With Avis on board, Exceptional Rewards Gold membership holders can now earn additional discounts off the best rate of the day, while Exceptional Rewards Silver membership holders will receive the best rate of the day.

With a simple click through on the Three Cities Group’s website - www.threecities.co.za - Exceptional Rewards members can now book their accommodation of choice and hire a car online, without leaving the Three Cities website.

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Feedback from some of our guests

• Hi Mr Flaum, I hope you are well. I would like to introduce myself as one of your most satisfied customers. I have been coming to your hotel for the past 8 years and have chosen your hotel because of the excellent service from your staff and most importantly your Executive Manager, Mr Solomon Padayachee. I am a Director at Group Five in Johannesburg and I come to Durban a lot. I have also referred and introduced a lot of people to your Hotel because I am proud of your service. I travel a lot inside the country (SA) and abroad and you can finish this sentence for me because I think you know what I was going to say. I also have relationships with most of the Élan group. Please encourage you staff to keep up the good work and tell them that I have send you this note and I am considering buying time shares here. I am in the Hotel until Sunday this week.
• In addition to the above stay, I spent the weekend(21-23 Feb) at Riverside with my family. I would like to compliment both Solomon & Rogers for their on-going exceptional service and hospitality extended to me (while on business to Durban) and to my family (when we are on vocation).
• It was my honeymoon night and I requested for flowers fruit etc.. This was done beautifully,

Three Cities Alpine Heath Resort:

Further Guest Feedback – Three Cities Peninsula All-Suite Hotel:

An Interesting Snippet From Dream Vacation Club Members

During their recent stay at Three Cities Peninsula All-Suite Hotel, Julia and Joseph Rapetsana decided to conquer their fear of water and learn to swim in order to keep fit. They grew up in a small village called Kanana near Rustenburg and, most days, played and swam in a nearby river with friends. One fateful day, a friend of theirs drowned in the river and ever since had been afraid of water. Moira, our Sports Therapist, took the Rapetsanas for swimming lessons in our heated swimming pool to help them regain their confidence in the water.  The Rapetsana’s left the Three Cities Peninsula All-Suite Hotel having conquered their fear of water and knowing that they would continue swimming lessons once they returned home!

Further Guest feedback – Three Cities Peninsula All Suite Hotel

Another Snippet From An Owner 

Mary Hamilton, an Owner from West Sussex in England, sent us this “snippet”.

“I had intended to paraglide in celebration of my 70th birthday but with a couple more years to go the temptation was just too great and I decided not to wait any longer! I had watched the para gliders taking flight from Lion’s Head for years and envied them. The weather in November last year had been spectacularly good – much warmer and more settled than is usual during our two months in South Africa – and so the opportunity just seemed too good to miss.

Having booked the flight for 1400 hours on November 19th, I received a phone call from my pilot about midday, asking me to report as soon as possible as the conditions were perfect. The hike up Lion’s Head to the launch site was pretty steep and as I was trying to keep up with a 30 something very fit young man, a little challenging. I was briefed, strapped into the harness and made ready for take off. It’s a long time since I’ve had the full attention of three or four good looking young men – so that part was enjoyable!

It was a little daunting running off the mountain side into nothingness but I felt very safe and secure and within minutes we were soaring in the air high above Camps Bay. The view was wonderful and the feeling of free flight was amazing. I could have stayed up there all day. About 25 to 30 minutes later we gradually floated down and landed gently on a grassy field in front of the old La Med restaurant/bar. I was given a USB stick with photos and a video as a record of the flight, thanked my great pilot and rejoined my husband for a celebratory cocktail!

The experience went well beyond my expectations and I think it will be hard to resist doing it again when back at the hotel later this year!”

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Chef Henry was originally from Worcester in the Western Cape.  At the age of 18 the

Mother City called him and he started his career at the Alphen Hotel in Constantia. During this time he completed his 3 year Chef’s training.  Thereafter moving to the Cape Sun as Chef de Partie and ended off his stint at Cape Sun as the Banqueting Sous Chef.

