Adios season workers!

Although there are still a few lingering closing parties to come and restaurants are closing their doors later than ever before – giving people all the more reason to stay in Ibiza longer – there’s been a definite shift in the island’s population this week. It’s the same every year: come the day after DC-10 closing party and season workers are already packing their bags and heading off into the big wide world to start their next adventure. I’ve never understood the appeal of seasonal work, but that’s because I’m more of a ‘put down roots and stay’ kind of person by nature. I came to Ibiza for my first summer season in 2006 with the intention of it being a one-time thing – fast forward 11 years and I’ve never left. I just felt like I found my place in the world and so I don’t need to try living anywhere else to see if I like it. (Note: On occasion, I’m also j-u-u-s-t a little bit scared that the same thing could happen to me somewhere else in the world and I’m certainly not ready to give Ibiza up!)

Anyway, I digress, as usual. So today I was reflecting on the concept of seasonal work and thinking about all those people working tirelessly behind the scenes to provide many of the services that make Ibiza holidays so magic for many of you, and that make island life interesting for me in the summer months. It takes a certain type of person, I believe, because the very nature of seasonal work is not without its challenges. Finding accommodation, getting the right job, getting a bank account sorted, making new friends, finding a work life balance that allows you to enjoy everything the island has to offer while working hard enough to make enough money. You’ve got to be tough… Just the thought makes me anxious! Seasonal work comes in many different guises – while waiters, bartenders, chefs and hotel staff may automatically spring to mind, there’s also concierge agents, yoga instructors, massage therapists, diving instructors, life coaches, doctors, life guards, stylists, photographers, writers, DJs, landscapers, wedding planners, event managers – you name it, if the job is available here in Ibiza, there’s probably a six-month contract with someone’s name on it.

Without these thousands of season workers every season, the island’s infrastructure would surely collapse. There’s no way our service industry could handle the volume of tourists that descend on the island between May and October. And while it might be nice to imagine a day when you didn’t have to queue up in the petrol station behind a host of hire cars, the truth is without those hire cars, all the venues based in the far reaches of Ibiza wouldn’t be accessible to anyone either meaning they wouldn’t be busy and could ultimately go out of business. And before you start thinking about public transport, let me just ask: have you ever tried to catch a bus here? And don’t get me started about taxis (or lack thereof) in high summer. I often wonder why season workers don’t want to settle down. I wonder why summer businesses don’t want to give the all-year-round thing a try. I mean – do they not know Ibiza in the winter is really, really magical? And what about the thought of leaving your island resident friends behind? Well, at least these days we have social media and can keep up with each other’s lives from afar. For some who choose to work the season, spending an off-season travelling is their reward for all the hard work of the summer. For others, it’s straight off to another destination – be it sunny or snowy – to do the same thing all over again.

So today, the roads are a little bit quieter. The streets are a little less crowded. Restaurants, bars, shops and other businesses (including your favourite website and magazine) have dropped back to skeleton staff. There are quite a few apartments, houses and villas now vacant (hurry up winter residents and snap them up fast!). Ibiza is shifting into winter mode, and while the change of pace makes me happy, I feel like we need to pause for just a minute to give thanks for those season workers who have just left us. Happy winter travels and come back soon!

The all-new whizz-bang DJ Awards

Time just flies when you’re having fun, don’t you think? This year saw the annual electronic music awards ceremony switch venues for the first time in its two-decade history, moving to the whizz-bang surrounds of new clubbing kid on the block, Hï Ibiza in Playa d’en Bossa, to celebrate its 20^th Anniversary edition.

It’s always interesting to see a well-known event or brand evolve – you never quite know what to expect and it’s nice to be surprised. Just like the awards venue itself, which was only five months ago transformed from what was the hallowed site of Space Ibiza into what is undeniably now one of the very best clubs in the world, it was about time (in my humble opinion anyway!) the DJ Awards had an upgrade. After 20 years they seemed to have outgrown the intimate size of previous venue Pacha Ibiza and in order to continue to grow and gain respect among the international dance music community, they needed a more fitting setting. The event began with a pre-award shindig in the beautiful Hï Ibiza Magic Garden, complete with all your favourite (well, definitely my favourite!) DJs mingling and doing little mini-interviews in the teepees. From midnight, guests were ushered inside to the VIP booths by the Kryptonite Girls – a set of leggy, sultry, clubby, glamazon Tinkerbelles (aka Hï Ibiza dancers transformed for the occasion to match the colour of the awards) – to the main dance floor, where canapes and cava were being circulated (I remember thinking, ooh don’t mind if I do – however the next day I wished they hadn’t been quite so generous, as readers of my blog last week may remember!).

