Contents lifestyle with a difference volume one the magazine
volume one 2011
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 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. •
Group Mulphaof 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 since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder’s fund is in excess of RM 2.7 billion. The Group’s focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore, 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.
sojourn
after hours
02
Ratcheting Up Luxury
25
The Furry Berry
08
Forging Ahead
29
The Urban Explorer
13
Sinfully Decadent
33
The Little Car That Can
16
The Flavour Business
38
In The Zone
high life 20
5 Best Days Of Summer
22
À La Carte Escape
24
S.E.E.D.S Eco Homes at Bayou Creek
2011
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life s t y le
Ratcheting Up Luxury
Ratcheting Up Luxury It used to be that one luxury resort on an island was a big deal. Well, it’s still a big deal, but after over two decades of existence, even the most exclusive hideaway needs its deck reshuffled.
When the Royal Hayman Hotel opened in 1950, it confirmed what earlier pioneers of Hayman Island had known all along – that this once off-the-radar island will turn into a dream destination. It was not long before the stage was set to harness the island’s natural beauty – with the idyllic swaying coconuts first introduced by American novelist and filmmaker Zane Grey – creating a luxurious and decadent hideaway that would soon become one of the world’s top resorts and holiday destinations today – the Hayman.
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Ratcheting Up Luxury
Hayman owning company, Mulpha Australia, engaged internationally renowned architect, Kerry Hill, to design each villa that provides 120 sqm of sheer luxury. As 1985 rolled in, the Royal Hayman Hotel closed its doors for the last time to give way to a new chapter in Hayman’s history. With its famed emerald waters and romantic tropical setting, it was a natural evolution for the Hayman to be born.
by, sophisticated travellers easily gravitated towards Hayman, much for its proverbial paradise-on-earth beauty as well as providing them a private sanctuary with a distinctive ‘sense of place’ amid an increasingly crowded world. And they were never disappointed.
No expense was spared on the Hayman redevelopment. The developers brought in more than 1,000 palm trees procured from along the North Queensland Coast while 22 iconic date palms were individually transported from a vineyard in Swan Hill, Victoria, that went on to form Hayman’s spectacular avenue of The Formal Garden.
Hayman knew how to up the hospitality ante.
More than a hectare of magnificent marble was used in flooring throughout the resort. Antiques, fabrics and exquisitely handcrafted furniture were sourced from around the world, and superb artworks were purchased from leading galleries and artists. When the new Hayman opened in 1987, it courted honeymooners, famous celebrities and those looking to enjoy unabashed hedonism once in awhile. As the years went
Accommodation at this premier Great Barrier Reef private island destination was an endless choice of possibilities. Hayman’s 212 beautifully appointed rooms, suites, penthouses and a beach villa are designed to take advantage of the magnificent resort surrounds. Whether your choice of accommodation is nestled in a tranquil backdrop among magnificent gardens, overlooking the famous Hayman pool, or fronting the beautiful Hayman Beach with views to the Coral Sea, guests are awarded with Hayman’s graciousness and hospitality throughout their stay. Those staying in Hayman suites enjoy a personal concierge service while Beach Villa and penthouse guests have their own butlers to look after all their holiday needs.
Today, Hayman has re-invented itself once more, giving new flavour to the word ‘luxe’. In December 2010, Hayman unveiled an exclusive collection of magnificent Beach Villas. Eight absolute beachfront villas on the shores of Hayman offer guests breathtaking and uninterrupted views of the sparkling Coral Sea and beyond with unsurpassed interior appointments.
Villa guests can also look forward to three customised food presentations throughout their stay with breakfast, afternoon snacks and a chefs’ tasting menu in the evening. All food presentations and mini bar represent the best of Australian cuisine and beverages, elevating their Hayman experience to new heights. Private dining experiences can also be arranged in the Villa or on deck with the choice of an Australian BBQ customised to each guest. Additionally, all Villas include a full Butler service available 24 hours a day, and guests also have access to a personal Concierge to arrange all reservations, experiences and moments.
Hayman owning company, Mulpha Australia, engaged internationally renowned architect, Kerry Hill, to design each villa that provides 120 sqm of sheer luxury. Distinct in its use of American Oak throughout, each villa houses a stunning outdoor shower with a private garden area that also offers a customised bath menu. There is also a private pool with an open gallery and a day bed that invite villa guests to laze and lounge to their heart’s content. Other in-room Villa amenities include the option to request, prior to their arrival, customised movies, programmes and music to be programmed to their in-room Apple TV for the duration of their stay. There is also an iPad in all rooms.
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Ratcheting Up Luxury
The resort and island have various nooks and corners to create your own private escape.
This recent addition complements Hayman’s wholistic approach to the island-resort experience in offering guests an exclusive realm of extravagance. In dining, for example, in addition to their six restaurants and one bar, guests have the opportunity to experience The Chef’s Table, introduced in 2009. This signature Hayman experience was recently named Best Tourism Restaurant and lets guests witness the intimate workings of the resort’s Main Kitchen, headed by Executive Chef Glenn Bacon. Throughout the evening, they are not only privy to the mechanics of a ‘live’ kitchen and the workings of its professional team, but also enjoy an 8-course gastronomic feast with each course introduced by Chef Bacon or a Master Chef.
But, if you’d rather enjoy a candlelit dinner on your private balcony or create your own intimate escape, the resort’s chefs and staff can easily help whip up a romantic picnic or other dining options on any part of the island. If the island’s decadent gastronomic journey seems too much of a guilty pleasure, you can join the Master Chef’s cooking class held daily. This interactive and hands-on lesson lets you tour Southern Hemisphere’s largest kitchens before settling in for a cooking lesson. There’s also a private lesson by appointment that guests can look forward to, where they’ll have the Master Chef exclusively at hand to discover the secrets of gourmet cuisine.
