A Luxury Travel Blog

The Great Hotels Organisation is unveiling a new hotel booking engine at next week’s ITB in Berlin. G-wiz Xtra will be an extension to the G-wiz booking engine they launched a year ago, designed to address the fact many hotel chain websites are currently unable to offer multi-property availability searches, according to the company. Keep a look-out for it!

Just when you thought Dubai already had it all, news has broken that it’s about to get four new theme parks. SeaWorld, Aquatica, Busch Gardens and Discovery Cove are all to be developed there, following an agreement between Orlando-based Busch Entertainment Corporation and Dubai property developer Nakheel. Preliminary work is underway and the anticipated opening for the first phase of the developments is 2012.

A quick study in the versatility of fine escargots, this dish allows the snails to steal the spotlight. Tossed with your favorites vegetables, olive oil, and herbs, the addition of coarse bread crumbs to coat the pasta offers a delightful contrast of textures.

Ingredients:

• 24 Wild Burgundy Snails
• 4-6 large garlic cloves, finely chopped
• Fettuccini pasta, cooked al dente
• Fresh seasonal vegetables, cut into appropriate sizes, and cooked al dente.
• Spring: asparagus, morel mushrooms, baby squash, fennel.
• Winter: parsnip, celery root, turnips, squash, cepe mushrooms.
• 1 tsp. chopped chives
• 2 tsp. freshly chopped fresh basil
• Pinch of fresh thyme
• 1/3 cup bread crumbs (coarse, Japanese Panko, if available)
• 3 tbsp. butter
• Olive oil
• Pine nuts

Directions:

Cook pasta until just tender; into colander, rinse with cold water; continue to drain, then toss with some olive oil and set aside. Melt 1 tbsp. butter in sauté pan over medium-low heat with 1 tbsp. olive oil; add garlic and pine nuts (add mushrooms at this time, if desired) and cook until garlic is translucent. Add remaining butter and oil, and increase to medium heat; add pasta, and toss with breadcrumbs, cooking until lightly browned; add snails and vegetables and cook until warmed through. Season to taste, add herbs, toss.

Serves 4.

Source: igourmet.com

Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!

Did you know that it’s Tourism Innovation Day today? Don’t worry if you didn’t – I’d hazard a guess that most people involved in the travel industry didn’t also. Anyway, it begs the question… what’s the most innovative thing you’ve seen within the luxury travel industry lately?  Whether it be a novel hotel design, a cutting-edge website, a new-fangled spa treatment or something else, we’d like to hear from you.  Please tell us by clicking on the comments link below.

Enjoy this seven-minute clip of “the world’s most beautiful sea voyage”, courtesy of Hurtigruten.

CC Africa’s 13-day Thirstland Expedition, the ultimate luxurious mobile tented camping safari exploring Namibia’s wilderness highlights, will boast upgraded ensuite Expedition safari tents from 1st March 2008. A maximum of six guests per safari will be hosted, accompanied throughout by a professional CC Africa guide. Departing on a weekly scheduled basis to the most beautiful wilderness regions of Namibia, including the reddish-yellow cliffs of the Waterberg Plateau, Etosha National Park, Damaraland, Swakopmund and the Namib Desert (featuring the largest sand dunes in the world), this 13-day adventure offers a great diversity of wildlife and landscapes combined with the epitome of classic African style and comfort.

Thanks to Maldives360 for this beautiful video. Makes you just want to be there, doesn’t it?

CC Africa’s and Taj Safaris‘ first jungle safari lodge in India, Mahua Kothi, is one of the first of just three hotels in India to be awarded prestigious Relais & Châteaux membership – and this after only one year of operation. Adjacent to Bandhavgarh National Park, the Lodge consists of 12 luxurious kutiyas (jungle suites) and offers excellent game viewing, including the renowned tiger.

