IN what is being claimed as a world first, Australian travel company Scenic Tours has revealed it will introduce “all-inclusive” cruising in Europe next year, as well as a
range of new options for dining and land touring.

Releasing its 2013 Europe River Cruising portfolio, the company announced several new onboard inclusions, such as unlimited complimentary drinks (including alcohol), private butler service for every passenger and free Wi-Fi internet access. Every ship (except Scenic Emerald) will have a new River Café for “all-day grazing” and Table La Rive, offering a degustation dinner. Other new dining experiences include high tea, served on the terrace, and themed dinners with regional food and live entertainment.

Personalised GPS guided tour system devices have also been created to allow guests to choose between  independent walks and cycling tours exploring food, wine, history or other personal interests. On shore, 18 tours have been added to Scenic’s selection, including the Hockenheim Formula 1 Track in Heidelberg and a private dinner and concert at Rastatt Palace. Scenic Tours Managing Director Glen Moroney said these changes would further elevate the standard for river cruising in Europe. “We are redefining the term ‘all-inclusive luxury’ with the addition of unlimited complimentary beverages available at any time throughout the ship,” he said. “There is basically nothing more to pay except for personal expenses,” he added. Moroney said the company’s other major point of difference was the new all-day café (with no surcharge) so
that passengers could have a snack or espresso coffee between meals.

Scenic ‘Space-Ships’ are also set to receive technical upgrades including a ‘silent drive’ system, which significantly reduces noise and vibration, and more sophisticated air-conditioning. Scenic Tours fares will continue to include shore excursions, airport transfers, tipping and gratuities, Moroney said.

Meanwhile, the company also announced the launch of a 14-day South of France trip, starting from Paris before transferring to Chalon-sur-Saône for a cruise to Arles along the Saône and Rhône rivers onboard Scenic Emerald. A seventh vessel, Scenic Jewel, will join the European fleet in 2013, operating along the Rhine, Main and Danube rivers from Amsterdam to Budapest.

The nine new chef students have started their 18-month training on site at the Singita Staff Village. On completion, the training course will allow them to graduate with the knowledge, skills and confidence that this life-changing opportunity provides – well qualified to apply for a Commis Chef position in a professional kitchen at a Singita lodge, or any other safari lodge or hotel.

Located within the Singita Staff Village that serves both Singita Lebombo and Singita Sweni lodges on the far eastern reaches of the Kruger National Park, the SSC was founded by one of Singita’s own chefs, who dreamed of training and developing local youth to work as chefs in the Singita kitchens. With the backing of the Singita Management team, the school first opened in 2007, and, five short years later, is one of Singita’s most rewarding community success stories, having trained 30 young chefs to date, 14 of whom are gainfully employed. Among these, six now work as Commis Chefs at Singita’s lodges in Southern Africa, and two former students have already been promoted to the position of Demi Chef de Partie.  Many other graduates have been placed at lodges in and around the Kruger National Park, while some have chosen to continue with their careers elsewhere.

The school is headed by Chef Skills Developer Oriel Mbowane, himself previously a Sous Chef at Singita Sweni.  Mbowane is proud of the successes achieved at the school in the last five years, and of the students that he has mentored, Katlego Malumane from the town of Welverdiend, is at the top of his list. This determined young woman with her dazzling smile and friendly ‘can-do’ disposition, was selected for training in 2010 through sheer perseverance, and has proved to be one of the brightest talents to emerge from the school.  She matriculated in 2007, and initially applied at the SSC in 2009, but was not chosen for that particular intake. Undeterred by this temporary set back, she then volunteered to work at the school for one year, where she proved to be such a valuable asset, that she was promptly selected as one of the students for the next intake of trainees. Graduating from the Singita School of Cooking last month (March 2012), Malumane completed her training with flying colours, and has been offered a position as Commis Chef at Singita Lebombo Lodge.

