by Editor | Feb 3, 2014 | Luxury Travel
By Elena del Valle
Photos by Gary Cox
Graham Beck sparkling wine and Tropical Orchid Elixir
When it comes to bubbly I tend to go for brut varieties. I recently added a splash of a new fruit and floral blend to my glass of sparkling wine that made me change my mind. Tropical Orchid Elixir, a hand made exotic infusion of organic mango, orchid and jasmine, made my well chilled high quality brut sparkling wine extraordinary. It took it up a notch to make it a celebratory drink for special occasions and to partake with friends at social gatherings. The blend of the sensual flavors of mango, fragrant jasmine and orchid flowers with champagne (or sparkling wine) is a perfect Valentine’s Day beverage.
We particularly enjoyed the Orchid Elixir with sparkling wine
I shared the fruit and flower sweet liquid with friends who prefer non alcoholic beverages. They enjoyed it with sparkling and still water.
The Floral Elixir Company of Cleveland, Ohio makes four handcrafted floral infusions using floral extracts from around the world into Floral Elixirs designed to add a unique twist to foods and drinks including cocktails and non alcoholic beverages.
The Hibiscus Elixir bottle
The other flavors available at the time of this writing were Rose, Lavender, and Hibiscus. Described as all natural and low in sugar, the Floral Elixirs were recommended with champagne, spirits, teas, water and sodas as well as with vinaigrette dressing, marinades, cheeses, desserts and fruit salads.
Beginning in 2009, Nora Egger, a native of Vienna, Austria, wanted to share the exotic and botanical flavors she discovered in her years of international travel with friends and family. She still makes each bottle by hand with a small team.
The Rose Elixir
The Rose Elixir was made from Damask Rose extract, harvested only a few weeks every summer before dawn in the Valley of the Roses in Bulgaria. According to promotional materials, the Royal Wedding in the United Kingdom had a signature cocktail with that rose essence and champagne. The Lavender Elixir was an infusion of English lavender with organic blueberry. The fruit softened the strong floral fragrance and flavor that usually accompany lavender. It was recommended with champagne, vodka and gin martinis as well as with sparkling water and teas.
“I decided on classic flavors such as Rose and Lavender first, as I realized that it was so difficult to find these that were of high quality (not soapy or perfume scented or flavored….),” said Eggers by email when asked how she started to produce the flower beverage enhancers.
The Lavender Elixir
“Rose and Lavender also have relaxing properties, which I really liked and have been used for centuries in food and drink around the world. After having researched the incredible health properties of hibiscus and that all around the world it is used or consumed in some manner by cultures near the equator, I decided I wanted to make a Hibiscus Elixir. It’s full of Vitamin C and antioxidants, helps reduce blood pressure and helps increase the metabolism. Hibiscus literally cools the body in the summer and that’s why it’s so popular in warmer climates. Tropical Orchid became a playful, exotic Elixir, as it’s a tropical combination of citrus notes, mango, jasmine and essence of Andean Fire Orchid. This one is the bold Elixir which is my fantasy creation!”
I sampled the Hibiscus Elixir with organic red tea. Its tart berry sweetness drew out the natural aromas of the South African caffeine free beverage. We added a dash of Hibiscus Elixir to homemade caramels. The tart flavor contrasted well with the lightly sweet buttery flavor of the caramel base. It was made from hand pressed hibiscus flowers. Egger recommended it with vodka martinis, champagne cocktails, mojitos and low calorie sodas.
We added Hibiscus Elixir to homemade caramel with a splash on top for decoration
“Lavender is the most popular flavor for those unfamiliar with any flavor in my line, as it’s the most recognized. I put a touch of a blueberry undertone to my Lavender Elixir to give it complexity and make it smoother, and it’s a big hit with martinis!” Eggers said. “Those with a culinary background or are familiar with the essence and quality of floral notes, my Rose Elixir is always the favorite (also happens to be the most expensive one for me to make because of the Damask Rose Extract! But it’s absolutely worth it, as to appreciate Rose, it must be exceptional. Rose Elixir adds a touch of luxury to any drink…). I mull over adding an Elderflower line as St. Germain, an elderflower liqueur, is quite popular, and always reminds me of my childhood in Europe.”
The back of the bottle of Lavender Elixir offered preparation suggestions
While my favorite was the Tropical Orchid Elixir for its wow factor with bubbly, the Rose was second thanks to its prominent and well rounded versatile flavor. In the end, I enjoyed all four varieties.
The drink enhancers, made in the United States, were sold in nine ounce glass bottles of 18 servings of 20 calories each. Major retailers such as Williams-Sonoma carried the Floral Elixirs nationwide. They were also available directly from The Floral Elixir Company for $12.95 per bottle at www.floralelixir.com, sales@floralelixir.com.
by Editor | Jan 27, 2014 | Luxury Travel
Article and photos by Josette King
The beds were draped with mosquito netting in the Chilton Suite.
