Quest Kudos Magazine | Edition Nine

KUDOS

WH ER EVER BUSI N ESS TAKES YOU ... We’re there – in over 150 locations across Australasia

QUEST

Food & Wine Edition TOP CHEFS

Stepping Out of the Kitchen

SPRING/SUMMER 2015

CELLAR SELLER Investing in Wine

BEAUTIFUL BAROSSA

Explore the Region

DESIGNER TASTE

Hospitality Spaces

ON THE ROAD

The Tour Down Under Quest Magazine

TAKE ME HOME I’m Yours to Keep

TACM9682 TACM9682 TNLATNLA Oyster Oyster Bars Bars dps.indd dps.indd 1 1

OOYYSSTETERR BA BARRSS AT ATR R EE S TAU S TAU RR AA NN T TAU AU ST ST RR AA L ILAI A

D IDSICSOV C OV E RE RF RFERYC E YC I NIENT, E T, TATA SM SA MN AINAI AATATAU AU S TSRTA RLAILAI.C A .C OM OM

23/07/2015 23/07/2015 11:4111:41 am am

WELCOME

Quest

KUDOS

WH ER EVER BUSI N ESS TAKES YOU ... We’re there – in over 150 locations across Australasia

QUEST

F

ood and wine is a big deal in Australia – major business transactions are made over the breaking of bread and no travel experience is complete without this cultural element. Sharing food and wine is embedded into our traditions and entwined in the milestones of all our lives, and as such we saw it only fitting to shine a light on the local food and wine connoisseurs leading the way in this issue of Kudos.

It is a very exciting time to be in the hospitality industry as we see so many amazing internationally renowned restaurants hit our shores, while our Aussie chefs and winemakers make a real name for themselves on the global stage. Kudos uncovers some major projects led by some of Australia’s best chefs, outside of their own restaurant endeavors; Neil Perry takes us inside his curation of the Qantas first and business class menus, Tobie Puttock gives us an insight into his new health and wellness app, while Mitchell Butcher discusses his executive chef appointment for the US Masters.

We go behind the scenes at one of the world’s greatest culinary challenges – the World’s Longest Lunch – to discover just how organisers manage to seamlessly deliver a three-course meal to over 1,600 guests seated at a 530 metre long table.

No good meal is complete without a well-matched glass of wine so we travel to Australia’s great wine regions, the Barossa Valley in South Australia and the Hunter Valley in New South Wales, to find out what the best drops are on offer.

Above all, the one thing that improves a meal the most is the act of sharing – with family, friends or even on occasion with strangers. This issue looks at a cause close to my heart, speaking with three of Australia’s primary food rescue organisations about the incredible work they do.

As always, we hope you enjoy the read and feel free to take this magazine with you when you leave.

Food & Wine Edition TOP CHEFS

Stepping Out of the Kitchen

SPRING/SUMMER 2015

CELLAR SELLER Investing in Wine

BEAUTIFUL BAROSSA

Explore the Region

DESIGNER TASTE

Hospitality Spaces

ON THE ROAD

The Tour Down Under Quest Magazine

TAKE ME HOME I’m Yours to Keep

ON THE COVER Chef Neil Perry AM (Rockpool Consulting) heads a team of seven consultants to Qantas Airways

Paul Constantinou Chairman, Quest Apartment Hotels

Editor-in-Chief: Dani Carey Sub Editor: Sara Gordon Art Director: Natalie Matheson

Quest Kudos Magazine 03 8699 1500 questapartments.com.au 4 Quest Kudos

Contributing Editors: Winsor Dobbin, Josh Eastbourne, Matt Mitchell, Michael Richards, Annabelle Richmond, Tim Wilson.

Published by Espresso Media and Communications

Copyright: Quest Serviced Apartments Pty Ltd 2015.

All rights reserved.

No part of this publication may be reproduced, stored or transmitted in any form without the prior permission of the publisher.

Food & Wine Edition CONTENTS

44

EAT WELL TRAVEL FAR

CAREER HIGH

36 GOURMET ROAD TRIP

COVER STORY 06 08 22 26 34 36 50 54 58

Business Essentials Ask the Franchisee Well Read Career High Money Matters Explore Cheers Quest Cuisine Accommodation Directory

BUSINESS ESSENTIALS

Keep the Balance When travelling, maintaining the balance both inside and out can be tricky. Here are some gadgets to help make your trip more enjoyable.

Coffee Up

Healthy App-etite

Trim for Life is a new app for health and wellbeing curated by a panel of 14 experts.

The app includes health, wellness, food, nutrition and movement. A monthly subscription tailored to your goals and changes. Video tutorials include meal preparation of recipes by Tobie Puttock.

Monthly subscription $39.99 or free 7 day trail www.trimfor.life or the App Store.

6 Quest Kudos

Jed’s Bean Bags use pyramid-bag technology to create a ‘brew in your cup’ fresh roasted coffee. Jed’s Bean Bags contains 100% freshly roasted ground coffee, with no trace of instant coffee.

RRP $6.99 Jedscoffee.co.nz

BUSINESS ESSENTIALS

City Vibe

The City Vibe by Samsonite offers the combination of business and casual. The range includes several styles including the Laptop Backpack RRP $199 and the Tablet Cross-Over Bag RRP $119 samsoniteaustralia.com

Tap and Go Protection Armourcard protects ‘Tap & Go’ credit cards and ePassports from being wirelessly skimmed.

Armourcard is the only product in the world to electronically jam the frequency enabled devices communicate over.

RRP $59.95 armourcard.com.au

Daily Greens

Amazonia offers some unique and travel-friendly products, such as an all-natural organic multi-vitamin wholefood supplement and greens. The RAW range can be used in smoothies, breakfasts or mixed with water to give you a boost when your busy life takes hold. 120gm tin RRP $34.95 amazonia.com.au

Just Yelp

When you want to dine, eat and play where the locals do, the Yelp app is an essential travel item. Do your research before you go and bookmark spots to visit, or make decisions on the fly with the ‘nearby’ feature.

RRP Free yelp.com.au/yelpmobile Quest Kudos 7

FABULOUS Flemington Flemington is Australia’s oldest and best-known continuing metropolitan racecourse. The first race meeting was held beside the Maribyrnong River in March 1840. At the time, the town of Melbourne was just five years old. Flemington Racecourse is the most significant racing site in the country and was placed on the National Heritage List in 2006. Flemington was first known as the Melbourne

Racecourse. The original approach road passed through a property owned by James Watson. Watson named the property ‘Flemington’ as a tribute to his wife Elizabeth’s hometown – Flemington in Morayshire, Scotland. Watson went on to build the Flemington Hotel in 1848, and a small township grew up around it. By the late 1850s, the name Flemington was commonly used for the racecourse.

N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k / N e w T

Quest Liverpool

Opened in April 2015, Quest Liverpool has set a new standard for business accommodation in Sydney’s south-west. Plenty of dining and shopping options are nearby at Westfield Liverpool, whilst Quest Liverpool is conveniently close to the M5 and M7 motorways, Holsworthy Army Base, Bankstown Airport and Liverpool Hospital.

8 Quest Kudos

Quest Toowoomba Guests at the recently opened Quest Toowoomba are greeted by a uniquely stunning reception area housed in a heritage-listed former church building. Offering studio, one, two and three bedroom apartments, the property is centrally located in Toowoomba, and is an ideal base when doing business in the Surat Basin region.

STAY & DISCOVER

ASK THE FRANCHISEE

Cynthia Rice

Quest Toowoomba One of the benefits of staying with Quest is space!

I stay in a one bedroom apartment as I like to work on the couch or at the table, make my own breakfast, enjoy fresh air on the balcony and can pack light and wash my clothes.

If you have a spare day during your stay, be sure to check out the Chocolate Cottage, and Pioneer Village at Highfields is great for all ages. So too is the Cobb & Co Museum. Also check out what is on at the Empire Theatre for a great show.

A few suggestions for entertaining clients in and

around Toowoomba are Fitzy’s Tapestry Bar: it has a great range of beers on tap. GIPS is lovely for lunch, Encore offers fabulous fine dining and is just around the corner.

The Quest staff can make your stay even more enjoyable by helping with directions, suggestions and anything you may have forgotten.

My best travel advice would be pack light and stay in a Quest property where you can do some washing and when visiting Toowoomba, fly into the brand new Wellcamp Airport.

The gadget I make sure I always travel with is an iPad so I can work, play and keep in touch with family and friends.

w o r k / N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k / N e w To T h e Q u e s t N e t w o r k

Quest Kelvin Grove Quest Kelvin Grove, located 3.5km north of Brisbane’s CBD, is located near Queensland University of Technology, Suncorp Stadium and Royal Brisbane and Womens Hospital.

Along with 85 studio, one, two and three bedroom apartments, this brand new property offers guests an on-site fitness room, swimming pool and alfresco barbeque area.

Quest Chermside on Playfield

Set to open in late 2015, Quest Chermside on Playfield is the latest addition to the Quest network in the Queensland capital, and the second Quest property in the thriving northern Brisbane suburb of Chermside.

The property is conveniently located within 20 minutes of both Brisbane’s CBD and domestic airport.

Quest Kudos 9

MY QUEST

Tobie Puttock 10 Quest Kudos

f o t h t u e O

FRYING PAN

Speak to any chef and they’ll tell you that the kitchen is their kingdom. Their familiarity with every piece of equipment, from oven to blast freezers, leads to mastery that sees food in its most simple and raw form worked into edible works of art. Take the chef out of the kitchen, however, and all bets are off, as Matt Mitchell found out.

F

rom unpredictable weather to ovens in palliative care. From soaring high above in aircraft or cruising over the seas, just how do our leading chefs cope when they step out of the safety of their kitchen cocoon and into the culinary wildlands outside of their restaurants where, even here, the highpressure expectations of diners remain unchanged.

For a man who started out in kitchens simply to earn money to snowboard, Tobie Puttock has carved himself quite the career. After graduating from Melbourne’s Box Hill TAFE (the starting point for many famed alumni including George Calombaris, Curtis Stone and Guy Grossi) he cut his teeth in Italian cooking at the famed South Yarra restaurant, Caffe e Cucina, before jetting off to work in Italy’s magnificent Lake Como region.

It was in London, however, where his career took off after he became chums with a dynamic young chef from Hertfordshire named Jamie Oliver.

The two would work in tandem at the esteemed River Café before Tobie came home to Melbourne in 2000 to open his first restaurant, Termini, which, in just two years, went on to snare ‘Best Italian Restaurant 2002’ at the Young Australian Achiever Awards. Not long after, old mate Jamie wooed him back to the UK to spearhead a new social enterprise, Fifteen, which set out to teach disadvantaged kids culinary skills and help them establish careers in the gourmet industry. As Head Chef, Tobie led Fifteen to take out Tatler’s ‘Restaurant of the Year’ the very next year in 2003. He then brought Fifteen to Melbourne in 2005 before its evolution into Kitchen Cat. Somehow, along the way, he also found the time to write three books and become a dad for the very first time this year to a beautiful little girl, Birdie.

A master in the kitchen and a demon on the snow, what lessons did Tobie learn from his years of kitchen experience that prepped him for cooking on the run?

“When I was working at Fifteen in London we were told that Bill Clinton was coming in one night for dinner and, after months of menu plans being fired to and fro, we settled on a contemporary dinner plan for 15 people coming in quite late. However, on the night, 50 people turned up just after 9pm and what did he want: fish and chips and burgers! When you’re cooking for the most powerful man in the world and he wants fish and chips, you give him fish and chips. That was one thing key thing I learnt: Just do what the client wants,” he said.

It’s no small feat making sure the then Leader of the Free World’s palate is satiated. However, this was just one of the many herculean challenges Tobie has vanquished that geared him for a career that has since seen him up anchor from restaurants and move his career into one more kinetic.

“Earlier this year I cooked a six-course meal for 40 people in a hotel suite and brought almost all my own equipment from gas burners to thermal immersion circulators to ensure that I knew how each piece of kit would perform. I’ve teamed up with Matt Skinner and cooked at Mt Buller Chalet where we didn’t know how much of the kitchen we could use for ourselves and, again, we brought our own equipment to ensure we could control the variance. If you bring your own kit, and you still have a kitchen to work with, then everything else is a bonus.”

“It can be immensely challenging to cook in another kitchen. I’ve cooked on boats and tents and one thing I’ve learnt is that you always have to take note of variance.

u

Quest Kudos 11

MY QUEST

TOBIE’S TIP

“Cooking for 20 people is stressful, so create less stress for yourself. When shopping at a market recently, I once had a lady ask me if she thought she could cook a Jamie Oliver recipe for lots of people for dinner when she had never cooked it before. I asked her what her favourite dish was to cook and told her to keep it as simple as possible and to stick to what she was familiar with. Make it easy on yourself!”

Tobie Puttock

PIC: Guy Lavoipierre

12 Quest Kudos

If you have the luxury of doing a recce [reconnaissance to check out a location prior] then brilliant, but you need to be prepared as much as possible. There’s always the chance that the oven could be broken or so on, and that can have a real impact on your cooking.

