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Wenke om deur die Middellandse See -eiland Corsica te vaar

Wenke om deur die Middellandse See -eiland Corsica te vaar



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Met welige plantegroei, rotsagtige berghange en asemrowende land- en seegesigte rondom elke haarstopende haarspeldboog, het Corsica-'n Franse eiland aan die kus van Italië-'n besondere plek in die Middellandse See. Maar dit kan 'n bietjie lastig wees om dit effektief te navigeer. In plaas daarvan om u alleen te stuur, is daar voorstelle oor aktiwiteite, eetplekke en verborge juwele wat ek op my eie reise ontdek het.


Tarief

Om die plaaslike smaak te geniet, vra die sjef van die restaurant Le Caroubier by Sofitel Golfe d'Ajaccio Thalassa Sea & Spa vir sy spesiale voorgereg, Oeuf Poché à la Mode Corse of, gestroopte eier, in Korsikaanse styl. Hierdie gereg is 'n mengsel van plaaslike kase, insluitend die bekende Brocciu, eier en 'n mengsel van charcuterie met dille in 'n smaaklike, poedingagtige heuwel. Vir iets meer ingrypend is kalfsvleis en lamsvleis op die Franse eiland te goed om te mis, probeer dus die geroosterde lam met roosmaryn vergesel van sagte witlof. Of kies vir die gebraaide lamsvleis met herfsgroente en knoffel in die restaurant La Palmeraie in La Signoria Hotel in Calvi.

Wat die see -aanbiedinge betref, min kan meeding met die verskeidenheid in die La Gaffe -restaurant in Saint Florent -van botargo (gesoute, visgemaakte vis) wat op varsgebakte brood bedien word, tot bouillabaisse in Korsikaanse styl en Denti-vis ('n familie seebrasem) effens gebraai en bedien met jong raap. Vir liefhebbers van nageregte, gaan na Calvi en geniet kastanjes en peer sorbet of geroosterde vye met plaaslike suurlemoene en wit kaas sorbet in die Michelin-restaurant La Table de Bastien in La Villa Hotel.

Die eiland is ook kaashemelonder die beste Brocciu, 'n soort ricotta; Calenzana, 'n sagte, sterk smaak skaapvariëteit; U Fium ’Orbu,’ n saggewaste skil; of A Filletta, ongepasteuriseerde skaapkaas, gewoonlik versier met 'n jong varingblaar met 'n aardse kruie -smaak. Probeer dit by die stalletjies van die makers by die vele oop markte en proe die uiteenlopende vleisgeregte terwyl jy daar is. Of kies uit veertig verskillende variëteite by La Palmeraie. La Table -restaurant in die Grand Hotel de Cala Rossa, naby Porto Vecchio, bied 'tomme fume', 'n heerlike gerookte kaas wat buite Sartene gemaak is, met 'n tekstuur soos verouderde Parmesaan.


Wyn

Terwyl wynmaak 'n ou kunsvlyt op Korsika is, wat deur opeenvolgende inwoners sedert die Phocean-handelaars in 570 vC beoefen is, het kommersiële wingerde eers die afgelope dekades werklik begin-en seuntjie, is ons bly? Die resultaat is hartrooi, geurige rosas en skerp, droë blankes, waarvan baie goed bestand is teen die Franse variëteite op die vasteland. Vandag het Korsika nege AOC-streke, waaronder die eilandwye benaming Vin de Corse, met die drie voorste druifsoorte Nielluccio, Sciacarello - 'n swart druif wat uniek is aan Corsica - en Vermentino. Van die agt wynmaakstreke is die bekendste Patrimonio, wat in 1968 gestig is as Corsica se eerste Appellation d'Origine Controlee en aan die noordelike kus, wes van Bastia, op kryt- en kleigrond geleë is. 'N Gerieflike proelokaal vir sy produkte is langs die bedrywige hawestad Saint Florent en die slaperige bergdorp Nonza.

Van die verskillende wynproeë wat ondervind is, het die die lekkerste was by Domaine Orsini by Calenzana in die Balagne -streek. Ons is begelei na 'n klein houttafel diep in 'n goed ontwerpte grot, met 'n bord nougats en gelées (ook deur die onderneming gemaak) en 'n uitgebreide gedrukte spyskaart met wyne en 'eaux de vie' om van te kies. Na 'n halfdosyn monsters was ons natuurlik redelik tevrede met die wêreld en het ons veral beïndruk met die kompleksiteit en swaar tanniene in die rooi.