And the reward for swapping your two-piece beachwear for the kitchen’s top gear? A certificate to prove to those back home of your new-found culinary skills.
schooners go by as they head for their fishing expeditions around Hayman Island and the Great Barrier Reef – which, by the way, offer some of the world’s best fishing.
First-rate restaurants aside, it’s the resort’s ability to craft exceptional experience for each guest that sets it apart from being a redundant retreat. Apart from the staff unsurpassed attention to guests’ needs (the entire resort’s team are devoted to ensure your own personal experience and are never one to say no to a request), the resort and island have various nooks and corners to create your own private escape. You can indulge in a pampering treatment at Spa Hayman, formerly known as Spa Chakra, or simply curl up with a book at the lounge and watch the boats and
There’s plenty to do on this private island. You can start your day early with yoga or take on any of the complementary water sports activities available. If your hamstrings don’t argue, you can hike through the lush tropical forest and enjoy the sounds of nature from White Cockatoos, Painted Lorikeets and Kookaburras. And, for a bird’s eye view, take an awe-inspiring helicopter or seaplane ride to fully appreciate the magnificence of the Great Barrier Reef and Whitsundays from the air.
Still, if all this seems too strenuous for a holiday, there’s always the option to just cocoon yourself in the Beach Villa and have breakfast served to you on the balcony, lulled by the sound of waters lapping on your own stretch of beach. Perhaps it’s only after you’ve done that and more could you think to do the lazy and succumb to spending the entire day sprawled out in the sand.
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Forging
Ahead Hayman’s new General Manager, Shane Green, speaks to Lifestyle about his new appointment, excitement on being in Hayman and Hayman’s future plans.
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Forging Ahead
Coming to manage a hotel in the midst of it celebrating 60 years as a major tourism destination is a great opportunity. What were your immediate thoughts when accepting the post? Exactly that, what a great opportunity. It is not often you get a chance to work with such a hospitality icon such as Hayman. Add to the fact that it is going through such an exciting refreshment programme with new Villas and the Island’s first Residence coming on line. There is a great long term plan for the Island and I am honoured to be responsible for its implementation.
Your last post was in a big, cosmopolitan city. Was it a shock to arrive in Hayman? Does environment influence the way you approach your everyday work? There was no shock arriving to the Island as I have had experience running an island resort in the Caribbean. There are so many exciting developments and nuances to Hayman that I am keeping extremely busy so professionally it feels like business as usual. From a personal perspective, it is wonderful to be able to have down time in such a beautiful location and have my family enjoy it with me. A day off is like a 24-hour vacation.
How has the role of the General Manager evolved? Do you need to be more of a generalist today, and is it challenging to find the time to still greet guests in the lobby? You definitely need a wide range of skills but I think the most important combination is a love and passion for our business and good business mind. You always need to be focused on the business which puts a lot of pressure to immerse yourself in the office but when your business and passion is people there is always an opportunity and need to engage with staff, guests and the resort to ensure that what you expect to be happening is actually happening.
I do not believe the environment should influence your leadership style and approach to business but there is no doubt that the location creates many nuances to the role and influences what your priorities are. With limited access to staff and resources you need to ensure your relationships and partnerships with vendors are strong, take great care of your staff spending a lot of time ensuring their living experience is great and you become very self reliant on repairs and maintenance. Funny thing is, this is what a great management team should be doing anyway but on the Island there is no margin for error. For me this is the ultimate test of your hospitality leadership abilities and a major reason for taking this role.
Last June, Hayman announced the appointment of New Zealand-born Shane Green as its new General Manager. Mr Green is no stranger to the hospitality industry, having had extensive experience working with RitzCarlton, Starwood, Hilton Hotels Corporation and some of the world’s most prestigious independent hotels and resorts in a career that spans 20 years. Prior to joining Hayman, Mr Green was Area General Manager and Vice President Operations with Cipriani USA which also incorporated the positions of General Manager for Cipriani Residences at 55 Wall Street in New York and The Tower Beverly Hills in Los Angeles and included responsibility for the development of major resort and residence projects in Los Angeles, Miami and Las Vegas. Mr Green’s appointment comes at an exciting point of Hayman’s new chapter in the hospitality industry as the island-resort embarks on various significant projects and enhancements, including the development of new Beach Villas opening in December 2010 and Hayman Private Residences and Hayman Marina Residences. Here, he speaks exclusively to Lifestyle about the industry, the concept of luxury and the future of Hayman.
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Forging Ahead
What are the challenges in managing a luxury resort that has been established for so long with competition stiff every year? How do you keep Hayman ‘fresh’? You have to be willing to challenge the status quo and how you do business. What worked 5 years ago is not necessarily what will work today. You must be willing to look for inspiration beyond hospitality about how to do things better and create better experiences. Hayman is going through a large refreshment programme physically so we are doing a lot of work with managers and staff to refresh the culture of Hayman. Remaining fresh is not just about the experience for the guests but you have to always ask yourself what are you doing to meet the competition for your staff. There are lots of options out there so you need to keep the staff experience fresh as well. We are currently introducing a lot of new experiences, dining options, and ways of presenting things for our staff and guests so it is an exciting time.
What is Hayman’s strategy and priorities as it moves forward? Our priority is to run a smart and relevant business that lives up to the heritage of Hayman and takes the reputation to the next level. We are doing this through the introduction of our new Beach Villas and first Residence on the Island. We are planning a new advertising campaign, creating new stories on the resort, and introducing some experiences that are unique to this part of the world.
Hayman is introducing the Beach Villas in December, and in future will also offer private residences. Which parts of the resort are you looking at upon completion of this development as drivers of additional revenue?
Our next priority is to make a seamless integration of the resort with the new residences. It is important to be able to deliver the same service experience to our residents and our guests and for both groups to feel they are our most important priority.
