the magazine
volume two
2009
Lifestyle is a bi-annual magazine from Mulpha Land Bhd., published with the primary objective of keeping all Mulpha privileged guests abreast with the latest lifestyle issues and the Group’s upcoming developments. Copies of Lifestyle can be obtained from the Mulpha International Bhd. office. For enquiries, please call (603) 7957 2233 or (603) 7955 1344 or contact Zainal Shukri at zainal@mulpha.com.my
CHAIRMAN Chung Tze Hien CEO Lai Meng GENERAL MANAGER Ronn Yong EDITOR Faridah Hanim EDITORIAL BOARD Zainal Shukri Mulpha, Malaysia Koh Boon Teng Mulpha Land, Malaysia Terence Lee Mulpha Land, Malaysia Sally Morgan Mulpha, Australia & Hayman Thomas Thang Mulpha, Vietnam Karen Evans Bimbadgen Estate, Australia Elizabeth Masselos InterContinental Sydney, Australia Dush Velcek Hilton Melbourne Airport, Australia Mark Jensen Sanctuary Cove, Australia Karen Edwards Norwest Land, Australia Peter Lewis The Hotel School Sydney, Australia Erin Millar Hyatt Regency Sanctuary Cove, Australia
ADVERTISING/SALES ENQUIRIES Zainal Shukri +603 – 7957 2233 ext 382 zainal@mulpha.com.my INTERIOR DESIGN Design Development Department Mulpha Land & Property Sdn. Bhd. PRINTING Label Plus Sdn. Bhd. CONTACTS Mulpha International Bhd. (603) 7957 2233 Mulpha Australia Limited (Australia) (61-2) 9268 5000 Mulpha Vietnam (Asian Fame Dev. Ltd.) (848) 930 4009 DISTRIBUTION Mulpha’s Lifestyle magazine is a free publication showcasing the quality of life with a controlled circulation of 2,000 copies, offered to an exclusive database through selected distribution channels. • • • •
Mulpha Group of hotels -InterContinental Sydney -Hilton Melbourne Airport -Hyatt Regency Sanctuary Cove -Hayman Great Barrier Reef Residents of Leisure Farm Resort & Residences, Johor Lifestyle brand owners Professionals
Mulpha International Bhd. is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index. Listed on the Main Board of Bursa Malaysia Securities Berhad since 1983, it has shareholders’ funds of about RM2 billion. The Group’s focus is on real estate and property-related services and financial services, with operations and investments in Malaysia, Vietnam, Singapore, People’s Republic of China, Hong Kong and Australia. Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia’s largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Hilton Melbourne Airport, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales’ Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.
Contents lifestyle with a difference volume two
sojourn
2009
after hours
02
Off The Runways, Airport Hotels Shine
25
Art on the Ball
06
Recipe for Success
29
Marriage of Style and Grace
11
Haute New Homes
34
Willie’s Wild Chocolate Ride
15
Green Design Moves
38
Soft Blue Adventure
high life
20
Make Mine a Mini
22
Sanctuary Cove’s Holiday Spirits
lifest yle
Off The Runways, Airport Hotels Shine With a changed image and itinerary, airport hotels are giving downtown properties a run for their money.
01
02 01 The lobby of CitizenM Schiphol 02 A standard room at CitizenM Schiphol
Whenever interior designer Khuan Chew’s name pops up in a conversation, it usually is to pay tribute to her Midas mentoring of Dubai’s more-than-luxe hotel, the Burj al Arab. These days however, that conversation usually turns to the swanky Sofitel at London’s Heathrow Terminal 5. With bathrooms fitted with Swarovski crystal fixtures and a French restaurant by Michelin-starred restaurateur, Albert Roux, the property will not look at all out of place had it been in, say, the posh neigbourhood of Kensington.
For business traveller Michal Polawski, the makeover has been a long time coming. He’s grown tired of the airless, cookie-cutter abodes that have become the leitmotif of past airport hotels. “I’d be happier camping in the terminal than wrestling with the frustration of staying in a humdrum hotel,” he confessed. Happily for Polawski, not only can he look forward to chic rooms and breezier atmosphere today, but many airport hotels boast an architecture so stylish they belong in the pages of Wallpaper.
This Sofitel airport outpost is not the only one enjoying the style and design of trendy A-list designers. Just last year, Milanese architect Matteo Thun completed Radisson’s latest chain in Zurich that included Arne Jacobsen Egg chairs and Phillip Starck bathtubs. Others, such as Chicago’s 556-room InterContinental O’Hare hotel even has a 275-seat live music venue. A change too drastic or long overdue?
Consider the Radisson Blu Hotel Frankfurt, a futuristic glass disc structure rising 96 metres high. The glass façade not only provides aesthetic value, but also protects the 428 rooms in the hotel from
sojourn
Off The Runways, Airport Hotels Shine
04 03
Many airport hotels boast an architecture so stylish they belong in the pages of Wallpaper.
05
solar radiation. The specially designed glass also keeps the rooms cool during the summer, allowing the hotel to be more energy efficient. Another, the Kempinski Munich Airport, considered by many travellers as the first ever true luxury airport hotel, still looks good after 15 years. Its steel-and-glass architecture is signature of German-born architect Helmut Jahn, who also incorporated a spacious garden in the style of Versailles in the planning. During the US hotel boom in 2007, airport hotels ranked second behind luxury hotels in the estimated US$5.5 billion the industry spent on capital investment on existing properties. Even during the recent global economic gloom, the trend does not seem to be slowing down. A US$43.5 million Novotel hotel is already in the works for Auckland Airport. Infusing subtle references to New Zealand culture and heritage, it is slated to open in time for the Rugby World Cup in 2011.
06 03 Amsterdam’s CitizenM Schiphol 04 Sofitel London Heathrow 05 The Presidential Suite of Regal Airport Hotel Hong Kong 06 Gorgeous bathroom views of Regal Airport Hotel Hong Kong
02
03
Conventional airline passengers still make up the bulk of the occupancy, but more and more airport hotels are marketing their services to extended business travellers, local residents and even airport employees.
