Latest news with #ReubenRiffel
The Herald
3 days ago
- Entertainment
- The Herald
Recipes for a happy life
Professional chefs, like Reuben Riffel who is on our cover, spend their entire lives guring out how to coax new flavours from familiar ingredients. Imagine cooking every single day, often in high-stress environments and with paying guests on the receiving end of your labours: either you innovate or you get bored. Never mind where his ability to cook up a storm comes from, Riffel has been astonishing South African diners for a few decades now, and he's still happy – and at peace – in the kitchen. While he's known for his food, his restaurants, his associations with spices and for having shaken up Mzansi's culinary landscape, in our interview with him he shares his perspective on finding a new outlook on life in his 50th year. Riffel doesn't get bored because he is constantly reimagining flavours, textures and recipes. He is also guring out how to do more with less, to simplify, and to share his love of food with others. It helps that he is constantly searching for ways to fill his cup, add to his knowledge base and continue growing and learning, no matter how much experience and knowledge he already has. In this issue, we not only get a measure of Riffel's calm, measured approach to life in the fast lane, but we also take a look at ways of lling your leisure time productively, including some fresh ideas about how to transform your outdoors spaces into green oases by planting up a storm (page 16). In our travel section (page 6), we set sail, not only on the seven seas, but also on that most vaunted of waterways, the Nile. We also look at a few ways cruising is evolving as some ships get larger and others turn to niche destinations for adventure seekers. We're cognisant, too, of anxieties around wealth and the value of money in uncertain times. In our reader-friendly nance section (page 10), we focus on offshore investing as an opportunity to spread those nest eggs around a bit. We also take a slightly tongue-in-cheek look at estate living (page 14), specically the outlandish promises of estate agents and their advertisers, to discover what's worth investigating before laying down a deposit. Red wine is on the rise, again, and on page 19 we look at why in this year of a major Pinotage anniversary, such compelling experiments in blending are adding depth to the local wine industry. And, finally, on page 20 we have a few tips about how to dip into the fun, but sometimes tense world of art auctions, without freaking out and dropping cash on work nobody actually wants. Happy reading – and remember to try to keep trying out new recipes and to never stop experimenting with unfamiliar ingredients. Editor. Keith Bain
SowetanLIVE
3 days ago
- Entertainment
- SowetanLIVE
Recipes for a happy life
Professional chefs, like Reuben Riffel who is on our cover, spend their entire lives figuring out how to coax new - flavours from familiar ingredients. Imagine cooking every single day, often in high-stress environments and with paying guests on the receiving end of your labours: either you innovate or you get bored. Never mind where his ability to cook up a storm comes from, Riffel has been astonishing South African diners for a few decades now, and he's still happy – and at peace – in the kitchen. While he's known for his food, his restaurants, his associations with spices and for having shaken up Mzansi's culinary landscape, in our interview with him he shares his perspective on finding a new outlook on life in his 50th year. Riffel doesn't get bored because he is constantly reimagining - flavours, textures and recipes. He is also figuring out how to do more with less, to simplify, and to share his love of food with others. It helps that he is constantly searching for ways to fill his cup, add to his knowledge base and continue growing and learning, no matter how much experience and knowledge he already has. In this issue, we not only get a measure of Riffel's calm, measured approach to life in the fast lane, but we also take a look at ways of filling your leisure time productively, including some fresh ideas about how to transform your outdoors spaces into green oases by planting up a storm (page 16). In our travel section (page 6), we set sail, not only on the seven seas, but also on that most vaunted of waterways, the Nile. We also look at a few ways cruising is evolving as some ships get larger and others turn to niche destinations for adventure seekers. We're cognisant, too, of anxieties around wealth and the value of money in uncertain times. In our reader-friendly nance section (page 10), we focus on offshore investing as an opportunity to spread those nest eggs around a bit. We also take a slightly tongue-in-cheek look at estate living (page 14), specifically the outlandish promises of estate agents and their advertisers, to discover what's worth investigating before laying down a deposit. Red wine is on the rise, again, and on page 19 we look at why in this year of a major Pinotage anniversary, such compelling experiments in blending are adding depth to the local wine industry. And, finally, on page 20 we have a few tips about how to dip into the fun, but sometimes tense world of art auctions, without freaking out and dropping cash on work nobody actually wants. Happy reading – and remember to try to keep trying out new recipes and to never stop experimenting with unfamiliar ingredients. Editor. Keith Bain
TimesLIVE
5 days ago
- Entertainment
- TimesLIVE
Recipes for a happy life
