Destinations of the World News January 2015 Issue

January 2015

@DOTWNEWS FEB Option 2 l5.indd 11/26/09 9:11:31 AM

Discover the city's story, one meal at a time

Hong Kong

The jet-set gem of the CaribbeanPRIVATE JETS

Taking o� into a new era

ST. BARTHS

24 HOURS IN ISTANBULCZECH LIST

Your guide to Prague’s hotspots

WINTER POLO IN ST. MORITZ

PERU UNCOVEREDExploring the land of the Incas

NEW-SEASON WATCHES DAZZLING JEWELS SUPERYACHTS LUXURY CARS

Cover.indd 1 22/12/2014 15:06

Skeleton Tourbillon ManufactureManual winding. 170 hours power reserve. Silicium Technology.

18 ct rose gold case. Also available in 18 ct white gold.

Limited Edition of 200 pieces.

U LY S S E - N A R D I N . C O M

A B U D H A B I : A l M a n a r a I n t e r n a t i o n a l J e w e l l e r y + 9 7 1 2 6 2 7 2 2 2 2 ; A M M A N : T i m e C e n t e r + 9 6 2 6 5 5 2 5 7 0 6 ; C A I R O : B T C E x c l u s i v e + 2 0 2 3 7 7 4 0 6 0 7 ;B A H R A I N : A s i a J e w e l l e r s + 9 7 3 1 7 5 3 4 4 4 4 ; B E I R U T : U l y s s e N a r d i n B o u t i q u e + 9 6 1 1 9 9 2 0 9 2 ; D A M A S C U S : W a t c h To w n + 9 6 3 1 1 3 7 3 6 1 1 5 ; D O H A : A l i B i n A l i + 9 7 4 4 4 1 3 1 3 9 1 ; D U B A I : U l y s s e N a r d i n B o u t i q u e + 9 7 1 4 3 9 5 0 5 7 7 ; J E D D A H : F i r s t J e w e l r y + 9 6 6 2 6 6 0 3 6 4 4 ; K U WA I T : M o r a d Yo u s u f B e h b e h a n i + 9 6 5 2 4 6 7 6 2 6 ; M U S C AT : A l Q u r u m J e w e l l e r y L LC + 9 6 8 2 4 5 6 2 5 5 8 ; R I YA D H : F i r s t J e w e l r y + 9 6 6 1 4 6 0 2 8 0 1 ;

C

M

Y

CM

MY

CY

CMY

K

Destination_of_the_News_ad_2014_January_Issue.pdf 1 22/12/2014 14:04

dotwnews.com December 20XX 19

title SectionyContentsJanuary 2015

58 Paradise: foundHigh-end living meets island savoir faire on

the Caribbean island of St. Barths

68 Age of EmpiresTake the high road through Peru’s Sacred Valley

and follow in the footsteps of the incas

80 Private jetsOur guide to the latest trends and

tips for your next purchase

88 Istanbul in 24 hours Discover the old and new charms of the Gateway City in a stopover

92 Insider... Prague Jiří Fajt from the National Gallery reveals

his must-dos when visiting the capital

96 Bite into Hong Kong Exploring the city’s gourmet scene, from

traditional tastes to colonial recipes

132 Charmed, we’re sure The latest watches, jewels and cufflinks

to ring in the new year in style

On the cover

58The life aquatic

Visitors to St. Barths spend as much time on the water as

they do exploring the island

19-23 Contents.indd 19 23/12/2014 09:29

ST REGIS - WORLD NEWS 235X335.pdf 1 7/29/14 8:43 AM

Souq Waqif | PO Box 1274 | Doha | Qatar | T : +974 44336666 | F : +974 44336660E : [email protected] | swbh.com

ELEGANCE IN THE HEART OF HERITAGESouq Waqif Boutique Hotels take you on a journey in time, for nestled amongst the enchanting alleys of the souq are ancient doors that take you to a new world of luxury. Premium class service meets traditional Arabian hospitality in a wonderful mix of modernity and tradition, creating an experience you won’t find anywhere but here, in the heart of Qatar.