Let me pause for a moment just to tell you about my outfit drama of the evening (no, not the impossibly high heels, this is yet another tale – bear with me! Or read ahead if you just want to get to the point). You know when you turn up to a party and you’re twinning with someone else (bound to happen when both of you spend a significant amount of weekend hours in Zara) – well imagine my complete dismay to discover I’d come dressed in the EXACT SAME shade of Tinkerbelle green as the Kryptonite girls (and yes, mine was indeed Zara, circa 2010 but I am sure theirs were not)! There were at least nine of them, towering over me by about 10 inches – and the fact I’d chosen to wear a 1970s style shift dress with black tights, while they all had various lengths of long, tanned limbs exposed (no to mention cleavage) made me feel as though I had come dressed as Tinkerbelle’s bibbity bobbity fairy godmother. Or at least her chubby little seamstress. Anyway, I digress… Oh but just one more thing on fashion, since we’re on the topic now. Speaking of outfits – what did everyone think of presenter Lucy Horobin’s err, front-less frock? From the dance floor, she looked a smoking-hot bombshell, but I think her stylist didn’t consider what it would look like from the oh-so-high vantage points of the Hï Ibiza VIP booths, where all the nominees (and me!) were seated. But seriously – I understand an asymmetric cut, but when did presenters start to wear bum-capes? (Sorry Lucy – I do think you looked beautiful and you certainly looked better than me, I just thought it was a questionable choice for the occasion!) Oh well – the event is all about the music anyway, right?

While I can’t lay claims to have been to every DJ Awards ceremony, I am someone who has attended enough to count them on two hands and I have to say, the 20^th Anniversary Edition catapulted the event to the next level. The production was amazing – no matter where you were in the room, you could see and hear everything that was happening, from the amazing Henry Saiz band performing live as guests mingled on the dance floor (seriously epic) to the cool projections on the mega LED screens and the incredible sound. As always, the ceremony itself seemed to be over in a flash – although it grows bigger and bigger each year, dance music seems to be an industry that doesn’t require seven minutes per winner to thank their ‘people’ (and/or the universe and God). They were all short and sweet speeches, many of them quite touching, from very well-deserved winners, especially the honorary 20^th Anniversary Award created especially for DJ Alfredo. If you look at the island’s history and heritage, it may quite possibly be true that without Alfredo, absolutely none of the winners over the past 20 years would have been here at all. About time!

After co-host Des Paul suggested a 20^th Anniversary cake was about to be presented to the winners, I had visions of someone wheeling out a giant birthday cake and Carl Cox popping out, Dita Von Teese style, however it was not to be. Cue instead a giant projection of an exploding cake, thousands of pieces of ticker-tape floating down onto the dance floor and an instantaneous party, complete with ever-so-humble winner of Best Tech House DJ Luciano hitting the makeshift decks on the stage straight away – a surefire way to keep everyone in the room rather than dispersing off into the Ibiza night. Within a few hours, it was clear that for islanders, the Wild Corner (aka the toilets with the DJ booth) was once again the place to be. If there were an award for best toilets in Ibiza (hmm, I smell an idea for a future blog! Err, perhaps not the best choice of words), there is no doubt this little dark room with a big sound system would win. In here, last year’s winner of Best Ibiza DJ Mr Doris was sharing the booth with this year’s joint winners, Graham Sahara and Paul Reynolds to a room full of friends, family and long-term fans who were all happy to see them waving the glowing Es Vedra shaped Kryptonite statues around (and occasionally dropping them). Although the DJ Awards celebrate dance music culture all around the world (and rightly so), there’s still something so special about being immersed right here in the heart of it, with all the people (behind the scenes as well as in the booth) who are the backbone of the clubbing world. Congrats to all of the winners and see you again next year! I’ll be the one in the flat shoes and dress that blends into the walls…

Designing dream homes

Handing over the design reins when you’ve just purchased a brand-new property can be a tough ask – you’ve gone through the painstaking process of finding the perfect home, but now you’re left with a shell on your hands, crying out for embellishment at the hands of a professional. For some, in can be hard to pass the baton of trust when the object in question is so precious, but fortunately there are experts available like interior designers Tatjana Berger-Sandhofer and Nick Lording, owners of stylish concept store, TANIS Ibiza, found on the road from Ibiza to Santa Gertrudis. For this gifted duo, taking complete control of a design project is a common occurrence. Having built a reputation as two of the most dependable, creative designers on island, they’re frequently tasked with transforming properties, taking them from raw potential right through to the category of dream home – as their latest project demonstrates. “Absolutely nothing about the current project we worked on looks the same as when we started,” explains Tatjana.

The taste in question, of course, is much like what’s embodied by the TANIS showroom itself – modern, minimal and rustic, it’s an ode to the objects and style naturally conceived by the pair while travelling the globe. The aesthetic works seamlessly on Ibiza homes – even ones built in the 1970s rather than the 2000s. “We spent a lot of time figuring out how to make changes,” says Nick. “Internally, this project ended up very different – we knocked down walls, changed the entrance, raised the roof beams and tiles, created a fourth bedroom and changed the shape and design of the pool and outdoor terrace. Then we started choosing wall colours and fabrics.” Keen to maintain some of the house’s original charm while adding flourishes of their own, Tatjana and Nick settled on a pure, minimal interior, while still preserving some of the building’s authentic warmth. “The location has a lovely feeling, so the house already felt quite cosy,” explains Nick. “But it still took me 10 days to finally find the right colour for the outside walls!” adds Tatjana.

