CFL FINANCE

38|CFL|MAY 2010

Regrets - Make sure you only have a few

Forces Financial

MD Al Voice looks

at the benefits of travel

insurance, tells us how

to look for good quality

cover and gives us a

few travel tips...

Frank Sinatra may have had a few regrets, however I suspect a lack of travel insurance was not among them. Of course multi-millionaires can aff ord to pay for an air ambulance to get them home if they fall ill overseas, but it’s likely that the rest of us

would fi nd the costs prohibitive judging from these examples provided by First Aid Support Service Ltd:

£35,000 - £45,000 - Air ambulance from USA’s East coast to the UK£12,000 - £16,000 - Air ambulance from the Canary Isles to the UK£15,000 - £20,000 - Scheduled flight, stretcher and doctor escort from Australia

On this basis alone I think you will agree that you cannot aff ord not to have travel insurance. So what should you look for in a policy in order to be sure of good quality cover and trouble free travel?• Medical and health cover for an injury or sudden illness abroad • 24 hour emergency service and assistance• Personal liability cover in case you are sued for causing injury or damaging property• Lost and stolen possessions cover• Cancellation and curtailment (cutting short your trip) cover• Extra cover for activities that are commonly excluded from standard policies, such as jet skiing

Additionally, if you are in the Forces check, that your policy covers you for cancellation due to exigencies of HM Forces, and watch for any limits or restrictions that might apply. Forces Financial’s travel insurance will pay up to £3,000 if a trip is cancelled due to deployment or exercise, subject to the reason for cancellation not being known at the time the trip was booked, or the policy taken out. Just imagine if you didn’t have this type of specialist cover when planning your dream wedding in St Lucia, and your serving partner was then unexpectedly mobilised causing the entire event to be postponed!

Another thing to bear in mind whilst you are on a posting in Cyprus is that your policy, like Forces Financial’s, must allow you to start and fi nish your trip or holiday on the island, and not automatically assume that the UK is your base.

You may have read recently about the passengers on a P&O cruise who fell ill onboard after a suspected outbreak of norovirus. � ey were charged by the company for the medical treatment they received, on the basis that they should claim on their travel insurance. Let’s hope none of them had regrets. But even with travel insurance don’t forget to carry your European Health Insurance Card. � e card is not an alternative to insurance, but it will provide you with reduced-cost or free medical treatment from state healthcare providers in the EU and Switzerland on the same basis as a resident of the country you are visiting if you fall ill or have an accident.

Obviously, single trip travel insurance can be taken out for specifi c holidays, but my own view is that now travel is a regular event in many of our lives it is worth purchasing an annual policy. It’s usually better value than buying two or three individual policies per year – even your weekend breaks are covered – and it’s one less thing to forget! Always check the number of days an annual policy covers you for, as some policies impose limits, and if you are into skiing and snowboarding make sure you include the appropriate level of winter sports cover.

In this diffi cult economic climate it is wise to take every precaution to protect yourself, not only with insurance but also when buying holidays and making travel arrangements. Here are a few tips:

> Paying by credit card gives you protection for all purchases over £100 and under £30,000 should any part of your holiday provision go into receivership.

> Remember to always use secure websites to protect both your card and identity when making bookings online.

> Further protection can be found by using members of ABTA and those with an Air Travel Organisers Licence (ATOL). But be aware that when you buy direct from an airline, including budget airlines, you are not protected by ATOL. � is is a fi nancial protection scheme managed by the Civil Aviation Authority that ensures customers contracted with an ATOL holder for an air holiday or a fl ight do not lose money paid over, or are not stranded abroad. So when buying through an agent always check what provisions are in place to protect your money in the event of the fi nancial failure of the airline. � is could be by confi rming ATOL protection is applied to your ticket, or that Scheduled Airline Failure Insurance is included in the price of your ticket, or can be paid as an additional cost.

> Check out specialist travel companies, like Forces Travel, who team up with exciting suppliers in order to off er special worldwide deals to the Armed Forces.

Finally, we all need our money to go further these days, so it’s well worth having a credit card that does not charge commission on foreign transactions, be they purchases or bookings in a foreign currency or overseas expenses when you are actually on holiday. � ere are a few on the market off ering this non-charging service including Forces Financial’s, which has been designed in partnership with fellow Armed Forces fi nancial services provider Close Brothers Private Banking specifi cally for the military, with frequent overseas travel in mind.

So armed with this information, and paraphrasing the great Frank, I hope you too will plan each charted course, each careful step along the byway, so your regrets will indeed be too few to mention! CFL

For more informationa visit the website: www.forcesfinancial.com

Today seemayra

Yesterday ektes

Tomorrow avrio

� e day before yesterday prohtes

� e day after tomorrow methavrio

Week evthomatha

� is week avti tin evthomatha

Last week tin perasmeni evthomatha

Next week tin ipomenee evthomatha

� is morning avto to proi

� is afternoon avto to apoyevma

� is evening avto to vrathi

Tonight apopse

Tomorrow night avrio tin nichta

Late arrrga

Early noreese

Later on meda

At the moment auti tin stigmee

Second thefteroleptoe

Minute leptoe

Hour orah

Ten minutes deka lepta

Quarter of an hour ena tetardo

Half an hour missy ora

� ree quarters tria tetarda

Hour ora

Day mera

Week evthomatha

Month meena

Year chronoe

Although the locals speak English on the sunny island of Cyprus, if you would like to learn basic Greek to get by in common situations, our lessons will help you master the essentials. Below is your lesson written out phonetically, in a

way we believe you will find easy to pronounce. This month, we continue our Greek lesson with periods of time.