Arumaila | Bismillah | Al Jomrok | Al Jasra | Al Bidda | Musheireb | Al Mirqab

BISMILLAHHOTEL

Doha | Qatar

title Sectiony

dotwnews.com January 2015 21

46

32 Europe Your next Greek Island escape; penthouse suites in Portugal

34 Middle East & Africa Cairo’s art revolution; Tiger Woods designs new golf course for Dubai 38 Asia & OceaniaSpotlight shines on the Philippines; Givenchy’s new store in Hong Kong 42 Americas The rise of luxury rentals; a new way to unwind at Cheval Blanc St-Barth

46 Debut Hot hotels, chic boutiques and exclusive new resorts

48 Diary This month’s pick of sporting, cultural and artistic events

50 VIP Enjoying the Snow Polo World Cup in St. Moritz in style

52 Interview VeryFirstTo’s Marcel Knobil reveals his favourite travel experiences

128 EscapeThe best one-of-a-kind travel experiences money can buy 132 Essentials It’s all in the fine details with the latest cufflinks, jewels and watches 136 On the road British carmakers Jaguar and Bentley go bonnet to bonnet

140 Ignition The Rolls-Royce Wraith fires up a younger generation of enthusiasts

142 Set sail The latest concept design unites the sky and sea

146 Suite dreams The last word in Balinese bliss at Banyan Tree Ungansan

In the news

136

Spend it

Phot

o: IT

C Gr

and

Bhar

at

ContentsJanuary 2015

48

142

19-23 Contents.indd 21 23/12/2014 09:29

Let us lend an air of luxury to your business meetings.

Let us find a translator fluent in both Arabic and your business.

Let us show your guests genuine Arabian hospitality.

Let us remind you that true success is always by design.

Terms and conditions apply. © 2014 The Ritz-Carlton Hotel Company

®

Experience the new level of luxury with Club Level accommodations. The Ritz-Carlton, Doha Club Level Lounge, is an exclusive retreat of supreme comfort, convenience and privacy. Indulge in five complimentary food and beverage presentations and uniquely themed buffet dinner daily while captivating in the serene surroundings and views atop the 23rd floor.For reservations, call The Ritz-Carlton, Dohaat +974 4484 8000 or visit us at ritzcarlton.com/doha.

World Newsr.indd 1 8/17/2014 11:36:43 AM


114

120

118

ContentsJanuary 2015

Gourmet travel110 Taste of... RomeFood is treated with sacred reverence in the Eternal City 114 Restaurant news Brits take over St. Moritz Goumet Festival; haute cuisine at The Berkeley

118 Gourmet journey Top haunts in Venice according one of the canal city’s top chefs

120 Chef’s table Why Antonio Carluccio is one of the masters of classic Italian cuisine

122 Spirit of travel Peru and Chile’s enjoy a firey rivalry over pisco

124 Reservation A culinary experience to remember at IDAM, Doha

19-23 Contents.indd 23 23/12/2014 09:29

Enjoying views as vast as they are captivating Minthis Hills is a resort that celebrates its surroundings, with inspired Mediterranean architecture, dedicated service and a liberating sense of space. At Minthis Hills distinctive contemporary architecture inspired by local culture blends seamlessly with nature. The private customisable residences o�er a �uid series of indoor and outdoor spaces to be enjoyed year-round in Cyprus’ ideal climate. Residents also enjoy exceptional recreation facilities, incredible views and �rst-class service.

T +357 26 848 888, E [email protected], W www.minthishills.com a developmentMINTHIS HILLS, CYPRUS

RESIDENCES

CYPRUS (EU) CITIZENSHIP CAN NOW BE EFFICIENTLY OBTAINED WITH PROPERTY PURCHASES OF €2,500,000

designed by internationally renowned

experts including Woods Bagot and Atkins

an extraordinary resortthat will captivate

your senses

32 Luxury travel news from around the world46 This month’s pick of new hotels48 A round-up of January’s top events50 VIP at the Snow Polo World Cup St. Moritz52 Interview: VeryFirstTo’s Marcel Knobil

32greek island odysseyThe White Palace on the island of Crete is just one of the new picture-perfect hideaways that await in the Hellenic Republic

hot events, new hotels and global jetsetters

NewsJanuary 2015

31 News Opener.indd 31 23/12/2014 09:24

C

M

Y

CM

MY

CY

CMY

K

33_DXBSM_235_335_DODWN.pdf 1 14. 08. 27 오전 10:23

58 St. Barths: a Caribbean gem68 Discovering Peru’s Sacred Valley80 Private jet travel takes off into a new era88 How to spend 24 hours in Istanbul92 An insider’s guide to Prague

