TRAVEL
Malta, New Zealand, Singapore
FOOD
Chicken Salads, Celebrity Fare
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Contents
08 TRAVEL
14. RESTAURANT
Manila, We take a look at a unique new restaurant called Spiral. It is in the Hotel Sofitel in Manila (first of the city’s fivestars) and has just re-opened after a massive and expensive refit.
Malta. We journey to these little known islands that have played a huge part in history and are now a lovely getaway for independent travellers who want to retrace that history.
24 HOTEL Pullman Bangkok. They are bringing Michelin food to this energetic hotel in Thailand – but not too preciously; they are also exploring the perfect hamburger.
30. DESIGN
Australian design. A look at the winners of Australia’s first restaurant and bar design awards: some pretty interesting spaces.
34 TRAVEL
38. RESTAURANT
The Point. A lakeside restaurant in Melbourne that is making waves with its good food and its spectacular wine list.
China Insiders. A nifty new service from the ShangriLa Hotel people in China: a guide to new attractions, old traditions and other things that will enrich your travels.
Contents
42 HOTEL
50. TRAVEL
New Zealand. We soar through the amazing landscapes, alpine, maritime and vast fields and forests. The scenery that was chosen as the stellar background in the Hobbit/Lord of the Rings movies.
Pallazo Margherita. The latest in the hospitality portfolio of Hollywood director Francis Ford Coppola (and his family); a palace now converted to a boutique hotel in an unspoiled corner of southern Italy.
58 WINE Wines of the star. A tour of the vineyards in Europe now owned and/or operated by movie stars, rock singers – and the occasional Russian‌
62. FOOD
Chicken sallad. Possibly the most versatile dish ever and perfect for lunch in the tropics. We look at a whole new set of ideas to make a humble old standby a whole more interesting.
68 HOTEL
76. MIXOLOGY
Amazing cocktails from the Dusit Thani Manila.
Westin Bali. On the beach in Nusa Dua, the Westin has become a favourite getaway again. For people like the AC Milan football team and also for ordinary families travelling together.
EDITORIAL
W
e have just entered the Year of the Snake. Like everyone, we were fascinated to see what this year has in store for the world. So we trawled around some horoscope sites to find some answers.
They begin by telling us that stock markets will continue to swing violently and more investment scandals may surface (not much of a surprise, there) and the Euro will hang in there. The geomancers go on to say that good businesses to be in in 2013 (thanks to Earth, Metal and Water) are automobiles, finance, water-oriented enterprises, fishing and (good news) travel. This is a prosperous year for the travel industry, especially those involving water. Hence this would be a good year for the cruising sector. According to research by Cruise Lines International Association, some 20.97 million passengers are expected to set sail in 2013. Many lines are adding more Asian destinations to their itineraries but also some others we’d love to see: Morocco, Antarctica Iceland and the Galapagos. They are also planning live on-board shows with Tony-Award-winning stars performing. So break out your blazers and your cruise frocks, as they are concentrating their marketing on Asia and there will be deals galore. We go into the Year of the Snake with great enthusiasm and, in this issue, there is a lot to distract you. We take a trip to Malta, well off the beaten track but well worth the effort. It is fascinating, not least for its history. Did you know it boasts the oldest building in the world? It is also a very pleasant beach, waterside and soft-adventure alternative in the middle of the Mediterranean. Wine is big in this issue. We take a look at the new star quality of some vineyards – those bought by movie and rock stars, not as a whim but as a serious effort to produce good wine. We also go to South Africa for a new wine adventure there. Nobody can deny the impact of ‘star power’ – and just like wine, stars have created a new interest in New Zealand, location of Middle-Earth in the Hobbit movies. Simply spectacular. We also travel to Singapore and to southern Italy and another ‘star power’ project, a hotel by Francis Ford Coppola. On the food scene, our stars continue – some giving us their favourite recipes from over the years. And we look at the most versatile tropical standby: the many variations of the chicken salad. Plus all the latest hotel and restaurant news from around the world. And there are some exciting things happening, not least in Australia where they have given out their first design awards for bars and eateries. So Kung Hei Fat Choi to everyone. We hope it is a year of peace, prosperity and a year filled with interesting travel as well as fine food and wine. Enjoy this issue of Viva Asia. Graham Pearce
06
TRAVEL
Malta, New Zealand, Singapore
FOOD
Chicken Salads, Celebrity Fare
On our cover this month, the spectacular spiral staircase that gives its name to the signature restaurant of the Sofitel Philippine Plaza in Manila, just re-opened after an $11 million facelift.
Publisher PT Artha Cipta Pratama Editor in Chief Graham Pearce Production House Origomedia Art Director Abraham Ardiles Siahaan Graphic Designers Origomedia Senior Promotion & Advertising Meeliani meeliani@vivaasiamagazine.com Marketing Executive Fitri advertising@vivaasiamagazine.com Rossy marketing@vivaasiamagazine.com Website www.vivaasiamagazine.com Email info@vivaasiamagazine.com Graphic Design Team ORIGOMEDIA Jl. Setiabudi III / 2A Setiabudi, Jakarta Selatan 12910 Indonesia p +62 21 5292 1638 / 7031 6882 f +62 21 5292 1637 e info@vivaasiamagazine.com www.vivaasiamagazine.com Contact: Editorial: Graham Pearce gp@vivaasiamagazine.com
Advertising: James Weston jim@vivaasiamagazine.com
Our gratitude for some pictures in this edition to www.flickr.com
TRAVEL : EUROPE
MEANDER DOWN TO MALTA
M
Malta is a mystery to many, mostly because of its location. (In centuries gone by, it was this location that made it so important). You have to look hard to find it on the map. It is a tiny dot (actually a small group of islands) in the Mediterranean, 93kms below Sicily and 300km north of Algeria.
alta was thus a vital link between Europe and the Holy Land from the 11th century and in recent times as a set-off point for the Allied invasion of Europe in WWII. It is all peaceful today and a great place to visit – not least as one of the best-preserved pieces of living history in the world but because of its sea sports and (more lately) its medical treatments (perfect place to get that ‘touch up’). The climate is a typically Mediterranean, with hot, dry summers, warm autumns and short, cool winters. ‘Hot’ is from July to September but the nights are tempered by cool breezes from the sea.
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To fully understand what you are seeing, you must know a little of the history of Malta. There is Neolithic evidence from 5200 B.C. Millennia later, the Phoenicians, the Carthaginians, the Romans and the Byzantines all conquered the place and you can still see relics of their reigns. It is said that in 60 A.D. St. Paul was shipwrecked on the island while on his way to Rome and brought Christianity to Malta. The Arabs conquered the islands in 870 A.D. and left an important mark on the language of the Maltese. The Arabs were ousted by the Normans and the Aragonese and it was Charles V who bequeathed Malta to
the Sovereign Military Order of St. John of Jerusalem which ruled Malta from 1530 to 1798. The Knights are probably the most important part of its history and they took Malta through a new golden age, making it a key player in the cultural scene of 17th and 18th century Europe. It is hard to miss their legacy, not least their eight-pointed Maltese Cross. You will sense their presence by wandering through their palaces, forts, churches, courtyards and gardens. They also left priceless art, furniture, silverware and sculpture.
TRAVEL : EUROPE
In 1798, Napoleon took over Malta from the Knights on his way to Egypt. But the English arrived and British rule lasted until 1964 when Malta became independent. Modern Malta became a republic in 1974 and joined the European Union in 2004.
TOURING The obvious place to start is Valletta, the capital. This picturesque fortress city dates from 1566 and its narrow streets boast some of Europe’s finest art works, churches and palaces. You will also find tiny shops and cafes, a nice meander from the international branded shops.
MUST SEE St. John’s Cathedral A high baroque masterpiece, it has intricately carved stone wall designs, as well as the painted vaulted ceiling and side altars with scenes from the life of St John. The Cathedral also houses Caravaggio’s Beheading of St. John the Baptist. Hundreds of Knights are buried here in the intricate pavimento, including founder of Valletta, Grand Master Jean Parisot de la Vallette.
The Grand Master’s Palace In Republic Street; it has two lovely courtyards, the armoury of the Knights and the Tapestry Chamber has priceless Gobelins.
The National Museum of Archeology Once an inn used by the Knights, it has a wonderful collection of pottery, sculpture and artifacts from pre-historic times.
The National Museum of Fine Arts. In the former Admiralty house, a modest collection of masters with a selection of the foremost schools from the 14th century to the beginning of the 20th century.
Auberges The Auberge d’Aragon, Auberge de Castille et Leon, Auberge d’Italie (now the general post office) and Auberge de Provence (national Museum of Archeology).
St.Paul’s Church and Grotto Beneath the sanctuary of this lovely church is the celebrated St. Paul’s Grotto, where St.Paul is reputed to have stayed in A.D. 60.
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TRAVEL : EUROPE Verdala Palace A semi fortified villa built as a summer residence for the Grand Master.
The Roman Villa This has exhibits of Malta’s wealth and magnificence during Roman rule (218BC870 AD). Look out for the beautifully preserved mosaics.
Tarxien Temples The 5000-year-old Tarxien complex consists of three linked temples; many decorative relics remain, especially statuettes, pottery and bas relief sculpture.
Marsaxlokk Malta’s largest fishing village. Great for a seafood snack. On Sunday mornings there is a lively market.
Blue Grotto Lying beyond the cliffs of Wied iz-Zurrieq, it can only be reached by sea. There are stalactites on the roof and its clear waters are full of fish.
Sliema, St.Julians, Paceville Restaurants, pubs, pizzerias, and cafés are to be found in this pleasure centre of Malta. There are discos, cinemas and a casino in a fairytale palace.
The Three Cities Across the Grand Harbour are the three historic towns of Vittoriosa, Cospicua and Senglea. When the Knights first arrived they chose Vittoriosa (Birgu) as their home because of its vicinity to Fort St Angelo. Valletta was built after the Great Siege by the conquering-intent of the Ottomans in 1565.
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TRAVEL : EUROPE
OFF ROAD To discover the hidden Malta (and the nearby islands of Gozo and Comino), you can join a jeep safari or a yacht charter. The beaches on all the islands are beautiful, the diving and snorkelling top-notch. Most popular beaches are Mellieha Bay, Ghajn Tuffieha and Golden Bay, Paradise Bay and Gharmier. While on Gozo, go to the Ggantija Temples in Xaghra, built before the pyramids and Stonehenge. Also just outside Xaghra is Calypso Cave. According to legend, this is where the nymph Calypso seduced and kept Ulysses a “prisoner of love� for seven long years. Malta has hotels, guest houses, holiday flats, farm houses, tourist villages and villas. You can get there by plane or boat. www.visitmalta.com Major photography: Andrew de Jong
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GALLERY : HOTEL
Exterior
Breeze spa
Musheireb restaurant
Suitte room
AMARI OPENS IN DOHA The Thai Amari group has opened its first Middle East hotel in Doha, capital of Qatar. The 13 storey property features 120 contemporarydesigned, fully appointed rooms, including six suites. It has the Breeze Spa (with Vichy shower room, Turkish bath, Sauna and steam room), pools for adults and children and several restaurants. The hotel’s rooftop pool lounge also has panoramic views of Doha’s skyline and the Corniche.
Nasma lounge
Amari Doha is just 15 minutes from Doha International Airport and in convenient reach of the city’s major commercial centres and historic and cultural sites, including the Islamic Art Centre and Souk Waqif. www.amari.com
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ONESIA
LIK IND
REPUB
Find us in:
BALI
JAKARTA
BOGOR
BATAM
BANDUNG
More to come: JAKARTA TANGERANG BOGOR SOLO YOGYAKARTA MALANG
SURABAYA
BALIKPAPAN
PALEMBANG
SULAWESI
BALI
RESTAURANT : MANILA
Spiral interior
SOFITEL’S $11 MILLION RESTAURANT Sofitel Philippine Plaza’s new restaurant Spiral has opened to some fanfare. Deserved, as they tell us it cost $11 million to achieve.