Langs 'n stowwerige pad wat na Calvi lei, is die dorpie Lumio, waar u kan stop om wyne te proe van die wingerd van 148 hektaar, Clos Culombu. Die kelder kan nie op 'n meer aangename plek wees nie, suidwaarts in die rigting van die golf met die mylhoogte Monte Grosso as agtergrond. By baie geleenthede bied die wingerd verskillende geleenthede aan. 'N Moderne kunsuitstalling gevul met kleurryke werke wat speels fokus op die verskillende spellings en betekenisse van die naam' Culombu ', het byvoorbeeld hier plaasgevind. Calvi beweer die ontdekkingsreisiger Columbus is sy inheemse seun; nie verrassend nie, my vrou, Columbia, was veral verheug.


Historiese besienswaardighede

Korsika is 'n wandtapijt van intrige met Romeine, Grieke, Etruskers, More en Gote onder vele wat hul stempel laat, om nie eens te praat van die revolusionêre seuns van die eiland, Napoleon Bonaparte en Pasquale Paoli. Sy prehistoriese era is ook fassinerend; en daar is geen beter plekke om in hierdie geheimsinnige tydperk te delf as by die argeologiese terreine by Filitosa en Cauria. Filitosa, twee uur se ry suid van Ajaccio, is die plek waar die grootste groep megalitiese grafte van die eiland geleë is. Hulle is uitmekaar gegroepeer tussen saggies golwende heuwels wat skilderagtige uitsigte bied oor die omliggende platteland. Die doel van die megaliete is nog steeds onbekend, met teorieë wat wissel van godsdienstige aanbidding tot huldeblyke en stamleiers, maar die vaardigheid en krag wat nodig is om hierdie groot rotse te vervoer, wat baie ton weeg, baie lang afstande, is verbysterend.

Cauria is 'n uur se ry suid van Sartene en bestaan ​​uit drie plekke: die menhirs (staande stene) van Stantari en Renaghju en die graf van Fontanaccia, andersins bekend as 'A Stazzona di u Diavulu' en gemaak van ses reuse plate graniet. Hierdie ou artefakte staan ​​aan die einde van 'n kronkelende 500 meter lange grondpad wat vanaf 'n tydelike parkeerterrein lei. Binne begroet die binneland met 'n indrukwekkende reeks menhirs gaste in 'n olyfvallei.


Dorpe

Korsika bied baie afgesonderde plekke vir rustige besinning, maar ook kleurvolle dorpies met uiteenlopende aktiwiteite. Van die eersgenoemde is Erbalunga en Centuri, albei in die noordelikste streek bekend as Cap Corse, twee hoogtepunte. Die klein, rustieke vissersdorpies met ou kliphawe en klein buite -kafees bied heerlike uitkykpunte om te sien hoe die wêreld verbyvaar.

Bastia, Calvi, Ajaccio, Bonifacio, Corte en Porto Vecchio is ook die moeite werd. Bastia vir sy kafees en restaurante vergader in 'n boog rondom die sentrale jachthaven en Calvi vir sy skouspelagtige Genoese vestingskompleks met panoramiese uitsigte oor die kus en die platteland. Ajaccio bevat die huis-cum-museum waar Napoleon Bonaparte grootgeword het en die Palais Fesch-Musée des Beaux-Arts met sy beroemde Italiaanse versameling. Bonifacio, 'n verhewe ou stad wat moeilik is om te vind, met 'n warboel van kronkelende, geplaveide strate, is 'n plesier om deur te dwaal. Corte is 'n lewendige studentedorp in die noordelike binneland, vesting van die voormalige revolusionêre leier, Pasquale Paoli, en die hoofstad van die Korsikaanse Republiek wat in 1755 gestig is. Kogelgate kan nog steeds op mure gesien word en die plaaslike museum bied interessante insigte in die Korsikaanse kultuur. Laastens, Porto Vecchio, 'n chique ou sentrum met 'n mengsel van geskenkwinkels, mode -boetieks, restaurante en kafees, saam in sy strate.