This is precisely the kind of dedication the couple are renowned for and the reason why they’ve extended their expertise all across the world, working on projects in New York, Canada and various parts of Europe. Now the Ibiza villa project is coming to a close, the couple have the opportunity to reflect on a project that’s been a part of their lives for almost a year. “It all came together so quickly in the end,” reminisces Nick. “It was an intense process but our client trusted us, and whenever we had a design question he knew he would be consulted.” Tatjana continues: “It was a really fun project to work on. By the time the owner moved in, we’d taken care of everything from napkins in the kitchen to soap in the bathroom. When it was finished I had tears in my eyes – it was just so incredible to see.”

Weddings in Ibiza – Emma & Sean

After getting engaged in Dubai in 2013, they knew exactly where they wanted their nuptials should be held and the began putting plans for their Ibiza wedding in motion. “We have great memories together in Ibiza,” says Emma. “And now the highlight is celebrating with all our family and friends in our favourite place.”

Wanting to show their nearest and dearest exactly what it was they loved about Ibiza, it was important to the couple they find a venue – for their Catholic church ceremony and reception alike – that reflected the island’s beauty and laidback ambience. “We loved Es Cubells as it was small and felt intimate, whilst still having beautiful views over the sea,” says Emma of their choice of church. Amante Ibiza, on the island’s east coast, was chosen for the celebrations for its privacy and spectacular views.

The couple – Emma, a marketing manager and Sean, an engineer – called on island-based wedding photographer Natalie Beth Harris to document the big day, after falling in love with her style of photography online. It was clear from the beginning, this was not your everyday wedding. The stunning bride wore two designer dresses on the day; first, a stunning strapless Vera Wang gown complete with mermaid ruffles and a sheer veil – looking like a timeless Hollywood glamour queen as she emerged from a classic Rolls Royce and walked down the aisle in Jimmy Choos to meet her groom, dressed in a custom-made Oliver Boateng suit.

When it was time to switch venues, it was also time to switch dresses and Emma changed into a romatic Galia Lahav creation, with a sweetheart neckline, beautiful sheer lace back and button detailing plus a magical train. Her hair was transformed from long, flowing loose locks into an elegant up ‘do – perfect for the warm summer weather on the day. The newlyweds truly looked like celebrities as they entered the venue as husband and wife – ready to live happily ever after.

The venue – set on the discreet cove of Sol d’en Serra – was transformed into a white wedding paradise with beautiful decorations and floral creations by Velvet Circus Ibiza. “It was a challenge having to make decisions on things during the planning stage without seeing them,” admits Emma, however it all fell perfectly into place on the day. Catering came courtesy of the expert team in the Amante kitchen and guests were treated to a feast of canapes followed by lamb, fish and risotto dishes.

After dinner, entertainment came in the form of a live singer and guitarist, a DJ and Lovely Laura playing sax – a truly Balearic moment. For Emma and Sean, it was the culmination of three years planning and seeing so many of their friends and family together made their wedding dreams come true. In the days that followed (“After the madness of the wedding!” laughs Emma) they were able to take some time to themselves in Ibiza, before heading off to yet another paradise – The Maldives – for their honeymoon.

Rustic romanticism

Ibiza’s reputation as one of the most heavenly spots on the planet to say ‘I do’ increases apace. Each summer, more and more loved-up couples seek out the island for its stunning scenery, spectacular sea vistas and authentic bohemian spirit – not to mention one-of-a-kind venues simply crying out to be the location for unforgettable wedding ceremonies. This year, one of the most talked about venues on the island is Aiyanna Ibiza, a newly-opened beach restaurant on Ibiza’s rugged north-east coast. The rustic chic space has quickly earned a reputation as a must-see among those in search of a sensational wedding venue for 2018 and beyond. From the same team as the much-loved and highly exclusive after wedding venue Amante Ibiza, Aiyanna Ibiza offers a more laid-back vibe to its sister’s exclusive clifftop setting, albeit with the same dedicated, expert team at the helm of each of its weddings. With panoramic views of the Mediterranean and a bohemian style characterised by its now famous multi-coloured parasols (created using hand-made Guatemalan flags), it offers a relaxed setting for sealing nuptials, all with that familiar Ibiza essence pumping through its foundations. “Aiyanna is super cool and relaxed,” says the venue’s wedding planner, Natalia G-Mayoral. “It feels at one with nature and it really is very special.”

