World Magazine - issue 26 by Fairfax Magazines

Magazine

Jewel

DENMARK

OLE LYNGGAARD COPENHAGEN

EUROPE IN STYLE TOP 5 RESTAURANTS WORLD’S

$14.90

SHI3172

www.nz.shiseido.com

Who we are, what we do, where we go â&#x20AC;&#x201D;our skin tells this story. And with Future Solution LX, the story improves with time. This simple daily routine of nighttime renewal and daytime protection uses chronobiology to put skin on a path toward its best condition ever. Now the longer we live, the more beautiful we can become.

Available at leading

, pharmacies and department stores.

www.facebook.com/ShiseidoNewZealand

FASTERPIECE. FASTERPIECE. THETHE ALL-NEW ALL-NEW BMW BMW 4 SERIES 44SERIES COUPÉ. COUPÉ. THE ALL-NEW BMW SERIES COUPÉ. DESIGNED DESIGNED FORFOR PERFORMANCE. PERFORMANCE. DESIGNED FOR PERFORMANCE. www.bmw.co.nz/4coupe www.bmw.co.nz/4coupe www.bmw.co.nz/4coupe

BMW2397E BMW2397E

BMW2397E

cartier.com

SydneySydney . Melbourne . Melbourne . Surfers . Surfers Paradise Paradise . + 61 1800 . + 61131800 00 00 13 00 00

New Collection New Collection TANKTANK ANGLAISE ANGLAISE

T a mTbaomu br ToM au m ro bnMo ogu nr aoM m go r am nmoa gnmur aaf am ncutm fuaarcentdu fr iaencd tLuionr ue iLdso uiVnius iLtV ot ou ni ts’tsoVnw u’iast t o w c hna’tm sc hawkami nt acgkh i w nmgoar kw k isonhrgok pswhsooirpnkss Shi w on pi S t szwei inrt lzaSenwrdlia.t zn edr. l a n d . S o l dS oel xdc Sleuoxslcidlvueesl xiyvceli unl ys Li ivoneuliLyso uiVnius iLtV ot ou ni ts t soVt nou ri stet so. nr e Ts et. ol .rT0ee8 sl.0 . 00T8e0 5l 0 8. 065 88 9 06 0 69 56 8w6 w9ww6. w l6owu.iwlsow vuuwi is.t vlt ou uni ti.tscovonum.ict toomn . c o m

Fromthe publisher

74 82

Magazine

elcome to Issue 26 of World Magazine, in which we’re delighted to salute two New Zealanders who have excelled in their chosen fields – and whose achievements were acknowledged in this year’s Queen’s Birthday Honours. First up is that seemingly indestructible restaurateur and chef, Tony Astle, ONZM, whose iconic Parnell eatery, Antoine’s, is celebrating 40 successful years (see page 74). The food business is a tough one and to survive – let alone prosper – through four decades is no mean achievement. Antoine’s is my preferred fine-dining restaurant in Auckland and, yes, I go for Tony’s Nostalgia Menu and order the duck every time; in fact I always order my main dish at the time of booking, which Tony tells me is a first for him! Our second standout Kiwi is “serial entrepreneur” Craig Heatley, the subject of our My World feature on page 190. Craig, a businessman and entrepreneur for around 40 years, has had a busy year, what with becoming a Companion of the New Zealand Order of Merit for services to business in the Queen’s Birthday Honours and then being named Ernst & Young NZ Entrepreneur of the Year. His journey from paperboy in Lower Hutt to the red carpet in Monaco makes inspiring reading. As always, we trust you’ll find something in this issue to excite and inspire you, whether you’re into fabulous jewellery, beauty, fashion or design, food, exotic cars, travel or people. We’re particularly strong on food and wine this time, including a feature on the world’s top five restaurants and a culinary tour through Beaujolais. We even arranged for John Hawkesby to road test Restaurant Gordon Ramsay in London – talk about blowing the budget! Our travel focus here is on Europe and includes a journey on the Venice Simplon-Orient-Express and stories on France, Italy, Portugal, Spain and a bucolic corner of England. Meanwhile, Concierge, our regular accommodation section, profiles some of Europe’s finest properties. Finally, you may notice we have a new look to the magazine. I hope it helps to make your World even brighter. Enjoy the issue...

Don Hope

E x pect the e x ceptional

Publisher Don Hope Ph +64 9 358 4080 donhope@paradise.net.nz Advertising Debra Hope Ph +64 21 930 717 debrahope@paradise.net.nz Art Director Desmond Frith Features Editor Thomas Hyde Travel Editor Patrick Smith Wine and Food Editor John Hawkesby Timepiece Editor Bani McSpedden Motoring Editor David Linklater Proofreader Frances Chan Prepress Debbie Curle

158 190

WORLD People

FROM TOP: Tony Astle – four decades Peter Gordon – new heights Donald Trump – fired up Craig Heatley – red carpet

PRODUCTION MANAGER Sara Hirst Advertising Co-ordinator Holly Norriss Ph +64 9 909 6855 Distribution Netlink Distribution Company Printing PMP Limited World is published quarterly by Fairfax Magazines, a division of Fairfax Media, 317 New North Rd, Kingsland, Auckland, New Zealand (PO Box 6341, Wellesley Street). Advertising within this publication is subject to Fairfax Magazines’ standard advertising terms and conditions, a copy of which is available online at www.fairfaxmedia.co.nz or by calling 09 909 6800. Subscriptions: Ph +64 9 926 9127 worldsubs@fairfaxmags.co.nz ISSN - 1176 9076 © 2013 Fairfax New Zealand Limited. No part of this magazine may be reproduced without the written permission of the publisher. All rights reserved. Website: www.worldmagazine.co.nz

Why carry out a foreign exchange transaction with HSBC? Whenever you need to convert one currency into another, we’ve got a full range of foreign exchange solutions for you to choose from. Up to the minute foreign exchange rates with HSBC’s unique Global View and Global Transfers service*. It allows real time transfers in multiple currencies, 24 hours a day. Access to our specialist foreign exchange service for HSBC Premier customers looking to make larger currency transfers with the added security and global reach of HSBC. Better yet, we charge 0% commission on all foreign exchange transactions. To find out more, call 0800 028 088 or visit hsbc.co.nz/Premier

HSBC Premier eligibility criteria apply (eligibility criteria is combined lending of NZ $500,000 or more or NZ $100,000 of savings & investments with HSBC). Premier Terms and Conditions and Retail Banking and Wealth Management Terms and Conditions apply. Investment statements are available on request where applicable. The Global View and Global Transfer service is subject to terms and conditions, which are available online at hsbc.co.nz. *Global View and Global Transfers are available in over 30 countries. Daily transfer limits apply. HSBC does not guarantee that transfers will be processed on time in all circumstances. HSBC’s most recent Disclosure Statement and QFE Disclosure Statement are available on request free of charge from any HSBC office. Issued by The Hongkong and Shanghai Banking Corporation Limited, incorporated in the Hong Kong SAR acting through its New Zealand branch.

THE THEALL ALLNEW NEW

LEXUS LEXUSISIS

RANGE RANGE FROM FROM $73,$73, 995995

+ ORC + ORC

LEXUS. LEXUS. CO.NZ/IS CO.NZ/IS

SOUL MEETSSOUL MEETS

TOY4198/DPS/WD2

MACHINEMACHINE

| AVAILABLE | AVAILABLE IS350 F SPORT IS350 F SPORT IN IN

A BREAKTHROUGH A BREAKTHROUGH DISCOVERY DISCOVERY INSPIREDINSPIRED BY GENEBY SCIENCE GENE SCIENCE

REPAIR REPAIR AND AND ACTIVATE ACTIVATE 10 SIGNS 10 SIGNS OF YOUTHFULNESS OF YOUTHFULNESS

From From $85 $85

* Clinical study – 34 women – 8 weeks – percentages of clinical grading improvement. ** Self-assessments – 34 women. ^ Recommended retail price for special introductory 20ml size. While stocks last. † Sample subject to availability, while stocks last.

UNLOCK UNLOCK YOUTH’S YOUTH’S SECRET SECRET EQUATION EQUATION Repair Repair and activate and activate 10 signs 10 signs of youthfulness. of youthfulness.

ISSUE

CONTENTS 26 32

26 32

Great Danes – Ole Lynggaard Copenhagen celebrates 50 years of making fine jewellery.

Set Pieces – Jewellery by Chopard helps bring a beloved style icon to life in a film about the late Princess Diana’s final years.

From Italy with Love – We meet Orsini’s Sarah Hutchings, who has a love affair with fine handmade Italian jewellery.

Rebirth of Cool – Gucci revamps its famous Bamboo bag, launched 65 years ago and never out of fashion.

48 50

Spring Clean – The arrival of spring is the perfect time to rejuvenate your beauty regime. Stemming the Tide – Regenerative stem cells are the basis for Lancôme’s new-generation skincare products.

Skin Sense – Skincare innovator Shiseido continues to find new ways to combat the effects of lifestyle stresses on our skin.

54 52 57

E x pect the e x ception a l

Seeing is Believing – For fashion or function, it pays to be clear-sighted when it comes to choosing eyewear.

Euro Zone – European design sensibility in furniture and interiors leads the way wherever it is found.

Liens Rings

327 Parnell Road, Parnell, Auckland, New Zealand ch aum e t. c o m

(09) 3732472

ISSUE

CONTENTS 74 93

The Taste of Time – Restaurants come and go, but one Auckland eatery has prospered through four decades.

Harbour Lights – One of Auckland’s most acclaimed waterfront restaurants is reopening as part of a new dining precinct.

High Times – Peter Gordon’s new Sugar Club restaurant beckons diners from the Sky Tower’s 53rd floor.

Mixing it with the Best – A Kiwi mixologist was a winner at the recent Bartender of the Year Award in Barcelona.

92 93

Made to Move – Tough, stylish, practical: glasses built to match a man’s active lifestyle. The Time is Right – Watchmaker IWC Schaffhausen keeps the Mercedes AMG Petronas Formula 1 team on time.

Wrist Racers – Exotic, high-performance timepieces designed to keep pace with today’s most advanced driving machines.

108 130

108

Star Performers – New advances in styling, handling and technology fuel our latest batch of highly desirable autos.

123 130

E x pect the e x ceptiona l

Seascape – Four tasty European itineraries for the 2014 cruising season. Gatsby Style – John Hawkesby journeys back to the grand era of rail travel aboard the Venice Simplon-Orient-Express.

live a

CRYSTAL life

WATERFORDCRYSTAL.COM.AU

ISSUE

CONTENTS 139 154

139

Top Nosh – The five best restaurants on earth, according to the S. Pellegrino World’s 50 Best Restaurants awards.

148

As Good as it Gets – John Hawkesby blows the budget at London’s celebrated Restaurant Gordon Ramsay.

154

Constable Country – Rural splendour and the best of British hospitality just 20 minutes from Heathrow airport.

158

Trump’s Vision – Top golf course photographer John Henebry shoots Donald Trump’s new Scottish links.

164

La Bonne Vie – Living the good life in France’s Rhône-Alpes region, where Michelin stars shine and Beaujolais is king.

170

Italy with Stefano – An Australian celebrity chef takes food lovers on a culinary and cultural tour of his homeland.

174 174 178

178 190

Project: Luxury – A Roman penthouse is the setting for a unique exhibition by a group of renowned Italian designers.

Concierge – A WORLD of exceptional accommodation – Europe in focus. My World – Ernst & Young New Zealand Entrepreneur of the Year Craig Heatley on life and luck.

E x pect the e x ceptional

hermès, time reinvented

arceau. le temps suspendu la montre hermès reinvents time and sets it to the tempo of your desires. press on the pushbutton and suspend time. beneath the dial, time continues to run within the heart of the mechanism. another push on the button sets the date and hands running again. time resumes its march, and you the course of your day. this exclusive hermès calibre is a world première.

Sydney, Surfers Paradise, Melbourne, Marina Mirage, Brisbane. hermes.com Tel. 1300 728 807

j e w e l l e r y d e s i g n c h a r l o t t e & o l e ly n g g a a r d â&#x20AC;˘ w w w. o l e ly n g g a a r d . c o m

s h o p 2 5 , t h e p a v i l i o n • b o ta n y t o w n c e n t r e • p o b o x 6 4 0 8 1 b o ta n y auckl and 2163 • new zeal and • tel. +64 (0)9 272 9036 • fa x +64 (0)9 272 9360 e-mail info@timmermansjewellers.com • w w w. t i m m e r m a n s j e w e l l e r s . c o m

E xpect the e xceptional

GREAT

DANES Ole Lynggaard Copenhagen celebrates 50 years of making fine jewellery – still thriving and very much a family affair.

anish design is revered the world over – and not only do the Danes make exceptional furniture, lamps and architecture, they’re also extremely skilled when it comes to creating fine jewellery. One of the leading jewellery houses in Denmark is Ole Lynggaard Copenhagen, celebrating its 50th anniversary this year. Goldsmith Ole Lynggaard gained experience in Germany, Paris, New York and San Francisco before returning to Denmark to set up his own studio in 1963. He is known for his elegant, timeless designs – and for raising talented children. His daughter Charlotte joined the company in 1992 as a designer and his son Soren became CEO in 2003. Charlotte’s husband Michel Normann took over as commercial director in 2006. The brand is synonymous with luxury throughout Scandinavia and has built a worldwide following. Some of its biggest fans have been Danish royalty, who have been wearing Ole Lynggaard designs for more than 40 years. In 2008 the house received a royal warrant when it was appointed Purveyor to the Royal Danish Court. Ole Lynggaard Copenhagen preserves its authentic Danish craftsmanship with more than 40 goldsmiths working in the company studio north of Copenhagen, one of the largest such studios in northern Europe. Ole and Charlotte work closely with their goldsmiths to perfect all the handcrafting. They each have distinctive styles, bringing unique collections to the market to suit a wide range of tastes.

Ole changed the jewellery world in 1979 when he launched a revolutionary clasp that allowed several chains to be attached to the same lock. The clasp was not just a practical component; it was designed as part of the aesthetic of the jewellery. This flexible lock is now a standard feature in the collections, and an improved oneclick version allows pendants to be interchanged easily. Charlotte Lynggaard brings a sophisticated femininity to her designs. A mother of three, she is a popular media voice on trends in jewellery and fashion. Her design philosophy is that jewellery is for both informal and formal occasions. Using the Lynggaard clasp on cotton cord or a gemstudded necklace, pendants and chains can be mixed and matched to suit your day or evening ensemble. For its 50th anniversary, Ole Lynggaard Copenhagen presented a spectacular dance and fashion show at

ABOVE: Daughter of goldsmith and founder Ole Lynggaard, designer Charlotte Lynggaard brings a sophisticated femininity to her designs. She has created pieces for the Danish court. OPPOSITE PAGE: Ole Lynggaard Copenhagen brand ambassador Helena Christensen.

World Magazine

1 Sweet Drops bracelet, with Sweet Drops charms. 2 Sweet Drops bracelet, with Sweet Drops charms. 3 Nature ring series, available in four sizes. 4 Sweet Drops bracelets displaying more Sweet Drops charms.

Opposite PAGE: Helena wears jewellery by Ole Lynggaard Copenhagen & vintage dress. Photo by Marc Høm for Ole Lynggaard Copenhagen.

Copenhagen’s Royal Playhouse, featuring Couture jewellery and garments by Charlotte Lynggaard. Five themes were portrayed – Golden, Snakes, Smoke, Japan and Drama – where luxurious fabrics enhanced each jewellery collection. The Snakes range was launched this year by Ole Lynggaard and has been updated for the 50th anniversary. Inspired after visiting the Egyptian Museum in Cairo, Ole crafted a sensuous collection of twisting snake rings, earrings and pendants in 18-carat gold with diamonds and droplets of tourmaline. The collection remains as popular as ever. As Purveyor to the Danish Royal Court, in 2009 Ole Lynggaard Copenhagen was invited to design and display a tiara at an exhibition at the Royal Palace, Amalienborg. Crown Princess Mary was so enamoured of Charlotte Lynggaard’s Midnight tiara, she has worn it on several public occasions. The crown depicts leaves and flower

E xpect the e xceptional

buds made from 18ct rose and white gold, with black oxidised silver. The buds feature different cut moonstones and there are more than 1,300 diamonds on the 31 buds. It took more than 300 hours of hand engraving at the Copenhagen studio to complete this one-of-a kind design. Charlotte Lynggaard has since designed a Midnight collection inspired by the tiara, comprising sparkling leaf and bud pendants and earrings. Adding to its high-profile pedigree, Ole Lynggaard Copenhagen announced Danish supermodel Helena Christensen as its brand ambassador in 2011. The company has formerly collaborated with Aqua singer Lene Nystrom and Danish actress Connie Nielsen. Christensen’s impressive success as an international model and photographer, together with her personal bohemian style, resonate with the Lynggaard aesthetic. The Lotus collection is one of Christensen’s favourites,

World Magazine

featuring handpicked rutile, moonstone and amber in organic shapes, set within 18ct gold leaves. The amber comes from million-year-old pine resin and has a touch of butterscotch and honey yellow. Charlotte Lynggaard created a nostalgic look with the amber pieces, but in a modern twist mixes it with colourful red carnelian, grey moonstone and purple amethyst with gold and black silver. To complement the Lotus pieces, the Nature collection also uses organic forms and silky surfaces. Charlotte Lynggaard says, “The structure of the stems of flowers on the forest floor was the inspiration for the surface.” The rings, earrings and chains are available in yellow, rose, white and black gold with handengraved surfaces. Riding the wave of personalised jewellery, Ole Lynggaard Copenhagen introduced Sweet Drops in

2009 and has added Sweet Spots and Dew Drops to its range. With 93 gemstone charms to choose from, everyone’s tastes are covered. Sweet Drops are fitted onto handmade calfskin leather or silk bracelets and can be colour- matched to your outfit or your mood. Sweet Spots come in heart or round shapes paved with diamonds or gold. The four collections above – Snakes, Lotus, Nature and Sweet Drops – form the synthesis of Ole Lynggaard Copenhagen’s 2013 Back to Basics campaign to celebrate its 50th anniversary. As the name suggests, the campaign champions traditional jewellery craftsmanship that has been kept alive and evolving in the Lynggaard studio for the past 50 years. Ole Lynggaard Copenhagen is available at Timmermans Jewellers www.timmermansjewellers.com. To explore the Ole Lynggaard Copenhagen universe, see www.olelynggaard.com

Charlotte Lynggaard’s Midnight tiara depicts leaves and flower buds made from 18k rose and white gold, with black oxidised silver. The 31 buds feature different cut moonstones and more than 1,300 diamonds.

E xpect the e xceptional

Cavit&Co provide the finest furniture and accessory collections from around the world and are exclusive retailers of Ralph Lauren Home. We also offer a full interior design service. Auckland 547a Parnell Road, Parnell 1052 | Tel +64 9 358 3771 Arrowtown 18 Buckingham Street, Arrowtown 9302 | Tel +64 3 442 0128 Email info@cavitco.com | www.cavitco.com

SET PIECES

Magnificent jewellery by Chopard helps to bring a beloved style icon to life in the much-anticipated blockbuster, Diana â&#x20AC;&#x201C; a film about the late Princess of Walesâ&#x20AC;&#x2122; final years. ABOVE: Watch from the Happy Diamonds Collection in 18k white gold set with moving diamonds, baguettecut diamonds and brilliants (1ct). OPPOSITE: Naomi Watts plays Diana, Princess of Wales, in the upcoming movie.

E x pect the e x ceptiona l

World Magazine

Earrings in 18k white gold set with grey cultured pearls (48cts) and brilliants (2cts).

E x pect the e x ceptiona l

ne of the most talked-about films of the current season is Diana, starring Naomi Watts as Diana, Princess of Wales. The story is set during the last two years of Princess Diana’s life following her divorce from Prince Charles. The film focuses on her short-lived romance with British Pakistani heart surgeon Hasnat Khan. It’s a love story. Diana is directed by Oliver Hirschbiegel, best known for his Oscar-nominated Downfall, about the last days of Hitler. Diana does not use actual footage: key moments in her life are re-enacted, such as her revealing interview with journalist Martin Bashir. But it is authentic when it comes to representing Diana’s celebrated sense of style. Chopard, the jeweller of choice for many red-carpet stars, was a favourite of the Princess of Wales, too. Chopard’s partnership with cinema involves a number of feature films, including Elizabeth: The Golden Age, directed by Shekar Kapur; Nine, directed by Rob Marshall; and Woody Allen’s Midnight in Paris. The jeweller is an official partner of the Cannes Film Festival, for which it created the Palme d’Or and the Chopard Trophy that honours young talent. For Diana, the Geneva-based jeweller has embarked on a new and exclusive collaboration, working with a costume designer to select the jewellery for Naomi Watts. The stakes were high in so far as the pieces chosen – six in all, including two necklaces, a pair of earrings, two ear clips and a timepiece – had to provide a true insight into Diana’s extraordinary collection while reminding viewers of her legendary elegance and modern touch. To achieve that, Chopard artistic director Caroline Scheufele worked closely with the film’s costume designer, Julian Day. A selection of Chopard watches, jewellery and bags appear on screen, including several watches and items of jewellery from the Happy Diamonds and High Jewellery collections.

World Magazine

Ear clips in 18k white gold set with oval-shaped sapphires (20cts), oval-shaped diamonds (3cts) and brilliants (3cts).

Necklace in 18k white gold and titanium set with cushion-shaped diamonds (69cts), pear-shaped diamonds (22cts) and brilliants (5cts).

E x pect the e x ceptiona l

“From my first reading of the script,” Julian Day said, “I realised that I was going to need magnificent jewellery. When the opportunity arose to work with Chopard, I knew this would be possible. Their help has been invaluable.” The jeweller knew from experience that Diana particularly liked wearing earrings because they suited her haircut; she often wore them without any other jewellery. Among the most iconic is a pair made from oval sapphires set with diamonds, echoing the earrings that matched her famous engagement ring. To highlight the delicacy of the heroine’s neck, Chopard also chose sumptuous necklaces, including a fine plastron in white gold made up of three rows of 92 diamonds. The exceptional purity of the piece reflects the porcelain complexion of Naomi’s Diana. The necklace, set with pear and cushion-cut diamonds, beautifully emphasises the way the actress carries herself. An expert mixture of glamour, simplicity and romanticism, these pieces beautifully reflect Diana’s style. The jeweller could not have dreamt up a more gracious and mythic model as its inspiration. Years after that tragic event in Paris, the magic of cinema and the talent of Chopard are ensuring she is remembered as the caring and stylish woman she was.

®®

1920s’ Art Deco Emerald & Diamond Bracelet handmade in Platinum (Diamonds 6.40ct, Emeralds 3.10ct) $27,500

5.04ct Idea l cut F/SI 2 Handmade in platinum

1920s’ Art Deco Sapphire & Diamond Bracelet handmade in Platinum. $28,500

Jewellers & Platinum Smiths 333 REMUER A ROAD, AUCK L A N D. PHON E 09 520 1092 333 REMUER A ROAD,Available AUCK Ltax A Nfree D. PHON E 09 520 1092 W A NNTTHEASJEW WW WW. W.A HEASJEWELLERS.CO.NZ ELLERS.CO.NZ

FROM

ITALY

LO E WITH

Tango rings by Pomellato. 18k rose gold with 7.84ct. white diamonds (left) and 7.84ct. champagne diamonds (right).

E x pe c t the e x c eptio n al

Orsini imports fine handmade Italian jewellery

for everyday wear. Curious to learn more, World talked to founding director Sarah Hutchings at her Parnell shop. ABOVE: Siberian jet ring, by Pomellato. Black diamonds (1.07ct) and 18k rose gold.