The Beach Villas will be one of the most sought after resort experiences in the world so we are really looking to these to offer a glimpse of the future of Hayman. They offer a very contemporary version of luxury with a number of personal touches that will elevate this experience beyond the norm. Personal butlers, experience surprises and the architectural design of Kerry Hill create a very tempting offering for our guests.
The next main priority is to remain relevant to the outside world. After 60 years we need to ensure that the Hayman experience is as sought after today as it has been in the past. We are introducing some great new events and experiences in 2011 that will ensure that happens.
Many of the Residences will be private homes but some will be managed by the resort and offer another type of stay experience. Both options offer additional revenue opportunities for the resort.
“Our priority is to run a smart and relevant business that lives up to the heritage of Hayman and takes the reputation to the next level.”
Luxury hotels seem to be mushrooming the world over. Has the word ‘luxury’ lost some of its meaning through overuse, and is it hard to define luxury? I think Luxury has reinvented itself in the last few years. I think it used to be about the ownership of things but this has evolved into the ownership of experiences. Each person’s definition of the perfect experience is different so what is considered luxury for one person is different from another. That is why we cannot just rely on providing a beautiful room, pool or restaurant menu; luxury today is about what can you offer a guest that they can take with them for the rest of their life. Everyone has nice rooms, amenities and good service but there are few resorts and places that remain in people’s hearts for a lifetime. Hayman has and will continue to be one of those places.
With guests/travellers becoming increasingly demanding and well aware of what a luxury hotel should offer, what are the main commonalities of their expectations and how does Hayman address them? How do you go beyond the norm? At the heart of a person’s expectations in a luxury hotel is attentive friendly service, everything to be clean and working perfectly and at some point in their experience to be surprised and delighted. We have evolved these guidelines into what we call Hayman Moments. This is our term for the combination of personalised service, the amazing natural beauty around the resort and the high end accommodations, amenities and services offered. When everything comes together and you are at one with yourself, your partner or those closest to you, you will have a Hayman Moment. If we can deliver many such moments to a guest we know they will want to come back. The good thing is that these moments are unique to Hayman because it is our people, our nature and our style.
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Sinfully Decadent
I think in Australia, Hayman has been the benchmark for luxury and great hotels. It has been synonymous around the world for many years with luxurious indulgences and we continue to provide these. What is fun now is to evolve the Hayman experience beyond the romantic or indulgent market and become a known luxury destination for adventures, families, wellness and incentives.
How important is it to have a spa experience? It is very important. In many instances the Spa experience can be the reason for visiting a resort. It has become an essential amenity alongside your dining options. It is important that your Spa is an extension of the overall resort experience taking advantage of some of the unique characteristics of the natural surroundings. We have developed a series of spa experiences that take our guests outdoors with our most recognised treatment, the Ocean Massage, that is a must do for many of our guests.
Do you get equal corporate and leisure guests? Hayman is predominantly a leisure destination, however we are a very popular conference and incentive option. We are recognised around the world as an elite vacation destination which make the conferences we have on the Island a real reward for their staff.
What is your philosophy of hospitality? The most important aspect in providing great hospitality is great leadership. Hospitality is about making people feel good and the best way to do this is through a friendly, helpful and generous disposition by the staff of the business you are visiting. For the staff to own this disposition, the management team must take great care of them. They must provide clear direction, create an environment that is supportive, empowering and fun, engage the staff as they want them to engage with guests and it is critical in a competitive environment for good people that the managers develop and invest in the growth of their staff. If management provides leadership to the staff and selects the right people there will be nothing to get in the way of the staff making the guests feel good. When the guests feel good, like all things in life that make us feel good, they will naturally want more.
What are the immediate challenges to the hospitality industry and how will Hayman continue to address it successfully? The immediate challenges of the industry is to recruit and keep great staff. Hospitality is not seen as a glamorous career destination but rather a way to travel and see the world. Collectively we need to promote the industry better and then ensure that there is a clear development path in place to keep people around. Hayman is actively engaged with the Mulpha Hotel School to provide opportunities to students and graduates to join the Hayman team and learn about the many career paths a resort of this magnitude affords. We also focus a lot on learning and development for our staff and eagerly promote from within. When you can recruit and retain great people you allow yourself to operate on a world class level because as I have already indicated the most important aspect of hospitality is that it is between and about people.
lifes ty le
In the competitive Leading Hotels of the World market, how important has it been to have the Hayman Experience?
Sinfully Decadent With trends of everyday things going upscale, even chocolates are basking in the limelight nowadays.
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Chocolates on the pillow as a turndown treat is one of the essentials hotels do to ensure guests get pampered and feel special. But at Hayman, making guests feel exceptional means letting them experience a signature Hayman event. Often, this means letting them exclusive previews of the back of the house. And nothing gets guests more excited than a tour of Hayman’s legendary Chocolate Room.
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Sinfully Decadent
The Chocolate Room is where adults, and kids, get to live their Willy Wonka dream. While there may not be any chocolate rivers or fountains, there are plenty of chocolates to get everyone excited. The chocolate room is a purpose-built area that, for the past 25 years, has been Hayman’s main artery in its pastry department. “It is a working chocolate ‘kitchen’, where our Chefs create beautiful chocolate pieces and desserts that guests enjoy at the resort”, says Oliver Strickland, Hayman’s Food and Beverage Manager. The benefit of having a temperature and humidity controlled room in a tropical climate allows Hayman’s Chefs a production area for them to create chocolate pieces, desserts and truffles in a tropical climate. Over the years however, the opportunity to showcase some of the more interesting aspects of the ‘behind-the-scenes-action’ on Hayman has prompted the resort to open the Chocolate Room to guests for a visit to marvel at the artistry and magic of Hayman’s incredibly talented chocolatiers. “As soon as guests enter the chocolate room, they will see chocolate sculptures and various chocolate artwork created by our team. Our Executive Pastry Chef, or designate, will provide an overview of the chocolate making process before offering some various grades of chocolate to taste used in production on Hayman,” explains Strickland. Things normally get out of control at this point, he says, as people tend to go a little crazy with all that chocolate in front of them!
