Globe November 2013

Globe Magazine Gibraltar

GLOBE MAGAZINE NOVEMBER 2013 7

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Nº 130 NOVEMBER 2013

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WHAT HAPPENS TO YOUR FACEBOOK ACCOUNT WHEN YOU DIE?

LA PARRILLA

THE SUZUKI SX4 S-CROSSOVER

THREE JAZZ NIGHTS, ONE FESTIVAL

THE 2013 GIBRALTAR INTERNATIONAL JAZZ FESTIVAL WITH SKYE

ONE ON ONE WITH KIRSTY ALMEIDA

THE MASSIAS JAZZ SUITE

CINCO JOTAS JABUGO HAM TASTING EVENING AT THE MEDITERRANEAN ROWING CLUB ORGANISED BY LEWIS STAGNETTO LTD AND COURTESY OF SANCHEZ ROMERO CARVAJAL

WINE TASTING AT GRAND BATTERY HOUSE ORGANISED BY LEWISSTAGNETTO LTD AND COURTESY OF BODEGA CAMPILLO

BODEGAS CAMPILLO – THE WINES SAMPLED

BODEGAS CAMPILLO

TOGETHER WE CAN GET OUT OF THIS PICKLE

FOCUS ON: YOGURICE

THE MISS WORLD EXPERIENCE – MAROUA’S SUCCESS AT THE MISS WORLD

GIBRALTAR DAY IN LONDON 2013

ENT SPECIALIST DOCTOR ROSARIO MANCHENO FERRERAS NOW AMEMBER OF THE GENERAL MEDICAL COUNCIL OF THE UNITED KINGDOM

FLAVOUR OF THE MONTH

THE BEST RECIPES OF OUR CUISINE

WHAT’S HAPPENING DOWN TOWN?

WITNESS THE IMPOSSIBLE THIS CHRISTMAS: THE PERFORMERS

WITNESS THE IMPOSSIBLE

BEAT THE SOCIAL PHOBIA

THE MG ESTATE TROPHY

SELLING CARS UNDER THE BRIDGE

GUY VALARINO’S CHARITY ‘GIGATHON’

OCTOBER SAW THE LAUNCH OF THE GIBUNCO GIBRALTAR INTERNATIONAL LITERARY FESTIVAL

WALK, WALK FASHION BABY – RUNWAY’S A HIT!

RED CHRISTMAS

DREAMING

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What Happens to Your‘Facebook’ Account when you Die?

Text by Natalia Montes

We hadn’t been in touch on a re-gular basis, but ‘Facebook’ was the place to keep tabs on this distant friend. I had an inkling he may have been back in Afghanistan on a tour of duty, but this grim confirmation was the worst way of finding out.

Prior to that, I’d dip into his page on ‘Facebook’ every so often, just to see what he’d been up to, be it ice climbing in some chilly location or simply relaxing at home, where he looked so happy with his girlfriend. That’s the best thing about ‘Face-book’, it’s always there and always on, assuming you have Internet connection that is!

And, in that respect, ‘Facebook’ can also be a little creepy, because a cou-ple of weeks after his funeral, I got a notification from the social network that it was my deceased friend’s birthday. How close family and his partner must have felt by being gi-

Of course, the innermost workings of ‘Facebook’ are going to be the last thing on the minds of those, who have lost a loved one, so to its credit, the hugely successful social networking outfit has produced a useful page, full of links, that can help you decide the best way forward.

Hopefully, you may never need to use it, but with so many people now signed up to ‘Facebook’, this type of scenario is probably one that’s de-pressingly commonplace.

So my real friend is gone but, it seems, his virtual persona lives on in the shape of his ‘Facebook profile’. I used to joke with him that he’d joi-ned the army on his own terms, but he’d dedicated his life to the British military ever since. Sadly, his luck ran out at some dusty checkpoint in Afghanistan and that’s that. But, in some ways, seeing him there on screen as if it’s business as usual is strangely comforting...

ven this news doesn’t bear thinking about, and it underlines the fact that this is still a computerised system, with no concept of feeling, or com-passion.

So, what does, or should happen to a ‘Facebook’ page when someone dies? It’s a commonly asked ques-tion, and with two possible outco-mes. ‘Facebook’ states that it can either delete the account or me-morialize it. Going down the latter route means that the deceased users’ privacy is protected and only con-firmed friends can see the timeline or find it in a search. It also prevents anyone from logging into the ac-count. Perhaps, more importantly,

friends and family can leave posts in remembrance, which could pro-ve therapeutic in the dark days that undoubtedly follow a bereavement.

‘Facebook’ also aims to remove any sensitive information, such as con-tact details and status updates. That said, the fact that family and friends can still leave posts on the profile Wall in remembrance can often help those involved share their grief.

Interestingly, the social network also states: Where families wish to maintain the narrative of someone’s life in their status updates they will have a five day period to download these and save them for prosperity.

‘Facebook’ is never far from our smartphones, tablets or laptop screens, but it seemed like a very long way away when I first read the news about a friend of mine. Tragically, he’d been killed in a road accident while serving in Afghanistan and, unfortunately, I first got knowledge of news of his death by SMS on a train midway across the Iberian Peninsula, en route to Madrid while on holiday last July


La ParillaTHERE’S much to like about La Parrilla, not least, its unstuffy crusade to get people enjoying, good food using wholesome in-gredients at a reasonable price.

The ingredients used are not only wholesome but are sourced from the very best of suppliers, with Argentinian and New Zea-land beef being of top quality and the fish regularly brought from ports nearby.

The service is second to none with our moto being the old

La Parrilla Restaurant is the Place to Be

fashioned outlook of “the cus-tomers always right”. We pride ourselves on customer service and strive to be the best.

The ambience during the week is chilled with soft lighting with café music to create that home from home feel. Then comes the weekend when the ambien-ce uplifts to a more celebratory feel.

The décor is modern with a Red and Green theme throughout with the charcoal grills being in


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the middle of the restaurant you can see the staff producing the wonderful fresh dishes right in front of your eyes.

The menu is made up of prime cuts of the best meats, intensi-vely flavoured dishes that will make your mouth water. The Chef at La Parrilla likes nothing more than a challenge so with some notice, dishes specifica-lly to your requirements can be sourced and prepared

We always welcome walk in bookings, but suggest pre-boo-king for weekends. La Parrilla’s celebratory atmosphere at the weekend has ensured that the restaurant is the place to be.

We look forward to welcoming you very soon!

For bookings or reservations, phone La Parrilla on

(+350) 200 66555 or email:[email protected]

GLOBE MAGAZINE NOVEMBER2013 13


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The 2013 SuzukiSX4 S-CrossoverThe new Suzuki SX4 Crossover’s design embodies three keythemes: emotion, qualityand aerodynamics

Suzuki’s 2013 SX4 S-Crossover is a value-laden compact car line that offers a blend of versatility and utility that many of its better-known competitors can’t matchThe new Suzuki SX4 Crossover is a production model based on the S-Cross, which Suzuki showca-sed at the 2012 Paris Motor Show. Suzuki’s designers and engineers began developing the new model as a successor to the current SX4. However, through the pursuit of responding to customer expec-tations with regard to crossovers in Europe and other parts of the world, they realized that they needed to “think bigger”. While moving into the C segment with its increased size, the new mo-del inherits the “SX4” emblem to show that Suzuki (represented by the letter “S”) is a pioneer of both

crossover and ‘four-wheel’ drive (indicated by the “X” and “4” res-pectively).

Suzuki created the new Suzu-ki SX4 Crossover by uniting its compact car know-how with te-chnologies honed for sport utility vehicles. As a result of focusing on giving the new SX4 Crosso-

ver distinctive crossover styling, class leading space for passen-gers and luggage, next generation ‘4WD’ performance and one of the lowest CO2 emissions in the segment, it achieves a remarka-ble combination of styling, utility, performance and fuel economy. It is a model which can offer great driving enjoyment and versa-

tile family usage for even more people in an even wider range of situations.

The all-new SX4 S-Cross marks Suzuki’s first venture into the lu-crative crossover market. It shares its name with the smaller SX4 hatchback, and that model will continue to be sold alongside the newcomer. There are 1.6-litre diesel and petrol engines to choo-se from, as well as, the option of ‘four-wheel’ drive. Entry-level cars will come with alloy wheels, electric windows, cruise control and manual air-conditioning as standard, while the top-spec ver-sions get heated leather seats, a huge sliding panoramic sun roof and upgraded auto headlamps.

Some crossovers tend to add a


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few subtle off-road styling cues, while others go the whole way. The SX4 S-Cross is in the first ca-tegory, and from some angles, it doesn’t look like much more than a pumped-up Swift ‘super-mini’. Up front, the rounded nose has hints of Suzuki SX4 hatch and Ki-zashi saloon about it, while black plastic cladding plus silver skid plates and roof rails add a touch of ‘4X4’style. Overall, the S-Cross looks awkward next to its rivals!

Inside, the Suzuki gets minima-list styling. The SZ5 model has ‘touch-screen’ ‘sat-nav’ as stan-dard, so the centre console is uncluttered by buttons, while the straightforward climate controls are taken from the Swift. The blue-ringed dials stand out, plus the standard panoramic glass roof lets in plenty of light. The high driving position and tall winds-creen mean visibility is good and the seats are comfortable if slightly firm. The steering wheel adjusts for reach and rake but get-ting positioning behind the wheel can be a truncated process due to the stepped seat adjustment.

Suzuki has a strong reputation for building fun-to-drive city cars and ‘super-minis’, and it has ma-naged to pull off the same trick with SX4 S-Crossover. It feels eager to change direction, while there’s decent feedback through the wheel and plenty of grip from the chasis. As you might expect from a high-riding crossover, there’s some ‘body roll’, but it is not as pronounced as in some of its competitors. Push it to the very limits of grip, and the Suzuki’s sta-bility control system will cut in, even if you’ve switched it off. Take it easy and the SX4 S-Cross is re-latively comfortable. The longer travel suspension boosts comfort in town and on the motorway. It’s also pretty quiet, as the noise of

the diesel engine is well isolated.

There are two 1.6-litre engines to choose from in the SX4 S-Cross – one is petrol and one diesel. Both produce 118bhp but there is a massive difference in torque as the petrol produces just 156Nm (less than half of the diesel’s 320Nm output), which means that the diesel is much more re-laxing to drive. The petrol comes with a five-speed manual gearbox or a CVT automatic, but feels strained and often underpowered

when driving up steep inclines or when loaded with passengers. The diesel is much better and, although it can be a bit noisy, is a more capable cruiser. ‘Four-wheel’ drive versions have four different driving modes to help deal with tricky conditions. Leave it in ‘Auto’ and the system defaults to ‘front-wheel’ drive to help save fuel. Switch to ‘Sport’ and the throttle response is improved and torque can be sent to the rear wheels if required. The ‘Snow’ and ‘Lock’ settings are for more

serious ‘Off-roading’. However, the SX4 S - Cross doesn’t have the best ground clearance which doesn’t make it suited for driving in mud!

Suzuki is one of the few Japanese manufacturers that have not been affected by a major product recall in the last twelve months. Both the engines on offer, although tweaked for efficiency, have been used elsewhere in the Suzuki ran-ge and have a proven track record.

