Monday, February 28, 2011
Saturday, February 26, 2011
Serve this fruity and fizzy cocktail at your next party or BBQ.
1 large mango, peeled, chopped
1 cup pineapple juice
1/2 cup banana liqueur
750ml bottle sparkling white wine
1 cup ice cubes
Mint leaves, to decorate
1. Place mango flesh, juice and liqueur in a blender. Blend until pureed. Transfer to a large jug.
2. Just before serving, add ice cubes, mint and sparkling wine. Decorate with mint leaves.
For a change, replace banana liqueur with apricot, peach or orange liqueur. For a non-alcoholic version, replace sparkling wine with lemonade, mineral water or soda water. Mango mixture can be made up to a day ahead. Store, covered, in the fridge.
Thursday, February 24, 2011
The Pavilions, Phuket, is set on a hillside overlooking Bang Tao and Layan beaches. The resort have a brand new collection of 25 spacious, private, luxury ‘Plantation’ pool villas all with private spa room to complement the resort’s existing 21 ocean view pool villas. Exclusivity and romance are the key features of this chic boutique resort.
Tuesday, February 22, 2011
Sunday, February 20, 2011
Whitehaven Beach is a definite "must-see" in the Whitsundays and Oprah thought so too! Oprah Winfrey and 92 of her ultimate audience members were lucky enough to experience a huge private beach picnic on Whitehaven Beach with celebrity chef Curtis Stone back in December 2010.
The crystal clear aqua waters and pristine silica sand of Whitehaven stretch over seven kilometres along Whitsunday Island , the largest of the 74 islands in the Whitsundays. It defines nature at its best and provides the greatest sense of relaxation and escape.
As soon as you arrive it’s easy to see why it is the most photographed beach in Australia and has been named "Queensland's Most Beautiful Beach" by 'Keep Australia Beautiful' and Queensland’s Friendliest Beach in 2009
Friday, February 18, 2011
Wednesday, February 16, 2011
Designed in keeping with the grand palaces of the Minoan kings, Amirandes is an exclusive beachside resort that epitomises Crete’s most inspiring features: beautiful architecture, warm hospitality, excellent cuisine and stunning land and seascapes.
Themed around the lagoons that swirl through its centre, the Resort’s 70,000 square metre expanse comprises six restaurants, private beaches, Elixir Spa with indoor pool, outdoor Olympic-size seawater pool, over 60 private pools and extensive children’s facilities. The 212 guestrooms feature indulgent details such as private gyms, home cinema and state-of-the-art bathrooms with colour-therapy and aromatherapy Jacuzzi bathtubs. Refined and considerate service mirrors the Resort’s meticulous attention to detail and utmost respect for the privacy of its guests.
This is definitely up there with one of the most breathtaking resorts I have ever seen.....just amazing!
Monday, February 14, 2011
Photo (c) www.Mikesjournal.com. Used with permission.
There is something about tropical flowers that takes you away to that special place, where the palm trees are swaying and the sand is between your toes.
Saturday, February 12, 2011
Nestled amidst swaying palms fringed on a private beach, Breakas Beach Resort is an intimate tropical retreat for adults only. The natural beauty of a private cove on the Pango peninsular provides an unrivalled backdrop in Port Vila. 66 fares are scattered along the shoreline and throughout manicured tropical gardens ensuring privacy, intimacy and seclusion.
This resort is the ultimate holiday experience - relaxed, sophisticated, private. A stunning location..... it does not get much better than this.
Thursday, February 10, 2011
A beautiful recipe for mussels steamed in butter, shallots and white wine. Use only fresh mussels, which are tightly closed when you buy them. Serve with slices of fresh crusty bread to soak up the delicious sauce.
4 shallots, finely chopped
200ml (3/4 cup) dry white wine
1.5kg mussels, cleaned and debearded
good handful chopped fresh parsley
freshly ground black pepper to taste
1. In a medium stockpot, heat butter over medium heat. Add shallots and fry until transparent.
2. Pour in wine and mussels. Raise heat to medium high and steam mussels until shells open, about 5 minutes.
3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Tuesday, February 8, 2011
Sunday, February 6, 2011
Friday, February 4, 2011
Cocoa Island is a small, private island resort designed for those seeking an easygoing, foot-in-the-sand experience. The rich, warm waters and bountiful coral also promise some of the world's best beaches, snorkelling and diving.
Wake up to an empty horizon from your over-water bungalow. As evening approaches, watch a tiny fishing boat ply the cobalt ocean. Cocoa Island offers indulgent therapies,Yoga, diving, gourmet cuisine and exciting excursions.