People are a variance, too. Some are just excited that you’re there and make sure everything is planned in advance. Others expect you, as the chef, to be able to deal with it. Again, you just have to be prepared. With corporate gigs, you have to perform, so preparation is everything” he said.

The Scouts motto is sage advice but, Tobie advises, so to is being able to gauge the mood of those about to partake: “When people are having fun and drinking and chatting, courses get delayed, so you need courses that are going to hold well, like risotto. It takes me 30 minutes to prepare risotto for 30-40 people. I’ve learnt how important it is to read what’s happening with your diners.”

And, as you’d expect, he’s learned some nifty tricks along the way to add to his quiver including avoiding baking soufflés when outside of his kitchen and ensuring the starter is always cold, freeing up precious minutes by firing off the first course allowing him to focus on the rest. It’s not difficult for Tobie to recall one of the more complex tasks he’s endured outside of the comfort of his kitchen.

“I used to run Jamie Oliver’s kitchens and we once had to cook a massive dinner for 300 people at Babington House in Somerset and one thing I learnt from him is to keep things simple and honest.”

“The trick with when you’re cooking for a huge amount of people is not to get too tricky. I’ve seen a lot of chefs try this when cooking, but the key is to concentrate on the cooking. For example, at Babington House, we cooked whole porchettas and plated them on large platters and got the guests involved in the family-style meal we served.

Tobie maintained the importance of making sure the guests were onboard by explaining the process upfront: “I usually get up and tell them about the plan and get them to experience the whole meal with us as we prepare and serve. It’s OK to serve familystyle food as long as it’s sold well to the guests and it’s cooked to perfection. Asking the guests to help out with passing the potatoes and letting them feel OK with pork pieces falling on the table really gets the conversation going!”

“You can’t just serve up. You have to let the guests know that you’ve cooked the meal for them, that it’s family-style and to have a good time. I’ve had CEOs and surgeons having so much fun with this simple style.”

MATTHEW’S TIP

“Concentrate on flavours and getting good produce and cook with love. Don’t go crazy!”

Matthew Butcher

A

recent veteran of the ordeal of cooking in unfamiliar terrain is the Head Chef of Melbourne’s award-winning Morris Jones restaurant, Matthew Butcher. Matthew is fresh from triumphantly conquering the hearts and stomachs of the golfing elite at the 2015 US Masters in Augusta, Georgia.

“Augusta is so remote it’s hard, for example, to get kingfish [it had to be imported from Canada], oysters are almost unheard of and so, too, is sushi-grade tuna.

Even lamb shoulder was hard to get. I had to provide some of the local suppliers with my own contacts and there were up to 80 emails to line up the produce to the standard that we would expect.”

It was a long way for the boy from Echuca who draws inspiration from his childhood to create some of the most innovative dishes to be found in Melbourne today. Having learned the importance of fresh produce from his family’s own veggie garden, and

growing up enamored with his family’s cooking and traditional recipes, Matthew, from an early age, had a dream to be a chef and set out to make it to happen.

His professional cooking career was forged in the kitchen crucibles of the enfant terrible of British cuisine, Gordon Ramsay, and the undisputed wunderkind of modern French cuisine in Australia, Shannon Bennett from Vue de Monde, Butcher knew from the outset that to succeed in Georgia it would come down to one critical factor drilled into him from the two masters.

“Organisation is the key. You need the right amounts, the right equipment. Their standards were extremely high. You can have endless conversations and heaps of emails, but everything has to be done before you arrive and you have to make it right. Good chefs are organised and comfortable enough to leave their kingdom. u Quest Kudos 13

MY QUEST

S

“It can be a little frightening but, if you’re organised, it’s a lot less so.”

“I could cook a three-course meal in a homeless shelter so long as I’m surrounded by the right people, such as my team. Any situation outside of your kitchen is challenging, but fun,” he said.

Butcher’s penchant for fun was peppered throughout his menu in Augusta and integral to his success in cooking outside of his Prahran kitchen. From Hiramasa kingfish blackened in gunpowder (yep, gunpowder. You can safely consume a tiny amount – bang!) and served with anchovy sand and Beluga caviar, to his take on his mum’s Sunday roast consisting of a Wagyu sirloin coupled with 12-hour braised beef cheeks and potato puffs, Matthew’s menu ended with a deconstructed lemon tart called ‘Whoops I Dropped The Lemon Tart” inspired by his mother’s same calamity at a previous Christmas.

“We also did a chicken truffle sausage roll and lobster taco in a caramel and corn taco shell and a tuna tartare and desserts such as peanut butter and jelly parfaits to keep that American feel.”

Having mastered Augusta, Matthew now finds himself on the course more often these days, and not just to tee off in the never-ending quest for a hole-in-one. He’s also recently teamed up with vehicle company, Bentley to cater an event at Kingston Heath Golf Course in Melbourne’s famed sandbelt region.

“Cooking right on the first tee and getting to watch the golf while you cook pork belly and apple risotto and nitroviolet crumble is simply amazing,” he said.

And, all too soon, he will have to turn his mind back to the US Masters for 2016. Contracted for five years to Elite Sporting Tours, Matthew started planning for next April’s event in July.

“When you’ve got almost one billion dollars being pumped into the tournament and hundreds of thousands of people dropping into the area, you need to be organised if it’s all going to come together,” he said.

14 Quest Kudos

hould Matthew choose to fly Qantas on his return to The States, it’s likely he will graze on fare designed by Australian food royalty: Neil Perry.

There are few who can match the stellar wattage of Neil’s culinary empire. With seven restaurants in Sydney, Melbourne and Perth (and all in Gourmet Traveller’s Top 50 Restaurants list) and no less than eight cookbooks, Neil is the titular head of Australia’s most awarded restaurant chain with 15 Good Food Guide Chefs Hats. His name is synonymous with elite food and dining.

Neil’s career is as long and impressive as his signature ponytail.

A rebel from his earliest days, Neil would hide his long hair to avoid his school’s strict dress code.

Never one to follow the norm, Neil promptly left school at the age of 15 and started his career, briefly, as a hairdresser before the lure of the restaurant became too much and he started waiting tables. His career then changed tack when he became manager of Sails restaurant in Sydney’s McMahon Point. Finding success front of house and then moving to the kitchen is a rare feat and Neil remains one of the few Australian chefs to have made the migration successfully. It’s perhaps his flair for both that has led his Rockpool group, along with the Asian-focused Spice Temple and Melbourne’s Rosetta to be at the very apex.

Neil’s mastery of cooking remains evident when he’s in the field, but factors outside of his control can make an impact.

“Probably one of my most memorable outdoor cooking experiences was for a friend’s wedding in Palm Beach about five years ago where we cooked

NEIL’S TIP

for 120 people on an outdoor fire. We had three whole lambs and it was raining all day and we still had to ensure that the lamb was going to be cooked just right: juicy and falling off the bone. We were holding tarpaulins over the fire and battling the smoke, but the heavens cleared at the right time and the end result was perfect,” he recalled.

From open-fire roasting to cooking on a traffic bridge, Neil has run the gamut.

The opening of the ANZAC Bridge in Sydney’s inner-west a notable coup in culinary engineering with kitchens confined to the base and wait staff ferrying meals up and down five-metres of vertical stairs to a 600 metre-long marquee and all to be served, kitchens broken down and everything bumped out before the bridge’s official opening early the next morning.

For the past 18 years, Neil has successfully partnered with Qantas to deliver his award-winning cuisine for the airline’s Business and First passengers. More than comfortable in the confines of his kitchens, Neil knows firsthand the complexities that come with preparing food to be consumed at 35,000 feet.

“Preparing food for eating in the air comes with some challenges. The 74 fleet are particularly dry, so you need to take this into account, but the newer aircraft such as the A380s, A350s and 787s fly at a lower altitude and have more fresh air and this helps with ensuring that the in-air dining experience remains more closely like that on the u ground,” he said.

“Be organised and understand what’s going to happen. If you’re cooking on an outdoor fire, for example, know what to expect from the wood, charcoal and fire so that it doesn’t take you by surprise.”

Neil Perry Quest Kudos 15

LUKE’S TIP

“It’s a myth that good quality fresh produce is hard to source. If it was, I wouldn’t do it.

Simple.”

Luke Mangan

F

ellow superstar chef, Luke Mangan, is also no stranger to the challenge of preparing food for airlines. Today, his influence extends across all of Virgin Australia’s menus in a relationship that first started with Luke cooking for the airline’s founder, Sir Richard Branson, on his exclusive Caribbean island of Necker. Cooking on a privately-owned island for a flamboyant billionaire is in no way similar to preparing food for consumption in the air, and Luke is keenly aware of the marked differences, right down to effect of flying on our biology.

“We lose 30 percent of tastebuds when we fly, so we have to make up for that in our food. To counter this, we use fragrant, rather than strong, spices such as Moroccan, or we use a little more vinegar to really boost the flavour in each dish.”

“We have a test kitchen in mojo (Danks Street, Waterloo in Sydney’s hip inner-west) with an airline oven. Everything we test for cooking in the air is tested in this oven. If it doesn’t work on the ground, it won’t work in the air.”

“Working with catering teams can be a challenge,

16 Quest Kudos

but we have a team of six chefs who fly around the country to audit their processes and make sure everything is up to standard,” he said.

“We know that some foods are better than others when cooked in the air. Oilier fishes tend to work best so barramundi, salmon and kingfish all work well. The same applies for beef. It needs to be a cut that is richer in fat if it’s going to be cooked in the air. Lean cuts of beef fillet tend to be more difficult so cuts such as chuck work well if braised. Beef fillet and lamb loin tend not to work so well, so we’re wary about using them,” he said.

Not content with altitude, Luke has also achieved the triple assault of land, air and sea, after partnering with P&O Cruises five years ago to revolutionise at-sea dining. Initially introducing his Salt Grill to three ships, he has now signed on to do two more ships and extended his association by another five years but, initially, there was little appeal.

“When P&O first came to me, I wasn’t keen. I told them I wanted a separate team and kitchen and they were passionate about improving their food and bev-

MY QUEST

Wallaby Bunya Pine Begonia

erage, so they said ‘fine’ and the two of us came together and it’s a great partnership,” he said.

The challenges at sea, he said, were not vastly different to those on land, “There’s really no challenge. The produce is just as fresh and we have everything we have on land. If anything, it’s actually a bit easier as we have more consistency with the team.”

As with his restaurants, Luke changes the menus quarterly to match with the seasons while regularly featuring his signature dishes such as sashimi kingfish, crab omelette and licorice parfait. Fresh produce is integral and ensuring the supply is delivered to his high standards in each port berthed, is critical.

What’s next for the man whose empire spans ships, air and ground?

“I’d love to serve food on a train. I love trains!

I have a real passion for travel and have recently had some fantastic train journeys. Providing the food on something like the Orient Express would be a dream,” he said.

Ben Shewry

A

s one of Tourism Australia’s handpicked ‘Friends of Australia,’ Luke also has a lot in common with Australia’s most recent culinary tour-de-force, Ben Shewry, from Melbourne’s Attica restaurant. As the only Australian restaurant currently in the World’s Top 50 (peer-selected), it’s the third year in a row that Ben has taken out the title, so when it came to chefs to showcase Australian cuisine to the world’s food elite in November last year, Tourism Australia didn’t waste any time in enlisting the help of the New Zealand-born prodigy.

Restaurant Australia was the centrepiece of Tourism Australia’s innovative strategy to lasso inbound tourists to the country as part of the booming wave of food tourism. Ben teamed up with Peter Gilmore from Sydney’s triple-hatted Quay Restaurant and Neil Perry to woo the world’s leading food and travel writers at the world’s most bonkers-genius art museum, the Nolan Gallery at Hobart’s MONA (Museum of New Art). u Quest Kudos 17

MY QUEST

Ben Shewry

“It was amazing to be in that space (the Nolan Gallery) and it was a great honour. It was inspiring and probably the best venue of its kind in Australia.”

As for the challenge of cooking in such a nontraditional environment: “There was no kitchen for us, which is understandable given it’s a gallery. We had a makeshift kitchen on trestle tables in the walkways. My team had the starter which we decided to make cold to make it easier and allowing for the kitchen we were working from.”

“We made a salted kangaroo and bunya bunya which was a great dish that was dark black and red, served raw with intense flavour and slightly acidic.

It was a good first course to get away. We prepared it more than 90 minutes in advance, which is a lot sooner than we would at Attica, but we needed to work with the environment we were in.”

18 Quest Kudos

“Ultimately, you’re a chef and if you’re working your whole career as one, you’ll be working outside of your kitchen at some stage. At Restaurant Australia, we had 30 chefs helping out. We worked with the Rockpool team and Neil Perry and the MONA chefs. Everyone helped out and that’s the key,” he said.

Wise words to be heeded, especially if you end up drawing the short straw and have to don the whites to be Head Chef this coming Christmas. Quote Ben Shewry to the family and remind them that Australia’s current number one chef said everyone must chip in.