Inside, the cabin feels fairly ro-bust, part of the appeal of its basic design, and it feels sturdier than some of its more immediate rivals and it did perform exceptionally well in the reliability and running costs categories, which bodes well for the S – Cross. As for safety, Euro NCAP gave the SX4 S-Cross their full five stars in their crash tests. It performed particularly well, with a score of 92% in the adult occupant test, 80% in child occupant, 72% in the pedestrian test and 81% for safety assist – probably thanks to the seven air-bags, ‘ESP’ and stiffer and lighter high-strength steel body shell.

Unlike most crossovers in this segment, the SX4 S-Cross should be very affordable to run, all but the petrol ‘four-wheel-drive’ mo-del produce less than 130g/km of CO2 and diesel models get ‘Stop-Start’ as standard, which helps to drop that figure to just 110g/km for the ‘front-wheel-drive’ car. Economy varies but even the pe-trol versions manage a claimed fuel economy figure of more than 50mpg, while the diesel variants nudge closer to 70mpg.

The Suzuki SX4 S-Crossover can be viewed at Bassadone Motors, 42 Devil’s Tower Road, Tel: 200 79004, distributors in Gibraltar for Suzuki.


Three Jazz Nights,One Festival

The second Gibraltar Jazz Festival was a resounding success and paved the way for another one next year. A host of local and international artists played at the Queens Cinema over three days and although atten-dances could have been better, an average of three hundred Jazz fans per night lived their dream. This year it was better as Jazz music is more intimate when played indoors and Casemates was not the ideal venue for it as happened last year.

On Thursday the first night, ‘The George

Posso Band’ featuring a host of local musi-cians opened the billing and broke the ice with a select set of Jazz standards featuring vocals from Holly Buhagier, Nigel Palmer and Angela Jenkins. The Eli Massias Quar-tet followed them and premiered the ‘Jazz Suite’, which Eli had written especially for the festival - I have never seen Eli happier and more melodic in ages - and his ‘Jazz Suite’ gave us seamless modern Jazz written for highly skilled players, who with only one rehearsal were able to interpret the complex music and dynamic time signatu-

res to a receptive audience, who rewarded them with warm applause after every solo.The ‘Juan Galiardo Quartet’ followed on to close the first evening with a classy and so-phisticated set of ‘late night Jazz’. Featuring the amazing Arturo Serra on Vibraphone, their music was pure velvet jazz that oozed melody and class. Juan, the 2004 Berkley graduate pianist, has many friends here and is no stranger to local Jazz. He introdu-ced his band as Jose Lopez ‘el peluca’ from Cadiz on bass and David Xirra on drums. What classy players, they make it seem so

An appreciation by Joe Adambery / Photographs by Skye Montegriffo



easy and effortless - and that is what good Jazz is all about - players at the top of their game.

The success of the first night and led the way for day two with our very own Kirsty Almeida and the Troubadours opening the billing. This lady songstress held everyone almost spellbound with the quality of her music and for this she got a well deserved standing ovation at the end. And what a good band the Troubadours are. It’s a joy to watch and listen to them as they weave their

music around Kirsty’s melodic songs. Their album ‘Deja Voodoo’ deserves more success and recognition as it oozes pure class.

‘The Dan Moretti Band’ topped the bill on Friday the second night, and they featured Juan Galiardo on piano and Marcelo Saenz on guitar, as well as, two of the Troubadours on drums and bass, with Dan on the tenor sax leading. They kicked off their set in a flu-rry of up-tempo jazz, which featured some of Moretti’s own compositions dedicated to Thelonius Monk and also to his own

daughter, as well as, the late John Porter a regular pianist and friend of the local Jazz scene. Smooth talking Dan is an American Jazz legend and teacher, who has been ins-trumental in bringing Jazz to our schools, and he blows a sweet tenor too as we heard during their set, which saw the best inspi-rational jazz stew, cooked to perfection and blown with a lot of love.

The miracle of Jazz is that his band had just one rehearsal (which guitarist Marcelo Saenz missed due to the frontier queues!).

Fellow Berkley Graduate, Juan Galiardo was clearly enjoying himself and getting the gra-cious nods from Dan but it was Marcelo’s guitar playing, which for me who provided a musical highpoint of the set. No question that Dan Moretti is a fountain of inspiration as his compositions are always adventurous and in complex time signatures too. His band cooked the best jazz stew of the fes-tival especially in their extended last tune ‘Compared to What’, which was dedicated to John Porter. Jools Holland and his Rhythm and Blues

Orchestra with special guest Melanie C from the spice Girls played on Saturday, the final night and the Queens was sold out. The band’s vocalists Louise Marshall and Ruby Turner gave their all, bringing melodic class to an exhilarating and varied vocal repertoire. Jools Holland also gave a musical nod to Wagner on his 200th Anni-versary and showed considerable classical piano skills bringing Wagner touches ‘up to date.’ The two hour concert (without an interval) was almost seamless and Jools’ pianistic

band leader qualities shone throughout the set as the punchy starts and snappy endings of the band melded into one long tune al-most. The show ended with two encores, which could easily have been two more with people dancing in the aisles and stan-ding to clap in time to a great programme. Although not strictly a ‘jazz night’, the right cord was struck and as the crowds dispersed at midnight on Saturday with promises of not missing the Jazz festival next year. That can only be a good thing and we will hold them to that so that the Jazz Festival can prosper and continue as an annual event.

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The 2013 InternationalJAZZ FESTIVAL with Skye

Photographs by Skye Montegriffo



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One on One with Kirsty

Almeida

Text by Justine Fava-Cartwright

Born in Scotland in 1976, Kirs-ty spent the first four years of her life growing up in Gibral-tar and then travelling exten-sively due to her father’s work. Venezuela, Miami and Chicago were but a few of her homes away from home. Her education was mainly back in Gibraltar where she attended Governors Meadow School and St Josephs but during her family travels, she attended up to 21 different schools before she furthered her education at University in the UK. Throughout her school life, Kirsty’s fast growing love for music shone in her involvement in School Choirs and produc-tions. She felt her safety net was in music and with a sharp ear and good pitching, she headed straight for music schools.

Her first recollection of a thirst for music came with the popular children’s programme Seasame Street. She was in Venezuela at the time and loved the Spanish

and English songs but she also recalls that what she loved most was the style of ‘World Music’

the songs depicted and it is this style, which she still loves and is inspired by to this day. She lear-

ned to play the violin from the age of four and became involved in orchestras wherever she was being schooled at the time. She soon stood out from the crowd and was often asked to do solo’s. I asked Kirsty if she saw herself more as a musician or a vocalist and she told me that she doesn’t actually see herself as either but more as a ‘creative’ where she could lend her hand to anything that used that energy producti-vely. She does find singing easier as she feels naturally expressive but was quick to say that her real passion lies in writing.

Kirsty started studying art but later progressed to studying music at a prominent Univer-sity thanks to a close friend in Christian Hook, whom she saw as a mentor at the time. It was Christian, who gave her the en-couragement to go for music af-ter listening to Kirsty’s composi-tions and the potential he could see in her writing.

After getting her degree and



with the full knowledge of how hard the music industry is to make a living from, Kirs-ty applied all her energy into making it work. Putting in ex-tra hours in the morning and adding some more to the end of her day, being tenacious and driven, she took on all kinds of work in the field to survive. She toured for four years with a mu-sical ‘Carnival Massiah’, which took her abroad and all over the UK. During this time, Kirsty ca-rried on with writing her own songs and released five albums over a period of time.

A band Kirsty fronted at the time called ‘Descarga’ were given a great opportunity to break the Latin American market and be signed but there was something that didn’t sit right to Kirsty about the offer even though ge-nuine. She knew that if she went into the Latin world of music, she would never come out and would feel very pigeon holed. Although she has a love for La-tin music, it is not everything that she is about or made of. She didn’t want to have her wings clipped in this way. She felt she had to listen to her instincts and in this case, they said no. So she bravely pulled out of the offer and moved to Sheffield. After winning an award for an up and coming new Jazz artist, Kirsty went on a sabbatical, which she tends to do every few months. Renting a remote cottage with little other than songs to write, Kirsty concentrated her efforts on another album.

Kirsty’s albums are a collection of her own private work and co-llaborations with other writers and musicians like Guy Cham-bers, who has written many songs for Robbie Williams to name but a few. But Kirsty also

writes for other people too. One of her latest commissions is for Ashley Roberts from the ‘Pussy Cat Dolls’. It is down this song writing route that Kirsty feels

most at home. She feels being in the lime light is hard and a fake world and although in it for a short period of time, Kirs-ty admits it just wasn’t for her

although she knows that to sus-tain a career, it is part and par-cel.

Kirsty is a diverse musician but although she has had many op-portunities in the Jazz world playing the big festivals and in smaller venues like the famous Ronnie Scott’s, Kirsty still feels her first love and the vein that runs through her own music is world folk, something Gibraltar is yet to see.

Gibraltar has Kirsty back home at the moment to grace our sta-ge at the Annual Jazz Festival, headlining with massive names in the Jazz world such as Jools Hollland. Kirsty was quick to say it is an honour to be asked back to play and how Gibraltar is fast turning the tide when co-ming to musical events and pro-ductions. Her band members are very close colleagues of hers and excellent musicians that she has worked with for years. She explained finding musicians, who have longevity in a band is very hard and she has been luc-ky enough to have had that with her band members. It is with this same band that Kirsty has toured and performed on major stages like Glastonbury.For however much I prodded Kirsty to name drop and sing from the rooftops about her achievements, she remained modest and softly spoken. A trait her father had instilled in her from an early age. So having spent a good hour talking to Kirsty, I can tell you that Gibral-tar has yet another reason to be very proud. Kirsty is a seasoned musician with a hefty musical CV. She is humble and almost shy and as you might find with creative souls, nothing like the talented confident women, who commands her stage.


Text by Joe Adambery

Photographs by Skye Montegriffo

When the Eli Massias Quar-tet took the stage on the first night of the festival, it was with joy and perhaps a little apprehension. Eli had writ-ten a ‘Jazz Suite’ especially for the Festival and his opening musical broadsides on guitar

The Massias Jazz Suite

and vocals were exciting and vibrant. He was a man on a mission - supported by a top flight Spanish tenor sax player, an awesome bassist and a truly colourful drummer, who had stepped in at the last minute - I have never seen Eli happier and more melodic in ages - and his ‘Jazz Suite’ gave us seamless modern Jazz written for highly

skilled players, who with only one rehearsal, were able to interpret the complex music and dynamic time signatures to a receptive audience, who rewarded them with warm ap-plause after every solo.

On the eve of the festival, there was a session at the Eliott Ho-tel and that’s where I caught

up with Eli to find out what he had in store for us musically speaking, this time round.

“I’m very glad that I bring diffe-rent people to the festival each year, it would be easy to do the same thing, but as I only get to play here once a year, it’s only fair that I do something new. Last year, I played with a big


band and this time I bring a quartet. We have a tenor sax, I’m going play guitar, soprano sax and sing also, we have a brilliant drummer from Barce-lona and also a great friend of mine, whom I went to Berkley with, Masaka Magushi, he’s a Japanese bassist, who’s been living in Barcelona for a while. So we put this band together and I wrote a ‘Jazz Suite’ espe-cially for this quartet. We play this suite seamlessly and we go from one song to another. Pe-dro, the sax player, will be using some effects in between tunes and we create these textures. It’s a collective improvisation with brilliant musicians, that’s why I chose them to do this. They are excellent musicians, whom I trust and we are going to do this collection of tunes which are the Jazz suite.”