68unforgotten empire Machu Picchu is one of the most-visited sites that affords travellers a glimpse into the once-mighty Inca civilisation

Destinations

the world’s most desirable locations

Phot

o: Ge

tty Im

ages

57 Features Opener.indd 57 23/12/2014 09:07

St Barths

58 January 2015 dotwnews.com

Phot

o: Ge

tty Im

ages

58-66 St Barths.indd 58 23/12/2014 09:05

St Barths


Phot

o: Ge

tty Im

ages

58-66 St Barths.indd 58 23/12/2014 09:05

St Barths


Sand, sails and island savoir faire: St. Barths can boast about them all, cementing its place as one

of the Caribbean’s jet-set gems in the process

Words: Hal Peat

58-66 St Barths.indd 59 23/12/2014 09:05

For a small island of just 25 square kilometres, the Caribbean hideaway of Saint Barthélemy (St. Barths) stands out for its stunning range of diversity in both its man-made and natural dimensions. At once exhilarating and

relaxing, individual and international, St. Barths engages vividly from your initial approach by air or water.

A quick descent into the tiny but convenient airport at St. Jean on your private charter or commuter flight, and you are on your way within minutes into the heart of Gustavia, the capital. (Services operated by regional island carrier Tradewind Aviation eliminate the usual check-in and security delays at San Juan, Puerto Rico.) Of course, many also choose to arrive by plane or chartered yacht into the harbour at the island’s main town of Gustavia, where the entry formalities are also easy and swift. Just as well, as you’ll need to concentrate all your energies on the many pleasurable pursuits the island has to offer.

Understanding the St. Barths experience requires knowing a little of the combination of cultures that contributed to its present-day identity. First colonised by France (many immigrants were tradesmen, shopkeepers and farmers), St. Barths was briefly taken over by the British in 1744 before remaining French until 1785, when it was traded to Sweden by the government of Louis XVI. In 1878, France repurchased the island, maintaining the free-port status that existed under Swedish rule. It’s not the only hint of Swedish influence that still exists today — other indications can be found in some of the town’s historic architecture, a cemetery, a couple of street signs and, of course, the name of Gustavia itself.

Beyond the facts of its historic legacy, St. Barths has developed an international flavour and flair that makes it attractive to travellers from almost every continent. It exudes that particular combination of European and native imprint in its outward structures, foods and culinary styles, but goes beyond that in reflecting the diversity of a connected, international sophistication.

58-66 St Barths.indd 60 23/12/2014 09:05

Dive into paradise (above) The private pool of a Le Sereno

Villa beckons; (right) just you and the view

at Pointe Milou

Cruise control (previous page) St. Barths is a popular

stop for cruise ships and private yacht

charters cruising the Caribbean

St. Barths


HIGH-END HAVENGustavia is both a starting point for your island travels and where much of the activity that draws occasional residents and travellers into St. Barths takes place, ranging from leading restaurants and high-end shopping to annual island events and nightlife. Once you’re ready to explore beyond the capital, consider renting a four-wheel drive vehicle or jeep for the mild challenge of navigating the well-maintained but often hilly roads, which take you across the island’s astounding landscape to more than 27 beaches and numerous small coves and harbours.

Second only to what Gustavia provides, the mid-point town of St. Jean o�ers a plethora of beachside and hilltop restaurants and shops. It also boasts a collection of boutique and hip hotels sure to tempt you to stay a night or two. One such hotel is Eden Rock, home to cottages and suites with glorious ocean views, as well as two ultra-luxe villas — one with a private art gallery, the other with a recording studio — and direct access to the beach. To explore the island’s wilder side, proceed east along the lovely north shore to Anse de Lorient, where rolling waves make it a popular spot for surfers. East of Lorient is Pointe Milou, a community studded with handsome villas, and even further along is Anse de Grand Cul-de-Sac, another playground of places

