Classic Lifestyle

L I F E S T Y L E

T H E C L A S S I C T R AV E L L E R ISSUE 23 2019 C O V E R P H O T O B Y: G R A H A M S H E A R E R

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SHEAR GENIUS

A S PA R K L I N G J O U R N E Y TO T H E H O M E O F C H A M PAG N E

F O R O V E R T H R E E D E C A D E S, GRAHAM SHEARER H A S B E E N A N I CO N O F A U S T R A L I A N FA S H I O N P H OTO G R A P H Y

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T O K YO LOST IN T R A N S L AT I O N

THE MOST UNIQUE VOYAG E O N T H E M A R K E T

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THE SOUL O F KO R E A

A C I T Y O F L AY E R S TA K I N G I N G L I T Z Y B A R S, M O D E R N S K Y S C R A P E R S, H I G H -T E C H S U B WAY S A N D P O P C U LT U R

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CONCRETE JUNGLE WHERE DREAMS ARE MADE

BUTCHER S DAU G HTE R

A V E G A N H AV E N T H AT I S B R E AT H TA K I N G

THE CL ASSIC CHAMPAGNE EDITION 2 019 | 7

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QUEEN OF THE CASTLE - R AELENE CASTLE

H YAT T SYDNEY

BON APPETITE C H A M PAG N E L U N C H

QUEEN OF THE CASTLE - NO SHRINKING VIOLET RAELENE IS FEARLESS WITH A GRITTY & S T E E LY D E T E R M I N AT I O N TO G ET THE JOB DONE

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PHNOM PENH

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n this year’s 2019 Classic Lifestyle Magazine we celebrate the ‘Champagne Edition’ by travelling to one of the world’s largest champagne producers and prominent champagne house, Moet & Chandon in Epernay, France... you could imagine my excitement. As a chef and non-drinker, indulging in my first ever glass of Champagne; a 2008 vintage Dom Perignon with a handful of matured parmesan cheese…I had to ask myself why I’d left it for so many years, I’ll never know! For the pioneers Madame Clicquot, Dom Perignon, Dom Ruinart, Joseph Krug and Claude Moet, we salute you for your extraordinary vision and confirming to me most importantly, that these magical elixir’s are perfect to drink and as you’ll later read, even better to cook with.

We are also thrilled to include a photographic legend on our cover.

Graham Shearer has over three decades graced the covers of the world’s leading fashions magazines and this year, we celebrate Graham’s Underwater Exhibition that beautiufully complements the effervescence necessary to showcase our Champagne Edition.

With the intoxicating European summer hot on everyone’s bucket list, we set sail on the River Seine on the Viking Rolf, visiting the beautiful gardens and charming farmhouse where impressionist painter Claude Monet lived and worked, the setting that would inspire many of his masterpieces. We traced the footsteps of Joan of Arc in Rouen and walked the hallowed ground of Normandy’s American Military Cemetery and the beaches of World War II .

With Royal wedding’s at fever pitch this year, we would pound the streets of Copenhagen hoping for a glimpse of Princess Mary whilst photographing the picturesque surroundings of the quaint fishing village of Nyhavn and the fairy-tale charms of the Tivoli Gardens. It was then off to Gothenburg, Oslo, the old fortress town of Fredericia, Hamburg and Amsterdam all to be part of our Nordic adventure on the Viking Sky. For those Aussie wine connoisseurs, join us as we escape to Western Australia’s rugged coastline of Margaret River radiating with

award winning wineries, restaurants, truffle farms and ancient caves. A trip to Melbourne also bedazzled us in winter, showcasing it’s eclectic array of flourishing restaurants along Toorak Rd, South Yarra, sampling there fabulous Vittoria coffee’s.

However, it was Sean Connolly that English-born Aussie chef, with his six award winning restaurants in three corners of the globe including UAE, New Zealand and Australia that really stole the show, with ‘The Ultimate Champagne Luncheon’ hosted by the Classic Lifestyle Magazine in August at the Hyatt Regency Sydney, with a world first, delivering a magical menu, cooking in only the very best champagnes on offer.

Special thanks must go to the continued support of all our elite partners and lifetime friends including our One World Partners Qantas, British Airways & American Airlines; the inspiring Canon team, Bose, Moet & Chandon, Vittoria, Victorinox, Sydney Luggage Centre and Hyatt Regency Sydney.

So sit back, relax, elevate those feet and reward yourself with your favourite glass of bubbles and enjoy this year’s Champagne Extravaganza!

Publisher Phil Harte - Harte International Consultancy. UAE. Produced by Nude Publishing, a division of Nude Creative Pty Ltd www.nudepublishing.com.au Art Direction, Editorial & Production Nude Creative hello@nudecreative.com.au www.nudecreative.com.au

COVER IMAGE BY GRAHAM SHEARER ‘FIZZ 01’ SHOT IN 2016

Editor at Large Nicole Lenoir-Jourdan Art Director Martha Clegg Director of Photography Danielle Harte Social Media Editor Tayla Harte Feature Writers Sandra Sully Danielle Harte Hugh Knudsen International Sales phil@harteinternational.com

TAYLA

NICOLE

SANDRA

HUGH

Classic Lifestyle Magazine is published by Nude Creative ABN 92 148 963 240, on behalf of Harte International Consultancy Dubai UAE. Nüde Creative & Harte International Consultancy Dubai UAE use due care and diligence in the preparation of this magazine but are not responsible for any mistakes, misprints, omissions or typographical errors. Nude Creative & Harte International Consultancy Dubai UAE print advertisements provided to the publisher but give no warranty and make no representation as to the truth, accuracy or sufficiency of any description, photograph or statement. Nude Creative & Harte International Consultancy Dubai UAE accept no liability for any loss which may be suffered by any person who relies either wholly, or in part, upon any description, photograph or statement contained herein. Nude Creative & Harte International Consultancy Dubai UAE reserve the right to refuse any advertisement for any reason. ©Copyright – no part of Classic Lifestyle Magazine may be reproduced in part or in whole without the written permission of the publisher. No spam. Email addresses are published for professional communications only and do not constitute an invitation to send unsolicited emails.

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Into the great outdoors.

Where the neighbours walk on all fours.

oneandonlywolganvalley.com

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of love

YOU CAN’T ESCAPE THE PAST IN PARIS, YET WHATS SO WONDERFUL ABOUT IT IS THAT THE PAST AND PRESENT INTERMINGLE SO INTANGIBLY THAT IT DOESN’T SEEM TO BURDEN.

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Le Royal

Monceau

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he flight between New York City’s JFK Airport and Charles de Gaulle Airport in Paris is perhaps one of the stateliest journeys one can take by air, particularly when you begin in the British Airways Lounge at JFK. Here, we watched the glow of sunset wash over the British Airways Dreamliner that would take us to the City of Love.

Soon after landing in Paris at a very agreeable 7.00am, a world of old architecture and leafy boulevards would slide past our taxi window. Beating the storm of traffic, we bravely entered the infamous Arc de Triomphe roundabout on the Champs-Élysées, closed our eyes and turned hard right into Rue Hoche and glided into one of the city’s most celebrated addresses: Le Royal Monceau.

We passed through the hotel’s imperial entrance, crowned with their signature rose coloured glass and wrought-iron façade that recalls the Moulin Rouge, and met good friend and General Manager, Aaron Kaupp. From here, Aaron immediately began to show off his 18th-century masterpiece.

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MICHELIN STAR - IL CARPACCIO TENNIS LEGEND RAFAEL NADAL

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C L A S S I C T R AV E L L E R | PA R I S

THE FRENCH OPEN TAKES PLACE AT ROLAND GARROS STADIUM IN PARIS. IT IS THE ONLY GRAND SLAM TOURNAMENT PLAYED ON A CLAY COURT.

While the hotel’s private art collection and the photographic works of Guy Le Querrec and Arlette Kotchounian were impressive enough, it was the sculpture of four life-size reindeer beside a classic stairwell that contrasted against a bare brick wall, which truly stopped us in our tracks.

The lobby library was truly breathtaking, managed by a crack team of concierge complete with every theatre, show and restaurant option.

As the clock struck 8.30am, it was difficult to ignore the aroma of freshly baked pastries floating from restaurant La Cuisine.

Warmly lit by a series of chandeliers, whose diamonds split the light like morning dew, La Cuisine stands as the hotel’s trendy breakfast spot, serving breads from award-winning Frédéric Lalos bakery, organic eggs, fresh juice and Pierre Hermé pastries.

Not long after tucking into our poached eggs, buttery croissants, fresh berries, yoghurt and espresso on the terrace, we spotted none other than Miss Serena Williams in the lobby, trying her best to avoid attention in the lead up to the French Open.

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BELOW LE ROYAL MONCEAU MATSUHISA PARIS

In any case, the whirlwind of tennis stars, global media and sports fans weren’t enough to distract us from Le Royal Monceau’s nationally lauded eateries: Matsuhisa Paris, arguably France’s best Japanese restaurant and the two-Michelin star centerpiece, Il Carpaccio.

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bubbles at

the Louvre

During our three days at Le Royal Monceau we made the most of our luxurious accommodation and location, teaming morning bike rides with couple treatments and deep-tissue massages in the hotel’s spa, My Blend by Clarins, and terrace-top breakfasts.

The splendour of our morning bike rides cannot be overstated, to watch the rising sun fracture through the Eiffel Tower, to coast along the quiet flow of the River Seine, being amazed by the reflections. To hurdle across the old Pont Neuf bridge and pass the pearl-white curvature of Sacré-Cœur Basillica, was to understand the city’s place in so many films and literature over time.

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THE WHITE TEMPLE SPA

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PARIS DOES THINGS TO ONE’S HEART AND SOUL, ITS HARD TO EXPLAIN UNLESS YOU HAVE BEEN THERE. I CHALLENGE ANYONE NOT TO BE SEDUCED BY THE CITY OF LOVE, EVEN YOUR WRITER WAS A LITTLE EMOTIONAL, HOLDING HANDS WITH HIS TRUE LOVE!

SPAGHETTI ALLA PUTTANESCA

We spent our final night at Le Royal Monceau dining at Il Carpaccio.

Paired with a bottle of Moët Rose, we enjoyed entrees of beef carpaccio and grilled octopus, followed by mains of house-made Linguini with roasted cuttlefish, truffle and caviar, and ravioli stuffed with pork, bacon, eggplant and more caviar.

Our desserts were an explosive mix of lemon cream, shortbread and toasted lemon meringue, what an ending to the night.

On our final morning, we had just enough time to stroll the 100 metres to Arc de Triomphe. Besides a few cars and zealous party-goers making their way home from the night before, the postcard setting invited us to enjoy one last espresso as the morning sun crept up over the city.

Paris does things to heart and soul, its hard to explain unless you have been there. I challenge anyone not to be seduced by the city of love, even your writer was a little emotional, holding hands with his true love!

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A Sparkling journey to the home of Champagne WORDS

W

BY

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PHIL HARTE

hat does a Monk, a Butcher, a Textile magnate and France’s first ever Businesswoman have in common? The answer, Champagne.

Three days in one of the world’s most historic gastronomic regions, among its medieval hamlets, unfolding pastures and vineyard patchworks, almost robbed this writer of adequate descriptions – such is its charm.

And while the Champagne region in Northeastern France has captivated travel writers for decades, it was difficult to capture the landscape, architecture and culture from a fresh angle.

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CELLARS OF RUINART

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intensity must be

based on precision

Nevertheless, I made it my mission to experience the best of Champagne – starting with my first glass of real Champagne enjoyed in its origins. Over three days, we had planned to visit all the famous local landmarks and houses of Champagne, from the tomb of Dom Pierre Pérignon to the house’s of Veuve Clicquot, Krug, Ruinart and Moët & Chandon.

Well aware of the reader’s sophistication, I won’t attempt to articulate the ABCs of wine or explain the meticulous blends of pinot noir, in this article I’ll share some of the trials and adventures that marked the lives of the Champagne heroes.

While today’s Champagne is renowned for its grandeur and prestige, its humble beginnings are no better reflected than in a Benedictine monk named Dom Pierre Pérignon.

During the late 17th and early 18th centuries, inside the Abbey of Saint Pierre that overlooks the rolling hills of Marne Valley, Dom Pierre Pérignon dedicated most of his life to improving champagne-making.

An interesting fact: perhaps you’ve always considered Nicholas Ruinart, the founder of champagne. While Ruinart opened the first commercial house of champagne in 1729, it was ‘the Dom’ who first perfected and sold it to generate income for the church in 1670.

Not so surprisingly, however, the two monks eventually joined forces on various ventures whereby Dom Ruinart would share the fruits of his gastronomic adventures with Dom Pérignon back at the abbey.

While Dom Pérignon was setting the standard in French champagne-making, the region’s entrepreneurial spirit also spurred the emergence of a famed Butcher’s son, an influential textile magnate, Moët and Chandon and France’s first true businesswoman.

These characters can still be felt in the Champagne region today.

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DURING THE LATE 17TH AND EARLY 18TH CENTURIES, INSIDE THE ABBEY OF SAINT PIERRE THAT OVERLOOKS THE ROLLING HILLS OF MARNE VALLEY, DOM PIERRE PÉRIGNON DEDICATED MOST OF HIS LIFE TO IMPROVING CHAMPAGNE-MAKING.

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The Monk Dom PÊrignon (1638–1715) was a monk and cellar master at the Abbey of Saint Pierre in Hautvillers. He pioneered a number of winemaking techniques around 1670 and was the first to blend grapes in such a way as to improve the quality of wines.

He is also credited with producing clear wines from black grapes, identifying when to bottle the champagne to capture the most bubble, and replacing wooden stoppers with corks.

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The Butcher Joseph Krug, born Johann-Joseph Krug in 1800 as a butcher’s son in Mainz, holds the name of one of Champagne’s best-known champagne houses, the House of Krug.

Based in Reims, the unofficial capital of Champagne, the House of Krug was founded

by Joseph Krug in 1953 and later formed part of the Grandes Marques.

Today, while the house is owned principally by the multinational conglomerate LVMH, Moët Hennessy Louis Vuitton SE, the Krug family is still actively involved in the house’s direction.

Krug’s wines utilise all three champagne varieties: Chardonnay, Pinot noir and Pinot Meunier. For their two single vineyard vintages, Krug Clos du Mesnil is made in the Blanc de Blancs style, completely from Chardonnay, while Krug Clos d’Ambonnay is made exclusively from Pinot noir.

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KRUG BOARDROOM AND DOWN TO THE FAMED CELLARS

TO THIS DAY THE KRUG FAMILY IS STILL ACTIVELY INVOLVED IN THE HOUSE’S DIRECTION.

THE RED BOOK

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THE HOME OF RUINART

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C L A S S I C T R AV E L L E R | C H A M PAG N E

The Text ile Magnate

An entrepreneur, Nicolas Ruinart’s ambition was, in honour of his uncle Dom Thierry Ruinart, to establish the first authentic commercial house of champagne.

Maison Ruinart was thus founded in September 1729 shortly after the 1728 edict of Louis XV, which authorised the transport of wine in bottles.

Prior to this edict, wine could only be transported in barrels, which made it impossible to send champagne to distant markets, and confined consumption primarily to its area of production.

The first delivery of ‘wine with bubbles’ was distributed in January 1730.

Initially, the sparkling wine was a business gift for customers of Dom Ruinart’s brother, who was a cloth merchant.

Six years later, however, Maison Ruinart closed its cloth-selling activities to pursue its success in the champagne business, which has lasted well into the 21st century.

AS WE WERE SEATED FOR LUNCH, THE LIGHTS SLOWLY DIMMED AND THE MUSIC GRADUALLY GOT LOUDER. SUDDENLY WE WERE EMBROILED IN A THEATRICAL MENAGERIE WATCHING FARMERS HUNTING FOR QUAIL, FISHERMEN SHUCKING THEIR CATCH AND FARMERS HARVESTING THEIR CROPS; ALL VIA A SPECTACULAR PROJECTION ONTO OUR TABLE…AN EXPLOSION OF COLOUR THAT LEFT US COMPLETELY BREATHLESS!

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The Businesswoman Barbe-Nicole Ponsardin was born in 1777 in Reims as the daughter of textile merchant and politician Jean Nicolas Philippe Ponsardin, later Baron Ponsardin, and his wife, Jeanne Josephe Marie-Clémentine Letertre Huart.

At 21 years old, Miss Ponsardin married François Clicquot who died just six years later, leaving his widow (‘veuve’ in French) in control of his company’s banking, wool trading and champagne production.

Under Madame Clicquot’s control, the house focused entirely on champagne, and thrived using funds supplied by her father-in-law. Under her management and her skill with wine, the company developed early champagne using a novel technique called riddling, today sees only a handful of Master Riddler’s Prior to this invention the second fermentation of wine to create champagne resulted in a very sweet wine with large bubbles and sediment from the remains of the yeast used in the fermentation in the bottle (which creates the bubbles in the wine) resulting in a cloudy wine.

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LIVING ROOM VEUVE CLICQUOT

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CHAMPAGNE IS A WINE OF LEGEND. THE ENTIRE HISTORY OF THE VEUVE CLICQUOT HOUSE IS MARKED BY MYTHICAL WINES, ALL OF WHICH RESPECT THE DEMAND FOR QUALITY THAT WAS THE FORCE THAT DROVE MADAME CLICQUOT. TRUE TO THIS HERITAGE, THE HOUSE IS PROUD OF ITS MOTTO: “ONLY ONE QUALITY, THE FINEST”. A SHORT LINEAGE OF JUST 10 CELLAR MASTERS HAS LED THIS QUEST FOR QUALITY, THEREBY ENSURING THE CONTINUITY OF THE VEUVE CLICQUOT STYLE: STRENGTH AND COMPLEXITY. VEUVE CLICQUOT PRIDES ITSELF ON EXCELLENCE AND QUALITY. ONLY THE JUICE FROM THE CUVEE (THE FIRST AND MOST NOBLE PRESSING) IS USED.

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The Wine Trader

Moët et Chandon was established as Moët et Cie (Moët & Co.) in 1743 by Épernay wine trader Claude Moët, who by that stage had begun shipping his wine from Champagne to Paris.

The reign of King Louis XV coincided with increased demand for sparkling wine. Soon after its foundation, and after son ClaudeLouis joined Moët et Cie, the winery’s clientele included nobles and aristocrats.

In 1833, the company was renamed Moët et Chandon after Pierre-Gabriel Chandon de Briailles, Remy Moët’s son-in-law, joined the company as a partner of Jean-Remy Moët, Claude Moët’s grandson.

Following the introduction of the concept of a vintage champagne in 1840, Moët marketed its first vintage in 1842. Their best-selling brand, Brut Imperial, was introduced in the 1860s.

Their best known label, Dom Pérignon, is named for the Benedictine monk remembered in legend as the ‘Father of Champagne’.

During our memorable stay we certainly developed a new and healthy respect for not only Champagne but the remarkable history of the region.

Throughout the Second World War all Champagne house opened their cellars to houses the many thousands of residents and protect them from the relentless bombing and pilfering by the German Army.

As we strolled though the cobbled streets it was difficult not to fall in love with this Parisienne lifestyle.

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The new flavours from France!

MADE IN FRANCE For full recipes visit www.chasseur.com.au

/ChasseurAUNZ

@chasseur_cookware

Classic Chasseur WEEKENDS AT THE HARTE HOUSEHOLD ALWAYS INCLUDES A WALK AROUND THE MALL, SCOURING THE STORES FOR A TRINKET OR TWO. I CAN BE SEEN LOOKING FOR A HOMEWARES STORE BURSTING WITH THE LATEST KITCHEN GOODIES.

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ounds a little girlie, but for me, an ex chef, I get drawn like a magnet as they boast all the latest Chasseur and Escoffier pots and pans I have grown to love.

Escoffier is regarded as the king of chefs and the chef of kings and this signature range of copper cookware are simply sublime.

The cast iron cookware by Chasseur are arguably the best range of culinary cookware available and I had the chance to visit the Chasseur factory in France a few months ago and be part of the manufacturing of these jewels of the kitchen, cast iron casseroles, objects that have been used for simple, easy cooking through the ages.

C L A S S I C T R AV E L L E R | C H A S S E U R

The reason why they continue to be so popular with renowned chefs is that they are excellent conductors of heat.

In fact, by gradually diffusing heat, the casserole enables dishes to be simmered and cooked with precision on any type of hob, including induction hobs.

Knowing that cooking demands extreme precision, Chassuer offers several types of cast iron casserole, an oval, mainly used for roasting meat and poultry and the round casseroles are better for stewing.

Chasseur is a French brand of colourful enamelled cast iron cookware and trivets that are manufactured by the Invicta SA foundry based in Donchery in the Champagne-Ardenne region of Northern France, which has been manufacturing cast iron products since 1924.

CHASSEUR FOUNDRY

Marketing director Jean Paul De Oliveira picked us up at the house of Moet & Chandon and we drove for 1.5hrs to the Invicta foundry where we experienced the entire process of producing our own deep dish Chasseur pot.

It’s a long way from the Chatswood Mall in Sydney as we were given our protective work wear and stood in front of the free flowing molten iron vats, pouring directly into the moulds, ready for the journey up the production line to get cast, sanded, tempered, enamelled and finally quality checked, packed and shipped all right in front of us.

Today was an extraordinary experience, one worth the 26 hour journey. Now 4 months later, we are excited to host a VIP lunch at Sydney’s Hyatt Regency featuring a Chasseur inspired menu with the Classics of Coq au Vin and Beouf Bourguignon, Chassuer dishes of garden fresh oven roasted vegetables and individual Chasseur ramekins of Pate Maison.

The beauty of the Chasseur range is that what you cook in, is what you will end up serving in, as these beautifully coloured dishes become the hero of the night.

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HYATT Madeleine

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ocated next to Madeleine Church on the famous Boulevard Haussmann, Hyatt Madeleine is as unique a boutique hotel as you’ll find, nestled in central Paris.

Its location made an ideal starting point for us, during our recent visit, to explore Paris’s breathtaking landmarks, including the Opera Garnier, the Eiffel Tower, the Champs Elysées and the Louvre.

From the hotel we could also take a short walk to the famous department stores, Printemps on Haussmann, Galeries Lafayette and the best Haute Couture and jewellery stores of the Faubourg St Honoré and Royale Streets.

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THE SKYLIGHT OF GUSTAV EIFFEL

C L A S S I C T R AV E L L E R | PA R I S

After landing into the famed Charles de Gaulle Airport around 6.00am, we headed straight to the taxi rank for the 30-minute ride into the heart of Paris, being a Sunday we beat the usual traffic and it felt like we were the only couple in town.

Our taxi driver took a little detour and gave us a quick traffic-free tour up the Champs Elysées en route to the Hyatt Madeleine. It’s a truly special experience to watch the trees and historical architecture of those stately boulevards glide past our window uninterrupted early in the morning.

We soon turned into the deserted Boulevard Haussmann and pulled up in front of the iconic Hyatt Madeleine, where the porter, donning his top hat and tails, proudly opened the door with a customary “Bonjour!”.

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Now 7.30am, we smelt the aroma of coffee and freshly baked croissants seducing us into Café M, the hotel’s gourmet café positioned on the Boulevard’s street front to begin our day.

Cafe M is Madeleine’s signature eatery, serving breakfast, lunch and dinner and as we sit back with our freshly pressed coffee and second croissant the residents start to join us along with the new arrivals looking forward to their luxury stay.

The Hyatt Paris Madeleine’s 85 rooms, including 14 newly renovated luxury suites, will make your stay feel much more intimate. Its central location helped us explore the many fantastic street cafes, brasseries and patisseries all of which became all to familiar and as we strolled through the Tuileries Garden we would now understand the magic of this Parisian lifestyle.

Lovers of French cuisine, and the odd trendy brasserie, we thoroughly enjoyed the evening cocktails beneath Gustaf Eiffel’s glass ceiling, the centre piece at the Hyatt of La Chinoiserie, a perfect start before settling into Café M for a romantic dinner.

Although the Madeleine is boutique, the hotel excels, featuring spectacular meeting and conference facilities and with their seventh-floor event space they boast panoramic views across Paris, perfect for business lunches, product launches or cocktail parties.

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OUR DAYS WOULD BE SPENT SOAKING UP COFFEE AND MACAROONS WHILST PHOTOGRAPHING THE ENDLESS SERIES OF ARCHITECTURAL MASTERPIECES, SPECTACULAR GARDENS AND MUSEUMS.

Each morning during our stay we’d enjoy a workout and steam before breakfast, getting us ready for a picturesque bike ride along the River Seine. Our days would be spent soaking up coffee and macaroons whilst photographing the endless series of architectural masterpieces, spectacular gardens and museums.

As afternoon approached, we’d find ourselves reclining on one of the many deck chairs beneath a tree with a couple of freshly baked baguettes, a slab of cheese and ham and Danielle’s favourite bottle of French Rose.

The Tuileries Garden would be littered with local families and tourists alike simply enjoying the sunset, blending in, and as the night closes in we are joined by hundreds of couples throwing down the blankets happy to just be part of another romantic Paris night.

Photographic and gastronomic adventures are the most memorable way to enjoy Paris, so don’t ever leave the hotel without your Canon and research the many restaurants, cafe’s, museums and galleries.

Just a tip, chat with the Hyatt Madeleine concierge team, they will map out all the hot spots.

This is now our 10th trip to Paris and each time seems like our first, discovering new and historic gems, galleries, cafe’s, restaurants even secluded little nooks along the Seine to sit and dream.

F U R T H E R I N F O R M AT I O N

HYATT PARIS MADELEINE 24 Boulevard Malesherbes, 75008 Paris, France hyatt.com | +33 1 5527 1234

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C L A S S I C T R AV E L L E R | G R A H A M S H E A R E R

Shear

G E N I U S FOR OVER THREE DECADES, GRAHAM SHEARER HAS BEEN AN ICON OF AUSTRALIAN FASHION PHOTOGRAPHY.

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is first foray into this photography field, came from shooting travel and surfing stills and Super 8 movies whilst living in Bali with his family in the late 70’s.

There, he met his wife to be, Pasha, a model on her holidays. She introduced him to fashion photography and together they travelled to Europe and Japan doing test shoots for other models & friend’s portfolios.

Graham’s first job, was for a Japanese fashion magazine in Tokyo.

He was fascinated at the whole process of creating an image, starting with the concept, getting a team of stylists, or as they were back then, hair and make-up artists, picking the right model for the job and then finding the best location to shoot it. Then finally, following it through to picking and editing the images. He was hooked immediately.

He moved to Sydney in the mid eighties and he soon became one of Australia’s most sought after photographers in the fashion industry, working for all the local publications and advertisers. During that time, Graham’s client list was a who’s who of the world’s biggest fashion magazines from Vogue to Harpers Bazaar, photographing some of the world’s most beautiful women including Elle MacPherson, Nicole Kidman, Adrianna Lima, Tyra Banks, Rachel Hunter, Naomi Campbell and Linda Evangelista, to name just a few. His work took him all over the world, living and working for many years in Europe and in the USA, but always coming back to his beloved homeland.

Graham’s images deliver a timeless elegance and purity of being, that is so often missing in today’s false world. His mastery of light and composition and his innate ability to retain an authenticity and truthfulness to his images, makes him a true artisan and a genuine craftsman of photography. He has an extensive archive, after shooting on film for over thirty years and has had numerous exhibitions showing this and also his current work.

MADAME FIGARO MAGAZINE HAUTE COUTOURE SHOOT ON THE ROOFTOPS OF THE PRINTEMPS BUILDING PARIS 1996

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MARIE CLAIRE SHOOT 2004 AT DEAUVILLE

SIMI IN THE GREEK ISLES IN 1989 FOR AUSTRALIAN VOGUE

FASHION SHOOT FOR MENS FASHION MAGAZINE CALLED FOLLOW ME GENTLEMEN SHOT AROUND HONOLULU IN 1989

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He has been working on an underwater nudes series called ‘Eau’, since 2014 and it has been a rewarding experience, both creatively and commercially. His large format, black and white prints are highly collectable and grace many Australian residences. His limited edition images are available through Black Eye Gallery in Sydney, Eleven40 Studio Gallery in Melbourne, Manyara Home in NSW, Bungalow Interiors in Queensland and Editeur in WA. Loathe to do social media, although he does have an Instagram account!

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ELLE MACPHERSON IN 1988 FOR AUSTRALIAN VOGUE

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M A J E S T I C

V IKING Rol f

CRUISING HAS FAST EARNT ITS POSITION ON THE BUCKET LIST OF MOST AVID TRAVELLERS. INDEED, WE’VE WATCHED OCEAN AND RIVER CRUISING INCREASE AT AN AMAZING RATE, AS THE MYRIAD OF CRUISE COMPANIES RACE TO ESTABLISH THE MOST UNIQUE VOYAGE ON THE MARKET.

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WORDS

BY

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PHIL HARTE

ne of the most attractive benefits of cruising is being able to visit several countries without having to unpack your bags. Better still, the cruiser doesn’t have to deal with any surly immigration guards who seem eager to spoil your holiday.

Our recent Viking Cruise trip started in Paris, and as we arrived from Sydney via New York, thanks to our life long decision never to check luggage on, we saddled up with the Sydney Luggage Centre whom has kitted us out with only the best in Victorinox carry-on luggage. Racing through customs in a record eight-minutes, we caught up with our limo transfer and headed directly to Paris’s luxurious Le Royal Monceau, located just 150 metres from the Arc de Triomphe of the Champs-Élysées.

Spending a couple of days in the City of Love, allowed us to shake off our jet lag and prepare for an eight-night cruise up the mystical

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River Seine, which would take us toward one of the most historic battle sites of WWII: Omaha Beach, Normandy.

A war history aficionado myself, I couldn’t wait to walk on the hallowed beaches that I new all to well from the great re-enactments of Dunkirk, Hacksaw Ridge, Churchill and the Darkest Day. But back to Paris, where the summer’s ambience, energy and splendour is captivating. We spent hours cycling along the River Seine over the next few days, photographing monuments, statues, galleries, museums and the historical Notre Dame.

We even managed to capture our own money shot of the Eiffel Tower, navigating the lens through the throng of tourists, newlyweds and young lovers vying for the perfect selfie.

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WE SPENT HOURS CYCLING ALONG THE RIVER SEINE OVER THE NEXT FEW DAYS, PHOTOGRAPHING MONUMENTS, STATUES, GALLERIES, MUSEUMS AND THE HISTORICAL NOTRE DAME.

Photographers can make the most of the 32 bridges that stretch across the River Seine, which offer several angles to shoot each monument. Interestingly, some 20 million tonnes of freight travel along the river each year, contributing to the activity of France’s busiest waterway.

Our final day in Paris was a real cracker, as I managed to score two tickets to the opening day of the French Open, Roland Garros and that famous red clay.

The Viking Rolf was casting off at 8pm so we had 12hrs and didn’t we make the most of ever hour.

As we finished up at breakfast, Serina Williams and trainer snuck out to the practice courts leaving us to find our own way out the stadium, bit rude!

Anyway we had the best time and as we arrived into the stadium we just happened to stumble over Raffa’s training session so as

you can imagine Danielle threw on the big lens and rattled off dozens of action images. The rest of the day was taken up with downing a dozen freshly made lemon crepes, two cheese and ham baguettes and a dozen or so espresso’s whilst sun baking in the Moet & Chandon bar.

As the clock wound down we made our way to the taxi line and sped through the outskirts of Paris to the sleepy little town of Le Pecq where the mighty Viking Rolf was preparing to cast off.

Now, onto the cruise. Checking in was seamless, with the captain eager to welcome us on board and the stewards swiftly checking in the bags and getting us settled into our suite.

Accomodation on board the boat is not dissimilar to a deluxe hotel room with plenty of space, queen size bed, impressively large bathroom and a good size sitting area with a sizeable balcony, just right for the pre-dinner cocktail.

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ROUEN CATHEDRAL

As you know, we’re spoilt for choice when it comes to cruising, but this doesn’t stop us hearing the horror stories of distasteful clientele behaviour, poor dining and floods onboard.

We always spend a little time getting to hear from the new cruiser’s, asking what brought them on board and why they chose this ship?

MARLYS AND GLENN HAUGHIE CELEBRATING THEIR 50TH WEDDING ANNIVERSARY AT THE GATES OF THE ROUEN CATHEDRAL

So, let me remove the guess work – when it comes to river cruising, Viking is a standout operator, with two Viking Cruises under our travel belt, and this our 8th cruise overall, we feel certainly qualified to provide a sound and quality recommendation.

Thanks to the professional crew, immaculate upkeep and unbeatable itinerary, dining and having spoken to over 500 cruisers, we can genuinely say this is the best river cruising experience in Europe.

The Viking Cruise company, as the name suggests, hales from Denmark and boasts 68 river boats and 5 ocean vessels in its fleet. With options of seven to 14 day all-inclusive voyages, guests are guaranteed of a well-designed itinerary featuring historic and natural landmarks, superb dining and freedom for customers to simply do their own thing.

As the boat meandered serenely down the River Seine, we passed a plethora of chapels, vineyards and medieval towns that resembled the pages of a history book.

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DINING ON THE VIKING ROLF

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In Giverny, after visiting an 11th century castle, we wandered through the home, gardens and farm house of impressionist painter Claude Monet.