The last time Eli Massias played

soprano sax here, he created sonic soundscapes, which to me sounded like movie themes and I wondered whether this free form jazz was going to fea-ture this time around. “In fact, we were talking at rehearsal that we would curtail the experimen-tation a bit so that it doesn’t get too wild. There is going to

be improvisation but I want it to stay accessible to the liste-ner. We don’t want to lose the musicality of it and these guys are all going to get their chan-ce to shine. I want to do many things with this quartet and we want to explore all the possibi-lities of textures so that’s what we’re going for. I haven’t writ-

ten songs in English for a while and there are two in this suite. When they first asked me what I would do for the festival, I told them that I was writing a ‘Jazz Suite’ especially for this, and it’s so great to come back to play it here. In the future, we can look back and say that these were the things we came to do here. I want to make sure that we don’t put out anything random. This is all thought out and written and with these guys, we can pull it together. I can hear it and that is the concept.”

True to his word and true to his music when the untitled suite was played on the night, there were many fans, who agreed with me that we had never seen Eli play so happy and assured. His quartet was sensational and the music went down as a high point in this our second Jazz Festival.




It was going to be a special evening, hosted by a unique partnership ba-sed on trust, commercial sense and long friendship. Lewis Stagnetto Ltd and Bodegas Osborne had in-vited a selected group of clients and friends, some from our leading ho-tels and restaurants, to an evening set aside for gastronomic delight; a tasting of the finest ‘Jabugo Pata Ne-gra’ ham, the renowned Cinco Jotas (5J’s) produced by ‘Sanchez Romero Carvajal’.

In his opening remarks, Mauri-ce Stagnetto said that this was the ‘Rolls Royce ‘of Spanish hams and his words were echoed by Rafael Tejada Arce, Osborne Sales chief, who said that although there were various kinds of ‘Jabugo Pata Negra’ hams, there was only one ‘Cinco Jo-tas’ that stood out as the best tradi-tional ‘Bellota’ (acorn fed pig) ham.

For the event, a ‘Maestro Cortador’ (master cutter), Javier Quintero, one of the best in Spain, had been brought in to perform the ritualis-tic cutting and sharing out that can be achieved with a top product. The ham facing us on display was a handsome specimen and after ceremoniously peeling off the 1.5

‘Cinco Jotas’ Jabugo Ham tastingevening at The Mediterranean

Rowing Club organised by Lewis Stagnetto Ltd and courtesy of

‘Sánchez Romero Carvajal’

cm of fat like wrapping paper off a parcel, Javier started turning out the traditional wafer thin slices at a con-siderable speed and with uniform quality.Maurice Stagnetto had earlier said

that Javier was capable of carving a ‘Jabugo’ inside of forty minutes but he had asked him to slow down for us so that we could be guided by the expert commentary from Ivan Llan-za Ortiz, the director of communi-

cations and Jabugo ham expert.

After the opening address by Mau-rice Stagnetto, his sales manager, Alfred Lavagna, introduced the wine that was to accompany the tasting. A Campillo Crianza was uncorked as the showpiece 7.5 Kg ham was carved by Maestro Javier Quintero, brings with him years of experience as a ‘cortador’ and the finest techniques and tools to pro-ve it. The carving is not only consi-dered an art form but is essentially the best way to ‘degustar’ (savour) the different cuts available from the king of Jabugos.

‘Cinco Jotas’ is the prime ham pro-duced by ‘Sanchez Romero Car-vajal’ and the secret of its superior quality lies behind over 130 years of tradition in breeding the ‘Cerdo Iberico’ (Iberian pig), which they castrate after three days from birth and rear indoors up to a weight of 100 kilos before releasing them into the wild in the care of a ‘Guarrero’ (pig shepherd) for the ‘montanera’- the acorn season, usually from Sep-tember till January.

This traditional pig shepherd’s role also includes using a long stick to


occasionally shake off the acorns ‘marear las bellotas’, as pigs will always feed on fresh fallen fruit, but this diet also needs rain and new grass so that the gorging of acorns puts the weight on the pigs. This is only half of the story. Once the pigs reach the target weight, they are herded and put to sleep before being slaughtered so that their prize meat will not be stressed.

‘Pata Negra’ comes only from their rear quarters and the elaborate process of curing the ham includes burying the meat in mounds of At-lantic Sea salt. Special care is taken controlling the drying conditions after washing off the salt, which has not permeated into the ham. Limiting the light and humidity are closely guarded secrets as the hams hang in huge vaults called ‘bodegas’ for the stipulated curing period. This

is adjusted according to the weight of each ham (5.5kgs -7.5kgs) or thereabouts. Hams spend between twenty-four and thirty months cu-ring in ‘Bodegas’.

Jabugo is in the province of Huelva near Sevilla, sixty miles North-west of the city itself and almost the enti-re town is dedicated to the produc-tion of ham. The biggest producer of all is ‘Cinco Jotas Sanchez Romero Carvajal’ founded in 1879, who are currently butchering one hundred thousand pigs a year. The pigs are first reared indoors and once re-leased, they will eat approximately twelve kilos of acorns per day until slaughter weight has been gained. The air in Jabugo is pure mountain air, cold and dry by day and humid by night so that the curing process even allows for a unique mould to grow on the hams adding its own

flavour to the meat.

So much for the history, so as they say, the proof of the pudding… needless to say the ham was exqui-site with some of the different cuts affecting the rear of the pallete in a peculiar but pleasing way. This after-taste effect on the taste buds is called ‘retranqueo.’ Thus, we were treated and invited to sample the four or five different cuts that can be obtai-ned from a leg of finest (5J’s) Jabugo. Without exception, all the gathering was very impressed, as well as, fed and wined with some great bottles of Rioja (Campillo Crianza) cour-tesy of Lewis Stagnetto Ltd to wash down the fine fare and kindly spon-sored by Bodegas Campillo.

Everyone present agreed that they had indeed tasted something spe-cial in this ham. The fact is that

the expert commentary from Ivan Llanza Ortiz pointed out what we should be looking for in each of the cuts from the different parts of the ham, but ultimately, the taste buds don’t lie and when you eat the ‘Rolls Royce’ of hams you just know it!

The object of the tasting was to eli-cit orders at a special pre- season offer simply too good to refuse! A truly unbeatable offer due mainly to the efforts of both Bodegas Os-borne and Lewis Stagnetto Ltd, who should be congratulated for a really well organized ham tas-ting evening. As the punters were eagerly putting their names to the seasonal order books, I took the opportunity to chat to Rafael Te-jada in order to share with Globe Magazine readers the unique in-sight, which only an expert can provide about one of the finest


preserved meats that you could ever have the pleasure of eating.

Could there be commercial shortcuts in ham production? “Impossible becau-se we cannot interfere with the curing process. Indeed, we have tried to cure hams from the same animal using iden-tical methods but at a different location (Gijuelo-Salamanca). The result was that the Salamanca ham cured to a sweet taste and the Jabugo ham retained the traditio-nal aftertaste ‘el retranqueo’ even though both legs had come from the same pig! Why, because of the micro climate of the location where the curing takes place.”

They are adamant that the curing process can’t be altered in any way otherwise the ham is spoilt. I ventu-red that such a tradition would not export to many countries, which do not allow imports of uncooked meat nor would they allow it to hang like

the Spanish hams do. “We scratched our heads to break into the US market until we sold them the ham cut into slices and vacuum packed. Then, they just can’t get enough of it. China is qui-te happy to take our hams as supplied and also happy to use them as the tra-dition intended. Nowadays, although there is a marked increase in seasonal sales, our hams are consumed all year round in many countries.”

I couldn’t resist a jibe at the claim that the ‘Jubugo’ ham is good for both kinds of Cholesterol- surely this was a sales gimmick? “No sir, we could not make that claim un-less it can be defended medically and scientifically, but it’s true that such is the purity and quality con-trol that we impose on our produc-tion methods and the way we keep our pigs’ pedigree intact that eating our ham has been proven beneficial

in not increasing cholesterol levels.

“The ham is sweet, rich and nutty, with a seductive creamy fat. Despite having been cured in it, the ham is very low in salt, yet high in mono-un-saturated fat and oleic acid (a feature of olive oil), which stimulates ‘good cholesterol’ and helps reduce ‘bad

cholesterol’. The other thing is that 100g of ‘Jabugo’ ham contains only 190 calories.”

Sánchez Romero Carvajal’s ‘Cinco Jotas’ or ‘5J’ ham is available by the leg or in vacuum packs from Lewis Stagnetto Ltd. For orders, please phone: (+350) 200 78666.


On 3RD October 2013, ‘Bode-gas Campillo’ presented three of their top wines at a wine tasting organised by their local agents and distributors Lewis Stagnetto Ltd at Grand Battery House. A further two wines from Bodegas Valcarlo (Navarra) and Bodegas Portia (Ribera de Duero) res-pectively, were also presented on the night.

The Event was well attended by over sixty wine enthusiasts from a cross section of our commu-nity and restaraunteurs. The wi-nes were presented by Bodegas Campillo’s ‘Export Manager’, David Nicholas Robinson, who

went through the different sta-ges of the wine making process in detail followed by the presen-tation of all five wines namely, ‘Campillo Crianza, Reserva and Gran Reserva’, ‘Fortius Char-donnay’ and ‘Portia Crianza’.

After the presentation, the guests were able to compare their views of the different wines with the experts and amongst themselves whilst savouring the well prepared canapés and ‘spe-cially’ prepared for the occasion by the Royal Gibraltar Regiment caterers. It turned out to be a truly enjoyable and interesting event.

Wine tasting at Grand Battery House organised by Lewis Stagnetto Ltdand courtesy of Bodegas ‘Campillo’


CAMpILLO CRIANZA

The Campillo Crianza wine is made from the ‘Temprani-llo’ grapes which are picked from their very own vineyards and then aged in American oak casks for a period never less than 12 months. It is dark cherry coloured, yet clear and brilliant; fruity with a toasted oak nose, a good character with a variety of aromas - in the mouth it is fruity with wood tannins. It is a very well struc-tured wine.

CAMpILLO REsERVA

The Campillo Reserva is an ex-ceptional wine due to its ori-gins; its roots lie deep in a wi-nemaking area of longstanding tradition. It is made from the ‘Tempranillo’ grapes which are picked from their very own vi-neyards. It is aged in American oak casks for a period never less than 20 months and it is then re-fined in the bottle for as long as their winemaker decides neces-sary in order to achieve a perfect balance. It is intense cherry-red in colour with a tawny rim. Its ripe fruit aroma stands out, fi-nely blended with spicy, toasty notes from the cask. It is long and complex in the mouth, with a persistent finish.

CAMpILLO GRAN REsERVA

The Campillo Gran Reserva is a carefully made wine right down to the last detail. Its secret lies in the origin of its grapes from hundred-year-old, low-yield ‘Tempranillo’ vines that are harvested into small picking boxes and selected on arrival at the winery. The wine is aged 24

months in Allier oak casks that have been dried for 3 years The Gran Reserva stands out for its power and freshness.

