Classic Lifestyle Magazine

ISSUE 24 2020

L I F E S T Y L E

C E L E B R A T I N G A C E N T U R Y O F

Celebrating 100 years of the Spirit of Australia qantas.com/100

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LIGHT MY FIRE

E X P E R I E N C E T H E C A P T I VAT I N G N O R T H E R N L I G H T S AT S W E D E N ’ S I C E H OT E L

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H I G H ROA D G L E N MO R A N G I E

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GREEN WITH ENV Y AT A R D B E G

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B U S T L I N G B A N G KO K

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C R U I S E T O PA R A D I S E

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D AY D R E A M B E L I E V E R

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E N J OY T H E U N CO M P R O M I S I N G D E D I C AT I O N O F T H E G L E N M O R A N G I E D I S T I L L E RY F O U N D E D I N 1 8 4 3

ARDBEG HA S BEEN DESCRIBED BY WHISK Y C O N N O I S S E U R S ‘A S C L O S E T O P E R F E C T I O N A S M A K E S NO DIFFERENCE’

W E L C O M E T O P A R K H YAT T ’ S I N T O X I C AT I N G P R O P E R T Y OV E R LO O K I N G T H E G L I T T E R I N G B A N G KO K S K Y L I N E

CO M E A B OA R D W I T H YO U R V E RY O W N M O O R I N G S ’ F I V ES TA R P R I VAT E YAC H T A N D C R U I S E A I M L E S S LY A R O U N D I DY L L I C P H U K E T

E N J OY T H E P E AC E A N D Q U I E T W I T H A R E L A X I N G F A M I LY G E TA W AY AT O N E O F T H E W H I T S U N D AY ’ S L U X U R I O U S T R O P I C A L D E S T I N AT I O N S , D AY D R E A M ISLAND

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A C E NTU RY OF FLIGHT

Q A N TA S F LY I N G H I G H A B O V E T H E C LO U D S

THE HARI LONDON

LO C AT E D I N T H E H E A R T O F LO N D O N , T H I S S T Y L I S H B O U T I Q U E H OT E L O F F E R S L A I D - B AC K LU X U RY

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At Canon we pride ourselves on the quality of our cameras, that is why photographers like Maria Louise Boyadgis use the Canon 5D MarkIV as their camera of choice. It enables her to capture the shot she wants. Thanks Maria, and all the other music photographers, for telling the stories of our female musicians. *Shopper Media Survey July 2019, n=10,735

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130 DREAMING IN DOHA

M E E T D O H A’ S P R I S T I N E M A N DA R I N O R I E N TA L H OT E L I N B A R A H AT M S H E I R E B TO W N S Q U A R E

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WOW DOH A

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M A J E S T I C M U S C AT

T H E W H OT E L B R I N G S A L L T H E E N E R GY O F N E W YO R K C I T Y TO V I B R A N T D O H A

T H E W M U S C AT, N E S T L E D O N T H E U P B E AT S H AT T I A L Q U R U M B E A C H F R O N T, I S P E R F E C T LY P O S I T I O N E D A S A H AV E N F O R A D V E N T U R E T R AV E L L E R S

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W T H E PA L M

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DEC ADENT DORCHESTER

S P R AW L I N G B E AC H E S , L U X E S PA S , S U N S E T C O C K TA I L O R S U N R I S E Y O G A – W H A S W H AT E V E R Y O U N E E D T O F U L LY D I S C O N N E C T AND RECHARGE

O N E O F LO N D O N ’ S M O S T I CO N I C H OT E L S, T H I S U N A P O LO G E T I C A L LY L AV I S H B R I T I S H E S TA B L I S H M E N T I S A D O R E D B Y T H E R I C H

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MIAMI VICE

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O P U L E N T O R I E N TA L

T H E W S O U T H B E A C H I S A H O T E L T H AT ’ S A S F U N , L AV I S H A N D M O D E R N A S M I A M I I T S E L F

O F F E R I N G T H E E S S E N C E O F T I M E L E S S H E R I TAG E CO U P L E D W I T H CO N T E M P O R A RY F L A I R A N D I M P E CC A B L E S E R V I C E

A GASTRONOMIC EXPERIENCE OF A LIFETIME W I T H T H R E E M I C H E L I N S TA R R E S TA U R A N T S

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SPECTRA 2.0 EXPANDABLE MEDIUM MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

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THE BRIMSTONE

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T H I S F I V E-S TA R P R O P E R T Y I N S E M I N YA K E M B O D I E S T H E A R C H I P E L AG O W I T H A R I C E- F I E L D - I N S P I R E D WET POOL AND A VIBRANT NIGHTLIFE AND R E S TA U R A N T S C E N E

T H I S I C O N I C 1 8 6 4 B U I L D I N G C O M B I N E S F I R S TC L A S S E U R O P E A N L U X U R Y, E X C E L L E N T S E R V I C E AND WORLD-CL A SS EVENTS

T H E PA P E R M I L L

A N E XCITI N G N E W CU LI N A RY PR ECI N C T H A S A R R I V E D I N W E S T E R N S Y D N E Y, O F F E R I N G A D I V E R S E L I N E - U P W I T H A M U LT I C U LT U R A L F L A R E

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B E C O M I N G C AT E CAMPBELL

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ELEGANCE PERSONIFIED

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VA L L E S A G R A D O S A N T I AG O

O LY M P I C S W I M M I N G L E G E N D S H A R E S H E R S T O R Y

THE SHINING LIGHT OF SINGAPORE

CAPTURING THE ENCHANTING ESSENCE OF SOUTH AMERICA

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C U L I N A RY E XC E L L E N C E T H AT W I L L L E AV E YO U S P E E C H L E S S

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M Y T H I C A L M Y KO N O S

I N A N C I E N T G R E E C E , AVAT O N S W E R E S A C R E D P L A C E S …Y O U ’ L L F E E L B L E S S E D T O B E H E R E

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elcome to our 24th edition, the centenary edition, celebrating a century of flight and some hero brands that have been successfully leading their field for over 100 years.

You will read that our travels have been extensive once again and, at the risk of being too cynical, I was continually reminded of the dilemma facing the hospitality industry.

Some months ago, it was my 18-year-old son that articulated the problem beautifully as he himself entered the world of hospitality, looking to carve out a career in this remarkable industry.

My issue is simple; we are rapidly losing the great career waiters and hotel staff, as if they are becoming an endangered species.

Having just spent five weeks on the road across Milan, Doha, Paris and London, what became glaringly apparent was that the art of waiting and hospitality is deteriorating at an alarming rate.

No longer do we see 18-year-olds seeking out a career, prepared to commit to one of the most exciting international professions.

Back to my son, his summary was spot on. The millennials want everything now - and don’t expect them to start anywhere near the bottom or, for that matter, spend anywhere near enough time to develop any sort of knowledge required to create long-term skills.

As I explained to my son, where can you go and travel the world, learn multiple skills and crafts, establish a CV that can see you running a major global brand, and all on the employer’s dime?

I had the pleasure of spending time with Giovanni from The Dorchester London, a 62-year-old from Milano who had been in the industry since he left school at 16 years old. He spent 35 years at The Dorchester running one of the most talked-about cocktail bars in London.

Then there was 78-year-old Alessandro who had the pleasure of working at Villa San Michele in Florence for 40 years. On the night of his last working shift Alessandro told us how he started washing dishes straight from school at 13. He now runs one of the best restaurants in Florence. The remarkable thing was that behind the cocktail bar his son was headlining and perfecting his skills as the bar manager and his grandson was in the kitchen preparing our homemade spaghetti pomodoro as Tom Hanks arrived for a private dinner.

It wasn’t until I met a 26-year-old Italian commis waiter at Heston Blumenthal’s restaurant at Mandarin Oriental London that some faith was restored. He was 10 years in and a real superstar. I did my best to encourage him to stay in the trade and take advantage of these lazy short-sighted millennials and that there was a whole world of opportunity waiting for him.

But it was at the Hotel Principe Di Savoia where we sat down with Ezio Indiani and I really understood the return on investment into hospitality. Ezio Attilio Indiani has worked at some of the most prestigious hotels in the world for over 25 years. In 1987, he joined the Forte Group and worked at a number of its hotels including the Hotel des Bergues in Geneva as director. Before assuming his current post in 2005, he was director of the hotel Villa D’Este in Cernobbio, Italy. In 2002, he received the Hermes Prize as the Best Hotel Director in the world, the highest award given in the deluxe hotel category.

Ezio started his career as a 16-year-old with his school buddy Giovanni (now at The Dorchester London), both starting at the bottom, doing whatever was required, and now some 40 years later they are industry benchmarks.

Published and Produced by Phil Harte - Harte International Consultancy Dubai UAE. Creative Direction & Design Martha Clegg Editor at Large Nicole Lenoir-Jourdan Director of Photography Danielle Harte Social Media Editor Tayla Harte Feature Writers Sandra Sully, Danielle Harte, Daniel Resnik International Sales phil@harteinternational.com

Classic Lifestyle Magazine is published by Harte International Consultancy Dubai UAE. Harte International Consultancy Dubai UAE use due care and diligence in the preparation of this magazine but are not responsible for any mistakes, misprints, omissions or typographical errors.

Harte International Consultancy Dubai UAE print advertisements provided to the publisher but give no warranty and make no representation as to the truth, accuracy or sufficiency of any description, photograph or statement. Harte International Consultancy Dubai UAE accept no liability for any loss which may be suffered by any person who relies either wholly, or in part, upon any description, photograph or statement contained herein. Harte International Consultancy Dubai UAE reserve the right to refuse any advertisement for any reason. ©Copyright – no part of Classic Lifestyle Magazine may be reproduced in part or in whole without the written permission of the publisher. No spam. Email addresses are published for professional communications only and do not constitute an invitation to send unsolicited emails.

TAYLA

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SANDRA

DANIEL

Australian Office PO Box 856, Sanctuary Cove Queensland, 4212, Australia +61 (0)420 977 959

International Dubai Office PO Box 128401, Al Karama, Dubai, United Arab Emirates +971 50 575 4159

www.hm-services.com.au hms@hm-services.com.au

Celebrating our spirit From humble beginnings to becoming our national carrier, Qantas has been part of Australia’s story for almost 100 years. And while times have changed, our spirit has remained the same.

From inventing Business Class to becoming the first airline to fly around the world via both hemispheres, our spirit of innovation has always moved us forward.

Now as we look ahead to our next century, join us as we dream bigger, fly further and create a brighter future, together. qantas.com/100

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IMAGES COURTESY OF THE QANTAS HERITAGE COLLECTION

Q A N TA S I S F LY I N G H I G H O N A P R O U D H I S T O R Y T H AT B EGA N MO RE TH A N 100 YE A R S AGO WH EN T WO WA R V E T E R A N S E N V I S A G E D A N A I R S E R V I C E T H AT W O U L D CO N N EC T AUS TR A L I A TO TH E WO R L D.

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PASSENGER S BOARDING STEPS 1930S

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s a nine-year-old (1968) I would find myself hanging around the local travel agents, peering through the window looking at the giant map on the wall and the oversized Qantas plane that was on display, hoping, praying that one day I could actually fly somewhere, anywhere and have one of those little crimson cabin bags.

It was some two years later that I was invited to spend the school holidays with my cousin visiting my home town of Coonabarabran, so the dream was about to be fulfilled.

Arriving at Sydney’s domestic terminal, mum checked me in and it was a Qantas Fokker Friendship with its big propellers, bags getting loaded as we walked across the tarmac, all consumed by the smell of av-gas, I was truly living the dream.

Today, as I sit at the Qantas First Lounge once again peering out at the tarmac, I cant help but feel blessed that over 50 years I have experienced many of the wonders provided by our national carrier.

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Friendship to the amazing Jumbo, the A380 and now the record-breaking Dreamliner and experiencing the famed Kangaroo route from Sydney to London and the legend of landing into Kai Tak, the original Hong Kong airport, but for me nothing beats the feeling of touching down into Kingsford Smith that evoke’s all the memories, seeing the fleet of red tails all preparing for their next adventure.

A S W E W A L K E D A C R O S S T H E TA R M A C , ALL CONSUMED BY THE SMELL OF I W A S T R U LY L I V I N G T H E D R E A M .

I can only imagine from those early days in Winton and Longreach in outback Queensland to the global airline it has become today. A few determined individuals overcame formidable obstacles to establish the Queensland and Northern Territory Aerial Services Ltd (QANTAS).

AV- G A S ,

P L E A SE EN J OY T H I S A M A ZI N G T I M E L I N E T H AT I S Q A N TA S A I R W AY S .

1918-193 8 In November 1920, World War I veterans Paul McGinness and Hudson Fysh envisaged an air service connecting Australia to the world. They had recently completed the first overland motor survey of northern Australia by Model T Ford. Queensland and Northern Territory Aerial Services Ltd was registered as a business on 16 November 1920.

Founding chairman Fergus McMaster wrote that Qantas was “inspired by the spirit of ANZAC”.

The first Qantas air routes provided vital connections to the people of western Queensland who responded with enthusiasm by purchasing shares and travelling by air.

The founders’ vision was always on the horizon; they were pioneering a new form of travel, not just an airline. The ‘NT’ in Qantas represented their plan to fly overseas via Darwin as the main aerial port of entry at the time. From joyriding and charter work based at Longreach in western Queensland, a route network quickly developed. The vision for overseas expansion was achieved in 1935 with services between Brisbane and Singapore taking three-and-a-half days using DH-86 aircraft. From 1938, Empire flying boats linked Sydney and Singapore, introducing full cabin service and modern comfort.

G-AEUC-CIRCA 1942 QANTAS FOUNDERS FYSH AND MCGINNESS-1919

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1939 -1945 Despite having a number of its aircraft transferred to the Royal Australian Air Force, Qantas continued to operate air services to Singapore and within Australia after war was declared in 1939.

Qantas crews ferried 19 Catalina flying boats from the USA to Australia in 1941. The first of these flights was just the second east -towest aerial crossing of the Pacific Ocean.

Singapore services ceased in February 1942 as Japanese forces occupied most of South East Asia.

Qantas flying boats evacuated servicemen and civilians from the Dutch East Indies to Australia.

Two Qantas Empire flying boats were shot down by Japanese aircraft in early 1942.

The Qantas hangar and flying boat servicing facilities were destroyed in the first Japanese air raid on Darwin on 19 February 1942.

A Qantas Empire f lying boat narrowly escaped destruction.

Qantas DH86 aircraft evacuated 78 people from Mt Hagen in New Guinea in May 1942.

Qantas completed urgent supply flights from Port Moresby to the front-line at Buna in late 1942.

FOOD SERVICE BOEING 707-138

P E O P L E F LY F O R M A N Y R E A S O N S . Q A N TA S C O N N E C T S AUSTR ALIANS WITH THE REST OF THE WORLD AND WITH E ACH OTH ER .

From June 1943, Qantas operated the only regular air service to Australia across the Indian Ocean between Ceylon and Perth.

Catalina f lying boats crossed 5600 kilometres non-stop with flying times of between 28 and 33 hours. Passengers were awarded a certificate of membership to ‘The Rare and Secret Order of the Double Sunrise’. Liberator aircraft took over in 1945 and passengers received ‘The Elevated Order of the Longest Hop.’ Qantas Liberators were the first to carry the flying kangaroo symbol.

P O S T- W A R AV I AT I O N 1945 -195 8 People fly for many reasons. Qantas connects Australians with the rest of the world and with each other.

Aviation matters more in Australia than it does in most other countries due to vast travel distances at home and overseas. Some of the busiest domestic air routes in the world BOB HOPE FLYS QANTAS - 1959

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are Australian. During World War II Qantas evacuated noncombatants from the line of fire and kept open Australia’s only civilian air link across the Indian Ocean with Catalina and Liberator aircraft. In 1944, Qantas Liberators were the first to carry the flying kangaroo symbol. Constellation aircraft first flew all the way to London from Sydney in 1947 and Qantas routes circled the earth via both hemispheres from 1958.

JET AGE 1959 -19 91 From 1959, the jet age halved flying times with Boeing 707s and later the 747, introducing a dynamic, modern design aesthetic. Flight hostesses soon became one of the most visible, glamorous marketing symbols for airlines and Qantas was no exception.

Qantas has an international reputation for engineering excellence and safety. It has many firsts to its credit including the world’s first business class cabin in 1979 and the invention of the slide raft now standard on all large commercial aircraft. New long-haul routes such as PerthLondon using new fuel-efficient aircraft such as the Boeing 787-9 are delivering long-haul service with innovation and style. Project Sunrise promises to connect Australia directly with the world in the near future, continuing the founding vision 100 years on.

PAT WILLBRANDT IN NEW JUNGLE GREEN UNIFORM - 1959

1959 TAA took delivery of its turboprop Fokker Friendship and Lockheed Electra aircraft.

Qantas also received Electra aircraft.

Qantas was the first non-US airline to take delivery of the Boeing 707 jetliner.

Qantas jet services were introduced to the trans-Pacific route, halving travel times and becoming the first jet passenger service across the Pacific.

QANTAS BOEING 707-138 FIRST LIVERY 1959

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P R I VAT I S AT I O N 1992 - 2019 The Qantas fleet provides a national strategic airlift asset that has been called on during peace, war and nationa l emergencies.

Qantas aircraft helped to evacuate the population of Darwin following Cyclone Tracy and to bring casualties from the Bali bombing in 2002 home. In the postwar years, Qantas also flew thousands of new migrants to Australia as part of its national role as the flagcarrier airline.

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2018 Perth-London non-stop services began with the Boeing 787-9. This was the first ever direct air service between Australia and Europe. Qantas resumed A380 services to London via Singapore.

2019 New Boeing 787 routes to San Francisco and Chicago were announced to begin in 2020.

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HUNTSMAN WOOD MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

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

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F I R E

E X P E R I E N C E T H E C A P T I VAT I N G N O R T H E R N L I G H T S AT S W E D E N ’ S I C E H O T E L . W ATC H H O W T H E Y D A N C E A C R O S S T H E S K Y, C H A R G I N G F O R WA R D , R E CO I L I N G , T W I S T I N G , U N R O L L I N G , F L A R I N G U P, R E T R E AT I N G , B I L L O W I N G O U T A N D S U D D E N LY FA D I N G A W AY; A L L I N A W A S H O F YELLOWS , GREENS , B LUES , REDS AND PURPLES .

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PHIL HARTE

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aving had a tumultuous week with multiple events, specifically the finale at the Hyatt Regency Sydney’s Canon Gallery celebrating International Women’s Week, we found ourselves in the lobby bar winding down with a few mates. We were happy to know that tomorrow was to be the start of a bucket list moment, our five week adventure.

Since becoming a photographer, Danielle dreamt of the moment she would come face to face with the great Aurora Borealis, and its electric skies, but what was in store for her was not on the check list.

Steering a path wasn’t as easy as you may think - so here is our adventure from the sunny shores of Sydney’s Balmoral Beach to the frozen frontier of Jukkasjärvi, Sweden and the iconic Ice Hotel.

Service on board the sleek Thai Airlines 777- 300 was exceptional as we sat back and settled in, ready for our first leg of our northern lights adventure. There’s something about Thai food that always delivers. The movies were plentiful and all the plugs, noise-cancelling headsets and amenity kits left us wanting for nothing.

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T H E I T I N E R A R Y: SYDNEY TO THE NORTHERN LIGHTS, JUKKASJÄRVI, SWEDEN AND THE MAGICAL ICE HOTEL; SWEDEN TO INVERNESS, SCOTLAND AND THE FAMED DISTILLERIES OF GLENMORANGIE; GLASGOW TO THE ISLE OF ISLAY AND ITS BRUTAL COASTLINE, HOUSING THE DISTILLERY OF ARDBEG; AND ISLAY TO THE SETS FROM GAME OF THRONES INCLUDING THE GIANT’S CAUSEWAY, NORTHERN IRELAND, TO THE SWANKY MAY FAIR HOTEL IN LONDON. OUR RETURN LEG HAD US HEADING FROM HEATHROW INTO BANGKOK STOPPING OFF AT THE AWARD-WINNING PARK HYATT BEFORE FLYING SOUTH TO PHUKET WITH TWO NIGHTS AT THE ALEENTA RESORT AND THEN SIX NIGHTS ON THE VERY UBER-LUX MOORINGS 51-FOOT CATAMARAN. ON OUR CATAMARAN WE WOULD BE NAVIGATING THE FAMOUS PHI PHI ISLANDS, JEWELS OF THE ANDAMAN SEA WHICH INCLUDE MORE THAN 130 PICTURESQUE ISLANDS SUCH AS GOLDFINGER’S 007 ISLAND, THE BEACH, FEATURING LEONARDO DICAPRIO, AND THE RESORT ISLAND WHERE HANGOVER 2 TOOK PLACE. OUR FINAL NIGHT WAS BOOKED FOR A FINAL RESTAURANT REVIEW AT THE AMAZING SIX SENSES YAO NOI THAILAND WHERE WE WOULD JOURNEY THROUGH THE COCKTAIL LIST. OUR FAVOURITE BALI HOTEL, THE W, IN SEMINYAK, WOULD BE OUR FINAL LEG WHERE WE WOULD FINISH UP A PHOTO SHOOT AND MULTIPLE RESTAURANT REVIEWS BEFORE ARRIVING BACK HOME FOR SOME MUCH-NEEDED REHAB.

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Whilst our connecting flight to Oslo was not ideal, what was really convenient was the transit hotel, five minutes from our gate. Thus we had plenty of time to relax with a two-hour massage, some magical mango and sticky rice, a couple of hours sleep and a shower before the big thirteenhour leg to Oslo.

Our 777 was fuelled and ready, and as we boarded this sleek latest edition to the Thai Airways fleet, we knew that over the next thirteen hours we would catch a much needed sleep, taking advantage of those amazing flat beds which had a host of movies at our fingertips and a little pad thai ending with a spectacle of the Northern Lights.Â

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THE ICE HOTEL WILL C O M P L E T E LY M E LT TO TH E G RO U N D I N A MONTH , DR AINING BACK I NTO TH E R I V ER . N OW T H AT ’ S A S U S TA I N A B L E B U I L D !

It was hard to believe we had just left the humidity of Bangkok as we approached Oslo Airport with a picture postcard view from our airline window. It was time to scramble for the thermals and gloves.

I recall watching Die Another Day five years ago and being mesmerised by the glistening mirage of massive blocks of ice that had been in the finale of a 007 shootout. Unbeknownst to me, such a building existed.

The Ice Hotel sits 1200km north of Stockholm in Jukkasjärvi, a 65-suite fantasy where several artists vie each year for the unique opportunity to create their own personal masterpiece, a suite carved from Nordic ice gems.

It has been 41hrs since that piccolo at Sydney Airport and as we approach Kiruna Airport Sweden, it’s a a blanket of snow featuring an amazing sunset readying us for our first night in the world renowned Ice hotel.

On arrival into Kiruna Airport it was straight from a warm 27 degrees in a t-shirt to a blistering 16 degrees. I started my walk, bags in hand, down the stairs to the tarmac and into the terminal where Jeremy from the Ice Hotel was waiting to escort us to our icy home for the next four days.

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The short walk to the car was a stark warning that if we didn’t get into some bloody warm Nordic gear quickly it would be game over as the wind picked up and the ears started to numb.

Our approach to the Ice Hotel was much anticipated with the resort set on the shores of the Thorne River, a massive force of nature, frozen over. The engineers were hard at harvesting the 2000 two tonne blocks of ice, stocking up for next season’s hotel build.

The Ice Hotel will completely melt to the ground in a month, draining back into the river. Now that’s a sustainable build.

As the sun set over the hillside, the reflections onto the hundreds of ice blocks scattered across the resort like nature’s museum, preparing us to check into suite 305, the Raindrop Prelude Suite created by Tomasz Czajkowski.

The doors opened to reveal a magnificent lobby with an array of ice sculptures surrounding a bar complete with stools and lounges all cut from blocks of ice. We were led down a hallway to see metres of ice and snow-covered walls and ceilings with suites individually designed by some of the world’s most accomplished artists and ice sculptors.

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THE MENU INCLUDED BLEAK ROE FROM KALIX, SALMON FROM LO FOTEN .

Our 6.30pm dinner was reserved at The Restaurant where a skilfully prepared fivecourse menu of all local game and produce was waiting. The menu included bleak roe from Kalix, salmon from Lofoten, moose tartare and a medium rare fillet of reindeer.

Our suite featured a majestic carved ice bed frame next to intricate wall patterns inspired by traditional Polish folk art.

Each room boasted a unique theme which included huge personalised sculptures of animals, letters and scriptures etched into the massive kingsized bed head at the top of our three-and-a-half-metre by three-metre ice bed that would become our work bench for the night, beautifully covered with reindeer pelts. Mood lighting accentuated the sculptures and the textures created by the master artists.

Our suite also offered a warm room with a lounge area, beautifully appointed shower and bathroom, hanging space and a back door which opened directly onto the snow fields.

Having spent the last 42 hours getting to the Ice Hotel we were fading quickly so, after dinner, it was back across the knee-deep snow to our suite, where the temperature was set at a thoughtful -5 degrees.

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RAINDROPS PRELUDE - SUITE 305 Our bed of ice was pelt-covered and prepared with a feather down sleeping bag, balaclava, woollen socks and a lot of belief that we would wake up at some stage in the morning.

Having zipped up and ensuring that we kept all the heat in, there was that lingering thought of, will there be a toilet run during the night? I prayed not, as once you’re in, you’re in.

When the sun rose we were in exactly the same foetal position as when we settled in some seven hours earlier.

Thankfully we made the spiritual journey.

After a night in the ice we were moved to the warm and somewhat traditional lodge-style accommodation where we thought about attacking the several adventures that the Ice Hotel’s extreme team had designed for us.

That night we boarded our snow mobiles to go hunting for the legendary Northern Lights. We all met as a group at 7pm and like Navy SEALs, went through the standard equipment checks, and we were off. Danielle was on the back capturing the majestic solar phenomenon that is the Aurora Borealis.

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For four hours we chased and snapped our way across the vast Torne River which was totally frozen over with metres of ice under foot. The challenges were not only finding a great shot but battling the minus-20-degrees temperature.

Our phones and cameras were near frozen when we arrived at our halfway lodge. The fire was raging, the goulash was hot and as we thawed out it was now time to set the tripod and wait for the arrival of the show of the great Norther Lights spectacular and we weren’t disappointed. For the next two hours we shot with the lights out, capturing amazing images, all worth the 40-hour trip from Sydney.

The rest of our stay was taken up with husky sled rides, Michelin-star banquets, wilderness journeys and, our favourite, stripping naked and rolling around in the freshly dumped snow then hanging out in the woodburning sauna before plunging into the frozen river Torne. Naked, we experienced a Viking way of life, or that’s what I was told!

Our day finished soaking in a 40degree hot tub nibbling on cheese and crackers, thinly sliced prosciutto and gazing at a few selfies.

Breakfast was at seven. We were soon to be introduced to twenty huskies, hell bent on carving a path across the frozen Torne River at breakneck speed. The guides were happy to strap us into the four-metre-long sled covered with reindeer pelts, which began a 90-minute run with a halfway stop, open fire, freshly brewed coffee and home-made cakes. All the time we were eyeballed by the 20 finely tuned huskies.