Caroline Burke, General Manager Singita Kruger National Park says: ‘In remote, rural areas equipping even one person with a good job and sound prospects, has a burgeoning effect on members of their immediate family, as well as the broader community. Besides providing a much-needed income, these young people also provide inspiration, energy and leadership to their peers in under-developed areas. At Singita we are very proud to be able to make this contribution to the development of people in the regions where we operate.’

MORE ABOUT SINGITA SCHOOL OF COOKING

The SSC was first established in 2007, by Kurt Abrahams, previously a Senior Sous Chef at Singita Sweni, to enable local youth to staff the kitchens. At the time, kitchens at Singita Kruger National Park were staffed by junior chefs from far away cities, as local staff with the right foundation skills, were proving almost impossible to locate.  Its remote location was also a challenge for local villagers, whose homes were a three hour drive away. True to its commitment to community development,  Singita decided that ‘interns’ from the local community would be trained to ‘practice’ in the staff kitchen, with a view to gaining experience in the lodge kitchens.

Singita inherited buildings from the South African Defence Force which subsequently became Singita’s staff village within the Park.  After they were renovated these buildings included a kitchen infrastructure which could accommodate a school of this nature.

Eight to ten students are selected during each learnership term – based upon clear criteria including showing a real interest in cooking – to participate in the formal 18-Month Learnership programme. This year the nine young people selected, participated in a cook-off during which they demonstrated their natural aptitude to correctly handle kitchen utensils such as cutting boards and knives. They were further selected based on their enthusiasm, creativity and by demonstrating their ability to duplicate certain cooking skills.

What distinguishes this school from similar training institutions, is the opportunity it offers for trainee chefs to practise their craft in the kitchens of Singita’s award-winning lodges. They are supported by professional chefs employed here who voluntarily share their culinary and service expertise with the young talent. Testimony to their dedication, the SSC workbook for trainees was devised by former Singita Sweni Senior Sous Chef, Donna Patterson. The fact that it has the ability to offer entry-level opportunities to those who emerge from this programme, by way of its relationships with other lodges, is also a strong determining factor.

The cooking school is jointly funded by Singita and its partners.  The South African government contributes through its support for Learnerships. Students are provided with chef’s uniforms, essential kitchen equipment, all their meals, accommodation and transport to ensure their daily attendance at classes. Individual sponsorships for learners are also an option, and are a rewarding way for many guests to become involved in this project.

(Ft. Lauderdale, FL — March 27, 2012) Ultra-luxury Silversea Cruises is rolling out several new shore excursions in the Mediterranean and Northern Europe this summer designed for those travelers whose wanderlust is guided by a passion for fine food and wine.

New options, such as a sunset stroll and wine tasting in one of Croatia’s largest vineyards, a hands-on lesson in Ukrainian cookery, and an exquisite lunch at a two-Michelin-star restaurant in Bordeaux, are joining an already expansive collection of shore tours tailored to the traveler who is a gourmet at heart.

“These new tours are a great way for our guests to attend dining events and wine tastings or learn about new cooking techniques in the destinations they visit,” said Darius Mehta, Silversea’s vice president of air and land programs. “They tap into a growing trend among travelers to seek out unique food and wine experiences as a way to understand and connect with other cultures, traditions and people.”

Over the years, Silversea’s destination experts have developed dozens of culinary and wine excursions that have become hugely popular with the line’s guests. A cooking class covering French provincial cuisine in Marseille, an Italian cooking class with a countess in Venice, a wine tasting at a bodega in Ibiza, and a cooking class focused on Moroccan cuisine in Casablanca are just a few examples.

Some of the NEW tours taking their place alongside these proven epicurean favorites include:

Sunset Wine Tasting (Dubrovnik): In southern Dalmatia, the magic of a setting sun provides the perfect backdrop for a leisurely stroll and wine tasting set amid one of the region’s largest vineyards, owned by Dubrovnik Cellars winery. Participants will savor locally produced smoked ham, cheese, olives and bread as they sample fine wines and learn the history of the winery.

Castle to Culinary Delights (Bodrum): Travelers enjoy panoramic views of the Aegean Sea from atop the Castle of St. John before heading to a popular seafood restaurant for a hands-on cooking experience. Participants learn the secrets of Mediterranean cuisine as the chef of the Denizce restaurant shares his techniques, special ingredients and family recipes.

