1 00:00:00,040 --> 00:00:01,960 Speaker 1: And something a little bit different in our food segment 2 00:00:02,000 --> 00:00:03,640 Speaker 1: today because we want to tell you about a new 3 00:00:04,240 --> 00:00:06,800 Speaker 1: shall we call it a foody experience rather than an 4 00:00:06,840 --> 00:00:09,880 Speaker 1: individual restaurant. It's one which introduces you to the food 5 00:00:09,880 --> 00:00:12,440 Speaker 1: of different cultures. Lets you watch how some of the 6 00:00:12,520 --> 00:00:15,720 Speaker 1: key dishes are prepared, and then importantly lets you eat 7 00:00:15,720 --> 00:00:17,480 Speaker 1: them at the end of it. And you can even 8 00:00:17,520 --> 00:00:19,599 Speaker 1: throw in an overnight's day, or if you really want 9 00:00:19,600 --> 00:00:22,439 Speaker 1: to splurge, have a helicopter transfer part of the mix 10 00:00:22,520 --> 00:00:25,400 Speaker 1: the bells and whistles to make it something extra special. 11 00:00:26,040 --> 00:00:28,319 Speaker 1: The person who is offering this new gourmet treat is 12 00:00:28,360 --> 00:00:30,320 Speaker 1: going to be a very familiar voice to our listeners 13 00:00:30,320 --> 00:00:32,920 Speaker 1: because we have been chatting to him periodically since he 14 00:00:33,000 --> 00:00:36,720 Speaker 1: first opened his business supplying freshly picked muscles and oysters 15 00:00:36,720 --> 00:00:40,120 Speaker 1: direct to customers. We have followed him through the trips 16 00:00:40,159 --> 00:00:43,040 Speaker 1: and twists and turns and the COVID years. The least said, 17 00:00:43,040 --> 00:00:45,440 Speaker 1: the better there, but all the way to his new restaurant, 18 00:00:45,479 --> 00:00:48,120 Speaker 1: Baby the Musselmonger, which opened last year at the Rivelin 19 00:00:48,240 --> 00:00:51,280 Speaker 1: Center in obs. Kyle Dodds is the founder and CEO 20 00:00:51,400 --> 00:00:53,920 Speaker 1: of the My Place group, which also includes the Dashy 21 00:00:53,920 --> 00:00:56,800 Speaker 1: Pokey Brand let me remind you, and he is now 22 00:00:56,960 --> 00:00:59,240 Speaker 1: the person behind the new venture called Cooking with Kyle 23 00:00:59,240 --> 00:01:00,160 Speaker 1: and it's great to be. 24 00:01:00,200 --> 00:01:01,560 Speaker 2: That's Carl, Welcome, Thanks Paper. 25 00:01:01,600 --> 00:01:03,639 Speaker 3: It's amazing to be back in air and be back 26 00:01:03,640 --> 00:01:06,280 Speaker 3: in the studio as well for a first time in 27 00:01:06,319 --> 00:01:07,679 Speaker 3: a long time, in a long long time. 28 00:01:07,720 --> 00:01:10,160 Speaker 1: But it's just it's magic. It's been magic following this 29 00:01:10,280 --> 00:01:12,959 Speaker 1: journey and seeing how you've grown. Car. Before we get 30 00:01:12,959 --> 00:01:15,440 Speaker 1: to the new food, baby, how's the toddler doing? Because 31 00:01:15,480 --> 00:01:18,679 Speaker 1: the musclemonger. The last couple of times I've been to Riverlands, 32 00:01:18,720 --> 00:01:21,720 Speaker 1: it's been heaving with people. I've eaten there two or 33 00:01:21,720 --> 00:01:24,120 Speaker 1: three times since you open. The food has been spectacular. 34 00:01:24,440 --> 00:01:27,440 Speaker 1: But it's quite a challenging location right now because it's 35 00:01:27,440 --> 00:01:28,600 Speaker 1: also a building site. 36 00:01:28,440 --> 00:01:30,639 Speaker 3: Right it is a building site and it's certainly throwing 37 00:01:30,959 --> 00:01:33,080 Speaker 3: a huge amount of challenges for us. But I think 38 00:01:33,120 --> 00:01:36,520 Speaker 3: what's fantastic is is that we remain consistent with our mantra, 39 00:01:36,560 --> 00:01:41,640 Speaker 3: which is offering fantastic quality at speed and consistently. And 40 00:01:41,840 --> 00:01:44,360 Speaker 3: you know, by sticking with that, I think we've delivered 41 00:01:44,440 --> 00:01:46,280 Speaker 3: consistently to clients in an amazing way. 42 00:01:46,360 --> 00:01:47,600 Speaker 2: So the brand's. 43 00:01:47,280 --> 00:01:50,960 Speaker 3: Growing we're getting unbelievable reviews and we will definitely see 44 00:01:50,960 --> 00:01:53,240 Speaker 3: that coming into flourish, probably within the next year or so, 45 00:01:53,280 --> 00:01:56,200 Speaker 3: when the building work is done and our brand can 46 00:01:56,280 --> 00:01:58,040 Speaker 3: really kick off like there's no tomorrow over there. 