OUR PHONES AND CAMERAS WERE NEAR F R OZ E N W H E N W E A R R I V E D AT O U R H A L F - W AY L O D G E . T H E F I R E W A S R A G I N G .

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AS THE CLASSIC LIFESTYLE DIRECTOR OF PHOTOGRAPHY DANIELLE HARTE WON’T LEAVE HOME WITH OUT HER 5D- MK IV, THIS ENSURES THAT HER RESULTS ARE OF THE HIGHEST QUALITY. 5D-MK IV LENS-24-70MLX

T H AT N I G H T W E D I N E D AT T H E C H E F S TA B L E ON THE VER ANDA , W H E R E M I C H E L I N S TA R TRAINED EXECUTIVE CHEF ALEXANDER M E I E R H A D C R E AT E D A 12- CO U R SE M EN U TO TA K E U S T H R O U G H A CULINARY JOURNEY OF S C A N D I N AV I A .

Without much time to think we arrived back hoping to thaw out, but no such luck. It was time to meet Patheon our wilderness guide, or was it the son of Thor? Our guide was a modern-day Viking, who slept out in the wilderness in sub10 degrees, catching and cooking, lighting fires and building his own birch tree huts. He also swims in the frozen river and is excited to share his insanity with us.

The afternoon was spent experiencing just what we needed to do if we got stranded in the frozen wasteland and just what we need to do to survive.

Patheon handed me a knife and it was my job to set up and start the fire, boil water and make tea from the pine trees and lingonberries. We had a blast, snapped a few new pics and raced a herd of reindeer along the lake, which was a great finish to our three-day stay at the Ice Hotel.

That night we dined at the chef ’s table on The Veranda, where Michelin Star trained executive chef Alexander Meier had created a 12-course menu to take us through a culinary journey of Scandinavia. The menu was Arctic char and caviar, Jerusalem artichokes with truffle, lobster with pumpkin and coconut, Nordic porridge and shiitake mushrooms, and reindeer tartare, spruce shoots and reindeer foam.

Desert was locally picked lingonberry, caramel and brown butter and an espresso by the open fire.

We trawled through the hundreds of images that told the story of this Aussie couple definitely living well outside their comfort zone, and pinched ourselves at what was a dream experience.

C L A S S I C R AT I N G

HOTEL >>

FIVE STAR LUXURY

SERVICE >>

IMPECCABLE

MEETINGS >> INCREDIBLE OPTIONS, CONFERENCE

AND GROUP GATHERINGS FOOD>> GREAT SCANDINAVIAN DELICACIES WI-FI >>

GOOD

AIRPORT >>

15 MIN

ACTIVITIES>>

SLEDS, SNOW MOBILES, SKIING

ROOMS>>

MAGICAL, A TRIFLE CHILLY

There is no doubt we needed a week to thaw out but, I can say, this trip to the Northern Lights, staying at the Ice Hotel seemed a fantasy, one of those movie moments - a definite bucket-list moment.

At 6am and with bags packed, we wondered how it could get much better, as the blinds opened to a true winter wonderland with a heavy fall of snow giving us that lasting memory of Santa’s Lapland.

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ICE HOTEL JUKKASJÄRVI, SWEDEN ICEHOTEL.COM

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E N J OY T H E U N C O M P R O M I S I N G D E D I C AT I O N O F T H E GLENMOR ANGIE DISTILLERY FOUNDED IN 1843 BY W I L L I A M M AT H E S O N I N T H E S C O T T I S H H I G H L A N D S .

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10am flight to Edinburgh meant a full day flying into Oslo via Stockholm and Brussels and finally reaching our room by 11pm and not one flight connected. It was a torturous day.

As we checked out of the airport we were greeted with a big friendly Scottish smile from our driver, Myra. It was a four-hour drive north to the estate of the world’s best whisky and a couple of days living the high life in the house of Glenmorangie.

Nestled on the cliffs overlooking Moray Firth, an inlet of the North Sea, Glenmorangie is steeped in history. The main house was the home of the Macleods of Cadboll from the 17th century, near Cadboll. Fearn is the site of the oldest Christian church in Scotland, which dates back to the 6th century.

Winding our way through the cobbled and hedge-lined laneways we came across a magical sight of a local sheep farm at feeding time. A flock was hard at the trough with the head merino letting everyone know exactly who was boss.

Arriving in time for lunch we managed to enjoy a fresh bowl of pea and ham soup and sat back by the open fire.

The house had reserved us the main suite.

The luxuriously appointed bedroom featured deep heavy folds of beautiful fabric ensuring a warm and comfy sleep. All rooms were en-suited and boasted a huge spa bath thoughtfully located by the window.

The main house was supported by standalone cottages that are just as luxurious and comfortably appointed.

Glenmorangie house is the perfect setting for that exclusive board meeting for up to 18 guests or even a bespoke family celebration or couples’ gathering.

Weekends at the house have become incredibly popular as the owners have just recently allowed the public to book bespoke distillery tours and weekend getaways.

We joined our host and two other guests in the magnificently appointed lounge room, for our first private tasting tour of the Glenmorangie Distillery.

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Situated on the shores of Dornoch Firth, in the ancient Royal burgh of Tain, formerly a farm known as Morangie Farm, the Glenmorangie Distillery was founded in 1843 by William Matheson.

The history attached to whisky making is daunting. With a distillery in virtually every corner of the region, competition is steep and each brand claims varying ownership in the development of this golden elixir.

Winding our way through the distillery gave us a front-row seat to the magic of whisky making and the heritage and history. There is no doubt that Glenmorangie owns several pieces of the elixir puzzle. Ask any Glenmorangie aficionado their favourite moment or place at the distillery, some might mention the cathedral-like house with its gleaming tall copper stills, the tallest in Scotland; others may wistfully recall the sweet malty aromas of the mash house where Ross-shire malt is heated with Tarlogie water to extract the sugars from the grain; others may delight in the seductive, beery aromas of fermentation in the wash backs. We had the unique opportunity to open up the vat and inhale those intoxicating fumes and aromas.

Beyond all these temptations most will tell you of that feeling of hush and awe as you stare at the rows of casks that contain slowly maturing Glenmorangie whiskey on the cool, damp earth floors of warehouse three.

The heavy aromas are addictive but above all it is the tranquil silence and sense of anticipation that dominate.

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N I G H T LY F I N E D I N I N G E X P E R I E N C E S SU CH A S A LO N G WA L K A LO N G TH E CL I FF- FRO NT TO TH E B E ACH O R SITTING BY THE OPEN FIRE SIPPING S O M E O F T H A T G O L D E N E L I X I R .

Sitting by the open fire penning our adventures were magnificent as Ronnie at Glenmorangie House would ensure the freshly brewed coffee and the homemade scones and charcuterie plates were forthcoming.

As the weather continued to close in we were oblivious to the bitter cold. Wind whistled around the cottage but we were engaged in the tranquillity that was the hallmark of Glenmorangie.

Dinner was at eight with the pre-dinner obligatory whisky-tasting ceremony and a selection of handmade canapes.

A trio of skilled chefs were hard at the night’s set five-course menu. We enjoyed an array of poached haddock, caramelised crispy skinned duck and a homemade dark chocolate brownie. petit fours, whisky and coffee were served in the library with an open fire blazing and a couple of hours of stories with our 14 other dinner guests.

Two nights at Glenmorangie House was a fabulous way to relax, unwind and do nothing other than sleep in, indulge in a big Scottish breakfast, nightly fine dining experiences such as a long walk along the cliff-front to the beach or sitting by the open fire sipping some of that golden elixir.

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C L A S S I C R AT I N G

HOTEL >>

CLASSIC LUXURY

SERVICE >>

OUTSTANDING

FOOD>> EXCELLENT AIRPORT >>

4 HOURS

WHISKEY>>

SUBLIME

ROOMS>> FABULOUS

THE GLENMORANGIE HOUSE DORNOCH FIRTH, SCOTLAND THEGLENMORANGIEHOUSE.COM

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TO CREATE OUR STORY BOARD ITS IMPERATIVE THAT CANON IS AT THE FOREFRONT OF OUR TOOL KIT.PROVIDING THAT CONFIDENCE AND TECHNOLOGY YOU ONLY GET WITH THE WORLDS LEADING PHOTOGRAPHIC EQUIPMENT. PHOTOGRAPHER - DANIELLE HARTE. 1DX MK II LENSE - 16-35ML

W E LCO M I N B OA R D A N

G ON D OFF

Edinburgh, Scotland

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e headed out of The Glenmorangie House Hotel on a Sunday morning bound for Glasgow Airport. It was a four hour journey filled with all four seasons and one hour in we were hit with a highland blizzard of an apocalyptic scale.

Overnight snow had dumped across the region for Danielle to jump out of the car enroute to the airport and capture a little piece of it.

A further stop at the amazing Bruar coffee and shopping markets coaxed us into their fish and chippery and thus it was to be lunch on the fly and back on the road to Glasgow Airport by 2pm The Isle of Islay, the home of the legendary whisky, Ardbeg, was our next stop.

Touching down on sunset our short drive to a remarkable little golf resort, The Machrie was within a pitching wedge from the tarmac and this 18-hole links course was definitely a typical Scottish course.

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U P AT 5 A M W E S AT B Y T H E C R A S H I N G WAV E S O F T H E N O R T H S E A , A C O F F E E I N H A N D A N D T H E C A N O N AT T H E R E A DY, W A I T I N G O N T H E S U N R I S E T O L I G H T U P T H E 1 8 T H FA I R W AY.

On check-in we were shown to the Ben Hogan Suite and then down to the sauna and spa for a workout before a fabulous dinner in restaurant 18. The Machrie has only been open for seven months and is the hotspot on Islay for all of its 3000 residents. Up at 5am we sat by the crashing waves of the North Sea, a coffee in hand and the Canon at the ready, waiting on the sunrise to light up the 18th fairway. After our photo shoot we enjoyed a breakfast of poached eggs, sausage, bacon, beans, freshly baked croissants, juices and big pots of tea. We perched ourselves on the deck for a birds-eye view of the traditional Scottish links course lighting up. The rest of the day was made up of our private visit to world-renowned Ardbeg Distillery with almost 200 years of tradition.

For almost two centuries, Ardbeg has been made on the small, remote Scottish Isle of Islay. Some people travel to Ardbeg along the winding road from Port Ellen, others just simply follow their nose or their destiny.

Ardbeg has been called “as close to perfection as makes no difference” by whisky connoisseurs showing Ardbeg truly deserves its incredible reputation. It’s a whisky that’s worshipped around the world.

Over the past 10 years, six different Ardbeg expressions have won prestigious titles including World Whisky of the Year, Scotch Whisky of the Year and World’s Best Single Malt.

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SHORTIE OF ARDBEG

There have been many ups and downs on the long road to Ardbeg. Ardbeg’s story is one of irrepressible spirit surviving against the odds, finally emerging as possibly the greatest distillery on Earth.

This was our first visit to Islay and it was a true culture shock. This obscure little island off the coast of Scotland with its mere 3000 residents and less than one per cent unemployment felt, in a pleasant way, as if we had gone through a time machine. Everyone waves at each other even giving way on the tiny roads. Nothing is urgent. No one needs to rush. It is the closest thing to Utopia that I’ve seen.

Our final hours on Islay were spent relaxing at the Machrie club house sipping a piping hot chocolate and willing the sun to come down over the final hole.

C L A S S I C R AT I N G

SERVICE >>

GOOD

ACCOMMODATION >>

EXCELLENT

FOOD >>

GOLF GRUB - GOOD

AIRPORT >>

20 MIN FLIGHT FROM GLASGOW

RESTAURANT AT ARDBEG >> WHISKY >>

FAMILY STYLE , REALLY GOOD

VOTED WORLD’S BEST SINGLE MALT

THE MACHRIE HOTEL ISLAY, SCOTLAND CAMPBELLGRAYHOTELS.COM/MACHRIE-ISLAY-SCOTLAND

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E SC A PE TO N O RTH ER N I R EL A N D’ S H O M E OF WINTERFELL WITH ITS HAUNTING BACKDROP OF THE DARK HEDGES , DOWNHILL B EACH , THE GIANT ’ S C A U S E W AY A N D T H E C U S H E N D U N C AV E S .

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or almost 10 years, the worldwide cultural phenomenon that is the Game of Thrones has called Northern Ireland and its spectacular landscapes its home. These dramatic coastlines, foreboding mountains and ageless forests have formed the perfect backdrop for the fantasy world of the show. Winding our way through the centuries-old lanes and tracks lead us to the breathtaking Giant’s Causeway. Our 48 hours needed to be well planned out, as we were to drop by the Giant’s Causeway, the Dark Hedges, the Mussenden tiny Temple, and the Dunluce Castle. With the weather deteriorating, we were under the pump to capture these mystical locations and still tell a unique and authentic story.

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T I N Y T E M P L E - A N 1 1 K M S T R E TC H O F S A N D A N D S U R F, T H I S S T U N N I N G B E ACH IS H O M E TO TH E M US SEN D EN , PERCH ED D R A M AT I C A L LY O N A 1 2 0 F T

C L I F F T O P. I N S E A S O N 2 T H I S

IS WHERE MELISANDRE BURNT THE EFFIGIES OF THE SEVEN GODS OF WESTEROS.

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A S W E C L I M B E D D O W N T H E 2 K M R O A D I T S R O C K S S TA R T E D T O TA K E S H A P E A S YO U W I L L S E E I N D A N I E L L E ’ S R E M A R K A B L E I M A G E S .

The Dark Hedges - This beautiful avenue of beech trees was planted by the Stuart family in the 18th century to impress visitors as they approached Gracehill House.

As we climbed down the 2km road its rocks started to take shape as you will see in Danielle’s remarkable images.

The Dark Hedges were used in Season 2 as Arya escapes King’s Landing along the Kingsroad.

When visiting Ireland, Belfast is a quick 50-minute flight from Heathrow on BA and then it’s a mesmerising one-hour ride along the coastal route, you must not miss the opportunity to drown yourself in this melting pot of history. It is literally around every bend.

But it was to be the early 530am sunrise that would drag us like a magnet to the Giant’s Causeway stones, down by the rugged coastline, a site you can not quite comprehend.

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rom Mayfair, Paddington is 10 minutes and then it’s 15 minutes on the Heathrow Express to Terminal 2 and our 13-hour Thai Airways A380 ride to Bangkok.

Our 10.30am departure is scheduled to arrive at 6.50am, just in time to beat the Bangkok traffic and allowing us some relaxing time by the magnificent infinity pool at the Park Hyatt. Danielle downs an ice cold mango smoothie and I, a beautifully prepared homemade muesli and Greek yoghurt.

The sophisticated interiors have been designed to embody ‘liveable luxury’, featuring a backdrop of calming natural materials punctuated with timeless Thai accents. The bathrooms are pure nirvana having been conceived as a private spa, and featuring your own soaking bathtub and rain shower, an illuminated make-up mirror; and bathroom amenities by New York brand Le Labo.

The Park Hyatt is renowned for spectacularly comfy beds and after a serious overnight flight, it’s the only place you want to be. Thank God for the automated blinds and curtains. I didn’t need to move an inch.

Our suite offered an inspiring space with spectacular views, a sumptuous lounge and office area, a full pantry with separate dining, and a powder room, all set around 120 square metres.

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T H E PA R K H YAT T B A N G KO K H A S B E E N W E L L R E W A R D E D A S T H A I L A N D ’ S B E S T H O T E L P R O P E R T Y.

The Park Hyatt Bangkok has been well rewarded as Thailand’s best hotel property. Only two years in, it is truly in a class of its own.

This 222-room architectural masterpiece really showed off all aspects of design and art combined with a contemporary and relaxed feel throughout.

The real bonus staying at the Park Hyatt Bangkok is that there are six levels of luxury shopping under the hotel with a fabulous food court and every single brand you need, so there is no torturous wrestling with the traffic or crowds and the somewhat debilitating humidity when you go shopping.

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AN EVENING CAREERING AROUND TOWN IN A TUK TUK

WITH DANIELLE

H A N G I N G O U T T H E B A C K S N A P P I N G A W AY

Our schedule over the three-night stay was jam packed.

Wednesday - breakfast meeting with the hotel, lunch review at the Living Room with an afternoon gym session, rooftop photo shoot and cocktails.

Thursday - breakfast, hotel art tour, another lunch review enjoying some incredible local Thai favourites - Park Spa treatment and review.

An evening careering around town in a tuk tuk with Danielle hanging out the back snapping away, screaming to pull over at a whim when she located her next street vendor or satay king flaming or tossing the local pad thai.

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Friday - a day of writing with final photo opportunities for a high tea - afternoon gym and a final restaurant review with executive chef Franck Detrait preparing a seven-course tasting menu in the Embassy Lounge, a Penthouse Bar and Grill review and an evening shooting the wonderful skyline of Bangkok.

The Penthouse Bar and Grill is a three-floor entertainment complex consisting of a grill and various bars and lounges open until late at night. The unique collection of six venues includes The Grill, Chef ’s Table, The Cocktail Bar, Whisky Room, The Mezzanine, and Rooftop Terrace and is located on top of the Park Hyatt Bangkok.

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H IG H TE A WA S SO M E TH I N G TO BE SEEN AND IT WA S N OT FO R TH E F A I N T- H E A R T E D .

The Grill serves quality meats and seafood dishes at its open grill kitchen on level 34, then a floor above featuring the Whisky Bar with live jazz bands, a cocktail bar for those who just lose track of time or simply don’t care, an upbeat nightlife with amazing DJ line-ups and a rooftop terrace offering spectacular views of the city is the perfect elixir.

High tea was something to be seen and it was not for the faint-hearted. Diets were thrown out the window as we bunkered down for a couple of hours of amazing pastries, desserts and tantalising sandwiches.

The Living Room features international and Thai comfort food, as well as loose-leaf tea and barista-made coffee. Light meals are provided throughout the day, including an a-la-carte breakfast, high tea in the afternoon, and wine and canapĂŠs in the evening.

The Living Room is one of those go-to places that we seemed to end up in every day. It was incredibly tranquil. We caught sunrise and sunset looking cross over the infinity pool.

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PHIL HARTE WITH EMBASSY ROOM EXECUTIVE CHEF FRANCK DETRAIT

Embassy Room invites you to explore a new collection of modern European dishes. Executive chef Franck Detrait and chef de cuisine Pierre Tavernier have taken it back to the basics by combining inspiring culinary arts with original techniques. Enjoy simple and delicious dishes in a new series of a la carte and tasting menus sourced from sustainable fresh ingredients, hand-selected and seasonal organic produce from around the world. Highlights of the menu include Hokkaido scallops, Scottish salmon, black cod fish spelt ‘risotto style’, braised wagyu beef cheek, duck breast ‘a l’orange’ and those spectacular Australian lamb chops.

It was comforting to meet back up with Chef Franck fresh from the Park Hyatt Sydney confirming that the Park Hyatt Bangkok was in very good hands.

Saturday came around far too soon and as we checked out at 5am a breakfast hamper was waiting for us with croissants, freshly baked danishes, fruits, yoghurt and orange juice and a limo to the airport on standby. What attention to detail.

Visiting Bangkok was all about timing as the traffic can be a little challenging. Travel to the airport was a breeze. Then it was time to totally unwind with seven nights on our private Moorings Catamaran.

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PARK HYATT BANGKOK BANGKOK, THAILAND HYATT.COM | +66 2 012 1234

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ur Thai international flight to Phuket was on time and a quick 50-minute flight had us arriving at 10.30am with the team from the Aleenta Resort greeting us with cold towels and each with a huge smile. Then it was a quick 30-minute drive to our beachside resort just in time for lunch.

The Aleenta Resort is beautifully positioned on the outskirts of Phuket right on the shoreline of the Phang Nga beach. Boasting 67 beautifully appointed suites, one and two bedroom villas with 63 pools, the sound of crashing waves from a sunbed on the sand or a relaxing massage bed, what to do next at the Aleenta Resort was a simple decision. A massage, cocktail and a sunset game of beach volleyball became the order of the day.

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T H E W AV E S Q U I E T LY S E R E N A D E D U S , E N J OY I N G A L O C A L B A R B E C U E O F S Q U I D, LO B S T ER A N D A B OW L O F E XQ U I S I T E T R A D I T I O N A L PA D T H A I , N A S I G O R E N G , M A N G O S T I C K Y R I C E A N D A N E N D L E S S S U P P LY O F M A N G O SM OOTH I E S .

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Meeting up with chef Valerio Gast was a treat. He was of both Colombian and Italian descent, and thus he created a very imaginative menu for dinner which consisted of snapper ceviche, quinoa lentils olive oil avocado and almonds whole sea bass baked en papillote, curried rock lobster, Thai braised veal knuckle - red curried duck breast with jasmine rice, beef masaman, coconut prawns in a sweet chilli sauce. Our first night was the typical romancing the bride on the sand as the waves quietly serenaded us,

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enjoying a local barbecue of squid, lobster and a bowl of exquisite traditional pad thai, nasi goreng, mango sticky rice and an endless supply of mango smoothies.

After days of cycling, gym, remarkable massages and sunset drinks it was our final sunrise breakfast that left the lasting memory as our ride was ready to escort us to the Ao Po Grand Marina, where unbeknownst to us we were about to embark on arguably our most memorable adventure ever.

C R U I S E

WORDS

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BY

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PHIL HARTE

T O

C O M E A B O A R D YO U R V E R Y O W N M O O R I N G ’ S F I V E - S TA R P R I VAT E YA C H T A N D C R U I S E A I M L E S S LY A R O U N D I DY L L I C P H U K E T. S AVO U R T H E V I E W S O F 3 0 A M A Z I N G B E AC H E S , T H E H I D D E N E M E R A L D C AV E , N O D D I N G PA L M T R E E S A N D L I V E LY TO W N S . YO U ’ L L N E V E R WA N T TO L E AV E !

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PHIL , STEVE AND MARISA SNORKELING

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n route, we dropped into the local supermarket and filled two trolleys with enough food for the week. I decided to throw on my chef ’s hat and open my own kitchen on board.

Our host from The Moorings, Olly, was on standby to welcome us to our private luxury catamaran, four berth, four bathroom, fly deck lounge, aft deck barbecue, cocktail lounge and sundeck, fabulous kitchen that I would master, kayaks, a zodiac, snorkel gear and Beau, our captain for the next week.

We were set to commence our seven-day adventure around the 130 spectacular islands of Thailand.

Day one - having dropped by the local Tesco, my travelling partner, Steven, and I shopped, filling the trolley with provisions as our wives selected the appropriate sarongs, hats, sunscreen wine and planned out the route with Captain Beau.

Two hours as the crow flies, we arrived at arguably Thailand’s most famed destination Phi Phi Island and it was just in time for Danielle to capture her first of many postcard sunsets. I whipped up a little fresh pasta carbonara extra parmesan with a freshly baked bruschetta all while Steven’s wife, Marisa, blended, shook and stirred the cocktails ready to celebrate our first night at sea.

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Over the next couple of days, we visited the famous island of Ko Phrya Nak then anchored for the night, rustled up a chicken piccata with a soy and sesame salad before finding a bucket of mint-chip ice cream in the freezer. Days three and four saw us simply floating from island to island dropping in to refresh the ice, grab an espresso and head to our next ridiculously romantic island. From Ko Pu to Ko Lanta we edged closer to our farthest destination, the Emerald Cave some 75 nautical miles from Ao Po Grand Marina.

On arrival, we saw we had been chased by an Armageddon-like storm but, not to be scared off, we careered directly to the cave’s entrance to see three boats of tourists eager to escape the onslaught.The decision was made that we would drop the kayak and take our chances navigating the ever-rising waters of the Emerald Cave. I will let the amazing images tell the story as Danielle plastic bagged the Canon 1DX along with the lenses and tripod with the hope of creating some Canon magic, and that she did. With the mouth of the cave perilously close to closing with the rising tide we headed north for the night counting our blessings.

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Day five was spent cataloguing images and documenting the journey ready to dock at the famed Six Senses Yao Noi Resort in the Straits of Malacca, having arranged a dinner review at one of Thailand’s premier restaurants. We put our best frocks on and had Captain Beau drop us to the waiting buggy that would chauffeur us up to the dining room, giving me a wellearned night out of the kitchen.

Having had the pleasure of staying at both the Six Senses Lamuu, Maldives and Six Senses Zighy Bay, Oman we knew the visit would be memorable.

Director of F&B, Clement, greeted us at the pier and for the next two hours we were given a guided tour of what has just been award Asia Pacific’s number one resort.

Formerly the private residence of the King, the Yao Noi has now been transformed into a spectacular private retreat that will wow any seasoned traveller.

Virtually fully self-contained, there is a

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small farm of goats, chicken, ducks, plentiful seafood, herb and vegetable gardens, a water bottling plant and their own massage oils, soaps and lotions.

Six Senses Yao Noi offers four eateries, however you have over 30 bespoke dining destinations including your own private island beach, a table for two at the infinity pool or a romantic evening watching a black and white movie over a bowl of homemade gelato.

The wellness and fitness component of Six Senses includes only the world’s best gym equipment - Technogym as well as a Thai boxing ring, yoga room, steam, sauna and amman with fabulous spa options.

Our stay was brief however there is a whisper the Hartes will return for a lazy few days.

As the sun set, our six-course tasting dinner appeared. Chicken satays, tom yum soup, fillet of peppered beef with jasmine rice and a local mango with sticky rice and homemade coconut ice cream.

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OU R FIN A L STOP WA S R ACH A ISL A ND. THIS REMARK AB LE H I D D E N G E M P R O V E D T O B E O U R FAV O U R I T E O F T H E T R I P, SECLU D ED B U T S TI L L WITH PL ENT Y TO D O.

Winding up an amazing night we made our way back down to the wharf for the short run back to our moored cat.

Drinks on the aft deck finished off the night with Danielle and the captain planning our next day’s adventure.

Our final stop was Racha Island. This remarkable hidden gem proved to be our favourite of the trip, secluded but still with plenty to do.

We filled the morning with a couple of hours snorkelling and hanging out on the rocks before stumbling over a local Thai kitchen where the magic happened. Having been used to Michelin and five-star options we opted to dive straight into the kitchen, have a local family create four home-made chicken burgers and the most delectable freshly made-to-order banana roti.

Mum was on the hot plate, dad took the orders and nine-year-old Juan was on the cash box while his sister wrapped and ensured the quality control was working.

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The banana roti was that good, I had to jump in the kitchen and steal the recipe, in fact, I just had to make a serve myself acting as sous chef with mum. It was tough leaving Racha Island but as the afternoon clouds rolled in we headed south, in search of local fishermen on their way home with a fresh catch. Just when we thought all was lost we came across a couple reeling in kingfish, marlin and a few orange roughy or that’s what they looked like.

So tonight’s menu, once I had scaled, gutted and filleted, was four crispy-skinned roughy that I marinated in soy, garlic, chilli and sesame oil served on a bed of steamed rice with a side of honeyglazed carrots and I managed to pull together a few freshly made crepes with a local caramelised banana mango purée and a scoop of the coconut ice cream just for good measure. Life was good on board the Pimtada. When booking your trip on The Moorings catamaran you have the option to include a chef (you don’t get me!) for the duration- in our case why have a dog and bark yourself?

