Latest news with #Table
Global News
6 days ago
- Lifestyle
- Global News
Don't miss these outdoor furniture and décor deals
The Curator independently decides what topics and products we feature. When you purchase an item through our links, we may earn a commission. Promotions and products are subject to availability and retailer terms. With summer slipping away fast, the time to upgrade your outdoor oasis is now. From chic bistro sets to smart storage solutions, these curated deals span comfort, style, and serious savings across top retailers. Whether you prefer minimalist lines, lush greenery, or modular setups, read on for the very best finds to refresh your space this season—with can't-miss deals across top brands. LOMANTO Outdoor Artificial Topiary Cedar Trees No green thumb? No problem. These ultra-realistic cedar trees bring timeless structure and greenery to patios, entryways, or balconies—minus the maintenance. UV-protected and weather-resistant, they stay fresh year-round. Pop them in a pair of planters for instant curb appeal. $76.05 on Amazon (was $105.99) Story continues below advertisement Baleen Indoor/Outdoor Pillow Ice Blue This cool-toned cushion brings a hint of spa serenity to your outdoor setup. Made for both indoor and outdoor use, the textured fabric resists moisture and fading—so it stays fresh, rain or shine. Layer it with neutrals or bolds for a laid-back lounge vibe. $34 at Article (was $59) Gera Outdoor Side Table Set - Black Granite Chic, sturdy, and oh-so-sculptural. This set of two granite-finish tables offers both visual weight and practical surface space. Use one as a drinks perch and the other for styling candles or plants—either way, they elevate any patio with minimalist elegance. $429 on Article (was $459) Algarin 7 Piece Rattan Sectional A full backyard transformation in one purchase. This roomy rattan sectional offers enough seating for the whole crew, with plush cushions and a sleek, modern profile. $960.00 on (was $3,000.00) Story continues below advertisement You may also like: Bike Storage Tent – $86.99 Outdoor Storage Cabinet for Towels – $179.99 Outdoor Storage Cabinet – $274.99 OHLUX Outdoor String Lights Set the mood with these café-style string lights that add instant warmth and glow to any space. With 52 feet of LED brilliance and shatterproof bulbs, they're perfect for patios, porches, and cozy backyard dinners under the stars. $67.99 on Amazon (was $79.99) Veradek Chill Side Table Smart and stylish, this is more than a sleek accent table—it doubles as a drink cooler. Just lift the lid and fill it with ice and your favourite beverages. Ideal for patios or poolside lounging, with a modern silhouette that looks as cool as it keeps your drinks. $134.99 on (was $164.99) Story continues below advertisement ABCCANOPY Ez Pop Up Canopy Tent For serious shade with zero stress, this pop-up canopy tent is your go-to. It sets up in minutes and offers UPF 50+ protection—perfect for backyard barbecues and other outdoor festivities. $377.96 on Amazon (was $419.95) OLANLY Outdoor Rug This geometric rug ties your space together with modern flair—while standing up to sun, rain, and foot traffic. Made from quick-dry material, it's perfect for patios, balconies or under dining sets. Just hose it down to keep it fresh. $25.99 on Amazon (was $36.99) You may also like: Cotton Handwoven Farmhouse Layered Door Mat – $27.49 Story continues below advertisement Veradek Mason Series Lima Planter – $59.99 Outdoor Patio Storage Bags – $50.79
Daily Mirror
7 days ago
- Entertainment
- Daily Mirror
Homeowners love 'high-end' £60 Argos decor that looks 'way more expensive'
An impressed customer suggested the Argos decor looks 'very similar' to a £395 version Argos is stocking a 'gorgeous' side table that resembles a pricier alternative. Shoppers love the £60 Argos Home Ambrose Side Table, which has been compared to Neptune's £395 Edinburgh Square Side Table. The 'high-end' Argos style was praised on social media by blogger Sophie Higgs. Posting on Instagram as @home_by_the_cloud, Sophie showcased Argos' table as a more affordable alternative to the luxury side table. She wrote: "Wow Argos and Habitat are absolutely killing it at the moment, so many Neptune home [alterantives]. I'm obsessed with the side table it looks so high end for £60 a very similar one in Neptune is nearly £400!" Her post added: "How gorgeous is the rattan lamp for £35?! I love the cushion too, the only difference is the frills, which I actually prefer and it looks so pretty And I can't not mention that beautiful ribbed glass and antique brass ceiling light for £32! I've wanted to replace that chandelier for so long and it would look so good there." Sophie's video received thousands of likes as shoppers loved her recommendations, including the Argos side table. One fan said: "Oh wow love the side table." A second wrote: "How lovely are these." A third thought: "That table is lush." Another comment read: "Love everything." Someone else commented: "Gorgeous," and a fan added: "Amazing finds! I bloody love that side table!" While both side tables are similar in design, it's worth highlighting that