World Magazine

N ABOVE: Pomellato headquarters, Milan. Tango rings, 18k gold, 1.84ct. (white) and 1.91ct. (brown) white and champagne diamonds. 1

ot so long ago Sarah Hutchings was living in the UK and, as you do, taking holidays in Europe. She and her husband Kent especially loved Italy, in part because he had fond memories of being a teenager and attending a European jewellery fair with his father, who was a jeweller. So, as if for old times’ sake, Sarah and Kent attended the Vicenza Fair. If there’s a moment in life when a new idea suddenly sparks a change of direction, this was theirs. “I’ve always loved fashion and design,” Sarah says, “and as my husband’s father was a jeweller I developed an interest in the design and making of fine jewellery.” At the Vicenza Fair she saw jewellery the likes of which she had never imagined. “We had nothing in New Zealand like what I saw and I thought I should bring some of it here. The jewellery was completely different. My business started from there.” That was five years ago. Back in New Zealand, they worked out a business plan, then returned to the Vicenza

E x pe c t the e x c eptio n al

Fair to source suppliers. “We narrowed it down to one or two to start with, so I started with silver Italian jewellery to test the market.” Since then she has made regular trips to Europe – three during one busy year – and now she’s moved on from silver to highly stylised jewellery from four major brands: Marco Bicego, Pomellato, Hulchi Belluni and Damiani. All are handmade by some of the world’s leading designers and craftsmen. During our session with Sarah on Italian handmade jewellery, we learned that Marco Bicego is exclusive, but, as she noted, “it’s everyday jewellery women can wear; fine jewellery in a casual way”. “Bicego has an innate design talent and he creates all his jewellery himself. The gemstones are natural and he might look at a couple of hundred before picking one that has the colour and shape he wants. “Pomellato is contemporary and is as much about the lifestyle of women who love Italian design in their homes and furniture and accessories too. They typically

World Magazine

ABOVE: Sarah Hutchings viewing collections by Marco Bicergo at his headquarters in Trissino, Italy. ABOVE RIGHT: Pomellato headquarters, Milan. 1 Capri ring by Pomellato. 18k gold and chrysoprase. 2 Capri rings by Pomellato. 18k rose gold with dyed lavender jade and amethysts.

employ smooth shapes that are beautiful to wear. They use 18-carat gold, not rose gold or yellow gold but a blend that is unique. They are trendsetters”. “Martine Hul, the designer of Hulchi Belluni, is based in Belgium, but all of the jewellery is handmade in Italy. I’ve expanded the range because I’ve learned New Zealand women can be quite conservative. That’s not a bad thing, but a lot of women wear only white gold and diamonds and that is what this brand is about. Their jewellery is, in a word, exquisite,” she says. “I’m not bringing in as much Damiani now because of the price point. It’s considered among the world’s best Italian jewellery but the other brands are more ‘everyday’ and, for now, more affordable.”

Unlike apparel, fine jewellery does not tend to go in and out of fashion. In fact it often tends to grow more beautiful with age. Changes in jewellery styles from one season to the next are subtle, not dramatic. Sarah says: “It’s a bit like pearls. You can wear a piece year after year even if elements of each collection change. Last year Pomellato had its Victoria range in black, this year they’re bringing in white. So there are trends, but on the whole the pieces I sell remain classical. “A lot of what we sell is what I think is beautiful, too. That said, I can bring in anything someone might want from my sets of catalogues and booklets I show clients. Even a one-off piece that is particularly special is not a problem.”

E x pe c t the e x c eptio n al

241 Parnell Road, Auckland WWW.ORSINI.CO.NZ

Black python Lady Lock

E xpect the e xceptional

COOL REBIRTH OF

Gucci’s Bamboo bag has never been out of fashion since it first appeared more than 65 years ago. Now it’s been revamped, with new features and silhouettes.

t turned heads when it was created in 1947 and was a favourite with celebrities in the 50s and 60s. Today, this iconic accessory is still a beloved item and it has been revamped for the now generation – the Gucci New Bamboo bag. The New Bamboo is constructed in the same way as the classic Bamboo – with impeccable craftsmanship, taking 13 hours of work to complete. The original was a feat of ingenious design during the wartime rationing of materials. The small bag was made from pigskin with curved handles of Japanese bamboo. Gucci perfected the process of heating the bamboo cane so it could be bent into semicircular lengths. The New Bamboo has 140 separate parts, all handassembled. It comes in the original size and as a larger bag. Simple top stitching has been replaced with raised leather borders, and there’s also a long leather strap and a draped metal chain. Bamboo fringe tassels add a playful touch and nickel in the handle hardware gives a cooler look. Creative director Frida Giannini has given New Bamboo a variety of “wow factor” finishes: there’s the scoured and sprayed grey pigskin that has a “stoned” effect, a soft calfskin called cellarius in magenta and orange,

World Magazine

E xpect the e xceptional

Lady Lock in crocodile Lady Lock in peonia/ purple wine

Python Bamboo Shopper tote 4

Gold New Bamboo

rubberised black or white python and ultra-modern neoprene stamped with the GG logo. Crocodile also comes rubberised and “stoned” in dark shades, or you can have it in vivid cobalt or magenta. For a contrasting look, the classic GG canvas version comes with cellarius or crocodile borders. There’s also a pretty floral canvas design – and there will always be takers for the leather prints in leopard, jaguar and zebra. Inside you’ll find the same Gucci-styled pockets, with zip and snap, cotton linen lining and an interior mirror. Adding to the Bamboo theme this year, Gucci has introduced the Lady Lock bag with a luggage-style metal closure. The handbag’s bamboo handle is burnished to a smart black and this season’s colour palette is deep and rich: moss green, purple wine, turquoise, rust and black. Materials include crocodile, calfskin, python, ostrich and satin. The double-handled Lady Lock is an informal, boxshaped bag with versatile internal compartments and zip

pockets. Choose from small, medium or large. To keep things compact, the Lady Lock clutch with handle is a small but solid bag that comes in calfskin or python in the Lady Lock palette. The new Bamboo Shopper is a tote with all the trimmings: double bamboo handles, detachable and adjustable leather strap, interior zip and snap pockets, phone pocket, protective metal feet and, of course, the gold embossed Gucci trademark. It’s available in three sizes and in colours such as brick red, light blue, jade and black, as well as jaguar print. Rounding off the latest in handbags is the Lady Buckle, a box silhouette with a graphic square gold buckle bearing the Gucci logo. All the hardware is gold and the leather and crocodile profiles are reinforced with elegant top stitching. The more adventurous can choose the jaguarprint pony skin. Your Gucci treasure is topped with a detachable identification tag.

World Magazine

SHI3313

www.facebook.com/ShiseidoNewZealand

Lancôme Vernis In Love collection Rose Macaron, Sugar Rose, Peach Melodie

The arrival of spring is the perfect time to rejuvenate your beauty regime. Lancôme and Shiseido introduce new regenerative skin care and we’ve also picked a fine selection of cleansers and protectors. Top off your makeover with dramatic eye shadow, pretty polish and a moisturising lipstick.

Jane Iredale Live in Full Bloom collection, 24 moisturising lipstick shades

World Magazine

STEMMING THE

TIDE The outstanding regenerative properties of stem cells provide the basis for Lancôme’s new-generation skincare.

ancôme likes to stay ahead of cosmetic trends, anticipating how women’s desires evolve with changing lifestyles. Today we want more from our skincare, and technological advances mean Lancôme can “unlock the secrets of ultimate regeneration”. The company has engaged in 20 years of skin stem-cell research, discovering that these “reservoirs of youth” are the genesis of the regeneration process. It has been proven that the number of epidermal stem cells does not decrease with age and that targeting their environment gives them more regenerative power. Dermal stem cells (below the epidermis) are also important for skin renewal. To this end, Lancôme developed Pro-Xylane, the main active ingredient in its Absolue range. Pro-Xylane is a patented sugar-protein hybrid, extracted from beech trees, that’s known to produce certain molecules to defend the skin against moisture loss. When it enters the skin, Pro-Xylane helps build up the cellular matrix (the scaffolding between the cells) by absorbing water and making the matrix more gel-like. This makes the cells, and skin, firmer, even as it ages.

E xpect the exceptional

The other signature molecule in Absolue is extracted from the stem cell of the Lancôme Rose – the special fuchsia rose cultivated by Lancôme in the Loire Valley since 1973. Rose stem cells regenerate growth in the plant and have a similar effect on human dermal cells, helping to produce more collagen and elastin. Each jar of Absolue L’Extrait contains two million rose stem cells. We know that moisturising the skin with certain oils can be very beneficial and complement the skin’s natural oils in lubricating, protecting and healing. Lemon essential oil and camellia and babassu oils are the stars of Absolue Sublime Regenerating Oleo-Serum. Lemon clears toxins, acne and greasy skin, and is antibacterial and anti-inflammatory. Camellia oil has a restorative effect on skin, with excellent moisture-retaining properties. In Japan the oil has traditionally been used for hair care for sumo wrestlers and geisha. Babassu oil, from the babassu nut, has been used in its native Brazil in soaps and to treat itchy and dry skin. It helps to preserve the elasticity in hair and skin, leaving it soft and supple. Combining Pro-Xylane and the oils in the oil-serum is not only deeply nourishing for the skin, but also feels silky on application and leaves your skin radiant. The Lancôme Rose provides the fragrance of the oil-serum, along with top notes of cardamom, mandarin and bergamot with a base of cedar, musk and iris. Absolue Premium ßx and Absolue Precious Cells complete the range of advanced regenerating and replenishing care for your skin.

2 1

Dr Lewinn’s Foaming Cleanser

Environ’s C-Quence Energising Masque

2 3

Advanced Lancôme Génifique Youth Activating Concentrate

4 Left to right: La Prairie White Caviar Illuminating Eye Cream; White Caviar Illuminating Hand Cream SPF 15; White Caviar Dark Spot Treatment 5

Estée Lauder Daywear Advanced Multi-Protection Cream spf 50 6

Sávar Essential Cleansing lotion 7

New Estée Lauder Advanced Night Repair Synchronized Recovery Complex II

World Magazine

SKIN SENSE One of the oldest cosmetic companies in the world continues to find new ways to combat the effects of lifestyle stresses on our skin.

ith 140 years’ experience, Shiseido can take credit for creating some of the most technologically advanced skincare and cosmetics in the world. Learning how to best care for skin is always the driving force behind Shiseido’s research and development. This year’s new range is an updated version of Future Solution, first launched in 2002. Future Solution LX incorporates chronobiology – the study of our internal body clock. Our bodies operate on a 24-hour cycle and “clock genes” regulate various skin functions. Applying

E xpect the exceptional

Future Solution LX formulations at the optimal time maximises our skin’s natural processes and maintains healthy skin. Shiseido’s key ingredients make for an effective antiageing recipe. The company first identified a protein named Serapin b3 that is abundant in damaged cells, then developed Skingenecell 1P, an amino acid derivative that decreases Serapin b3 and hydrates skin cells. Premium sansho (Japanese pepper) extract helps to counteract poison and promotes digestion; yeast extract boosts collagen, elastic and hyaluronic acid (proliferates cells); star fruit extract contains vitamin C and antioxidants; Uji green tea also contains powerful antioxidants; okra extract

produces collagen and moisturises; and ononis extract treats inflammation. The Future Solution LX beauty system includes cleansing, regenerating and protecting creams and serums for different times of day – a resolute foil against the damaging effects of sun, pollution, weather, late nights and stress. Speaking of stress, it’s a given for many in their 20s and 30s, and this can cause surface skin cells to shrink and develop recurring skin problems. In a nutshell, shrinkage means excess skin cells harden on the surface, stopping new cells growing. With lowered resistance, the skin is more vulnerable to internal and external stresses and lifestyle factors. Shiseido Ibuki (which means “new breath”) has been specially formulated for the 24 to 34

age group to build skin’s resistance to dryness by giving it super hydration. The range’s PhytoResist Complex has a three-way action: it builds collagen in the skin membrane with the help of yuzu seed extract; it fills cells with moisture using lamium album (white nettle) extract and trehalose (a natural moisturising agent found in shiitake mushrooms and kelp); and clears out rough, excess dead skin cells with trimethyglycine (from beet molasses), leaving the skin surface smooth and glowing. The result promotes cellular memory, which greatly enhances our skin’s Natural Moisturising Factor (NMF), the body’s way of regulating how much moisture is retained in the cells to ensure they are consistently hydrated. With this specific benefit, Ibuki offers cleaners, moisturisers and a cooling eye cream to soothe and restore our skin.

World Magazine

SEEING IS BELIEVING ‘Fashion for the face’ is one way of looking at eyewear. But whatever your style, it pays to be clear-sighted when it comes to buying glasses.

1 2 4 5

E xpect the e xceptional

eremy Wong, optometrist and owner of Gates Eyewear in Aucklandâ&#x20AC;&#x2122;s Newmarket precinct, is a sports vision specialist who has helped both amateur and professional sportspeople to see better. But his expertise doesnâ&#x20AC;&#x2122;t stop with golfers, boaties and cyclists. He and the team at Gates Eyewear have built a reputation for professional excellence in prescribing, fitting glasses and advising clients on all aspects of eyewear. The team includes professionally qualified optometrists, dispensing opticians and an onsite spectacle lens fitter. As to the fashion side, the practice carries a huge range of New Zealand-exclusive styles from the likes of Cartier, TAG Heuer, Gold and Wood, Fritz, Harry Larry, Hamburg Eyewear and Isson -- along with designer brands like Oliver Peoples, Mykita and Thierry Lasry. Oh yes, and these guys carry the largest range of sports-specific sunglasses in the country. GLASSES FROM: Gates Eyewear, 17A Remuera Road, Newmarket, Auckland. Ph (09) 524 4962; www.gateseyewear.co.nz

1 Oliver Peoples Ashton: Classics with a twist. Glasses designed in the USA and made in Italy. 2 Oliver Peoples XXV: Limited-edition model to celebrate 25 years of classic, understated eyewear. 3 Isson Zaha: A quirky independent Australian eyewear brand inspired by European architects. This is their first optical collection. 4 Thierry Lasry Variety. 5 Thierry Lasry Barely. 6 Thierry Lasry Sexxy. 7 Thierry Lasry Dominaty.

3 6 7

World Magazine

the of lighting

LE SOLEIL BY

Art surprises and delights. It turns things around, looks at them in new ways. A slight twist here. A new angle there. It challenges the way you look at the world. Changes your perspective, becomes pivotal to the way you live your life. Then you recognise how great design truly is an art form. Discover the art of design for your home, at Matisse.

www.matisse.co.nz

where design becomes art

AUCKLAND KITCHENS, BATHROOMS, LIGHTING, FLOORING AND RESIDENTIAL FURNITURE - 99 The Strand, Parnell T 09 302 2284

E design@matisse.co.nz

TAURANGA - 74 First Ave T 07 281 1216 WELLINGTON - T 04 499 9891 CHRISTCHURCH - 134 Victoria Street T 03 366 0623 QUEENSTOWN - 179/A Glenda Dr. T 03 409 0855

euro I

Zone

Someone once called Italy the home of design. That may be true: Italian design sensibility has certainly influenced the rest of the world in everything from fashion and film to fast cars.

n recent years, inspired Italian furnishings and interiors have led the way around the globe, so itâ&#x20AC;&#x2122;s not surprising three of the five brands highlighted in these pages are from Italy. But to prove we are not entirely one-eyed when it comes to the finer things in life, we offer a couple of leading German and Danish names, too. Husk armchair by Patricia Urquiola for B&B Italia.

World Magazine

B&B ITALIA

INSPIRING DESIGNS FOR THE MODERN INTERNATIONAL LIFESTYLE B&B Italia FURNITURE IS THE PRODUCT OF RESEARCH, NEW TECHNOLOGY, QUALITY CONTROL AND THE CREATIVE SPIRIT.

B&B Italia’s Metropolitan chair designed by Jeffery Bernett.

E x p e c t th e e x c e pti o n al

ocated north of Milan in a building designed by Renzo Piano and Richard Rogers, B&B Italia has been a leader in the contemporary furnishing sector since it was founded in 1966. The company has won international acclaim as a representative of Italian furniture design, both for homes (B&B Italia Home) and public areas (B&B Italia Contract Division). B&B Italia is a key player in the recent history of Italian design. Its collections stem from the group’s capacity to represent contemporary culture and respond quickly to the needs that emerge from today’s evolving lifestyles. It is this alchemy, resulting from a mix of creativity, innovation and production, that creates modern yet timeless pieces of furniture. To this end, research has always been a key strategy; this and collaborations with the very best international designers. Every design is unique, exemplifying the values of research, creativity and function. The brand’s highly innovative nature has earned it multiple Compasso d’Oro (Golden Compass) awards, the highest honour for industrial design in Europe. B&B Italia make modern, distinctive furnishings of exceptional quality and timeless elegance. The brand is a member of Fondazione Altagamma, a foundation that brings together Italian companies of international renown that exemplify the best of Italian culture and style.

ABOVE: The Andy Sofa designed by Paolo Piva. BELOW: The Husk chair designed by Patricia Urquiola.

From: Matisse, Auckland, Tauranga, Wellington, Christchurch, Queenstown. Ph (09) 302 2284; www.matisse.co.nz

World Magazine

the the of living of living

Art claims Artyou claims you It takes you It takes by surprise you by surprise A splashAofsplash unexpected of unexpected colour colour It is a statement It is a statement of who you of who are you are It paints Ita paints portraitaof portrait you toofthe you world to the world The person Theyou person are within you are within the person theyou person will be youforever will be forever From that From moment that moment you realise youthat realise greatthat design great design truly is antruly artform is annot artform fashion not fashion DiscoverDiscover the art ofthe design art of design for your home, for yourathome, Matisse at Matisse

Tufty-Too Sofa, Tufty-Too J.J. Armchair, Sofa, J.J. Frank Armchair, Small Frank TableSmall by B&B Table Italia by B&B Italia Bao Single Bao Seaters Singleand Seaters Livingand Landscape Living Landscape 730 Sofa 730 by Walter Sofa by Knoll Walter Knoll

www.matisse.co.nz www.matisse.co.nz AUCKLAND AUCKLAND KITCHENS, KITCHENS, BATHROOMS, BATHROOMS, LIGHTING, LIGHTING, FLOORING FLOORING AND RESIDENTIAL AND RESIDENTIAL FURNITURE FURNITURE - 99 The Strand, - 99 TheParnell Strand,T Parnell 09 302T2284 09 302 E 2284 design@matisse.co.nz E design@matisse.co.nz

where design where becomes design becomes art art TAURANGA TAURANGA - 74 First Ave - 74TFirst 07 281 Ave1216 T 07 281 WELLINGTON 1216 WELLINGTON - T 04 499 -9891 T 04 499 CHRISTCHURCH 9891 CHRISTCHURCH - 134 Victoria - 134 Street Victoria T 03Street 366 0623 T 03 366 QUEENSTOWN 0623 QUEENSTOWN - 179/A Glenda - 179/A Dr.Glenda T 03 409 Dr.0855 T 03 409 0855

Auckland 547a Parnell Road, Parnell 1052 | Tel +64 9 358 3771 Arrowtown 18 Buckingham Street, Arrowtown 9302 | Tel +64 3 442 0128 Email info@cavitco.com | www.cavitco.com

BAXTER

LUXURY IN LEATHER Baxter’s unique strength lies in the continuous evolution of its design aesthetic

wned by Italy’s Bestetti family and based near Lake Como, Baxter is a brand held in high esteem by clients and designers worldwide. Its primary focus is on fine leather – extraordinary materials and longestablished tanning traditions produce leather so soft you might mistake it for fabric.

The superb quality of Baxter furniture is a result of the company’s exacting standards. It uses only European leather 3-5mm thick; full hides that are all tumble-dyed to ensure full dye penetration. At the Milan Fair in 2013, Baxter launched screen-printed leathers for upholstery that, combined with painstaking craftsmanship and contemporary design, creates unique pieces expressing that innate Italian sense of beauty and comfort. Sewing, mounting and assembly are all done by hand, which allows for strict attention to detail and

Interior décor with personality: Baxter’s unique style responds to today’s need for distinctive, individual surroundings.

World Magazine

uncompromising quality control at every step. Baxter works in close collaboration with Paola Navone, one of the worldâ&#x20AC;&#x2122;s leading product designers, to create an inimitable collection at the leading edge of Italian leather furniture design. Its pieces are graceful yet functional, sophisticated without excess. Sofas and cushions, armchairs and side tables, dining tables, beds and bedroom accessories â&#x20AC;&#x201C; the range is diverse yet made according to the specific requirements of each customer. From: Cavit & Co, Auckland and Arrowtown. Ph (09) 358 3771 or (03) 442 0128; www.cavitco.com

E xpect the exceptional

Thereâ&#x20AC;&#x2122;s nothing like Frette

Milan, Paris, New York, Beverly Hills, Hong Kong, Tokyo, Dubai Cavit & Co, 547a Parnell Road, Parnell, Auckland, Ph +64 9 358 3771 Cavit & Co, 18 Buckingham Street, Arrowtown, Ph +64 3 442 0128 www.cavitco.com

www.frette.com

FLEXFORM

From Modern Classic to

Future Heirloom An integral part of Italian design, Flexform is known for its clean lines and impeccable QUALITY.

rom a small northern Italian town renowned for its high-quality furniture production, Flexform is now an instantly recognised international brand. Flexform entered the world of products made and designed in Italy in the 1970s, just when the innovative cultural era of “Italian design” was taking off. It was a movement sparked by a group of illustrious designers such as Cini Boeri, Sergio Asti and Rodolfo Bonetto. Flexform has since become a worldwide brand notable for the enormous creative talent behind it; that is, designers who have established a hallmark of method and style expressed in all phases of manufacture, from research to the final products.

Especially noteworthy is the close collaboration over the last two decades with Italian architect Antonio Citterio, who has created elegant, stand-alone pieces of furniture (such as armchairs) and home accessories, as well as larger sofa configurations that express an unrivalled level of warmth and comfort – configurations that can adapt to any space in the home. As the designer Ugo Volli has said, the home is an aesthetic gesture that reflects the people who live there; where its furnishings act as a self-portrait. Flexform sizes and configurations allow for maximum customisation. That includes a range of high-quality timber veneers and solid timber finishes, steel frames that will stand the test of time and beautiful fabrics covering cushions with 100 per cent new goose down for maximum comfort. But perhaps the one word that captures the essence of Flexform is longevity. Pieces are made to last and enjoy for a lifetime and then to be handed down to the next generation. From: Studio Italia, Auckland and Queenstown. Ph (09) 523 2105 or (03) 442 7659; www.studioitalia.co.nz

Flexform is at the forefront of Italian design and craftsmanship and its products are made to last a lifetime.

E xpect the excepti o n a l

World Magazine

DEDON

A PASSION FOR THE

GREAT OUTDOORS Dedon fibre is a model of environmental friendliness and sustainability.

edon’s fibre production centre in Germany uses a computer-calibrated system to measure all ingredients down to the microgram. This ensures an unmatched consistency in quality and results in exacting standards of strength, weather resistance, colour correctness and more: which explains why Dedon is the finest outdoor furniture in the world. All conditions, from exposure to sunlight, harsh weather, saltwater and even spilt wine, are the subjects of rigorous testing of fibre that is, finally, weatherproof, temperature-resistant, toxic-free and, perhaps most important for our times, fully recyclable. Still, continued research and development goes on as new colours, textures and ways of making the products resilient and durable are found.

E xpect the excepti o n a l

Yet these less visible qualities are only half the story. The other half is design – the look and shape of pieces as they meet the eye. It almost goes without saying that Dedon furnishings are exceptionally attractive in the simplest way. Take the PLAY series designed by Philippe Starck. PLAY is a new concept in furniture design that puts unprecedented freedom of choice in the hands of consumers. But the armchairs, the first pieces designed for the series – whether plastic, wooden, upholstered or woven – are all of such simple beauty you might wonder what all the fuss is about. Until you see them and feel them for yourself. Inspired by the success of PLAY armchairs, Philippe Starck has added new creations to the series like his Bistro Tables, Dining Tables and Sofas. From: Domo, Auckland. Ph (09) 9215 574; www.domo.co.nz

Dedon collections include designs by Philippe Starck.

AUDIO-VISUAL SYSTEMS FOR

STYLE-CO NSCIOUS AFICIONADOS COOL SCANDINAVIAN DESIGN MEETS STATE-OF-THE-ART TECHNOLOGY. RESULT: THE WORLD’S FINEST SIGHT AND SOUND SYSTEMS FOR HOME AND PUBLIC ENTERTAINMENT.

ince it was founded in 1925 by Danish engineers Peter Bang and Svend Olufsen, B&O has left other other European makers of audio, video and multimedia products in its wake with its unique marriage of pioneering technical excellence and innovative design. The brand was born when the partners were inspired to build a radio that overcame power voltage fluctuations in Denmark’s elecricity supply. They succeeded and ever

B&O BeoLab 14

Redefining the surround-sound experience, Beolab 14 pushes any television to new boundaries of authentic sound.

E xpect the excepti o n a l

B&O BeoVision 11

The smartest of smart TVs includes an adaptable audio system that adjusts to changes in media.