Vervoer

Met verraderlike, kronkelende kuspaaie wat selfs die mees formidabele vaardighede van die Formule Een -kampioene sou uitdaag, is motorbestuur op Korsika nie vir die moedeloos nie. Maar die moeite is die beloning werd met ongelooflike uitsigte oor die rand tot onder in die afgrond. Motors word maklik deur Hertz gehuur om by enige groep te pas. Die ongeveer 46 myl lange strek van die noordelike stad Calvi tot Porto en veral die segment van Galeria tot Porto. 'n kronkelende pad wat aan die een kant rotswande stoot en aan die ander kant 'n blote val in die Middellandse See. Die uitsigte is asemrowend, veral oor die dorpie Girolata, wat slegs per see bereik kan word. In die suidelike helfte van Korsika, die bergdorpie Zonza en verder na Col de Bavella, is 'n bergklimparadys met 'n massa toringende golwende rotsformasies wat baie soos 'n groot kerkorrel lyk.


Die oomblik dat u op die klein eiland Anguilla, in die Karibiese Eilande naby Puerto Rico, aankom, hoor u van die plaaslike bevolking dat dit meer restaurante per vierkante kilometer bied as die soortgelyke, maar effens meer bekende eiland Manhattan. Die CuisinArt Resort & amp Spa op Rendezvousbaai op 'n eiland vol eetplekke, bederf en jouself herstel daardie Cuisinart) val op deur sy innoverende gebruik van Anguilla en die kosbaarste bron: water.

By 'n onlangse besoek aan Anguilla (noukeurig vasgestel vir die lente om die gejaagde winterseisoen te mis), was ek dikwels die enigste swemmer op strande wat so idillies was dat ek die rolverdeling half verwag het Die klein meermin om uit die golwe te spring en 'n kranige serenade te lewer. Die Tiffany-boksblou see is die tuiste van 'n ware smulbord: pragtige kreef, aanloklike snapper en snellervis, plus kreef en garnale (en natuurlik vaalkleurige toeristevisse soos ek).

Maar die jaarlikse reënval van 35 sentimeter van Anguilla en Aposs is so skaars dat die plaaslike bevolking die eiland "The Rock" noem. "Reënwater word in dakke opgevang en met duur aflewerings van ontsoutingsaanlegte op die eiland aangevul. Op 'n eiland waar elke druppel water kosbaar is, kan u die moeite doen om iets groen te maak, of dit nou op u bord is of langs die wandeling na u goed ingerigte villa.

Die groen huis effek

Selfs in vergelyking met die ander uitstekende uitstappies op Anguilla, is die CuisinArt Resort & amp Spa buitengewoon welig. Die helderwit geboue word omring deur bloeiende tropiese plante, lewendige blomme en 'n lieflike kruietuin, waar u tussen die hoë basiliekruid, tiemie en marjolein kan wandel voordat u in die skaduwee van 'n geurige Key Lime -boom rus. Hoe het die personeel hierdie botaniese prestasies gekry? wel, 'n rots?

Terwyl ek deur die beroemde hidroponiese boerdery deur CuisinArt en Aposs gereis het, is my vrae (volledig en daarna 'n paar) beantwoord deur die tuin -ghoeroe van die oord en aposs, dr. Howard Resh. CuisinArt is die enigste oord in die Karibiese Eilande met sy eie plaagdodervrye hidroponiese boerdery, wat met dringende doeltreffendheid bestuur word sedert die hotel in 1999 geopen het. mooier as bruidsboekette, en nog meer prakties perfekte produkte en sonder grond in 'n spesiaal geboude orkaanvaste struktuur.

Dr Resh het verduidelik dat die hidroponiese plaas die oord in staat stel om 'n groter hoeveelheid en verskeidenheid gewasse te verbou met minder water en minder vierkante beeldmateriaal as met tradisionele tuinmetodes. CuisinArt & aposs-restaurante en kookskool maak kleurvol gebruik van die tuisgemaakte groente, en die kroeg by die swembad bied skemerkelkies gemaak met kweekhuistamaties en vodka met komkommer. En op 'n eiland van 13 vierkante myl, waar baie noodsaaklikhede met hoë finansiële koste en fossielbrandstof ingevoer word, stel die plaas die oord in staat om plaas-tot-tafel-filosofieë na 'n nuwe vlak te neem. Soos u kan sien uit die spyskaart wat hier verskyn, fokus CuisinArt -resepte op vars, plaaslike bestanddele, soos seekos, rissies, tamaties en setperke.

Die oord maak gebruik van elke blaarslaai en elke liter water: Enige produkte wat nie deur een van die drie restaurante gebruik word nie, gaan aan lede van die 200 personeellede om in hul kombuise te gebruik. Produkte en kruie van die plaas word opgeneem in spesiale behandelings by die spa. Laastens word al die "gryswater" wat uit die kweekhuis oorgebly het (met oorblywende plantvriendelike voedingstowwe bevat) herwin vir die oord & aposs-landskap, wat verklaar waarom die duiselig verskeidenheid flora floreer, selfs al lyk die res van die eiland uitgedroog.