there are notable differences. The Argos table is made from solid wood, but the type is not specified; meanwhile, the Neptune table is made from solid oak. The product description for the Argos table says: "One table, two levels. The Ambrose side table keeps you organised without sacrificing style. Crafted from solid wood with a soft painted finish, it brings a cosy country-inspired vibe to any room. Pop books and remotes on the lower shelf, stash snacks and drinks on the top. Ready for that marathon box set session?" The product description for the Neptune table says: "Edinburgh celebrates the natural beauty and strength of solid oak. This square side table features stately ring-turned column supports which terminate on plinths for a striking look. Use it beside a sofa or armchair, displaying a lamp on top and stacking books and magazines on the undershelf." Shoppers looking for alternative designs might prefer Next's £60 Natural Bronx Oak Effect Storage Stool, which has received positive reviews, or Marks and Spencer's £143.20 Sonoma Side Table, which is currently on sale. Elsewhere, fans looking for two tables might like Dunelm's £89 Olney Nest of Tables with Storage. Neither the Argos table nor the Neptune table has received reviews at the time of writing. However, both retailers are listed on Trustpilot, which could be helpful if shoppers wish to read feedback before making a purchase. Argos has a 4.1 rating, meaning it is ranked as 'great'. One happy buyer said: "Argos always provides excellent service. Ordering is clear and easy to do online and I can check availability. Delivery is quick and efficient." However, someone else claimed: "Delivery was lost and it took 10 days to sort out, I had to chase Argos and the delivery firm who didn't appear to see the urgency in tracking down the lost order. I won't ever use a home delivery from them again." Neptune has a 4.7 rating, meaning it is ranked as 'excellent'. One impressed shopper wrote: "Exceptional service received today by Alfi & Josh who delivered our furniture. They were extremely helpful unpacking and taking away the packaging. Premium service! Thank you! Plus delighted with our chairs." However, another response claimed: "Lovely furniture, just a shame the customer service is lacking. The team in store were great although delays in delivery were poorly communicated and there seem to be multiple systems across the business that don't talk to each other meaning lots of inconsistent messaging throughout our customer journey."
Tatler Asia
29-07-2025
- Entertainment
- Tatler Asia
10 restaurants for dinner during your next trip to Penang
2. Mojo Jojo Above Duck and chicken at Mojo Jojo, Penang (Photo: Mojo Jojo) Above Crudites at Mojo Jojo, Penang (Photo: Mojo Jojo) Contemporary restaurant Mojo Jojo showcases global flavours, led by Wagyu Tan and his team of young chefs. Often treated with the heat of the grill, his ever-changing range of creative plates run the gamut from brunch selections to a full feed-me menu for dinner in Penang. TRY: Swimmer crab pie tee, stuffed wings, or the feed-me menu for the entire table Mojo Jojo. 2A-01, Jln Penang, George Town, 10000 George Town Tel: +6012 915 5031 3. Sood Above Smoked Grouper Soup at Sood, Penang (Photo: Sood) Above Banana Banana Banana, a dessert at Sood, Penang (Photo: Sood) Located within a heritage house in Georgetown, Sood is Chef Ton's first restaurant outside Thailand. While known for his innovative take on Thai fine dining, Sood's bold and playful dishes are meant for sharing, and complement the restaurant's maximalist interior. TRY: Beef Larb Crispy Taco, Young Coconut Tapioca Chicken Soup, Five-Spice Lamb Shank Sood. 33, Lebuh Farquhar, George Town, 10200 George Town, Pulau Pinang Tel: +6019 898 2131 Don't miss: Is oat milk really good for you? 4. Communal Table by Gen 根 Above Communal Table by Gen 根, Penang (Photo: Communal Table by Gen 根) Communal Table by Gen 根 showcases Malaysian food culture and produce through strong and funky flavours, pushing boundaries of local dining. Seasonal flavours and fresh ingredients shine through in adventurous dishes. The relaxing yet sleek setting expands to its wine bar Wine Not, located just above, where guests are able to order from the same a la carte menu for a relaxing dinner in Penang. TRY: Century Egg Tofu, Beef Carpaccio, Silver Silago Communal Table by Gen 根. 68, Lebuh Presgrave, 10300, Georgetown, Pulau Pinang. Tel: +6012 578 3323 5. Gen 根 Above Gen 根's interior (Photo: Gen 根) Gen 根's take on showcasing Malaysian food makes for a memorable dining experience utilising regional ingredients found across Malaysia. Dishes highlight the best of Malaysian produce through skillful techniques and meticulous cooking. TRY: Tasting menu Gen 根. Unit 6, 8 Gat Lebuh Gereja, 10300 Georgetown, Penang Tel: +6012 511 3323 6. Restaurant au Jardin Above Restaurant au Jardin's interior (Photo: Restaurant au Jardin) Restaurant au Jardin boasts terroir-driven cuisine with a fantastic fusion of local ingredients. The team is warm, personable, and knowledgeable, and attention to detail is apparent in every aspect of the dining experience, which aims to celebrate the rich tapestry of flavours Malaysia has to offer. TRY: Tasting menu Restaurant au Jardin. Hin Bus Depot, The Warehouse, 125, Jalan Timah, 10150 Georgetown +6012 428 9594 7. Shokudo Niban Above Skewers at Shokudo Niban (Photo: Shokudo Niban) Nestled in the corner of Hin Bus Depot, Shokudo Niban is a charming Japanese neighborhood izakaya. Warm woody furnishings and soft lighting evoke the charm of old Japan, complementing the simple menu curated by Su Kim Hock. TRY: Selection of rice bowls and dons Shokudo Niban. 