CFL GREEK

ENGLISH GREEK ENGLISH GREEK

G reek to me!It’s all

Lesson: Time

40|CFL|MAY 2010

Beer� anks to the climate of Cyprus, the island produces rich wheat

that brews high quality, light beer. � ere are two breweries in Cyprus – Carlsberg and the local brand KEO. � e KEO brewery - located in Limassol - was the fi rst on the island and beer production began in 1951. KEO beer is a light straw-coloured lager with a thick head that is sometimes compared to a pilsner in taste and the brand has even won international awards.

ZivaniaZivania is an original distilled Cypriot drink made from grape pomace

(the leftovers such as pulp, peel, stalks and seeds) mixed with high-quality dry wines, which is left to mellow for six months. It is a clear white spirit that can be drank as an aperitiff or from the freezer and can also be used medicinally. Because of its very high alcohol content (up to 90 per cent), it is sometimes referred to as ‘fi rewater’, so drink with caution…

OuzoOuzo is an aromatic aniseed-fl avoured liqueur that has been adopted

by the Cypriots from Greece. Its alcohol content is around 46 per cent and rather than being distilled, it is a ‘pressed’ combination of grapes, herbs, berries, aniseed, liquorice, mint, wintergreen, fennel and hazelnut. It can be enjoyed straight or with water. When mixed with water it turns an opaque colour as the essential oil of aniseed is soluble in alcohol but not water.

CFL TRADITIONS

As the weather warms up it is time to wash down your alfresco dinner with an icy cold beverage, and Cyprus has just the thing with its traditional alchoholic drinks, from refreshing local beer to potent spirits!

Commandaria

Commandaria is a Cypriot dessert wine - most likened to sweet sherry - that only 14 villages in the Troodos mountains are allowed to produce by international law and this area is known as the ‘Commandaria region’. � e grapes used to produce the sweet wine are ‘Xynisteri’ and ‘Mavro’ which are left to overripen so the sugar content is high. Laying the grapes in the sun to dry causes the sugar level to rise even higher due to evaporation, at which point the grapes are crushed and pressed to produce the wine. Commandaria has the distinction of being the oldest wine still in production and is thought to date back to 800 BC. It was believed that the wine had therapeutic qualities and it was used as a tonic.

Brandy Sour

� e Cypriot version of the Brandy Sour cocktail was invented in the early 50s for king Farouk of Egypt at either the Ledra Palace Hotel in Nicosia, or the Forest Park Hotel in Platres (reports are disputed). As the king loved Cypriot Brandy, the staff created a drink using brandy that looked like an innocent ice-tea so that it wouldn’t be obvious he was enjoying alcohol! � e cocktail is made with Cypriot brandy - which is milder than cognac or Armagnac – lemons, bitters, soda water (or lemonade) and ice. CFL

CFL TRADITIONS

Cheers! Cheers!

MAY 2010|CFL|41

Part 5 of our Cyprus walks takes us back up to the mountains, this time to the Troodos Natural Forest Park which offers 10 walks – five of which we cover in this issue and the remaining five in the next one.

CFL SITES

alking Trails PART FIVE

The Troodos National Forest Park covers an area of 9,337 hectares where you will fi nd almost 800 plant species, as well as samples of plutonic rock which were created by the crystallisation of magma which took place 2,000-6,000 metres

under the bottom of the ocean. � e highest point is Mount Olympus at 1,952 metres, whilst the lowest is Moni Forest at 700 metres.

� e Artemis Trail is 7 km in length and takes two and a half hours from its 1,850 metre altitude starting point, 300 metres from the junction between the Chionistra road and the Troodos - Proodromos road. It takes in rare plants, the pine forest (Pinus Nigra) and Venetian ruins and ends at the point on the Atalanti Trail.

� e Atalanti Trail (circular) is 12 km in length and takes fi ve hours starting at Troodos Square. � e trail passes through dense thickets of pine trees and Troodos Juniper Phoenicia, and a spring with water suitable for drinking. Due to its altitude (1,700-1,750 metres), the trail off ers breathtaking views. � ere is also a disused mine along the way.

� e Persephone Trail is 3 km in length and takes one hour. Starting 150 metres south of Troodos Square, the walk takes in rich vegetation and beautiful views. It is required to return back to the starting point or be picked up at the point where the trail crosses the forest road.

� e Kampos tou Livadiou Trail (circular) is 3 km in length and takes one and a half hours starting at the forest road leading to ‘Kampos tou Livadiou’ picnic site, linking to the picnic site. � e walk takes in pine trees that are centuries old.