The highlight of the tour is definitely sampling the chocolate chips and truffles within the room. In fact, Hayman’s truffles are legendary this side of Northern Australia. Only the finest all-natural ingredients are used in the hand-rolled truffles, with delectable flavours like: praline crunch, Bailey’s nougat, and passionfruit white chocolate. So popular are the trufflles that the F&B department occasionally gets requests for truffle classes. “These are very popular with children and form part of our school holiday programmes,” Strickland adds. In addition, the resort also offers hands-on experiences like the private cooking classes at their Culinary Academy. “These classes offer guests the opportunity to cook with one of our Master Chefs, and then afterwards eat your creations for lunch or dinner.” The Chocolate Room uses a total 150kg in all the current exhibits. Everything is edible, with Valrhona and Callebaut being the predominant brands of chocolates used. The Chocolate Room experience is kept ‘fresh’ by regularly having the chocolate sculptures in the room changed. Apart from the exquisite chocolate showpieces, guests can also observe the creative talents of in-house chefs who specialise in doing some amazing things with sugar work. At Hayman’s Chocolate Room, it does not matter if you can’t distinguish between your ganache and gianduja. Faced with chocolates almost too good to eat, all you need to do is indulge.
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life s t y le
The Flavour Business
The Flavour Business Fresh from their surprising win at the 2010 Savour Australia Queensland Restaurant and Catering Awards in Brisbane recently, Executive Chef Glenn Bacon speaks to Lifestyle on winning the awards and why the cuisine on Hayman is extraordinary.
Fresh ingredients, fine cuisine, an exceptional staff and attention to detail – these are all the secrets to Hayman’s outstanding collection of restaurants. And for that, Hayman restaurants scooped major awards last October at the 2010 Savour Australia Queensland Restaurant and Catering Awards in Brisbane. The annual event, that celebrates the culinary diversity of Australia, saw more than 400 hospitality professionals coming together to recognise and promote industry best practice. Hayman picked up awards in the categories of Best Tourism Restaurant, Best European Restaurant, Best Asian Restaurant, Best Corporate Caterer and Best Wedding Caterer.
When Hayman’s The Chef’s Table won the category of Best Tourism Restaurant, it only affirmed Hayman’s approach to cuisine and hospitality. The Chef’s Table is more than just putting a spread out for discerning guests. It’s about putting thought and sensibility into food, and taking guests on a ‘dining journey’. With competition increasing every year in the restaurant industry, these awards further acknowledge Hayman’s establishments that have gone above and beyond their peers. Here, Hayman Executive Chef Glenn Bacon enthuses on the recognition and what follows next at Hayman’s F&B department.
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The Flavour Business
The Chef’s Table in particular has been a popular trend in the world of cuisine. What aspects of it do you like most? It’s a great opportunity to interact with our guests; we like to add a little theatre to the evening with various interactive dishes that create the ‘WOW’ factor.
How has hosting The Chef’s Table help you in your profession? It’s a way for us to get instant feedback from our guests, with both the cuisine and the wine matching.
What’s challenging about doing The Chef’s Table? I write the menu for The Chef’s Table on the day based around what great produce we have and what we want to showcase, but keeping in mind that it needs to match wines and the dinner needs to flow and peak with surprises along the way. I think our guest’s expectations are very high and we need to be able to deliver those moments each and every time.
Hayman was a winner of five glittering awards at the 2010 National Savour Australia Restaurant & Catering Awards announced recently. Tell us what these awards mean to you. These awards mean a great deal to Hayman, our teams and I. It reflects the dedication and commitment we all put into our daily operations on Hayman.
How confident were you of Hayman’s restaurants bagging home an award, let alone five? We had a great lead up to the national awards winning a total of 16 awards for the local and state, we were quietly confident that we wouldn’t come home empty handed but to win five of the eight categories was a huge achievement.
What sets the food and eating experience at Hayman from the rest? I truly believe it’s our people that make the difference. Yes we use wonderful produce and Hayman is surrounded by natural beauty, but at the end of the day it’s our staff that make the experience and deliver those special moments for our guests.
The awards have obviously raised the bar in terms of the cuisine found at Hayman. How do you see yourself and your team moving forward? We will keep the same philosophy within our food and beverage team that has helped us stand out from the crowd and that is simply delivering consistent, well flavoured food presented with elegance and simplicity. As I tell my team we are in ‘the flavour business’ and that is what our guests remember long after their holiday is over.
Creativity in food is also part of the job. How do you and your team keep yourselves inspired and creative? My team keeps me creative. They always want to be doing something new so that really keeps me on my toes. We offer daily supplements in our outlets for the chefs and I too develop new dishes for our menus.
The evening also saw the Best Tourism Restaurant honouring The Chef’s Table. How did you feel about it being given this recognition? Our Chef’s Table is my personal pride and joy. It’s an outstanding and very unique product to Hayman, so that made me feel very proud to be associated with such a talented team.
The Chef’s Table has been singled out as a signature experience at Hayman. Please explain what this means for the guests. With the worldwide phenomena of culinary television programmes and celebrity chefs, it’s a perfect opportunity for our guest to experience dinning in the kitchen and gaining a little insight into how a commercial kitchen operates and for us to showcase up to nine dishes complemented by some outstanding wines.
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lifes ty le
5 Best Days Of Summer
5 Best Days Of Summer Book now for the ‘Best Five Days of Summer’. Stay five nights or more at Hyatt Regency Sanctuary Cove from as little as AUD$355* per night and enjoy luxurious accommodation, full buffet breakfast daily and two Adult VIP passes (valued at AUD$99 each) offering unlimited entry to Warner Bros. Movie World, Sea World and Wet ‘n’ Wild until 30 June 2011.