Here we spent a few hours roaming through aromatic rose gardens surrounding those famous lilly-filled lakes. It was then our turn to walk through the incredible kitchen laden with old copper pans and Monet’s original wood fire stove.

Danielle’s captured the most amazing images spending hours soaking up the history and legacy of the master.

Our afternoon found us tracing the footsteps of France’s heroine, Joan of Arc, and the courtyard where she was burnt at the stake. With these two amazing experiences under our belt it really got us enthused for what was to come.

We started each day on the Viking Rolf with breakfast on the deck, just in time to watch the crew navigate the many locks and ropes as we slipped into another sleepy hamlet.

THE RICHNESS I ACHIEVE COMES FROM NATURE, THE SOURCE OF MY INSPIRATION. OSCAR-CLAUDE MONET

INSIDE THE HOME OF MONET

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ONE TOWN THAT LEFT A LASTING IMPRESSION WAS LES ANDELYS, A GARRISON TOWN OF TIMBER HOUSES, NARROW LANES AND THE RUINS OF THE ALMIGHTY FORTRESS OF CHATEAU GAILLARD.

One town that left a lasting impression was Les Andelys, a garrison town of timber houses, narrow lanes and the ruins of the almighty fortress of Chateau Gaillard. The castle was designed by Richard the I of England known as Richard the Lionheart.

A fantastic element of Viking Cruises is the world-class guide service, which helps to immerse travellers in the world of history, culture and charm.

Lunch would usually bring us back ondeck, where we’d enjoy classical French cuisine, free-flowing carafes of local chardonnay and cabernet sauvignon, and our favourite, Tarte Tatin.

Soon enough the backdrop would change as we set off downstream to our next port, where we’d arrive in time for an afternoon stroll around the village an espresso and slice of local citron tarte.

Every evening before dinner Danielle would go out on a last-minute photoshoot while I’d do my run along the Seine, detouring past the odd local castle or 12th century monastery.

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WE REACHED THE HALFWAY MARK AT ROUEN, JUST ONE HOUR FROM THE BEACHES OF NORMANDY AND FIVE DAYS SHY OF THE ANNUAL JUNE 6TH COMMEMORATION. WHILE THE VILLAGE WAS ABUZZ WITH TOURISTS, THE GRAVEYARD OF THE 10,000 FALLEN SOLDIERS WAS FAR MORE SOLEMN.

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STANDING IN THAT PLACE BROUGHT THE TRAGEDY TO LIFE AS ANTHEMS AND BUGLERS ECHOED ACROSS THE 170 ACRES.

Here, we attended the daily funeral ceremony with hundreds of other tourists, who too were moved by the site’s significance.

Standing in that place brought the tragedy to life as anthems and buglers echoed across the 170 acres. Before leaving, we placed roses on the unnamed graves.

For a while after the visit it was hard to shake off the melancholy; I couldn’t help but draw a parallel between Omaha Beach and the ANZAC connection to Gallipoli. Nonetheless, as the setting sun threw burnt orange light across the Seine, it was clear this had been an unforgettable history lesson.

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Finally, after a few more tours and some quiet time on the deck I penned my final stories, so now it was time to head back to Paris.

Of course, this was also our last chance to savour the cuisine onboard, which featured casseroles, racks of lamb, fresh salads, crispy garden vegetables and soups served with fine cheeses, breads and pastries. I was particularly impressed with the high quality of food onboard the Viking Rolf, given the limited galley and storage space, these chefs do a truely remarkable job.

We celebrated our final night with a captain’s farewell cocktail part where it all began, in the port of Le Pecq, some 40 minutes out of Paris, where we toasted to our new friends and remarkable memories.

F U R T H E R I N F O R M AT I O N

VIKING RIVER CRUISES 138 747 | vikingrivercruises.com.au

C L A S S I C T R AV E L L E R | N O R M A N DY

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THERE’S A GRAVEYARD IN NORTHERN FRANCE WHERE ALL THE DEAD BOYS FROM D-DAY ARE BURIED. THE WHITE CROSSES REACH FROM ONE HORIZON TO THE OTHER. I REMEMBER LOOKING IT OVER AND THINKING IT WAS A FOREST OF GRAVES. BUT THE ROWS WERE LIKE THIS, DIZZYING, DIAGONAL, PERFECTLY STRAIGHT, SO AFTER ALL IT WASN’T A FOREST BUT AN ORCHARD OF GRAVES. NOTHING TO DO WITH NATURE, UNLESS YOU COUNT HUMAN NATURE.” — BARBARA KINGSOLVER, AMERICAN NOVELIST, ESSAYIST AND POET

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Tokyo

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LO S T I N T R A N S L AT I O N THIS COSMOPOLITAN CITY VALUES ITS ORIGINS, TRADITIONAL FOLK CULTURE AND TRADITIONAL ARCHITECTURE AND CLOSE HARMONIOUS RELATIONSHIP WITH NATURE…LET THE PARK HYATT INDULGE!

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PARK HYATT TOKYO, JAPAN

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e took off from London’s Heathrow Airport at 11.40am and landed at Tokyo’s Narita International Airport at 7.40am, enjoying a quick movie, a little sushi and an excellent sleep en route.

Being the well-researched, we bypassed the three-hour bus trip into downtown Tokyo and made it to the red-light district of Shinjuku in just one hour and 15 minutes.

Managing to hail a cab among the throngs of commuters, we navigated our way through the magnificent neon signs and the enormous LED screens towering hundreds of metres into the skyline, surrounded, as if at a never ending cinema.

Finally we approach the world-renowned Park Hyatt Tokyo, this contemporary black and grey stoned twin tower screaming luxury was to be our home over the next few days.

Experiencing moments of more at Park Hyatt Tokyo, we knew this was the leading five-star hotel in the heart of the city. As a luxury destination, the Park Hyatt Tokyo is ideally located in Roppongi Hills, a stimulating center for business, culture, fashion and leisure, housing approximately 200 shops, an art museum and an observatory.

You can dine in luxury at any of their ten unique restaurants

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and bars offering a range of cuisines from authentic Japanese and regional Chinese to French bistro-style buffets and modern Italian fare.

It was not a coincidence that we’d planned our Tokyo visit during the Lunar New Year, celebrated with a public holiday weekend.

We got a great feeling that we would enjoy some truely memorable Japanese tradition. Despite the sub-zero temperatures, the streets were abuzz with energy, which made our ventures into the cold somewhat more comfortable.

With its blend of stone and timber, angular furnishings and minimalist touches, the Park Hyatt Tokyo reflects an artful blend of Park Hyatt character and Japanese aesthetic, further accentuated by the hundreds of books on display as if their own private library.

As we entered the Tokyo Suite, our home for the next two days, our eyes immediately anchored to a stately grand piano in the corner of the library, behind which Mt Fuji towered into a cloudmottled sky. Complete with a personal steam room and threemetre-squared stone bath, it was clearly time to brew a pot of jasmine tea and pop the bubbles.

One of the things I love most about Japan is the culture of reverence and honour, which one notes in the people’s relationship with each other and their visitors. The staff at Park Hyatt Tokyo are no exception; their understanding of hospitality is second to none.

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TOKYO SUITE

BAR NEW YORK

ONE OF THE THINGS I LOVE MOST ABOUT JAPAN IS THE CULTURE OF REVERENCE AND HONOUR, WHICH ONE NOTES IN THE PEOPLE’S RELATIONSHIP WITH EACH OTHER AND THEIR VISITORS.

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Each day of our visit we headed to the rooftop spa, which offers guests a 25-metre pool and workout spaces surrounded by 360-degree city views. After an hour’s cycling and a 90-minute deep-tissue massage, we couldn’t resist the tradition of a Japanese spa and steam.

As for dining, things didn’t get much better than the New York Grill, the hotel’s flagship restaurant perched dramatically on the 52nd floor, a hotspot for prime quality Japanese and imported beef and market fresh seafood.

Surrounded by four Valerio Adami paintings of NYC scenes, which complement the floor-to-ceiling views of Tokyo’s twinkling nightscape, diners can choose from one of the restaurant’s 1,800 bottles of wine or a cocktail in honour of a NYC landmark. We enjoyed their signature cocktail, celebrating New York’s legendary Radio City see page 151.

The kitchen, well-briefed on our preferences, rolled out halibut crudo with fresh lemongrass, wasabi, sesame and soy, followed by juicy wagyu eye-fillet, tuna steak with lime and Canadian lobster with whole grilled lemon and sides of spinach, mixed mushrooms and house-made Béarnaise.

After dinner we found it difficult to leave the bar with an array of the Park Hyatt Tokyo’s signature cocktails on offer and as that majestic, somewhat hypnotic skyline took over, it was time for the in-house band to kick in.

We certainly felt Lost In Translation.

F U R T H E R I N F O R M AT I O N

PARK HYATT TOKYO 3-7-1-2 Nishi-Shinjuku, Shinjuku-Ku Tokyo, Japan hyatt.com | +03 5322 1234

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New luxur y bedding , so sof t and comfor table, breakfast can wait .

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Direct to London and beyond.

Visit ba.com/yourclubworld for further details.

O F

Soul

KO R E A

KOREA THESE DAYS CONJURES UP SEVERAL THOUGHTS IN ONES MIND AS FROM THE OUTSIDE THERE SEEMS TO BE SIGNIFICANT UNREST.

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The Grand

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ith an over zealous dictator creating global unrest and with little if any allies.

That however is North Korea, our trip takes us a few hundred k’s south to the city of Seoul, the home of the 2018 Winter Olympics.

An 11 hour overnight from Heathrow has us landing into South Korea’s second largest city, Incheon.

Landing on the weekend was a bonus as it took only 50 minutes into arguably Seoul’s most iconic hotel, The Grand Hyatt, and Grand it was. All experiences are elevated from good to Grand with extraordinary elements. Indulging in the city’s dynamic culture and rich heritage wherever we visit. Tastefully designed to complement the hotel’s stunning views, their diversity of innovative dining allowed us to experience life’s extraordinary moments in Seoul.

Luxury rooms with stunning views: Grand rooms and suites with contemporary furnishings and modern décor.

Easily accessible to most of the city’s key districts including Gangnam, City center and more, rather than a defined cuisine they offer a diversity of culinary experiences, exceeding expectation.

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KOREAN NEW YEAR IS THE FIRST DAY OF THE KOREAN LUNAR CALENDAR; A THREE DAY HOLIDAY WHERE MANY RETURN TO THEIR HOMETOWNS TO VISIT THEIR PARENTS. MANY KOREANS DRESS UP IN COLORFUL TRADITIONAL KOREAN CLOTHING CALLED HANBOK, VISIT THE LOCAL BUDDHISTS TEMPLES AND CELEBRATE AFTER THE RITE WITH A HUGE FEAST.

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HOTEL GENERAL MANAGER ADRIAN SLATER FAREWELLLS NORWAY’S PRIME MINISTER ERNA SOLBERG

Organizing a meeting gives you the flexibility that can accommodate 20 to 2,000 delegates along with a stunning outdoor swimming pool, panoramic views of the city, an incredibly romantic ice rink and Spa. The Grand has left nothing to chance.

AT GRAND HYATT SEOUL, YOUR EXPERIENCES ARE ELEVATED FROM GOOD TO GRAND WITH EXTRAORDINARY ELEMENTS. INDULGE IN THE CITY’S DYNAMIC CULTURE AND RICH HERITAGE WHEREVER YOU VISIT. TASTEFULLY DESIGNED TO COMPLEMENT THE HOTEL’S STUNNING VIEWS, THE DIVERSITY OF INNOVATIVE DINING ALLOWS YOU TO EXPERIENCE LIFE’S EXTRAORDINARY MOMENTS IN SEOUL.

From the hill top you are surrounded by dozens of bridges and remarkable places of worship. With Korea as the Winter Olympic host it was a given that visiting dignitaries would choose the Grand as did the Prime Minister of Norway on her way to the Olympic Village in Pyeong Chang.

On entering the Grand Hyatt you are simply overwhelmed at the grandeur, with massive ceilings, 100 metres of stone flooring, several murals perched from the ceilings as if in the Louvre, classical furnishings and that magnificent view framed by the massive floor to ceiling windows.

There is no doubt the Grand concept was conceived as this, the Hyatt’s flagship property.

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The next 3 days had been carefully planned with lunch and dinner enjoyed at their recently opened Lane Way, with 4 amazing Asian concepts but it was the Teppan that allowed us to take in the spectacular views whilst enjoying a truly remarkable culinary journey.

Tonight allowed me to wine and dine Danielle as Valentine’s Day was upon us, along with bouquet’s of red roses, it was the Dom Perignon champagne cocktail with a slice of mandarin that took her breath away and gave me the much needed brownie points.

As is the norm for us a few days is never enough but we certainly did make the most of the Grand.

REMARKABLE CULINARY JOURNEY

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THE GALLERY IS PRESENTING BESPOKE MENU’S FEATURING CAVIAR CONSIDERED ONE OF THE THREE WORLD’S DELICACIES. WE SLOWLY SAVOURED THESE BLACK DIAMONDS AS WE TOOK IN THE ROMANTIC AMBIENCE WHILST DELIGHTING IN ANOTHER SIGNATURE CHAMPAGNE COCKTAIL.

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With snow falling, our transfer was on standby, ready to glide through the empty streets and across the Yeongdong bridge to the signature Park Hyatt Seoul.

Located in the heart of Seoul, the Park Hyatt stayed true to its global reputation as their flagship brand.

This being our 9th Park Hyatt review we are continually amazed at the unique attention to local detail and the bespoke nature, knowing that you are in caring hands but with a sense of home.

The Park Hyatt Seoul chose to present itself in a very contemporary way with a stylish minimalist pallet, choosing timbers throughout.

Park Hyatt Seoul’s 185 guestrooms include one Presidential Suite, two Diplomatic Suites and 35 Park Suites. All guestrooms and suites are designed as contemporary style residences with luxurious touches including 3.4m high floor-to-ceiling windows, simple, neutral tones and exquisite artistic elements. Unwind in the spainspired bathrooms in sculpted stone with a deep soaking bath, and rain shower elements. Amenities by Aesop, spoiling us with spectacular views from every room laying back in our stone bath was pure heaven. With the temperature diving to -6 Danielle decided to commit to 2 sun up and 2 sunset shoots knowing I could persuade the hotel to open the Heli pad on level 52. 5.15am was to be our first morning shoot, followed by 6.15pm sun set and whilst readying for the freeze at both shoots we were warmed by the overwhelming spectacle, being spoiled for choice, from the sunset to the massive freeway lights, the 2000 Olympic stadium and the several bridges and palaces that were like markers scattered throughout this booming metropolis.

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THIS BEING OUR 9TH PARK HYATT REVIEW WE ARE CONTINUALLY AMAZED AT THE UNIQUE ATTENTION TO LOCAL DETAIL AND THE BESPOKE NATURE, KNOWING THAT YOU ARE IN CARING HANDS BUT WITH A SENSE OF HOME.

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Each day would start and finish with a workout and steam, light breakfast and dinner at Cornerstone but it was our last night at The Timber House that took our breath away, this amazingly cool, edgy underground bar was decked out with an incredible sushi counter, secret knooks and private lounges, all supported by two bars with a series of black and white movies playing on the back wall of the sunken cocktail lounge.

As the night rolled on, the in-house DJ would appear, the house pianist would start up crooning just as a line of after hour trendies just simply appeared, as if scripted. Not being a bar hopper, I felt myself very comfortable, happy to get lost soaking up what was to become one of our favourite nights in Seoul.

F U R T H E R I N F O R M AT I O N

PARK HYATT SEOUL 606, Teheran-ro, Gangnam-gu Seoul, South Korea, hyatt.com | +82 2 2016 1234

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Hyatt GRAND HYATT INCHEON SEOUL

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ith two days left we decided to spend it at the Grand Hyatt Incheon. Having been a guest some ten years ago I was amazed to arrive at an additional tower of 500 rooms, new restaurants and bars and our suite overlooking the sprawling Incheon International Airport.

Grand Hyatt Incheon is located only minutes from Incheon International Airport Terminal.

It is the perfect place to shake off your jet lag, and enjoy a short stay for a quick departure.

Located just 20 minutes from Songdo Convensia, the center of international trade.

The Grand Hyatt Incheon is certainly not your usual airport hotel but is frequented by thousands of families that migrate each holiday season to enjoy the many pools, spa’s and family friendly playgrounds.

In pre and post holiday season the Grand Hyatt Incheon is a hive of meetings and conventions with tens of thousands of international travellers taking advantage of the world class meeting space.

So as we chose to relax and catch up on our stories and cataloging of our more than 2000 images this past week, our nine nights in Korea comes to a relaxing and fulfilling climax, joining the many spectators and athletes of the 2018 Winter Olympics busily heading home.

F U R T H E R I N F O R M AT I O N

GR AND HYATT INCHEON Incheon, South Korea hyatt.com | +82 32 745 1234

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SO AS WE CHOSE TO RELAX AND CATCH UP ON OUR STORIES AND CATALOGING OF OUR MORE THAN 2000 IMAGES THIS PAST WEEK, OUR NINE NIGHTS IN KOREA COMES TO A RELAXING AND FULFILLING CLIMAX, JOINING THE MANY SPECTATORS AND ATHLETES OF THE 2018 WINTER OLYMPICS BUSILY HEADING HOME.

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Marriott

SU R FER S

PA R A D I SE

APRIL ON THE GOLD COAST OF QUEENSLAND PROVED TO BE SOME WHAT OF A CHALLENGE AS THIS YEAR WOULD SEE THE HOSTING OF THE 2018 COMMONWEALTH GAMES. EVEN MORE CHALLENGING WOULD BE OUR 22ND WEDDING ANNIVERSARY, OUR DAUGHTERS 23RD BIRTHDAY AND IF THAT WASN’T ENOUGH, IT WAS ALSO OUR SON’S FINAL YEAR FORMAL.

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he Gold Coast has fast become one of Australia’s glamour gateway destinations with several international carriers servicing daily flights and with millions of dollars of much needed infrastructure completed. Thanks to the Commonwealth Games, world class accomodation was a real necessity.

The Surfers Paradise Marriott Resort & Spa has been an icon of the Coast’s hospitality for over 20 years and as we arrive into their grand plantation style lobby, it boasts hundreds of metres of sandstone, towering lobby ceilings with a trio of thatched fans forever complimenting the afternoon sea breeze.

Swiftly checking in, we were eager to explore their signature oasis, a lagoon and aquarium nestled in this concrete glitter strip that is the Gold Coast, Surfers Paradise.

Suite 2807 was to be our home for the next 3 days and as always, approaching those double doors creates that immediate excitement, anticipating yet another remarkable abode littered with plush leather lounges, luxurious, some what decadent period pieces, from the expansive classic desk to the 4 metre long dining table, just off the butlers kitchen and private bar.

It was to be our walk-in wardrobe that lead us to the private spa, ensuite and bathroom which welcomed the master bedroom’s four poster bed with beautifully textured pillows and throw rugs, accentuating the elegantly embroidered duvet.

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HAVING BEEN SPOILT WITH A PENTHOUSE SUITE IT WAS TIME TO CELEBRATE WITH A SMALL GATHERING OF FRIENDS AND ENJOY THE SKILLS OF OUR OWN MASTER COCKTAIL MAKER, SIT BACK AND ENJOY THE AMAZING VIEWS DOWN THE GOLD COAST HIGHWAY, AS THE FINAL SUN SETS FOR THE DAY.

Technology was world class with a 60 inch LCD in the lounge, a 55 inch in the bedroom and just in case that spa wouldn’t let you out, a 36inch screen with Bose sound throughout, completed the in-house entertainment. Having been spoilt with a penthouse suite it was time to celebrate with a small gathering of friends and enjoy the skills of our own master cocktail maker, sit back and enjoy the amazing views down the Gold Coast highway, as the final sun sets for the day.

Our daily workout went like clockwork, 4 to 5pm in the gym and finished off with a steam and a much needed deep tissue massage.

Breakfast each day was a delight with signature crab omelettes, eggs Benedict and mountains of fresh fruits, waffles and muffins. It’s not hard to lose track of our strict fitness and diet programs.

The Surfers Paradise Marriott Resort & Spa is renowned for its special occasions and events and with Saturday night looming, it saw the entire property at its best, playing host to the end of year formal for TSS-The Southport School.

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The hotel gives visitors a nice selection of a Japanese Steakhouse, Molano, Citrus, breakfast lunch and dinner buffet and a real cool lobby cafe with an outdoor deck over looking their signature lagoon complete with waterfall and sandy beach accented with sun beds and cabanas.

THE PENTHOUSE

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And with over 500 guests and well wishers who converged into the lobby it was out with the red carpet and time for the cavalcade of hot rods, stretch limos, convertibles and the occasional fire truck to deliver the guests of honour.

Our time at the famed Surfers Paradise Marriott Resort & Spa was short but sweet. You may decide to spend a few more days on the coast and as this iconic beachside getaway will offer up all 4 major theme Parks, the Titans and Suns football franchises or it may be simply the miles of magnificent pristine beaches from Main Beach to Surfers Paradise and all the way south to Coolangatta and Rainbow Beach.

F U R T H E R I N F O R M AT I O N

SURFERS PAR ADISE MARRIOTT RESORT & SPA 158 Ferny Avenue Surfers Paradise, Queensland, Australia marriott.com.au | +61 7 5592 9800

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Expand your expectations.

In Flagship,™ every moment is tailored to you.

SEE THE END-TO-END EXPERIENCE AT AA.COM/FLAGSHIP

American Airlines, Flagship and the Flight Symbol logo are marks of American Airlines, Inc. oneworld is a mark of the oneworld Alliance, LLC. © 2018 American Airlines, Inc. All rights reserved.

AS GOOD AS IT GETS

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THESE STREETS WILL MAKE YOU FEEL BRAND NEW, BIG LIGHTS WILL INSPIRE YOU… LETS HEAR IT FOR NEW YORK!

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American Beauty

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ell finally, the Stars and Stripes of America’s flagship airline have aligned.

Over the past three decades American Airlines have struggled to compete with the likes of Qantas, British Airways, Cathay and many of the other One World Partners, not any more.

The overall experience of AA’s new Priority First is just that and with its One World alliance you will get to enjoy only the very best of each of its partners.

Departing at 10.15am from Sydney’s Kingsford Smith airport we new that it would be a fabulous breakfast, a mandatory Vittoria espresso, quick massage and an hour or so finishing those last minute emails from AA’s partner in the Qantas first class lounge.

It’s always exciting when youre invited to experience a new product and we had heard great things about American Airlines latest 7879 Dreamliner with its 6’plus flat beds, new sophisticated Casper bedding, Bose noise cancelling head sets, a huge touch screen TV and food inspired by celeb Chef Sean Connolly.

The one thing that really impressed was that the American Airlines on board team were genuinely excited to show off their shiny new plane.

Having just returned from Mumbai the day before and a little worse for wear, it wasn’t hard drifting off into a 7 hour sleep, thanks largely to the thick mattress and the full size pillow and duvet. Waking up after the dinner service, it was no trouble for the crew to pull together a plate of king prawns, barbecue spareribs and a spectacular hot fudge sundae.

Entertainment was awesome with plenty of new releases, box sets, wi fi worked a treat and a great work space with thoughtful amenities, with all controls at your fingertips.

On Arrival into LAX, I had heard about the priority First check in, set up for the celeb in us all, so we landed at 6am and wizzed through customers, we were met by Brian at the Concierge Key, there Flagship checkin.

Brian took our bags and escorted us up through security and into the Admirals club.

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A NEW YORK STATE OF MIND

The Flagship lounge is a private dinning room with-in the Admirals club boasting an excellent Sean Connolly menu, private bar and relaxation area.

All food was al a carte, not the usual buffet, it was all table service and again happy staff.

A truely first class product across the US was always a challenge, simply sitting up in the nose of the plane didn’t mean it was first class, worry no more as it was back on to those cracking flat beds, supper soft bedding the big screens and “happy to see you” flight attendants, Shirley, from Miami, all 5’3 of her was a dynamo and so excited to see more Aussie’s, she spent 30min drowning me in NY restaurant and show recommendations.

American Airlines has really turned it all around, every flight on time, a world class experience and now adding significant value to there One World partnerships.

24 hours and 30min have passed since we left our beloved Sydney Harbour Bridge and Opera House and as we swoop down across Manhattan, and up the Hudson River we prepare to land into the famed JFK, feeling remarkably well rested and ready for 5 glorious days in the big apple.

West 57th Street is as good as it gets in New York City, situated opposite Central Park and a few blocks from Time Square, Madison Avenue and Fifth Avenue. The stunning structure and studio windows of the Viceroy Central Park New York stretch skyward.

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FIND A CORNER TABLE

BY THE WINDOW IN THE HOTEL’S KINGSIDE RESTAURANT AND SPEND AN HOUR CONTEMPLATING THE STREET BUSTLE OUTSIDE AND SOAK UP THE MANHATTAN VIBE.

DELECATBLE KINGSIDE

Landing into JFK International Airport it was an early ride down town just missing the crazy commute.

We would spend each morning at the Viceroy getting acquainted with the gym’s state-of-the-art Technogym cardio and strength equipment, where we put in the work readying for 3 days of restaurant reviews.

After a workout and steam, we would find a corner table by the window in the hotel’s Kingside Restaurant and spend an hour contemplating the street bustle outside and soak up the Manhattan vibe.

Breakfast each morning was an abundance of waffles, oven fresh muffins, eggs any way, intravenous coffee and fresh juice.

Across the world, Viceroy luxury knows no bounds – from its boutique villas in the Caribbean to its sprawling 500-room Yas Island hotel in Abu Dhabi, which boasts a nightclub suspended over a Formula One racetrack.

The Viceroy delivers poetic interpretations of space and sensation at each of its addresses, and the Viceroy New York is no exception. Stately and stylish, its 240 rooms and suites recall the interior of a ship’s cabin, complete with navy-cream linens and exotic timbers.

Our room was warm, sunlit and tastefully appointed with brass fittings and a king-size bed, complemented by the bathroom’s Art Deco-style tiling and selection of plush towels.

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GRAND CENTRAL STATION

Meanwhile, Kingside Restaurant, headed by Marc Murphy, makes a strong case for New American cuisine, with locally sourced ingredients and a seasonally driven menu. Diners can start or finish the night upstairs at The Roof, whose unassuming speakeasy entrance gives way to incredible Central Park views, best enjoyed with a Manhattan cocktail or two.

It would have been remiss of us not to mention the fabulous artwork and murals in the hotel lobby, so Danielle got up at 3am to sneak in a shoot before the foot traffic arrived.

8.30am and now its on to my fifth coffee and West 57th is pumping, with an abundance of yellow cabs, local office workers glued to their iPhones, remarkably avoiding multiple collisions and the city cops taking up their positions in readiness for the morning rush hour.

It’s now a few hours before we head over to the French Open and leave all this mayhem behind, suffice to say, our new find this trip was Manhattan’s Viceroy Central Park Hotel.

F U R T H E R I N F O R M AT I O N

120 W 57TH STREET New York, USA viceroyhotelsandresorts.com | +1 212 830 8000

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GRAND MAÃŽTRE SHOP ONLINE AT VICTORINOX.COM

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

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the butchers daught er

A VEGAN SLAUGHTER HOUSE IN NEW YORK, WE’RE USUALLY BOMBARDED BY A MYRIAD OF NEW AND TRENDY PLACES TO EAT – SUCH IS THE PACE OF THE DINING SCENE, WHAT’S HERE AND HIP ON ONE TRIP IS YESTERDAY’S NEWS ON THE NEXT.

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here are thousands of restaurants, cafes, cocktail bars, rooftops and bakeries in the Big Apple but, as always, we wellbeing buffs look for the healthiest option wherever we go, and NYC is no exception.

Enter The Butcher’s Daughter.

On our recent trip to NYC a few people recommended that Danielle and I try this plant-based powerhouse in the Nolita District. Admittedly, we didn’t need much persuasion given we’d already eaten at The Butcher’s Daughter in Los Angeles some months earlier – their buckwheat pancakes are spectacular!

When we arrived to the Nolita address a group of workers were just finishing up the installation of a huge awning that would cover 30 odd street-side seats – it seems we timed it perfectly to enjoy their latest addition to the space! Newly shaded, we sat outside among the colourful accessories atop rustic timber tables and within minutes were joined by a full house of local vegos, high in spirits.

Owner and founder Heather Tierney joined us for a fabulous Vittoria Coffee that made us think about those great cafes back in Sydney. Soon after, we ordered a serving of creamy hummus and market vegetable crudité with toasted baguettes and tacos verdes: seasoned tempeh, avocado crema, shaved radish and cilantro wrapped in romaine lettuce ‘tacos’. All the ingredients worked together brilliantly.

The restaurant’s website calls The Butcher’s Daughter a “vegetable slaughterhouse” where they chop, fillet and carve all their produce into healthy vegetarian dishes and press them into pretty juices”.

The restaurant was founded on owner Heather’s love of juicing, which she got into after coming up with ideas for Apothéke, her cocktail bar in New York’s Chinatown. Upon opening her first location, Heather’s goal was to offer at least one hero item on the menu – the best avocado toast in NYC. Heather is first and foremost a designer – and one that happens to love designing restaurants and bars. She designed all of The Butcher’s Daughter restaurants with what she calls it a blend of feminine and masculine energy, concrete floors, steel metal hooks and butcher rails against beached raw wood, white brick and soft greenery. Her design firm Wanderlust outfitted each space as a pretty refreshing take on an old-world butcher shop.

The Butcher’s Daughter boasts three NYC locations are serving breakfast, lunch, dinner and weekend brunch. The team takes pride in the daily changing of menus, which are 100% vegetarian, mostly vegan and gluten-free. What’s more, The Butchers Daughter is committed to buying produce from local and organic farms.

Remember to try the smashed avocado on toast and a Vittoria latte.

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THE BUTCHER’S DAUGHTER LOS ANGELES

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he crowds rarely disperse at The Butcher’s Daughter, a sprawling all-day café on Abbot Kinney Boulevard in Venice. The New York transplant, known for its wellness ethos, sun-bleached fittings and vibrant SoCal vibe, has attracted a fervent following since opening earlier this year. Athleisure devotees, health-conscious yogis, glossy-haired models and stubble-wearing actors all converge here for cold-pressed juices, buckwheat pancakes and spicy kale salads, and for the exceptional organic coffee roasted across the Pacific. Front and centre in the picturesque space is an elegant espresso machine imprinted with the name of Australia’s leading premium coffee brand: Vittoria Coffee.

In the last two years, that name has sprouted all around the US, in high-end restaurants, crowd-pleasing cafes and acclaimed hotels. Vittoria Coffee is served at iconic lodgings such as Post Ranch Inn in Big Sur, the Hollywood Roosevelt in LA, and the Avalon in Palm Springs. It takes pride of place at a customdesigned bar at W Hollywood, and at the brand-new Pendry San Diego. In West Hollywood, one can order Vittoria at jam-packed Asian-style eatery E.P. & L.P., and Jessica Biel’s family-friendly restaurant, Au Fudge.

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At Spring, a sophisticated French restaurant in downtown LA, it caps off a meal by chef Tony Esnault. In New York, the coffee is available at well-regarded restaurants including Piora, Flinders Lane and Nourish Kitchen & Table.

In total, there are close to 100 high-profile accounts, but you get the sense this is still early days for the brand.

“It’s all about positioning ourselves in the right place from the start, working with clients who are committed to delivering quality and who we can build long term relationships with like Neiman Marcus, where we have just partnered to open an espresso bar in Beverly Hills,” says Rolando Schirato, the company’s Managing Director. The younger Schirato, who took the reins of the company two years ago, has made the North American market a focus of late. Café ownership has never been part of the Vittoria approach; roasting and wholesaling is the modus operandi established by the company’s renowned chief executive, Les Schirato, over the last five decades. “Our success has come from being different,” says Schirato senior. “We take on the biggest food companies in the world, so we need to stand out with our personalised service. That’s why we do so well in food service.

Our clients trust us.”

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In Australia and New Zealand, Vittoria Coffee has long been available at more prestigious restaurants than any other brand. It’s the coffee preferred by award-winning chefs, including Guillaume Brahimi, Peter Doyle, Shane Delia, Anthony Lui, and George Calombaris, all of whom serve it in their restaurants. Now, the rest of the food world is catching on. The brand currently exports coffee to 20 countries, including Thailand, Canada, and Singapore, and supplies five-star hotels and Michelin-starred restaurants across much of Asia and the Middle East. The opulent Wynn Palace, a new arrival in Macau, is a recent customer.

So too, the corporate offices of Emirates airline in Dubai. “No matter the market, our strategy remains the same and that’s partnering with the best, to ensure our brand is well represented as it is the only way to build a premium positioning for the long term” Rolando says. “We could cut a deal and sell 100 containers of coffee in China but, unlike publicly listed companies, we’re not interested in short-term gains. Everything is a long-term play for us.”