� e Caledonia Trail is 3 km in length and takes one and a half hours starting near the Presidential summer residence, or can be accessed from a forest road 2 km from Troodos Square. It takes in Caledonia Falls (waterfall) and follows the Kryos Potamos (‘cold river’), culminating in Pano Platres.

Troodos National Forest Park

W

Pinus Nigra – also known as European Black Pine – is an evergreen pine found at elevations ranging from sea level to 2,000 metres. It can reach 55 metres at maturity and grows well on limestone.

The waterfall of Caledonia can be found just outside of Platres and is believed to have been named by the Scottish in 1878, who were reminded of their homeland and gave it the ancient name of Scotland. It is one of the highest waterfalls in Cyprus, with the water falling vertically from a height of 12 metres.

42|CFL|MAY 2010

MAY 2010|CFL|43

LimassolApollonia Beach Hotel Georgiou A’ Potamos Germasogias Opening hours: 12:00pm - 24:00pm

Dine-in Tel: 77 77 89 99 Delivery Tel: 25 36 25 36

NicosiaMondo Complex 9A Makarios Avenue Opening hours: 12:00pm - 24:00pm

Dine-in & Delivery Tel: 77 77 80 22

www.mondocy.com

Our new Cuisine writer, Force Catering Warrant Officer,

WO1 (SSM) Richard Thompson is responsible for the direction and

effective control of Food Services within BFC. Richard has competed in various culinary competitions throughout his career, worked as Military

Catering Instructor and as a personal chef to

the Royal Family at Balmoral Castle in

Scotland.

THE OFFICIAL BFC MONTHLY MAGAZINECFLC

YPRU

S FO

RCES

LIF

ESTY

LE

This month WO1 Richard Thompson took CFL to watch Army chef Cpl Dave Cousins at work creating a fine dining menu for an official party at CBF’s Flagstaff House. And here you can learn how it’s done. Photography by SAC Emma Walker. Ingredients kindly donated by T.C.P. Seafood

The appetiser

The main event

Preparation:1. Remove hard ends of asparagus (approx 3cm) and cut the remainder

in half width ways.2. Place into boiling salted water for 2 minutes then refresh in cold

water.3. Cover the fi lleted halibut in seasoned fl our and fry with olive oil in a

hot pan, 2 minutes each side, then fi nish in the oven at 140˚c until cooked through, (approx 3 mins).

4. Meanwhile, fry the cooked asparagus in olive oil and season well.5. To serve, criss-cross the asparagus, place the halibut on top and

either coat the fi sh with the sauce or serve separately. Finish with a sprig of dill.

For the Hollandaise Sauce:1. Gently melt the butter.2. Meanwhile, put the yolks and vinegar into a mixing bowl and whisk

over simmering water until light and creamy in texture.3. Very slowly add the clear part of the butter (avoiding the white scum)

into the yolk mixture, ensuring after each small amount added that it is fully incorporated before adding the next.

Fine Dining with CBFwith WO1 (SSM) Richard ThompsonCuisine

Wood Pigeon with Caramelised Red Cabbage, Hazelnut Mash and Pigeon-Port Jus

Grilled Halibut with Asparagus and Hollandaise Sauce

Ingredients (serves 2):2 whole wood pigeonsOlive oil, as needed200g red cabbage50g butter1 tbsp icing sugar

4 large potatoes25ml hazelnut oil20g fresh thyme25ml port10ml gravy browning

44|CFL|MAY 2010

Ingredients (serves 2):

2 small fi llets halibut 10 spears asparagus 250g butter 1tbsp white wine vinegar3 egg yolks10g dill

Preparation:1. Peel potatoes, boil until soft, then mash with

seasoning and hazelnut oil.2. Slice cabbage fi nely and fry in a thick based pan

with butter and a small amount of olive oil, then add the icing sugar and fry until it dissolves.

3. Fry pigeon breasts in olive oil till cooked through.4. To serve, lay pigeon breasts on the cabbage and

place mash on the side, with a little jus. � is dish goes nicely with fresh broccoli or if you’re adventurous, serve with a few extras (as shown).

For the sauce1. Make stock by simmering pigeon carcasses in

water, thyme and gravy browning, for 2 hours.2. Reduce the port by half in a saucepan, then add the

stock and reduce by half again.

T.C.PSEAFOOD & FROZEN FOODS

DON’T MISS...THE FLAGSTAFF HOUSE BIG BREAKFAST ON SUNDAY, MAY 9, 9-11am. DON’T MISS...THE FLAGSTAFF HOUSE BIG BREAKFAST ON SUNDAY, MAY 9, 9-11am.

Our new Cuisine writer, Force Catering Warrant Officer,

WO1 (SSM) Richard Thompson is responsible for the direction and

effective control of Food Services within BFC. Richard has competed in various culinary competitions throughout his career, worked as Military

Catering Instructor and as a personal chef to

the Royal Family at Balmoral Castle in

Scotland.