For extra luxury, upgrade your accommodation to a Queenslander or Homestead Suite. Hyatt Regency Sanctuary is your ideal base to many of Gold Coast’s preferred tourist destination, including spectacular beaches (Surfers Paradise, Main Beach), theme parks (Warner Bros. Movie World, Wet ‘n’ Wild, Dreamworld and Sea World), national parks and rainforests around Mount Tambourine and Hinterland. Our resort also offers outstanding sporting, entertainment and recreational facilities to make any stay wonderful.
Hyatt Regency Sanctuary Cove Manor Circle Sanctuary Cove Resort, Gold Coast, Queensland, Australia 4212 Tel: +617 5530-1234 E-mail: sanctuarycove.regency@hyatt.com
*Offer valid 24 December 2010 to 10 January 2011 at Hyatt Regency Sanctuary Cove.
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high life
À La Carte
À La Carte Escape
Escape
A Hayman Short Break is the perfect choice for an enjoyable time away with family and friends.
Book 3 nights for 2 people on Hayman and receive daily beachfront breakfast and nightly 3-course à la carte dinner in Hayman restaurants. À LA CARTE ESCAPE* includes: • • • • • •
3 nights’ twin share accommodation Daily beachfront buffet breakfast in Azure Nightly 3-course à la carte dinner in Azure, La Fontaine, La Trattoria or Oriental restaurants Paddleskiing, windsurfing and catamaran sailing Gymnasium, sauna and steam room Tennis, squash, croquet, golf putting and driving, and island walks
From AUD$1163 per person twin share. Nightly rates available for à la carte escape and suite offer.
For reservations: Tel: +617 4940-1838 or Toll Free (in Australia) 1800 075 175 E-mail: reservations@hayman.com.au
*À la Carte Escape valid until 31 March 2011 excluding Festive period from 22 December 2010 to 6 January 2011. Offers based on twin share accommodation per room/suite per stay and daily buffet breakfast for 2. Dinner includes 3-course à la carte meals for 2 nightly in either Azure, La Fontaine, La Trattoria and Oriental restaurants, open on different evenings, excluding ‘market-price’ items, seafood platters, caviar dishes and beverages. Nightly rates available. Minimum night stay not applicable to À la Carte Escape. Return launch transfers from Great Barrier Reef Airport (Hamilton Island) to Hayman can be purchased in conjunction with air travel, through Hayman Reservations or your Travel Specialist. Subject to availability at time of booking.
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lifes t y le
The Furry Berry
The Furry Berry It may be New Zealand’s best exports, but the kiwifruit has its humble beginnings from China’s Yantze River.
To say the kiwifruit has a very recent yet storied history is, at the very least, an understatement. Once found only in the Yangtze River Valley in China almost 700 years ago, and a favourite of the Khans who cherished it for its delicious flavour, the emerald green fruit with a fuzzy coat is now celebrated globally.
Isabel Fraser Alexander Allison Historical Kiwifruit Grower Historical Kiwifruit Grower
The fruit, known in China as yang tao (sunny peach) or mihou tao (macaque peach), grew in the wild, wrapping its vines around trees. In fact, the kiwifruit is still considered the national fruit in China today! So how and when did the kiwi, as it’s affectionately known, make its way to the Western world?
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The Furry Berry
During the early 20th century, a New Zealander by the name of Isabel Fraser, visited her sister in China and came upon the egg-shaped fruit with its black speckled, mint green flesh. Looking similar to the gooseberry fruit (although they don’t belong to the same genus) of her native country, Fraser brought the seeds back home to New Zealand, passed them to an orchard grower named Thomas Allison who had his brother, Alexander, plant them. Little would Fraser know how those seeds would give rise to an entire modern kiwi crop in New Zealand. The first fruits were gathered in 1910. And since then, as they say, all else is history.
More nurseries planted the fruit, known then as Chinese gooseberry, with the first commercial shipment made in 1952 to England. In 1958, a fruit packaging firm in Auckland called Turners and Growers briefly named the fruit ‘melonette’, but after learning about steep tariffs on melons, had it changed yet again to the Maori word ‘kiwi’. Sharing the same name as New Zealand’s national bird seems to work in the fruit’s favour as kiwifruit sales skyrocketed soon after the moniker swap. That year too saw the first 100 cases of kiwifruit successfully exported to California which began to grow them in 1970. As the kiwi fruits in the summer, it can be found all year round since summer in New Zealand is during the winter in the northern hemisphere.
Today, the kiwifruit is celebrated both for its taste and many benefits. It has become the natural Superfood of the decade – trendy but worthy of the acclaim – boasting health benefits that are incredibly numerous for a brown fuzzy fruit. It is chock full of nutrients that can help prevent diseases, provide energy and offer a convenient daily diet choice.
yet has as much dietary fibre as a serving of bran flakes. Perhaps what makes the kiwi a favourite fruit to snack on is that it comes with its own serving cup – cut the fruit in half and spoon the flesh out right off the skin. What’s more, you can also brush off the skin’s hairy bits and eat it together with the pulp – the peel is packed with nutrition!
Kiwifruit is one of nature’s nutritional powerhouses containing twice the amount of vitamin C found in an orange, twice the amount of vitamin E found in an avocado, and with only half the calories. Weight watchers and diabetics will be glad to know that the kiwifruit contains a low Glycemic Index (GI)
In the late 1970s, experiments to produce a new breed of kiwifruit resulted in the ‘Hort16A’, so named for its position in the research orchard and the organisation which developed it (HortResearch). In 2000, the cultivar was launched on the worldwide market by Zespri, New Zealand’s kiwifruit marketing company,
under the trade name Zespri Gold. The smooth-skinned, yellow-fleshed fruit tasted sweet, with overtones of mango – qualities that have been the key to new Asian markets. Just like regular kiwi, yellow kiwi offers many health benefits. It contains a high percentage of vitamin C, potassium, and fibre. And, like the green kiwi, the yellow kiwi is also known to be low in calories and cholesterol.