World Magazine

since Bang & Olufsen has been known for innovative solutions and time-honoured craftsmanship. Over the years, loudspeakers, televisions, music systems, telephones, integrated home cinema and now interactive digital multimedia systems have all been created with the same honest use of real materials and careful attention to detail the partners established when they built their first radio. BeoLiving is the finest and most complete home cinema room, designed with lighting, curtains and a dropdown screen – all driven by one remote control. BeoLink moves the experience, not the equipment, around the home, linking access to the television, DVD player and radio to any room. BeoLab 14 (pictured) is the brand’s newest surround-sound system and includes satellite speakers and exchangeable fabric covers for matching with any interior décor. As its website says, “Bang & Olufsen strives to ensure that the customer always gets a full experience of the product. Each product incorporates user interaction and ensures that the materials and finished work are in harmony with moving mechanics, quality design and system integration.” The brand recently established new business-tobusiness relationships with Starwood Hotels & Resorts, Four Seasons Hotels and Mandarin Oriental Hotels. Its automotive partners now include Audi, Aston Martin, Mercedes-Benz and BMW. All this from a comparatively simple radio built in 1925: who would have imagined? From: Bang & Olufsen, Auckland. Ph (09) 524 2411; www.bang-olufsen.com

E xpect the excepti o n a l

B&O BeoPlay H6

One of two new headphone models, the H6 is ultra- comfortable, with a flexible over-ear cushion, and a sound performance that must be heard to be believed.

INTRODUCING

BeoLab 14 can be connected directly to all newer Bang & Olufsen TVs with a built-in surround sound module. To connect to a TV without the module, an external A/V receiver is required.

SUPERIOR SURROUND SOUND FOR ANY TV â&#x20AC;&#x201C; ANY BRAND

BeoLab 14 is a discrete and complete surround sound speaker system that can connect with any television, despite brand. With ingenious engineering it is available with an array of placement and colour options. Recommended price from $5350 Visit us today to experience BeoLab 14. bang-olufsen.com/beolab14

Bang & Olufsen Auckland 25 Teed Street Newmarket 1023 T. 9 524 2411 E. auckland@beostores.com

Time

Auckland restaurants come and go, but one culinary icon has endured and prospered through the decades. Antoine’s is celebrating its 40th anniversary this year, still run by founder Tony Astle. Time, then, to lure Tony out of his Parnell kitchen long enough to ask him a few questions. By Thomas Hyde.

hat was the Auckland restaurant scene like when you opened in 1973? There wasn’t much around, that’s why we moved here from Wellington. There was Michael’s Caprice on the shore. We thought going over the Harbour Bridge could be a bit of a nightmare for some people – it was a long way to go to get sloshed and come back again – so we decided to stay on this side. It was easier to get sloshed here and crawl home. And they did! Totally! But no one else was doing full silver service and we were probably the first restaurant to put waiters in aprons, even if they didn’t like it very much – boys wearing dresses? But they got used to it and we made it even more formal by having guests ring the doorbell to get in, where you were greeted and taken to your table. I remember our accountant telling us: “Nobody is ever going to pay a dollar for a bowl of soup!”

Tell us about Graham Kerr and Des Britten. Graham Kerr was interesting. I was a teenager and loved

E x p ect the e x ce p ti o nal

watching him. He was such a ponce. I loved the way he entertained people, so I thought that could be a good job. I wrote to him and he got me an interview with the Normandy restaurant in Wellington. I was 15. I got a job as a waiter, but part of the deal was that I would attend Graham Kerr’s food school upstairs in the Normandy Arcade. That’s where I met Des Britten. He came to work there. He was a disc jockey learning how to cook but he got the sack after standing up to Madame Louise, who owned the place. He left and opened The Coachman and I followed him there. That’s when things really changed for me, because he was the first modern silver service restaurant to use fine china and crystal and serve food to a plate. When I came here I carried that on.

What was Antoine’s main point of difference back then? The most important thing was the service and we made that more professional, even theatrical, with a bit of flaming stuff and waiters with personality. Our food was always fresh and cooked to order, with the exception of our oxtail, which then, as now, takes five days to cook. But the way we cooked and served food meant you took longer to dine here than anywhere else. Elsewhere you were out in an hour and a half. Here you arrived at seven and were still here at 11. It was, and still is, a true dining experience. Do you think of a restaurant as theatre? Totally! It is theatre and I’m like the director out there.

To this day I get two types of customers: those who do not want to sit in the chef’s bar room at the back and those who do. That’s where you hear all the language and get the theatre. A lot of repartee goes on in that room and if things go wrong diners hear it all. Some people enjoy that, others want a quieter table in front.

Still cooking after all these years: Tony Astle has seen fads and restaurants come and go during four decades at the helm of Antoines and continues to tread his own culinary path.

How has this changed in 40 years? Not much, but we have become more casual; New Zealand has become more casual. However, we’re probably the last restaurant standing doing things this [fine dining] way because all the new places won’t even go there. The usual thing today is what I call dump-and-run, with more emphasis on the art on the plate, which we

World Magazine

have not embraced. We’re still – well, I like to call it good, honest food that’s value for money, even though some people think we’re too expensive. At the same time we have moved into more modern menus, which is why we started the Nostalgia Menu. When we started to change the menu people kept asking for the original dishes, so we kept them as well. Today, about two-thirds of the people who dine with us order from the Nostalgia Menu. Are cooking concepts like “fusion” and “molecular” meaningful for you? Yeah, well, with fusion we are over-fused, I think. People make their name under that label but we definitely are not that. I think we have our own cuisine in New Zealand now, but, that said, when I go overseas I always come back and make changes to the menu without even knowing it. It’s like osmosis. I’ve come back from Asia and [wife] Beth will say, “Isn’t this menu becoming very Asian?” I don’t believe anyone has an original idea. It’s building on what someone else has already done and you may not even realise you’re doing it. I’m not sure about “molecular” either. It will stay around because it’s a science. Heston Blumenthal, of The Fat Duck in London, is a scientist. But when you’ve got him and places like El Bulli doing it and then try to do it here, well, I find that New Zealand chefs often don’t know how to do it. I do embrace it to a certain extent, even if it will never take over at Antoine’s, because I’d need 20 chefs to do it. No one could afford to dine here if we did that.

Food, service, ambience and a loyal base of regular diners have ensured Antoine’s success since opening day in 1973. Husband and wife team of Tony and Beth Astle ensure the standard doesn’t slip.

Is it true Rod Stewart and Elton John were regulars when they were in New Zealand? It is. One night they were here and so was George Benson. They ate at separate tables but by the end of the night they were sitting together having a party. When Rod was married to Rachel he was here a lot. Elton was probably our best international customer. He became a good friend. Every time he came to New Zealand he was here and he’d have his after-concert parties here. He’s the only person who ever drank 12 bottles of 1945 Chateau Margaux here. He was always a very pleasant person. We’ve had a few celebrities here. Cilla Black lived around the corner and we did all her meals, sent them over. We created a special menu for the Duke of Edinburgh, who kept coming back again when he was in New Zealand. One night I sat over drinks and listened to Charlton Heston tell stories. Rita Hayworth was a good customer here. What explains your unique passion for tripe? The reason I’ve always had it on the menu is because my parents had us kids eat it. I thought it was inedible. But

E x p ect the e x ce p ti o nal

then it occurred to me that those people my parents’ age were my customers, so I thought if I changed the way it was served by flavouring it up with peppercorns and sherry... And people loved it, maybe because it took them back to their childhood. Bread and butter pudding is the same, so is the oxtail and the duck. They have never changed. The duck was Des Britten’s recipe, but he got it from someone before him. How do your Table and Specials menus differ from the Nostalgia Menu? I have them because I have young people working for me and I want to keep them inspired by trying new and more modern dishes. It allows us to keep going forward and keeping up with the times while holding on to the past. With those menus and a verbal one – specials on the night – we have a huge selection of food to choose from and that can become a bit of a nightmare for us. Have you ever wanted your own television show? I’ve actually done a few but they haven’t been taken up here. Here I’m on radio regularly with Danny Watson on Newstalk ZB. The rise of cooking shows on television and the Food Channel, however, has been very good for New Zealand because it’s made people interested in food. That’s why we’ve seen such a proliferation in restaurants. I was part of MasterChef two or three times. But that’s huge for New Zealand. I believe something like 400,000 people watch it. The show I quite like now is My Kitchen Rules. Reality television is odd, because the more viewers dislike a host the more they watch him or her. The thing is, cooking shows are no different from any other kind of show. Some are good, but a lot are crap. I’ve got seven televisions in seven different rooms at home and they are always tuned in to the Food Channel. It’s better than watching a re-run of Hogan’s Heroes. You were on a television programme not long ago, talking about wine. The Beat Goes On. I started that because wine is my passion. I’ve only worked with people who knew something about wine. My palate is French rather than New Zealand because I still like the austerity and subtleties of French reds, where New Zealand reds have more fruit. New Zealand wines tend to suit a younger person’s palate, so while my passion is buying French – and I do the entire Antoine’s wine list myself – New Zealand wines now are about two-thirds of our list. What’s your view of food criticism in New Zealand? It was rough in the early days, but I think it’s worse now. There are some reviewers you respect, but there are

â&#x20AC;&#x153;I have a job that I love. I have never walked in the door and not wanted to be here.â&#x20AC;?

World Magazine

some very bad ones around, too. The ones I have time for are constructive. They’re not there to totally annihilate you. It’s an honest appraisal. But, too often today, the reviewer is more interested in the decor or the service or the person they are dining with – “and by the way, we had some bad food”. If they’ve got credentials and can cook, you’ve got to listen to them. But too often we have people who are one thing, like a comedian, suddenly becoming a food critic who annihilates a place that’s just opened. That’s playing with people’s lives. Do bad reviews hurt? Of course, but we’ve been here so long most of them leave us alone. We have been here for so long we have our own reputation and our own loyal customer base regardless of what one “critic” might think. We are better known outside of New Zealand than we are here. After 40 years there are people here who have never heard of us.

Like other old favourites, Tony Astle’s famous bread and butter pudding has been on the menu since day one; loyal customers still demand it.

Do you get a chance to taste elsewhere, to see what others are doing? I haven’t gone about in New Zealand much in recent years but I do go overseas every year. I make it my business to go to restaurants people are talking about. That’s why we close for a month in winter. This year I’m going to Cambodia and Vietnam because I love that sort of food. And it’s worth noting that at this point in time about half our customer base is Asian. Asians especially like our Nostalgia Menu because it’s tongue and tail and innards and offal. They love it! They also like the doorbell and the exclusivity and they are made

to feel very welcome. So I will go to Asia this year to learn more and then change what I learn to suit our menu. Our chicken liver salad is a recipe I learned from a restaurant in Paris in 1975 and it’s been on our menu ever since. What’s your problem with Eftpos? This is me being bloody minded. We don’t have anything automatic so we still zip credit cards. Young customers pull out their cell phones to take a picture of it because they’ve never seen it. Things are old-fashioned here because I am. We’re 40 years old, so I hope we’re allowed to be that way. You are. Does that means you still won’t serve someone who turns up in jandals? Correct. We have dropped our dress standard in recent years but I’m stopping that slide because too often young women dress up and look fantastic while their date looks like crap. It’s not fair to have someone really dressed up and someone who’s not. Jandals are a disgrace. I can accept jeans because they can be smart. But the other night I walked around and every single man had a tie on. That’s older people, while younger people can look smart without a tie and that’s okay. Valentine’s Day is when you see beautiful young women who have gone out of their way turning up with guys in T-shirts. What’s the real secret to your success? I have a job that I love. I have never walked in the door and not wanted to be here. My wife Beth has worked with me for 40 years and we make a good team.

Photos by Mark Llewellyn & Antoines

E x p ect the e x ce p ti o nal

One of Auckland’s most acclaimed waterfront restaurants has new owners and IS REOPENING as part of a larger whole. By Thomas Hyde.

f someone ever launched a New Zealand Culinary Hall of Fame, one of the first inductees might be Tony Adcock, the long-time owner of Harbourside Restaurant on the first floor of Auckland’s Ferry Building. From 1988 until 2012, when he passed the torch to the Good Group, Harbourside was unrivalled for its waterfront locale, consistently good food and

Harbour professional staff. As one guest reviewer wrote: “We always take overseas visitors here, wonderful views, fabulous food, great service.” Harbourside had style without being pretentious (and in turn running the risk of becoming yesterday’s hero) while its haute (seafood) cuisine was as good as it gets. Sustaining that high level of service, however, would have meant another complete fitout and, if rumour is right, Tony decided to spend more time playing golf. In October last year Adcock sold out to the Good Group, a Queenstown-based hospitality company that by then had bought Cin Cin, another iconic eatery, down at street level. The company refurbished the Cin Cin space and turned it into Botswana Butchery – with great success. As Good Group CEO Russell Gray told us: “The success of

E x pect the e x cepti o na l

Botswana Butchery underpinned our confidence, so we bought Harbourside and then closed it for renovation. We’ve taken a heritage building on the waterfront and turned it into a premium hospitality precinct.” By that he means Harbourside is no longer a standalone restaurant: it is now linked to Botswana Butchery by an internal staircase. Within the combined space over two floors are two restaurants and a collection of bars under one tab. Guests are invited to move around freely from one floor to the other as their mood and appetites suit. If there was ever a problem with the former Harbourside it was the weather: when it turned to custard the outside deck was invariably closed. The new Harbourside has solved that problem with a permanent all-weather canopy. “We worked with the Historic Places Trust and Auckland City Council,” said Gray. “As it was in everyone’s interest to add value to the waterfront by supporting a new approach to what was there already, we obtained the necessary consents to add a permanent canopy for all-weather dining.” And drinking. The deck will have two bars – a regular bar at one end and a champagne bar at the other. The new Harbourside also includes a cocktail bar with a smallplates menu and a 21-seat teppanyaki room with a chef theatrically drumming up Japanese treats right before your eyes. As for the restaurant chefs, Thai chef Mark Arunsaphi and Spanish chef Juan Pacino, both former sous chefs downstairs at Botswana Butchery, have been appointed head chefs upstairs at Harbourside. Seafood delights are still the signature here, but as the respective backgrounds of the new chefs suggest, the entire menu has a slightly more international flavour. As for the ambience, furnishings imported from Europe, classic plantation shutters, a herringbone carpet and granite bar tops highlight the new look, though not so much that the original interiors are lost. “It’s truly a unique setup,” Gray said. “It’s derived from visionaries in our group like Al Spary, the founder and his wife, Charlotte, who did the interiors. She used colours that complement the architecture and installed ceiling fans that really add to the decor while keeping guests cool over summer.” www.goodgroup.co.nz

Photos: Mark Llewellyn

World Magazine

HIGH WITH THE OPENING OF THE NEW SUGAR CLUB RESTAURANT, PETER GORDON’S FUSION CUISINE BECKONS DINERS FROM THE FIFTY-THIRD FLOOR OF THE SKY TOWER. By Thomas Hyde.

E x pect the e x cepti o n a l

hat a life. So much has happened since young Peter Gordon from Whanganui completed his cooking apprenticeship in Melbourne in the early 1980s. It’s hard to know where to start. But in light of his most recent restaurant opening, The Sugar Club, way up in Auckland’s Sky Tower, it’s worth taking a moment to summarise his remarkable journey. The Sugar Club in Auckland is a revival of the Wellington restaurant of that name at which Gordon was head chef in the mid-80s. By then he had spent a year travelling about Asia and elsewhere and from those experiences learned to combine ingredients from different parts of the world to create an entirely new take on food: Fusion Cuisine.

“Fusion Cuisine,” he says, “refuses to adhere to the politically or geographically drawn borders created generations ago by men in robes or suits that state that you must never mix Herb A from the north with Protein B from a region in the south. That is culinary xenophobia. Fusion Cuisine can create the most stimulating meal you’ll ever eat.” So, with that in mind, he left Wellington after a couple of years for London, where, again as head chef, he set up the kitchens of two more Sugar Clubs – one in Soho, the other in Notting Hill. In 1996, London’s Time Out magazine named The Sugar Club in Notting Hill the Best Modern British Restaurant. Word travelled fast and before long his clientele included celebrities of the day such as Madonna, Pet Shop Boys and Nick Cave. Gordon has appeared often on UK television, has filmed a show from China for the Discovery Channel and another from New Zealand for the American Food Network. He has been a guest judge on MasterChef New Zealand and fronted an hour-long special, Peter Gordon’s Pacific Harvest, for New Zealand Television. Today he and his business partners own The Providores and Tapa Room on London’s Marylebone High Street and Kopapa, a cafe in the heart of Seven

FAR LEFT, TOP AND BOTTOM: Rooms with a view. The Sugar Club dining room and lounge 53 floors above Auckland. LEFT: Peter Gordon revisits a welltried formula with the fourth Sugar Club, this one in association with SKYCITY. BELOW: Beef Pesto, a succulent treat that appears on the lunch and dinner menus.

World Magazine

BELOW: A selection of sorbets and ice creams topped with pistachio tuile.

Dials, Covent Garden. Gordon is the consultant to two new restaurants in Istanbul, one of them, müzedechanga, was named by Wallpaper magazine Best New Restaurant in the World. He’s an advisor to Gourmet Burger Kitchen, a UK-based chain of 52 restaurants with outlets in Ireland, Turkey, Greece, Jersey, Dubai, Oman and Saudi Arabia. In New Zealand, he’s a partner in Waitaki Braids winery in North Otago and an investor in the Stolen Rum brand. And, as if he had still more time on his hands, he’s authored seven books on cooking. The first of these was The Sugar Club Cookbook and the latest Peter Gordon Everyday. Oh, and did I mention that he’s also actively involved with seven charities (check out his website), among them Leuka, whose ambitious goal is “curing leukaemia in the 21st century”. One of his annual charity events in the UK raised over $7 million for the fight against leukaemia.

Photos: Manja Wachsmuth

E x pect the e x cepti o n a l

What a life indeed. And now, having closed the popular dine by Peter Gordon at SKYCITY, he’s opened The Sugar Club, 53 floors above Auckland in the Sky Tower – his third restaurant in association with the entertainment and hotel complex. Bellota, a stylish bar and tapas restaurant down in Federal Street Dining Precinct, is considered by many, including Metro magazine, to be the best tapas bar in town. The Sugar Club menu at SKYCITY features a selection of the chef’s favourite dishes from the three previous Sugar Clubs, as well as new ones – altogether a veritable feast of fusion flavours delivered as an express à la carte lunch menu, combinations of small plates for dinner guests and a weekend brunch menu. From way up there, Peter Gordon’s predictably good food, accompanied by an extensive drinks menu that includes the best New Zealand wines and spirits, makes the unrivalled view even more compelling. www.thesugarclub.co.nz

THE WINE FOR ALL SEASONS WWW.NAUTILUSESTATE.COM

MIXING WITH THE A Kiwi mixologist was among the winners at the recent Diageo Reserved World Class Bartender of the Year Award in Barcelona. New Zealand’s first-ever contestant to the event talks to Thomas Hyde about his path to international bartending fame. It all began at a good-time bar in Tauranga…

‘‘I

was 17,” Jason Clark recalls. “The Grumpy Mole was a crazy party bar. I was a ‘glassie’, darting amongst the crowd collecting glasses and glad to be in a bar watching the antics of the 20-plus crowd, although I wasn’t allowed to drink.” That was 15 years ago. Since then, Clark, 32, has worked in four different countries filling an impressive range of hospitality roles, from bar manager to venue consultant to bar owner. But his love has always been the unending challenge to “wow” his customers, a mission that has taken him from Tauranga to the UK and Melbourne; from Poland and Amsterdam to Berlin and Jamaica, winning accolades along the way for this dexterity and skill. The contest in Jamaica was sponsored by – surprise, surprise – a brand of rum (Appleton Estate). He represented New Zealand and 42 Below at the Venice Biennale & Cocktail World Cup, placed first in the Cruzan Rum National Online Final and was a gold medallist at the 2011 IBA (International Bartenders Association) world cocktail championships in Poland. Sponsored by Lion Nathan, Clark won the World Class New Zealand finals and went on to beat 44 bartenders from 44 different countries to become World Class Bartender of the Year for his original cocktails designed to complement Spanish tapas – one of many challenges at the world final. One of his goals, he notes, is to work with chefs to “design and develop food-and-drink synchronicity”. By winning the Ibiza Tapas Challenge (as that section of the international contest was billed), we’d say he’s ready to fulfil that goal. “At a restaurant on Ibiza,” he told World, “we were given six beautiful Spanish tapas. We had to taste them all

Guatemalan Chocolate Orange 30ml Ron Zacapa 23yr 10ml Godiva dark chocolate liqueur 7.5ml Grand Marnier 35ml White chocolate foam made from white chocolate syrup and egg white 20ml Ron Zacapa 23yr 2/3 tsp freeze-dried mandarin dust Shake and strain first three ingredients into a hollow dark chocolate egg, and then layer with white chocolate foam. Place egg on a vintage crystal shot glass containing 20ml Ron Zacapa. Shot glass sits on a saucer with a teaspoon and napkin. Guests are given chocolate orange-scented hand towels. Suggestion: Sip the cocktail through a straw then break open with a spoon and eat the chocolate accompanied by the shot of Zacapa rum!.

Photo: Tom Gasnier

World Magazine

LEFT: Kissed by Marilyn – this drink is designed to give guests an authentic Marilyn Monroe tribute experience via all five senses. Having already eaten some of the saffronsalted popcorn to invigorate the palate, guests should lick the exterior of the glass and then sip the cocktail to experience the full impact of bitter, sweet, salty, sour, smooth and crackling. CENTRE: Master mixer Jason Clark. RIGHT: Sea Sour – the cocktail that won the tapas challenge. Talisker Whisky is renowned for its salty seaweed notes, which work well as a match with oyster. Foam from an egg white adds texture to complement the carrot cream, and the citrus is a cleanser.

then pick two and, using the ingredients supplied, design two cocktails to complement them in 30 minutes – and then present them to the judges in 10 minutes.” So how did it go? “I got high fives from the judges, who congratulated me on the choice of flavours and the style of my two cocktails,” he says. “I won that challenge and placed in the top five in eight challenges altogether. On the final night at the bullring in Barcelona I was presented with a beautiful shaker with my name on it.” Bullfighting is banned in Barcelona but its bullring was used as the venue for final ceremony. “It’s an amazing heritage stadium. A lot of industry people from all over the world were there. They had all 44 bartenders waiting in the back, from where the bulls were released. They gave us a big introduction with traditional Spanish drums as we all filed out – lights, camera, action! Pretty amazing for a Kiwi boy from Tauranga.” The whole thing was filmed for a television show. “The entire challenge, from when we boarded a luxury yacht in Monaco to stops in Nice, St Tropez, Ibiza and finally Barcelona, was being filmed by the producers of Masterchef UK. We had to be impeccably dressed to fit the World Class standard, so I was lucky when Barkers menswear agreed to sponsor me. The show was seen in 120 countries.”

E xpect the exceptional

But not, it seems, in New Zealand. “Promoting liquor on television seems to be frowned upon here, which is too bad,” he says, “because I see this as a chance to show how drinking can be about quality, not quantity. And about matching cocktails to food, not just getting trashed with your mates.” The field of 44 was reduced to 16 and then to eight. “I managed to survive both of the incredibly tense eliminations designed to maximise the television suspense, watching incredible bartenders from big countries like the UK, South Africa and Canada get knocked out. I finished in fourth place overall and in effect put New Zealand on the world cocktail map. It was a dream come true.” Not long after returning to New Zealand via New York (where he had the pleasure of researching new cocktail ideas), Clark began making plans for a new bar in Auckland. He’s also become a brand ambassador for Shott Beverages. He might enter again next year but it’s a time-consuming and expensive process. For now, we offer a glimpse of his award-winning cocktails: his signature Guatemalan Chocolate Orange (served inside a dark chocolate egg), the New Zealand winner, Kiss by Marilyn, and, finally, Sea Sour, the cocktail that won the Ibiza Tapas Challenge and drew generous applause from the industry bosses in the Barcelona bullring.

A SUB-ZERO IS JUST A WINE CABINET, LIKE A DIAMOND IS JUST A STONE Iconic design. Enduring quality. Superior performance

www.subzerowolfintl.com

Samsung UHD S9 Series TV

REPUBLIK★41746D

B RE ATHTAK I NGLY SMART.

At a jaw-dropping 85”, this is our largest Ultra High Definition TV yet, boasting four times the resolution of Full HD TV.

SMART EVOLUTION ensures you can enjoy the latest features, entertainment and connectivity for years to come. ONE CONNECT BOX provides a sleek, centralised location for cables. For expressions of interest register at samsung.com/nz/UHDTV

MADE TO MOVE TOUGH, STYLISH, FUNCTIONAL: HERE ARE GLASSES BUILT TO MATCH A MANâ&#x20AC;&#x2122;S ACTIVE LIFESTYLE.