THE OFFICIAL BFC MONTHLY MAGAZINECFLC

YPRU

S FO

RCES

LIF

ESTY

LE

This month WO1 Richard Thompson took CFL to watch Army chef Cpl Dave Cousins at work creating a fine dining menu for an official party at CBF’s Flagstaff House. And here you can learn how it’s done. Photography by SAC Emma Walker. Ingredients kindly donated by T.C.P. Seafood

The appetiser

The main event

Preparation:1. Remove hard ends of asparagus (approx 3cm) and cut the remainder

in half width ways.2. Place into boiling salted water for 2 minutes then refresh in cold

water.3. Cover the fi lleted halibut in seasoned fl our and fry with olive oil in a

hot pan, 2 minutes each side, then fi nish in the oven at 140˚c until cooked through, (approx 3 mins).

4. Meanwhile, fry the cooked asparagus in olive oil and season well.5. To serve, criss-cross the asparagus, place the halibut on top and

either coat the fi sh with the sauce or serve separately. Finish with a sprig of dill.

For the Hollandaise Sauce:1. Gently melt the butter.2. Meanwhile, put the yolks and vinegar into a mixing bowl and whisk

over simmering water until light and creamy in texture.3. Very slowly add the clear part of the butter (avoiding the white scum)

into the yolk mixture, ensuring after each small amount added that it is fully incorporated before adding the next.

Fine Dining with CBFwith WO1 (SSM) Richard ThompsonCuisine

Wood Pigeon with Caramelised Red Cabbage, Hazelnut Mash and Pigeon-Port Jus

Grilled Halibut with Asparagus and Hollandaise Sauce

Ingredients (serves 2):2 whole wood pigeonsOlive oil, as needed200g red cabbage50g butter1 tbsp icing sugar

4 large potatoes25ml hazelnut oil20g fresh thyme25ml port10ml gravy browning

44|CFL|MAY 2010

Ingredients (serves 2):

2 small fi llets halibut 10 spears asparagus 250g butter 1tbsp white wine vinegar3 egg yolks10g dill

Preparation:1. Peel potatoes, boil until soft, then mash with

seasoning and hazelnut oil.2. Slice cabbage fi nely and fry in a thick based pan

with butter and a small amount of olive oil, then add the icing sugar and fry until it dissolves.

3. Fry pigeon breasts in olive oil till cooked through.4. To serve, lay pigeon breasts on the cabbage and

place mash on the side, with a little jus. � is dish goes nicely with fresh broccoli or if you’re adventurous, serve with a few extras (as shown).

For the sauce1. Make stock by simmering pigeon carcasses in

water, thyme and gravy browning, for 2 hours.2. Reduce the port by half in a saucepan, then add the

stock and reduce by half again.

T.C.PSEAFOOD & FROZEN FOODS

DON’T MISS...THE FLAGSTAFF HOUSE BIG BREAKFAST ON SUNDAY, MAY 9, 9-11am. DON’T MISS...THE FLAGSTAFF HOUSE BIG BREAKFAST ON SUNDAY, MAY 9, 9-11am.

The sweet treatThe sweet treat

T A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T ET A S T E

Caramelised Mango Tart

Ingredients:

For the pastry:200g plain fl our, (plus extra for dusting)100g butter1 free-range egg

For the mango fi lling:30g butter30g caster sugar½ mango, peeled and sliced

For the Chantilly cream:150ml double cream2 tbsp icing sugar

Preparation:1. Preheat oven to 200˚C/400˚F/Gas 6.2. Place fl our and butter in a food processor and pulse until the mixture

resembles breadcrumbs.3. Add the egg and pulse again until the mixture comes together to

form a soft, but not sticky, dough.4. Roll out the dough on a lightly fl oured surface to 0.5cm thick and

trim the edges.5. Place dough onto a baking sheet dusted with fl our and bake in the

oven for 8-10 minutes, or until crisp and golden-brown.6. For the mango, heat butter and sugar together in a small non-stick

frying pan until the sugar melts.7. Add the mango and cook for 2-3 minutes, until the mango is well

coated and caramelised.8. For the Chantilly cream, whip cream and icing sugar together in a

bowl until it forms soft peaks when the whisk is removed.9. To assemble the tart, arrange the mango in overlapping slices on top

of the cooked pastry and drizzle over any pan juices.10. To serve, cut the tart into wedges and serve with a dollop of

Chantilly cream.

MAY 2010|CFL|45

FINE DINING WITH CBF

Courtesy of: Cpl Dave Cousins Officer’s Mess/CBF Chef – Royal Logistic Corp

� is month’s recipes come from Cpl Dave Cousins, an Army chef who regularly organises the fi ne dining expected for offi cial dinner parties at Flagstaff House. Dave was a qualifi ed chef prior to joining the Army and has since grown in stature and experience, representing the Army at last year’s highly respected Combined Services Culinary Arts Competition. In the past year, he has catered for various high ranking offi cials, the CGS, CJO and the Secretary of State for Defence. He is extremely passionate about cooking and this is obvious in his food presentation.