Culinary Gothenburg: Gothenburg’s largest indoor market, Saluhallen, with its 40 stores and eateries, and Fiskekyrkan (the Fish Church), an indoor fish and seafood market, are showcased on a city tour that culminates with lunch at the elegant Sjömagasinet restaurant. Originally an 18th-century warehouse of the East India Company, this storied waterfront restaurant offers visitors the freshest fish and seafood delicacies cooked to perfection.

Odessa and its Cuisine: Travelers cap off a tour of Odessa’s historical and architectural monuments with a cooking class and lunch at one of Frantsuzsky Boulevard’s iconic 19th-century mansions. The Dacha restaurant, housed in a former summer residence of Odessa’s nobility, offers a class in Ukrainian cookery that lets participants join in the preparation of a sumptuous lunch that they will enjoy after class, accompanied by a glass of Ukrainian vodka, a local wine, tea or coffee.

Dinner at Classified Wine Château Haut-Bailly (Bordeaux): Sitting majestically overlooking a 30-hectare vineyard in the heart of the Graves and Pessac-Léognan region, Château Haut-Bailly, Grand Cru Classé, stands at the gates of the city of Bordeaux and offers an elegant and intimate setting for a wine tour, tasting and four-course gourmet dinner.

Chocolate Flavors of Dubrovnik: Designed for chocolate lovers, this walking tour of Dubrovnik’s Old Town, fabled for its cobbled streets and medieval architecture, culminates with a decadent chocolate tasting at the Dubravka restaurant. Participants will enjoy a rich palate of typical local sweets flavored with a selection of dark and white chocolates, fruit, nuts and Mediterranean herbs.

Médoc & Château Cordeillan-Bages Lunch (Bordeaux): Following a scenic drive through one of France’s most famous wine-producing regions, travelers will learn the techniques of winemaking and sample two vintages at the Château Lynch-Bages winery. Afterwards, a three-course lunch is provided next door at Château Cordeillan-Bages, a Relais & Châteaux boutique hotel that has earned two Michelin stars for its cuisine.

About Silversea Cruises

Silversea Cruises is recognized as an innovator in the luxury cruise line industry, offering guests large-ship amenities aboard its intimate, all-suite vessels: Silver Cloud, Silver Wind, Silver Shadow, Silver Whisper and Silver Spirit – all designed to offer an atmosphere of conviviality and casual elegance. With the inclusion of the expedition ship Silver Explorer, Silversea Cruises’ itineraries encompass all seven continents and feature worldwide luxury cruises to the Mediterranean, Caribbean, both polar regions and over 450 fascinating destinations in between.

In the U.S., Silversea has been voted “World’s Best” by the readers of Condé Nast Traveler (nine times) and Travel + Leisure (seven times), and awarded “Best Cruise Line for Luxury Small Ships” by Luxury Travel Advisor (2011). International awards include “World’s Leading Small Ships Cruise Line” from World Travel Awards (2010); “Five Star Diamond Award” from the American Academy of Hospitality Sciences (2011); “Number One” small-ship line in the Readers’ Choice survey conducted by Britain’s Condé Nast Traveller magazine (2010); “Best Luxury Cruise Line” Excellence Award by Spain’s Cruise News Media Group (2009); “Best Luxury Cruise Line” by Australia’s Luxury Travel & Style Magazine (2011); and “Best Small Luxury Cruise Line” according to China’s Travel & Leisure magazine (2011).

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For more information on Silversea Cruises, please www.thecruisecentre.com.au/silversea-cruises or www.premiumcruiseholidays.com.au/silversea-cruises

Commencing from $2,499 per person, rates are based on KI Classic rates (with additional super savings in the Flinders Suite category), and will see guests
enjoying the following sensational benefits when staying a minimum 3 nights.  
Complimentary upgrade to the next suite category, guaranteed at time of reservation subject to availability.
Choice of luxury ‘Let Yourself Go’ indulgence with a $400 Lodge Credit (maximum per suite, conditions apply).
Sophisticated Solo:
Solo travellers pay only the twin share rate (no single surcharge) and enjoy package bonuses, $200 Lodge Credit applies.