THE MENU Spaghetti Neapolitan wiht freshly grated parmesan and basil, penne carbonara with more freshly grated parmesan, bruschetta.

Stir-fried chicken with lemongrass, soy, sesame oil, garlic and fresh chillies, chicken piccata with sautĂŠed garden veg and steamed rice.

Marinated and filleted hand-caught roughy with buttered steamed broccoli, honey-glazed carrots, baked whole orange roughy with hand-cut chips. Lunches were simple but freshly made sandwiches with the occasional onshore local pad thai and there were endless mango and banana smoothies. Steven kept the bar stocked with local beer and free-flowing French rose and sauvignon blanc as sunset happy hours became part of our daily ritual.

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

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LIFE ON THE WATER...CATCH OF THE DAY SWORDFISH

Any opportunity to hang out with elephants is something I always take advantage of.

My all-time favourite animal is a baby jumbo and as we rounded the bend at the local elephant orphanage we were set upon by a mother and baby rampaging down the street in search of a lunch menu.

Swerving to miss them I could not wait to join them for a frolick in the stream and marvel at the playfulness of the the herd.

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

The final morning we set out at sunrise having had six magnificent days at sea in a luxury 51-foot catamaran, brilliant weather, and only ever showering on deck after days of snorkelling, kayaking our way through caves and winding up on the flybridge with Danielle capturing the most remarkable sunsets and with these molten skies. We dined with our two great friends every night to the tunes of Eagles, Fleetwood Mac and U2.

You too can enjoy a once-in-a-lifetime experience just as we have and all for the same price as a hotel room.

For an average trip of six nights and seven days with a captain, fuel and supplies, the Moorings will set you back around US$2000 per day, sleeping eight comfortably.

Prices vary depending on the time of year, but take it from us, it is incredible value for money and a great way to bring your entire family or friends together.

C L A S S I C R AT I N G

AT THE CLASSIC WE ARE UNCOMPROMISING WHEN IT COMES TO QUALITY IMAGES AND MORE SO WHEN IT COMES TO PARTNERSHIPS - THAT’S WHY PHOTOGRAPHER DANIELLE HARTE ONLY USES CANON

LOCATION >>

AO PO GRAND MARINA, PHUKET, THAILAND

SERVICE >>

EXCELLENT

WI-FI >>

PERFECT THROUGHOUT

AIRPORT >>

PHUKET, 30 MIN

SAFETY>>

EXCELLENT

CABINS>>

BATHROOMS, FRIDGES, KITCHENS AND AMENITIES - EXCELLENT

THE MOORINGS PHUKET PHUKET, THAILAND MOORINGS.COM

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D A Y D R E A M B E L I E V E R E N J OY T H E P E A C E A N D Q U I E T W I T H A R E L A X I N G FA M I LY G E TA W AY AT O N E O F T H E W H I T S U N D A Y ’ S L U X U R I O U S T R O P I C A L D E S T I N A T I O N S , D A Y D R E A M I S L A N D .

R E C E N T LY R E N O VAT E D , T H I S P I C T U R E S Q U E R E S O R T I N C L U D E S I T S O W N L I V I N G R E E F, M A R I N E B I O L O G I S T S A N D O V E R 1 0 0 S P E C I E S O F M A R I N E F I S H , R AY S , C O R A L A N D S TA R F I S H . A S P O T N O T T O B E M I S S E D !

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

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I

t’s common knowledge that Australia has the most remarkable reef in the world. In fact, The Great Barrier Reef is one of the seven wonders of the natural world and pulling away from it and viewing it from a greater distance, you can understand why. Larger than the Great Wall of China it’s the only living thing on earth visible from space.

Enjoying a prime position on the reef, the Whitsundays can now boast the return of one of its best-loved island resorts – Daydream Island – ready to invite us all back to enjoy its spectacular $100 million makeover.

In March 2017, Cyclone Debbie obliterated the Whitsundays and Daydream wasn’t spared, requiring teams to tirelessly rebuild this jewel we had all grown to love. The closest island to the mainland, Daydream knew what had to be done to win us all back and the results haven’t disappointed.

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All of the 277 rooms have been completely refreshed and given the interior stylist’s touch by Hunt Design (also behind Orpheus Island’s 2014 makeover). Expect floorboards underfoot, a multitude of soft furnishings and linen in shades of seafoam, sand and inky blue.

There’s a choice of outlooks from the tropical resort gardens to the pool or that gorgeous Whitsunday blue ocean. Slide open the door of your Superior or Deluxe room to soak it all up. Those travelling with the tribe can book an interconnecting family room while the Vista Suite offers up floor-to-ceiling windows with cracking views out over the Whitsunday Islands. All rooms come stocked with Australian made, eco-friendly amenities from Biology, complimentary Wi-Fi, pay movies and a range of TV channels. Three brand spanking new restaurants, three bars and a casual burger joint will have the gourmet in you licking your lips in anticipation.

Inkstone Kitchen and Bar is the flagship modern Australian restaurant, offering breakfast, lunch and dinner by the pool. (PS. If you book a deluxe room or a suite, this is where you’ll enjoy breakfast each morning.) Upstairs, new Asian-fusion restaurant, Infinity, champions local seafood and even has its own private teppanyaki suite. For more relaxed vibes, Graze Interactive Dining, just off the main lobby, features live cooking stations amongst its sumptuous buffet for breakfast and dinner. And what’s the best part for families? Kids under 12 eat (and stay) free!

If you’ve travelled to Daydream Island in the past you’ll be very happy to hear the swim-up bar is still there. There’s also a Barefoot Bar and new burger shack with shakes.

THERE’S A CHOICE OF OUTLOOK S FROM THE TROPICAL RESORT GARDENS T O T H E P O O L O R T H AT G O R G E O U S W H I T S U N D AY BLUE OCEAN.

One of the exciting things for the kids is that everywhere you walk you will be kept company by a few wallaroos (local kangaroos) and they love to share an apple or two at happy hour.

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COME NIG HTFA LL , M O R E L I B AT I O N S A R E SHAKEN, STIRRED AND P O U R ED I N TH E TO N I C GIN BAR , ALONGSIDE A TA PA S M E N U .

Come nightfall, more libations are shaken, stirred and poured in the specialist gin bar, the Tonic Bar, alongside a tapas menu.

Reached by winding tropical gardens and overlooking the Great Barrier Reef, the pool is undeniably the centrepiece of any day on Daydream. There are bridges to swim under (and take selfies on), and a dedicated adultsonly area. The kids’ pool area is conveniently located next to the kids’ club, which offers morning and afternoon sessions within fourhour blocks.

Perhaps one of the most exciting changes to Daydream Island is the expansion of the only living coral lagoon found in an Australian resort. The Living Reef was always a highlight for its interactive touch-pool but it has been transformed into a freeform outdoor coral lagoon, which wraps 200 metres around the main resort building and now has an underwater observatory. To put things into perspective, we’re talking up to 14 metres wide, four metres deep, containing 1.5 million litres of filtered seawater and over 100 species of marine fish, coral and invertebrates such as starfish, sea cucumbers and crabs.

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The onus is on education with two resident marine biologists on the island offering the chance to feed baby stingrays and learn more about life underwater. Dive in for new guided experiences. Picture you and five other lucky souls and a marine biologist snorkelling in the Living Reef for an up-close encounter with sharks, shovel-nose rays and Rod, Mod and Todd, the cods.

Daydream Island is compact at one kilometre in length and only 400 metres wide so you can take walks around the island or grab a kayak and circumnavigate for an alternative view where the reef fringes the east side of the island. Before nightfall, there are also stand-up paddleboards and tennis courts and soon, when darkness takes over, a blockbuster line-up of movies. Yep, the outdoor cinema has been modernised and will screen sub-run release (four weeks after main cinemas) movies as well as classics and family hits. The screen is tilted during the day making for a nifty sun shade on the grass.

Take a day trip to Whitehaven Beach, journey to the outer reef, tack on an overnight Reef Sleep experience to your itinerary and after that there are 73 other islands of the Whitsundays to explore.

The most direct route to Daydream is to fly into the Great Barrier Reef Airport on Hamilton Island from Cairns, Brisbane, Sydney or Melbourne, then take a 30-minute ferry transfer.

Alternatively, you can fly to the Whitsunday Coast Airport on the mainland in Proserpine.

From there, it’s a 40km drive to Port of Airlie, where you can then jump on a 30-minute ferry transfer to Daydream.

So for those looking to escape to a tropical island it makes a lot more sense to fly two hours from Sydney or three from Melbourne rather than 11 hours to Hawaii or 18 to the Maldives. Here the water is crystal clear, the diving and snorkelling are world class and it won’t break the bank!

Give the Great Barrier Reef a go.

C L A S S I C R AT I N G

LOCATION >>

QUEENSLAND’S GREAT BARRIER REEF

FLIGHTS >>

QANTAS FLIGHTS DAILY FROM ALL CAPITAL CITIES INTO HAMILTON ISLAND

DINING >>

GREAT OPTIONS - BRASSERIE & FINE DINING

WATERSPORTS>>

EXCELLENT

AIRPORT TRANSFER>> FROM HAMILTON ISLAND FAMILY HOLIDAY>>

KID FRIENDLY

DAYDREAM ISLAND WHITSUNDAYS, AUSTRALIA DAYDREAMISLAND.COM

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L O N D O N

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BY

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PHIL HARTE

L O C AT E D I N T H E H E A R T O F L O N D O N , T H I S S T Y L I S H B O U TI Q U E H OTEL O FFER S L A I D - BACK LUXU RY WITH E A S Y ACCE S S TO SH O PPI N G , M USEU M S A N D OTH ER VENUES IN SOUTH WEST LONDON INCLUDING THE V I C T O R I A A N D A L B E R T M U S E U M , T H E N AT U R A L H I S T O R Y M U S E U M , T H E R OYA L A L B E R T H A L L A N D H A R R O D S .

T

he Hari is built around a long heritage of impeccable hospitality bestowed by the Harilela family. A beacon of modern luxury and exemplary service, The Hari strives to create the best guest experience, paying meticulous attention to every detail.

This 85-room gem is a real home away from home and there is nothing more comforting than the immediate welcome at the curbside by the bellmen.

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T H E H A R I I S A L S O W I T H I N W A L K I N G D I S TA N C E O F B U C K I N G H A M PA L A C E , H Y D E PA R K , T H E R OYA L A L B E R T H A L L A N D L O N D O N ’ S M O S T FA M O U S M U S E U M S .

Designed for those with a penchant for modern elegance, The Hari is glamorous yet intimate. Located moments from Harrods and the luxury shops of Knightsbridge, The Hari is also within walking distance of Buckingham Palace, Hyde Park, The Royal Albert Hall and London’s most famous museums. Boutique hotels sometimes make sacrifices because of their size, however The Hari certainly makes up for this with exquisitely appointed rooms, ridiculously comfy lounges and quiet little nooks scattered around the hotel, plus a very cool rooftop lounge. It’s safe to say The Hari certainly aims to please. The fine-dining Italian brasserie creates a real culinary flair and noticeable point of difference.

Only managing a quick stopover we arrived early and remarkably our room was ready by 9.30am, so we took advantage of one of those traditional big British breakfasts of poached eggs, grilled tomatoes, baked beans and a couple of very healthy Cumberland sausages.

What I love about the Brits is that most rates are inclusive of breakfast, so they really put a lot of effort into impressing - none of that imitation scrambled egg slop boiling away in the bain marie and the token cheese and salami platters, with the unimaginative and unhealthy boxes of cereal and donuts. The Hari breakfast is fabulous and, most importantly, I could always make room for some of the freshly baked croissants and blackcurrant jam and their pots of English Breakfast tea.

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Having checked in, we couldn’t help but indulge in a long soaking bath with exceptional views over the many rooftops of Belgravia. The general manager had kindly sent up a bottle of Moët and a dozen fresh strawberries.

Meetings are always a challenge in London’s CBD, what with traffic and the unwillingness to venture out into the chaos, so I always make sure my hotel of choice is cool and with enough star power to entice my clients out of their stuffy office and into my flash new city address.

I love to inject a taste of luxury into private and corporate events in London by hosting a special occasion, and The Hari is the place to do it. The Muse is the hotel’s luxurious private meeting and dining room. There is also a stylish Garden Terrace and both offer the ideal environment for more intimate meetings. The glamorous Hari Bar can be hired privately and is the perfect venue for hosting celebrations, while the cosy Snug offers a semi-private corner in the heart of the hotel.

So when you’re next in London, give The Hari a go - you won’t be disappointed.

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C L A S S I C R AT I N G

LOCATION >>

15 MIN FROM PADDINGTON STATION, WALKING DISTANCE TO HARRODS AND THE ALBERT HALL

ACCOMMODATION >> CHIC AND SOPHISTICATED BAR ACTION >>

VERY COOL, ROOFTOP AND FIRST FLOOR

MEETINGS>>

IDEAL PLACE FOR CORPORATES ON THE GO

WEATHER>>

IT’S LONDON - PACK WARM

THE FUTURE>>

THE HARI HONG KONG

THE HARI LONDON 20 CHESHAM PL, BELGRAVIA, LONDON THEHARI.COM | +44 20 7858 0100

5

5 YEAR WARRANTY

T H E

M A Y H O T E L WORDS

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F A I R

L O N D O N BY

:

PHIL HARTE

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

T

oday we are heading to London, excited to check in to the famed May Fair Hotel for three nights with restaurant, spa and accommodation reviews, a charity lunch event for saving rhinos and a photo shoot to keep us busy. The old saying ‘location, location’ was never more obvious than at The May Fair. Located in one of London’s most affluent and desirable neighbourhoods, The May Fair London, A Radisson Collection Hotel, offers plenty to do, see and explore. Popular attractions like the Royal Academy of Arts, Spencer House and Wellington Arch are mere moments away, as is Hyde Park when trying to escape the bustle of the city. Close to Buckingham Palace, Bond Street’s exclusive boutiques and Berkeley Street’s famous restaurants, the hotel is moments from Green Park tube station, providing easy access to Canary Wharf.

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At 111 Stratton St, May Fair, this beautifully located 5 star flagship hotel is in the primo position - 150 meters from the famed Green Park and 100 meters from Piccadilly Rd where every luxury store is found with a plethora of great restaurants, cafes, clubs and bars.

THE BRASSIERE

Arriving off an early morning flight it was 15 min on the heathrow express and a quick 10 min cab ride from Paddington Station.

OF AC TIVIT Y

As we all know, check-in is usually 3pm however the team on the May Fair front desk activated housekeeping to get us bedside within 30 min, we took the time to enjoy one of those famous big British breakfasts.

The brassiere was a hive of activity as it boasts arguably the best breakfast in London - the thing that really did stand out was the cracking service on arrival, from the doorman to concierge, front desk and the restaurant team, all covering each other to ensure the customer experience was slick and seamless.

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WA S A H IV E A S IT BOA STS A R G U A B LY T H E B E S T B R E A K FA S T I N LONDON

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PA R K H YAT T

A F E W M E E T I N G S L AT E R A N D A LIGHT LUNCH, WE WERE THEN G U E S T S AT T H E M AY FA I R S PA F O R O U R M A N D AT O R Y D E E P -T I S S U E T R E AT M E N T A N D S T E A M .

Our boutique hotel room was contemporary, expressions of the hotel’s glamorous history.

All rooms feature luxurious details with a hint of playful panache and offer free high-speed Wi-Fi, luxury beds, and Sicilian-marble bathrooms.

Playful and luxurious, our suite perfectly captures the spirit of London, with open-plan lounge areas, walk-in power showers and 24-hour butler service.

Our suite with a seperate bedroom, super king bed, walk-in wardrobe and a very comfy lounge and study made it easy to set up our travelling office.

There are flat screens in both the lounge and bedroom, just in case Game of Thrones is on, with a third screen in the bathroom atop the bathtub.

A few meetings later and a light lunch, we were then guests at The May Fair Spa for our mandatory deeptissue treatment and steam.

I am usually a little critical of hotel massages as they all too often leave us wanting more, however The May Fair team delivered first time and then some.

Proudly featuring the latest in Technogym equipment we finished with a 30-minute cardio workout followed by a steam, just what we both needed.

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Day two was all consumed with the set-up for our big Long Lunch for 100 of London’s leading corporate identities, joined by some cricketing heroes and a champagne-influenced menu that became the hero of the day.

With London finishing up with the Cricket World Cup, we welcomed England bad boy Kevin Pietersen and South African super star AB de Villiers to join us and we took time out to recognise the plight of the rhino and showcased the launch of Sorai, a global awareness program supporting the protection of these magnificent creatures.

Our dinner review was set for 7.30pm but it was to be an earlier booking in the lobby bar at 6.30pm that started the party.

The May Fair Bar is one that needs a booking every day as from 5.30 pm it just heaves untill late. It has a cocktail list filled with classics and surprises, such as The May Fair Negroni and the Stratton Street G&T alongside unexpected flavours of Fire and Gold, My Sour Lady, and the exotic tastes of Koshaku.

Embracing the art of shared dining, discover an exquisite selection of contemporary Italian and Spanish small plates, complemented with the finest wines and signature cocktails, at none other than May Fair Kitchen.

As the flagship kitchen, we discovered signature Peruvian, Mexican and Japanese dishes from sister restaurants Monmouth Kitchen, Leicester Square, and Peter Street Kitchen.

Amongst beautiful contemporary settings, May Fair Kitchen is the perfect place to enjoy an unforgettable afternoon-tea experience.

In collaboration with master chocolatiers Charbonnel et Walker, we also uncovered one of the most remarkable afternoon teas with elements of Charbonnel et Walker cleverly incorporated throughout.

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

For those seeking a buzzy evening in The May Fair, some of the capital’s finest mixologists await to serve you perfection, straight up or on the rocks at May Fair Bar. I must say I was not a big fan of tapas but this place has completely turned me around with the garlic and chilli prawns, crispy skin sea bass, tandoori lamb cutlets and the sliced tenderloin with sautéed shiitake mushrooms and the wild mushroom risotto, finishing with a beautiful dark chocolate fondant with home made vanilla ice cream.

Over our three nights at the May Fair I decided my three scheduled meetings would happen in-house, the restaurant tapas was that good.

With early-morning workouts, amazing breakfasts, sunrise shoots across Green Park and strolls along Piccadilly and that relaxing afternoon steam, we were never without something to do. It is absolutely essential that you take time to position your stay in the right area.

It will make all the difference.

C L A S S I C R AT I N G

LOCATION >>

ONE BLOCK FROM GREEN PARK AND PICCADILLY

ACCOMMODATION >> EXCELLENT GYM >>

WORLD CLASS TECHNOGYM

SERVICE>>

EXCEPTIONAL

BREAKFAST>>

BEST IN TOWN

SPA>>

EXCELLENT TREATMENTS AND STEAM

THE MAY FAIR HOTEL STRATTON STREET, MAYFAIR, LONDON THEMAYFAIRHOTEL.CO.UK | +44 207 769 4041

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M I S S I O N

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P O S S I B L E

DA N I EL L E A N D I SE T A CH A L L EN G E . FI V E WEEK S , EL E V EN H OTEL S , E I G H T C O U N T R I E S , T H I R T Y R E S TA U R A N T S , E L E V E N S PA S .

O N E W O R L D C A R R I E R S W E R E O U R C H O I C E . Q ATA R A I R L I N E S , B R I T I S H A I R W AY S , Q A N TA S , A M E R I C A N . T H E C R E A M O F T H E C A R R I E R S .

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F LY I N G AT T H E P O I N T Y E N D O F T H E A I R C R A F T H A S FA S T B E C O M E A G U E S S I N G G A M E O F I M A G I N AT I O N . W H AT W I L L B E N E X T ?

We checked into Qatar in Sydney. Access to the Qantas First Class Lounge made it a smooth and relaxing start before boarding QR1 on the Airbus 350 and heading to the top business class cabin Qatar Airways Q Suites.

What we found in the Q Suite were super comfy beds, complete with duvets and linen from the White Company, 32 inch LCD TVs and a sliding door giving us complete privacy.

Before take-off we each received a set of pyjamas, noise-cancelling headsets, water and an amenities kit tucked away in a private storage bin, and what was refreshing was the option to have dining at leisure with healthy menu options. As has become the trend, airlines are aligning with celebrity chefs and Qatar has acquired Aussie-born Greek, George Calombaris. Qatar Airways has recently created a very bespoke Mediterranean travel option from Australia to the Greek island of Mykonos. One of the reasons is that Melbourne has the largest Greek populations in the world, hence George.

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C L A S S I C T R AV E L L E R | D O H A

We settled into our suite for our 15 hours to Doha, Qatar’s capital and soon to be home of the World Athletics Championships and the FIFA World Cup 2022. These events will see this Middle Eastern oasis transformed into a sporting mecca.

Our schedule had us in Doha for six nights to experience the latest in hotel luxury with the newly opened Mandarin Oriental Doha (MO). Danielle and I disembarked and were met at the aircraft gate by a MO customer service rep who swept us off to the VIP imagination lounge, took care of our luggage and also went down to the baggage claim area to retrieve a box we had checked in.

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D R E A M I N G

doha WORDS

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PHIL HARTE

I N

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T H I S P R I S T I N E A N D S O P H I S T I C AT E D P RO P ERT Y W ELCO M E S YO U W I T H A PLETHORA OF DISTINCTIVE DESIGN EL EM ENTS , A L L R EFL EC TI V E TO U CH E S O F T H E Q ATA R I H E R I TA G E .

T

he Mandarin Oriental was an intimate and sophisticated urban retreat, located in the centre of Msheireb Downtown Doha, overlooking the Barahat Msheireb Town Square, the newest landmark and cultural heart of the city.

Located on the west side of Doha in the more corporate/ cultural side of town, the MO offers an amazing 189 rooms with an additional 200 apartment complex that is both contemporary and culturally sympathetic. Surrounded by the Souq Waqif, Parliament House and a spectacular museum of Islamic Art all within walking distance from the Doha Corniche. The MO boasted amazing views of the downtown skyline of a modern-day Doha.

The Mandarin Oriental Doha was, as expected, remarkably cultural but at the same time never losing its sophisticated and luxurious image that is trademark MO.

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THE MO IS ONE OF OUR FAVOURITE GLOBAL BRANDS AND BECAUSE, BESIDES LIVING AND BREATHING LUXURY, THEY UNDERSTAND THE IMPORTANCE OF CONVENIENCE AND IMPECCABLE CUSTOMER SERVICE.

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We were escorted straight to our suite on the third floor and could not help but gasp at the luxury and attention to detail of this hotel that shows cultural design through showcasing all elements of a proud Arabic history.

Blending contemporary design with Qatari heritage, the rooms were decorated in subtle colours and elements inspired by desert sand dunes. Thoughtful layouts and furnishings provided all the comforts of home with a residential ambience. A bathroom with floor-to-ceiling hand-crafted stone and marble, plush towels, robes, in-mirror TV screens and signature amenities were stunning.

The lounge room was fitted with electronic blinds, curtains and the two 60 inch LCD screens. It offered a Bose sound system – a perfect set-up for the ultimate luxury experience.

We arrived at 1am so it was a little difficult to sleep more than five hours. Then it was up to the gym which had the latest in Technogym gear and a regular steam before venturing down to breakfast.

One unique element of the suites was the private butler door that allowed the room-service waiter to place your order in a special pantry accessed from the hallway without entering the room.

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THE MENU SHOWCASED A MODERN I N T E R P R E TAT I O N OF DISTINCT MEDITERRANEAN CU L I N A RY S T Y L E S TO C R E AT E S I M P L E A N D H O N E S T TA S T E S .

It has become more common to run into an Aussie or two on our trips and Doha was no exception - welcome Daryl O’Neill from just outside Canberra and pastry chef Naomi from Adelaide.

Daryl and I spent a couple of days hanging out in the kitchen, having lunch, outlining the challenges in the Middle East where everything is flown in. This can be a plus because of the global options from an international marketplace.

Breakfast each morning was fresh and healthy in the Mosaic restaurant, with its amazing array of international live stations from India to Asia, fresh fruits and juices and a great selection from the hotel’s bakery.

Our evening was spent reviewing IZU and its FrenchMediterranean dishes inspired by chef Izu’s travels around Spain, France, England and the Middle East. Ideal for sharing.

The menu showcased a modern interpretation of distinct Mediterranean culinary styles to create simple and honest tastes.

Facing the beautiful Barahat Msheireb Town Square, the restaurant featured three seating areas, an indoor ground and mezzanine level, and an outdoor terrace. Our feast started with tuna tartare, fresh burrata, New Zealand lamb cutlets and tagliatelle with lobster and chilli. Dessert meant a short stroll outside to the gelato bar and a couple of scoops of homemade gelato.

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Each night returning to our room was an adventure as the pastry team amazed us with their remarkable talents. The first night, it was a handmade chocolate suitcase complete with name tags and flags of our next destination, courtesy of patisserie chef Naomi.

Danielle and I took advantage of The Spa and after our 15-hour flight it was so needed. The Spa at the MO took a holistic approach to helping guests find wellness of the body and mind. We were immersed in a heavenly two-hour ritual which took us on a seamless journey of treatments based on the Orient’s age-old philosophy of Zen and balance.

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T H E N E W N AT I O N A L M U S E U M O F Q ATA R F E AT U R E S A N I N N O VAT I V E D E S I G N B Y P R I T Z K E R P R I Z E - W I N N I N G A R C H I T E C T J E A N N O U V E L T H AT I S I N S P I R E D B Y T H E DESERT ROSE. IT IS CENTRED AROUND THE ORIGINAL 20T H - C EN T U RY PA L AC E O F S H EI K H A B D U L L A H B I N JA S S I M AL THANI.

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Spread over 3030 square metres, the nine treatment rooms include one couples’ suite and two exclusive VIP suites. The Spa also features male and female indoor pools as well as extensive heat and water experience with my favourite, the steam room.

Meetings and events are a key signature for the MO properties and the hotel included an elegant ballroom, exclusive bridal room and seven additional function rooms.

It was near impossible to avoid getting caught up in the amazing culture of the Middle East shown in the fabulous photographs by Danielle. I believe these are enough to make you want to stopover in Doha next time you’re on your way to Europe or the UK.

MANDARIN ORIENTAL, DOHA BARAHAT MSHEIREB STREET, DOHA, QATAR MANDARINORIENTAL.COM | +974 4008 8888

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I T WA S N E A R I M P O S S I B L E TO AVO I D G E T T I N G C A U G H T U P I N T H E A M A Z I N G C U LT U R E O F T H E M I D D L E E A S T S H OW N I N T H E FA B U LO U S PH OTO G R A PH S BY DA N I EL L E

C L A S S I C R AT I N G

HOTEL >> FIVE STAR LUXURY SERVICE >>

IMPECCABLE

FOOD>> OUTSTANDING WI-FI >> EXCELLENT AIRPORT >>

15 MIN

GYM AND SPA>>

WORLD CLASS

ROOMS>> OUTSTANDING

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T H E U N I Q U E N E S S O F T H E Q S U I T E S A R E T H AT T H E R E I S A F U L LY C O L L A P S I B L E C E N T R E C O N S O L E T H AT C O N V E R T S I N T O A D O U B L E B E D A N D T H E R E A L T R I C K T O T H E S E S U I T E S A R E T H AT TH E FRO NT WA L L A L SO SL I D E S O PEN R E V E A L I N G TH E OTH ER T WO S U I T E S T H AT C O U L D H AV E YO U R F R I E N D S O R FA M I LY I N T O M A K E U P A C O L L A B O R AT I V E L I V I N G A N D / O R D I N I N G S PA C E .

