Read the following text, which is an advertisement for a luxury apartment called

Pembroke, in Cape Town, South Africa.

(a) Imagine you have recently stayed at the apartment. Write the text for a
review of the apartment, which will be posted on the Real Deal holiday review
website. Use 150–200 words. [10]
(b) Compare your review with the advertisement, analysing form, structure and
language. [15]
Pembroke – Only the very best
Set on the water’s edge in the heart of Cape Town’s acclaimed waterfront,
Pembroke is the quintessence of luxury serviced accommodation for either
business or holiday, rubbing shoulders with two of the world’s leading hotels, The
One and Only, and Cape Grace.
Within walking distance of a myriad of bistros, gourmet restaurants, popular and
designer shopping, and an internationally-renowned aquarium, Pembroke is an
oasis to which you can retreat after sampling the city’s busy delights.
Perched above the marina, relax and enjoy a languid drink at sunset, looking out
over the water, or contemplate the majesty of Table Mountain after an
invigorating day out and about.
When only the very best will do for your Cape Town trip, why look any further?
Retail food outlets and fine dining establishments are within walking distance. For
a special occasion, enlist a private chef for that indulgent gourmet meal. We can
arrange tours of the Winelands, as well as trips to experience the exceptional
regional flora and fauna (e.g. botanical gardens or whale-spotting). The Cape is
also a hotspot for golf with many nearby courses. We will gladly organise airport
transfers as well as assist with vehicle hire during your stay.
This luxury serviced apartment’s bedroom suite, which comes with a plush extra-
length king bed and luxury linen, commands superb views across the marina to
Cape Town’s waterfront and the ocean beyond. There is an open-plan dressing
room and en suite bathroom with separate wet room and power shower, a regal
double bath enjoying views over the harbour, twin basins and bidet.
The bed is an extra-length king-size, dressed with the finest linens with which to
enjoy your marina bedroom choice of TV, film or music from the flat-screen TV
and the surround-sound speakers’ link to the apartment’s integrated audiovisual
system, enhanced by mood lighting to orchestrate the ambience of the moment
and all by remote control.
The suite enjoys vistas of Table Mountain and the cableway, Signal Hill and the
Noon Day Gun (you’ll hear its crack at twelve precisely), with The One and Only
Hotel and its private villas huddled around the canal below. There are magnificent
views of the green belt of Signal Hill from even the shower and bath. The terrace,
too, invites you to step out and contemplate this panorama. On a balmy
summer’s evening, the play of light is remarkable.
The fully-equipped kitchen is sheer perfection. Built-in appliances, coupled with
fingertouch drawers and cupboards, make it heaven for gastronomes. Stylish
cobalt blue stone surfaces, punctuated with silver glints, add a dramatic signature
to the kitchen’s muted offwhite and teal colour scheme. Aspiring chefs can
communicate directly with their guests in the lounge and dining area, with a
serving counter providing direct and practical access from the kitchen.
The glass dining table is another spectacular creation and provides generous
seating for at least eight people. The extremely comfortable dining chairs were
specially made in a greyblue leather to match the sofa in the lounge and to marry
in with tall units in the kitchen. The lighting of the dining area was created for
atmosphere to allow focused lighting on the table while reducing the light level
throughout the rest of the open-plan space. All of this can be adjusted at the
touch of a button on the remote control. A few tea-lights in white porcelain
holders add further to the atmosphere as does the wonderful sound of the music
from the speakers. Looking towards the balcony from the table and through the
sheer red chilli metallic drapes, the lights of the marina shine like stars. It really is
so magical.

Section B: Text analysis

Question 2 Read the following text, which is an article from an Australian food
website about a successful pastry chef called Helen Goh.
Analyse the text, focusing on form, structure and language.
[25]
Meet Helen Goh, the Melbourne woman Ottolenghi is sweet on
For Helen Goh, baker and psychologist, creating cakes and easing troubled minds
have much in common. It was Ottolenghi’s first yo-yo biscuit that did it. London-
based chef Yotam Ottolenghi had never encountered the classic Australian biscuit,
a double-layered melting moment with butter-cream filling. One fateful day in
2006, recently arrived Melbourne recruit Helen Goh gently lamented that there
were no biscuits among the patisserie cakes at Ottolenghi’s café. A yo-yo or an
Anzac and a cup of tea was exactly what she hankered for after a hard, hand-
blistering shift chopping butternut pumpkins.
‘He asked me to make him some yo-yo biscuits,’ says Goh. ‘I was a bit sheepish
because they are so normal in Australia, but he absolutely loved them. We started
making them for the café and they sold really well.’ Anzac biscuits followed soon
after.
Goh characterises herself as a traditionalist, whereas she says Ottolenghi can’t
resist changing things. ‘I like to perfect classic simple things,’ she says. ‘I don’t like
invention for its own sake. He is less bound by the traditional. He’s always saying,
“What can we add?” We call it Ottolenghifying something.’ When he
Ottolenghified Anzacs, adding sultanas and lemon zest, the response from
Australia was swift and outraged. ‘He cares less about making an Anzac than
making a biscuit that tastes really, really good,’ says Goh.
Goh started cooking almost by accident when, in the early 1990s, her boyfriend
received a small redundancy payment and they spontaneously decided to open a
café. At the time, she was a psychology graduate working as a rep for a
pharmaceutical company, unenthusiastically selling pills to doctors.
The tiny café, Mortar & Pestle, was in Melbourne’s eastern suburbs. ‘It was sheer
stupidity,’ she says. ‘Neither of us had experience. We’d run out of money by the
time we opened and I remember standing in the kitchen and thinking, “OK, so
now I’ve got to cook.” I bought books, I followed recipes, we worked 20-hour
days, living above the store.’ Business was OK but one Sunday she sat on a bench
opposite her closed café, on the verge of tears. ‘I was so tired and drained, I didn’t
know how I was going to cook the next day,’ she says.
Then a local shopkeeper ran up to her brandishing the Sunday morning
newspaper. ‘My face was on the front of it and the title was “World’s Best
Chocolate Cake”.’ The article was a turning point – though not in terms of getting
more sleep. ‘I would bake all night,’ she says. ‘That cake takes quite a long time to
cook. I would put it in the oven, set the alarm for 1½ hours, have a nap, make
another batch and put them in the oven and have another nap.’
She began an apprenticeship at a local restaurant in 1996. On her second day, the
pastry chef did a runner. ‘They shoved me in there, to keep me out of the way, I
think. It was ghastly. But I thought: there are recipes in pastry. I can read. I can
follow instructions. It was hugely busy, awful, and I remember in my second week
wondering how I could break an arm or a leg so I didn’t have to come back the
next day.’ She survived and, in the end, thrived. ‘My prime attribute was that I
was prepared to work,’ she says. ‘It was the best training ground.
During seven years at the restaurant, it became clear to Goh that she didn’t want
to slog long hours in a kitchen forever so she began post-graduate psychology
training. When she moved to London to be with her now husband, she paired her
role at Ottolenghi’s café with studying for a doctorate. In both cases, her
employers were encouraging.
She doesn’t find it hard to connect psychology and baking. ‘I’m not necessarily a
patient person but I like the idea of nailing something, of hitting the spot,
resolving things. In psychology, I might help someone come to a place where
something just makes sense. It’s the same with pastry. When the components
come together and it feels right, it’s deeply satisfying.