It is cherry-red in colour with purple tones in the rim; it opens up its aroma after gentle oxyge-nation in the form of generous notes of red fruit combined with nuances of oak. It has a good attack with moderate acidity. It is full-bodied with a good tan-nic structure moving towards a long, pleasant aftertaste.

Bodegas ValcarlosNavarra

(The Faustino Group)

FORtIus ChARdONNAy

The Fortius Chardonnay is a subtle ensemble of freshness and smoothness emphasized by the wild aromas of the Viura grapes in conjunction with the delicateness of the Chardonnay.

Bodegas PortiaRibera de Duero(Faustino Group)

pORtIA CRIANZA

Portia Crianza is made 100% with Tinta Fina del País; this wine has been aged for 14 months in new American and French oak barrels. It has re-mained for further 6 months in their bottle racks. It is deep che-rry red in colour and has black fruit aromas (blackberry, red-currant). This wine has a good fruit/oak balance with creamy sensations and pleasant roasted notes.

BodegasCampillo

The Wines Sampled

1. Campillo Crianza. 2. Campillo Reserva. 3. CampilloGran Reserva. 4. Fortius Chardonnay. 5. Portia Crianza

1 2 3

4 5


Bodegas CampilloOwning large extensions of vineyards allows us to make wines of great quality, a trait that

is maintained throughout our range, with a style and a unique personality

Bodegas Campillo belongs to the internationally renowned Grupo Faustino, a 100% family owned business. The group is headed by Julio Faustino Martínez, a fourth generation Faustino family mem-ber, and his sons/daughters and they aim at excellence through quality.

Bodegas Campillo, which is nest-led in the foothills of the breathta-king Cantabria Mountain Ran-ge in the incomparable setting of Laguardia, was established in 1990 and is an example of the in-tegration of architecture and vi-neyards. This showcase 125-acre winery, with its stunning setting and architecture, was envisioned by company CEO Julio Faustino Martínez. With no expense spa-red in the execution of its design, Bodegas Campillo’s magnificent cellaring facility houses over three million bottles of hand-crafted Rioja wines of exceptional quality.

So the story goes CEO, Julio Faus-tino Martínez, dreamt that one day he would build a state-of-the-art winery in one of his vineyards and in 1990, Bodegas Campillo became a reality. Sñr Faustino Martínez himself sketched the la-yout, a Y-shaped building around a spiral staircase, with each arm of the Y housing barrel-ageing, bott-le-ageing and bottling.

Bodegas Campillo is the result of Julio Faustino's passion for wine, which is the reason he contrac-ted an architect to give shape to his dream. The winery is the first

in Rioja to be built with special emphasis on an architectural pro-ject, something that has become common nowadays in that archi-tecture and wine are closely linked.

The winery, which is surroun-ded by 50 hectares of vineyards, appears as a Bordeaux “chateau”, following a careful aesthetic line that is never at odds with the functionality of the building and the making of high quality wines. The main building stands at the heart of one of the best plots of land in Laguardia, an exceptional zone thanks to its rich soils. Since the quality of a wine is intimately related with the quality of the gra-pe and of its origin, the site of the vineyards is essential. This is why

they selected a privileged enclave. The winery, which is built of na-tural stone contains a gallery with seven round arches, wooden overhangs and ashlars masonry, and an immense slate staircase that protects it from the elements. The elegant and pleasant interior houses thousands of barrels and hundreds of thousands of bottles that are patiently waiting to reach their optimal level of maturity to be enjoyed. A large hall opens out when you open the doors to Bode-gas Campillo, giving a view of the five levels into which it is divided and the cantilevered spiral stair-case that forms the heart of the winery. There is a great variety of elements in all the floors, arranged in an inverted T-shape, including

stone, granite, slate and wood, all of which are carefully placed.

AGEING CELLARs

From the mezzanine floor, one can observe the combination of modern, traditional, luxury and sobriety in the Campillo winery´s ageing cellars. Gothic stone vaults protect the wines as they age in oak casks. Carefully-stacked French and American oak casks are hou-sed in two symmetrical galleries. Above these casks, numerous others are stored in silence under a spectacular wooden roof.

BOttLE AGEING

Perpendicular to the ageing ce-llars, millions of bottles are stac-ked to form high walls of dark glass, bright geometrical circles in which the wine refines inside each bottle.

WINE tOuRIsM

All in all, Bodegas Campillo has become a benchmark for wine tourism in Spain. Certainly, visi-tors can experience a wide range of tailor-made, seasonal activities, including a unique tasting course in which participants are taught to use their five senses in sequences in order to discover which wines they like and why. An educational and interesting itinerary from the vine to the glass, with the process of wine making and aging as the guiding elements that will trans-mit the delicacy and respect with which their wines are treated.



Text by Dr Jonathan Mañasco

In the United Kingdom, Pros-tate cancer has overtaken lung cancer as the commonest can-cer in men, excluding non melanoma skin cancer. It of-ten grows slowly, especially in older men. The prostate gland is found at the base of the pe-nis, surrounding the tube that carries urine out of the body, and it is a gland that adds food and fluid to sperm to make se-men. It functions and grows with the help of testosterone, and so treatments can use this to help stop the growth of the cancers.Symptoms of prostate disea-se (not always cancer) are the same as those for cancer of the prostate. These include:

• Rushing to the toilet to pass urine.• Difficulty in passing urine (having to strain, or poor flow).• Passing urine frequently and more than once at night.• Pain on passing urine.• Blood in the urine or semen.• Back pain is sometimes due to prostate cancer. (longstanding back pain needs to be investiga-ted and this includes a PSA in men)

Most of these symptoms are caused by pressure on the tube carrying urine out, regardless of the cause. Early prostate can-cer may well cause no symp-toms. Anyone with the above symptoms should see their GP, though most of the time they

will not be due to prostate can-cer.

Prostate cancer is rare in men under the age of 50. Most cases occur in men over 70. Men with a family history of prostate or

breast cancer are more at risk, as are Afro-Carribeans. Diabetes might lower the risk of prosta-te cancer, as well as aspirin and anti-inflammatory drugs. The effect of diet is currently being looked into, with knowled-

ge in this area increasing all the time; tomatoes may lower the risk. Recently, there have been some studies implicating omega-3-fish oils in prostate cancer, but again, further in-formation is required. It seems like high doses (as in vitamin supplements) could be involved in causing it, but looks like low doses (as in normal food) might be ok.There is no clear screening test for prostate cancer. Prostate checkups include a digital exa-mination of the prostate (by inserting a gloved finger in the back passage) and a blood test for the PSA (Prostate Specific Antigen). As a general rule, the higher the PSA, the more the prostate tissue there is. Howe-ver, infections and sexual acti-vity can increase the PSA. The PSA is not used alone to diag-nose or screen for prostate can-cer in a general population as:

1. Men with prostate cancer can have a normal PSA2. 2 of 3 men with raised PSA do not have prostate cancer3. Some early prostate cancers grow slowly and do not cause problems4. Doctors are not sure as to how best treat early prostate cancer5. Some treatments cause un-pleasant side effects and reduce quality of life.

However, men at increased risk can be screened for prostate cancer with a PSA or a digital

Together we can get out of this pickle Let’s work to beat prostate cancer

GLOBE MAGAZINE AUGUST 2013 41


rectal examination as from age 40 to 45.

Using the above and following NICE guidelines, GPs can deci-de who needs to see a specialist for further investigation of their prostate gland. 99% of prostate cancers are found in men over 50, and 75% in men over 70.

When following NICE guideli-nes, a two week appointment is requested if:

• Lumps can be felt in the pros-tate by examination.• A raised PSA• A borderline PSA which if re-peated keeps rising.• A raised PSA with other symptoms

Further tests would be done to diagnose/exclude prostate cancer, by the specialist. These would include a digital rectal examination and repeat PSA are performed, as well as, an ultrasound examination of the prostate gland. This is a pain-free procedure, though may be uncomfortable. If the results are confirmed, then a prostate biopsy is done. This is a more invasive procedure performed under local anaesthetic, which may cause some discomfort but is over fairly quickly. A number of tissue samples of the pros-tate are taken and antibiotics are used to prevent infection. It is these tissue samples that are then looked at to identify if there is cancer in the prostate or not. If the samples are negative, then all is good though further PSA monitoring and follow up might be required.

If the samples are positive, then further tests are essential to fu-lly assess the cancer and deci-de which mode of treatment is

the best. This is called ‘Staging’ and involves Xrays of the Chest, Bone Scan, CT or MRI of the pelvis (area around the prosta-te) as well as, ultrasound scans. These tests provide crucial in-formation that allows the clini-cians to decide which treatment option best suits the individual

patient and taking the age of the patient into consideration too.

Thankfully, there are a number of treatment options available for prostate cancer sufferers including surgery, hormone therapy (very common), ra-diotherapy, chemotherapy and

cryotherapy (ice treatment). ‘HIFU’ (ultrasound therapy) is also being offered on a trial ba-sis to some suffers.

The most commonly used treatment option is hormone therapy but the final decision has to be tailored to the indi-vidual. This is something that needs to be decided together with the specialist to obtain the best possible outcome minimi-zing side-effects and impact on quality of life. Thankfully, most prostate cancers occur in ol-der men and are slow growing responding well to hormone treatment so patients tend to do well with a simple treatment of three monthly injections though needing regular review.

In essence, prostate cancer is common and anyone with any symptoms should see their GP and get checked out as nothing is worse than having a cancer that is undiagnosed as it can then grow out of control and nothing is done about it. Most individuals with the above symptoms will not have prosta-te cancer but some will and so, it is worth seeking help.

If this article raises any concerns in you regarding the possibility of having prostate cancer, plea-se make an appointment to see your GP within the next few days. If you want to discuss any issues with the Gibraltar Prostate Cancer Support Group or donate any money or get involved, plea-se contact Anthony Manasco on [email protected], phone 58009161 or find us on Facebook (Gibraltar Prostate Cancer Sup-port Group) or visit our website on www.pcsg.gi . The support group meets at Cancer Relief Centre on the first Thursday of every month at 6:30 pm.

We can get out of this pickle together,let’s work to beat prostate cancer

Grow your moustache this November and join the Gibraltar Prostate Cancer Support Group for the Annual Shave Off at Casemates, on the Saturday the 30th November, helping us all raise funds for our cause.

Acknowledgements: The above article is based on leaflets available from Cancer Research UK. I would like to thank the individuals that have proof read it for me (they know who they are) and the Gibraltar Prostate Cancer Support Group for asking me to get involved and sup-port them. Special thanks for Maroua Kharbouch and the Gibraltar Re-enactment Association, as well as, ‘The Pickles’ for their contribution to the campaign poster. Special thanks to the Ministry of Culture for their support in the process.

Poster photo by Jonathan Mañasco; Jack Sparrow makeup by Deborah Manasco and Maroua Kharbouch responsible for her own makeup.