That thinking is underscored at the company’s multi-million-dollar facility in Sydney, the most advanced of its kind in the region. The gleaming headquarters are a receptacle for the world’s best arabica coffee beans from Brazil to Ethiopia, which are painstakingly tested, tasted and funneled through a pair of enormous Probat roasters from Germany. By meticulously calibrating beans from around the globe, Vittoria produces a collection of proprietary roasts with different compelling flavour profiles. Customers can select between after-dinner blends, singleorigins and organic options among others. “It’s about maintaining the flavour profile you have created year after year, even when you can’t source the same beans—we are famous for doing this.

I travel extensively and I know that the quality of our coffee is second to none. It is not a largely known fact internationally, but it is widely recognised in the industry across the globe, and consumers are increasingly becoming aware of the sophisticated coffee culture in Australia,” said Rolando.

Indeed, why else would Starbucks launch a flatwhite coffee if not for the growing prominence of Australian coffee? Much has been made in the US of the ‘third wave’ of coffee operators: small independents that have improved the average cup of joe from coast to coast. But Vittoria, an Italian-Australian legacy brand with a history of roasting since 1958, is a tantalising proposition for many American hospitality ventures.”

“Our American customers really appreciate the heritage of the brand, our story and the fact that specialty coffee has been our focus since the 50’s” says Rolando. The company can scale according to the client: from a small café to a major hotel chain. But no matter the size of the partner, the attention to detail is the same. From staff training to servicing coffee machines, special events to marketing initiatives, Vittoria is known for delivering a multi-faceted approach.

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To spread the message in the US, Schirato has established satellite offices for the brand in both Los Angeles and New York, and most recently established partnerships in Las Vegas, San Francisco and Atlanta. As a third-generation family business, they are inclined to hire staff members they are familiar with. “Over the years we have built a strong team, with people who share the same vision and beliefs as Rolando and myself,” says Schirato senior. “We want the industry to know that at Vittoria there is a family of human beings who care—large organsations don’t have that.”

The LA team, for instance, is headed by Jake Bedwell, Schirato’s cousin, and two other seasoned Australians Dave Harper and Sam Trude who are both long term friends of Schirato Jr. When well-known Sydney chef Guy Turland opened a branch of his Bondi Harvest café in Santa Monica recently, he reached out to Vittoria’s LA team for guidance, equipment and coffee. Turland, in turn, documented his experience with Tastemade, the video network known for its food and travel content.

Participation in networking events has been integral to Vittoria’s US outreach. Rolando Schirato is a member of the Young Presidents’ Organization (YPO), an invitation-only network of chief executives younger than 49. YPO regularly hosts conferences for its 22,000 members, including recent Food & Beverage network related events in Napa Valley and a business growth conference in New Orleans. “YPO has helped me build a US network for the business in a relatively short period of time,” says Rolando.

The company’s stateside expansion is strategically incremental. To focus on the east coast, Vittoria showcased its wares at the annual National Restaurant Association (NRA) trade fair in Chicago in May of this year. The NRA show is the largest gathering of the hospitality industry in the US, and attended by more than 42,000 buyers. Many of them stopped by the sleek Vittoria espresso bar, curious to learn more about the stylish brand. The stand, composed of dark wood, marble and brass, was equipped with 2 x 3 group Faema coffee machines, and a nitro cold brew tap system attended by four dapper baristas. “It was an ideal event to meet premium partners from eastern and southern states,” says Rolando. “It enabled us to demonstrate our capabilities in a

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full working environment showcasing everything that we pride ourselves on, delivering for our customer’s scale, combining Italian heritage with Australian execution.”

Educating American drinkers about the way Vittoria makes coffee was another important aim. When attendees asked the baristas for “a black coffee with cream and sweetener”—a typical request—they were persuaded to try a perfectly made flat-white or latte instead. Sampling the elevated product is the easiest way to convert a customer, especially for those who are accustomed to consuming stale diner coffee. It’s why Vittoria is now being stocked by some of the foremost names in hospitality from New Zealand to New York. “People love the taste of our coffee, and it’s very satisfying to see the brand being so well received in this market,” says Rolando. “We’re in no hurry. We are happy to approach markets with a long term plan, our main objective is to do it well, not just to do it. Over time we aspire to change drinking habits, one cup of coffee at a time.”

VENUE: THE BUTCHER’S DAUGHTER LOCATION: ABBOT KINNEY BOULEVARD IN VENICE. THE VIBE: A GOOD-LOOKING CROWD, INCLUDING MODELS AND WELL-KNOWN ACTORS (WE SPIED TOBEY MAGUIRE RECENTLY), DESCENDS ON THIS BOHO VENUE EVERY SINGLE DAY. THE SPACE IS FETCHINGLY DECORATED WITH PLANTS, ROPES AND COPPER ACCENTS. SERVING: BILLED AS A “VEGETABLE SLAUGHTERHOUSE”, THIS CAFÉ FOCUSES ON VEGETARIAN DISHES, SEASONAL SALADS AND JUICE..

COFFEE ORDER: AN ALMOND MILK LATTE SUITS THE DAIRY- AND GLUTEN-FREE SET.

F U R T H E R I N F O R M AT I O N

581 HUDSON STREET New York, USA thebutchersdaughter.com | 917 388-2132

Beauty in every bubble Lightly sparkling Italian mineral water www.santavittoria.com

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oesco, Sanctuary Cove has been established for over a decade as Queensland’s Number One Italian eatery.

With roots that stretch from the Coast of Naples to the Gold Coast of Queensland, this remarkably authentic family style cuisine has set the bench mark in the world renowned Culinary melting pot of Australia.

The brain child of career Restauranteur and Chef Max Aliferi, Ioesco now boasts the latest cafe experience to hit the Australian Coffee scene - Esco.

With a perfect blend of Vittoria beans and the Aliferi now how, the Esco addition has proved a masterful recipe of sophistication without loosing that raw street style that guides this heavily roasted coffee industry.

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WHILE THE HOTEL INDUSTRY CONTINUES TO DEFINE LUXURY THROUGH ITS CONTEMPORARY, EDGY AND BOUTIQUE OFFERINGS, I STILL MAINTAIN THERE’S NO BETTER WAY TO EXPERIENCE LUXURY THAN THROUGH TRADITION.

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rguably, there’s no better place to experience traditional luxury than England, a country steeped in pomp and ceremony.

Recently, for the first time in my 25 years of visiting the UK, I decided to head to the countryside of Surrey, some 50 minutes south of Big Ben, where the splendid Pennyhill Park Hotel & Spa stretches over 123 acres with an abundance of woodland.

While the setting resembles Robin Hood’s hideout, the only merry men bedding down at Pennyhill Park are the English rugby team and their renowned Australian coach, Eddie Jones.

The hotel’s purpose-built training facilities are set to prepare the team for the assault on the 2019 World Cup. Guests at Pennyhill Park experience tradition from the moment of arrival, greeted by dapper doormen, original timber floors, an open fireplace and magnificent sandstone walls adorned with classical art pieces and antiques.

Thanks to my 5.00am landing at Heathrow Airport, I’d checked into Pennyhill Park by 6.30am and headed straight to the spa for a workout and steam, followed by a traditional English breakfast.

With the English rugby team as regular guests, it’s not surprising the Pennyhill Park gym features plenty of Technogym equipment, several steam rooms and saunas, a pool and outdoor hot spas.

By 11.00am I was ready to settle into my twostorey suite, which was beautifully appointed with plush bedding, modern art pieces, earthy tone palettes and classical furnishings – an artful blend of the traditional and the contemporary.

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BEAUTIFULLY APPOINTED WITH PLUSH BEDDING, MODERN ART PIECES, EARTHY TONE PALETTES AND CLASSICAL FURNISHINGS – AN ARTFUL BLEND OF THE TRADITIONAL AND THE CONTEMPORARY.

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My suite included a guest bathroom on the ground floor and huge master bedroom, complete with king-size bed, wrought-iron bath and LCD television.

Meetings and conferences thrive at Pennyhill as it’s far enough away from the bustling centre of London and still gives you a feeling of having just escaped the office for a few days.

The typical January weather – five degrees and overcast – made my stay in the Surrey countryside all the more cosier; I needed no excuse to stay indoors and enjoy the facilities.

With the aim to complete a full hotel review, I was eager to sample the Michelin-starred Latymer restaurant, headed by award-winning Matt Worswick.

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CENTRED ON LOCAL INGREDIENTS AND BOLD FLAVOURS, THE LATYMER OFFERS FIVE- AND SEVENCOURSE MENUS AMIDST AN INTIMATE, WOODPANELLED SPACE.

DINING AT LATYMERS

Centred on local ingredients and bold flavours, The Latymer offers five- and seven-course menus amidst an intimate, wood-panelled space that seats an intimate 45 diners.

For entrees, I enjoyed the salt-baked celeriac remoulade with lovage and Australian truffle, mushroom risotto with chanterelles, parmesan and chestnuts, followed by a seared veal fillet with roasted sweetbreads, duxelles and red wine sauce.

Naturally, my attempt to skip dessert was overcome by the passionfruit cream, mango gel and homemade coconut ice cream, which I rounded off with an espresso by the open fire.

Tonight’s sitting was booked out, remarkable really when you think that to get to Pennyhill after dark, it’s a journey.

Over the next two days, I really took advantage of the spa – particularly having just completed a 26-hour trip; a daily workout, steam and deep-tissue massage helped me to realign.

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It must be said that the Pennyhill Park gym and spa facilities are some of the best in England, with spacious lockers, huge showers and attentive staff. After a workout, one can join several other guests donning their slippers and gowns for morning tea in the reception restaurant – a scene that resembles God’s waiting room.

On the Saturday morning I’d arranged to catch up with good mate and English rugby team coach, Eddie Jones. I thought I would get an early workout so as not to be late. I think Eddie had the same idea, as he was hard at the weights and it was only 6am.

Eddie’s masterful coaching has established a winning culture among the English team, who seem ready for the upcoming challenge come 2019 in Japan.

Lucky to reserve a table, I spent my final night at the Brasserie, where guests and locals came and went long into the night.

There is no doubt that having the Lions on sight certainly draws a crowd and with Pennyhill’s golf and wellness elements both the Family, business and leisure markets are strong.

The following morning, I enjoyed a final pot of coffee and fresh croissants by the open fire before taking a cab to Sundale Station en route to Waterloo.

The Pennyhill Park Hotel and Spa is beautifully located a short drive from Heathrow Airport so The next time you’re in London, spend a few days out of the city and spoil yourself at the Pennyhill Park Hotel & Spa, I did.

F U R T H E R I N F O R M AT I O N

PENNYHILL PARK London Road, Bagshot, Surrey, England exclusive.co.uk | +44 1276 471774

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Truly O N E

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he 7,000-acre resort is located between two national parks in the World Heritage listed Greater Blue Mountains, a mere 2.5 hours drive from Sydney on Australia’s Great Dividing Range.

Australia’s unique history, environment and wildlife are both honoured and celebrated with One&Only style and a comprehensive menu of wildlife adventures, wellness activities, spa experiences and the finest food and wine.

Danielle and I decided to take advantage of the Wolgan Valley’s partnership with Sydney Heli tours and jump on board there latest chopper and with in 40 minutes we were relaxing by the open fire enjoying not only the worlds best view but a pretty remarkable hot chocolate.

NESTLED IN A PRIVATE VALLEY AND PROTECTED

BY SOARING BUSH ESCARPMENTS, EMIRATES ONE&ONLY WOLGAN VALLEY TAKES DESIGN, CONSERVATION, RELAXATION AND ULTRA-LUXURY TO AN UNPRECEDENTED LEVEL.

From the moment guests leave their cars or in our case, chopper, they are transported to an unforgettable and uniquely Australian bushland experience. With a further nod to traditional rural Australia, guests at Emirates One&Only Wolgan Valley indulge in one of forty standalone villas inspired by Australian Federation architecture, but including every modern amenity. Each villa boasts a separate living and bedroom area, spacious walk-in closets and a romantic double-sided fireplace, as well as its own private indoor/ outdoor temperature controlled pool and a scenic wrap-around verandah, allowing guests to drink in the spectacular landscape of the resort’s wildlife reserve between the Wollemi National Park and the Gardens of Stone National Park. There are 36 Heritage Villas, spacious one-bedroom

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THE RESORT’S IMPRESSIVE CULINARY PHILOSOPHY MEANS FOOD IS SOURCED REGIONALLY, TAKING IN THE HIGHLY FERTILE REGIONS OF ORANGE, MUDGEE AND THE HUNTER VALLEY. king villas for two guests with an internal area of 83 square metres, three two-bedroom Wollemi Villas, with an area of 200 square metres and the grand Wolgan Villa accommodating up to six guests, with three bedrooms, a kitchen, an internal area of 245 square metres, and a wraparound verandah with a 4m x 7m swimming pool built into the deck.

When it’s time to dine, guests can “eat and drink local” with the region’s best produce, complemented with herbs and vegetables picked straight from the resort’s Kitchen Garden. The resort’s impressive culinary philosophy means food is sourced regionally, taking in the highly fertile regions of Orange, Mudgee and the Hunter Valley.

Guests can dine on breakfast delights at the Main Homestead, a providore’s lunch at The Country Kitchen and a three-course a la carte menu with matching wines each evening in the Wolgan Dining Room. The Executive Chef, Nancy Kinchela, also offers a five-course degustation menu and a variety of bespoke dining experiences from poolside dining to gourmet picnics and al fresco barbecues at the 1832 Heritage Homestead.

Those seeking serious downtime can head to One&Only Spa, where the founder of Australia’s premium Sodashi chemical free skin care range, Megan Larsen, worked closely with the Emirates

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One&Only Wolgan Valley spa team to develop a menu of spa therapies highlighting the indigenous ingredients found growing at the resort. Spa treatments are based on the knowledge and wisdom of ancient philosophies and natural healing traditions and guaranteed to create bliss. Spa goers can indulge in a plethora of relaxing, rejuvenating and invigorating treatments including the Mountain Aromatherapy Massage and Sole to Soul treatment, whilst reclining in one of six treatment rooms. Each room features its own changing area, bathroom, shower and indulgent Japanesestyle soaking tub, along with floor-to-ceiling views of the ever present escarpments.

There is also a wealth of activities to tempt even the most urban guest to explore the outdoors. Wolgan Valley and the Blue Mountains were made for riding and there’s no better way to explore its beautiful hills, creeks and ridgelines than on horseback.

There is a beautifully equipped stables, housing twenty horses gentle enough for even the beginner rider. Those seeking adventure need only check in with their personal retreat adventure guide who will recommend activities and adventures specific to each guest’s needs; from wildlife drives and nature walks, nocturnal night safaris, mountain biking, star gazing, Aboriginal interpretive tours or join in the conservation work on the property. Children are also well catered for at the resort, with Wolgan Rangers activities designed to foster a love of the outdoors amongst younger guests.

For those who prefer a sports regime, there is a tennis court, a 25 metre infinity pool, the One&Only Fitness Centre featuring state-of-the-art equipment from Technogym®, a plunge pool, sauna and steam room.

Emirates One&Only Wolgan Valley remains the first and only luxury resort to obtain carbon neutral certification in Australia.

Built according to Ecologically Sustainable Design principles, the resort practices rainwater collection, full domestic water recycling, heat exchange technology and solar panels. Not a single tree was displaced during the resort’s construction and the resort’s conservation practices are designed to protect regional biodiversity and habitat restoration.

Emirates One&Only Wolgan Valley is a rich habitat for unique native fauna, and guests regularly encounter wallabies, kangaroos and wallaroos, as well as a range of nocturnal marsupials including wombats and possums. Its low-lying grasslands and woodland areas are home to many of Australia’s unique bird species, giving guests the chance to observe parrots, kingfishers, honeyeaters, finches and waterfowl in the wild. Emirates One&Only Wolgan Valley works closely with the University of Western Sydney with its field research and monitoring of the local wombat population, and recently helped to create a new website and app, “WomSAT”, which aggregates wombat sightings for researchers to analyze.

Wombat sightings are common around the resort and guests are encouraged to share their own ‘research’ with the resort’s trained conservation team.

F U R T H E R I N F O R M AT I O N

EMIR ATES ONE & ONLY WOLGAN VALLEY 2600 Wolgan Rd, Wolgan Valley, Australia oneandonlyresorts.com | +61 2 9199 1811

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2019 R E S TAU R A N T S of the year

SEAN CONNOLLY AT DUBAI OPERA, OLD TOWN DUBAI, UAE IOESCO, SANCTUARY COVE, AUSTRALIA THE RESTAURANT, DOLDER GRAND, ZURICH, SWITZERLAND IL CARPACCIO, LE ROYAL MONCEAU, PARIS, FRANCE THAI KITCHEN, PARK HYATT, DUBAI, UAE VERANDAH, HOTEL POSEIDONION, SPETSES, GREECE PUR, PARK HYATT VENDOME, PARIS, FRANCE

DISH OF THE YEAR SEAN CONNOLLY AT DUBAI OPERA GRILLED WHITE PEACHES

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HOTEL POSEIDONION GREECE, ON THE VERANDAH RESTAURANT

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HARI A QUICK STOP OVER INTO LONDON GAVE ME A CHANCE TO ENJOY THE HARI HOTEL SITUATED IN THE HEART OF LONDON’S BELGRAVIA WHERE THEY ARE DELIGHTED TO ANNOUNCE DETAILS OF ITS WINTER TERRACE IN PARTNERSHIP WITH MOËT & CHANDON.

Guests will be offered an experience like no other in London with the addition of a bespoke fondue offering for two paired with a glass of Moët & Chandon Brut. Adding a stylish sprinkle, the Winter Terrace will be decorated to reflect the winter season with faux fur rugs and cosy blankets to ensure guests will be immersed in the festive spirit.

We had the opportunity to sample there new and exciting winter offering.

The menu, which has been created by executive chef Claudio Covino and pastry chef Riccardo Zanetti, offers guests both a savoury and sweet fondue. The cheese fondue created with fontina cheese is served with a range of sides such as home baked bread, winter vegetables and a chef ’s selection of charcuterie. The chocolate fondue is made with Italian dark chocolate and is served with treats including doughnut balls, marshmallows and a selection of seasonal fresh fruits.

The Hari Bar will also be offering homemade Winter Cocoa and a host of seasonal cocktails including traditional Eggnog, a winter twist on a traditional old-fashioned and Santa’s Midnight Tipple.

The Hari is a stones throw from Harrods several tube stations and the shopping is a glut of luxury brands that will certainly test your Amex.

This boutique stylish and somewhat sophisticated hotel is a breath of fresh air and you will love the quite neighbourhood of Belgravia.

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VENDOME AS I ARRIVED IN PARIS I KNEW THIS WAS GOING TO BE A NIGHT TO REMEMBER FOR THE REST OF MY LIFE. SO MUCH SO, THAT I HAVE DECIDED TO FEATURE ONE OF THE LEADING CHEFS OF THE WORLD MASTER CHEF JEAN FRANCOIS ROUQUETTE

On arrival at the hotel, we were running a little late, so we sent our bags to the room and headed directly to Pur, one of Paris’ leading restaurants in one of Europe’s leading hotels, the Park Hyatt Vendome.

As we entered the room, we saw an amazing show kitchen buzzing with gastronomic artistry - 10 to 15 chefs pulling together the most amazing menu providing a six-course, nine- course and a la carte option. In one of the most intimate restaurants I’ve ever been in, Pur did exactly that. This unique, classic but cosy 50-seat gem was both homely and classy. There was one table for two left, strategically placed at the entrance to the kitchen. And it was ours. I couldn’t have asked for a better spot. As the Sommelier approached from the left, the Maître De appeared from the right and then out came the man, Michelin Star extraordinaire, Chef Jean Francois Rouquette, and his smile was as broad as his shoulders. I couldn’t help but stand straight up, as if royalty had arrived, then out went his hand followed by the customary ‘Bonsoir’. I didn’t know whether to kiss it or just hang on. Thank God the latter sufficed.

From that moment, I was glued to his every move. His command of his kitchen and the way it seamlessly delivered its gastronomic delights, was a joy to watch. Our selections couldn’t have been better. Danielle had the Dublin Bay prawns with hazelnut sabayon, cauliflower and pickled mushrooms followed by the Blue Lobster grilled with Aztec spices, sweet green pepper chutney and smoked corn with corn chips and homemade spiced ice cream. My selection was the chanterelle mushrooms, hazelnut crumble with sweet and sour mulberries (his mother’s recipe) followed by the Wagyu Beef with roast potatoes in thyme and smoked eggplant. The real treat was that Chef Jean Francois served us himself. The rest of the night just faded into culinary blur.

This may sound a little strange to the uninitiated but when you started your working life in the kitchen and have carved out a career as a chef, you really do just sit back in awe of this type of genius. I always thought I was pretty good in the kitchen until I was humbled by the master.

It’s interesting, with us being subjected to Pur on our first night, you would think that it would all be downhill from there, but this was nothing further from the truth. Like a typical well-oiled Hyatt machine, the incredibly high levels of service in all areas is something that has to be experienced to be believed. Every aspect of this amazing property, from concierge, front desk, the lobby lounge, the rooms, the general service and of course the food and beverage, is something that every other property will, or certainly should, aspire to.

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Introducing Stem Zero made with our Ion Shielding Technology’.

Making it the world’s toughest, yet finest lead free crystal glass.

You could say it is beautifully strong.

nudeglass.com www.trenton.com.au

nudeglass

simple is beautiful

C L A S S I C T R AV E L L E R | S Y D N E Y

Champagne Lunch B O N

A P P E T I T

PREPARING FOR THE CELEBRATIONS OF OUR 23RD EDITION WE ALSO PAY HOMAGE TO THE AMAZING SUCCESS OF SYDNEY’S NEW KID ON THE BLOCK, THE HYATT REGENCY SYDNEY.

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018 has proven to be quite classic in its offerings, this has been attributed to the overall theme of this years Champagne edition.

Spending a serious amount of time not only in Paris but venturing into the smaller more quaint regions of France.

To establish the overall guidelines we conditioned our selves to experience the home of Champagne and dropped by Reims and Epernay two of the key cities responsible not only for the worlds most premium of Champagne’s but some of the most intriguing pairings.

This year I am really excited at my total disregard for the traditions of Champagne and it was to the horror of several Sommeliers that I would threaten them with cooking in not one, but 5 of the worlds most revered elixir’s.

Our feature restaurant story is the remarkable lunch created at Sydney’s Hyatt Regency Gallery on Friday the 29th of June that was to be the day that all rules were to be broken, traditions disregarded and history to be made.

It may sound a trifle theatrical and I can assure you it certainly was, more importantly ground breaking, shouldn’t we cook in only the best.

Our images of the event itself are spectacular with a dramatic backdrop taking guests back to the Cellar’s of Ruinart, our purpose built kitchen showcased the stove from the Home of French impressionist Monet together featuring pots and pans from Chasseur and Escoffier all in readiness to present our ground breaking menu.

Entree’s of finely sliced scallops bathed in Vintage Krug and topped with French caviar- Sydney Rock oysters lightly poached in a 2008 vintage Dom Perignon and the piece de resistance, Coq au Vin, with Spatchcock marinated in 2009 Moet Rose.

Desert was to become a triumph, with a deconstructed hot fudge sundae, celebrating fresh cherries macerated in Hennessy XO Cognac, sitting atop homemade Vittoria flavoured coffee icecream with lashings of warm zabaglione and Hennessy infused hot fudge chocolate.

Our kitchen collaboration with Executive Chef, Sven Ullrich and celebrity chef Sean Connolly proved to be genius.

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SYDNEY ROCK OYSTERS BATHED IN DOM PERIGNON SUB ZERO SIGNATURE GLASSES

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As we speak, corks are popping and the cake is in readiness to confirm the second year birthday of this truly remarkable industry leader.

The question now is, from a mere 12 months ago, could this new mega property with its 900 rooms and thousands of metres of meeting space continue to deliver not only the volume, but, that world renowned Hyatt service.

One can only imagine the Challenges of filling Australia’s largest hotel and its meeting spaces night after night and at the same time, deliver a bespoke and intimate experience for its customers.

In 2018 the HRS boasts over 90% occupancy with Zephyr Bar now firmly positioned as Sydney’s hottest bar.

But it was the introduction of the hotels latest attribute turning a once hopelessly neglected storage area into a runaway success. The Gallery is the real stand out this year, featuring Australia’s top photographers supported by, Vittoria Coffee, Moet & Hennessy, American Express and of course Canon.

Each month, the gallery would headline a rockstar photographer to exhibit their wares, with such names as Hugh Stewart, Graham Shearer, Petrina Tinslay, Danielle Harte, Josh Smith, Phil Hillyard and Jarrod Seng.

CELLARS OF RUINART

Over the months of photographic celebrations the Gallery has staged a world first Champagne dinner featuring a menu that had celebrity Chef Sean Connolly collaborating with HRS executive chef Sven Ullrich, cooking in only the worlds best and most expensive Champagnes, both provocative and daring as the Sommeliers from Epernay France initially “tossed their cookies” But today, what a different story.

On the 1st of march it was time to jump on board the #MeToo movement and show our support for International Womens Day, setting up a single table for Australia’s top 100 most influential, all coming together for their inaugural long lunch.

Today, some five months out the Hyatt Regency Sydney is preparing for the 2019 International Womens Day to be bigger and better and to round off 2018, a celebration of the Melbourne Cup, Thanksgiving Day and the second year birthday celebrations just before the Christmas holiday season and New Year’s Eve hits town.

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PHIL HARTE WITH SEAN CONNOLLY AND HYATT EXECUTIVE CHEF SVEN ULLRICH

IDEALLY LOCATED ON THE CITY SIDE OF DARLING HARBOUR, IT BOASTS UNINTERRUPTED VIEWS ACROSS TO THE ENTERTAINMENT PRECINCT

The Hyatt Regency Sydney has enjoyed a remarkable rise in a tremendously cluttered hospitality market, ideally located on the city side of Darling Harbour, it boasts uninterrupted views across to the entertainment precinct, the magnificent Anzac Bridge, each evening monopolises arguably the City’s most dramatic sunset.

From the lounges of the Zephyr Bar, guests scramble to secure a seat from 4:30pm simply to prepare for yet another blood red sky.

Heading up the Hyatt, Malcolm Zancanaro has remarkably assembled Sydney’s premier executive team through sales and marketing, corporate communications, food and beverage and Sven Ullrich, Hyatt’s Executive Chef that commands a masterful culinary crew.

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GERMAN BORN, SVEN ULLRICH discovered his passion for cooking at a young age commencing his culinary career at just 15, at the School of Culinary Arts, Hamburg.

Since then, his career has taken him around the world to Germany, Australia, Tokyo, Hong Kong and the U.S. In 2000, he joined Hyatt Hotels as Chef de Cuisine at Hyatt Regency Sanctuary Cove, located on the sunny Gold Coast and now, almost two decades on and having worked on several events with Sven, I was thrilled to learn of Sven’s appointment, leading the team as Executive Chef at Hyatt Regency Sydney - Australia’s largest upscale hotel. In his position, Sven oversees three full sized commercial kitchens, five food and beverage outlets, 3,700sqm of event space and 892 guestrooms and suites, leading a culinary team of 75 exceptional and energetic professionals.

Since joining the team at Hyatt Regency Sydney, Sven has led the team to deliver some outstanding events, among the events he regales as the most memorable to date, was a Toast to Champagne hosted in June 2018 working alongside celebrity chef Sean Connolly to deliver a dining experience that celebrated the many flavours of Champagne. While many Chefs argue Champagne is not to be used for cooking, Chef Sven and his team embraced the rare opportunity and delivered a menu which incorporated some of Moët Hennessy’s most exceptional champagnes including Krug Grand Cuvée, Dom Perignon Vintage 2009, Moët Grand Vintage Rosé 2009 and memorable deserts incorporating their flagship Hennessy XO Cognac.

Passionate about a thriving food industry, Sven’s passion for food extends well beyond the walls of Hyatt Regency Sydney working closely with local suppliers to ensure the best and freshest ingredients are sourced for the hotel guests.

When he started his career, he would tell farmers what ingredients were needed to execute his menu, now he is guided by what’s in season, building a menu that celebrates the season and upholding Hyatt’s global food philosophy ‘Thoughtfully sourced, carefully served’. Sven’s passion for sustainably sourced produce shines through when speaking with guests about what’s on the menu, where it is sourced from and why it was hand-picked to be part of the dish.

His menus are simple, refined and full of flavour and Svens attention to detail is meticulous in every way.

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HAVING WORKED WITH SEAN BEFORE, VENTURING INTO HIS NEW DUBAI EATERY, I WASN’T WONDERING WHETHER THE RESTAURANT WOULD BE GOOD, I WAS WONDERING JUST HOW GOOD.

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he Yorkshire-born Australian chef was somewhat difficult to work out at our first meeting, he was oblivious to football, cricket or rugby, and instead he was gastronomically obsessed, I soon realised that Sean’s real passion was food, food and more food.

Starting my career in a kitchen some 40 years ago, I decided to simply join the Sean food train, switching from my passion for sport to our love of food.

Having both grown up in similar traditional kitchens, we fast found our feet and eagerly started to brainstorm a few ideas that would turn out to be quite genius.

Returning from a few weeks in France, the Champagne district, I persuaded Sean to create a unique and ground breaking menu

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based around the cooking of the worlds best Champagnes.

Taken back initially but undeniably excited at the unorthodox request Sean grabbed the opportunity and the rest became history- See the CLASSIC LUNCH page 248.

Recently, with my trip to Dubai planned, the invitation to visit the newly completed Dubai Opera restaurant was quickly accepted and Sean, in his understated fashion, said to me: “Let me know what you think?”

Staying at the landmark Address Downtown hotel, we strolled around the lake, filled with anticipation, as we all know Dubai is renowned for putting on the ‘wow factor’ – and Sean Connolly’s Dubai Opera wasn’t going to disappoint.

C L A S S I C T R AV E L L E R | D U B A I

AWARD WINNING WHITE PEACHES

Perched on level one overlooking the famed downtown fountains, the glass elevator opened to a 300-seater with several booths, an island bar, two kitchens and a very cool outdoor garden area with spectacular views of Dubai’s Burj Khalifa.

With the Opera season kicking off in September, Les Miserables, Phantom of the Opera and Swan Lake were all lining up, it becomes mayhem trying to get a seat but of course, with the shows just a lift-ride away Sean’s eatery makes for the ultimate pre-show dinner and after-show cocktails along with Sean’s ridiculously tempting desserts.

Our waitress, Katrina, presented the menu, taking charge and recommending her favourites along with some signature dishes.

Soon after, we were joined by Chef Karl and his recommendations and it wasn’t long before we wilted under the pressure and let the magic just happen.

The evening began with an entrée that, without a doubt, became my favourite for the year: Grilled white peaches with homemade pesto, topped with crushed pistachios and a chunk of delicious mozzarella.

Our second entrée was a bowl of delicately sliced sashimi, salmon, tuna, swordfish, seabass and Australian scallops, with lashings of wasabi, ginger and soy, complemented with their signature cocktail, a Wasabi Mule.

Soon after our entrée, our salad arrived on a 70’s style trolley, waiter in toe, which brought memories flooding back from the good old days of silver service, the restaurant’s house rendition of a Caesar salad – made live at the table – featuring white anchovies, baby cos and a chardonnay dressing with mountains of freshly grated parmesan.

Mains arrived shortly after, in all their glory, featuring freshly made Linguine, smothered with King Crab in lemon chive and chilli beurre blanc, followed by the hero dish – a provocative Orgy of Mushrooms and a Buffalo Ricotta Gnocchi with a side of magical sautéed garden vegetables.

DISCOVER MORE SEAN CONNOLLY IN AUSTRALIA AND NEW ZEALAND • THE GRILL BY SEAN CONNOLLY, AUCKLAND, NEW ZEALAND • GUSTO AT THE GRAND, AUCKLAND, NEW ZEALAND • SEAN’S KITCHEN, ADELAIDE, AUSTRALIA • THE MORRISON BAR & OYSTER ROOM, SYDNEY, AUSTRALIA • THE BALCONY BAR & OYSTER ROOM, BYRON BAY, AUSTRALIA

Our dessert was as expected, brilliant, the Berry ‘n’ Beetroot Eton mess, made at the table.

Sean Connolly has constructed a simple yet fascinating menu that all diners can understand – unlike the self-absorbed nonsense of the typical celebrity chef. The Sean Connolly brand is honest and reliable, featuring several classics with a trademark Connolly edge.

Note! Be sure to try the grilled white peaches at Dubai Opera!

F U R T H E R I N F O R M AT I O N

SEAN CONNOLLY AT DUBAI OPER A Dubai, UAE dubaiopera.com/dining/sean-connolly | +971 4 362 7312

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classsic cocktails OUR JOURNEY OF 2018 LEAD US TO MORE COCKTAIL BARS THAN WE WOULD LIKE TO MENTION. FROM SYDNEY’S ZEPHYR BAR TO THE NEW YORK COCKTAIL LOUNGE AT TOKYO’S PARK HYATT, THE VY BAR IN INCHEON AND THE WILDFLOWER BAR OF THE COMO TREASURY PERTH. IT WAS THE GONG BAR ON LEVEL 52 AT THE SHANGRILA-LA, LONDON THAT GAVE US THE ROCKSTAR ALONG WITH THE MAGIC OF THE VIKING SKY AND ITS DELICIOUS ORANGE AND MERINGUE CLOUD COVER THAT REALLY CAPTIVATED OUR SELECTIONS.