Mount Nelson as Senior Sous Chef for the next 5 years was his next stop.

Chef Henry’s first position as Head Chef was at the Oude Libertas Restaurant in Stellenbosch for 4 years.  Dublin Ireland was Chef Henry’s next stop in his career where he was Head Chef at the Herbert Park Hotel.

Chef Henry returned to South Africa and is now Inn on the Square Executive Chef.

One of Chef Henry’s signature dishes is the Chocolate and Orange Souffle.

Chocolate and Orange Souffle

Ingredients

• 2tbsp butter
• 3tbsp flour
• ¾ cup milk
• ½ cup semi-sweet chocolate pieces
• 4 beaten egg yolks
• 4 egg whites
• ½ tsp vanilla
•  ¼ cup sugar
• 1 whole orange zest and juice

Method

• Butter the sides of a 2-quart soufflé dish.  Sprinkle the sides with a little sugar.  Set aside.
• In a small saucepan, melt butter and add orange juice and zest, simmer for 2 minutes.
• Stir in the flour, add milk all at once.  Cook and stir until thickened and bubbly.  Add the chocolate, stir until melted.  Remove from the heat.  Gradually stir the chocolate mixture into the beaten egg yolks, set aside.
• Beat the egg whites and vanilla until soft peaks form.  Gradually add ¼ cup sugar, beating until stiff peaks form. Fold in approximately 1 cup of the beaten whites into the chocolate mixture.  Then fold the chocolate mixture into the remaining beaten whites.  Transfer to the prepared soufflé dish.  Bake in a 200 degree oven for 15 minutes or until cooked – knife to be inserted near centre comes out clean.

Serve at once with whipped cream.

Serves 6 persons.

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Question: Which new property in Cape Town has Three Cities recently added to its portfolio?

Send your answers to: thabilem@threecities.co.za

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Nestled at the foot of Lions Head on Cape Town’s Platinum Mile in Seapoint, 25km from the airport, 3km from the city centre and Cape Town’s popular shopping destination V&A Waterfront with a ‘late art deco’ character, The Three Cities Peninsula All-Suite Hotel is one of the most sought after hotels with five-star design and subtle elegance with never-ending views of the Atlantic Ocean.

The Three Cities Peninsula All-Suite Hotel’s 110 refined en-suite suites – Studio, Mini, Luxury, Super Luxury, and Royal – offer magnificent views of either the promenade or Atlantic Ocean and Cape Town’s renowned Robben Island, each consistent with open-plan bedroom and lounge with kitchen, balcony, satellite TV, air-conditioning, telephones, and wireless internet access.

The Sunset Restaurant, an al fresco-dining venue, offers culinary delights with dishes ranging from traditional Cape Malay curries to authentic Italian pastas with flawless service and vibrant atmosphere. The Faces Cocktail Bar with its charming ambiance and touch of international influence in the menu is the perfect venue to unwind after a long day, or before embarking upon an elegant evening, with a Sunset Deck overlooking the azure waters of the ocean.

The Three Cities Peninsula All-Suite Hotel has three conference venues equipped with first-rate technology that flow onto a patio, exquisite pool area and luscious garden that provide exotic and intimate settings, also ideal for weddings accommodating between 30 and 110 people.

On site activities include a sauna and gym with a personal trainer, and just minutes away is the excitement and sparkle of Cape Town, beautiful beaches, wine routes and botanical gardens.

Three Cities Docklands Hotel is a fresh, superbly designed and an inviting place, full of energy. It is an ideal meeting place for the young and old, the famous and the ‘not so famous’. This trendy hotel has been designed to cater for both holidaymakers and business travelers alike and is equipped with all the required technology on site.

All 83 air-conditioned bedrooms are designer decorated and offer luxurious comfort.  Our Standard and Deluxe rooms look over our tranquil courtyard, Harbour entrance and Point Waterfront whilst our Superior rooms have stunning views over the Indian Ocean and Durban Harbour. Every aspect of room amenities and décor has been considered and incorporated into a very urban design.