Dave told CFL: “I have gained a lot of experience in Cyprus and built a vast repertoire of traditional

and modern dishes. I have found many great local food shops around Cyprus whilst sourcing the majority of my own ingredients.”

WO1 Richard � ompson labelled Cpl Cousins ‘an

extremely talented individual and one to

watch’. So look out Gordon Ramsay!

Flagstaff House Marmalade Made from the oranges grown in Flagstaff gardens, it is traditionally given away as a gift to visitors. Cpl Cousins has provided the recipe for you to try at home. Ingredients:5 Seville oranges 1 large lemon2 ¼ ltr water 2 kg sugar1 muslin cloth and stringPreparation:1. Roughly slice off the lemon peel and keep it. Cut lemon in half and juice both halves.2. Roughly slice off the orange peel, keep it and cut the orange in half. Repeat with all oranges. Don’t peel too close to the fl esh as we need the pith to thicken the marmalade. 3. Juice oranges, reserving the juiced halves for a future step. Pour juice into a large bowl.

4. Place muslin cloth onto a chopping

board and put the juiced halves of the lemon and oranges in the centre along with the pith and pips (but not the peel). 5. Close muslin into a

WANTED Culinary volunteers to take

part in a ‘Come Dine with Me’ experience. All proceeds will go

to a charity of the winner’s choice. Please contact the

Force Catering Warrant Officer for

further details on ext 2249.

bag, take a length of string and tie tightly around the neck. Place into the large bowl of juice and fi nally, add the water.6. Using a large knife, slice the peel into thin strips and cut across into 2.2cm slices. Place into the large bowl with the rest of the ingredients, then refrigerate overnight.8. Transfer muslin bag into a large pot, followed by the liquid and bring to the boil. Simmer for 2 hours until peel is soft.8. Shake off any excess liquid, remove bag from the pan and place in a bowl. Allow to cool before adding the sugar and stir until dissolved.9. Hold bag over the pan and squeeze out the juice. Pour in any left over juice from the bowl. Bring to a rapid boil for 15 minutes then remove from the heat.10. Allow to settle for 20 minutes then store in a sterilised jar in the fridge. It will keep for 2-4 weeks.

Made from the oranges grown in Flagstaff

Flagstaff House Marmalade

FOR TICKETS CALL SGT MARK BLACKHAM ON 2596 3304 OR FIONA ON 2596 3992. MAY 2010

with CFL

Cyprus is brimming with great places to eat on any budget. So with the help of our handy restaurant reviews each month, why not get out and about and taste what the island has to offer?

A Taste of Cyprus

Contact details: Psarolimano Tavern and Restaurant, 118 Pigiale Pasa, Makenzie, LarnacaTel: 2465 5408

Restaurant reviews

A s the weather warms up, there is nothing quite like having a meal out,

sat outdoors with views of the sea; one of the perks of a posting in Cyprus, which your friends and family back home no doubt envy! Better still if it is fresh fi sh and what better than a fi sh meze to give you lots of fi sh in one meal.

Larnaca has a plethora of good fi sh restaurants, many of them situated along the strip that joins the promenade to the McKenzie area. In general, that is where you should head if you want traditional tavernas and fresh fi sh, rather than more touristy areas.

One of these is the Psarolimano restaurant that has the added advantage of being in the little port (one of only two restaurants there), where they can get the fi sherman’s catch right as it comes in.

Traditional Cypriot Dining

� is is one of those great no-frills restaurants that you know is good just by the amount of locals that dine there. It is especially busy on the weekends so if you want a good seat by the windows overlooking the port and the bobbing fi shing boats, then it is advisable to book. � e décor is simple; it’s all about the food here and the bustling atmosphere.

Opt for the fish

If you are not a fi sh eater, I wouldn’t advise dining here as the meat dishes and the meat meze in particular seem to be more of an afterthought to the fi sh menu so that they can cater for everyone. You will fi nd the usual meat dishes, and the souvlakia are nice, but there are better places to eat a meat meze if

you really like your meat and have become a meze connoisseur! On the other hand, the fi sh meze is great – this is where they excel. � ere must be a minimum of two people to order a fi sh meze and it costs €19 per person. If you decide that you do want to try the meat meze which does have fi sh in it too, it is €18 per person with a minimum of two people required.

Lots to eat!� e good thing about this fi sh meze above

others is that they bring the best fi sh fi rst instead of saving it for last as is common practise. By ‘best fi sh’ I mean the grilled

seabream which is a very low fat and healthy white fi sh that is served with parsley and oil and lemon juice dressing. As a general guideline of what you get (it can vary day-to-day), the meze includes a green salad, prawn cocktail, pickled octopus, pickled vegetables, dips, bread, chips, small fry, mussels, crabs, calamari, prawns, octopus, swordfi sh kebabs, cuttle fi sh and seabream. � e majority of the fi sh is fresh so don’t be alarmed to see that the crabs are tiny!

No doubt there will be too much for you to fi nish, but don’t be embarrassed to ask for a take-away box for the leftovers, either for yourself or for your pet cat!