S K Y

INGREDIENTS: FRESH ORANGE SEGMENTS OVER ICE COINTREAU SQUEEZE OF LEMON SHAVED ORANGE ZEST TOPPED WITH MERINGUE LOCATION: VIKING SKY VIKING BOAT (COPENHAGEN TO AMSTERDAM)

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SYDNEY

QUEEN of the castle

IT’S NOT OFTEN YOU BECOME FRIENDS WITH SOMEONE’S PARENTS BEFORE YOU DO THEM, BUT THAT IS WHAT HAPPENED TO ME AND THE CHIEF EXECUTIVE RUNNING RUGBY AUSTRALIA, RAELENE CASTLE.

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met Marlene Castle – Raelene’s mother - several years ago while travelling through Europe.

Marlene is a diminutive woman, rather reserved yet incredibly stylish and we both share fond memories of traipsing through Split, Croatia, in a mad dash to find a local sports bar to watch an NRL Grand Final together.

While Marlene is somewhat older than me, we instantly hit it off, and it wasn’t long before I worked out that beneath her calming, warm presence and friendly smile was a steely resolve like few others and that this pocket rocket from New Zealand was a national champion at lawn bowls and Hall of Fame inductee.

A couple of years later, I met Raelene and was struck by not only a physical resemblance to her mother, but a similar inner resolute strength and fashionable style.

Less than a year at the helm of Rugby Australia, and Raelene is now relying on that inner grit and determination to chart her success because her remit is enormous and she knows it.

Rugby - a once beloved national sport - has lost some of it’s historic glorious lustre. It now flounders both domestically and internationally and is arguably at it’s lowest ebb in its once illustrious history.

Amidst a modern and highly competitive sporting landscape, club, school, state and national rugby are challenged like never before. Impatient administrators and fans alike want answers and solutions and it’s up to Raelene to find them.

She is confident she’s up to the challenge.

“I did a lot of due diligence about where rugby was at in this country and where it was in the world and I decided it was a really good opportunity - it’s got great bones,” says Raelene.

“Yes, we’ve got some challenges … all fans would like to see us perform better and more consistently and get back to the winning ways of the 90s”.

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S A N D R A S U L LY

Historically rugby in Australia flourished with the benefit of Commonwealth establishment connections and a blue blazer set of private school pathways.

But in a 21st century sporting environment, that no longer cuts it. This sport, like all others, is now confronted with fierce competition for young athletic blood.

Proof of that is found in the recent participation figures from Australian Sports commission. They now measure 20 sports for girls, and boys - and they’re not all the same. So the number of sports Aussie kids want to play is extensive.

In the 1990s the Wallabies dominated World Cups and won Bledisloes. Today, the All Blacks seem to own the trophy cabinet, and on the face of it, the Wallabies have few answers, with all eyes currently on coach, Michael Cheika.

Fans and critics alike are impatient for results and another below par performance in 2018 has Raelene’s vocal and influential detractors lining up and demanding instant results.

“I think at 9 months in, it is a little early. You have to say what you’re going to do and then deliver on them. If you haven’t done that then I think you deserve the criticism,” says Raelene.

Armed with a Commerce degree; experience in marketing and business, plus more than 4 years as the Chief Executive at the Canterbury Bankstown Bulldogs Rugby League club and prior to that running New Zealand Netball - Raelene is a seasoned and proven sports administrator and doesn’t flinch at the enormity of the job ahead.

“They don’t call it general management for fun, they call it general management because that’s what it is. So I have eight direct reports and have to have an understanding of high performance, community, finance, public relations, marketing, digital, legal, and HR. “You’ve got to be able to have sensible, educated and informed conversations around all those different elements,” says Raelene.

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QANTAS WALLABIES V ALL BLACKS

A FAVOURITE CASTLE FAMILY MOTTO WHILE GROWING UP, SAYS IT ALL – “NO BLOOD, NO SYMPATHY”

Fixing Rugby won’t be easy but she is confident that if she can get rugby to think collectively, she and the sport are well on their way to success.

“They had every chair of the major States involved in the interview process … so when they offered me the job, they had the full support of not only rugby Australia Board, but but also Chairs and the Boards of the 4 major states.

“So that gave me the kickstart to be able to start the conversations in a positive way as opposed to having to get appointed and then earn that engagement with them. It was a smart move from their perspective.”

AFL, Cricket, Soccer and Rugby League all operate under one governing structure. The governance reality for Rugby - a 120 million dollar business - is that as a federated sport it can’t make wholesale change without all the key stakeholders on the same page and agreeing, as one, to the path ahead.

Those who have worked with her have every confidence that she can deliver.

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“Raelene is a doer. She gets things done. She is not afraid of hard work or of taking responsibility and ownership. Her greatest strengths are her work ethic, her integrity and her courage”, says Dennis Watt, former Brisbane Broncos Chairman and now Executive Chairman of the Gold Coast Titans.

He added, “in a robust environment, Raelene was fearless in expressing her views … not daunted by strong personalties. She is no shrinking violet”.

Almost one year in on a three year contract, Raelene can’t afford to be, but says she needs time to transform a whole of sport.

“I’ve worked with Board directors who say, just make it happen.

The reality is you can’t just make it happen, because you’ve got to encourage and cajole and convince - and that’s where the trust and respect comes back. Because once you’ve built that trust and respect, that’s when they’re more likely to accept change,” says Castle.

The modern business of sport is big business and to attract and secure sponsors, Rugby has to be able to demonstrate a confident stable structure with growth potential, reflected in a depth of talent and athlete pathways for the Wallabies to draw from.

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A significant and early win for Raelene was securing the biggest name in the game, 29 year old Israel Folau for 4 years. Folau is the first man to ever reach the top in the NRL, AFL and rugby, but was embroiled in arguably the most controversial saga in the history of Australian rugby in April.

Folau acknowledged the work Castle had done in her first year in the top job.

“I respect who she is, and she’s doing a really great job running the game so far,” he said.

Raelene adds, “I think we are in a consolidation and relaunch mode, to make sure that we really have got some really good structures, really good high performance systems; integrating role of our grassroots - and our game is strong at that level. That will allow us to deliver on that world stage”.

It will be a seismic shift for some administrators – slow, methodical and arduous - and has to be collaborative, ie getting all the schools, clubs, regional and state organisations, in step to agree on a future model.

Critical to her success, Raelene hopes to have in place a united national position, with signed MOU’s, for a centralised high performance program (Wallabies) before the start of the next season.

An added and unexpected pressure point has come from the growth of the game amongst women.

A gold medal in Rio catapulted the sport nationally, arguably before it was ready.

“The launch of the womens game, and certainly winning the gold medal in Rio has meant our female numbers have just exploded, to the point where we have done it a little back to front, where we’ve performed at the high performance level and now we have to try and backfill our pathway and our community game to make sure we have the structures to deal with all the young girls who want to play. It’s a great problem to have by the way,” says Raelene.

a level of resilience, that makes ordinary things that happen in business not so important.

“You get perspective, and for me, that’s how I deal with it. I don’t worry about things I can’t change, and I’ve got much more disciplined about that and if I find myself bashing my head against a brick wall, I don’t, I go round it.”

Raelene credits here mental toughness and resilience to her parents and her Kiwi upbringing and that’s understandable, given her mum is a champion athlete, and her father, Bruce Castle captained the ‘Kiwis’ – New Zealand Rugby League team - in 1967.

A favourite Castle family motto while growing up, says it all – “no blood, no sympathy”.

Dennis Watts believes Raelene is someone special.

“I don’t doubt that initially it is tougher for a woman leading a tier one sport in Australia, particularly in those traditional maledominated sports … but increasingly I see all that changing – as leaders like Raelene stand their ground and show that grit, vision and a genuine feel for the respective sport - and its stakeholders - are not the preserve of one gender or another.”

In 2015 Raelene was recognised for her contribution to sport, netball in particular, with a New Zealand Order of Merit - Sir Peter Blake Emerging Leader Award. It happened while she was CEO of the Bulldogs, and in recognition, the kiwi members of the club performed a Haka for her at the ceremony, such is the honour.

Raelene reflects on our chat and its meaning and says, “It is a challenge, and I am someone who likes the challenge.

“You know when they finally put me in that box one day, I want them to say that I took the challenge head on and made the most of it.”

Honestly, I have absolutely no doubt she will.

Being the first woman to lead a major sport in Australia hasn’t been without it’s issues and predictable cheap shots, over her fashion sense and appearance, which is why she has been so open about her struggle with Alopecia.

“I go through phases of my hair falling out, and having to face being a female in an environment where you are judged on your appearance, and your look, and having to front that. I went public with that because it’s important to share that story. I don’t want people to think I have cancer or that the thought the job is too tough,” says Raelene.

“So when you have those conversations, and they aren’t always easy things to do, but when you talk publicly about them, it builds

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SUITCASE ACE One Family’s Legacy Has Helped Many Generations Of Travellers

In the fastmoving era known as the 21st century, baggage needs to be as nimble as the traveller who carries it.

Rather than the heavy burden of yesteryear, luggage has evolved to become a lightweight travel companion, one that doesn’t argue about where to have lunch or which museum to visit, one that provides invaluable support during a holiday or business trip. The rise of the long weekend has allowed travellers to take less with them, though the carrier they seek to convey their belongings should still be impressive on multiple levels. The cleverly designed carry-on is the pride of the seasoned traveller, who can manage to take along everything necessary without checking any bags.

Michael Apoifis (left)

Osprey Packs and Bags

For those flyers who do check bags, the supposed inconveniences of suitcases only occur during the comparatively small fraction of time when travelling en route to or from the destination. In the weeks between, a suitcase can be a best friend, a portable home away from home, a provider of smiles rather than frowns. It is true that travel today, especially through airports, can be stressful, but are suitcases to blame? Not really. We have to wait in queues, go through security, and deal with the crowds whether we have checked bags or not.

One company has known about the advantages of sturdy travel companions for generations. From its humble beginnings as simple shoe-repair shop, Sydney Luggage Centre has grown over the years to become Australia’s leading purveyor of travel accessories. From special wallets to large suitcases, what began as a small family business has grown to become...well, a large family business. Family heritage is vitally important at Sydney Luggage Centre; today, the granddaughters of the original founders lead a team that works hard to maintain the quality of workmanship and level of personal service that has seen the company succeed beyond the

Fiona Kasses and Katherine Angelos Inset: Anne and the late Jim Apoifis

wildest imaginings of their father, the late Jim Apoifis, who developed Sydney Luggage Centre with wife Anne from those humble beginnings as a business founded by his own father and mother. Exemplars of 1950s Australian optimism, Michael and Katerina Apoifis were devoted to creating a better life for themselves and their family by making life better for their customers. These days, when retail staff are often unfamiliar with the inventory of their own establishments, Sydney Luggage Centre employs an informed team who embrace the family’s historical commitment to excellence; customers never hear “I don’t know” in response to their questions asked of the experiences sales teams in Sydney Luggage Centre’s Town Hall and Mascot locations. Frequent travellers know just how important their luggage is to them, and Sydney Luggage Centre’s loyal clientele are forever grateful to have found a professional luggage retailer in an age when good, old-fashioned service is fast disappearing.

As affluent travellers are aware, it is excellence in service that truly raises a business above its competition.

The experienced shopper well appreciates the equally experienced salesperson who instils confidence in the purchase of the right product; the sales professional enjoys the fulfilment gained by all parties involved when customers’ needs are satisfied and exceeded.

In these times when openings and closings of businesses occur with alarming rapidity, the steadfast, multigenerational enterprise is an ever rarer phenomenon.

A new generation of the Apoifis family has taken the reins to guide Sydney Luggage Centre across the steeplechase of the current retail landscape―no easy task. Nevertheless, Fiona and Katherine maintain a thriving business model that has seen the company adopt an online presence to position it as a leader on luggage sales via the internet. A vibrant website is an absolute must for any serious business today; luggage and travel accessories lend

THE CLEVERLY DESIGNED CARRY-ON IS THE PRIDE OF THE SEASONED TRAVELLER, WHO CAN MANAGE TO TAKE ALONG EVERYTHING NECESSARY WITHOUT CHECKING ANY BAGS.

themselves well to online sales, especially for repeat clients who have a specific idea of what they want.

For those who don’t, online assistance is available; the same knowledgeable service offered in Sydney Luggage Centre’s two bricks and mortar locations is provided via the internet. The Mascot location is the largest luggage retail location in Australia; every item carried in this expansive, airy space is always in stock, ready to be taken home immediately.

While implementing progressive practices, Sydney Luggage Centre never forgets its origins as a full-service business meeting the needs of its clients. While the era of steamer trunks may have passed with the advent of mass air travel, the reliable suitcase remains an indispensable escort to the contemporary traveller. As many a smiling customer can attest, Sydney Luggage Centre often saves the day; whether needing a product in advance or at the last minute, Australia’s go-to retailer satisfies every need from wallets to suitcases as well as many types of handbags, computer cases, and backpacks in between. sydneyluggage.com.au

L O R D HOW E Island WORDS

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WITH A POPULATION OF ONLY 360 (VERY LUCKY INDIVIDUALS) LORD HOWE ISLAND ALLOWS FOR ONLY FOUR HUNDRED TOURISTS AT ANY GIVEN TIME – MEANING ITS PEACEFUL, NEVER OVERRUN AND REMAINS RELATIVELY PROTECTED FROM (HUMAN) DEGRADATION. A LOST WORLD OF ENDLESS CHARM AND STRONG CHARACTER; YOU WILL FEEL COMPLETELY ISOLATED HERE – WHICH IS A GOOD THING – ALLOWING YOU TO DISCONNECT FROM LIFE AND RECONNECT WITH YOUR MIND AND BODY.

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istorically, we Aussies have tended to jump on the first flight to Bali, Phuket or Hawaii on a tropical getaway and spread our holiday wings – I know I always have.

It isn’t until later in life – after ‘finding ourselves’ abroad – that we realise what we’ve been missing at home. It’s at this stage of life that we discover the majesty of our own backyard.

This is what happened to me when, a few months ago, we were invited to visit Lord Howe Island, a one-hour 40-minute flight from Brisbane and yet lightyears from the bustle of city life.

We began the journey at Brisbane Airport’s new Qantas Business Lounge and enjoyed their premium check-in service, avoiding the queues. Soon after, our Dash 8 plane was dipping gracefully over the canvas of azure water stretched around the remarkable Lord Howe Island.

Our approach also had us soaring over Ned’s Beach, the film set of Blake Lively’s The Shallows.

As we touched down, we were welcomed by a crew of tour operators ready to show off their island paradise.

Arriving at Arajilla Retreat, staff member Phoebe led us down a short track framed with foliage and dappled with sunlight, making it very easy to imagine why the island’s 340 residents choose to live here.

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LAGOON BEACH BELOW: NED’S BEACH

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PEAK HOUR ON LORD HOWE

Amazingly, it took Karen, a local from The Anchorage café, to get approval to bring a dog onto the island, such is the importance placed on biodiversity and community. She even had to pay a bond until the little fella could behave! Karen, who runs The Anchorage with head chef Dave, tells me she arrived onto Lord Howe Island thinking she would only stay for three months. Ten years later, she still has no plans to return to the big smoke.

Given Lord Howe Island’s World Heritage List status, life on the island is slow and little-changing. The dentist and vet only come once a year, meaning planning is crucial and kids can chose to go barefoot to school. Interestingly though, the police chief can only stay on for three years, so he or she doesn’t get too familiar.

While there are jobs on the island, the real trick is finding somewhere to live within its 14.5 square kilometres. Luckily, though, thanks to the 400-tourist limit, Lord Howe Island is never overrun with visitors, giving the island a genuine local vibe. Plus, there’s little to no mobile phone coverage in some spots, so tranquillity is guaranteed.

Our cycles around the island were truly remarkable, despite my nearly falling off the bike to wave at every passing local, “G’day!” is an important part of the vocabulary. Cycling is one of the best ways to get around the island, which is peppered with hidden beaches, bush tracks and spectacular lookouts. Given the scenery, bringing your Canon is a must!

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While dining at The Anchorage, chef David Chlumsky, formerly of Otto’s in Sydney, prepared a world-class menu for us, including local yellow-fin tuna and wahoo sashimi, and pickled vegetables with soy and wasabi. For a main, we had a delectable twice-cooked crispy skinned duck, followed by a freshly baked Belgian chocolate tart with homemade crème caramel.

According to David and Karen, shopping for The Anchorage is a huge challenge that requires planning six weeks in advance, in order to align with the island’s fortnightly supply ship. Luckily, it usually arrives with plenty of fresh tuna, wahoo and squid, while residents cultivate produce in their own gardens on the island. If the supply ship is delayed, a private plane races to the mainland to pick up supplies in time for service.

During our stay, we started the mornings early with yoghurt, poached eggs, fresh juice and green tea, before hopping on the bikes to explore. Today, we headed to Blinky Beach, crossing the island’s CBD and passing by the fortnightly ship, unloading provisions. From there, we hit top gear and peddled past The Anchorage, the local museum and the Morgans, a local couple celebrating their 61st wedding anniversary.

The Morgans, who we chatted with during our stay, were a real inspiration; they came to Lord Howe Island for their honeymoon in 1957 and have returned every year since to celebrate their anniversary.

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THE MORGANS

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Not far from the Airstrip we finally approached one of the world’s most beautiful and secluded beaches, Blinky Beach, a crescent shaped sanctuary of white sand lapped by crystal water. For our day at Blinky, Arajilla Retreat had prepared us a picnic, knowing we wouldn’t be back anytime soon.

Later, as the sunset crept closer, we climbed 208 metres up to Malabar Ridge, which offered us amazing views of Sugar Loaf Passage, Ned’s Beach and the island’s famous Lagoon Beach. Though a stunning reward for the climb, we couldn’t wait to return home for that night’s dinner with Arajilla’s head chef, Ben Crompton.

Later at Arajilla’s restaurant, showered and relaxed after the day’s adventure, we dined on entrees of kangaroo, baby beetroot and sweet potato pavé with turnip relish, and ocean trout with shallot, shiitake mushroom and dashi tofu.

For mains we enjoyed twice-cooked pork belly, pork and fennel sausage, and chargrilled wahoo with sepia spaghetti ratatouille.

CHOCOLATE BELGIAN TART

Our final day was as lazy as it gets, starting with breakfast of fresh fruits and yoghurt, homemade muesli and, after a short ride to The Anchorage, fresh muffins and green tea. Here, we said goodbye to Karen and Dave, while also spotting the Morgans by the fireplace, holding hands.

While enjoying the final slice of indulgence, a rich homemade chocolate brownie, waiting for our airport transfer, I couldn’t have felt more relaxed. After the few days without phones, we’d really been able to disconnect from work.

Here I wondered, why had it taken us so long to discover this national treasure?

I’m confident, though, that it won’t take us as long to return.

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NED’S BEACH

ISLAND HISTORY The first reported sighting of Lord Howe Island took place on 17 February 1788, when Lieutenant Henry Lidgbird Ball, commander of the Armed Tender HMS Supply, was en route from Botany Bay to found a penal settlement on Norfolk Island.

On the return journey, Ball sent a party ashore on Lord Howe Island to claim it as a British possession. It subsequently became a provisioning port for the whaling industry, and was permanently settled in June 1834.

When whaling declined, the 1880s saw the beginning of the worldwide export of the endemic kentia palms, which remain a key component of the island’s economy. The other continuing industry, tourism, began at the end of World War II in 1945.

GEOGRAPHIC INFORMATION Lord Howe Island is an irregularly crescent-shaped volcanic remnant in the Tasman Sea between Australia and New Zealand, 600 km directly east of mainland Port Macquarie, and about 900 km southwest of Norfolk Island. It’s about 10 km long and between 0.3 and 2.0 km wide with an area of 14.55 km.

Along the west coast, there’s a sandy semi-enclosed sheltered coral reef lagoon. Most of the population lives in the north, while the south is dominated by forested hills rising to the highest point on the island, Mount Gower (875 m).

The Lord Howe Island Group comprises 28 islands, islets and rocks. Apart from Lord Howe Island itself, the most notable of these is the volcanic and uninhabited Ball’s Pyramid, about 23 km to the southeast of Howe. To the North lies a cluster of seven small uninhabited islands called the Admiralty Group.

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LOCATION LORD HOWE ISLAND GROUP, TASMAN SEA, DUE EAST OF PORT MACQUARIE. TOTAL ISLANDS 28 MAJOR ISLANDS LORD HOWE ISLAND, ADMIRALTY GROUP, MUTTON BIRD ISLANDS, AND BALLS PYRAMID HIGHEST ELEVATION 875 M (2,871 FT) THE ANCHORAGE

HIGHEST POINT MOUNT GOWER ADMINISTRATIVE DIVISION UNINCORPORATED AREA OF NEW SOUTH WALES SELF-GOVERNED BY THE LORD HOWE ISLAND BOARD PART OF THE ELECTORAL DISTRICT OF PORT MACQUARIE PART OF THE DIVISION OF SYDNEY POPULATION 382 TOURISTS ARE RESTRICTED TO 400 AT ANY TIME

F U R T H E R I N F O R M AT I O N

AR AJILLA RETREAT Lord Howe Island, Australia arajilla.com.au | 1800 063 928

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H E A RT S

On Fire

WITH OVER 100 YEARS OF COLLECTIVE EXPERIENCE AND A LONG HISTORY IN SYDNEY’S CASTLE HILL DISTRICT, FRASER JEWELLERS HAS A WELL ESTABLISHED NAME AND REPUTATION IN THE AREA.

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he store’s fine jewellery, engagement rings and on-site workshop for custom jewellery design have helped grant wishes, create memories and restore loved pieces for over 30 years.

Established as House of Fraser in the main street of Castle Hill in 1987 by the Godfrey family, Fraser Jewellers is now located in Castle Towers and is run by Scott Godfrey, part of the second generation of the Godfrey family.

The original House of Fraser was envisioned as a one stop destination for giftware and began by stocking a wide range of jewellery, figurines, watches and father clocks. Over the years the business has been recognised by the industry and the local community.

The store is a longtime winner and finalist of the Local Business Awards and a preferred retailer of the Nationwide Jewellers Group. House of Fraser’s commitment to supporting charities, organisations and schools through donations, prizes and event attendance has meant the business has a strong connection with the people of the area.

Scott Godfrey took over the running of the business in 2004, leading with a passion for providing the best diamonds and the highest level of client service. Growing up around jewellers and gaining a keen appreciation of the industry from his father, Scott trained and qualified as a Seiko watchmaker before going on to become a graduate Gemologist, trained Diamond Grader, Jewellery Valuer and to sit as a board member for the Showcase Jewellers Group, which at the time was the largest buying group in the country.

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As the business matured, Scott recognised the need for a fine jewellery offering in the area. Partnering with Hearts on Fire was a significant step for the store and a testament to the integrity of the business.

Before introducing the brand, each diamond at Fraser Jewellers was hand-selected before purchase, to ensure the very best quality for customers. While this allowed business to uphold its level of excellence, it was also a significant time investment.

Since introducing Hearts on Fire, the store is able to offer customers the rarest diamonds with the absolute best cut. Because each Hearts on Fire diamond is rigorously sourced and cut for perfection, Fraser Jewellers has also been able to save time on sourcing and focus on what truly matters - the customer experience.

In 2018 Fraser Jewellers opened the doors of its new boutique store, unveiling an exciting new look and its current name, designed to bring customers a new level of luxury shopping experience.

The store offers high-end jewellery brands including Roberto Coin, Gucci, Kailis, Ole Lynggaard and Hearts on Fire and a curated selection of engagement, anniversary and wedding rings. Other services available to customers include a diamond consultation area, watchmaking facilities and an in-store workshop housing the latest in jewellery design technology.

Customers looking to create their own special jewellery piece receive a personal consultation to help bring their vision to life. From cutting gemstones to positioning, they are involved in the creation process each step of the way so they can be confident of the result. Countless unique pieces lovingly worn by customers are a testament to expert advice from store manager Tony Muscat and the skills of on-site master craftsmen.

Many of Fraser Jewellers pieces are designed by Tony Muscat (industry veteran with 30 years’ experience and qualified designer jeweller in his own right) using Hearts on Fire diamonds. Because of their brilliance and perfect cut, the most beautiful custom makes are uniquely designed Fraser pieces with a perfectly cut Hearts on Fire diamond.

Fraser Jewellers has always prided itself on its high quality product, amazing attention to customer service and and strong support offered to other local organisations, schools and charities.

The opening of the new store heralds an exciting time for the business. While Fraser Jewellers will stay true to its core values, its growing selection of internationally renowned brands, VIP events, exclusive styling sessions and a luxurious in-store shopping experience will bring a new level of service to existing and new customers.

F U R T H E R I N F O R M AT I O N

FR ASER JEWELLERS Shop 431, Level 3, Castle Towers fraserjewellers.com.au | +61 02 9899 5848

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Shop 431, Level 3, Castle Towers 98995848 | www.fraserjewellers.com.au

H E A R T S O N F I R E S T O R E S , A U T H O R I Z E D R E TA I L E R S , H E A R T S O N F I R E . C O M

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

ALLIANCE SMALL SHOP ONLINE AT VICTORINOX.COM

ANDA Z Singapore

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THE ANDAZ SINGAPORE HOTEL AIMS TO SPARK OFF A SENSE OF DISCOVERY OF THE RICH CULTURE OF SINGAPORE, AND INSPIRE GUESTS TO EXPERIENCE THE CITY THROUGH FRESH PERSPECTIVES.

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t the time Singapore were preparing for the ‘Meeting of the Maniacs’ – US President Donald Trump and North Korean dictator Kim Jong-un, I was relaxing on the 25th floor of the Andaz Singapore, waiting for my king prawn dumplings and green tea.

I was here on the popular London-to-Australia stopover, soaking up the last of the journey before heading home.

A global city in its own right, bursting with colour and diversity, a recent addition to Singapore’s worldclass accommodation offering, is the new Andaz Singapore.

The Andaz Singapore is the hip, chic side of Hyatt sitting at the cross-section of Kampong Glam, Little India and Bras Basah Bugis cultural districts, surrounded by vibrant alleyways and a labyrinth of shop houses. To service its 342 guestrooms, the hotel boasts four distinct but equally satisfying eateries.

The hotel’s premium steakhouse, 665°F is named after the temperature of the on-show Pira oven and grill used to prepare the sustainable seafood and prime meat selection. Complementing 665°F is the uber-cool Mr Stork rooftop bar, a tropical haven with private tipi-style lounges and expansive ocean views.

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COMPLEMENTING 665°F IS THE UBER-COOL MR STORK ROOFTOP BAR, A TROPICAL HAVEN WITH PRIVATE TIPI-STYLE LOUNGES AND EXPANSIVE OCEAN VIEWS.

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ALLEY ON 25

On arriving to the Andaz Singapore, we were greeted with smiles at the level 25 reception desk, which overlooks an infinity pool and cosy all-day bar. Staff at the Andaz are, without a doubt, some of Singapore’s most welcoming.

Over the next couple of days, still tired from our three-week tour, I decided to test the staff with some very personalised requests. But even when I ordered off-the-menu dishes, arrived late to breakfast and kept them on speed-dial for cab calls (there’s no Uber in Singapore), the staff were consistently helpful, gracious and met every challenge.

While the Andaz hotels form part of the larger Hyatt group, they fit outside the latter’s more traditional style. As part of this, The Andaz staff are slightly less formal in their customer service, which adds a comfortable personal touch to interactions.

Our room was meticulously fitted out with textured wall panelling, timber floors and an earthy colour palette enhanced by the natural light pouring through the floor-to-ceiling windows.

As expected, the Hyatt amenities were all present, including the signature, cloud-like beds and high-end Manchester, a 64-inch flat screen

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HAVING RECENTLY ENJOYED THE ECLECTIC SISTER PROPERTIES AT LIVERPOOL STREET STATION, LONDON AND THE ANDAZ MAUI THE OVERALL PRODUCT CONTINUES TO THRILL. WORD IS THAT ANDAZ MUNICH IS ONLY MONTHS AWAY FROM THEIR GRAND OPENING.

TV, Bose Bluetooth speakers and a fully stocked minibar whose contents – except alcohol – are complimentary.

For those who want to break a sweat, a welldesigned gym stretches over level 36, with unbeatable city views, a somewhat small change room and sauna.

The Andaz Singapore is captained by Swisstrained hotelier Olivier Lenior, now regarded as a local after some 25 years in the country. It was Mr Lenior who teamed up with Australian executive chef Soren Lascelles and Australian restaurant manager James Finnigan-Curtis, recently imported from Park Hyatt Sydney, this team has done a remarkable job that will certainly challenge this very aggressive hospitality market place.

Having recently enjoyed the eclectic sister properties at Liverpool Street Station, London and the Andaz Maui the overall product continues to thrill. Word is that Andaz Munich is only months away from their grand opening.

F U R T H E R I N F O R M AT I O N

ANDAZ SINGAPORE 5 Fraser St, Singapore singapore.andaz.hyatt.com | +65 6408 1234

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ANDAZ LUXURY CONTEMPORARY

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POOL DECK ANDAZ

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WILD Australian

FROM THE HUSTLE & BUSTLE OF PERTH’S MAJESTIC CITY TO MARGARET RIVERS IDYLLIC BEACHES, AWARD WINNING WINERIES AND RESTAURANTS, TALL-TIMBER FORESTS AND ANCIENT CAVES…THIS INFECTIOUS STATE HAS IT ALL!

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n my opinion, having to talk about another state from your own country isn’t easy, especially when I come from the highly revered city of Sydney, NSW.

Terrace, passing Perth’s iconic WACA cricket ground before we eased into our final destination – the newly revitalised historic heart of the city, COMO - The Treasury hotel, Perth.

Located some five hours away by air, Perth, the capital city of Western Australia, is in fact closer to Singapore than to our east coast home, that’s why I often call it our forgotten city – though in a good way.

Skilfully designed by Kerry Hill, with an array of 48 contemporary luxury suites – each interior different to the next – COMO The Treasury hotel occupies buildings that date back to the mid-19th century, an astounding combination of three brilliant heritage masterpieces.

I developed an affinity with Perth two decades ago, when I’d travel there several times a year for work. However, it was a mere eight years ago that I was a guest in the sleepy but majestic valley of the eponymous Margaret River, 277km south of Perth.

While its top quality wine, world-class surf and international events have put Margaret River on the map, the rest of the region’s offerings – from truffles and hospitality, to pearls and pink diamonds – is what also keeps Australian and overseas visitors coming back to Western Australia – including Danielle and myself.

On our recent trip to Western Australia, our 10.30am Qantas flight landed into Perth on time at 1.30pm and from there it was a 15-minute taxi ride downtown.

As soon as we hit the road I noticed that not a lot had changed, soon we were crossing the Swan River and heading down Adelaide

On arriving, guests are greeted at the front door of the original post office, just 20 metres across the courtyard from the historic St George’s Cathedral, where, as we arrived, the junior choir were practicing for Sunday Mass.

Unlike most lobbies, the entrance of COMO has a discreet, almost homey feel, with beautifully appointed furnishings and a diverse collection of art, ceramics and glassware pieces from Australian and international artists. Our favourite piece was ‘The Untitled’

by Kiwi artist/craftsman David Trubridge.

As expected, a personalised in room check-in, bags in tow and a helpful tour of our suite gave us a clear understanding of the time and detail that has been put into the reserection of the famed Perth Treasury, Post Office and Barracks.

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From here we hit our scheduled workout in the hotel’s exceptional gym, decked out with Technogym equipment and perched over a 25-metre pool, glistening with rays of sunlight that pierced through floor-to-ceiling glass louvres.

Surrounded by original glass and Jarrah timbers the mood was calming, preparing us for a much needed break.

Back in our room, we marvelled at the spaciousness and overall fit-out, where no expense had been spared. Stone and original Jarrah blended beautifully alongside the room’s natural colour palette and our heavenly bed, all positioned smartly beneath the authentic high ceilings. It was a mere touch to all the technology you’d expect from a world-class luxury hotel including the electronic curtains.

Remarkably, the hotel’s owners had the opportunity to squeeze more rooms in but decided to respect the building’s integrity, hence the offering of only 48 impeccably presented suites.

COMO The Treasury’s all-inclusive room rate covers the mini bar, coffee, tea and water, internet and daily breakfast – remember to find the welcome honey cake!

After warming up in the gym we headed to the Shambhala Urban Escape wellness spa for a deep-tissue massage – the perfect way to round off seven days of flying across from Dubai, Singapore to Sydney and connecting to Perth.

Under the hands of my massage therapist Yuki, those hours in the air and in transit faded into memory.

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REMARKABLY, THE HOTEL’S OWNERS HAD THE OPPORTUNITY TO SQUEEZE MORE ROOMS IN BUT DECIDED TO RESPECT THE BUILDING’S INTEGRITY, HENCE THE OFFERING OF ONLY 48 IMPECCABLY PRESENTED SUITES.