For ultimate in-room entertainment, twelve DSTV channels can be found in every bedroom. Our bathrooms have expansive showers with large shower heads with separate toilet. All rooms have guest electronic safes. Complimentary WIFI is offered to our guests.

The front facade of our hotel as well as the old walls in our parking area have been kept and restored to their original look and to preserve the history of the Point area and have been granted heritage status.
Three large conference and banqueting venues can host large conferences and functions for up to 400 delegates and guests.

We offer a wide variety of seating styles and themes for your next event and function menus are tailor made to suit your needs. Secure parking is available for all visitors and the large central fountain courtyard offers tranquility where you can enjoy your favourite beverage or dine Al-Fresco style.

Team building opportunities abound at uShaka Marine World and the nearby uShaka beach. Our dedicated and professional staff are trained to make you feel at home and are eager to assist in making any event, whether it is a conference, wedding or birthday party, a memorable experience.

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The Exceptional Three Cities Group continues to excel in their efforts to decrease their carbon footprint, as the Group’s efforts were recently recognised for their pursuance in being aware at all times of their energy consumption levels.

This month, the Three Cities’ Greenway Woods Resort (Mpumulanga), Three Cities Royal Palm Hotel (KwaZulu Natal) and the Three Cities Peninsula All Suite Hotel (Western Cape), featured in the top of the Hotel Group category in the announcement of the leaders in The National Energy Barometer Survey 2011.

The National Energy Barometer Survey encourages companies to become aware of their energy consumption levels, how their buildings are being operated, and to encourage improvements that will bring economic benefits whilst providing a platform for comparison and learning.

John Creighton, Managing Director of the Hotels Division of Three Cities Group said he was extremely pleased with the achievement. He said that he was convinced that this would only motivate the Group’s initiatives and drive to be more critical and aware of their energy consumption.

“Our initiatives and projects to date are proving to be successful with such awards.  As a Group we are guided by our commitment to endeavour to provide sustainable energy solutions, in conjunction with environmentally sustainable options across our properties.”

Apart from The National Barometer Energy Survey, the Three Cities Group is also involved in two environmental programme certifications namely:

• Green Leaf Environmental Programme – The Green Leaf environmental programme has been implemented at Three Cities Riverside Hotel & Spa; Three Cities Alpine Heath Resort; Three Cities Royal Palm Hotel; Three Cities Gateway Hotel and Three Cities Le Franschhoek Hotel & Spa.

• Heritage Environmental Programme – Implemented at the Three Cities Peninsula Hotel All Suite Hotel.

Continuing to be proactive, this year the Three Cities Group will embark on a nationwide, comprehensive, energy efficient lighting programme, utilising the Eskom IDM funding models.

Said Three Cities Group Engineer Murray Burger: “As part of the three phase project, the Three Cities Group will have the ability to monitor, gauge, compare and manage energy consumptions/demands throughout the respective properties by using a remote, online web interface.

Thereafter additional lighting projects as well as efficient hot water generation systems (solar and heat pump) integration will be implemented throughout the Group. “

Other successful projects have included the 2011 partnership with Eskom, Energywise/Magnet .

This involved implementing a number of low-flow showerheads as well as flow restrictors on a number of mixers and taps within five of the Group’s hotels – Three Cities Alpine Heath Resort; Three Cities Riverside Hotel & Spa; Three Cities Royal Hotel at the time under Three Cities management; Three Cities Royal Palm; Three Cities The Square Boutique Hotel & Spa and Three Cities Docklands Hotel.

The overall benefit was the lowering in water consumption, and significantly reducing hot water consumption, ultimately yielding reduced energy consumptions.

For more information on The Three Cities Group visit www.threecities.co.za

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New Executive Chef at Three Cities Le Franschhoek Hotel & Spa, Oliver Cattermole, has brought a global culinary flavour to this winelands property’s two restaurants. He has spent a decade in the culinary industry, including stints at top local and international restaurants, such as Michelin-starred Le Gavroche and the acclaimed The Ivy Restaurant in the UK as well as working as Sous Chef at Jean Christophe Novelli’s London restaurant, Novelli.