Good value

Four of us dined on meze, soft drinks and water and the bill came to just under €85, which is just over €20 per head – not bad in today’s climate and for the sheer amount of (fresh) fi sh that you get. Soft drinks and water cost €1.90 and €1.80 respectively. On occasion, you will also be off ered a dessert on the house, if they have

fresh fruit available or have made traditional Cypriot pastries. � is is more common in the summer months but is not a given so don’t be disappointed if you don’t get one!

Perfect summer dining

If you really want to feel like you are in a sunny country this is a great down-to-earth place to dine. � e views, the food and the atmosphere make it a winner. With the beach right by the port, this is the perfect place to eat when you come off the beach, or to go for a swim afterwards to burn off all that delicious fi sh! CFL

Psarolimano Tavern and Restaurant

46|CFL|MAY 2010

St. George Hotel, SenSpa: P.O. Box 62372, 8063 Chlorakas, PafosTel: 2684 5000. Fax: 2684 5800. E-mail: stgeorge@stgeorge-hotel.com. Website: www.stgeorge-hotel.com

Michelle and her staff radiate beauty and

well-being, showing enthusiasm for their jobs and a real loyalty to the hotel – something you

rarely find...

“

“

CFL BEAUTY

St. George Hotel, SenSpa: P.O. Box 62372, 8063 Chlorakas, PafosTel: 2684 5000. Fax: 2684 5800. E-mail: stgeorge@stgeorge-hotel.com. Website: www.stgeorge-hotel.com

TreatIn for a TreatThe SenSpa at St. George Hotel offers the perfect escape. CFL’s

production team paid a visit to see just how good it is; rest assured, you will leave feeling fully rejuvenated.

The St. George SenSpa is a slick spa, with beautiful, well-presented staff and impressive facilities. But you would expect nothing less from the

stunning St George Hotel, which boasts an ideal beach setting, beautiful grounds and chic décor throughout.

We were greeted upon arrival by the hotel manager’s assistant, Sarah-Jane, whose stylish dress-sense and friendly character set the precedent for a lovely day of pampering and relaxation. SenSpa manager, Michelle, a fully-trained beauty therapist originally from the Czech Republic, spoilt us from the offset. Our experience even began with a glass of champagne, a pleasant surprise at 9am in the morning! Michelle and her staff radiate beauty and well-being, showing enthusiasm for their jobs and a real loyalty to the hotel – something you rarely find.

Our treatmentsThe popular Rasul Ritual (€60 for 45mins),

was recommended to us; it is claimed to take you down a dress size instantly, with an average weight loss of two pounds. This Oriental cleansing ritual uses a special seaweed-mud mask to revitalise the skin and the body. It begins with an all-over exfoliation with a divine sea salt scrub, which doubles up as a relaxing massage and, after showering off the residue, an ‘activating’ oil is applied before the mud mask is spread onto your skin.

You are then wrapped up in plastic sheets and

a heated blanket, and left for a wonderfully sleepy 10

minutes of relaxation. Once the mask is showered off, a delicious

body butter is applied all over, leaving the skin feeling and smelling great. It’s the perfect treatment for kick-starting healthy summer skin, or to prepare for a special event, and is recommended as an ideal couples experience.

The ritual was performed by SenSpa manager, Michelle who illustrates exactly why this spa is so successful; her confidence in the job is evident every step of the way, and her bubbly personality makes you instantly comfortable.

We then decided to try the Hydralift facial (€70) that provides the skin with all the moisture and freshness it needs. Giving a high level of hydration, it lifts, tones and brightens the skin. Our candlelit room, with the sound of waves softly crashing on to the seashore, was the prefect setting for an hour of relaxation and escapism. A number of creams, to exfoliate and renew the skin, were massaged in for some time to allow the ingredients to work their magic. This treatment consisted of two masks, with one focusing on anti-ageing and special seaweed paper was used under the mask itself. Our skin felt smooth, refreshed and completely rejuvenated.

BlissFeeling calm and dreamy, we were taken to

a candlelit relaxation room, where we were left to lounge in wonderful heated-stone rocking chairs that are shaped to hold and relax your back. We drank delicious fresh fruit smoothies

whilst enjoying the soothing motion and warmth of the rocking chairs and listening to the sounds of the sea - it was utter bliss!

Aqua Treat Pool ExperienceWe then went on to try the SenSpa unique

Hydrotherapy Pool, which combines a series of carefully-positioned underwater jets to provide six different stimulating body treatments. It runs on a 25 minute cycle, where you alternate between the various hydrotherapy sections as well as the sauna and the colour-therapy steam room. The steam room uses a star-lit ceiling and colour box, running on a colour change cycle, to send you into a state of complete calm. Both relaxing and invigorating, this whole experience rejuvenates the mind as well as the body. The combination provides a perfect sense of well-being and release. The renewed, refreshed feeling lasts for days.