Phot

o: Ge

tty Im

ages

/ iSt

ock

Phot

o: Ge

tty Im

ages

58-66 St Barths.indd 61 23/12/2014 09:05

68-76 Peru.indd 68 23/12/2014 09:03

68-76 Peru.indd 68 23/12/2014 09:03

one of the world’s last untouched paradises, peru’s southern highlands offers intrepid

travellers the chance to walk in the footsteps of the once-mighty inca civilisation

Words: Becca Hensley

age ofempires

68-76 Peru.indd 69 23/12/2014 09:03

096 Tuck into Hong Kong’s culinary delights110 When in Rome, eat as the locals do114 Gourmet news from around the world118 A chef’s foodie guide to Venice120 Italian culinary master, Antonio Carluccio 122 The spirit that divides Peru and Chile124 A table at Ducasse’s IDAM, Doha

114Sw e e t d r e a m SThese fantastical desserts are just the start of what you’ll see — and sample — at this year’s St. Moritz Gourmet Festival

Gourmet

Your ultimate guide to fine dining

Phot

o: An

dy M

ettle

r

95 Gourmet Opener.indd 95 23/12/2014 08:51

the Peninsula’s southern tip and the northern strip of Hong Kong Island itself.

Recent months have seen a reinvasion of some of the UK’s finest talent. Most recently, Rowley Leigh was named chef consultant at The Continental at Pacific Place, which draws inspiration from the grand cafés of Europe. Prior to Leigh, the likes of Tom Aikens, Gordon Ramsay and Jamie Oliver all landed in quick succession. The indomitable trio individually embraced Hong Kong in 2014, but while the latter pair planted their flags with franchise openings, Aikens came on-board as culinary director at a celebrated local institution.

The Pawn recently reopened after a two-month refurbishment, putting its new star chef at the helm. The same team behind Classified and The Press Room have curated a contemporary setting in the former pawnshop on Johnston Road, providing an oft-changing gastropub menu with enough culinary twists to tie a balloon animal.

The updated aesthetic and kitchen staff have certainly lifted the price point, much to the chagrin of prior regulars, but it’s still tricky to get a table. You won’t be full for less than US $80, but you’ll be grinning like a Cheshire cat from the first bite. That’s certainly true for all of The Pawn’s offerings, from the house-made ricotta with aged balsamic, to the lime leaf and basil panna cotta served with macerated strawberries, the flavours put in as much overtime as your salivary glands.

While styling itself as a modern British refectory, The Pawn somehow maintains a distinctive East-Asian vibe, owing to the open balconies that leer over a hectic street scene. The view is all the more enhanced by the beloved main courses, such as the mac ‘n’ cheese and the hefty burger ‘extraordinaire’. Of course, British staples including beef pies and sticky toffee pudding also feature on the menu.

If The Pawn is a porthole to admire the hustle of Wan Chai district then Ramsay’s restaurant is the shelter from the storm of nearby Lan Kwai Fong. Just two stops

Hallowed hall St. George restaurant is a sanctuary of British-Euro cuisine

Hong Kong


96-106 Hong Kong.indd 100 23/12/2014 08:49

down on the MTR metro system, LKF is the grungier option for nightlife, just steps away from the Queen’s Road Central, which houses the likes of Zuma and Harvey Nichols.

Up on Wyndham Street, Bread Street Kitchen & Bar is the local counterpart of the favoured London dining spot. It sits on the mezzanine level of Hotel LKF, in a space that does away with Union Flags, Big Ben portraits and Beefeater effigies. From the lemon-neon sign in the entrance area, the neatly tiled floor leads you to your leather seats, mirrored in the tactile menu. But it’s what’s (soon to be) inside that counts.

In this case, it’s a bevy of sumptuous British favourites. The most iconic character on the cast list is probably the shepherd’s pie; a hearty and rich celebration of an English classic, served in a weighty, rustic pan. The crux of the dish is an ample portion of braised lamb, but the topping of mashed potato puree seasoned with garlic brioche crumbs and Parmesan cheese is hard to overlook.

CANTONESE CHARMSIf one of the new-fangled Brit Pack doesn’t pique your interest then there’s another restaurant that manages to infuse the best of Canton within an ultra-modern setting.When it comes to Cantonese fine dining, the region’s primary cuisine, menus are often quite similar to the side-street alternatives. We see it the world round, where the distinction between an award-winning morsel and a budget bite is often marked by the source of the ingredients and some impeccable presentation.