44 NOVEMBER 2013 GLOBE MAGAZINE GLOBE MAGAZINE OCTOBER 2013 45




Text by Richard Cartwright

Nourishing, wholesome and very tasty is one way to describe ‘Yogurice’ products now availa-ble in La Linea. Its appearance may lead you to believe it’s just another yogurt but, according to manager and proprietor Jose Antonio Sanchez, ‘Yogurice’ is more than frozen yogurt, it’s healthy, natural and very importantly, is suitable for all ages... “Oh yes, our star product – our natural frozen yogurt – as

Focus on: YoguriceThese days we’re often overwhelmed with ‘clarion calls’ for healthy and natural eating. ‘Don’t ignore it,’ we’re constantly told, ‘do it now!’ Advice on leading a beneficial lifestyle is very much in vogue nowadays and what you eat is top of the list...

well as all our other products available to our customers, are natural and healthy and low in fat and calories.” This delicious frozen yogurt can be combined with any topping you like. You can choose a mini tub with one topping, a ‘perfect pot’ with two toppings or a maxi tub with three toppings. Jose Antonio says the various sauces, choco-lates, sweetie titbits, nuts, fresh fruits and much more added to your refreshing yogurt make your ‘different’ yogurt expe-

rience a very tasty affair whilst still maintaining those healthy ingredients in the product. All ‘Yogurice’ products are exce-llent for your digestive system too and, despite enjoying those sweet, delicious flavours ‘Yogu-rice’ is not fattening!

‘Yogurice’ is a franchise with more than 40 establishments throughout Spain and Portugal. ‘Yogurice’ in La Linea runs pa-rallel to the Main Street in the centre of town and a few me-

tres away from ‘La Plaza Fari-ñas’ and has been open for just a few months. It’s situated in a pedestrian area and includes a terrace with outside seating, great for a tranquil family day out. They’re open from mor-ning till after midnight and bearing in mind the quality of the products at ‘Yogurice’, pri-ces are more than reasonable.

So what else is on offer at ‘Yo-gurice’? ‘Taste and fantasy’ is one way to describe delicious,



frozen yogurt with slush mixed with sauces and fruit: also on offer, an incredible variety of ice cream and slush accompa-nied by a choice of cold drinks. Then, there are tender and tas-ty waffles with any combina-tion of those mouth watering toppings, there’s a delicious blend of cereals and frozen yogurt simply called, ‘Yogurt & Fitness’ served in a glass and of course, with the fitness conscious in mind! The list of what’s available goes on and on... Jose Antonio says his star customers are the kids, “That’s true, and I tell you it’s easy to see why, they love our natural,

frozen yogurt topped with fruit and bits of chocolate, which tas-tes wonderful. You can see their eyes light up when they watch our staff prepare their treats and the amazing look of satisfaction when they devour their chosen delight. There’s also a nut, fresh fruit and yogurt mix, containing innumerable properties. You can try Slush and discover the flavours from a choice of fruits...

Their Crepes can’t be given a miss. There are discoveries to be made by filling your pan-cake with what you like from their incredible selection of toppings from basic through



to the maxi crepe with more toppings and frozen yogurt. ‘Browns’ and ‘muffins’ are also on the ‘menu,’ so to speak. It’s true we’re not unfamiliar with ‘smoothies’ but ‘Yogurice smoothies’ are ‘tops.’ They’re creamy, healthy and delicious: yes, you’re invited to combine them with fruits of your choi-ce and ‘Yogurt Smoothies’ are even tastier. Fruit and salad is another teaser and their po-pular toppings, Jose Antonio reminds us, are innovative, healthy, gluten free and will no doubt make your frozen yo-gurt experience an unforgetta-ble one like no other!

Jose Antonio has the final word, “When I decided to take on this business, I felt it was a great idea to be able to offer customers in La Linea and the surrounding area a new con-cept of frozen desserts based on a natural, frozen yogurt. Ice creams and yogurts don’t neces-sarily have to be packed with calories and unhealthy. Our products are tasty, non-fatte-ning and very healthy.”

Yogurice is awaiting your call in La Linea’s town centre for a wholesome breakfast, healthy snack after lunch or nourishing dessert after dinner!


The Miss World ExperienceMaroua’s Success at the Miss World

Text by Samantha Acris

The Miss World Beauty Pageant is the oldest major international pageant, which has been around since the 1950s. Each delegate must win her national title in order to represent her country in the competition. The event normally lasts a month where a various number of fast track awards are held before the big night. These include ‘Beach Fas-hion’, ‘Miss Talent’, ‘Miss Sports’, ‘Top Model’, ‘Beauty with a Pur-pose’, ‘Multimedia Award’ and ‘Miss People’s Choice’.

Our current reigning Miss Gi-braltar 2013, Maroua Khar-bouch, won her place to attend the Miss World Pageant in Bali, Indonesia after always wan-ting to enter the pageant. “It is something that has been at the back of my mind for many years, I know this is said quite often but it's true. I had participated in pageants in the past and enjoyed the experience having made las-ting friendships and gained con-fidence, Miss Gibraltar was really a long time coming.”

Maroua was no stranger to the stage after taking part in a num-ber of pageants in the past, and on the night, her confidence lit up the stage, never the less after the incredible journey prepa-ring for the competition never did she think it would end so spectacularly. “You work your way through the competition

along with the other girls, whom you have now created a strong bond with as well as a lasting friendship, you laugh together, you cry together and you enjoy yourself so much that the idea of it being a competition goes com-pletely out the window. You ho-nestly need a constant reminder that at the end of the day you're competitors, and all very worthy ones, which makes winning all

apart from everything, she nee-ded to be mentally prepared and extremely organised.

Furthermore, Maoua was also involved in a number of fund raising events and even mana-ged to organise a few herself. Part of the Miss World program-me includes the award given for 'Beauty with a Purpose'. “My only preparation for Miss World was my wardrobe really, that and my ‘Beauty with a Purpose’ portfolio, which came relatively easily because I've always enjo-yed doing charitable work and volunteering for a good cause.”

The time arrived in early Sep-tember for her to jet off to the other side of the world and re-present little Gibraltar, whom, in recent years, are continuing to be placed on the map by a number of international events. As most of the community were aware of this year’s Miss World pageant had a new fast track category, ‘Miss People’s Choice’, which allowed you to vote for your favourite contestant and by the night of the competition, the one with the highest number of votes went straight into the final. This link was posted all over so-cial media forums like Facebook and Twitter; the people of Gi-braltar seemed determined that our girl would win and so we did! Placing Maroua in the final while we all watched at home hearing cheers and screams when her name was announ-

the more overwhelming, so when you do it's extra special.”

The months after the Miss Gi-braltar show, Maroua needed to prepare for the Miss World con-test. Preparation for the show was extremely hectic for the beauty queen, as it meant a lot of shopping for a number of di-fferent outfits for the occasion. There was no time to waste, as


ced. “It was breathtakingly ama-zing! To be honest, it was more a massive sigh of relief achieved if not for me but for all of us. It was such a beautiful team effort and being called on stage as the ‘People's Choice’ absolutely made the whole month worthwhile!”

This amazing story doesn’t end here, much to everyone’s disap-pointment, due to the recent border crisis, Miss Spain was also alongside us in the final, and at the end of the show Miss Gibraltar and Miss Spain stood side by side and held hands whi-le singing the Miss World theme song. “At the time as it was hap-pening, it just came naturally; there was no thought process behind it at all. I am glad it did happen the way it did though and can only hope that the message people receive is a positive one. Don't judge a person by where they come from in the world, that there are good and bad people everywhere you go. And standing on that stage, we were just two

girls, no borders and no politics.”

Maroaua continues to thank the people of Gibraltar for their overwhelming support throug-hout her journey. “Thank you again to every single person that individually voted for me and for those that went above and beyond to spread awareness and bring us to victory. Your determi-nation, generosity and kindness have touched my heart and will continue to inspire me to do great things in the future. Congratula-tions to everyone for making Gi-braltar the Miss World People's Choice! Thank you”

Summing up the whole expe-rience, there was blood, sweat and tears. “My Miss World ex-perience was a mixture of so many things. There was laughter and there were tears; it certainly wasn't all glitz and glam. It was very hard work, long hours of rehearsal and 5 or 6am wake ups almost every day! But at the same time, the food was absolu-


tely amazing and the giggles we had backstage during rehearsals are what kept us going. I would like to thank every single person reading this for your continuous love and support, every single one of you has helped me in some way and I will forever be grate-ful.”

After such an incredible expe-rience and journey that some people can only dream about, it can’t be easy to decide on just one special moment or a favou-rite memory but Maroua tried to explain which moment cap-tured her heart. “There are so many wonderful moments that I will take with me for the rest of my life: all the girls singing happy birthday to me, releasing baby turtles into the wild and re-ceiving roses from my boyfriend, just to name a few. But I have to say, winning the People's Choi-ce award was d e f i n i t e l y the icing on the cake.”

GLOBE MAGAZINE OCTOBER 2013 55



GLOBE MAGAZINE NOVEMBER 2013 5958 NOVEMBER 2013 GLOBE MAGAZINE

Service at our Lady of Doloursservite Church in Fulham Road

on Sunday 20th October Photographs by Johnnie Bugeja (Courtesy of The Gibraltar Chronicle)

GIBRALtAR dAy IN LONdON 2013


Lunch Reception at the Old Library,Guildhall for the Finance Sector

on Monday 21st October Photographs by Johnnie Bugeja (Courtesy of The Gibraltar Chronicle)



Evening Reception at the Great Hall,Guildhall on Monday 21st October

Photographs by Johnnie Bugeja (Courtesy of The Gibraltar Chronicle)





Sunset Ceremony performed by the Band and Corps of Drums of the Royal Gibraltar Regiment, The Band of the Royal Engineers and by the Pipes & Drums of the London

Scottish Regiment on Monday 21st October Photographs by Johnnie Bugeja (Courtesy of The Gibraltar Chronicle)



Breakfast Briefingat Moorgate Place forthe Gaming Industry

on Tuesday 22nd October Photographs by Johnnie Bugeja (Courtesy of The Gibraltar Chronicle)





Text by Justine Fava-Cartwright

Highly qualified in her field of expertise, she has new and ever progressing treatments and diagnosis methods at her disposal, which are breaking ground with these sometimes chronic conditions. With more in depth diagnosis, treatments and medication, her aim is to avoid invasive surgery, keeping that as a last option for her pa-tients. Charming, friendly and very approachable, Dr. Man-cheño Ferreras makes your consultation a positive and in-formative experience.

Dr. Mancheño Ferreras had been welcomed by the team at Valmar Medical Clinic some time ago to hold her fortnightly clinics. Gibraltar only has very few ENT Specialists and she offers a service to those, who would like to delve into further investigating their problems

Have you ever suffered from recurring chronic ear infections? Struggle on and off with a sore throat? Live with allergies, nose or sinus issues, or are susceptible to problems with all three of these areas? Well, at the Valmar Medical Clinic, ENT (Ears, Nose and Throat) Specialist Dr. Rosario Mancheño Ferreras is ready, willing and able to help

E.N.T. Specialist DoctorRosario Mancheño Ferreras

Now a Member of the General MedicalCouncil of the United Kingdom

countries abroad where ordi-narily doctors without a GMC licence would not be allowed to practice.

Dr. Mancheño Ferreras ani-matedly told me of her latest strategies to combat some of the most tenacious of bacte-rial infections in the ears and throat.....”taking a swab of the bacteria where the infection is present in either the ears or the throat, I forward the same to my trusty lab. After pin poin-ting the exact bacteria I am dealing with, I work on an in-dividual, let’s say, ‘secret reci-pe’ formulated by myself, and come up with a tailor made medication, which is adminis-tered orally by mouth or nose in the form of a spray or drops. This treatment has had very good results with patients and is showing a positive success rate in curing these very pain-ful and recurring infections

and alternative treatments, which have been tried and tes-ted with progressively positive results for her patients.