2 3 4 5

E x pe c t the e x c eptional

1 Rudy Project Rydon carbon sunglasses with Rx Optical progressive, impact-resistant lenses. 2 Serengeti Duccio: Rated the best driving sunglasses, polarized and photochromatic to reduce glare off water and road. 3 TAG Heuer Squadra Night Driver: As worn by the Audi Le Mans team this light yellow lens enhances night driving. 4 Mykita Truman: German cutting edge multiple IFE Design-winning eyewear, sheet-cut stainless steel with no screws. 5 TAG Heuer Ayrton Senna: In association with the Ayrton Senna Institute in Brazil, Tag Heuer has created the limited-edition Ayrton Senna sunglass collection. GLASSES FROM: Gates Eyewear, 17a Remuera Road, Newmarket, Auckland. Ph. (09) 524 4962; www.gateseyewear.co.nz

IWC SPECIAL PROMOTION

THE

TIME IS RIGHT

The parallels are endless: technology, innovation and cutting-edge design dominate both businesses, and they’re both defined by time. The MERCEDES AMG PETRONAS Formula One™ Team tries to beat the clock in FORMULA 1 motor racing; at IWC Schaffhausen, we are the clock.

ith shared ideologies and a long-standing relationship with AMG, the performance arm of Mercedes-Benz, a partnership between IWC Schaffhausen and the Mercedes AMG Petronas Formula One™ Team was almost inevitable. The Swiss watch manufacturer has been the team’s Official Engineering Partner since January 2013, and already there has been a cross-pollination of ideas.

Chronograph Titanium (pictured on the previous page): the face features five hands, layered one on top of the other in a demonstration of inconceivable creativity and complexity by the watchmaker. But painstaking attention to detail is the lifeblood of both companies. “My job is to outline the look and feel of all IWC

“THINGS IN LIFE THAT ARE FUNCTIONALLY GOOD TEND TO BE BEAUTIFUL ANYWAY”

PREVIOUS PAGE: IWC Ingenieur Double Chronograph Titanium (Ref. IW386503) 1 Christian Knoop, creative director at IWC Schaffhausen. 2 IWC Ingenieur Perpetual Calendar Digital Date-Month. On New Year’s Eve, when five of the display discs are advanced simultaneously, three semitransparent subdials set the entire watch’s dial in motion. It is a spectacle of such technical brilliance that no one who appreciates complex mechanical systems will want to miss it. 3 Bob Bell, technical director at Mercedes AMG Petronas Formula One™ Team.

“Every time I go to the Mercedes AMG Petronas factory in Brackley (UK) I learn something new,” says IWC creative director Christian Knoop. “IWC is recognised as a material innovator, and I’m very keen to continue that story. I seek design inspiration from everything, so when I see the gears coming off the CNC (computer numerically controlled) machine in Brackley, their surfaces immediately inspire me. I’m thinking of how we can introduce that effect on our watches.” Among a long list of shared design influences, IWC and Mercedes-Benz both have a passion for metallurgy. Each pioneered the use of titanium in their respective fields, IWC on a Ferdinand Porsche design in 1980 (at a time when titanium was still on the index list) and MercedesBenz in its V10 Formula 1 engines of the late 1990s. Although titanium is no longer used in Formula 1 racing, it continues to play a central role at IWC Schaffhausen and features in several models of its 2013 Ingenieur collection.

“We try to push the boundaries” As the partnership between IWC Schaffhausen and Mercedes AMG Petronas evolves over the next three years, so too will their shared knowledge. The two companies face many of the same design challenges, particularly in the areas of size, packaging and aesthetics. “I believe that things in life that are functionally good tend to be beautiful anyway,” says Mercedes AMG Petronas technical director Bob Bell. “Size is crucial in Formula 1 motorsport, and we’re on a constant drive to make things smaller, more compact and lighter – but with the same functionality. That allows us to lower the mass of the car and give the aerodynamicists more room in which to work. I’m sure IWC faces similar challenges.” Packaging is indeed crucial on all IWC products, and that makes the accurate assembly of the watch absolutely essential. Take the new Ingenieur Double

E x pect the e x ceptiona l

products,” says Christian Knoop. “I manage a group of designers, and between us we draw up some new ideas and, ultimately, a new collection. We look at everything and try to push the boundaries, while always keeping in mind the brand values of IWC. Design is an ongoing process; if there’s no movement development, it takes about two years to design a new model.” Much of the design process is the same in Formula 1 racing. Bob Bell manages a team of designers, engineers and aerodynamic experts, who push the realms of what’s possible and what’s practical, within a given set

“DESIGN IS AN ONGOING PROCESS”

2 3

World Magazine

ABOVE: Mercedes AMG Petronas Formula One and IWC Schaffhausen face many of the same design challenges. TOP RIGHT: Ingenieur Perpetual Calendar Digital Date-Month (Ref. IW379201).

of regulations specified by the sport’s governing body. What’s different to IWC Schaffhausen is the timescale. The development of a new car starts in April each year with some early wind-tunnel and CFD (computational fluid dynamics) studies, before the detailed design phase gets underway from June. The parts are then made, and the car starts to be bolted together from November onwards. “A lot of man-hours and intellectual effort go into the design and build of each car,” says Bell. “There are about 7,000 drawn parts in each car – excluding the engine – so it’s a lot of work. Seeing the car complete for the first time, usually the night before the launch, is one of the highlights of the year for me. But it’s only the beginning, because we’ll continue to develop that car throughout the year and even carry over the relevant ideas into the following design.” At IWC Schaffhausen the scale of the project might not be as big, with only 150-300 drawn parts in each watch (depending on the model), but the passion and

E x pect the e x ceptiona l

knowledge of the designers is no less impressive. IWC employs some 120 watchmakers and competition for jobs is fierce, starting with the graduate training schemes organised by the company. People have to work hard to gain access to the company’s temperature-controlled and dust-free workshops, and it’s the same at Mercedes AMG Petronas, where the race bays are “clean enough to eat your dinner off”, according to Bell. The end results of these cocktails of design inspiration are two world-class products: a cutting-edge Formula 1 car and a collection of IWC watches that are more popular than ever. But there’s no time for either company to relax, because the future holds fresh challenges: The Formula 1 championship is about to undergo a regulation upheaval that will see the introduction of turbo engines in 2014 for the first time in a quarter of a century, and the watch company could find itself heading back to the future, too. “I expect the technical evolution in watchmaking to accelerate over the next five years,” says Knoop. “There will be more developments regarding energy storage and materials. In parallel with this development I foresee an increasing interest in very timeless product aesthetics matching with analogue technology. This will reflect the need of customers to see mechanical watches as a counterpoint to their daily lives, which will become even more digitised and abstract through technology. They will want products to compensate for this.”

“I EXPECT THE TECHNICAL EVOLUTION IN WATCHMAKING TO ACCELERATE OVER THE NEXT FIVE YEARS.” Whatever the future holds, these two companies can face it together. They understand time; that’s why they are partners.

Rolls-Royce Bespoke The sky’s the limit Like a luxurious private jet or superyacht, you don’t just buy a Rolls-Royce, you commission one. From the smallest detail to the boldest statement, there really is no limit to what can be achieved. So whatever you dream of to create your perfect Rolls-Royce, we’ll find a way to make it a reality. Contact us to experience a car with endless possibilities; a car bespoke to you.

Rolls-Royce Motor Cars Auckland, 11-15 Great South Road, PO Box 9718, Newmarket, Auckland Tel: +64 9 969 3350 Fax: +64 9 969 3354 www.rolls-roycemotorcars-auckland.com © Copyright Rolls-Royce Motor Cars Limited 2012. The Rolls-Royce name and logo are registered trademarks.

WRIST RACERS Bani McSpedden looks at the new crop of horological exotics – high-performance timepieces designed to keep pace with today’s most advanced driving machines.

E x p ect the e x ce p tional

atch companies like to talk about the similarities their little machines share with the world of automobiles. It goes beyond wheels, cogs and a belief that customers who love cars also hanker after fine watches, although looking at the marketing of timepieces, it’s obvious there are synergies. Why else, for example, would virtually every Formula 1 team boast an association with a watch company? A stroll down pit lane at any grand prix reveals marriage after marriage made in automotive heaven. There’s Rolex with official time-keeping and signage rights, IWC in bed with Mercedes, Tag Heuer with McLaren, Casio with Red Bull, Oris with Williams, Armin Strom with Marussia, Hublot with Ferrari and Richard Mille with a foot in two camps – on Felipe Massa’s wrist and also sponsoring Lotus. But the real empathy comes from the participants’ knowledge that watches and cars inhabit similar zones, those fields to do with advanced engineering and the impossibly fine tolerances now possible thanks to computer sciences. AMG-Mercedes team major-domo Nick Fry sums it up thus: “A car is like a watch, only larger. We’re both concerned with packaging efficiency, a focus on what’s technically possible.” Just as Formula 1 machines have embraced leading-edge technology and space-age materials, so too have highperformance timepieces. And just as the most advanced vehicles now have little in common with the humble daily driver, so too the burgeoning breed of wrist exotics has little in common with your average time teller. The watches featured here are well and truly at the vanguard of what’s possible, mechanically and creatively. Like their track counterparts they also prove a fantastic point: that when pursuing extraordinary objectives there’s always an ingenious and often fun way of achieving them. And you can enjoy the results – given the wherewithal, of course – at the flick of a wrist.

Hublot La Ferrari

Richard Mille’s timepieces might use the tag line “A racing machine on the wrist” but it’s Hublot that seems to have taken the line to heart with the heady La Ferrari, an over-engined beast that reeks horological horsepower. But, of course, Hublot is the “watchmaking partner” of Ferrari, so what else to expect but something dramatic? This wrist wonder draws on both brands’ experience in catering to those who want something ravishing for their roubles. You get Milano styling with blackened titanium and Maranello red touches, a motor complete with turbo – er, tourbillon – and, almost matching the cylinder count of the most legendary Ferraris, an incredible 11 barrels for a record 50 days’ power reserve. Completing the pit-lane picture, you even need an electric gun (supplied) to wind the beast, such is the torque – er, resistance – of the power train. No surprise, then, that you’re looking at a secondhand-Ferrari-like price for one. But what a statement...

World Magazine

Tag Heuer MikroPendulumS Double Tourbillon

This watch breaks new ground in the most basic ways. In a first, Tagâ&#x20AC;&#x2122;s engineers have eschewed the traditional hairspring that powers things, harnessing instead the energy of friction-free magnetic pendulums. Constructed from a special amalgam of samarium, cobalt and gadolinium, there are two of them; one provides energy to a tourbillon regulating the hours and minutes, the other drives a tourbillon doing similar duty for the watchâ&#x20AC;&#x2122;s chronograph functions. The latter rotates a speedy 12 times a minute, making it one of the fastest tourbillons out there. The machinery involves 454 tiny parts and is presented in a 45mm case crafted from materials found in aviation and medical science. In a nutshell, itâ&#x20AC;&#x2122;s cutting-edge stuff.

Christophe Claret X-Trem-1 Pinball

Created for the “Only Watch” charity auction in Monaco (proceeds go to research into Duchenne muscular dystrophy) this might look a fun machine, but there’s serious intent behind it. Look beyond the striking coloured metal balls in caged tubes indicating the time and you’ll find they’re driven by a magnetic levitation system involving gel-coated cables thinner than a human hair. Incredibly, these are woven from hundreds of Dyneema nanofibres and can withstand forces of a kilo. Then there’s a flying tourbillon angled at 30 degrees and equipped with ceramic bearings, together with a unique three-dimensional curvex mainplate and bridges in ultra-light titanium, in a case combining white gold and “Perunal-type” aluminium. You adjust the time by pressing the “TILT” pusher at 12 o’clock. Appropriate, given this is a watch that genuinely pushes the envelope.

World Magazine

101

Panerai Pocket Watch Tourbillon GMT Ceramica

This is Paneraiâ&#x20AC;&#x2122;s first piece not designed for the wrist, but determinedly destined for deep pockets. Theyâ&#x20AC;&#x2122;ll be needed to house a substantial 59mm case rendered in black ceramics, although thereâ&#x20AC;&#x2122;s plenty to encourage you to pull it out rather frequently. Fine skeletonisation work reveals a hand-wound in-house movement complete with tourbillon regulator revolving once every 30 seconds. Also in evidence, an impressive three spring barrels for six days of power reserve. Anchoring the black galvanic-treated movement to the case are 12 rods covered in Super-Luminova that act as hour markers and give the watch a distinctly contemporary look. Finishing things off, the detachable chain is a work in itself, being cast in ceramic with titanium universal joints. Fitting for a piece that will have universal appeal amongst the Paneristi.

102

E x p ect the e x ce p tional

Greubel Forsey Double Tourbillon Technique Black

Stunning machines are hardly news from Robert Greubel and Stephen Forsey, but until now their sought-after complications have been cased exclusively in platinums and golds. For this double tourbillon, though – somewhat restrained given they also have quadruple tourbillons on offer – they’ve chosen blackened finishes and a titanium case. You won’t find ordinary blacks here, however: finishes range from black mirror-polish on the 47.5mm case to black chrome and contrasting matt-black effects on the movement. And what a movement – handwound, hand crafted, handsome and representing the highest level of horological handiwork. One tourbillon rotates every four minutes while inside it, the other, inclined at 30 degrees, rotates every 60 seconds, thus averaging out gravity-induced errors. In other words, it’s anything but average.

World Magazine

103

Maurice Lacroix Masterpiece Seconde Mysterieuse

Providing more affordable entertainment than the six-figure offerings generally found in the magical-machinery category, this low-five-figure piece boasts a high degree of ingenuity. While there’s no complicated tourbillon to wonder at, there’s a unique seconds display that’s worth googling to witness in action. Taking as its stage half of the dial, the tip of the seconds hand first dances along a horizontal plane, then a vertical one, turning time’s passing into an ongoing puzzle and amusement. The hand switches between the planes each 15 seconds, driven by cog-work that has the hand turning on its axis “as though in full levitation”. Just 300 will be produced, with finishing touches in your choice of rhodium or ruthenium. Yes, worth a second look.

104

E x p ect the e x ce p tional

Richard Mille Tourbillon G-Sensor RM036 Jean Todt Limited Edition

This is claimed to be the lightest tourbillon timepiece yet made, and is further distinguished by a feature not before adapted for the wrist, namely a read-out at the 12 O’clock position that registers the g-forces you’re experiencing. This alone meant incorporating into the workings a special 50-part module, with weight savings achieved thanks to a baseplate of skeletonised carbon nanofibre, bridges of grade-5 titanium, and a titanium case constructed to Formula 1 specifications – something that requires 50 hours of machining for each one. Named for Richard Mille’s personal pal, FIA president Jean Todt, profits from the half-million-dollar piece will go to the Todt-sponsored global campaign for road safety and the ICM Brain and Spine Institute. May the force be with them.

World Magazine

105

Girard-Perregaux Constant Escapement

This revolutionary take on providing secure power to a timepiece taps into the energy created by a tiny silicon blade vibrating, or “buckling” back and forth, rather than the usual spring/cog and escapement set-up. Just one-sixth the width of a human hair, the blade and its butterfly-wing frame occupies pride of place; its to-and-fro movement regulating power delivery and ensuring incredible accuracy. Hours and minutes are indicated on the sub-dial at 12 o’clock. The 271-part manual-wind movement was five years in development and boasts a week’s power reserve. Just 10 examples will be made, all presented in a 48mm white gold case. Just don’t expect to escape attention…

106

E x p ect the e x ce p tional

STâ&#x2DC;&#x2026;R PERFORMERS

New advances in styling, handling and technology fuel our latest batch of highly desirable autos. David Linklater has the good oil. 108

E x pe c t t h e e x c ept i o n a l

LEXUS IS

exus is making the move from Japanese luxury carmaker to international premium brand. The most important step yet in that transition is the all-new IS range. The IS launches into one of the most competitive segments in the premium market, and does so with an expanded range, more focus on sports variants and – for the first time in the IS line – Lexus’ signature hybrid technology. The IS further continues the evolution of the brand’s latest L-Finesse design template, which is dominated by the prominent “spindle grille” at the front and bold wheelarch flares. All versions are now available with the option of an F-Sport package. The IS’s more dynamic attitude is evident not only in the look, but also in the specification. There are three

powerplants: a 2.5-litre for the entry car, another 2.5-litre Atkinson Cycle engine for the IS300h hybrid and a flagship 3.5-litre V6. All IS models now boast the Drive Mode Select system from the larger GS and LS models, which allows the driver to choose between Eco, Normal, Sport and Sport Plus settings. The F-Sport models go beyond their striking styling, with specially tuned suspension, plus unique instrumentation (including a sliding “driver meter” inspired by the Lexus LFA supercar) and interior elements. The headline car for the new range is the 300h hybrid. It’s the first rear-drive application of the Lexus Hybrid Drive system and boasts a combined power output of 164kW, while still being capable of 4.9 litres per 100km. Flagship Limited grade cars also continue the Lexus reputation for cutting-edge luxury equipment, with a 15-speaker Mark Levinson surround sound audio system claimed to give a home theatre-like experience inside the car.

World Magazine

109

PEUGEOT 508 RXH

he automotive world is one of evolution and constant development. It’s not often that a carmaker gets to break completely new ground. But Peugeot has done that with a range of hybrid models employing diesel, rather than petrol, powerplants. At the top of its so-called Hybrid4 range is the 508 RXH, a crossover based on the 508 wagon but with genuine off-road ability, unique styling elements – and, of course, a cutting-edge diesel-electric powertrain. The powertrain matches Peugeot’s proven 2.0-litre HDi engine, driving the front wheels, to an electric motor that drives the rear. Together, the two powerplants offer up to 147kW of power, providing the RXH with brisk performance when required. Up to 300Nm of torque is

110

E x pe c t t h e e x c ept i o n a l

delivered to the front wheels, with an additional 200Nm to the rear. The Hybrid4 system can be operated in four different modes, each of which is selectable by the driver: Zero Emission Vehicle (ZEV), Normal, 4WD and Sport. With ZEV engaged, the RXH can be driven solely on battery power for short distances, while the other modes optimise the hybrid powertrain for specific types of driving. The RXH rides 50mm higher than a standard 508, with 40mm-wider tracks. Extensions around the lower part of the car give the RXH a unique look, as well as providing some protection for the sheet metal in off-road driving. The RXH features a range of standard equipment that reinforces its status as Peugeot’s flagship model, including head-up display, panoramic glass roof, acoustic glass and leather trim.

REPUBLIKâ&#x2DC;&#x2026;41817

peugeot .co.nz

See THE CITY

IN A DIFFERENt

LIGHT new peugeot crossover 2008 arriving october 2013 To find out more and register your interest now, visit peugeot.co.nz/contact-us

NEW PEUGEOT 208

FERRARI F12BERLINETTA

ately, Ferrari has developed a penchant for interesting names: its latest coupé is called F12berlinetta: no space, no capital B. However, the package is absolutely classic Ferrari: front-mounted V12 engine, svelte two-door body, rear-wheel drive. Classic, but cutting-edge in its execution, the F12 is a key player in Ferrari’s revitalised range. By examining every aspect of its cars over the last four years – engine, aerodynamics, tyres, brakes and ancillaries – the company has given its revitalised range higher-than-ever power outputs, yet reduced fuel consumption by an average of 30 per cent.

112

E x pect the e x ceptio n al

The F12 is powered by a new-generation V12 engine that thrusts the car to 100km/h in an incredible 3.1 seconds. Compared with the previous F599, the new car is shorter, narrower and lower – both engine and driver sit lower in the chassis structure, too. The F12 features a new development of the marque’s magnetorheological (magnetic ride) suspension and a new suite of electronic driver-assistance systems, many of which are derived directly from Formula One. Aerodynamics play a crucial part in the F12’s performance, with a number of new features developed especially for the model. Aero Bridge uses the bonnet to generate downforce – a world-first – while Active Brake Cooling opens guide vanes to the brake cooling ducts at high temperatures. The body, designed in a collaboration between Ferrari Styling Centre and Pininfarina, generates more than 120kg of downforce at 200km/h. The Frau leather interior is also completely new – hand-built, of course. The dashboard is said to be inspired by the world of aviation and features carbon-fibre and light-alloy trim elements. In the F12, the passenger can also be involved in the driving experience: one option for the model is an instrument display on the passenger’s side of the dashboard.

BMW 4-SERIES

t’s a new name, but the concept should be familiar. BMW’s 3-series coupé is no more, as the Munich marque moves towards a new badging policy where mainstream models wear odd numbers and sporting/ specialist cars get evens. So what once might have been the 3-series coupé is now the 4-series, and that change is the catalyst for even more high style and exclusivity from the all-new two-door. The 4-series is still based on the award-winning 3-series sedan, but the differentiation is even greater than before. The coupé’s wheelbase is now 50mm longer and the tracks have been increased by a substantial amount: 45mm at the front and 80mm at the rear. The star performers in the range are a brace of petrolpowered models: the 428i and 435i. Both are familiar from the 3-series sedan: the 428i’s four-cylinder, 2.0-litre turbo

engine makes 180kW/350Nm, while the flagship 435i has a six-cylinder 3.0-litre with 225kW/400Nm. BMW is still some way off announcing a replacement for the M3 coupé – which will, of course, be called M4 – but the 435i provides near-supercar acceleration anyway. It hits 100km/h in just 5.1 seconds. The 435i also comes with a range of standard features intended to cement its status as the 4-series flagship. It is fitted with M adaptive suspension, variable sport steering and a high-performance braking system. An M Sport package is also standard, with an aerodynamic styling kit, unique 19inch alloy wheels and a range of interior enhancements. All 4-series models still carry a full suite of BMW’s EfficientDynamics technologies, including stop/start, brake energy regeneration, on-demand ancillaries such as power steering and a selectable Eco Pro mode.

World Magazine

113

PORSCHE 911 GT3

he GT3 version of the Porsche 911 has long been considered the definitive combination of performance road car and talented track machine. The all-new version, launched in the 911’s 50th anniversary year, aims to continue that tradition. As always, the GT3 remains a bespoke model. The 3.8-litre flat-six engine shares only a few parts with the same-capacity powerplant in the Carrera S; it’s the first 911 to employ active rear-wheel steering and the rear-drive chassis is fitted with a fully variable differential lock. The all-aluminium suspension is still fully adjustable, to enable owners to get the best out of the car in different road and track environments.

114

E x pect the e x ceptio n al

The powerplant boasts exotic features such as titanium connecting rods and forged pistons, which allow it to rev up to an incredible 9,000rpm. This fifth-generation model is also the first GT3 to be available only with the two-pedal PDK transmission; the gearbox has been reconfigured especially for the car, with characteristics closer to its motorsport origins than in Porsche’s regular road cars. The manual-shift paddles also have a different layout to other Porsche models: the left paddle is used for downshifts and the right for upshifts. Naturally, the new GT3 is the fastest ever: it hits 100km/h in 3.5 seconds and can reach 200km/h in just 12 seconds, or about the same time as it takes the average family car to get to the open-road speed limit. A new Porsche Torque Vectoring (PTV) Plus system has also been developed for the GT3: it uses the active differential and selective braking interventions to dramatically improve traction and acceleration out of tight corners. Porsche claims that 80 per cent of GT3 buyers use their cars on racetracks.

For more information on the new 911 contact Continental Cars or visit www.porsche.co.nz

50 years Porsche 911. Some things have changed, but the structure remains the same. Continental Cars passionate about automobiles for 47 years.

MAG15437/W

40 Great South Road, Newmarket Phone 09 526 8991 Email porschesales@continentalcars.co.nz www.continentalcars.co.nz

CITRÖEN DS3 CABRIOLET

he latest in Citröen’s style-led DS line is a cabriolet version of its highly acclaimed DS3 supermini. The open-top version gives away nothing to the hatchback in terms of exterior design, with the fully retractable canvas roof preserving the donor car’s side profile and body rigidity. Nor is practicality compromised. One of the standout features of the DS3 cabriolet is the roof’s ability to retract at speeds up to 110km/h, meaning occupants can enjoy roof-down motoring often and not worry about rapidly changing weather patterns. A button on the overhead console opens the roof to three different positions. The DS3 cabriolet is a five-seater and even in the initial open setting for the roof, the rear

116

E x p ect the e x ce p tional

occupants still get a clear view of the sky. From closed to completely open (or the reverse, of course) takes about 16 seconds. Citröen claims the DS3 cabriolet offers the same amount of interior space as the hatchback and even keeps its 60/40-split rear seat, for loading larger items through from the boot. However, the tailgate has a unique opening mechanism, with a circular upwards motion that allows it to be fully opened with very little space behind the car. Even with the top completely closed, the DS3 cabriolet still makes a fashion statement: the roof canvas is available in three different colours: black, Infinite Blue and Moondust Grey. Infinite Blue has special threads of colour that take on a different effect depending on the light conditions. The Moondust fabric features a special monogram of the Citroen DS logo, creating a visual reference to luxury brands like Louis Vuitton.

www.citroen.co.nz

YOUR CREATIVITY DEFINES YOU

CITROﾃ起 DS3 FROM $29,990 With a raft of exciting customisation options, the class-defining CITROﾃ起 DS3 is a blast of fresh individuality. Choose a unique roof finish, or opt for the DS3 Cabrio, with a compact roof that can retract at up to 100km/hour. The superbly finished interior can become entirely your own with a choice of trims, dash colours and finishing touches. The potential to express yourself is endless.

