Travel Inspiration By A Pro Trip Designer

Just Back From: Ballyfin, Ireland

Europe, Hotel Reviews

Sep
03
2015

Ballyfin Demense, Ireland

April 2015

Forgive me, I have sinned, and in connection to the land of my heritage. It has been too-many-to-count months since my last blog post and I have sadly let languish the review of my fairytale stay at the gorgeous property, Ballfyin, located in the Slieve Bloom Mountains in the midlands of Ireland. The 614-acre, Regency property is the emblem of one family’s steadfast passion to bring elegance through careful restoration back to the Irish countryside. The manor not only does just that, but it goes further and wows its guests with an enviable art and antique collection as well as first-class service, befitting of the former gentry to which the house was once accustomed.

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Today, it is Ireland’s preeminent property, offering a truly exceptional stay in the isle of green. Even if you can visit for one night, it’s an overnight you’re likely never to forget. With twenty individually-designed rooms, ranging from suites to a cozy single, the house maintains its original feel as a grand manor, accommodating all types of guests and personality types. Given this particularity, it’s wise to check the room descriptions and images prior to visiting to ensure you are ensconced in a decor style of your liking, though fortunately no room could ever be deemed uncomfortable nor unattractive.

ballyfin_cnt_14feb12Sure, go ahead, indulge the Downton Abbey fantasies… I did. After all, you’re in the proper countryside where the amenities range from shooting and archery to horse and carriage rides or High Tea taken in a garden folly. Of course, the fantasy is best realized through the property’s very own costume room featuring a bevy of original 17th and 18th century costumes (plus accessories!) available for guests to borrow. I highly suggest dressing in costume for dinner one evening (and dressing smartly for dinner every evening, given the fare is quite high-end and the service, fittingly formal.) Plus, the wonderful woman in the costume room has the patience of a kindergarten teacher. She smiled the entire time as she witnessed our group of women deliberate for an hour over our selections. Then, she politely indulged my plea to sneak back and change my selection. I’m not sure if dining in the costumes was as much fun as the photo session prior (those ladies had tiny waistlines that clearly didn’t accommodate cheese trolleys) but somehow we managed, giggling throughout the meal having been transported if not back in time, back in our own years — a rare treat in and of itself.

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TIP: The pace is deliciously slow at Ballyfin, and with many a fireplace, overstuffed couch and the typical wet Irish weather on hand, a good book is your best travel accessory.

 

 

Posted in: Europe, Hotel Reviews

Published by Meg, Thursday, September 3, 2015 No Comments

Just Back From: Rovijn, Crotia

Europe, Food + Wine, Friend Of A Friend Consulting

Sep
24
2014

Rovijn, Istrian Peninsula, Croatia

September 9-14th, 2014,

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In mid-September I spent five days on the Istrian peninsula in Croatia. This is not the Croatia that everyone hums about, well at least the American hum. That’s further south, on the Dalmatian Coast (Hvar, Split, Dubrovnik.) Instead, this is the Istrian Croatia, which shares a border with Italy and Slovenia and is far less party / beach-centric than its southern sister. Here the focus is on the slow-lifestyle of tourism with a heavy emphasis on the (quite impressive) epicurean attributes of the surrounding area. It’s the truffle capital of Europe. Who knew?

Thought it feels off the beaten-path for us Americans, I daresay those crafty Germans and other northern Europeans are well attuned to the area, along with neighboring Italians who come mainly during Ferragosto – the August holidays.  The area is nothing but picturesque and the tiny fishing village of Rovijn is the crown jewel. So charming is it, that the area’s top luxury hotel owners, Croatia’s largest Tobacco company, Maistra, believe it to be prime to complete with France’s Cote d’Azur. An ambitious goal, needless to say. However, the two areas do share many similar natural wonders, while the recently revamped, five-star Monte Mulini, where I was stayed is a strong step in the right direction.

Other remarkable elements of the area are the jade-colored Adriatic waters, delicious to swim in and even better to sail around on. Rovijn is, truly,  a rather striking and comfortable little hamlet, whose Venetian roots make it feel wonderfully Italian. It’s waterfront bars and restaurants are ideal for a sun-setting aperitif or romantic dinner while the marble promontory that connects the hotels to the town center is well groomed and makes for easy access either on foot or on bicycle, as many visitors were. (NB. The area is hugely popular with cyclists) I also adored the neighboring parkland, which featured two walking and biking trails, as well as a sheer-face rock-climbing area and various swimming holes.

Here are my top 3 suggestions:

3 Things to Do in Rovijn / Croatian Istria

1. Truffle Hunt – the area is perhaps the best in Europe (so they say, and judging from the bounty, so it would seem.  This lovely man and his ladies below will treat you to a hunt followed by a truffle-filled meal at the restaurant.

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Our truffle hunter and his trusty pooches. They use dogs instead of swine because they’re less likely to eat the truffles. And you wonder where the phrase. “selfish pig” comes from.

