Luxury Travel Review

Luxury Travel Review

TIES seeks to recognize best practices of sustainable tourism

The International Ecotourism Society (TIES) launched the annual Innovation Leadership in Sustainable Tourism Awards to recognize individuals and organizations who demonstrate leadership in innovative actions that promote sustainable tourism and bring tangible benefits to communities and conservation. The Award winners, one individual and one organization, will be honored for their best practices and innovative actions, based on one example of an innovative project, product, or program developed in the previous year that supports the goal of uniting communities, conservation, and sustainable travel.

Award applicants need not be members of TIES. Submissions will be judged by the organization’s Advisory Board based on one example of an innovative project, product, or program developed in the previous year that advocates for uniting communities, conservation, and sustainable travel.

Applications must be submitted online by August 2, 2010. Finalists will be announced by August 6, 2010. The top ten finalists’ submissions (five individuals and five organizations) will be posted on Your Travel Choice Blog from August 6, 2010 to August 20, 2010. Project stakeholders, supporters and TIES members will be encouraged to comment on finalist submissions. The advisory board will take testimonial comments in making the final selections August 25th, 2010.

The winning two finalists will be honored at the Ecotourism and Sustainable Tourism Conference 2010 (ESTC 2010), receive one free registration to ESTC 2011 and be recognized through TIES website, ESTC website and e-newsletters. More information on TIES Innovation Awards and nomination instructions are available at: www.ecotourism.org/innovation-awards.

Intimate luxury hotel redefined medieval romance of Bruges for me

Article and photos by Josette King

The Grote Markt is a favorite gathering spot with tourists

Bruges is unique; a city where time stood still at the height of its grandeur, half a millennium ago. Today, with most of its medieval architecture intact and its 430 hectare (1.6 square mile) historic center, it is one of Europe’s most picturesque cities; one that draws an estimated two million visitors a year, many of whom come for the day. European high-speed trains have put Bruges within an easy three-hours’ reach of Paris, Amsterdam, London, and the western part of Germany, allowing sightseers a quick look on their way from one capital city to the next.

These daytime tourists tend to congregate around the Grote Markt (Market Square), the grandest square and commercial heart of medieval Bruges since the thirteenth century, dominated by its 272 foot (83 meter) belfry, and the Burg (Town Square) that was, and remains, its administrative core. The cobbled streets surrounding the two squares are conveniently lined with shops brimming with the chocolate and lace for which the city is famous, ensuring that visitors do not have to stray far afield to make the most of their excursion.

Gothic mansions in the morning sun

A medieval home mirrored in an ancient canal

The Beguinage is a serene retreat at the edge of the city

But a few minutes’ walk away in any direction, the true romance of Bruges unfolds. It becomes an uncrowded, magical medieval place where time references fade away. That is the Bruges which has drawn me back several times over the decades, to leisurely wander in a world unchanged for centuries. Regal swans glide by canal-side homes and humpbacked stone bridges lead into mazes of narrow streets opening onto squares bordered by stately Gothic mansions, or culs-de-sac surrounded with whitewashed almshouses. There are always surprises, previously overlooked gems to be discovered.

The Romantik Pand Hotel was a welcoming haven of luxury

The library at the Romantik Pand Hotel

My suite overlooked the medieval skyline

On my recent visit one such jewel was the Romantik Pand Hotel, an early eighteenth century carriage house on a tiny tree-shaded square in the heart of the historic center. Owned and managed by the Vanhaecke family, the property had been lovingly transformed into a luxury boutique hotel. Personally decorated by Mrs. Chris Vanhaeke, an enthusiastic antiques collector, with superb pieces from her collection, it had the authentic feel of a gracious home from a bygone era (with the welcome addition of a whirlpool bath and WiFi Internet access in my suite).

The pleasure of my visit was further enhanced by the genuinely thoughtful hospitality of the management and staff, and the sense that no detail had been overlooked to ensure that I would feel truly at home during my visit with them. In fact, as I look back on my stay at the Romantik Pand Hotel, I suspect it may have altered the way I will think of future visits to Bruges. From now on, it will probably start with a yearning to return to the Pand, with the added bonus that it sits in the heart of one of the most romantic cities in Europe. Click here to read more about my visit to Bruges and my stay at the Romantik Pand Hotel.

Ecotourism and Sustainable Tourism Conference (ESTC) 2010

Information provided by our Event Partner


Ecotourism and Sustainable Tourism Conference (ESTC) 2010
September 8-10, 2010
Portland, Oregon (USA)

The Ecotourism and Sustainable Tourism Conference (ESTC) 2010 (www.ecotourismconference.org) (September 8-10, 2010) will bring together 500+ business leaders, travel and tourism professionals and community stakeholders from around the world, providing THE meeting place to share the latest trends in sustainable tourism, practical ideas and solutions to the sustainability challenges facing the tourism industry.