It’s true – the venue’s location on the shores of Cala Nova are picture perfect – tables and armchairs are gently caressed by a salty sea breeze, crystal chandeliers lightly swing, and wooden decking evokes visions of the surrounding countryside. Stepping over the threshold at Aiyanna Ibiza is like you’ve stumbled across your own private paradise, particularly once sun has set. “Cala Nova is completely empty at night,” explains Natalia. “We start our weddings at around 5pm and by then it’s like you’ve got your own private beach.” The ceremony itself is usually held at a makeshift altar on the premises, shaded by palm trees and undulating umbrellas to ensure seclusion from prying eyes, with the sounds of the sea in the distance. Despite the venue’s easygoing disposition, weddings held here are feats of organisational mastery, thanks to a team who’ve run countless successful events over at Amante in previous summers. Headed by Natalia, the events team take care of all your wedding needs, including venue set-up, food and drink – while for anything else (flowers, photographers and decoration), they can point you in the direction of a long list of the island’s best suppliers, many of whom they’ve had excellent relationships with for years. “The service and quality you get at Aiyanna Ibiza is exactly the same as at Amante Ibiza,” Natalia explains. “The vibe is more laid-back, but the whole Amante team is behind you, providing the same incredible service.”

With Amante Ibiza paring back on the number of weddings it holds each summer (only five will be accepted in 2018), Aiyanna Ibiza offers the ideal alternative. The team will always offer it to prospective clients if Amante Ibiza is already fully booked, or a little out of their budget. “People are always extremely impressed with Aiyanna Ibiza,” says Natalia. “You walk into the venue with them and there’s an immediate ‘wow’ factor, which is really nice to see.” And entirely understandable, once you’ve stood on the alfresco terrace, looked out into the great blue beyond, and contemplated the sheer romanticism of the place. There’s also the mouth-watering menu to consider. In theme with the restaurant’s healthy, Mediterranean cuisine, canapés and starters include Mezze sharing platters, creamy Burrata infused with basil, beef carpaccio with parmesan, and mixed mushroom risotto with a rich truffle oil. Main courses span baked cod, grilled tuna and tenderised Galician beef, while those with a sweet tooth will weep for the chocolate soufflé or passionfruit cheesecake. On the drinks front, whet your whistle at the reception with Perrier-Jouët Champagne, and a selection of expertly made cocktails sure to get the post-ceremony party started.

“We have canapés in the chill-out area where there are sofas for people to relax, then the whole dinner takes place on the lounge terrace, where crystals hang romantically from the ceiling,” explains Natalie. “We also offer sound systems and we can arrange DJs. Music is played outside till midnight, then we party inside until 2am.” This is a rarity for beach venues in Ibiza – sound-proofing and air conditioning mean you can keep the party going much monger. For those keen for the day never to end, the team can also arrange a post-event breakfast at Aiyanna Ibiza the following morning, so your wedding party can convene in the light of day to reminisce about memories made to last a lifetime. Photography by www.edwinverhoef.com

Occupational hazards in Ibiza

Every job comes complete with a set of occupational hazards and working in Ibiza is no exception. Except that here on the white isle, your occupational hazards could sometimes be considered other people’s idea of a good time. Take last night for example… There I was, like a good writer, attending the 20^th anniversary edition of the DJ Awards at Hï Ibiza, all in the name of research (more on that later). Taking notes, listening intently to the quick-fire speeches and doing a little bit of schmoozing when all of a sudden, I realised I was quite tipsy. Now I’m well aware that many industries all around the world can count accidental midweek drinking as an occupational hazard (client dinners, awards ceremonies, special events, product launches – and imagine if you were a professional wine taster?), but how many of them place you smack bang in the middle of what is definitely one of the biggest, best and hottest nightclubs in the world right now with a line-up boasting your favourite DJ? I’d say few and far between.

This leads me to the next occupational hazard. Dancing all night long (oh the horror!). Normally when I go out clubbing, I dress appropriately. I wear my trusty flat ankle boots, ones that protect your toes on the dance floor and are so comfy you could (and have) wear them from party to after party to after-after party. But not last night. This was an awards ceremony. I had to wear my sky-high, knee-high boots, didn’t I? The ones you reserve for things like dinner, or a sit-down ceremony. I think I have a tolerance for around two hours’ worth of standing in those bad boys. And when I got dressed to go to Hï Ibiza at 9pm that evening, I figured there’d be an hour of standing around schmoozing, two hours of sitting down for the awards and then I’d be off home at a reasonable hour. But, due to the aforementioned unexpected midweek drinking, my brain was writing cheques my feet couldn’t cash. And Luciano was playing. Cue searing, intense pain shooting into the balls of my feet, my heels and even into my calves (I actually have bruises on the soles of my feet today – it’s really not funny!).