Then source produce like Luke, get organised like Neil, plate like Tobie and, most importantly, follow Matthew’s advice, and always cook with love. What can possibly go wrong?

BEN’S TIP

“Test and trial everything before it leaves the kitchen to make sure that it’s all going to work.”

BEHIND THE SCENES

The World’s Longest

h c n u L

Adriano Zumbo and Shane Delia

An enormous amount of planning and preparation goes into the Bank of Melbourne World’s Longest Lunch each year. With close to 200 hundred staff assisting on the day, and countless more working behind the scenes, the event is a true logistic performance.

T

he Melbourne Food and Wine Festival launched in 1993 with only a handful of events including the first World’s Longest Lunch. That first year saw 400 hundred guests dine at the Melbourne Cricket Ground. Since then, the event has grown in popularity, and the number of guests quadrupled.

Each year the Bank of Melbourne World’s Longest Lunch partners with star chefs who are skilled to serve the tantalising menu. The 2014 menu, created by three of Victoria’s top chefs comprised an entrée of smoked Hiramasa kingfish salad created by Adam D’Sylva, the main of duck tucupi, created by Jacques Reymond and dessert of carrot cake created by Stefano de Pieri. u Quest Kudos 19

Chefs must take into account the scale and outdoor nature of the event along with the precision required to ensure the event is successful and a culinary masterpiece on the day. With kitchen staff putting in over 350 hours of preparation time, the chefs are well supported to place the event on Victoria’s ‘must-do’ calendar for many.

The 2015 event attracted a record number of 1,604 guests to the 530-metre 20 Quest Kudos

table in the Fitzroy Gardens. The threecourse menu was inspired by ‘Discover Something New’. The entrée and main course, designed by award-winning chef Shane Delia (Maha, Melbourne), who brought a fresh and innovative take on Middle Eastern cuisine to the lunch table. Taking the helm for dessert was the sweetly adventurous Adriano Zumbo (Adriano Zumbo Pâtissier, Melbourne).

The much-anticipated highlight of the

annual Festival has been held in a different iconic Melbourne venue every year, from the National Gallery of Victoria to the Royal Botanic Gardens and famous sporting grounds around the city.

Now there are over 23 World’s Longest Lunches staged all over Victoria from mountaintops to rivers, lakes and garden settings with people coming together to share local produce, local wine and local stories.

BEHIND THE SCENES

THE NUMBERS

1,604 Guests

70

Kitchen staff on the day

450

kilograms of beef

1,824 5,394 Bottles of wine

Glasses

4,800 Radishes

9,024 Pieces of cutlery

*Statistics from the 2015 event

March provides mild Autumn weather and an abundance of fresh produce during harvest and vintage. The food is locally sourced, and the wines chosen to match each course, come from all over Australia.

Despite the 2016 star chefs for the Bank of Melbourne World’s Longest Lunch yet to be announced (at time of print) the March event will certainly be sold out and a talking point for guests for many years to come.

530m Long table

7 hrs

to set up the table

140 Service staff

Quest Kudos 21

WELL READ

Morag Myerscough, The Movement Café, London, UK Pic: Gareth Gardner

The Design Plate Restaurant & Bar Design

Julius Wiedemann and Marco Rebora (Taschen)

T

he Restaurant & Bar Design Awards—the world’s only awards solely dedicated to hospitality design—recognize the importance of this particular field, singling out the world’s most exceptional settings for eating and drinking.

Each year, entries are submitted from all sectors, including hotels, offices, transport, industry, fine dining, education, sports and leisure, healthcare, government, aviation, cruise, and retail. A panel of top design, lifestyle, and hospitality professionals judges the entries. Divided into five chapters—Americas, Asia, Australia, Europe, and Middle East—the book features 100 highlights from the establishments put forward to the panel. Texts include chapter introductions by experts and judges such as Tony Chambers (editor-in-chief of Wallpaper*) and designer Karim Rashid, and a preface by the author and founder of the awards, Marco Rebora.

From Venice to Istanbul

‘I like to think of the cities of Venice and Istanbul as two large books propping up a shelf full of stories about the cooking of the Eastern Mediterranean.’

Rick Stein

22 Quest Kudos

Rick Stein

R

ick Stein begins his latest foodie journey in Venice and from there travels to the mythical heart of Greece, to the Black Sea flavours of Croatia and the Eastern influences of Turkish food where he ends his journey in Istanbul. In his new book Rick Stein: From Venice to Istanbul Rick shares over 100 recipes inspired by his journey. The book is a visually stunning collection of inspiring recipes to evoke the magic of the Byzantine Empire at home.

WELL READ

HEALTH

Healthy Cookbook for Two 175 fast and delicious recipes from Sunday brunches to guilt-free desserts.

Perfect for duos looking to prepare nourishing meals at home.

Architecture Now! Eat, Shop, Drink

Rojkind Arquitectos, Tori Tori Restaurant Polanco, Mexico City, Mexico Pic: Paúl Rivera

Philip Jodidio

S The Practical Herbal Medicine Handbook More than 100 everyday herbal remedies to treat common ailments such as headaches, bruises and cramps.

ome of the most spectacular architectural designs of the moment have to do with our most basic needs: eating, drinking, and shopping. Restaurants, bars, and boutiques are the substance of this new book that puts an emphasis—like all volumes of the Architecture Now! series—on the very latest and best creations. This is a place to discover new talents like the designer of London’s Late Night Chameleon Café, Gary Card, to see how the director David Lynch imagined the subterranean Paris nightclub Silencio, or what designer Tom Dixon conjured up for the Tazmania Ballroom in Hong Kong.

FOOD & WINE The Blender Girl Smoothies

Quinoa for Everyone

Australian Wine Vintages, 33rd Edition

100 simple and delicious smoothie recipes to help busy people pack nutrients and flavor into an on the go beverage.

A collection of over 150 simple, outof-the-box recipes featuring the delicious super grain, teaching readers how to use quinoa beyond a basic salad or side.

Australian Wine Vintages (known as ‘The Gold Book’ also available as an App, includes detailed tasting notes, vintage quality and indicative prices for over 6,000 wines.

Tess Masters

Quest Kudos 23

Food Rescue

Australians throw out roughly twenty percent of the food they buy; four million tonnes of food a year at a cost of $8 billion as Michael Richards found out.

A

s an organization, the FoodWise goal is to help Australians waste less food. That discarded food amounts to one out of every five bags of groceries.

That wasted amount could feed an average household for a month or pay an electric bill for six months.

Not only is most of this food edible, throwing it out has a detrimental effect on the environment. Trucks that burn fossil fuels take food discarded as garbage to landfills, and once in the landfills, rotting food creates methane, a greenhouse gas.

Food waste occurs side by side with hunger. Two million Australians are on food relief, half of them children. Clearly, the food being thrown out and wasted would be better used feeding people in need. Fortunately, food-sharing organizations accept food donations to help feed these people.

24 Quest Kudos

OzHarvest

O

zHarvest specializes in rescuing leftover perishable food from commercial enterprises and catered events. In turn, the organisation delivers the fruits and vegetables to 600 charities, providing much-needed assistance to vulnerable adults and children across Sydney, Adelaide, Brisbane, Canberra, Gold Coast, Melbourne, Newcastle and Perth.

OzHarvest accepts donations of both food and money.

Civic-minded Australians can also donate time as a volunteer. The organization specializes in corporate teambuilding exercises, in which groups band together to cook and deliver food. Corporate groups are also encouraged to hold fund-raising drives.

Recently, OzHarvest established a pop-up restaurant, called Harvested, in Pyrmont, that serves meals prepared

LIFE PASSIONS

entirely from donated food that otherwise would have been thrown out. The idea is not only to serve meals to the public, but also to provide an education on how to use discarded food to feed hungry people. As OzHarvest Chef for a Cause, Travis Harvey stated, “We want people to discover by dining at Harvested, that there’s nothing wrong with this produce and that highquality, nutritious and wholesome meals can be made from ingredients that would normally be discarded simply by the application of a little imagination and effort.”

Ronni Kahn, Founder & CEO of OzHarvest added, “We want to inspire people to get back to basics and challenge them to waste less. In a society where abundance is now seen as normal, we need to challenge perceptions and behaviour.”

Organisations such as Foodbank have corporate volunteer programs that run all year round.

Foodbank

F

oodbank is the largest hunger relief organisation in Australia. It has distribution centres in all state capitals and some regional centres. With 90 employees and 3,000 volunteers, Foodbank acts as a pantry to help charities and community groups feed the hungry.

Foodbank rescues edible food that farmers, manufacturers and groceries might otherwise discard. It collects the food from businesses and accepts individual’s donations at its warehouses around the country. Foodbank distributes the food to 2,500 charities and 640 schools. In turn, these groups deliver the food as prepared meals, food hampers and emergency parcels to people in need.

Foodbank accepts donations of food and other items such as refrigerators and storage bins, money and services. The latter consists of everything from warehouse work to help in the office during marketing campaigns. Foodbank also has some corporate partners and is always on the lookout for more.

FareShare Fareshare is a local group located in Melbourne.

The group’s kitchen in Abbotsford prepares donated food for 25,000 people in the state of Victoria, distributing it to homeless shelters, soup vans, school breakfast programs and food banks. FareShare also runs an education program to teach students the reality of food waste and hunger in Australia.

FareShare accepts food donations that are destined for the garbage. These include meat that has been ground too fine by a butcher; cheese close to its Best Before date; fruit and veggies that don’t look perfect but are perfectly edible; even items such as fruit juices, breakfast cereals, yoghurts, jams, and biscuits whose packaging may have been damaged. They do not accept food past its ‘Use By’ date.

FareShare accepts financial donations and has a convenient online donation form. The group also solicits corporate giving, either of money or in-kind services, such as kitchen maintenance, food packaging and off-site food storage.

As with all food rescue organisations, FareShare is also in need of volunteers. People can volunteer individually or as part of a school or corporate group. Volunteers do everything from performing tasks in the kitchen from chopping vegetables to packaging food to stocking shelves in the warehouse to loading and unloading food vans and, if the volunteer is a licensed driver, driving the vans. The organization has 7,000 volunteers annually.

When people waste food, they waste the potential that food has to alleviate hunger in Australia. These organisations provide an opportunity for every Australian to do something about it.

How to get involved OzHarvest ozharvest.org FoodBank foodbank.org.au FareShare fareshare.net.au

Quest Kudos 25

Industry Beans Fitzroy, Melbourne Figure Ground Architecture Image: Sean Fennessy

26 Quest Kudos

CAREER HIGH

DESIGNS ON

HOSPITALITY Interior design plays a vital role in food enjoyment; it is the visual appetizer that excites the palate. Whether it’s industrial vintage or neo-classic chic, well-designed space engages multiple senses and weaves a cohesive story where the food is the main star.

H

ospitality projects run on a very different timeline to residential projects. Some houses can take up to four years from inception to completion while hospitality projects are more likely to take four to six months. This makes for a much more compressed design and development process. The hospitality projects are generally smaller in scope but have a lot more detail in terms of custom furniture and materiality. I hate to use the Matt Rawlins word ‘themed’, but these projects FIGURE GROUND are much more about evoking a ARCHITECTURE certain ambiance that draws from the client brief and business model.

For example, we have recently completed a ‘canteen’ inspired café where patrons line up with trays to get their food. For us, this evoked ideas of 1950s cafeterias, so we used a palette of pale blue tiles, stainless steel and cement sheet to re-create that feeling in a contemporary context without becoming kitsch.

On the elements that help the project hit the mark: At a basic level, the design needs to have a clear identity and functional layout. There also needs to be sufficient layers of detail, texture and materiality to create interest and encourage patrons to linger. We also try and create a variety of internal and external seating and socialising opportunities. Many of our projects also seek to have an urban presence achieved by creating built in seating or operable facades on the streetscape interface.

On a recent rewarding project: Industry Beans Café and Roastery in Fitzroy was rewarding because of the challenge to transform a vast, cold, poorly lit warehouse space into a warm and inviting environment.

We used hundreds of black painted pallets to line the walls and ceiling. We stacked the administration spaces above the kitchen to exploit the high ceilings and create a ‘building within a building’. This gives the impression of a dining in a narrow laneway space which seemed appropriate in Melbourne’s context. This project went on to win the 2014 Australian Interior Design Awards for Hospitality Design and Best International Café in the Bar and Restaurant Design Awards in London.

On the elements you’d spend an unlimited project budget on: I think I’d spend the money on the service counter because it’s the one element that is indispensable. It needs to look and feel good but also can house many functions such as – service, display, seating, refrigeration and storage. You can even cook and prepare dishes. In fact, if there were unlimited funds for the counter then you could almost incorporate the whole design into this element. I think you’ve just given me an idea for my next project!

On the space you wish you had worked on: I think the Boom Boom Room on top of the Standard Hotel in New York would have been a fun project – I love the vibrancy of the hotels in New York generally; the Ace and the Wythe are other examples where the bars and restaurants contribute so much to the energy and identity of the business they contribute much to the overall success of the hotel.

