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46<br />

high tea light<br />

We’ve called high noon on the stuffy old hotel afternoon tea. Instead, recline on beanbags<br />

and watch patiently as your chosen infusion deepens in colour inside a glass teapot. Then relax,<br />

knowing that the plate of goodies arriving shortly will neither dampen your appetite for dinner<br />

nor pander <strong>to</strong> your paunch. A menu of speciality teas is complemented by three delectable<br />

courses of light island fare. First, savoury finger sandwiches filled neatly with local delicacies<br />

selected <strong>to</strong> complement the traditional sliced cucumber. Next, warm scones served with<br />

glistening mango jam and soy-free vegan whipped cream. Last, and by no means least,<br />

a vintage tea tray overflowing with island gâteaux and tartlelettes.<br />

34<br />

MARKET DAY<br />

In recent years, neighbourhood<br />

markets have become popular<br />

throughout Europe. Reflecting a<br />

growing disdain for global grocery<br />

chains, markets are nurturing<br />

a renewed appreciation and<br />

demand for gourmet foods, organic<br />

produce from regional farmers and<br />

growers, artisan goods, fresh juices<br />

and boutique wines. The islands<br />

of the Indian Ocean are also home<br />

<strong>to</strong> a variety of vibrant local markets<br />

and on a weekly basis, LUX* invites<br />

its guests <strong>to</strong> leave the cocooning<br />

walls of the resort <strong>to</strong> explore<br />

and experience the hubbub of<br />

traditional island markets. Sample<br />

typical street foods like Gâteaux<br />

Piments (deep fried lentil balls)<br />

and Dholl Puri (a spicy pancake<br />

filled with lentils) or Bilimbi Confit<br />

(a very bitter fruit dressed with<br />

vinegar). The intrepid can also<br />

sample Chevrettes – tiny shrimps<br />

that are washed down with Agar<br />

Alouda – a jelly-like seaweed drink<br />

that leaves quite an impression<br />

in your mouth.<br />

32<br />

phone home<br />

Hotels used <strong>to</strong> profit from overpriced<br />

international phone calls before mobile<br />

phones tipped the balance back in favour<br />

of the guest. Now it’s the mobile phone<br />

networks who are cashing in as they charge<br />

an arm and a leg for roaming. We believe that<br />

holidays should be stress free, which is why<br />

if you explore our grounds you’ll find an old<br />

telephone box that houses a VOIP phone,<br />

which will let you make local and international<br />

calls free of charge. We just ask one thing.<br />

Please do not call the office!<br />

37<br />

Pho<strong>to</strong> shack<br />

We all love a bit of nostalgic fun especially<br />

when we’re at the seaside, so we’re inviting<br />

you and your family <strong>to</strong> squeeze in<strong>to</strong> one of<br />

our digital pho<strong>to</strong> booths for a spontaneous,<br />

happy snappy pho<strong>to</strong> shoot. But don’t<br />

expect the grubby metal boxes you’re used<br />

<strong>to</strong> in shopping malls and railway stations.<br />

Housed in chic wooden shacks, our booths<br />

are painted in vibrant colours, so when you<br />

happen across one, be prepared <strong>to</strong> relax<br />

and pull some silly faces. You can print your<br />

pho<strong>to</strong>s <strong>to</strong>o and this very clever pho<strong>to</strong> shack<br />

will even send them <strong>to</strong> your Facebook<br />

account <strong>to</strong> share with your friends.<br />

15<br />

35<br />

the LUX<br />

ISLAND BURger<br />

Meatier, juicier and tastier, the<br />

LUX* island burger is a patty of<br />

pedigree and a burger for others<br />

<strong>to</strong> beat. Our burgers contain only<br />

the finest prime Australian rump,<br />

a soupçon of fat <strong>to</strong> keep things tasty<br />

and a twist of sea salt and freshly<br />

cracked black pepper. It’s then grilled<br />

<strong>to</strong> perfection on a barbeque steel<br />

plate and served in your choice of<br />

wholemeal, white or ciabatta bun.<br />

Additions include red onion, lettuce,<br />

homemade mayonnaise and mustard.<br />

A slice of fresh lettuce, a side of hot<br />

French fries and a secret recipe for<br />

homemade <strong>to</strong>ma<strong>to</strong> ketchup, <strong>to</strong>p<br />

off the order. Et voilà.<br />

MINIBAR<br />

Hotel minibars – you’ve opened one,<br />

you’ve seen them all. We’ve all come <strong>to</strong><br />

expect the routine and uninspired contents:<br />

old school Scotch, high sugar carbonated<br />

drinks and tiny tubes of overpriced crisps.<br />

This is your holiday so why can’t you select<br />

the kind of minibar you would like? Even<br />

our standard option is lighter and brighter.<br />

Expect fresh lemonade, rooibos iced tea,<br />

organic juices, our own Earth (still) and<br />

Dance (sparkling) waters, wholesome<br />

bites and local beers. On request, these<br />

can be supplemented by more unusual<br />

amenities such as chilled water a<strong>to</strong>misers,<br />

swimming goggles, puzzles and the<br />

occasional quirky surprise. One recent<br />

couple asked for a chilled cucumber<br />

in their minibar from which they cut<br />

refreshing patches <strong>to</strong> soothe their eyes<br />

after a long flight. We were happy <strong>to</strong> oblige.

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