Curso de cocina

Nuestro jefe de cocina, cada año organiza un concurso entre nuestros cocineros de Fairplay Golf Hotel & Spa. Las reglas son simples; tienen que elaborar un plato con los tres ingredientes elegidos por el jefe de cocinas. Pueden usar otros ingredientes pero los 3 ingredientes tiene que protagonizar el plato. Tenían que presentar 3 platos a un conjunto de 6 jueces. Los ingredientes elegidos eran Cal
amar, Chalota y Arroz.

Cada cocinero tuvo un tiempo limitado para preparar cada plato. En este ocasión 2 de los jueces eran invitados de revista gastronómica 5 Tenedores, que aprobecharon para escribir un articulo en la mencionada revista sobre nuestra gastronomía y el hotel.

Alba obtuvo el segunda puesto con el siguiente plato:
 

Carpaccio de Arroz con Tinta de Calamar, Calamar Rellena con Chalotas y Crema de Queso, Reducción de Oloroso con Chalotas, Crujientes de Arroz.

 El ganador del día era Kittirat con el siguiente plato:

 Calamar al Curry, Chalotas Caramelizada, Sorbete de Chalota Cítrica, Arroz Negra con Calamar, Palomitas de Arroz.

 Enhorabuena a todos los cocineros y a Kit y Alba.

Our Head Chef organizes internal cooking competitions throughout the year  at Fairplay Golf Hotel & Spa where anyone our chefs can enter. The rules are simple, they have to come up with a dish that uses the three main ingredients chosen by Don, they can also use other ingredients, but the three main ingredients have to be prominent. They need to present three dishes for a judging panel of 6. They are awarded a maximum of 50 points from each judge, 25 for the use and originality of the main ingredients, and 25 points for the presentation and gastronomic value (taste) of the dish. The ingredients chosen where Squid, Shallots and rice.

Each cook had a set time to present their dishes. On this occasion, two of the invited judges were from a Spanish gastronomic magazine, who also sent their own photographer to the event.
 Runner up Alba won second place with the following dish:

 Carpaccio of Rice with Squid Ink, Squid Filled with Shallots and Creamy Cheese, Reduction of Oloroso (Sweet Sherry) with Shallots, Rice Crisps)

 The winning dish was by Kittirat:

 Squid cooked with Curry, Caramelized Shallots, Shallot and Citrus Sorbet, Black Rice with Squid, Rice Popcorn

 Congratulations to Kit and Alba and the rest of the cooks!

¡NOSOTROS ASUMIMOS LA SUBIDA DEL IVA!

¡NOSOTROS ASUMIMOS LA SUBIDA DEL IVA!
Ver nuestras mejores ofertas de otoño en nuestra web y esperamos con los brazos abiertos a nuestros golfistas apasionados y nuestros amantes de spa en el Fairplay Golf Hotel & Spa.  
Ofrecemos paquetes diferentes para satisfacer todos nuestros clientes. Pueden reservar paquetes con golf o tratamientos de spa con nuestro todo incluido directamiente desde nuestra página web:
 www.fairplaygolfhotel.com o por teléfono. Llámenos ya! 0034 956 42 91 00

WE ARE NOT LETTING THE SPANISH VAT INCREASE AFFECT OUR PRICES!
Consult our web page for our best offers this autumn and we look forward to welcoming our passionate golfing clients and spa lovers to Fairplay Golf Hotel & Spa.  
We offer different packages to satisfy all our clients. You can reserve packages with green fees included or spa treatments directly from our web page:  www.fairplaygolfhotel.com or by phone. Call us now! 0034 956 42 91 00

Verano en el Fairplay Golf Hotel & Spa

Nos complace ofrecer a nuestros clientes en el Fairplay Golf Hotel & Spa algunas actividades especiales durante su estancia en verano. Nuestro piscina exterior está abierto todos los días, donde puede disfrutar de una zona muy tranquilla y unas vistas maravillas a la janda, el parque natural de la janda de Benalup Casas Viejas.

Mientras disfrute de un circuito en el spa, o una ronda de golf en Benalup Golf & Country Club situado junto al Hotel, sus niños pueden jugar en nuestro mini club, que está disponible todos los días para 8 horas. Nuestro paquete familiar de verano incluye el mini club gratuito, que tiene un coste de 20€ por niño y día para niños entre 3-12 años.

Para aprovechar de las playas lindas de la costa de la luz, ofrecemos desde 16/06/12 hasta 09/09/12 un transporte gratuito a la playa de Conil de la frontera. Las playas de Conil son conocidas por la calidad del agua, la arena y por sus servicios, y sobre todo por su belleza.
Además, le invitamos a cenar cada noche en nuestra terraza bajo las estrellas, donde puede disfrutar de unas vistas del campo de golf y una carta extraordinario.

