10/07/2006 Issue 181 Past Issues

Red Sea Newsletter

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Feature Article... Taba Heights Golf Resort - Sinai


A new jewel in Egypt’s golfers scene

Located at the northern tip of the Gulf of Aqaba, on Egypt’s Sinai peninsula,
from October 2006 at Taba Heights/Sinai a new 18 hole championship golf course will welcome guests from allover.
Taba Heights is the area’s newest and most prestigious championship golf course. With the dramatic Sinai Mountains providing its backdrop, the course will overlook the azure waters of the Red Sea, offering views of Saudi Arabia, Jordan and Israel.
Designed by John Sanford, the new 18-hole championship golf course measures 7.100 yards (6.450 m) with Par 72 and suits and challenges golfers of all levels .
The course will open with the front nine holes from 1st of October 2006 and then step by step with the back nine.
At Taba Heights guest will be hosted by the five stars hotels, Intercontinental, Hyatt, Sofitel and Marriott and fours stars El Wekala Golf Resort (Three Corners Hotels).

Taba Heights Golf Resort
c/o el Gouna Golf Club

Tel. 0020-(0)12-746 4712
Fax 0020-65-3580 009

E-mail: golf@tabaheights.com




Make your Escape... Siwa


Relax in Egypt’s most beautifully primitive oasis

Once frequented almost exclusively by backpacking foreign tourists, Siwa Oasis has grown into a popular, if remote, destination for international tourists and intrepid Egyptians alike. Less than 75 kilometers from the Libyan border as the crow flies, Siwa is a sizable island of greenery in the Great Sand Sea.

It should be no surprise that desert safaris top the list of things to do at the oasis. Every hotel has its pet guide lurking near the entrance; every restaurateur has a friend with a jeep on his speed-dial list — wander through the town square and you’re bound to meet a few more. There are any number of variations on the safari theme, from a sandy afternoon tilting down monstrous dunes to several nights in a sleeping bag under the stars.

Before you settle on a guide, get recommendations. One of Siwa’s endearing traits is its size: This laid-back village is tiny, and over the course of a day you’ll probably meet most of the tourists in gardens, restaurants and historic sites around the oasis. Most of them will have done or be doing safaris on their trip and are usually glad to share their experiences.

Though far off the path of Pharaon-ophiles, Siwa has its share of antiquities. Gabal Al-Mawta (Mountain of the Dead) is honeycombed with late-pharaonic and early Greco-Roman sites, four of which are open to tourists. All that is left of the Temple of Amun is a partly reconstructed wall and a stone floor overgrown with weeds. The Temple of the Oracle, up on a hill amid the ruins of a salt-mud village, has withstood the years much better. The temple had a powerful patron in Alexander the Great, who came seeking the oracle’s confirmation that he was the son of Zeus, a key endorsement in the conqueror’s ambitions to rule Egypt. A little deeper in the palm grove is Cleopatra’s Bath, a hot spring that historians believe owes its name more to clever marketing than documented history.

Right on the tourist circuit, Cleopatra’s Bath gets a lot of local traffic. Fatnas Island, six kilometers from the town center, has an identical spring that rarely sees visitors in the morning and early afternoon. Once a charming raised patch of trees emerging from a shallow mirror-like lake, Fatnas lost its island status when the government built a causeway that effectively turned the Fatnas side of the lake into a mud flat. Visitors still come to the café to watch the sunset, however.

The best option is to arrange a midnight visit to the hot springs behind Gabal Dakrur. The spring, contained in a concrete pool, is not particularly scenic, but the steamy soak beneath the stars cannot be beat.









Emirates wins Egypt phone bid

The Egyptian government said Tuesday that Emirates Telecommunications had won Egypt's third mobile phone license with a $2.9 billion offer, beating bidders including Telenor and MTN Group.

Etisalat, as the company is also known, beat eight competing groups at an auction in the most populous Arab nation, Mai Cherif, a spokeswoman for the Egyptian Telecommunications Ministry, said before the official announcement.

Cellphone companies are expanding outside their saturated home markets to increase sales. Only 14 million Egyptians, or about 20 percent of a population exceeding 72 million, own cellphones.

"Egypt has relatively low penetration compared with the average for Arab countries," said Jawad Abbasi, general manager of Arab Advisors Group, a Jordan-based telecommunications consulting company.

The minimum offering price for the license was set at 2.5 billion Egyptian pounds, or $434 million, the state-run National Telecommunications Regulatory Authority said.

Etisalat, based in Abu Dhabi, United Arab Emirates, had three partners in the bid: the Egyptian Post Office, the National Bank of Egypt and the Egyptian Commercial International Bank. Etisalat owns 70 percent of the bidding group, according to Tarek Kamel, the Egyptian communications and information technology minister.

The country's two previous cellphone licenses were sold in 1998 for $500 million each, according to Amr Badawi, executive president of the National Telecommunications Regulatory Authority.

The Etisalat-led group will start operations in February and sell shares to the public, Badawi said in Cairo on Tuesday, without giving details.

Etisalat's chief executive, Mohammed Omran, said he expected to win 30 percent of the market within three to five years.

Telecom Egypt, the country's fixed- line monopoly, which bid for the third license with Telecom Italia, has a 25.5 percent stake in Vodafone Egypt Telecommunications, one of the two wireless operators in the country.