47 00:01:58,120 --> 00:01:59,640 Speaker 1: I mean, once the building work is done. It's an 48 00:01:59,720 --> 00:02:02,480 Speaker 1: entire building full of flats and hopefully new customers who'll 49 00:02:02,520 --> 00:02:05,040 Speaker 1: be visiting you regularly as well as those coming from 50 00:02:05,040 --> 00:02:08,160 Speaker 1: outside like myself. So worth a bit of pain in 51 00:02:08,200 --> 00:02:10,000 Speaker 1: the interim for hopefully long term game. 52 00:02:10,040 --> 00:02:13,400 Speaker 3: Absolutely, Revalens is an unbelievable offering and I think it's 53 00:02:13,400 --> 00:02:16,160 Speaker 3: an incredible contribution to Cape Tan's entire landscape. I think 54 00:02:16,160 --> 00:02:18,280 Speaker 3: what's brilliant about it is it's exactly like you said, 55 00:02:18,440 --> 00:02:21,240 Speaker 3: it's a full mixed use development. It has people that 56 00:02:21,280 --> 00:02:23,720 Speaker 3: are living on site. Soon there'll be a Virgin Active 57 00:02:23,720 --> 00:02:26,360 Speaker 3: gym that's going to be going up over there, multiple 58 00:02:26,400 --> 00:02:30,880 Speaker 3: office blocks, doctors rooms, it's just incredible. A beautiful mall 59 00:02:30,960 --> 00:02:32,959 Speaker 3: and the most amazing array of restaurants as well to 60 00:02:33,000 --> 00:02:35,359 Speaker 3: choose from there, which would sit alongside of us. 61 00:02:35,880 --> 00:02:37,639 Speaker 1: I was at an event at the Observatory the other 62 00:02:37,720 --> 00:02:39,520 Speaker 1: night and I peered out the window and had a 63 00:02:39,520 --> 00:02:43,239 Speaker 1: look across, and I noticed every single window in the 64 00:02:43,760 --> 00:02:48,880 Speaker 1: existing operating residential section the lights were on. So for 65 00:02:48,880 --> 00:02:50,240 Speaker 1: those who were worried that it was going to be 66 00:02:50,240 --> 00:02:54,320 Speaker 1: a sort of a hit and miss all Airbnb type environments, 67 00:02:54,360 --> 00:02:56,400 Speaker 1: it certainly didn't look like that to me, because there 68 00:02:56,400 --> 00:02:58,880 Speaker 1: was a random midweek night and it looked like everybody 69 00:02:58,960 --> 00:03:01,080 Speaker 1: was home. I mean, and I'm delighted to hear that 70 00:03:01,160 --> 00:03:04,320 Speaker 1: it's doing so well, Kyle, because the food is spectacular, 71 00:03:04,360 --> 00:03:06,040 Speaker 1: And I just want to say, if you go to 72 00:03:06,040 --> 00:03:09,520 Speaker 1: the musclemonger and Ashy at Riverlands, don't make the mistake 73 00:03:09,560 --> 00:03:11,799 Speaker 1: of only ordering of the muscles and the oysters and 74 00:03:11,800 --> 00:03:13,920 Speaker 1: the poke balls, as good as they are, do not 75 00:03:13,960 --> 00:03:16,040 Speaker 1: miss the califlower dish. That's all I got to say. 76 00:03:16,040 --> 00:03:18,799 Speaker 1: It is off the charts, so so good. But Kyle, 77 00:03:18,840 --> 00:03:20,960 Speaker 1: we actually didn't invite you in here to talk about that, baby. 78 00:03:21,000 --> 00:03:22,560 Speaker 1: We want to talk about the new offering of this 79 00:03:22,639 --> 00:03:26,480 Speaker 1: food experience that is kind of a combination of chef's demo, 80 00:03:26,919 --> 00:03:29,519 Speaker 1: a dining art experience, or travel if you want to 81 00:03:29,520 --> 00:03:31,520 Speaker 1: add that into the mix. The concept is cooking with 82 00:03:31,600 --> 00:03:32,720 Speaker 1: Kyle tell us a. 83 00:03:32,680 --> 00:03:36,200 Speaker 3: Little bit more great so, as many of the listeners 84 00:03:36,280 --> 00:03:38,720 Speaker 3: might know. I live in Sildana Bay, and Sildana is 85 00:03:38,800 --> 00:03:41,960 Speaker 3: often referred to as the Aspusiki of the West Coast, 86 00:03:42,000 --> 00:03:46,360 Speaker 3: the Cinderella, and it has this incredible bay which is 87 00:03:46,400 --> 00:03:50,680 Speaker 3: spectacularly beautiful. My partner, my wife of the last thirteen years, 88 00:03:50,680 --> 00:03:53,680 Speaker 3: they have a family lodge out there called Blue Bay Lodge, 89 00:03:54,080 --> 00:03:57,280 Speaker 3: and so we've pretty much based there. We live right 90 00:03:57,320 --> 00:04:00,240 Speaker 3: in the ocean and we live this incredible life in 91 00:04:00,320 --> 00:04:05,280 Speaker 3: this hidden gem called Saldana Bay. And recently Ardi Botanist 92 00:04:05,480 --> 00:04:08,000 Speaker 3: they also put up the Saltanabe One and Spirit's Company 93 00:04:08,000 --> 00:04:09,880 Speaker 3: over there. So there's a lot of food movements and 94 00:04:09,920 --> 00:04:12,320 Speaker 3: we've often been at the sort of frontier of this 95 00:04:12,360 --> 00:04:16,000 Speaker 3: whole concept of pushing food and experiences in the West 96 00:04:16,040 --> 00:04:18,159 Speaker 3: Coast and have been successfully doing it for a long time. 97 00:04:18,600 --> 00:04:21,120 Speaker 3: But recently we just thought's let's mix it up a 98 00:04:21,120 --> 00:04:24,960 Speaker 3: little bit further. So my passion is it still remains 99 00:04:25,000 --> 00:04:28,680 Speaker 3: food and entrepreneurship will be a second in that, and 100 00:04:28,800 --> 00:04:31,040 Speaker 3: so we developed the Cooking mac Carle Experiences to get 101 00:04:31,080 --> 00:04:34,520 Speaker 3: out of that mainstream just working NonStop and actually get 102 00:04:34,520 --> 00:04:36,760 Speaker 3: back into the kitchen and let me sort of cater. 