Consequently, once I realised I was in truly insufferable pain and finally made the wise decision to hail a cab and go home, my heart sank as I became aware of the next occupational hazard about to strike. I cringed at myself. I have always sworn I would never do this. I smugly look at other girls leaving nightclubs with their shoes in their hands and think, you should have dressed appropriately. If I do wear heels, I usually pack flip flops in my bag just in case this occasion should arise. But it was an awards ceremony, I was only going out for three hours, most of which would be sitting down and I was carrying a teensy tiny clutch bag that definitely could not fit another footwear option. As I slid into the backseat of the cab, I am super, super ashamed to admit, I took off my boots. And after the initial moment of sweet relief, the searing pain returned. After I paid the driver and began the agonisingly slow, sock-clad walk of shame up to my apartment in Dalt Vila, which just so happens to be un-conveniently located (today, anyway – normally I find it blissful) in a pedestrianised square so you have no choice but to walk the final five minutes. Or in my case, hop, squeak in pain and limp all the way home.

Anyway. I made it home before the sun came up, so I am grateful only a homeless man, a police squad car and the taxi driver saw me. I slid into bed – full face of make-up – forgot to set my alarm and drifted off into a lovely sleep. Which, as you can imagine, led to the next slew of occupational hazards. First, waking up to a phone that is incessantly ringing, beeping, vibrating and pinging with calls, messages, emails and notifications (work life was going on without me!). Thankfully I hadn’t missed anything, but I had definitely slept in much longer than planned. I looked at my pillows – covered in eyeliner. Classy. I looked in the mirror – let’s not even go there. If only Skype meetings could have filters. On the plus side, at least the person on the other side of the screen can’t inhale your unfortunate boozy breath. I looked in the fridge. No food. And no time to dash out to get breakfast due to the unfortunate sleeping in incident. Cue hunger pangs. It looks like this is just not going to be my day. Halfway through my first Facetime meeting however (a little bit of Beauty Flash Balm and bronzer solved everything I needed a filter for) I very gratefully realised there was one occupational hazard that I seem to have missed. I have avoided the dreaded midweek hangover! Turns out there is some truth to the myth that if you stick to only champagne all night, you’ll feel fine the next day. Hallelujah (and thanks to Hï Ibiza for their generous hospitality!). But there was still one major hazard – that I’m sure many people all around the world also encounter during their working week – to strike me. I’m not out of the woods yet. Dude… where’s my car?

Truffle season in paradise

Collette, the writer and provocateur, was quite partial to truffles. She, with her much younger husband Maurice Goudeket, would indulge in these aromatic tubers with great delight every autumn. It was Maurice who said: “Anyone who does not declare himself ready to leave Paradise or Hell for such a treat is not worthy to be born again.” Luckily islanders don’t have to leave paradise in order to declare themselves worthy thanks to Italian fine dining restaurant Can Domingo and their annual truffle tasting menu. The white Alba truffle found in the Piedmont region of Italy is considered the most delicate and delicious of all. Naturally they’re the ones Can Domingo Head Chef Beppe Vivacqua features on his tasting menu. The truffles are delivered with great care directly from the hunters to Can Domingo, which deserves acclaim as the place that introduced Ibiza to the delights of the Alba. Bravo e grazie!

Beppe’s connection to the Alba truffle could be said to have started at birth. His hometown, Turin, is the capital of this stunning province known for its never-ending source of culinary delights. Over the years Beppe has befriended several trifulau – truffle hunters – and their extraordinary and highly trained dogs. These lovely canines are carefully taught to seek out the bulbous delicacies hiding under chestnut trees. The trifulau digs out the truffle with a special tool called a sapin before gently dusting off the ugly yet oh-so-tasty morsel of food gold. The rituals and process of truffle season suits the contemplative Beppe and his personal connection to the natural world. With a deep respect for tradition, wild food, and his homeland Beppe and the truffle seem to be intrinsically unified. This year he’s been doing overtime in the inspiration and imagination department and come up with the best tasting menu yet. Combining his love of innovation and tradition plus his refined palate there is nothing like it in Ibiza.

Starting off with leek millefeuille layered with Raschera cheese and Alba truffles, the richness of the Alpine cheese compliments the heady aromas of the truffle. Next up is homemade tagliolini with Alba truffle, French butter and 36 months cured DOP Parmesan Cheese. The following dish joins the classic combo of egg and truffle with a smooth, creamy potato mash and a sumptuous beef jus. Dessert marries the nutty flavours of chestnut mousse with a sweet persimmon sauce and a sprinkling of truffle. The ingenious Coravin system allows a glass of wine to be poured without opening the bottle and means diners can design their own wine pairings. Alternatively, leave it up to owners Andrea Sanarica and Alessandro Barni Spadacini to recommend something from the expertly curated list. No doubt Andrea and Alessandro have put a lot of thought into the best wines to go with truffles especially during their yearly pilgrimage to Italy’s best vineyards. Rely on their expertise; they’ve had a lot of practice!

Can Domingo has somewhat of a cult following amongst the cognoscenti of the closing party season, coming to indulge one last time before winter sets in. The charming restaurant – x hidden away in a secret patch of pristine countryside – is the go to place for end of season celebrations, especially when it involves truffles. Well-known Ibizaphiles, locals and workers flock to commemorate the passing of the summer sun with what is arguably the culinary world’s most treasured, adored and exulted ingredient: the Alba Truffle. Reservations are recommended – book now to ensure you don’t miss out.