Much more on offerThe SenSpa offers a wide range of

treatments - exfoliation, hydrotherapy, body wraps, wellness treatments, massages, facial treatments and one, three or five day packages. Inspiration for many treatments comes from the Orient, the Atlantic, Asia, Polynesia and the Amazon - you might want to try one of the ‘Oceans and Marvels’ rituals (€150 for two hours), which offer detoxifying properties, encourage weight-loss, and are designed to help you de-stress and fully relax.

So if you feel like spoiling your loved ones or are long overdue a bit of pampering yourself, make your way to SenSpa at the St. George. Escape into a world of calm and come away feeling professionally pampered and beautifully refreshed. CFL

MAY 2010|CFL|49

CFL SINGLES

H

Out of your headout of your life?

ow do you deal with an ex that seems to hang around, be it in your

life or simply in your head? I’m talking about two very diff erent situations here, both of which inevitably leave you frustrated: one, you have an ex who wants to see you more often than you would like, continues to drain you emotionally and refuses to leave you to move on from the relationship, even if it ended somewhat badly; two, you have an ex that you simply can’t get out of your head, whether or not you have (apparently) moved on.

Unrequited FeelingsIn many relationships one person gets more

emotionally involved than the other, and love can become a one-sided aff air. So what is the protocol if it eventually ends?

I have seen both sides of this dilemma and, after the experience of loving someone more than they loved me, I thought that letting go would be the hardest part. But I recently discovered that it can be just as hard on the other side.

I have had to let go of more than one love in the past, knowing that clinging onto hope only prolongs heartache. � e circumstances were diff erent in every case, but they all taught me the same lesson - losing love makes you put up your guard to avoid the same thing happening again. And this is how I came to see the other side.

Cutting tiesWith most recent relationships, I got into

the habit of ending them abruptly, generally when it came to the make-or-break moment of letting down my guard. � is seems to have left things somewhat ‘unfi nished’ and exes have stayed in the picture longer than I expected. So what do you do when someone can’t seem to move on from a relationship?

“Cut all ties and never look back,” says Rob, 25 and single. “If you’re trying to break it off for good, because you know the relationship isn’t what you want, then you need to cut all contact.” Sounds like good advice - having experienced the brunt of this myself, I can endorse the theory that without contact, it is much easier to let go of an ex, because there are no confusing signals. And if you’re the one who ended things, when your ex didn’t want to, shouldn’t you be the one to make the clean break and save them harbouring false hopes?

Hanging on� e problem is, however, that we don’t all

have the capacity to cut people out completely; I fi nd it almost impossible, because I know how much it hurts when you still hold a fl ame for an ex that is happy to seemingly ‘erase’ you from their life. Yes, it is easier to get over someone if you don’t have to see or hear from them every day, but it’s also a huge shock to lose a lover from your life in an instant.

To be honest, I can’t decide which way is better. Hearing from exes that haven’t cut all ties, I often fi nd the rose-tinted glasses come out and my mind replays all the good feelings from the relationship; I take this to mean that

there was no closure because, if you really know that a relationship is over, surely you don’t feel butterfl ies when you see an email or text message from them. But is the solution as simple as cutting all communication?

“I’m friends with 95 per cent of my exes,” says Liam, 29, who sends out what I think is a good message: you can be friends with most exes, so long as there was no cheating or ‘clinging on’ involved in the downfall of the relationship. � e key is to just give it time - trying to be friends too soon disrupts the relationship grieving process.

The solutionOf course very few things are ever clear-cut,

but I think in general, if you can’t get an ex out of your head or your life, you probably tried to be friends too early. If you’re fi nding it diffi cult to get over someone, or you see an ex struggling to let go, then it may be best to cut loose and avoid all contact until you can both cope with moving on. But my real point is this: in the long run, a friendship shouldn’t be impossible, it’s just best to forget the relationship fi rst. CFL

How do you deal with exes? This month’s million-dollar question forces ‘CFL Singles’ girl Jaye Evans to think about the past.

...I can endorse the theory that without contact, it is

much easier to let go of an ex, because there are no

confusing signals....

“

“

50|CFL|MAY 2010

MAY 2010|CFL|51

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The Twilight Saga: Eclipse

By: Stephenie Meyer

The Service:Skyscanner is a powerful, fl exible and fun way of fi nding the cheapest fl ights. � e site provides instant comparison on fl ight prices for over 670,000 routes on over 600 airlines, as well as price comparison for car hire, hotels and holidays.

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Flight search

Price: €51.99 (play.com)

Summary:Players can now team up to build the ultimate skate crew in the defi nitive skateboarding co-op experience. In Skate 3, players take part in team-based challenges and compete against rival crews. Skate 3 breaks new ground by taking all of the camaraderie and competitive excitement of real-life skateboarding and brings it to the hands of gamers. From rewarding epic bails and fails with a beefed up Hall of Meat mode to honing your craft with the all-new skate School, players of all skill levels have multiple ways to “kill it” in the game. And the Create feature suite, allows gamers to truly express their skate style by creating their own graphics, videos, and skate parks.