07
08
Elsewhere, Regal Airport Hotel Hong Kong recently announced a US$5 million investment to upgrade its property. Once completed, the hotel will have an additional 67 guest rooms, providing a total of 1,171 rooms. This includes two duplex suites that boast of a 9-metre ceiling, a relaxing lounge, study and dining areas with a full kitchen. Says General Manager Richard Hodges, “These new suites are truly luxurious and contemporary with full facilities providing a unique and perfect experience for business travellers with high expectations.” 09 07 Singapore Crowne Plaza Changi Hotel 08 The bar area at Crowne Plaza Changi 09 The fitness centre at Hilton Melbourne Airport 10 A room at Hilton Melbourne Airport 11 Art launch at Hilton Melbourne Airport
Bjorn Hanson, head analyst at the hospitality division of US PricewaterhouseCoopers, says, “Business-oriented hotels are needing to respond to the wants and expectations of business travellers.” This means anticipating their needs and providing them a seamless hotel experience. Many airport hotels now have express check-in/check-out that allows guests to register and take off in a moment’s notice. At Marriott Dallas/Fort Worth Airport, guests benefit from the real-time, ‘glance-and-go’ airline flight information displayed at the lobby. According to Resident Manager Sharon Capka, “Many of our guests travel to and from the Dallas/Fort Worth Airport, and knowing their flight status at DFW before they leave the hotel is important.” It also allows guests more
sojourn
Off The Runways, Airport Hotels Shine
10
confidence in making their travel plans, cutting down on potential challenges at the airport. The jet-lagged traveller will also find lots to benefit from new services and amenities, such as at Kuching’s Four Points by Sheraton in Malaysia, where the fitness centre opens 24 hours. Some hotels, responding to the needs of tech-savvy, gadget-loving business travellers, have gone the MTV way, offering anything from soothing, pre-loaded tunes on the iPod (Singapore’s Crowne Plaza Hotel at Changi Airport) to Moodpad rooms (CitizenM Schiphol Airport Hotel in Amsterdam). Luxe touches, once the sui generis of luxury resorts, are now part and parcel of airport hotels makeover. Back at Regal Airport Hotel Hong Kong, a spa, two pools – one outdoor and one indoor – and a landscaped garden
11
allow guests to feel they are anywhere but near the airport. Heathrow’s Sofitel comes with a choice of suites, where guests have access to the lounge for daily hors d’oeuvres and full butler service. At Hilton Melbourne Airport, there’s even an art exhibition space on its fifth floor. Says Marketing & Communications Manager Dush Velcek, “Having an exhibition programme allows us to provide support for local artists.” A percentage of the profits are donated to various charities, such as the Lupus Foundation, Anti Cancer Council and the Star Light Foundation. “The launches we host for each exhibition have brought a new demographic of visitor to the hotel, and this in turn, creates PR and exposure to the hotel throughout the charity network.” Velcek is also the hotel’s in-house curator.
Indeed, this shift in service and design has made the airport hotel more than just a convenient shelter for the harried traveller. Conventional airline passengers still make up the bulk of the occupancy, but more and more airport hotels are marketing their services to extended business travellers, local residents and even airport employees. “Airport hotels are themselves becoming real destinations,” one industry expert commented. Like with Sofitel Heathrow, with its 45 meeting rooms – the largest conference hotel in Britain – and a spa that includes a hammam and a restaurant that has five live cooking stations, guests are invited to linger. And with the terminal a mere 100 metres away, catching that flight out just means stepping out into the hotel lobby.
04
05
Ingredients: One cup of 21st Birthday Celebration One large serving of International Celebrity Chef
RECIPE FOR SUCCESS
One ballroom at a luxurious five-star resort Ten servings of talented Hyatt Chefs + kitchen staff Twenty six banquet staff 300kg Snapper 100kg Darling Downs Beef 100kg Jerusalem Artichoke 120kg Coconut puree 2000 bottles of Hardy Wines 1200 Gordon Ramsay fans Method: Mix all ingredients together Result: One of Gold Coast’s most enjoyable and successful food events this year
02
sojourn
Recipe for Success
The Gordon Ramsay series of lunches and dinners held in early June in the Ballroom at Hyatt Regency Sanctuary Cove to celebrate Sanctuary Cove’s 21st Birthday Celebration was to date one of the highlights of the year. Riding in on a tsunami of publicity, Gordon Ramsay arrived at Sanctuary Cove to present some exclusive lunches and dinners to adoring fans and enjoy some down time. This event saw over 1,200 people travel from all over Australia and New Zealand to see their favourite chef in action. While on the Gold Coast, Gordon enjoyed five days as a Sanctuary Cove resident living in a multimillion dollar property on The Circle. Thoroughly enjoying the privacy and exclusivity of the residential community, he even joked with the media during a photo call saying he had purchased the villa. Each event over the weekend proved to be a huge success particularly for those who purchased VIP tickets to enjoy 30 minutes with Gordon at the pre-event cocktail parties. Guests to the lunches and dinners indulged in a Gordon Ramsay Master Class with Gordon preparing four of his signature dishes right before them in a purpose-built kitchen set up in the Hyatt ballroom. While Gordon prepared each dish on stage, the Hyatt chefs under the supervision of Gordon’s Sous Chef Stuart Gillies prepared exactly the same dish which was then served to all guests. President of Sommeliers Australia and co-writer/presenter of The Wine Guide, Ben Edwards took on the role of emcee for the Gordon Ramsay events and chose all the wines that accompanied and complemented each meal. Guests delighted in learning about the wine that would accompany each dish, as well as taking away a special tip about drinking still water with light simple white wines and sparkling water with full-bodied red and white wines to enhance the overall wine experience.