Her latest accolade is beco-ming a member of the presti-

gious GMC (General Medical Council) in the United King-dom. Being on this Specialist Register gives her the privilege to practice in the UK at any grade for the NHS including consultant, and also in other



ultimately avoiding more in-vasive treatment like surgically removing the tonsils or im-planting grommets in the ears.”

For those patients, who want or prefer alternative treatments for their problems, there are some very effective natural products at Dr. Mancheño Ferreras’s disposal. She showed me two products, which are having incredible results when taken for four to six months and reducing if not elimina-ting, patient’s symptoms. Two examples are from the product called ‘Keriba’. One made from olives and taken over a period of time helps eliminate those struggling with Tinnitus. The

other made from Pomegranate, and taken for the same amount of time combats chronic Faren-gitis. These infections are often very painful and make many people’s life a misery as they have a tendency to come back time and time again. This often means that recurring infections have a very damaging effect on the area if not treated promptly and effectively.

Dr. Rosario Mancheño Ferreras visits Gibraltar on a fortnightly basis. Appointments in advan-ce can be obtained from calling the Valmar Medical Clinic on 200 44471 or popping in to their clinic at 11A Main Street (above Valmar Pharmacy).


70



The Best Recipes of our Cuisine

Stir-Fried Porkwith Mushrooms

hOW tO MAKE It:

1. Heat a wok or large frying pan over a high

heat and add the groundnut oil. When it is

hot, add the garlic and chilli peppers and stir

for 30 seconds. Then add the pork and stir-

fry for 3 minutes. 2. Add the spring onions,

soy sauce, sugar and water and stir-fry half

the oil in a large frying pan. Add onions,

peppers and some seasoning if you want,

and stir-fry for 3 minutes. Then add the ba-

sil and stir-fry for another minute. Remove

the mixture from the wok and set aside. 3.

Wipe the wok clean and reheat it over a high

hOW tO MAKE It:

1. Cook the fusilli in a large panof boiling

salted water until ‘al dente’ (just cooked),

then drain well and set aside. 2. Heat a wok

or large frying pan over a high heat and add

the olive oil. When it is hot add the garlic

onion and orange zest and stir-fry for 2 mi-

nutes. Then add the panceta or bacon and

stir-fry for 3 – 4 minutes until browned. 3.

Next add the drained fusilli and some salt

and pepper and stir-fry for 5 minutes over a

high heat. Add the beaten eggs and stir-fry

until the bits of egg have set. Give the mixture

a good stir and turn on to a large platter. Gar-

nish abundantly with the chives and serve at

once.

SERVES: 4

PREPARATION: READY IN 25-30 M

INGREDIENTS:

1 tbsp groundnut oil

3 tbsp coarsely chopped garlic

2 tbsp deseeded and finely chopped red chilli peppers

225g minced pork

2 tbsp finely chopped spring onions

2 tbsp light soy sauce

2 tsp sugar

3 tbsp water

Large handful fresh basil leaves

2 tsp sesame oil

FOR THE MUSHROOMS:

1 tbsp groundnut oil

225g button mushrooms, sliced

1 tbsp Shaoxing rice wine or dry sherry

Salt and freshly ground black pepper to taste

heat. Add the groundnut oil and, when it is

very hot and slightly smoking, add the mus-

hrooms and stir-fry them for about a minute.

4. Add the rice wine or dry sherry and some

salt and pepper and stir-fry for about 5 minu-

tes until the mushrooms are coged through

and have re-absorbed any remaining liquid.

5. tO EAt: Return the pork mixture to the

wok, combine with mushrooms and stir-fry

for 2 minutes or until heated through. Just be-

fore serving, add the sesame oil and give the

mixture a couple of quick stirs. Turn it on to a

warm serving dish and serve at once.

Stir-Fried Fusillialla CarbonaraSERVES: 4

PREPARATION: READY IN 20 M

INGREDIENTS:

350g dried fusilli

3 tbsp olive oil

3 tbsp coarsely chopped garlic

1 small onion, chopped

2 tbsp finely grated orange zest

12 thin slices of panceta (or 12 slices bacon), chopped

Salt and freshly ground black pepper

2 eggs, beaten

A handful of fresh chives, chopped



What’s happening down town?1. Ivan Strutting His ‘Churro Boogie’at The Square Cafe 2. Recently Married on The Rock,Melanie Soiza and Lewis Stagnetto

3. Fringe Book Fair – L2R – Vinnie Mahbubani, Christiane Fagan, Elena Scialtiel and B. Young aka Jon Santos

4. The Williams Family – Ivan with Wife, Zillah and son, Ian

5. A new printing press in Gibraltar? Food for thought!

6. The Beautiful Soledad at TheChampions Bar & Grill

7. Alexandra & Gabby Ready to serve you at Le Bateau Restaurant1 2

3 4

5

6 7




“Witness the Impossible” this ChristmasThe Performers

Masters of Illusion’s brand new show comesto the Ince’s Hall Theatre this December

The fifth edition will see World Champion of Magic Norbert Ferré headlining. There will be a great mix of Magic and a cast to make sure you don't blink all night...and there are five nights of performances making sure you don't miss your chance to enjoy this show with amazing international acts and tickets starting from £10.

NORBERt FERRÉ

Born in Marseille (France), Norbert discovered conjuring by accident at the age of 11; it was love at first sight. Norbert is a member of the Inner ma-gic circle and has been awarded the Golden mandrake, magic’s biggest accolade. Norbert has performed his act in more than 65 Countries and his act has won him the more coveted dis-tinction in the magic world - Grand Prix, World Champion of Magic.

KARLus

Award winning comedy magic all based around the most fa-mous magician of years gone by, Karlus will take you on a jour-ney back in time to "Thurstons" dressing room as he prepares magically for a performance.

NuEL

Following on from a standing ovation performance in Gi-braltar last year with his CD

and Laser show, Nuel is back by popular demand with

new mind-blowing acts.

BERKO

A performer, who takes tradi-tional magic and turns it on its head. He delivers a dynamic and enchanting performance. We think he went to hogworts.

FAstER thAN MAGIC

Our local illusionist and also organisers of this event are back with brand new illusions. They have been working hard all year to bring you their most innova-tive inventions yet.

ALEXANdER G

A young magician with a very creative and different act; in fact, we can't even begin to ex-plain what he does but it really is spectacular. Make sure you don't blink!

This is a show for all the family with profits donated to the GBC Open Day. The show runs from the 12th - 15th December at the Ince's Hall Theatre with mati-nees on the 14th and 15th at 3pm and an Evening show on the 12th- 14th at 7pm. Tickets at £10 and £12 on sale at Chique Boutique, Ocean Village

Experience themagic this Christmas!

NORBERT FERRÉ

KARLUS

NUEL

BERKO

FASTER THAN MAGIC

ALEXANDER G

Witnessthe Impossible

“Witness the Impossible” this Christmas. Masters of Illusion’s brandnew show comes to the Ince’s Hall Theatre this December

NORBERT FERRÉ



Text by Richard Cartwright

You could be forgiven for thin-king that magic shows are now ‘things of the past’ seen at the circus or on television, but you have heard about the proverb, ‘the proof of the pudding...’ Yes, the fact is they’re beco-ming more and more popular and especially so here, on the Rock: Masters of Illusion are staging their 5th show at Ince’s Hall and for the record, the previous four have had SOLD OUT notices placed at the en-trance to the hall for all of the four or five performances sta-ged every year! “The response has been ama-zing”, GibMedia Director, Jordan Lopez tells me, “The acts coming over this year are again top class and audiences are simply fascinated by the

artists’ skill and professio-nalism.” Once again the five shows will be spread over four days with matinees on the Sa-turday and Sunday. Topping the bill this year is World Champion of Magic, Norbert Ferre. He is one of the world’s best, having performed in 65 countries no less... Karlus’ co-medy magic takes you back in time to reproduce the magic of the most famous magician of the past...Wait and see to find out who!

A mind blowing CD and la-ser show by one of last year’s performers – Nuel is back... Berko does wonders with his traditional magic... Alexander G doesn’t allow you to blink... Well, it doesn’t really matter if you do because what he does can’t be explained, he’s great..!

KARLUS

ALEXANDER NUEL


And organisers and Gibraltar’s top illusionists – Faster than Magic – have had a tough year working on new illusions to mesmerise us all!! “This show is one for all the family not to miss”, an animated Jordan de-clares, “We’ve been asked to take the whole show to La Linea

by the Ayuntamiento and we’re very happy to do that which also serves as a pre-run for the Gibraltar shows.”

The bottom line is that au-diences love magic espe-cially as a family treat at Christmas. Tickets are on

sale at Chique Boutique in Ocean Village priced at £10 and £12. Profits go to GBC’s Open Day fund...Decem-ber the 12th at 7pm is your key date and time to keep in mind followed by more eve-ning performances at 7pm on the 13th and 14th... Ma-

tinees at 3pm are on the 14th and 15th only.

Don’t try and work it out, just go, enjoy, experience the ma-gic and ‘Witness the Impossi-ble..!’ They are, after all, Mas-ters of Illusion! Experience the magic this Christmas.

BERKO FASTER THAN MAGIC



GLOBE MAGAZINE OCTOBER 2013 83


Many people suffer from social anxiety and feel terribly self-conscious when out in public, in groups, or just talking with one or two people (even when the other people are friends or family members). Indeed, this concern spans the gamut from mild shyness to full-blown social anxiety disorder (technically called Social Phobia); a potentially crippling condition that need-lessly straight-jackets some people’s lives. Regardless of its severity, the roots of this problem are almost always

planted in the soil of fearing embarrassment, shame, or hu-miliation.And here’s what you can do to conquer your social anxieties:First, consider that many other people share your worry about shame and embarrassment to a greater or lesser extent, so you’re not the only one in the room who is feeling self-cons-cious and concerned about other’s impressions or potential embarrassment.

Second, for various reasons, most people are very self-ab-sorbed and so wrapped up in

Well, let me assure you—un-less you’re sweating profusely and writhing in pain like so-meone is interrogating you—your mental distress is not likely to be externally visible and nobody can look into you and see your inner discomfort or fear.Next, since socially anxious people have a heightened fear of embarrassment, it’s helpful to think of their anxiety as a sort of psychological allergy to shame. That is, if someone su-ffers from environmental aller-gies (like pollen, rag weed, pet dander, etc.) it’s because his or

their own thoughts, feelings and sensations that they have a hard time seeing beyond the boundary of their own noses let alone how shiny yours might be. That is, they’re just not that into you! They’re much more into themselves.

Third, self-conscious and so-cially anxious people often suffer from a sense of psycho-logical transparency meaning they fear that other people can detect their anxiety as though they have psychological x-ray vision or the anxiety they’re is feeling is visible on the surface.

Beat the social phobia


her immune system is overly sensitive to those triggers (te-chnically called allergens). So, instead of having a minor or no reaction when exposed to those allergens, an allergy sufferer’s immune system launches a dra-matic reaction when exposed to them resulting in the misery of an allergy attack.