A
pparently the hotel’s executive chef Eric Costille combed sidewalks from Bangkok to Mumbai, sniffing out secrets that would form the establishment’s new concept — an inventive blend of traditional French markets and Asian hawker stalls, with a high-end twist. “If you’re going to promise customers the best cuisine of Thailand or India or anywhere else, you have to thoroughly understand all that goes into the product. You have to go to the nests,” he says. So he went to Hong Kong, Bangkok and Mumbai and spent hectic days sampling food. Spiral chandeliers
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RESTAURANT : MANILA
“I wasn’t just tasting little bites,” Costille said. “I was really eating. I ate everything, even after I’d already eaten somewhere else. I wanted to experience each place fully and as a regular customer would. I was also paying careful attention to cooking techniques.” Spiral’s interior is by Japanese Design Studio Spin and, appropriately, the signature design element is a majestic spiral staircase, which connects the 2,500sqm restaurant to the hotel’s main lobby, one floor above. La Veranda is a glass-enclosed, 1930s Parisian-style lounge that opens to an outdoor terrace, leading to the lagoonshaped pool. Spiral’s La Veranda
La Veranda
Spiral iconic staircase
There are 21 distinct ateliers, where the international cuisine is prepared in openkitchen style. Four outdoor dining gazebos are flanked by water and fire features, and floor-to-ceiling windows that extend three stories high and provide extensive views of Manila Bay. “The idea was to take the best of the world and put it into one place under one roof,” said Goran Aleks, general manager of Sofitel Philippine Plaza. “There is simply nothing like it in the Asia-Pacific region and, dare I say, anywhere else in the world. It’s a revolution in the art of interactive dining.” www.sofitelmanila.com Spiral’s Lépicerie
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GALLERY
W DEBUTS IN BANGKOK The new W Bangkok is set in prestigious Embassy Row at the intersection of Sathorn and Narathiwas Roads with easy access to the Skytrain. Amid the city’s modern skyscrapers, ancient temples and neon lights, W Bangkok’s distinctive design melds Thai heritage with modern Western influences. The hotel combines a 31-floor contemporary glass tower with a century-old, Europeaninspired building that formerly housed the Russian Embassy. A large-scale spiral staircase connects the W Lounge (the W brand’s interpretation of the traditional hotel lobby) to the hotel’s Great Room (the W brand’s interpretation of the ballroom), with a floor to ceiling, ‘jewel-encrusted’ light installation as the centerpiece. There are 407 guestrooms, including ten Marvellous Suites, four Duplex Suites, a Wow Suite and the W brand’s signature Extreme Wow Suite. Guestrooms have been designed in gold, blue or magenta jewel tones. www.whotels.com/bangkok
ASTON GOES ARCHIPELAGO The energetic hotel company Aston International has renamed itself Archipelago International. This new corporate identity will serve as the group’s umbrella organization and be the name of the hotel management company behind all of its existing and upcoming hotels and resorts. Archipelago International says the name “Aston” is in reality the name of the group’s hero brand and, as such, is no longer suitable as a name for a management company with nine booming hotel brands. 16
While the Aston label continues to grow other brands such as favehotels and the new 4-star lifestyle Alana Hotels, now representing more than 50% of the Archipelago group’s future hotel portfolio. Archipelago International is Indonesia’s largest hotel management company with a presence in Indonesia, the Philippines and Malaysia and an underlying portfolio of some 140 hotels, resorts and residences – 60 operational and 80 under development. Archipelago International managed hotels range from select service to five star hotels
and luxury villas and operates under the hotel brands: Grand Aston, Aston, Aston City, Crimson, Quest, favehotels, NEO, Alana and Kamuela. Archipelago managed hotels operate under the brands Grand Aston, Aston, Aston City, Alana, Harper, Quest, favehotels, NEO and Kamuela ranging from ultra luxurious private pool villas to serviced apartments and select service economy class hotels.
PERSONALITY
FOOD FIT FOR A MANDARIN Christian Hassing is the Mandarin Oriental group’s first Vice President in Asia, now responsible for the hotels in Singapore, Jakarta and Kuala Lumpur. 18
PERSONALITY
Signature restaurant, Mandarin Oriental Tokyo
Lyon restaurant, Mandarin Oriental Jakarta
Amber restaurant & bar, The Landmark Mandarin Oriental Hongkong
Sur Mesure restaurant, Mandarin Oriental Paris
H
assing actually began his career with Mandarin Oriental as opening General Manager in Kuala Lumpur in 1997. Lately, he was GM in Tokyo before returning to Singapore, with the double role of VP and GM. The MO group is taking a dynamic and proactive stance to expansion in Asia and he hints there may sooner rather than later be a new resort in Bali. (“We are looking at three projects but we have yet to choose one,” says Hassing.) “Meantime, the KL property is undergoing a complete overhaul. Just as the Jakarta property did. One thing we are very excited about: Mosaic for all day dining and the fact we have a halal kitchen in the Chinese restaurant.” “Our guests in the three cities are pretty much a 50-50 combination of business and leisure travellers. With people of both
intentions, we realize the competition is fierce so we are trying in two special areas to set us apart,” says Hassing. “One of these is good food. Not good – excellent food.” “We look only for top notch chefs and we also feel we can bring one-off experiences to our guests with the occasional visit of starred chefs from other countries,” he says. “And this is already happening in Singapore, Indonesia and Malaysia.” “Add to this that eight of our restaurants have been honoured in the 2013 Michelin Guides. This is more than any other hotel group in the world,” says Hassing. “In Barcelona, Moments Restaurant has two Michelin stars. Dinner, at Mandarin Oriental Hyde Park in London has one star. In Geneva, Rasoi by Vineet is an Indian restaurant with one star. In Munich, Restaurant Mark’s also has one star.
“In Hong Kong, MO has two Michelin-starred restaurants: Pierre, with the bold cuisine of Pierre Gagnaire and Amber at The Landmark Mandarin Oriental also has two Michelin stars. In Tokyo, Signature is a onestar restaurant.” The Group continues to appoint globally renowned culinary talent throughout its portfolio, the most recent addition being Thierry Marx at Mandarin Oriental, Paris, where Sur Mesure has two Michelin stars. “Apart from that, there are interesting new dynamics here in Singapore,” says Hassing. “The ‘centre’ has shifted from Orchard to Marina Bay, especially for shopping and entertainment. And now the waterfront is literally littered with new restaurants. So we are in a very good position to be part of all that.” www.mohg.com
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GALLERY : HOTEL
MANDARIN ORIENTAL OPENS IN GUANGZHOU The Mandarin Oriental Hotel Group has opened its first city hotel in China: in Guangzhou (the old Canton). The hotel is located above TaiKoo Hui, a large shopping, office complex and cultural centre. It has 233 guestrooms (said to be the largest in the city), 30 suites and 24 serviced apartments, decorated in a fusion of old and new China by designer Tony Chi. Fine Cantonese dining is in Jiang by Chef Fei, one of China’s most notable chefs: a classic grill restaurant, Ebony; a tea lounge, The Taikoo Lounge; The Mandarin Cake Shop; and the cocktail bar called The Loft. www.mandarinoriental.com
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GRAND OPENING
Grand Opening Raffles and Fairmont Hotels Makati.
A
t 7pm on February 7th, over 600 guests celebrated the opening of the Raffles and Fairmont Hotels Makati. This was the first time in over 18 years that a new five star hotel had opened in Makati. Located in the financial capital of the Philippines, the 30-story tower is home to a 32 all-suite Raffles Makati, a 280room Fairmont Makati, and a 237 Raffles Residences. The concept of two hotels in one property provides a choice for business or leisure travelers; while the Raffles Residences offer a choice of one to four bedroom apartments for short or long-term stays.
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The hotels offer guests a gastronomic tour with Spectrum the all-day dining restaurant featuring five culinary theaters, CafĂŠ Macaron a chic pastry boutique, offering fresh sandwiches, desserts, pralines and exquisite pastries. The Long Bar, inspired by its namesake, the Long Bar in the Raffles Singapore, features creative liquid concoctions including the world famous Singapore Sling, while the parlour-like Writers Bar offers a respite from the bustling city, and the Fairmont Lounge is the perfect location for afternoon teas and light meals. The hotels also feature some 1,700 square meters of function and meeting space along with a 1,200 square meter Willow Spa
featuring five fully equipped treatment rooms, hair salon, nail studio, a mineral pool, an outdoor swimming pool and beautiful terrace offering a luxurious urban retreat. www.raffles.com/makati
GRAND OPENING 1
2
3
1. A toast to the opening of the Raffles and Fairmont Hotels Makati. From left: Raffles and Fairmont Makati Managing Director Tom Meyer, Raffles Hotels and Resorts President Peter French, Ayala Land Chairman Fernando Zobel, Tourism Sec. Ramon Jimenez, Fairmont Hotels and Resorts President Jennifer Fox, and Ayala Land President Antonino Aquino. 2. From left: Ayala Hotels and Resorts’ Al Legaspi and Junie Jalandoni, Fairmont Hotels and Resorts President Jennifer Fox, Claudia and Tom Meyer. 3. Young socialites Stephanie Zubiri and Cheryl Tiu. Also making an appearance at the event were Charlie Chaplin, Marilyn Monroe, and HRH The Queen.
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GALLERY : HOTEL
Scarlett terrace - Bangkok
PULLMAN BRINGS MICHELIN DINING AND GLAMOUR BURGERS TO THAILAND Two new lifestyle properties in Bangkok and Pattaya have captured the imagination of Thailand’s smart set that enjoy food. On Silom Road in the heart of the city, Pullman Bangkok Hotel G’s Scarlett Wine Bar & Restaurant (with its outdoor terrace) serves a fairly glamorous “bistro” menu, created by two-star Michelin Chef, Manuel Martinez, from Le Relais Louis XIII restaurant in Paris. He has combined “old time favourites with classic French cuisine”. The menu includes starters like the Oeuf poché en Meurette (eggs poached in Pinot Noir), Le ravioli de homard et foie gras crême de cèpes (lobster and foie gras ravioli) and mains such as the Saint-Jacques d’Hokkaido (grilled scallops with truffle dressing). Scarlett interactive kitchen - Bangkok
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GALLERY : HOTEL
Scarlett interior - Bangkok
Swimming pool - Pataya
Scarlett also boasts an extensive wine and champagne list. Pullman Bangkok Hotel G is also home to 25 Degrees Burger Bar (sister to its upscale namesake at the iconic Hollywood Roosevelt Hotel in Hollywood). They are describing it as “bordello meets burger bar” with a décor that pays homage
The beach club restaurant - Pattaya
to the glamour of Old Hollywood yet emphasizes modernity, adopting the same formula as all its sister properties in the US which earned them the reputation of serving the “burger of the stars.” Meanwhile, the Pullman Pattaya Hotel G Beach Club now has all day dining on its own private beach. Set among outdoor
pools, a beach terrace and pool bar, the focus is on gourmet salads, sandwiches, grilled burgers and ice cream. And watch out for their beach parties where 600 people are on the jive. www.pullmanhotels.com
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TRAVEL : SINGAPORE
ANTIQUES AND EATERIES Many people ask ‘where you find antiques in Singapore?’ Those in on the secret head straight for Dempsey Hill – not only to shop but to relax and eat well.