End of season panic

It’s here! The end of the summer. And with it, the annual bouts of end of season panic most islanders experience. No matter how many years you’ve lived on the white isle, it sneaks up on you every time. If you’re not familiar with end of season panic, please let me enlighten you. It’s the feeling you get when you know there is only a very limited time left to enjoy Ibiza in summer mode, and the burning desire to do EVERYTHING all at once while you still have the chance. I guess you could compare it to school exams – when you haven’t paid attention in class all year and you have to cram for a test the night before. Except it’s way more fun than that. The longer I live in Ibiza, the more intense my end of season panic becomes. I never learn – in fact, I feel like it’s quite the opposite. Take clubbing for example. There are roughly 17 weeks or so of parties happening, day in, day out. Or night in, night out, as the case may be. So, every Monday, when I start to think about popping into DC-10, I find an excuse to put it off to the next week. Then a week later. Then the week after that. Then it’s August, so I happily put that entire month on hold. Then September arrives and I put it off, put it off and then all of a sudden, there are just a few parties left! Now in my first summer season, I went to DC-10 religiously, week in, week out. I know I love it. And yet, I just haven’t been able to get myself out the door.

DC-10 is one of the good ones, as it runs until October. But here’s what’s going to happen. I’m going to go to DC-10 next Monday, September 25, 2017 and be reminded about just how amazing it is, and then I’m going to be sad that there are just two more weeks left. Then I’ll have to throw myself into those two weeks wholeheartedly to make up for lost time which means my Monday dance card is now full until the end of the season (and my Tuesdays are potentially written off). The same thing will happen with Afterlife – ah! Just two left! And In The Dark – just one more! Tomorrow! Add Saga at HEART… only the closing party is left. Thank god for Rumors – it runs until October 15! It’s not just clubbing however. It’s EVERYTHING that is amazing about Ibiza in summer. There are so many restaurants to go to before they go into winter hibernation. There are all those new ones I haven’t gotten around to trying yet (too busy waiting for the perfect weeknight when I wasn’t busy!) and then of course, there are all the old faithfuls that you just NEED to go to again so you can have one last taste of that hamachi sashimi or black cod or summer truffle risotto or chateaubriand or lasagne or Pad Thai or eggs benedict or gourmet burgers… my list goes on forever. On the plus side, less calories will be consumed? Or maybe it will be more, as I foresee the next two weeks of binging for breakfast, lunch and dinner just trying to get my fill of as much amazing food as possible.

Then there’s shopping. If I’m honest, in winter, the island’s shopping district is just not quite as magical as it is in summer. Sure, there’s enough to keep yourself well dressed and styled, but the thrill of spending a day popping in and out of hundreds and quaint little stores in Ibiza town or traipsing the island’s many beach boutiques for one-of-a-kind fashion finds is long gone. For me, Ibiza style is all about summer – I love bikinis and kaftans and feather accessories and hippie chic bags and fringed ankle boots and funky little hats and embellished denim mini shorts and oh! Maxi dresses of course. When winter comes, everything is covered in layers and just starts to feel a bit like a uniform (anyone else a fan of yoga pants, hoodies and uggs? So there’s the newfound panic of having to make sure I hit every single shop every single weekend until they finally close their doors so I don’t miss out on anything (including end of season sales). After all, I need to be prepared for next summer! Sunshine is another of those things I feel a mad panic to be immersed in at this time of year. We smugly often declare that Ibiza is sunny 300 days of the year, which is indeed true, but half of those days are not hot enough to sunbathe. Which means there’s no chance of getting (or keeping a tan). For me, sunshine is quite like clubbing. During the summer, I know it’s there, just next to my desk outside on my roof terrace day in, day out. But most days I find I am too busy working to actually take the time to bask in its glory. Then, in August (just like clubbing!) I am happy to skip the sun as it’s too hot and harsh for my skin. In the back of my mind, I’m always thinking ‘in September I’ll sunbathe’. Then wouldn’t you know it, the first three weeks of September have been overcast and I was still busy, and now it’s September 20 and I am still as pale as I was back in May so the panic to spend as much time in the sun as possible ensues. On the plus side, those yoga pants and that hoodie do a good job of hiding pasty, computer-tanned skin.