Ingredients:

• 2 teaspoons Cumin, seeds
• 1 teaspoon Coriander, seeds
• 1 teaspoon Whole Black Peppercorns
• 1 tablespoon Salt
• 1 teaspoon Thyme
• 4 6 ounce Mahi Mahi Filets
• 2 tablespoons Olive Oil
• 1 cup Diced Sweet Onion
• 1 tablespoon Minced Garlic
• 1 cup Fresh Orange Juice
• 3 tablespoons Fresh Guava
• 1/4 cup Lime Juice
• 1/4 cup Spiced Dark Rum
• 1 tablespoon Fresh Chopped cilantro

Directions:

To prepare the Mahi Mahi:

In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.

To prepare the Mojo:

In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent approximately 3 minutes. Add the remaining fish spices and stir well. Add the orange juice, guava, lime juice, and 1 tablespoon rum. Bring to a boil and then lower to a simmer, cooking for 10 minutes.

To cook the Mahi Mahi:

Heat a large non-stick pan. Sauté the Mahi Mahi on the first side browning it well for 3 minutes. Then turn it over and add the remaining rum. Cook for another 3 minutes until tender. Remove the fish from the heat to fish plates. Garnish with cilantro. Serve with mojo sauce.

Serves 4.

Source: Chef Allen’s, Miami FL

Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!

The Renaissance Boston Waterfront Hotel, the first Renaissance property in downtown Boston, opens this week.  The $165 million hotel project is the next chapter in the fast-paced development story of the South Boston Waterfront’s Seaport District.  It has 471 guestrooms, including 21 suites, and features over 21,000 sq. ft. of flexible meeting space, with a 10,700-square-foot ballroom and a 4,400-square-foot junior ballroom that are conveniently located on the same floor.

Experience the Serengeti from a totally new perspective at Grumeti River Camp. Exhilarating hot air ballooning safaris have recently been launched, offering a life-changing opportunity to experience the sheer enormity of the Serengeti and its magnificent wildlife from 1,000 feet above.

Why sweat the currency markets for your spring getaway when you can rest assured – and in inevitable comfort - at Cotswold House in Chipping Campden? For real savings amid the dollar’s ongoing swoon, think out-of-the-box and into the countryside. The stylish Cotswold House in Chipping Campden, England, recently announced its latest round of ‘Fixed-Dollar Rates’ to assure UK-bound American travellers 20% savings on guest rooms and suites. Rates at Cotswold House start at $425 per night for Queen rooms and $1,250 per night for the Grammar School Suite for a two-night stay, based on double occupancy and inclusive of full English breakfast and VAT.

After just a few months in business, Senzone Restaurant at Madrid’s brand-new Hospes Madrid luxury hotel, made a major name for itself on the gastronomic scene of Spain’s capital by picking up the Restaurant Revelation of the Year 2007 award at the fifth Metrópoli Awards gala ceremony held last week. This was not the only title scooped by the restaurant – it also received the Best Sommelier prize, awarded to Rut Cotroneo, who is in charge of the surprising and very complete wine selection at Senzone which boasts labels from all over the world.

The grand old lady of CC Africa is looking beautiful – R20 million has been invested into a dramatic rebuild and refurbishment of Phinda Mountain Lodge in South Africa’s KwaZulu-Natal which will boast 25 gorgeous new suites (18 of which are already open to guests), as well as magically transformed guest areas.

Belfast’s 5-star Culloden Estate and Spa opens a wing of 26 bedrooms this month, bringing the property’s total to 105 rooms. Half the bedrooms overlook the formal gardens, and the remainder face the Belfast Lough. The style is sympathetic to the original Culloden House.

Have you ever stayed somewhere, experienced something (however big or small), and thought to yourself “I must have one!”?  Whether it be a mattress or some bedding, a bathrobe or some soap, or something else, we want to hear your recommendations! Recently I purchased a room fragrance from Linari, which I first became aware of on a stay at the fabulous Haagsche Suites.  Please tell us what you’ve bought by posting a comment below.