125, Jalan Timah, 10300, Penang, Malaysia Tel: +6017 812 1526 8. Nep Above Ayam percik goreng at Nep, Penang (Photo: Nep) Above Grilled asparagus at Nep, Penang (Photo: Nep) Located inconspicuously along Lebuh Campbell in Georgetown, Penang, Nep is an intimate wine bar run by couple Goh Chia Ye and Koh Yee Ming. Its innovative and thoughtful menu pairs well with the selection of wines. TRY: Radish, Pork Mantis Satay, Smoked Lamb Bao Nep. 157, Lebuh Campbell, George Town, 10200 George Town, Pulau Pinang Tel: +6017 520 1573 9. Blanc Above Crispy Scale Marble Goby, a dish at Blanc, Penang (Photo: Blanc) Nestled in historic 100-year-old colonial heritage building Macalister Mansion, Blanc offers contemporary French cuisine with subtle Asian influences, a nod to the culinary landscape of Penang. Popular for not only their sit down dinners, but also intimate celebrations of all calibres, whether it be a romantic dinner or dinner date in Penang, guests can look forward to a seasonal menu with surprise dishes. TRY: Hokkaido Scallop, Crispy Scale Marble Goby, Forest Log Blanc. 228 Jalan Macalister, Macalister Mansion, 10400 George Town +6019 239 9818 10. Firewood Restaurant Penang Above Proteins at Firewood Restaurant Penang, Georgetown (Photo: Firewood Restaurant Penang) Above Steak at Firewood Restaurant Penang, Georgetown (Photo: Firewood Restaurant Penang) Firewood Restaurant Penang is an open kitchen concept, focused on cooking with flames. Over 70 per cent of the menu is cooked on charcoal embers. Head chef and owner Ker Yang Hao lived in Singapore for seven years, but moved to Malaysia back during the pandemic, starting Firewood Restaurant Penang. TRY: Grill Japan A5 Miyazaki Wagyu Sirloin, Firewood Aged Duck Breast, Firewood Beef Wellington Firewood Restaurant Penang. 15, Jln Masjid Kapitan Keling, 10200 George Town, Pulau Pinang Tel: +6017 989 9246
Eyewitness News
13-07-2025
- General
- Eyewitness News
Why safety on Table Mountain needs all of us
JP Louw 9 July 2025 | 12:53 Table Mountain in Cape Town, South Africa. Picture: Falco/Pixabay Table Mountain National Park (TMNP) is a vast park of some 225 square kilometers that is mostly openly accessible with no borders or gates. In fact, whilst others consider it to be a national park in a city, others say that Cape Town is actually a city in a national park. The beauty of this national park is breathtaking. But beauty can become danger if basic safety rules are ignored. That's why SANParks continues to issue safety guidelines, and recent incidents prove just how vital those messages are. But what is the use of signage, media engagements, awareness blitzes, loud hailers, and all other efforts to get the message out when, at a partnership level, we do not seek to join efforts to push back against criminal elements? For context and not wishing to nitpick, a few scenarios will illustrate this aptly. A young lady was stranded at about 8pm on a Friday night with no cellphone or cash. Our rangers, whilst on a routine safety patrol, came across her and offered assistance. In another instance, a group of ladies in their late teens and early twenties were also found walking from Signal Hill to Lion's Head by themselves at night. This is unsafe, as we advise hikers not to hike at night. For the sake of better understanding for non-Cape Town residents, Lions Head is a hill on the north side of Table Mountain that forms two beautiful peaks that are overlooking the central business district on the one side and Camps Bay and the beach on the other side. This hill then slopes down in the form of a lion's rump, where Signal Hill is located. The actions of rangers from Table Mountain National Park (TMNP) were nothing short of heroic. At a time when some may question the responsiveness of public services, SANParks has again proven its commitment not only to preserving nature, but also to protect people. But as we call for a partnership to work together, we are, of course, not excusing SANParks and its management of its responsibilities. For its part, SANParks has implemented the following: • Increased the ranger corps and other support functions in TMNP by 49% (with a 43% increase in conservation staff), including increasing the SEAM Special Operations team from 16 to 40 rangers.• Aerial deployment of the SANParks helicopter over peak visitor seasons to augment ground operations.• Joint operations with SAPS, City Law Enforcement, Metro Police and community safety initiatives.