103 00:04:36,880 --> 00:04:38,840 Speaker 2: So we offer these. 104 00:04:38,600 --> 00:04:44,240 Speaker 3: Incredible dining experiences. We launched six a year, and essentially 105 00:04:44,279 --> 00:04:47,280 Speaker 3: we focus on a region, So about two weeks ago, 106 00:04:47,440 --> 00:04:50,760 Speaker 3: three weeks ago we did Mexico, and essentially we delve 107 00:04:50,800 --> 00:04:54,680 Speaker 3: into this incredible dining experience one night only, always on 108 00:04:54,720 --> 00:04:57,120 Speaker 3: a Friday night, and we just blow your mind with 109 00:04:57,279 --> 00:05:01,480 Speaker 3: five to six dishes, phenomenal drinks partner that will pick 110 00:05:01,520 --> 00:05:04,000 Speaker 3: to go with it as well, and it's just it's 111 00:05:04,040 --> 00:05:07,800 Speaker 3: absolutely submersive and sensational and completely curates that out of 112 00:05:07,800 --> 00:05:08,160 Speaker 3: my head. 113 00:05:08,600 --> 00:05:10,760 Speaker 1: And it's not just show up and eat the food. 114 00:05:10,880 --> 00:05:13,200 Speaker 1: You first watch the preparation. You're going to talk to 115 00:05:13,240 --> 00:05:16,160 Speaker 1: the audience about what they're eating and how it represents 116 00:05:16,160 --> 00:05:16,960 Speaker 1: that food culture. 117 00:05:17,200 --> 00:05:19,960 Speaker 3: So you don't watch the way that I cook as 118 00:05:20,040 --> 00:05:23,240 Speaker 3: much as cooled cooking with Karl. What ends up happening 119 00:05:23,320 --> 00:05:26,200 Speaker 3: is is so usually you'll arrive, there'll be a drink 120 00:05:26,200 --> 00:05:28,560 Speaker 3: service that'll start with that. Then we open up the 121 00:05:28,680 --> 00:05:31,920 Speaker 3: venue and with that it's quite quite a sort of 122 00:05:32,000 --> 00:05:34,719 Speaker 3: a sensational experience, so there'll be music and lights and 123 00:05:34,760 --> 00:05:36,720 Speaker 3: all sort of things that go with it, and then 124 00:05:36,760 --> 00:05:38,720 Speaker 3: we kind of immerse you into that culture. 125 00:05:38,760 --> 00:05:40,240 Speaker 2: So there'll be a lot of the dishes. 126 00:05:39,960 --> 00:05:42,800 Speaker 3: Will already be on the table, for example, in the 127 00:05:42,839 --> 00:05:43,400 Speaker 3: Mexican one. 128 00:05:43,480 --> 00:05:44,719 Speaker 2: One of the things that we were told by a 129 00:05:44,720 --> 00:05:45,880 Speaker 2: lot of because we did a lot. 130 00:05:45,720 --> 00:05:48,640 Speaker 3: Of research on it, is that when you travel through Mexico, 131 00:05:49,160 --> 00:05:52,120 Speaker 3: the smell of burnt corn is very evident, you know, 132 00:05:52,360 --> 00:05:54,480 Speaker 3: And so we did exactly that. We got a whole 133 00:05:54,480 --> 00:05:56,520 Speaker 3: lot of millies, stuck them in the fires and then 134 00:05:56,560 --> 00:05:58,520 Speaker 3: sort of wafted them through the venue, so you have 135 00:05:58,600 --> 00:06:02,880 Speaker 3: this like overwhelming smell of beautiful burnt corn. So and 136 00:06:02,920 --> 00:06:04,680 Speaker 3: then we take you through each dish, we explain to 137 00:06:04,720 --> 00:06:07,520 Speaker 3: you why we've chosen those particular dishes, where it comes from, 138 00:06:08,120 --> 00:06:10,200 Speaker 3: why we've linked the certain drinks that we have with it. 139 00:06:10,600 --> 00:06:14,800 Speaker 3: And it's unpretentious as anything is that I do. It 140 00:06:14,880 --> 00:06:19,200 Speaker 3: is immersive, it is fun, it is exciting, is in thrilling, 141 00:06:19,760 --> 00:06:22,200 Speaker 3: and it's usually about a three to four hour period 142 00:06:22,200 --> 00:06:26,240 Speaker 3: of just experiencing phenomenal dishes and really learning. And this 143 00:06:26,320 --> 00:06:29,400 Speaker 3: is I think that the sort of critical thing about 144 00:06:29,440 --> 00:06:33,200 Speaker 3: it is you really learn about the dishes of a 145 00:06:33,240 --> 00:06:36,360 Speaker 3: region where they come from, what is true to that country, 146 00:06:36,880 --> 00:06:39,400 Speaker 3: because we often have this idea of what foreign food 147 00:06:39,520 --> 00:06:41,599 Speaker 3: is and an actual factor is nothing like that. 148 00:06:41,960 --> 00:06:44,719 Speaker 1: Yeah, I mean with all respect to a lot of 149 00:06:44,720 --> 00:06:46,839 Speaker 1: the local takeaway joints. You know, what we think of 150 00:06:46,880 --> 00:06:50,160 Speaker 1: as Chinese food is actually Chinese American food in many 151 00:06:50,279 --> 00:06:52,560 Speaker 1: in many senses, and what we think of as Mexican 152 00:06:52,600 --> 00:06:55,919 Speaker 1: food is often text mechs more than actual Mexican. I 153 00:06:55,960 --> 00:06:57,880 Speaker 1: hear what you're saying, that this is an opportunity to 154 00:06:57,960 --> 00:07:00,280 Speaker 1: dive deep into the authenticulture. 