 We are delighted to offer our clients of  Fairplay Golf Hotel & Spa some special activities during their stay in the summer period. Our exterior swimming pool is open everyday where you can enjoy stunning views of the natural park of Benalup Casas Viejas and a relaxing and peaceful area.

Whilst you enjoy a circuit in our aquamedic pool, or a round of golf at Benalup golf & Country Club, situated next to the Hotel, your children can play in our fun mini club which is available every day for 8 hours a day. Our Summer Family package includes the mini club for free, which has a daily cost of 20€ for children between 3-12 years.

To take full advantage of the most beautiful beaches in Spain, we offer a free daily shuttle to our guests from the 16/06/12 - 09/09/12 to the beach of Conil de la frontera. The beaches at Conil de la frontera are well known for its quality of the water, sand and their fantastic services and most of all its beauty.
We also invite our guests to dine every night on our terrace below the star, were you can enjoy stunning views of our golf course and an extraordinary menu.

A word from our Executive Chef

A Word from our Executive Chef, Don Vienne Senathit:

Its wonderful that the sun is shining and the days are a little longer, a perfect time to enjoy the outdoors.

With this in mind it is my pleasure to inform you that (weather permitting!) it is now possible to enjoy dinner “under the stars” on our Terrace. Continuing with the “al fresco” theme I looking forward to preparing our special BBQ Nights & Spanish Evenings.

BBQ Nights allow our guests to choose from a selection of freshly made salads and other chilled starters, then choose their main course from our selection of meats, sausages and “pinchitos”, as well as some fish.

Our Spanish Evenings will include some favourite typical dishes from our region as well as a freshly made giant Paella and whole fish cooked in a salt crust. All perfectly washed down with the “required” summer drink, “Tinto de Verano”!.

Salud!

For more information about our restaurants, please consult our web page:
http://fairplaygolfhotel.com/wip/asia.html

Sorteo de una cena para 2

SORTEO! Para celebrar nuestra nueva “Oferta de Verano” en nuestros restaurantes, ofrecemos la oportunidad de ganar una cena de 3 platos con bebidas incluidas y una aperitivo para 2 personas, que tiene un valor de 100€!
Solamente tiene que pinchar “me gusta” sobre esta foto y ser fan de nuestra página de facebook.
Anunciaremos el ganador, el Lunes día 11 de junio. La cena estará válida hasta 09/09/12.

¡Adelante, pinche me gusta y a ver si tiene suerte!

Pinche aquí para participar

Para más información sobre nuestros restaurantes, puede consultar nuestra página web: http://fairplaygolfhotel.com/wip/espanol/asia.html

RAFFLE! To celebrate the start of the new Dinner Summer Special, we are offering the chance to win a 3 course meal for 2 with drinks and an apertif included in one of our restaurants. All you need is to "like" the photo in facebook and be fan of our page to participate.
We will announce the winner on the 11th of June and the dinner is valid until the 09/09/12.

Go on and "like" the photo and let´s see if you are lucky!

Click here to participate

For more information about our restaurants, please consult our web page: http://fairplaygolfhotel.com/wip/asia.html

Oferta de verano

Este verano ofrecemos un precio especial para cenar en uno de nuestros fantásticos restaurantes: ASIA, La Table o el Bistro.

Por 50€ por persona, disfrute de un aperitivo y 3 platos con bebidas.

La oferta está válida desde

20/05/12 - 09/09/12.

¡Reserve ya! Tel: 956 42 91 00

ASIA

Con una decoración Asiática y toques contemporáneos, Don Vienne Senathit utiliza su extraordinaria maestría de las técnicas tradicionales de todo Asia, para conseguir sabores y contrastes de nivel de alta cocina. El discreto y eficiente servicio le proporcionará el sabor de las especialidades de Laos, Tailandia y del Sureste Asiático en un ambiente Zen.

Más información: http://fairplaygolfhotel.com/wip/espanol/asia.html 

La Table

La decoración, inspirada en la Provenza, es el marco perfecto para saborear la cocina Mediterranea y Europea. Su Chef Dries Deneweth utiliza las más modernas técnicas y lo más tradicional de la cocina. El resultado es una refinada y moderna selección de platos con valores tradicionales de alta cocina.

Más información: http://fairplaygolfhotel.com/wip/espanol/la-table.html

Bistro 
En el relajado ambiente de nuestro Bistro, el Chef utiliza productos estacionales de la zona para acompañar tanto carne cómo pescado a la plancha. El Bistro es el lugar ideal para disfrutar de una cena informal en un espléndido marco tipico andaluz y nuestra magnífica terraza.