Nadat dr Resh my aangemoedig het om by 'n juweelagtige kersietamatie reg van die wingerdstok af te kom, het ek verstaan ​​hoekom die oord kersietamaties op gaste en apos -kussings laat in plaas van mints of sjokolade. Die ideale tamatie. Ek het dit geproe, en ek wil graag vir jou sê dat dit goed is: merkwaardig helder, amper kersagtig en sappig.

Voeg net water by

In 'n luukse oord in die Karibiese Eilande kan u al u tyd in 'n kweekhuis deurbring, hoe ongelooflik dit ook al is. Behalwe die briljante blou strand, waar middag sorbets en oplettend personeel die waters nog meer herstellend maak as gewoonlik, spog CuisinArt met 'n massiewe bederfpaleis aan die see, wat die Venus Spa genoem word. Hier kan u heerlik ontspan op die dak met 'n warm seeskulpmassage wat uitkyk op die baai, of u kan terugtrek na een van die weelderig toegeruste behandelkamers vir 'n week of 'n soutskrop. 'N Massiewe, splinternuwe & quot; Healing Waters & quot; swembad bied die ultieme waterterapie (as u nog steeds na 'n lang dag rustig voel): 'n Ronde sagte bewegings gelei deur 'n masseerterapeut in die voedingsverrykte water moet vertrek jy voel aangenaam noodle.

Ondanks die buitelug -joga -klasse, persoonlike afrigters en indrukwekkende gimnasium, is CuisinArt nie een van die spa's waar u 'n streng program moet verwag wat 'n vas, 'n reiniging, dan 'n detoks en dan 'n blaar arugula bedruip met suurlemoensap moet verwag nie. Dit gaan meer daaroor om die beste te benut van wat hier kosbaar is: plesier, natuur en die gawes van die see.


Die oomblik dat u op die klein eiland Anguilla, in die Karibiese Eilande naby Puerto Rico, aankom, hoor u van die plaaslike bevolking dat dit meer restaurante per vierkante kilometer bied as die soortgelyke, maar effens meer bekende eiland Manhattan. Die CuisinArt Resort & amp Spa op Rendezvousbaai op 'n eiland vol eetplekke, bederf en jouself herstel daardie Cuisinart) val op deur sy innoverende gebruik van Anguilla en die kosbaarste bron: water.

By 'n onlangse besoek aan Anguilla (noukeurig vasgestel vir die lente om die gejaagde winterseisoen te mis), was ek dikwels die enigste swemmer op strande wat so idillies was dat ek die rolverdeling half verwag het Die klein meermin om uit die golwe te spring en 'n kranige serenade te lewer. Die Tiffany-boksblou see is die tuiste van 'n ware smulbord: pragtige kreef met spits, aanloklike snapper en snellervis, plus kreef en garnale (en natuurlik vaalkleurige toeristevisse soos ek).

Maar die jaarlikse reënval van 35 sentimeter van Anguilla en Aposs is so skaars dat die plaaslike bevolking die eiland "The Rock" noem. "Reënwater word in dakke opgevang en met duur aflewerings van ontsoutingsaanlegte op die eiland aangevul. Op 'n eiland waar elke druppel water kosbaar is, kan u die moeite doen om iets groen te maak, of dit nou op u bord is of langs die wandeling na u goed ingerigte villa.

Die groen huis effek

Selfs in vergelyking met die ander uitstekende uitstappies op Anguilla, is die CuisinArt Resort & amp Spa buitengewoon welig. Die helderwit geboue word omring deur bloeiende tropiese plante, lewendige blomme en 'n lieflike kruietuin, waar u tussen die hoë basiliekruid, tiemie en marjolein kan wandel voordat u in die skaduwee van 'n geurige Key Lime -boom rus. Hoe het die personeel hierdie botaniese prestasies afgehaal? wel, 'n rots?

Terwyl ek deur die beroemde hidroponiese boerdery deur CuisinArt en Aposs gereis het, is my vrae (volledig en daarna 'n paar) beantwoord deur die tuin -ghoeroe van die oord en aposs, dr. Howard Resh. CuisinArt is die enigste oord in die Karibiese Eilande met sy eie plaagdodervrye hidroponiese boerdery, wat met dringende doeltreffendheid bestuur word sedert die hotel in 1999 geopen het. mooier as bruidsboekette, en nog meer prakties perfekte produkte en sonder grond in 'n spesiaal geboude orkaanvaste struktuur.