Quest Kudos 27

u

CAREER HIGH

L: Bond, Melbourne CBD R: Mon Bijou, Adelphi Hotel, Melbourne CBD Hachem

Fady Hachem HACHEM

H

ospitality work is almost always exciting. No matter what scale of the project, you’re always trying to push the creative boundaries. Hospitality is a very competitive market, and clients need an edge, so typically the briefs are not solely focused on functionality. The need to extend the project parameters and to drive a higher level of patron experience makes for exciting projects. It’s a market sector that I will always be a part of, projects that allow freedom to explore my skills and creativity, allow me to indulge.

28 Quest Kudos

On the elements that help the project hit the mark: Design has evolved over the years. It’s no longer just about aesthetics; design has acquired a new skillset, the experience of the end user is as critical as the visual impact. The role of the designer/architect is to understand the product and, through clever design and consideration of the project, transform it to a more profound experience for the user.

On the elements you’d spend an unlimited project budget on: Immediately I would say technology. There are so many new products and methods of construction that helps a project reach its full potential. For instance, sustainability technologies often bring to the table a better resolution for the project and is extremely important to the needs of today and our future.

Monopole.

Potts Point, Sydney.

Pascale Gomes-McNabb Design

On a dream project opportunity: I have big ambitions! A dream project would undoubtedly be a hotel on the water somewhere in the tropics. Not only does it require engineering feats to construct such a project, it also requires highly creative work in all aspects; architecturally right through to the interiors and functionality. It’s also the type of place I love to experience.

On a favourite design era: I love Art Deco period; I always have and the reason being that it weds high detail motifs with technology and the era, in general, contains a sense of liberation.

It’s often my inspiration when opportunities arise with projects that require detail with a little glitz and glam. You can imagine 1920’s France would be an experience like no other.

Pascale Gomes-McNabb

PASCALE GOMES-MCNABB DESIGN

H

ospitality projects are generally more fastpaced and obviously commercially geared towards wider audiences. Whereas residential projects are tailor-made for one or two persons or a family and can be very specific…having said that restaurants can be extremely exacting as well. I enjoy working on all types of projects!

On the elements that help the project hit the mark: It is not just about the design that is vital to the success of a hospitality venue but the many constituents that synchronize to create a unique synergy...the food, the music, the service, the site, the ambience.

Quest Kudos 29

u

CAREER HIGH

Penfolds Magill Estate Restaurant, Adelaide.

Pascale Gomes-McNabb Design

On a recent rewarding project: I enjoy what I do, and every project is rewarding in myriad ways whether through the built outcome or working with the build team and the client.

On the elements you’d spend an unlimited project budget on: Getting the design right, ensuring the concept of what the client wants to offer is commensurate with the design concept.

They are the two most important elements that need to align...getting that right is paramount.

On the first thing you notice when you enter a space?

How the space feels is there attention to detail? And the way in which you are greeted (more attention to detail)…this is usually the best indicator of how the place is operated!

I notice how the place makes me feel – is it comfortable and inviting and interesting?

How do spaces make you feel?

30 Quest Kudos

Jeremy Bull

ALEXANDER & CO.

L: Sean’s Kitchen, Adelaide R: Watson’s Bay Hotel, Sydney Alexander & Co

O

verall, there are massive operational and brand differences between the two (hospitality and residential) typologies. However, the biggest difference is that in hospitality work the number of stakeholders is greater, and the complexity of their combined briefs result in complex coordination.

When we work on residential spaces our clients are building their ‘homes’ – the personal space they will spend with their family and loved ones. The design responses to these briefs are more emotional and are specifically focused on how that family and its inhabitants want to live within that space. Whereas hospitality briefs are not personal or idiosyncratic (except of course for the celebrity chefs) they are heavily brand dependent and they respond directly to the functional requirements of high traffic, food service, operational outcomes and they must tell the story of the food/beverage offering.

On the elements that help the project hit the mark: Everything! To solidify the success of the built identity of a restaurant we place significant emphasis on creating the ‘story’ of the venue and ensuring the patrons ‘suspension of disbelief.’ Every touch point, planning decision, brand reference and all their subsequent materials and selections need to relay back into the clients brief or their narrative of the offering. We often talk of being lost in the moment, or even lost

CAREER HIGH

Mr Miyagi, Windsor Melbourne Eades and Bergman

Wendy Eades

in the fantasy. I think ideally this is what we set out to achieve, the ability to deliver the patron to another place, even for the briefest of periods before they step back into ‘real’ life.

On the elements you’d spend an unlimited project budget on: Lighting! Lighting is a really expensive component of the fit out works both to design comprehensively, manufacture and install. The way we respond to lighting as human beings are so primal. We are so familiar with what a sunset and sunrise look like and how that makes us feel, and we take this inbuilt knowledge and experience with us when we enter a space. The right lighting in a hospitality environment creates drama and mood and is one of the primary influences as to how people enjoy and use the space. If the lighting is bright and natural people tend to focus more on the food whereas a darker space encourages more drinking!

On the space you wish you had worked on: I think my favourite experiences have been impromptu, street vendor type affairs. I think without over romanticising it, I would love the idea of delivering something like that; a very small, very personal and totally temporary open air hawker stall. The idea of this simplicity and of just how little it can take to create a moment, a joyful spontaneity on the side of a road is pretty mesmerising.

EADES AND BERGMAN very restaurant I have worked on has involved careful planning and playing in order to fit each project’s own unique, architectural footprint.

But before this process begins, key elements need to be considered such as the food offering, intended demographic and budget.

Unlike a residential space, every aspect in hospitality can influence the success or failure of a venue.

Designing a home interior is about creating spaces that reflect its owner’s lifestyle, desires and needs.

It’s not about pleasing many but it’s about pleasing a select few, and generally involves a ‘one on one’ process between the designer and the owner of the home.

In contrast, hospitality design is about a team involving many disciplines such as interior design, industrial u

E

Quest Kudos 31

Woody P, CBD Melbourne Eades and Bergman

design, architecture and branding. The design team then needs to engage the restaurants team of chefs, wait staff and management to get the best operational outcome; after all, a restaurant is a work environment.

Hospitality works to a very controlled timeline as well, this usually means once the doors are open, my work is complete.

Residential, on the other hand, once completed, can continue for several years after. As the family evolves and change, so does both the functional and aesthetic needs of the home.

On a recent rewarding project: I’ve worked on many projects recently including Kong, and Woody P, a restaurant in Flinders Lane, Melbourne.

A project that I particularly enjoyed recently is Nine High; a residential project where we have implanted a lot of our learning from the hospitality space into a living space. Specifically a feature kitchen, which is almost centre stage of the living area, as the kitchen is often the engine room of a home. We have included bespoke and operational finishes and functions, like clever cabinetry, statement lighting over the serving area and (importantly) wine storage.

On the elements that help the project hit the mark: Ask a patron why they will come back and 9/10 times it will be because of the 32 Quest Kudos

food. So, we as designers are engaged to enhance the experience of eating, intertwining it with an appropriately designed and well-considered space.

Every new venue needs its own identity, its own personality, and often this is achieved through the use of bespoke lighting and furniture.

Although needing to be functionally and visually appropriate to the nature of the restaurant, bespoke items can be playful and expressive, allowing the place to talk a language of its own. The designed space must marry well to this intended nature, which may be dimly lit, cosy and slow or alternatively light, fast and transient.

On the elements you’d spend an unlimited project budget on: If a client in hospitality had unlimited funds the one element I would encourage them to spend it on would definitely be lighting. I call lighting ‘the engagement ring of the space’. No cheap imitations or poor quality selections will suffice.

On the space you wish you had worked on: The Standard Hotel in the Meatpacking District of New York. Cool, eccentric and engaging, anything goes here, and I love this freedom of expression. The type of people it attracts and the strange offerings it has in its bars and restaurants simply heighten my love of this place.

Georgina Ezra G.A.B.B.E

O

ne may think that when approaching the design of a residential project we would take on a completely different approach to designing for a hospitality space.

In fact there aren’t great differences; in the end we are designing for the comfort and usability of the end user and so our main focuses are the same – functionality and practicality first and a very interesting and unique aesthetic, a vision that is catered directly to and for our client. When designing on a residential project we specifically focus on the family life and the future transitions that may face the unit, how their specific aesthetic needs and wants may change and transform with time and making sure we have designed specifically to suit their personality now and for the future.

These methods are also applied to a hospitality project, however, the main difference being that there is a greater embracing of unique creativity in our proposition to the client.

We specifically like to embrace the aesthetic and subjective style of each client and brand, working closely with them to create an outcome that is unique, exclusive yet timeless.

Bringing out the creativity in all to recognize that there is no such thing as right or wrong design...just your design.

CAREER HIGH

L: Pok Pok Jr, CBD, Melbourne R: Mon Amour, Albert Park, Melbourne G.A.B.B.E

On the elements you’d spend an unlimited project budget on: The first things that need to be spent on are always the elements that ensure the business functions; the kitchen equipment, which always makes up a huge chunk of any budget.

The room needs to be spatially planned so that its practical, dollars will always be spent on re-arranging floor wastes, fridge points, dishwasher locations and coffee machine locations. The owner needs to ensure that all electrical and mechanical work is 100% up to date. This means comfortable air temperature and lighting. Many underestimate how important these two alone are to the overall mood of an interior; it could make or break a hospitality project!

On the elements that help the project hit the mark: Experience and the mood that is created for me are by far the most important elements of an interior in order to engage with the end-user and ensure the time spent in the space is thoroughly enjoyed and felt. This comes down to more than just how the space is designed, but so many other things affect our response to an interior. We respond to what we hear – the type of music playing – what we can smell, how dimly or brightly lit the space is, how the food is served, the temperature of the room, what the waitstaff are wearing and how intimate or isolated we feel within a space…all of these elements play on our 5 senses and in result hugely affect our reactions to an interior.

Practicality speaking, the functionality and comfort of how the design has been spatially planned is critical to its success, the best interiors just “work” and there is way more behind the scenes than expected to ensure that all systems that make up a hospitality space function.

On a dream project opportunity: I am continuously exploring ways to look outside the conventional box, G.A.B.B.E intends to scrutinize the interiors by using concepts to inform the space. Concentrating largely on custom made design and placing incredible attention to detail. In saying this, a dream job would be a chain of boutique hotels within Australia and internationally. The main reason for this is that I can apply and push our abilities and our design methods in varying directions; commercial, residential and hospitality. It allows us to look at a larger space with variation yet in a holistic manner and provide the client with a unique personality, one that can be reapplied or appropriated for each hotel.

Interior design is timeless and subjective and so to have the opportunity to create and to become critically influential with the shaping of a uniquely branded hotel chain or even a singular hotel would be an experience of a lifetime. One by which we can push custom ideas true to the hotel only throughout the furnishings, artwork, wall applications, flooring finishes, and much more. A dream!

Quest Kudos 33

MONEY MATTERS

s r e e h C to Investing

The Perks and Benefits of Investing in Wine

Investment-quality wine is a stable commodity; prices remain steady, regardless of what’s happening in the world economy. This same reason makes a wine investment a good way to add diversity to your portfolio without adding too much volatility. As a luxury item, there will always be a market for fine wine. With limited supply and increasing demand, especially among the newly wealthy in China, there is little chance that a well-chosen wine won’t increase in value.

While an increase in value is not guaranteed, collectors’ wines have shown high returns in the past. “The prices for the very best wines have risen by an average of over 10% per annum over the past 25 years, with quiet periods (for example 1998 -2002 and more recently, falls in the market from late 2011 until late 2012) being more than balanced out by the busy ones (2005 to 2007 and late 2008 until mid 2011),” says a representative of London wine and spirit merchant, Berry Bros. & Rudd.

Possible Pitfalls

If you have been considering wine as an investment there are several elements to take into account before you fill the cellar, as Josh Eastbourne discovered.

W

ine is a finite product.

Wine makers only make a certain amount each year, and as time passes, the quantity diminishes.

At the same time, more investors are entering the market, meaning a reduced supply must meet an increasing demand. This simple fact of supply and demand alone makes wine a worthy investment.

34 Quest Kudos

Of course, not all wines are good enough to justify an investment. Most wines are best simply to be enjoyed. The fine wine investment market only deals with a very small proportion of the world’s wine. Historically wines for investment have been the Grand Cru wines of Bordeaux and Burgundy, but wines from other regions, including the Rhone Valley, Italy and even Australia have risen in stature as investments.

Returns are not guaranteed. You can control most factors that might affect the value of your wine, such as proper storage and proof of provenance, but wine investing is an unregulated field, and you could be open to fraud. You must be very knowledgeable yourself, or have a trusted, knowledgeable advisor, to choose the best vintages of the best wines from the best regions. These are the wines that will increase in value because they will always have a worldwide demand.

Who Should Invest

If you’re considering entering the world of fine wine investing, you should already have a welldiversified portfolio in place.