End of season panic also comes when I start to think about the many friends I haven’t seen all summer, who’ll soon be off on their global travels while some of us stay here to keep an eye on the island. Am I going to be able to find the time to see them before they go? And once I see them, I’ll realise how much I’ve missed them and then berate myself at the fact I let so much time pass in between catch-ups, especially knowing I won’t be able to see them again until next year. Many seasonal workers come to the end of their contracts in the coming weeks, and if, like me, you’re the one responsible for ensuring your seasonal team’s work is completed on time, you’ll be starting to feel the panic that you’ve missed something, somewhere. And the slight dread that this time next month, you’ll go from having an army of helpers to doing everything yourself again. Such is island life. There are so many other forms of end of season panic that can strike, depending on your living situation and work life. Does your seasonal accommodation come to an end, throwing you into the highly competitive Ibiza rental market once more? Are you a freelancer, panicking to ensure all your invoices are paid before your clients jet off to the other side of the world and go off the grid for many months? Have you reached your savings target? Have you remembered to call home at all? Have you done anything for charity? Do you have winter work? Have you seen all your favourite DJs? Is your costume ready for Halloween? The list goes on. And on.

Have you watched enough sunsets? Have you been to your favourite secret beach? Have you been out on a boat? Have you stayed overnight in Formentera? Have you seen the flamingos at Salinas? Have you been to Es Vedra? Have you missed work because you were having an amazing time at an after party? Have you taken enough photos? (and here, I mean GOOD ones, not selfies!) Have you really lived your summer? The good news is, if you answer no to any of these questions or are experiencing any type of panic, there are still around two whole weeks left to get out there and JUST DO IT. Eat all the food, drink all the drinks, soak up all of the sun, buy all the things, dance all night long, smile and laugh with your friends, make new friends, fall in love and be happy because you didn’t miss the entire summer. I imagine end of season panic can also strike holidaymakers. That thought of sitting at a desk, somewhere in the world, and having the realisation that there are only a few weeks left for you to book a holiday or you’ll have to wait until 2018. And for some people, spontaneous Ibiza jaunts just aren’t always feasible. And so with this in mind, despite being in the full grip of my end of season panic, I still feel grateful that Ibiza is my home. Because I know, that after the summer (and this panic!) is over, we will be truly rewarded by the beauty of winter.

Secret laboratory

Step through the wide glass doors and you will see a bright, airy space where people sit and chat over delicious meals and drinks. Laboratory, you might ask? Doesn’t look like a lab. There’s no straight-faced people in white coats. But deep in the kitchen, and even deeper in the origins of Wild Beets, is science. Food science has been a happening thing since humans emerged from the primordial murk and started figuring out what to eat. It took a while for it to morph into today’s global industrial machine and like so many things, it’s clouded by misinformation, hidden agendas and money. Wild Beets founder Cliff Grubin cuts through all that in order to provide the best possible food options, both environmentally and health wise. How, you may ask?

He reads. A lot. While the rest of us binge watch forgettable television, Cliff sifts through mountains of studies, books and papers written by scientists from all over the world. He deciphers information, cross checks it with other sources and adapts this knowledge to fit the Wild Beets ethos, which is to serve cruelty-free, plant-based, raw, gluten-free and organic cuisine. It requires vigilance, constant adjustment and a firm dedication to ethical and moral foundations. Even the most health conscious person could not dedicate the time required to achieve what Wild Beets does. It’s a herculean task and one that the Wild Beets team tackles with gusto. “It is the path less travelled, but it does end up with the perfect fusion of health and flavor,” says Cliff. “It’s all based on the evidence.” Take one look at anything coming out of the Wild Beets kitchen and it’s soon apparent that the hard work is worth it.

In nature, nuts, seeds and grains employ nutritional inhibitors and other toxins as protection from being eaten before they get a chance to germinate. When there is enough precipitation, these protections are washed away and the nut or seed can sprout. Wild Beets mimics this natural process by soaking nuts, seeds and grains for up to 24 hours to allow the nutritional benefits to become readily available. All the milks at Wild Beets are made from scratch, which means nobody is drinking anything that has been stored on a supermarket or health food store shelf. It also means that you cannot get a fresher almond matcha latte or Bullet Proof Coffee anywhere in Ibiza.

Cliff is currently researching the best alternatives for takeaway cups. Right now, he has sourced biodegradable plastic cups made from vegetable matter. It’s not a perfect solution but Cliff accepts that many people cannot manage to bring in their own reusable cups. Which is why he will soon be stocking a range of gorgeous bamboo reusable cups for sale – just as soon as he has found one that meets the strict Wild Beets guidelines. Naturally, this intense attention to ethics is not limited to just the biodegradable and compostable take away containers. All the food served at Wild Beets is organic. Further, everything is vegan and chemical-free. Everything is made in-house, right down to the condiments. Homemade ketchup, mustard, mayonnaise is so much tastier

Cooking oil is likely one of the trickiest health and food science topics for lay people to get their heads around. Study after study has proven that canola, corn, sunflower and are high in polyunsaturated fats, which are detrimental to heart health. They also contain dangerously high amounts of 6, which is essential but not at these levels. Unfortunately, these oils are used in huge quantities in the food industry – almost anything you find at the supermarket will contain one or more of them. Over consumption can be a factor in the most common diseases such as heart disease, cancer, arthritis and diabetes. “All the evidence available indicates that this is a huge problem,” says Cliff. “Not just for our health but environmentally too. We only use organic olive oil, sesame or coconut oil at Wild Beets.”