155 00:07:00,600 --> 00:07:00,760 Speaker 3: Now. 156 00:07:00,800 --> 00:07:02,440 Speaker 1: You know, I'm sitting here thinking I had a conversation 157 00:07:02,480 --> 00:07:05,520 Speaker 1: with somebody Carl this last weekend about the availability of 158 00:07:05,600 --> 00:07:08,080 Speaker 1: diverse ingredients to make this kind of thing possible, because 159 00:07:08,080 --> 00:07:09,720 Speaker 1: somebody made a sort of a thrower comment to me 160 00:07:09,760 --> 00:07:12,440 Speaker 1: about how you know, oh, I never got exposed to 161 00:07:12,480 --> 00:07:14,360 Speaker 1: all these dishes when I was growing up. My mom 162 00:07:14,400 --> 00:07:16,200 Speaker 1: cooked plaining food, and I said, look at them. I said, 163 00:07:16,200 --> 00:07:18,840 Speaker 1: your mom only had access to plain food. What was 164 00:07:18,880 --> 00:07:22,640 Speaker 1: in the supermarkets was limited, was basic. You know, what 165 00:07:23,040 --> 00:07:25,920 Speaker 1: was seen as huge variety in nineteen seventy is not 166 00:07:26,000 --> 00:07:28,240 Speaker 1: the same as what's huge variety in twenty twenty six. 167 00:07:28,480 --> 00:07:30,400 Speaker 1: You couldn't walk into Woolies and by got you junk 168 00:07:30,400 --> 00:07:33,200 Speaker 1: paste and miso and all these things that we take 169 00:07:33,240 --> 00:07:36,040 Speaker 1: for granted now, I mean, has that the availability of 170 00:07:36,320 --> 00:07:39,000 Speaker 1: the ingredients you need ever been an issue? Or are 171 00:07:39,040 --> 00:07:41,400 Speaker 1: you finding that? Actually there is so much choice now 172 00:07:41,440 --> 00:07:43,040 Speaker 1: you can find everything you need right here. 173 00:07:43,160 --> 00:07:44,800 Speaker 3: Well, it's so funny that you say, so you can 174 00:07:44,840 --> 00:07:46,640 Speaker 3: hear my voice is a big gun on. That's because 175 00:07:46,640 --> 00:07:51,280 Speaker 3: I turned forty over the weekend, and in my speech 176 00:07:51,280 --> 00:07:53,400 Speaker 3: to my mother, I turned around and highlighted the fact 177 00:07:53,440 --> 00:07:55,640 Speaker 3: that when I was learning to cook from her, AsSalt 178 00:07:55,680 --> 00:07:57,640 Speaker 3: was an exotic spice that was used in a lot 179 00:07:57,640 --> 00:08:00,600 Speaker 3: of dishes. And you know, today we we have the 180 00:08:00,600 --> 00:08:03,360 Speaker 3: most incredible mix of ingredients. I mean, we offer this 181 00:08:04,320 --> 00:08:06,560 Speaker 3: experience called Musclemonger dining experience where you get on to 182 00:08:06,600 --> 00:08:07,920 Speaker 3: a chop and you fly to so all done a. 183 00:08:08,280 --> 00:08:09,840 Speaker 2: You land there and it's usually intimate. 184 00:08:09,880 --> 00:08:12,680 Speaker 3: It's with Cape to on helicopters and then we take 185 00:08:12,680 --> 00:08:15,200 Speaker 3: you through the experience of muscles and oracees. And we 186 00:08:15,240 --> 00:08:18,560 Speaker 3: had a German couple that was there two days ago 187 00:08:18,600 --> 00:08:20,960 Speaker 3: and she turned around to me and she said, she's 188 00:08:21,080 --> 00:08:25,520 Speaker 3: never experienced such an incredible variety and quality of ingredients 189 00:08:25,600 --> 00:08:27,400 Speaker 3: is what she's seen here in Cape Town. And I 190 00:08:27,400 --> 00:08:29,360 Speaker 3: think that in Cape time we have access to just 191 00:08:29,400 --> 00:08:34,320 Speaker 3: the most unbelievable produce. I mean, for the Mexican evening, 192 00:08:34,600 --> 00:08:38,719 Speaker 3: we could literally access a range of chilies that most 193 00:08:38,720 --> 00:08:41,000 Speaker 3: people wouldn't even be able to find. And just by 194 00:08:41,120 --> 00:08:43,520 Speaker 3: connecting with the right people, we got access to the 195 00:08:43,559 --> 00:08:46,640 Speaker 3: most unbelievable range of chilies that bring the most incredible flavor. 196 00:08:46,720 --> 00:08:49,120 Speaker 3: So we are we are certainly blessed, and I think 197 00:08:49,160 --> 00:08:51,640 Speaker 3: it makes doing things like this far more easier. 