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In cooking, the kiwifruit can also be used as a natural meat tenderiser. The enzyme, Actinidin, contained in the fruit helps make meats tender by breaking down protein. When you need to prepare a meat dish, simply cut the kiwifruit in half, mash the pulp and rub it over the meat, and let stand for 10 to 15 minutes or longer. But because of the protein-breaking enzyme too, kiwis added to your ice cream, yoghurt or smoothie need to be consumed immediately before they turn to mush. Recipes that use kiwi as an ingredient range from the sweet to savoury. You can make kiwi smoothies and blended drinks, tarts and sorbets as refreshing desserts, relish, salsa and jam to be used in main dish, and more. There is no end to the number of ways you can enjoy the kiwi in your diet. You can also incorporate the kiwi into your beauty routine by using it as a facial mask. Mash one fresh kiwi, pour a cup of boiling water over it and let cool. Spread mask all over face using a clean cotton ball, let it sit for 5 to 10 minutes for the mask to moisturise your face and balance the natural oils.
The Urban Explorer
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The Urban Explorer
N AT I O N A L G E O G R A P H I C . C O M / M A G A Z I N E I 2 0 1 0
Today, 100 million trays of kiwifruit are sent from New Zealand to 62 countries across the globe. Of these exports, nearly 90 percent grow in this pocket of land – the Kiwifruit Capital of the world!
With the National Geographic stores, the esteemed organisation continues its
120-year-history of inspiring people to care about the planet.
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It has one of the most recognisable main title tunes of all times. Its iconic yellow rectangle frame is instantly familiar to the world over. Certainly The National Geographic Society does not need any introduction. Since 1888, the Society has worked to inspire people to care about the planet, staying true to its mission to ‘increase and diffuse geographic knowledge’. It remains today one of the world’s largest nonprofit scientific and educational organisations, and is regarded worldwide as the true authority in the fields of travel, history and culture.
When the first store outside the United States opened in London in November 2008, it created quite a stir; not least for its mammoth three-storey building that lies in one of the world’s premier shopping destinations, London’s Regent Street, but also the timing of the launch. Opened at the height of the 2008 credit crunch, the London store’s debut was considered a brave one. Today, however, with three more stores opened since then, all visitors can remember is cosying up, on opening day, to some of the Society’s leading field authorities. There was Reza, the photojournalist whose works have graced many National Geographic magazines, busily signing away his book, Reza: War + Peace, and climber and adventurer, David Lawson, who’s been to the Arctic numerous times.
travel desk where one can book National Geographic expeditions and tours, and even a tapas café tucked away offering pinchos, a Spanish style assortment of food prepared fresh and organic. In short, the store is more than just a typical retail environment.
Housed within the 1,800-square-metre retail store was a resource area replete with a library of books for travel, a gallery of iconic National Geographic photographs, an auditorium, a
With the launches, the store aims to offer everything that the Society represents, providing visitors the full National Geographic experience by bringing together all of its
The same style and philosophy will resonate in all of the National Geographic stores as more launches are planned in selected European cities. Presently there are two stores in Asia: The National Geographic Store in Singapore that opened in Vivo City in November 2009, and in Kuala Lumpur’s Lot 10 that opened last June. There’s also an airport National Geographic Store in Malaga, Spain, and another store set to open in Lavasa, India before the end of 2010.
products and services under one roof in a constantly evolving, culturally inspired setting. In other words, a store that lets you cover the globe without ever leaving the comforts of your home. What gets visitors excited about the stores is that regardless of whether you are an amateur explorer, travel enthusiast, adventure seeker or an environmentalist, there will be something for everyone, including kids. There is a family-friendly exhibition area that features a rotating showcase of curated exhibits, inspired by content from National Geographic’s international channels, magazines and mission-oriented projects. Visitors can also take part in the Genographic Project that aims to collect DNA from worldwide and establish our genetic roots and human migration patterns around the world.
Presently there are two stores in Asia: The National Geographic Store in Singapore that opened in Vivo City in November 2009, and in Kuala Lumpur’s Lot 10 that opened last June.
National Geographic’s works reflect the world through its National Geographic magazine, the Society’s official journal, published in English and 31 locallanguage editions, and read by more than 40 million people each month. The National Geographic Channel reaches over 270 million households in 34 languages in 166 countries. National Geographic Digital Media receives more than 12 million visitors a month. And now, there’s the National Geographic Store.
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The Little Car That Can
There is also fashion, albeit National Geographic style, for the rigours of adventure and exploration. Gear clothing lines and accessories; casual and expedition-style footwear; a full range of optics, from eyewear and binoculars to telescopes; hi-tech waterproof bags and innovative, multi-layered clothing suitable for diverse climates and activities. In between, the store also features newly created products and unique items sourced from global artisans exclusive to the National Geographic Store. These range from beautiful, sustainable and one-of-akind, hand-crafted necklaces and bangles to hand-stitched bags from Africa. Elsewhere, furniture pieces seen throughout the stores are also available for purchase. These home furnishings, many of which are constructed from reclaimed wood from old furniture, bridges, buildings and railways have been turned into armchairs, tables and lamps, all designed to inspire, intrigue, and educate people about the planet, its wonders and its challenges. Further unique to the stores are the sustainable practices incorporated in its building and operations. State-of-the-art design elements that enhance the experiential aspect of the customer’s surroundings exist side by side with eco-friendly materials and, in the case of Kuala Lumpur’s store, the clever use of daytime natural light for its premises to minimise use of electricity.