Mott 32 is so-named as an homage to 32 Mott Street in New York’s Chinatown, site of the area’s first Chinese convenience store, and occupies the basement of the Standard Chartered Bank Building in Central — where patrons are left feeling they’re dining within a bank vault. The dimly lit space has an aesthetic that borders on steampunk, with copious lengths of rope and chain to contrast the corporate establishment above street level.

Either that or Harry Potter took a trip to Gringotts Wizarding Bank, only to find it had been converted into

The new classics(clockwise from below) The refined interiors of

The Pawn, where diners can feast on lime leaf and

basil panna cotta and classic mac ‘n’ cheese

96-106 Hong Kong.indd 101 23/12/2014 08:49

RomeTaste of...

From casual eateries to high-end restaurants, there's always a memorable food experience to be had in the Eternal City

Words: Eleonora Baldwin

Octopus ravioli from the kitchen of Imàgo

110-112 Taste Of...indd 110 22/12/2014 09:48

Sphere of pomegranate, La PergolaA fresh fruit lasagne at Imàgo

It’s no secret that the Eternal City has much to offer in terms of fine dining. Historically accustomed to welcome throngs of pilgrims, navigated travellers and its gourmand citizens alike, Rome boasts an astounding number of casual eateries that showcase world-known hearty and offal-forward cookery traditions.

It is, however, the astonishing number of haute cuisine establishments, which constantly deliver quality experiences, that catch the attention of today’s food connoisseurs. Not only do the gourmet dining gems, that the cradle of modern civilisation proudly displays in its crown, put out exceptional culinary brilliance, but many of them also possess the most splendid historical interiors and stunning views over the city from the heights of terraces and rooftop verandas.

These are opulent upscale venues for romantic dinners, once-in-a-lifetime celebrations and unsurpassed luxury meals. Food and ambiance combine to deliver the best possible way to both see and taste the true essence of Italy’s capital, through supremely executed dishes that often look back to tradition and territory, with the changing seasons and top-quality ingredients guiding the menus.

Don’t let the ruins fool you into expecting to find pompous and aged baroque in the city’s luxe dining style. Rome’s contemporary food scene

is far from pretentious and condescending: the grandeur is eclectic and modern. The manic search for quality ingredients, and perfection of technique have risen the majority of the city’s luxury dining establishments to Michelin stardom, giving us diners tastes of acclaimed and extraordinary, innovative Mediterranean, traditional Roman and international cuisines.

Creative dishes are constantly underpinned by stellar products, used masterfully by young, enthusiastic chefs with adventurous and passionate approaches to food. These are artists whose research and study of the history of food is millimetric; artisans who carefully acknowledge the past and carve it into something delightfully contemporary and beautiful to look at. A true festival for the eyes, as well as the taste buds.

Exclusive gourmet restaurants in Rome are complemented by spectacular wine cellars, each containing an impressive number of bottles, from aged to contemporary vintages, spanning continents and winemaking philosophies —whatever best complements the dishes on the menu. We have singled out four of the best food experiences to be had in the city, but do consider tossing a coin in the Trevi Fountain, wishing for many returns in order to enjoy the many fine-dining restaurants and gourmet experiences that Rome prides itself on.

Aroma restaurant Decadence at Aroma


110-112 Taste Of...indd 111 22/12/2014 09:48

masterItalian

120-121 Chefs Table.indd 120 21/12/2014 10:07


Chef’s table

You started in the kitchen quite young — is cooking something you’d always wanted to do?I had a pretty good idea when I started to cook and that was 50 years ago. I was simply cooking for myself as a student in Vienna who couldn’t a�ord to go to restaurants, and I wanted to cook the same food as my mother did. In the meantime, I discovered that being a cook was a wonderful medium to reach people and something to share. So, I came to the idea that cooking a meal for someone is an act of love — otherwise it’s just a profession.

Can you elaborate on calling yourself a cook as opposed to a chef?A chef learns a trade. He’s in charge of running a kitchen; hiring, firing and making profit. Some chefs want to be entrepreneurs as well. I, as a cook, think only of my passion to cook.