DEFINE YOUR STYLE WITH THE DS LINE BY CITROﾃ起

CIT0044

CRﾃ陰TIVE TECHNOLOGIE

SEE ULTIMATE CUSTOMISATION IN ACTION

BMW X5

he BMW X5 was one of the original premium crossovers (the company calls it a Sports Activity Vehicle, or SAV) and has established itself as the best-selling vehicle in the global segment, after two generations and 14 years. So it’s no surprise that the all-new third-generation model stays with that winning formula, while pushing the boundaries further forward in efficiency, packaging and equipment.

118

E x p ect t h e exce p ti o n a l

Engine options for specific international markets are yet to be announced, but the new X5 comes with a range of BMW’s EfficientDynamics diesel and petrol engines: among them a 3.0-litre turbo diesel in two states of tune, as well as high-performance power plants such as the triple-turbo diesel in the M50d and a new-generation 4.4-litre petrol V8 for the 50i. BMW has designed what it calls a “variable usage” interior for the new X5. Seats have been completely redesigned, with the option of Sport or Comfort designs. Comfort seats have bespoke upholstery, greater backrest adjustment and 80mm of fore/aft movement. The clever rear seat design from BMW’s 3-series and 5-series Touring models has been adopted for the X5. The backrest is now split 40/20/40, which allows load capacity to be increased in a variety of stages. The maximum cargo space of 1,870 litres is 120 litres up on the previous model. Comfort seats are also now available for the rear occupants, either alone or as a package with third-row seating. In the seven-seat models, the middle row has a bespoke Easy Entry mechanism and a grip plate by the C-pillar. The upper section of the two-piece tailgate can be opened and (for the first time on the X5) also closed via the remote control. A powered pivoting towbar is available as an option.

he engineering ethos of downsizing can help a car grow up. Case in point: the all-new Range Rover Sport is now based on the platform and all-aluminium construction technology of the full-size Range Rover. As a result, this latest model has all of the credibility, style and ability of its bigger brother – and then some, with even more chassis technology aimed at making it a great drive on-road, as well as in the rough. The new Sport is actually 62mm longer than the previous model (which was based on the Land Rover Discovery platform), but the aluminium architecture has resulted in a weight saving of up to 420kg, depending on model. The range of powertrains includes 3.0-litre V6 and 4.4-litre V8 turbo diesels, as well as the high-performance flagship 5.0-litre supercharged V8 petrol. The air suspension system has been totally redesigned for the new Sport and features some additional technology not currently offered on the full-size Range Rover. The Dynamic Response, Adaptive Dynamics and torque vectoring systems are all aimed at making the new

model a truly sporting drive on-road. All models also have a one-touch Dynamic mode, which puts the powertrain and chassis systems into their most lively settings. Inside, the Sport carries on the Range Rover tradition of exquisite finish and luxurious materials, with a combination of soft-touch leather and authentic metal switchgear. The Sport is also now available with a “fiveplus-two” cabin, which adds a third row of occasional seating. The extra seat is powered and folds away out of sight when not in use. The Sport remains a world-class off-road vehicle. Ground clearance is increased 51mm to 278mm, wheel travel of up to 272mm is bettered only by the full-size Range Rover and the vehicle employs the latest Terrain Response system, which allows the driver to optimise the vehicle for various driving situations with one click of a control button.

RANGE ROVER SPORT

World Magazine

119

PORSCHE PANAMERA

mong the visually subtle mid-life upgrades for Porsche’s Panamera luxury car is some truly ground-breaking technology for the sports car brand. The new Panamera range now features an E-Hybrid model, which introduces plug-in battery technology to Porsche for the first time in a production model. The E-Hybrid combines a 3.0-litre supercharged V6 petrol engine with a lithium-ion battery pack. Working together, they produce performance worthy of a Porsche: 0-100km/h in 5.5 seconds and a top speed of 270km/h. Yet the Panamera E-Hybrid can also be plugged into the mains and with a full charge, be driven up to 36km on zero-emission electric power – potentially enough for a full day’s city commuting. When the battery power is depleted, the parallel hybrid system simply reverts to standard operating mode, using the petrol engine and

120

E x p ect t h e exce p ti o n a l

recharging the battery on the move when the car is braking or coasting. With a full battery charge taken into account, the Panamera E-Hybrid returns the equivalent of 3.1 litres per 100km in the mandated Combined fuel economy cycle. The E-Hybrid is the hero car of the revised range, but other Panamera models have also benefited from major changes that improve both performance and efficiency. The Panamera S (rear-drive) and 4S (four-wheel drive) have changed from a 4.8-litre V8 to a 3.0-litre twin-turbo powerplant. The new engine makes the Panamera S slightly faster to 100km/h, yet it’s 18 per cent more economical. Because the new V6 is essentially a downsized version of the previous V8, the car’s low centre of gravity and weight distribution are not only preserved, they are improved. The entire range carries styling changes, including new bumpers and LED lights, as well as improvements to the PDK transmission and suspension setup.

For more information on the new Panamera contact your Ofﬁcial Porsche Centre or visit www.porsche.co.nz

Thankfully, renders backseat drivers speechless. The new Panamera. The dream of a sports car, but without compromise in terms of everyday driving. These claims couldn’t really be further apart, yet the new Panamera models incorporate them seamlessly. With a sporty saloon offering 4 seats and extraordinary comfort. Amalgamating the power of contradictions to create something utterly distinctive: a Porsche – for every day of the year.

See the range at porsche.co.nz

GILTRAP PORSCHE Auckland Ph 09 92 00 911 CONTINENTAL CARS PORSCHE Auckland Ph 09 52 68 991 ARMSTRONG PRESTIGE Wellington Ph 04 38 48 779 ARCHIBALDS Christchurch Ph 03 37 75 200 MAG15429/W

It’s all included... Enjoy the most inclusive cruise experience ever.

• FREE Beverages including fine wines and premium spirits

• FREE Pre-paid gratuities • FREE Unlimited shore excursions

• FREE Specialty restaurants

• FREE In-suite mini-bar replenished daily

• FREE 24-hour room service

• FREE 1-night luxury hotel package*

7 - 21 night cruise in a suite starting from $4,575* per guest! For a brochure call 0800 CRUISE (278 473) Contact your travel agent or visit www.RSSC.com

*New Zealand dollars, double occupancy. Based on Seven Seas Voyager’s 6 October 2013 sailing. Subject to availability. Hotel package terms apply. Please see brochure for full conditions.

EUR I

SEASCAPE

f there is a single sector of the travel industry that’s surpassed expectations, and continues to do so, it’s cruising. Everyone involved, from management to travel agents to passengers themselves, have witnessed a remarkable growth in the popularity of cruising in the past 20 years. According to Cruise Market Watch, one of the definitive monitors of trends, about 4 million people took a cruise holiday in 1990. This year approximately 21 million will sail the high seas and in 2015 that number is expected to top 24 million. That’s an annual rate of growth of about 7 per cent, adding up to a travel sector worth around $36 billion. Why is this happening? Because larger and more luxurious ships are being built with improved onboard

Now is the perfect time to book for the 2014 northern summer cruise season. Thomas Hyde picks four exciting European itineraries from the vast range of sea journeys available today.

services, while thoughtful itineraries are delivering guests to a greater variety of ports and destinations: it’s next to impossible today to name a port not serviced by one type of cruise ship or another. Onshore activities, meanwhile, are being better tailored to suit a wider range of interests. Cruising is more flexible and diverse than ever. Continuing our regular feature on cruising, we focus here on Europe with four itineraries for 2014. Because of the increasing demand for a preferred stateroom or suite, it’s essential to book well in advance. But before you do, take note: packages and other money-saving offers are common, so look at all options to get the best value from your cruise. For now, check out these suggestions for seeing Europe from a different point of view. See websites for more details.

World Magazine

123

Food + Wine Itinerary Athens to Venice Line Paul Gauguin Cruises Ship Tere Moana Duration Seven nights DepartS 19 July

ere Moana was built with the express aim of complementing its big sister, the better-known Paul Gauguin, which is based in Tahiti. The purpose is to deliver guests to smaller ports where the bigger ships can’t go. Details of this Food and Wine special and its all-inclusive fares and stateroom amenities can be found on the website. The 60 crew service just 90 passengers, giving this ship one of the best staff-to-passenger ratios in the world. On board you’ll find two restaurants, a fitness gym and spa, sun deck and swimming pool and a piano bar for a relaxed pre-dinner cocktail. For guests wishing to stay connected, there’s wi-fi throughout the ship. Tere Moana sails from Athens (Piraeus) and transits the Corinth Canal, a marvel of 19th-century engineering that cuts through the Isthmus of Corinth, effectively separating the Peloponnesian Peninsula from mainland Greece. Its first port of call is Delphi (Itea), once considered the centre of the world; the place where Heaven and Earth meet. The next stop is Corfu, a popular Greek island famous for its mountainous landscape, Venetian fortresses and the most beautiful beaches in the Ionian Sea. Medieval Kotor, in Montenegro, is followed by a stop in Dubrovnik, the “Pearl of the Adriatic” and Europe’s best-preserved walled city. Hvar, the “queen” of Croatia’s spectacular Dalmatian islands, and Zadar, the former capital of Dalmatia, are the final ports of call before you disembark in Venice. What can we say about Venice that you don’t already know? How about: if you haven’t been, you must go. There is no other city in the world like Venice and frankly we can’t think of a better way to get there that than by a small luxury ship like Tere Moana, serving up plenty of fine food and wine along the way. www.pgcruises.com

124

E x pect the e x ceptio n a l

Fjords and Arctic Ice

or the 18th straight year, Travel & Leisure magazine’s World’s Best Awards named Crystal Cruises the World’s Best Large Ship Cruise Line. Crystal Symphony, like its sister ship, Crystal Serenity, is a mid-size, five-star liner with 461 staterooms accommodating 922 passengers. For an in-depth look at the ship’s impressive facilities and services, see the website at bottom. For now, we note that Crystal Symphony departs Copenhagen for a two-week cruise up the coast of Norway to the Arctic Circle at Honningsvag, North Cape – Europe’s northern-most promontory. The journey north includes two full days at sea, a cruise up the scenic Geirangerfjord and a maiden call at Alta, the world’s most northern city. After a short visit to Honningsvag, the ship heads back south with stops at Tromso, “the capital of the Arctic” and the eccentric Norwegian art nouveau town of Alesund,

where pastel-coloured buildings topped with fairytale turrets, spires, gables and dragon heads might leave you scratching your head. Never mind, because balance returns the next day at Bergen, Norway’s second-largest city, sometimes called the capital of Fjordland. Crystal Symphony makes its second maiden call on this voyage at Skagen (pronounced “skain”), Denmark, at the tip of the Jutland Peninsula, before returning to Copenhagen.

Itinerary Copenhagen to Copenhagen Line Crystal Cruises Ship Crystal Symphony Duration 14 days DepartS 14 July

www.crystalcruises.com

World Magazine

125

Accent on Spain Itinerary Barcelona to Lisbon Line Oceania Cruises Ship Insignia Duration 10 days DepartS 5 August

nsignia was recently refurbished to reflect a neoclassical style with new fabrics and furnishings that will remind you of Tuscany. Teak decks, stone and tile works, Versace china and Riedel crystal glassware â&#x20AC;Ś these are a few examples of the ways in which Oceania Cruises pays attention to detail. Passengers who return for a second cruise automatically become members of the Oceania Club (see website for a list of benefits). Barcelona is one of the great cities of the world, so we suggest you turn up at least two days prior to departure to experience the best the city has to offer, foremost a stroll down La Rambla, the main shopping promenade, and a guided tour of the city that includes the quirky architecture of Antoni Gaudi. There is no other cathedral in the world like his still-unfinished La Sagrada Familia. From Barcelona, this cruise drops anchor at Palma de Mallorca, Ibiza, Valencia, Cartagena and Malaga before touching the coast of North Africa for a day at Tangier. Seville/Cadiz is the final port of call in Spain before sailing through the Strait of Gibraltar and up the coast to Lisbon. Apart from all the fun and pleasures of onboard living, onshore excursions feature a collection of cathedrals, castles and caves (such as the Caves of Hercules in Tangier) that together present a snapshot of the history and culture of the Iberian Peninsula. The shore excursion at Cartagena, for instance, includes a visit to a Roman theatre from the 1st century. Ashore at Cadiz, passengers can tour Seville or head to Andalusian wine country for tastings. www.oceaniacruises.com

126

E x pect the e x ceptio n a l

Mediterranean Relics

even Seas Mariner is one of three mid-size luxury ships in the Regent Seven Seas fleet. Fares are allinclusive, which means its 700 guests don’t have to worry about running up fearsome onboard tabs while they sail. The fare includes unlimited shore excursions, a luxury hotel package (on certain stateroom grades), unlimited beverages, including fine wines and spirits, and service gratuities. There is no extra charge at any of its speciality restaurants. Passengers choose from a selection of 14 categories of suites, but all of them have private balconies. Cruisecritic. com believes “Seven Seas Mariner is a perfect blend of ship – both big enough to offer spacious, cruise-like amenities and small enough to feel cosy at the same time.” From Rome (Civitavecchia), the ship sails overnight down the Italian coast to its first port of call the next morning at Sorrento, in the Bay of Naples. Here, guests often spend the day exploring the Amalfi coast or the island of Capri. The next port of call, at Trapani, Sicily, offers tours of olive farms, cooking demonstrations, wine tastings and noteworthy archaeological sites. Seven Seas Mariner drops anchor at Valletta on the island of Malta, a Unesco World Heritage site, followed by a full day at sea before calling in at the romantic Greek islands of Santorini and Syros. After a stop at the Turkish port of Ephesus, the ship re-crosses the Aegean Sea to Volos, Greece, before sailing through the Dardanelles to Istanbul.

Itinerary Rome to Istanbul Line Regent Seven Seas Cruises Ship Seven Seas Mariner Duration 10 nights DepartS 2 May

www.RSSC.com

World Magazine

127

E X P E RE IXEPNEC R EI EYO N CU E RYO WO U RR LWO D RLD The world Theis world a treasure is a treasure trove of trove hidden of wonders, hidden wonders, and withand Oceania with Oceania Cruises Cruises they are they brought are brought to you only to you as we only can. as we With can. a flair Withfora flair for elegant interiors elegant interiors amid masterpiece amid masterpiece art, gourmet art, gourmet cuisine, cuisine, opulent opulent accommodation accommodation and impeccable and impeccable service, our service, shipsour areships perfectly are perfectly sized to sized visit small to visit boutique small boutique ports and ports hidden and harbours. hidden harbours. 2014 itineraries 2014 itineraries are on sale arenow. on sale Overnight now. Overnight stays andstays late and departures late departures allow unhurried, allow unhurried, in-depthin-depth exploration. exploration. This is your Thistime is your to discover time to discover ® Your World. YourYour World. Way Your . Way®. T h I s I sT h a ID s IIssT a I ND CITsLY TIN DCI fTfLY E RD EN I fTf EsRTEYN L ET O s TfYCL R EU OI fs IC NRgU. I s I N g .

This is T hOi c s ei s an Oic a ecarnui a i sc e sr.u i s e s .

For a brochure For a brochure call 0800call CruIse 0800 (278 CruIse 473)(278 | 473) to book | to please bookcontact please your contact travel your agent travel|agent oceaniaCruises.com | oceaniaCruises.com AFRICA AFRICA • ALASKA • ALASKA • ASIA • •AuStRALIA ASIA • AuStRALIA • CAnAdA • CAnAdA • CARIbbeAn • CARIbbeAn • euROPe • euROPe • SOuth• AmeRICA SOuth AmeRICA • SOuth• PACIFIC SOuth PACIFIC

InspIr nesdp I C ru ed I sC I nueI s I n e enrIC en h rI n I Cgh d I ne g s td I ne a stIo na ntsI o n s p a s s Ipo as nsaItoe nsaetrev s IC er e vICe

Explore Explore

p o I npto s Io nFt sd o I sFt Id nIC s t IIo nC nt I o n n

elegantn mid-size elegant mid-size ships catering ships catering to just 684 to or just 1,250 684 guests or 1,250 guests

n Country Country club-casual club-casual ambiance; ambiance; tuxedos tuxedos and gowns andnever gowns required never required

Finest ncuisine Finestat cuisine sea served at seainserved a variety in aofvariety open seated of openrestaurants, seated restaurants, at no additional at no additional charge charge

n port-intensive port-intensive itineraries itineraries featuringfeaturing extend and extend overnight and overnight stays stays

n extraordinarily extraordinarily high staff-to-guest high staff-to-guest ratio ratio

n Free Free soft drinks, softbottled drinks, water, bottled espresso, water, espresso, teas andteas juices and juices

Free 24n hour Free room 24 hour service room service

B e s t va B Lu e s te va I n Lu u pesICna u L ep sCCruIsI aLe C nruIsI g ng

The Cipriani embodies 50 years of glamour and legend – la dolce vita Venetian style – with a peerless view to the grand Palladian Church of San Giorgio. This is the Venice of everyone’s imagination. The Cipriani is only three storeys high and has that classic, comfortable, “lived-in” grandeur. It is a perfect blend of historic and contemporary Venice – opulence tempered by simple elegance; antiques and works of art offset by innovative touches of unbridled luxury. The grounds are breathtaking: small gardens, expansive lawns with vines clinging to ancient brick walls or trellises and an Olympic-sized heated swimming pool, as well as a clay tennis court and a wellness centre. The hotel is a favourite of George Clooney, who has created a special Cipriani cocktail that is very delicious. La Nina’s Passion (Nina is George’s mother) consists of fresh passionfruit pulp, elderflower liqueur and Brut Franciacorta (prosecco). Two-thirds of the tulip-shaped wine glass should be filled with the prosecco and it should

John Hawkesby journeys back to the grand era of rail travel aboard the Venice Simplon-Orient-Express.

OPPOSITE PAGE: Actor and guest George Clooney created a special Cipriani cocktail called La Nina’s Passion.

130

oes anything sound more exotic and Great Gatsby-ish than travelling on the Venice Simplon-Orient-Express from Venice to London? Begin your journey by staying at Venice’s Hotel Cipriani and conclude at The Goring, London, and you’ve backed an absolute winner. Four minutes by private launch from San Marco Square brings you to the tip of Giudecca Island and one of the funkiest places in the world to lay your head.

E x pect the e x ceptional

be served with shaved ice. George’s instructions for the concoction include the sage advice: “Like my mother said, ‘Drink no fewer than two and no more than four’.” Inevitably, as you step off the private launch you will be met by Roberto Senigaglia, who, according to a recent edition of Vanity Fair On Travel, is the best doorman in the world and is known locally as “Admiral of the Fleet”. From our super-comfortable second-floor suite, we gaze out over the garden and the dock where Roberto greets new arrivals, to some of the many islands that make up Venice. We dine that first night at Cip’s Club, a bistro-style eatery that in summer spills out onto the garden terrace looking back to St Mark’s Square. The meal is exquisite, eaten in a relaxed atmosphere with friendly, helpful staff

World Magazine

131

ABOVE LEFT TO RIGHT: Hotel Cipriani Hotel embodies the Venice of everyone’s dreams – and some of its most sensational dining spots, such as this one, right on the Grand Canal. The Cipriani’s stunning gardens. Guest rooms are elegant and refined.

132

and a brilliant sommelier who shared her wide knowledge of Italian wines and made wonderful selections for us. On our second night we choose the fine-dining Fortuny Restaurant, with its superb views of the other islands in the lagoon. The food, once again, is superb. We are loath to leave, but the Venice Simplon-OrientExpress demands our presence. The Cipriani’s sleek wooden speedboat takes us to Venice’s Santa Lucia Station where we are to board the train. The train stands, sleek and polished to perfection, flanked by staff dressed in gold-braided uniforms that would not be out of place in the Queen’s personal regiment. Time has stood still for this revered train. This is sophisticated travel, though not as we know it by today’s standards. It is not pretending to be from the 20s and 30s – step aboard and you really do step back in time: no

E x pect the e x ceptional

air conditioning, no private en suite bathroom, television, internet or bedside phone. This is the Venice Simplon-Orient-Express, the real thing – so harden up! And dress up, in keeping with the spirit of the occasion. You can never be overdressed on this train. It should come as no surprise that black tie is the dress of choice for males at dinner and ladies in fabulous frocks drip with serious-looking jewellery. Our journey will take us through the stunning scenery of the Italian Dolomites and the Swiss Alps and before reaching Paris we will pass through Verona, Innsbruck, Zurich, Chaumont and some of the cutest villages imaginable. David is our smiling, white-gloved attendant. He takes our luggage (hand luggage only) and settles us into our smallish but very functional – and oh-so 20s art deco – double cabin, redolent with the ghosts of royalty, persons of notoriety and celebrity and exotic spies. Although all endeavours are made to meet most 21st-century luxury travel expectations, this is an authentic, no-compromise adventure. At the end of each carriage is one beautiful old toilet and hand basin. In our cabin is a highly polished wooden corner cupboard that conceals a mirror and washbasin, complete with lovely toiletries. You’ll look in vain for a shower or bath – they didn’t have them then so they don’t have them now: if it was good enough for royalty and heads of state, it’s good enough for us. The company, however, realised that guests on longer journeys would

need somewhere to properly refresh themselves, that’s why Orient-Express owns so many fine hotels strategically located along its various routes. From our window we see parts of the world that can only be viewed from a train. There are the backyard, behind-the-scenes peeks into small villages and towns and the usual industrial wastelands around cities. But mainly what we see is gorgeous, picture-postcard scenery. Lunch and dinner are highlights and the Dining Car is pure theatre on wheels, discreet lighting, velvet curtains framing a passing parade of vistas, plush, button-back chairs and tableware that is a work of art. It pays to go early to the Bar Car, where you can have a cocktail of your choice or, if you’re feeling particularly

flush, caviar accompanied by Krug, Dom Perignon or Cristal champagne. The gentleman at the grand piano is more than happy to play your request. Having been rostered for lunch at 2:30pm we are down for the second sitting of dinner at 9:30pm – and on this train it feels like the correct time to be seated. I’ve seen the galley and it’s tiny, but the chefs work miracles and the menu is adventurous and delicious. For starters, steamed turbot filled with seaweed tartare and served with small, crunchy artichokes and accompanied by truffle caviar cream sauce. Next, the roast rack of salt-marsh lamb with spicy chorizo crust sauce, myrtle berries and leaves, and side dishes of ratatouille and taggiasche olives and potato flan. A choice

Breathtaking views of St Mark’s Square and Doge’s Palace from the Cipriani’s Dogaressa Suite.

World Magazine

133

BELOW: The Venice SimplonOrient-Express travels through the Italian Dolomites and Swiss Alps en route to Paris. OPPOSITE PAGE: Travelling on the VSOE is to take a trip back in time: superb comfort, fine food and service and attendants in gold-braided uniforms.

134

of cheeses sets us up nicely for dessert of pistachio and cherry charlotte with morello sauce and, to finish, small pastry delicacies with coffee. Feeling very relaxed and knowing “home” is just a few corridors away, I indulge in a generous cognac. The wine list is not overly large but well priced with a selection of half bottles, which seems a very sensible idea. While at dinner, our cabin has been miraculously transformed into a cosy bedroom. There are two bunks and a ladder, and slippers and dressing gowns are laid out for our convenience – essential for padding down to the loo. A continental breakfast is served in our cabin at 7:45am, in time for our arrival at Paris’s Gare de L’est an hour later. Next stop: London. We travel on to Coquelles, near Calais, then through the Chunnel to Folkestone and up through southeast England, arriving at Victoria Station late that afternoon. We’re staying the night at The Goring, a wonderful hotel in Belgravia. It’s literally within walking distance of the station and is the perfect final bookend to our trip. The 103-year-old Goring, I am reliably informed, is the

E x pect the e x ceptional

only hotel with a Royal Warrant for hotel services. “The Ritz has one from the Prince of Wales, but that’s only for banqueting,” says Reuben, the avuncular doorman. The Queen Mother was a regular visitor here and in 2011 the Middleton family, along with bride-to-be Kate, stayed at The Goring before the royal wedding. The fashionable Edwardian architect John Evelyn Trollope designed the three-storey hotel and today it remains an elegant example of Edwardian Baroque. There are just 69 individually designed rooms and suites, some with private terrace. They are quintessentially English, with their bespoke fabrics, Gainsborough silks for wall coverings, antiques and marble bathrooms. At the heart of a good hotel is a great bar and the Garden Bar at The Goring is superb. From a lavish afternoon tea to a pre-dinner cocktail, it’s perfect and seems constantly crowded. Our lovely suite contains a beautiful vase of longstemmed yellow roses and a huge bowl of fruit arrives daily with a box of exquisite handmade chocolates. Every evening before dinner a tray arrives with ice bucket, cocktail shaker, cherries, lemon and lime, two cocktail glasses and a blended jug of Canadian Club whiskey, sweet vermouth and a dash of Angostura Bitters. On a card are instructions on how to mix your own cocktail, which tonight is a Sweet Manhattan – dedicated to Winston Churchill’s mum, Jennie, who lived for a time at The Goring.