06
07
The Gordon Ramsay Sanctuary Cove event menu included:Entrée of Jerusalem Artichoke Soup with Roasted Shallots accompanied by Hardys Sir James Vintage Pinot Noir Chardonnay 2004 and Acqua Panna Still Mineral Water. Carpaccio Beef With Barigoule Vegetables and Quail Eggs served with Hardys ‘Butchers Gold’ Shiraz Sangiovese 2007 and S. Pellegrino Sparkling Mineral Water. Main of Roast Fillet Snapper with Cauliflower Cream and Shellfish Vinaigrette with Hardys HRB D636 Chardonnay 2007, Hardys Eileen Hardy Chardonnay 2006 (A Reserve) and Acqua Panna Still Mineral Water. Dessert of Coconut Panna Cotta With Mango Sorbet and Coffee Essence complemented by Hardys Whiskers Blake Classic Tawny and S. Pellegrino Sparkling Mineral Water.
sojourn
RecipeHome for Success Grown
The question and answer session following each event proved very entertaining. A number of local chefs delighted in having the chance to ask Gordon “foodie” questions while others relished in the chance to put Gordon on the spot with some quite interesting and unusual questions. While at Sanctuary Cove Gordon did a book signing at ÔBar + Grill in The Marine Village, which saw 60 lucky winners get to meet Gordon, have a photo taken with him and get a signed copy of his autobiography Humble Pie. Despite media reports leading up to the event and the media’s persistence to find a negative story, Gordon was a complete professional throughout the weekend and did not hesitate to speak with anyone who approached him for a photograph or a quick chat. And if you are wondering where an international celebrity chef chooses to dine while on the Gold Coast – look no further than the Fireplace at Hyatt Regency Sanctuary Cove and The Marine Village Sanctuary Cove. The chefs at The Fireplace are still reeling after cooking for Gordon and his entourage not once, but twice while he was staying at Sanctuary Cove and, Max and Amanda from Loesco delighted in looking after Gordon on the Thursday night.
Following the book signing at ÔBar + Grill in The Marine Village on the Sunday, Gordon promised to go back following his lunch event and by all reports he thoroughly enjoyed one of the newest dining venues at The Marine Village. Chefs from each of the restaurants that Gordon visited over the weekend were delighted when he made a point of going up and meeting them before taking his seat. For a chef, this was something they will cherish throughout their careers. The Gordon Ramsay series of lunches and dinners were a part of the exciting activities and events scheduled throughout 2009 to celebrate Sanctuary Cove’s 21st Birthday. With more exciting events in planning, Sanctuary Cove’s coming of age will be a year to remember.
Gordon was a complete professional throughout the weekend and did not hesitate to speak with anyone who approached him for a photograph or a quick chat. 09
08
09
11
sojourn
life st yle
Haute New Homes
Haute New Homes Leisure Farm Resort unveils its 3G Homes for discerning homeowners and the next generation of homebuyers.
Taking the environment and a changing demanding lifestyle into account, property developers continue to rethink the homes of tomorrow. For Mulpha Land Berhad, this was the best opportunity to showcase their edge in designing contemporary homes without compromising on the core values of comfort and livability. And nowhere else are homes of the future best showcased than at Leisure Farm Resort, the exclusive residential development that celebrates tomorrow’s concept living. Leisure Farm Resort unveils two new home designs aptly called the 3G Homes (Green, Gated, Generation). 3G refers to a new generation of intelligent homes with built-in technologies developed in the best interest of the environment and modern-day family requirements. The two designs, Loft and Pavilion, have both been conceptualised to mirror this concept. Each home has been tailored as a model for the next generation living, without sacrificing the environment, security and privacy.
10
11
Loft and Pavilion owe much of its sleek, green sustainable elements from conforming to the Green Building Index and CONQUAS. Homes are designed with sustainable elements and recyclable materials in mind to maximise natural lighting, water and cross ventilation for healthy living. Rainwater are recycled for recreational and gardening use. Home orientation provides natural ventilation, sun-shading and maximum daylight that minimises energy consumption to keep the houses cool and light. Other features, including energy-saving lamps and water-efficient fittings, also contribute towards a more environmentally-driven home, perfect for those seeking a low-impact lifestyle. Elsewhere, the garden environment also creates homes that are green and soothing to the senses. Both Loft and Pavilion are set within an acre of estate lot site with
meandering canal waterways. Each home style has been designed to conform to the landscape, allowing for maximised views of the surrounding environment from all corners of the house. The Green Plot ratio ensures engagement with the surroundings’ natural contours, with landscaped gardens and canal waterways becoming one with the homes instead of existing as separate entities. The gated and guarded environment provides the peace of mind for homeowners to enjoy living in one of Malaysia’s premier residential resorts. Perimeter fencing, precinct fencing, multi-layer electronic access, 24-hour patrol, and homes equipped with alarm/panic button are all a nod towards intelligent homes of the future. The homes are also excellent models of efficiency for communal living. There are
pockets of privacy to be found in the homes, rooms inside rooms, combination of various spheres, each with a different function and purpose, allowing owners to live under one roof comfortably without compromising on personal space. Thanks to the clever play of spaces and living areas, both Loft and Pavilion have separate multi-family living, entertainment and lifestyle spaces to accommodate the needs of today’s modern living. The 3G homes resonate with an attempt to combine architecture with the environment and futuristic finds in its designs, creating stylistic subtleties homeowners can appreciate for many years to come.
sojourn
Haute New Homes
Loft Space is well-defined in the Loft. Here, the family may live within the same space and still find personal sanctuary. The home, clearly demarcated into four domains, offers a discreet separation of spaces while linking them through water and quiet passages. The private, semi-private, guest and loft areas share a common view of the pool which straddles the centre. One moves seamlessly from the master bedroom, through the dining, kitchen and family centre and into the loft where the space can be adapted into a recreational area or even a study. Light and air sift through freely and the pool, by virtue of carefully placed windows and openings, provides coolness to the home and a calming effect to the psyche.
12
13
Pavilion The majesty of its triple pavilion roof belies the serenity of its interior spaces. Here, the impression of grandeur gives way quickly to intimacy and closeness the moment one steps into the home. Bedrooms are shuffled neatly together on one side while family living spaces dominate the centre and the opposite side. Ahead, a pond lined with trees and a pool ripple softly towards the waterfront. The water flows, layer upon layer, extending the notion of peace and harmony into your world. From above, where the private sanctuary of your bedroom lies, you are the master of all these spaces. Here, where elegant tall pavilions meet gentle simplicity, you find the best of both worlds for your family under one roof.
lifest yle
Green Design Moves Raintree Residence becomes the model of green rehabilitation throughout Mulpha Land Berhad’s sustainable renovation.
