page 1
page 2
page 3
page 4
page 5
page 6
page 7
page 8
page 9
page 10
page 11
page 12
page 13
page 14
page 15
page 16
page 17
page 18
page 19
page 20
page 21
page 22
page 23
page 24
page 25
page 26
page 27
page 28
page 29
page 30
page 31
page 32
page 33
page 34
page 35
page 36
page 37
page 38
page 39
page 40
page 41
page 42
page 43
page 44
page 45
page 46
page 47
page 48
page 49
page 50
page 51
page 52
page 53
page 54
page 55
page 56
page 57
page 58
page 59
page 60
page 61
page 62
page 63
page 64
page 65
page 66
page 67
page 68

Travel Namibia 39 dune oceans, endless savannahs and one of the oldest deserts in the world. They offer the finest linens, elegant hand crafted furniture, modern bathrooms, and professional service amid spectacular views of landscapes and wildlife far, far from a stressed out world. Luxury travel demands equally high quality cuisine, which, until recently, has been the big challenge. Not only is it imperative to find sources and delivery of fresh produce, good meats, and other products, it's essential to have well- trained chefs to prepare them. Although attitudes have changed towards men working as cooks, there haven't been many local professionals able to create high- quality menus, and it was difficult to entice European- trained chefs to work in remote regions for longer than a few years. The solution came from Wolwedans. Stefan Brückner and Ralf Herrgott were getting fed- up with having their chefs poached by other lodges. Inspired by the success of Toulus, they set up Namibia's first finishing school for chefs, the Namibian Institute of Culinary Education, in Windhoek. NICE is now where experienced local cooks are turned into luxury chefs. They train both in a classroom and on the job – working in the 120- seat NICE restaurant, proceeds from which will eventually fund the school. NICE was opened in 2006 in the restored German colonial mansion that was the Brückner family home for three generations. The programme hopes to turn out ten to twelve highly skilled chefs per year. Toulus was among the first of them. Before the initial year was over, job offers were already coming in for the first batch of students. The demand for NICE chefs is now so great that graduates can expect to make three times their previous salaries. Toulus has returned to Wolwedans. Here, he prepares his favourite dish, tender beef fillet on polenta, caramelised carrots and courgettes, topped with creamy brandy and pepper sauce. For dessert there's date pudding topped with sticky toffee sauce mixed with custard. His granny would be proud. Below: Students in the NICE kitchen Hors d'oeuvre: filopastry STARTERSTARTERSTARTERSTARTERSTARTERSTARTERSTARTER : KINGKLIPLIPLIP MAIAIN DISDISDISH: ORYORYORYX DESSERTDESSERTDESSERTDESSERTDESSERTDESSERTDESSERT : CHOCOLATEOLATEOLATEOLATEOLATE MOUSSEOUSSEOUSSEOUSSEOUSSE A NICE MEAL NICE is now where experienced local cooks are turned into luxury chefs Food A NICE TEAM George Haugabeb, 21, is a one of the newest NICE recruits. He loves cooking and is keen to get a job in the catering industry. However, he had never worked in a commercial kitchen. Lang uage group: Damara Kurt Burnsns, 24, was a one of the first graduates from NICE in 2007. He has now left his Swakopmund home to work full- time in the NICE restaurant kitchen as a junior Sous chef. He is also responsible for staff planning and kitchen administration. Language group: Afrikaansikaansikaansikaansikaansikaans CHristianistian Lubbe, nicknamed Toulus, was another of the first graduates from NICE, sponsored by Wolwedans – where he is now one of three senior chefs. In the low- season he returns to work in the NICE restaurant in Windhoek. Language group: Nama Mariaia Jacacobsbs, 23, was born in Tsumeb. When she finished school she studied at a small hotel college on a farm west of Windhoek. When NICE opened, she became a senior waiter. She is not a chef student, but her face is part and parcel of NICE. LAnguage group: Ovambambambo

40 Travel Namibia Wildlife Palmwag in Namibia's North West boasts the largest concentration of black rhino anywhere on the planet outside a national park. Martin Benadie is impressed, not just by the rhino but also by the community that has fought to protect them. of Africa Tourist tracking of rhino on foot injects revenue back into the local community and contributes directly to rhino survival Martin Benadie Saving the horns