• Information sharing and joint deployment through the Table Mountain Safety Forum, held every 2nd week. • Targeted operations managed through the Operations Centre of SANParks and Fusion Centre of City of Cape Town. Debates about doing or spending more will, of course, rage on. Sadly, there are others who have no understanding of South Africa's successful and world-class conservation model that saved species like Bontebok and the Mountain Zebra. But that is a matter for another time and space, which clearly needs SANParks to introspect about the means to provide better education and information about its successful workings. Importantly, while we are engaged in debates, we should not lose sight of the positive strides that are being made. The recent rescues on Signal Hill and Lion's Head are not isolated moments of luck but ongoing, strategic investments in safety efforts. SANParks doesn't merely manage land, it manages risk, human behaviour, and unpredictable variables that come with urban-adjacent natural beauty. But we are also well aware of the critical need to partner with users of Table Mountain National Park to push back against criminal elements. It is also against this understanding that we continue inviting all who are keen to constructively support this effort to join hands. An interesting case scenario is from Reunion, an island in the Indian Ocean. Similar to Cape Town, they are both popular travel destinations, have natural beauty and diversity, and are surrounded by the ocean. Reunion ran a 10-year campaign with residents living around the park to switch off their lights during the Petrel's fledgling period when they are learning to fly. The Petrel is an endangered bird species, and this action was intended to reduce the mortality of these fledglings by switching off the bright lights. Artificial lights were known to induce mass mortality of four species of petrels. When birds saw the night light, they thought it was daytime and would jump to learn how to fly, but could not orientate themselves and would die from the fall. There was active support and participation from communities which also fostered a sense of national pride. Between January 1996 to December 2021, the rescue campaign prevented the death of more than 35,000 birds. Partnership is vital between us, as SANParks, and visitors. Our discourse must be focused more on collaboration that can mobilise positive actions and adherence to safety notices that are shared repeatedly. We need a partnership with visitors to improve safety on the mountain, whether from hazards like injuries which can occur because of the terrain or potential criminals lurking in the shadows. We can put out messages, but we need communities and hikers to embrace and act on these messages to ensure that everyone can enjoy the beauty of the mountain and its hiking trails. JP Louw is SANParks Head of Communications and spokesperson.
Bangkok Post
04-07-2025
- Entertainment
- Bangkok Post
Squaring the circle
Nothing will prepare you for the moment you first lay eyes on chef Bruno Verjus at his Paris restaurant. His eclectic personality is immediately noticeable in his fashion choice, which is much like the cuisine he offers. Born in Renaisson in the Auvergne-Rhône-Alpes region of France, Verjus often refers to himself as the "oldest, youngest chef". Verjus, a self-taught chef, spent the early years of his career as a doctor and then a medical entrepreneur, blogger and food critic before the cooking bug took over. "I was hosting a show on National Cultural radio with my friend Alain Kruger and felt like, 'I need to cook for people'. I then had to go to Singapore to write about a lot of restaurants. I spent 10 days there and when I came back to France, I wrote just one page and that was the concept of my restaurant and the name I wanted to call it," chef Verjus reveals. "It was then I decided to quit everything and open Table. Everybody told me I was crazy, which was true because I did not get the point for real. I was thinking, 'Oh, my God, it's so cool, to nourish people and to open a restaurant'. "By the way, it was not very cool, because at the beginning it was very hard, especially the first three years. I had to learn two jobs at the same time -- being a chef and being a restaurant owner, which are two different things completely. In the end, I feel I will never quit Table because I cook as a diner. I do dishes that I want to eat as a diner," says the chef. "I'm mainly oriented to the products. In my restaurant, Table by Bruno Verjus, I keep the French tradition of doing everything à la minute. We have to remember that 40 years ago, at the time of Alain Chapel and Paul Bocuse, all the big names of French cuisine never prepared anything before. They would cook at the time the order was placed. I believe that's super important for two reasons. The first is to keep the energetic quality of the products alive. The second is that you don't cook for yourself… you don't cook to show your ego, you cook for your diners. So when they tell you what they want to eat, you feel and you cook," says chef Verjus. "There is an amazing sentence from the French painter from the 19th century, Eugène Delacroix -- 'Painting is done by doing'. I strongly believe that cooking is done by doing; you have to have good reason to cook. 