Dr Resh het verduidelik dat die hidroponiese plaas die oord in staat stel om 'n groter hoeveelheid en verskeidenheid gewasse te verbou met minder water en minder vierkante beeldmateriaal as met tradisionele tuinmetodes. CuisinArt & aposs-restaurante en kookskool maak kleurvol gebruik van die tuisgemaakte groente, en die kroeg by die swembad bied skemerkelkies gemaak met kweekhuistamaties en vodka met komkommer. En op 'n eiland van 13 vierkante myl, waar baie noodsaaklikhede met hoë finansiële koste en fossielbrandstof ingevoer word, stel die plaas die oord in staat om plaas-tot-tafel-filosofieë na 'n nuwe vlak te neem. Soos u kan sien uit die spyskaart wat hier verskyn, fokus CuisinArt -resepte op vars, plaaslike bestanddele, soos seekos, rissies, tamaties en setperke.

Die oord maak gebruik van elke blaarslaai en elke liter water: produkte wat nie deur een van die drie restaurante gebruik word nie, gaan aan lede van die 200 personeellede vir gebruik in hul huiskombuise. Produkte en kruie van die plaas word opgeneem in spesiale behandelings by die spa. Laastens word al die "gryswater" wat oorbly van die kweekhuis (met oorblywende plantvriendelike voedingstowwe) herwin vir die oord & aposs-landskap, wat verklaar waarom die duiselig verskeidenheid flora floreer, selfs al lyk die res van die eiland droog.

Nadat dr Resh my aangemoedig het om by 'n juweelagtige kersietamatie reg langs die wingerdstok uit te kom, het ek verstaan ​​hoekom die oord kersietamaties op gaste en apos -kussings laat plaas in plaas van mints of sjokolade. Die ideale tamatie. Ek het dit geproe, en ek wil graag vir jou sê dat dit goed is: merkwaardig helder, amper kersagtig en sappig.

Voeg net water by

In 'n luukse oord in die Karibiese Eilande kan u al u tyd in 'n kweekhuis deurbring, ongeag hoe wonderlik dit is. Behalwe die briljante blou strand, waar middag sorbets en oplettend personeel die waters nog meer herstellend maak as gewoonlik, spog CuisinArt met 'n massiewe bederfpaleis aan die see, wat die Venus Spa genoem word. Hier kan u heerlik ontspan op die dak met 'n warm seeskulpmassage wat uitkyk op die baai, of u kan terugtrek na een van die weelderig toegeruste behandelkamers vir 'n week of 'n soutskrop. 'N Massiewe, splinternuwe & quot; Healing Waters & quot; swembad bied die ultieme waterterapie (as u nog steeds na 'n lang dag rustig voel): 'n Ronde sagte bewegings gelei deur 'n masseerterapeut in die voedingsverrykte water moet vertrek jy voel aangenaam noodle.

Ondanks die buitelug -joga -klasse, persoonlike afrigters en indrukwekkende gimnasium, is CuisinArt nie een van die spa's waar u 'n streng program moet verwag wat 'n vas, 'n reiniging, dan 'n detoks en dan 'n blaar arugula bedruip met suurlemoensap moet verwag nie. Dit gaan meer daaroor om die beste te benut van wat hier kosbaar is: plesier, natuur en die gawes van die see.


Die oomblik dat u op die klein eiland Anguilla, in die Karibiese Eilande naby Puerto Rico, aankom, hoor u van die plaaslike bevolking dat dit meer restaurante per vierkante kilometer bied as die soortgelyke, maar effens meer bekende eiland Manhattan. Die CuisinArt Resort & amp Spa op Rendezvousbaai op 'n eiland vol eetplekke, bederf en jouself herstel daardie Cuisinart) val op deur sy innoverende gebruik van Anguilla en die kosbaarste bron: water.

By 'n onlangse besoek aan Anguilla (noukeurig vasgestel vir die lente om die gejaagde winterseisoen te mis), was ek dikwels die enigste swemmer op strande wat so idillies was dat ek die rolverdeling half verwag het Die klein meermin om uit die golwe te spring en 'n kranige serenade te lewer. Die Tiffany-boksblou see is die tuiste van 'n ware smulbord: pragtige kreef met spits, aanloklike snapper en snellervis, plus kreef en garnale (en natuurlik vaalkleurige toeristevisse soos ek).

