy is this: as long as I love myself and my neighbor, I believe I'm living the right way and try to instill those principles and values in my two sons. I believe that knowing and giving Love encompasses all the values needed to live a healthy life, Love naturally breeds, respect, forgiveness, and mindfulness. Love means living from the heart when one lives from the heart it naturally voids the ego, the ego destroys the manically malevolent whereas the heart creates and builds, Love is a tool with which one can build a life rich in emotional health, enlightenment, and mental stability. Love is my church, love is my essence and if ever I am in doubt I read up on the writings left to us by all the great masters, Jesus, Muhammed, Buddha the Dalai Lama and so many more masters, some of whom are more modern and still living and basically all their writings convey the message of Love. So this me and there is more to me than what is written here, but what is written here is more than enough to get to know me better.
Born on outskirts of Belgrade – Serbia in family of 4. Immigrated to South Africa in 1991 “running away” from civil war. Even though that I came to South Africa without papers, money, job or being able to speak English, I made this beautiful country my home. My career took me from being a waiter in the restaurant (my first job here) to Restaurant Manager, Sales Manager in Timeshare Company to MD and CEO of ZA Galvanizing. At the end of the August this year, I left my last position of Regional Sales Manager of EXIM International. When it comes to business, I am dedicated, punctual, loyal and organized with the skill set that made me achieve any task in front of me with the high rate of success. Privately, I am a nature and animal lover, a bit of the environmentalist and lifelong naturist. I am one of the funders and first Chairman of Western Cape Naturist Association – WCNA and South African National Naturist Association – SANNA. Passionate follower and supporter of South African Rugby and F1 Grand Prix.
I am a 26-year-old woman, born and raised in Johannesburg, where I have lived my entire life. One of my biggest aspirations is to travel across South Africa and eventually the world. Although I was bred a city girl, my heart lies at sea. Another one of my aspirations is to own a home along the South African coast, within walking distance to the beach. I have been known as a bookworm since childhood. I always preferred to have my nose in a book rather than watching cartoons, hence my passions are reading, writing, and editing. Taking my love for books into account, I decided to study English literature, linguistics, and journalism. I have a great love for animals, and I currently have four dogs and a cat. I also love being out in nature. I am always keen to go hiking, take a trip to the beach, or take the dogs for a walk in the park. Another one of my interests is fashion. I have my own sewing machine and often create clothing for myself. I believe we are all responsible for our actions, and we decide where we want to go in life. I think if you want to do something, and you believe you can do it, you can. All you have to do is put in the effort. Nothing comes easy, but if you put the work in, you will achieve your goals and be anything you want to be. This is something I live by. I also think that building relationships and being able to work with others is extremely important. Succeeding in your endeavors often depends on how you work with and treat people, not just on what you can accomplish on your own. I have only started my journey, but I am looking forward to experiencing new things, building good relationships, and making the most out of every situation or opportunity.
Sabor a España is a brand of traditional high quality Spanish products. They are master nougat, as well as brittle and dried fruit derivate makers, who try to bring the tradition of Spanish products back to a public that had forgotten about it. Hard work and honesty are values of their family-run business. All their products have one thing in common - they are sold in towns and cities to remind their people that Spain's food tradition is much healthier, more nutritious and tastier than ready-made food. They are currently expanding their trade and have 23 fully operational stores. Sabor a España moved to the town center of the most emblematic Spanish towns and looked for the best spots in each one of them to offer their most typical products. Sabor a España es una marca de productos tradicionales españoles de máxima calidad cuya especialidad son los turrones, guirlaches y derivados de los frutos secos. En Sabor a España intentan llevar la tradición de los productos españoles a un público que lo tenía ya olvidado. Sabor a España es una empresa trabajadora, familiar, honesta y sencilla. Todos sus productos tienen un punto en común y es que vienen a las ciudades a recordar a sus vecinos que la tradición culinaria de España es mucho más sana, completa y apetitosa que la comida prefabricada. Actualmente se encuentran en plena expansión, contando en este momento con más de 23 tiendas por toda España en pleno funcionamiento. Sabor a España se trasladaal centro de las ciudades más míticas del país y buscan los mejores rincones de cada una de ellas para ofrecer este producto tan típico de la región.
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