14
15
The Raintree Residence building was built in 1987. It had become the neighbourhood’s singular, ordinary icon, most likely for its French Mansard-influenced roof style and the seemingly endless balconies that provided soothing views of the verdant Raintree Clubhouse across the street. In rehabilitating the once grandeur architecture, Mulpha Land Berhad was keen to adopt sustainable practices and green designs that would render such projects with as little impact as possible to the natural environment. The general objective was to adopt the ‘Green’ approach of restoring, reusing, preserving and enhancing the existing facilities, and to bring back Raintree Residence’s past glory while integrating the property into the existing urban fabric of the Ampang Hill neighbourhood.
sojourn
Green Design Moves
Various steps and elements were introduced and undertaken to balance the old with the new. Through landscaping, Raintree Residence was given a modern, tropical feel that incorporated existing mature trees in the area, allowing every unit of the 12-unit apartment a balcony view of the surrounding green. In creating this tropical oasis, the developers observed a strict no site clearance policy, where no cutting or felling of trees was done in the vicinity. Instead, new saplings were planted during pre-construction with species
specifically chosen to provide shade, shrub and mosquito prevention once they mature. Steps were also taken to preserve existing top soil and trees while incorporating the new landscape trees. Reducing the environmental impact further, the developers reduced construction and demolition waste through deconstructing and salvaging usable building materials from structures slated for demolition. All wood doors were reused, solid wood stair treads and stones were recycled, and 80 percent of all existing decorative walls, floor tiles and
wall granite were also preserved. One of the finest examples of this practice was the building’s existing rubble stone. This was reused as retaining fin walls created to draw in maximised cross ventilation for cooling while providing privacy for the area.
16
17
Another feature created for Raintree is the introduction of the soak zone, an area where the temperature is maintained at equilibrium. The entire site is subdivided into nine distinctive pocket gardens as soak zones with various species of trees screening and shrubs defined with hard landscape. Elsewhere, in order to help increase the functionality of the soak zones, the building’s surrounding is created with Water Permeability green area. Water collection from the walkway roofing is discharged into the green surrounding as permeable soak zones. Rubble stones are used in the design to reduce water run-off and promote water recycling.
sojourn
Green Design Moves
Improving to further lessen the impact of Raintree Residence to the natural environment, various techniques stressing energy efficiencies and technological changes were also introduced. Ceiling fans were installed, allowing for better circulation and to encourage tenants to reduce dependency on air conditioning. Window opening size was increased to allow natural lighting, natural cross ventilation and reduce heat gain. The building also has a double glazing feature that improves sound insulation and heat gain. Energy conservation cooling equipment and instant water heating system were the additional green and sustainable designs introduced to the renovation project. Green architecture is the practice of increasing the efficiency in which buildings use resources – energy, water and materials – while reducing building impacts on human health and the environment through better design, construction, operation and maintenance. While small in scale, the concept was applied to Raintree Residence, focusing on restoration by reusing or recycling existing building finishes to reduce carbon footprint. This provides not only whole-building conservation, but significantly lowered the amount of waste being placed into the landfills.
18
19
life st yle
Make Mine a Mini Take a break with Hilton Melbourne Airport Minibreaks.
Minibreaks is a flexible, short-stay package perfect for families and singles looking to tailor-make the perfect getaway. These days people have a lot less time to travel and can often find the cost prohibitive when travelling with children. Minibreaks allows people to take short breaks packaged to be cost effective and simple to book. It could be a Thursday and you decide you want to take your family away for a long weekend, booking a Minibreaks is as simple as getting online and selecting where you want to go and choosing your package inclusions; the best news is that children under the age of 10 stay and eat for free. Alternatively, should you require a second room for the family, you will receive a 50% discount on that room.* Available on any day of the week, Minibreaks offer a range of options including full service, bed and breakfast or room only and additional benefits including lazy breakfast served until 11:00am and late check-out until 4:00pm on Saturdays and Sundays.** Families are not forgotten with the introduction of My Little Hilton, a specially designed offering for our younger guests as part of the Minibreaks package. My Little Hilton includes free stays for children when sharing their parents’ room, a second room at half price, and free food and beverage from the children’s menu for children up to the age of 10.
* Conditions apply, subject to availability. ** Subject to availability.
high life
Make Mine a Mini
Hilton Melbourne Airport Arrival Drive Melbourne Airport Vic. 3045 Tel: +61 3 8336 2037
20
21
lifest yle
Sanctuary Cove’s Holiday Spirits Enjoy Christmas in style with a relaxing holiday in the tropical surroundings of Hyatt Regency Sanctuary Cove.
Fill your days lazing by our beach lagoon pool sipping cocktails, or be more adventurous and explore all that Sanctuary Cove has to offer. The Marine Village features boutique shopping, restaurants and cafés, a range of golf courses nearby, or venture a little further to the exciting Gold Coast theme parks, beautiful Hinterland and beaches. Camp Hyatt is available for the kids and Champions Day Spa will fulfil all of your beauty and pampering needs. Choose from a number of accommodation packages and a wonderful variety of dining options over Christmas Day. Our dining options are always popular, so be sure to book early – you won’t want to miss out on any of the celebrations. We want you to enjoy your Christmas and we look forward to sharing this special time with you.
Cove Café from 6pm
‘‘Twas the night before Christmas and all through the Great House, people were eating, much more than a mouse’. Tempt your taste buds on Christmas Eve with an international buffet featuring traditional festive dishes and sweet treats. Enjoy the lovely sounds of our Christmas carollers performing live throughout the evening. AUD$75 per person Bookings are essential. Call +6 7 5501 9840.
The Fireplace from 6pm
Our signature restaurant will be open from 6pm offering tantalising dishes from our á la carte menu. Bookings are essential. Call +6 7 5530 1234.
high life
Sanctuary Cove’s Holiday Spirits
Advance Purchase
Christmas Early Bird Special Get in early and treat yourself and your loved ones to a weekend getaway. From just AUD$350 per night, enjoy luxurious Regency Club accommodation, full buffet breakfast for two in Cove Café, and access to the exclusive Regency Club Lounge where you can enjoy refreshments throughout the day and canapés and beverages in the evening*. For extra luxury, upgrade your accommodation to a Queenslander or Homestead Suite**. For bookings, visit sanctuarycove.regency.hyatt.com*** * S tay in a luxurious guestroom from AUD$260 per night, room only. Offer valid from 1 August 2009 and subject to availability. ** Upgrade fee applies. *** When booking online please book under Advance Purchase.