198 00:08:51,720 --> 00:08:54,600 Speaker 1: Yeah, just for anyone who's come in midway with me 199 00:08:54,640 --> 00:08:56,960 Speaker 1: and studio. Kyle Dodds of the Myplace group, you know 200 00:08:57,080 --> 00:08:59,800 Speaker 1: him from his previous conversations with us about his work 201 00:08:59,800 --> 00:09:02,400 Speaker 1: with brands like the Musclemonger and Dashy Pokey, But now 202 00:09:02,400 --> 00:09:05,000 Speaker 1: he's talking to us about his latest food venture called 203 00:09:05,040 --> 00:09:07,640 Speaker 1: Cooking with Kyle, which is an opportunity to go and 204 00:09:07,640 --> 00:09:11,280 Speaker 1: immerse yourself in. I'm thinking of the WHIMPI adverord talk 205 00:09:11,360 --> 00:09:15,079 Speaker 1: foreign food. I love it when you talk foreign It's 206 00:09:15,080 --> 00:09:17,720 Speaker 1: an evening of a different cuisine from the norm. So 207 00:09:18,160 --> 00:09:21,960 Speaker 1: rather than Kyle's usual offering, which celebrates local seafood, this 208 00:09:22,120 --> 00:09:25,040 Speaker 1: is an opportunity to immerse yourself in. As he's described, 209 00:09:25,040 --> 00:09:27,720 Speaker 1: the last one was Mexican. The next one, coming up 210 00:09:27,760 --> 00:09:29,520 Speaker 1: in the middle of April, is going to be focused 211 00:09:29,559 --> 00:09:32,280 Speaker 1: on Middle Eastern cooking, and I mean that's a very 212 00:09:32,280 --> 00:09:34,600 Speaker 1: broad menu to work off. Tell us a little bit 213 00:09:34,640 --> 00:09:36,280 Speaker 1: more about what you're looking at for that one. 214 00:09:36,400 --> 00:09:40,760 Speaker 3: So you know, I think being a creative I tend 215 00:09:40,800 --> 00:09:43,160 Speaker 3: to sort of finalize things very much in the last minute. 216 00:09:43,200 --> 00:09:44,880 Speaker 3: So we're still very much working on the menu. But 217 00:09:44,880 --> 00:09:47,800 Speaker 3: I think to give scope, you're going to sit down 218 00:09:47,800 --> 00:09:50,240 Speaker 3: and you're going to have you know, Lubna's and incredible 219 00:09:51,559 --> 00:09:53,640 Speaker 3: typical things that you would know obviously like flatbreads and 220 00:09:53,640 --> 00:09:55,080 Speaker 3: lookers and all those kind of things that will come 221 00:09:55,120 --> 00:09:57,760 Speaker 3: into the mix, but we will bring in elements of 222 00:09:57,760 --> 00:10:01,760 Speaker 3: go to make these beautiful tajines with statios and you know, 223 00:10:01,920 --> 00:10:06,480 Speaker 3: lemon rines and beautiful mixtures of spices, pull couscous with 224 00:10:06,559 --> 00:10:10,240 Speaker 3: pomegranates and beautiful delicious honey and all sorts of elements 225 00:10:10,280 --> 00:10:11,880 Speaker 3: that are going and said, we're gonna we're working on 226 00:10:11,880 --> 00:10:15,000 Speaker 3: sort of a cardom and rose water rice pudding that 227 00:10:15,040 --> 00:10:15,640 Speaker 3: we're gonna be doing. 228 00:10:15,679 --> 00:10:19,199 Speaker 2: So in ways we do authentic. 229 00:10:18,760 --> 00:10:20,240 Speaker 3: And then in other ways I kind of bring in 230 00:10:20,280 --> 00:10:22,440 Speaker 3: my own flair and pull that in as well. I'm 231 00:10:22,600 --> 00:10:26,960 Speaker 3: really excited about Arabian Nights and the Middle Eastern concept, 232 00:10:27,000 --> 00:10:30,839 Speaker 3: which is happening on the seventeenth of April, and predominantly 233 00:10:30,840 --> 00:10:35,040 Speaker 3: because it's more my style of cuisine. It's it's hearty, 234 00:10:35,160 --> 00:10:40,440 Speaker 3: it's wholesome, it's it's fresh, it's colorful, it's vibrant, and 235 00:10:40,520 --> 00:10:42,560 Speaker 3: it's been interesting how many people have not known what 236 00:10:42,559 --> 00:10:45,160 Speaker 3: Middle Eastern food is. Usually these things sell out in 237 00:10:45,520 --> 00:10:47,600 Speaker 3: no time. I mean our last one that we did 238 00:10:47,800 --> 00:10:49,280 Speaker 3: just before Mexico, we did Grease. 239 00:10:49,320 --> 00:10:50,000 Speaker 2: It's sold out. 240 00:10:49,880 --> 00:10:53,920 Speaker 3: Within ten hours. We had seventy two bookings. And I 241 00:10:53,920 --> 00:10:55,520 Speaker 3: think the biggest reason for this one in the Middle 242 00:10:55,559 --> 00:10:57,160 Speaker 3: East that it's it's delayed a little bit. It's because 243 00:10:57,200 --> 00:10:58,840 Speaker 3: people don't know it's and I think that's the beauty 244 00:10:58,880 --> 00:11:00,600 Speaker 3: in it is come and experience and said, come in, 245 00:11:00,960 --> 00:11:05,679 Speaker 3: throw yourself in. You are getting a world class experience 246 00:11:06,000 --> 00:11:08,439 Speaker 3: on the West Coast of all places, in a place 247 00:11:08,480 --> 00:11:11,440 Speaker 3: like Saldana, of all places, and you're going to have 248 00:11:11,440 --> 00:11:13,760 Speaker 3: probably one of the most in thrilling evenings. 249 00:11:13,360 --> 00:11:16,480 Speaker 2: Of your life. It's wild, it's stunning. 