An investment in wine offers an

How to Sell

While fine wine auctions get the most press, they are not the only way to sell your wine collection. You can choose any one of these options:

PRIVATELY: If you want your wine to go to someone who loves it as much as you do, sell it privately. The best way to do this is by using Internet wine auction sites. Be prepared to invest plenty of time and energy into the endeavour, and you also need to be careful not to break any laws around selling alcohol in any country or across international borders.

WINE STORAGE WAREHOUSES:

Some wine storage services can sell your wine for you. They take care of the selling process, while vetting the quality of your wine and its provenance.

WINE AUCTIONS: If you choose to sell your wine at auction, consult your wine investment adviser about the best type of auction for your collection. Knowledge and ability may vary widely between auction houses, as may the services and fees.

additional level of diversity that holds its value well in unstable markets. It does, however, require you to have the resources to buy into and stay in the market for a reasonable amount of time.

Wine investment advisers suggest that, as with any investment, you should be able to afford to lose your money should prices fall. Also, because investment-quality wines are expensive, even when purchased new and unmixed, sealed cases grow in value much better than single bottles.

Buying a case of investment-quality wine requires a significant sum at the outset.

You also should be willing to hold your wine for a minimum of five years, and preferably 10 or more, before you sell.

Past Performers

In the fine wine market, past performance often determines future prices. Wines with

a record of increasing in price, such as the first-growth Bordeaux, are more easily sold, and more likely to increase in value.

This doesn’t mean that other, newer winegrowing regions don’t produce wines worthy of investment, just that these are not widely considered a sure thing. However, increasing worldwide demand is having a significant effect, and wines from other regions are quickly gaining traction and reputation in the market.

As an example of how a wine can increase in value, in 2014, Sotheby’s auctioned a collection of 114 bottles of Romanée-Conti from Domaine de la Romanée-Conti in Burgundy, France, for over HK$12 million. And an Australian wine, the 1952 vintage of Penfolds Grange, sold for just under $1 when released and can sell today for over $16,000 a bottle.

Penfolds Grange as an Investment Penfolds, in operation in Australia since 1844, produces wines respected worldwide. Its wines are traded actively on the wine auction market and several of its wines often increase in value. Grange Bin 95, a Shiraz, consistently rates highly.

“The Wine Advocate” scored the 2010 vintage at 99, and Jancis Robinson, a British wine critic, gave the 2009 vintage a score of 18/20.

It’s human nature to collect things we love. You can collect for the joy of owning, and possibly drinking, a stunning wine, or you can enjoy making money from your investment in those precious bottles.

Quest Kudos 35

EXPLORE

Gourmet Road Trip HUNTER REGION & NEWCASTLE

The Hunter Valley has long overshadowed near neighbour Newcastle as a gourmet destination, but as Winsor Dobbin found out, they are very much worth taking in together.

T

he Hunter Valley, just a two-hour drive north of Sydney, is one of Australia’s most popular wine regions and hosts festivals, concerts and tasting events throughout the year.

Known as “Sydney’s playground” for its cellar doors, golf courses and day spas, it boasts over 60 cafés and restaurants and close to 120 cellar doors.

Hope Estate, Tempus Two and Bimbadgen Estate all host regular rock concerts that draw up to 15,000 people to the the region. They’ve been making wine in the Hunter since 1828 and best-known cellar doors include Tyrrell’s, McWilliam’s Mount Pleasant, Hungerford Hill, Tulloch, Drayton’s, Brokenwood, Tempus Two and Lindeman’s but there are also dozens of small, family-owned boutique wine producers worth visiting.

The region is best known for its age-worthy semillons and shirazes, and varieties including verdelho and chardonnay also thrive here.

36 Quest Kudos

Head for the Small Winemakers Centre to sample regional star wines by the glass, or perhaps the slower-paced subregions like Lovedale, or Broke-Fordwich could lure you a little further afield. Here you find outstanding producers including Margan and biodynamic pioneer Krinklewood.

Muse, Bistro Molines and Margan are outstanding options for food and wine matchings or check out restaurants like the new EXP, or venture out to Lovedale to sample some stunning food at Emerson’s at Adina Estate.

Singleton and the northern Hunter are within an easy drive, and so are much-vaunted County Dining at Morpeth and Maitland with its old gaol and the George & Dragon restaurant.

The drive from Newcastle is now an easy one following the opening of a new freeway and the city is undergoing a dramatic metamorphosis to rival the vineyards as a gourmet destination.

Once an ugly industrial caterpillar, the second-largest

EXPLORE

Smoked salmon at Subo

city in New South Wales is emerging as a multicoloured butterfly with a growing reputation as a destination for lovers of fine food, wine and craft beers.

And the arrival of that new freeway means Newcastle is now only a 30-40-minute drive from the vineyards.

A city previously best known for its coal and steel industries, Newcastle has been hit by recessions and an earthquake but has transformed itself into a vibrant city with a lively café culture.

The seventh-largest metropolitan area in Australia is shifting westwards; with a new focus on the waterfront urban renewal area known as Honeysuckle and the West End, once a wasteland of deserted buildings that is now increasingly home to funky restaurants and speakeasy-style bars that are open into the small hours.

“There has been a massive change of mood in Newcastle over the past few years,” says Luke Tilse, owner of the lively Happy Wombat bar and restaurant underneath the Quest Newcastle apartments.

“There are several great wining and dining precincts, each with their own vibe,” Tilse says.

Leading the way in this city of urban renewal are two outstanding eateries, both run by talented local chefs.

Subo, a contemporary bistro on the western edge of the main street, Hunter Street (and just a block from Quest Newcastle) is the restaurant of chef Beau Vincent, whose cutting-edge food in a buzzy atmosphere has earned him two hats in the Sydney Morning Herald Good Food Guide.

Very different in style is Restaurant Mason at the other end of Hunter Street, run by chef/ patron Chris Thornton, who has worked at London’s two Michelin-starred The Ledbury.

Other good dining options include The Edwards in upwardly mobile West End, partowned by Chris

Joannou from Silverchair; gentrified pub Carrington Place and one of Australia’s leading wine bars: Reserve Wine Bar; run by former wine writer Patrick Haddock and some likeminded partners in a former bank building.

The Grain Store offers close to 40 craft beers and ciders on tap, and lovers of ales and lagers can also check out The Hop Factory, The Blind Monk, Craft & Co and the new Peroni Bar in the old Star Hotel (made infamous by the Cold Chisel song).

Quest Maitland

A meal with a view

Located in Newcastle’s CBD, Quest Newcastle is perfectly placed to explore New South Wales’ second largest city.

The property is close to the Newcastle Museum, where admission is free for their general exhibition.

For views with your food head to the spectacular Merewether Surfhouse, or join the locals queueing at the window to take away fish and chips from local institution Scottie’s.

There’s plenty of good coffee to be found (along with terrific breakfasts) at Frankie’s Place, Goldings and the Three Monkeys in Cooks Hill, while wine lovers should try to get along to Inner City Winemakers, which is part winery, part art gallery.

Late at night, when you are back in town, sample the cocktails at dark and moody Coal and Cedar, or try hipster hangout Koutetsu, a speakeasy-style bar with a name that means steel in Japanese.

But Newcastle isn’t all about eating and drinking. The Newcastle Art Gallery is one of the best small galleries in the country while Cooks Hill Galleries specialise in the works of local artists and the Newcastle Museum has a range of interactive exhibits.

Nobby’s Beach is one of Australia’s iconic surf beaches and a great spot for some early morning exercise, as are Merewether Beach and the Newcastle Ocean Baths.

Newcastle is a two-hour drive north of Sydney depending on the traffic flow, and a 40-minute drive to the Hunter Valley.

Windsor Dobbin travelled as a guest of visitnewcastle.com.au

Offering studio, one and two bedroom apartments, Quest Maitland is an excellent base for discovering the Hunter.

Maitland offers cultural attractions such as the Maitland Regional Art Gallery and National Trust property Grossman House.

Quest Newcastle

Quest Newcastle West

Quest Newcastle West is set to open in late 2015 and deliver a new accommodation standard.

Housed in a historic building that was initially the Castlemaine and Wood Bros brewery, and then later home to the Newcastle Regional Museum, Quest Newcastle West will comprise 78 apartments.

Quest Singleton

Quest Singleton’s one, two and three bedroom apartments make the property an ideal accommodation choice for groups or families visiting the Hunter. A BBQ terrace area and on-site gym add to the convenience.

Quest Kudos 37

Sean’s Kitchen

ADELAIDE

Southern Delights

With the Fleurieu Peninsula, Adelaide Hills, Langhorne Creek and Kangaroo Island on its doorstep, Australia’s fifth-largest city and the capital of South Australia has all manner of gourmet goods on its doorstep, as Winsor Dobbin discovered.

T

he regions surrounding Adelaide are full of artisan producers, winemakers, fishermen and market gardeners, many of whom sell their produce at either the famous Adelaide Central Markets or at the Adelaide Farmers’ Market, held every Sunday morning at the Showgrounds in the suburb of Wayville.

The Central Markets date back to 1870 and are a treasure trove of cheeses, smallgoods and fresh fruit and vegetables.

Rebuilt after a fire in 1977, the Central Markets are billed as the largest undercover market in the southern hemisphere.

There are over 80 stalls, and the market is South Australia’s most-visited tourist attraction. Here you will find everything from house-made patisserie goods to freshly-caught local seafood.

The Farmers’ Market features regular cooking demonstrations and is divided into indoor and outdoor sections selling seasonal and local specialities.

Adelaide has a reputation as a staid,

38 Quest Kudos

conservative city compared to Sydney or Melbourne, but its food scene is anything but sedate.

One of Australia’s leading food magazines recently named it as “our new hottest city” when it comes to eating out. Leading the way are innovative chefs Jock Zonfrillo from Orana, who uses indigenous ingredients in modern Australian dishes, and South Africanborn Duncan Welgemoed, who serves up cutting-edge cuisine with an African accent at Africola.

Throw in Press Food + Wine and its adjacent late-night wine bar, Proof, sophisticated Peel Street and several holein-the-wall wine bars like Cantina Sociale and Adelaide is buzzing. Unfussy and popular with winemakers late at night, Sean Connolly’s remake of his Sydney success Sean’s Kitchen is a brasseriestyle eatery noteworthy for its buzzy atmosphere and superb charcuterie.

Chef Jamie Oliver’s Adelaide outpost Jamie’s Kitchen is always busy while the

most popular food precincts are rougharound-the-edges Rundle Street, old favourite Gouger Street, Chinatown and new hotspot Leigh Street.

Visitors don’t need to leave the city for authentic wine and food experiences, either, with Henschke Wines having opened their up-market Hill of Grace restaurant [named after their iconic shiraz] in the recently remodelled Adelaide Oval.

Penfolds, too, is in on the act, having spent 18 months building its Magill Estate Kitchen restaurant and cellar door, which overlooks grape vines, in suburban Magill.

Here, as in the more formal Magill Estate restaurant, diners can enjoy Penfolds benchmark Grange by the glass.

Just down the road, arguably the closest vineyard region to any major city in Australia, the Adelaide Hills are home to winery restaurants including Bridgewater Mill and The Lane (check out the panoramic vineyard views), as well as dozens of cellar doors ranging from brash to rustic.

EXPLORE

Hill of Grace Restaurant

Adelaide Quest on Franklin

Unlike other urban areas, Adelaide was settled exclusively by free British colonists, not convicts, so when the city was planned in 1837, its founders didn’t bother to set aside space or resources for a jail, reasoning it wouldn’t be necessary.

More practically, Adelaide, which is known as “the city of churches” for its many spires, was designed on a grid system, so it is almost impossible to get lost. There are five city squares, and the downtown core is surrounded by parkland and bordered to the north by the River Torrens.

Today Adelaide is a city of infinite variety, hosting sporting events including the Clipsal 500 motor race, AFL matches most weekends and a Cricket Test match every summer since 1884. Adelaide and surrounding areas also host the annual Tour Down Under cycling race.

The locals don’t miss out when it comes to culture, either, with the city the venue for the annual Adelaide Festival of Arts and Fringe Festival as well as WOMADelaide, an annual celebration of music and dance from around the globe.

For those who fancy a stroll, the North Terrace precinct houses the Art Gallery of South Australia, the South Australian Museum, the Botanic Gardens, the National Wine Centre and the South Australian Parliament House, all of which are close together and just a brisk walk from the main shopping strip on Rundle Mall.

Just 12 kilometres from the city – a quick ride away on one of the city’s signature trams – is Glenelg Beach, a weekend playground for city residents. It has an English seaside resort vibe and is perfect for a swim to work off any kilos you might have piled on.

With stunning views from apartments on the higher levels, Quest on Franklin in Adelaide’s CBD is close to Central Market and Chinatown, and an array of restaurants on Gouger and Waymouth Streets.

Quest on King William

This centrally located property on Adelaide’s main thoroughfare offers spacious studio, one and two bedroom apartments, all within close proximity to the Rundle Mall retail precinct and nightlife on Hindley Street.