A

fter two weeks on the go, touching down in Qatar was a dream. Then after Oman and Dubai, it was on to London, Miami and Pittsburgh, then back to London, Munich, Milan and finally Paris.

The transfer from plane to lounge was effortless with a Business Class Fast Track line. The Wi-Fi was excellent so we were back at it, finalising stories, posting images and Danielle was hard at editing photos. We could send big files home, and prepare the layouts for the Centenary edition.

QR001 was ready for its seven-hour flight to London’s Heathrow and we were anxious to settle in to our Q Suite for a movie, lunch and a little shut-eye.

The uniqueness of the Q suites are that there is a fully collapsible centre console that converts into a double bed and the real trick to these suites is that the front wall also slides open revealing the other two suites that could have your friends or family in to make up a collaborative living and/or dining space.

Flying at the pointy end of the aircraft has fast become a guessing game of imagination. What will be next?

The best advice I can offer is that if you’re saving for a big trip, really take advantage of the comfort and put a healthy part of your budget into one of these suites. To get the best price, never travel in holiday periods; check with your travel agent to get the best advice. It will change your entire experience, even if it’s only once. You won’t regret it.

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WORDS

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BY

:

PHIL HARTE

W WO L O C AT E D I N T H E H E A R T O F D O H A’ S W E S T B AY, T H E W H O T E L B R I N G S A L L T H E EN ERGY O F N E W YO R K CI T Y TO V I B R A N T D O H A . W I T H I T S I CO N I C D E SIG N , AWA R D -WI N N I N G CU ISI N E A N D S T YL ISH A M B IA N CE , T H E W B R I N G S A D Y N A M I C F U S I O N T O T H E A R A B I A N G U L F .

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I

t was not until we arrived into the lobby that we knew it was going to be a special time. W Doha, the first lifestyle hotel in Qatar, brought all the buzz of New York City to vibrant Doha. Located in the heart of the city, each room is filled with iconic design, tech-savvy amenities and a stylish ambiance.

The Middle East is renowned for its late-night dining and after-hours clubs, and as we looked to retire for our second night, the DJs in Crystal were just warming up and ready to mingle with the hippest crowd at Wahm.

The choice for guests were endless, from the Bliss® Spa experience, the first and only one in the region, to the Fit gym and the WET Pool area for private open-air swims. W Doha is able to host business and social gatherings of up to 600 people with nearly 1000 square metres of meeting and event space.

Danielle and I soaked up the atmosphere of the W signature Living Room. We checked in before grabbing a coffee at the W Café, ready to be escorted to the Fabulous W-Suite. The W team were preparing the room with amazing welcome gifts, hand-made chocolates, specially created marzipan and icing treats in the shapes of chef ’s hats, cameras, lounge chairs flowers. All these trademark gifts offer the meticulous detail of a sculptor.

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C L A S S I C T R AV E L L E R | D O H A

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C L A S S I C T R AV E L L E R | D O H A

The one-bedroom W-Suite is the luxurious spacious loft we’ve always dreamed of inhabiting. The expansive living room is bathed in natural sunshine from soaring floor-to-ceiling windows, which have panoramic views of West Bay. The room enjoyed sophisticated, modern design and a fun hanging swing chair.

The state-of-the-art entertainment system is powered by a Bose® home cinema/ lifestyle audio system with surround sound, featuring a 46-inch IP LCD TV, an invigorating selection of books and board games, Tivoli clock/alarm/radio and iPod® docking station for favourite tunes.

The suites all have a fabulous work desk, complimentary high-speed internet access, two IP phones, a cordless phone and select stationery.

The signature king-size W bed, complete with 400-thread-count linen, pillowtop mattress, goose-down comforter and pillows was a dream. A spacious bathroom featured a separate bathtub, a glass-enclosed rain shower and upgraded Bliss® Spa sink-side six bath amenities exclusively for W guests in W Suites, as well as signature W microfibre bathrobes, generous servings of bath products, a loofah, shaving cream, dental kit, comb and hairbrush. The suite also featured a guest bathroom.

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INSPIRED BY THE TRADITIONAL SOUKS T H AT A R E B O T H A W AY O F L I F E A N D T H E C U LT U R A L H E R I TA G E O F T H E M I D D L E E A S T, M A R K E T

BY J E A N - G EO RG E S WA S A M E LT I N G P OT W H E R E I N T E R N AT I O N A L C U I S I N E MET LOC AL AR AB IAN F L AVO U R S .

On our second night we reviewed three restaurants including Friday brunch in the Spice Market and the marketplace. Our final night we spent tucked away in the amazing Italian trattoria.

Paper Moon is renowned for creating popular haunts for global trendsetters in Milan, New York and Istanbul. It has brought a new vision to life at W Doha.

La Spiga blends warm, friendly service, a vibrant atmosphere for mixing and mingling, and innovative cuisine.

We didn’t have to step outside to experience world-class dining from the hotel. We experienced the hottest two culinary concepts from celebrity chef Jean-Georges Vongerichten and authentic Italian fare from the renowned Milanese Paper Moon, right there at W Doha Hotel & Residences.

All this plus three Michelin stars and international acclaim. Wow! Inspired by the traditional souks that are both a way of life and the cultural heritage of the Middle East, Market by Jean-Georges was a melting pot where international cuisine met local Arabian flavours.

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A T I M E L E S S PA E A N TO S O U T H E A S T A S I A N S E N S U A L I T Y, J E A N - G E O R G E S V O N G E R I C H T E N ’ S P I Q U A N T E L E VAT I O N S O F T H E R E G I O N ’ S S T R E E T C U I S I N E W E R E S E R V E D I N A S T Y L I S H A N D C A S U A L AT M O S P H E R E .

A timeless paean to Southeast Asian sensuality, Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine were served in a stylish and casual atmosphere.

La Spiga’s backdrop featured bold colours, wood panelling, Italianinspired furniture, plush seating and a pop of purple along the windows. The dramatically designed pizza oven sparkled with a bronze mosaic finish.

The authentic dishes comprised the freshest ingredients that elevated the art of Italian cuisine. Our La Spiga menu included a beautiful buratta drenched in balsamic, oil and cherry tomatoes, some of the best home-made gnocchi ever with a spectacular Napoli sauce, a majestic spaghetti aglio e olio and a veal Milanese.

Friday was the opportunity for the W Doha to really shine with not one, but two spectacular brunch offerings. As candles flickered in golden niches, illuminating a cosy lounge bar that overlooked the Persian Gulf, handcrafted screens created intimate moments around a raised dining space where we revelled in Southeast Asian food by chef Alvrie.

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Dreamed up after Jean-Georges explored the colourful street cuisines and spices of the region, the Spice Market brunch was showcased under a stylish cluster of custom lanterns, Indian, Japanese, Vietnamese street market and Thai specialties.

The day was an epic journey with several live cooking stations preparing Peking duck, handmade dumplings and wok-fried noodles spitting out amazing aromas of ginger, garlic and chilli.

The W gym and spa was awesome with a full complement of Technogym equipment, over a 165 square metre gym with steam, saunas and remarkable treatments.

Two days and three restaurants meant we were in the gym twice daily along with steams to combat the calories.

Our stay in Doha was amazing and, being our first time, we certainly know why this region is fast becoming the new go-to place in the Middle East.

C L A S S I C R AT I N G

HOTEL >>

FIVE STAR LUXURY

SERVICE >>

EXCELLENT

FOOD>> OUTSTANDING WI-FI >> GREAT AIRPORT >>

20 MIN

GYM AND SPA>> EXCELLENT ROOMS>> FABULOUS

THE W DOHA DOHA, QATAR MARRIOTT.COM | +974 4453 5000

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MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

I.N.O.X. MECHANICAL

M A J E S T I C

muscat T H E W M U S C AT, N E S T L E D O N T H E U P B E AT S H AT T I

AL

QURUM B EACHFRONT WITH VIEWS OF THE HA JAR M O U N TA I N S , I S P E R F E C T LY P O S I T I O N E D A S A H AV E N F O R A DV E N T U R E T R AV E L L E R S . I N S P I R E D B Y A N CI ENT FO RTS , LO C A L S TO N E A N D CO NTEM P O R A RY A R C H I T E C T U R E , T H I S S T U N N I N G R E S O R T C R E AT E S A U N I Q U E LY R E L A X I N G E N V I R O N M E N T T H AT W I L L L E AV E YO U WA N T I N G M O R E .

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C L A S S I C T R A V E L L E R | M U S C AT

B E A M I N G C U LT U R E A N D B O A S T I N G R E M A R K A B L E A R C H I T E C T U R E F E AT U R I N G O M A N ’ S C E N T R E P I E C E , S U LTA N Q A B O O S GRAND MOSQUE.

Landing at Muscat our Qatar flight arrived on time at an amazing new and sophisticated airport. It was visa on arrival, a five-minute task. Then it was a 15-minute run into downtown Muscat arriving at Oman’s most anticipated hotel in years. As we entered the city limits, the roads and surrounding gardens amazed us. They were not your usual for a Middle Eastern city, but a wellgroomed oasis beaming culture and boasting remarkable architecture featuring Oman’s centrepiece, Sultan Qaboos Grand Mosque.

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DESIGNED BY RENOWNED ARTIST PONGSATAT UAIKLANG, THE NINE TON SCULPTURE PAYS TRIBUTE TO OMANI CULTURE.

WE PROCEEDED UP T H E D R I V E WAY T O B E GREETED BY A TRUE S P E C TAC L E , A N I N E T O N S TA I N L E S S S T E E L SCULPTURE OF A FRANKINCENSE TREE.

Our approach to the W Muscat was unusual as it was surrounded by several embassy buildings and the statuesque Royal Opera House. We proceeded up the driveway to be greeted by a true spectacle, a nine-ton stainless steel sculpture of a frankincense tree.

When the doors of the lobby opened, we were amazed at the level of detail that consumed the lobby and the effort that has been afforded this very special property, from local artefacts to custommade sculptures and bespoke cultural furnishings and artwork.

The W Muscat is situated in the upbeat Shatti Al-Qurum beachfront offering an insider access to what’s new, to what’s next in the city. Entering our suite, we viewed an Omani heritage which met contemporary design. All rooms were offering breathtaking views of azure waters of the Gulf of Oman.

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T H E W M U S C AT W I L L B O A S T A R G U A B LY T H E H O T T E S T, M O S T S O U G H TA F T E R E N T E R TA I N M E N T S PA C E I N T H E M I D D L E E A S T.

Without losing the buzz and zing that is trademark W, there is a cultural connect created throughout the hotel.

By the time this review goes to print, the W Muscat will boast arguably the hottest, most sought-after entertainment space in the Middle East. Perched on the roof-top is a dining cum lounge room that features its very own infinity pool and spa with a bar that showcases a magnificent molten sunset view each night.

Our suite was The Wonderful Room with a mixbar shaped as stacked suitcases tracing back to elements of Oman’s culture, and animal prints and statues reflecting a nomadic lifestyle and culture of Oman with W signature beds savouring spectacular views.

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WE CREATED A RITUAL EACH DAY WHICH WAS A VERY HEAVY WORKOUT ON THE TECHNOGYM, FOLLOWED

BY THE OBLIGATORY DEEP-TISSUE MASSAGE, STEAM AND A SWIM IN THE ENORMOUS RESORT-STYLE POOL.

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Friday in the Middle East is the first day of the weekend and the pool cabanas, along with the bars and restaurants, are inundated with the local expat crowd along with the Omani trendsetters.

Our close friends Mark and Zoe Rix from the Muscat Daily joined us to help out with a culinary adventure at the W’s signature eatery, Chard. The chef was asked to present his specialties that included tuna tartare, barbecued local octopus, a monster medium rare tomahawk steak, lobster and chilli linguini, braised short ribs in a plum sauce and, to finish up, it was a plethora of desserts including a molten chocolate fondant and local pavlova with a procession of homemade ice and a single espresso.

It was far too easy getting used to the W Muscat as it was understated, subtle, yet sophisticated and chic.

The W Muscat is a quick 75-minute flight from Doha on Qatar Airways or a four-hour drive from Dubai. Anyway, you will thank yourself when you have taken the time to experience Oman.

C L A S S I C R AT I N G

HOTEL >>

FIVE STAR LUXURY

SERVICE >>

EXCELLENT

FOOD>> OUTSTANDING WI-FI >> GREAT AIRPORT >>

20 MIN

GYM AND SPA>> EXCELLENT ROOMS>> FABULOUS

THE W MUSCAT MUSCAT, OMAN MARRIOTT.COM | +974 4453 5000

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C L A S S I C T R A V E L L E R | M U S C AT

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S P R A W L I N G B E A C H E S , L U X E S PA S , S U N S E T C O C K TA I L O R S U N R I S E YO G A – W H A S W H AT E V E R YO U N E E D TO F U L LY D I S C O N N E C T A N D R E C H A R G E . P R E PA R E T O I N D U L G E I N A L L T H E R I G H T W AY S , L E AV I N G YO U F E E L I N G R E J U V E N AT E D A N D R E F R E S H E D .

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PHIL HARTE

W

ith 350 guest rooms and suites with uninterrupted v iews and dreamy amenities, this escape in the Middle East redefines city getaways. Here you can be in the centre of the action without being the centre of attention.

For me it was the epicurean encounters of celebrity chefs Torno Subito and Akira Back, that were a huge draw. Add on golden sunshine, the crystalline white sands of a private beach and you have the best on The Palm, a private playground for exhilarating water sports or just basking in year-round summer shine.

The W Dubai opened five months ago and as per the Muscat property, will be up and fully operational by the time The Classic Lifestyle is printed.

Having been living in and out of Dubai for some 10 years we have seen a tsunami of hotels flood the UAE market.

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The W Dubai was cool and edgy. The staff offer personal touches on arrival, opting to address all customers by their first name, so Phil and Danielle arrived into a tunnel of colour screaming out “it’s time to have fun”, and fun we had. The W Dubai was designed for the hipsters with its massive resort style pools, the world’s best DJ (Smokingroove), three sensational restaurants, a gym and spa to die for and rooms that have you reconsidering whether you will stay in all day. Our Fabulous Room was sitting over the Arabian Sea, surrounded by a ring of brilliant white sand and a beach that stretched the length of the world-famous Palm. With surround sound, massive bath, 60-inch TVs and that huge king-size bed, it was all about luxury.

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SO PHIL AND DANIELLE ARRIVED INTO A TUNNEL OF COLOUR S C R E A M I N G O U T “ I T ’ S T I M E TO H AV E F U N ”, A N D F U N W E H A D .

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We had two of our favourite restaurant reviews this year. The first was Torno Subito by Massimo Bottura, the genius behind the Best Restaurant in the World 2016 and 2018. This was his first restaurant outside of Italy. Torno Subito was inspired by the Italian Riviera during the 1960s, and took diners on a journey out of Dubai, to a place where everything was luxurious yet laid back.

Torno Subito has a truly Italian soul, with fun at heart ,and does not take itself too seriously. It was run by a superstar chef from Rome, Bernardo Paladini and his crack team. Outstanding.

Then there was this insanely magnificent Akira Back who was a pro snowboarder turned adrenaline-fueled culinary master. Chef Akira Back brought his modern tastes of Japanese cuisine mixed with a Korean essence to the Middle East for the first time.  His restaurant sits atop W Dubai soaking in panoramic views of The Palm and the skyline of Dubai city - a complete adventure for your soul.

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TORNO SU BITO WA S IN SPIRED B Y T H E I TA L I A N R I V I E R A D U R I N G TH E 1960S , A N D TO O K DINERS ON A JOURNEY OUT O F D U BA I , TO A PL ACE WH ER E E V ERY TH I N G WA S LUXU RIO US YET L AID BACK .

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DANIELLE HUGGING DJ SMOKINGROOVE

Chef Akira and his team, led by chef de cuisine Giovanni Ledon, strove to bring a new dimension to Japanese cuisine and created a memorable experience for the guests by exploring the endless possibilities of combining interesting ingredients and unexpected flavours.

Must-tries are the sushi, a robata grill, and the Wagyu beef tenderloin and, above all, the dish that I have insisted the W Dubai make mandatory eating is chef Akira’s signature dish, the tuna pizza. We found ourselves gorging on this delight and asking for more.

The heart and soul of the W Dubai was the Sobe rooftop bar, run by the world’s best DJ Smokingroove - or Safe to his friends. This was one of Dubai’s hottest night spots with arguably the best sunsets in the Middle East.

So to have some fun all wrapped up in a hotel experience, the W Dubai is the place.

C L A S S I C R AT I N G

HOTEL >>

FIVE STAR LUXURY

SERVICE >>

EXCELLENT

FOOD>> ROCKSTAR WI-FI >> OK AIRPORT >>

25 MIN

GYM AND SPA>> AWESOME ROOMS>> FABULOUS

W DUBAI DUBAI, UAE MARRIOTT.COM | +971 4 245 5555

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D O R C H E S T E R

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O N E O F L O N D O N ’ S M O S T I C O N I C H O T E L S , T H I S U N A P O L O G E T I C A L LY L AV I S H B R I T I S H E S TA B L I S H M E N T I S A D O R E D B Y T H E R I C H A N D P O W E R F U L A N D I S T H E H O M E O F C H O I C E F O R O N LY T H E M O S T S T E L L A R A - L I S T E R S , W H O T R E AT T H E P R O M E N A D E L I K E T H E I R V E R Y O W N C AT W A L K . T H E D O R C H E S T E R S I M P LY H A S THE BEST OF EVERY THING.

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PHIL HARTE

eautifully positioned at the hotel entrance was nothing less than a Bentley, Rolls Royce, Ferrari and an Aston Martin, all the latest models, screaming luxury, a whole new level of ‘look at me’.

With the obligatory concierge in top hat and tails we were ushered into the reception with our bags disappearing before our eyes and with general manager David Mayfield eager to welcome us to his humble abode, we strolled through in amazement to The Promenade lounge for afternoon tea and a plate of freshly baked scones.

Passing by the subtle Wimbledon display of racquets and oversized tennis balls, we were reminded that the greatest show on earth was but a few miles away. After dragging ourselves away from the clotted cream and homemade strawberry jam, it was time to check in and prepare for dinner.

THE DOOR OPENED TO R E V E A L O U R FOY E R COMPLETE WITH ORIGINAL PA R Q U E T RY F LO O R S , S TO N E A N D M A R B L E C E L E B R AT I N G O R I G I N A L PERIOD FURNISHINGS AND S P E C TA C U L A R LY T E X T U R E D WA L L COV ERI N G S

Level six was our stop. We hoped to score the last room on the floor and today was our lucky day - room 606 and 607, The Dorchester Suite. The door opened to reveal our foyer complete with original parquetry floors, stone and marble celebrating original period furnishings and spectacularly textured wall coverings, not only at the entrance but throughout this classically beautiful suite.

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H E T O O K U S O N A N O S TA L G I C J O U R N E Y COV E R I N G H I S T I M E R U N N I N G T H E B A R A N D I T S P L E T H O R A O F C E L E B R I T Y F AV O U R I T E S A N D L O N G -T I M E L O YA L A N D R OYA L G U E S T S O F T H E D O R C H E S T E R

Our bedroom showcased a king-size four-poster bed with handcrafted pillow covers and woollen throws with all the technology discreetly incorporated in the bedside phone. There were classical bay windows with spectacular views of Hyde Park and, as we walked through into the lounge, I thought it a parlour fit for a Royal. There was a dining table for eight, 60-inch LCD with surround sound and an open fire place with upholstered seats around its hearth. Lounges were comfy enough to sleep on with a dozen plush hand-woven cushions and enough fruit, chocolates and wine on the coffee table to open a stall on Park Lane.

After a gentle reminder from our host, it was time to dine.

Positioned off the lobby was The Grill restaurant where we would complete our Monday night review, but this evening it was to be the famous lobby bar.

Our host was the legendary Giovanni, a 36-year veteran of the Dorchester from a little town just outside Venice. He took us on a nostalgic journey covering his time running the bar and its plethora of celebrity favourites and long-time loyal and Royal guests of the Dorchester. We left the menu in Giovanni’s capable hands as he paraded a plate of salmon tartare, homemade burrata with an assortment of heirloom tomatoes soaked in a bath of balsamic and extra virgin olive oil, a bowl of homemade linguini with chilli prawns and a silky smooth wild mushroom risotto, a single espresso and a night cap for the bride.

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As we sat back enjoying the flavours of Venice, across the road, Hyde Park was staging Stevie Wonder, so we knew it was only a matter of time before Giuliano and his team would be snowed under, this being one of London’s best-known cocktail bars.

Monday morning came far too fast and we headed down to the gym, expertly fitted out with the latest in Technogym gear. After an hours workout and a steam we couldn’t wait for the tradition of the big English breakfast.

We had a reserved table in The Promenade.

Breakfast was a pleasant a la carte experience, so that meant whatever my little heart desired - eggs benedict, scrambled, fried or poached, Cumberland sausages, mushrooms and a typically English slice of black pudding! Yet no, I thought of the waistline and ordered a hearty bowl of porridge, fresh fruit, a freshly squeezed juice and a bowl of Greek yogurt with a pot of English breakfast tea.

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T H E D O R C H E S T E R S P A W A S S I M P L Y B E A U T I F U L , W I T H I T S A L LW H I T E L O B B Y A N D S T E E L- B L U E P L U S H M E D I T A T I O N L O U N G E

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Danielle finished off her shoot for the remainder of the day and then we had our couples’ massage and steam. The Dorchester Spa was simply beautiful, with its all-white lobby and steel-blue plush meditation lounge, only to be outdone by the boutique six-table tearoom. The colours and furnishings were amazing and the treatment was even better.

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The day just seemed to fly by with the 7pm dinner review at The Grill upon us.

You will see by the pictures, the sophistication of The Grill and the classical menu where silver service paid tribute to a level of service scarcely seen in today’s forgetful and, in most cases, overblown eateries.

C L A S S I C R AT I N G

Entrees were a remarkable lobster bisque and a traditional prawn cocktail. I was so pleased to see the head waiter eager to serve our main course, sole Meunière, surgically removing the fillets from the bone at our table then masking a subtle lemon and garlic butter sauce, creamy mashed potato and sautéed spinach.

HOTEL >>

FIVE STAR LUXURY

SERVICE >>

OUTSTANDING

FOOD>>

CLASSICALLY FABULOUS

Our desert of choice was a chocolate and a strawberry soufflé with a homemade salty caramel ice cream.

ROOMS>>

Tuesday morning at 6am was met with a knock on the door and our breakfast was delivered - hot freshly baked croissants, yoghurt, fruit and a plunger of freshly brewed coffee. Then unfortunately it was time to checkout and return to Heathrow Terminal 5 and our BA207 to Miami.

Our stay at the Dorchester was nostalgic, classical with sophisticated luxury, never forgetting the way hospitality should be.

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WI-FI >> EXCELLENT AIRPORT >>

35 MIN

GYM AND SPA>> EXCELLENT SOPHISTICATED LUXURY

THE DORCHESTER LONDON LONDON, UNITED KINGDOM DORCHESTERCOLLECTION.COM | +44 20 7629 8888

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TIMELESS B OA R D A N

C H A R M ON D OFF London, England

M A D E BY B R I TA I N B O O K N O W AT B A . C O M

CIAO BELLA T H E V E N U E F O R T H E C I T Y ’ S P O S T- F A S H I O N W E E K PA RT I E S , W I T H PA S T G U E S T S I N C LU D I N G Q U EEN ELIZ AB ETH II AND THE PRINCE OF MONACO

A

rriving into Milan is like entering the engine room of a classic Ferrari. With remarkable history, this largely industrial city of Italy is the backbone of all things classical with a magical sophistication.

Welcome to The Dorchester Milan; with its impeccable service and authentic Italian charm, boasting exceptional standards of hospitality and care, Hotel Principe di Savoia embodies the true spirit of Milan, where it stands out as a landmark of true luxury.

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The Hotel Principe di Savoia stands out as Milan’s premier neoclassical building, dating back to 1927, designed by prominent Milanese architect Cesare Tenca.

Back then it was called Hotel du Nord and decorated in Italian Art Nouveau style, known in Italy as Liberty style.

The location of the hotel was carefully chosen for its close proximity to the local railway station and city centre. It was described at the time as, ‘perfectly positioned less than 10minutes by carriage from the world-famous La Scala opera house’.

A true oasis amongst the urban landscape, it is classic glamour bathed in cutting-edge refinement and modern luxury woven through traditional Milanese design.

The city’s landscape envelopes the grandeur of this spectacular building, providing an endlessly exciting and vibrant view. But the sun still hits the rooftops with a very particular sheen, allowing Milan’s ancient beauty to always shines through.

On arrival we were met by the team with concierge heading the charge, bags promptly escorted to our suite as a homily and heartfelt hug from our good friend and general manager Ezio Indiani.

It was difficult to keep focused on the checkin as the beautiful decor kept us mesmerised with its spectacular colour palette, textures and traditional but still classical furnishings.

Ezio spent an hour showing off his grand Milanese home and was absorbed in ensuring that we saw every inch of this truely remarkable hotel.

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T H E S P E C TA C U L A R DECOR KEPT US MESMERISED WITH I T S S P E C TA C U L A R CO LO U R PA L E T T E , TEXTURES AND TRADITIONAL BUT STILL CLASSICAL FURNISHINGS.

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Our suite was a masterpiece of rich fabrics, silk carpets, luxury designer linen, 50-inch tv screens and glorious super king-size beds.

The glamour of the 1920s in a suite that happily provides both space and peace, smart, sliding wooden doors allowed us to divide the rooms up as we pleased.

The beauty of original delicate marquetry floors combine to evoke the hotel’s original character with a modern edge.

Prize-winning rooms of marble and mosaic glory, the dazzling design was punctuated by Acqua di Parma’s signature yellow.

The fitness centre offered its own, unique brand of treadmill motivation, with only the best of Technogym throughout. The sensational view and glamorous terrace are quite something to behold as you run across rooftops.

The streets that flank the hotel are all named after Italian explorers, philosophers and scientists. This spirit of adventure is mirrored by the hotel’s dedication to innovation.

Club 10 fitness and beauty centre is situated across the penthouse level, boasting several magnificent treatment rooms, indoor pool and an alfresco sundeck with equally impressive views across Milan.

The glow of Murano, the smooth sounds of live jazz and the atmosphere at Acanto Restaurant feels like a real Milanese dream. Authentic Italian dishes are creatively reimagined by the talented Alessandro Buffolino, prepared in an open kitchen which offers a glimpse of the team at work.

Tonight we enjoy simple and classical Milanese cuisine with a tagliatelle cacio e pepe and a traditional veal Milanese with a side of Caprese and a bowl of homemade gelato.

For drinks, the vibrant Principe Bar is where an aperitivo turns into dancing the night away. With a live piano we enjoyed music and cocktails and just soaked up the local Milano way.

Our three days at the Dorchester Collection Milan was inspiring, restoring the faith that hospitality is alive a well under the keen eye of Ezio and his team.