In socially anxious people, however, it’s not their immune systems that over-react to the trigger of a “psychological aller-gen” (e.g., the threat of emba-rrassment or shame) but their nervous systems instead which often leads to the misery of an anxiety attack.

And just like allergy sufferers can be successfully desensitized by exposure to gradually in-creasing doses of the very stuff they’re allergic to, people, who suffer from the “psychological

allergy” of social anxiety can be desensitized, too.

This is accomplished by gradually exposing the anxious person to the very situations or events that evoke his or her anxiety. Over time, just like with literal allergy desensitization treatment, the anxious person’s nervous system tones down and eventually stops over-reacting to the “stuff” that used to set it off.

For more on this technique, the interested reader might want to take a look at some of the work of the late, great Albert Ellis (one of the grandfathers of cog-nitive-behaviour therapy), who wrote about “shame attacking” as a way to reduce social anxiety through psychological desensi-tization.

Remember: Think well, act well, feel well and be well!


Med Golf members recently met at Al-caidesa to play for a trophy from a new sponsor, MG Estates.

Our second event of the 2013/14 season took place on the Heathland course and thanks go to Alcaidesa for accommodating us at late notice. We held The MG Estates Trophy at this popular local venue only a short drive away from Gibraltar. Weather conditions were changeable, cold first thing in the morning and then the sun came out and warmed the players up, but the wind also stiffened to become quite difficult playing conditions, for some… read on. The MG Estates Trophy winner was Tom Watson with 39 points, a specta-cularly good score in the conditions – we feel a huge handicap cut on its way! Tom won the trophy and 2 green fees on the San Roque Old Course.

Other prizes were won as follows:Best gross score was an equally specta-cular 3 over par 75 from Peter Warren, who was the leader in the clubhouse for a long time until Tom and Tim O’Toole came in.

The longest drive was by Peter as well,

leaving a mere flick to the green on the very long par 4 17trh.Best gross score on the par 3s was John Hunter, beating Peter on handicap at level par.Best pairing was Tom and Dave Gib-bons with their 71 combined points.Our best senior this time was Dave Pinniger.

Our handicap category prizes were won as follows:Category 1 (0-12) Runner up Steve Munns 37; winner Peter Warren 37Category 2 (13-22) Runner up Jon Tricker 34; winner Tim O’Toole 39Category 3 (23 and above) Les Housley 27 runner up; winner Tim Mitchell 28Well done to all of you!

The nearest the pin winners were Mar-tyn Brown, Peter Warren (2) and Mike Harvey, Tom Watson getting the nea-rest in 2 prize on a par 4.Everyone has some scope for a little improvement and our ‘Rabbit’ prize of a golf lesson went to Tony Murphy.

Our ‘worth a mention’ this time has to be the fact that Peter scored just 3 over par (including a treble bogey in there) in those very windy conditions, excellent golf Peter. Also well done to

Tim on his 39 and Steve Munns who shot 37, these were the 4 outstanding players of the day.

Here is the Top 20 of the new rankings season

1. Warren Peter2. Harvey Mike3. O’Toole Tim4. Hunter Javi5. McNee Ian6. Pinniger Dave7. Mitchell Tim 8. Warren Chris9. Hunter John10 Cowburn Mike 11 Tricker Jon12 McEwan Steve 13 Molloy Alan14 Housley Les15 Buchanan Steve16 Blessett Russell17 Brown Martyn18 Penalver Joe19 Murphy Tony20 Watson Tom

Med Golf has its own Facebook page where you can see photos from the competition day.

We’d be delighted if you’d join our

group for up-to-date news and contri-bute to on-going golfing discussions. We created the page to enable mem-bers and visitors to discuss anything about golf, give feedback on courses they have played, offer tips to others they have come across and much more. You can find us on Facebook simply by searching for ‘Med Golf ’ or visit our website and navigate from there.

For more details on our full schedule and the benefits of joining Med Golf for just £30 per year on our current 241 offer, please visit www.medgolf-group.com or contact Paul Appleyard on Spain mobile 0034 627331712 or by e-mail at [email protected]

The MG Estates Trophy





Text by Joe Adambery

It has taken Ivan Williams four years to prepare but now that he took the plunge and opened ‘IW Motors Used Car Centre’ at the beginning of October, he hasn’t looked back. I can tell. And he has reason to be happy and opti-mistic. He’s been selling an ave-rage of two cars per day and has his diary full for viewings.

You see, Ivan has set out to be different in the used car tra-de. For starters, he can draw on a lifetime of experience as a panel beater, mechanic and sprayer. At age 16, he was bu-ying battered Minis for £30 and doing them up to sell on.

That was in the UK where he later cut his teeth in the mo-tor trade from 1987. So what’s

Selling Cars Under The BridgeFocus On: I.W. Motors Used Car Centre

I can go back with certainty over forty years and cars have always been sold ‘under the bridge’ - Corral Road to you. I bought a Sunbeam Avenger there in 1969 and the car dealership tradition of the forecourt by the bend in the road is still alive and kicking today

he doing different then? He will buy a used car from you for cash if he likes it-nobody does that here. He will also take in a used car and trade you for another used car from the dozen or so that he has in stock. That’s different too. His expertise is his guarantee be-cause he will check, tweak and repair the cars he takes in so that they run perfect even if

they have a valid MOT.

¡He can also undertake esti-mates for insurance claims and has garage contacts here and in nearby Spain to get the work done. Re-sprays, de-pending on car size and panel work, he can offer from £800 up and that’s a real money saver on the prices available here. Ivan wants to provide


a used car service second to none and he can because he has nothing to hide - you can bring your own mechanic to check him out, but impor-tantly cars can’t hide anything from him because he knows his stuff !

Now, he’s thinking of expan-ding into motorbikes and cu-rrently has a beautiful Honda ‘Goldwing’ top of the range 1.8cc Grand Tourer (£35k new) for sale and my eyes popped when I saw it. It’s yours for

£15,900 and those, who know these machines, swear that it’s worth every penny. The cars that I saw in his forecourt are all clean and striking and just

by his firm handshake, I felt that I could trust him to sell me a good one if I was buying. If you are in the market for

a good used car or want cash for your own motor or even want to trade up to a better used car, Ivan Williams is your man and you will find him as I did, selling cars’ under the bridge’ and doing it with a reassuring smile. Check him out soon.

For further information, call in at Corral Road or phone I.W. Motors on (+350) 200 740220, (+350) 54016427 or log onto www.iwmotorsgi-braltar.com




Guy Valarino’s Charity ‘Gigathon’Local Musician Raised £3,000 for Charity last Summer

Text and Photographs by James Culatto

On Sunday 25th August, Guy and his crew of roadies, documenters and fund raisers began hitting the beaches of Gibraltar starting with Sandy Bay. Although quiet, the sparsely populated beach goers were quick to show support and fund raising begun almost immediately with some of the ‘crew’ going rogue and exploring the residential areas for those few extra pennies! Next up was Catalan Bay where eviden-ce of the weekend was beginning to show. A relatively large crowd gathered close to Guy’s portable ve-nue/stage, a VW camper van, and soon enough, people were singing and clapping along to his 30 minute set list.

With the heat settling in and the cool waters of Eastern Beach a skip and a jump away, host for the day, Ben Lynch and I make a b-line for the shore whilst the rest of the team are setting up. Upon our return, Guy is already in full swing and the pro-menade walls are full of spectators lapping up the good tunes and also donating a hefty amount of money towards Cancer Research UK. So as not to leave any of those down, the far end of the beach, out the who-le set up is moved just a few meters down the road and Guy is already on his fourth set of the day.

Camp Bay felt the full force of the ‘Gigathon’ at approximately 4pm with the VW being allowed to roll

The original ‘Couch Surfer’ and Gibraltarian Singer/Songwriter that needs to get picked up by some label somewhere in the World. It is too hard to ignore the talent Guy Valarino displays at any one of his gigs and so when he decides to do a beach ‘Gigathon’ for charity, we all sit up and take notice.

down the small vehicle access ramp and park almost under the very um-brellas of inhabitants. Once again, the donations were flooding in and Guy had persons of all ages singing, clapping and I think most impor-tantly, smiling. His music really did appeal to everyone and it seemed like he was winning over many new fans whilst, of course, building stronger

bonds with the ones he already has.

The next and final stop was Little Bay where a smaller, yet equally appre-ciative crowd gathered at the top of a small ramp. It had been a long day, several hours of hard work all round and Guy’s vocal chords were feeling the worst of it once he was packing his guitar away, but after everyone

dispersed to go their separate ways and recover, the final count came in and Guy had raised over £3,000 for Cancer Research UK. Once again, Gibraltar shows that it is steps up for charity and Guy gave six outstan-ding performances taking his show ‘on the road’ and giving the crowds around the Rock something to really remember.




October saw the launch of the Gibunco Gibraltar International Literary Festival

The inaugural Gibunco Gibral-tar International Literary Fes-tival launched on Friday 25th October last with a stellar line-up of international authors for its first programme. The Festi-val which was commissioned by the Gibraltar Government Ministry of Culture was curated by the organisers of the Oxford Literary Festival and the pro-gramme reflects the rich cul-tural heritage that comes from Gibraltar's location between

Europe and Africa and from the influence of the Mediterranean and the Atlantic.

The Festival featured over 50 writers including prize-winning author Joanne Harris, Man Booker Prize winner Ben Okri and Carnegie Medal writer, Ke-vin Crossley-Holland. Novelist and former Moroccan culture minister, Mohammed Achaa-ri took part in an event, as will a selection of Spanish authors including Mercedes Aguirre. Professor Paul Preston, the dis-tinguished historian of 20th century Spain held an event loo-

king at some of his more recent controversial work on the 'Spa-nish holocaust'.

Three of the world's most ce-lebrated chefs and cookery writers braught flavours from around the globe to the Festi-val as Claudia Roden, Ken Hom and Madhur Jaffrey shared tales of the importance of the culture of food for family, memory, pea-ce, celebration and love whilst Claudia prepared a feast for the closing night.

Well-known globetrotters, who joined the Festival included ex-

plorer Robin Hanbury-Tenison and former BBC foreign corres-pondent Kate Adie, and, from closer to home, the Gibraltar mystery writing duo Sam Be-nady and Mary Chiappe.

Other writers, who appeared at the Festival included Peter Snow, making a return to Gi-braltar having lived there in the 1950s; actress Stefanie Powers; Patrick Jephson, Private Secre-tary to the late Diana, Princess of Wales; Mary-Jo Jacobi, Assis-tant Secretary to George Bush Senior; Gavin Hewitt, on his book ‘The Lost Continent: The

Photographs By DominiqueMartinez-Lopez(www.gibraltarfocus.com)



Inside Story of Europe's Darkest Hour Since World War Two' and journalist William Chislett on Spain: What Everyone Needs to Know'. Matters of faith were addressed by Cardinal Cormac Murphy-O'Connor and Profes-sor Sir Diarmaid MacCulloch.

Richard Hamilton recounted the tale of how he tracked down the last few remaining storyte-llers of the Marrakech Medi-na to record their tales for his book, ‘The Last Storytellers: Ta-les from the Heart of Morocco’. Whilst Tom Mogford and Jason Webster authors of thrillers set in the Mediterranean braught a

sense of danger to the Festival as they discussed crime in the sun.