Quest King William South

Quest’s newest property in SA is ideally placed to explore Adelaide and its surrounds. Quest King William South is located at the southern end of Adelaide’s CBD, a quick 12 minute drive from Adelaide Airport.

Quest Mawson Lakes

Quest’s closest property to the Barossa, Quest Mawson Lakes is located an easy 45 minute drive to the heart of the wine region, yet only 30 minutes from Adelaide’s CBD. Quest Kudos 39

Lookout over lake at Maggie Beer’s Farm Shop.

PIC Sven Kovac

BAROSSA VALLEY

Beautiful Barossa There is nowhere quite like the Barossa Valley.

Windsor Dobbin explores Australia’s most famous wine region.

T

he Qantas wine tasting panel; eminent winemakers Tom Carson, Vanya Cullen and Steve Pannell, are hard at work in the laboratory of the St Hallett winery in the Barossa Valley.

Carson, from the Mornington Peninsula, Cullen from Margaret River, and Pannell from McLaren Vale are choosing the wines that flyers will be drinking in first and business class over the next six months.

It seems only appropriate that they do their sampling in the region that is regarded as Australia’s wine capital – home to brands like Penfolds, Jacob’s Creek and Wolf Blass that are sold around the globe.

Penfolds Grange and Henschke Hill of Grace are the regional icons, with Torbreck’s The Laird hot on their

40 Quest Kudos

heels, but you can find lots of value in red wines from smaller labels including Teusner, Langmeil, Kalleske, Yelland and Papps, Schild Estate, Rick Burge, TorziMatthews, Glaetzer, Charles Melton, David Franz, Rockford, Schwarz and Two Hands.

The Barossa is arguably the best-known “new world” wine region on the globe and a gourmet’s delight. It is rated alongside Bordeaux, Tuscany and the Napa Valley in terms of quality wine tourism.

And the Barossa is now just a one-hour drive north of Adelaide, thanks to some intensive work on the local roads.

It is a region that is about a lot more than just wine.

It’s about the people, many of whose families have been farming the land for five or six generations.

EXPLORE

Lunch at Charles Melton, PIC Mike Annese

Wolf Blass Cellar Door

It’s about history; the region is dotted with old churches and cemeteries, and exploration: there are plenty of biking and walking trails through the vineyards.

It’s about the hearty food and ingrained German heritage; just visit the local butcher shops like Linke’s, where all the smoking is done using a secret family recipe, and the traditional bakeries, to unearth some unfamiliar gourmet delights.

German-speaking settlers, many devout Lutherans from Silesia seeking to escape trouble-torn central Europe, arrived in the 1800s and brought with them culinary traditions from their homeland.

Today visitors to the Barossa can try dill cucumbers, pickles and preserves, smoked and cured smallgoods (try mettwurst and lachschinken at Schulze’s), dried fruits, locally made egg noodles and a range of German-style cakes and pastries (sample a Black Forest Torte at the Tanunda Bakery or maybe a streuselkuchen cake).

The nearby Apex Bakery, with its famous wood-fired oven, has been a local favourite since 1924 and is just one of the many local shops, farm gates, wineries, markets and restaurants at which to discover the flavours of the Barossa.

A warm region viticulturally, the Barossa is synonymous with big red wines, usually made from shiraz and grenache, and previously for fortified wines while the cooler Eden Valley is best known for rieslings. Some of the Barossa vines

are among the oldest surviving anywhere in the world.

Leading wineries include Penfolds, Wolf Blass, Seppeltsfield, Yalumba, Jacob’s Creek, Henschke, St Hallett, Peter Lehmann and Grant Burge, along with smaller producers like Elderton, Turkey Flat, Schild Estate and Torbreck.

Many younger Barossa growers and winemakers are experimenting with Italian, Spanish and Portuguese grape varieties including sangiovese and tempranillo, which are proving highly popular.

Sixth-generation vigneron Damien Tscharke from Tscharke Wines is one of the trailblazers in this field, making wines from savagnin, touriga, tempranillo, graciano and montepulciano, while the Domaine Day range features viognier, sangiovese, saperavi, lagrein, gargenega and sangrantino.

The wine industry here has deep roots. Penfolds was founded by an English doctor, Christopher Rawson Penfold, in 1844 – as visitors are reminded by a large roadside sign as they enter the valley.

Today, tourists visiting the Penfolds winery can try their hand at blending their own red wine in a laboratory with guidance from young winemakers.

The Barossa spreads across a number of small towns and villages; Tanunda, Nuriootpa, Greenock, Angaston and Lyndoch are among the more prominent but some, like u Marananga, are mere specks on the map.

Quest Kudos 41

EXPLORE

Jacob’s Creek Visitor Centre PIC: Dragan Radocaj

While tradition lives on, there is also plenty of modern tourism infrastructure to meet the demands of the growing numbers of visitors from around the world. The Butcher, Baker, Winemaker Trail guides visitors to stops including the Lyndoch Lavender Farm and Café, Maggie Beer’s Farm Shop (check out quince paste, local olives and verjus) and the Barossa Valley Cheese Company.

The Artisans of Barossa cellar door offers a quick snapshot of the region and is a facility shared by some of the region’s most talented winemakers, including Hobbs, John Duval, Massena, Schwarz Wine Company, Sons of Eden, Spinifex and Teusner.

Leading regional chef Mark McNamara is the man behind the food offerings at Artisans, and he also has an extremely popular cooking school.

McNamara was formerly head chef at the region’s benchmark restaurant, Appellation at The Louise, but his focus is now on teaching the basics of good, wholesome cooking.

He says he favours “time-honoured techniques” over new technology and his Kitchen Studio, a beautifully converted shop front, has been created to give people real food experiences.

“At its essence it’s all about handmade food,” he says.

“We designed the Kitchen Studio to be a warm and inviting space, the perfect place to learn new skills and sharpen old ones.”

Would-be masterchefs should also check out Casa Carboni in Angaston. Run by chef Matteo Carboni and his Australian-born wife Fiona, it is a café, wine bar (enoteca) and cooking school rolled into one.

The cooking school provides hand-on classes for groups of up to six people, while the enoteca serves Italian-style platters, fresh pasta and European wines by the glass, as well as a Sunday lunch using Farmers’ Market produce.

42 Quest Kudos

This Barossa newcomer was established in 2012 after the Carbonis moved to Australia from Parma, northern Italy, in late 2011.

“Casa Carboni is an extension of our house where we welcome friends, family and visitors to enjoy a true Italian experience made of food, wine and being together or ‘stare insieme’.”

Matteo says. “We want to create an environment where we exchange information’.

For some other authentic local tastes, visit the Barossa Farmers Market, held every Saturday morning and is something of a meeting place for local vignerons.

This authentic Farmers Market boasts over 40 stallholders offering a selection of “fresh, seasonal produce including fruit and vegetables, freshly baked artisan breads and sweet treats, ethical meats, freerange eggs, sauces, condiments, olive oils, nuts, milk and cream, and a whole raft more”.

Seppeltsfield, which dates back to 1851, has always been one of the de rigueur stops in the Barossa and that is the case more than ever with the opening of the winery’s 115-year-old cellar door and new restaurant Fino.

The new development, which also includes superb new gardens, was opened late in 2014 and has been hailed as one of the Barossa’s most significant gastronomic tourism endeavours in recent history.

Seppeltsfield managing director Warren Randall said the old winery – known for its magnificent fortified wines – is “now back to where she belongs, as Australia’s iconic wine estate.”

The Centennial Cellar at Seppeltsfield here holds every barrel of Tawny (port) from 1878 to the current vintage.

DATES FOR THE DIARY The Barossa Vintage Festival, which bills itself as “Australia’s original wine event”, is held every two years with the next scheduled for March-April 2017.

The three-day Barossa Gourmet Weekend festival held each August annually.

1. Casa Carboni Italian Cooking School & Enoteca, PIC Sven Kovac 2. Seppeltsfield Winery Cellar, PIC Sven Kovac 3. Penfolds Make Your Own Blend Tour, PIC Matt Nettheim 4. Barossa Farmers Market . PIC Sven Kovac

Adjacent to the new tasting facility is Fino at Seppeltsfield, where David Swain and Sharon Romeo (the couple behind Fino at Willunga in McLaren Vale) are serving a small but locally focused menu featuring dishes including Mayura station wagyu pastrami, Coorong mulloway brandade and Hutton Vale lamb pasties with silverbeet and sheep’s milk yoghurt.

Other “must visit” cellar doors include historic Penfolds and the modern Jacob’s Creek Visitor’s Centre where the display vines show visitors the difference between different grape varieties on the vine.

Chateau Tanunda, established in 1890, is widely regarded as one of Australia’s most beautiful winery estates, while family-owned Yalumba has atmospheric tastings rooms, wonderful old buildings and an eclectic range, including a number of whites made from the rare viognier grape.

No shortage of taste

There is no shortage of great places to eat, either, with Appellation part of the luxury The Louise complex and widely regarded as one of the best regional restaurants in Australia.

Hot on its heel come the new Fino and Hentley Farm, the home of talented chef Lachlan Colwill, who made his name at The Manse in Adelaide. For more exotic flavours, FermentAsian is a popular hangout for winemakers.

Other attractive options include Jacob’s Restaurant at Jacob’s Creek, Salters at Saltram, the Maggie Beer Farm Shop, Vintners Bar and Grill and 1918 Bistro and Grill.

Beer lovers are also catered for at the Barossa Brewing Company in Greenock, which is well known for its traditionally fermented beers while Rehn Bier in Angaston is an idiosyncratic micro brewery.

Quest Kudos 43

EXPLORE

LaSultana’s rooftop is a breathtakingly beautiful location to escape the busy streets below.

44 Quest Kudos

EAT WELL TRAVEL FAR

If your dual passions are food and travel, then read on. Annabelle Richmond has compiled a list of decadent destinations for you to discover.

MOROCCO

CO O K I N G C L A S S O N T H E RO O F TO PS O F M A R R A K E C H

L

a Sultana Marrakech is located in the heart of the historic medina. Set away from the bustle of the Kasbah, LaSultana boasts the largest rooftop terrace in the Golden Triangle offering a 360-degree view of the bustling city and Atlas Mountains. Set high above the souks, the leafy rooftop terrace, is the perfect setting to learn the skill of authentic Moroccan cuisine at an introductory cookery course from the hotel’s team of chefs. Guests are welcomed with a traditional cup of fresh mint tea before learning to cook a selection of traditional Moroccan specialties.

Dishes include taktouka and marinated zucchini to start followed by chicken, fish or vegetable tagine, blended with apricots and served on fluffy sultana infused couscous, topped with candied lemons.

The alfresco cookery course is for up to eight people and gives guests an extremely personalised introduction to Moroccan ingredients, spices and methods of cooking that they can take away and re-create at home. Lead by La Sultana’s skilled set of chefs, guests are given one to one advice and tuition as they prep, cook and finally enjoy their efforts over lunch at the luxurious hotel. lasultanahotels.com

u Quest Kudos 45

EXPLORE

NEW ZEALAND

CLASSIC WINE TRAIL

N

ew Zealand is certainly serious about wine with a touring route dedicated to all things grape. By car, it’s a five-day touring route from Napier in the Hawkes Bay region in the North Island to Blenheim in Marlborough in the South Island. Drive through areas that account for eighty percent of the country’s wine production. Along the way, visitors have the chance to explore more than 120 cellar doors, as well as a multitude of vineyard restaurants and cafes. Hawke’s Bay is the land of robust Cabernet Sauvignon, Merlot and Syrah; in Wairarapa, Pinot Noir gets star billing while Marlborough is blockbuster Sauvignon Blanc country. For something a little different you may like to explore the route on two wheels. Cycle Turismo offer a Classic New Zealand Wine Trail Tour eleven day cycling experience. The tour includes three-course lunches and dinners and wine, a winery and wine museum tour, inter-island ferry ticket, all cycling clothing, road bike and cycle gear. Included is also the use of a support vehicle and luxury boutique accommodation including stays on vineyards including Craggy Range Retreats and Black Barn Retreats. The trail travels through iconic coastal, countryside and mountainous landscapes, from the beautiful Queen Charlotte Drive in Marlborough to the breaking panoramas of the Marlborough Sounds. cycleturismo.com/cycle-tours/classic-new-zealand-wine-trail

46 Quest Kudos

PIC: Chris McLennon

CAPE TOWN – SOUTH AFRICA

C U L I N A RY BA BYLO N STO R E N A N D W I N E SA FA R I

F

ly to culinary Cape Town and stay at the definitive boutique hotel, Babylonstoren, set amongst stunning vineyards and orchards in the Drakenstein Valley between Franschoek and Stellenbosch. Wander through the farm’s extensive fruit orchards and vineyards or accompany the ducks as they meander through the farm, harvesting snails. Alternatively cycle through the vineyards around the dams and koppie or go on a bird watching expedition before relaxing for the evening tasting the world-class wine and cuisine on offer. The next day take a guided cellar tour learning about the wine making process starting in the vineyard and ending with a tasting of the delicious finished product. Complete with a spa, swimming pool and gym, guest suites that echo Cape Dutch farm buildings and a disused kraal that has been turned into the hotel’s restaurant Babel, which offers an array of freshly made cuisine and an innovative menu. Wine tours start every day at noon. u scottdunn.com Quest Kudos 47

EXPLORE

The Tree to Bar experience offers a unique hands on chocolate making indulgence.