C L A S S I C R AT I N G

SERVICE >>

EXCEPTIONAL

FOOD>>

AUTHENTIC ITALIAN

GYM AND SPA>>

EXCELLENT

PRINCIPE DI SAVOIA

WIFI>> GREAT

PIAZZA DELLA REPUBBLICA, 17 20124, MILANO, ITALY

AIRPORT>>

DORCHESTERCOLLECTION.COM | +39 2 62301

30 MIN

GENERAL MANAGER EZIO INDIANI

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M I A M I

T H E W S O U T H B E A C H I S A H O T E L T H AT ’ S A S F U N , L AV I S H A N D M O D E R N A S M I A M I I T S E L F. B O A S T I N G S E R I O U S D E S I G N F L A I R AT E V E R Y C O R N E R , A B A R R E P L E T E W I T H E C L E C T I C F U R N I T U R E A N D A R O TAT I O N C O L L E C T I O N O F M O D E R N A R T, YO U ’ L L B E S P O I LT F O R C H O I C E W I T H I T S E X PA N S I V E P O O L A R E A B E D E C K E D W I T H C A B A N A S , A N D S O P H I S T I C AT E D ROOMS IN SHADES OF WHITE.

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O N B OA R D W E S E T T L E D I N TO A M OV I E A N D A B OWL O F A M A ZI N G ROA S TED T O M AT O A N D P E S T O S O U P A N D A P I E C E O F E Y E F I L L E T F O R L U N C H . W O R L D T R AV E L L E R C L A S S I S G R E AT, F U L LY R E C L I N I N G B E D S W I T H T H E L AT E S T W H I T E CO M PA N Y L I N EN , P L EN T Y O F M OV I E S , N O I S E- C A N C EL L I N G H E A DS E T S , AND SO WE CAUGHT UP ON FIVE UNINTERRUPTED HOURS OF SLEEP BEFORE D E SCEN D I N G I NTO M I A M I B E ACH , FLO R I DA .

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iami Beach, Florida, is one of those original party towns and where better to set up at than at the W South Beach. We drove from the international airport, a straight run to our beach-front home for the next three nights.

The W was located on South, nicely out of the hustle and bustle and with a private track to the beach. We felt comfortably secluded without being out of the action. This beachfront oasis was the true hotspot of South Beach, just what you want from a luxury hotel in Miami.

IT WAS FUNKY YET CLASSY, LIVELY YET PRIVATE. W SOUTH BEACH LACED SPONTANEITY WITH STRUCTURE.

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

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The hotel boasted 20 f loors of oceanfront, very cool accommodation. It was boldly designed by the acclaimed Costas Knodylis, Anna Busta and Paula Hayes, and add to this the star power at Mr Chow, a haunt for Beijing cuisine with a side of celebrity.

The Restaurant W South Beach (RWSB) is a roots-inspired restaurant with American grub and the Living Room Bar, a casual snack and coffee bar.

Fitness is a trademark of Miami and the W has a great Technogym filled gymnasium with a basketball court and a couple of all-weather tennis courts. W South Beach is the centrepiece of Collins Avenue, walking distance from clubs, shops, parks and more.

Guillermo, our own W insider, was right at the desk armed to the teeth with info, bookings and whatever it was we needed over our stay.

Our penthouse suite was a lofty living room dressed in teals and whites, with porcelain ceramic tiles, marble and glossy acrylic accents.

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W E I M M E R S E D O U R S E L V E S I N F U L L- T I M E M E D I A M E D I T A T I O N I N T H E D E N , C O M P L E T E W I T H A N O T H E R 5 - I N C H F L AT S C R E E N T V A N D A S O FA T O S E AT E I G H T.

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

Danielle was intrigued by the sights of Grammy-nominated photographer Danny Clinch’s wall art under the captivating shell chandelier. Both the lounge and bedroom featured stateof-the-art entertainment with a wall-mounted 55-inch flat -screen plasma TV, clock/radio with iPod docking station, movies on demand and a culturally aware CD/DVD library selection. If that was not enough, we immersed ourselves in full-time media meditation in the den, complete with another 55’flat screen TV and a sofa to seat eight.

As always we needed to set up the office. Our work desk had high-speed internet access, a dual-line cordless phone with voicemail, and speaker and data port capabilities allowing Danielle to work on her photo shoot and send finished product back to Australia by the hour. The full kitchen had top of the line appliances, including stacked washer and dryer, stove range and custom-designed Italian cabinets.

Our schedule was tight with gym sessions each day, a couple’s massage, two dinner reviews at The Restaurant and Mr Chow breakfast by the pool deck and a night of cocktails in the Living Room Bar. I’ve come to love the US hotel breakfast culture - plenty of healthy options and for when you drop your guard there is always a plate of lemon drizzle cake somewhere.

We had a 4.30am start in the lobby securing shots before the guests arrived, and at six we snatched a miraculous sunrise that bled over the entire sky, and down on to the beach front.

Life in Miami was healthy and active with hundreds of early morning riders and yoga classes underway. The W crew were hard at setting up the beach chairs and the gold diggers were out in force with their metal detectors scouring the beach for that lost necklace or diamond ring, just hoping to strike it rich.

We grabbed a quiet lounge in the lobby to chat and I couldn’t help but notice a constant parade of what looked like an America’s Next Top Model search, but in fact it was the national Sports Illustrated talent search for the 2020 summer edition.

The W South Beach played host to the event each year and, on that Friday at 9am, 7000 bikini-clad beauties would stand in line waiting for their 15-minute interview and, by midnight, the throngs of wannabes would be cut to only 64 and, by Sunday, it would see a final 16 girls selected.

Across the hotel there would be dinners, photoshoots, fashion parades and I would think a lot of disappointment for masses, but what a fabulous location for this 2019 Miami Swim Week.

That evening we were guests at the renowned Mr Chow, an Asian-influenced eatery. Mr Chow was as synonymous with theatrical dining as it was with fine art and design.

Celebrities and South Beach locals alike flock here to enjoy elegant Beijing cuisine along with a series of shows ranging from the champagne trolley to the noodle show and duck carving.

In keeping with the tradition of the other Mr Chow restaurants in Beverly Hills and New York City, it boasted interiors featuring signature screens and black lacquer furniture, as well as artwork from Michael Chow’s own private collection.

Signature restaurant elements included a stepped entrance that put guests into the spotlight, and a 125ft gold-leaf and Swarovski crystal chandelier designed by Chow himself.

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Last day on the Miami beachfront and it was just as well with the first hurricane of the season building in the Gulf of Mexico that could have disrupted things over the weekend. An early sunrise shoot was met with a fabulous molten sky, then it was into the gym, breakfast, a load of washing, and yes, our room had its own washer and dryer, gold for us, then we were packed and ready for our last restaurant review at dinner and an early getaway.

Our last dinner staying at the W South Beach was at RWSB, the hotel’s all-day-dining eatery with its casual outside garden area. We arrived at 6.30pm and spent a couple of hours enjoying the tuna poke bowl, yellow tail crudo, a mouth-watering steak tartare and a classic roast chicken breast. We tried to escape the dessert menu but our waiter Louis from Puerto Rico insisted that we share the homemade profiteroles filled with a creme patisserie and hot chocolate fudge.

RWSB was the pick of the eateries. Then we wandered over to Irma’s poolside bar for a nightcap.

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Earlier I mentioned the upcoming Sports Illustrated Swim Week talent search; well as we checked out and attempted to hail a cab, we were climbing over any and every girl in the country that was aspiring to become a swimsuit model. At 6am, they were camped at the entrance and down the street for four blocks, all 7000 of them.

The W South Beach certainly was that poster hotel for Miami’s trendsetters, with a fabulous pool and beach experience, fabulous rooms with views right up the beachfront and some of the world’s best artwork and photographs throughout the 20 floors. This needs to be on everyone’s US itinerary.

W SOUTH BEACH 2201 COLLINS AVE, MIAMI BEACH, FL ORIDAM, USA MARRIOTT.COM | +1 305 938 3000

C L A S S I C R AT I N G

SERVICE >>

EXCELLENT

FOOD>>

LOVED THE BREAKFASTS AND DSWD

WI-FI >> GREAT GYM AND SPA>> TECHNOGYM ROOMS>>

220 VERY HIP, FUNKY YET CLASSY

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O F

P I T T S B U R G H

E M B R AC E T H E C I T Y ’ S R I C H H I S TO R Y O F A R T, S P O R T, S U S TA I N A B L E D E S I G N , G R A C E A N D B E A U T Y.

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BEING HOSTED BY THE VISIT PITTSBURG OFFICE, WE WERE GIVEN ALL THE COURTESIES AND SU PP O RT TO EN SU R E OUR 48 HOURS IN TOWN WO U L D B E AS MEMORABLE AS POSSIBLE.

From Miami Airport we had the luxury of experiencing the American Airlines’ Flagship First service - zero crowds, escorted through immigration and an excellent first class lounge, again because we are Emerald Oneworld frequent flyers.

Three days discovering Pittsburgh allowed us to experience the daily British Airways flights just recently started direct from the Steel City to Heathrow, making this their 30th entry point into the USA from London.

Being hosted by the Visit Pittsburgh office, we were given all the courtesies and support to ensure our 48 hours in town would be as memorable as possible.

Arriving at 510 Market Street meant arriving at Pittsburgh’s leading hotel. Don’t take it from me, just ask the Hollywood A-listers checking in, like Jeff Goldblum and the Black Panther himself, Chadwick Boseman, along with their full entourage and crew who were spending a few weeks at the Fairmont on a feature-film shoot.

Now that we had our stargazing out of the way, we checked in and settled in to our 20thfloor suite.

The Fairmont had set up a restaurant review, spa treatment and a night in their groundfloor jazz bar.

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POULET BLEU KEPT THE INTEGRITY OF CLASSICAL FRENCH CUISINE WHILST STILL BEING HIP IN ITS SERVICE AND E N V I R O N M E N T.

Our first night was set up to dine at the latest award-winning restaurant, Poulet Bleu, very hipster but still showcasing classical roots.

Poulet Bleu was a French bistro that featured a very slick open-style kitchen allowing guests to pull up a stool and be part of the culinary show.

We opted to sit at a regular table happily photographing the Poulet chefs in action and it was a treat watching this team go about their night pulling together some of the best dishes we have had on the fiveweek trip.

Entrees were Burgundy escargot and homemade chicken liver pate.

Mains were a highly recommended roasted chicken breast and a lobster tagliatelle, but the hero was a spectacular Grand Marnier soufflĂŠ and a chocolate soufflĂŠ with a scoop of vanilla-bean ice cream.

Poulet Beu kept the integrity of classical French cuisine whilst still being hip in its service and environment.

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A final workout and steam finished our time at the Fairmont and we made our way to the lobby and airport transfer. Our stay in Pittsburgh was all courtesy of Visit Pittsburgh which arranged our 48 hours of non-stop schedule. So when heading from the UK, avoid the headache of JFK and try something new. Three days discovering Pittsburgh allowed us to experience the daily British Airways flights direct from the Steel City to Heathrow making this their 30th entry point into the USA from London.

C L A S S I C R AT I N G

SERVICE >>

GOOD

FOOD>> GOOD, BRASSERIE STYLE WI-FI >> EXCELLENT GYM AND SPA>> EXCELLENT ROOMS>>

CITY DELUXE - GREAT VIEWS

FAIRMONT PITTSBURGH 510 MARKET STREET, PITTSBURGH, USA FAIRMONT.COM | +1 412-773-8800

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rriving into Heathrow’s Terminal 5 has now become even better with the smart gate option for several countries - Aussie being one. It took five minutes once I was off the plane. No queues. No paper work.

Danielle and I arrived back into London with a little excitement knowing that our next three nights would be not only staying at the iconic Mandarin Oriental, but reviewing for the first time the Heston Blumenthal eatery and relaxing in the MO Spa, one of the industry benchmarks for wellness.

Located between glorious Royal Parkland and the buzz of central Knightsbridge, Mandarin Oriental Hyde Park, London is re-imagined and re-invented, offering the essence of timeless heritage coupled with contemporary flair and impeccable service. The newly reopened MO is something quite special.

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PHIL HARTE

When we arrived at 66 Knightsbridge, the doormen were on queue as was our host general manager Amanda Hyndman.

We entered the lobby to the amazing scent of lavender seducing us. We checked in, and then found morning tea was awaiting us in the rose garden.

Perfect timing, because as we were seated the Queen’s Guards were enroute to Buckingham Palace setting a scene for what was to come.

Knowing it was arguably London’s busiest month with the Grand Prix, the Cricket World Cup and Wimbledon all in town and all in full swing, we were fortunate to even score a room, and score we did.

Our concierge escorted us to room 220 - and it was like winning the lottery as the brass plaque on the door read - the Presidential Suite.

When the double doors opened as if in slow motion, I heard a gasp from Danielle.

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IN 1929 THE SULTAN OF ZANZIBAR ARRIVED AT THE HOTEL WITH 12 GOATS, AND WHEN MAHATMA GANDHI STAYED, A GOAT WAS MILKED DAILY FOR HIM.

There are very few rooms that stun the senses; the masterful transition of the newly reopened MO has certainly done that, retaining its remarkable heritage whilst showcasing its amazing sophistication, sympathetic to the classical past and style, and recognising the need for cutting-edge technology throughout.

We took a stroll through the hotel and came upon a Hall of Fame, so to speak, that allowed me to be taken back some 100 years, imagining seeing Queen Elizabeth learning to dance in the Grand Ballroom.

With three outstanding restaurants, two Michelin stars, and one magnificent cocktail bar, the Mandarin Oriental Hyde Park, London is undeniably one of the city’s finest culinary destinations.

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GENERAL MANAGER - AREA VICE PRESIDENT OPERATIONS MANDARIN ORIENTAL LONON, AMANDA HYNDMAN.

These suites are named after historical figures with botanical links to Hyde Park. Each suite offers a large bedroom with generous wardrobe space with a seating area, and an adjoining salon.

With décor inspired by Hyde Park, these suites feature bespoke Fromental wallpaper, hand-gilded mirror artwork and custom-designed furnishings including leather-topped desks and an ‘acorns’ chandelier. Ceilings display gloss painted carriage paths on the ceiling. Some salons have a fireplace or a balcony, whilst all have a full-height library curated by Heywood Hill.

Marble bathrooms feature a stone frieze and a freestanding oval bath.

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W I T H T H R E E O U T S TA N D I N G R E S TA U R A N T S , T W O M I C H E L I N S TA R S , A N D O N E M A G N I F I C E N T C O C K TA I L B A R , T H E M A N D A R I N O R I E N TA L H Y D E PA R K , L O N D O N I S U N D E N I A B LY O N E O F T H E C I T Y ’ S F I N E S T C U L I N A R Y D E S T I N AT I O N S .

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During our stay we will discover the many skills of celebrity chefs Heston Blumenthal and Daniel Boulud, high tea at the Rosebery and drinks at Bar Boulud, all whilst regularly visiting the gym and world-renowned spa.

Situated in the heart of Knightsbridge, The Spa offered a diverse range of treatments from traditional Chinese medicine, Bastien Gonzalez’s renowned manicures and pedicures and anti-ageing Nescens facials.

Breakfast each morning was storybook-like - a garden table overlooking Hyde Park with a regular morning parade of the Queen’s Guards heading down on horseback to Buckingham Palace.

Alongside the 13 luxurious treatment rooms, we found the Oriental Suite, featuring two massage beds and a Rasul water temple – its health-enhancing heat, steam and mud were the ultimate in conditioning treatments. We were looking forward to the couple’s treatment.

The breakfast garden was the original entrance to the Mandarin Oriental but now has become a hidden gem.

After breakfast our day collided with an afternoon of wellness, health and fitness at an oasis of calm, the extensively restored and enlarged Spa at Mandarin Oriental, London. This was a place to enjoy peace and serenity and to restore mind, body and soul, all of which were much needed.

In their custom-designed Pilates PT studio, the MO offered results-led training programmes devised by award-winning trainer, Hollie Grant.

Arriving 45 minutes before our appointment, we took full advantage of the steam and completed 20 minutes of stretching, giving us a head start on the 90-minute deep-tissue rub to follow.

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THE DESSERT WA S WITHOUT DOU BT T H I S Y E A R ’ S FAVO U R I T E , A N D I W R OT E T H I S I N J U LY ! T H E T I P S Y C A K E W I T H ROA STED PINEAPPLE - DOESN ’ T SOUND F L A S H B U T L E T M E S AY T H AT I T W A S WO RTH TH E TR I P TO LO N D O N .

HESTON BLUMENTHAL

Dinner that night was at the famed eatery Dinner By Heston Blumenthal. I must admit I’m not a fan of Heston’s portrayal of a culinary experience. I am a little more classical in my expectations and a lot less of the theatrical.

However, that said, the chef completely turned me around with a sublime four-course master class because I left the menu choice up to him.

Entrees were magnificent; what appeared to be mandarin, was in fact a spectacular pate maison in disguise. Mains were roasted sea bass with braised chicory, parsley, pepper, onion and eucalyptus supported by an Iberico pork chop with peas, pudding, blood pudding, pickled onions and mint oil.

The dessert was without doubt this year’s favourite, and I wrote this in July! The tipsy cake with roasted pineapple - doesn’t sound flash but let me say that it was worth the trip to London. After baking the brioches for 15 minutes, the heavily alcoholic blend of sugar, sauternes, vanilla and brandy with cream is added to give the ‘tipsy’ element. It was good stuff that tasted like brandy cream we have on Christmas pudding - exceptional.

And as if that wasn’t enough, when I thought I had escaped the liquid nitro show, a 25-yearold kid appears insisting on impressing us with an ice cream cone full of homemade a la minute gelato at the table - and what a fabulous job he did, sending the restaurant into a frenzy. It was the finale I hoped wouldn’t happen, but was so glad it did.

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SERVICE >>

OUTSTANDING

FOOD>>

EXCELLENT - DINNER BY HESTON BLUMENTHAL

GYM AND SPA>>

EXCELLENT

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THE PRESIDENTIAL SUITE

Dinner at Heston Blumenthal’s boasts 150 staff in a restaurant that seats 140. It must be one of the go-to restaurant experiences when next in London.

Then it was time to head across the Channel, for 48 hours in the city of love. Before we left, Danielle and I had our final gym session and steam, then we packed and enjoyed a final morning in the tea garden, breakfasting in anticipation of the Queen’s Guards on horseback.

MANDARIN ORIENTAL LONDON 66 KNIGHTSBRIDGE, LONDON SW1X 7LA, UNITED KINGDOM MANDARINORIENTAL.COM | +44 (0)20 7235 2000

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MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

LEXICON HARDSIDE GLOBAL CARRY-ON

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A N A R T- D E C O L A N D M A R K B U I LT I N 1 9 2 8 , F O U R S E A S O N S H O T E L G E O R G E V I S N E S T L ED I N T H E G O L D EN T R I A N G L E O F PA R I S , J U S T O F F T H E H I S TO R I C C H A M P S - E LY S E E S . O V E R S I Z E D S U I T E S W I T H E I F F E L TO W E R V I E W S W E L C O M E YO U A F T E R A D AY O F W A N D E R I N G T H E Q U A I N T PA R I S I A N S T R E E T S , A N D T H R E E R E S TA U R A N T S – W I T H F I V E M I C H E L I N S TA R S A M O N G T H E M .

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n art-deco landmark built in 1928; Four Seasons Hotel George V is nestled in the Golden Triangle of Paris, just off the historic ChampsElysees. Oversized suites with Eiffel Tower views welcomed us inviting us to spend a day of wandering the quaint, Parisian streets. This hotel boasts restaurants with five Michelin stars in total, so it was home to some of the best food in France.

A decadent new spa, an elegant swimming pool, and a courtyard for whiling away the afternoon with a glass of wine from the cellar were just some of the pleasures awaiting our next 48 hours.

This luxury art deco hotel was named after a reigning king of England. There were opulent period pieces and spectacular art works, crystal chandeliers, 17thcentury Flanders tapestries and spectacular flower displays by artistic director, wonder Jeff Leatham.

The amazing floral themes change across the seasons, when a team of florists magically arrange tens of thousands of freshly cut Dutch blooms each month.

At the end of a five-week journey having covered nine counties, reviewed 11 hotels, 29 restaurants and 11 spas and gyms, it was time to meet the most talked about and revered hotel over the past three decades.

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George V (CINQ ) has been regarded as one of the top one or two hotels in the world. I do get a little concerned at such lofty accolades as I can also be a trifle sceptical of the overblown Michelin-star tags and the somewhat baseless ratings systems, but let’s not be too quick to judge. Over two days I left no stone unturned and committed to go in with an open mind.

We arrived by taxi so there was no opportunity for the concierge to be alerted to our arrival and, as the doors swung open, it was ‘bonjour Monsieur Harte’ and our bags were on their way to our level-seven suite.

How did they pick us that quickly?

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Danielle and I were stunned at the floral artistry throughout the hotel. Samuelle from PR took us on a private tour of the lobby, restaurants and events space, where it became quite obvious that this was not just the work of a local florist but the world-renowned Jeff Leatham. Then it was finally up to suite 723 which stretched half the length of the hotel where our whirlwind schedule was to unfold.

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

THE SOFT FURNISHINGS WERE EXQUISITE A S WERE T H E H E AV E N LY TEXTURED EMBOSSED WA L L PA P ER T H R O U G H O U T.

Suite 723 was as expected, spectacular, stretching most of the floor. We entered into a quintessentially French, classical Louis XV style with original art deco palace look. A desk with exquisite vintage-styled stationery, comfy armchairs and coffee table covered with fresh fruits, macaroons and a bottle of iced Ruinart.

Marble bathrooms spoiled with a marble tub and walk-in shower, indulgent mirror television and green tea-perfumed Bulgari products.

Nespresso coffee machine and the minibar included a thoughtfullycurated collection of ‘Made in France’ chocolate, salted caramels and a full selection of only the best champagne.

Our super king-size bed was stealing the entire view of the courtyard with sweeping views of the Eiffel Tower and a 60-inch LCD screen positioned to the side, careful not to spoil the view.

Having unpacked, Danielle collected her trusty Canon and we headed down for our first of three reviews.

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Our table was set in the atrium of L’Orangerie, the first of our Michelin-star experiences.

Charlotte Rousseau was our waiter and it was a dream having someone who knew their menu and wine list like the back of their hand, making recommendations, outlining the culture of the eatery and the philosophy of the chef and his remarkable dining experience.

Charlotte was a local 24-year-old career restauranteur from a long line of industry professionals.

Her father is the chef and her mother the restaurant manager at a local brasserie.

L’orangiere is largely a vegetarian restaurant with only select seafood as its protein option, serving breakfast, lunch and dinner. Having been up early at 4.30am we saved ourselves for lunch as we knew it would be our much-anticipated foray into George V.

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C L A S S I C T R A V E L L E R | L O C AT I O N

L’ O R A N G E R I E W A S A L S O O U R B R E A K F A S T R E S TA U R A N T. I H A D B E E N L O O K I N G F O R W A R D TO S O M E F R E S H LY B A K E D CROISSANTS AND THEIRS WERE ALMOST WORTH THE P R I C E O F T H E A I R L I N E T I C K E T.

ENTRÉE - RAW BAY PRAWNS WITH SUSHI RICE AND GRILLED KING CRAB WITH WHITE ASPARAGUS CEVICHE DESSERT - FABULOUS MERINGUE FLOWERS WITH RASPBERRIES AND PEPPERMINT

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N AV I G AT I N G O U R WAY O U T O F T H E C I T Y, W E A R R I V E D AT T H E S E AMAZING GARDENS T H AT W O U L D Y I E L D A P R I VAT E V E G G I E PATC H O F P O TAT O E S , G O U J O N S , 10 VA R I E T I E S OF BA SIL , SAGE, R O S E M A RY, T H Y M E , S W E E T P O TAT O , A N D SEVEN TYPES OF T O M AT O E S

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Le George: our day started with a greeting in the lobby by the famed Italian master chef, Simone Zanoni. Keys in hand, we hit the revolving doors and his Porsche Cayenne was proudly parked out front ready for our trip to Versailles and his secret vegetable garden.

Navigating our way out of the city, we arrived at these amazing gardens that would yield a private veggie patch of potatoes, goujons, 10 varieties of basil, sage, rosemary, thyme, sweet potato, seven types of tomatoes along with lavender plants, fennel and green houses with a multitude of seeds and compost beds, all with the next harvest well on the way. Simone couldn’t wait to swing by his own local markets to hand pick the cheese that would accompany his signature spaghetti carbonara. Arriving back at 11.45am, we freshened up and met back at the restaurant and there he was showered, coiffed and looking every bit the Michelin-star Master chef, all in black, and as he led us through the restaurant to his kitchen, we knew today was to be something very special. Simone cleared his service area, laid a cloth down and then we were delivered five courses from all areas of the kitchen. It consisted of yellowtail crudo, saffron arancini with tuna tartare, beef carpaccio with black truffle, sea bass crudo with balsamic vinegar and lobster risotto, all while showcasing one of the world’s most skilled culinary teams.

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T H I S D I S H WA S T H AT G O O D .

Having sipped, devoured and tasted our way through the first hour, we were escorted back to the restaurant’s signature table where the show continued.

It wasn’t until the tomato tarte tatin arrived that we knew we were in the presence of culinary greatness. This dish was that good. I insisted that the table next to us stopped their lunch and ordered a portion immediately, which they did, later thanking us profusely.

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HOW COULD I NOT? AND WITH A S CO O P O F VA N I L L A B E A N H O M E M A D E G E L AT O .

To make matters worse we had consumed 12 courses and it was dessert time and the most traditional of French desserts, the tarte Tatin was front and centre. How could I not? And with a scoop of vanilla bean homemade gelato.

Entrees were shredded crab verbena and grilled pepper, the hero of all entrees, and tarte Tatin de tomatoes topped with cacio e pepe ice-cream.

Mains were spaghetti carbonara and a baked sea bream with a white wine sauce.

Three o’clock was fast approaching so we had to reschedule the photoshoot as it was near impossible to move from our table. Our neighbours were obsessed with the attention from the kitchen and it became an event all on its own with other guests taking photos and wanting to be part of this very special sitting.

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CHRISTIAN LE SQUER OF LE CINQ WOULD C R E AT E A M A S T E R F U L T H R E E M I C H E L I N S TA R T R E AT.

Our final day at the George was spent hard at the keyboard while Danielle was racing the clock, making sure she had captured all the magic.

Our finale was with a cocktail in The Bar before executive chef Christian Le Squer of Le Cinq would create a masterful three Michelin star treat.

Le Cinq was anything but classical, although everything in the restaurant screamed classical from the decor to the service, the pomp and ceremony to dress code - the menu was spectacularly sophisticated and contemporary.

EntrĂŠe - Dublin Bay prawns with buckwheat pancakes, foie gras, poached in an iodised broth.

Main course - grilled and glazed pigeon, sour olive cream with steamed turnips, artichokes and ham in a truffled spaghetti case, and the kitchen insisted we try the hero of line-fished sea bass poached in a buttermilk bath topped with caviar.

And the dessert was the chef favourite, the crunchy grapefruit, preserved and raw.

Our night was to be capped off in the Eiffel Tower Suite right on sunset, 9.40pm with a bottle of Ruinart blanc de blanc, a plate of fresh fruit and a handful of macarons.