Did that passion make a di�erence when you first began opening restaurants in the early ’90s? It seems momentum gathered quickly.There was a tiredness and a déjà vu about the cuisine at the time, and even most of the chefs didn’t know why they were working so hard. The most important thing is to be happy with the food that you’re eating. It’s not about how bold you are to combine di�erent ingredients. Once, I went to a two-Michelin-star restaurant and I was o�ered an oyster covered in chocolate. I asked the chef, ‘Why?’ and he said he wanted to shock people, so I told him he bloody well succeeded. It was horrible.

You’ve mentioned the fads of modern fine dining, so do you think there’s a close similarity between high-end and home cooking?Without doubt. It’s just a question of presentation. Not all done up, but you need to see that something has been cooked with love and passion, and then the taste is everything.

You’re a proponent of “real Italian cooking”, but what does that actually mean?I can define it. Real Italian cooking is cooking the same food that’s been cooked for ages. Much of what is popular now is the old poor man’s food because people can see what is simple and tastes exceptional. But even a pasta e fagioli (pasta and beans), which is a very simple dish, doesn’t taste great if you don’t cook it properly.

Do the ingredients make all the di�erence?It’s the know-how. Unfortunately a lot of young chefs

avoid simplicity, but it’s exactly that. You need to give the same taste that Mama did. I always say that Italy has at least three million Michelin-starred chefs — all the housewives.

If “real Italian cuisine” should remain the same, do you not see any innovations on the horizon at all?Innovations are coming, but they are not outrageous. Nobody has presented to me, still to this day, a new combination of ingredients that is memorable. And now sauce is often reduced to a little spot and you have to work hard to taste it — what’s the point?

You were born in the south of Italy but raised in Piedmont before excelling in the UK. What region of Italy does your cooking reflect?All of them. I learnt from my mother and she borrowed from di�erent regions. Most chefs in Italy don’t know how to cook food from other regions, but I take the best from all of them.

Do you also borrow ideas and inspiration from cuisines outside of Italy?Yes, certainly. I am cooking recipes that are there already, trying to achieve the maximum flavour with minimum fuss. I love every cuisine in the world provided it’s original, cooked by an expert with real food.

Now that you’re opening up more restaurants in the Middle East, it must be a challenge to source your ingredients.You’re right. We don’t have all of the cheeses or other things we need, so do other recipes and avoid some things. In Carluccio’s in Dubai they presented a lobster lasagne, and it was very good!

You’ve been cooking, authoring books and opening restaurants for the vast majority of your life. What goals do you still have left?The books and the TV [series] — these are my influence on the people and to ensure the philosophy of Carluccio remains the same. I don’t do any publicity for supermarkets, because I don’t want to dilute my brand.

Do you have any final words from a life and love of Italian cooking?For some, food is just fuel for the stomach. For me, food is culture.

Read the full interview online at dotwnews.com ■

Teach a man to cook and you feed him for a lifetime. For charismatic chef Antonio Carluccio, those lessons started in his mother’s kitchenInterview: Steven Bond

120-121 Chefs Table.indd 121 21/12/2014 10:06


Chef’s table

You started in the kitchen quite young — is cooking something you’d always wanted to do?I had a pretty good idea when I started to cook and that was 50 years ago. I was simply cooking for myself as a student in Vienna who couldn’t a�ord to go to restaurants, and I wanted to cook the same food as my mother did. In the meantime, I discovered that being a cook was a wonderful medium to reach people and something to share. So, I came to the idea that cooking a meal for someone is an act of love — otherwise it’s just a profession.

Can you elaborate on calling yourself a cook as opposed to a chef?A chef learns a trade. He’s in charge of running a kitchen; hiring, firing and making profit. Some chefs want to be entrepreneurs as well. I, as a cook, think only of my passion to cook.

Did that passion make a di�erence when you first began opening restaurants in the early ’90s? It seems momentum gathered quickly.There was a tiredness and a déjà vu about the cuisine at the time, and even most of the chefs didn’t know why they were working so hard. The most important thing is to be happy with the food that you’re eating. It’s not about how bold you are to combine di�erent ingredients. Once, I went to a two-Michelin-star restaurant and I was o�ered an oyster covered in chocolate. I asked the chef, ‘Why?’ and he said he wanted to shock people, so I told him he bloody well succeeded. It was horrible.

You’ve mentioned the fads of modern fine dining, so do you think there’s a close similarity between high-end and home cooking?Without doubt. It’s just a question of presentation. Not all done up, but you need to see that something has been cooked with love and passion, and then the taste is everything.