Hyatt Regency Sanctuary Cove Manor Circle, Sanctuary Cove Queensland 4212 Tel: +6 7 5530 1234 sanctuarycove.regency.hyatt.com
22
23
after hours
life st yle
Art on the Ball
Art on the Ball 2010 Fine Art combines the passion of sport with the beauty of art.
“It was Waldyr Pereira, the Brazilian midfielder better known as Didi, who first coined the term ‘Football – the Beautiful Game’. 2010 Fine Art breathes new life into that description,” says Rob Spaull, General Manager of 2010 Fine Art. “In its eighty-year history the FIFA World Cup™ has evolved into so much more than simply the most-watched sporting event on Earth,” says Spaull.
01
01 Luiz Cavalli (Brazil) ‘Commemoration’
24
25
02
02 Keith Calder (South Africa) ‘Goal Keeper’ 03 Marianne Naerebout (Netherlands) ‘GOAAL!’ 04 Kimi Sakaki (Japan) ‘Play Centipede Japan’
“It has become a global symbol of excellence, bridging divides and uniting people around the world in a shared passion for the event. In 2010, it becomes even greater – with the first African FIFA World Cup™. To celebrate the world returning to Africa, we have launched 2010 Fine Art – one of the largest and most ambitious international art collaborations in history.” 03
04
2010 Fine Art is a South African company that has acquired from the Global Brands Group, FIFA’s Master Licensee, a global license to produce and distribute fine art related to the 2010 FIFA World Cup™. “Fine art on this scale has never before been licensed for a FIFA World Cup™”, says Craig Mark, Managing Director of 2010 Fine Art. “As South Africans, we are extremely proud that 2010, our FIFA World Cup™, will break this new ground. 2010 Fine Art will uplift, inspire and unite, creating new platforms to bring the world to Africa and take Africa to the world through art.” Speaking about the two main Collections, Spaull adds: “We are assembling both a 2010 International Fine Art Collection and a 2010 African Fine Art Collection. The International Collection will see 160 of the world’s leading contemporary artists – five from each of the 32 qualifying nations – producing original works inspired by Africa, the FIFA World Cup™, and their own national pride. These works will each be reproduced 210 times (linking back to the year 2010) and issued as a signed, limited edition of high quality prints. These works will then be exhibited in 32 different cities around the world in early 2010. The scope and scale of the undertaking is, we believe, matched only by its potential to help build the global excitement of the first African FIFA World Cup™.” Thus far, 54 international artists from six continents have already agreed to participate in the 2010 International Fine Art Collection.
after hours Art on the Ball
“We are honoured to have artists of the calibre of Spain’s Eleazar, Argentina’s Pablo di Masso, Australia’s Richard Birmingham, and Japan’s Kimi Sakaki already on board,” says Spaull. The very first work accepted into the Collection – ‘Africa Twirl’ by England’s Peter Phillips, known as the Father of British Pop Art and a contemporary of Andy Warhol, serves as a vibrant sampling of the 2010 International Fine Art Collection. “Our plan is to launch the bulk of the Collection in early December to coincide with the final FIFA draw here in Cape Town.”
05 Gustavo Rosa (Brazil) ‘Goal’ 06 Charles Jan (Korea) ‘Go Football’ 07 Keith Calder (South Africa) ‘Bicycle Kick’
Turning to the 2010 African Fine Art Collection Spaull says, “There has never been a better platform to promote the depth of African artistic talent than the FIFA World Cup™. It is our best chance to showcase the creative wealth of our continent. The Collection is being assembled in two parts: A more accessible collection of African ranges that will include sculptures, art photographs, paintings, etchings and many other media; as well as a pioneering Pan African exhibition rooted in the strongest art traditions from across Africa, professionally curated by a team of five leading
05
07
06
South African experts. This Pan African exhibition will be hosted during the World Cup in one of the largest Host Cities as an Official Parallel Event.” Speaking about the more commercial 2010 African Fine Art ranges Spaull explains: “The works included so far in the collection represent the incredible variations within the collection itself. From Keith Calder’s incredible bronze “Footballers” to Mutheki’s powerful paintings of township soccer scenes; from Clint Strydom’s evocative black and white photo range, “Real Heroes,” to the fun and vibrant “Cows Love Football Too” series by Kenyan artist Taju. Gavin Rain has produced some amazing works of neo-pointillism with images hidden within other images; Bheki Khambule’s paintings of the host stadiums and Welcome Danca’s rich portraits of soccer in the streets are also being exhibited. A range of Hildegard van Heerden’s etchings, and works by the iconic Esther Mahlangu will also soon be added.”
26
27
Kenyan artist Josiah Waiguru Gitau, better known as the artist Taju, had this to say about the project: “It’s a really big opportunity for African artists like myself – and it’s a really great thing that this company has found a way to use the World Cup to benefit African art. For years we have heard how massive an opportunity the World Cup will be not just for South Africa but for all of Africa – we are really happy to be part of a project that is making that a reality.” As a gallery owner in KwaZulu-Natal himself, Craig Mark believes the 2010 African Fine Art ranges will be highly sought after. “There has never been art of this calibre offered in relation to a FIFA World Cup™”, says Mark. “The Collection is still being assembled and will have something for everyone’s tastes. We are also appealing to African artists and gallery owners who would like to get involved to contact us as soon as possible.” The African Fine Art Collection has already been exhibited across South Africa, in cities such as Cape Town, Johannesburg, Durban, and Mangaung, and has a constantly expanding list of future exhibits in the future leading up to the World Cup.
09
“Art and sport have been linked from the start of recorded history,” says Spaull. “They both have the power to unite and to inspire – and as we launch 2010 Fine Art in South Africa today, it is our hope that this project and our Collections will become a key feature of the 2010 FIFA World Cup™.” 08 Gavin Rain (South Africa) ‘Fan Victory’ 09 Taju (Kenya) ‘Cows Love Football Too’
08
MARRIAGE OF STYLE AND GRACE Lives driven by passion and the ideal of excellence have led two individuals to a unique collaboration of speed and style.
