What's in a Star?

What's the difference between three and four star establishments? What sets them apart from each other? I'm not exactly a jet-setter so I really need someone to explain this to me.

As a family of five, our travelling consists of self catering accommodation 9 out of 10 times and we've got a set rate that we're willing to pay for the level of comfort we desire but these establishments are never really graded.

Our recent trip to Clocolan in the Eastern Free State took us to Jenni and Alan's beautiful and homely Amohela ho Spitskop . Our last minute booking meant that they only had the dinner, bed and breakfast option. My kids are grown now, so separate rooms is not always such a problem. Amohela ho Spitskop's garden rooms are three star rated because there are no televisions in the rooms. They do however provide every comfort in an extremely clean and overwhelmingly hospitable environment.

On the other hand, Askari Game Lodge is graded as a four star establishment and while I get that it has old world charm harking back to the days of the ox wagon, a nod to it's historic heritage I do believe that one could add a touch of luxury for the rates charged and the promise that comes with a four star rating. These rooms have a thin film of carpet, can I call it carpet, not sure. It reminded me of those carpet squares that were used in office buildings in the 80's complete with an old tube television from the same era. I did not feel any sense of comfort or splendor, which I expected. Kloofzicht, Askari's sister lodge which I visited a few years ago, had a sense of splendor. Good sheets and amazing food, I don't ask for much. Especially at the same price.

While a little owner-run establishment in the Free State attended to our every need, the same could not be said for the four star establishment with dozens of staff. We arrived on a Saturday after 15h00 and were very hungry after a busy morning and a long drive in. Unfortunately, were we told we'd have to wait until dinner (a very uninspired buffet) at 19h00 that evening as we'd missed lunch. To my dismay, they don't offer room service (despite what the hotel guide in the room said) and staff were unable to find any snack items for us to nibble on.

Sitting on the deck as the sun went down, watching the animals congregate at the drinking hole was blissful. Spending some time away with my husband was wonderful and just what we needed. But I still felt ripped off, short-changed. Leaving your guests hungry is just bad form.

I probably won't go back to Askari, which is unfortunate because we didn't have a chance to go on a game drive and have the bush experience. I will, however, be going back to the little spot called home by Jenni and Alan in Clocolan who fed us home made bread every morning, local vanilla yoghurt dotted with little purple rosemary flowers, free range eggs and organic chicken from a local farm. Five stars for them, I say, who make the effort to provide comfort and good food to their guests. Who cares if we don't have a television in the room - full bellies, a very very good pinotage, board games and good conversation were all the entertainment we needed on a cold winter's night in the Free State.

Goodnight and may all your journeys be blessed with good food!

Candice

The last of the winter wine!

I really like winter, I have no complaints about this cold, dry season. Afterall, it does come with it's own joys and pleasures. Those culinary comforts enjoyed out of bowls on cold nights under blankets or the warm glow of the fire. Boots! Another winter pleasure of mine. Nonetheless, it has come and gone giving way to what I can only describe as the amazing smell of spring. It's still a bit chilly at night (only by South African standards of course) but the days are warm and glorious. Sunny and somehow promising - I have a sense expectation I can't explain - with that amazing scent of jasmine blossoms floating on every breeze. In my kitchen with the back door open. At the hairdresser's this morning too, this unexpected delightful smell filling the air. Rich and heavy, filled with happiness and much to look forward to. Who new this could get better, but it just did. A glass of grenache (I did say it's is still a bit chilly), rare steak sandwiches filled onion marmalade, rocket, tomato slices, garlic and mustard mayonnaise, gherkins and slow sexy tune playing softly in the distance. Spring gently teases us with little signs, so whether we know the exact moment it hits us or not is beside the point because we can feel it. Peach blossoms, sunny skies, floral breezes and all!

Candy!

P.S. The pretty pink Pierre Jourdan Tranquille Blush (my absolute favourite rosè) is chilling on ice, just waiting. It will be mere moments....