Don’t forget that our generous standard inclusions still apply! Guests enjoy all gourmet dining (a la carte breakfast, lunch, four course dinner, pre dinner drinks and canapés), open bar with premium wines and spirits, in-suite bar, Signature Experiences and island airport transfers. The all inclusive rate structure of Southern Ocean Lodge ensures booking a stay at the world class, multi award winning lodge is effortless and ultimately rewarding for your client.

The Let Yourself Go package is valid for sale from 1 April – 28 September 2012 for travel from 1 May – 30 September 2012.

Please find attached full package details for your reference, noting Retail and Net Rates, together with booking Terms and Conditions. May I take this opportunity to draw your attention to the following important notes:
Offer available for new bookings only. Minimum 3 night stay applies.
Rates include food and beverage component of $300 per person per night
Blackout dates apply of 25-31 August 2012
Lodge credit is non transferable and not redeemable for cash. If not redeemed in full, remaining credit becomes null and void.
The Let Yourself Go package is combinable on a consecutive basis, but not combinable with other packages.

Highlights of SeaDream’s
2013 European season include:

• Voyage
  # 11323:  June 5-16:
  Yachting the best
  ports of Turkey, Greece and Croatia in 11-nights.
• Voyage
  # 11333:  Aug. 17-30:
  13-nights, full
  circumnavigation of The Black Sea including Bulgaria, Romania, Ukraine, Georgia and the north coast of Turkey.
• Voyage
  # 11334:  Aug. 30-Sep.7
  An
  educational, 8-night voyage visiting ancient Troy and the Gallipoli battlefields in Turkey and Greece’s archaeological site of Mycenae.
• Voyage
  # 11335:  Sep. 7-13:

  “Mamma Mia” comes to life with calls to Skiatos Island, Volos, Kayala and Thassos Island, Greece.

• Voyage
  # 11338:  Oct. 2-12:
  10-nights,
  featuring fabulous Greek Islands, Turkey’s stunning Turquoise Coast and a rare call to the island of Cyprus.

“All voyages are designed to make one feel as if they are aboard their own private yacht. In 2013, when calling on St.  Tropez, France we’ll be doing a wet landing on the famous Pampelonne Beach; the place to see and be seen. SeaDream also stays late in lively St. Tropez. It’s a different experience to see a port after dark” said SeaDream’s President, Bob Lepisto. In 2013 SeaDream also stays late in Portofino, Mykonos, Santorini and Sorrento to name a few.

Lepisto added “In 2013 we’ve not only broadened our mix of destinations, we’ve added voyages of varying lengths starting with our 7, 10 & 20-night Amazon River voyages. I think 2013 offers something for everyone.”  All 2013 European routes have just been posted on SeaDream’s website. SeaDream suggests reserving early to ensure the best possible tariff. Click here for further details SeaDream’s 2013 European Voyages.

About SeaDream:

Chic and stylish, SeaDream’s 56-stateroom twin yachts are favored for their elegant informality, state-of-the-art facilities, personal service provided by a crew of 95, inclusive open bar and gratuities, ocean-view accommodations, luxury spa and world class cuisine. Itineraries include the Caribbean, the Mediterranean, the Black Sea and the Amazon. “It’s yachting, not cruising” Enjoy the difference. For further details contact Travel Concepts, visit www.SeaDream.com

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Austria’s presidents dine from tableware from Augarten, visiting dignitaries receive this fine porcelain as an official gift, and travellers splurge on the expensive vases and figurines to take home. With precise craftsmanship and sophisticated artistic design – today, new series are designed by internationally known designers – Augarten unites tradition with a contemporary approach to art.