Yes, hard to describe, I know. I hope the images can help with the story; it was simply magical.

Having spent only 48 hours at George V, it is near impossible to articulate the experience.

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Saturday arrived and our flight home wasn’t until 10pm, so no rush. I arranged a late check-out and left our spa treatment untill the last. After we had breakfast with Chef Simone and a final few pics, it was three hours in one of the world’s leading spas with a 90-minute deep-tissue treatment with Farrah who had hands of a surgeon. Danielle regarded it as the highlight.

Le Spa at George V exudes decadence with its Roman-style 25-metre pool and the personal cabanas scattered around the marble lounge.

We noticed the detail of the furnishings in the hallways with embroidered fabric wall coverings, which were remarkable, as we were escorted to our massage room.

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Both the changing rooms were stocked with mountains of towels, shave coats, and personal all weather slippers in each locker, along with Bulgari amenities and endless supplies of Evian, several freshly squeezed carafes of juices and a buffet of healthy snacks.

Nothing was left wanting.

As the clock wound down, it was time to make our way to our room and we were ready for the long, but comfortable, trip home. I can only leave you with this - George V is one of those experiences that you only dream about, but remember, if you buy a Ferrari you can’t worry about the cost of the fuel or the insurance. You will get what you’ve paid for and then some.

All things must come to an end, I suppose, and we checked in at the Qatar Airways’ Premium Lounge at Heathrow to a little dinner, a beautiful roasted tomato soup and crusty baguette with a crispy-skin salmon and a few roasted garden veg with a spicy salsa - real restaurant quality.From Terminal 4 the Qatar Premium Lounge sat outside gate 6 and the QR16 departed from gate seven - so it was then a seven-hour sleep to Doha. When you know that your final leg to Sydney or Melbourne would be 15 hours, it’s pretty smart to break up your flight with a couple of nights in Doha as you will depart at 9.10am and arrive home at 6.30am. It’s a couple of movies from your fabulous Q Suite, lunch and dinner anytime you feel like it, and remember these Q Suites are actual flat beds with duvets, blankets and great pillows, so who cares how long it takes? Just enjoy one of the world’s best travel experiences.

C L A S S I C R AT I N G

SERVICE >>

THE BENCH MARCH

FOOD>>

SPECTACULAR

GYM AND SPA>>

WORLD CLASS

ACCOMMODATION >> REMARKABLE

FOUR SEASONS HOTEL, GEORGE V 31, AVENUE GEORGE V, PARIS, FRANCE FOURSEASONS.COM | +33 (1) 49 52 70 00

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PHIL AND BILLY OCEAN

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illy and I first met in a steam room two years ago as he was preparing for a concert in Dubai, and as I was recovering from a brutal workout at the W Hotel.

That night we had dinner and talked about his amazing career, the love of our lives, his school sweetheart that he met as a 15-yearold and is still married to today, and how his daughter is his back-up singer as they tour the world.

Two years later, on a flight from London to Sydney, we reconnected and arranged to once again have dinner and he asked if Danielle could shoot his Sydney performance.

This amazing 70-year-old rock star is a music industry icon, a true gentleman, with a magnetic smile and a love of life.

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A P I O N E E R I N G D E S I G N , C U L I N A R Y D E L I G H T S A N D I N N O VAT I V E E V E N T S PA C E S T H AT W I L L M A K E YO U F E E L T R U LY C O N N E C T E D TO TH E H E A RT A N D SO U L O F M U N I CH .

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ndaz Munich is all about pioneering design, innovative events spaces, culinary delights and an unscripted, Bavarian-inspired experience for all senses that will make you feel truly connected to the heart and soul of Munich.

Sophisticated detail such as wooden floors, bespoke sofas, modern bath amenities and inspiring art creates a residential comfort and invites guests to relax in the utmost style.

As we approached the Andaz, we were captivated by the slick modernist design with its beautifully contemporary style with acres of stone, glass and space. The clean manicured lines of this Andaz echoed class and sophistication.

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Welcome to Andaz Munich - the entrance is more than just a hotel lobby, with inspiring and stunning art work; it makes #weshare area your living-room!

The Andaz team were on standby as our dear friend and general manager, Aki could not wait to present his new home.

The former boss of the Park Hyatt Dubai, Aki was the perfect choice to navigate the Andaz Munich into this new and exciting market.

Our stay was to be brief but meaningful with lunch at Bicicletta, our go-to upscale coffee bar for bike lovers, locals and anyone who lives the café lifestyle. We fell in love with this cool little eatery with healthy smoothies, bowls and freshly prepared juices, home-made sandwiches and snacks.

You can rent bicycles daily and head out around the city or you can even grab a picnic hamper to go.

The coffee bar is entered directly from the street and it became our go-to place with ham and cheese baguettes, great iced coffee and freshly squeezed juices - what a pleasure having a hotel finally thinking about the heathy side of life.

BICICLETTA, OUR GO-TO UPSCALE COFFEE BAR FOR BIKE LOVERS,

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A quick look through the hotel’s remarkable meeting and event space showed bespoke kitchens and meeting areas with hi-tech meeting rooms and a ballroom that would amaze any agency or tech company. There was no doubt the Andaz would be the place to present very hip launch parties and conferences.

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F L O O R -T O - C E I L I N G W I N D O W S F R A M I N G I N C R E D I B L E PA N O R A M I C V I E WS OV ER TH E CIT Y O F M U N I CH A N D O NTO TH E A L P S .

Our room was as expected, the ultimate in luxury lifestyle, with 200 square metres (2153 square feet) of space in an amazing suite with a king-size bed, floorto-ceiling windows framing incredible panoramic views over the city of Munich and onto the Alps.

Located on the top floor, this suite featured a separate living room, a private bar area with even an Andaz table soccer, a separate dining area with space for up to eight guest and a kitchenette. The generously sized bathroom featured a relaxing whirlpool. The 60-inch TV was a feature with surround sound and all the hi -tech switches, plugs and electric blinds. Needless to say on our Sunday sleep-in all was at our finger tips.

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At 2.30pm we were scheduled for the official GM’s Pool Party where the Andaz team had rounded up a dozen of Munich’s top DJs and 700 of their closest friends.

So it was into our finest swimwear and up to level six, the pool deck, and was it rocking? There was orange -infused Veuve Clicquot free flowing and live cooking stations. We found a lounge and settled in for the duration.

The sun set on the party in full swing and the DJs were on fire with two separate dance floors. It was hard to escape the throngs of revellers.

O U R E S C A P E P L A N W A S T O B E A D I N N E R R E S E R VAT I O N I N T H E L O N E LY B R O C C O L I , T H E S I G N AT U R E E AT E R Y F O R T H E A N D A Z .

Our escape plan was to be a Dinner reservation in The Lonely Broccoli, the signature eatery for the Andaz.

With a few unexpected guests, we chose a chef ’s table and ordered a meat-lovers treat - two medium-rare tomahawk steaks, three rare rib eye, a few portions of steak tartare with sides of beautifully sautéed asparagus, roasted broccoli, and a bowl of sauce béarnaise.

The Lonely Broccoli is Munich’s first modern meat house, and it was brought to life with the vibrancy and flavours of Bavaria with a central open-plan kitchen, two communal tables and a private dining room.

Its menu presented a selection of charcoal-grilled and slow-roasted marinated meats of premium butchered pork, beef, lamb and sausages. With pickles, foraged salads, spectacular platters, signature sides, sauces made of seasonal and locally sourced produce, you will always find a flavour on the menu.

Monday was a much-needed sleep-in and after a croissant and coffee we opted to take a bike from the hotel and head out to downtown Munich in search of its many chapels, churches and historic monuments before ending up at the Kaisergarten for a local schnitzel.

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NEWSFLASH: WHEN VISITING MOSKOW NEXT ENURE YOU BOOK THE FABULOUS PARK HYATT AKI JUST MAY PICK UP THE PHONE AND WELCOME YOU WITH OPEN ARMS

Three o’clock and it was time to check in for a spa treatment, massage and steam, and after the pool party, we couldn’t wait.

We experienced a regional retreat with locally inspired healing treatments, massages, body rituals, facials and aromatherapy that were designed to refresh your body and mind.

Our menu included a deep 60-minute deep-tissue massage with a facial and body scrub, finishing with a 20-minute stretch before heading in to the gym for a 40-minute ride on the latest cardio equipment from Technogym.

Our last night at the Andaz couldn’t have been more perfect. M’Uniqo is a true rooftop experience as Munich’s highest bar and rooftop terrace with stunning sunsets on the horizon and impressive views over the city and the Alps.

As guests we enjoyed an endless selection of rare and infused vermouths, classic and twisted aperitifs and a few signature cocktails. A creative snack menu was also featured with perfectly prepared cicchetti, Venetian-style small plates, pizzette, bruschetta and dolci. To ensure we settled in for the night, and when we thought it was as good as it gets, off went the fireworks over the Olympic stadium for all to enjoy.

The Andaz Munich has fast established itself as ‘the’ place in town, and with my good friend Aki at the helm I know it’s in great hands.

The following is a TripAdvisor review that I felt was most appropriate.

“Munich has become one of our favourites in Germany; having the Andaz is a real bonus giving us a genuine place to call home. More like sevenstar treatment.

“Very refreshing to find such a wonderful hotel that caters to business people so well. Respects long stay and frequent guests for their loyalty.

Felt like a seven-star welcome and this property is really really nice. I stay in a lot of Hyatt properties worldwide.”

C L A S S I C R AT I N G

SERVICE >>

WUNDERBAR

FOOD>>

THE LONELY BROCCOLI EXCELLENT STEAK TARTARE

GYM AND SPA>>

EXCELLENT

WIFI>> GREAT AIRPORT>>

30 MIN

ANDAZ MUNICH LEOPOLDSTRASSE 170, MUNICH, GERMANY HYATT.COM | +49 89 904219 1234

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quick one-hour flight from Rome, we arrived at Malta, a breathtaking island country in the Mediterranean Sea. After hearing so many amazing opinions about Malta, from the Blue Hole in Gozo, the Blue Lagoon and, my personal favourite, travelling through the Game of Thrones locations, I was over the moon to arrive.

Landing early Monday morning definitely had its benefits. It was a speedy 20-minute drive to the Mediterranean’s leading hotel of distinction, InterContinental Hotel Malta. As one of Malta’s largest hotels of 481 rooms and suites, it had an outdoor and indoor pool, beach club, six restaurants and bars, a fitness centre and a barber. The hotel was quickly becoming our favourite of the trip!

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Upon arrival, we were greeted by the lovely hotel staff, welcoming us for breakfast in the Club InterContinental with its stunning views across the island and the Mediterranean. The lounge offers outstanding comfort and a range of premium services. They offer private checkin, a dedicated reception desk, a sumptuous breakfast, all-day refreshments, an afternoon tea, pre-dinner drinks and canapés.

During our four-day stay at the hotel, our suite including a huge master bedroom complete with a sumptuous king-sized bed, large en suite spa bath, study area and the LCD television, wasn’t short of unbelievable. After travelling for a number of days, we immediately jumped on our king-sized bed. What a luxury, with my head nestling perfectly on fluffy pillows and a thick, luxurious blanket. It could not be more perfect, and it was extremely hard to leave this stunning room.

With glorious weather, we couldn’t resist testing out the Skybeach rooftop bar area. We relaxed and let the world pass by with more hypnotic island views across the rooftop and breathtaking infinity pool.

The accompanying bar and restaurant provides refined sophistication with colourful upscale poolside snacks, served during the day, and delicious grill dishes.

Exploring the magical streets of Malta, we ended up in the heart of the island, Valletta, with a population of 393,938. The cobblestone streets led us to medieval buildings, castles and roads, everything felt like we had travelled back in time.

Each morning we enjoyed an early morning workout and steam preparing us for a breakfast on the balcony.

Dinner each night was a celebration of everything Malta had to offer, a fresh catch of the day to homemade pasta, breads, pate and a dessert list to die for.

We celebrated our final night with cocktails in the Club Lounge overlooking the azure sea, just as our Malta trip began. We toasted to an unbelievable hotel, memories and beautiful, loving people.

INTERCONTINENTAL MALTA ST. GEORGE’S BAY ST. JULIAN’S, STJ 3310, MALTA INTERCONTINENTAL.COM | +356 2137 7600

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WOOED A T

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C L A S S I C T R A V E L L E R | L O C AT I O N

T H I S F I V E - S TA R P R O P E R T Y I N S E M I N YA K E M B O D I E S T H E ARCHIPEL AGO WITH A RICE-FIELD-INSPIRED WET POOL A N D A V I B R A N T N I G H T L I F E A N D R E S TA U R A N T S C E N E .

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Danielle and I play a game. We have to find a staff member that isn’t happy or one that forgets to say good morning or afternoon or offers up a genuine hello and smile. We are yet to find someone like that.

From the airport we head into Seminyak and then down the signature W driveway through a tunnel of bamboo leading us to the psychedelic lobby with that kaleidoscope of colours. It’s dark. The best time to arrive. The lobby is a hive of activity. The Famous WooBar is pumping to the latest beat across the pool and the waves are crashing onto the shore. It’s the W in all its glory and Bali at its best.

T H I S T R I P, W E ’ R E S C H E D U L E D T O C R E AT E T H E U LT I M AT E LU X U RY PA R A D I S E E X P ER I EN C E F O R O U R N E X T C L A S S I C E D I T I O N , A N D W H E R E B E T T E R T H A N T H E W - B A L I , S E M I N YA K ?

Villa 47 is our sanctuary with its private pool, king-size cabana shaded by magnificent magnolia trees. Our suite’s all about uber lux.

There’s an oversized king bed, a comfy lounge area with a 60-inch screen and that fabulous Bose surround sound. The bathroom boasts a huge stone bath, and plenty of oversized towels and robes. Nothing is left to chance with the W. We even have private access to the gym and spa. When developing the W brand, the creators certainly had ‘wow’ ! in mind. And wow it is with the rice paddy, terracestyle pool deck stepping down to the private cabanas and lounges with pillows in their trademark pink. There’s the Woobar on one side, beach on the other and the beautifully positioned Starfish-Bloo restaurant and the ICE bar nestled across the lawn offering up Bali’s most spectacular sunset views.

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STARFISH BLOO COMBINES PAN-ASIAN FLAVOURS WITH WESTERN ESSENCES. GLAMOROUS YET CASUAL, STARFISH BLOO IS A BEACHSIDE SEAFOOD RESTAURANT FEATURING AN INNOVATIVE OPEN KITCHEN.

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WE A RE LOOKING FORWA RD TO T H E C O U P L E S S PA T R E AT M E N T. I T ’ S 9 0 M I N U T E S O F P U R E H E AV E N .

We are looking forward to the couples spa treatment. It’s 90 minutes of pure heaven. I’ve ordered a deep-tissue massage. First soak my feet, have a 10 minute stretch and enjoy a lathering of lavender oil and then dropped off into a glorious coma.

To finish the day Danielle and I gave the gym a final workout with a forty-minute ride, a steam and a soaking in the ice bath.

Then it is on to Fire, the W’s signature eatery. Fire is named after the Balinese dance kecak, where over 50 chorus-chanting male dancers all clad in black and white sarongs gather in a ring around the flame. Traditional it’s not, but unquestionably creative it is.

The views from the terrace look across the pool and onto the beachfront with waves rolling in and the sun escaping for another day.

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WHERE BETTER TO CELEBRATE THE LATEST RANGE FROM ELLEN AND JAMES THAN ON THE BEACHES OF THE WORLD-RENOWNED WSEMINYAK IN BALI. THE LATEST IN RESORT WEAR ACCOMPANIED BY A SOPHISTICATED RANGE OF ORIGINAL HANDBAGS AT THE WOO BAR WITH THE OCCASIONAL PINA COLADA. ELLENANDJAMES.COM

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Rambo and his team drench us with that wonderful Balinese service and prepare several signature dishes, cocktails and my usual mango and passionfruit smoothie. Entrees were beef tartare, tuna ceviche and steamed lobster wontons.

The mains were fabulous with a medium-rare wagyu, a piquant Javanese yellow chillied curry of mussels, poached snapper, prawns and squid with a coconut curry broth and a side of jasmine rice. Desserts were a salted caramel homemade ice cream with a crispy meringue dome and an obligatory espresso. Life is good.

Lunch at Starfish Bloo, famous for its oversized lobster cages, consists of tuna tartare in a crispy taco shell, tempura maki rolls, steamed lobster dumplings in a beautifully spiced soy and lemongrass marinade. We also share a wonderful green king prawn Thai curry and a side of jasmine rice.

Lunch time is for mango smoothies and glasses of icy cold pineapple and orange juice which go down so easily I lose count.

It’s not every day you get to enjoy a siesta, spend hours lying back on the sun bed, tapping away at the iPad and absolutely nowhere to go.

Our last session in the gym is a ride, stretch and a session in the steam, just enough to keep the fabulous lunch at bay and the waistline in check.

As we have done on previous stays, our final evening is about finding a bean bag on the lawn and simply watching the sky melt away as waves roll by and the cocktails continue to offer up the amazing flavours of Bali, all while being serenaded by the tunes of the Woobar which is warming up for another memorable happy hour.

The W is truly our favourite place on this magical island and, even though it may be a few dollars more than the majority, you will be guaranteed to never regret the decision of booking into Bali’s best.

C L A S S I C R AT I N G

ACCOMODATION >>

OUTSTANDING

FOOD>> EXCELLENT GYM AND SPA>>

EXCELLENT

NIGHTLIFE>>

GREAT - WOOBAR

WEATHER>>

ALWAYS HUMID - GREAT BEACH WEATHER

AIRPORT>>

30 MIN FROM DENPASAR

W BALI SEMINYAK, BALI MARRIOTT.COM | +62 361 3000106

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2020

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2019 WA S Q U ITE A N E YE O PEN ER I N TER M S O F U N C O V E R I N G S O M E S P E C TA C U L A R R E S TA U R A N T S A N D R E M A R K A B L E C H E F S C H U R N I N G O U T C R E AT I O N S T H AT H AV E A S T O U N D E D A N D , AT T I M E S , L E F T YO U R WRITER SPEECHLESS.

DISH OF THE YEAR T O M AT O TA R T E TAT I N LE GEORGE

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e have sat with some of the world ’s great culinary e x p o n e nt s , being spoilt for choice, Europe still is the standout in terms of overall experience, service and undeniable commitment to their craft. A majority of our time this year was spent in Paris, Milan and London with quick visits to Dubai, Oman, Doha, Munich, Mykonos and the US. You will see the incredible a r ray of gastronomique delights courtesy of the W hotels, Mandarin Oriental, the Dorchester Collection, the Park Hyatt Bangkok, the Kempinski and the Four Seasons Hotel George V. Our most memorable experience was fossicking through the vegetable gardens at Versailles with Michelin star maestro chef Simone from Le George, one of the three magnificent restaurants nestled off the lobby at the famed George V in Paris (Page 228).

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01 L’ O R A N G E R I E A N D L E C I N Q F O U R S E A S O N S G E O R G E V, PA R I S Le George, Le Cinq and L’Orangerie sit proudly inside one of the leading hotels of the world. George V Paris boasts five Michelin stars across these magnificent eateries delivering menus that defy imagination. The tomato tarte Tatin is our standout dish of the year.

THE STANDOUT DISH FOR 2019 : THE TOMATO TARTE TATIN FROM LE GEORGE AT GEORGE V PARIS. ABOVE: STRAWBERRY FLOWERL’ORANGERIE, GEORGE V PARIS.

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ABOVE: SPAGHETTONE QUADRATO ‘DE CECCO’ AGLIO, OLIO, PEPERONCINO, POLPO BELOW: PASTA - SPAGHETTI CACIO E PEPE SUPPORTING A MAGNIFICENT MAIN COURSE OF VEAL MILANESE -DORCHESTER MILAN

02 AC ANTO DORCHESTER,MILAN

The Dorchester Collection, Milan. Acanto Restaurant brings its natural charm to the rituals of dining and adds a twist of our personality to elevate the experience into new heights of excellence. Arguably some of Europe’s most spectacular Italian cuisine. My most memorable main course of spaghetti cacio e pepe and a veal Milanese.

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03 B O TA N I C A BALI

The modern Australian menu has been designed by award-winning executive chef Brenton Banner. Hailing from Melbourne, chef Brenton has extensive experience working in some of that city’s most notable dining establishments, including George Colombaris’ The Press Club and Circa, The Prince.

He has created an approachable menu that marries the best ethically sourced Balinese and Indonesian ingredients with modern Australian dishes, with a perfectly paired wine list curated from the Vin+ cellars. As the sun goes down, the scene at Botanica comes to life with local and international DJs providing the soundtrack to a memorable wining and dining experience.

04 TORNO SUBITO W D U B A I -T H E P A L M

Dubai can boast most of the current global gastronomic delights, and Torno Subito at W Dubai - The Palm will take your breath away. From the kitchens of Naples to the cosmopolitan Middle East. It is remarkable throughout the menu. Chef Massimo Bottura, the creative mastermind behind the three Michelin-starred Osteria Francescana, brings his first restaurant outside of Italy to W Dubai - The Palm. He shows us his favourite way to hit escape by taking guests on a journey back to the 1960’s Italian Riviera where everything is sophisticated and social, but laid back.

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05 L E B O I S S Y D ’A N G L A S PA R I S

Our afternoon was spent recovering and ensuring that the gym was our next priority as we had a date with Charlotte Rousseau at her parent’s restaurant, Le Boissy d‘Anglas, a fabulous French brasserie boasting a menu of classics. Dinner reservations were at eight so we had enough time to hit the gym and take a stroll down the Champs-Elysées giving Danielle some street time snapping the locals. Le Boissy was as expected, a quaint typical French bistro with a striped awning and a dozen tables and chairs on the sidewalk. Being a toasty 30 degrees, they had a window table reserved for us and we were made to feel part of the family. With a quick tour of the kitchen and the cellar, another Parisienne feast was upon us with escargot Bourguignon, a timber board of several homemade pates, pickles and olives, a dish of mussels au gratin and a whole baked sea bass with a glass of Danielle’s favourite French rose from Provence.

Francis was a traditional, classically trained Parisian chef with all the skills and flair I grew up with and Caroline, his better half, ran the restaurant as if it was her own home, meeting the regulars and managing the 75-seat eatery with precision. We always love the local side of any major city and we managed to strike up a conversation with Felix Spitz, an 88-year-old local, just out for a meal. He was so grateful for the opportunity to speak a little English and share a few stories.

ESCARGOT BOURGUIGNON, A TIMBER BOARD OF SEVERAL HOMEMADE PATES, PICKLES AND OLIVES, A DISH OF MUSSELS AU GRATIN AND A WHOLE BAKED SEA BASS WITH A GLASS OF DANIELLE’S FAVOURITE FRENCH ROSE FROM PROVENCE.

Le Boissy d’Anglas is a must visit and is at 41 rue Boissy d’Anglas 75008 Paris.

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06 SR A BUA BY KIIN KIIN B A N G KO K

The restaurant, which enjoys a prestigious Michelin one-star ranking, is celebrating nine fabulous years of presenting impressive modern interpretations of classic Thai cuisine . One of the restaurant’s all-time favourite dishes was featured during our review in its 9th anniversary celebration. Frozen red curry, a popular signature dish at Sra Bua by Kiin Kiin, combines art and science in an innovative creation that presents a traditional Thai red curry dish in a form of ice cream served with a marine lobster salad, longan and lychee foam.

O U R M OS T M EMO R A B L E LU N C H WA S TO L A S T A N A M A ZI N G TH R EE H O U R S AND EIGHT COUR SES , THE SR A BUA IS AN ABSOLUTE MUST TRY WHEN YO U A R E N E X T I N B A N G KO K .

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DISTINCTION WITH A DIFFERENCE

I N T R O D U C I N G H A P T I Q B Y S C A N PA N D E N M A R K A brilliant example of Danish Design, the HaptIQ series by SCANPAN features sleek, mirror-polished exteriors complemented by a revolutionary professional-grade non-stick surface for exceptional searing properties and ease of food release, on any cooktop.

FEATURING THE TECHNOLOGICALLY ADVANCED NEW SURFACE

Developed from forty years of experience in non-stick cookware. Visit our website to discover what makes Stratanium+ so advanced.

SCANPAN.COM.AU

T H E

T H I S I C O N I C 1 8 6 4 B U I L D I N G C O M B I N E S F I R S T- C L A S S E U R O P E A N L U X U RY, E XC E L L E N T S E R V I C E A N D W O R L D - C L A S S E V E N T S .

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weed-clad hosts who do it all are the first physical contact one has with the Brimstone if arriving by train.

These hosts are real live Dobbies (except with their own socks) lighting your fire, delivering you breakfast in bed, making dinner reservations and letting you in on all the best hidden gems of walking trails.

They’ll introduce you to the wonders of this cutting-edge hotel which would be at home on the slopes of St Moritz with its log burning fires and exposed stone walls, although I guess you’d have to lose the tweed then. There is not a bad room in the house. Spacious and oozing with high-tech gadgets, the ski chalet idea is extended throughout with the stone and wood finishes, opulently comfy armchairs, balconies and beckoning bathtubs.

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You’ll not want to leave your bath or your bed and the tweed-clad hosts know this so are happy to bring you a hearty breakfast straight to your room (probably not to your bath).

Yet the UNESCO World Heritage site of the Lake District will tempt you outdoors. And there is nothing better than returning to this cosy woodland oasis with scones and tea waiting for you in the lounge or the reading room. The reading room is a veritable magic pudding with fruit and sandwiches, cakes and scones with clotted cream appearing throughout the day along with a cheese board. And there are brown paper bags with picnics to take on walks out on the lakes. If you want even more comfort food, the estate offers a country pub called Wainwrights Inn, perfect for Sunday lunch. And there’s more!

Brimstone has Stove, which is a bar, a casual dining area and a wine room for supper in case you didn’t eat enough during the day.

Decadence does not stop at the food. Next on the menu is the state-of-the-art spa, described as one of the best in England. Here you can find a half-indoor, halfoutdoor bubble pool, herbal steam room, herbal sauna, Finnish sauna, thermal experience shower, mineral steam bath, Himalayan-salt steam room, laconium, ice fountain, and relaxation rooms. The products they use are Elemis or Brimstone’s own Pure Alchemy range, designed for deep relaxation. Of course there is a Brimstone Spa Deli because this is the land of elevenses and hungry hobbits need their hot and cold beverages, cakes and snacks, all complimentary.

However if you feel, after all that food, it is time to perhaps do a bit of exercise you will have the whole of the Lake District at your disposal.

Guests can borrow footwear and jackets for hiking and the hosts will give you a selection of maps and even pick you up from some lonely roadside where there are no scones, and bring you back home. There are so many towns and villages to explore including Ambleside and Lake Windermere, both a stone’s throw away. You could cycle or even partake in a touch of stand-up paddle boarding on the lake if the weather permits but, if not, there’s always the pub or the reading room.

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CCLLAASSSSI ICC TTRRAAVVEELLLLEERR | | ALM O BCLAT E SIIO DN E

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Or you could float around in the heated rooftop pool surrounded by the call of the owls and the moon at night. This divine hotel is not one you will want to leave but, alas, it is time to say goodbye to the tweedies.