SHAMBHALA URBAN ESCAPE

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WILDFLOWER RESTAURANT

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AT THE HELM OF WILDFLOWER IS EXECUTIVE CHEF JED GERRARD, WHO HAS PIONEERED THIS CONTEMPORARY OFFERING THAT REVOLVES AROUND THE LOCAL INDIGENOUS ETHOS OF SIX – INSTEAD OF FOUR – SEASONS.

At 7.00pm that night, it was all about tasting Western Australia’s ‘six seasons’ at the award winning Wildflower restaurant located on the rooftop, with its sweeping vistas across the Swan River and the spectacular light show of several marquee buildings nearby, we new tonight would be memorable.

At the helm of Wildflower is Executive Chef Jed Gerrard, who has pioneered this contemporary offering that revolves around the local Indigenous ethos of six – instead of four – seasons.

For entrees, we feasted on a jarrah-smoked kangaroo and Manjimup marron with black rice and finger lime, and for mains we enjoyed a linecaught wild fish and wood-grilled arkady lamb.

We topped off our night at Wildflower with an exquisite dessert that included all parts of the pumpkin, yuzu, cinnamon, anise, myrtle and spiced rum, plus a bowl of black truffle ice-cream with toasted sandalwood nuts and mandarin.

Our stay at COMO The Treasury was made even better by the amazing dining options inhouse,including afternoon tea at Petition restaurant and bar where we savoured freshly made pate de foie and a charcuterie platter of thinly sliced prosciutto, artisanal Australian cheese, pink lady jelly, oats cake and lavash, an espresso and a glass of Rose.

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THE POST RESTAURANT

I HAD THE CHEF MAKE UP AN OFF MENU SPAGHETTI A OLIO WITH A LITTLE EXTRA CHILLI AND PARMESAN PLUS PUMPKIN AND RICOTTA STUFFED RAVIOLI. Our second night’s dinner took us back along the Amalfi Coast, as the COMO’s Post restaurant, laid out some brilliant traditional Italian favourites with a twist, including entrees of fresh crudo and mandarin-dressed sashimi scallops and yellowfin tuna.

For mains we enjoyed homemade buffalo mozzarella drenched in balsamic and crushed walnuts and basil. I had the chef make up an off menu Spaghetti a Olio with a little extra chilli and parmesan plus pumpkin and ricotta stuffed ravioli. As we would in any good trattoria, we rounded off the meal with a healthy serving of homemade Tiramisu and a single espresso.

Meanwhile, we kick-started each day at COMO with a generous healthy breakfast including plenty of fruit, yoghurts, cereals, freshly squeezed juices and an a la carte menu offering several hot options. We were pleased not to see any fruit loops, coco pops or donuts – none which belong in a healthy diet.

I feel compelled here to highlight the brave and committed nature of COMO The Treasury in regards to their significant food and beverage offerings.

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Considering there are only 48 rooms, the COMO boasts six very impressive eateries, including Wildflower, Post and The Treasury Lounge and Bar, Long Chim, the Wine Bar and Petitions. There is know doubt that the Como is fast becoming a real gourmet destination for Perth.

Before heading off to Margaret River, we had a small window of opportunity to try the COMO’s Thai street offering. Thai food is one of our staples when at home, so we tend to set a very high bar. Luckily, Long Chim was certainly up to our standard, with an exceptional coconut Thai chicken curry, soft shell chilli crab and fresh crab fried rice, great staff and an incredible atmosphere.

I can’t recall another hotel in Australia that has made such an impact in their city with their eateries. One has to marvel the COMO’s commitment and the confidence they have in the local market. Every venue we visited was full, with the bar and café options always a buzz.

All good things however come to an end, and soon it was time to head four hours south to the famed Margaret River with Peter from Go In Style Luxury Transport, not before Katie Perry and her crew arrived to check-in.

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M A RG A

E T

River

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CAPE MENTELLE, ESTABLISHED IN 1970, IS ONE OF THE FOUNDING WINERIES OF MARGARET RIVER. WHILE PIONEERING MANY OF THE REGION’S RENOWNED WINE STYLES, CAPE MENTELLE ALSO CONSISTENTLY SERVES AS A BENCHMARK FOR THE QUALITY OF MARGARET RIVER WINES.

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Peter was a godsend – with his local knowledge and being a true local of Margaret River, he gave us a detailed review of the region, touching on its 168 wineries, local restaurants and resorts, the upcoming Gourmet Escape, CinefestOZ, Cabin Fever and the legendary Leeuwen Estate Music Festival, which has become the ultimate beacon of entertainment in the West.

On arrival into the River, our first stop was at the famed Cape Mentelle Vineyard, which was established in 1970.

One of the founding wineries of Margaret River, Cape Mentelle serves as a benchmark for high quality winemaking in Australia, having won a couple of Jimmy Watson trophies for its cabernet sauvignon in 1983 and 1984.

As the weather started to turn, we went on a private visit to the famed Cape, of Cape Mentelle, which was discovered in the 16th-century by European pioneers who tried in vain to tame the unruly coastline of southwest Australia.

Our drive off-road wasn’t for the faint hearted, as we struggled to navigate the deeply corregated tracks down to the Cape, where unrelenting waves were tearing up the coastline, punishing us and being blasted with sand and sprayed by every incoming wave. It was, however, all worth it, as Danielle catalogued hundreds of amazing shots.

On returning, and as the rain just kept coming, we watched the 100 or so sheep grazing peacefully among the Cape Mentelle vineyards and with the pizza oven being stoked preparing for the afternoon’s lunch offering, it was time to savour the hero Cape Mentelle Shiraz.

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STEPS TO THE CAPE

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FAMED LEEUWIN ART

DENIS AND TRICIA HORGAN FOUNDED LEEUWIN ESTATE SOME 50 YEARS AGO.

Peter was at the ready for our next and much anticipated luncheon with two of the region’s pioneers, Denis and Tricia Horgan, who founded Leeuwin Estate some 50 years ago.

Over a few hours we shared several stories as if like old friends, giving us a real appreciation and realising just how much of a legacy the Horgan’s have created.

Of course, with our being in the events business, we also chatted about their iconic event, the Leeuwin Estate Music Festival, which I’d been lucky enough to attend 15 years earlier.

Lunch was a major highlight thanks to their newly appointed chef Dan Gedge, who served up crispy skin duck, delicate pate and cuts of black Angus rib-eye, all paired perfectly by Denis with their excellent chardonnay and cab savs.

BLACK ANGUS RIBEYE

The family-owned Leeuwin Estate is under the direction of two generations who work with a team of highly skilled winemakers.

Celebrating the combination of fine wine, food, art and music, Leeuwin features an award-winning restaurant, cellar door and art gallery, and hosts a plethora of events headlined with international acts.

Scheduling an hour for lunch, a mere three hours had raced by and with both Dennis and I deeply entrenched in the planning of a future collaboration we noticed the weather deteriorating by the minute and decided enough is enough, promoting to pick up where we left off.

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INJIDUP SHORELINE LOCAL CHESTNUT BRUMBIES

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It was now time to head off to our home base for the next few nights, Injidup Spa Retreat.

Located on a secluded beach in the heart of Margaret River, we approached Injidup Spa Retreat and as we came into view we were met by unrelenting waves crashing upon miles of white sand and onto the wild rock formations protecting the shoreline – this was nature at its most aggressive and exhilarating to say the least.

Injidup Spa Retreat boasts 10 spectacular adults-only villas, each complete with a private plunge pool, open fire, massive stone bath, self-contained kitchen and a barbecue on the deck all with uninterrupted views of the Southern Ocean. While the view tends to change regularly the region’s unpredictable weather and afternoons tend to melt into dusk with blazing sunsets, all the while coaxing us into our heated spa on the deck to enjoy a front row seat as it all unfolds.

After an early dip, I returned a little worst for ware and fired up the BBQ , whipping up bacon and eggs on the deck. Today was an all day epic, so with our GPS set to Manjimup, we took the two-hour drive into truffle country, coffees in hand and a little of Eagles greatest hits to soothe the ride.

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THE TRUSTY PUNSY

TO ANALOGISE THE IMPORTANCE OF THE LABRADORS, A HUMAN’S OLFACTORY RECEPTORS (SMELL) COVER THE SIZE OF A POSTAGE STAMP, WHILE A LABRADOR’S COVER A FOOTBALL FIELD.

When we arrived at the Manjimup truffle farm, (The Truffle & Wine Co.) we were greeted by Sales Director Alex Wilson and there head truffle hunter, Punsy, a black Labrador, who took us on our own private hunt through the fields, lined with 15,000 hazelnut and oak trees.

Given that it takes years to see a return on investment, you really need to love truffles, these ‘black diamonds’ require 15 years of care and nurturing along with the passion of a saint.

Scouring the forest floor, eagerly digging and gathering, we were like kids in a candy store, truffle hunter, Punsy wore a pair of custom-made boots preventing her from scratching the prize.

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and 200 kilograms of truffles every day, which the farmers wash, grade, pack and dispatch across the world.

To analogise the importance of the Labradors, a human’s olfactory receptors (smell) cover the size of a postage stamp, while a labrador’s cover a football field.

For me, our day at the truffle farm was somewhat nostalgic – my first gift as a 14-year-old apprentice chef was a single tinned Bordeaux truffle, 45 years later, here I was digging up my own Manjimup diamonds by the handful. A little cold and soiled it was time to enjoy lunch at The Truffle & Wine Co. cafe, a hearty plate of Linguini with lashings of freshly dug truffles and we were ready for the trek back to Margaret River. With the worst of the weather circling around us, we drove hard through the wild winds dodging fallen trees and branches to get to Injidup Beach hoping to snag a biblical sunset framed by crashing waves.

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Dinner that night was hosted by the crack team from Cabin Fever, a couple of local entrepreneurs that stage 40 events over the month, including a fabulous long table at the Larry Cherubino winery.

The epic winter feast was served up banquet style, paired throughout with Larry’s finest wines. At $180 a head, the dinner was a sellout, all 80 satisfied foodies happy to sit back in front of the open fireplace, crackling away and picking from the neverending platters of roast lamb, crispy skinned duck, local roasted veg, cheese plates and desserts all spectacularly paired with Larry’s finest.

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THE DINNER WAS A SELLOUT, ALL 80 SATISFIED FOODIES HAPPY TO SIT BACK IN FRONT OF THE OPEN FIREPLACE, CRACKLING AWAY.

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RICOTTA TORTELLINI

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SAMPLING THE SIX SEASONS

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THE MENU WAS SUPERBLY LOCAL AND CREATIVE AND HAVING THE WINE ASSOCIATION HOSTING, YOU CAN ONLY IMAGINE THE WINE PAIRINGS.

As the wild weather subsided for one morning, at least – we were scheduled to review Margaret River’s latest star eatery, Yarri.

Catching up with CinefestOZ chiefs and the Margaret River Wine Association boss, we spent a couple of hours grazing through the remarkable Indigenous six seasons menu.

Among the dishes we enjoyed polenta fries with fresh parmesan, pickled trout and quail with beetroot, lemon myrtle and desert lime, as well as fabulous wood-grilled marron, scallops, and duck and pistachio terrine – the menu was superbly local and creative and having the Wine Association hosting, you can only imagine the wine pairings.

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We later spent that afternoon photographing the stunning rocks and relentless three-metre-high waves that pounded across the shoreline, before settling into the room for another sunset.

Our third day was spent rugged up with a hot chocolate in front of the fire watching a movie as the apocalyptic lightning strikes lit up the stormy sky and the 100k winds tried its best to rip our windows from the villa, what a night.

Our last hurrah came at 7.30am the following morning. On our approach to the Busselton Regional Airport we felt quite abandoned as the dark sky’s were still taunting us and without a passenger in sight it was like a late night horror movie.

A quick call to Rob, our pilot who was just getting up and was to meet us in 15 min.

Right on time, Rob honks his horn from the van and heads to the shed next to the terminal and proceeds to open the hanger, pushes out his single engine Cessna plane and that’s our ride back to Perth.

Helping Rob with the Plane we did our safety check and I loaded our bags onboard while Danielle nervously prepared for an hour’s shoot from the rear seat, negotiating the sliding windows on both sides. As we climbed to 1,500 feet, one can only imagine the view as we flew above the Great Southern Ocean that later turned to freeways choking with commuters heading into Perth.

Here is a real travel tip: forget the four-hour drive between Perth and Margaret River and call Roger at Busselton Aviation. The cost will amaze you – you’ll never drive again, 45 min and you are sipping some of the world’s best Chardonnay.

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CAPTAIN ROB AND DANIELLE

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DANIELLE NERVOUSLY PREPARED FOR AN HOUR’S SHOOT FROM THE REAR SEAT, NEGOTIATING THE SLIDING WINDOWS ON BOTH SIDES, AS WE CLIMBED TO 1,500 FEET, ONE CAN ONLY IMAGINE THE VIEW AS WE FLEW ABOVE THE GREAT SOUTHERN OCEAN THAT LATER TURNED TO FREEWAYS CHOKING WITH COMMUTERS HEADING INTO PERTH.

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Soon after our smooth touchdown into Perth Rob dropped us into town for our final review at the Alex Hotel Perth.

The Alex is conveniently positioned on the edge of downtown Perth and offers a very edgy and well-thought-out accommodation setting. With Reception making up part of the ground floor, café, service is never far away.

The 74 rooms are thrifty and practical, with queen and king-sized rooms plus bunkbed options for families. Importantly, all rooms come with free WiFi, complimentary light breakfast, smart TVs and fresh air streaming through the louvered windows and private balconies.

While the Alex bedrooms are creative bases to dream, sleep and think, the team believes a hotel should be like a home. In fact, shared communal space for connecting and relaxing can be found in the hotel’s lounge areas, outdoor terraces and the roof garden.

True to its location, the Alex is dedicated to interesting wines, craft beers, artisan spirits, good reads and locally roasted coffee, which all add to the refreshing communal approach.

We think the best way to explore a city is under your own steam, and so we booked a couple of easy riding Lekker bikes – locks, helmets and maps included – and took to Perth’s streets, camera bag on back.

Having spent a few hours shooting and skipping lunch we headed straight to the Alex’s highlight, their spectacular eatery, the Shadow Wine Bar, and its crab and chilli Linguini after which we finished off with the world’s best Pear Tarte Tatin, my god, it was good! In fact, that night we left the soccer match between Chelsea and Perth Glory at the new Optus Stadium at halftime in order to devour another Pear Tarte Tatin before the kitchen closed!

Our Western Australian adventure was truly memorable – a journey through world class wineries, extraordinary architecture, breathtaking views, surrounded by lush forest, rivers and pounding surf, WA is certainly not a forgotten city.

A couple of nights at COMO The Treasury, eating, sipping and truffling our way through Margaret River, a private flight back to Perth and incredible tarte tatins at the Alex – what a way to see the West.

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F U R T H E R I N F O R M AT I O N

COMO THE TREASURY, PERTH Perth, Australia comohotels.com/thetreasury | +61 8 6168 7888 INJIDUP SPA RETREAT Margaret River, Australia injidupsparetreat.com.au | +61 8 9750 1300 ALEX HOTEL PERTH Perth, Australia alexhotel.com.au | +61 8 6430 4000

C L A S S I C T R A V E L L E R | Q A N TA S

Qantas PERT H

THE THOUGHT OF AN AIRLINE FOCUSING EXCLUSIVELY ON YOUR WELLBEING IS BOTH GROUNDBREAKING AND QUITE REMARKABLE.

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ver the decades we have been constantly reminded of DVT (deep vein thrombosis) and the debilitating effects.

DVT has become all too common especially on the elderly and as much as this is a concern, jetlag has also become just as concerning.

Having spent most of my adult life on long haul flights, I have yet to experience true concern for customer wellness until the latest and longest flight hit the market.

The thought of a 17hr flight is most daunting at the best of times, but add to that a further 5 hours from the east coast and its a definite challenge, one you must think through.

So Qantas being the instigators of such an initiative, there is no better time to instigate a genuine program to address all of the above.

Qantas customers will benefit from stretching classes, jetlagreducing lights and an outdoor terrace in the airline’s new transit lounge at Perth Airport, as part of the airline’s new approach at improving health and comfort.

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The Perth International Transit Lounge was unveiled ahead of the inaugural Perth to London Dreamliner service. It has been designed by Australian Industrial designer David Caon and Sumu Design, in consultation with the University of Sydney’s Charles Perkins Centre using an evidence-based approach to wellness.

The lounge offers a range of unique features including ‘light therapy’ in the shower suites to help adjust the body clock, a wellbeing studio with stretching classes and a refresh area providing hydrating face products. Customers can dine in an open-air terrace with a BBQ serving gourmet dishes by Neil Perry.

Qantas Head of Customer Product & Service, Philip Capps, said “An emphasis on wellness in the lounge design was a whole new approach to long-haul travel.

We’ve brought together some of Australia’s best culinary, design and scientific minds to create a lounge experience that will help set our customers up, to feel better throughout their journey,” said Mr Capps.

“This sophisticated lounge is the ideal space for customers to unwind in-between flights. The design reflects the natural beauty of the WA landscape through natural light and colour choices, and offers some of the best local food and wine.”

Charles Perkins Centre Professor of Sleep Medicine, Peter Cistulli, said “The overarching goal was to enhance the passenger travel experience and optimise wellbeing.

We’ve worked with the University of Sydney’s School of Physics to create an airline-first bespoke body clock intervention using bright light to help kick start the adjustment of customers’ body clocks. Applying light at appropriate times helps reduce the effects of jet lag.” Professor Cistulli said.

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“The lounge is just one aspect of our partnership with Qantas to improve the wellbeing of travellers. We’ve also worked together to influence the menu and timing of the food and drinks service on the Perth to London route, cabin lighting design and temperature in the 787 and we are interested in seeing how customers will respond.”

A SUMMARY OF THE LOUNGE FEATURES Seating for 141 customers allowing them to enjoy multiple USB and charging ports, wireless printing, Wi-Fi and TV screens, 15 shower suites all managed with Sofitel service design.

Designed in collaboration between Sumu Design and lead designer of the Qantas 787 Dreamliner interiors, David Caon the interior is spacious and modern, and the neutral colour palette is inspired by the white sands of the WA coastline where the unique curved ceiling promotes the infiltration of natural light.

Dining is inspired with seasonal menus by Neil Perry from Rockpool with an outdoor BBQ , chefs cooking gourmet sausages from local Perth butcher Princi Smallgoods, and vegetables such as grilled mushrooms and corn on the cob.

There is a premium hot and cold buffet serving light dishes including soups with homemade damper, healthy salad bowls, crudité dips and a full service bar with premium wine and beer from Australia, including the Margaret River region.

Hydration station – Quench – serving drinks including fruitinfused water, sparkling water and tisane (herbal tea) and my favourite is the Barista quality coffee by Vittoria.

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Wellness- The bathrooms feature ‘light therapy’ in the shower suites to help adjust the body clock – customers can activate bright light via a switch for 15 minute sessions. The light therapy is intended to accelerate the adjustment of the body clock to the destination time zone, increase alertness and combat the effects of jetlag.

A wellbeing studio offering stretching and breathing classes focusing on mindfulness and getting the body moving. They are held every 15 minutes pre and post flight with a yoga teacher from Perth’s leading eco-luxe day spa group, Bodhi J Wellness Spa Retreats.

Classes will be based on customers’ needs such as calming and grounding sequences for those departing on the flight to London and stretches to loosen and invigorate muscles for those arriving in Perth.

A refresh area with luxury Aurora Spa products specially made for Qantas including a face cleanser, hydrating face mist and moisturiser.

Outdoor open-air terrace with natural light, boosting vitamin D and aiding sleep.

The Perth International Transit Lounge is located in the new T3/T4 integrated domestic and international passenger hub at Perth Airport. The international wing features a streamlined immigration and customs area, a large outdoor deck with alfresco seating, food and beverage outlets and a Duty Free store.

The lounge is open to customers transiting in Perth when travelling on QF9 from Melbourne to London and QF10 from London to Melbourne. It is also open to customers beginning their journey in Perth to London.

Eligible customers include customers travelling in Business, Gold, Platinum and Platinum One Frequent Flyers, Oneworld Emerald and Sapphire customers and Qantas Club members and their guests.

The University of Sydney’s Charles Perkins Centre is working with Qantas to help develop the airline’s new approach to long-haul travel.

This is the first integrated, multidisciplinary collaboration between an airline and a university around health pre, during and post flight. The Centre brings together researchers across a variety of fields from nutrition to physical activity, sleep and complex systems modelling.

The inaugural Qantas 787 Dreamliner from Perth to London departed at 6:50pm WST on 24 March 2018. The Qantas Dreamliner seats 236 passengers in a three-class cabin with 42 Business Suites, 28 Premium Economy and 166 seats in Economy.

So if you are keeping up with the latest airline offerings you only need to try QF 9 from Melbourne or QF10 from Heathrow.

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Shangri-La

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AS OUR BA 108 FLIGHT GLIDED OVER LONDON WE PEERED OUT THE WINDOW TO EYEBALL THE UNITED KINGDOM’S TALLEST BUILDING, THE SHARD, WHICH PUNCTURES THE SKY LIKE A GIANT GLASS SPEAR. JUST OVER AN HOUR LATER WE WOULD FIND OURSELVES ON LEVEL 52 OF THIS AWARD-WINNING EDIFICE, SAVOURING A GLASS OF VEUVE CLICQUOT AT HIGH TEA.

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he Shard houses one of London’s leading fivestar hotels, The Shangri-La Hotel At The Shard London. Boasting 202 deluxe and super suites, each with spectacular views through every inch of the floor-to-ceiling windows, The Shangri-La allows guests to choose their suite by preference of view: the London Eye, St Paul’s Cathedral or the London Bridge in all its glory.

From Heathrow Airport we took the reliable Heathrow Express and tube to London Bridge Station, located a mere 100 metres from The Shard. Importantly, this ground-breaking precinct, hotel and office space is also located just 15 minutes by river taxi from the Canary Wharf business and commercial hub.

After heading down the escalators we encountered a trendy Veuve Clicquot-inspired garden and a very edgy charcuterie, laden with local cheeses, home brews and pots bursting with golden honey.

One of the beers even featured the honey!

The Shangri-La’s rooms are remarkably large by London standards, with immaculate marble bathrooms featuring a deep bathtub against the window – which calls for hours-long bubble baths.

The shower, too, is set by the window and has you feeling like the whole of London can see you enjoying your morning scrub.

Our suite offered magnificent views of St Paul’s Cathedral with the River Thames snaking its way before us and the London Eye tucked away in the distance. Throughout many of the suites, guests enjoy state-of-the-art Bose televisions and sound docks, L’Occitane amenities and a spacious floorplan awash with earth tones and high-end linens.

After settling into our suite, we headed to Bar 31. With street art adorning the walls, and a team of waitstaff sporting tattoos, technicolour dyed hair, shredded jeans and anti-system slogan T-shirts, you’d never guess Bar 31 was owned and run by The Shangri-La. The grungy vibe, however, really adds to the relaxed urban atmosphere that makes London, London.

Upon arriving to The Shangri-La reception on level 35, the staff brief guests on The Shard’s all-day dining options, including restaurant Ting. Ting offers breakfast, lunch, high tea and a worldclass dinner experience surrounded by some of the country’s best views. When we dined here, head chef Scott Paterson showed off his locally inspired menu of traditional English fare with an Asian twist, inline with The Shangri-La’s global profile. Each of the hotel group’s 200 properties integrates local and a certain Asian culture.

As you might have guessed, during our stay we snuck in a workout in the small but well-designed gym, which boasts the latest Technogym equipment and – you guessed it – ridiculous views of London. Check out the precission of the red busses from level 52.

At the end of a busy day working or touring, one can look forward to a relaxing cocktail and sparkling city views at The ShangriLa’s stylish GONG bar. As the evening sky slowly melted into dusk one evening, while the bar staff were announcing their new cocktail menu, I knew exactly where to find Danielle. Closing her Canon lens over several beautifully arranged cocktail glasses, there she was shooting the bar’s latest creations, including our favourite The Rock Star, chilled in a bespoke Fender guitar glass.

At the GONG bar we also enjoyed a dinner as impressive as the view, featuring beef tartare with pickled watermelon, wasabi mayo and soy, and Orkney scallops with Granny Smith apple, green tea and lashings of caviar. For mains we savoured a perfectly cooked Cornish monk fish served in a bath of honey and lime, plus a local salt marsh lamb loin.

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THE SHANGRI-LA ALLOWS GUESTS TO CHOOSE THEIR SUITE

BY PREFERENCE OF VIEW: THE LONDON EYE, ST PAUL’S CATHEDRAL OR THE LONDON BRIDGE IN ALL ITS GLORY.

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While your writer was penning this feature with a freshly baked croissant and English breakfast tea on level 35, eyes tracing the sundappled River Thames to the London Bridge, I pondered the developments of the London Bridge neighbourhood. While the area has been somewhat questionable over the past decade, projects like The Shard are injecting much-needed energy and investment into nearby heritage buildings and warehouses, bringing the zone to life. Meanwhile, the vibrant community is eager to showcase their local culture through the Borough Markets, with the many local produce grocers and the series of coffee shops and eateries.

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Now, besides the quirky spirit of the staff, one thing I found really interesting about The Shangri-La is its reputation as a wedding proposal location. In fact, they have a dedicated room for fiancées-to-be, which I suspect is inspired by the cheesy British Bachelor series – always concocting preposterous ways to drop the question. If you’d prefer something more low-key, you can reserve the ‘proposal table’ for two at the champagne bar on level 52.

By the time this magazine went to print, we were back at The Shangri-La for their brave theatre production, Theatre In The Clouds. The hotel partnered with their new private theatre service Revels in Hand to produce a number of intimate plays to hotel guests, running from 9 October 2018 to 31 January 2019. Set in London’s highest luxury hotel suites, the exciting Theatre In The Clouds experience is the world’s most exclusive form of theatrical escapism.

Revels In Hand is the brainchild of Melanie Fullbrook, Freddie Hutchins and Lucy Eaton – three actors who met at Cambridge University and are passionate about reviving the lost leisure of

theatre done intimately. Harking back to the aristocratic nature of the arts, their bespoke plays feature a theatrical double bill by Noël Coward and a loveable comedy by John Van Druten called ‘Voice of the Turtle’.

Seated less than a metre away from the stage, the audience is invited to enjoy each play from a rare personal distance, close enough to see the laughter lines on the cast’s faces. Such intimate gatherings were common in Shakespearean times when inviting actors to one’s home for a private performance was the thing to do; a pastime well-loved by the aristocracy and royalty. Revels in Hand updates the experience to create a brand-new luxury offering: theatre in its purest form.

F U R T H E R I N F O R M AT I O N

THE SHANGRI-LA HOTEL, AT THE SHARD LONDON London, England shangri-la.com/london/shangrila | +44 20 7234 8000

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Cadogan

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AS WE KNOW, HERITAGE AND TRADITION ARE EVERYTHING IN THE UNITED KINGDOM. AFTER OUR RECENT STAY, I CAN CONFIDENTLY SAY THERE ARE FEW PLACES THAT CAPTURE THESE QUALITIES BETTER THAN NUMBER 11 CADOGAN GARDENS.

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adogan Group Limited and its subsidiaries, including Cadogan Estates Limited, are British property investment and management companies that are owned by the Cadogan family, one of the richest families in the United Kingdom, which also holds the titles of Earl Cadogan and Viscount Chelsea, the latter used as a courtesy title by the Earl’s eldest son.

The Cadogan Group is the main Landlord in the West London districts of Chelsea and Knightsbridge, and it is now the second largest of the surviving aristocratic freehold estates in Central London.

When we arrived at 11 Cadogan Gardens, we realised that we were familiar with the Knightsbridge-Chelsea area and had savoured many coffees and exquisite meals there – we just hadn’t realised this was the hotel’s location.

As we stepped out of our cab we were greeted by a top hatted doorman, who swung the door open and welcomed us to the Cadogan. As we passed through the subtle entrance we were immediately delighted by the hotel’s magnificent boutique aesthetic and comfortable feel.

We headed to our room via one of London’s first ever elevators, whose timber trimmings and caged sliding doors were all part of the theatre.

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Half of the 53 Cadogan Gardens rooms are suites that complement classic interiors with modern luxuries, including 55” LCD TV screens, strong WiFi and plenty of electric plugs – great for business travellers, especially.

Now, a bit of history … The hotel group owes its origins to Sir Hans Sloane, a well-known explorer, physician and collector, who purchased the manor of Chelsea in 1712. Sloane died in 1753 without any male heirs, leaving his estate to two daughters. In 1777, Charles Sloane Cadogan – then Earl Cadogan – granted a lease to architect Henry Holland to create the first ever purpose-built new town.

‘Hans Town’ provided attractive Georgian terraced houses to people of moderately aff luent means.

Jane Austen and her brother lived in one; William Wilberforce, who led the movement to abolish slavery, in another.

As London swelled during the industrial age, the fifth Earl Cadogan, George Henry Cadogan (18401915), undertook a review of his estate and decided on a comprehensive redevelopment. He commissioned cutting-edge architecture and a new red brick style that became synonymous with the area: Pont Street Dutch.

The opening of Sloane Square Station happened in 1868 and the completion of the riverside embankment in 1874. During the period of 1877 to 1900 much of the modern Estate took shape. Cadogan Square – the ‘jewel in the crown’ of the new development – the Royal Court Theatre at Sloane Square and Hotel Trinity Church on Sloane Street were built under the fifth Earl’s auspices and receive support from Cadogan to the present day. The fifth Earl was a Chelsea councillor and its first Mayor.

Chelsea has a bohemian history, and has long been a haven for artists, authors, musicians and designers from Dante Gabriel Rossetti to The Rolling Stones and Vivienne Westwood.

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TRADITIONAL PAVLOVA AND TUNA TARTAR

NUMBER 11 CAGODAN GARDENS, WITH ITS BRILLIANTLY PRESERVED 17TH-CENTURY PROPERTY AND LARGER-THAN-USUAL HOTEL ROOMS, CERTAINLY HAS REASONS TO GLOAT Jane Austen stayed in Sloane Street with her brother Henry whilst writing Pride and Prejudice, and poet and writer Oscar Wilde called the borough his home.

Our morning here started with typical London weather – cold and wet – so we ventured outside for a short stroll to the food courts of the famed Harrods shopping district. Indeed, the estate includes one of London’s most upmarket retailing districts, based on Sloane Street, and also contains some very expensive residential property in some of central London’s most sought-after residential locations.

Originally commissioned by Charles, first Earl Cadogan in the 18th century, Sloane Street has evolved to become one of the world’s most exclusive retail destinations – the epitome of London luxury. An impressive list of flagship stores – including Chloe, Salvatore Ferragamo, Giorgio Armani, Tom Ford and Valentino – line the street stretching from Knightsbridge to Sloane Square attracting a truly global clientele.

George House also connects directly with new public realm, an open-air courtyard that will also feature a Granger & Co restaurant and gym from KX Urban.

Following a consultation with the local community in summer 2015, Cadogan pledged to create a destination for independent, artisan traders behind the new George House development on Sloane Street.

After a day of exploring Sloane Street, we dined at Hans’ Bar & Grill, a Sunday brunch hotspot by day and cocktail destination by night. For entrees we enjoyed tuna tartar and seared scallops, and for mains a beautifully grilled veal chop and medium-rare entrecôte served with fresh garden vegetables and homemade béarnaise sauce. We finished the evening with a fabulous pavlova and fig-infused crème brûlée – and of course, an obligatory espresso.

Number 11 Cagodan Gardens, with its brilliantly preserved 17th-century property and larger-than-usual hotel rooms, certainly has reasons to gloat. Additionally, each room boasts multiple period pieces, bespoke furniture and artwork tastefully finished with classic fabrics and furnishings.

Off the back of three weeks of travel, three days at 11 Cadogan Gardens was just what the doctor ordered – especially the rounds of high tea this writer enjoyed while penning this piece. We highly recommend readers to add the home of Sir Hans Sloane to their bucket list when next in London.

F U R T H E R I N F O R M AT I O N

11 CADOGAN GARDENS London, England 11cadogangardens.com | +44 20 7730 7000

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SHOT BY DANIELLE HARTE FROM THE SHARD, SHANGRI-LA HOTEL, LEVEL 52, USING A CANON 1 DX - II WITH A 24-70MM LENS

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FOUR PHOTOGRAPHERS’ FIRST LOOK AT THE NEW EOS R The Canon EOS R was placed in the hands of five photographers in different Japanese locations. With only 24 hours to familiarise themselves with the new features and re-think a new way of shooting check out what four of these photographers experienced. Explore their stories on the next pages and watch their experiences at canon.com.au/rethink

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New lens control ring and comfortable, intuitive shooting experience.

Originally from Western Australia, Jarrad Seng has established himself as one of Australia’s foremost creatives.

Jarrad was excited to capture the intricate art of Samurai sword manufacturing in a rural town called Gifu. As soon as the EOS R reached his hands swordsmith Asano Taro let off a loud bang with flying sparks as he worked on the sword. “I’ve been working with 5D’s, 7D’s, 40D’s, which are all quite similar,” Jarrad explains. “You know where the buttons are, you have the feel of it. So it was a little daunting to have this fresh bit of equipment in my hands and being thrown straight into the fire, literally.”