28
29
Pershing, a brand of the Ferretti Group, is one of the leading companies in the design, construction and sale of motor yachts, with a unique portfolio of nine of the most exclusive brands in the nautical world: Ferretti Yachts, Pershing, Itama, Bertram, Riva, Apreamare, Mochi Craft, CRN and Custom Line. Pershing is considered one of the last true yacht manufacturing companies that not only markets the boats, but actually makes them. It was this distinct value to time-honoured traditions and manufacturing know-how that caught the attention of Jean-Marc Jacot, Parmigiani Fleurier’s CEO, a company that since 1996, has redefined the world of haute horology. When a chance meeting between the companies’ two top men took place at the Cannes International Boat Show in 2006, it was only a matter of time before a maritime marriage ensued. The final frontier: To produce, by way of collaboration between the two companies, the first range of underwater sports watches that blend the essences and design signatures of each respective brand. Pershing S.p.a. has been designing, producing and marketing luxury ‘open’ motor yachts for over 27 years, and now boasts a firmly established position as one of the leading names in the ‘Made in Italy’ fibreglass open yacht sector. The Pershing range stands out for its superior performance, constantly researched style, top quality materials and painstakingly designed interiors that offer ultimate comfort. Advanced construction methods, powerful engines reaching 7400 MHP and the use of surface propellers, hydrojets and gas turbines all combine to give Pershing yachts a distinctively sporting trim and peak speeds of up to 52 knots. Significantly, Pershing was created by the dream and determination of its President, Tilli Antonelli. His love for boats began as a boy when he sailed on the ‘Moro di Venezia’ alongside Raoul Gardini. This was the period when he made the highly intuitive move of becoming a boat constructor and together with two friends, founded the company that, in 1981, launched its first boat.
after hours
Marriage of Style and Grace
Four years after that, following a meeting with Yacht Designer Fulvio De Simoni, came the idea to establish Pershing, whose mission was clear right from its name. The company’s first project was the Pershing 45’, an open yacht that owed its huge success to a new way of enjoying comfort and privacy that revolutionised the sector. Antonelli has since led Pershing to its current international standing, which he regards as a natural progression, or as he puts it: “the only way to grow and expand is to join together”. In 1998, the company joined the Ferretti Group. In 2004, Pershing purchased 100 percent of the capital of one of Italy’s classic open yacht companies, Itama, and Antonelli took over as President. Enthusiast, experimenter, lover of beauty and difficult to please, these are the qualities that best describe Tilli Antonelli’s character and approach to yacht construction.
“the only way to grow and expand is to join together” 30
31
Almost at the same time that Antonelli started, a young man by the name of Michel Parmigiani from the heart of a Swiss region known as Val-de-Travers, was discovering a passion for the mechanics of time. Fascinated by the craftsmanship of watchmaking, Parmigiani carved a career in the field of restoring horological ‘objects d’art’. He would further his creativity by developing private label timepieces for prestigious watch brands, including Hermes and Chopard.
available in four dial versions: Black, Silver, Blu Metal and Amaranth. This steel-only piece is inspired by the silvery reflections of Pershing yacht hulls, an emblematic, instantly recognisable colour of the Italian brand. The steel metal exhibits contrasts between the satin-finished loops and the watch’s shiny middle band. It incorporates the new Parmigiani Fleurier ‘in-house’ self-winding chronograph movement Calibre PF 334, fully developed by the Fleurier manufacture.
Parmigiani founded his original company, Parmigiani Mesure et Art du Temps SA, in Fleurier in 1976, when the mechanical watch business was reeling from the introduction of quartz technology. His restoration work enhanced his knowledge of the historic craft while raising his profile as a watchmaker. It was this that caught the attention of the Sandoz family, heirs of a pharmaceutical company, who through the Sandoz Family Foundation became the majority shareholder in Parmigiani Mesure et Art du Temps and established the Parmigiani Fleurier brand in 1996.
In 2009, following the overwhelming success of the first collection, Pershing has confirmed
Today, the company is considered the benchmark for Swiss horological refinement. The authenticity of its manufacture, reflected in its completely independent production, enables it to push its watchmaking dreams to the limit, demonstrating the ‘made-tomeasure’ philosophy of the Fine Watchmaking brand.
PARMIGIANI FLEURIER Pershing zero-zero-five
The prestigious partnership between Pershing and Parmigiani Fleurier was developed in 2008 based on a shared business culture. Both are leaders in their respective sectors with innovative impulse and an ability to be ahead of their time. Both work governed by ethics of the highest standards, choosing top quality materials, with a continuous quest for elegance and style. It was inevitable that a partnership would ensue, inspired by these top values of excellence. Pershing became the natural choice to partner Parmigiani in creating limited edition aquatic timepieces that would meet the expectations of discerning timepiece connoisseurs who pursue that active and luxurious lifestyle. The collaboration gave birth to two limited edition models. The first was called ‘one-one-five’, inspired by Pershing 115, the shipyard’s most prestigious model, and the second model was an unnumbered chronograph simply called, ‘zero-zero-five’. The ‘one-one-five’ is an exclusively 18-carat rose gold or 950 Palladium series that comes in two dial versions, Tan and Silver, each in 115 piece numbered editions. It incorporates the self-winding chronograph movement Calibre PF 190. The case is water-resistant to 660 feet, and has a rotary bezel. The ‘zero-zero-five’ is a non-numbered series with the same innovative volumes, but
the importance of the partnership signed with Parmigiani Fleurier by developing and producing a new line of chronographs, featuring unique technology, innovation, prestige and personality. They are the highly feminine version Pershing ‘zero-zero-two’ chronograph and the Pershing Tourbillon 30 second Ajouré that comes in 40 limited edition pieces. Pershing’s Antonelli believes that the dynamics between the two brands directly reflect the camaraderie between the men behind the enterprises. “We immediately felt we shared something,” he says. “We are both building unique jewels that a lot of people dream of owning, and as soon as they acquire them, they want to show them off.”
after hours
Marriage of Style and Grace
PARMIGIANI FLEURIER Pershing one-one-five
32
33
lifest yle
Willie’s Wild
Chocolate Ride Willie Harcourt-Cooze, host and star of Willie’s Wonky Chocolate Factory, talks about the show, his passion for chocolates and more.
With a mission to be the first chocolate producer to grow and make 100 percent cocoa from bean to bar, tell us how it all began. It’s been a passion, a long-time passion to make chocolate. It’s been a quest that’s covered, spanned, I suppose 15 years now. In 1993, I found myself in Venezuela, and I stumbled across a farm that produced the famous criollo variety cacao. Founded in 1640, it’s slightly abandoned. I fell in love with it. The guy wanted to sell, but it took me a couple of years to complete the purchase due just to the economic situation there, and that’s where it began.
