As you know, ethical travel is very close to my green heart and it is a topic I write about whenever I can to draw awareness to sustainability and conservation, be it through tourism, purchasing decisions or eco lifestyle choices in general. I was therefore thrilled to be able to cover…
Travel
Last week I was in Cloud 9, literally and figuratively. Firstly because I fortunate enough to be upgraded by Ethiopian Airlines to business class – called Cloud 9 – and secondly because travelling in such space and comfort is a luxury that is possibly one of the most satisfying…
The original version of this article first appeared in the Cape Times, South Africa on Monday 16 April 2018 (all images CT Diva unless otherwise stated). During Songkran, every drop counts, in a religious as opposed to a #50litres kind of way. (you’ll get that if you’re a water…
Uber innovation is what makes my heart skip a beat. Siam@Siam is a hotel in Wang Mai, Patumwan that has brought the sexy back into hotelling and it’s a salve for the design conscious soul. Great Location Situated in the heart of Bangkok between the old and developed quarters of the…
It’s difficult to write about a hotel that you love without sounding like someone has put you up to it. This review wasn’t planned, but having just spent three glorious days at the Anantara in Chiang Mai, I couldn’t resist the opportunity to share about one of my most…
I was recently sent a case of Zari consisting of non alcoholic bubbly and sparkling grape juice, a delightful gift and a fabulous discovery. There are often days when I’m not in the mood for anything that has alcohol in it and so this product is the business. Zari, a…
(The first edition of this article ran in SLOW mag) My trip was made possible by Namibian Tourism, Namibian Airways and affiliates. Namibia is a land of superlatives, a country with a raw and blazing beauty that will envelop you and leave an indelible imprint. Sossusvlei is just a salt…
Gourmet goodness With close to 900 million people worldwide adopting a vegan lifestyle, Chefs everywhere are crafting menus to satisfy the growing demand for veggie dishes that are 100% plant based. The more people opt to exclude meat and animal products from their diets, the more the hospitality industry is…
This article first appeared in the Sunday Times SA on 18 March 2018 Mesdames and Messieurs, prepare your palettes as over the next 7 days, the 4th annual Goût de France – Good France initiative will be bringing a taste of France to a menu near you. Vincent Lucas, owner-chef…
This article first appeared in the Sunday Times SA on 4 March 2018 It’s no surprise that Luke Dale-Roberts, South Africa’s most celebrated chef, has devised a novel way to tackle his industry’s aqua drama by creating a drought kitchen initiative that is scheduled to run April through May, after…
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