We’re very excited about some new developments at Red Carnation. You’d think we would stop at the epic scenery, opulent suites and sumptuous dining, but we thought we’d give you even more to look forward to! September 2011 sees the grand re-opening of the famed spa at Cape Town’s glorious Twelve Apostles Hotel and Spa, and the unveiling of our long-awaited range of deluxe body products and spa treatments, B|Africa.

The Spa  has been touched by the brilliant hand of designer, Toni Tollman, of Red Carnation’s Tollman family-owned business.

The Spa Lounge at The Twelve Apostles

An unearthly, all-white crystal grotto is just the beginning of the sensual journey you’ll undertake at this magical spa. Stone, marble, granite and glass are used to create a natural temple for body and soul. No detail is left to chance, as walls and ceilings are patterned with ornamental cornices and motifs.

The Rasul Chamber

The treatment rooms are state-of-the-art, and include hydrotherapy baths and rain showers, as well as a Rasul Chamber for traditional steam and mud cleansing rituals; a very special experience. You’ll also find a superbly-equipped salon, Tranquility Lounge, Vichy Shower and Wild Lanyana Arometherm Room.

Are you pining yet? We know we are. “We have no doubt that our guests are going to love it as much as we do,” says Toni Tollman. “While the interior of The Spa is exceptional, The Twelve Apostles’ unique position on the mountains overlooking the Atlantic Ocean means that a sunset treatment or romantic couples picnic in our newly-renovated outdoor gazebos is an absolutely unforgettable experience.”

B|Africa

But there is more good news. Our award-winning South African spas at the ultraluxurious Twelve Apostles, The Oyster Box and Bushmans Kloof will now be stocked with B|Africa, our exclusive new product range.

We turned to the ancient African landscape for inspiration and ingredients of potent restorative power. Bea Tollman, founder and president of the Red Carnation Hotel Collection says, “The unique natural habitats of each of the Red Carnation properties are encapsulated in our sensational B|Africa products and treatments, which harness the essential, life-giving properties of Mother Nature’s rich bounty to calm, detoxify, nourish and energise body, mind and spirit.”

Extravagant ingredients include Baobab oil, avocado butter, indigenous honey, rooibos, Mongongo nut, Ximenia and Marula oils, and west coast sea salt high in mineral value. These natural wonders are used to create such products as Fynbos Sugar Scrub, Ceremony Bath Milk, body balms and crystal-infused body oils.

We have developed a body range that is luxuriant and decadent, but with a deep sense of responsibility for the beloved land from which we obtain the vital elements to make it so. We are passionate about Fair Trade, sustainable harvesting practices and organic ingredients.

We hope you’ve had an enjoyable stay at one of our thirteen luxury family-run boutique hotels. When you stay at a Red Carnation Hotel, you’re more than a customer; you are our guest.

It’s therefore very important for us to continually improve our service to ensure guests’ have the best experience possible. In order to do that, we’d be delighted to hear what you thought of your time with us.

Bea Tollman, Founder and President of Red Carnation Hotels, explains:

“The essential thing is that guests are delighted by what we do, and that we provide exceptional value for money. Above all, we want them to know that we care. When they check out of their room, they should leave with lasting memories of the best service they have ever received.”

We look forward to hearing from you.

Dover Sole, as the name suggests, is not a fish one catches off the steeply shelving coast of South Africa, but one that prefers the shallow continental water of the English Channel and North Sea.

I first encountered this delicacy when we moved to London in the mid-seventies, and very quickly developed a passion for it, either grilled or meunière. As with all fish dishes you need to find the best possible raw materials, then let the natural flavours speak for themselves – simple as this sounds in theory, it takes practice to perfect!

There are several little tricks that must be mastered. First, and perhaps most important of all, you must never overcook it. Secondly, and slightly contrary to the first tip, both sides must be as crispy as possible.

So, how to achieve the crispiness without spoiling the gorgeous melt-in-your-mouth moistness of the delicate flesh?

Start by lightly seasoning it with salt and pepper, then dust with flour. Next, brush both sides with about a tablespoon of olive oil. Then place it on a hot char-grill (or a ridged cast iron pan) for just 90 seconds (no more!), then carefully turn it at a 90° angle, on the same side, for a further 90 seconds to achieve a lovely diamond cross-hatching effect. Turn it over with a metal spatula (carefully!) and do the same again. Then gently transfer it onto a baking dish and place in the oven at 180°C for 8-10 minutes. The fish is done when the bones move easily away from the flesh when you delicately insert a fork.

It’s best served with simple accompaniments – home made tartare sauce, freshly squeezed lemon juice and boiled new potatoes (tossed with a touch of butter, olive oil and chopped parsley). Done properly, it’s a taste of pure heaven, and one that one never seems to get tired of.

That’s why it’s a regular feature on the menu at some of our hotels, and why I’ve included it in my cook book – entitled “A Life in Food” it celebrates those recipes which are enduring favourites with our guests.  All proceeds, excluding postage and packaging, will be donated to my favourite charities – The Startlight Foundation and The Tick Tock Club in the UK.