“Time has stood still. . .This is sophisticated travel, though not as we know it by today’s standards.”

World Magazine

135

ABOVE LEFT TO RIGHT: A Splendid Room at The Goring; doorman Peter Sweeney; The Goring’s elegant entrance on Beeston Place, next door to Buckingham Palace. BELOW: The quintessentially English Bar and Lounge Gallery at The Goring: Edwardian Baroque.

136

The dining room is on street level. With lots of windows and natural light, it has an old-world feel. The food is excellent and not overly expensive. We have an entrée of tempura Bulgarian whitebait with tartare sauce … sublime. Our main is beef shoulder casserole with crunchy green broccoli and creamy potato mash – perfect comfort food for a cold evening. Dessert is a delicious vanilla panacotta. The meal is unpretentious and extremely heartening, just like The Goring itself. Peter Sweeney has been a doorman at the hotel for almost 50 years.

E x pect the e x ceptional

I ask him what makes a hotel special and memorable. He replies in an instant: “Really good, reliable, friendly staff that make guests instantly relax… People who don’t know what to expect in a hotel and are a bit nervous are put at ease.” Which sums up our stay at The Goring. Put at ease. Just like being at home – but with loads of additional pampering. It’s a perfect end to this Orient-Express adventure. It’s been a wonderful, memorable occasion and a privilege to discover along the way such old-world style, comfort, manners and indulgence.

Auckland 547a Parnell Road, Parnell 1052 | Tel +64 9 358 3771 Arrowtown 18 Buckingham Street, Arrowtown 9302 | Tel +64 3 442 0128 Email info@cavitco.com | www.cavitco.com

T NOSH P

A Spanish restaurant knocked Copenhagen’s Noma off its number one spot among the S. Pellegrino World’s 50 Best Restaurants FOR 2013. You may feel inspired to check out the entire list, but for now it’s our pleasure to acknowledge the top five. By Thomas Hyde.

he 11th annual World’s 50 Best Restaurants presentations were made in London earlier this year. Organised by Restaurant magazine, the awards are sponsored by S. Pellegrino and Acqua Panna and involve more than 900 industry experts – food critics, authors, travel writers, restaurant owners and chefs – from 26 designated regions around the world. Each region has a panel of 36 members and each member has seven votes. A panellist must have eaten at the restaurants of their choice within 18 months of voting and, of course, no one can vote for a restaurant with which they have a personal connection. Three of the seven votes must be for restaurants outside their region. This year the Melbourne restaurant Attica, under the direction of New Zealand-born chef Ben Shewry, was the highest-placed restaurant in Australasia at No. 21. The legendary Alain Ducasse, who has 24 restaurants in nine countries, including the famed Louis XV in Monaco, one of his three three-Michelin-starred restaurants, was presented with the annual Lifetime Achievement Award. A previous Lifetime Achievement Award winner, Ferran Adria, of El Bulli, has his unparalleled legacy represented here in so far as all five restaurants below have drawn inspiration from him and four of the five chefs have been his apprentices. The entire list of 50 restaurants can be viewed at www.worlds50best.com

World Magazine

139

No. 5

Eleven MadisonNew Park York

he judges’ comment notes the chef and general manager, but the hidden force behind this restaurant’s rise into the top five for the first time may be the owner, Danny Meyer, one of New York’s most successful hospitality entrepreneurs. His other restaurants include Union Square Café (his first), Gramercy Tavern and Terrace 5 at MOMA. Altogether, his leadership has produced 25 James Beard Foundation awards. Now, with the continued success of Eleven Madison Park (at 11 Madison Avenue), more awards are sure to follow. Writing in the New York Times, critic Frank Bruni said, “[Chef David] Humm’s French-grounded cooking bridges the classically saucy decadence of the past and the progressive derring-do of a new generation in a disciplined, dazzling fashion.” Bruni was especially taken with the Hawaiian prawn roulade, “an appetizer that tastes like a re-purposed California roll with all the glory and none of the gunk”. www.elevenmadisonpark.com

Judges’ comment

Chef Daniel Humm and general manager Will Guidara’s sleek art deco restaurant offers a master class in surprise. What diners can rely on, however, is a dining experience that is as delightful as it is engaging.

140

E xpect the except i onal

World Magazine

141

NO. 4

Mugaritz Errenteria, Spain

ocated in the hills above San Sebastian, in the heart of Basque country, Mugaritz could have also been acknowledged as “Best Resilient Restaurant”, seeing that it burned to the ground two years ago. Now it’s back on top under the leadership of head chef Andoni Luis Aduriz, another El Bulli disciple, whose take on gastronomy has earned Mugaritz two Michelin stars. The food has been described as “whimsical”, but one of

Britain’s leading food writers, Tom Parker Bowles (son of Camilla, Duchess of Cornwall), recently reported in the Daily Mail that “the presentation might be playful [but] the end result is nothing short of inspired”. Chef Androni has authored a book, Mugaritz: A Natural Science of Cooking (Phaidon), which the New York Times praised for its stunning photography, but, in noting the technical complexity of each dish, added: “If you can source the ingredients for mouse melon soup with tomato water and leafy goosefoot, go nuts.” www.mugaritz.com

Judges’ comment

Chef-patron Andoni Luis Aduriz aims to play with guests and reflect on the different ways a restaurant can have an impact, rather than just filling people up and sending them on their way.

BERONIA.

THE LAND BEFORE RIOJA.

Our wines are the legacy of the Berones, the first people to inhabit the region now known as Rioja. Quality wines that are made traditionally and reflect the personality of their land. Recognised for its outstanding quality year after year. BERONIA Tempranillo Elaboración Especial 2009 - 90 Points WS BERONIA Gran Reserva 2006 - 91 Points BERONIA Reserva 2009 - IWC gold medal BERONIA Gran Reserva 2006 - IWSC gold medal

El VINO sólo se DISFRUTA con MODERACIÓN

www.beronia.es

No. 3

Osteria Francescana Modena, Italy

t just goes to show that when it comes to fine dining, physical size counts for little. This 11-table restaurant has won every conceivable culinary award in Italy, including Best Restaurant multiple times and has been named Restaurant of the Year at least twice. That’s a shining tribute to chef Massimo Bottura, the 2012 International Chef of the Year, another former student of Ferran Adria and at one time an apprentice to Alain Ducasse. “The synthesis of our kitchen,” he has said, “relies on an intelligent evolution of Italian traditions, reverence for technique and symbiotic relationships with our artisans.” They key word there might be “artisans”, for therein lies a common thread among all of the world’s best five restaurants: food as taste, food as story, food as science and food as art. Here, from the kitchen-cum-laboratory of Osteria Francescana, diners choose from an à la carte menu or one of three tasting menus, the third of which is like a story with a dash of mystery. Curiously called “Seasonal plates from the experimental kitchen”, it changes and evolves every day. www.osteriafrancescana.it

Judges’ Comment

Tradition and modernity collide in spectacular fashion at Osteria Francescana with chef-patron Massimo Bottura’s sense of fun and headlinegrabbing cooking.

144

E x p ect the e x ce p tio n a l

No. 2

Noma Copenhagen, Denmark

oma had been judged best restaurant in the world for the three straight years until this year. Danish chef René Redzepi is only 32 years old but he’s been at home in a kitchen since he was 15. His father was a chef and at one time he worked for Ferran Adria at El Bulli and Thomas Keller at The French Laundry. Now he has settled in his home city and created what’s often described as “New Nordic” cuisine, using only local ingredients. No olive oil here. The menu is a choice between 12 and 27 courses or what amounts to 12 or 27 mouthfuls. Live ants with sour cream; reindeer moss; fermented peas; dried scallops with hazelnuts and squid ink sauce; bone marrow: just a small sampling of what one critic described as “the world’s first edible garden centre”. René Redzepi is seemingly a genius whose work could pass for original art – all edible, of course. www.noma.dk

Judges’ comment

Three-time number one Noma continues to take an innovative and inventive approach to both its cooking and its strictly local sourcing and foraging. Chef-patron René Redzepi’s food can at times be shocking – visceral even – but it strives to reflect the Danish landscape and culture.

World Magazine

145

No. 1

El Celler de CanGirona, Roca Spain

he Roca brothers – head chef Joan, Josep the sommelier and Jordi the pastry chef – have together changed the meaning of “family restaurant” forever. El Celler de Can Roca, whose current style is described as “modern Spanish”, has a history of cooking that goes back five generations, for that’s how long the family has been running one kind of restaurant or another. Mediterranean and Catalan traditions remain, but today they are infused with a style they describe as avant-garde. The brothers celebrated late one night in 2009 when El Celler de Can Roca was awarded its third Michelin star – in

146

E x p ect the e x ce p tio n a l

effect placing the drive from Barcelona north to Girona at the top of every gourmet traveller’s to-do list. Influenced by El Bulli, where Joan worked for a season, their kitchen is as much a laboratory for experimentation as it is place to cook. El Celler de Can Roca was also named the Acqua Panna Best Restaurant in Europe. www.cellercanroca.com

Judges’ comment

“Head chef Joan is alone a cook of the very highest order. He helped pioneer the widespread use of sous-vide cooking in the 90s via his Roner machine, and is a technical maestro. Joseph is the head sommelier, who runs the supremely smooth front-of-house operation: understated but passionate. Jordi is the rule-breaking pastry chef whose creations blow the imagination.”

World Magazine

147

GO OD AS IT GETS

148

E x p e c t t h e e x c e p ti o n a l

John Hawkesby blows the budget at Londonâ&#x20AC;&#x2122;s celebrated Restaurant Gordon Ramsay and declares it worth every penny â&#x20AC;&#x201C; and every one of its three Michelin stars.

World Magazine

149

ABOVE: Despite the name on the door, Irish-born chef Clare Smyth now heads the culinary team at Restaurant Gordon Ramsay, helping to ensure that it retains its three Michelin stars.

150

confession: I approached Restaurant Gordon Ramsay with a few negative preconceptions. The Ramsay empire, which includes live appearances, books and television shows, seemed to be like a train approaching terminal speed, but to the detriment of some of the restaurants that bear his name. In fact, a few seemed to be in the process of coming off the tracks. There was the loss of a star here and there, some unflattering reviews and the overwhelming perception that Mr Ramsay had neglected his core business in pursuit of more lucrative enterprises that had less to do with being in the kitchen and more to do with being in the spotlight. Perhaps it was sour grapes, but you never know. I shared my concerns with some English friends who are into food. They assured me that, though the wheels may have been falling off elsewhere, Ramsay’s Royal Hospital Road, Chelsea, establishment was splendidbordering-on-spectacular, and bulletproof. Although the restaurant has his name on the door and Ramsay was responsible for gaining those highly prized three Michelin stars, he has not been the regular chef here for quite some time – that responsibility has fallen to Irishwoman Clare Smyth (MBE), who started here with Ramsay in 2002. A charming, low-key person, an indication of Smyth’s skill is that she was headhunted by international French multi-Michelin superstar chef Alain Ducasse to help him kick-start his new restaurant in Monaco. She obliged and after a year returned to steer the ship at Royal Hospital Road. Ramsay should do whatever it takes to ensure she never leaves. Let’s not beat around the bush here: the dinner we enjoyed at Restaurant Gordon Ramsay was arguably the best we’ve ever had – and over the years I’ve dropped

E x p e c t t h e e x c e p ti o n a l

a small fortune at a significant number of acclaimed restaurants, from Paris to New York, Istanbul to Vienna, Melbourne to Shanghai. Why is this one so good? Food and décor are simple but sensational. The food is immaculately presented and service is friendly, funny and timely, with a relaxed approach that immediately puts you at ease. As soon as you arrive you are made to feel they are genuinely pleased to see you: bookings usually need to be made six to eight weeks in advance, and everyone is determined you are going to have the time of your life. From the road, the restaurant is very discreet; no overblown neon or lots of trumpet-blowing signage. Its name is spelt out in small letters on the door. It’s not large, seating just 45 people in one room. On any given night they may turn over just a few tables but would rarely do more than 55 covers. Reservations are staggered every 15 minutes from 6.30pm, with last arrivals timed for around 10.30pm. Europeans, especially the Spanish, and also Brazilians, like to eat late in the evening, explains the most helpful restaurant director, Jean-Claude Breton. Breton is like the conductor of an orchestra; he makes you feel you are the most important player and gives you his undivided attention. At the same time, nothing in the room escapes his peripheral vision and he’s making sure everyone enjoys an evening of perfect harmony. There is a certain rhythm – a structure or prescribed order – for what is taking place. Wait staff, under the direction of restaurant manager Robert Rose, appear and disappear without fuss or fanfare, bringing or clearing plates of sublime food. Where an explanation is required or something of interest needs mentioning, it is done without drama and often with a humorous aside, before they vanish back into the kitchen. Attention to detail is paramount. No glass is ever allowed to even look like it’s about to be emptied. Tonight there are 45 diners and 41 staff, so, as you’d expect, nothing – but nothing – is left to chance. A good few of the staff (between 15 and 18 of them) are working in the kitchen and will not be seen, but their culinary creations are a joy to behold, without being too clever or too silly. Large, boisterous groups are not welcome – no booking is allowed for more than eight people. This is a haven, a refuge, for serious or curious food lovers who want a perfect evening without the distraction of bellowing punters with bulging wallets and boorish manners. The night we are there the restaurant has an eclectic mix of customers, smart but casually dressed, mostly couples, with the occasional family group and most are in the 30 to 50 age group. A mix of international accents indicates the make-up of 21st-century London, plus a sprinkle of tourists like us. The waiters are predominantly

Why is this one so good?

World Magazine

151

male and, as a lot happens at the table, from choice of sauce or special condiments to explanations of various dishes, over the course of the evening you are likely to be served by almost all the staff working the room. Now to the menu. Personally, I prefer a menu to be relatively uncomplicated, which is why I was so impressed with what Restaurant Gordon Ramsay had to offer. With a choice of two set menus or à la carte, we decided we hadn’t come all this way to nibble around the edges, so ordered the Seasonal Inspiration menu at £155 (around NZ$300) a head. The cheaper option, at £135 each, also looked appealing, but for an extra 20 quid some dishes seemed too good to pass up. For starters, Poached Scottish lobster tail with lardo di Colonrata, vegetables à la Grecque and coral vinaigrette. Then “Carbonara” with Iberico ham and four-year-old parmesan, followed by Assiette of spring vegetables cooked en cocotte with Perigord truffle. The meat course? Suckling pig, crispy belly, roasted loin, spiced shoulder sausage, chou farci with crusted potatoes and spring onions. Next came Rove de Guarriques (a glorious French goat’s cheese) with confit beetroot, toasted amaranth seeds served with Manni olive oil. Dessert – well, two actually – Green apple and lime sorbet with shiso, avocado and eucalyptus, and, the final pièce de resistance, Smoked chocolate cigar with blood orange and cardamom ice cream.

152

E x p e c t t h e e x c e p ti o n a l

What I have failed to mention are the “little extras, compliments of the chef”. These were a series of bitesized delicacies that were interspersed throughout to set up your palate for the next course. Sounds like an avalanche of food, but the portions are perfectly sized and delicately poised so you don’t get up from the table feeling as if you need to be poured into your waiting London taxi. A great meal deserves great wine and, as you would expect, you are spoilt for choice. Our award-winning German sommelier, Jan Konetzki, is thrilled when I ask him to choose a Chardonnay, a Burgundy (Pinot Noir) and a dessert wine. I give him a rough idea of how much I am prepared to spend and he is more than happy to assist. “Would you like all your wines to be French?” he asks. “I’m leaving that entirely up to you,” is the reply. He smiles broadly and says my budget will enable him to choose exceptional wines that will match the menu beautifully. My wine spend is not over the top and he produces three superb wines for around £300 pounds – which I thought quite reasonable for a top London restaurant. For the record, these were two bottles of Puligny Montrachet ’08, a bottle of Nuits St. Georges Premier Cru from the outstanding Burgundy producer Sylvain Cathiard and two glasses of Billecart-Salmon Rosé champagne. It all came to just £6 pounds over budget. The Sylvain Cathiard was the blowout wine and astute readers may have raised an eyebrow at the amount consumed by just two people. In my defence I have to say that dinner was a leisurely occasion spread over four hours and there was a reasonable amount of the Puligny Montrachet left in the second bottle. Dining at this level happens rarely and it would be churlish not to give the exemplary wine list a bit of a nudge (at least, that was explanation I gave my wife). To win and retain three Michelin stars, you need fabulous food, sublime presentation, immaculate service, appropriate ambience and an alarming level of consistency. Restaurant Gordon Ramsay ticks all those boxes and then some. Its three stars are well deserved. Frankly, if it were possible, I’d give them four…

SUP ER

RS TE AS

IUM - GIN EM M PR

CONSTABLE COUNTRY John Hawkesby finds rural splendour and the best of British hospitality just 20 minutes from Londonâ&#x20AC;&#x2122;s Heathrow airport.

154

E x p ect t h e e x ce p t i onal

LEFT: Like a Constable painting; a picnic under an oak tree beside a field of wildflowers or afternoon tea on the terrace?

f you wish to visit London but prefer the tranquillity and open spaces of a typical English countryside, go straight to Coworth Park, Berkshire. Within a bull’s roar of central London (45 minutes by car, to be more precise), about 20 minutes from Heathrow and quite close to Gatwick, it’s remarkable that such solitude exists so close to the boom of one of the world’s busiest cities.

Coworth Park is a country retreat set in 97 hectares of picturesque parkland on the borders of Windsor Great Park. On the other side of the park, which is about 20 minutes by car, is Eton, the hallowed school favoured by Britain’s upper crust, and Windsor Castle, the official residence of the Queen. The Fat Duck, one of the world’s most famous and multi-award-winning restaurants, is also just a short drive away, in Bray. Should you fancy a round of golf, the prestigious Wentworth Golf Club is 500 metres down the road. Looking out over the polo fields from our Derbyshire Suite on the top floor of the gracious three-storey refurbished Mansion House, the whole setting has a John Constable feel. An early morning mist is starting to beat a retreat as the sun pours on to the fields and gardens below. It’s all quintessentially English; countryside you have seen a thousand times in paintings. It’s perfectly summarised by general manager Zoe Jenkins. “Our single greatest characteristic is the amazing environment and setting; it’s a location where you feel like you’re in the middle of nowhere… It’s a relaxing retreat and you leave the world behind.” There is a huge choice of activities: biking, equestrian, polo, spa treatments, tennis, croquet, swimming (there’s a large indoor heated pool), guest luncheon speakers, woodland or open parkland walks and, at Easter, falconry. Or you can just lounge about enjoying the country air and working out your dining options. There are 30 guest rooms in the splendid main building, the Mansion House, and another 40 Stable/Cottage rooms nearby which are particularly suited to families. A kids’ club exists so adults can get some free time before visiting the Legoland Resort at Windsor. The first night we choose to eat at the bistro at The Barn. It is rustic, charming and super-casual and if you’ve been riding all day you are welcome to dine in your riding boots. Probably okay, too, to tether your horse outside while you dine. We have a view through to an open kitchen with living herbs in pots and all manner of fresh produce that looks as if it has just been pulled from nearby gardens. The food is seasonal and has that homemade feel, but presented with élan. We both start with a stunning retro prawn cocktail with avocado and iceberg lettuce in a tall tulip glass. Divine. This is followed by free-range pork belly with garden vegetables, then homemade butterscotch and lavender-infused ice cream. Friendly, funky and fabulous. Back at our suite, another bottle of Veuve Cliquot awaits in an ice bucket and the fruit bowl has been replenished. I have a long soak in the deep copper tub that has views through French windows to a full moon hovering

World Magazine

155

RIGHT: Horse riding is among the many outdoor activities available at Coworth Park, set within 97 hectares of picturesque grounds bordering Windsor Great Park. Inside, the hotel resembles an English country home.

156

over the fields. Under the softest and lightest of silk duvets in a beautiful country house, sleep is swift and deep. The housekeeping signs to leave outside your door are cutely original. One says, “Counting Sheep – Please Do Not Disturb”; the other: “Flown the Nest – Please Make Up Room”. Breakfasts are the same the world over, right? Wrong. An English genuine country breakfast is like no other. It’s about keeping everything simple but perfectly cooked. Which is exactly what we get. Homemade Bircher muesli with an array of seasonal berries; outstanding organic soft-poached eggs; crispy, fatfree bacon; perfectly roasted tomato and freshly baked wholegrain bread… Would you like that lightly toasted? English Breakfast tea is the only drink to accompany such culinary delights; coffee comes later, mid-morning, after a brisk walk around the estate. Squirrels scamper everywhere, polo ponies watch us nonchalantly and overfed pigeons dance about in the trees. It’s a good one-hour walk around the perimeter and there are water features and copious daffodils and crocuses around the avenues of trees. The wooden fences are restful on the eye and blend in with the landscape rather than looking like harsh, impersonal barriers. A man operating a huge tractor-mower stops and turns off the engine to bid us good morning and ask how we are enjoying Coworth Park. We enthuse and he smiles. He’s a local and has been working on this property since 1989, when it was for a while a private residence. The polo fields are immaculate and with two huge mowers it takes the best part of a full day to mow. I observe that the extensive grounds look like Wimbledon’s centre court and ask how he gets it like this. “Well sir,” he says, “at this time of year it’s mowed every second day… And you’re right, it’s all very Wimbledon.” With a wave, he starts up the engine and is back to the task at hand. After the generous breakfast, lunch seems a bridge too far, so we retire to the sun-filled suite to read the papers, make a Nespresso and help ourselves to the homemade shortbread that has just been delivered. I amble off to the nearby spa complex, which is the only modern-looking building on the property. There are sauna and steam rooms, a gym and café and I feel very virtuous after doing an hour of lengths in the heated pool. A cold needle-point shower leaves me in tip-top condition and after a quiet afternoon siesta we’re ready to tackle the fine dining room. Faultless. Not overly large but with lots of natural light and views out on to the gardens. The staff are friendly, helpful and knowledgeable. There is a choice between a tasting menu or à la carte. We opt for the latter, for no other reason than that the tasting menu is nine courses and we seem to have been nibbling all day. For starters we have Salt-cured and beetroot-marinated foie gras brioche

E x p ect t h e e x ce p t i onal

with foam and beetroot emulsion, and Chargrilled local asparagus, Laverstoke Park Farm mozzarella, poached pheasant egg and morels. My wife chooses a main of Slow-cooked loin and short rib of veal with broccoli stem, shallot purée and barbecued onion. I opt for Slowroasted breast of Aylesbury duck, confit leg, red wine salsa and braised white cabbage. Dessert is either Green tea sponge with yuzu ice cream or Dark chocolate mousse with chocolate and baked white chocolate ice cream: an impossible choice, so we have a tasting of both. Perfect. Our driver, Michael, is punctual and informs us the roads are not too busy and we should easily make it to The Dorchester (along with Coworth Park part of The Dorchester Collection of hotels) within an hour. As we leave the grounds he remarks that Coworth Park was for one period a series of offices. “Roger Daltrey of The Who had an office here,” he says. “You could always tell when he was here because he’d drop in by helicopter, which would then sit and wait for him all day.” Up the long driveway from the Mansion House we pass the neighbouring Guards Polo Club, which is where Prince Charles and other royals play. Horses are being led off enormous floats as grooms and other people with

clipboards chat enthusiastically into cellphones. “That’s the top Argentinian club side getting ready for an upcoming tournament,” says Michael. You’ve got to love rural England: grand buildings, majestic countryside, historic castles, cute animals, exotic birds, small villages, old clock towers, world-renowned restaurants, the close proximity of royalty and rock stars and strapping young polo players from South America. At Coworth Park, Ascot, you’ll see it all – and be treated as if you belong. www.coworthpark.com

“You feel like you’re in the middle of nowhere... a relaxing retreat where you leave the world behind.”