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TRAVEL : SINGAPORE
D
empsey Hill is just a short taxiride from town. It is directly across from the Singapore Botanic Gardens, close to the U.S. Embassy.
This hilltop was originally a nutmeg plantation and later became Tanglin Barracks, the headquarters the British Army. It was occupied by the Japanese after the British surrender in 1942. PostWar when the British left in 1971, it became the headquarters of the Singapore Ministry of Defence before being given over to the private sector.
Now it is a flourishing centre of antique shops, interior design shops, some clothing and carpets. The rest are very good art galleries, fine food providores and restaurants. It covers 70 hectares or so and seven of the nine barracks buildings have been nicely preserved, although the thatched roofs have been replaced. It is literally a garden, with huge trees, flowers and shrubs. Oh, and stop to look at the ‘giant fish’ – you will know what we mean when you see them… Some of the ‘antiques’ you will recognize from Indonesia, along with teak furniture
and the rattan outdoor pieces that are now so popular. In other stores, you will find near museum-quality pieces or, in the case of one called Renaissance; new pieces made from impossibly beautiful materials, superbly hand-crafted in China and brought to Singapore. Best to just wander around and browse and buy. Then it will be time to eat and drink. There are two dozen bars, pubs, restaurants and cafes to choose from. Some big names; others one-off to this place and with all styles of cuisine. We tried PS Café: hard to find but well worth the hunt.
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GALLERY: PHOTO ESSAY
PHOTOGRAPHIC
Journey
L
e Méridien and Air France have joined forces to present a colourful tribute to travel called ‘A Photographer’s Journey’. It is an on-line exhibition that takes you from ‘takeoff to turndown’. The photographer is Jimmy Cohrssen and, with this unusual twist, the exhibition is curated online by fans of the hotel group and the airline. There are never-before-seen photographs of Cohrssen’s journey through culturally rich cities and resort destinations such as Istanbul, Shanghai, Bora Bora and Paris. ‘A Photographer’s Journey’, they say, is inspired by Le Méridien’s and Air France’s shared commitment to the arts, cuisine and culture. Fans are encouraged to vote and engage with the galleries through this Facebook application. The 30 photos with the most votes (10 from each theme) will become the final exhibition at various Le Méridien properties and Air France lounges next year. www.aphotographersjourney.com
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DESIGN : AUSTRALIA
BEST BAR DESIGN Practice: Travis Walton Project: Pretty Please, Carlton VIC
AUSTRALIA’S BEST There is an old saying about restaurants that ‘you cannot eat the wallpaper.’ But all around the world, restaurant design has become an art form. So, if the food is sublime? Wonderful. If it is inedible, probably the only thing you can do is contemplate the wallpaper.
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I
t is not only in Australia that design now occupies a huge part of the general restaurant business but in establishments on every continent.
But the Australians thought it important enough to create a design accolade this year: the inaugural EAT-DRINK-DESIGN AWARDS 2012. The winners were announced at a ceremony where some 300 designers, architects, and their hospitality clients from Australia and New Zealand gathered to celebrate. The awards are the brainchild of Architecture Media and AGM Publishing. In this, its first
year, 157 entries from Australia and New Zealand were submitted for assessment by a panel of ‘expert’ jurors. The awards fell into six categories and, even in this first year, they gave a ‘Hall of Fame Award’ for an establishment of 20 years standing or more. Potential recipients were assessed on design innovation for the time, creative leadership, technical advancement and the project’s national significance as a hospitality venue. The envelope, please!
DESIGN : AUSTRALIA
BEST RESTAURANT DESIGN Joint Winners
HALL OF FAME
Practice: George Livissianis Interior/Architecture Project: The Apollo, Potts Point NSW
Practice: Robin Boyd and Frederick Romberg Project: Jimmy Watson’s Wine Bar, Carlton VIC
BEST RESTAURANT DESIGN Joint Winners
BEST TEMPORARY DESIGN
Practice: 1:1 Architect in association with Grant Cheyne Project: Spice Temple, Melbourne VIC
Practice: HASSELL and Schiavello Project: Chasing Kitsune, Melbourne VIC
BEST CAFE DESIGN
BEST RETAIL DESIGN
Practice: Tony Hobba Architects Project: Third Wave Café, Torquay VIC
Practice: LUCHETTI KRELLE Project: Adriano Zumbo, Pyrmont NSW 31
DESIGN : AUSTRALIA
BEST VISUAL IDENTITY DESIGN Joint Winners Practice: Fabio Ongarato Design Project: Baker D. Chirico, Carlton VIC
New Market Hotel (Melbourne)
BEST VISUAL IDENTITY DESIGN Joint Winners Practice: ERD Project: D.O.C, Carlton VIC
Due to the high calibre of entrants in this year’s awards program, 24 high commendations were awarded across the six design categories. (NSW is New South Wales and that usually means Sydney. VIC is Victoria and that usually means Melbourne. QLD is Queensland and NZ is New Zealand). These were New Market Hotel (Melbourne), Bridge Room (NSW), Momofuku Seibo (NSW), Eno Pizzeria (NSW), Restaurant Arras (NSW), The Grill Restaurant (New Zealand), Vue De Monde (Melbourne), Bishop of Ostia Bar (VIC), Lui Bar (VIC), Matilda Bay Brewer’s Canteen (VIC), The National Hotel (VIC), The Waiting Room (VIC), Corner Store Café (QLD), Mister Close (VIC), Shortgrain (NSW), The Grounds of Alexandria (NSW), Two:Bob (VIC), Fisher & Paykel (NZ), Tabcorp Marquee (VIC), Albert St. Food & Wine (VIC), Flying Fish and Chips (NSW) and La Croix (NSW). www.eat-drink-design.com
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Momofuku Seibo Restaurant (NWS)
Vue De Monde Restaurant (Melbourne)
Authentic Japanese Cuisine
いただきます!
TRAVEL : CHINA
WUXI, WOW! It is not the most obvious destination for statement architecture, but Wuxi – 200 kilometres east of Shanghai – is home to one of China’s most dramatic new buildings. The Wuxi Grand Theatre comes courtesy of Finnish group PES-Architects, and is designed to resemble a butterfly landing on a lake. Aside from its good looks, the theatre incorporates a number of environmentally sound initiatives, including bamboo interiors, ample use of natural light and programmable LED outdoor lighting.
Shangri-La Hotel, Chengdu
CHINA INSIDER This is a great new service from Shangri-La Hotels around China. It is a newsletter of “insider tips” on China’s latest travel news, gathered fromm general managers, concierge and staff of Shangri-La’s 35 hotels all over China.
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BEAR ESSENTIALS They may be slow to breed, but panda numbers are on the rise in Chengdu, with seven cubs born at the city’s Panda Base over the last six months. The group (four males, three females) includes a pair of twins, Cheng Shuang and Cheng Dui, and takes the tally of pandas born in 2012 to eight. If you are interested in checking out the pint-sized creatures, make a beeline for the Sunshine and Moon Nursery House at the Chengdu Panda Base.
TRAVEL : CHINA
THE NEED FOR SPEED
ART AND SOUL
HIGH AND MIGHTY
The latest cities to be linked by China’s high-speed rail network are Beijing and Guangzhou. The railway line reduces travel time between the two destinations from more than 20 hours to just eight hours, passing through Shijiazhuang in Hebei Province, Wuhan in Hubei Province and Shenzhen in Guangdong Province along the way. The high-speed railway from Shenzhen to Hong Kong is expected to be completed in 2015.
Shanghai continues to reinvent the onetime site of its 2010 World Expo, recently opening the China Art Museum in the former China Pavilion. A shrine to modern art with a focus on local creations, the space covers some 64,000sqm. Also opened on the expo site is the new Power Station of Art, a contemporary museum that features works from the 1980s onwards, and the new home for Shanghai’s annual art festival.
China has set another tourism record by opening the world’s highest national park, Qomolangma National Park in Tibet. Spanning 78,000 square kilometres, the park includes five mighty mountains, among them the 8,848m Mount Everest, 8,201m Mount Cho Oyo and 8,013m Shishapangma. The sky-high attraction also incorporates glaciers, hot springs and alpine forests.
VISA-FREE VISITS
JUST GORGEOUS
IMPERIAL WELCOME
Travellers looking to stopover in Beijing or Shanghai for 72 hours or less will be happy to hear that they no longer require a Chinese visa to enter the country. The new 72-hour visa-free transit program allows citizens from 45 countries (including the USA, Canada, Australia, England and Singapore) to spend three days transiting in the cities visa free, provided they have onward travel documents and land at Beijing, Pudong or Hongqiao International Airports. Simply lodge a request with the airline you’re flying with.
Harbin may steal the spotlight for its largerthan-life winter festival, but Beijing has a cool event of its own for snow bunnies. Held at Longqing Gorge, 80kms away, the Ice and Snow Festival is a wonderland of magical ice formations, carved to resemble everything from the Great Wall to the Eiffel Tower and illuminated with lanterns to create a fairytale-like ambience. Get there before the end of February (after that, things start to melt).
Beijing’s Summer Palace is set to look a little smarter with the makeover of its Deheyuan Garden, the largest royal theatre in China. Restoration of the 1891 garden – once the private theatre of the Empress Dowager Cixi – has been ongoing for the past year and covers a number of buildings, including a three-storey theatre stage, the largest and best-preserved wooden stage in the country.
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GALLERY : WINE
Chef Ferran Adria
THE WINES FROM THE BEST RESTAURANT IN THE WORLD The auction house Sotheby’s will auction the wine cellar from elBulli, voted many times as the best restaurant in the world. It was a celebrated Catalan three-Michelin-star restaurant that closed last year, founded way back in 1961 and led by celebrity chef Ferran Adrià for the last 27 years. There will be two auctions where collectors will have the opportunity to acquire the wines that were enjoyed by diners at his restaurant, some of which were labelled exclusively for the establishment.
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Over the two sales 8,807 bottles will be offered. Their pre-sale estimate is US$1.1 -1.6 million. Proceeds from the sale will benefit the elBulli Foundation. Highest value lot is three bottles of Domaine de la Romanée Conti, Romanée Conti 1990. The auction will take place on 3 April 2013 in Hong Kong and 26 April 2013 in New York. www.sothebys.com.au
GALLERY
Accor invites travellers to discover the heritage of Yogyakarta and Central Java. Travellers from Indonesia and around the world have now an extra incentive to explore the rich and vibrant heritage of the Central Java region. The Group’s three Novotel hotels, Novotel Yogyakarta, Novotel Solo and Novotel Semarang, and one MGallery, The Phoenix Hotel Yogyakarta, are offering guests their Explore Central Java package, presenting a truly unique and authentic experience in the heart of Javanese culture. The cities of Central Java should be high on the itinerary of any traveller visiting
Indonesia wanting to experience the history of the country. Yogyakarta, Solo and Semarang are perfect bases from which to explore the rich culture and heritage of Java, which remains beautifully preserved and engrained in everyday life. To help travellers fully experience all that the region has to offer, the hotels have launched the Explore Central Java package. Running until the 31st March 2013, guests taking advantage of this special offer will be treated to a city tour on a Becak, a three-
wheeled traditional vehicle (cycle rickshaw). In addition to the becak tour, the Explore Central Java package includes a number of other benefits, including free breakfast and Internet, extra points for Le Club Accorhotels members, 20% off dining and spa treatments, and a chance each week to win free night stays at participating hotels. www.accor.com
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RESTAURANT : MELBOURNE
The Point interior
STRAIGHT TO THE POINT
The Point exterior
The view over the lake (yes, Melbourne has a lake) is a bonus to the food and, even more enjoyably, one of the best wine lists in the city with its huge collection, notably of French Bordeaux and Burgundy.