Maar die jaarlikse reënval van 35 sentimeter van Anguilla en Aposs is so skaars dat die plaaslike bevolking die eiland "The Rock" noem. "Reënwater word in dakke opgevang en met duur aflewerings van ontsoutingsaanlegte op die eiland aangevul. Op 'n eiland waar elke druppel water kosbaar is, kan u nie anders as om die moeite te waardeer om iets groen te maak, of dit nou op u bord of op die grens van die wandeling na u goed ingerigte villa is nie.

Die groen huis effek

Selfs in vergelyking met die ander eksklusiewe uitstappies op Anguilla, is die CuisinArt Resort & amp Spa buitengewoon welig. Die helderwit geboue word omring deur bloeiende tropiese plante, lewendige blomme en 'n lieflike kruietuin, waar u tussen die hoë basiliekruid, tiemie en marjolein kan wandel voordat u in die skaduwee van 'n geurige Key Lime -boom rus. Hoe het die personeel hierdie botaniese prestasies afgehaal? wel, 'n rots?

Terwyl ek deur die beroemde hidroponiese plaas in CuisinArt en Aposs gereis het, is my vrae beantwoord (volledig, en dan 'n paar) deur die tuin -ghoeroe van die oord en aposs, dr. Howard Resh. CuisinArt is die enigste oord in die Karibiese Eilande met sy eie plaagdodervrye hidroponiese boerdery, wat sedert die opening van die hotel in 1999 met veeleisende doeltreffendheid bestuur word deur dr. Resh. mooier as bruidsboekette, en nog meer prakties perfekte produkte en sonder grond in 'n spesiaal geboude orkaanvaste struktuur.

Dr Resh het verduidelik dat die hidroponiese plaas die oord in staat stel om 'n groter hoeveelheid en verskeidenheid gewasse te verbou met minder water en minder vierkante beeldmateriaal as deur tradisionele tuinmetodes. CuisinArt & aposs restaurante en kookskool maak kleurvol gebruik van die tuisgemaakte groente, en die kroeg by die swembad bied cocktails gemaak met kweekhuistamaties en vodka met komkommer. En op 'n eiland van 13 vierkante myl, waar baie noodsaaklikhede met hoë finansiële koste en fossielbrandstof ingevoer word, stel die plaas die oord in staat om plaas-tot-tafel-filosofieë na 'n nuwe vlak te neem. Soos u kan sien uit die spyskaart wat hier verskyn, fokus CuisinArt -resepte op vars, plaaslike bestanddele, soos seekos, rissies, tamaties en setperke.

Die oord maak gebruik van elke blaarslaai en elke liter water: produkte wat nie deur een van die drie restaurante gebruik word nie, gaan aan lede van die 200 personeellede vir gebruik in hul huiskombuise. Produkte en kruie van die plaas word opgeneem in spesiale behandelings by die spa. Laastens word al die "gryswater" wat uit die kweekhuis oorgebly het (met oorblywende plantvriendelike voedingstowwe bevat) herwin vir die oord & aposs-landskap, wat verklaar waarom die duiselig verskeidenheid flora floreer, selfs al lyk die res van die eiland uitgedroog.

Nadat dr Resh my aangemoedig het om by 'n juweelagtige kersietamatie reg van die wingerdstok af te kom, het ek verstaan ​​hoekom die oord kersietamaties op gaste en apos -kussings laat in plaas van mints of sjokolade. Die ideale tamatie. Ek het dit geproe, en ek wil graag vir jou sê dat dit goed is: merkwaardig helder, amper kersagtig en sappig.

Voeg net water by

In 'n luukse oord in die Karibiese Eilande kan u al u tyd in 'n kweekhuis deurbring, ongeag hoe wonderlik dit is. Behalwe die briljante blou strand, waar middag sorbets en oplettend personeel die waters nog meer herstellend maak as gewoonlik, spog CuisinArt met 'n massiewe bederfpaleis aan die see, wat die Venus Spa genoem word. Hier kan u heerlik ontspan op die dak met 'n warm seeskilmassering met 'n uitsig oor die baai, of u kan terugtrek na een van die weelderig toegeruste behandelkamers vir 'n week of 'n soutskrop. 'N Massiewe, splinternuwe & quot; Healing Waters & quot; swembad bied die ultieme waterterapie (as u nog steeds na 'n lang dag rustig voel): 'n Ronde sagte bewegings gelei deur 'n masseerterapeut in die voedingsverrykte water moet vertrek jy voel aangenaam noodle.