CARIBBEAN

C H O CO L AT EY H EAV E N

O

ffering a romantic journey through St Lucia and Grenada, this eleven-night trip is the perfect itinerary for couples complete with boutique hotels, luxury spas and plenty of Caribbean sunshine. Begin in St Lucia and take in the mighty Piton Mountains set amongst lush green scenery that can be viewed from above on the descent into the island. Spend five nights at the unique Boucan

by Hotel Chocolat set in tranquil rainforest surroundings and take the opportunity to spend a romantic afternoon making chocolate during the Tree to Bar experience. After a relaxing few days in St Lucia take a short flight to Grenada and spend a week on the shores of Prickly Bay at Calabash set in delightful gardens. Enjoy breakfast on the private room terrace at any time, lunch at the beach bar and dinner at the superb Gary Rhodes restaurant. Spend the days together lazing on the pristine white sand beach, indulging in spa treatments, scuba diving, exploring the capital of St Georges or touring a nutmeg plantation. scottdunn.com

48 Quest Kudos

One of Chef Antonio Saez’s dishes created from guest’s seafood selections.

BARCELONA – SPAIN

BEHIND THE SCENES OF THE FISH MARKET

H

otel Arts Barcelona offers guests the opportunity to go behind the scenes at Barcelona’s iconic fish market. Located in the city’s main port, wholesalers bid for the fresh catch of the day. The fish market is usually out of bounds to the general public, however across select dates in 2015 Hotel Arts Barcelona offers guests the opportunity to enjoy a guided tour of the auction. Executive Chef Antonio Saez accompanies the tour along with the guests. Guests have the opportunity to learn about the fish and seafood varieties and then select their fish to be cooked by Antonio Saez as part of a tasting menu back at the hotel. Guests then go on to enjoy a cocktail masterclass and aperitivo at Arola Bar by mixologist Diego Baud. The Barcelona fish auction experience includes private return transport to Barcelona Port, a visit to the fish auction, a cocktail master class at the hotel and fish dinner prepared by Executive Chef Antonio Saez paired with wines. ritzcarlton.com/en/Properties/Barcelona Quest Kudos 49

ENTERTAIN ME

Our last

Jeff Buckley PIC: Merri Cyr

GOODBYE

Tim and Jeff Buckley’s legacy has inspired generations of musicians and listeners.

T Gary Lucas

MUSIC TRIBUTE A State of Grace The Music of Tim and Jeff Buckley Melbourne Recital Centre, Melbourne September 23rd and 29th QPAC Concert Hall, Brisbane Queensland September 25th and 26th Enmore Theatre, Sydney, September 27th astateofgracelive.com 50 Quest Kudos

im and Jeff Buckley’s legacy has inspired generations of musicians and listeners. The world premiere event, A State of Grace celebrates their brilliant, complicated lives and music, bringing together six peerless singers teamed with images and stories. The show is a definitive portrait of two of the most beloved voices in rock, overseen by Gary Lucas, the legendary New York guitarist / composer who worked closely with Jeff, co-writing the immortal songs ‘Grace’ and ‘Mojo Pin’. “The music of Jeff and Tim Buckley is timeless and gracefully transcendental,” says Gary.

Assembled to recapture the magic of Tim and Jeff Buckley’s songs are musicians with the depth, breadth and empathy to do them justice: Martha Wainwright, Casper Clausen (of Efterklang), Willy Mason, Camille O’Sullivan, Steve Kilbey (The Church) and Cold Specks.

With Gary Lucas as musical director, backed by his renowned New York ensemble Gods and Monsters, Tim and Jeff’s music becomes a point of departure for an evening of soul-stirring reinterpretation and exploration in this trailblazing event.

ENTERTAIN ME

C

2014 Finalist Juan Ford’s entry

irque du Soleil returns to Australia with Quidam, one of the company’s most loved, classic shows. The Quidam arena tour commences in Canberra in December and travels to Wollongong, Hobart and Newcastle with limited seasons in each city.

Since performing under the Big Top in Montreal in 1996, Quidam has captivated audiences across five continents. The international cast features 46 acrobats, musicians, singers and actors presenting spectacular aerial feats and astonishing human agility.

Canberra, December 11th – December 20th Wollongong, December 23rd – January 2nd Hobart, January 6th – January 10th Newcastle, January 15th – January 24th cirquedusoleil.com/quidam

THEATRE Cirque du Soleil

T

PIC: Matt Beard Costumes: Dominique Lemieux

ART The Archibald Prize

he Archibald Prize is an extraordinary art event, which brings together images of some of the country’s leading celebrities, as seen by our leading artists. Since 1921, the Archies have been thrilling art enthusiasts, often stirring up controversy and always challenging the way we see ourselves and our society. Over the years, the prize has been awarded to many of Australia’s most prominent artists including Nora Heysen, William Dobell, Brett Whiteley, Ben Quilty, Tim Storrier and Fiona Lowry. The Art Gallery of Ballarat is proud to be the exclusive Victorian venue for the 2015 Archibald Prize, which is a touring exhibition of the Art Gallery of New South Wales. The regional tour takes in six galleries across Australia beginning in Ballarat and finishing at the Blue Mountains Cultural Centre in July 2016.

October 3rd - November 15th, 2015 artgalleryofballarat.com.au

FESTIVAL JAZZ

MUSIC FESTIVAL

Wangaratta Jazz and Blues Festival

Peninsula Summer Music Festival

The festival showcases more than 300 musicians in over 80 concerts. All venues are within walking distance of the Wangaratta township and at nearby wineries in regional North East Victoria (3 hours from Melbourne).

October 30th – November 2nd, 2015 wangarattajazz.com

World-class music spills out across the beautiful locales of Mornington Peninsula’s beaches, wineries and restaurants in summery delight. The festival features outstanding international and nationally recognised artists in unique peninsula places.

January 1st – January 10th, 2016 peninsulafestival.com.au Quest Kudos 51

CHEERS

The Pinnacle of

Cool

There is a wine revolution happening right now, and Tasmania is at the forefront Winsor Dobbin reports.

B

ig oaky chardonnays are old hat. Macho reds with high alcohol levels are passé. Today’s consumers are looking for wines with a little more elegance and panache – and Tasmania is at the forefront.

With cool-climate wines in vogue, it just doesn’t get much cooler than Australia’s island state, which over the past 20 years has started to produce world-class wines made mainly from pinot noir and chardonnay.

The island state has been described as “the new Champagne” because it produces some of the finest sparkling wines in the world – and its still wines are also rapidly gaining traction.

Take a look at the wine lists in trendy wine bars and restaurants in Sydney and Melbourne and you’ll find labels like Sinapius, Glaetzer-Dixon, Sailor Seeks Horse, Wines For Joanie and Tolpuddle Estate.

These are the new wave of Tasmanian wine producers, following in the footsteps of trailblazers like Pipers Brook, Tamar Ridge, Freycinet, Grey Sands and Spring Vale – and sparkling wine icons like Arras, Jansz and Clover Hill.

“Tasmania is on a roll right now because wine drinkers are always looking for something new and exciting, and Tasmania offers them labels they haven’t tried before,” says Joe Holyman, who makes wines in the Tamar Valley under the Holyman and Stoney Rise labels.

52 Quest Kudos

Left to right: Sample local wines and organic ciders at Willie Smith’s in the Huon Valley; Sinapius Vineyard at Pipers River is producing some outstanding drops.

“People have moved away from big, hairy wines and Tasmania’s more elegant styles fit the bill perfectly.”

Tasmania is also known for its seafood, whisky distilleries, artisan cheese producers, organic beef, fresh truffles and artisan ciders, but it is wine that is leading the way.

The ruggedly beautiful island, first settled as a British penal colony in 1803, is named after Dutch explorer Abel Tasman, who made the first reported European sighting of the island in 1642.

Today Tasmania, along with Central Otago in New Zealand and Patagonia in Argentina is one of the hotbeds of cool-climate viticulture, with regions like the Huon Valley in the south of the state actually too cold for many grape varieties to ripen.

“The cooler the climate the better the grapes for sparkling wine, so that’s why we focus on Tasmania,” says Ed Carr of House of Arras, Australia’s most awarded sparkling wine range.

The small amount of Tasmanian wine that is exported overseas is worth more than four times the average bottle of Australian wine – and global appetite is growing.

“The quality of Tasmania’s wines has attracted a lot of attention, both in Australia and abroad, particularly its pinot noir and sparkling wines,” says Wine Tasmania CEO Sheralee Davies.

The best of Tasmania WINE Sinapius 2014 Riesling et al $34

A vibrant fresh white blend that is a perfect partner for spicy Asian dishes. Riesling has been blended with gruner veltliner and pinot gris to produce a textural wine with tropical fruit salad notes and crisp natural acidity.

Stefano Lubiana 2012 Chardonnay $48

A spectacular cool-climate chardonnay from Tasmania’s leading biodynamic producer.

Made from fruit grown on a vineyard overlooking the Derwent River, this is beautifully balanced with great elegance on the palate.

“Despite the fact that Tasmania produces fewer than 0.5% of all wine in Australia, it represents more than 6% of all national restaurant wine lists. That is a very strong position on which to build.”

Grapes were first grown in Tasmania in the 1840s, but the island’s wine production all but disappeared until the 1950s and has only really blossomed over the past decade.

Mild spring and summer temperatures, with warm autumn days and cool nights, allow the grapes to ripen slowly on the vine, resulting in flavour, freshness and balance.

Today Tasmania is home to around 230 vineyards and 160 producers with the Tamar Valley and Pipers River in the north the main sub-regions. Then come the East Coast, the Coal River Valley and smaller regions including the Derwent Valley, North West and the Huon/Channel.

Pinot Noir (44%) and Chardonnay (23%) are the main grape varieties, followed by Sauvignon Blanc, Pinot Gris and Riesling.

Some leading Tasmanian labels to look out for nationally include: Heemskerk, Barringwood, Bream Creek, Dalrymple, Delamere, Home Hill, Devil’s Corner, Holm Oak, Josef Chromy, Goaty Hill, Moorilla, Derwent Estate, Nocton Vineyard and Stefano Lubiana.

Sailor Seeks Horse 2013 Pinot Noir $45

The first commercial release from a vineyard in the chilly Huon Valley, this has already made the wine lists of some of the best restaurants in the country. It is medium-bodied but has great varietal character, focus and poise.

Jansz NV Premium Cuvée $25

From one of the pioneers of sparkling wine in Tasmania, this is a benchmark bubbly made in exactly the same way as the great wines of Champagne. It has citrus and brioche notes, persistent mousse and lingering mouthfeel.

Quest Kudos 53

QUEST CUISINE

Chef for the Day Do you fancy yourself as a chef or are looking to try your hand at cooking in your Quest apartment on your trip? Try this new recipe from Mary McCartney’s new book At My Table.

I

n 2009, Mary co-founded Meat Free Mondays, a drive for awareness on meat consumption and its impact on the climate. Try these delicious black bean burgers after a busy work day and fill your plate with goodness.

BLACK BEAN BURGERS Prep time: 20–30 minutes Cooking time: 5–10 minutes

INGREDIENTS: 400g tin black beans or kidney beans, drained 2 tablespoons light olive oil, or 30g butter, for cooking 1 medium red onion, finely chopped 140g mushrooms, finely chopped 2 tablespoons tamari (for glutenfree option) or soy sauce 1 clove garlic, finely chopped 1 tablespoon chopped fresh parsley, or 1 teaspoon dried mixed herbs 1 spring onion, finely chopped ½ teaspoon chilli flakes (optional) 4 tablespoons buckwheat flour (for gluten-free option) or plain or spelt flour 1 tablespoon nutritional yeast flakes, or ½ teaspoon Marmite (optional) black pepper, to taste 3 tablespoons vegetable oil for frying Makes: 6 burgers (approx. 8cm wide and 1.5cm thick) 54 Quest Kudos

METHOD: Put the beans into a large bowl and roughly mash them with a potato masher, or blend them in a food processor for a few seconds. You want them to keep some texture, so do not over-mash them.

Heat the olive oil (or butter) in a medium frying pan, then sautĂŠ the onion for 3 minutes. Add the mushrooms and tamari (or soy sauce) and fry for a few more minutes, until most of the mushroom juice has evaporated.

Stir in the garlic, herbs, spring onion, chilli flakes and mashed beans, then allow the mixture to cook for about 2 minutes, stirring often.

Transfer the mixture to a bowl and leave to cool slightly before mixing in the flour, nutritional yeast flakes (or Marmite) and black pepper to taste.