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he Point is sort of like a yacht club, giving directly onto the water and the full-length windows allow you see the black swans, the little sailing skiffs and the city skyline beyond Albert Park. (If that sounds familiar, yes it is the site of the F1 Grand Prix in March). The chef is Justin Wise, who has reinvigorated the food philosophy of the restaurant with his own interpretations of classic dishes with just a cheeky touch of molecular cuisine. His plates are attractive and colourfully presented but he never forgets that taste and technique are more important.
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Must tries are the farmed Murray Cod from Rutherglen, coral trout flown in from Queensland, David Blackmore’s Wagyu, crayfish from Port Campbell and the ultimate luxury ingredient – truffles from both Australia and Europe.
For entrée, you might enjoy Hervey Bay scallops, oxtail and white gazpacho; pan seared foie gras, apple fondant and Madeira – or asparagus, trompette de la mort mushrooms, Jerusalem artichoke chips and hollandaise.
Wise was classically French trained but he has adjusted to some more exotic ingredients to produce dishes such as coral trout with butter-poached Mooloolaba prawns, Buddha’s hand, fennel and sea urchin reduction; and Western Plains suckling pig, chicory pine nuts and dark ale.
Desserts sound overwhelming but they are not huge so a good end to the meal would be banana cake, bubble gum ice cream, warm chocolate and caramel sauce; pear soufflé and spiced ice cream or crème brulée, violet candy and apricot sorbet.
There is also a tasting menu, each dish with a glass of wine chosen by the passionate sommelier, Jack Nolan.
Service is friendly and efficient – the team led by the dapper general manager Bryan Lloyd.
RESTAURANT : MELBOURNE The Point interior
Wine Cellar
Coral Trout
Kingfish Crudo
Couchon with Blood Sausage
Wagyu
Rhubarb Terrine
Quark Cheesecake
“I want to bring luxury back into dining again” says Justin Wise. But he does it without being precious. In fact, with a nod to the chef’s country upbringing and Ukrainian heritage, one of his most popular dishes is baked organic Quark cheesecake served with hazelnuts and raspberries, a modern adaptation of a family recipe passed down from his mother. Mum, however, probably did not accompany it with Jack’s recommendation of a glass of Bertrand Nougatine from Alsace.
It all seems to return to that extraordinary wine list: “some customers (especially some from Asia) come just to sample some of our better bottles,” says Bryan Lloyd. “Factor in Justin’s great food and you have just about the perfect wining and dining experience.” www.thepointalbertpark.com.au
Justin Wise
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GALLERY
OLD IS NEW News from the Mornington Peninsula in Australia where one new vineyard is opting not to use wood casks to age its wines but terra cotta amphorae. This is not new, of course. The amphora has been used for some three millennia as a storage and transport vessel for wine, olive oil and other liquids. It was perfected by the ancient Romans and is still used in Italy today. These vessels are actually made in Chianti where, apparently, the right clay is found. They are transported to Australia, hand-lined with beeswax (just as the ancient Romans did) and set up in the winery to age both red and white wines.
All the brainchild of Jim Manolis, who owns Trofeo Estate at Red Hill outside Melbourne. In real life, he is a scientist and became fascinated by the technique when he was on a tour of Chianti. (For some Australians, Trofeo is important as a former passionfruit farm and the new winery and café was the original Passiona factory). Jim has some skeptical neighbours but time will tell about wine from the amphorae. (We can already endorse the Pinot – totally different from the norm and more like a gentle rosé). www.trofeoestate.com
TWO-STAR CHEF OLIVIER BELLIN AT MANDARIN ORIENTAL JAKARTA Olivier Bellin is a native of Brittany and owner of L’Auberge des Glazicks in Plomodiern. As a young trainee, he worked with some of France’s greatest talents, including Joël Robuchon and Jacques Thorel. In 1998, he took up the challenge of turning his parents’ inn into a top restaurant. Over time, and with the support of Alain Ducasse who invited him to participate in the food France concept, he eventually earned two Michelin stars and a Gault et Millau gold medal. Bellin describes his food as contemporary French “but I like to keep it sublime, authentic and original.” One of his outstanding dishes, fried lobster, chorizo and tomato condiments, was presented at Master Chef France 2011 to be reproduced by Master Chef candidates. During his three day visit to Jakarta, Bellin will present a special menu at lunch and dinner, a Chef’s table and a cooking class: 21-23 March 2013 at Lyon Restaurant. www.mandarinoriental.com/jakarta
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I N D O N E S IA’S WINE LIST OF
T HE YE A R
AWARDS
2013
The 2013 Indonesian Wine List of the Year Awards will recognise and reward the effort and commitment of Hotels, Restaurants, Bars, Clubs, Cafes, and other venues across Indonesia as they strive to provide customers with the best variety of wines and vintages. In order to ensure the impartiality of the judging process, the wine lists will be rated by the international jury. The judging panel members will be made up of a distinguished list of international wine experts, sommeliers and writers. The Chairman of Judges is Roy Moorfield. (Roy is well-known as the creator of The Exhibition of Victorian Winemakers, which ran continuously for twenty years and was the largest regional wine tasting in Australia for much of that time. He is also passionate about matching Asian flavours with wine. And so The Duck Crawl was created, matching Asian duck dishes with Australian pinot noir. Roy’s Duck Crawl has spawned imitators world-wide. Roy is the senior Wine Advisor for Cathay Pacific Airways and has been for 22 years.) Winners of the 2013 Indonesian Wine List of the Year Awards will be announced, and awards presented, at a Gala Dinner Event at the Grand Hyatt Jakarta on September 25th. Along with the top award of Indonesia’s Wine List of the Year, other awards are: Best Restaurant Wine List
Best by the Glass List
Best Listing of New Zealand Wines
Best Cafe/Bistro Wine List
Best Aperitif List
Best Listing of French Wines
Best Bar/Club Wine List
Best Digestif List
Best Listing of South American Wines
Best New Wine List
Best Wine List, Bali
Best Listing of North American Wines
Best Small Wine List
Best Wine List, Bandung
Best Listing of South African Wines
Best Food & Wine Matching Wine List
Best Wine List, Jakarta
Best Listing of Italian Wines
Best Listing of Australian Wines
Best Wine List, Surabaya
For entry details, sponsorship opportunities and further information please contact: Ph. +6221 5292 1638 Fax. +6221 5292 1637 wine@millionaireasia-indonesia.com www.millionaireasia-indonesia.com
HOTEL : ITALY
LIKE A MOVIE SET Legendary film director Francis Ford Coppola (The Godfather and many others) has become an hotelier.
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HOTEL : ITALY
A
ctually he is already an hotelier (in the Caribbean and Argentina, not to mention a successful winemaker) but this is his latest project: the beautiful Palazzo Margherita in southern Italy. A conversion of a 19th century palace, it has nine guest suites. This place has a direct family connection as Bernalda was the little fishing village from where Coppola’s grandfather Agostino decided to leave for America in 1904. It now connects three generations of the family. Bernalda (right in the instep of Italy’s boot) is just 20 minutes from many pristine, whitesand beaches; you can choose seclusion or one with a beach-club and tavernas. Unlike nearby Puglia, Bernalda is a picturesque town where the food and wine have remained authentic and untouched by mass tourism. Bernalda’s trattorias, along with those in neighboring towns, exemplify the hearty, seasonal cooking of Basilicata: multi-course antipasti, home-made pasta, fresh produce, grilled meats, fish and seafood.
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HOTEL : ITALY
Francis himself oversaw the renovation of Palazzo Margherita over some five years – with input from the third generation: his creative children Sofia, Roman and Eleanor. The palazzo sits in gardens of palms, olives and pines with a home orchard and all surrounded by a traditional brick wall. The interiors were designed by Jacques Grange, who decided on a distinct Mediterranean theme but with some input from North Africa (the Moors once ruled here…)
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Each of its suites has a singular design and is named after one of the family. The one dedicated to the director himself carries “both fantasy and a touch of Orientalism,” says Jacques Grange. Not least with the hand-painted stucco walls and floors lined in blue-and-white tiles made of bejmat, a kind of Moroccan terra-cotta.
Guests can dine in the garden or in the palazzo’s brick-lined kitchen, where a central table seats 12. The food is simple: salads, pastas, pizza – all with wine from the surrounding countryside. You can also learn about the delicious cuisine of Basilicata from the Palazzo’s own chefs, who teach daily classes.
The suite named after (and co-designed by) Sofia Coppola is more feminine, with the pervading colour of a light blue sky.
The odds are short Palazzo Margherita may soon be the setting for a Coppola movie. www.palazzomargherita.com
COME PLAY S.E.A. Aquarium™
AND DISCOVER
THE WORLD’S
LARGEST OCEANARIUM Ocean Suites
Joël Robuchon Restaurant
Welcome to Resorts World™ Sentosa Singapore, where luxurious and endless exciting experiences await you at Asia’s leading integrated resort. Enjoy the splendor of world-class hotels. Shop for your favourite premium brands and fashion labels, tax-free. Savour the finest cuisines by the world’s greatest chefs. Luxuriate in Asia’s flagship ESPA, an oasis of tranquility designed for your senses. Dive into Marine Life Park™, the world’s largest oceanarium and be inspired by the myriad marine wonders of our blue planet. Experience a million moments in one world.
Hammam at ESPA
Discover Resorts World Sentosa Singapore! Contact your travel agent or visit www.rwsentosa.com
UNIVERSAL STUDIOS, UNIVERSAL STUDIOS SINGAPORE, RIDE THE MOVIES, Universal Globe logo, and all Universal elements and related indicia™ & © Universal Studios. All Rights Reserved. Marine Life Park, S.E.A Aquarium, Resorts World, the Resorts World logo and all Resorts World elements and related indicia ™ & © Genting International Management Limited. All Rights Reserved.
FOOD: THE CELEBRITY
THE CELEBRITY KITCHEN
We are a celebrity-obsessed world. We love to see how famous live, read about red carpet arrivals and pounce on gossip of their slightest peccadillo.
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e sometimes attribute them with super-human qualities (and it might just take that to run the United States) but they live and breathe – and eat as we do. Over the years, many publications have delighted in reporting celebrity eating (and drinking) habits and many ask them for their favourite recipes. We must confess that some of this does make fascinating reading – and occasionally good dining (Elvis Presley’s famous fried peanut butter and banana sandwich or Britney Spears’ cheeto chicken casserole, notwithstanding). Some of their recipes are not quite authentic but who really cares? Trawling the Net, many celebrities seem very keen on cookies and puddings but amongst it all, some decent tucker. And you can live even more vicariously if you play some Frank Sinatra, Elton John or some Luciano Pavarotti while you are making their dishes. For the Obamas’ chilli – only Hail to the Chef will do!
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TOM CRUISE’S SPAGHETTI CARBONARA Olive oil 2 cloves garlic, minced 1 onion, chopped 8 to 12 thick slices Italian bacon 4 eggs 500g spaghetti 2 cups Parmesan, grated In a frying pan, simmer the garlic, onion and chopped bacon in oil about 30 minutes – do not let boil. In a bowl, beat the eggs with lots of salt and fresh ground pepper. Cook the spaghetti al dente and drain immediately. Stir the eggs through the pasta – the heat will cook them so keep stirring. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve immediately.
ANNETTE FUNICELLO’S PEANUT BANANA PUDDING (Ms. Funicello was a big star of black and white television as one of the original Mousketeers).
1/2 cup light brown sugar 1/4 cup cornstarch 1/4 tspn salt 3 1/4 cups milk 3/4 cup creamy-style peanut butter 1 tspn vanilla extract 3 bananas, sliced Whipped cream, sweetened In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream.