Hosted in Portland, Oregon, a leading U.S. city that has been consistently rated “the most sustainable city” in the country, the ESTC 2010 will feature dynamic panel discussions and field sessions, public forums and social functions that offer eye-opening insights into the latest on sustainable business strategies and unparalleled networking and knowledge-sharing experiences. The ESTC is organized by The International Ecotourism Society (TIES), with the support of conference sponsors and partners.

TIES welcomes Simon & Baker Tourism Review as a Media & Communications Partner for the ESTC 2010, and is pleased to extend a special partner discount (10% off regular registration rates) to all SBTR subscribers. To take advantage of this discount, please use this code ESTC10SBTR when registering for the conference (www.ecotourismconference.org/register).

A visit to Saint Lucia

Photos by Gary Cox

The Pitons in Saint Lucia

The distinctive Saint Lucia Pitons

Mention of any Caribbean island conjures images of white sand beaches, luxurious hideaways, tropical drinks, and exotic meals. One of the islands many landlubbers dream about is Saint Lucia which one of our teams visited earlier this year on a mission to discover the former British colony’s charms. Located in the eastern Caribbean between Martinique, a French island, and Saint Vincent, part of Saint Vincent and the Grenadines, Saint Lucia is recognized often thanks to two distinctive hills called Pitons. It is also known for its active volcano, lush mountainous landscape and more recently for its vibrant tourism development. Read about their experience in Saint Lucia at The Jalousie Plantation and the Cotton Bay Club, the two hotels they stayed in while on the island.

Cotton Bay Village Villa 45 Living Room

The living room in Villa 45 at Cotton Bay Village

The Jalousie Plantation

The Jalousie Plantation beach and pool areas

Hummingbird in Saint Lucia

A beautiful hummingbird visiting the flowers in Saint Lucia

New soup cookbook a fine addition to my collection

Article and photos by Gary Cox

The New Book of Soups

Soup is a universal food. From the earliest days of mankind with an iron pot dangling over the fire to modern cuisine in the most exclusive restaurants, soup is one of the most versatile and flexible forms of cooking. The extraction, blending and concentration of flavors in liquid form can be a quiet challenging medium for the novice and experienced chef alike. It has been said that the best way to judge the capabilities of a new chef is to have him or her make a soup with the ingredients on hand.

Reviewing a cookbook can be a challenge, particularly one that requires the reader to possess specific skills or a talent for cooking. What I liked about The New Book of Soups (Lebhar-Friedman Book, $35) by the Culinary Institute of America is that it is well organized, making easy to pick up and start cooking. Also, there is quite a bit of information in the front of the book on processing ingredients, making stock and other topics useful for various skill levels.

It was gratifying to find that even having skipped past all the preparatory material, the recipes still produced great tasting results. We tried the Double Chicken Broth recipe and found it excellent and a memorable addition to our ongoing repertoire. Even substituting a mixture of mushrooms for the shitake ones in the recipe, the resulting soup was tasty and disappeared quickly.

Double Broth Chicken Soup

Double Chicken Broth Soup made following the recipe in The New Book of Soups

An excellent test of a cookbook is to make a familiar classic recipe and evaluate the flavors and ease of performing the recipe steps. The next soup I made was the Onion Soup Gratinee, a rendition of the classic French onion soup. The instructions were easy to follow and produced a terrific tasting soup using easily obtainable ingredients. This time of year, Vidalia onions are widely available and they resulted in a slightly sweet and flavorful rendition of this longtime favorite.

Onion Soup Ingredients

The ingredients for the Onion Soup Gratinee

Onion Soup

Our version of the Onion Soup Gratinee based on the recipe in The New Book of Soups

There are still many recipes I look forward to trying in this second edition of the 249-page The New Book of Soups. The book is divided into Soup Basics, Broths, Hearty Soups, Stews, Cream Soups, Pureed Soups, Bisques and Chowders, Cold Soups, and Accompaniments sections with many full color photos to illustrate the desired end result. I might even rely on the material in the front and take a lash at making my own stock or some of the other basics to improve my overall skills. It is not necessary to study the basics to get great results, but it is nice to know they are there if I have questions or an interest. Excellent for the beginner or perhaps even for experienced chefs, this cookbook makes a great addition to my library.


Click here to buy The New Book of Soups


Well situated Johannesburg guest lodge offered good value for money

Photos by Juan Cooper

One of the common areas at The Parkwood

A bathroom at The Parkwood

One of the water features at the Johannesburg hotel

A quiet corner for a meeting

The living area in one of The Parkwood suites

During a visit to South Africa one of our teams stayed at The Parkwood Guest Lodge, a 16-room luxury oriented property within an upscale Johannesburg neighborhood. They appreciated the property’s quiet ambiance, comfort and luxury oriented suites and the hotel’s location within easy reach of restaurants and shopping centers. Click here to read about their stay at The Parkwood Guest Lodge

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