I’m contemplating kidnapping one to bring back to Australia; I must check if their passports are in date.

Nicole Lenoir-Jourdan stayed as a guest of the Brimstone.

THE BRIMSTONE GREAT LANGDALE, ABLESIDE, UNITED KINGDOM BRIMSTONEHOTEL.CO.UK | +44 15394 38062

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SWISS MODERN Naturally elegant. Swiss Made.

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | ESTABLISHED 1884

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MALL OF THE EMIRATES

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Paper M I L L

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ho would have thought, some 50 years since I was running around downtown Liverpool delivering papers and even the bread, I would return only to be ambushed by arguably one of the best eateries, not only in Liverpool but in Sydney.

Having grown up in Liverpool, I have seen the many social challenges over the years but also admired the tremendous growth of this vibrant metropolitan hub.

Danielle and I were a little nervous at first as we had been told that there was a real surprise awaiting us.

Our meeting was at 8am with hospitality guru John Sahyoun and designer extraordinaire, Paul Papadopoulos, so we thought we would arrive at 7.15am to get a head start on the photos and sample breakfast before we were to be subjected to the onslaught of the boys.

As we parked, we were amazed at the transformation of the surrounding area, with several apartment blocks and a complete overhaul of the precinct; this was remarkable.

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As we entered, there it was, our favourite, Vittoria coffee, that breathtaking aroma of a freak roast, with a line 10-deep of locals simply getting their morning fix, but what truly amazed us was the offing of the Paper Mill.

The Paper Mill Food, is a unique destination on the banks of the Georges River in Liverpool, and with four restaurants under one roof, open seven days for breakfast, brunch, lunch, dinner and coffee, The Paper Mill eatery is destined to become Western Sydney’s favourite food precinct.

Housed in a stunningly restored heritage building, this vibrant heart of an innovative residential community, brought to life by Coronation Properties, will elevate eating and event options in Sydney’s third CBD. T H E C L A S S I C C E N T E N A R Y E D I T I O N 2 0 2 0 | 295

The Paper Mill Food restaurants include a café, bakery, dessert bar, a pizzeria, charcoal chicken, burger outlet, and a refined but casual a la carte restaurant specialising in meat and seafood cooked over charcoal, in wood-fired ovens.

The Paper Mill Food reflects the cultural diversity of Sydney’s vibrant west and offers something for everyone, on every budget. There is also an extensive takeaway and delivery menu available.

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There is no doubt that considerable time and research went into developing this space, as they clearly wanted to make sure it was what the community of Liverpool and greater Western Sydney deserved, with their take on Lebanese chicken, pizza, meats grilled over charcoal, coffee and pastries.

The Paper Mill Food is also the ideal venue for functions and celebrations of any size, with multiple private and semi-private spaces for events for 12 to 120 people.

The striking design provides an impressive background for functions and corporate events. The Paper Mill will be all things to all people.

Dating from 1868, the building that was once Australia’s largest paper mill has been carefully transformed by leading designer Paul Papadopoulos of DS17, who has honoured the industrial legacy.

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Period features including original brickwork and the distinctive saw-toothed roof are retained, with contemporary updates in steel, glass and stone. No detail is overlooked, with features including bespoke timber joinery, Carrara marble and custom cast-iron sculpting resembling 19th-century ovens. An expansive handmade mosaic tile floor is a highlight of the lightfilled interior. Coronation Property has worked with hospitality specialist John Sahyoun of Karima Group to bring The Paper Mill Food to life. Let’s put the obvious bias aside, being a Liverpool boy, I challenge anyone to find a better eatery, and they aren’t going to stop here. Plans are in the pipeline to expand this concept internationally, and with the cullinary genius of celebrity chef Sean Connolly.

Another great Aussie success story.

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he designs on display at this year’s Mercedes-Benz Fashion Week Australia were happening both on and off the runway. Throughout the week-long event, attendees, models, press and influencers were carrying beautiful coffee cups featuring some of the best Australian designers, courtesy of Vittoria Coffee. Now in its fifth consecutive year, Vittoria Coffee continued its support of the Australian fashion industry with the release of its new collection of limited-edition coffee cups in collaboration with a selection of leading Australian designers, including one future emerging designer star.

The new Fashion Series was launched at Sydney’s iconic home of fashion, Carriageworks. The designs include 12 new print designs from leading Australian designers like Dion Lee, Macgraw, Nobody Denim, Venroy and We Are Kindred. At various times during the shows, you could see a particular print both on the runway and in the crowd at the same time with attendees holding a cup matching a design worn by one of the models on stage.

This year we also saw Vittoria Coffee continue to demonstrate its commitment to sustainability. Every coffee at the event was served in one of Vittoria’s reusable ceramic cups. Designers, media, influencers and celebrities were treated with espressos, lattes, cappuccinos and flat whites in the gorgeous new Fashion Series designs. Attendees were encouraged to take home their ceramic cups to reuse them in future, thereby multiplying the company’s sustainability efforts from the event. It was reported that Vittoria Coffee gave away thousands of reusable cups at this year’s event.

Additionally, the company built a custom vending machine that dispensed ceramic cups for a gold-coin donation. Proceeds from the cup sales went to Vittoria’s charity partner OzHarvest which helps feed Australians in need. A professional calligrapher made everyone’s cups a little more personal by adding their name in beautiful calligraphic letters.

This year, Vittoria Coffee also announced Caroline Reznik as the winner of the inaugural Vittoria Coffee Design Award. Reznik, a Whitehouse Institute of Design student, saw her winning designs included in the Fashion Series range as well as receiving $5000 to further her studies.

Rolando Schirato, managing director, Vittoria Food and Beverage said, “We’re proud to continue our support of the Australian fashion industry through our ongoing partnership with some of Australia’s greatest designer talent and valued relationship with Mercedes-Benz Fashion Week Australia. In 2019 we are pleased to enhance our commitment to supporting the Australian fashion industry through the introduction of the inaugural Vittoria Coffee Design Award, nurturing local, student talent to encourage a thriving fashion industry.”

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The company also built a temporary cafe for the event which became the main hub for most attendees outside of the runway shows. The principal focus for the design was to create absolutely no waste, which they achieved alongside one of Sydney’s most prolific interior designers of hospitality spaces, Matt Woods.

The bespoke design included 4140 dry-stacked black Spanish La Paloma bricks placed within a series of lightweight metal frames.

These bricks were then tied into one another to form a series of monolithic, stepped pyramid structures.

This innovative design allowed the creation of an impressive cafe structure atop which stood two beautiful custom gold Faema E71 espresso machines alongside the new reusable ceramic Fashion Series cups. But, more importantly, the design allowed for the cafe structure to be removed, brick by brick, without creating any waste.

The bricks were later reused for other building projects.

YOU CAN CHECK OUT THE NEW FASHION SERIES DESIGNS THROUGH VITTORIA’S PARTICIPATING CAFES OR BY VISITING VITTORIA’S ONLINE STORE AT WWW.VITTORIACOFFEE.COM/SHOP.

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eparting Melbourne’s Tullamarine Airport on QR000, especially during the school-holiday period, showed through the passengers the cultural diversity and the strong Greek community residing in Melbourne.

Qatar Airways has taken a tremendous leap of faith creating a pathway back to the wonder that is Greece and those unforgettable Greek islands, specifically Mykonos.

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Mykonos was named after its first ruler Mykons, a local hero who was considered to be the son or grandson of the god Apollo. Mykonos was supposedly where the battle between omnipotent Zeus and the fearful Titans took place.

We touched down at 1pm, It was like going back in time with the quaint local airport a haven for the smart traveller, ever aware of the benefits of bypassing the chaos of Athens’ airport.

From the comfort of our seat to the airconditioned limo it was just five minutes, no customs to tell of, just a friendly smile, with every Mykonian understanding the importance of tourism.

Who would have thought a local Greek kid (Myconian) could have the vision to build a global hospitality empire including 10 luxury hotels, restaurants and spas using only his passion, family and unbridled vision for success.

M Y KO N OS WA S N A M ED A F T ER I TS FI R S T R U L ER M Y KO N S , A LOC A L H ERO WH O WA S CO N SI D ER ED TO B E TH E SO N OR GR ANDSON OF THE GOD APOLLO.

The Daktylides family, led by father George and wife Eleftheria, raised a team of developers and entrepreneurs that today will leave a legacy for generations to come - sons, Panos, Markos, Vangelis and Marios.

Over the next four days we ate, went to the spa, had massages, lay in the sun and photographed our way through four of the best hotel names in Greece, the Ambassador, the Avaton, the Utopia and the Kyma, all part of the remarkable Myconian Collection, which consisted of 10 impressive properties.

The Avaton excited the many guests with its spectacular collaboration of natural and traditional architecture and sublime luxury. It oozed style and sophistication.

The Avaton was perched spectacularly high upon the cliffs of the breathtaking Elia Beach. We savoured Greek cuisine at the Panorama restaurant while watching the most amazing sunsets on the island.

Our table for dinner was at the steps of two infinity pools, both glistening and reflecting all that is Mykonos.

While the music subtly seduced the eighty or so guests, cocktails flowed and lovers jockeyed for the most romantic table, all in readiness for the evening’s service.

There was truly something unique about the Greek islands. I have visited Mykonos several times over the past three decades and a lot hasn’t really changed, apart from the music. Mykonos exuded luxury.

It’s a world-class destination that has managed to retain its family values and sense of community.

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The food was fresh, simple and steeped with local flavours. The local talent pool of chefs and hospitality executives were also world class. The locals understood they worked in the tourism business and ensured that you had a seriously memorable time.

So the menu was set.

Entrees - Mediterranean fish tartare with lemon, cumquat, chilli and kefir. Crayfish from the Aliakmonas River with a basil and butter sauce Main course was served at the table, a beautifully filleted catch of the day: sea bass and freshly sliced wagu beef, medium rare with a mushroom ragout and creamy mashed potatoes.

The wine pairing was the highly recommended Biblia Chora Semillon Assyrtiko from the island of Santorini.

The pool was bursting with hundreds of LED lights, the sun had gone down and the chef was underway and the wine was chilled.

The morning after a mammoth night at dinner we took an early morning walk to the beach for a coffee and a few snap shots before breakfast. The local fisherman were out and about.

The smell of fresh breads wafted our way from a few little bakeries as we passed.

The Kyma hotel was both classic and chic with lashings of elegance, a stone’s throw from the town centre boasting the fabulous restaurant Noa, that was not to be missed. Our table was set by the window with views across downtown Mykonos and we simply allowed the chef to deliver a convoy of culinary delights over the next two hours.

Greek bruschetta covered with lashings of feta, yellow tail crudo in a lemon and lime dressing, sautéed chilli scallops and beautifully grilled prawns bathed in a soy and lemongrass sauce and tomato fritters smothered in dill-infused local Greek yogurt.

Mains were a baked rooster marinated in local garlic and cherry tomatoes with four perfectly grilled lamb cutlets and a trio of baked eggplant, potato and mushrooms.

It wasn’t until the dessert came out that the magic happened, a Greek custard tart - doesn’t sound exciting but let me tell you it was spectacular.

It was like a crème brûlée met a

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T H E A W A R D - W I N N I N G E F I S I A R E S TA U R A N T W A S A S E X P E C T E D , S P E C TA C U L A R A G A I N W I T H T H O S E P O S TC A R D V I E W S A N D A M E N U T O M ATC H , C O U R T E S Y O F C H E F I I I S I A

Portuguese tart, with sheets of filo pastry sandwiching lashings of Greek custard and smothered with a finger-licking caramel glaze - OMG. Our final morning had us with an early checkout, allowing us to make the most of the next stop, the Myconian Ambassador. This was a short drive along the white washed trail of millions of stoned fences lined by the turquoise waters of the Platis Gialos Beach.

The Ambassador was a sophisticated hotel bursting at the seams with elegance and a need to deliver perfection throughout its 90 contemporary suites.

The Ambassador, a signature Relais & Chateaux resort, was created for the most discerning guest. Here one can enjoy a plethora of luxurious experiences from celebrated chefs, horse riding, photographic tours, pilates and water sports to immersing oneself in the Thalasso Spa.

After we arrived we were ushered to our eight-floor suite with an infinity pool that seemed to become one with the Aegean Sea. The hero assets of the Ambassador are the wonderful underground spa with three amazing mineral pools, steam, sand and sauna with several treatment rooms, of which we took full advantage each day.

The award-winning Efisia restaurant was as expected, spectacular again with those postcard views and a menu to match courtesy of chef IIisia. Dinner was set for 8pm as no one can book prior to then so we opted to enjoy a couple of their signature cocktails from a celebrity mixologist, Pablo, who whipped up a green mile as we captured a few more photographic melting moments.

Our gastronomic journey went like this: sea bass crudo - roe, fresh citrus, scallops with pickled sweet potato.

Ginger lime and orange blossom honey.

Tuna tartare laced with passionfruit, ginger and chilli.

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Mains were octopus with red fruit sauce and fresh catch of cod with squid-ink-infused creamy potatoand an early morning catch of lobster with grilled garden vegetables.

Dessert, as you can see, was a masterpiece of orange and dark chocolate with a scoop of lemon gelato on a bed of pink grapefruit.

It was hard to get much more Greek than that night with views across the Aegean Sea, Mykonos in all its glory, only the freshest local catch of octopus and lobster complemented by local wines from Santorini.

It was safe to say that Danielle took full advantage of a sleep-in as the cocktails and wine list took its toll. We decided on a late breakfast and a final chance to lay by the pool before a 2pm departure to Doha.

The Myconian group of hotels comprises ten uniquely bespoke and authentic properties, that are at the same time spectacularly individual. Each hotel has its own style and customer DNA giving you tremendous choice both in style and price points.

After we arrived at the local airport, we had a chance to share a coffee with Vangelis, coowner of the Myconian group and, as the Greeks and the Aussies do well, we started to plan for the future and to continue to spread the word and be a part of this truly remarkable product.

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aking one morning to the cheers and screams of Aussie Aussie Aussie was not too unusual in our house, with a sports-crazy culture and a wife that had spent 2 decades at the top of her sport.

We always were on the lookout for the next hero and, as the Commonwealth Games entered its gold-medal rounds Australia was leading the medal count.

Sport in Australia over the past 20 years has suffered from mass cannibalisation of several sports, and the deterioration of a spectacular talent pool seriously impacted by the growth of the grassroot sports.

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I once could boast of how I rattled off the top 10 Wallabies and the star-studded Australian swim team, but today I, like many, struggle to identify our national heroes.

The search to identify a true sporting hero, a potential legend in the making to represent our inaugural International Women’s Day book, was on. The list was unfortunately dwindling as we set a very high benchmark.

We looked for integrity and grace, someone impervious to the destructive ridicule of the public and media alike, a women that had rocksolid values and, at the same time, was humble and saw the good in all, someone philanthropic by nature and kind at heart.

Spending time with Cate was extremely humbling as she described the family’s many personal challenges and shared how she became the best in the world.

This year is Cate Campbell’s year, 2020 and, her finale, the Olympic dream. Having a string of world championship, Olympic and Commonwealth gold medals under her belt, Cate strives to create a legacy and with this leave swimming in a much better place than when she first joined that local swim camp.

Cate’s passion for photography is something that we can share with you through this year’s Centenary edition as we have selected several of her favourite shots from It was a given that the her latest visit to Japan chosen one was to be in preparation for her last world class, someone we hurrah. So I asked Cate, all aspired to be, if not UNBEKNOWNST someone we could be what does photography TO THEM THIS proud to know. mean to you?

W O U L D C R E A T E Cate Campbell was just There is something the one. At the age of THEIR FUTURE addictive about nine Cate and her family photography. And by AND MOULD THEIR emigrated from Malawi to photography I don’t mean L I FE TO G E TH ER A S Australia, leaving behind just taking out your phone everything in search of a TWO OF THE MOST and taking a quick snap or better life for all. selfie. Photography makes REVERED SWIMMERS Cate’s mother, Jenny, a you look at the world OF ALL TIME. world-class synchronised differently. At least it swimmer in her own right, does for me. When I walk her father, an accountant around with a camera in by trade, three sisters, my hand, I suddenly notice Jessica, Abigail and ordinary things in an extra Bronte, also an Olympic ordinary light.

What was once just a street sign swimmer, as well as brother Hamish who has can now be used to frame a shot. The old lady severe cerebral palsy, made the move. sitting on the park bench has her own story Having relocated in Queensland, Cate and to tell. One of my favourite things to do is to Bronte walked to the local swimming pool and simply walk down any ordinary street and to enrolled in the swim camp. Unbeknownst to create something interesting. them, this would create their future and mould their life together as two of the most revered Each picture tells not one, but a series of Aussie swimmers of all time. different stories - one by the subject captured Through years of persistence rebuilding their lives, the Campbells struggled through and eventually created a household name in world sport.

Becoming Cate Campbell is a remarkable story, one of massive commitment not only to her sport, but to her family and their needs.

(even inanimate objects tell a story), one by you as the photographer and then many by the people who view the pictures. In this way a photograph isn’t just a picture, it is a story. And, as the saying goes, a picture says a thousand words. It’s pretty cool to be able to capture a whole narrative with just the click of a button.

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THE SHINING LIGHT OF SINGAPORE IS A B E ACON OF GR ACE AND TIMELESS ELEGANCE, AND THE R I CH H IS TO RY O F TH IS I CO N I C H OTEL I S O N LY T H E S TA R T OF A WONDERFUL JOURNEY OF D I S COV E RY.

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ith its much anticipated reopening this once private beach house from 1887 has had a tumultuous history, surviving many wars, coups, recessions and corporate take overs.

The proud Armenian owners, the Sarkies brothers would no doubt rest well in there graves knowing that there pride and joy had been tirelessly restored to its current glory, and lets not forget the original owner and name sake, Sir Stamford Raffles.

I have always struggled to categorise Raffles as a traditional hotel and sit it beside the other 5 star properties, so I have no issues in positioning this trophy of Hospitality in a class of it own as a national monument.

Never have we seen a property lavished with such investment and with a mere 115 suites one could only wonder where is the return on anyone’s investment.

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Raffles to me is certainly a monument - an industry beacon, a testament to an industry that strives for ever-changing excellence, a true benchmark.

I doubt whether you will ever see another Raffles - sitting on arguably some of the most valuable land in Asia, dwarfed by the many skyscrappers and sister properties on a patch of grass that echoes pure sophistication and luxury, a property that has stood the test of time.

Having only been reopened for a matter of weeks, Raffles Singapore remarkably boasts occupancy of 85 per cent and growing, events are at near capacity, there is a waiting list for Weddings and the 3 signature restaurants have been booked out from opening night.

Unlike many hotels, Raffles features seven restaurant outlets, extraordinary for a hotel with only 115 suites.

With its signature Long Bar and its legendary Singapore Sling, Raffles Singapore has become, uniquely, a tourism destination.

Over my three-day stay I was fortunate enough to secure bookings at all three restaurants from La Dame de Pic, the first ever female three Michelin star chef to Alain Ducasse with over 30 Michelin stars in his global stable of eateries and to the remarkable Asian fare of Yi, by Jereme Leung.

Breakfast each day was at the Tiffin Room on lobby level and, with a fabulous high tea featured promptly each afternoon, I would find myself spending hours each day conducting a few meetings and catching up on my stories.

On arrival to Raffles you are met with red carpet, butlers and its trademark six-foot-six Doorman dressed in full traditional regalia with a kind, “welcome home”.

With doors opening you are greeted with spectacular chandeliers, original polished timber floors, ornate wrought iron and spectacular period furniture, many of which have been maticulously restored .

Once checked in, I was met by my personal butler eager to finalise all restaurant and spa bookings, transfers and any planned meetings that require any last-minute support.

Our walk through to suite 204 was along the traditional hallways and via the internal gardens across the lawn, all whilst getting a history lesson on this remarkable property.

Raffles Hotel Singapore started as a privately owned beach house built in the early 1830s. It first became Emerson’s Hotel when Dr Charles Emerson leased the building in 1878. Upon his death in 1883, the hotel closed, and the Raffles Institution stepped in to use the building as a boarding house until Dr. Emerson’s lease expired in September 1887.

Almost immediately after the first lease expired, the Sarkies Brothers leased the property from Syed Mohamed Alsagoff, its owner, with the intention of turning it into a high-end hotel.

December 1, 1887, the 10-room Raffles Hotel opened. Its proximity to the beach and its reputation for high standards in services and accommodations made the hotel popular with wealthy clientele.

Within the hotel’s first decade, three new buildings were added on to the original beach house. First, a pair of twostory wings were completed in 1890, each containing 22 guest suites. Soon afterward, the Sarkies Brothers leased a neighboring building at 3 Beach Road, renovated it, and, in 1894, the Palm Court wing was completed. The new additions brought the hotel’s total guest rooms to 75.

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A few years later, a new main building was constructed on the site of the original beach house. Designed by architect Regent Alfred John Bidwell of Swan and Maclaren, it was completed in 1899. The new main building offered numerous state-of-the-art (for the time) features, including powered ceiling fans and electric lights. In fact, the Raffles Hotel was the first hotel in the region to have electric lights.

The hotel continued to expand over the years with the addition of wings, a veranda, a ballroom, a bar, a billiards room, as well as other buildings and rooms.

The Great Depression spelled trouble for Raffles Hotel and, in 1931, the Sarkies Brothers declared bankruptcy.

In 1933, the financial troubles were resolved, and a public company called Raffles Hotel Ltd was established.

The hotel has welcomed countless legendary names throughout its history. Writers, movie stars, dignitaries, and journalists all found inspiration and conviviality there.

Among the many luminaries were Rudyard Kipling, Elizabeth Taylor, Somerset Maugham, Ava Gardner and Noel Coward. At a time when global travel was a luxury available to only a select few, the stories these personalities shared – both facts and fables – contributed to Raffles’ renown.

Thanks to them and a myriad of other guests over the decades, the Long Bar’s Singapore Sling gained international fame, along with exciting tales – such as the one involving a tiger in the Bar & Billiard Room.

Each day I would purposely take the long way back to my room in the hope of discovering something new.

Having been a guest at Raffles Singapore twice, preand post-renovation I have seen remarkable inclusions with the Spa upgrade along with gym and its worldclass Technogym equipment, its three exceptional restaurants, the newly configured Jubilee Ballroom and the spectacular lobby bar to name but a few.

Today, the hotel continues to embody regal elegance and old world appeal. In a city where modern buildings compete to touch the sky, this beautifully preserved colonial-style treasure, declared a national monument in 1987, takes pride of place in the vibrant civic and business district.

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RAFFLES SINGAPORE 1 BEACH RD, SINGAPORE 189673 RAFFLES.COM | +65 6337 1886

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ith 289 rooms, some 60 of which are suites, InterContinental Fiji Golf Resort & Spa invites guests to become members of its Club InterContinental, which includes members private dining, butler service and private check-in.

We stayed in a beautiful suite with its own plunge pool overlooking the pristine waters and bone-white sandbars of Natadola Bay, which has been voted one of the best beaches in the world.

Harmonised with earth tones, local timbers, stone and natural textures, our suite reflected a traditional Fijian aesthetic realised with modern touches. All this is just a short walk to the elegantly appointed Club Lounge, which is a haven of gracious hospitality. The lounge is an elegant setting for social interaction and relaxation.

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G U E S T S M AY C H O O S E T O E N J OY T H E R E S O R T ’ S E X T E N S I V E L E I S U R E FA C I L I T I E S , O R R E T R E AT T O T H E I R O W N P R I VAT E H AV E N W I T H I N C L U B I N T E R C O N T I N E N TA L .

Guests may choose to enjoy the resort’s extensive leisure facilities, or retreat to their own private haven within Club InterContinental, where you can enjoy complimentary breakfast and afternoon tea as well as sunsets overlooking the infinity pool while watching the sun go down over the bay. Apart from relaxing at one of the three pools, you can partake in the local Kokoda master-class and sevusevu (kava ceremony). If cooking is not your forte, the InterContinental has a vast array of amazing restaurants. Sanasana features a tantalising new buffet dinner theme schedule taking you on a culinary journey around the world. For a more relaxed vibe, head to Toba Bar & Grill, which features a wide range of dining options including wood-fired pizzas, burgers and decadent desserts.

With a dedication to local ingredients and sustainability, InterContinental Fiji Golf Resort & Spa harvests honey from its honey farming project at Natadola Bay. The honey project was initiated in 2017. Sustainability is key when you are operating in a remote location, and with plenty of flowering plants in the Natadola Bay community, the bees have an ease of access to nectar which is essential to their honey production. Guests can enjoy the local honey at the breakfast buffet.

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C L A S S I C T R A V E L L E R | L O C AT I O N

To say the Fijians are friendly is an understatement. We felt like a part of the family from arrival until our departure a week later. Each member of the InterContinental Fiji Golf Resort and Spa goes above and beyond to make your stay extra special. This spectacular tropical paradise is only three-and-ahalf hours away from Sydney - we will most certainly be back very soon.

PICTURED LEFT: KOKODA WE WERE LUCKY ENOUGH TO EXPERIENCE A ONE-ON-ONE CLASS WITH CHEF ANDREW. HERES A QUICK GUIDE ON HOW TO MAKE YOUR OWN. FRESH WHITE FISH CUBED AND MARINADED IN LIME JUICE. ONCE THE FISH IS COOKED (10 MIN) IT IS ADDED TO A MIX OF RED AND GREEN CAPSICUM AND ONION. POUR OVER FRESHLY MADE COCONUT MILK AND SEASON WITH LIME JUICE AND SALT. SIMPLE AND DELICIOUS!

INTERCONTINENTAL FIJI GOLF RESORT & SPA MARO ROAD , NATADOLA BAY , VITI LEVU, FIJI INTERCONTINENTAL.COM | +679 673 3300

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S YD N E Y WI N E, B EER & SPI RITS WA S TH E C R E AT I O N O F T H R E E M AT E S F R O M V E R Y D I F F ER EN T L I F E A N D C A R EER B AC KG R O U N DS .

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ne a seasoned liquor industry professional with a passion for offering great service and better all-round customer experience, one a data cruncher who enjoys a drink and the other a highly successful IT professional who can’t sit still.

Together they looked at the liquor retail industry and felt there was a gap to create something different, explore unique opportunities and prove you don’t have to be the biggest to reach the top.

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Head of operations and director Antony Poularas knew they could do it, but there was just one piece of the puzzle missing; enter an old colleague and great mate Matthew Anderson. First meeting in 2009 the pair always got on and oddly enough it seemed that one day they would work together again and give the industry a real shake up. Matt is one of the most well regarded corporate sales managers in the industry. With over 15 years’ experience providing a beverage solution to the Australian corporate market, Matt has worked closely with the country’s leading corporate organisations, event and catering companies, private buyers and superyachts.

Offering a one-stop-shop solution across all areas of beverage, Matt offers a personal, organised and friendly framework that has seen him look after the same clients he had on day one all those years ago.

With headquarters based in the northern beaches enclave of Terrey Hills, Sydney Wine, Beer and Spirits offers a unique retail experience for clients. With a team that has great product knowledge, is on first-name basis with a number of regulars, so a quick visit to the store can often turn into a long chat on a wide variety of topics. This is one aspect that sets this bunch aside from the rest.