After an adjustment period of seconds, Jarrad says that the camera became second nature, and even improved on some of the equipment he was used to shooting on. He found that the control ring set to control aperture was a standout feature. “Once you stop thinking about the technical processes it starts becoming part of the muscle memory, and that happened really quickly.” canon.com.au/rethink

Art of Samurai sword manufacturing in Gifu JAPAN

Cait Miers’ life and work is centred around the ocean.

Originally from the Mornington Peninsula in Victoria, Cait now resides in the Byron Shire and has established herself as one of the premier female shooters in beach culture.

Shikoku is a world away from the densely populated metropolitan beaches that you generally think about when someone mentions “surfing” and “Japan” in a sentence.

Cait was charged with capturing the beauty of wooden surfboards, hand-crafted by master-shaper Tanaka. “They have a really simple way of life down there.” When it came time to shoot, Cait got straight to the task of getting the best out of the camera. “I just went for it,” she says, “and within the first hour or two I felt really comfortable with the camera.”

In terms of the overall performance of the camera and what surprised her most, Cait says it was able to capture detail with the smallest available light, even before sunrise. “Japan is one of the first places in the world where the sun rises, and Kaori and I were shooting lifestyle when there was barely any light… Shooting surfing, your subjects move quite a lot, so the low-light auto focus was a feature that I really liked. It followed them without me having to do much… and you could touch the back screen with your thumb to change focus points.”

Master-shaper Tanaka in Shikoku JAPAN

Beren Hall is a photographer and cinematographer from Currumbin on the Gold Coast. Whilst a stills camera has been a constant companion for Beren throughout his career, it was on a recent, year-long trip around Australia that Beren really began to explore his landscape and nature photography.

After the a hike in Japan to the peak of Mount Tsurugi, Beren was granted an audience with the grand master of one of the nearby temples, testing the camera’s low light capabilities shooting an evening meditation session.

The results are impressive. “It’s a very intimate situation and they take it extremely seriously,” he says. “You don’t want to walk in there and be snapping away, and that’s where the EOS R’s silent mode is incredible. It allowed me to get really close and shoot some beautiful portraits while they were meditating.”

“There’s a few noticeable differences that I really like. The touch screen on the back is really intuitive and mobile, and you can pull focus with one touch. Then the live view in the Electronic Viewfinder was great. You can instantly tell what exposure you’re at - whether you’re blown out or under exposed – and change it instantly before taking a shot, it makes life a lot easier.” canon.com.au/rethink

Grand master of one of the nearby temples JAPAN

There’s Dr Chris Brown the Bondi Vet and presenter. Then there’s Dr Chris Brown, a passionate and accomplished photographer. Although he travels constantly, Chris always includes a camera in his carry on, a few lenses in his luggage, and shaves a few days off to shoot.

For Chris’s 24 hours with the EOS R, he got to indulge in the sweetest part of his photography passion, astrophotography.

Northern Hokkaido was the location, known for its abundance of stars and lack of light pollution. Chris found the EOS R to be up to the test, even with his current L series lens (using one of three adapters). “The camera wants to try to work with you, it’s almost intuitive. It understands what functions you need to use, and makes sure that they’re accessible when you need them.”

“My concern with mirrorless cameras was always once you go to a smaller body it’s going to feel fragile, it is going to feel like the whole unit is too front heavy,” admits Chris.

“The new 28-70mm, and a lot of my own, are big lenses, but I guess that’s the reassuring thing about the EOS R, it feels really sturdy... it’s handling the weight at the front.”

A crew member in Northern Hokkaido JAPAN

London

Lounge

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antas welcomes customers into the new spacious Qantas London Lounge at Heathrow Airport, as the airline launches its direct 787 Dreamliner flights between Australia and London.

Over the years I have been extremely critical of the substandard airline lounge offerings and the abysmal culinary efforts provided to their most loyal customers.

In our last edition my simple question was“Haven’t some of these carriers flown Qantas?

As the obvious benchmark sits at the sydney International First Class Lounge.

Having enjoyed both Singapore, Hong Kong and New York the London lounge will continue to lift the proverbial bar reinforcing that fresh innovation and great customer service is the recipe.

Qantas has spent the past 12 months building a dedicated lounge at Heathrow as part of a multi-million dollar investment for customers on its existing London services as well as the landmark Perth-London route that commenced on 24 March 2018.

Qantas Group CEO Alan Joyce said investing in the first dedicated Qantas Lounge at Heathrow was key, as the airline prepares to directly airlink Australia and Europe for the first time.

“The Kangaroo Route is at the heart of Qantas’ identity and London is one of our most important destinations,” said Mr Joyce.

We have worked with leaders in design, food and service to create a lounge that is modern and comfortable and incorporates the aesthetics of the Qantas lounges that make our customers feel at home.

“We are reshaping what customers come to expect from international travel with direct

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WE HAVE WORKED WITH LEADERS IN DESIGN, FOOD AND SERVICE TO CREATE A LOUNGE THAT IS MODERN AND COMFORTABLE AND INCORPORATES THE AESTHETICS OF THE QANTAS LOUNGES THAT MAKE OUR CUSTOMERS FEEL AT HOME.

flights between Australia and London. It’s a long flight, so we’re taking a holistic approach to passenger wellbeing on and off the aircraft, and the new Heathrow lounge is an important part of that,” added Mr Joyce.

Qantas Creative Director of Food, Beverage & Service Neil Perry said: “We want to help our customers feel great throughout every part of their journey so we have been working with the University of Sydney to create dining options for the lounge that are light and fresh with a focus on hydration and nutrition, while continuing to offer a variety of locally inspired dishes and comfort favourites.”

In the last three years Qantas has built or refreshed nearly 30 lounges across its international and domestic network, with several other projects underway. Qantas has started building the new Melbourne Domestic Business Lounge and Qantas Club with the Perth International Transit Lounge opened in March 2018.

Qantas offers the choice of three hub options between Australia and UK/Europe – a daily Sydney to London Qantas A380 service via Singapore, a daily Qantas 787 Dreamliner service from Melbourne via Perth to London and daily services via Dubai with partner Emirates. The airline recently announced a major cabin upgrade on its fleet of 12 Airbus A380s.

Located at London Heathrow Terminal 3, the Qantas London Lounge is open daily from 8am – 8:30pm to Qantas customers travelling in First and Business and Qantas Platinum One, Platinum and Gold Qantas Frequent Flyers and their guests. It is also open to eligible Oneworld Emerald and Sapphire customers, Emirates Skywards Platinum and Gold customers and Qantas Club members and their guests.

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AT

Royal ty

T H E

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AS OUR AFTERNOON CLOSED UNDER A SPECTACULAR SUNSET WE IMMERSED OURSELVES IN THE MAGICAL ATMOSPHERE OF THE TIVOLI GARDENS.

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t has been two years since we sat out on the balcony savouring a famous Tivoli cake and chatting to the resident peacocks, amazed at the enormity of the incredible Tivoli gardens.

As we land into Copenhagen’s Kastrup Airport, our Nimbs Limo is waiting and as we make our way through town we are both truely excited to see the new additions to one of Scandinavias supreme hotel products.

On arrival we would be greeted by two local guards proudly sounding their welcome tunes as if wonderland is ever present in Nimb’s 38 uniquely decorated rooms and suites, as you gaze from the hotel lounge out into those spectacular gardens.

An exclusive boutique hotel like no other in the world and yet homely, intimate and magnificent all at the same time, the Nimb have created a true 300m2 oasis completely unexpected.

Having just arrived from London, my first thought was to check in and then head straight to their newly opened wellness facility, it was time to experience the wonderful hammam and steam area with beautiful changing rooms and relaxation area.

Nimb Wellness also offers treatments and massages in the spa area and thankfully the gym is fully equipped with state-of-the-art Technogym machines including TRX equipment.

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NIMB WELLNESS ALSO OFFERS TREATMENTS AND MASSAGES IN THE SPA AREA AND THANKFULLY THE GYM IS FULLY EQUIPPED WITH STATE-OFTHE-ART TECHNOGYM MACHINES INCLUDING TRX EQUIPMENT.

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Nimb Wellness also offers access to cardio-training in a specially designed 34 degrees hot room, hot workouts that help you burn more calories and leave you with a wonderfully detoxed sensation. As we finished our session we decided an hour at the exclusive roof terrace by the pool wouldn’t hurt as the views over the Tivoli Gardens and the city of Copenhagen proved breathtaking.

Nimb Hotel suites are all designed with attention to the smallest detail that made us feel at home. Antiques, linen from Geismar, B&O BeoVision TV, B&O sound system and BeoCom 5 telephone.

All the rooms have large bathrooms with luxury bath products and as an additional part of the experience their pictures on the wall are also worth studying, all are handpicked for each room and thoughtfully placed.

The rooms, except one, overlook the charming Tivoli Gardens, our generously-sized Junior Balcony Suite, showcased classic quality-designed furniture and state-of-the-art technology, providing unparalleled comfort to compliment a true fivestar boutique hotel experience.

Our Junior Balcony Suite provided cosy lounges, ample desk workspace and comfortable seating areas. Classic artworks adorned the walls to represent the true Nimb feeling of ‘hygge’.

As the afternoon closed in and the sunset was upon us we immersed ourselves in the magical atmosphere of the Tivoli Gardens while sipping a cocktail from your own bar on our own private balcony.

With the music subtly and hypnotically drawing us to our four-poster bed we opted to treat ourselves to a soak in the two-person Philippe Starck bathtub and then call it a night.

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AS PART OF THE CULINARY OFFERING THE NIMB OFFERS A UNIQUE FOOD HALL WITH MORE THAN 20 INTERNATIONAL OPTIONS INCLUDING THE FAMED DANISH OPEN SANDWICHES AND SMORGASBOARD.

The Nimb prides it self on Classical French favourites serving breakfast, lunch and dinner with breathtaking views of the Tivoli Gardens.

Breakfast in bed is a true luxury for us and as the morning was a little overcast and with rain threatening we thought, why not, so it was hot croissants, juice, Greek yogurt and fruit with a couple of soft boiled eggs.

The Brasserie welcomes guests to one of the country’s largest but also most intimate and relaxing brasseries where a good experience and a good meal is paramount. The kitchen serves brasserie classics with a modern, playful touch, Nimb Brasserie embraces the whole day and is in the centre of culinary quality where you are spoilt for choice.

Dinner at the Brasserie was as expected, fabulous, with a perfectly cooked Beef Wellington, crispy skinned salmon, bouquets of freshly roasted garden vegetables and a classical Creme brûlée and my favourite, a citron tarte and espresso.

As part of the culinary offering the Nimb offers a unique food hall with more than 20 international options including the famed Danish open sandwiches and smorgasboard.

Each day Danielle and I would escape the hotel and take the hotel cycle on a tour of Copenhagen searching for the amazing sunrise and sunsets and also visiting the Palace of Princess Mary. The good thing about Scandinavia is the emphasis is on cycle paths and the ease of getting around.

Our last night at the Nimb was to be hanging out on the balcony savouring a French rose and a plate of home made pate and local cheese, going over our shoot from a huge day of cycling.

We finally ended up in the spa with a relaxing steam and an early night ready to embark on the Viking Sky and the next leg of our Scandinavian adventure.

F U R T H E R I N F O R M AT I O N

NIMB HOTEL Bernstorffsgade 5, 1577 Copenhagen, Denmark nimb.dk | +45 88 70 00 00

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Skys' the Limit W IT H

V I K I N G AFTER THREE GLORIOUS NIGHTS AT NIMB HOTEL IN COPENHAGEN, IT WAS TIME TO CHECKOUT AND HEAD TO THE CITY’S OCEAN TERMINAL, WHERE WE WOULD SEE FOR THE FIRST TIME THE LATEST EDITION TO THE VIKING CRUISES FLEET: THE VIKING SKY.

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PHIL HARTE, CHEF PASCQUALE AND GENERAL MANAGER SUJITH MOHAN

O

ur experiences with Viking Cruises have been magical, especially our recent trip up the River Seine where we explored France’s majestic aquatic artery, medieval towns and castles, and the homestead of the impressionist Claude Monet.

A slightly larger vessel with a little more horsepower, the Viking Sky boasts over 420 suites, five international restaurants, a fabulous showroom and, in my opinion, one of the best gym and spa facilities in the world.

Soon after our seamless arrival we were ushered up the gangplank by the concierge, who handled our bags and had them swiftly delivered to our room as if by magic.

The Viking Sky team, headed up by General Manager Sujith Mohan, were already being mustered – preparing to design the following 10 nights of entertainment, dining and leisure, as well as booking our private dinners, daily excursions and spa treatments. Danielle’s and my timetable was packed, leaving nothing to chance. Several of the crew members really took care of the Harte’s.

At 250 metres long and with a 930-guest capacity, the Viking Sky is classed as a small ship – just how we like it. Every guest expected to be treated to nothing but luxury on this spectacular vessel.

Immediately after checking in we headed to the gym, which was beaming with Technogym equipment and located alongside the world’s best spa, LivNordic. And when I say the best, I mean the best I’ve seen in any hotel or ship.

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LIVNORDIC SPA

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AFTERNOON ON THE AFT DECK

EVERY GUEST EXPECTED TO BE TREATED TO NOTHING BUT LUXURY ON THIS SPECTACULAR VESSEL.

BRUNCH ABOARD THE VIKING SKY

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FAIRYTALE VILLAGES DOTTING THE COUNTRYSIDE

After 80 minutes in the retreat room, where I enjoyed a deep-tissue massage, we headed to the steam room complete with thermal pools, sunbeds, saunas and an ice room. Keeping up with the wellness regime of the Vikings, we alternated between 49 degrees celsius in the steam room to -10 degrees Celsius in the ice room – a highly invigorated experience. The changeroom facilities featured blueberry facial scrubs, ice baths and additional saunas with stacks of towels and robes.

Having set sail on its maiden voyage in 2017, the Viking Sky is sparkling new and boasts a retractable roof that allows guests to dine by the pool in the sunlight or under the stars, an open-air setting to watch the Baltic Sea glide smoothly by.

Now, let’s talk about dining. While the food onboard ships is often compromised by poor kitchen design and lack of space, this is certainly not the case for the Viking Sky. Executive chef Pasquale and his 101 team members offer an amazing gastronomic experience every day.

Over our 10 nights we savoured barbecues by the pool, fresh continental breakfasts at World Café, signature Italian treats at Manfredi’s and a fabulous five-course degustation with wine parings at the Chef ’s Table. I’d also strongly recommend dining at The Restaurant on level two, which offers an excellent a la carte menu with a North American emphasis.

Before boarding the Viking Sky, guests register for a password that provides access to an entire online smorgasbord of dining options, wine tastings and day excursions.

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AMALIENBORG, HOME OF THE DANISH ROYALS

WE STROLLED ALONG THE SWEDISH CHAMPS ÉLYSÉES AND DROPPED INTO SEVERAL CAFES, BEFORE STUMBLING ACROSS A 10-METRE HIGH SCULPTURE OF POSEIDON.

QUAINT COBBLESTONE CAFES

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Over the course of the cruise, one might explore a castle and a centuries-old ruin one afternoon and contemplate stunning fjords from a lookout the next.

From culture and museum trips to onboard cooking and yoga classes – guests have the option to explore or relax to their heart’s content, alone or with new-found friends. Of course, there’s also the delight of the odd sleep-in with room service. I recommend meeting with a guest services crew member to design your personalised itinerary.

The cruise began in Copenhagen, where we cycled for hours through 850-year-old fishing villages and the Tivoli Gardens, stopping by the palace of Princess Mary and the Danish royal family. We spent the afternoon in the Nyhaven district, photographing brightly hued homes and wooden ships while snacking on smørrebrød (open sandwiches).

The next day, after a lazy night with early dinner and a movie, we found ourselves in Sweden’s cultural hub and second largest city, Gothenburg. After a steam-ice treatment and breakfast – our daily ritual – we headed into this picturesque university town, founded by the royal charter of Sweden, King Gustavus Adolphus II in 1621.

In the morning we strolled along the Swedish Champs Élysées and dropped into several cafes, before stumbling across a 10-metrehigh sculpture of Poseidon, carved by Carl Milles in 1923. In the afternoon, we waited – tripods at the ready – to capture the afternoon sun dissolving into sunset. Just when we thought Gothenburg wasn’t going to deliver, a blazing sun finally dipped behind the city’s suspension bridge, a striking silhouette cast over several zig-zagging sailboats.

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After sunset, we headed to our dinner reservation at the ship’s signature eatery, the Chef ’s Table, where chef Jonathan prepared us king crab with a foam and curry, lobster and chicken dumplings, Peking duck and a dessert trilogy of banana spring rolls, crème brulee and green tea-infused cheesecake. Our meal was made all the more special by uninterrupted views of the moonlight shimmering across the Baltic Sea, a sight that followed us all the way to Oslo.

As the ship snuck into port around 7.00am, we knew instantly that we’d reached Norway thanks to the temperature of six degrees Celsius outside.

Founded by Norseman King Harald III, Oslo has not only a rich Viking history with close ties to the sea; but it also boasts impressive artistic heritage.

After breakfast we headed straight into the city to beat the crowds, photographing the many statues and artworks scattered around the place like an enormous outdoor gallery. Strolling through the port and past the many hundreds of fishing boats, we made our way to the vibrant neighbourhood of Grünerløkka, known for its boutique cafes and restaurants.

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OSLO HARBOUR

Later, as we headed out of port, announcements from the captain alerted guests that nearby inclement weather had forced us to change our next destination from Skagen to the more protected port of Aalborg. Founded by Vikings in the late 7th century, with the best-preserved Renaissance architecture in all of Denmark, this was to be our safe haven.

With only eight hours in port, our day here included a lazy stroll through the cobblestone streets lined with cafes and medieval half-timber mansions. Afterwards, we hung around the ship editing, photographing and catching up on our Viking story. We ended the day with a 30km ride and steam-ice treatment – a perfect way to freshen up for that night’s dinner at Manfredi’s.

Manfredi’s private dining room is both intimate and spectacular, with a five-metre-long raw timber log table, an impressive collection of international wines and a three-by-two-metre screen and surround sound system, in case you need to impress with a last-minute presentation.

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DOCKLAND OFFICE BUILDING, HAMBURG

THE FOLLOWING MORNING WE WOKE UP IN THE CANAL CITY OF FREDERICA, A SMALL DANISH TOWN ESTABLISHED IN THE 17TH CENTURY.

Caprese salad and sides of freshly tossed garden vegetables, finished off with homemade ice cream, crème caramel and tiramisu. Our fellow eight diners were four couples that had each experienced several Viking world trips, including the 147-night trip – all in preparation for the 236-night epic in 2019.

The following morning we woke up in the canal city of Frederica, a small Danish town established in the 17th century. We explored its cosy streets of cafes and bakeries on bikes, indulging in fresh apple cakes and lattes before heading on to the nearby castles and old canons – reminders of the town’s military past.

That night marked our departure from the Nordic north, as we began to make our way to Kiel. Located at the end of the long Kiel fjord, Kiel is Germany’s largest city on the Jutland Peninsula and the eastern terminus of the Kiel Canal.

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At 4.30pm, while we watched the last of the guests run up the gangplank, we waited for the captain to sound our departure down this majestic waterway en route to one of Germany’s most picturesque seaside cities. Our journey down the Kiel Canal was laden with medieval castles, historical villages and rolling farmlands. The highlight was watching our behemoth ship navigate through the famed canal locks, with mere centimetres of space either side.

On the eighth day we made our way up the Elbe River toward one of Germany’s most distinguished cities – the port of Hamburg. With a population of 1.8 million, Hamburg is Germany’s second largest – and Europe’s eighth largest city, surrounded by the states of Schleswig-Holstein to the north and Lower Saxony to the south.

Hamburg lies on the River Elbe and two of its tributaries, the River Alster, which forms two large lakes within the city, and the River Bille. The city’s name reflects it being a member of the medieval Hanseatic League, a free imperial city of the Holy Roman Empire. Before the 1871 unification of Germany, Hamburg was a fully sovereign state; before the 1919 constitutional changes, it was a civic republic headed by a class of hereditary Grand Burghers or Hanseaten.

HAMBURG CATHEDRAL

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LOCATED AT THE END OF THE LONG KIEL FJORD, KIEL IS GERMANY’S LARGEST CITY ON THE JUTLAND PENINSULA AND THE EASTERN TERMINUS OF THE KIEL CANAL.

The city has repeatedly been beset by disasters such as the Great Fire of Hamburg, exceptional coastal f looding and military conf licts, including World War II bombing raids. Historians remark that the city has managed to recover and emerge wealthier after each catastrophe.

We spent our day in Hamburg strolling through charming streets and lanes, marvelling the history and enjoying a coffee at the famed Town Hall. We happened to be visiting the town during the anniversary of German unification and their national day.

Here, the Viking Sky was docked in the Speicherstadt district, a reinvigorated part of the city that boasts contemporary architecture, a vibrant residential community and a thriving business and dining scene. That night we dined again at Manfredi’s, enjoying beautifully cooked chicken parmigiana, spaghetti aglio e olio and a fresh Caprese salad. As always, Danielle topped the evening off with her favourite tiramisu, while I insisted on my fifth affogato for the trip.

Our final day in Hamburg was short, so our decision for the day’s activities was easy: an 8.00am steam and light breakfast before bunkering down in one of the many lounge areas as the weather closed in. As most guests had opted for a last-chance tour of Hamburg, we felt like we had the entire Viking Sky to ourselves.

Finally, at 1.00pm we cast off and made our last push toward the infamous Sin City of Europe: Amsterdam. From the provocative nightlife and strip joints to the risqué live shows and canals swirling with cannabis smoke – it’s as if you’ve been plunged into the 1960s. The city seems to run itself, with each night rolling into the next and everyone enjoying the action.

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HEATHER AND DANIELLE

Over the past several editions, we’ve been fortunate enough to experience both river and ocean cruising; these adventures have produced plenty of great times, memories and stories.

But what really stood out for us on this trip was the way the Viking Sky team rallied around a beautiful couple from Utah, Frank and Heather, who found out while onboard that their home was under threat from a severe fire and then torrential rain. You can only imagine how worried they were, with no family back home to look after things.

Forced to cancel the rest of their trip, General Manager Sujith Mohan and his team sprung into action arranging flights, transfers and a seamless check-out within 24 hours back to Utah. We managed to catch up with Frank and Heather that night and although they were overwhelmed, they were so grateful for the team’s efforts. Tours, dining and entertainment are one thing, but knowing someone onboard has your back when it really counts is priceless.

Whether ocean or river, Viking Cruises always earn a 10 out of 10 from us. The best tip we can offer is to plan your trip well, including regular workouts and spas – create an exercise regime that works for you. And of course, don’t forget to make the most of amenities like the laundries on each floor, the in-room movies, round-the-clock barista coffee and, most importantly, happy and helpful staff.

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F U R T H E R I N F O R M AT I O N

VIKING OCEAN CRUISES vikingcruises.com

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Sweden

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THE PLACE TO MEET DIFFERENT PERSPECTIVES AND NEW IDEAS. AN OPEN CITY AVAILABLE FOR EVERYONE.

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S

ipping a latte at Stockholm Airport gave me time to reflect on the past few days spent with good friend and rockstar Tania Doko of Bachelor Girl fame.

It wasn’t until our flight was being called that like a bolt of lightning through the terminal’s sound system her greatest hit, Buses and Trains would echo throughout like it was staged, but in fact, in Sweden the tunes of this amazing Aussie talent had been embraced a world away.

Three days earlier we arrived into Stockholm for the first time, excited, not knowing what to expect, only regretting not having brushed up on my favourite ABBA songs.

We had secured the support of one of Sweden’s top hotels- The Nobis, to host our stay sharing with us just how far this sleepy Scandinavian hotspot had come.

Having been dropped off by BA778, it was a 30 min run into the heart of Stockholm missing the rush hour and arriving into Norrmalstorg Square, welcomed by their remarkably historic buildings accentuated by a slew of contemporary architecture.

Being met by GM-Morsi, we were taken on a tour of the hotel amazed at the unbelievable edgy nature of this very boutique property.

Excluded were the plethora of big name international hotel brands and stylishly replaced with the more sophisticated Nobis group of properties.

The interior of Nobis Hotel was designed in collaboration with the world-famous, multifaceted award-winning architecture and design studio of Claesson Koivisto Rune, who has previously set up several other facilities within the Nobis Group.

Convenience, eff iciency, personalit y, atmosphere, elegance, contemporar y timelessness and enduring quality have been a part of the design for this luxury hotel in Stockholm. The goal was to create an environment that is restful, relaxing and harmonious, where design, colouring and other interior elements are subordinate elements in a coherent whole rather than playing the lead role. Claesson Koivisto Rune’s modern interior is designed to both harmonise and contrast with the magnificent classic 19th century character of the two hotel buildings.

A subtle inspiration has been taken from Stockholm’s own colour scale and moods - not a glorious summer day, but a winter day, when the light is flat, the contrasts are low and the colour changes are subtle. It is a décor that is dimmed, calm and discreet, with many features and innovative details to be discovered by hand.

Modern technology has, as far as possible, been incorporated into the interior itself to create a uniform, optimally functioning whole.

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ROCKER TANIA DOKO

A SUBTLE INSPIRATION HAS BEEN TAKEN FROM STOCKHOLM’S OWN COLOUR SCALE AND MOODS - NOT A GLORIOUS SUMMER DAY, BUT A WINTER DAY, WHEN THE LIGHT IS FLAT, THE CONTRASTS ARE LOW AND THE COLOUR CHANGES ARE SUBTLE.

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OUR DAY WAS MADE UP OF SIMPLE DISCOVERY, GETTING LOST,WINDING OUR WAY THROUGHOUT THE MANY ALLEYS AND STREETS, SIPPING COFFEE AND HANGING OUT IN THE MARKETS AND CAFE’S THAT LINED THE SHORE FRONT.

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For Nobis Hotel in Stockholm, these designs are a continuous theme at Nobis Hotels, many furniture, textiles and other interior items have also been designed and produced exclusively for Nobis Hotel.

The materials they have chosen are high quality natural materials - stone, wood, wool and other natural textiles, glass, leather, ceramics and metals which will be aged with pleasure.

Seeing how this hotel was remarkably and tastefully outfitted, it was to be accepted that our room would wow us!

Our Suite featured two beautiful rooms with original panels and stucco from the late 1800’s with views over both Norrmalmstorg Square and one of the atriums, with furnishings of natural wool, wood, stone, leather, glass and fine Egyptian cotton linen and beddings. Our suite served as an exclusive and private oasis in the city centre of Stockholm, boasting 98 m², with an additional two connecting rooms. Our magnificent Suite was furnished with a large canopy bed, a separate dining table, seating area, bathtub and walk-in shower.

Each morning fresh fruit and flowers would be delivered along with a sumptuous in-room breakfast of freshly baked croissants, Greek yogurt and fruit with fluffy scrambled eggs and freshly brewed pot of honey and lemongrass tea. We were living!

Our day was made up of simple discovery, getting lost,winding our way throughout the many alleys and streets, sipping coffee and hanging out in the markets and cafe’s that lined the shore front.

The afternoon was booked out with a massage, workout and steam as we were to catch up with Bachelor Girl’s, Tania Doko for drinks at the Golden Bar and dinner at Noi. The Nobis pulled out all stops with their head mixologist whipping up three rockstar cocktails that Tania and Danielle virtually bathed in.

GM Morsi made reservations and joined us, so we new the staff would be hopping, and out came the executive Chef to take our order and the food just kept coming, Steak Tartar, grilled squid, chilled king prawns, local caprese followed by racks of New Zealand Lamb, medium rare entrecôte, tuna carpaccio and a fabulous blackened cod.

Our night went from the bar to dinner and ended up in the lounge hanging out with local muso Charlie Page and it was only a matter of time before I convinced Tania to get up and jam with big Charlie, what a night!

F U R T H E R I N F O R M AT I O N

NOBIS HOTEL Norrmalmstorg 2-4 111 86 Stockholm, Sweden nobishotel.se | +46 8 614 10 00

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T H E RO S E WO O D

PhnomPenh WORDS

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BY:

S A N D R A S U L LY

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W

hile it dominates the city skyline, The Rosewood Hotel in the heart of Phnom Penh is as discreet as it is impressive.

Nestled above the bustling city streetscape, this hotel actually occupies the top 14 floors of the iconic 188-meter-high, 39-story Vattanac Capital Tower One. Its cleverly designed entry, complete with water feature – an oversized Hanuman (the Hindu Monkey God by South Korean artist Park Seung Mo) – and wood carvings by Cambodian artist Chan Dany - give it the perfect blend of traditional and contemporary design and a glimpse of the distinguished comfort and sophisticated experience that awaits above.

Providing panoramic views of the city, this hotel oozes understated elegance and refinement. You will get lost in its opulent options and transfixed by its ‘sense of place’.

The hotel boasts 175 rooms and 37 suites, with bistros, restaurants and a sky bar.

Each room offers unparalleled views of the city.

From plush furnishings to intuitive technology, every element has been thoughtfully considered, to create comfortable, residential-style living spaces that are equally suited to business and leisure stays.

The hotel is part of Rosewood Hotels & Resorts, the premier brand of Rosewood Hotel Group under the umbrella of Hong Kong-based and listed conglomerate New World Development Limited.

Phnom Penh represents the company’s seventh Asian destination.

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“Cambodia is a location with great potential for tourism that is currently developing at a fast rate,” says Hanny Wahyuni Gunawan, communications director at Rosewood Cambodia, adding, “in addition to the increasing amount of many famous services being imported from foreign countries, which in turn, lifts the country’s reputation, as well as the improving infrastructure.”

For a city rapidly shedding its tag as a backpacker’s paradise, the Rosewood is catapulting Phnom Penh into one of the most charming capitals in Southeast Asia.

There are now an increasing number of high-class tourists who spend more than the average traveller in Cambodia and have no qualms in splashing out on bespoke accommodation of this stature and calibre.

The Rosewood’s culinary offerings are some of the best the city has to offer. Gastronomes are spoilt for choice with four dining venues, including innovative and cutting- edge fare spanning Asian, Japanese and European cuisines.

The Brasserie Louis, situated on level 35, instantly presents a captivating panoramic vista of the city skyline and Mekong River from floor-to-ceiling, with wrap-around windows, and features French classic comfort foods and regional Cambodian favorites in a casual yet elegant environment.

The Living Room is a residential-like retreat with a relaxed vibe and plenty of cozy corners - a refreshing spot for breakfast, snacks and appetizers as the day turns from dusk to evening.

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BRASSERIE LOUIS

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AMAZING VIEWS FROM SORA

Iza is a Japanese izakaya-style restaurant that invites guests to linger, sample course after course, and socialize over a lively meal with robata-yaki and the irori charcoal grill open kitchen with counter seating as the main feature.

The highlight of the Rosewood dining journey is Sora – translated as ‘sky’ from Japanese – meaning the highest bar.

The Skybar is the perfect place to chill or celebrate with family, friends and colleagues after a long day.

Despite the fact that it has just opened, its location and beautiful atmosphere have already attracted hordes of locals and tourists alike, and is fast becoming the ‘must see’ talk of the town.

Sora delights in an array of options, from dimly lit corners and cosy tet-a-tets, to alcoholic extravaganzas befitting an overdue celebration.

Occupying the hotels’ famous and eye-popping cantilevered platform, it is the perfect venue for both indoor and outdoor experiences, and offers an amazing view of Phnom Penh from the 37th floor.

The Rosewood fuses the majesty of the past with the pulse of the present and the promise of the future, all the while within walking distance of the iconic landmarks of The Royal Palace, National Museum, Central Market, Wat Phnom, the art street, riverside and the central business district.

F U R T H E R I N F O R M AT I O N

The Rosewood is a modern ‘sky-high’ oasis that transcends all expectations and is a beacon of luxury and refinement for the sophisticated traveller.

ROSEWOOD PHNOM PENH Phnom Penh, Kingdom of Cambodia rosewoodhotels.com | +855 23 936 888

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BOSE® LIFESTYLE® 650 HOME ENTERTAINMENT SYSTEM

Luxury is in the details.

The best 5.1 system from Bose, made for your music, movies and TV and designed to sound every bit as stunning as it looks. Small omnidirectional speakers, a wireless bass module and wireless rear surround speakers deliver an astonishing audio experience that melts luxuriously into your room. The glass-topped console has 4K pass-through and 6 HDMI™ inputs, plus Bluetooth® and Wi-Fi® technology to wirelessly stream music any way you prefer.

For more information visit www.bose.com.au

Amansara WORDS

BY:

D

SIEM REAP IN CAMBODIA MAYBE THE OFFICIAL GATEWAY TO THE LARGEST TEMPLE COMPLEX IN THE WORLD, BUT IT’S ALSO THE GATEWAY TO ANOTHER OUT-OF-THIS WORLD LEISURE LANDMARK.

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iscreetly hidden from the hustle and bustle of town life, Amansara sits inconspicuously on the main road to the UNESCO heritage listed Angkor Wat, a site saturated with history and legend.

Its elegant circular dining room, near the swimming pool, surrounded by shade trees and loungers for lazy afternoons, is the focal point of the hotel.