After three weeks of an exciting southeastern Africa itinerary that had me bouncing from off the grid havens to some of most sought after safari destinations in the region, I was beginning to feel worse for the wear by the time I reached Little Garonga. I knew right away that I had arrived at just the right place to unwind before the long journey home. Set deep into the privately owned, self contained 22,000 hectare (85 square mile) Greater Makalali Conservancy, west of the world famous Kruger National Park, and with only three secluded guests accommodations, Little Garonga was an intimate, no pressure luxury retreat that focused as much on relaxation and self indulgence as it did on traditional game viewing activities.
The water hole provided some great game viewing opportunities
The first word that came to mind as I settled into my room was Zen, not a term I usually associate with the African wilderness, but a feeling doubtless reinforced by the miniature Buddha statue in the center of my coffee table sandbox. Then there was the serene elegance of the room itself, filled with light and decorated in the pale colors of the dry season bush, and the low wooden yoga bed, paired up with an inviting white canvas hammock strung across my thatched veranda. Already I could feel my breath slowing down.
A young zebra heading to the water hole
Even the game drives were laid back, with our low key guiding team well familiar with the habits of the Makalali resident game. They knew to position our vehicle where the game would come to us: rhinos oblivious to our presence as they browsed within feet of us, lions coming up from the river, cheetahs on their way to the water hole; it was a lovely opportunity to say goodbye to the African wildlife. Even the notoriously shy steenbok came to pause for a picture. But when I think back on my visit to Little Garonga, what I remember most are the quiet dinners under the stars, on the lodge’s deck romantically lit by the dancing flames of the fire pit and myriad votive candles, and the huge African sky reflected in the sapphire swimming pool.
by Editor | Jan 13, 2014 | Accomodations, Luxury Travel, New Articles
Article and photos by Josette King
Rue Royale and Place de la Concorde at night.
Although I am a regular visitor to Paris, it had been years since I had set foot around the Rue Royale, the short street that runs between Place de la Madeleine and Place de la Concorde, within the posh Right Bank enclave where the first and eight arrondissements meet. There, Rue du Faubourg Saint-Honore on one side, and Rue Saint-Honore on the other, share a directory of addresses that represent the Gotha of French and international haute couture. Then just around the corner, Place Vendome is home to some of the world’s most renowned jewelry houses (Cartier, Van Cleef and Arpels, Boucheron, Chaumet et al.).
The bedroom of the Opera Suite.
Being of one mind with Lady Windermere (“I can resist anything but temptation.”), I suppose I instinctively felt it best not to venture too far into this bastion of enticing luxuries until my recent stay at Le Burgundy, a five star boutique hotel that opened in 2010 on Rue Duphot, just off Rue Saint-Honore.
Originally, the winning argument for my choice of Le Burgundy was its in house spa, complete with 15 meter (50 foot) long swimming pool, hammam and sauna, a rarity among boutique properties in Paris.
The winter garden opened onto the dining room.
That it had already garnered a solid reputation for the luxury of its accommodations and excellence of its service had only faintly registered in my awareness, until I checked in. From the warm welcome of the doorman who relieved me from my bulky carry on bag before I had even made it through the front door to the reception staff who had me settled in my suite in record time, the tone was set. The service was attentive and unobtrusive every moment of my stay.
There was an arching waterfall at the far end of the pool.
My spacious second floor suite, Opera, (the eight suites were named after some of the most iconic nearby landmarks) was an intimate urban retreat decorated in an understated classic style with contemporary touches and the latest modern amenities. I especially enjoyed the vast bathroom with its top of the line whirlpool bathtub and oversized walk in shower with high pressure rain showerhead and six moveable body jets. And then, for the ultimate Parisian apartment luxury, the bedroom’s French doors opened onto an inviting private terrace surrounded by large tubs of lush shrubbery.
Place Vendome was only a few minutes’ walk from Le Burgundy
It was a pleasure to relax there between marathon visits at the nearby Musee du Louvre and Galerie Nationale du Jeu de Paume, a museum of contemporary arts.
And yes, I did enjoy window shopping around this chicest of Paris neighborhoods every time I stepped outside Le Burgundy. But beyond its privileged location and excellent accommodations and service, it was the unique indulgence of starting each day with an invigorating swim followed by a scented eucalyptus and citrus steam bath that propelled Le Burgundy to the top of my favorite Paris addresses.
by Editor | Jan 1, 2014 | Luxury Travel
Happy New Year 2014
Wishing you a wondrous, healthy and safe 2014 from all of us at Simon & Baker Travel Review and Luxury Travel Review!
by Editor | Dec 2, 2013 | Attractions, Ecotourism, Luxury Travel
Article and photos by Laura Scheiber
A double rainbow over Victoria Falls
During a trip to Zambia, I visited Victoria Falls, a UNESCO world heritage site forming part of the border of Zambia and Zimbabwe. Powered by the mighty Zambezi River, the falls are over 1,700 meters in width, and an impressive 100 meter drop. The Falls are known in the local language as Mosi-oa-Tunya meaning The Smoke that Thunders. I was in awe at the spray that loomed above this geographic wonder that has bragging rights to the greatest sheet of falling water in the world. One of the Seven Natural Wonders of the World, I anticipated it to be beautiful, but Victoria Falls was beyond my expectations in terms of size, strength and magnificence.