Ondanks die joga -lesse buite, persoonlike afrigters en 'n indrukwekkende gimnasium, is CuisinArt nie een van die spa's waar u 'n streng program moet verwag wat 'n vas, 'n reiniging, dan 'n detoks en dan 'n blaar arugula met suurlemoensap bedruip nie. Dit gaan meer daaroor om die beste te benut van wat hier kosbaar is: plesier, natuur en die gawes van die see.


Die oomblik dat u op die klein eiland Anguilla, in die Karibiese Eilande naby Puerto Rico, aankom, hoor u van die plaaslike bevolking dat dit meer restaurante per vierkante myl bied as die soortgelyke, maar effens meer bekende eiland Manhattan. Die CuisinArt Resort & amp Spa op Rendezvousbaai op 'n eiland vol eetplekke, bederf en jouself herstel daardie Cuisinart) val op deur sy innoverende gebruik van Anguilla en die kosbaarste bron: water.

By 'n onlangse besoek aan Anguilla (noukeurig vasgestel vir die lente om die gejaagde winterseisoen te mis), was ek dikwels die enigste swemmer op strande wat so idillies was dat ek die rolverdeling half verwag het Die klein meermin om uit die golwe te spring en 'n kranige serenade te lewer. Die Tiffany-boksblou see is die tuiste van 'n ware smulbord: pragtige kreef met spits, aanloklike snapper en snellervis, plus kreef en garnale (en natuurlik vaalkleurige toeristevisse soos ek).

Maar die jaarlikse reënval van 35 sentimeter van Anguilla en aposs is so skaars dat die plaaslike bevolking die eiland "The Rock" noem. "Reënwater word in die putte opgevang en aangevul met duur aflewerings van ontsoutingsaanlegte op die eiland. Op 'n eiland waar elke druppel water kosbaar is, kan u die moeite doen om iets groen te maak, of dit nou op u bord is of langs die wandeling na u goed ingerigte villa.

Die groen huis effek

Selfs in vergelyking met die ander eksklusiewe uitstappies op Anguilla, is die CuisinArt Resort & amp Spa buitengewoon welig. Die helderwit geboue word omring deur bloeiende tropiese plante, lewendige blomme en 'n lieflike kruietuin, waar u tussen die hoë basiliekruid, tiemie en marjolein kan wandel voordat u in die skaduwee van 'n geurige Key Lime -boom rus. Hoe het die personeel hierdie botaniese prestasies afgehaal? wel, 'n rots?

Terwyl ek deur die beroemde hidroponiese boerdery deur CuisinArt en Aposs gereis het, is my vrae (volledig en daarna 'n paar) beantwoord deur die tuin -ghoeroe van die oord en aposs, dr. Howard Resh. CuisinArt is die enigste oord in die Karibiese Eilande met sy eie plaagdodervrye hidroponiese boerdery, wat sedert die opening van die hotel in 1999 met veeleisende doeltreffendheid bestuur word deur dr. Resh. mooier as bruidsboekette, en nog meer prakties perfekte produkte en sonder grond in 'n spesiaal geboude orkaanvaste struktuur.

Dr Resh het verduidelik dat die hidroponiese plaas die oord in staat stel om 'n groter hoeveelheid en verskeidenheid gewasse te verbou met minder water en minder vierkante beeldmateriaal as met tradisionele tuinmetodes. CuisinArt & aposs restaurante en kookskool maak kleurvol gebruik van die tuisgemaakte groente, en die kroeg by die swembad bied cocktails gemaak met kweekhuistamaties en vodka met komkommer. En op 'n eiland van 13 vierkante myl, waar baie noodsaaklikhede met hoë finansiële koste en fossielbrandstof ingevoer word, stel die plaas die oord in staat om plaas-tot-tafel-filosofieë na 'n nuwe vlak te neem. Soos u kan sien uit die spyskaart wat hier verskyn, fokus CuisinArt -resepte op vars, plaaslike bestanddele, soos seekos, rissies, tamaties en setperke.

Die oord maak gebruik van elke blaarslaai en elke liter water: Enige produkte wat nie deur een van die drie restaurante gebruik word nie, gaan aan lede van die 200 personeellede om in hul kombuise te gebruik. Produkte en kruie van die plaas word opgeneem in spesiale behandelings by die spa. Laastens word al die "gryswater" wat uit die kweekhuis oorgebly het (met oorblywende plantvriendelike voedingstowwe bevat) herwin vir die oord & aposs-landskap, wat verklaar waarom die duiselig verskeidenheid flora floreer, selfs al lyk die res van die eiland uitgedroog.