 Más información: http://fairplaygolfhotel.com/wip/espanol/bistro.html

Piscina Fairplay con vistas maravillosas

Disfruta de nuestra piscina exterior en el Fairplay Golf Hotel & Spa con vistas maravillosas del parque natural de los alcornocales de Benalup-Casas Viejas. Le invitamos a almorzar en a nuestro restaurante en La Brasserie, ofreciendo una barbacoa de carne y pescado con ensaladas y contornos ligeros para terminar con unos deliciosos postres en un marco relajante junto a la piscina.
Más información sobre nuestro restaurante La Brasserie: http://fairplaygolfhotel.com/wip/espanol/brasserie.html

Enjoy our outdoor pool boasting stunning views of the natural park of los alcornocales of Benalup-Casas Viejas. Our restaurant, La Brasserie situated next to the pool is an ideal place to enjoy
freshly grilled meats and fish as well as a selection of salads and other light dishes. To finish the perfect afternoon, enjoy a few drinks by the pool lapping up the Andalucían sun.

More information about our Brasserie Restaurant: http://fairplaygolfhotel.com/wip/brasserie.html

Street Food, The Morning Market, Vientiane, Laos

From Sunday 7th April until Sunday 22nd April, our “Restaurante ASIA” at Fairplay Golf Hotel & Spa presents the menu, “Street Food, The Morning Market, Vientiane, Laos”.

Chef Don Vienne Senathit offers this special authentic menu that features street-hawker and market food from the famous Morning Market in the capital city of Vientiane in Laos. He says, “It’s a celebratory time in Laos and Thailand, it’s the New Year and the markets and food stalls are bustling with people out to enjoy the simple, yet satisfying diverse dishes on sale. Its also a time for sharing, and I cannot think of a better way for my team and I to celebrate this time than by sharing these traditional dishes with our clients”.

Some items on the menu will include:

• BBQ Whole King Prawns, Sweet Spicy Sauce/ Langostinos a la Parilla, Salsa Dulce-Picante
• Grilled Chicken Satays, Coconut Peanut Sauce/ Pinchitos de Pollo “Satay”, Salsa de Coco y Cacahuetes
• Deep Fried Crab and Prawn Cakes/ Tortitas de Cangrejo y Gambas
• Laotian Sausage Burger, Roasted Tomato Chutney/ Hamburguesa Laosiana, Chutney de Tomates Asadas
• Hot & Spicy Seafood Soup/ Sopa Picante de Frutos del Mar
• Spicy Market Noodles/ Fideos Picante de Mercado
• Crispy Roasted Pork Belly on Rice/ Cerdo Asado con Arroz
• Marinated Chicken Wings/ Alitas de Pollo Marinado
• Curried Noodles/ Fideos al Curry Rojo

A taste of the far east in sunny Benalup!

http://fairplaygolfhotel.com/wip/asia.html

Reservations:0034 956 42 91 00

Restaurante La Brasserie

Aunque aún no estamos en primavera, en Fairplay Golf Hotel & Spa (Benalup Casas Viejas) ya disfrutamos de un tiempo muy agradable. En nuestro restaurante La Braserrie puede disfrutar de un almuerzo sano y saludable, degustando carnes y pescados a la plancha con verduras de temporada y distintos tipos de ensaladas con unas vistas maravillosas del Parque Natural de los Alcornocales. Se puede encontrar el restaurante junto a la piscina exterior.


Although we are not quite into the Spring season yet, we are enjoying beautiful sunny days at Fairplay Golf Hotel & Spa in Benalup Casas Viejas. At our Brasserie restaurant by the pool, you can enjoy a healthy choice of freshly grilled meat or fish with seasonal vegetables and salads with stunning views over the Natural Park. You can find La Brasserie next to our outdoor swimming pool.

Más información

More información

www.fairplaygolfhotel.com | 0034 956 42 91 00 | info@fairplaygolfhotel.com

Día de padre

Se acerca el 19 de marzo, Día del Padre, un día para demostrar todo el agradecimiento y cariño a esa persona tan especial. Ofrecemos algunas ideas para que puedan regalar a su padre:

Amantes de Golf:

por sólo 80 Euros puede disfrutar de un desayuno buffet, 18 hoyos en Benalup Golf & Country Club y almuerzo de 3 platos con bebidas incluidas en la Casa Club.

