| Sodwana Bay Away Weekend |
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Well its that time of year again where we take our guests away with us to another destination. We are planning an away weekend on the 13th - 16th October 2005.
Accomodation is based on a Full Board basis so Nancy will provide ALL the chow. We will be taking our own boat which will accomodate 18 divers (9 on each launch).
Space is limited and will be on a first to book and pay goes basis.
Costs for 3 Nights Full board at the Sodwana Lodge including 4 Dives will be about R1895.00 per person sharing.
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| No News is good news
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We would like to take this opportunity to apologise for the lack of news over the last few months. Due to business commitments in Johannesburg, Paragliding Competitions, upgrading and re-beautifying of the Guest House and a myriad of other excuses that I have been trying to think up, we have not sent a news letter for a while.
Hopefully we will not have too many gaps in the future and to make up for this Nancy has agreed to share in the news letter some of her absolutely fabulous Recipes. So starting this month here is the first.
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| seaforever opens its chef school |
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Seaforever has decided to capitulate and demonstrate how we got so famous for our cusine, From 1 October Nancy will be running cooking lessons at the Guest House for guests that would like to learn how to cook some of her most delictable cusine.
For as little as R100.00 (and an ahead of time booking) Nancy will teach you to cook one of the choices from our Guest House Menu - take a peek at our Chef School links on our web page |
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| nancy's recipe corner |
PORT FILLET WITH A DIFFERENCE:
Serves 4 people.
Ingredients: Pork Fillet, Sage Leaves, 8 tsp Sun Dried Tomatoes (wet), 8 slices Mozzarella Cheese, Olive oil
Method:
Cut the fillet into 8 equal portions and tenderize using a metal meat tenderizer, until flat and place chopped sage leaves on top.
Heat an electric frying pan on high or use normal frying pan on stove.
When hot add a little olive oil, take the pork steaks sage side down and cook for 1 minute turn over and cook for another minute.
Place the steaks on a baking tray sage side up and smooth sun dried tomatoes evenly over the steak Place a slice of cheese on top and grill until brown.
Serve with roasted vegetables, and baked potato.
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| Congratulations |
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A Hearty well done to the following
Students.
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| Ria Pretorius |
SSI Open Water Diver |
| Jimmy Stanbury |
SSI Open Water Diver |
| Lionel Whitecross |
SSI Advanced Open Water Diver |
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| CLASSIFIEDS |
Contact Gary
039-973-0656
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| Gary's - DID You KNOW |
| 1930s - Guy Gilpatric pioneered the use of
rubber goggles with glass lenses for skin diving. By the
mid-1930s, face masks, fins, and snorkels were in common use.
Fins were patented by Louis de Corlieu in 1933. |
| Contact Sea Forever |
Physical Address
No 16 Westward
Drive, Widenham, Umkomaas, Kwa-Zulu Natal
Postal
Address
Postnet Suite #72
Private Bag X5516,
Scottburgh, 4180
Contact Numbers
Telephone:
(039) 973-0565
Facsimile: (011) 867-9807
Gary: (+27
82) 553-2204
Nancy: (+27 82) 553-2205
E-mail Addresses
Bookings: bookings@seaforever.com
Information:
info@seaforever.com
Gary:
gary@seaforever.com
Nancy:
nancy@seaforever.com
Click here for a full size colour map. |
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| Guest House Rack Rates |
| Tariffs |
Per Night |
Twin Rooms Per
Person
Single Supplement |
R 265.00
R 65.00 |
| Double Room |
R 530.00 |
| Family Room |
R 750.00 |
| Set Dinner Supplement |
R 70.00 |
| Lunches Al La Carte |
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| Airport Transfers / person |
R 150.00 | See
Website for Discounts |
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| Advertising |
If you would like to advertise in our
classifieds on our monthly Sea Forever
newsletter.
Please note that this offer is only open to
bona-fide Sea Forever guests.
Click
here to Advertise. |
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Learn to fly in safety with
professional instructors, Experience the thrill of a lifetime.
Seaforever Buddy Card discounts apply. Contact Tristam
www.blusky.co.za |
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