Egypt's other cellphone operator is the Egyptian Company for Mobile Services, or MobiNil, in which France Télécom's Orange unit and Orascom Telecom, the largest cellphone operator in the Middle East by subscribers, have a stake.






El Gouna, The Red Sea's Premier Leisure Destination

What's On ... Red Sea Jazz Festival


Red Sea Jazz Festival
The 20th international Jazz Festival, Eilat, Israel, August 27 - 30 2006

The Red Sea Jazz Festival is an international event, held yearly since 1987 during the last week of August in the City Port of Eilat, Israel. The 2007 festival will be held August 27-30, 2007. There are 9-10 concerts presented each evening on the festival's 4 outdoors stages, 6 clinics with guest artists and nightly Jam sessions. The total yearly average attendance for the Red Sea Jazz Festival is around 60,000.

Each year about 20 groups are presented, of which 10 are local and 10 are guests from abroad. The festival strives to introduce to the public the broadest possible musical spectrum, from New Orleans jazz to the contemporary, including Latin and some improvised World music acts. The festival presents guest groups from all around the globe plus Israeli top groups. Please note that only name artists are booked from abroad - solo /duo acts are unlikely to be accepted. Artists' fees are negotiated on an individual basis and all booked artists are provided with travel and accommodations. For an extensive list of past performers, please visit www.redseajazzeilat.com/EN/aboutus.html.

The Red Sea Jazz Festival is a non profit public event, promoted by the City Council of Eilat and supported by the Ministries of Tourism and Culture. A number of commercial enterprises are also sponsoring the event. If you wish to make a submission you should be an established artist with a proven international activity record.

Artists: Preservation Hall Jazz Band, Mory Kante (World Music), Gonzalo Rubalcaba Trio, Suthukazi Arosi (World Music), Vienna Art Orchestra, The Rosenberg Trio, Bireli Lagrene Trio, Sara Lazarus, Gidi Gov - “Moon Dance”, Stevie Wonders Tribute Band, Gil Ladin & “First Hand Knowledge”, Common Bond, The Rea Bar Ness Sextet, Daniel Zamir’s New Project

FREE: JAM UNTIL DAWN - The festival's legendary jam sessions, with guest and Israeli artists, held by the pool side of the Riviera Hotel, every night, after the concerts at the port.

>>> Ticket Info <<<







Body & Soul

“Natural Movement of Life”

True Well-Being

Invitation for all mothers
with children aged from 3-4 years to 8-9 years.

Share and enjoy with your child

natural movement of Life

Free discover :
Friday 14 july from 5.30 pm to 6.30 pm *** Hurghada near Hôtel “La Perla”
Information, inscription : www.biodanza-egypt.com *** Tel.:Juliette Bémant 010 6859771






  • International Cuisine
  • T-Bone, Porterhouse and Filletsteaks
  • Incredible Delicious Salads
  • Daily Specials
  • Sandwiches to match a Main Course
  • Cake & Sweet of the Day
  • Variety of Bread from our Bakery
  • Catering & Party menu

Now Wireless Internet Connection available!!!


Parents & Kids


Crazy Crayons

Heat makes a crayon a little loopy; it may melt into a swirl or pool into a whirl. With this in mind, we chopped up crayons and baked them in shaped mini cake tins, making large blocks that are easy for toddlers to hold and will surely inspire older artists. Encourage kids to come up with combinations: A blue-and-white blend for drawing the sky, for example, and a mix of reds and oranges for sunsets.


  • A kitchen knife

  • Old crayons

  • Mini-cake tins (we used pans with
    heart- and circle-shaped pockets)


  1. Parents can use the knife to chop crayons into pea-size pieces, taking care to keep colors separate so kids can combine them as they like.

  2. Preheat the oven to 150° while children fill the tin with crayon pieces, arranging them in interesting designs.

  3. Bake just until the waxes have melted, 15 to 20 minutes.

  4. Remove the shapes after they have cooled. If they stick, place tray in the freezer for an hour, and the crayons will pop out.









Strawberries-and-Cream Cheesecake

This dessert is proof that cheesecake can be as unexpected as it is delicious. Its surprise comes when intense oven-roasted strawberries are folded into a blend of tangy mascarpone and cream cheese. The mixture is spread over a graham cracker crust and covered with a rich vanilla layer. The result will please on every level.

  • 1 1/2 pounds strawberries, hulled
  • 3 tablespoons light corn syrup
  • 1 1/2 cups finely ground graham crackers (about 4 sheets)
  • 1 cup plus 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted
  • 1 pound plus 13 ounces cream cheese, room temperature
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 vanilla bean, seeds scraped and reserved
  • 8 3/4 ounces mascarpone cheese, room temperature
  1. Preheat oven to 300°. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.

  2. Raise oven temperature to 350°. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.

  3. Reduce oven temperature to 325°. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)

  4. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.

  5. Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

    Note: Roasted strawberries can be mashed and folded into all of the mascarpone-cream cheese mixture, but two contrasting layers make for a prettier presentation. For best results, use an offset spatula to spread small dollops of the plain cheese mixture gently and evenly over the berry base.


NEW ::: Look for the printed version of Spot Red Sea Classifieds in your local Hurghada café ::: NEW

*new distribution areas coming soon.


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