You’re a proponent of “real Italian cooking”, but what does that actually mean?I can define it. Real Italian cooking is cooking the same food that’s been cooked for ages. Much of what is popular now is the old poor man’s food because people can see what is simple and tastes exceptional. But even a pasta e fagioli (pasta and beans), which is a very simple dish, doesn’t taste great if you don’t cook it properly.

Do the ingredients make all the di�erence?It’s the know-how. Unfortunately a lot of young chefs

avoid simplicity, but it’s exactly that. You need to give the same taste that Mama did. I always say that Italy has at least three million Michelin-starred chefs — all the housewives.

If “real Italian cuisine” should remain the same, do you not see any innovations on the horizon at all?Innovations are coming, but they are not outrageous. Nobody has presented to me, still to this day, a new combination of ingredients that is memorable. And now sauce is often reduced to a little spot and you have to work hard to taste it — what’s the point?

You were born in the south of Italy but raised in Piedmont before excelling in the UK. What region of Italy does your cooking reflect?All of them. I learnt from my mother and she borrowed from di�erent regions. Most chefs in Italy don’t know how to cook food from other regions, but I take the best from all of them.

Do you also borrow ideas and inspiration from cuisines outside of Italy?Yes, certainly. I am cooking recipes that are there already, trying to achieve the maximum flavour with minimum fuss. I love every cuisine in the world provided it’s original, cooked by an expert with real food.

Now that you’re opening up more restaurants in the Middle East, it must be a challenge to source your ingredients.You’re right. We don’t have all of the cheeses or other things we need, so do other recipes and avoid some things. In Carluccio’s in Dubai they presented a lobster lasagne, and it was very good!

You’ve been cooking, authoring books and opening restaurants for the vast majority of your life. What goals do you still have left?The books and the TV [series] — these are my influence on the people and to ensure the philosophy of Carluccio remains the same. I don’t do any publicity for supermarkets, because I don’t want to dilute my brand.

Do you have any final words from a life and love of Italian cooking?For some, food is just fuel for the stomach. For me, food is culture.

Read the full interview online at dotwnews.com ■

Teach a man to cook and you feed him for a lifetime. For charismatic chef Antonio Carluccio, those lessons started in his mother’s kitchenInterview: Steven Bond

120-121 Chefs Table.indd 121 21/12/2014 10:06

Ignition

Engine: 6.6-litre turbocharged V12 Power: 624 bhp Torque: 800 Nm0-100 kph: 4.6 secs Top speed: 250 kph (electronically limited) Fuel consumption: 14 l/100 km CO2 omissions: 327 g/km Origin: Goodwood, UK Price: from AED 1.4 million ($ 381,144)

NUTS & BOLTS

THE ROLLS-ROYCE WRAITH, the third addition to the British carmaker’s current line-up of world-class vehicles, is a car for a new generation: a young, moneyed demographic with a more hands-on approach to life. While the Phantom and Ghost models are cars that many owners would be driven in rather than drive themselves, the Wraith is every bit a driver’s car.

With a low-slung, sloping rear end that is at once more elegant and athletic than its siblings, huge 22-inch wheels and two doors that open frontwards, the Wraith cuts a fine figure. Its sportier appearance, improved performance and handling, and state-of-the-art on-board technology make the Wraith the most advanced Rolls-Royce ever built, without sacrificing any of the luxurious elements that make the marque one of the most prestigious on the planet.

Inside, the dierences between the Wraith and other Rolls-Royce models are subtle: the steering wheel is marginally thicker than in the other models, but the other elements — hand-crafted leather and wood, along with an attractive and easy-to-use on-board computer — are all comfortingly familiar to the Rolls-Royce connoisseur. The most exciting addition is an 18-speaker Bespoke Audio System with two audio settings that turn the Wraith into a theatre or studio, depending on your mood.

And it’s good that there is something to listen to, because from inside the car, there is virtually no engine noise despite the huge 6.6-litre turbocharged V12 engine under the bonnet. It’s a wonderful

characteristic for those who want a calm and leisurely drive, but if you’re looking for a sportier driving experience, you might be put o by the deafening silence.