250 00:11:17,440 --> 00:11:19,920 Speaker 1: Okay, so let's talk some details. It's a five course 251 00:11:20,000 --> 00:11:23,320 Speaker 1: dinner and drinks pairing, and the rate is one two 252 00:11:23,400 --> 00:11:25,960 Speaker 1: hundred and fifty round per person if you just come 253 00:11:26,080 --> 00:11:28,959 Speaker 1: for the dinner part of the experience. But Karl, you've 254 00:11:29,000 --> 00:11:32,080 Speaker 1: you've also put together packages that make it possible for 255 00:11:32,120 --> 00:11:35,440 Speaker 1: people to tag it onto an overnight stay in Saldana 256 00:11:35,559 --> 00:11:38,400 Speaker 1: or even to fly in by helicopter if they prefer to. 257 00:11:38,679 --> 00:11:43,560 Speaker 3: Yes, So this one we've we've actually just partned up 258 00:11:43,559 --> 00:11:45,640 Speaker 3: with our wine partner will be Catherine Marshall Wines as well, 259 00:11:45,640 --> 00:11:47,680 Speaker 3: who's going to be joining us on this particular experience. 260 00:11:48,240 --> 00:11:51,280 Speaker 3: It'll be a five course so it starts at six pm, 261 00:11:51,520 --> 00:11:55,760 Speaker 3: it ends roughly at about nine thirty to ten pm. 262 00:11:56,000 --> 00:11:58,920 Speaker 3: The cost, like you mentioned, is and fifty round per person. 263 00:11:59,200 --> 00:12:01,839 Speaker 3: And then what you can do is you can also stay. 264 00:12:01,960 --> 00:12:04,839 Speaker 3: So the mix on that is twenty six hundred rand 265 00:12:04,840 --> 00:12:08,120 Speaker 3: per person. That'll include a rival, all your drinks on 266 00:12:08,160 --> 00:12:11,080 Speaker 3: the evening that we've selected and paid with the experience 267 00:12:11,120 --> 00:12:14,000 Speaker 3: actual then experience as well, stay at Bluebell Lodge, which 268 00:12:14,080 --> 00:12:17,080 Speaker 3: is our family facility, breakfast the next morning and then 269 00:12:17,080 --> 00:12:19,720 Speaker 3: you'll head out and then Yes, Captin Helicopters have been 270 00:12:19,800 --> 00:12:23,280 Speaker 3: an amazing long term partner of mine. I have a 271 00:12:23,559 --> 00:12:26,040 Speaker 3: deep passion for helicopters and I think that they should 272 00:12:26,080 --> 00:12:32,200 Speaker 3: be very well received all across our country. But what 273 00:12:32,320 --> 00:12:35,160 Speaker 3: is beautiful about Captin helicopters is they offer a set 274 00:12:35,160 --> 00:12:38,320 Speaker 3: of machines that is world class. They also far more 275 00:12:38,400 --> 00:12:42,839 Speaker 3: quieter than your stand a helicopter echon and really luxurious. 276 00:12:43,160 --> 00:12:46,400 Speaker 3: But Captin helicopters are coming and partnered at a ridiculous rate, 277 00:12:46,440 --> 00:12:48,960 Speaker 3: so it is a little expensive. It is a treat, 278 00:12:49,120 --> 00:12:52,200 Speaker 3: but all inclusive sixteen nine hundred and seventy five rand. 279 00:12:52,880 --> 00:12:55,679 Speaker 3: That includes your flight forty minutes all the way up 280 00:12:55,679 --> 00:12:58,640 Speaker 3: the West coast along the coast, landing in a very 281 00:12:58,640 --> 00:13:02,600 Speaker 3: glamorous style on the the ev or on the event itself, 282 00:13:03,640 --> 00:13:06,800 Speaker 3: having the whole experience, staying at the lodge, breakfast the 283 00:13:06,800 --> 00:13:08,600 Speaker 3: next morning, and then jumping on the chopper again and 284 00:13:08,640 --> 00:13:11,079 Speaker 3: doing this beautiful low level flights. And you can imagine 285 00:13:11,480 --> 00:13:15,400 Speaker 3: the crispness of Semi Capetan winter, you know, because we 286 00:13:15,440 --> 00:13:19,440 Speaker 3: stilted board it and it's crisp, and you're coming along 287 00:13:19,480 --> 00:13:22,800 Speaker 3: the beach and the next thing, table Mountain just elevates 288 00:13:22,920 --> 00:13:24,480 Speaker 3: out of nowhere in front of you, and it is 289 00:13:24,480 --> 00:13:28,320 Speaker 3: one of the most spectacular romantic sites you will ever see. 290 00:13:28,440 --> 00:13:32,080 Speaker 3: So it is a treat and we do we generally 291 00:13:32,080 --> 00:13:34,240 Speaker 3: tend to get about eight or ten people at book 292 00:13:34,240 --> 00:13:37,400 Speaker 3: read on these experiences to come for it. But I 293 00:13:37,400 --> 00:13:41,480 Speaker 3: would highly encourage any guy out there who wants to 294 00:13:41,520 --> 00:13:44,439 Speaker 3: make his wife or partner's dates, or any wife or 295 00:13:44,480 --> 00:13:47,040 Speaker 3: partner who wants to make her husband's day, to jump 296 00:13:47,120 --> 00:13:49,320 Speaker 3: on board and do this, because it's well worth it. 297 00:13:49,360 --> 00:13:51,520 Speaker 1: So this is where I concede that I managed to 298 00:13:51,559 --> 00:13:54,200 Speaker 1: avoid it for forty eight years, despite the