FOOD: THE CELEBRITY
FRANK SINATRA’S EGGPLANT PARMIGIANA 1/4 cup flour 1/2 tspn salt 2 large eggplants, peeled and sliced 1 egg, beaten 1/4 cup vegetable oil 1/2 cup grated Parmesan cheese 250g mozzarella Tomato Sauce (recipe follows) Prepare Tomato Sauce and set aside. Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel. Place 1/2 the eggplant in single layer in a shallow baking dish. Sprinkle with 1/2 of Parmesan cheese, 1/2 tomato sauce and 1/2 mozzarella cheese. Repeat layers. Dot top with cubes of mozzarella. Bake, uncovered at 200º for 15 to 20 minutes. TOMATO SAUCE 1/2 cup chopped onion 1/4 cup chopped celery 1 clove garlic, minced 2 tbspns oil 1 can tomatoes, chopped 1/3 cup tomato paste Salt & black pepper 2 stalks parsley, chopped 1/2 tspn oregano 1 bay leaf Sauté onions and garlic in oil until golden. Add celery, cook 1 minute. Add all other ingredients and cook, stirring, 5 minutes. Set aside.
PRINCESS DIANA’S WEDDING CAKE
SARAH PALIN’S MOOSE STEW
(The late Princess of Wales did not make this but it was the one she requested for her wedding breakfast. Surprisingly, not too complicated.)
(The former Alaska governor and vicepresidential candidate generously allows you can use beef if you cannot handily find moose meat…)
2 1/4 cups flour 3 eggs, beaten 1 3/4 cups granulated sugar 1 tspn vanilla extract 1 1/4 cups oil 1 1/2 tspns cinnamon 1 tspn baking soda 1 med. can crushed pineapple, with juice 1 1/2 cups chopped bananas 1 cup apples, chopped small 3/4 cup coconut 3/4 cup chopped nuts
1kg moose meat (or beef), cubed 2 tbspns butter Salt & black pepper to taste 1/2 tspn paprika 1 bay leaf 2 cups beef broth 1 cup dry red wine 1 onion, diced 15 small whole white onions 3 carrots, chopped 10 small potatoes, peeled 2 tbspns butter 2 tbspns flour
Grease and flour the bottom of a 25x35cm baking tin. Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 180º for 48 minutes. FROSTING 8 ounces cream cheese 1/4 cup oil 1 tspn vanilla extract 3 cups icing sugar Mix oil and vanilla extract into cream cheese. Add powdered sugar. Mix well. Ice the cake and set aside to set.
In a large pot, brown the beef in butter. Add salt, pepper, paprika, bay leaf, broth, red wine, onion and carrots. Cover and simmer for 2 hours or until the meat is tender. Add the whole onions and peeled potatoes; cover again and simmer for an additional 1520 minutes, or until the vegetables become slightly tender. Mix the butter and flour into a paste and drop this into the stew pot. Continue to cook, stirring until it bubbles and thickens. Serve with rice or other sides of your liking.
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FOOD: THE CELEBRITY
ELTON JOHN’S SHRIMP CURRY 1kg shrimp, peeled, deveined 1/4 cup butter 4 large onions, chopped 3 cloves garlic, chopped 3 cups water or coconut milk 3 large tomatoes, peeled & chopped 2 large apples, peeled & chopped 1 cup celery, chopped 1 tbspn shredded coconut 1 knob ginger, minced 1 1/2 tbspns curry powder (no more) 1 1/2 tbspns flour Salt & black pepper Heat the butter in a large pan; add the onions and garlic and cook until lightly browned. Add the water/coconut milk and bring to a boil. Add the tomatoes, apples, celery, shredded coconut, and ginger and bring back to a boil. Blend the sugar, curry powder, flour, salt and pepper together. Add enough cold water to make a paste and gradually stir into the boiling mixture. Partially cover and simmer, stirring occasionally until the vegetables are very tender, about 40 minutes. Add the shrimp and cook 5 more minutes or until shrimp are done.
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ROBERT REDFORD’S GREEN OLIVE SALAD 1 1 1 1 1
cup pimento-stuffed olives can artichoke hearts, drained cup boiling water head romaine lettuce, torn up cup mung bean sprouts
DRESSING 1/2 cup vegetable oil 1/4 cup wine vinegar 4 tspns dill, chopped 1 tbspn parsley, chopped 2 tspns sugar 1 tspn Dijon mustard Salt & black pepper Combine artichoke hearts, lettuce, bean sprouts and olives. In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine. Just before serving, pour over salad and toss until well coated. Serve with barbecued steak or fish.
ROCK HUDSON’S CHICKEN CASSEROLE 1/4 cup butter, divided 1 1/2 tbspns flour 1 cup chicken broth 1 cup milk 1/2 tspn paprika Salt & black pepper to taste 1 cup mushroom, sliced 2 1/2 cups cooked chicken, diced 300g frozen peas, blanched 1 cup cooked noodles (short is best) 1 tbspn sherry 1/3 cup bread crumbs Melt half the butter in a pan; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened. Sauté mushrooms lightly in remaining butter in a separate pan. Add to cream sauce with chicken, drained peas, noodles and sherry. Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes at 180º. Serve at once. (Good with a green salad).
FOOD: THE CELEBRITY
SOPHIA LOREN’S SPAGHETTI CON POMODORO CRUDO 500g spaghetti 750g tomatoes, chopped 250g mozzarella, thinly sliced 2 onions, thinly sliced 1/4 cup green olives, roughly chopped 2 tbspns capers, drained 1/4 cup Italian parsley, finely chopped 1 tspn oregano 2 cloves garlic, crushed Salt & black pepper 1/2 cup extra-virgin olive oil Parmesan, grated Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently. When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.
THE OBAMA FAMILY’S CHILI 1 large onion, chopped 1 green capsicum chopped 3 cloves garlic, chopped 1 tbspn olive oil 500g ground beef (the President occasionally prefers turkey…)
Good pinch each cumin, oregano, turmeric and basil 1 tbspn chilli powder (or flakes to taste but must be hot)
3 tbspns red wine vinegar 2 cans tomatoes, chopped 1 can kidney beans Sauté onions, capsicum and garlic in olive oil until soft. Add the ground meat and brown. Combine spices together into a mixture, then add to the pan. Stir in the vinegar and tomatoes and simmer until liquid reduces. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
LUCIANO PAVAROTTI’S 4-TASTE LINGUINI (The late great operatic tenor was well-known for asking that a stove be set up in his hotel suite so he could make his own pasta.)
1 cup chopped parsley 3 cloves garlic, chopped fine 1 small can tomato paste 2 cups Parmesan cheese, grated fine 1 tbspn chilli flakes Olive oil 500g linguini Chop parsley and garlic; assemble remaining ingredients while noodles are cooking. Drain cooked noodles. Quickly, add all ingredients (except cheese) to noodles and toss. Add cheese and toss again. Serve immediately with an extra sprinkle of cheese on top.
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TRAVEL : NEW ZEALAND
SPECTACULAR JOURNEY TO MIDDLE EARTH If your travel plans for 2013 include New Zealand, you can now join an in-depth Middle-Earth experience – a boon for tourists generated by the phenomenal success of the Hobbit movies.
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TRAVEL : NEW ZEALAND
Passburn Track
T
Passburn Track
Whanganui River
The latest movie: The Hobbit: An Unexpected Journey has hit cinemas worldwide and is again captivating audiences with the real landscapes used to illustrate Middle-Earth.
Down in the South Island, Passburn (near Queenstown) was used for the approach to Misty Mountains and the film location is on land owned by New Zealand’s Ngai Tahu Maori tribe but has public access. The hiking route offers a three/four-day walk, through a dramatic landscape of mountains, lakes, beech forest and tussock country.
Yeti Tours run kayaking trips down the Whanganui River from Mt. Ruapehu (used for the “slopes of Mordor” in The Lord of the Rings Trilogy) to the Tasman Sea. On this overnight trip, you can immerse yourself in nature and spend a night in the wilderness surrounded by native birds, including the kiwi.
It is not only The Hobbit series but the dramatic topography of New Zealand has been used in many movies. Here is the shortlist.
You can also take to the skies with a local helicopter company such as Heliworks or Glacier Southern Lakes Helicopters, who flew for the Hobbit cast and crew.
Or, if sitting back in front of a log fire with glass of NZ wine is more appealing, you can relax at the Powderhorn Chalet in Ohakune, where Peter Jackson’s cast and crew stayed during filming.
his tour includes ‘peering over a Hobbit’s front gate to see if anyone’s at home, dancing under the party tree, or swigging back a beer at The Green Dragon pub.’
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TRAVEL : NEW ZEALAND
Mangaotaki Rocks
Kaihoka Station
Fiordland National Park
Mangaotaki Rocks
This is another location used in The Lord of the Rings films that has been revisited in The Hobbit Trilogy for some epic scenic shots.
You can go adventuring in the unique Waitomo Caves near Piopio where there are easy walking cave tours, abseiling, rock climbing and black water rafting for instant thrills. New Zealand’s highest cave abseil descends 100m into the ‘Lost World’.
You can take a helicopter into the wilderness region with numerous tour companies such as Real Journeys that will land you in Milford or Doubtful Sounds. There is also a fiords cruise for an intimate experience of spectacular waterfalls and wildlife – like pods of playful dolphins.
Kaihoka Station
Braemar Station
Another movie location near Nelson where you can relive the movie experience with Cape Farewell Horse Treks on a ride across private farmland to the dramatic clifftop where The Company continues the journey along steep and rocky ridges (used for Weatherhills Trees & Rocks) and a spectacular view over Golden Bay.
You can choose to stay at this station, near Lake Pukaki, as The Hobbit Trilogy crew members did, and enjoy helping out on the farm, fishing, bike riding, or a quiet picnic by the lake.
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TRAVEL : NEW ZEALAND
Hartfield
Earnslaw Burn
Matamata
Wanaka
Fans of The Hobbit film can begin their journey through ‘MiddleEarth’ in the same way that Bilbo did, at Hobbiton Movie Set Tours, near the farming town of Matamata in the Waikato region, located in the North Island.
You can finish your Middle-Earth adventure in the ski resort town of Wanaka, just a 40-minute drive from Queenstown.
The tour takes groups around the 44 Hobbit holes every 15–30 minutes, seven days a week.
The Treble Cone Ski Area was used as ‘Misty Mountain pathways’ for The Hobbit: An Unexpected Journey and is a world-class ski field renowned for its off-piste terrain and unrivalled views across Lake Wanaka and the Central Otago region.
Earnslaw Burn
Central Otago
Near Queenstown, this is a sheer wall of granite rising 800m from the basin floor with a monumental glacier cascading from the top of the cliff to form ice caves below. This melts during summer to create dozens of waterfalls.
Two further locations - Klifden Station in Ida Valley and Hartfield at Middlemarch in Central Otago - also provided epic landscapes for The Hobbit: An Unexpected Journey, where the Orcs and Wargs hunted The Company.
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GALLERY : FOOD
A TRILLION FLAVOURS Good news for ice cream and frozen yogurt lovers from the Sub Zero Ice Cream & Yogurt company, which uses the science of cryogenics to freeze ice cream instantly. With its flash freezing process, Sub Zero Ice Cream & Yogurt can offer a mind-boggling trillion flavor combinations. You have the choice of six bases, billions of flavor combinations, and 35 different mix-ins (great if you have dietary restrictions) so that you will be able to design and personalize your ice cream. After your selection, you can watch your creation flash-frozen at -321 degrees Fahrenheit with liquid nitrogen.