To get to Victoria Falls, I took a one hour flight from Lusaka to Livingstone within Zambia. I stayed at Stanley Safari Lodge, a luxury lodge tucked away on a hillside in the African bush, just a ten minute drive from the falls.
The bridge connecting Zambia and Zimbabwe
To enter Victoria Falls, I had to register at an entry point. International guests at the time of my visit in June 2013 had to pay a fee of $20. Luckily for me, the staff at my lodge arranged day and night walking tours with a private guide, Effeso Hammabola, who helped me navigate through the entry process.
Since I happened to be visiting during a full moon, I had the opportunity to do an evening Luna Tour. The highlight was seeing a rainbow at night, illuminated by the moon above the falls. We stopped at four different viewing points along the man made walkway on the edge of the falls during the hour long tour. I was amazed at how close we could get to the bank of the river just before it spilled over the edge.
Though I enjoyed the evening tour, I much preferred my day visit when I could fully appreciate the beauty and impressive size of the falls.
Effeso Hammabola, my Victoria Falls guide
Thanks to the proximity of my accommodations I was the first guest to arrive and finished up my two hour tour before hoards of tourists entered the site. Starting at the bank of the river, Effeso and I followed the walkway that had numerous lookout points from different angles, including the side of the falls, directly facing the falls and views of the Zimbabwe side where we could see a series of gorges. It was a pleasant pathway with many trees and greenery surrounding it.
I visited at the end of June, which was an ideal time because there was still an impressive amount of water in the Zambezi River that powered the falls yet the water flow wasn’t so strong that the amount of spray made it difficult to see, which happens, I was told, during the wet season.
Spray from Victoria Falls
Overall my trip to the area was an unforgettable experience due to the awe inspiring size, incredible force and utter beauty of Victoria Falls. I would recommend a trip to friends and family who are interested in geographic wonders. I also would return to Stanley Safari Lodge to steer clear of the urban hustle and bustle of Livingstone while remaining close enough to the falls in the early morning hours.
by Editor | Oct 21, 2013 | Food, Luxury Travel
By Elena del Valle
Photos by Gary Cox
Foley’s Bakery is on the ground floor of an office building
On a crisp, cool fall morning in Portland, Maine we found Foley’s Cakes (Foley’s Cakes, 1 Monument Way, Portland, Maine 04101, + 207-773-CAKE (2253), http://foleyscakes.com), a small bakery and cake shop on the ground floor of an office building in the heart of the city. It was an easy walk from our accommodations. What drew us back regularly in a city with a high ratio of bakeries was the warm welcome from its owners and some treats that quickly became favorites such as the buttery and flaky ham and cheese croissants.
The reverse chocolate chip cookie was a favorite
We also became fans of the extra large cookies. We sampled the chocolate cookies with white chocolate chunks and the peanut butter cookies first. We loved the shop’s wholesome flavors and were especially pleased to discover everything they sold was made fresh from scratch on the premises without any artificial ingredients or preservatives. Increasingly we encounter stores and bakeries that sell products previously frozen or made or premade by someone else. Finding a bakery that sold only fresh products made onsite such as theirs was a pleasure.
Ed and Molly Foley in front of one of the display cases
Pastry chef Ed Foley and his wife Molly were the owners of Foley’s Cakes, a European-style bakery established in 2011. Previous to that they had owned the original Foley’s Bakery also in central Portland from 1997 to 2002. He made all the well presented and appetizing baked goods sold at the shop facing Monument Square.
In a corner on the right side of the shop, there was a refrigerator with cold beverages and next to it a self service hot beverages section. As we sat at one of a half a dozen tables drinking coffee and tea and munching of croissants and cookies, we watched a steady flow of regular customers stream by, many buying baked goods to go. Molly greeted most by name. She seemed to know effortlessly what everyone’s favorites were from the child celebrating her birthday to the business executive with guests. By our second visit she remembered my preference for the white chocolate chunk cookies and my travel partner’s preference for the peanut butter ones.
The tempting display of pastries
On display in two large cases there was a line of pastries, cookies, and cakes made on site. We could see the racks and baking equipment behind the cash register on the left side of the open room. Wedding cakes were also available according to the shop’s website.
“The fact that all of the baked goods are made from scratch plus the baked goods we offer are unique to Foley’s,” Molly said when asked what makes their shop special.
The ham and cheese croissant was a favorite
Chef Foley, with 20 years of experience, trained with European pastry chefs in the United States. Prior to opening his own shop he worked at The Grand Hotel, Mackinac Island, Michigan; Gasparilla Inn & Cottages, Boca Grande, Florida; The Tivoli Restaurant and Pastry Shop, Rosslyn, Virginia; and The Watergate Pastry Shop, Washington, D.C.; and was an instructor at the New England Culinary Institute, Montpelier, Vermont.
The cinnamon swirl
There were so many tempting cakes and pastries in the shop I left without sampling I’m hoping for a second visit to Maine’s largest city. For example, Foley’s best selling cake is the Marble Mousse Cake. It is made of two thin layers of chocolate cake with a thick layer of chocolate mousse, a thick layer of white chocolate mousse and a thin layer of pound cake covered in chocolate ganache.