World Magazine

157

TRUMP’SVISION Despite local opposition, Donald Trump was determined to build what he said would be the greatest golf course in the world on Scotland’s North Sea coast. Now it’s open for play and, it seems, he just may be right. Top golf course photographer John Henebry shows us why. By Thomas Hyde.

158

E x pe c t t h e e x c eption a l

The 18th hole at Trump International Golf Links, a classic Scottish links course that threads its way through towering dunes beside the North Sea.

World Magazine

159

D Donald Trump and Scottish golfing great Colin Montgomerie share a joke after the opening of Trump International Golf Links. Photo: Getty Images

160

E x pe c t t h e e x c eption a l

onald Trump is part Scottish. His mother was May Anne MacLeod from the village of Tong, on the Isle of Lewis, in the Outer Hebrides. As a property tycoon and golf aficionado who owns a handful of the best golf courses in the United States, it was probably just a matter of time before Trump returned to his mother’s homeland to do the same there. In 2006 he bought Menie Estate, a 600-hectare property of corrugated dunes on the North Sea just north of Aberdeen. The coastline and the marram grass-covered dunes made it the perfect place to build a classic oldworld links – or what Trump predicted would be “the world’s greatest golf course”. Trump took advice from the folk at the venerable Royal

and Ancient Golf Club at St Andrews, who suggested that, rather than importing a notable American designer, he hire Dr Martin Hawtree. Hawtree may be less well known outside the UK, but he has pedigree. His father and grandfather were accomplished golf course architects who specialised in traditional links. His grandfather, in fact, was one of the partners who designed Royal Birkdale, a course that has hosted eight Open Championships. Today, Martin Hawtree is a designer in his own right and a course consultant to the Royal and Ancient. No one understands or appreciates links courses better. But there was a hitch. Part of Menie Estate was protected land and, because Aberdeenshire folk tend to be conservative, the local council rejected the original plan. Not to be put off, Trump took his case to the British

Government, which cited the potential for tourism and reversed the decision. Protests erupted and one man who refused Trump’s generous offer of a million dollars for his farm was named Scotland’s Man of the Year. It would have been funny had not so much been at stake. But Trump prevailed and now Trump International Golf Links in Scotland, as the course is formally called, is open for play. And by most accounts it may well be “the world’s greatest golf course”. The Robb Report called it the “best of the best”, while no lesser personage than Scotland’s own golfing hero, Colin Montgomerie, had a round and came away stating: “It’s one of the best, if not the best, links course I have ever played.” Sandy Jones, chief executive of the British PGA, said it would rate among the top three courses in the world,

Up for a challenge? The 3rd green emerges from a corrugated fairway framed by tussock. Accuracy is all.

World Magazine

161

TOP: The 4th fairway leads to a green well protected by a string of deep bunkers. Course views are sensational. ABOVE: The 12th green. Surrounding dunes provided photographer John Henebry with perfect high locations from which to shoot the course.

162

adding: “But I don’t know what’s going to be number two and number three.” Joe Passov, a senior editor at golf.com, turned up and concluded: “This time Trump is completely believable. His new course is without peer.” That’s why one of the world’s best golf course photographers, John Henebry, who lives in California, persisted in his bid to shoot the course. He was one of the first professional photographers to do so. As he told World, “I was aiming to shoot a handful of the iconic courses in Scotland but waited for permission to shoot Trump International Golf Links before I went over. Once I got permission I turned up in an RV I had hired there and the weather was absolutely perfect. I saw those dunes and went: ‘Oh my God!’ What a choice piece of property it is.

E x pe c t t h e e x c eption a l

“The staff could not have been more helpful. They gave me a cart and let me do my thing. I often use a cherry picker to get up high, but I didn’t need one here because the dunes are incredible. The great links courses there have a history and are usually linked to a charming village, but they will have only two or three great sea views. This course had 14. I’m an average golfer but I looked at this course as a photographer and with so many sea views I can honestly say it may be the world’s greatest golf course! Mr Trump, a man of great detail, wants me to go back to shoot it again. The course has multiple tees for all handicaps, so, among other different angles from what I shot before, he specifically asked me to shoot the 14th hole from a different tee.”

La Bonne Vie John Hawkesby lives the good life among the villages and vineyards of France’s glorious Rhône-Alpes region, where Michelin stars abound and Beaujolais is king.

wo things we need to establish right away. One: the city of Lyon is a must-see. Two: the neighbouring vineyards of Beaujolais are astonishingly beautiful and for some unfathomable reason France’s best kept secret. Why it’s not completely overrun by tourists is a mystery – but then, perhaps that’s part of its charm. Lyon, in the heart of the Rhône-Alpes region of southeastern France, has just become more readily accessible to travellers from the South Pacific courtesy of it being a new destination for Emirates. For Australasian tourists this great news: you get to travel on an excellent,

164

E x pe c t the e x c eptio n al

award-winning airline to an area of France that is not only truly beautiful but acknowledged as a gastronomic centre of that food-obsessed country. We are staying at Le Royal Hotel in the centre of Lyon overlooking a large and very lively town square. The Le Royal is a cute boutique hotel with oodles of character. It is also home to the Institut Paul Bocuse, which trains students in every aspect of the culinary arts. Bocuse, probably France’s most famous three-Michelin-starred chef, is one of the 75 chefs in the Rhône-Alpes region boasting Michelin stars; another four of them have three. The gastronomy of this area comes from the fusion of great bourgeois cooking that verges on fine cuisine

and that of the “bouchons”, who are the true guardians of more traditional cooking and maintain this popular culinary style. Ultimately, it comes from the rich variety of high-quality ingredients readily available in the area. We put the hype to the test that night at a Michelin one-star restaurant, Les Terrasses de Lyon, at Villa Florentine. The Relais & Chateaux hotel sits on one of two large hills overlooking Lyon, with sweeping views that take in the two major rivers, the Rhône and the Saône, and views that go forever – on a clear day, all the way to Mont Blanc. We are in the heart of Europe, between Paris and the Cote d’Azur and close to the Swiss and Italian borders.

Lyon is steeped in history. An ancient, well-preserved city, in 1998 Unesco granted it World Heritage status for its “amazing universal value”. Along with the city of Prague, Lyon ranks as one of the world’s largest heritage sites. High expectations for an exquisite meal are easily met. Everything is faultless and the thirty-something chef, Davy Tissot, is charming, self-deprecating and seems genuinely thrilled that we have had such an enjoyable meal. He obligingly signs our menu – who says French chefs are egomaniac prima donnas? Tissot fiercely guards his reputation and his Michelin star and if for any reason he isn’t available to cook, the restaurant is closed. He explains his style as a meeting of

The ancient city of Lyon, between Paris and Cote d’Azur, is steeped in history. One of the world’s largest World Heritage sites, it’s now more accessible to those Downunder since Emirates added it to its list of destinations.

World Magazine

165

French artistry and Italian flavours. “I try to go beyond flavours and emotions,” he says. “I like to pay tribute to the simplicity of the style of cooking done by my Sicilian grandmother.” It’s working and were she alive Grandma would be very impressed. At this rate it shouldn’t be long before Les Terrasses has another star. We meet our guide, Nickolas le Breton, outside our hotel early next morning. It’s Sunday and Lyon, a city with all the beauty of Paris but without the frenzy, still sleeps. It’s a city made for walking and we wend our way through ancient stone streets, many of them too narrow for cars. A cable car takes us to a spectacular church that looks down on the city. The church and surrounding gardens belong to the community, the church built with money raised by wealthy local families. There’s a strong sense of tradition and continuity here: some family names have represented local government for 500 years. Nickola takes us through the old district and then the less touristy parts of Lyon. You can smell the history; what stories might be told if these old stone walls were could speak. We’re keen to eat where the locals eat and avoid the usual tourist haunts, most of which are near or on the square. We finish up in what at first looked like a slightly seedy part of town and the restaurant entrance is virtually a hole in the wall. But Le Bouchon des Filles turns out to be incredibly popular with locals. It’s unpretentious and run with lots of good-natured shouting and laughter by a family who seem to know every diner. It’s packed and people are being turned away. There’s a blackboard menu with lots of options, so we leave our selection to the engaging waitress and despite the language barrier we are delighted and overwhelmed at what comes to the table. It is all very home-cooked: delicious salads, fresh bread straight from the oven and a delectable pork casserole with copious vegetables. Portions are enormous; healthy, robust and incredibly enjoyable. We’re so full we pass on the lovely looking crème brulée. Lunch automatically includes a half bottle of Beaujolais, which is the only wine you are ever offered in Lyon. More walking and we happily spend the afternoon looking at the artists’ street market and what seems like the world’s biggest outdoor second-hand book market. Replete and in a state of blissful exhaustion, we give dinner a miss. Monday’s driver is punctual and has an engaging smile. His English, like our French, is virtually non-existent, but we know his name is Bruno Lechalier and he thinks the All Blacks are très bons. Forty-five minutes later we arrive at a beautiful farm-like guesthouse, Le Clos des Sources Bonave, tucked away in the spectacular hills of Beaujolais,

166

E x pe c t the e x c eptio n al

in Ville-sur-Jarrioux. It’s a sandstone manor built in the 16th to 17th century. The owner, Daniel, looks like a retired academic. He greets us enthusiastically in French and turns out to be a delightful host. Our room is huge and like an upmarket rock-hewn cave, with a fabulous copper bath. We spend the day with our driver, Bruno, and I am blown away by the beauty and impossible cuteness of Beaujolais. The light bounces off the lavender hills, the vineyards and the dry rock walls that are a jumble of orchestrated semi-confusion, and the villages are tiny, with all the character of age in a place where time seems to have remained anchored in a century long gone. Children play in the fields, there is a marked absence of cars – in fact, ancient small tractors seem the vehicle of choice. The local boulangeries are doing brisk business and from time to time we spot women sitting on wooden stools milking goats. Old men with trousers held up with braces smoke pipes or roll-ups on benches in the village squares, sometimes playing chess or nodding off in the sun. You get the feeling these people have no idea what is going on in the rest of the world, nor could care less. Wine production is the major industry and there are 12 main appellations covering 96 wine-producing villages, which include 10 famous top-end crus. Vines are planted all over the sculpted, rolling hills and splashes of golden-hued stone peep out from pockets of upright green forest. Some of the farms offer cheese tastings and everyone moves slowly, as if they have all the time in the world. And in Beaujolais, they do. We pick up our Rhônes-Alpes Tourism Board guide, Rachel Gregoris, and Bruno drives us to the Château de Montmelas, where the owner, Delphine D’Harcourt, greets us. The chateau was established in 1566 and it is still a family home and operates a commercial vineyard

Photo: Yellowj/shutterstock

Photo: iconotec/Alamy/Photonewzealand

of some 54 hectares. Perched on a high hill, again with views to forever, the chateau is not only grand but is full of the most marvellous antique furniture, art and other memorabilia that traces the family history back over four centuries. We are treated to a wine tasting with the estate’s wines. There are a few whites but reds dominate and most of the annual production of 300,000 bottles of Beaujolais is sold to a local negociant. The wines are all well made and reasonably priced – Beaujolais is still the best-value wine to come out of France, nowhere near the high prices commanded by Bordeaux or Burgundies. When we stop for lunch, local schoolteacher Murielle Vergelas takes us on a walking tour of the quaint village of Oingt, listed among the most beautiful villages of France. The tiny village sits atop a hill and so, accompanied by views of farmland and vineyards everywhere we look, we wander on cobblestone streets past ancient houses, a tiny majestic church, olive trees and a village square with

working hand-operated well and bend our heads to enter the small craft shops selling local wares. It is perfect and impossibly picturesque. The Auberge de la Place is the kind of family owned and operated local restaurant that provides hearty, home-cooked fare in a buzzy atmosphere with boisterous conversation and lots of laughter. Our next stop is the Château de la Chaize, which dates from the 16th century and where winemaker Remi Jean hosts a wine tasting in the largest underground barrel cellar I’ve ever seen. Built between 1771 and 1811, as the vineyard expanded so did the cellar and, at 108 metres, it is the longest in Beaujolais. It still has its original oak roof, an amazing structure. The vineyard is very large – 99ha – and the wines are elegant in character. Mme Chirac, wife of the then

OPPOSITE PAGE, FROM TOP: Street market, Lyon; narrow streets of the old town; Church of Saint-Nizier. CLOCKWISE FROM TOP LEFT: Emirates has put Lyon on its route map; sandstone buildings compete for space; chateaux, wineries and vineyards of Rhône-Alpes; Gamay is the main grape of Beaujolais.

World Magazine

167

President of France, chose this chateau to host the wives of the G7 summit held in Lyon in 1996. Among the guests: Hillary Clinton. Dinner is at Auberge de Clochemerle, a Michelin one-star restaurant attached to a boutique hotel in a small village tucked away in the hills. Our host is Melina Condy, press officer with the Beaujolais region and a great ambassador for its wines. “If you have worked in Beaujolais you can work anywhere,” she says, “because a lot of the land is steep and hilly the vineyards can be challenging and difficult and the average producer only has about nine hectares. It’s all very hands-on, we’re not big and industrial, and we’re not pressing a button and making Coca-Cola.” Melina is keen to promote the idea of Beaujolais as beyond “Beaujolais Nouveau” – the mild hysteria created on every third Thursday of November when early bottled wine is rushed in its youthful state around the world for immediate drinking – and instead be classified as a premium style. While creating a degree of interest and a talking point for Beaujolais wines, the downside of Beaujolais Nouveau has been that the wines are light, fruity and somewhat one dimensional and not taken too seriously. “Our cru wines can be kept for five to 10 years and as they age can become closer to the wines of Burgundy,” says Melina. “We want to get people to understand that Beaujolais is not all about the lower end and drinking early.” With greater cooperation amongst all the producers – especially the emerging young winemakers who understand all the new technology yet still work the vineyard like their greatgrandfathers did – there’s a new respect for Beaujolais wines. “It’s a mix of the old and the new,” says Melina. “Often,

horses are still used in the vineyard and everyone is keen to make terroir wines.” Another sublime dinner in a low-key homely setting. We’re not offered a menu; instead our young Michelin-starred chef, Romain Barthe, produces a surprise degustation that consists of a series of tiny dishes with the main a perfectly cooked pigeon. His knowledgeable wife, Delphine, is the sommelier and chooses a selection of excellent local Beaujolais wines, both white (Chardonnay) and red (Gamay). It’s 1am by the time we collapse back at our lodgings after a full but fabulous day. Breakfast next morning with host Daniel is one of those fresh farm affairs where everything, from preserves and fruit to eggs and soft rolls, are made or grown on the premises. Daniel is keen to show us his guest book. One full page has been taken up with favourable comments from someone who stayed eight nights in late 2010. He points to the signature – it’s former Australian Prime Minister Bob Hawke. On our way back to Lyon-Saint Exupéry Airport for our Emirates flight home, we stop at Château de Pizay, a sprawling Romanesque villa with a lovely spa, beautiful gardens and an 80ha wine estate. Again, the wines are lovely, excellent value for money and, as always, have that special significance when tasted on-site. The history of this area dates back to 1030 and many of the current buildings were built in the 17th century. We finish with a most relaxing massage using floral-based oils courtesy of local producers Rose and Pepper. Is there nothing the Rhônes-Alpes region doesn’t produce? Glorious vistas, history, wonderful gastronomy and wines, spas, skiing, Unesco heritage sites and that unique quality of living in the moment belong to the French in general and the people of Lyon and neighbouring Beaujolais in particular.

Photos: Lyon Tourism

168

E x pe c t the e x c eptio n al

28 to 70 mm zoom range (35 mm equivalent).

NEW: LEICA X VARIO Capturing a personal view of your world. The decisive moment that makes the perfect picture is always in the eye of the beholder. The Leica X Vario offers you the flexibility and versatility to capture such moments – with picture quality that’s unrivaled in its class. This is ensured by the unique combination of a large, high-resolution APS-C format sensor and a high-performance zoom lens in a compact, ergonomic body. The design and finish of the Leica X Vario similarly reflect the essence of the fine art of engineering that embodies the “made in Germany” hallmark. Featuring the characteristic design elements of the classic Leica M, it is a Leica through and through. Discover more at www.x-vario.leica-camera.com

Lacklands Ltd I 09 6300753 I sales@lacklands.co.nz I www.lacklands.co.nz

ITALY

WITH

STEFANO

An Australian celebrity chef takes a group of food lovers on a guided culinary and cultural tour of his Italian homeland. Words and pictures by Tricia Welsh. The picturesque town of Positano, on Italyâ&#x20AC;&#x2122;s Amalfi Coast, home for the groupâ&#x20AC;&#x2122;s second week.

170

E x pect the e x cepti o n al

he phut! phut! of an air gun breaks the early morning silence as a local farmer bags a rabbit or perhaps a pheasant for dinner. Morning mist floats over vine-covered valleys and the plaintive peal of the country church bell just metres away heralds the arrival of another dawn in the Tuscan countryside. Occasionally, hot-air balloons drift silently by, hovering in the still air like giant jewels suspended in gossamer. It’s easy to leap out of bed on magical mornings like this when you’re on a food and culture tour of Italy. Organised by Australian tour operator Emily Tassone, of Avanti Italy, this two-week adventure is being hosted by Mildura-based restaurateur Stefano de Pieri and is the first of what is planned as an annual foray back to the celebrity chef’s homeland. We are a small group of just five couples – all lovers of good food and wine. Home for the first week is a rustic villa in the small 1,000-year-old hamlet of Palazzuolo – comprising just four families – that is an easy half-hour drive by comfortable mini-bus southwest of Florence. For the second week we’ll be ensconced in a luxury 18th-century villa high above the picturesque town of Positano on the Amalfi Coast. There are visits to museums and art galleries, meals at welcoming restaurants, wine-tastings and generous samplings of local regional produce (think: sharp pecorino cheese, sweet Tuscan ham, estate-grown olives, plump mozzarella balls including cream-filled burrata from Puglia and sun-kissed glossy tomatoes) interspersed with visits to nearby historic towns. At the villa, Stefano creates home-style or cucina povera dishes that often turn into impromptu cooking classes – boning and stuffing rabbits, steaming mussels, stuffing baby peppers with anchovies and making pasta of all shapes and sizes. On day one, welcome spritz drinks of Aperol and

prosecco set the tone, with a spread of antipasti that could easily have done us for dinner: fresh figs with prosciutto, chicken livers on crostini, finocchiona, or fennel sausage, melon and ham, estate-grown olives and crisp pane croccante. But no, Stefano has prepared a further feast – a traditional Tuscan dinner of sliced fresh porcini topped with two-year-old Parmigiano-Reggiano, olive oil and parsley, risotto of wild mushrooms, followed by thick-cut bifsteck alla fiorentina from the Chianina cattle for which the region is famous, served with a simple rocket salad and baked potatoes accompanied by estate-grown wines. We take a walking tour of Florence with a prebooked visit (no waiting) to view Michelangelo’s perfect David at the Accademia Gallery and enjoy a private visit to the rarely opened Vasari Corridor connecting the Uffizi Gallery with the Pitti Palace, across the River Arno. As we drive into the countryside, roadside stalls sell boxes of wild mushrooms, olive trees are laden with fruit, and pencil pines line hilltops in typical Tuscan fashion. Newly ploughed rolling fields are ready for planting to wheat, corn or sunflowers in the coming season. We make day tours to Siena, home of the famed Palio horse race held each July and August; to San Gimignano, with its numerous towers and “the world’s best” gelati (perhaps Crema di Santa Fina, or cream with saffron and pine nuts); to pretty Pienza, home of Pope Pius II; and visit the Fattoria dei Barbi winery in Montalcino for wine tasting and lunch in the cellar’s restaurant. Early one evening we venture out for a cooking class with two of the mammas of Tutti-a-tavola – sisters Mimma and Franca. It’s a hands-on affair, educative and highly entertaining, as we help prepare insalata of cipolle and rucola (caramelised onions and rocket salad), lasagna salsiccia e radicchio, arrosto arrotolato al prosciutto crudo (prosciutto-wrapped ricotta and meat roll), peperonata and a white yoghurt cream dessert with fresh fruit – all washed down with premium wines from Franca’s family winery. Although it’s early autumn, the weather holds unseasonally warm for our venture south to Positano. Our villa, we discover, doesn’t have a fabulous location and view for nothing – there are more than 100 steps to negotiate to get there. Fortunately, local porters prove adept at carrying laden suitcases, with the help of ropes around their heads. We arrive in time for the Festa della Madonna del Rosario. It’s a community affair and the 20-strong village band strikes up The Radetzky March as it wends its way through town from early morning. From our vantage point we follow its progress throughout the day along

World Magazine

171

OPPOSITE PAGE, CLOCKWISE FROM TOP: Well-preserved Greek ruins at Paestum, on the Cilento Coast, dating from 6BC; local cheeses for sale in Pienza; Aperol aperitifs, Altran; Fiat 500 rally in Positano; Capri is famous for its handmade sandals; predinner drinks on the terrace of the group’s Positano villa; Stefano prepares a welcome snack for guests in Florence. BELOW: The famous Ponte Vecchio (Old Bridge) in Florence, home to great art and food.

172

the festively lit one-way zigzag street until it reaches the church in the centre of town. In the evening, we join locals sampling foodstuffs offered by local shopkeepers to thank villagers for their patronage. Then we dash up the hundreds of steps home just in time to take in the display of fireworks that fills the night sky. When the final red, white and green sunburst dissipates, it’s met with a hearty round of applause from appreciative observers that echoes around the hills. And after a broadcast mass in the little church, an emotive rendition of Ave Maria – which can be heard far and wide – receives a similar response. It’s a beautiful reaction and it warms the heart to know that this often over-touristy coastal resort beats with a good and sensitive heart. One day we make an excursion further south along the Cilento Coast to visit a state-of-the-art buffalo mozzarella factory, with lunch and wine tasting at a vineyard cellar. We make a guided visit to the little-known but astonishingly intact Greek temples of Paestum, which date from 6BC. Later, in tiny Minori, we taste the region’s signature tipple, limoncello, made from the Sfusato Amalfitano lemons that proliferate in terraced gardens that cover the steep hillsides along the coast. Another day, we cruise by private boat to the beautiful and ultra-chic isle of Capri, where canvas-roofed taxis are waiting to whisk us up to the island’s main square for lunch. In Anacapri, on the top of the island, some of us have sandals custom-made in minutes before we make our way home again as dark skies loom. But the unexpected highlight here is lunch in the private home of Australian Anne-Maree Costa and her Italian husband, Andrea Pellegrino, at Scala, where we had attended a piano recital the previous evening in the beautiful Villa Rufolo. Having lived in Scala for six years, Anne-Maree has become attuned to the seasons and creates a wonderful

E x pect the e x cepti o n al

menu of local dishes and seasonal treats. We start with glasses of refreshing prosecco on the balcony and antipasti of lemon-baked fiordilatte (a fresh cheese made in Agerola, Lattari Mountains), pickled pumpkin, soppressata (a local salami), local olives, capers from Salina in the Aeolian Islands, sun-dried tomatoes, provala (smoked mozzarella), marinated mountain mushrooms and fresh-baked focaccia. She has invited Francesco Franzesi, an active member of the Slow Food Movement on the Amalfi Coast to make assorted sourdough breads for lunch: walnut with wholemeal flour, polenta with fennel and orange with chestnuts. (There’s a chestnut festival in Scala the very next day!) The breads are delicious and round out the meal of tagliatelle pasta gratin with smoked mozzarella, peas and ham, local fennel sausages in tomato sauce and bitter broccoli, roasted potatoes with rosemary and fennel, roasted eggplant with tomatoes and fresh basil, and local peppers with handmade breadcrumbs. But it’s the desserts that leave us wanting more: Andrea’s mother’s potato-based, light-as-air zeppola, or doughnuts, that are traditionally made at a Christmas, and a still-warm shortcrust chestnut pie. We finish like locals, with shots of limoncello, cicerenella (made from orange and fennel), lemon cream liqueur and grappa, before heading home. And we go home feeling like locals, too, having blended into this small, intimate coastal community for a week, absorbing all its natural beauty and warm conviviality. Such has been this full and enjoyable adventure that before we’ve even packed and said farewell, some are already putting their hand up for another dose of Italy with Stefano next year. www.avantiitaly.com

“It’s easy to leap out of bed on magical mornings like this when you’re on a food and culture tour of Italy.”