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“I wanted to combine science and ice cream,” says Jerry Hancock, CEO and founder of Sub Zero. “It took over two years of research to develop our unique freezing process, but all that hard work brought me the fulfillment that I believe redefines the way people look at ice cream.” “Molecular gastronomy, the technique of fusing science and culinary art has traditionally only been available in five-star restaurants. Today, with this expanding franchise, anyone can be part of the excitement where science creates endless opportunities for ice cream flavors!” www.subzeroicecream.com
MILLIONAIREASIA INDONESIA
Corporate Golf Series Captains Cocktail Evening - September 5th 2013 Tournament 1 - September 19th 2013 - Cengkareng Golf Club Tournament 2 - December 5th 2013 - Emeralda Golf Club Tournament 3 - January 22nd 2014 - Rancamaya Golf & Country Club Tournament 4 - March 5th 2014 - Cengkareng Golf Club Gala Presentation Dinner - InterContinental Jakarta Midplaza - Friday March 21st 2014
Corporate Entertaining Made Easy The MillionaireAsia Indonesia Corporate Golf Series will see thirty-five Corporate teams compete in over the four tournament seres. The first one in September 2013 and then subsequent tournaments in December 2013, January 2014, and March 2014; avoiding major holidays along the way. The tournaments will be played at the following courses; Cengkareng, Rancamaya, Emeralda, and back to Cengkareng for the final tournament. The MillionaireAsia Indonesia Corporate Golf Series provides for an opportunity to entertain corporate clients while still playing for the pride of the company. Team Captains are free to pick their team captains can make up their teams by inviting their clients, board of directors, colleagues, or potential clients. It is anticipated that team captains may well bring a different group of players to each tournament resulting in up to 450 players participating over the course of the four events. Each tournament will produce a winning team and each participating team will receive points based on their finishing position. The overall series winning company will be the team with the most points after the completion of all four events. To register a team or see sponsorship opportunities please contact us : Ph. +6221 5292 1638 Fax. +6221 5292 1637 golf@millionaireasia-indonesia.com www.millionaireasia-indonesia.com
GALLERY : HOTEL
CLARIDGE'S DOES THE CHARLESTON IN LONDON Claridge’s takes a partner in the person of The Bee’s Knees, ‘London’s finest flappers’ in a cheeky move to teach you the Charleston and the Black Bottom. The famous hotel is introducing monthly lessons in the lively dances of the Roaring Twenties to help celebrate the new jazz age and the launch of new Great Gatsby film later this year. Under the expert tuition of The Bee’s Knees, guests will learn to dance authentic Charleston steps, including the scare crow, bees knees, bunny hop, fish tail and Josephine Baker. And you can do it in the sytle of true Gatsby girls: the hotel has all the accessories on hand, such as sequined headbands, strings of pearls and satin elbow-length gloves.
Useful styling tips will also be offered to all aspiring bright young things. The lessons will last for 90 minutes, after which you can enjoy the restorative ‘Flapper’ cocktail which was originally created in honour of the opening of Claridge’s iconic Art Déco ballroom in 1929. The Charleston master classes are both high energy and fun, offering guests a glamorous way to shake the winter blues away, keep fit and get in shape. Dancing is known to release stress and improve flexibility and co-ordination. The lesson will begin with performances from the Bee Knee’s girls, after which guests will be invited to join them on the dance floor. By the end of the class, the group will be able to execute a full dance routine. www.claridges.co.uk
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GALLERY : HOTEL
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WINE
STARS AMONG THE VINES Red, Red, Wine - Neil Diamond’s 1968 song was meant to be a story of sorrow ‘that makes me forget’. In 1983, the song was transposed by the band UB40. In their interpretation, it became one of joy where ‘red, red wine makes me feel real fine’. They topped the music charts with this positive spin! By Roy Moorfield
I
t seems that this theme may have resonated not only with the music industry but also the cinema. Many film stars have taken up the cause and become independent producers or collaborators with wine makers. They make wines on several continents which enjoy a wide variety of flavours.
Tuscany
Sting
Lorraine Bracco
Some of these ‘star wines’ you can buy; others are reserved for personal use or charity events to raise money for the causes they support. This month, I will take you on a journey and recommend star wines that you can buy and get a taste of what these glamorous people are drinking in their own vineyards. I will also recommend some good drops to be had nearby.
ITALY Italy is a favourite location, particularly Tuscany. The singer Sting has a hit song called Message in a Bottle. It could have been hinting at the aromatic notes of his Tuscan wine in the Chianti Classico region. This is a domaine that is not far from the Antinori family vineyards. The winery at Tignanello produces their Chianti Classico Reserva that has been a leading wine in the region for centuries. 58
If you are a fan of the TV series The Sopranos or the movie Goodfellas, you might like to taste the wines owned by Lorraine Bracco (she plays Dr Melfi). Bracco Wines’ range is broad-based, including a Chianti Classico. If something more exotic is to your taste, adult actress Savania Samson teases the palate with a highly praised Brunello di Montalcino. When the saucy original label
was released, it caused quite a stir with American officials but wine guru Robert Parker rated it above 90. Nearby: Equally exciting is Castelgiocondo, a five-star in this region produced by Frescobaldi Wines. It is made from a clone of the grape Sangiovese (grosso). The berries are bigger in size compared to the Sangiovese around Florence and Siena but it is still Sangiovese nonetheless. It thrives
WINE
Drew Barrymore
on the ancient maritime limestone found in this region where, astonishingly, 10-metre long, five million year old whale fossil was found at Castello Banfi when they were planting a new vineyard. The land was once 180 metres under the sea. These wines show minerality with fruit on the palate they are dry and savoury, and great with Asian and Italian dishes. Mick Hucknall is not content with Simply Red, which was the name of the band he fronted until he retired. Still a young man, he produces complex red and white wines from his property Il Cantante, high on the eastern slopes of Mt. Etna in Sicily.
Mick Hucknall
Nearby: Around the corner at 700 metres on the northern slopes, but also grown on bush vines (without a trellis), you can find Benanti. This is a company which produces a Sicilian wine called Rossodiverzella. The wine is made from the same grape varieties - Nerello Mascalese and Nerello Cappuccio. The high altitude ensures that you have some freshness which this wine delivers. Their prestige cuvĂŠe is even more concentrated. You can sense that Drew Barrymore was influenced by the final Shakespearean film her paternal grandfather John Barrymore made. He played the role of Mercutio in the
1936 version of Romeo and Juliet for MGM. Choosing the northeast corner of Italy to produce a Pinot Grigio, a wine style that is clean and fresh, the appellation covers the regions around Venice, the home of the famous romantic tale. Her wine is broadly distributed. Nearby: Also in Venetia, winemakers like Colutta produce Colli Oriental De Friuli, and Allegrini produces another called Corte Giara Delle Venezie. They both display typical white peach aromas and soft bright palate; the colour is a pale and pure as the actress’s complexion. Both are available commercially. 59
WINE FRANCE France, as expected, is the focus of many wine-loving stars, especially the sunny hillsides of Provence. Life there is close to paradise if you have a bit of money – as ‘Brangie’ have. Brad Pitt and Angelina Jolie started their investment with Chateau Miraval, and then added the historic organic vineyards of Chateau Val Joanis. The latter is built on the ruins of an ancient Roman villa and has been known to produce wine since 1575. The wines are intended to raise funds for their charities around the world. Fellow actor Johnny Depp has also chosen the quiet idyllic life of the south of France. His vineyard is found in the village of Plan de Tours in the Massif de Mavres, north of Saint Tropez. Though life is slow in the village, it is not far from the highlife and glitter of the Riviera. Nearby: To understand the Rosé-style wine his vines would produce, try ‘Whispering Angel’ from Chateau D’Esclans which is in a valley close by. It is the wine of choice on the luxury yachts that sail the blue waters
off the Côte d’Azur. The wine is a pale, dry Rosé, made from predominately Grenache with a touch of Role - a white grape variety also know as Vermentino. The taste is as refreshing as a sea breeze! Gerard Depardieu is a larger than life French (lately Russian?) actor who has cause to be indignant. He has literally ‘ploughed’ a lot of money into his beloved French wines. He progressively acquired several vineyards around France, all employing workers at the basic level along with winemakers and managers. His current mission is Chateau Tigné, which has stood in Anjou for ten centuries. The wines are distinctive, drawing minerality from the chalky soils of the region. He has restored this important structure to be a useful asset to our vision of France. (www.chateaudetigne.com)
His many wines are available through Bernard Magrez, the legionary Bordeaux wine merchant. The wine is made from
Cabernet Franc grapes and has a leafy aroma and bright fresh colour. Unlike the same style in Saint Emilion, the tannins are soft and powdery. Chinese actress and singer Zhao (Vicki) Wei has recently joined the ranks of “stars in the vines” with the purchase of Chateau Monlot in Saint Emilion. Some liken her to the Drew Barrymore of Asian film so it seems appropriate to find them with similar interests. Her timing is excellent, picking up the entire stock from 2008, including the great vintages of 2009 and 2010. Her many fans in China will be looking forward to a drop of the wine. Nearby: A host of fine châteaux where you can taste the wines from this region. Some excellent ones are Château Canon, owned by the fashion house Chanel, and Château Fonplégade which has undergone a complete refurbishment in the last decade.
Brad Pitt & Angelina Jolie
Chateau Miraval
Vicki Zhao
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Gerard Depardieu
Johny Depp
WINE SPAIN Antonio Banderas has swapped his Zorro sword for some secateurs so he can cut his swathe through the vineyards of Anta Banderas. He owns 50% of this wine company in Burgos Villalba de Duero, midway between Bilbao and Madrid. His flagship wine is called 16A, made principally from Merlot with Cabernet Sauvignon and the native Tempranillo. This is a thoroughly modern style of Spanish wine. Antonio’s production of this range is said to be one million plus bottles a year. (www.antabodegas.com)
NEW WORLD In the new world, celebrities like Frances Ford Coppola, (film director) David Beckham (soccer player) Madonna (singer) with her father, have all invested in the Napa Valley. Sam Neil (of Jurassic Park fame) chose New Zealand. The list goes on. There are even rumours that Lady Gaga and Kate Moss are looking at vineyards.
Antonio Banderas
There are many others in the entertainment industry who own vineyards or are investigating the possibilities. And it seems that they are all heading for places where life is far away from the hectic bustle of Hollywood, London and Rome. The climate needs to be good to ensure the ripeness, and maturity of the tannins in the case of red wines, to achieve the best balance and flavours. After all, wine grapes do not grow in ugly places!
Madonna
David Beckham
Lady Gaga
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FOOD: SALADS
CHICKEN SALAD 101 In America ‘101’ means the basic course in any subject. But there are also 101 ways (and probably more) to make that most staple of all lunch dishes, the chicken salad.
T
he chicken salad is a world-wide dish, light or heavy, freshly cooked chicken or leftovers. Then you can either plan a dish or use up what is in the pantry and the fridge.
Some things that automatically go well in a chicken salad: grapes, celery, water chestnuts, capsicum, walnuts, cashews, green onions or shallots, olives, apple, pear and avocado.
The dressing could be oil-based or a mayonnaise. The salad mixture needs a balance of tenderness and crunch. Add whatever you like you think will go in: fruit, vegetables, herbs and spices.
This month, Viva Asia brings you a great selection. Easy; the ingredients are readily available and summer lunch will be ready in a flash.
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FOOD: SALADS
Italian Chicken Salad
Sri Lankan Chicken Salad
Crunchy Chicken Salad
ITALIAN CHICKEN SALAD
SRI LANKAN CHICKEN SALAD
CRUNCHY CHICKEN SALAD
500g chicken, poached 3 tbspns olive oil 1 tbspn oregano Juice 1 lemon 20 black olives 2 tbspns capers, drained 8 cherry tomatoes, halved 125g green beans, blanched Salt & pepper to taste Tear the chicken into large pieces and toss with the olive oil and oregano in a bowl. Cover and let stand 1 hour. Add remaining ingredients, toss and season. Serve immediately.