2. Olive Oil Taste at Chiavalon – the passionate owner will take you through an informative history on his family-owned, design award-winning olive oil vineyard, followed by an instructive tasting where helpful tips for distinguishing the good from the mediocre were abundant, such as “it should make you cough after swallowing.”

3. Tour the food market stalls – and by tour, I mean sample. Everything. From fresh fruit like stunning peaches to truffle pesto. And then, Climb the St. Eustasis Tower in Rovijn for both the exercise and the tower’s 360-degree views. Don’t mind the rickety stairway – it’s part of the charm.

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Fresh Orata at the market in Rovijn

 

 

Posted in: Europe, Food + Wine, Friend Of A Friend Consulting

Published by Meg, Wednesday, September 24, 2014 No Comments

La Trop

Europe, Food + Wine, Travel Tips

Apr
22
2012

Saint Tropez, France

The most delectable thing. Ever.

The most delectable thing. Ever.

I just got back from a wonderful week visiting the seaside towns of France – from Normandy’s charming Deauville to the Cote du Basque’s family-friendly, surf-spot Saint Jean de Luz and the crown jewel port of Saint Tropez on the Cote d’Azure. Throughout the week I was greeted by misty sea breezes and cuisine that brutalized any modicum of self-restraint. I ate cheeses by the pound, croissants and foie gras daily and would be lying if I didn’t admit that I enjoyed every bite guilt free. Now, back home, I am chiding myself, but I’m certain regret from not having tasted it all would be worse.

I have lots to report back from the trip, from hotels to activities to yes, meals, but the first thing that I must post is this recipe given to me from chef Vincent Maillard of the Byblos Hotel in Saint Tropez. It is for his version of La Tropezienne, the town’s famous cream-filled cake. I have chosen this to be the first thing I share with you all simply because it is the best, most unbelievable thing I have ever tasted. Seriously.

He does it in beignet form too, but the cake is the real piece de resistance

He does it in beignet form too, but the cake is the real piece de resistance

I’m not a baker and so will unlikely ever attempt to recreate this masterpiece, but if you do, please let me know how it turns out. Otherwise, just pack your bags and go. It’s not as if one needs further enticement to visit the beautiful beachside village of Saint Tropez, but this cake truly is a remarkably compelling reason to book a flight. Two types of cream with a crumble top – need I say more?

Chef Vincent Maillard in front of three different versions of his masterpiece

Chef Vincent Maillard in front of three different versions of his masterpiece

**The recipe is in French but googletranslate should help take care of it. And let’s face it, those that will endeavor to do this, likely have followed French recipes before…Bon Chance!

CREME MOUSELINE :
200g de pâtissière et 200g de crème au beurre lisser les deux Puis les mélanger délicatement

Crème pâtissier :
1l lait ½ Faire chauffer lait et gousse de vanille avec un peu de sucre.
250g jaune d œufs Blanchir sucre et jaunes, ajouter la poudre a crème .puis cuire
100g poudre a crème l ensemble 3mn
2 gousses de vanille

Crème au beurre :
250g lait ½ Elle doit être réalisé en trois parties. Préparé d abord une
200g sucre crème anglaise a laquelle on ajoutera le beurre pommade
215g jaunes d œufs et pour finir la meringue
1 gousse de vanille
850g beurre
200g meringue italienne 125g blanc 250g sucre 100g d eaux
Mettre à cuire le sucre et l eau a 117°C/121°C puis le
Verser sur les blancs et laisser refroidir

PATE A BRIOCHE :
1kg farine Mélanger tout les ingrédients puis attendre que la pate
30g levure se décolle de la cuve et ajouter le beurre
20g sel
500g beurre
600g oeufs
120g Sucre
30g ameliorant

CROUSTILLANT CRUMBLE:
250g beurre fondu Mélanger tous les ingrédients faire un pâton
400g sucre semoule puis le réserver au frigo, quand le tout et bien refroidi
600g farine émietter le tout

SORBET FRAMBOISE :
-1000g de purée de fraise Mélanger le tout a froid et mettre en Paco
-500g de fraises entières
-300g de sucre

SALADE DE FRAMBOISE :
300g framboise
65g sucre semoule
1 zeste de citron

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Posted in: Europe, Food + Wine, Travel Tips

Published by Meg, Sunday, April 22, 2012 No Comments

about meg

About Meg

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Meg is the founder of luxury travel consulting company, Friend of a Friend Consulting. Her three books, Italian Hideaways, Caribbean Hideaways and England's Hideaways are published by Rizzoli. Passionate about travel, hotels and wine, she continues to write freelance travel pieces and is currently pursuing a Masters in Wine through the WSET.

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The opinions expressed on this blog are solely my own and do not reflect separate business relationships with the subject. Whenever posts are supported financially, they are designated as such.