Peter Canessa, Director, Gibral-tar House said: "We are delighted to be hosting the first ever literary festival in Gibraltar. Gibraltar has a unique cultural heritage and the Festival will showca-se just some of this fascinating story."

Sally Dunsmore, Festival Di-rector says: "This will be a truly international festival. We have more than 50 writers coming from Morocco, Spain, France, Africa, the US, the UK, and, of course, from Gibraltar. We are



putting together a programme of world-class writers and public fi-gures that we hope Gibraltarians will enjoy and that will also put Gibraltar on the literary map."

From the erudite and scholarly to the accessible and popular, the festival’s range of content, efficient logistics and standards of hospitality impressed parti-cipants, who are experienced veterans from some of the most prestigious and well established literary festivals in the United Kingdom and the world.”

Minister for Tourism, Neil Cos-ta, summed it all up at the end

of three intense days of cultu-ral activity, borrowing a phrase from the Booker prize-winning novelist and poet, Ben Okri re-garding the festival, to state “It was a triumph.”

All in all, the Rock’s first ever international literary festival said the government press sta-tement had been “a resoun-ding success. An eclectic mix of authors, historians and literary critics had delighted audiences with a varied and absorbing programme of lectures that del-ved into the most diverse range of cultural, literary and histori-cal subjects.”




Walk, Walk Fashion BabyRunway’s a Hit!

Text by Jemma Rocca

Calling all fashionistas! The most exclusive high fashion event to have ever hit Gibral-tar returned with an air of pure sophistication. ‘Runway Select’ made a mid- year appearance and came with a bang. A sma-ller, more exclusive version of the bigger event, Runway was held at the unique and recently refurbished, Grand Battery House for those, who needed a fashion fix! Colourworks’ Nao-mi Quigley, in association with modelling agency, SO Mana-gement and Runway director, Shideh Olafasson, proved that with professionalism and great organisation, they would leave a fashion stamp on the Rock and set the bar for hopeful Fashion show directors. Duncan Qui-gley from Colourworks explai-ned “Runway was most certainly necessary in Gibraltar; it’s a platform for Gibraltarian desig-ners to showcase their collections with the professionals. Gibraltar

has seen the rise of many new and exciting festivals over the past year and Runway just fills that fashion slot perfectly…. we can’t wait for the next Runway event in May 2014.”

The Chief Minister’s wife, Jus-tine Picardo and Miss World 2009, Kaianne Aldorino were amongst the guests on the night Opening the show was our very own Gibraltarian designer, the wonderful Christel Misfud with her ‘Shorji’ Collection. It must be said that after her win at the designer competition at the last Runway event, Christel has up-ped her game; a great ambassa-dor for Gibraltarian designers. It was evident that Christel had over worked her sewing machi-ne to create some outstanding pieces, which on the night, flew off the rails at the designer’s sto-re as it was a great opportunity for guests to purchase the all designers catwalk collection. Her easy wearing collection was most certainly an off the runway



onto the ‘high street’ collection. Shorji was a certain personal highlight of the night; Shorjis edgy prints gave a blast of co-lour and fun to the show. I can envisage great things in the fu-ture for Shorji so check out her website www.shorji.com for her upcoming online store!

Next, it was the turn of the ‘High Street’ stores to grace the catwalk. The ever classic ‘Marks and Spencer’ Collection, which has now kept up the pace and is firmly holding its place in the fashion world by working in collaboration with the likes of Super Model Rosie Huntington Whitley to front their interna-tional campaigns. Locally, the models on the night were right up to their standard and wore the new collection with grace. Both Next and Oasis followed with beautiful wearable collec-tions, which are available for purchase at their respective Gi-braltar stores. The fashion show saw outfits from both these stores and these were styled to-gether perfectly by Gibraltarian style-icon, Charlene Figueras. Charlene’s cleverly put together outfits has surely made shop-ping for full outfits much ea-sier the next time you decide to pay a visit to any of the stores. (thank-you Charly!)

I, personally, thought it was great to incorporate the High Street stores in order to showca-se how to wear and match their season collections. As someti-mes, a vast majority of us girls walk into these stores totally clueless, to say the least! Boux Avenue also joined in on the other stores’ catwalk with sexy and sultry lingerie /Night wear. One of the key ingredients of such a professional event is a great team official catwalk pho-tographer; Jaydan Fa held his place at the end of the catwalk and produced some outstan-ding shots (as usual).

Fronting the Revlon makeup team was head make-up artist on the night, ‘Naomi Phoenix faces’. She and her excellent team did a superb job on the stunning international and local models as did Miss Shapes Sa-lon with their quick hair chan-ges. All was pulled off without a hitch by the amazing team!

International designers Arajan B and Edeline Lee brought the high fashion touch to Runway with all models carefully se-lected at castings. First out on the International Designers’ Catwalk was Arajan B and the audience were left flabbergas-ted with her stunning evening



gowns. Arjan B’s attention to se-quence detail and colour choi-ces were superb; her pink and champagne collection was gor-geously feminine.

Edeline Lee, the London-based Korean-Canadian designer, pre-sented her Collection, which was filled with clean cut lines and daring patterns, all with that feminine oriental touch.

She started as an apprentice at the ‘House of Alexander Mc-Queen, working under the gui-dance of John Galliano and is now the head designer. Her co-llection oozed high fashion class and was simply the perfect way to end such a professional run-way.

The evening saw a number of intervals, one of which Local

Band ‘Fuse’ provided mid-show entertainment with a few covers and some of their incredible originals. Joining ‘Fuse’ on the night was the beautiful Carrie Haber, whose colourful rendi-tion of ‘Sweet Dreams’ raised a few eyebrows.

The VIP party was held at the same venue straight after the show, which saw one of the

world’s best Beat-boxers, Dana McKeon, blow the guests away with her incredible skills; a defi-nite unexpected highlight of the night. Congratulations are in or-der to the whole ‘Runway Select’ team on such a successful event. If you missed this great event, the next one will be held next May on a grander scale. So be sure to get your tickets and do not miss out on such an event!







Dreams have been carved on cave walls, set in stone, and every Roman Legion had a soothsayer to try and make sense of ‘nocturnal visions’. In ancient times, priests consulted ora-cles and shrines for guidance, to try and make sense of dreams.

Our ancestors believed that dreams were messages from the gods, and in days gone by, interpreters of dreams were visited much as doctors are to-day. Times may have changed, but the fascination of dreams remains. Many now-famous people have put forward theories of dream interpretation.

Sigmund Freud thought that much of what we dream is in some way sexual. Another psycho-analyser, Carl Jung, recognized that man has other deep desires to drive him. In his fascinating book, ‘An Experiment with Time’, Professor Dunne put forward the idea that all time is like a river, and that it can be navigated backwards or forwards in the vessel of dreams. Sleep is the road to drea-mland. And these days, thanks to

but the dream will be cut short by an inbuilt desire to survive, for example, if they have started dreaming at the wheel. It’s long been accepted that the ideal position for a good night’s sleep is to be on the right-hand side of the bed. The bed should be facing north - south, so that the body can make maximum use of the lines of magnetism running from the Poles. Try running your hands in cold water before retiring as well, it can get rid of surplus static.

If you find it hard to sleep, try breathing very deeply in through your nose and out through your mouth. This is a very helpful technique for becoming calm. When we fall asleep each night, a complex series of chan-ges in our consciousness takes place.

Deepest sleep comes upon us al-most immediately. This is followed by a shorter period of lighter sleep in which our eyeballs dart about be-neath our closed lids. This period of Rapid Eye Movement or ‘REM’, is when we dream; it happens about five

Dreaming

advances in medical science, we cer-tainly know more about it than our predecessors did.

On average, we sleep for a third of each day; by the time we’re 75, we have slept for 25 years, and dreamt for 10 of them. That’s a lot of sleeping, and a lot of dreaming! Recent studies show that what occurs in dreams takes place in a real-life time-span, so, for instance, simple things like shopping or eating take just as long

in a dream as they do in reality.

In more complicated dreams, howe-ver, where you’re, say, in far-flung pla-ces, you’re simply seeing the ‘edited highlights’. Studies also have shown that it’s possible to dream with your eyes open, which happens when the brain becomes overloaded with the toxins created by fatigue.

In extreme exhaustion, the person will succumb to the need for sleep,

A dream can warn us of potential danger, and decoding our dreams can often help us to solve problems. Frequently, things that trouble us crystallize in a dream. Some dreams even predict the future. Studying and interpreting dreams isn't new, as they have fascinated man since the dawn of time



times in an eight-hour period. We usually wake up after the last one, and naturally these are the dreams we re-member best.

There is some evidence that women dream for longer periods than men. Perhaps they simply enjoy their dreams more! Any kind of drugs - whether stimulants or sedatives - di-minish the amount of dream time, so if you’re ill or taking medication, you’re less likely to dream. Dreams that you have while ill can be discou-nted as you’re reacting to the illness rather than to a normal course of events.

Some people claim they never dream, but this is simply because they don’t remember their dreams as well as others. Clinical tests have proved that when so-called non-dreamers are woken during ‘REM’ sleep, they give vivid accounts of the images they have just seen, which are, like real-life events, in colour. Even our pets dream. If you watch a sleeping dog or cat, you can detect their Rapid Eye Movement.

Many people claim they can’t remem-ber the content of a dream on waking. Because dreams are an expression of our true selves, including desires we can’t admit even to ourselves, let alone others - dreaming is the only way we have of expressing them. We some-times find it hard to accept the mes-sages that are being given in a dream,

larly recorded their dreams and were inspired by them. In dreamland, many wonderful things can happen: we can travel to distant places, meet loved ones, even take tea with the Queen. Some dreams, however, can simply be scary, and a particularly frightening dream is called a nightmare.

These severe anxiety dreams - whe-re you wake up in a cold sweat, fee-ling very afraid - occur because what is happening in the dream is too overwhelming to be contained while asleep, so you wake up. True night-mares occur in the non- dream phase of sleep, and have little remembered content.

Sex plays a major part in our dream world. That’s because it has an im-portant role in our everyday lives. It’s a powerful driving force, like hunger and ambition. While we’re awake, sex is ruled by social restrictions and conventions, but in our dreams, even the most timid of us can have explicit and excitingly sexy dreams once our repressed selves are asleep. That’s why the prissiest of spinsters often uses filthy language when waking from an anaesthetic. Sex is a significant bodily need, and any unusual or enforced period without it might result in a sexual dream. Frank sexual dreams can occur frequently in adolescence, and often result in actual orgasm. In adults, everyday sexual needs and preoccupations are dealt with indi-rectly in dreams.

and so we censor them.

Dreams are heavily loaded with emo-tion, and this can distort our memory. To help remember your dreams, try keeping a dream diary. On waking, don’t get out of bed or even change position. Keep a notepad and pen by the bed, or even a tape recorder, and note down or record everything you can remember. Try and recall, too, what you were preoccupied with before going to sleep as this can pro-vide vital clues in interpretation. Try

to recapture the mood of the dream, which is important. If you still can’t remember, but an event later in the day triggers your memory, write it down. It could be helpful in working out the meaning of the dream. Tra-in yourself to do this regularly, and gradually memories of your dreams should follow.

Dreams are a proven creative artistic source: some of our greatest writers and poets, like Robert Louis Steven-son and William Wordsworth, regu-




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Globe November 2013