1 cooked chicken, diced 1 rock melon or papaya 1 apple, chopped 1 carrot, julienned 1 onion, finely chopped Chilli flakes to taste
4 chicken breast fillets, cooked, cut in strips 1 cup sour cream 1/2 cup mayonnaise Salt & pepper 1 cup celery, julienned 1/2 cup spring onions, chopped 1/2 cup walnuts, roughly chopped In a large bowl, whisk seasoned sour cream and mayonnaise together and toss in chicken and vegetables and nuts. Refrigerate before serving.
American Cobb Salad
DRESSING 1 cup 1/2 mayonnaise, 1/2 cream 2 tbspns curry powder Juice 1 lemon 1/2 cup parsley, chopped Whizz dressing ingredients together in a blender and toss through salad ingredients to combine well. Refrigerate before serving.
Indian Chicken Salad
Parisian Chicken Salad
AMERICAN COBB SALAD
INDIAN CHICKEN SALAD
PARISIAN CHICKEN SALAD
3 cups chicken, cubed 1 iceberg lettuce, shredded 2 endives 3 eggs, hard-boiled & chopped 6 slices bacon, cooked & crumbled 3 green onions, chopped 1 avocado, diced 3/4 cup blue cheese, crumbled 2 tomatoes, seeded and chopped 1 cup Ranch-style dressing Divide shredded lettuce on four plates. Top with chicken, egg, tomato, cheese, bacon, avocado and onion. Drizzle with the Ranch dressing and serve.
1 chicken, cubed 1 cup yoghurt 2 tspns curry powder 2 tbspns mango chutney Juice 1 lemon 2 sprigs coriander, chopped 1 punnet cherry tomatoes 1 cucumber, diced Lettuce Make a dressing with yoghurt, curry powder, chutney, lemon juice and coriander. Season and toss through chicken. Serve on top of shredded lettuce, topped with cucumber and tomatoes.
1 chicken, cooked and shredded 2 hearts lettuce 1/2 cup stuffed olives 2 hard-boiled eggs 2 cans flat anchovies, drained 1 cup seasoned mayonnaise, thinned with a little water 50g capers Roughly chop the lettuce and pile in centre of a platter. Scatter with chicken, anchovies and olives. Arrange eggs around base. Dress with mayonnaise and scatter capers over top.
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FOOD: SALADS
Hawaiian Chicken Salad
Chinese Chicken Salad
Deep South Chicken Salad
HAWAIIAN CHICKEN SALAD
CHINESE CHICKEN SALAD
DEEP SOUTH CHICKEN SALAD
500g chicken, poached & diced 1 mango, chopped 1 cup pineapple, diced 2 ribs celery, finely chopped
SALAD
5 cups chicken, cooked and chopped 1 iceberg lettuce, shredded 3/4 cup pineapple, chopped 1 rib celery, chopped 1 tspn curry powder 3/4 cup mayonnaise 1 tspn Dijon mustard 3/4 cup raisins
DRESSING 1/2 cup white wine vinegar 1 cup pineapple, chopped 1 tbspn honey 2 stalks coriander, chopped Pinch each of thyme, white pepper, allspice & salt 1/4 cup olive oil For the dressing, gently cook the pineapple in the vinegar 5 minutes. Put in a bowl, cool then refrigerate. In a blender, purĂŠe the pineapple, honey, coriander, spices for 30 seconds until smooth. Keep the motor running and drizzle in the oil until well blended. In a large bowl, toss the dressing through the chicken, mango, pineapple and celery. Refrigerate and serve on a bed of lettuce.
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500g chicken, cooked & shredded 1 iceberg lettuce, shredded 3 green onions, sliced diagonally 1 red capsicum, julienned 1 carrot, shredded 1 package noodles, soaked DRESSING 2 tbspns soy sauce 2 tbspns rice wine vinegar 1/4 cup water 1/4 cup oil 1 clove garlic, crushed 1/2 tspn ginger, grated 1 clove garlic, minced In a blender, purĂŠe the dressing ingredients until smooth. Refrigerate. When ready to serve, toss the salad ingredients together and mix in the dressing. Serve immediately.
GARNISH 1 cup grapes, halved 1/2 cup walnuts, chopped Make a dressing of the mayonnaise, curry powder, mustard and raisins. Mix all other ingredients and toss dressing through. Top with grapes and walnuts.
FOOD: SALADS
Middle Eastern Chicken Salad
MIDDLE EASTERN CHICKEN SALAD
Thai Chicken Salad
Vietnamese Chicken Salad
THAI CHICKEN SALAD
VIETNAMESE CHICKEN SALAD
500g chicken, marinated in dill, oil, lemon, salt & pepper 2 endives, chopped 1 bunch watercress, coarsely chopped 1 small radicchio, chopped 1 rib celery, chopped 2 green onions, sliced 10 cherry tomatoes, halved 1/4 cup pistachios or slivered almonds Mint or parsley for garnish
500g chicken, cooked & sliced 3 green onions, thinly sliced 1 bunch coriander 1/2 bunch mint 1 cucumber, chopped 2 stalks lemon grass, white part only, finely sliced 2 red chillies, seeded & chopped 2 kaffir lime leaves, julienned 50g macadamias or peanuts, chopped roughly
DRESSING
DRESSING
1/4 cup yogurt 1/4 cup tahini Juice 1 lemon 2 tbspns warm water Pinch each cumin, salt & pepper Whisk together yogurt, tahini, lemon juice, water, cumin, salt and pepper until smooth. Grill the chicken and set aside to cool. Shred roughly. When ready to serve, toss the vegetables together and stir through 2/3 of the dressing. Divide between four plates and top with chicken pieces. Drizzle over some more dressing and serve topped with pistachios and parsley or mint.
1 tbspn ginger, grated 1 tbspn caster sugar 2 tbspns fish sauce 3 tbspns rice wine vinegar 2 tbspns soy Juice of 2 limes 2 tbspns warm water Place chicken in bowl with all the other salad ingredients. Toss in dressing and let stand 30 minutes before serving.
250g chicken, shredded 1/2 cabbage, shredded 1 carrot, julienned 1 sweet onion, finely sliced 1 chilli, seeded & minced 1 clove garlic, minced 1 tbspn sugar 1 1/2 tbspns rice wine vinegar Juice 1 lime 1 1/2 tbspns fish sauce 1/4 cup salad oil Salt & black pepper Fresh mint (Vietnamese hot mint is great) or coriander In a large bowl, combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil and onions and black pepper to taste. Set aside while you make the salad. Combine the chicken, cabbage, carrot and mint. Pour over dressing and toss well. Season and garnish with more mint.
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HOTEL : SINGAPORE
PARKROYAL ON PICKERING Lauded for its ‘hotel-in-a-garden’ design concept, Parkroyal on Pickering has opened at the gateway of Singapore’s CBD, between Hong Lim Park and Chinatown. It is minutes away from Clarke Quay and Boat Quay. 66
HOTEL : SINGAPORE
Lime restaurant
Orchid Club Lounge
T
he 16-story hotel was designed by WOHA and it boasts 15,000sqm of lush, four-storey tall sky-gardens, reflecting pools, waterfalls, planter terraces and cascading vertical greenery, all amounting to twice its land area. They have the first solar-powered skygardens In Singapore and are proud to be (very) green with other conservation elements like automatic light, rain and motion sensors, rain harvesting and NEWater (recycled water). There are 367 rooms and suites with views of the city and their own sky-gardens.
Club Premier Room
Lime, with its open-kitchen concept is for Asian and international food and open all day. There is a wellness space, spa and gym outside amidst landscaping and waterfalls and an infinity pool. Birdcage-shaped cabanas are positioned around the pool, providing comfortable chill-out spaces. The Orchid Club Lounge on the top floor commands 360-degree views of the city skyline and has a dedicated Club Concierge service.
William Pickering Ballroom, which they say is ideal for weddings. For its innovative and sustainable design, Parkroyal on Pickering has been awarded the BCA (Building and Construction Authority) Green Mark Platinum, the highest rating for green buildings in Singapore. It is also the recipient of the Solar Pioneer Award as one of the first in the country’s hospitality sector to use a solar energy system. www.parkroyalhotels.com
Their meeting and events spaces can accommodate 800 people, including the 67
GALLERY
Regent Phuket Cape Panwa Offers Special Opening Rates
To celebrate its opening, Regent’s newest resort is offering a special “Opening Offer” with added value options. Guests who book between February 14th and March 31st, 2013 can stay in a Pavilion room for THB6750 per night, a Suite for THB9100 per night or a Pool Villa for THB 15750 per night. These rates include daily breakfast for two at The Restaurant, complimentary iPad and WiFi, selected nonalcoholic mini bar, four pieces of laundry or pressing daily and shuttle service to Phuket Town. Guests who opt to stay in a Pool Villa can enjoy the added bonus of 24hour Resort Butler service, complimentary selected alcoholic mini bar and access to the Regent Club, which offers breakfast, coffee and tea as well as evening cocktails. Rates are subject to taxes and service charge. A minimum of 3 nights stay is required and terms and conditions apply. Regent Phuket Cape Panwa has its own private beach and spectacular views of the Andaman Sea. It boasts 35 Pool Villas, 48 Suites and 22 Pavilions. Gourmet cuisine in three restaurants, an 18,000 square foot luxury spa, a Children’s Club and outdoor infinity pool. Regent Phuket Cape Panwa is just 40 minutes from the International airport, 10 minutes away from Phuket Town and 30 minutes from Patong Beach. www.regenthotels.com
Mr Moonlight Returns. Direct from the USA, the Mr Moonlight Show returns to Indonesia, with a re-opening performance at Burgundy at the Grand Hyatt Jakarta on Friday March 15th. U.S. singer Kevin Aquino and Moonlight Ladies Dewi Widiyati and Elizabeth Simanjuntak (Indonesia Idol finalist) will be performing your favourite classics, old and new, with the first set starting at 9.30pm. There is no cover charge, but we recommend making a reservation to save your spot for what will be three hours of fun and music. For reservations call 021 2990 1234. www.jakarta.grand.hyatt.com
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HOTEL : BALI
COOL FOR KIDS – OF ALL AGES The Westin Resort in Nusa Dua has long been a favourite for business and leisure travellers to Bali. The facilities, location and ambience making it popular with holidaymakers, while the proximity to the convention centres next door has made it popular with the MICE crowd.
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HOTEL : BALI
T
he resort has just undergone a huge renovation and the hotel now boasts 334 newly redone guestrooms and suites, all featuring the acclaimed Heavenly Bed for an excellent night’s sleep. These contemporary guest rooms have been designed with touches of nature and traditional accents that reflect the island of Bali. The family suites are ideal for children and make the whole experience fun and easy. These suites comprise two bedrooms and a family room with plenty of space for
everyone to relax. The children’s bedroom also features a sleeper-sofa large enough to accommodate an adult, should it be needed. The hotel’s promise that it is a family-friendly resort was put to the test with our nine-yearold and twelve-year-old energetic boys. I can only say they live up to their word. Westin offers an assortment of complimentary facilities for young travellers, including a newly-installed 12m waterslide in the freshwater pool, a signature program from the Westin Destination Club and the Westin Kids Club.