Relajación:

por sólo 60 Euros, ofrecemos un circuito de 2 horas con piscina aquamedic, jacuzzi, sauna y hammam y un almuerzo de 3 platos con bebidas incluidas en la Casa Club o La Brasserie.

Gastronomía:

regale una cena con bebidas incluidas por 65€ por persona en el restaurante Asia o La Table, o un almuerzo con bebidas incluidas en la Casa Club o La Brasserie por 35€ por persona.  

Podemos preparar un bono regalo para cualquier regalo que quiera hacer a su padre. ¡Llámenos ya al 956 42 91 00!

Goi Pa, Laotian Fish Salad - by Chef Don Vienne Senthit

Our head Chef at Fairplay Golf Hotel & Spa, Chef Don Vienne Senthit takes a moment from his busy day to present a delicious new dish for our menú in the Asia restaurant.

Goi Pa, Laotian Fish Salad - by Chef Don Vienne Senthit

.
Goi Pa. A Laotian ceviche of some sort? Or is ceviche a South American version of Goi Pa?
Who cares? Its yummy and easy to make!
Like many Laotian salads or “Larbs”, Goi Pa is raw, or almost raw, cured and briefly marinated, it must be served as soon as its made.
You need fresh fish, I find white fish is the best for this dish, but you could use salmon or tuna, it really doesn’t matter, as long as the fish is fresh.
There are different ways to prepare this dish, this is my way. The fish is ever so briefly heated, glazed in its own juices actually, this gives it a wonderful texture, semi raw if you like. You have to try it to appreciate it.
This is a long post, with many photos (25 more to go!), but trust me, its easy to prepare.
.

.
Two medium sized fish will serve 4 to 6 persons. Here I use Dorada (Gilt Head Bream). I would have preferred to use Sea Bass, but we ate those the previous day!
.

.
The other ingredients include a knob of galangal, the juice of 4 limes, 2 spring onions, lemongrass, a few chilies, a handful of both mint and coriander.
Apart from the fresh chilies, you will also need some dried chilies.
.

.
Deep fry the dried chilies in hot oil until they turn a dark red, not burnt!
.

.
Pound the deep fried chilies with a pestle and mortar.
.

.
Freshly made powdered chilies have a roasted aroma. You can make them in advance and store them in an airtight container, but the roasted aroma dissipates over time. That´s why I like to make mine when it´s needed.
.

.
You will also need some fish sauce, I use 55 grams, you can use a little less, then taste the finished dish and add some more if you want.
.

.
40 grams of pounded dry roasted sticky rice. This is just raw sticky rice that has been fried in a dry pan until lightly browned then pounded with a pestle and mortar. Some people use a grinder or spice mill, but I find they over-grind the rice and make it too powdery, I like texture.
Chop the coriander, mint and spring onion.
.

.
No need to get all “chefy” and chop them to finely!
Chop the white part of the lemongrass, chilies and galangal.
.

.
10 grams of galagal should do the trick. Use as much chilies as you see fit, I have used 5.
Clean the fish and cut into fillets then remove the skin.
Cut the fillets in to small bite sized pieces.
.

.
Dredge the skin in some corn flour then deep fry until crispy, set aside.
.
Place the fish in a non-reactive bowl, and pour over the lime juice and give it a good stir.
.

.
Make sure that all the fish is coated with the lime juice. Give it a stir for a good 2 or 3 minutes, then let it rest for a minute or two.
.

.
With the aid of a slotted spoon or ladle, gently press out as much liquid from the fish pieces as possible.
Some people use their hands to squeeze out the liquid, but the idea is to be gentle, yet firm, and not break the pieces of fish.
Remove the fish from the liquid.
.

.
It should have a glossy shine to it and still retain its shape.
.

.
Pour the liquid in to a pan over a medium flame, as soon as it starts to bubble around the edges, add the fish sauce.
.

.
Give it a good stir.
When it comes to a boil add the fish then lower the flame.
.

.
Give it a good stir, making sure you coat the fish in the liquid.
.

.
There is no need to cook the fish, you just want to glaze the pieces in the hot liquid. Remove the pan from the heat and place the contents in to a non-reactive bowl.
.

.
You will see that the fish is not cooked, but has turned opaque.
.

.
Add a large tablespoon of the chili powder.
.

.
Then add the lemongrass, galangal and chilies.
.

.
Add the roasted sticky rice powder.
.

.
Give it a good stir, taste it and adjust the seasoning if required. The sticky rice powder will absorb the liquid.
.
Finally add the chopped spring onion, mint and coriander.
.

.

.
After another good stir, the dish is ready.
.

.

Crumble the deep fried fish skin over the Goi Pa, plate it, serve it, enjoy it.