That said, the engine certainly doesn’t lack power — the Wraith veritably leaps o the blocks to (and electronically limited) 250 kilometres per hour. There is a notable absence of tiptronic gear paddles, which would have oered a more personalised driving experience, but the Wraith’s Satellite Aided Transmission uses GPS data to calculate your position on the road and automatically selects the most appropriate gear for you. Anyone who has driven other Rolls-Royce models will also note its lower stance on the road and superior handling — this is a car that you can push further and harder than any Rolls-Royce that has come before.

A virtually endless selection of bespoke options are available for would-be Wraith owners, but my favourite has to be the Starlight Headliner. Capturing the essence of that ethereal being after which the car is named, the leather headliner of the Wraith is studded with 1,340 optic-fibre lights, creating a magical interior night sky.

The Wraith’s sleek, athletic appearance and powerful engine make it a car suited to an individual determined to have it all; one who wants to take control of his own destiny — and look exceedingly good in the process. ■

B R A V E NEW WORLD With power and poise, the Rolls-Royce Wraith is the latest evolution from the world’s most prestigious carmaker

Words: Joe Mortimer

140-141 Motoring Review.indd 140 21/12/2014 10:02

Ignition

Engine: 6.6-litre turbocharged V12 Power: 624 bhp Torque: 800 Nm0-100 kph: 4.6 secs Top speed: 250 kph (electronically limited) Fuel consumption: 14 l/100 km CO2 omissions: 327 g/km Origin: Goodwood, UK Price: from AED 1.4 million ($ 381,144)

NUTS & BOLTS

THE ROLLS-ROYCE WRAITH, the third addition to the British carmaker’s current line-up of world-class vehicles, is a car for a new generation: a young, moneyed demographic with a more hands-on approach to life. While the Phantom and Ghost models are cars that many owners would be driven in rather than drive themselves, the Wraith is every bit a driver’s car.

With a low-slung, sloping rear end that is at once more elegant and athletic than its siblings, huge 22-inch wheels and two doors that open frontwards, the Wraith cuts a fine figure. Its sportier appearance, improved performance and handling, and state-of-the-art on-board technology make the Wraith the most advanced Rolls-Royce ever built, without sacrificing any of the luxurious elements that make the marque one of the most prestigious on the planet.

Inside, the dierences between the Wraith and other Rolls-Royce models are subtle: the steering wheel is marginally thicker than in the other models, but the other elements — hand-crafted leather and wood, along with an attractive and easy-to-use on-board computer — are all comfortingly familiar to the Rolls-Royce connoisseur. The most exciting addition is an 18-speaker Bespoke Audio System with two audio settings that turn the Wraith into a theatre or studio, depending on your mood.

And it’s good that there is something to listen to, because from inside the car, there is virtually no engine noise despite the huge 6.6-litre turbocharged V12 engine under the bonnet. It’s a wonderful

characteristic for those who want a calm and leisurely drive, but if you’re looking for a sportier driving experience, you might be put o by the deafening silence.

That said, the engine certainly doesn’t lack power — the Wraith veritably leaps o the blocks to (and electronically limited) 250 kilometres per hour. There is a notable absence of tiptronic gear paddles, which would have oered a more personalised driving experience, but the Wraith’s Satellite Aided Transmission uses GPS data to calculate your position on the road and automatically selects the most appropriate gear for you. Anyone who has driven other Rolls-Royce models will also note its lower stance on the road and superior handling — this is a car that you can push further and harder than any Rolls-Royce that has come before.

A virtually endless selection of bespoke options are available for would-be Wraith owners, but my favourite has to be the Starlight Headliner. Capturing the essence of that ethereal being after which the car is named, the leather headliner of the Wraith is studded with 1,340 optic-fibre lights, creating a magical interior night sky.

The Wraith’s sleek, athletic appearance and powerful engine make it a car suited to an individual determined to have it all; one who wants to take control of his own destiny — and look exceedingly good in the process. ■

B R A V E NEW WORLD With power and poise, the Rolls-Royce Wraith is the latest evolution from the world’s most prestigious carmaker

Words: Joe Mortimer




DownloaD the full Digital eDition

oR

visit www.dotwnews.com/ezine/

BUY NOW

Destinations of the World News January 2015 Issue

Documents

Transcript of Destinations of the World News January 2015 Issue