When it comes to science the critical ingredients are curiosity and adaptability. As new knowledge emerges, the way we eat will change. However, Cliff himself puts it best when he says: “There is the science. We use that to back up everything we do here. But in the end, I always turn back to food writer Michael Pollan, who said it the best. ‘Eat food, not too much, mostly plants’.”

Retreat into winter wellness

Here in Ibiza some clever philosopher, also probably bearded, came up with the fifth and six elements: retreat and relax. No doubt that particular philosopher had Agroturismo Atzaró in mind at the time. The best way to fully appreciate the six elements of Ibiza is at Atzaró Spa – the beautiful open-air space within the luxurious boutique hotel grounds that is dedicated to health, wellness, pampering and fitness all year round. As the island starts to shift gears, ready for another winter season, it is here you’ll find Ibiza winter living at it’s absolute best. Winter tourism has been slowly increasing over the past few years and now it seems the secret is out. With this in mind, the experts at Atzaró Spa have developed an all-new Open Air Spa concept, adding to the already luxurious treatment menu, yoga and Pilates classes, sauna, hamman and gym at Atzaró Spa. Split into six elements of earth, water, fire, air, retreat and relax, it’s reason enough to live here all year round and if you don’t, it’s even more of a reason to come for a winter jaunt at Agroturismo Atzaró.

When it comes to the earth element, the rugged natural beauty of Ibiza lends itself to hikes of all kinds. Trooping through the pristine forest with friends and stopping for tea and cake at a secret viewpoint overlooking the vast Mediterranean Sea is nothing short of sublime. Those who prefer wheels over feet can join in a mountain bike trip and for the even more adventurous, there’s rock climbing – one of the island’s best kept secret activities with terrain suitable for all levels of climbing. Some prefer a slower pace especially when it involves delicious food and drink – gastronomic tours of the island’s best dishes are just the ticket. No doubt one of the more popular activities on the Atzaró Open Air ticket will be the Enthobotanical Trek, where experts guide participants through the forest foraging for wild food and medicinal plants. Gardening workshops located in the Agroturismo Atzaró vegetable garden will impart tips and tricks for growing organic food at home – whether you’re based in Ibiza or want to take your newfound knowledge home with you, it’s a skill you can utilise anywhere in the world.

The Ibiza climate means year-round water sports are completely accessible and Atzaró Open Air can arrange all types of under and over water activities for its guests. Scuba and snorkelling during the quiet months permits a much broader experience of the marine life of the island, well-preserved and kept clean by the World Heritage Listed Posidonia seaweed native to the Balearic islands. Jumping in a kayak with a professional guide shows a dolphin’s eye view of Ibiza’s secret coves and impressive coastline. Exploring the network of natural caves that dot the coast is the perfect way to channel your inner pirate – by day or by dusk, no two experiences are ever alike. And the buzz of cliff jumping into the crystal sea is unequalled.

Up, up in the air, thrilling romance is the best way to describe hot air ballooning – another of the impressive excursions arranged by Atzaró Open Air. Unlike other modes of transport, hot air balloons still carry a sense of refined dignity about them. In Ibiza, flights leave early and catching an aerial view of the sun rising over the hills and valleys is breathtaking. Despite the early hour, it’s tradition to enjoy champagne and breakfast on board. This is Ibiza after all.

When it comes to the element of fire, Atzaró Open Air look beyond traditional flames and turn their sights on more of an inner burn. Mutli-adventurous programs can be designed to include all the things you love. Start the day with a hot air balloon, move onto a hike with a picnic lunch then afternoon tea on a secluded beach with your kayak followed by a deep, relaxing hamman and massage back at base. Choose the elements you love and enjoy!

Not content with simply providing the means to fully enjoy all the island has to offer, the team at Atzaró Spa takes the element of retreat one step further. This November, the stunning hotel presents two exclusive retreats in which guests can be immersed in the beautiful surroundings while focusing purely on rest, relaxation and rejuvenation with other like-minded guests. From November 5 to 8, 2017 Kelly Morgan hosts the Inner State Retreat, designed to reboot your strengths and revitalise your life. Later that month from November 17 to 22, 2017, the Natural Retreat hosted by Own Experiences aims to rebalance body and mind through the wisdom of nature.

Finally we reach the mythical sixth element – possibly the most important of all – and get to relax. Agroturismo Atzaró does many things very well but when it comes to relaxation, this bucolic boutique hotel is unsurpassed. Chill out on the Balinese daybeds soaking up the gentle winter sun, stretch out your worries in yoga, steam your day away in the sauna and let it all slide away like massage oil off your back with an array of treatments that are amongst the best in the world. Oh, and then cocktails naturally. Followed by dinner, of course, made from organic ingredients sourced from the hotel’s in-house restaurant’s own garden. Health and wellness all wrapped up for winter.