Professional chefs, like Reuben Riffel who is on our cover, spend their entire lives guring out how to coax new flavours from familiar ingredients. Imagine cooking every single day, often in high-stress environments and with paying guests on the receiving end of your labours: either you innovate or you get bored. Never mind where his ability to cook up a storm comes from, Riffel has been astonishing South African diners for a few decades now, and he's still happy – and at peace – in the kitchen. While he's known for his food, his restaurants, his associations with spices and for having shaken up Mzansi's culinary landscape, in our interview with him he shares his perspective on finding a new outlook on life in his 50th year. Riffel doesn't get bored because he is constantly reimagining flavours, textures and recipes. He is also guring out how to do more with less, to simplify, and to share his love of food with others. It helps that he is constantly searching for ways to fill his cup, add to his knowledge base and continue growing and learning, no matter how much experience and knowledge he already has. In this issue, we not only get a measure of Riffel's calm, measured approach to life in the fast lane, but we also take a look at ways of lling your leisure time productively, including some fresh ideas about how to transform your outdoors spaces into green oases by planting up a storm (page 16). In our travel section (page 6), we set sail, not only on the seven seas, but also on that most vaunted of waterways, the Nile. We also look at a few ways cruising is evolving as some ships get larger and others turn to niche destinations for adventure seekers. We're cognisant, too, of anxieties around wealth and the value of money in uncertain times. In our reader-friendly nance section (page 10), we focus on offshore investing as an opportunity to spread those nest eggs around a bit. We also take a slightly tongue-in-cheek look at estate living (page 14), specically the outlandish promises of estate agents and their advertisers, to discover what's worth investigating before laying down a deposit. Red wine is on the rise, again, and on page 19 we look at why in this year of a major Pinotage anniversary, such compelling experiments in blending are adding depth to the local wine industry. And, finally, on page 20 we have a few tips about how to dip into the fun, but sometimes tense world of art auctions, without freaking out and dropping cash on work nobody actually wants. Happy reading – and remember to try to keep trying out new recipes and to never stop experimenting with unfamiliar ingredients.
Trade Arabia
26-03-2025
- Entertainment
- Trade Arabia
Sunlife Mauritius revolutionises experiential travel for GCC guests
Sunlife Mauritius, renowned for its exceptional hospitality from Sunrise to Set, is redefining luxury travel for Middle Eastern guests with transformative innovations. Home to four exquisite resorts—Long Beach, Sugar Beach, La Pirogue, and Ambre—Sunlife is revolutionising experiential travel with a fusion of immersive experiences, world-class wellness, and refined luxury, setting a new benchmark for indulgence in paradise. GLOW – a sanctuary for mind body & soul GCC travellers increasingly seek destinations that blend relaxation with wellness. Long Beach Mauritius and Sugar Beach Mauritius are at the forefront of this trend, offering exclusive spa treatments, wellness programmes, and menus featuring organic, locally sourced ingredients. A highlight for 2025 is the launch of GLOW at Long Beach Mauritius, a transformative wellness concept designed to promote personal renewal. Treatments like the 'Mauritian Journey' and 'Cosmic Journey' combine ancient therapies with modern spa techniques, while the calming design palette reflects Mauritius's natural beauty. GLOW empowers guests to connect deeply with themselves and the island's rich cultural heritage. A new era of experiential travel Sunlife Mauritius enhances its Come Alive Experiences, offering immersive adventures that blend creativity, culture, and exploration. Experiences include The Glass Studio at Sugar Beach, guests craft unique keepsakes from recycled glass, while Cinema Under the Stars transforms the Manor Lawn into a magical outdoor theatre with gourmet dining and sweet treats. The Sunset Ritual at La Pirogue offers a serene beachfront gathering with music, local delicacies, and handcrafted drinks. For those seeking adventure, Vibe & Ride explores Mauritius on electric hybrid bikes, with scenic routes through Flacq Market, Bras D'Eau National Park, and a historic Hindu temple. Maré Maré: A Mediterranean culinary experience Sugar Beach introduces Maré Maré, an exclusive beachfront dining concept where a renowned guest chef reimagines the menu each year. Launching with celebrity chef Reuben Riffel, known for his bold flavours and global expertise, the menu features wood-fired pizzas, fresh seafood, and signature grilled dishes. Set against a stunning oceanfront backdrop, Maré Maré offers a beachside bar, plush lounges, and an iconic fire pit, making it Mauritius' latest must-visit culinary destination. GCC-centric hospitality Catering specifically to its esteemed guests from the Middle East, Sunlife Mauritius reinforces its commitment to tailored luxury with enhanced GCC offerings. Every detail is thoughtfully curated – from private shisha lounges with breathtaking sea views to prayer mats, and Qibla indicators. This seamless integration of comfort and culture ensures an experience that feels like a home away from home. Savour sustainability Sunlife Mauritius is embracing flavourful, locally sourced, and environmentally conscious plant-based dining across its restaurants and bars. Aligned with the resort's holistic wellness philosophy, this initiative launched at Long Beach and will be fully integrated across the collection by 2025, offering guests nourishing, sustainable cuisine that enhances their mind-body connection. With a perfect balance of luxury, wellness, and culturally attuned hospitality, Sunlife Mauritius is set to redefine the art of island living for the modern traveller, says the group. – TradeArabia News Service