How did the TV series come about? I had spent a long period of time living in Venezuela. I had two children born there, and I’d lived much of an idyllic life making my 100 percent bars, selling in the local market. So I really had taken myself out of mainstream business back in England. Returning to the U.K. and starting a business is quite difficult. I didn’t have a home, and it was very apparent that I wasn’t aware how I was going to market this chocolate. I came up with the idea that the best way to tell people would be to make a short film, but I asked around, and the messages that came back were: “Willie, if you were famous, they’d make a television programme, but you’re not, so they won’t”. I sort of thought that was ridiculous because what better person would be placed to do a programme than myself having been a cocoa farmer for 13 years. I wasn’t hindered, and with a couple of friends, shot eight hours of tape from bean to bar. Then one day a friend managed to pull a favour and made a very good, six-minute programme out of the eight hours. Once I’d shown it to a couple of people, they were so fascinated by where cacao had come from, and I think they thought my ability to tell the story was good as well. And it went very quickly from there that the television companies were interested, and the rest is history.
after hours
Willie’s Wild Chocolate Ride
How big of a chocolate addict would you say you are? I never was a big chocolate addict. I suppose you eat what your parents eat. In a way, you’re influenced by them, and they tended to eat dark chocolate. But, you know, 45 years ago, chocolate wasn’t very sophisticated, so I didn’t really have a palate. Once I started making my chocolates in Venezuela, I found it very difficult to eat other chocolates because it just didn’t have the flavour to match. I suppose I do a lot of chocolate tasting, as I go through the process, so I probably consume a reasonable quantity; probably several hundred grams over a three-day making process.
34
35
What made you so fascinated with chocolates? It wasn’t until I’d stumbled across the farm in Venezuela that I realised there were different flavours from different beans, and it suddenly opened my eyes to chocolate as almost like a fine wine. There was one point while I travelled around Venezuela looking for different beans, I used to take my little raw iron pan and wooden spoon and gas fire and a grinder. I used to ask for a small quantity of beans, and I’d roast in my little pan for 20 to 25 minutes, and then I’d shell them and grind them meticulously several times until I had a very fine paste. And I used to buy the equivalent of a cream. They called it crème, which is a cream for beating, and I would make a very simple truffle by adding a little sugar and the cream. And it was a very easy way of catching the flavour notes. It fascinated me that some (beans) had a citrus flavour, a nutty flavour, a sort of spicy flavour notes. I really thought to myself: People don’t really know what real chocolate is. And that was the beginning really.
How long does it take you from start to finish to produce a bar of chocolate? From the harvest time to the dry bean is perhaps a couple of weeks. Then to bring over here (England), it would involve another six weeks between customs and travelling time. So you’ve got a couple of months. Then I think from actual manufacturing of roasting the beans to shelling, to refining and then conching, to actually making it into a bar, that would involve at least perhaps eight days, nine days maximum. The whole affair would be two, two-and-a-half months really from the moment I’ve picked the bean in Venezuela.
after hours
Willie’s Wild Chocolate Ride
You mention of limited edition chocolates. How is each batch different and how do you achieve consistency in taste? I produce only a couple of tons of chocolates a year, so that literally is all there is. So obviously once that’s gone, it’s gone. I think the really interesting thing about cacao and what people are beginning to understand is that the different strains have different flavours, and that also is reflected in perhaps where it’s grown. Like a chateau or a fine wine, you’ve got these unique flavours, and they vary from hacienda to hacienda. But I think the future of cacao on connoisseurs and people who really enjoy it, is really these limited edition to the point where perhaps it’s really from not a single bean, but single estate, like tea or a coffee where the flavour is known for the hacienda that it comes from or the plantation.
You know you are in competition with confectionary giants like Cadbury. How do you make your products stand out from the rest? Well, I think where we’re different from the confectionary giants is, in fairness to them of course, is that they are producing a mass produced product. My machines are capable of roasting and processing small batches, whereas they have continuous machines that process tons at a time. Also, I’m producing chocolate with old-fashioned techniques. For example, I’m conching for three or four days to remove the volatile flavours. A modern chocolate manufacturer producing in large quantities and volumes is doing that conching process in three hours. Obviously there’s a loss of flavour as well in that process. By the nature of the way we do it, we’re separated, and we can achieve flavour profiles that they can’t.
theobromine, which is something similar to caffeine. I think probably because it has all those pick-you-up qualities and that stimulation. And it’s probably quite addictive. I think in truth, there’s a certain amount of addiction in it.
What are your plans for the next five years? I would really love to find some great farms around the world, wherever they might be. I’ve been looking at some beans from Bali and Java and I’d like to add bars, which are called Balinese or Javan. I’d like them to be named after where they come from. I’d like to find more fantastic beans, make more, different chocolate bars. It would be great to have a family of 20 different bars from around the world. I think I’d love to make a milk chocolate, but not with 20 odd percent cocoa solids; perhaps with 40 or 45 percent cocoa solids because milk chocolate is very popular in this country. It’s just that I’ve never come across a good one, so that would be a challenge.
What’s the best way to eat chocolate? Well, I think if you mean how to fully enjoy chocolate, probably slowly. I think if you’ve got a good, quality chocolate, first of all, you want to have the chocolate at room temperature. You shouldn’t keep chocolate in the fridge. Because the cocoa butter in chocolate melts at 37-degrees, which is body temperature, when you put it into your mouth, the difference between the room temperature and your body is not so great, and it’ll melt easily.
There is also the type of bean used. Obviously 85 percent of the world’s beans are forastero, which is a good bean. It’s a fast-growing hybrid. You get a high yield, but it doesn’t have the same flavour, for example, with the criollo varieties, the trinitario and the porcelanas, and then the sort of hybrids in between there, which represent about 15 percent. These are more of the flavoured beans and, of course, they’re much more expensive in the world market. I’m fulfilling that niche really. Perhaps I’m still producing chocolate with a passion and my foremost thing is to produce a very fine bar of chocolate.