World Magazine

173

Project:

Luxury

A fabulous penthouse suite in Rome is the setting for a unique exhibition by a group of renowned Italian designers. Patrick Smith reports. ABOVE: Innovative works by nine Italian designers can be viewed and bought only by guests of the Regina Hotel Baglioni’s Roman Penthouse Suite. OPPOSITE PAGE: The living room of the Roman Penthouse Suite, 560 sqm of unabashed opulence overlooking Rome’s Via Veneto.

174

E x pe c t the e x c eptio n a l

hat is luxury? Everyone has their own definition of this much hyped word, but a group of Italian designers seems to know what luxury is not: a waste. This, at least, is the theme of a design project centred on the newly refurbished – and, dare we say, extremely luxurious – Roman Penthouse Suite that occupies the entire top floor of Rome’s exclusive Regina Hotel Baglioni. The full name of the project, curated by Italian contemporary design authority Vincenzo Basile, is Luxury Is Not A Waste – The Quality Of Work Of The New Italian Design. Its challenge: to present innovative or unpublished works by up-and-coming Italian designers in a setting that’s different from the usual designer venues – and to connect with a different audience. In curator speak, it seeks to “create new forms of communication and synergy in a high-quality context”. Well-heeled folk who can afford the 10,000-14,000euro nightly tariff will sink into 560 square metres of unabashed opulence, impeccably designed by Milanese architects Rebosio+Spagnulo. The full suite comes with three bedrooms, a dining room, spacious living areas, a private kitchen and a private bar. Oh yes, and 360-degree views of Rome’s skyline from huge private terraces complete with outdoor heated Jacuzzi. And did we mention the personal butler, the complimentary chef who’ll tailor perfect Italian menus, the private barman for

World Magazine

175

CLOCKWISE FROM TOP LEFT: The Roman Penthouse Suite’s stunning marble-clad bathroom, with bath large enough for a soccer team; the dining area - cue complimentary chef; heated outdoor Jacuzzi on the suite’s private terrace, which has 360-degree views over Rome.

176

vital aperativos before dinner, the customised, private tour of the Sistine Chapel…? But we digress. The fabulous interior of the Roman Penthouse Suite is currently the backdrop to works by nine designers including the distinguished master Enzo Mari: unique and limited-edition pieces such as Mazzucco, Mari’s flower-shaped forged-iron fruit holder, Paulo Ulian’s minimalist metallic egg holder, Coquetier, Donata Paruccini’s hand-polished bronze pen holder, Monoblocco, and Ettore Sottsass’ sculptural ceramic and glass vase called Allodola. In the words of curator Basile, “A spacious apartment, very luxurious, but reserved at the same time, is inhabited by a number of objects that are not only part of the furniture, but symbols of memory and affection, to be used, and looked at, and admired. Precious and stimulating presences, sometimes also critical of the contemporary consumer patterns.” And only guests of the Regina Baglioni’s Roman

E x pe c t the e x c eptio n a l

Penthouse Suite can view the pieces, which will grace the suite for the next few months. Guests can also buy individual works. The price tags? If you have to ask you probably won’t be staying there… The Regina Hotel Baglioni, once a palace and home to Queen Margherita di Savoia, is a Roman icon on Via Veneto, in the heart of the city (think Fellini’s La Dolce Vita). It’s a hotel that itself epitomises the best of Italian style and elegance, with 118 beautifully appointed rooms and suites fusing traditional Italian design with an art deco twist and featuring antique furniture, fabulous silk tapestries and marble floors. A few minutes’ walk away is Via Condotti, the Trevi Fountain and the Villa Borghese Gardens, among other must-visit Roman attractions. And Roman Penthouse guests who wish to venture further need only summon their personal concierge and ask him to book the private limo… www.baglionihotels.com

SUPPLY 6095W

Kettal outdoor furniture in store now. Kettal is a global industry leader with almost 50 years of experience in bringing stylish contemporary outdoor furniture to discerning customers.

MODEL

Landscape Range

DESIGN

MODEL

Maia Range

Patricia Urquiola

DESIGN

Kettal

Auckland + 64 9 523 2105 96E Carlton Gore Rd, Newmarket

Queenstown + 64 3 442 7659 The Junction, Cnr Gorge Rd & Robins Rd

www.studioitalia.co.nz info@studioitalia.co.nz

CONCIERGE

A WORLD of exceptional accommodation, focusing here on Europe.

Parknasilla Resort &Ireland Spa

hen we first read of Ring of Kerry we couldn’t help but think it was an undiscovered book by Tolkien. The reality is even more charming. Ring of Kerry is a seaside district in County Kerry where the Parknasilla Resort & Spa overlooks Kenmare Bay. Kenmare Bay flows into the Atlantic Ocean but the collection of small emerald islands one passes along the way may have New Zealanders thinking of the Marlborough Sounds or the Bay of Islands. Boating and fishing are popular pastimes here, too. The word Parknasilla comes from the Gaelic Paire na

178

E x pect the e x ceptiona l

Sailee or Field of the Willow Tree. It’s a true resort and spa where the spa is not just an add-on because other upmarket hotels have one. Here, the spa is an integral part of the hotel’s history. People have been coming here for hundreds of years and it wasn’t to play golf – although there is a 12-hole course on site. Walking the golf course can be fun, but walking the grounds and significant sites nearby might be more your thing. The hotel offers seven different walking tours, guided or not, including Ring of Kerry day tours by bus. Tours on horseback or by bicycle along the coast, or taking a boat out to the islands can be part of the fun, but

invariably the day winds down with a thermal treatment that may not always end up that way. After a session in a sauna or steam room, some guests get a charge out of the Ice Fountain â&#x20AC;&#x201C; lumps of ice dropped over the body to wake you up again. Guest accommodation is in rooms and suites, selfcatering lodges and villas. The Pygmalion Restaurant, named for George Bernard Shaw, who was one of the many notable regulars here, is a fine-dining establishment that rates with the best in Ireland. www.parknasillahotel.ie

World Magazine

179

Belgraves Hotel London

his is the first Thompson Hotels property to open in London. The American-based hotel group was launched in 2001 in New York, its first hotel at 60 Thompson Street in SoHo. If the group has a single approach to the hospitality business it might be taking over an old residence in a prime location and completely transforming it into a modern small luxury hotel. Belgraves, one of 12 hotels in the group, was once a Sheraton but the talented team at EPR Architects completely gutted and remodelled the building, with considerable input from the acclaimed interior designer Tara Bernerd. The result is an 85-room stunner at 20 Chesham Place in Kensington, a short walk from Buckingham Palace, Hyde Park and the British Museum. Sometimes referred to as an “art hotel” for its collection of original American and British art, Belgraves is also known for its fine-dining restaurant and its comprehensive whisky menu and cigar bar, where guests enjoy fine Cuban sticks and a drink on a terrace with a city view. The hotel has been called an example of “New Britannia” – that is, a style that combines design, fine dining and art. A live jazz band plays in the bar every second Wednesday. But don’t take it from us. One recent guest had this to say: “Belgraves is a perfect example of excellence. From the crisp, clean and contemporary décor through to the clear customer-orientated team, we can highly recommend. My husband and I visited recently for a weekend to celebrate our wedding anniversary and it was a fantastic experience from beginning to end.” www.thompsonhotels.com

180

E x pect the e x ceptiona l

THERE ARE AS MANY

B E AU T I F U L

STORIES

AS THERE ARE DROPS IN THE OCEAN. B E G I N A N E W S T O RY.

THE LAZY DAYS OF SUMMER : swaying palms, white-sand beaches, crystal-clear waters, sunsets and the relaxing rhythms of paradise. Cruising Valparaíso to Papeete offers the opportunity to fulfil many a traveller’s dream by visiting the mysterious moai, the monolithic statues found on Easter Island. Or experience not one but five exotic islands when you choose to sail from Papeete to Auckland. Alternatively, combine the two voyages and indulge yourself with 24-days of sublime pampering with the World’s Best aboard Crystal Symphony. VALP ARAÍ S O TO PAPEETE

P AP E E TE TO A U C K LA N D

8 JANUARY 2014 | 12 DAYS | CRYSTAL SYMPHONY

20 JANUARY 2014 | 12 DAYS | CRYSTAL SYMPHONY

Bora Bora

Moorea

Lautoka

Nuku’Alofa

Pitcairn Island

Papeete

Easter Island

Valparaíso

Rarotonga

Atlantic Ocean

South Pacific Ocean

Papeete

Tasman Sea

CRUISE FARE FROM US$3,275 (CAT E)

Auckland Pacific Ocean

CRUISE FARE FROM US$3,815 (CAT E)

THERE'S A WORLD OF REASONS WHY CRYSTAL CONTINUES TO BE THE WORLD'S BEST... A N D E V E R Y O N E O F T H E M I S PA R T O F O U R A L L- I N C L U S I V E E X P E R I E N C E Fine wines, champagne and premium spirits in all restaurants and bar service throughout the ship • Up to seven evening dining options with open seating and no surcharge • All non-alcoholic beverages including bottled water, soft drinks, fresh juices, teas and coffee served throughout the ship • 24-hour room service • Pre-paid gratuities for housekeeping, bar and dining staff • Golf clinics with PGA instructors • Pilates, yoga and spinning classes •

and so much more

TELEPHONE FOR FULL DETAILS

WILTRANS

0800 446 376

*Terms and Conditions: Cruise-only fares are per person in US dollars, double occupancy, in category E accommodation on Crystal Symphony, include all promotional savings and include cruise port, security and handling charges of US$300 per person. Fares are reviewed 30 August 2013. All offers may not be combinable with other promotions, apply to first two full-fare guests in stateroom or suite, are capacity-controlled, subject to availability and may be withdrawn or changed at any time without notice. All itineraries, fares, programs and policies are subject to change. Other restrictions and terms and conditions apply. ©2012 Crystal Cruises, Inc. Ships’ Registry: The Bahamas. Wiltrans International license number: 2TA 5386.

Grand Hotel Tremezzo Lake Como

182

E x pect the e x cepti o n al

n Italian art nouveau palace on the shores of Lake Como, Grand Hotel Tremezzo opened its doors in 1910 and, with its glorious Belle Époque décor and breathtaking views, has been the place to stay ever since. Facing the lake, with unparalleled views of Bellagio, the Grigne Mountains and Punta Balbianello from its many terraces and balconies, the hotel is surrounded by a century-old 2ha park that’s ablaze with seasonal flowers and shrubs throughout the year. Its paths and steps wind up the hill to the Belvedere, where it meets the gardens of Villa Carlotta, built by Marquis Clerici in 1690 and now a museum and botanic gardens. The park also contains a clay tennis court, a jogging (or strolling) trail and a swimming pool. A boardwalk leads from the front of the hotel to a large saltwater pool that sits like an island on the lake. Lake Como’s 160km coastline is littered with pretty

villages, magnificent villas and delightful gardens. It would seem a crime not to investigate this beautiful region, though you might be excused for succumbing to Grand Hotel Tremezzo’s many charms and staying put, at least for part of your stay. Guest rooms and salons are works of art; there’s a wonderfully decadent billiard room, a fitness club and spa, indoor pool and solarium and an assortment of water sports. Dinner in La Terrazza restaurant is accompanied by views of sunset over the mountains and the lights of Bellagio reflected in the lake. Candles Bar is another romantic lakeside spot, while L’Escale is a wine bar and informal eatery serving grills, fondues and a vast selection of Italian wines. Grand Italian hospitality, service and style in a picturebook setting: bellissimo! www.grandhoteltremezzo.com

World Magazine

183

Hotel Castello di Casole Tuscany

lenty has been written about this historic castleturned-boutique hotel that sits within its own 1,700ha estate 45 minutes south of Florence. And its praises continue to be sung: this year it was named No. 1 Resort in Europe and No. 2 Hotel in the

World in the Travel & Leisure World’s Best Awards. The hotel has a long history – parts of the original castle date back to the 10th century – but in 2005 the property was bought by Timbers Resorts. The ruins were lovingly restored and turned into all-suite boutique hotel with five-star European service and amenities. The hotel sits on the highest point of the estate with magical views of the Tuscan countryside. Its 41 suites range in style and size, from studio suites in the main villa area to apartment-style olive grove suites a short walk away, each space painstakingly restored using original materials found on the estate. Wood-beamed ceilings, stone walls and hand-plastered finishes are softened by lush fabrics and furnishings and brought into the 21st century with every modern amenity you’d expect in luxury hotel. The estate includes 40ha of organic vineyards growing, among other varietals, Cabernet, Sangiovese, Merlot and Petit Verdot grapes. Its winery makes signature wines only available to Castello di Casole guests and owners of the estate’s villas and farmhouses. Olive groves, likewise, produce a unique private-label extra virgin olive oil bottled and used exclusively at the hotel and estate. Food and wine are important at Castello di Casole: expect handmade pastas, fresh organic vegetables, fish and game from local sources, paired with fine Italian and international wines. Dine indoors or out, in the fine-dining Ristorante Tosca, the casual Pazzia or in your suite. There is, of course, a spa, a fitness and wellness centre and an infinity pool with terrace offering more stunning views. Meanwhile, the glories of Florence, Siena and the rest of Tuscany await... www.castellodicasole.com

184

E x pect the e x cepti o n al

Blue Palace Resort & Spa Crete

rete is famous for its rugged landscape, ancient history, traditional Greek villages, secluded beaches and the crystal-clear waters that surround it. Sometimes referred to as the culinary capital of Greece, Crete is also known for its classic Mediterranean cuisine. Blue Palace Resort & Spa is found on the northeast coast of the island, near the village of Elounda. This exceptional beachfront resort won the 2013 Certificate of Excellence from TripAdvisor and earned the title â&#x20AC;&#x153;Leading Spa Resort in Greeceâ&#x20AC;? at the World Travel Awards. Blue Palace has 12 categories of rooms to choose from, foremost among them the Royal Blue Villa, a threebedroom residence with a heated swimming pool, indooroutdoor living and a panoramic view of the Aegean Sea.

One of the most popular day trips is a boat ride out to Spinalonga Island, which can be seen from the resort. Once a military outpost controlled by the Venetians, later a leper colony, the island has been uninhabited since 1957 but ruined reminders of its past remain. Take a picnic lunch. Meanwhile, back at the resort, guests have five restaurants to choose from. The Blue Door is a classic Greek taverna by the beach. In June, the village of Archanes, one of the most attractive on the island, celebrates the feast of St John the Baptist with loads of local food and wine accompanied by traditional music and dance. Blue Palace is a member of the Starwood Hotels Luxury Collection. www.bluepalace.gr

World Magazine

185

Le Royal Monceau-Raffles Paris

186

E x pect the e x cepti o n al

ince reopening in 2010 after a two-year transformation by design superstar Philippe Starck, the chic Royal Monceau-Raffles Paris has created on ongoing frisson. This culminated in 2013 in its elevation to “Palace Distinction” status – one step higher than five stars – by the French agency for tourism development, Atout France. The historic Avenue Hoche hotel is one of just six Paris hotels to hold the coveted distinction. The Starck makeover resulted in a colourful and elegant hotel with witty, modern interiors infused with the spirit of the late 1920s, when the hotel first opened and attracted a cast of artists, intellectuals and adventurers. Since then Le Royal Monceau’s guest list has read like a who’s who of international celebrities, everyone from General Eisenhower and Walt Disney to King Farouk and the Aga Khan; from Michael Jackson and Robert de Niro to Madonna and Lou Reed. In its verdict on the hotel, the Palace Commission jury highlighted its location – a short stroll from the Champs Elysées and the Arc de Triomphe – and its colourful heritage. It also praised the fine food from executive chef Laurent André at the hotel’s two restaurants, La Cuisine and Il Carpaccio, both of which were awarded a Michelin star this year. The judges were particularly impressed, too, by the hotel’s large number of suites, including some of the largest presidential suites in Paris. Le Royal Monceau holds other surprises as well: the 99-seat Katara Cinema, for example, and Viñales, a private cigar club reserved for members and guests, each with their own private humidor. Indulge in the Clarins Spa, the 23m indoor infinity pool, the hammam, fitness centre, art collection and gallery, art bookstore and art concierge, the terrace garden … and, of course, the Raffles promise of excellent service and hospitality. www.raffles.com/paris

World Magazine

187

Hotel d’Angleterre Copenhagen

tanding pristine-white and regal on Kongens Nytorv, the famous square in the heart of Copenhagen, Hotel d’Angleterre has been a famous landmark in the Danish capital for more than 250 years.

188

E x pect the e x cepti o n al

On its doorstep are some of the best shopping, dining and cultural experiences the city has to offer – among them the Royal Theatre, Nyhavn Canal and Strøget, the longest pedestrian shopping street in Europe. Reopened this year after major renovations, the hotel is more elegant than ever, but with cool, modern décor and furnishings brightening its public spaces and its 90 guestrooms and suites. All accommodation, from Deluxe Guest Rooms to the Royal Suite, has complimentary Wi-Fi and media hubs, large B&O televisions, Nespresso machines and other 21st-century goodies. Marble bathrooms come with heated-seat douche toilets and most have tubs and separate showers. The 150-squaremetre Royal Suite is palatial, with gilded panelling, plush carpeting and grand chandeliers. A long balcony looks down on Kongens Nytorv. The hotel grew from a restaurant that opened on the site in 1755 and its modern fine-dining restaurant, Marchal, is named after the couple that founded it. Marchal is under the direction of Michelin-starred executive chef Ronny Emborg, whose menu gives a modern twist to Nordic and French classics. Balthazar, the hotel’s champagne bar, serves up more than 160 different champagnes, champagne cocktails and classic concoctions. The Amazing Space Spa offers a long menu of treatments; there’s a state-of-the-art fitness centre and indoor swimming pool. Hotel d’Angleterre is a member of The Leading Hotels of the World. www.dangleterre.com

L i f e c a n b e p e rf e c t

rld

Craig Heatley Master Entrepreneur

une 2013 was a biggish month for Craig Heatley. We say “biggish” because this self-effacing Kiwi “serial entrepreneur” is not big on hyperbole. “It was a busy month, yes, I’m pleased to be back,” he told us from his Takapuna home shortly after returning from Monte Carlo and what’s been dubbed the “Business Olympics”. Heatley had travelled to Monaco as the Ernst & Young New Zealand Entrepreneur of the Year. There, he’d joined 48 other winning entrepreneurs from around the globe to see who would be crowned Ernst & Young World Entrepreneur of the Year for 2013 and to be inducted into the programme’s Hall of Fame. It was a glamorous red-carpet affair lasting four days, during which time he rubbed shoulders with the likes of Prince Albert of Monaco, former UN Secretary-General Kofi Annan, Sir Timothy Berners-Lee (inventor of the World Wide Web), comedian John Cleese and myriad world business leaders. Heatley didn’t win the big one – that honour went to a Turkish-born yoghurt tycoon – but we’re reliably informed he was well in the running. And all this just a week after he was made a Companion of the New Zealand Order of Merit for services to business in the Queen’s Birthday Honours list. Heatley says he was totally unprepared for the honour. “I didn’t see that coming, it’s not something I’d ever thought about. So, yeah, I was surprised and I was humbled.”

190

E x pect the e x cepti o na l

Monaco was “interesting. EY did a great job. The organisation of that event was just unbelievable. They had a world-class array of speakers … a whole range of fantastic people. And then the whole event itself, with the quality of people that were there, was terrific.” It was, he adds, “Thrilling for a little kid who’d delivered papers in Upper Hutt to be there!” Thrilling, but perhaps inevitable, as anyone who has followed this 57-year-old businessman’s remarkable 40-year career would agree – although Heatley himself attributes much of his success to luck and intuition. “I’m just living proof that it’s better to be lucky than smart,” he laughs. “That would sum my journey up … I’ve been very fortunate. I’ve been blessed.” Nevertheless, that kid from Upper Hutt must have had “entrepreneur” written in his DNA. His interest in business and finance started early: even as a youngster he would skip to the business section of the newspaper and had regular chats with a stockbroker. When he took on his after-school newspaper round as an 11-year-old, he was careful to stash part of his earnings. This came in handy a few years later when, at 15, he made a precocious foray into the business world. He’d spotted a block of residential, sub-divisible land for sale in Foxton. The asking price was $10,000 and young Craig didn’t try to haggle – he may not have felt in a strong position with only $300 to put down. Somehow he stitched together a deal, brought pro-bono helpers

onboard, subdivided the land and sold the sections. By the time he turned 17 his $300 had become $17,000. In 1979, with friend John Sheffield, Heatley ventured into the leisure market, building a mini-putt course in Taupo. Another followed on Auckland’s Tamaki Drive, paving the way for the development of Rainbow’s End amusement park in South Auckland and the Rainbow Corporation. Rainbow went public and when it merged with Brierley Investments it was valued at $600 million and employed 7,000 people. In 1986, aged 31, Craig Heatley became the youngest person ever to appear in the NBR Rich List. In 1987 (a year remembered more for company collapses than start-ups) Heatley ignored the advice of many who said Kiwis would not pay to watch television and co-founded Sky TV. It wasn’t all easy going – at one stage after the stockmarket crash Sky was bleeding $1 million a month – but Heatley and partners turned it into a multi-million-dollar venture that’s still viewed as one of New Zealand’s most successful start-ups, a company that’s now worth around $2 billion. Heatley is no longer involved in Sky, but over the years he’s been associated with a plethora of major companies, including Brierley, Woolworths, Progressive Enterprises, INL, Kathmandu, Woosh Wireless and Masport. He still gets requests to sit on company boards but “for the most part” declines. One invitation he did take up, however, was from the board of the New ZealandAntarctic Research Institute. “I’m quite passionate about the environment and what’s happening to the planet,” he says. “It’s not something I profess to be an expert on in any way, shape or form, but it is something that I’m concerned about and wanted to learn more about, so I was happy to lend my support to it. “The Antarctic is kind of the engine room of the world’s climate. It’s a very, very important area to be conducting research in and NZ boxes way above its weight in terms of the area that we inhabit and manage down there.” The institute relies on both private and public funding and among its supporters is Prince Albert of Monaco,

World Magazine

191

TOP: Craig Heatley with two of his children, Ben and Sophie, on the red carpet at Monte Carlo. ABOVE: Heatley presents Prince Albert of Monaco with a unique crystal decanter from Augusta National Golf Club.

192

so Heatley’s trip to the principality was a good opportunity to cement the partnership and say thanks – with a bottle of Scotch. Not just any bottle of whisky, though, this one was a perfect replica, made by Scottish distillers MacKinlays, of a 100-year-old bottle of Highland malt discovered intact in explorer Earnest Shackleton’s hut. Heatley presented the bottle to Prince Albert during a private audience. He also presented the golf-loving prince with a crystal decanter engraved with the names of every winner of The Masters since 1934. “He loved it,” he says.

E x pect the e x cepti o na l

Heatley, himself a competitive amateur golfer, has been a member of Augusta National Golf Club for many years. He sits on Augusta’s executive committee and chairs the club’s Masters media committee. Also on the golf theme, Heatley was instrumental in bringing to New Zealand First Tee, an outreach programme developed by the USPGA with the aim of teaching life skills to children. He’s a trustee, too, of the Michael Campbell Foundation, which provides scholarships for promising young Kiwi golfers to work with Campbell and his coach in the UK. Despite his commitment to these and other worthy causes, Heatley hasn’t quite opted out of the corporate game. He’s currently working on a new high-tech project in the US involving “interesting and exciting opportunities in the global sports and entertainment sector”. Still in its early days, he’s saying no more about his latest entrepreneurial gambit. Watch this space. Heatley believes opportunities for budding New Zealand entrepreneurs have never been better than they are today. “The environment for young entrepreneurs is as good in New Zealand as any country I’ve ever seen in the world,” he says. Technology has shrunk the world and made access to global markets easier, so “the impediments of growing out of New Zealand are certainly a lot less than they’ve ever been in the past”. But with greater competition and more power in the hands of the consumer, “you better make sure you’ve got a good, robust idea that resonates with the customers, because if it doesn’t someone else will come along and eat your lunch”. Aside from making money, what, in his opinion, is the entrepreneur’s biggest reward? What keeps him in the game? He says, “I think it’s probably just seeing maybe a better way, seeing a more efficient way, being able to do things in a way that others can benefit from,” he replies. “I mean, obviously, the free market is alive and well and the profit motive is real. But I’ve kind of gone past that. Life’s a balance. The most important thing for me is my family and they get the majority of my time; they’re my priority beyond anything else. But I tried to retire when I was about 30. It lasted about five weeks.” Any plans to try that again soon? “Well, no. I mean, I don’t work full-time now. I’ve got the luxury of being able to have a balance in my life and I hope that I can continue that.” Craig Heatley spoke to Patrick Smith.

oyster perpe tual sk y-dweller