fact that 299 00:13:54,240 --> 00:13:56,400 Speaker 1: I worked for a company for ten years that hatches 300 00:13:56,400 --> 00:13:59,360 Speaker 1: and a klicopter business. I managed to dodge it until 301 00:13:59,440 --> 00:14:01,240 Speaker 1: last year, and then I finally had the experience of 302 00:14:01,240 --> 00:14:04,280 Speaker 1: a short helicopter trip in a bush setting. And even 303 00:14:04,280 --> 00:14:06,400 Speaker 1: for someone like me, it's no surprised listeners. I've told 304 00:14:06,400 --> 00:14:08,680 Speaker 1: you many times how scared of heights I am. The 305 00:14:08,720 --> 00:14:11,360 Speaker 1: first couple of minutes, I will concede were sheer terror 306 00:14:11,400 --> 00:14:14,760 Speaker 1: for me. But once I caught my breath and allowed 307 00:14:14,760 --> 00:14:18,880 Speaker 1: myself to look out the window, it's an experience like 308 00:14:18,960 --> 00:14:21,640 Speaker 1: no other. I will give you that it was scary 309 00:14:21,680 --> 00:14:23,760 Speaker 1: for me, but it was so so beautiful in a 310 00:14:23,800 --> 00:14:25,760 Speaker 1: way of looking at the world from a new perspective 311 00:14:25,800 --> 00:14:28,960 Speaker 1: that that really is very hard to describe. But it 312 00:14:29,000 --> 00:14:31,360 Speaker 1: really stays with you. So okay, if you want the 313 00:14:31,360 --> 00:14:34,160 Speaker 1: full splurge, six nine hundred and seventy five round, that 314 00:14:34,200 --> 00:14:38,400 Speaker 1: includes to and from helicopter trips, the dinner experience itself, 315 00:14:38,480 --> 00:14:41,240 Speaker 1: and then the overnight and breakfast the following morning. If 316 00:14:41,280 --> 00:14:43,320 Speaker 1: your budget is a little bit more towards the beer 317 00:14:43,360 --> 00:14:46,680 Speaker 1: than the French champaigne, then the dinner itself two hundred 318 00:14:46,680 --> 00:14:48,760 Speaker 1: and fifty rand, and then that's a great deal. If 319 00:14:48,760 --> 00:14:50,680 Speaker 1: you want to pair it with overnight B and B, 320 00:14:50,920 --> 00:14:53,440 Speaker 1: it's only two thousand, six hundred round all inclusive, which 321 00:14:53,480 --> 00:14:55,720 Speaker 1: is a very good deal indeed to stay over at 322 00:14:55,720 --> 00:15:00,920 Speaker 1: the Blue Blue Bay Lodge. Right, so I know you've 323 00:15:01,000 --> 00:15:04,200 Speaker 1: kept them at a reasonable number of guests. What's the 324 00:15:04,200 --> 00:15:05,720 Speaker 1: sort of maximum you can accommodate? 325 00:15:05,880 --> 00:15:07,520 Speaker 2: So I like to keep it at fifty. 326 00:15:08,120 --> 00:15:11,000 Speaker 3: You know, fifty is we have three lung to doffls 327 00:15:11,000 --> 00:15:13,120 Speaker 3: that we do all and I don't know what do 328 00:15:13,480 --> 00:15:15,320 Speaker 3: we have an English word for lung toffle. It doesn't 329 00:15:15,360 --> 00:15:17,320 Speaker 3: really ring the same way a long table, but it 330 00:15:17,320 --> 00:15:20,040 Speaker 3: doesn't sound the same. So we have three lung doffls 331 00:15:20,160 --> 00:15:23,200 Speaker 3: and then we max it out at fifty. And the 332 00:15:23,240 --> 00:15:27,400 Speaker 3: reason being is because I wanted to feel like you're 333 00:15:27,440 --> 00:15:29,560 Speaker 3: having dinner with me, not that anyone hosts it then 334 00:15:29,600 --> 00:15:32,239 Speaker 3: a party of fifty people, But I regularly enjoyed. 335 00:15:32,000 --> 00:15:36,720 Speaker 2: Doing things like that, and that's the way it's supposed 336 00:15:36,720 --> 00:15:37,080 Speaker 2: to feel. 337 00:15:37,120 --> 00:15:41,200 Speaker 3: You know, people get up and move over to the 338 00:15:41,240 --> 00:15:43,920 Speaker 3: next table, and they socialize with those people, and we 339 00:15:43,960 --> 00:15:47,320 Speaker 3: introduce and you suddenly find this phenomenal set of connections. 340 00:15:47,320 --> 00:15:49,200 Speaker 3: And what's incredible is the next morning when everyone wakes 341 00:15:49,280 --> 00:15:51,360 Speaker 3: up and goes down for breakfast, suddenly everyone's sitting at 342 00:15:51,360 --> 00:15:55,080 Speaker 3: the same table instead of their own tables, and they're meeting. 343 00:15:55,120 --> 00:15:59,000 Speaker 3: And what's incredible is is how many people are return customers. 344 00:15:59,440 --> 00:16:02,200 Speaker 3: How many people we are return customers with the people 345 00:16:02,240 --> 00:16:05,640 Speaker 3: that they've met at these particular functions, because you find 346 00:16:05,680 --> 00:16:07,560 Speaker 3: often a lot of like minded people as well that 347 00:16:07,720 --> 00:16:10,560 Speaker 3: join in and come to them. So I love that sensational. 