The factory, where all Augarten porcelain is produced, is situated in Vienna’s oldest Baroque gardens, between outbuildings of Augarten Palace. On weekdays the production facility opens its doors to visitors at 10 a.m.: between firing ovens and towers of half-finished tableware, one can observe the craftsmen as they meticulously assemble Lipizzaner figurines, glaze cups, turn plates, and paint vases with chinoiserie and Biedermeier motifs. But they always find time to chat with the visitors about their work and answer questions. And the best part is: under professional guidance visitors can try their hand at designing their own Augarten porcelain piece – and then take the fired object home with them.

Spring 2011 saw the opening of a new museum as well as a traditional Viennese restaurant, a shop and workrooms for handcraft classes.

 www.augarten.at

Directions:
Choose one or several of our extraordinary destinations soon to become your clients’ favourite: Venice, Portofino, Florence, Ravello and Taormina.
Book our Dining with the Stars two-night package at either the Hotel Cipriani, Hotel Splendido, Villa San Michele, Hotel Caruso and/or Grand Hotel Timeo.
Add a stunning Junior Suite and two gourmet dinners especially designed by two well-known Italian Michelin-starred Chefs.
Delight your guests with one course that will be created just for them.
Finally, let them enjoy one unforgettable excursion exclusively organized to be the icing on the cake!

Rates per couple from Euro 3,910 (+ VAT).

Follow in the footsteps of artists, high society and lovers of luxury the world over and experience the magic of the Ritz Paris before its fabulous renovation program begins.

Dine at the Chef’s table with Michel Roth

Michel Roth, the Michelin-starred head chef of the Ritz Paris, produces fabulous dishes for guests every day, continuing the heritage of the Ritz Paris’ first ever chef Auguste Escoffier.

If you are looking for an exclusive dining experience in a unique setting, every evening the Ritz Paris opens its kitchens to a few privileged guests, where you can dine whilst watching the most celebrated chef of his generation at work.

Sip a Serendipiti by Colin Field at the Hemingway Bar

For decades, writers, film stars, fashion designers and fans of rare liqueurs have flocked to the Ritz Paris to sample the famous cocktails at the Hemingway bar.

Every evening, head barman Colin Field shares the secrets of this legendary haunt. His famous Serendipiti is an absolute must, available daily from 6.00 pm.

A night in the Coco Chanel suite

“Le Ritz c’est ma maison” said Coco Chanel, who lived at the Ritz Paris for over thirty years. It was in her suite, overlooking the place Vendôme, that she received guests and felt most at home.

Make the most of this final opportunity to stay in Mademoiselle Chanel’s suite before the hotel closes, and discover the fashion legend’s timeless glamour.

Dive into the Ritz Health Club pool

The Ritz Health Club pool has welcomed the biggest film stars, hosted some of the most fabulous fashion shows, and is the place to be in Paris for lovers of wellbeing and relaxation.

The countdown has begun. There are only a few months left to dive into the 30°C water and swim with the mosaic mermaids of the most beautiful pool in Paris.

GUESTS onboard Silver Explorer’s current Cruise and Explore the Antarctic Peninsula voyage were able to play a part in the ship’s history, becoming her first guests to successfully land at Point Wild on Elephant Island. The landing was a decade in the making, with Explorer having attempted to take guests to Elephant Island for nearly ten years, but having been hampered by the inhospitable elements. One of the most desolate and isolated places in the world, Elephant Island was the location where survivors of the Shackleton Expedition lived under two lifeboats for more than four months while hoping for rescue. Explorer was able to land guests by tucking into a sheltered bay to the west of Point Wild, before Robin West, the voyage’s expedition leader, and his team of nine, including biologists, geologists and an historian, assisted 120 guests onto zodiacs, to explore the historic site, including the 100m x 30m strip of land, at low tide, where Shackleton’s shipmates made a home during the winter of 1916. “Landing in the exact place where Sir Ernest Shackleton stepped ashore nearly 100 years ago, was a truly significant and historic experience, not only for our guests but for Silver Explorer and the Expedition team as well,” said West.

“It is one of the best known stories of early exploration in Antarctica and our guests had the opportunity to be part of this,” West added.