The National Geographic stores are a partnership between the National Geographic Society and Worldwide Retail Store S.L. with profits made from the deal going to help fund the Society’s exploration, conservation, research and education programmes. To date, the National Geographic Society has funded more than 9,000 scientific research, conservation and exploration projects and supports an education programme combating geography illiteracy. To quote John Fahey, CEO and president of National Geographic Society: “Our goal is to inspire people to care about the planet, and our strategy is to continually find new and exciting ways to reach and engage the public. We’re excited about these new retail environments and see them as a perfect complement to our media expansion efforts that have been so successfully realised with our local-language magazines and our international channels. As a result of this exciting new partnership, National Geographic will be able to reach people in their communities and on a more personal level.”
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Our goal is to inspire people to care about the planet, and our strategy is continually to find new and exciting ways to reach and engage the public.
The Little Car That Can You don’t really need the season’s Hermes when the Ford Fiesta can equally make heads turn and then some. So here’s the thing. Asia is the last region to launch the Ford Fiesta, which incidentally made its European debut two years ago. But as the adage goes: All good things come to those who wait. And Ford certainly lives up to its expectations… making no excuses for the late arrival, but endearing itself to car lovers in the region.
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Fiesta made a fashionable entrance in not one, but two body styles: A five-door hatch and four-door sedan, with a total of six variants and eight attractive colours.
In those two years, Ford has travelled the globe; ate, drank and slept with car lovers; hunted down their favourite hangouts; dug into their pastimes; and nailed down their pet peeves to come up with the one single vehicle that they believe epitomises this generation’s wants and desires. And that, Ladies and Gents, was exactly what was revealed as the Ford Fiesta made its long awaited regional debut. With a design platform from Mazda (incidentally making an appearance on the Mazda 2 next year), the Fiesta made a fashionable entrance in not one, but two body styles: A five-door hatch and four-door sedan, with a total of six variants and eight attractive colours. Calling the Fiesta stylish is kind of like an understatement. The Fiesta is the kind of car that seems to understand what you need in a 21st century, tech-motivated, urban-geared, high-octane world. Bare-boned it definitely is not, as Ford goes on a no-holds-barred frenzy, fitting their little Fiesta big features including 5 class-exclusive technologies, bringing luxury and convenience usually reserved only in highend vehicles.
The first jaw-dropping moment comes by way of the Voice-activated communications system. Think of it as Star Trek meets James Bond 007. It’s not just a cool-tool for handsfree mobile communication, but it’s your getaway to command the stereo for your favourite tunes and keep the interior temp balanced just right without the hands ever leaving the steering wheels. At the heart of this design is the sleek instrument panel centre stack. If the design looks familiar to you, as it should, it’s because Ford purpose-designed this after the keypad on the mobile phone. Its familiarity will inspire convenience, allowing drivers to operate it easily with minimal distraction. The striking look, no doubt, will attract the Millenials (aged 16 to 30), a generation with a perpetual inclination to connectivity, whether it’s the cell phone, computer, iPod or other mobile devices. Plus, the keyless entry and push button start will definitely speak to the driver conscious of style and design.
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The folks at Ford make no disguise of their glee at creating a small car that’s big on features. Clever designers have created an interior that lets drivers feel as though they’re behind the wheels of a sports car. Using the Computer Aided Virtual Engineering (CAVE) technology, which creates a life-sized simulation of a vehicle’s interior, engineers were able to virtually manipulate the position of the driver’s seat to ensure optimal visibility, comfort, steering wheel angle and ability to reach major controls. A tilt and telescopic steering wheel allows drivers to adjust it to their individual needs.
Exterior wise, Ford pushes the envelop on its kinetic design, a term that encapsulates the energy in motion that epitomises Fiesta. A large, inverted trapezoid grille leads the eye out towards the Fiesta’s toned, athletic shoulders. The raised bonnet line and pronounced wheel arches add to this air of athleticism, while sleek, swept-back headlights surrounded by chrome detailing create sophisticated jewel-like accents. The Fiesta’s rising bodyside beltline sweeps up towards a high rear light cluster, maintaining a coupe-like wedge shape that gives it a look of pent-up energy.
Ford pushes the envelop on its kinetic design, a term that encapsulates the energy in motion that epitomises Fiesta.
What’s under the hood is equally amazing. A peppy, fuel-efficient 1.6-litre Twin Independent Variable Camshaft Timing (Ti-VCT) Duratec engine ensures the Fiesta is always ready to go, producing 121 PS (89kW) of power at 6000rpm. And, producing fuel economy numbers of 7.0L/100 km (40 mpg) on the highway, you can make all the trips you want, and then some. Further aiding Fiesta’s fuel-efficient capabilities is the advanced PowerShift six-speed automatic transmission and electric power assist steering (EPAS). The advanced gearbox reduces complexity, saves weight, increases responsiveness and performance – all while helping keep the engine in its peak efficiency mode – resulting in class-leading fuel economy. In fact, the automatic transmission has the efficiency of a manual transmission, which will pleasantly surprise drivers. But the Fiesta is not just another pretty face on the road. With more airbags than any other cars in its class – seven in total, including a class-exclusive driver’s knee air bag – you know safety is foremost in the Fiesta with Ford. Ford makes extensive use of Ultra-highstrength steels (UHSS), including boron steel, in more than 50 percent of Fiesta’s welded body structure and several critical areas. This rigid body shell contributes to Fiesta’s confident road-holding, best-in-class occupant safety and quiet composure.
Electronic Stability Control (ESC) is standard on Fiesta, along with the Anti-lock Brake System (ABS) and Electric Brake Distribution (EBD). Front brakes are ventilated discs measuring 259mm in diameter and rear drums are 201mm. Ford was also quick to point out that in their global engineering approach, each Fiesta around the world is configured and tuned to suit regional driving conditions, so regardless of what continent you drive your Fiesta, the car is designed to have the right characteristics for that specific driving environment. On the road, the Fiesta was surprisingly agile; zipping in and out of traffic with confidence. Its short turning radius makes this a great city car when maneuvering tight parking lots. Cabin noise is almost negligible, thanks to Ford’s succinct noise, vibration and harshness (NVH) control. Engine noise is subdued by a hood blanket, with enhanced door seals keeping wind noise minimised. Driving the Feista, really, is a breeze. It’s the kind of small car that springs big surprises and, on the road, the kind of fashionable accessory that makes a statement without being too flashy.