348 00:16:10,760 --> 00:16:12,840 Speaker 1: I mean, particularly in Middle Eastern style, it's all about 349 00:16:12,920 --> 00:16:15,520 Speaker 1: communal dining, sharing of plates. You have a taste of 350 00:16:15,520 --> 00:16:17,960 Speaker 1: this stiff into that, et cetera. So it lends itself 351 00:16:18,000 --> 00:16:20,720 Speaker 1: so well to Okay, So the Middle Eastern Arabian nights 352 00:16:20,760 --> 00:16:22,720 Speaker 1: dinner that we've been talking about is happening on Friday, 353 00:16:22,720 --> 00:16:25,240 Speaker 1: the seventeenth of April. And if somebody wants to book 354 00:16:25,280 --> 00:16:26,680 Speaker 1: for that Kyle, where do they go? 355 00:16:26,960 --> 00:16:28,760 Speaker 3: So okay, so this is where everyone's got to get 356 00:16:28,800 --> 00:16:32,200 Speaker 3: a little bit listening to this whole thing. So Blue 357 00:16:32,240 --> 00:16:34,680 Speaker 3: Bay Lodge is where this all happens. The restaurants at 358 00:16:34,680 --> 00:16:36,720 Speaker 3: Blue Bay Lodge is called the Bay Club and Social, 359 00:16:36,880 --> 00:16:39,800 Speaker 3: and that's our facility that my wife and own. My 360 00:16:40,000 --> 00:16:42,920 Speaker 3: wife and I own independently of the family, and within 361 00:16:43,000 --> 00:16:45,560 Speaker 3: the Bay Club and Social we offer this cooking with 362 00:16:45,640 --> 00:16:48,960 Speaker 3: Carl experience and we do like I've mentioned six of 363 00:16:48,960 --> 00:16:52,800 Speaker 3: them throughout the year. So if you jump onto Bluebey 364 00:16:52,800 --> 00:16:54,800 Speaker 3: Lodge's website, you'll be able to connect with us. 365 00:16:54,840 --> 00:16:56,400 Speaker 2: That's Bluebey Lodge today. 366 00:16:57,200 --> 00:17:00,240 Speaker 3: The easiest way to find us is obviously via Instagram, 367 00:17:00,320 --> 00:17:02,320 Speaker 3: and that will be Bay Club and Social. So if 368 00:17:02,320 --> 00:17:05,000 Speaker 3: you just jump onto Instagram and search Bay Club and Social, 369 00:17:05,040 --> 00:17:07,680 Speaker 3: you'll find our link tree over there and that'll give 370 00:17:07,720 --> 00:17:10,680 Speaker 3: you access to any form of means of contacting us. 371 00:17:11,560 --> 00:17:14,359 Speaker 3: And then we often take bookings directly VI on WhatsApp, 372 00:17:14,400 --> 00:17:18,640 Speaker 3: which is certainly becoming by far the most phenomenal mechanism 373 00:17:18,680 --> 00:17:20,879 Speaker 3: of being able to communicate and get bookings over so 374 00:17:21,680 --> 00:17:26,680 Speaker 3: that number is seven three six double five two zero 375 00:17:26,960 --> 00:17:30,000 Speaker 3: seven to five. But again if you just jump onto 376 00:17:30,200 --> 00:17:32,520 Speaker 3: our websites or anything like that, you'll find that and 377 00:17:32,600 --> 00:17:33,520 Speaker 3: lengths okay. 378 00:17:34,080 --> 00:17:35,879 Speaker 1: I've also written them down, so if you are in 379 00:17:35,920 --> 00:17:37,960 Speaker 1: the car and couldn't shot them down now, you're welcome 380 00:17:38,000 --> 00:17:39,600 Speaker 1: to mail me after the show and I would gladly 381 00:17:39,640 --> 00:17:41,440 Speaker 1: connect with them. The last thing I want to say 382 00:17:41,480 --> 00:17:44,760 Speaker 1: is after Arabian Nights in April, look ahead to Spain 383 00:17:44,920 --> 00:17:48,320 Speaker 1: in June, to Turkey in July, to Greece in September, 384 00:17:48,359 --> 00:17:52,439 Speaker 1: and Southeast Asia in November. That's the plan for the 385 00:17:52,520 --> 00:17:55,280 Speaker 1: year ahead, so lots to look forward to. I hope 386 00:17:55,320 --> 00:17:57,359 Speaker 1: it's going to be another sold art success on the 387 00:17:57,400 --> 00:17:59,760 Speaker 1: seventeenth of April, and all the best to you. Fantastic 388 00:17:59,800 --> 00:18:03,160 Speaker 1: to see you, just never giving up innovating and being 389 00:18:03,200 --> 00:18:05,560 Speaker 1: creative around not just sharing your love of food, but 390 00:18:05,640 --> 00:18:07,919 Speaker 1: also sharing your passion for the West Coast and for 391 00:18:07,960 --> 00:18:10,040 Speaker 1: Saldana Bay in particular. Thank you for sharing it with 392 00:18:10,119 --> 00:18:10,440 Speaker 1: us today. 393 00:18:10,520 --> 00:18:10,840 Speaker 2: Thank you. 394 00:18:10,880 --> 00:18:12,600 Speaker 3: And we continue trying to make the world a better 395 00:18:12,640 --> 00:18:15,800 Speaker 3: place by driving on new experiences and inspiring people. That's 396 00:18:15,800 --> 00:18:17,560 Speaker 3: what we had to do so let's let's make it 397 00:18:17,600 --> 00:18:18,160 Speaker 3: happen and. 398 00:18:18,119 --> 00:18:21,120 Speaker 1: Make it delicious as you always do. Carl Dodds, SAE group. 399 00:18:21,119 --> 00:18:21,639 Speaker 1: It's a pleasure.