Why do you think chocolate and its consumption is so popular? It’s a stimulant. It gives you a sense of energy. I think probably a lot of the chocolate nowadays it’s sadly about the sugar rush that people are getting. But if you’re eating good chocolate, there’s definitely a chocolate rush. As I said, it releases seratonin. Good chocolate also contains
Willie’s Wonky Chocolate Factory airs Wednesday, 9pm on ASTRO Channel 707, Discovery Travel & Living
36
37
01
after hours
Soft Blue Adventure
life st yle
Kaikoura
Soft Blue Adventure New Zealand may be known as the extreme sports capital of the world, but you can just get tamely wet in the South Island. For someone who gets motion sickness from the mere bobbing of a moored dinghy, I wasn’t too thrilled at the idea of hunting a pod of whales that requires me to battle the unpredictability of a vast blue ocean. Plus, if the ominous warning of the chalkboard that described the day’s weather – “Choppy waters. May induce seasickness in some.” – was anything to go by, I would seriously consider staying on terra firma and watch any whale adventure on my favourite cable channel.
01 Kaikoura’s famous coastal line. 02 The rugged terrains of Kaikoura. 03 A resident seal spotted in Kaikoura.
I was in Kaikoura, a stunning peninsula two-and-a-half hours’ drive north of Christchurch, where God probably tapped on his artistic side to create this seaside settlement many millennia ago. Where tectonic plates collided, there now leaves towering peaks that fall to the sea, and within these waters – where ocean currents converge – they are so rich in nutrients that they have long ago lured many marine life, in particular the Sperm whale.
02
Right now, however, with the weather not on my side, I’m beginning to question my sanity and if at all I really wanted to see the whale. Alas, my host from the Whale Watch Kaikoura would hear nothing of it. He was still trying to sell the idea of me on a sleek catamaran, the salty wind blowing kisses in my hair, and
03
pointing out to all the ‘stars’ of the show – a dedicated wall plastered with past sightings of Sperm whales, Humpback whales, Orcas, Hector’s dolphins, and Husky dolphins that call Kaikoura home. Not that I didn’t trust my host. Whale Watch Kaikoura is a multiple award-winning nature tourism company owned and operated by indigenous Kiwi. They’re reliable, with a good proven safety record. But who’s going to save me from myself when I puke all over the place? In comes Wings Over Whales, a company that lets me see the whales from the sky. Kaikoura, it seems, has planned everything for everyone. So here I was, minutes later, strapped in my seat in a six-seater plane. Just as I was getting comfortable in my seat, the pilot’s voice rang in my headphones with our first Sperm whale sighting. But instead of one, we saw three Sperm whales blowing at the surface of the water. “Coming up from a dive, Sperm whales spend 10 minutes or more clearing the lungs, blowing a breath in and out every 12 seconds,” my pilot explains. “They do this to get rid of old carbon dioxide from the last dive
38
39
05
04
before loading up with fresh oxygen, because they’ll be holding their breaths for the next 45 to 60 minutes.” So for the next few minutes or so, the plane circled the three targets, looking for the telltale sign that the whales were ready for the next deep dive. They didn’t disappoint. Soon, one of the three whales began to take two huge gulps of air, pointed her head down, and raised her flukes out of the water to dive. It was all over within seconds, but we were lucky to spot five more whales in the next 20 minutes. As my pilot explained later, one can never predict nature, so for us to see up to eight whales in such short period of time was an extremely big break. Buoyed by my whale watching excitement, I was eager to experience New Zealand’s other gem, the Hector’s dolphin. The dolphin is endemic to New Zealand and is the smallest and rarest of all the world’s dolphins. For that, I drove from my base in Christchurch for the 90-minute journey to Akaroa on the capital’s
06
east coast. The drive brought me through scenic plains of wine valleys and lavender fields before the beautiful little town of Akaroa with huge French influence embraced me. Here, I joined the Black Cat Group for their Swimming with the Dolphins programme. The excursion allows visitors “soft encounters” with the dolphins, a conservation-friendly technique that lets the dolphin to approach the swimmer in its natural environment rather then the reverse. Chasing the dolphins is totally prohibited, and the Black Cat Group is committed to being a responsible tourism operator by observing these strict measures. They are also the first company to get the coveted Green Globe 21, an international programme to ensure best environmental practices, and donate part proceeds from Swimming with the Dolphins to research and education on Hector’s dolphins. The calm waters of Akaroa Harbour were to me a good omen for the trip. The journey to
07
the open sea was smooth, and I had none of that queasy feeling in my stomach that often turned such water expeditions into a catastrophe. Soon, my catamaran anchored, and I suited up in a special wet suit that I nicknamed ‘No Brainer’ – for it lets you float in the water automatically – I made the jump into the icy cold waters as my guide reminded my group to “make some noise”. The dolphins are attracted to loud sounds, and apparently, will stay around you longer so long as there are noises. Not long into our medley of musical cacophony, two dolphins appeared to say hello. But just as easily as they appeared, they disappeared once more. Before we could ask
04 H ector Dolphins are the permanent resident of Kaikoura. 05 New Zealand is blessed with stunning nature and scenery. 06-07 There are many companies that offer whale watching excursions. 08 The waters of Kaikoura attract all kinds of marine species.
after hours
Soft Blue Young Adventure Rider
what the matter was, our guide was shouting at us to get out of the waters. Flashes of dorsal fins slicing the waters cut through my mind as the worst of my fears ensconced itself just as my host cried out: “I’m not kidding guys — there’s a whale in the water and you need to get out quick!” Oh, okay. That’s not bad. Still, not wanting to tamper with fate, we all scrambled as fast as we could back to the boat. The whale in question was a Humpback, as my guide told me later. And because a Humpback creates a powerful suction when it dives, a swimmer, which in this case meant us, can easily be pulled by the suction and drown. Not a comforting thought as Humpbacks can dive up to 100 metres in just 10 minutes, rendering all efforts to swim to the surface hopeless.
the third time he has actually seen a whale on the trip. We really were very lucky. And this Humpback wasn’t done with us just yet. As though making up for chasing away our dolphin friends, the whale decided to give a breaching demonstration: Leaping from the water, belly up, arching backwards, then plunging spectacularly back into the water on its side. And to think I wanted to settle for cable earlier.
Although disappointed by the short excursion with the dolphins, I was soon joined by the rest of the group as we watched the Humpback’s antics in the waters. My guide told me that for all his 30 years living in Akaroa, this was only
08
40
41