For those wanting to visit in style, this uber luxe resort is a standout. It’s neither ostentatious nor loud, yet delivers a signature, sophisticated subtlety with a peaceful grace, making it a destination in itself.

Wherever you choose to kick-back, you quickly and unconsciously slip into your own zen zone, as if almost magically, your inner guard disintegrates and you blissfully awake immersed in refined luxury.

Originally the guest residence for King Sihanouk, its single storey layout brims with sixties style and pulses with a James Bond vintage chic, reminiscent of the famous American architect Frank Lloyd Wright.

Thoughtful and deliberate redesign and upgrades have created a personal and inviting experience that’s more like a home than a hotel.

Built in 1962 by French architect Laurent Mondet, Amansara is tucked behind concrete walls and is a bespoke private garden compound.

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Of course, there are the pre-requisite pools to relax by, as well as one in your suite, but it’s as if time ceases once inside.

Redeveloped and expanded to now include 24 rooms, there is an enviable spa for those indulgent treatments and massages you might crave.

If you need to work, there’s a large writing desk perfect for those hard working types, who prefer the privacy of their own suitesized mind chamber.

Once know as Villa Princiere, this luxurious getaway has played host to movie star royalty and Presidents including Charles De Gaulle, Jackie Kennedy, Peter O’Toole and Angelina Jolie - all drawn by its first class service and absolute privacy.

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Capping off that yesteryear feel is a restored 1960’s vintage Mercedes - at your disposal – that once belonged to the royal family, and comes complete with a white gloved chauffeur to hold open your door.

I must say, it’s a very privileged sort of feeling to ride in the same car that once served Jackie Kennedy.

“Infused with 1960s French style, this Sixties designer delight - from the halcyon days of new Khmer architecture - is Siem Reap’s retro-chic masterpiece”, says Danielle Tappitake, who wrote the resorts forty year history.

The rooms are luxuriously decorated in muted earth tones of dark timber, stucco and terrazzo, with a full range of amenities and are classic Aman style zen minimalism.

It’s suites are spacious and comfortable and the staff most un-intrusive, yet seem to magically and mysteriously preempt your every desire. They are in a league of their own.

The now stately villas, once used for Cambodian tourism and left derelict by the Khmer Rouge, are part of it’s signature story.

“Amansara is something of a mystery for most locals, and, more often than not, entirely escapes the notice of hundreds of tourists who visit the temples each day,” says Tappitake.

Being so discreet and tucked away, you never quite feel as though other tourists exist Amansara is just a 10 minute walk from the old market and a 15 minute drive from Angkor Wat. This gem of a hotel exudes quality and comfort.

An insiders tip: make sure you check out some of the local artisans, like Eric and Thierry Stocker - who’s resin work is arguably the finest in the world. Well worth a visit.

F U R T H E R I N F O R M AT I O N

AMANSAR A Kingdom of Cambodia aman.com | +855 63 760 333

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elbourne is the undisputed cultural melting pot of Australia and our recent trip certainly confirmed that.

Our 3 night pilgrimage landed us at Tullamarine Airport under the usual winter frost, 8 degrees and bleak, but you know that’s just Melbourne.

It’s been six years and not a lot has changed apart from a rejuvenated Docklands, the Melbourne Eye and thank god their amazing coffee is still there.

Our Hotel of choice for this trip was to be the newly opened Ovolo Laneways at 19 Little Bourke St, and it certainly was in a laneway surrounded by a myriad of cafes, clubs, bars and an endless gallery of murals and street art just a stones throw from China Town.

The Ovolo Laneway is part of a new global brand that has gone down the path of less is better, but what you get is chic, edgy and contemporary, right down to the multicoloured doors, happy hours held each night in the lobby and the jars of lollies that draw you in each and every time you walk past.

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FROM WHAT WE SAW, MELBOURNE RESTAURANTS SUCCESSFULLY AMALGAMATE THE BAR AS A TRENDY PLACE TO MEET AND THE RESTAURANT IS THE IDEAL PLACE TO KICK ON.

Clientele at the Ovolo are distinctly Millenial and whom are not really looking for luxury, just good value. The Ovolo has that in spades.

Rooms are practical with an all-inclusive mini bar, great size TV’s and the standout is definitely the excellent beds, as good as any I’ve slept in.

Breakfast is in a designated suite providing a simple but substantial continental style, no hot options.

The Ovolo doesn’t provide a signature restaurant or cafe, not that you really need one as you are spoilt for choice with some of Melbourne’s best eateries less than 50 metres in all directions.

Concierge services are all about knowing what’s happening around town and what shows and sporting events are on and of course where to eat, the Ovolo crew proved a real asset and having to cover 3 restaurant reviews during our stay it was imperative these guys got it right and they nailed it.

Thursday night was all things French at Bistro Gitan, Friday saw us at Melbourne’s best Turkish, enjoying Yazig and Saturday left us loving Bar Carolina, all on Toorak Rd, South Yarra.

Each of the above mentioned eateries were virtually flawless, excelling with service, atmosphere and with exceptional food.

From what we saw, Melbourne restaurants successfully amalgamate the bar as a trendy place to meet and the restaurant is the ideal place to kick on.

Over the past 59 years I have been guilty of Sydney bias, however this last trip really turned me around, forget the appalling weather and the annoying tram system, Melbourne in my opinion gets food and coffee but more importantly gets good service.

Enjoy my reviews below and please drop by any of the three eateries on your next visit, they won’t disappoint, just take a warm jacket.

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BISTRO GITAN

G ITA N

bistro gitan HEAD CHEF: DAN PATON

Being the Champagne Edition, nothing could be more appropriate than a cozy little French Bistro in Melbourne’s South Yarra.

Strolling up Toorak Rd we couldn’t resist one of Melbourne’s primo piccolos, having been away from Melbourne for nearly 6 years we tend to forget just how fabulous the coffee culture is down South.

Bistro Gitan sits on the cnr of Hope and Toorak Rd in South Yarra in a beautiful Victorian terrace and when you enter you get that sense of a traditional neighbourhood Parisian cafe just off the Champs Elysees.

As the open fire crackles away, out comes the pate mason, how I love a traditional pate. This certainly set a very hi standard for what was to come.

B I S TRO

We left it up to Head Chef, Dan Paton to decide on 2 Entree’s, two Mains and signature dessert to share, yes share.

So here we go, three plump Tasmanian scallops on a bed of pureed Jeruselem artichoke and with lashings of shaved Yarra Valley truffle.

Any time I get a chance I will order the Escargot Bourgignon, smothered in a bath of browned almond butter, roasted garlic and fresh thyme.

Our Main featured a spatchcock with a mustard crust, on a bed of butter Savoy cabbage, bacon, a devil sauce of pepper and verjuice and Danielle tried the boned Garfish Colbert with a crispy salad of fennel and squid.

Desert was shared, a mouth watering Mille-feuille aux pommes and a short black .

Wow, what a way to come back to Melbourne. The best compliment I can give to Bistro Gitan is to insist that anytime you are in Melbourne, it is a must, they have an express business lunch, a handfull of daily specials, a cracker of a main menu and they are open for lunch and dinner.

BISTRO GITAN 52 TOORAK RD, SOUTH YARRA MELBOURNE

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yagiz HEAD CHEF: MURAT OVAZ

Friday night had us stop by Yagiz, arguably Melbourne’s best Turkish eatery.

I felt a little intimidated sitting in front of granddad Ovaz’s mural as chef/owner and son was in the kitchen cooking up a storm constantly eyeballing us, just to be sure all was going smoothly in the restaurant.

Yagiz is not your traditional family style but a more modern contemporary twist on Turkish cuisine.

On arrival the room opened up to a huge communal brass table for 30 leading all the way to the kitchen, framing the boys hard at work.

Our waiter again was red hot, belting out the specials and making sure Danielle didn’t miss out on the signature cocktails, a cosmo topped with a mountain of fairy floss.

Dinner was to become a parade of flavours beautifully presented and luckily for us not too big as they just kept coming.

YAG IZ

Fava-Fava bean parfait, raki, pomegranate and dill-Lakerda, citrus cured King fish with lemon jelly.

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Mains -Kofte, Lamb kofte, pickled chilli and smoked eggplant - Tavuk, cornfed chicken breast, sehriye, corn and charred spring onions, Turkish wouldn’t be Turkish without a Baklava and a shot of Turkish coffee.

Yagiz would not have been my first choice, that was then, now it is at the top of the list, you really do need to try that lamb Kofte and that ridiculously fabulous fairy flossed cosmo.

YAGIZ 22 TOORAK RD, SOUTH YARRA MELBOURNE

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bar carolina HEAD CHEF: PAOLO MASCIOPINTO

How do you jam 5 people into a bar and persuade them to hang out for dinner?

Just drop by Bar Carolina in South Yarra, Melbourne.

As I said earlier, Melbourne really gets the restaurant scene and I believe it largely due to their european heritage.

Waiting staff in Melbourne definitely take their jobs a lot more seriously than there northern neighbours.

Our booking was 6pm sharp, as this cozy little bar /eatery needs to turn the tables over twice a night.

Carolina was abuzz as we arrived with the kitchen at full throttle and the slick waiting team ushering the first sitting in.

The menu was smart, fresh, local and thoughtful with a mere 20 dishes and a few sophisticated specials.

With the boys ready for us they had selected 5 courses with two spectacular desserts.

Entrees were four freshly shucked Bateman Bay oysters, cracked pepper ,squeezed lemon and a little Rock salt followed by a magical Assaggio Di Dentice -crispy tapioca, snapper and a tomato and olive salsa.

Mains were a signature Spaghetti All’aragosta-long pasta, crayfish, garlic, chilli, tomato and an Agnello lamb rump, onion purÊe, eggplant, mint and sweat breads, served with a bowl of roast potatoes and a mixed leaf salad.

The dessert was their hero, a white chocolate sphere filled with a traditional Tiramisu. But our favourite was the Lemon meringue tarte.

The thing I love about this coffee savvy town is they swear by Vittoria coffee.

BAR CAROLINA 44 TOORAK RD, SOUTH YARRA MELBOURNE

sydneyluggage.com.au

MASCOT 1147 Botany Road, Mascot, NSW 2020 (02) 9669 6381

SYDNEY CBD Shop 19 Town Hall Square, Cnr Kent & Bathurst Street’s, Sydney NSW 2000 (02) 9267 1139

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PA R K H YAT T

Dubai

W

e return each time to the Middle East with anticipation.

What does Dubai have in store for us this time? Since the previous visit, there’s always a bigger, faster, higher offering of some sort. Another signature restaurant or an eight-star hotel, perhaps. Suffice to say there’s plenty of development going on in preparation for the Expo 2020.

While subtlety doesn’t usually come to mind when describing Dubai, there is one exception: the Park Hyatt Dubai, a hotel that epitomises class and refinement.

Located on the shoreline of the famous Dubai Creek – the site of the worldclass Dubai Creek Golf and Yacht Club – and just five minutes from Dubai International Airport, Park Hyatt Dubai has long been an excellent venue for the many international events I’ve staged in Dubai. At each event, I’ve taken full advantage of the hotel’s stunning Arabian architecture, its exquisite accommodation facilities and the host of unique eateries.

A stone’s throw from Downtown Dubai, Park Hyatt Dubai is the ultimate business and leisure destination, with three new eateries, a magnificent manmade lagoon and a beachfront oasis opening in December 2018.

A particular standout is the newly refurbished cocktail bar, NOÉPE, with its amazing Hamptons-style fit out and endless list of signature cocktails. Each afternoon, guests meander down to the bar to grab a frontrow seat for the blood-red Arabian sunset.

The newly opened classic French Brasserie du Parc is also an exciting addition to the hotel’s eateries, serving mouth-watering escargot and pate de foie, entrecote Mirabeau and succulent racks of lamb.

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After dinner, one can enjoy dessert and a cocktail on the terrace, watching the sunset throw a million fiery shards across Dubai Creek.

Heading up Park Hyatt Dubai is former Park Hyatt Abu Dhabi General Manager Federico Mantoani, now charged with the enviable task of delivering Dubai’s latest and greatest. Additionally, for over a decade now Park Hyatt Dubai has hosted the Middle East’s leading wellness spa along with Dubai’s number one Thai restaurant, The Thai Kitchen, and its most popular brunch venue, Trattoria (now Brasserie du Parc).

After 10 years of frequenting their hotels, it is my opinion that Park Hyatt remains one of the world’s leading luxury hotel brands, consistently providing guests with classic, polished service and unbeatable facilities.

F U R T H E R I N F O R M AT I O N

PARK HYATT DUBAI Dubai, United Arab Emirates hyatt.com | +971 4 602 1234

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AFTER 10 YEARS OF FREQUENTING THEIR HOTELS, IT IS MY OPINION THAT PARK HYATT REMAINS ONE OF THE WORLD’S LEADING LUXURY HOTEL BRANDS.

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WHETHER YOURE PLANNING A CORPORATE EVENT, WEDDING, PHOTOSHOOT OR SIMPLY A ROMANTIC VALENTINES DAY ON THE HARBOUR, YOU NEED ONLY CALL ON GHOST.

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his spectacular 87’ Warren super yacht will set you apart from the rest on the worlds most revered harbours.

GHOST can accomodate six guests overnight or 35 of your closest friends for your next super event.

With world class catering and state of the art gadgets you will be ready to impress.

Flat screens, VIP staterooms with king and queen size beds, triple ensuites, computer connectivity, retractable roof, full entertainment systems and a pro-jet 350 tender.

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SHOT BY @STEVELOUGHRAN

F U R T H E R I N F O R M AT I O N

GHOST Sydney Harbour, Australia ghostcharters.com.au | +61 29328 4748

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Kempinski

D U BA I M .O. E MALL OF THE EMIRATES

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THE KEMPINSKI HOTEL IS PART OF THE GLOBAL LUXURY FIVE-STAR HOTEL BRAND, POSITIONED ON SHEIK ZAYED ROAD, JUST FIVE MINUTES FROM THE FAMED WATERPARK AT JUMEIRAH BEACH AND THE BURJ AL ARAB.

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n check-in, we were welcomed back by General Manager Slim Zaiane, who escorted us to the most impressive room in Dubai.

The Aspen Ski Chalet is as close to waking up in the slopes of Colorado as you can get, with a sprawling three-level, three-bedroom chalet, each bedroom with an en suite and fireplace. The chalet also boasts a 10-seat dining table, sunken lounge, separate kitchen, a grand staircase and the most spectacular views straight up the slopes, as well as Dubai’s inspiring skyline.

Complete with exclusive access to a dedicated butler service and the Executive Lounge, and delightful winter-inspired amenities, this spacious mountain ski lodge offers the perfect escape in the middle of the desert.

Soon after arriving, relaxing with an espresso freshly made by my personal butler, Slim and I got to know each other and I shared my story from several years earlier.

A three-day plan was hatched, which involved signature dinner reviews, spa treatments and daily workouts – not being able to share it all with the whole family was the only disappointment.

The real highlight for me was not the spectacular room or the hypnotic deep tissue massage; but the night spent with good friends Andy and Deb Staines, during which we feasted on the Levantine spread prepared by the best chef to come out of Jordan.

I was fortunate enough to spend an hour and an espresso with Executive Chef Südwind and he gave me a remarkable culinary journey through the regions of the Middle East.

PENTHOUSE VIEW OF THE SKI FIELDS

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But it wasn’t until the following night at restaurant Olea that an unfamiliar yet thrilling avalanche of flavours and aromas befell us – tastes we’d never experienced at home.

Olea presents the most authentic Levantine cuisine and a complete Levant dining experience that will delight all the senses. The restaurant proudly boasts passionate, knowledgeable Levant chefs who adopt traditional cooking methods and present the signature dishes in a dazzling presentation, tableside.

Add to this the authentic tastes, ingredients and aromas of Levant home cuisine and the look and feel of a welcoming contemporary modern Arabian restaurant.

For entrées we ordered these sensational little sausages, which were marinated and served alongside onions, garlic, peppers and a secret Jordanian balsamic inside a clay casserole dish.

The standout, however, was the beautifully crafted foi gras, lightly sautéed with caramelised onions, garlic, button mushrooms and finished in a light white wine and jus reduction.

Suffice to say that having sampled the entire menu, we struggled getting back to our room.

But we soon settled in with a coffee in front of the open fire and watched hundreds of skiers hurtling down the slopes.

Wednesday played out as usual: back to the gym in an attempt to balance the ship from the night before.

Our final night was spent at Salero Tapas & Bodega, where a lively group of South American Flamenco dancers entertained the diners.

We practically gathered a layer of sweat just watching them!

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As the name implies, Salero Tapas & Bodega is an affair of Spanish gastronomy that exudes flair and elegance, complete with a charming ambiance that befits its casual and accommodating character.

This distinctive tapas and bodega fuses traditional food-sharing platters with a modern twist, to offer visitors inimitably genuine and unforgettable Spanish dining.

A traditional paella and amazing marinated goats cheese salad were the pick of the menu, accompanied by a jug of sangria.

Salero is an exceptionally lively yet intimate eatery owned and run by the hotel – an absolute must-visit in Dubai.

Since those first nights in Dubai back in 2010, we have seen a plethora of changes throughout the UAE, all of which the Kempinski Hotel MOE has matched in innovation, helping it to maintain its leading position in luxury.

If you’re heading to the United Kingdom or Europe, do what we did and spend a few nights at the Kempinski Hotel Mall of the Emirates.

F U R T H E R I N F O R M AT I O N

KEMPINSKI HOTEL MALL OF THE EMIR ATES Sheikh Zayed Road, Dubai, United Arab Emirates kempinski.com | +971 4 341 0000

THE BURJ KHALIFA

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I.N.O.X. V SHOP ONLINE AT VICTORINOX.COM

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

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C L A S S I C T R AV E L L E R | H O B A R T

The Angel O F I SL I N G TO N

WORDS

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N I C O L E L E N O I R -J O U R D A N

he smoke rises from the charring wood. I put my feet on the polished concrete hearth to take the clichĂŠd selfie, not of bare feet with finely painted toe nails on a sandy beach, but of booted feet toasting in front of the burning log fire.

The clock, a huge French one, is set at 12.55 but it’s actually 4.20 pm a foreshadowing experience for my stay. Even the gourds seem timeless with their warted skin sitting forever plump next to the fire. A jar filled with pink and white marshmallows avert my fingers eager to plunge one of those squishy sweet tempters into the blue and orange flames. I look upon a stone wall rough and hewed by convicts, a vast contrast to the modern wooden sculpture with nails for hair and a box for his body. This is the heart of the Islington Hotel and just one of several nooks where you can curl up and read with continuous flowing tea and biscuits.

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Behind me is Mount Wellington or Kunanyi frowning down on the gardens aflame with autumn colours, a pond and many sculptures sticking out of the water in homage to the clouds. Three steps away the sugar Gods tempt with a jar of meringues, lemon cake and freshly baked cookies set out on a painted wooden table. Next to which an embroidered art work tells me to hold my beliefs lightly. I guess I should throw all that calorie counting to the wind and tuck in then!

Our room, the aptly named Garden Room, opens out on to gold and red leaves and the ever present Kunanyi. White roses dot the fence, a divide from our heavenly host to the mundanity of everyday life in a mansion next door. Inside we are welcomed by a blue mask in an alcove as the warm room beckons us into a comfy bed and a bathroom stacked with Aesop products, a rainwater shower head and Kaldewai bath. Specially concocted breakfast dream tea sits on the bed with a sliver of chocolate fudge. I drink the perfumed brew and awake the next morning after a dream where I was Megan Markle’s best friend with a special seat at the royal wedding. I make sure I purchase this tea when I leave in the hope I get up close to royalty again. Outside our room is a corridor which leads to a cellar. The glass door tempts with rows of reds and whites. We try the door but it is locked unlike the honesty bar upstairs where you can help yourself to local wine at $15 per glass and unlimited free tea, coffee and cake and sit down in front of the warmth of the flames of the fire.

The Islington, built in 1847 in Regency style, offers eleven rooms some in the new wing and some in the gorgeous old house where you can stay and feel like a Duchess and swan around in your Library, Conservatory, and Morning and Rose Rooms. The hotel describes itself as “a curated hotel” with lashings of art and antiques in corridors and rooms. Everything about the hotel is refined from the imported fabrics, antiques and the king size beds handmade by A H Beard. Fit for a Princess, Prince, Duke or Duchess, after all Hobart is now a Royal City.

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F U R T H E R I N F O R M AT I O N

THE ISLINGTON 321 Davey Street Hobart Tasmania islingtonhotel.com | +61 (0)3 62202123

SWISS CARD SHOP ONLINE AT VICTORINOX.COM

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

Fiji

D EL I G H TS HARMONISED WITH EARTH TONES, LOCAL TIMBERS, STONE AND NATURAL TEXTURES, OUR SUITE REFLECTED A TRADITIONAL FIJIAN AESTHETIC REALISED WITH MODERN TOUCHES.

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C L A S S I C T R AV E L L E R | F I J I

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t the airport, a Tourism Fiji team was waiting to transfer us to the InterContinental Fiji Golf Resort & Spa.

Skirting the Coral Coast, our ride was a little slow due to the building traffic for the annual Fiji International PGA event being held at the resort. A Pro-Am round was taking place the day we arrived, attracting a swarm of media and international fans. This is InterContinental’s fourth year hosting the PGA, a complement to its eight years on the island.

With 289 rooms, some 60 of which are suites, InterContinental Fiji Golf Resort & Spa invites guests to become members’ of its Club InterContinental, which includes members private dining, butler service and private check-in.

We stayed in a beautiful oceanfront suite situated just metres from the pristine waters and bone-white sandbars of Natadola Bay, which has been voted one of the best beaches in the world. As we unpacked, Danielle raced down to the water to add another blistering Fijian sunset to her photo reel.

Harmonised with earth tones, local timbers, stone and natural textures, our suite reflected a traditional Fijian aesthetic realised with modern touches. With the stylish outdoor living space, we moved effortlessly from our bed to the lawn, to our private beach cabana.

Although our stay was brief, we managed to hit the gym for an hour before enjoying a session in the spa, plunge pool and ice room. Spa InterContinental offers great service and facilities, and was fully booked for two days during our stay.

Hospitality overcame us the moment we arrived to the restaurant. Firstly, by the headwaiter who outlined the fabulous menu and the catch of the day, secondly, by the Executive Sous Chef who detailed the night’s specials, and thirdly, by the Executive Chef, a South African who made the mistake of bringing up cricket and rugby with two Aussies.

Dinner included a Vakalolo hotpot and freshly caught fish of the day served with nama (sea grapes), coconut cream and chilli, on top a crispy pastry dome, followed by roasted Fijian pork belly and kokoda, a raw cevichelike fish salad prepared with coconut cream and lime juice.

We also enjoyed freshly caught Yasawa Island lobster tails grilled and served with chilli-and-lime-infused oil and fluffy béarnaise sauce.

Comprising a spread of five different cheesecakes, sorbets, coconut pie, chocolate soufflé and handmade petit fours, dessert was certainly one of those ‘OMG!’ events that punctuated an already spectacular dinner.

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INTERCON POOL DECK

Though the team didn’t stop there, endeavouring to impress us within the limited timeframe of our one-night stay. After a beach stroll back to our suite, we entered to find a bath ritual beautifully prepared with salts, bougainvillea petals and a fresh pot of ginger tea. You can only imagine how the rest of the night went.

At 5.30am the following morning we took some sunrise shots along the beachfront before heading to the gym, where we ran into close mate, golf addict and Wallaby legend George Gregan, who was a special guest at the PGA event. If that wasn’t enough, we also saw All Blacks legend Justin Marshall making the most of the buffet at breakfast.

Despite having experienced so much in 18 hours, we accepted Justin’s invitation to return soon with the family for a slowpaced holiday.

F U R T H E R I N F O R M AT I O N

INTERCONTINENTAL FIJI GOLF RESORT & SPA Maro Road , Natadola Bay , Viti Levu, Fiji intercontinental.com | +679 673 3300

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BonnieDoon

HERITAGE, HISTORY AND EXPERIENCE CANNOT BE EASILY ACQUIRED OR SIMPLY BOUGHT, IT TAKES, IN MOST CASES, A LIFETIME.

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s an industry full of pomp and ceremony and lets not forget tradition, golf is one discipline that will test the metal in the best of us.

With some 20 years entrenched with the above challengers, I have been tested at many golf courses, from the money can’t buy Cascata course in Vegas, to the whistling coastlines of Turnberry. What really makes the experience at any course memorable is the attention to detail and the service from its gatekeepers.

We have been fortunate enough to have been given full access to the wonderful Bonnie Doon Golf Club in Sydney and over the past 10 years we have staged many tournaments, charity events and corporate days and each year we walk away with that same utterance, “we must do that again”, and we do.

Over the years, Bonnie Doon has ensured that the course is always kept in mint condition with subtle changes being implemented to enhance and never hinder the experience, but the thing that I am most impressed with is the relaxed yet professional way the team, headed up by Blake Ballinger, runs the club and its events day to day and the welcoming nature of its members.

So when you’re next looking for a new challenge or a venue for your next corporate event, I promise, they will become your new best friends.

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ONE OF AUSTRALIA’S MOST INFLUENTIAL GOLF CLUBS One of Australia’s most influential golf clubs began with an assembly of ‘golf mad cranks’ at the home of Marrickville Doctor Charles Adam Patrick in 1897. Now, more than a century later, it is a club with a host of traditions, the third-oldest in Sydney, and unique in that it has existed at three different sites.

Under its original name of Marrickville Golf Club, it was a 12hole course amid what were then the estates and grand homes that dotted the hills of Tempe. One of these was the notorious ‘cliff hole’, which required a lofted iron shot to carry up the rocky face of a 15-metre cliff.

Membership at Tempe was restricted to men, of whom many were bookmakers, jockeys and hoteliers subbscriptions were all of 10/6, or just $1.05 a year.

The club moved to a new site at Arncliffe in 1907, also prompting a change in name. Bonnie Doon was the title of the grazing property the club purchased - land included in Cook’s original charter of Botany Bay - and that was the name chosen by a majority of members.

C L A S S I C T R AV E L L E R | S Y D N E Y

Now the club boasted an 18-hole course and a grand homestead for its clubhouse. The membership was opened up, and even ladies were allowed to play - with certain restrictions.

Following World War II, expansion plans for Mascot aerodrome included land occupied by 13 of Bonnie Doon’s 18 holes.

Members again picked up their clubs, this time moving to the present site at Pagewood. Taking over the much younger New Metropolitan Golf Club in 1947, Bonnie Doon’s 850 members now played on a pure links-style course of wide fairways and natural hazards, carved out of sandy heath and banksia scrub.

In the years since, the nature of the course has changed, the membership has grown and facilities have developed to bring the club up to Group One standard. But the character of ‘The Doon’ has remained - first and foremost, a golfer’s club.

In 1920, the Australian Open was played at The Australian GC which played host to 27 players for the tournament. Tom won the best Amateur trophy with a total 311 in fifth place behind the winner Joe Kirkwood (290) and the likes of Dan Soutar (295) and Fred Popplewell (302). He kindly presented his trophy to his home club, Bonnie Doon GC. The next year (1921) saw Tom defeat Ivo Whitton, Eric Apperly and Eric Pope to win the NSW Amateur at Royal Sydney.

In January 1922, TE Howard left the amateur ranks and turned professional to take his first post as Club Professional at Concord GC. In August 1923, Tom finally succeeded at Royal Adelaide winning the Australian Open by 3 shots against a field including Ivo Whitton, Fred Popplewell and Eric Apperly.

Recent work on the new trophy cabinet has lead to the discovery of some historic trophies.

Tom Howard was Club Champion in 1913 then again continuously from 1915 to 1921. This run of form set a record at the time for 8 Club Championships (7 consecutive), the most won by one person in the Club’s history. Greg Bell was later to break this record with 11 wins to date.

F U R T H E R I N F O R M AT I O N

BONNIE DOON GOLF CLUB 38 Banks Ave, Pagewood New South Wales, Australia bdgc.com.au | +61 02 9349 2101

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H A R B O U R

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he thought of growing up during the Second World War and having your home, friends and family separated, conjures up heartbreaking images. As so many stories not dissimilar surfaced, this really is a love story, one that started some 50 years ago from the islands of Skiathos and Kastellorizo where two families chose to emigrate in search of a better life. It is 1939 when Jim’s uncle arrives to Australia, escaping the Second World War; two decades later, Jim’s brothers, George and Eric jump ship in Adelaide, and headed straight to bustling Sydney and in 1966, Jim emigrates to Australia to join his brothers - a traditional blacksmith, hoping to forge a meaningful career.

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HARBOUR 1976 AVALON COLLECTION

FOUNDERS HARRIET AND JIM

Times were tough for the Condos boys, and with the economy steadily declining, the boys endeavour to make ends meet, with Jim taking an additional night job at the Sydney Opera House as a stage technician.

Circumstances not dissimilar, Harriet’s mother arrives from Kastellorizo, Greece into Melbourne, eventually relocating to Sydney, and we see the start of young Harriet’s love for dance and her dreams of becoming a ballerina materialise.

So, as the stars prepare to align, and with the two families on a collision course, the 17 and 21 year olds respectively, Harriet and Jim, unknowingly arrive at the same Greek dance school.

Not unlike most love stories, the beautiful young ballerina pirouettes across the dance floor into the waiting arms of the school’s suave and somewhat debonair young Greek beau. One thing leads to another, and after a few chaperoned dates, these star crossed lovers tie the proverbial knot.

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HARBOUR 1976 BALMAIN COLLECTION

Over the next few years, Harriet is promoted up the Sportsgirl retail store ladder as a talented merchandiser and Jim continues with his architectural wrought iron design business during the day and holds down his role as technician at the Sydney Opera House by night.

1976 sees a turn for the best as Jim’s design business starts to bear fruit, requiring Harriet to run the backend office full-time - as they say, behind every successful Greek man, there is an even more successful Greek wife. Tecno Furniture is launched, allowing Jim and Harriet their opportunity to carve a niche in the outdoor furniture business, now on the fast track to becoming a national brand.

Nothing was to stand in the way of this power couple, on their road to a new world, driven by their dream of developing a world class brand.

In 1982, Harriet and Jim welcome Harrison to the family, followed one year later by Nicholas, and the trio of whiz kids is complete with little miss Kira arriving in 1988.

Growing up as an apprentice blacksmith, Jim honed his skills under the strict eye of his father, getting more than the occasional clip behind the ears and kick up the behind, instilling a remarkable work ethic. This ethic was passed on to his young effervescent offspring, and along with his bride, the family was set to take on the furniture world.

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HARRISON, KIRA AND NICHOLAS

HARBOUR 1976 BALMORAL COLLECTION

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We know that each generation is more ambitious than the last, and Nicholas, Harrison and Kira have become poster children for that idea. Spending their early years slogging away in the workshop and sweating over the many designs, they realised their skills and passion for design, and it was this that inspired them to create an export extension of their family business, now known as premium lifestyle brand, Harbour 1976.

In 2008, at the ICFF New York Trade Show, it was time to present to the world the handcrafted, sleek, minimalist designs of Harbour 1976, inspired by Australia’s coastal environments.

The Condos empire quickly expanded into international markets, with numerous retail locations opening in New York, Los Angeles, Hong Kong and Sydney. Today, Harrison and Nicholas jointly run the Hollywood showroom and steer the international design process, with Kira heading up the flagship New York Design Centre and engineering the creative and architectural arm of the business. Harriet and Jim Condos lead the Australian operations, with the Sydney head office based in Waterloo.

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WE KNOW THAT EACH GENERATION IS MORE AMBITIOUS THAN THE LAST, AND NICHOLAS, HARRISON AND KIRA HAVE BECOME POSTER CHILDREN FOR THAT IDEA.

HARRISON AND NICHOLAS

HARBOUR 1976 BYRON COLLECTION

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HARBOUR 1976 CAMP COVE COLLECTION

DESIGNS RELY ON SIMPLICITY AND HIGHQUALITY MATERIALS, INCLUDING POWDERCOATED ALUMINIUM, MILDEW RESISTANT UPHOLSTERY AND ECO-SUSTAINABLE TEAK, INCREDIBLY DURABLE TO WITHSTAND THE HARSH AUSTRALIAN CLIMATE, WITH MANY PIECES ALSO UV RESISTANT.

A truly Australian, family-owned business, Harbour 1976 designs, manufactures and distributes all of its products, with two production facilities and a full design team to create all collections, including custom and private label designs. The brand’s signature aesthetic is modern, minimalist and timeless furniture inspired by the Australian lifestyle, with collections named after some of the country’s best beaches and coastal environments. Designs rely on simplicity and high-quality materials, including powder-coated aluminium, mildew resistant upholstery and eco-sustainable teak, incredibly durable to withstand the harsh Australian climate, with many pieces also UV resistant.

The momentum hasn’t stopped there, with the brand expanding its scope and launching an indoor collection, which perfectly reflects its lifestyle ethos and complements the outdoor furniture range, providing consumers and designers a stylish home inside and out.

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HARBOUR 1976 BONDI COLLECTION

42 years on, the dreams of that little ballerina and suave ballroom dancer, along with their talented children, have developed into the greatest love story of them all - a powerhouse lifestyle brand that puts family at its core for many generations to come.