Having worked in the Far East on the luxury Silver Seas cruise liner, Cattermole developed his passion for Asian cooking before returning to London and gaining valuable experience working alongside Europe’s top chefs and under Christian George at Cannizaro House, where he served as Executive Sous Chef in the Common Room Restaurant.

Cattermole’s move to Three Cities Le Franschhoek Hotel & Spa has brought him back to the village where his career began. His aim is for the hotel’s Dish Restaurant to compete with the big names among the Franschhoek and Cape Town dining scene.

Guests can look forward to an intimate dining experience at Le Verger Restaurant, set in an orchard over-looking the Franschhoek Mountains, as well as a new afternoon high tea menu.

He says: “Working in the winelands requires food that is a little rustic but still elegant. In other words, perfect! My food style is modern British/European but in the Cape we have the added advantage of a massive variety of locally sourced products as well as the freedom to grow a large number of healthy, fresh produce on the estate.”

Le Franschhoek has extensive herb gardens, lemon trees and abundance of fennel.

Along with some contemporary takes on classic, traditional French dishes, the new Dish restaurant menu will include the chef’s global culinary influences as well as modern, new cooking ideas. Diners at Dish can expect, amongst others, starters of a salad of foasted beetroots, feta and salted orange with pickled walnuts; ham hock terrine with mustard fruit and white bean purée and; a 36-hour cured beef with chicory cress-salad and ginger mayonnaise. Main courses will include a Provence-style plum tomato tart with mascarpone, beetroot crisps and balsamic; dry aged beef fillet with beer braised onion barley and sauté kale from the garden; thyme roasted chicken breast with parmesan polenta and spinach puree and; a rump of Karoo lamb with minted mash and young carrots.

“I’m a big fan of “under-utilised” cuts of meat such as pork knuckle as well as fresh, ‘alive’ vegetables and flowers from our garden,” he adds.

Desserts include pineapple carpaccio with pineapple confit and black pepper yoghurt with its own brittle; Pimm’s with a twist; classic bread pudding with nutmeg ice cream; and goats curd pannacotta with walnut soil and churned butter milk and beetroot pearls.

At Le Verger restaurant, diners can choose from a delicious selection of new dishes, including oak smoked salmon with fennel cream cheese and garden salad; the house BLT with salt and vinegar chips; Tandoori chicken kebab with cucumber lassi; a glazed rib-eye steak with chimmi-churri salsa; and ale-battered fish & chips with tartar sauce.

Exceptional Recipe of the Week

Our recipe of the week is the delectable Berry and Pistachio Delight.  Treat yourself with this creation from Three Cities Le Franschhoek Hotel and Spa’s executive chef, Oliver Cattermole.

Berry and Pistachio Delight

You will need:

• Elderflower cordial x 187ml
• Lemonade x 187ml
• White wine x 187ml
• Leaf gelatine x 5 leaves
• Assorted berries x 1 punnet of gooseberry, black berry, blueberry, raspberry, strawberry and a few mulberries
• Pistachio nuts x 100g
• Castor sugar x 50g
• Mint sprigs for garnish
• Ice cream x scoop per person
• Setting tray
• Cling wrap
• Conical strainer
• Blender

Method:

1. Bloom the gelatine leaves in cold water, and then set aside
2. Mix the elderflower, lemonade and white wine together and bring to the boil and set aside
3. Add the bloomed gelatine to the hot liquid and give a gentle stir then set aside
4. Pass the hot liquid through the strainer and set aside
5. Carefully line a setting tray with cling wrap, ensuring all bubbles are out and cling wrap is flat
6. Pour the liquid on to the tray and allow setting in the fridge
7. Give the berries all a wash and remove any stalks and set aside for plating, take 4 of each of the berries and place in a pan and add the sugar and gently over a low heat, cook the berries till soft, then blitz, then pass through the strainer, use as garnish on the plate very simple coulis
8. Allow the ice cream to soften and place a scoop for when you are serving.

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