This is more than just a playground for children; the Westin Kids Club is a fully supervised interactive environment that offers fun, games, and educational activities. Special gifts are presented to children upon check-in and they also receive their very own Westin drink bottle, which can be filled with refreshing soft beverages free of charge at Veranda Restaurant. A mini menu of favourite foods is also available at every dining venue. The Westin Destination and Kids Clubs are set in a quiet garden corner, shaded
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HOTEL : BALI
by tropical greenery. Their activities extend from dawn until dusk in secured indoor and outdoor settings. The spacious outdoor playground caters to children between the ages of four to 12 and features such diversions as face painting, pizza making, kite making, fishing, movie night, stargazing and many more. Parents can join in and bond with the Love Your Family Program. Adjacent to the playground, an airconditioned classroom offers an educational environment for children to enjoy fun activities in a playgroup situation. A quiet room provides a place for little ones to rest during the day. In addition, a PlayStation and computer alcove allows older children to enjoy their technology. All this means the kids will have fun, learn things and meet other youngsters while their parents can enjoy a well-deserved break and, most importantly, have peace of mind knowing that their children will be professionally cared for in total safety. For grownups, the resort’s adult-orientated recreations include yoga, cycling, and sailing. Westin has three huge pools and, being right on the beach, any number of water sports. They have two tennis courts, a gym and a lavish spa. 72
Dining is at Ikan Restaurant & Bar, just steps from the white sandy beach of Nusa Dua, where they serve Balinese specialties, delicious seafood, and Western cuisine. The Veranda is a cosmopolitan eatery that serves light meals like salads, pastas, and delicious wood-oven pizzas. They also have a special Indian menu. Ideal spot for a lazy brunch, afternoon bite or casual dinner. In Hamabe Japanese Restaurant, you can take a table or sit at the sushi bar or enjoy the theatre of the teppanyaki counters. Capsicum Café, surrounded by water, is allday dining restaurant, relaxing and informal. KITES Bar & Lounge is chic and modern with opaque glasswork suspended over the bar. Enjoy light International dishes and a variety of drinks as you take in panoramic views.
THINGS TO DO Nusa Dua is close to many of Bali’s finest attractions. The hotel will arrange for your personal or group outings. Uluwatu. This is the dramatic temple complex perched on a rocky cliff. Below is one of Bali’s best surf breaks. A half day trip from Westin. Besakih Mother Temple. This is Bali’s holiest shrine and located half way up Mount Agung. A day drip from Westin.
Tanah Lot. Another of Bali’s important sea temples, this one is built atop a small rock islet and can only be reached at low tide. Best at sunrise or sunset. A half day trip from Westin. Ubud. This mountain village is the artistic centre of Bali. You can see art, craft, music, and dance. You can hike through the terraced rice fields, and flowing river valleys. There is also cycling and white water rafting. A day trip from Westin. Kuta, Legian & Seminyak. These are the main tourist areas of Bali, bustling with colourful markets, boutiques and restaurants. If shopping is your bag, these are the places – all joined by the beach or the main road. Best for clothing, jewellery, furniture and home wares. Make a day of it from Nusa Dua. www.westin.com/bali
GALLERY
“To boldly go where no man has gone before...” The immortal words for the mission of Captain James Kirk, master of the starship Enterprise. Well, no longer TV science fiction - this is now a reality as space tourism has come to Indonesia..
‘L
ynx’ is XCOR Aerospace’s entry into the commercial reusable launch vehicle (RLV) market. This two-seater, piloted space transport vehicle will take an adventurer on a half-hour sub-orbital space flight. Starting from a standing stop on a traditional airport runway, the craft takes off horizontally, then under rocket power, accelerates to Mach 2.5 as it climbs to 60 kilometres high in just under four minutes. It is then a 25-minute gentle glide back to earth. “I’m extremely pleased and proud to announce that we are sole representatives of the ‘Lynx’ program in Indonesia and Singapore. Of the eight billion people on the
planet Earth, only 500 or so have gone to where the Lynx will take you,” says John B Sutherland, exclusive ‘Lynx’ representative for Singapore and Indonesia. This approach is unique compared to most other RLVs in development, such as conventional vertical rocket launches and air-launched winged rocket vehicles “dropped” at altitude from a jet powered mother ship. The Lynx aircraft-like capabilities allow up to four flights per day, rapid call-up, fast turnaround between flights, low-cost operations and maintenance, and a focus on safety and reliability. The first flights are scheduled to take off next year from the Mojave Desert in
California and in 2014 they will also be available from the Dutch Caribbean island of Curacao. Bookings are now open and the cost of the five-day program is $95,000 and a deposit of $50,000 is required at time of booking. If you want to join the first 100 to go to outer space and be part of the ‘Founder Club’ the full amount of $95,000 needs to be paid in full. Fans of’ Star Trek,’ keep dreaming. Today to sub-orbit Tomorrow it will be outer space and, who knows, after that teletransportation. If only so you can utter those other immortal words: “Beam me up, Scotty!” www.johnbsutherland.com
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TRAVEL : SOUTH AFRICA
ONE AND ONLY WINES Wine tourism is now a huge drawcard for travellers and wine producers in both the old and new world. One of the last bastions of wine tourism waiting to be discovered is South Africa.
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TRAVEL : SOUTH AFRICA
A
nd one resort, the One&Only in Cape Town has realized the potential of wine tourism and now offers a wonderful calendar that is the perfect introduction to South African wines. With its own impressive wine cellar and its proximity to both renowned and undiscovered vineyards. The cellar is housed in an impressive glass and steel wine loft that has a mezzanine tasting room. The hotel’s Head Sommelier, Luvo Ntezo, is famous for having one of the best palates in the country, and is passionate about South African wines, spending most of his time exploring the lesser-known regions of the Cape in search of new labels to introduce to his guests. “The wine list at our hotel is simply enormous and features Old and New World wines as well as many vertical vintages. We are, however, particularly thrilled to showcase South African wines. Some have already won awards; others are not known outside the immediate region,” says Ntezo. Ntezo, with his sommelier team, has developed a calendar of Wine&Dine evenings at One&Only, where groups of up to 70 people can learn more about South African offerings by dining with Luvo, celebrity chef Reuben Riffel and a top local winemaker. “I like Reuben’s approach to food and to South African cuisine,” says Ntezo. “This works very well with our extensive locallysourced wine collection. And meeting the winemaker is a bonus.” For those new to South African wines, Ntezo suggests three to begin with: the Bizoe Henrietta 2012, the Hamilton Russell Pinot Noir and the Boekenhoutskloof Syrah.
“The Bizoe Henrietta 2012 is made in Stellenbosch by Rikus Neethling,” says Ntezo. “It is a complex blend of Semillon and Sauvignon Blanc. The wine has all the zestiness and crispness of a Sauvignon Blanc and also has the bold waxiness of an elegant Semillon, thus creating a perfect food wine.” “The prestigious Hamilton Russell Pinot Noir is the most Burgundian and stylistically unique of South African wines and is a credit to vineyard management and climatological conditions.”
One&Only Cape Town’s Wine & Dine Calendar for 2013: ***** 27 February
Boschendal Wine Estate
27 March Hamilton Russell Vineyards 24 April
Neil Ellis Wines
29 May
De Grendel Wines
26 June
Simonsig Wines
31 July
Kanonkop Wines
“The Boekenhoutskloof Syrah grapes, meanwhile, are sourced from the renowned Swartland region and create a big, bold, powerful, stewey taste yet with a softer mouth feel.”
28 August Bellingham Wines (The Bernard Series from Bellingham)
The Wine&Dine series launches this month with Boschendal, one of South Africa’s oldest and most prestigious estates.
27 November Haute Cabrière Wines
25 September De Wetshof Wines 30 October
Ernie Els Wines
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MIXOLOGY
Viva La Vodka at Dusit Thani Manila’s Lobby Lounge
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he Dusit Thani Manila hotel is located in the heart of Situated in the heart of the Philippines’s premiere financial district. The hotel features 538 luxury hotel rooms and suites individually equipped with state-of-the-art facilities designed to create an experience of unique Thai traditions. 76
The hotel also offers a range of authentic international and local cuisines with seven specialty dining experiences – Basix, Benjarong, Dusit Gourmet, Fiesta San Miguel, Lobby Lounge, Tosca and Umu. The Lobby Lounge is a great venue to meet friends and family in a very elegant setting
while enjoying the fine drinks and snacks available. What better way to end a busy day or kick off your evening out than with a relaxing cocktail from their Viva La Vodka collection.
MIXOLOGY
Vodka LIME
Vodka Martini
Ingredients:
Ingredients:
1 oz vodka 1 oz lime juice
1 oz vodka 1 oz dry vermouth
Mixing Instructions:
Mixing Instructions:
Stir all ingredients with ice. Strain and served on a cocktail glass with a garnish of a lime wedge.
Shake vodka and vermouth together with several ice cubes in a shaker. Strain into a cocktail glass garnish with an olive.
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MIXOLOGY
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SCREWDRIVER
Vodka SODA
Ingredients:
Ingredients:
1 oz vodka 5 oz orange juice
1 oz vodka 4 oz soda water
Mixing Instructions:
Mixing Instructions:
Build the ingredients in a Collins glass with ice. Stir well and garnish with orange wedge and cherry.
Build the ingredients in a collins glass with ice. Stir well and garnish with lemon wedge.
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TRAVEL
Macao, Hong kong, Singapore, Venice
FOOD
Main Salads, Pantry Cuisine, Slow Food
FOOD
Dates, Onions, White House
TRAVEL
VOLUME 4 - NO. 6 - 2012 | Rp. 48.000
TRAVEL
USA, France, Singapore
TRAVEL
Malta, New Zealand, Singapore
Luxembourg, Hong Kong, Singapore, KL
FOOD
FOOD
Chicken Salads, Celebrity Fare
Perfect Steak, The Potato, 10 Best
Annual subscriptions to Viva Asia Travel & Food Magazine are available as follows. Indonesia
An annual subscription to VIVA ASIA Travel & Food Magazine in Indonesia costs IDR 250.000. Profits from subscriptions sale in Indonesia are donated to Yayasan Kasih Anak Kanker Indonesia. www.ykaki.org
Rest of Asia An annual subscription to Viva Asia Travel & Food Magazine in the rest of Asia costs US$45. Profits from subscriptions sales will go to the charity we donate to in the country the subscription come from or if we do not work with a charity in your country will be shared equally between the charities we work with in the region. •
In Hong Kong subscription profits are donated to Variety the Children’s Charity. www.varietyhk.org
•
In Singapore subscription profits are donated to Make-A-Wish Singapore. www.makeawish.org.sg
•
In Thailand subscription profits are donated to Mechai Pattana School. www.mechaifoundation.org
•
In Philippines subscription profits are donated to the Bahay ni Maria Orphanage & the Springboard Foundation. www.springboard-foundation.org
Rest of the World An annual subscription to Viva Asia Travel & Food Magazine (outside of Asia) costs US$60 a year. Profits from subscriptions sales are shared equally between the charities we work with in countries listed
To subscribe to Viva Asia Travel & Food Magazine visit www.vivaasiamagazine.com and click on the subscribe page. If you are in Indonesia simply send an email to subscribe@vivaasiamagazine.com and one of our subscription staff will respond to process your subscription. Alternatively, you can call our office on +62 5292 1638.
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COMPETITION
of
Royal Kamuela Villas Nusa Dua
In each edition of Viva Asia we feature a photograph from a hospitality establishment somewhere in the world. Take a look at the photograph above which shows the stunning Colonial Pool at this unique and beautiful hotel in Thailand. The question is if you were staying in this lovely property managed by the Mandarin Oriental Hotel Group, which hotel would you be in? Please email your answers to info@vivaasiamagazine.com and, if correct, you will be in the running to wine one of two 700ml bottles of Martell Cordon Bleu Cognac courtesy of Martell.
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