'I want to cook for you'. I want to share the best ingredients I get today and keeping that in mind, I start cooking. I put all my skills, all my love, all my knowledge, all my creation and all my mindset to make you super happy. I want my guests to be more alive after the degustation menu in my restaurant." Table by Bruno Verjus is more or less like a chef's table, aptly called "Couleur Du Jour" offering 10-14 courses. Dishes may vary on a daily basis depending on what's available, though favourites are always on the menu. You are told upfront while making a reservation that a meal here takes two-and-a-half hours. "Recently, I had some diners from Zurich who came for lunch. In the middle of the courses, one of them came up to me and said, 'You're doing what I dreamt of all my life'. He was about 70 years old, and I replied, 'Me too'. I've created a restaurant that I would be happy to eat in daily. "In the beginning, it was difficult to hire staff as nobody in the field knows you. Now, we receive 30 resumes a day from people worldwide, even though I don't have any open positions. My team is very consistent and highly motivated. They've joined because of my philosophy and because they wanted to share this mindset of Table. "My job now is not only pushing what we do but at the same time making people flourish and express themselves the best. They are the future of fine dining because all these people are going to open their own restaurant one day. So it's pure joy." Every morning the kitchen discovers what the producers have sent them and conceive the menu. "It's Christmas every morning because we see everything and I suggest dishes and the team builds on it. We have to listen to the product and decide what the story we want to tell. "There are two parts to a degustation menu. It has to be enough but at the same time not too much and everything has to be balanced. Three months ago, I wanted to change the menu and we started with a plate and had a name for the menu. It's a bit like writing a novel. We have a name for the plate, 'Couleur Du Jour', which is a vegetable plate with cooked and raw vegetables. "I mostly use local food I get from Paris and its surroundings, and as salt we always use different types of caviar. The first plate with vegetables opens your appetite for what's to come. When you come to a restaurant like Table, you have a lot of expectations. Most people don't eat much before they come and when they arrive, they are not starving, but are not too far off," laughs the chef. "I serve two or three plates of what I like to call sea protein, where I use a lot of fish and shellfish. Sometimes I mix the pot and use animal protein, like kidney, brain, sweet breads. As soon as diners are done with their plates, there is another. It's an accumulation of plates and different flavours. "I usually put my lobster, which is my signature, most famous dish, mid course. I'm not a meat guy, so I usually do birds, like chicken or pigeon, which are always served with something fresh like a vegetable or a salad. Sometimes I pair the pigeon with cabbage. It's not a heavy meat but something where you have the idea of the meat, but you are not killed by it. Then it's time for dessert. We have four different desserts, with a sugarless chocolate tart that is served with caviar." Having spent 18 years in China and travelled in Asia, chef Verjus is not averse to using foreign spices. For this signature lobster he uses ghee, a subcontinent staple. "When something is super good and I love the taste, I will use it. I also use a lot of turmeric and ginger, which happened to be the most popular spice during the Middle Ages in France." Chef Verjus is in the process of adding another title to his six-book collection. "I'm writing another book and it's going to be fictional novel. It will also have a lot to do with the culinary world and is like a quest. I've signed with a famous publisher in France called Albin Michel. I'm already about 200 pages in," he says. "It's going to be published in January 2027. It's fun to take stories you get from people and at the same time create stories that don't exist. The same with the characters. It's super interesting. It will be in French but if the book is good there may be 20 translations." With no plans to retire anytime soon, chef Verjus says he doesn't ever plan to revive his blog as he is now an author. "I write books now. They are better than blogs and maybe, I will use many stories of my blog for a book. I have a little house on the seafront in a small village in Greece. I am happy with the wildcats there and no one else, just the sea. That is possibly where I will retire. "In the last nine months, I've let my staff grow the kitchen. I'm deeply focused on creation and continue to push them to be more creative and to think about the things and do things without me. This is the reason why I can travel and spread my philosophy and my knowledge to places around the world. So I will be more focused on travel. In 2027, maybe 2028, I will almost retire and let my guys run Table or have their own restaurant. I'm going to be another writer."