Release Date: May 14

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Summary: Following the international bestsellers Twilight and New Moon, Eclipse is the much-anticipated third book in Stephenie Meyer’s captivating saga of vampire romance. As Seattle is ravaged by a string of mysterious killings and a malicious vampire continues her quest for revenge, Bella once again fi nds herself surrounded by danger. In the midst of it all, she is forced to choose between her love for Edward and her friendship with Jacob - knowing that her decision has the potential to ignite the ageless struggle between vampire and werewolf. With her graduation approaching, (after which, the Cullen’s have agreed to make Bella a vampire) Bella has one more decision to make: life or death. But which is which?

Release Date: May 18

CFL HOT LIST

We review websites, books, cds, dvds and games ... PLAYTIME

MAY 2010|CFL|53

Queen The Singles Collection: Vol. 3

Queen '� e Singles Collection (Volume 3)' continues the story from the mid 1980s. Comprising 14 classic singles (10 of which were Top 10 singles worldwide) such as 'A Kind Of Magic', 'It's A Hard Life', 'One Vision' (the fi rst single A-side to be written by all four members of the band) and more, complete with eight non studio album tracks. Presented in a fl ip-top boxset complete with a selection of faithfully reproduced cover artwork from around the world.

Release Date: May 31 • Price: £34.99

Adam Lambert For Your Entertainment

Before shooting to fame as the runner-up in American Idol 2009, Adam Lambert made his name in the theater world, performing alongside Val Kilmer and landing an understudy role in a touring production. His stylish fl air, powerful vocals and dramatic performances secured him a fi rm fanbase on the show, as well as a contract with RCA. 'For your entertainment' reached number three in the US Billboard Hot 100 and sees Lambert working with Lady GaGa, Pink and RedOne.

Release Date: May 3 • Price: £8.95

Keane Night Train EP

Following the worldwide success of their third consecutive #1 album, 'Perfect Symmetry', Keane return in 2010 with the 'Night Train EP'. Eight powerful new tracks which were written and recorded during the Perfect Symmetry world tour. � e EP takes its title from the band's favoured mode of transport during the tour, and includes Keane's genre-busting collaborations with Somali/Canadian rapper K'Naan, ‘Stop For A Minute’ and ‘Looking Back’.

Release Date: May 10 • Price: £6.99

Katie Melua The House

Release Date: May 24Price: £8.95

54|CFL|MAY 2010

‘The House’ is Katie Melua’s new, and fourth, album and sees the 25 year old drawing from a broad pool of inspiration to write and record an album that is both musically adventurous and lyrically expressive. Whilst Katie’s previous three albums, ‘Call Off The Search’, ‘Piece By Piece’ and ‘Pictures’, established her as an

extraordinarily gifted vocalist – after her concert at London’s O2 Arena The Times wrote “her voice is rarely short of astounding” - ‘The House’ reveals an artist’s desire to evolve and explore. The record is produced by William Orbit, who came out of his self-imposed retirement as a producer to work with Katie.

SOUND

It's Complicated Starring: Meryl Streep, Alec Baldwin

With a thriving bakery, a new romance and her divorce fi nally behind her, Jane Adler has her life all fi gured out... until her ex-husband Jake decides he'll stop at nothing to win her back. Despite his new, much younger wife, what started off as a one-time thing soon turns into a full blown aff air. If things weren't complicated enough, Adam appears on the scene, leaving Jane with the decision of whether to turn over a new leaf or go back to her previous love.

Release Date: May 10 • Price: £12.99

The Book Of Eli Starring: Denzel Washington, Mila Kunis

A lone hero must fi ght his way across the wasteland of a post-apocalyptic America to protect a sacred book. Eli has been on a journey for 30 years, walking west across America after a cataclysmic war that turned the world into a lawless civilisation where people must kill or be killed. After the war and the "Big Flash", Eli was given the task of protecting the book and taking it to its fi nal destination. He knows that the book is the only hope that humanity has for its future.

Release Date: May 31 • Price: £12.99

Waking The Dead: Series 7

Following major advances in forensic science, psychological profi ling and technology, the chances of solving mysterious cases that have long lain dormant are better than ever. Leading � e Cold Case Squad is DSI Peter Boyd who, with his team of dedicated professionals is determined to hunt down the ruthless killers and criminals of yesterday who thought they'd got away with it. Series 7 of this popular drama off ers more dark, gripping tales of murder mystery.

Release Date: May 3 • Price: £25.99

Up In The Air Starring: George Clooney

Release Date: May 24Price: £12.99

MAY 2010|CFL|55Please note: all dates stated here are subject to change and are intended for information purposes only, prices vary. Prices quoted from play.com in GBP (for free UK and BFPO delivery).

Ryan Bingham's job is to fire people from theirs. The anguish, hostility, and despair of his "clients" has left him falsely compassionate, living out of a suitcase, and loving every second of it. When his boss hires arrogant young Natalie, she develops a method of video conferencing that will allow termination

without ever leaving the office - essentially threatening the existence Ryan so cherishes. Determined to show the naive girl the error of her logic, Ryan takes her on one of his firing expeditions, but as she starts to realise the disheartening realities of her profession, he begins to see the downfalls to his way of life.

&SCREEN