F U R T H E R I N F O R M AT I O N

HARBOUR 1976 3/1037-1047 Bourke Street, Waterloo New South Wales, Australia harbouroutdoor.com.au | +61 2 9698 2733

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GRADUATE RYLEY HARTE AND DEAN OF STUDENTS KAREL BOS

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COMING FROM A SHEEP FARM IN COONABARABRAN, WESTERN NEW SOUTH WALES AND GROWING UP IN LIVERPOOL IN THE WESTERN SUBURBS OF SYDNEY, THE NORM WAS TO SIMPLY ATTEND A PUBLIC SCHOOL CLOSE TO WHEREVER YOU CALLED HOME.

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he thought of going to a boarding school was somewhat daunting, as our parents would threaten us with, if you were mischievous or rebellious, you would end up in the dreaded boarding school.

Fast forward some 50 years and nothing could be further from the truth, as Danielle and I made arguably the best parental decision of our 24 year union.

Our family life was to take a unique turn, with my international event company having us spending the majority of our year in a foreign country and with Danielle’s professional Squash Career keeping her on the road several months each year, we needed a solid option. Having made the decision to move off shore for several years, we managed as best we could, but it wasn’t until we returned home, that we struggled to instil a basic level of discipline and structure into our then 13 year old, Ryley James Harte.

For the most part Ryley was a good kid, but we felt that the support of a well structured educational program, underpinned by a supportive and like minded ethos, would help him flourish into the well rounded disciplined young man, we believed he would become.

The choice’s were plenty, with varying assets, but there was one that truly stood out, giving us the overall comfort and piece of mind necessary and allowing both Danielle and I, the confidence to continue our increasingly hectic careers.

TSS (The Southport School) had a world renowned reputation across both their educational programs and their sporting pedigree.

TSS is renowned for its Rugby program, however the overall sporting prowess of the TSS brand is quite remarkable with such successes including - Olympic Gold Medallist for Sailing - Mat Belcher, Wallaby Captains - Nathan Sharpe, Matt Rogers, dual International US Masters Champion - Adam Scott, Wallabies - Rob Simmons, Scott Higginbottom, James Slipper, Musician - James Blundell, Editor in Chief of the Australian newspaper - Paul Whittaker, Australian Cricket Coach – John Buchanan, Ironman – Shannon Eckstein and Olympic Gold Medallist – Duncan Armstrong.

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Having met with the school and confirming our intentions, the transition from day school to full time boarder was seamless, in fact we can’t recall a single day over the past 5 years that has given any of the Harte family cause for concern.

It was not long before young Ryley would integrate into what has become known as ‘The Band Of Brothers’, allowing him to forge a group of hopefully, life long friends. From season to season, it would be juggling football and rugby training each day, up at 6:30am, making beds, getting himself ready for the daily challenges and really taking charge of his life, embracing a new and exciting sense of independence.

For Danielle and I, we gradually accepted that this was to be how our family life would now take shape, dropping by school for award nights, weekend sporting events and the occasional midweek catch up, with an early dinner and a family movie. All, whilst sitting somewhere between our daily face timing.

The above, may read as being all to easy and to be honest it wasn’t that hard, there were a few challenges, but nothing unexpected and certainly nothing that wouldn’t introduce a light character building to the mix.

Over the five year stint, Ryley would captain his soccer team, accept several full blue medals, conveniently enrol in dance classes at the sister Girls School, St Hilda’s, right next door and of late, acting as a mentor to the up and coming Year 7 boarders, giving him a real sense of achievement.

So, as we enter our final year, with the all important report card looming, we can see the pride in this young man as he manages to secure a string of B’s and a few A’s, all whilst receiving accolades and praise from his House Master.

Our time at TSS gave us a huge sense of pride and accomplishment with both Danielle and I feeling incredibly grateful towards the school, for the work and time they invested into the development of our Son, Ryley James Harte.

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HUGH AND KAREL BOS

AT THE PRESTIGIOUS SOUTHPORT SCHOOL, THERE IS ONE TRADITION THAT RISES ABOVE ALL, THE LIFE OF A BOARDER. SINCE THE SCHOOL’S ESTABLISHMENT IN 1901, BOARDING HAS PROVEN TO BE A QUINTESSENTIAL PART OF THE SCHOOL’S RICH CULTURE. WORDS

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he day to day life of a boarder is full of amazing experiences most can only dream of. Life lessons are taught every single day within the historic walls of the school. Boarders are nurtured by a devoted team of staff members who shape them into the fine young leaders of today. Being taught from a young age to relish in challenge has carried on the tough gritty mentality of the Old Boys before them.

Notably, boarders took up the call to arms in 1914, 1939 and in 1962 to fight in World War I, II and the Vietnam War. The school’s determination to these campaigns is a big part of the ethos the school carries. This can be prominently seen in the cadet program which boasts the largest cadet core in Australia. On ANZAC Day the school hosts a service that countless veterans attend to reflect upon the wars. These veterans bask in the awe of nostalgia of the cadet program, which is an embodiment of the heritage and historic sacrifice of the school.

Co-curricular activities are a big part of the school and every year the proud Old Boys show up to cheer on the First XV rugby team to bleed the red, white and blue one last time. Old Boys’ weekend has an essence of a mythical aura about it, and when those fifteen courageous men run onto the field the goose bumps are uncontrollable.

A truly mesmerising experience which can only be matched by one other. Winning the esteemed head of the river. Throughout the history of the school, rowing has followed with it. Rowing is a true testament to the tough, never say die mentality of the boys at The Southport School. TSS’s rowing program is second to none in the country and has produced world class athletes such as Australia’s greatest to pick up the oars, Duncan Free.

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HUGH KNUDSEN

Alumni from the rowing program have gone on to attend Harvard University on a full scholarship.

Alongside with the school’s sporting prestige is its well-known academic prowess. The Southport School’s staff and students work tirelessly to maintain its reputation amongst the academic elite. Last year this was exemplified by the school’s exemplary performance in the Queensland Core Skills test or QCS. Perhaps the biggest contributor to the school’s academic success is the discipline the students have, not only inside the classroom, but outside of it. The school’s tenacious attitude to behaviour outside of school hours can be seen in the recently implemented drug testing policy. During the process of its establishment, every teacher and student voted unanimously in favour of creating drug testing.

During my time at the school, I’ve noticed how Mr. Wain has a highly commendable approach to education. He isn’t a flamboyant headmaster, and certainly not the type to undermine his peers.

He is humble, cautious and above all caring. Mr. Wain is truly a passionate advocate for education.

On a daily basis, boarders follow a unique schedule. With a systematic system that always runs on time, students are taught to operate in an organised and mature manner. Boarders will wake up and eat in the remarkable dining hall.

If ever a student had a doubt about the history of the school, just show them the dining hall. History is everywhere, from the burnished timber, to the breathtaking paintings on the walls.

The structure is encased by records of past achievements from old boys that date back to 1901.

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History is such a pivotal part of the school culture. The Boarding Houses are riddled with stories of past and present. But no story is as interesting as the one in Biddle House. Biddle’s history dates back to 1876 when it was built as the Governor’s holiday home.

Before its use as a boarding house in the 1960’s, the house served as the old dining hall, the Governor’s residence and a hospital during both World Wars.

Up in the attic, there are the names of proud old boys scribbled all over the walls. Some of the names consist of Old Boys who made the ultimate sacrifice. The attic holds a daunting and macabre feel to it, but once you peel away the layers, it is absolutely mesmerising.

Alongside the antique Biddle House is the eye catching Delpratt House. Named after Maurice Delpratt, a teacher turned war hero. Delpratt House is based in the eye catching clocktower building. Delpratt has a certain aura about which encourages its students to truly embrace the House spirit. The soothing bells of the clock tower allow the boys to stay on schedule and never lose track of time.

Right at the heart of the school is the most important building of them all, the chapel. St. Albans Chapel was built by school founder, Cannon HH Dixon in 1913 until 1921. Although the Chapel began construction before the horrors of World War I, after its completion in 1921 it served as a permanent memorial to those 300 courageous Old Boys who paid the ultimate sacrifice.

All of whom, are remembered in the central panel on the beautiful honour board.

Inside the Chapel you will find the most spectacular stainedglass windows depicting the life of St. Alban. Above the altar is a fascinating tapestry that never ceases to amaze cease me.

Every Monday night, as Boarders sit amongst one another on the large native oak rows to sing hymns and enjoy the service, Monday nights in the Chapel are like no other and have a rather harmonious and satisfying feel to them.

The principles of The Southport School are that of a committed, safe and diverse learning environment. Student protection is of the upmost priority to the school and its staff. This can be seen by the School’s policy regarding mindfulness, mental health and bullying.

The foundation provided by the school allow for strong building blocks with learning inside the classroom, on the sporting field and in the music rooms. With a triangular approach to learning the schools sporting acclaim is matched by what happens in the music block.

Another historic piece of war memorabilia. The music blocks original purpose was as a radio and communications outpost during both World Wars. Later on, the building was turned into the music classrooms in which the school has dominated the local Eisteddfods. Notably, the ‘TSS Drum Line’ has strung together a decade of performances in which they have been the clear winner. Every weekend the ‘Drum Line’ is in impeccable form and offers a half time spectacle at school sporting events.

Almost every GPS school has tried to mimic the Southport drum line, but nothing beats the original.

Service around the school is always noticeable inside the school and out in the Gold Coast community. Whether it be the involvement in ANZAC Day Parades, environmental care or even teaching kids in the prep school to read and write. There is no service more commendable than ‘SONY Camp.’

SONY Camp partakes every year at the end of Term 3 and is a school run retreat for children with special needs. The parents who constantly take care of the kids get a four-day break from the 24/7 care often required, and in return the children get an experience of a lifetime.

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HEADMASTER GREG WAIN

RIGHT AT THE HEART OF THE SCHOOL IS THE MOST IMPORTANT BUILDING OF THEM ALL, THE CHAPEL. ST. ALBANS CHAPEL WAS BUILT BY SCHOOL FOUNDER, CANNON HH DIXON IN 1913 UNTIL 1921.

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Year 12 students are charged with taking care of the children for four days and three nights. Despite it seeming like a draining and exhausting duty, it is the year 12’s who leave the real winners as they are taught to see life through a new perspective. Many describe it as eye opening and life changing, but all leave with a more positive and grateful outlook on life.

express in various ways. One cannot begin to empathise with the duty of a housemaster and I myself have seen many tested in ways I could not imagine.

As a boarder myself, service like this helps put into perspective the constant care and pressure our housemasters are under. Each day these men and women have a care in their hearts which they

Despite the historic buildings and the tradition they hold, there is one last thing that makes the school so special. That is the students themselves. If you take the buildings away, what are you left with?

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Ultimately, they are our second parents. Their kindness and selfsacrifice is something few people possess, and I personally feel a sense of gratitude that these people are a part of the school I attend.

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ULTIMATELY, THEY ARE OUR SECOND PARENTS. THEIR KINDNESS AND SELF-SACRIFICE IS SOMETHING FEW PEOPLE POSSESS, AND I PERSONALLY FEEL A SENSE OF GRATITUDE THAT THESE PEOPLE ARE A PART OF THE SCHOOL I ATTEND.

The answer is simple, fine young men. Southportonians are held to a high standard and never succumb, but rather thrive.

At this school myself and many others have made friends for life, not only in our own grade, but those above and below ours. We have a great peace of mind knowing that when we graduate we will be well connected due to the School’s fantastic Old Boys network.

Memories that last a lifetime are made in the hallowed grounds of the School. The brotherhood, passion and tradition are something unique only to The Southport School.

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HarryP otter FO U N D

AT EDINBURGH’S FINEST ADDRESS

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N I C O L E L E N O I R -J O U R D A N

C L A S S I C T R AV E L L E R | E D I N B U R G H

IF YOU’RE HEADING TO EDINBURGH’S WAVERLEY STATION AND YOU STARE UP AT THE MAGNIFICENT BUILDING ON THE SOUTH SIDE OF PRINCES STREET AND YOU’RE FASTIDIOUS ABOUT PUNCTUALITY, TAKE A DEEP BREATH.

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he looming clock tower is wrong. Ever since 1902, the clock on what was once known as the North British Station Hotel was set three minutes fast so passing travellers wouldn’t miss their trains. There is one exception. Every year on Hogmanay for the city’s New Year celebrations, the clock is set to the right time. This consideration for travellers continues inside the magnificent building now known as the Balmoral Hotel and run

by Rocco Forte Hotels.

Die hard Harry Potter fans will love room 552, the suite where JK Rowling chose to stay in 2007 while she finished off The Deathly Hallows. Welcoming you at the door is an owl figurine signifying that you are about to enter the world of one of our most creative writers of the century. Inside you will find an expression of Rowling’s joy at completing the book – a signed and dated antique marble bust. At the opposite side of the room you will find the desk where JK Rowling wrote for six months to finish the book. Of course there is a framed cover of Harry Potter and the Deathly Hollows and a photo of the signature she left on the marble bust. Rowling said

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she chose the Balmoral because there “came a day where the window cleaner came, the kids were at home, the dogs were barking and I could not work and this light bulb went on over my head and I thought, I can throw money at this problem. I can now solve this problem.

I thought I can go to a quiet place so I came to this hotel because it’s a beautiful hotel, and I ended up finishing the last of the Harry Potter books in this hotel.”

Rowling is among many celebrated personages who chose to stay at the hotel including Sir Sean Connery, who has a plaque to commemoratine the occasion in the lobby, as well as Laurel and Hardy, Sophia Loren, Elizabeth Taylor, Paul and Linda McCartney, Prime Minister Harold Wilson, and the Queen Mother – who liked to dine on plain roast lamb for lunch in the hotel’s restaurant.

What is it about this hotel that the rich and famous choose to make it home for a night or six months? The reasons mount up, beginning with the sublime views of Edinburgh Castle. Then there is the cuisine from the Michelin starred Number One restaurant with its Scottish ingredients of whisky smoked salmon and Inverurie Hogget sitting in the basement reflecting an old school glamour with walls of red, curved banquettes and tables which are well spaced; the famed afternoon tea at Palm Court in the dome-ceilinged Palm Court tearoom (complete with palm trees, murals and a harpist on the balcony) and the impressive list of around 500 Scotch whiskies from every distillery in Scotland at the tweedy bar, aptly named, ‘Scotch’.

The Balmoral journey begins when you are met at the airport or the station by a Scotsman in full traditional dress, an extension of the proud Scottish heritage of the hotel. The hotel even has its own tartan which was inspired by the Edinburgh landscape. This inspiration continues throughout the hotel with rooms decorated in the tones of the moors, mists and heathers of Scotland.

Natural fabrics are used including linens, silks and wools to complement the Scottish themed artworks. Wallpaper depicts foliage and tables feature bronzed legs which appear as branches. The detail of care in the aesthetics of the hotel extends to Isle of Mill fabrics, Timorous Beasties cushions, handmade beds by the Queen’s supplier, Glencraft and the blankets placed on every bed, designed

by Johnston’s of Elgin.

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HIGH TEA AT THE PALM COURT, SCOTCH BAR

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The rooms offer everything a tired traveller could want including a Nespresso coffee maker, Scottish tea, a comfy dressing gown and slippers in two sizes. Staff are there to help and address you by name. Then there’s the spa, a 15 metre lap pool, sauna, steam room and gym. Think it might just be time to finish my novel. See you in six months.

F U R T H E R I N F O R M AT I O N

THE BALMOR AL Edinburgh, Scotland roccofortehotels.com | +44 131 556 2414

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Acropolis Wow WORDS

THE KING GEORGE IS ONE OF THE ONLY TWO PLACES TO STAY WHEN YOU ARE IN ATHENS, THE SECOND IS ITS BROTHER PROPERTY RIGHT NEXT DOOR, THE GRAND BRETAGNE.

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C L A S S I C T R A V E L L E R | AT H E N S

N I C O L E L E N O I R -J O U R D A N

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s the name suggests, the King George is a former royal residence. Standing in the heart of Athens, the views across to the Acropolis will be stamped in your memory forever. Its long luxurious history boasts guests such as Marilyn Monroe, Madonna, Frank Sinatra and Maria Callas. With guests like that it’s no wonder its location is just five minutes from the bustling nightlife of Plaka and Agia Irini Square. Then of course there is the high end shopping, the Monastiraki Flea Market, the national landmarks and the National Gardens.

Once inside you are surrounded by an opulent lobby made of marble, with trimmings of mahogany, velvet and gold. There are antique crystal lamps and elegant antique furniture. The elegance continues through into the rooms, each with its own balcony overlooking Syntagma Square, the Parliament Building and the Parthenon.

Some rooms look onto the exclusive Voukourestiou pedestrian walkway on the other side of the hotel. Each room is unique with handcrafted furniture,

antique desks and upholstery of raw silk.

You’ll feel like a Greek God surrounded by all this marble. The bathroom is marble with a lavish bath and offers olive oil based toiletries. All gorgeous but the jewel is the penthouse suite where you can splash around in your own infinity pool looking out over the Acropolis.

If you want action head to Tudor Hall Restaurant on the seventh floor with its amazing views and modern Greek cuisine. Dishes include moussaka, smoked eggplant with lemon, garlic and parsley and Santorini Salad with katiki domokou cheese, wild fresh oregano and cherry tomatoes. The breakfast buffet too offers some Greek classics such as sweet cheese pies, feta and spinach pies, seasonal fruits and freshly baked breads.

After breakfast, head to the spa at the Grand Bretagne. Guests of the King George are welcome to use this spa along with the Grand Bretagne’s indoor pool. The Spa is an experience in itself and a must for a weary traveller with its Balinese, Ayurvedic, Swedish styles of massage and more.

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The King George’s brother, the Grande Bretagne is no stranger to celebrities. Its beds have been slept on by Winston Churchill, Elizabeth Taylor, Sting, Brigitte Bardot, Sophia Loren, Bing Crosby, Laurence Olivier, Henry Fonda, Umberto Eco and many more. Its location is incredible as well, set in Syntagma Square across from Greece’s Parliament. It has also just established its name on the Conde Nast Traveller Gold 2018 list – the only Greek hotel to be included.

The Grande Bretagne opened in 1874, thus one of the most ancient of Athens’ hotels.

Today it welcomes guests into a huge marble lobby with Parthenon style pillars and swanky fittings. The opulence is found from head to toe, topping off with a turquoise rooftop pool with its own bar and restaurant with the most amazing views over Athens.

Even if you just have breakfast here, you will not be disappointed. The GB Roof Garden Restaurant offers an incredible selection for breakfast from the traditional sweet cheese, spinach and custard pies through to scrambled eggs, smoked salmon, and of course Greek yoghurt. You can order freshly cooked Eggs Benedict, omelettes, pancakes and more. The hotel offers several other places to dine from the Winter Garden for high tea with its palms, stained glass ceiling, the Alexander Bar for whiskey and cognac with its 18th century tapestry, the Cigar Lounge and the Wine Library with a cellar of over 3500 wines.

There are 320 rooms in this incredible abode and they’re divided into Classic, Deluxe, Suites and of course the Presidential and the Royal Suite. It’s not just a hotel for adults with little ones delighting in colouring books when they arrive. There are interconnecting rooms and cots at no extra charge. Professional baby sitters are available on request and there is a wonderful kid’s menu with room service coming at a 50 percent discount.

This action packed capital is wonderful to visit all year round but best times are April and mid October as summer can hit over forty degrees celsius.

DAY TOURS Greece Med Travel Centre are the specialists in Greece with a large amount of day tours and longer tours on offer. Two tours that are perfect to do from the King George and the Grand Bretagne are the Athens on foot tour. This begins at Syntagma Square and visits Dionyssou Aregopageitou and on to Acropolis Hill for great views over the city.

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C L A S S I C T R A V E L L E R | AT H E N S

THE BALLROOM FOYER AND ROYAL SUITE BATHROOM

THE OPULENCE IS FOUND FROM TOE TO HEAD, TOPPING OFF WITH A TURQUOISE ROOFTOP POOL WITH ITS OWN BAR AND RESTAURANT WITH THE MOST AMAZING VIEWS OVER ATHENS.

INDOOR POOL AND CONCIERGE DESK

There are other walking tours which offer a glance into the secrets of Athens by local guides. These include byzantine churches, the white washed streets of Anafiotika and the crowded kafeneios packed with locals. Return to your hotel or visit a tavern for a cooking lesson, to break a plate or watch a Greek dance.

Nicole Lenoir-Jourdan was a guest of the Grande Bretagne and the King George and assisted by Greece & Mediterranean Travel Centre.

F U R T H E R I N F O R M AT I O N

THE GR AND BRETAGNE & THE KING GEORGE Athens, Greece greecemedtravel.com.au | marriott.com

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Spetses

W H E R E WORDS

BY

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T H E

C L A S S I C T R AV E L L E R | S P E T S E S

M I L L I O N A I R E S

P L AY

N I C O L E L E N O I R -J O U R D A N

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he Poseidonion, a veritable French Chateau, stands out from its commanding position if you arrive by sea. Set less than a kilometre from the Harbour it is convenient to the Bouboulina Museum and the Hatzigianni Mexi Spetses Museum. There are also a handful of beaches just minutes away. Opened in 1914 and the brain child of Sotirios Anargyros it represented the cosmopolitan face of the island tempting high society, royalty and wealthy Athenians to its doors. In 2009 it welcomed a five year restoration inviting guests back to the island which inspired John Fowle’s The Magus.

Upon entering you are met with opulence from the glistening marble floor and the wide beckoning staircase. The luxurious surroundings of the past continue with the original English tiles, wooden floors and antique furniture. There is an historic wing and a modern wing. The historic wing offers thirty eight rooms in the understated Greek elegance of white with wooden floors. The new wing offers seventeen rooms with a view of the Mediterranean, garden and pool.

The Royal Suite and La Cupola Suite include private balconies with panoramic views of Spetses. The Pool Suite is a definite fave with its own little garden, plunge pool and ocean vistas.

The hotel is famous for opening with spa services over one hundred years ago. Today the spa has been updated to feature a series of small whitewashed buildings huddled around a 300-metre spa pool.

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Dining is another sublime experience beginning with the breakfast buffet which is served on the restaurant’s terrace or inside.

There is the Palms on the Verandah bar which offers cocktails and the Library Brasserie for snacks with many ingredients sourced from Bostani, the hotel’s own organic island farm. The Concierge can organise a farm visit and the tour includes a meal surrounded by the island’s lush tree-clad hills. Here you can partake in the cooking classes under the sky, learn about traditional organic farming techniques before picking the vegetables and herbs to make a meal. Back at the hotel you can dine at Il Cortile, located on the hotel’s verandah looking on to palm trees. You’re definitely made to feel like you’re on holidays.

If you can tear yourself away from the gourmet lavishness, there’s plenty to be found on the island.

It offers a very French Riviera feel with super yachts moored along the quay and gorgeous mosaics from coloured stones. There are some quaint local seafood restaurants and beaches galore. The Bekiris Cave is one of the gems to be seen along with keftedes and moussaka at a little tavern on the sandy beach at Zogeria.

BELOW BREAKFAST AREA

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POSEIDONION LOBBY TERRACE

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ROYAL SUITE TERRACE

Yet this is not your typical Greek island where old Greece gathers on the beach with donkeys and watermelons, the closeness to Athens has made it a tycoons’ playground. Stavros Niarchos, second to Aristotle Onassis in magnate status bought the next island of Spetsopoula where Charles and Diana honeymooned and Simon Le Bon celebrated his birthday under the disco lights in Spetses Old Harbour.

Nicole Lenoir-Jourdan was a guest of the Poseidonion.

F U R T H E R I N F O R M AT I O N

THE POSEIDONION Spetses Island, Greece poseidonion.com./en

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C L A S S I C T R AV E L L E R | S T Y L E M Y H O M E STYLE MY HOME STYLIST SAMMI, DIRECTOR CAROLINE MAY WITH 13 YEAR OLD OLIVE AND STYLIST DEMI

Style M Y

H O M E

HAVE YOU NOTICED THAT EVERYONE SEEMS TO BE TALKING ABOUT THE HAMPTONS STYLE IN DECORATING THESE DAYS? WHETHER ITS IN REAL ESTATE PAGES, BUILDERS OR FURNITURE PROVIDERS, THE NAME JUST KEEP COMING UP!

W

ith the rising popularity of the timeless Hamptons aesthetic, like many my wife and I knew it was the style we wanted to achieve.

The Hamptons connection to seaside living was a perfect fit for our Australian lifestyle.

We began our search for all things Hamptons online when we stumbled across a furniture retailer - Style My Home. Two years down the track and we have now furnished two properties using their amazing furniture and décor and could not be happier with their products and service.

Style My Home’s website and showrooms in Sydney, Brisbane and Noosaville are filled with a fresh palette of beautiful blues and crisp whites combined with stunning linens and luxurious timber textures.

After spending a lot of time in the Style My Home stores, I was interested to get to know the team behind it and how it all began.

I sat down recently for a coffee with the Style My Home directors to see how they came to be such a strong force in the industry.

SO WHERE DID IT ALL BEGIN? This big idea came about from Caroline’s own need to find beautiful yet affordable furniture. “I scoured furniture stores but everything available was not the right style, bad quality and simply too expensive for the everyday family. I began researching factories whilst on maternity leave from my role as an account director and the rest is history. Looking back its hard to believe we took risk whilst also looking after 3 small children. I am so grateful I have such a trusting husband!” - Caroline

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The next part of the journey took place in a tiny warehouse where customers would meet Caroline (and often her 3 children and cockerspaniel). It was here that she met her business partner. Bree was on a shopping trip to Caroline’s little warehouse in 2013 and had her own puppy cocker spaniel Henry with her that day. The two cocker spaniels Olive and Henry quickly became friends at the warehouse that day…and so did Caroline and Bree! They formed a bond as they discussed their love of their adorable dogs. They also shared the same experiences trying to find quality products at an affordable price point whilst renovating.

“I stumbled across Caroline’s business in a magazine. When I arrived at her tiny warehouse it was filled with boxes, I instantly fell in love with all the incredible furniture and Caroline’s vision to make luxury furniture affordable to the everyday family.”

This friendship, and Bree’s marketing background, resulted in Bree joining the business.

“Lets just say I am very grateful I took Henry with me that day.” - Bree

THE FIRST SHOWROOM The next big step for the Style My Home duo was opening their first retail showroom. In 2013, on a shopping trip within Crows Nest furniture precinct on Pacific Highway Bree noticed an empty showroom and quickly knocked on the door.

“As fortune would have it, the site was owned by developers who did not need all of the space, so we secured our first high street retail store for a rental price we could afford”. Says Bree.

“Our Crows Nest location was certainly an amazing gift! With the announcement that the government were resuming the land for an underground metro station, our lease was extended and we just kept knocking down walls to extend our showroom space.” explains Caroline.

The Crows Nest store was where we first met the dynamic Style My Home team. As soon as we walked in the door at this eccentric showroom we were amazed by the friendly team members and their fantastic advice. “We adored dealing with Jodie one of the original SMH crew for our first home. It’s not just the high quality furnishings that set it apart, but the whole experience of dealing with the team”.

EXPANDING INTO QUEENSLAND As the business became more well known the Sydney team was inundated with calls and emails from customers in Queensland as they shared a similar climate and coastal backdrop.

“We knew our Hamptons furniture was a natural fit for Queensland homes and the coastal lifestyle that many Queenslanders embrace.

My family and I packed up our Sydney home in 2017 and relocated to Brisbane so we could expand. This expansion continued quite quickly in 2017 with the opening of our small showroom in Noosa.” - Caroline “There is no doubt it’s been a crazy journey.” – Bree It’s a tough industry already but with 5 kids between Caroline and Bree ranging from 1 to 11 years old and mobile phones that never stop ringing - it’s a new level of busy for these determined ladies!

“Sometimes it is a little overwhelming, but there is no way I think either of us would ever go back to our old careers” says Bree.

“Everyone thinks we have the most glamorous jobs but the reality is far from this most days. Shuffling boxes in the warehouse, often resulting in multiple bruises, is commonplace” Caroline laughs.

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C L A S S I C T R AV E L L E R | S T Y L E M Y H O M E

DIRECTOR BREE PETHERBRIDGE

WHAT SETS STYLE MY HOME APART? The Style My Home team sets them a part from other stores.

Whilst they have some amazing interior stylists on board who help customers in store, their team members also have a range of different skills that help develop new ideas, which is essential for any growing business.

“We certainly feel our team is our best asset, and couldn’t have done this without them.”

The customer is always at the heart of what we do. We work hard to ensure our factory provides quality products in the best linens and timbers. Our aim is still to provide affordable options to create a stunning Hamptons home. It’s an expensive look but it doesn’t have to break the bank. We want our pieces to be accessible for all. “We always try to bring in furniture options which are not only beautiful but also durable as majority of our customer base are families”. If you browse through their gorgeous social media pages you will see that each piece embodies elegance and beauty.

“The most rewarding part of the job is when our lovely customers send pictures of their homes with their Style My Home pieces in place. We love seeing our products in all different homes.”

WHAT DOES THE FUTURE HOLD FOR SMH? We had some rocky times when we first experienced the pains of a growing business, but today the future of Style My Home has never been more exciting!

We are always busy sourcing new pieces for our customers - we’re currently concentrating on redesigning our furniture range and starting to importing more homewares and cushions. A new addition coming soon to our range of beautiful furniture are the timeless Chippendale style chairs and stools.

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CUSTOMER PROFILE We spoke to one of their most loved customers, Danielle Harte who has recently Designed and furnished a dreamy Hamptons family home in Sydney and the Gold Coast.

HOW CAN WE ACHIEVE THE HAMPTONS AESTHETIC?

Remember to leave room in the budget for wall panelling or wainscoting to take your space to another level. Plus, lots of doors and windows to let in plenty of natural light and bring the outdoors in. When decorating use natural fibres and textures and choose coastal colours such as blue and white. Add classic furniture and lighting pieces that will stand the test of time.

Get one hero piece of furniture that you really love and start to build from there. Ensure that your piece really fits the big picture and can help you to complete your overall look

WHAT’S YOUR FAVOURITE NEW PIECE IN THE HOUSE?

My favourite new piece with out doubt is my new black mate finish book case that has become the real centre pice in our new Gold Coast apartment.

WHAT’S YOUR TOP TIP TO MINIMISE SPIRALLING COSTS?

It’s imperative to fully research then start to collect the smaller items slowly bringing together the grand look that you are hoping to deliver. The good thing is hat you can add as slowly or quickly as your budget will allow.

WHAT WAS YOUR FAVOURITE ASPECT OF WORKING WITH STYLE MY HOME?

My favourite aspect was having both the Sydney and Brisbane teams working as one to pull my design together, importantly not pressuring me at anytime to make a rash purchase or decision. We have now completed both our sydney and Gold coast properties and are thrilled with the results. There is no doubt i will be a longtime client and would never hesitate to refer or recommend the girls at style my home to any of my friends.

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C L A S S I C T R AV E L L E R | S T Y L E M Y H O M E

GET THE HAMPTONS LOOK CREATE THE PERFECT HAMPTONS AESTHETIC WITH THESE TIPS FROM STYLE MY HOME

1. PATTERN PERFECTION START WITH NEUTRAL FURNISHINGS AND THEN INCORPORATE SOME ADDED PERSONALITY TO A SUBTLE HAMPTONS PALETTE WITH PATTERNED CUSHIONS, OR CURTAINS WITH SIMILAR HUES. BOLD YET TRADITIONAL RUGS ALSO ADD ELEMENTS OF CHARACTER WHEN CREATING A HAMPTONS STYLE HOME.

2. THE ESSENCE OF GRAND CAPTURE THE ESSENCE OF A GRAND DINING WITH STYLE MY HOMES ‘HAMPTONS’ DINING TABLE. ITS HANDCRAFTED PEDESTAL LEGS AND AMERICAN OAK DETAILED TOP WILL STOP YOUR GUESTS IN THEIR TRACKS. AND YOU WONT NEED TO WORRY ABOUT EVERYDAY PRACTICALITIES AS THEIR DINING TABLE FINISHES WITHSTAND SPELLS AND MESS!

3. LAYERED LUXURY WARM UP WHITE WALLS AND TIMBER FLOORS WITH ABSTRACT SEASCAPE WORKS OF ART AND CAREFULLY CURATED DECOR FROM STYLE MY HOMES ADORED RANGE. START WITH ART WORK OR A BOOK TO LEAD THE COLOUR WAY AND THEN ADD OBJECTS THAT YOU LOVE.

4. SOOTHING SANCTUARY AN EXQUISITE UPHOLSTERED LINEN BEDHEAD OR A CLASSICALLY DESIGNED BED FRAME, ARE ESSENTIAL PIECES WHEN CREATING A SOOTHING SANCTUARY. IT ALSO CREATES A COMFORTABLE SPOT TO LEAN UP AGAINST FOR BREAKFAST IN BED.

5. CLASSIC APPEAL CHOOSING PIECES OF FURNITURE THAT ARE TIMELESS AND CRAFTED TO PERFECTION IS KEY TO THE ULTIMATE HAMPTONS AESTHETIC.

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