Nadat dr Resh my aangemoedig het om by 'n juweelagtige kersietamatie reg langs die wingerdstok uit te kom, het ek verstaan ​​hoekom die oord kersietamaties op gaste en apos -kussings laat plaas in plaas van mints of sjokolade. Die ideale tamatie. Ek het dit geproe, en ek wil graag vir jou sê dat dit goed is: merkwaardig helder, amper kersagtig en sappig.

Voeg net water by

In 'n luukse oord in die Karibiese Eilande kan u al u tyd in 'n kweekhuis deurbring, hoe ongelooflik dit ook al is. Behalwe die briljante blou strand, waar middag sorbets en oplettend personeel die waters nog meer herstellend maak as gewoonlik, spog CuisinArt met 'n massiewe bederfpaleis aan die see, wat die Venus Spa genoem word. Hier kan u heerlik ontspan op die dak met 'n warm seeskulpmassage wat uitkyk op die baai, of u kan terugtrek na een van die weelderig toegeruste behandelkamers vir 'n week of 'n soutskrop. 'N Massiewe, splinternuwe "Healing Waters" -bad bied die ultieme waterterapie (as u nog steeds na 'n lang dag rustig voel): 'n Ronde sagte bewegings gelei deur 'n masseerterapeut in die voedingsverrykte water moet vertrek jy voel aangenaam noodle.

Ondanks die buitelug -joga -klasse, persoonlike afrigters en indrukwekkende gimnasium, is CuisinArt nie een van die spa's waar u 'n streng program moet verwag wat 'n vas, 'n reiniging, dan 'n detoks en dan 'n blaar arugula bedruip met suurlemoensap moet verwag nie. Dit gaan meer daaroor om die beste te benut van wat hier kosbaar is: plesier, natuur en die gawes van die see.


Die oomblik dat u op die klein eiland Anguilla, in die Karibiese Eilande naby Puerto Rico, aankom, hoor u van die plaaslike bevolking dat dit meer restaurante per vierkante kilometer bied as die soortgelyke, maar effens meer bekende eiland Manhattan. Die CuisinArt Resort & amp Spa op Rendezvousbaai op 'n eiland vol eetplekke, bederf en jouself herstel daardie Cuisinart) val op deur sy innoverende gebruik van Anguilla en die kosbaarste bron: water.

By 'n onlangse besoek aan Anguilla (noukeurig vasgestel vir die lente om die gejaagde winterseisoen te mis), was ek dikwels die enigste swemmer op strande wat so idillies was dat ek die rolverdeling half verwag het Die klein meermin om uit die golwe te spring en 'n kranige serenade te lewer. Die Tiffany-boksblou see is die tuiste van 'n ware smulbord: pragtige kreef met spits, aanloklike snapper en snellervis, plus kreef en garnale (en natuurlik vaalkleurige toeristevisse soos ek).

Maar die jaarlikse reënval van 35 sentimeter van Anguilla en Aposs is so skaars dat die plaaslike bevolking die eiland "The Rock" noem. "Reënwater word in dakke opgevang en met duur aflewerings van ontsoutingsaanlegte op die eiland aangevul. Op 'n eiland waar elke druppel water kosbaar is, kan u nie anders as om die moeite te waardeer om iets groen te maak, of dit nou op u bord of op die grens van die wandeling na u goed ingerigte villa is nie.

Die groen huis effek

Selfs in vergelyking met die ander eksklusiewe uitstappies op Anguilla, is die CuisinArt Resort & amp Spa buitengewoon welig. Die helderwit geboue word omring deur bloeiende tropiese plante, lewendige blomme en 'n lieflike kruietuin, waar u tussen die hoë basiliekruid, tiemie en marjolein kan wandel voordat u in die skaduwee van 'n geurige Key Lime -boom rus. Hoe het die personeel hierdie botaniese prestasies gekry? wel, 'n rots?

Terwyl ek deur die beroemde hidroponiese boerdery deur CuisinArt en Aposs gereis het, is my vrae (volledig en daarna 'n paar) beantwoord deur die tuin -ghoeroe van die oord en aposs, dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with daardie Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of Die klein meermin to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with daardie Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of Die klein meermin to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with daardie Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of Die klein meermin to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with daardie Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of Die klein meermin to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with daardie Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of Die klein meermin to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


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