It’s about the customer first, and it always will be. Antony and the team want to help make your day a little bit easier and make you feel a bit better. They will challenge you to try something new and, if you aren’t sure, they have been known to open a bottle or two for an impromptu tasting.

However, this isn’t the sum total of Sydney Wine, Beer and Spirits - far from it. The crew is regularly seen delivering all over Sydney to offices, homes and offsite locations – whatever the client needs. They are always sourcing speciality items, back vintages or the hard-to-get-in order to not only meet the customer needs but show they do genuinely care you get the best experience.

With a team that boats collectively over 50 years in the beverage industry, three men from Sydney have teamed up to not re-invent the world, they just want to do it better.

SYDNEY WINE BEER SPIRITS 7/6 BOORALIE RD, TERREY HILLS NSW 2084 (02) 9450 0796

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FOUNDER PAUL CONSTANTINOU

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rom humble beginnings in Melbourne’s inner suburb of Fitzroy, Quest Apartment Hotels has grown over the last 30 years to enjoy a market-leading status in the Australasian accommodation market, and has now achieved what inspires but eludes many Australian-based businesses – global expansion.

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Founded by Paul Constantinou AM in 1988 with 49 serviced apartments at Quest Royal Gardens, Quest now boasts over 175 locations and 11,000 apartments across Australia, the United Kingdom, New Zealand and Fiji. The brand’s first hotel outside of Australasia, Quest Liverpool City Centre in England’s booming north-west, opened in September 2019.

With almost one third of their properties located outside of capital cities, Quest has had an unwavering commitment to supporting tourism in regional Australia. The introduction of a Quest Apartment Hotel to a regional town has often been a catalyst for further investment in local infrastructure and a boost to the local economy.

FRANCHISING KEY TO SUCCESS Underpinning this growth, and largely contributing to the continuing success of Quest Apartment Hotels is the brand’s business format franchise model.

The robust model comprises a range of systems that assist Franchisees with everything from revenue management, to housekeeping, to replying to guest reviews to cost management.

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Quest have provided hospitality business ownership opportunities to people looking to transition from ‘earner’ to ‘owner’ for nearly 30 years. Strong support mechanisms are in place for new business owners, including a franchisee training program for firsttime business owners that includes both classroom and practical-based learning.

There are many aspects of being a business owner compared to an employee that Quest franchisees enjoy. All would agree managing a Quest franchise business is extremely hard work, but the benefits it can deliver are more than worthwhile. Franchisees can be more engaged in their family life, and have more meaningful relationships with the community in which they operate their Quest business. Of course, the financial incentives - and rewards - can be strong, too. Instead of working for a salary and end-of-year bonus, Quest franchisees instead strive to generate true wealth and financial security for their families.

“A mindset of growing the wealth whilst protecting the equity of franchisees has always been prevalent in the Quest culture. Multi-unit franchising is encouraged, and Quest has established the Franchisee Accelerator Program, that grooms highperforming employees with business ownership aspirations to partner with an established Franchisee and become a joint Franchisee of a Quest business,” comments Quest Executive Chairman and Founder Paul Constantinou.

QUEST FOR A CAUSE As part of their corporate social responsibility program, Quest for a Cause, Quest has recently embarked on a partnership with Housing All Australians (HAA). HAA’s vision is an Australia where everyone has a stable place to call home - no matter if they’re rich or poor. Working with HAA, Quest will assist in harnessing the ability of the private sector and collaborate to address the chronic shortage of low-income affordable housing.

“For more than 30 years Quest has helped people improve their position in life, by building financial security for their family through ownership of a Quest franchise business. Mirroring this, Quest’s support of HAA sets out to improve the position of those people in our society who find themselves homeless, by providing them a stable place to call home,” says Paul.

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IN THIS EVER-CHANGING WORLD O F D ISRU PTO R S A N D D IS TR AC TI O N S , YO U ’ V E G OT TO B E AG I L E , YO U ’ V E GOT TO B E N I M B L E .

QUEST’S NEXT CHAPTER The growth of Quest Apartment Hotels is certainly a great Australian business success story. However, looking to the future Paul explains that the biggest challenge the company faces is not to reflect on the past.

QUEST QUESTAPARTMENTS.COM.AU

“The biggest challenge we have is to understand the things we need to do now to take the next step for the next 10 years and beyond. What do those things look like? In this ever-changing world of disruptors and distractions, you’ve got to be agile, you’ve got to be nimble. We must continue to evolve and optimise the guest experience to stay relevant to our customers, so that we not only meet, but exceed their expectations every step of their journey.”

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S T U N N I N G S A N T I A G O IT’S BEEN A DREAM OF M I N E TO GO TO SO U TH AMERICA AND I’VE A L W AY S I M A G I N E D T H E W AY I ’ D F E E L O N C E THERE, BUT ON MY 25-MINUTE DRIVE FROM SA NTI AGO A I R P O RT TO M Y A C C O M M O D AT I O N I ’ M N OT Q U ITE FEEL I N G A NY EM OTI O N A L CONNEC TION OR E XCITEM ENT WITH TH IS C I T Y.

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hat’s until the moment before we’re about to pull into the hotel entrance, I glimpse down the street and see for the first time the legendary snow-capped Andes mountain range overlooking the city like a giant.

Santiago, you now have my full attention.

Nestled perfectly and only a short five-minute walk to the bohemian district of Lastarria, the four-star Luciano K Hotel is an unassuming yet stylish art deco boutique hotel.

The hotel retains all its charm from when it opened in 1928 and, from the outside, you’re given no indication what an absolute gem it is until you walk through the elegant stained-glass front door and are greeted by the rich colours of the original floor tiles and decor.

The Luciano K still retains the original wrought-iron lift (the oldest in Santiago) and this just adds to the old world appeal.

The hotel has the coolest and quirkiest rooftop bar offering city and park views with a large terrace and small heated outdoor pool. There’s also two restaurants, sauna, business centre, airport drop-off service and free Wi-Fi. There are 38 rooms (standard, superior, deluxe and suites) all of which are spacious, charming and comfortable, complete with separate shower, toilet and balcony. All rooms have panoramic park or Andes mountain range views.

T H E Y WA N T E D T H E I R AV E R AG E - LO O K I N G A PA R T M E N T S TO LO O K B E T T E R A N D T H AT T H E C O M M U N I T Y W O U L D C O M E T O F E E L P R O U D O F T H E P L A C E T H E Y L I V E I N , T H AT ’ S H O W T H E O P E N - A I R M U S E U M / G A L L E R Y I D E A S TA R T E D V I A TH E SE M AG N I FI CENT FO U R-S TO R E Y M U R A L S .

The river is flowing quite quickly with fresh cold water tumbling down from the Andes Mountains. At different points along the river, crowds are gathered near what appears to be high-wire tightrope set-ups that stretch from one river bank to the other where groups of young guys and girls are practicing tightrope walking and honing their acrobatic skills as the early afternoon Chilean sun bathes the horizon in a golden glow.

Continuing a short walk away, I come across a very busy multi -lane intersection where a fearless street performer wearing a flat red helmet runs onto an extremely busy crossroad and, with a red light stopping the traffic, he starts preforming a hectic breakdancing routine spinning on his head and perfectly timing his performance to allow him a few moments to attempt to collect money until the lights go green.

I’m picked up in the morning for my first tour called ‘Instant Tour’ from my hotel by my guide Juan Pablo Canete. It entails walking to parts of the city taking Polaroid photographs of landmark buildings or anything of interest with vintage Polaroid cameras.

Polaroids, for those that don’t know, are photos that get developed inside the camera within minutes of taking the shot. The reason behind this is at the end of the tour, you have a comprehensive record of where you’ve been. It’s a classic ‘back to the future’ concept.

With Juan’s input and guidance we’re soon walking the streets of Santiago discovering 19th-century neoclassical and art deco architecture, hidden bars, restaurants and street art that, if left to my own devices, would take weeks to discover.

We pass the main plaza and square of the city along the way with many of Santiago’s most recognisable buildings and landmarks, including the banking and stock market district of the CBD. Back in 2009, two inhabitants of San Miguel started thinking of ways to invigorate their drab neglected neighbourhood. They wanted their average-looking apartments to look better and that the community would come to feel proud of the place they live in. That’s how the open-air museum/gallery idea started via these magnificent four-storey murals.

Later in the day I get taken on my second tour to the highest viewing area in Santiago, San Cristobal Hill, where the statue of Santa Maria takes pride of place at the utmost point, which we access via the gondola and return on the funicular. From the summit I get to see the most spectacular views of the city and the surrounding snow-filled Andes Mountains.

My time in Santiago is way too short, but I leave with affectionate memories and a love for a city I’ve only just discovered.

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CAPTURING THE ENCHANTING ESSENCE OF SOUTH AMERICA, A N D G E T T I N G A TA S T E O F R E A L ADVENTURE.

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xplora Valle Sagrado is located on a remote cornfield surrounded by the Urubamba Mountain Range in the Sacred Valley, Peru.

Explora is an adventure driven hotel offering guest over 30 activities that includes hiking, mountain hiking (high mountain ascents) and bike riding, enabling you to discover the extraordinary Sacred Valley region. Guides introduce travellers to the area’s unique geography and culture.

The hotel has it all and when one books their holiday with this extraordinary company everything is included from your accommodation, food, beverages, guides and tours.

After a day of exploring, guests can replenish with excellent locally grown and bred cuisine matched perfectly with renowned Peruvian and Chilean wines before retiring to one of the 50-uber comfortable rooms all overlooking the corn plantation and mountains.

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GUIDES INTRODUCE T R AV E L L E R S TO T H E A R E A’ S U N I Q U E GEOGRAPHY AND C U LT U R E .

THE PROPERTY DESIGN INCLUDES SEVERAL LONG, LOW BUILDINGS MADE MAINLY OF NEUTRAL-COLORED WOODEN MATERIALS THAT BLEND INTO THE LANDSCAPE. SLEEK WOODEN WALKWAYS, HIGH VAULTED CEILINGS AND LARGE GLASS WINDOWS ARE PROMINENT THROUGHOUT.

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Explora Valle Sagrado where we are staying for three nights is the seventh Explora to open up after Patagonia, Atacama Desert (Chile), Rapa Nui (Easter IsIand) and Traveias Explora in Uyuni, (Chile to Bolivia), Salta (the Andes) and El Chalten (Patagonia).

The property design includes several long, low buildings made mainly of neutral-colored wooden materials that blend into the landscape. Sleek wooden walkways, high vaulted ceilings and large glass windows are prominent throughout.

The restaurant only serves food and produce that comes directly from the Sacred Valley, there’s a full-service bar, fireside lounge, small gift and gear shop and guide rooms all located in the main building. Wi-Fi service is available in the lounge but not in the rooms.

All rooms are located separately from the main building.

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The Valle Sagrado also has a spa the Pumacahua Bath House, which is a colonial house from the seventeenth century located on one side of the hotel’s corn terraces. The bathhouse contains the swimming pool and sauna and it’s where guests can enjoy massages.

After a days hiking or bike riding the Sacred Valley where at times your pushing your body to the limit it’s an absolute dream returning to the five star Explora Valle Sagrado.

EXPLORA VALLE SAGRADO EXPLORA.COM

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The Rees Hotel, Luxury Apartments and Lakeside Residences;

Surround yourself with bespojke luxury, with a unique True South, New Zealand flavour and breath-taking Queenstown locaaon.

Luxury Accommodaaon

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Award Winning Food and Wine

reservaaons@therees.co.nz

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www.therees.co.nz

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Unrivalled Lakeside Views

+64 3 450 1100

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

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he Christchurch Cathedral, which once took pride of place in the main square, is severely damaged and still to this day remains unrepaired.

It’s cordoned off from the public, but it’s plain to see the immense damage the massive tremor caused to this once prominent and glorious basilica.

What makes our stay in Christchurch even more enjoyable is our two-night stay at the Hilton Hotel Chateau on the Park. This delightful property is set on five acres and comes complete with a moat, vineyard and a stunning flowering rose garden.

From Christchurch our next stop is Lake Tekapo, the 10th-largest lake in New Zealand. It’s a leisurely three-hour drive south west of Christchurch.

When we first see Lake Tekapo we’re captivated by its beauty and intense cobalt blue colour. Its magical hue we discover is formed from the fine rock flour that’s ground by glaciers, which is then suspended in the water, giving the lake its magnificent sparkle.

Right by the water’s edge is a small sandstone church with the wicked name of The Church of the Good Shepherd and with Lake Tekapo as the backdrop, it’s like looking at a Photoshopped postcard.

Lake Tekapo is part of a UNESCO Dark Sky Reserve, making it the ideal stargazing region and it is a renowned Milky Way starwatching spot.

After a few more hours driving and a squillion photos later, we arrive in Dunedin, the second-largest city in the South Island of New Zealand after Christchurch and the principal city of the Otago region. We stay here for two nights in a heritage-listed former warehouse that’s been converted into the most ideally designed and elegant hotel, The Chamberson.

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Our hotel is perfectly located in the centre of town and is walking distance to many of the town’s attractions and most of the popular restaurants, cafes and bars.

For dinner we select the finest 93-day-old aged steak at the Prohibition Smokehouse, just a short stroll from where we’re staying, and sample some of New Zealand’s finest wines before returning to our hotel for a relaxing and comfortable night’s sleep.

We wake early the following morning and drive to the Otago Peninsula in the hope of sighting albatrosses, penguins and seals in their natural habitat.

Invercargill is the southernmost city of New Zealand and is the ideal place for us to stay for a night’s rest before heading over to Queenstown. We do a quick tour of the town in the morning and discover the expansive, isolated, windy and beautiful Oreti Beach.

This incredibly flat and expansive beach is popular for motorbiking, four-wheel driving, wind-powered vehicle activities and horse riding along with the usual, swimming, surfing and kayaking.

After a brisk and windy morning’s beach walk, we embark on a casual 2.5-hour drive to Queenstown.

Just when we think we’ve seen some of the most beautiful views in New Zealand, this splendid drive to Queenstown with the deep blue colour of Lake Wakaputi taking centre stage takes it to another level.

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For the next four nights we stay at the idyllically located multiaward-winning The Rees Hotel and Luxury Apartments & Residences that overlooks the lake and The Remarkables mountain range.

There’s so much to see and do in Queenstown, but the gondola ride that takes you to Bob’s Peak is a must-do attraction. There’s not a cloud in the sky and the views just seem to go on forever from up here in the gondola. Once you arrive at the summit, there’s a plethora of activities available including hiking, biking, gokarting and the mountain’s ‘piece de resistance’ - paragliding.

We do a day trip via a comfortable coach and the four-hour drive to the Milford Sound through mountainous valleys and hills is a visual celebration that is made even more interesting by our knowledgeable driver. On the way we stop a couple of times to take photos and stretch our legs and then transfer on to our boat for lunch and a cruise.

Ancient glaciers carved out Milford Sound millions of years ago and it all looks so surreal, like a movie set for Jurassic Park, where you can still imagine dinosaurs roaming in this wild and beautiful place.

We pass the first of many waterfalls whilst all the while surrounded by steep awe-inspiring hills and snow-capped mountains, definitely a highlight of our South Island adventure.

At Canon we obsess over every detail to create the best, most intuitive cameras possible.

Which is why wedding photographers like Ryan Schembri choose the Canon EOS R, so that he can focus on capturing every special moment, wherever in the world he may be. *Shopper Media Survey July 2019, n=10,735

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xplora Atacama Hotel where I’m staying for three nights is a desert plateau located in the oasis of San Pedro de Atacama in Chile, South America. It’s one of the driest regions in the world and the only true desert to receive less precipitation than the Polar Regions.

Driving to the hotel from the Calama Airport I could’ve been looking at the surface of an alien planet. Massive sand dunes, saltpans, extraordinary rock formations and volcanoes fill the horizon.

Without any vegetation in sight I couldn’t think how the Atacama Desert was going to live up to its enormous reputation as one the world’s most extraordinary holiday destinations.

Explora Atacama being an adventure hotel encourages guests to get up early to go hiking, mountain hiking (high mountain ascents) bike riding or horse riding all with guides.

Due to the high altitude some of the high mountain ascents cannot be attempted until you acclimatize a minimum one or two days so your body can adjust to the heights you will encounter.

There are over 40 activities to choose from including a day tour travelling to the salt flats to see a variety of birdlife, mainly flamingos which there are two varieties, Chilean (pink and orange) and Andean (black and white).

Arriving at the hotel just after lunchtime I’m met by the manager who has organized my first hike. Time is at a premium when you’re a guest at Explora so you want to experience as much as you can fit while you’re there.

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The manager introduces me to my guide and shortly after settling in we’re transported to where our hike is to begin, which is only about a 20-minute drive away.

Immediately from the beginning of our hike I was mesmerized by the contrasting colours of the Atacama Desert’s clear blue skies, red earth and sand dunes all mixed in with the extraordinary and unusual alien like rock formations.

Sixty minutes into our hike and we’re walking along a ridge surrounded by massive sand hills and I’m thinking how in the world are we going to get down. At that point my guide stops next to the longest and steepest sand dune I’ve ever seen and tells me that we’re going to run down.

With my beating heart in my mouth I couldn’t even think of an excuse to tell him why I couldn’t do it as we launched ourselves downhill very quickly building up speed. It was like jumping out of a plane without a parachute. I thought this was going to be my last activity on earth before being swallowed up by the Atacama Desert but suddenly my fear turns into unadulterated joy as we fly down (well it was like we were moving at warp speed) this incredibly steep sand dune and with both of us laughing it was so much fun.

We safely reach the bottom then we walk through some of the most bizarre extra terrestrial looking rock formations I’ve ever seen for another 30 minutes until we reach our driver waiting to take us back.

It turned out to be the most exhilarating hike I’ve ever encountered.

After returning to my room to get refreshed I’m soon sitting with my guide working out and discussing what I wanted to do the following day.

It was decided I was going to do the overland excursion named ‘Cuenca del Salar’ to observe and photograph flamingos in their native habitat. On the way we visit the village of Tocano (population one alpaca, two large cacti’s and a three level bell tower that needs an urgent coat of paint).

From Tocano we continue on to the Los Flamencos National Park located in the Atacama salt flats.

Flamingos have a diet that consists of small marine organisms such as brine shrimp, tiny fish, fly larvae and plankton. They also eat considerable quantities of blue-green algae. The bird uses it webbed feet and long legs to stir up the water in shallow areas of lakes, rivers and in this case salt flats.

This is the first time I’ve observed flamingos in the wild and the idiosyncrasies of these extraordinary birds feeding and their pink and orange colours close up are dazzling. I also learn the reason for their colouring is due to the amount of blue-green algae they consume.

And to this day I had no idea flamingos fly and to see them soaring effortlessly with the Andes Mountains in the distance was exhilarating.

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We stayed at the Los Flamencos National park until the late afternoon Chilean sunset descends and fills the salt flats with a golden radiance and bathes the Andes Mountains in an extraordinary Himalayan pink salt glow.

My third activity I had earmarked was to go horse riding and next morning I’m allocated my horse along with four other guests who were going on the same ride.

I feel like veteran Hollywood actor John Wayne as I put on my leather leg chaps and helmet and mount a beautiful and elegant muscular black stallion. We ride towards La Sal Mountains crossing the dry San Pedro River where we experience sensational views of the Andes Mountains and finish off riding through the Valley of the Dinosaurs exceptional rock formations before returning to the stables.

My three days in the Atacama Desert has left me with some of my most memorable travelling memories.

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NOMADE UNIQUE EXPERIENCES SOUTH AMERICA EXPLORA.COM

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xplora Atacama Hotel is located in San Pedro de Atacama Desert in Chile and is set on seventeen hectares and is the most luxurious hotel in the Atacama Desert.

Explora is an adventure driven hotel that offers guests over 40 activities that includes hiking, mountain hiking (high mountain ascents), bike riding and horse riding.

What’s unique about staying at an Explora Hotel is that every expense is encompassed in the one package from accommodation, food, beverages, guides and tours.

Explora Atacama has 50 exceptionally uber comfortable rooms all with views of the Andes Mountain Range. The complex is a striking oasis with all accommodation designed to be outside and away from the main building with landscaped courtyards taking centre stage.

The main building incorporates an open bar, restaurant, guide meeting rooms, reception area, gear and orientation rooms and lounge sitting areas.

There are also four separate swimming pools, sauna, steam baths and outdoor hot tubs. It’s the perfect area to relax and soothe aching muscles after a day of hiking, biking or horse riding. At the end of each day I swam in the pool. It was the perfect way to finish after a full day on the Atacama Desert.

Also set away from the main building is a restored old adobe house where hosted BBQ’s are held and the night we were there we were entertained by local Andean musicians and traditional Atacameno entertainers.

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Food is also a very important part of an Explora holiday and the menu has been designed to enable guests to achieve various explorations and still feel energized, agile, and healthy.

When you first enter the Explora Atacama you pass the stables where up to twenty horses reside. The horses have been purposely bred for the altitude and geography of the Atacama region, which is renowned for being the driest desert in the world. My horse riding desert adventure was spectacular.

What sets Explora Atacama apart from every other Atacama hotel is its home to the largest privately owned telescope in Chile, a research-grade 16-inch Meade LX 200R set in its own computercontrolled rotating domed observatory.

The night we had access to the telescope with our guide the highlight was seeing Saturn with its extraordinary rings, a squillion stars and the moon all of which will be burned into my memory forever.

Explora Atacama like its observatory takes adventure holidays and traveling to another stratosphere.

NOMADE UNIQUE EXPERIENCES SOUTH AMERICA EXPLORA.COM

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NO.1 CHEF W H E N P E R U ’ S N U M B E R O N E R AT E D C H E F V I R G I L I O M A R T I N E Z TA L K S ABOUT FOOD, HE LOOK S SO FOCUSED T H AT H E ’ S O F T E N M I S C O N S T R U E D A S BEING VERY SERIOUS AND INTENSE.

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his alleged attitude combined with his extraordinary motivation, desire, love and passion for his profession saw him being voted the number one chef in the world in 2018. If you ever get the chance to meet Martinez out of his kitchen and cooking environment you’ll find he’s one of the most amiable person that one could encounter.

Martinez is a guest of Explora Valle Segrado where I’m staying. The hotel is located in the Inca heartland in the Sacred Valley of Peru. The Peruvian chef is there to work in partnership and launch Explora’s new menu using only locally grown produce from the Sacred Valley and it’s here that I have the pleasure of meeting him.

Martinez tells me when he was 15 years old he got bitten by the culinary bug and at 19 years of age started cooking professionally. He then travelled the world honing his craft and returned home in 2010 and opened a restaurant called Central in Lima, Peru.

Not only is he a gastronomic legend his restaurant in Lima is now currently ranked the number five establishment in the top 50 restaurants in the world.

Central is famous for each of its dazzling courses offering largely unknown and delightfully tasting ingredients that show off his yearning and dedication for using locally grown produce.

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The ambitious Martinez with his wife Pia Leon recently opened another restaurant in Moray near the renowned ancient Inca archaeological ruins called Mil, which is a 45-minute drive from Cusco and is 3,500 metres above sea level.

His team also works with the surrounding indigenous communities, researching and developing new varieties of crops. Even the water is local, collected from the Andean Mountain Range snow.

Later that evening at the Explora Valle Sagrado cocktail party Martinez gives a short but excellent introduction about what he aims to achieve here. He explains how he has been working for months in partnership with Explora in creating a menu that honours the diversity of Andean cuisine.

During his speech you can tell that he’s devoted and passionate yet I have the feeling he can’t wait to get into the kitchen to oversee and collaborate with the Explora’s chefs in working together to put on a seven-course degustation banquet highlighting his custom made menu.

What a delightful experience it is with every mouthful of this exceptional thought out menu.

The next day we again have the pleasure of being the chef ’s guests after an early morning hike to visit a local farm.

After a briefing from Martinez and the local farmer, we then enjoy a mouth watering BBQ sourced from farms located in the Sacred Valley. A highlight of the visit is watching the farmer and his family members preparing and cooking potatoes freshly harvested from the farm in a traditional open rock oven.

The day gives me an incredible insight into Peru’s number one chef and a further understanding of his love of his country whist all the while promoting it through his passionate and innovative cooking skills.

BELOW IS THE MENU THAT WE HAVE THE ABSOLUTE PLEASURE OF FEASTING ON:

FIRST COURSE: CURED TROUT, AVOCADO AND POTATOES FROM HUATATA SECOND COURSE: DUCH CEVICHE WITH TARWI AND SACRED VALLEY BLACK QUINOA THIRD COURSE: CHAPLA OF PURPLE PISCORONTU CORN AND RIB STEAK FOURTH COURSE: LIMA BEANS AND MUSHROOMS OF EXTREME HEIGHTS AND CRESS CUSHUROS FIFTH COURSE: PORK NECK WITH HONEY AND CHILLES WITH PURPLE POTATO TUBERS AND ROOT SALAD SIXTH COURSE: FRUITS FROM THE SURROUNDINGS AND ICE OF HUACATAY SEVENTH COURSE: CACAO QUILLABAMBA

CENTRAL RESTAURANT LIMA +51 1 2428515 MIL RESTAURANT MORAY +51 926 948 088

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D A Y

L U N C H E O N

B EI N G VOTED A S TH E L E A D I N G E V ENTS H OTEL I N AUS TR A L IA , I T W A S N O S U R P R I S E T H AT O V E R T H E PA S T T W O Y E A R S W E H AV E S TA G E D T H E R E M A R K A B L E L A U N C H O F I N T E R N AT I O N A L W O M E N ’ S D AY AT S Y D N E Y ’ S H YAT T R E G E N C Y H O T E L .

B

oasting just shy of 900 rooms the Hyatt Regency Sydney is Australia’s largest hotel with the country’s most generous meetings and event space of which their ballrooms together hold 1600 delegates.

Working closely with the Regency team, we have staged several unique events including the Canon annual sales conference, Thanksgiving Day with American Airlines, launched the spectacular Canon Gallery and hosted the 2018/19 and soon to be the 2020 International Women’s Day extravaganza.

Creating a week-long event schedule, we build a single table of 100 seats that showcases not only spectacular menus but the Who’s Who of Australia’s most impressive and empowering women who all come together in celebration of our annual book launch, Agenda 2020.

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T H I S Y E A R ’ S C E L E B R AT I O N W I L L S H O W C A S E C AT E B L A N C H E T T, T I N A A R E N A , D E LTA G O O D R E M , O LY M P I A N L A U R E N PA R K E R , A U S S I E C R I C K E T E R E L LY S E PERRY AND A HOST OF EMPOWERING BUSINESSWOMEN AND PHIL ANTHROPISTS.

This year’s celebration will showcase Cate Blanchett, Tina Arena, Delta Goodrem, Olympian Lauren Parker, Aussie cricketer Ellyse Perry and a host of empowering businesswomen and philanthropists.

Along with up and coming photographer Danielle Harte, news presenter Sandra Sully critiques the talent and sets the Agenda and together we deliver what is recognised as Australia’s official International Women’s Day celebration.

Our week is hosted in collaboration with truly unique partners, headed up by the Commonwealth Bank of Australia, American Express, Canon Australia, Moet & Hennessy and Hyatt Hotels Australia.

The Hyatt Regency is located at 161 Sussex Street, Sydney overlooking Darling Harbour - and your contact there is Amber Hogg who specialises in such bespoke and unique experiences.

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