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Set on the banks of the River Thames in south east London, Maritime Greenwich is a World Heritage Site renowned for its splendid, historic landmarks and, of course, home of the Greenwich Mean Time (GMT).
IN THE ZONE
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Greenwich is famous as the home of time and the Prime Meridian (Longitude 0°). The dividing point between the eastern and western hemispheres is marked by line and laser at the Royal Observatory. Every place on earth is measured from here. So when you set a date to meet someone, say, at the smoothie shop at 5pm, or using your GPS to navigate, that time and place is measured from Greenwich, and it’s the same for the rest of the world. Greenwich is also the birth place of King Henry VIII and daughters Queen Mary (Bloody Mary) and Queen Elizabeth I (The Virgin Queen). It is also the home to the historic Greenwich Market, Clocktower antiques market, and a diverse range of independent shops and boutiques, thriving restaurants and cafés, dynamic theatres and live entertainment venues. The famous view of Greenwich from across the river has hardly changed since Canaletto painted it over 250 years ago and is dominated by the beautiful Old Royal Naval College and Queen’s House, as well as the glorious expanse of Greenwich Park and the 140 year old Cutty Sark, which is currently under restoration and due to reopen in late 2011.
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Inside the O2 Arena Greenwich Theatre The O2 Queen’s House Greenwich Town Centre The O2 British Music Experience St Alfege Church
But Greenwich isn’t just about the past. The O2 arena, on the rapidly developing Greenwich Peninsula, is the most successful entertainment venue in the world and it’s right on Greenwich’s doorstep. Many will remember O2 for the venue that would have seen the late Michael Jackson making a career comeback with his This Is It concert. Elsewhere, music fans will find more rhythm and blues at The O2 in the British Music Experience, an interactive museum of popular music, where there are hands-on displays and amazing artiste memorabilia about the musical moments that have defined our lives. With its collection of fine historical buildings and architectural heritage, Greenwich is also a popular movie location. The Old Royal Naval College has been featured in Lara Croft Tomb Raider, The Mummy Returns, The Golden Compass and Shanghai Knights. Fans of Hugh Grant will also remember the Royal Naval College Chapel in Four Weddings and a Funeral as well as the old Greenwich District Hospital in About A Boy. Hardcore movie buffs can find more film locations by downloading a map at www.visitgreenwich.org.uk/media-centre.
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There’s also a growing sense of anticipation in Greenwich as the countdown to the London 2012 Olympic and Paralympic Games gathers pace. Greenwich is hosting some of the most thrilling events in the Games including the Equestrian and Modern Pentathlon which will take place in the extensive grounds of Greenwich Park. Woolwich Barracks will be home to the Shooting events and The O2, which will be known as the North Greenwich Arena during the Games, will host Artistic Gymnastics, Trampoline Gymnastics and the Basketball finals during the Olympic Games and then Wheelchair Basketball during the Paralympic Games. Greenwich will not only be an Olympic host in 2012, it will also become a Royal Borough. It’s very rare for a borough to be awarded royal status but Queen Elizabeth II is doing so for Greenwich in recognition
The Old Brewery San Miguel cafe National Maritime Museum The Cutty Sark Royal Observatory Greenwich Colonnade at the Queen’s House Old Royal Naval College The Millennium Dome
of its long and historical association with the Royal Family. Lord Mandelson, who announced the decision in the House of Lords, said that the honour also recognised Greenwich’s global significance as the home of the Prime Meridian, Greenwich Mean Time and as a UNESCO World Heritage Site. For the visitor, Greenwich is a host of surprising discoveries. While public transport are aplenty, connecting Greenwich to other cities, the most fun way to arrive here is by river on the fast and fun Thames Clipper catamarans. Once in the neighbourhood, soak up the atmosphere by enjoying dinner at one of the many varied restaurants then stay the night and spend the next morning rummaging through arts and crafts, vintage clothing and designer boutiques in the vibrant and atmospheric Greenwich Market.
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Try wandering up to the Fan Museum – dedicated to the art and history of fans; there’s no other museum like it in the world. Then it’s a pleasant, short, stroll through Greenwich Park to the Royal Observatory and, although there’s a bit of a hill to climb before you reach the gates, the panoramic views back across London from the top make the walk worthwhile. Once inside the Royal Observatory, you can stand with a foot planted firmly in each hemisphere as you stand astride the Prime Meridian, and contemplate the wonders of the heavens as you wander through the Observatory’s absorbing galleries. Down the hill, the National Maritime Museum houses one of the world’s finest collections of maritime objects and artefacts including the bullet-holed jacket that Lord Nelson was wearing at the Battle of Trafalgar when he suffered his fatal wound.
The Old Royal Naval College, just across the road from the museum, is one of the most impressive examples of extravagant, baroque architecture anywhere in the world. As well as visiting the beautifully decorated Painted Hall and Chapel you can find out about the colourful past of the Old Royal Naval College and Maritime Greenwich in a new £6 million contemporary cultural venue, Discover Greenwich. The exhibition centre tells the continuing story of the Old Royal Naval College and Maritime Greenwich and also houses the Greenwich Tourist Information Centre.
Museums, music, breathtaking views and the beautiful architecture of Christopher Wren and Inigo Jones plus riverside cafés and the hustle and bustle of Greenwich Market give this unique corner of London an exciting and uplifting atmosphere. Only 20 minutes from Central London, Greenwich makes a spectacular day outing and, it really does have something for everyone! 40
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