Divide the mixture into six portions and, using your hands, mould each portion into a patty shape (about 1.5cm thick and 8cm wide).

To fry the burgers, heat the 3 tablespoons of vegetable oil in a medium to large frying pan and cook the burgers over a medium heat for about 2 minutes on each side, or until golden brown all over.

If cooking on the barbecue, chill the burgers in the fridge or freeze them for a couple of hours. Then grill on both sides until golden brown and cooked through.

Quest Kudos 55

SPORTS FIXTURE

The Tour

Down Under Top cyclists from around the world will return to South Australia in January 2016 for the Santos Tour Down Under.

56 Quest Kudos

T

his much-loved event has grown since its launch in 1999. It’s the first stop on the world cycling calendar and remains the only UCI WorldTour race in the southern hemisphere.

The event runs over nine days with the race making its way around the state. Cycling superstars Marcel Kittel, Cadel Evans, Andre Greipel and Andy Schleck have all graced South Australia with their cycling prowess

for the race. In 2016, top cyclists will return in a quest to stamp their authority on the new season. In 2015, the Santos Tour Down Under attracted 786,022 spectators and injected $47.9 million into the South Australian economy.

The Santos Tour Down Under is unique in terms of a cycling event as all of the riders and their staff stay in the same location for the duration of their stay in South Australia. tourdownunder.com.au

Fuel & Hydration THE STATS

S

antos Tour Down Under riders and staff consume the following daily:

3,500 800 200 5,000 4,750 3,000 4,000 100’s

bottles of Mt Franklin water

bottles of Powerade

bottles of Coca Cola kilograms of beef, lamb, chicken, pork and fish kilograms of carbohydrates bananas

eggs

of loaves of bread Quest Kudos 57

ACCOMMODATION DIRECTORY

NSW

ACT

QUEST CANBERRA

Melbourne Building 28 West Row, Canberra City ACT 2601 T: 61 (02) 6243 2222 questcanberra.com.au

QUEST CASTLE HILL

8 Gladstone Road, Castle Hill NSW 2154 T: 61 (02) 8848 1500 questcastlehill.com.au

QUEST MANLY

54A West Esplanade, Manly NSW 2095 T: 61 (02) 9976 4600 questmanly.com.au

NSW SYDNEY SUBURBS

QUEST CHATSWOOD

Opening late 2015 QUEST BELLA VISTA

Opening mid 2016

24 Norbrik Drive Bella Vista NSW 2153 T: 1800 334 033 questbellavista.com.au

QUEST BONDI JUNCTION 28 Spring Street, Bondi Junction NSW 2022 T: 61 (02) 9078 1700 questbondijunction.com.au

QUEST CAMPBELLTOWN

1 Rennie Road, Campbelltown NSW 2560 T: 61 (02) 4622 4900 questcampbelltown.com.au 58 Quest Kudos

38 Albert Avenue, Chatswood NSW 2067 T: 1800 334 033 questchatswood.com.au

QUEST MASCOT

108-114 Robey Street, Mascot NSW 2020 T: 61 (02) 9366 3900 questmascot.com.au

QUEST CRONULLA BEACH

QUEST NORTH RYDE

1 Kingsway, Cronulla NSW 2230 T: 61 (02) 8536 3600 questcronullabeach.com.au

58-62 Delhi Road, North Ryde NSW 2113 T: 61 (02) 8899 8888 questnorthryde.com.au

QUEST LIVERPOOL

QUEST POTTS POINT

39 Scott Street, Liverpool NSW 2170 T: 61 (02) 8738 0800 questliverpool.com.au

15 Springfield Avenue Potts Point NSW 2011 T: 61 (02) 8988 6999 questpottspoint.com.au

ACCOMMODATION DIRECTORY

NSW

QUEST ST LEONARDS

Opening late 2015

6-16 Atchison Street St Leonards NSW 2065 T: 1800 334 033 queststleonards.com.au

QUEST AT SYDNEY OLYMPIC PARK

6 Edwin Flack Avenue Sydney Olympic Park NSW 2127.

T: 61 (02) 9033 2000 questatsydneyolympicpark.com.au

QUEST DUBBO

QUEST NOWRA

22 Bultje Street, Dubbo NSW 2830 T: 61 (02) 5809 8600 questdubbo.com.au

130 Kinghorne Street, Nowra NSW 2540 T: 61 (02) 4421 9300 questnowra.com.au

QUEST MAITLAND

QUEST SINGLETON

QUEST NEWCASTLE

QUEST TAMWORTH

QUEST NEWCASTLE WEST

QUEST WAGGA WAGGA

1 Ken Tubman Drive, Maitland NSW 2320 T: 61 (02) 4999 6000 questmaitland.com.au

5-7 Civic Avenue, Singleton NSW 2330 T: 61 (02) 6570 3800 questsingleton.com.au

NSW REGIONAL

QUEST ALBURY

550 Kiewa Street, Albury NSW 2640 T: 61 (02) 6058 0900 questalbury.com.au

QUEST ALBURY ON TOWNSEND

450 Townsend Street, Albury NSW 2640 T: 61 (02) 6058 1100 questalburyontownsend.com.au

575 Hunter Street, Newcastle NSW 2300 T: 61 (02) 4928 8000 questnewcastle.com.au

opening late 2015

787 Hunter Street, Newcastle West NSW 2302 T: 1800 334 033 questnewcastlewest.com.au

337 Armidale Road, Tamworth NSW 2340 T: 61 (02) 6761 2366 questtamworth.com.au

69 Gurwood Street, Wagga Wagga NSW 2650 T: 61 (02) 6923 7000 questwaggawagga.com.au

u Quest Kudos 59

ACCOMMODATION DIRECTORY

NSW

NT

QLD

REGIONAL NT

QUEST WOLLONGONG

59-61 Kembla Street, Wollongong NSW 2500 T: 61 (02) 4221 1500 questwollongong.com.au

QUEST ALICE SPRINGS

9-10 South Terrace, Alice Springs NT 0870 T: 61 (08) 8959 0000 questalicesprings.com.au

NT DARWIN SUBURBS

QUEST BREAKFAST CREEK

15 Amy Street, Albion QLD 4010 T: 61 (07) 3330 9700 questbreakfastcreek.com.au

QLD BRISBANE CBD

QUEST CHERMSIDE QUEST BERRIMAH

4 Berrimah Rd, Berrimah NT 0828 T: 61 (08) 8935 3600 questberrimah.com.au

QUEST RIVER PARK CENTRAL

120 Mary Street, Brisbane QLD 4000 T: 61 (07) 3838 1000 questriverparkcentral.com.au

9 Thomas Street, Chermside QLD 4032 T: 61 (07) 3363 0100 questchermside.com.au

QUEST CHERMSIDE ON PLAYFIELD

opening late 2015 QUEST PALMERSTON

18 The Boulevard Palmerston City, NT 0830 T: 61 (08) 8919 4100 questpalmerston.com.au

QUEST SPRING HILL

454 Upper Edward Street, Spring Hill QLD 4000 T: 61 (07) 3026 2500 questspringhill.com.au

38-40 Playfield Street, Chermside QLD 4032 T: 1800 334 044 questchermsideonplayfield.com.au

BRISBANE SUBURBS

QUEST PARAP

49 Parap Road, Parap NT 0820 T: 61 (08) 8919 8100 questparap.com.au 60 Quest Kudos

QUEST ASCOT

Cnr Lancaster Rd & Duke Street, Ascot QLD 4007 T: 61 (07) 3630 0400 questascot.com.au

QUEST IPSWICH

57–63 Warwick Road, Ipswich QLD 4305 T: 61 (07) 3813 6000 questipswich.com.au

ACCOMMODATION DIRECTORY

QLD

QUEST KELVIN GROVE

41 Ramsgate Street, Kelvin Grove QLD 4059 T: 61 (07) 3308 4800 questkelvingrove.com.au

QUEST ON STORY BRIDGE

85 Deakin Street , Kangaroo Point QLD 4169 T: 61 (07) 3249 8400 questonstorybridge.com.au

QUEST MACKAY

38 Macalister Street, Mackay QLD 4740 T: 61 (07) 4829 3500 questmackay.com.au

QUEST MACKAY ON GORDON

27 Gordon Street, Mackay QLD 4740 T: 61 (07) 4842 1800 questmackayongordon.com.au

QUEST TOWNSVILLE

30-34 Palmer Street, Townsville QLD 4810 T: 61 (07) 4726 4444 questtownsville.com.au

QUEST TOWNSVILLE ON EYRE

19-21 Leichhardt Street, North Ward QLD 4810 T: 61 (07) 4789 7400 questtownsvilleoneyre.com.au

SA ADELAIDE CBD

QUEST WOOLLOONGABBA

130 Logan Rd, Woolloongabba QLD 4102 T: 61 (07) 3873 3000 questwoolloongabba.com.au

QUEST ROCKHAMPTON

48 Victoria Parade, Rockhampton QLD 4700 T: 61 (07) 4920 5300 questrockhampton.com.au

QLD REGIONAL

QUEST GLADSTONE

39-43 Bramston Street, Gladstone QLD 4680 T: 61 (07) 4970 0900 questgladstone.com.au

QUEST TOOWOOMBA 133 Margaret Street, Toowoomba QLD 4350 T: 61 (07) 4690 2222 questtoowoomba.com.au

QUEST ON FRANKLIN

74 Franklin Street, Adelaide SA 5000 T: 61 (08) 8113 7500 questonfranklin.com.au

QUEST ON KING WILLIAM

82 King William Street, Adelaide SA 5000 T: 61 (08) 8217 5000 questonkingwilliam.com.au

u

Quest Kudos 61

ACCOMMODATION DIRECTORY

TAS

SA

QUEST KING WILLIAM SOUTH

379 King William Street, Adelaide SA 5000 T: 61 (08) 8206 6500 questkingwilliamsouth.com.au

VIC

HOBART CBD

MELBOURNE CBD

QUEST SAVOY

QUEST ON BOURKE

QUEST TRINITY HOUSE

QUEST DOCKLANDS

QUEST WATERFRONT

QUEST GORDON PLACE

38 Elizabeth Street, Hobart TAS 7000 T: 61 (03) 6220 2300 questsavoy.com.au

155 Bourke Street, Melbourne VIC 3000 T: 61 (03) 9631 0400 questonbourke.com.au

ADELAIDE SUBURBS

QUEST MAWSON LAKES

33–37 Main Street, Mawson Lakes SA 5095 T: 61 (08) 7071 0100 questmawsonlakes.com.au

Cnr Brooker Ave & Davenport Street, Hobart TAS 7000 T: 61 (03) 6236 9656 questtrinityhouse.com.au

750 Bourke Street, Docklands VIC 3008 T: 61 (03) 9630 1000 questdocklands.com.au

SA REGIONAL

QUEST WHYALLA

4 Moran Street, Whyalla SA 5608 T: 61 (08) 8644 7600 questwhyalla.com.au

3 Brooke Street, Hobart TAS 7000 T: 61 (03) 6224 8630 questwaterfront.com.au

24 Little Bourke Street, Melbourne VIC 3000 T: 61 (03) 9663 2888 questgordonplace.com.au

TAS REGIONAL

QUEST WHYALLA PLAYFORD

9-11 Darling Terrace, Whyalla SA 5600 T: 61 (08) 8644 1188 questwhyallaplayford.com.au

62 Quest Kudos

QUEST LAUNCESTON

16 Paterson Street, Launceston TAS 7250 T: 61 (03) 6333 3555 questlaunceston.com.au

QUEST JOLIMONT

153-155 Wellington Parade South, East Melbourne VIC 3002 T: 61 (03) 9668 1200 questjolimont.com.au

ACCOMMODATION DIRECTORY

VIC

QUEST ON LONSDALE

43 Lonsdale Street, Melbourne VIC 3000 T: 61 (03) 9663 3317 questonlonsdale.com.au

QUEST SOUTHBANK

12-16 Kavanagh Street, Southbank VIC 3006 T: 61 (03) 9694 5600 questsouthbank.com.au

QUEST ON WILLIAM

172 William Street, Melbourne VIC 3000 T: 61 (03) 9605 2222 questonwilliam.com.au

QUEST BRIGHTON

QUEST CAROLINE SPRINGS

QUEST BRIGHTON ON THE BAY

QUEST ON CHAPEL

Cnr South & Cummins Roads, Brighton East VIC 3187 T: 61 (03) 9591 5000 questbrighton.com.au

250 Esplanade, Brighton VIC 3186 T: 61 (03) 9591 5000 questbrightononthebay.com.au

234 Caroline Springs Boulevard, Caroline Springs VIC 3023 T: 61 (03) 8361 3888 questcarolinesprings.com.au

651 Chapel Street, South Yarra VIC 3141 T: 61 (03) 9828 2444 questonchapel.com.au

QUEST BUNDOORA

QUEST CHELTENHAM

QUEST CARLTON ON FINLAY

QUEST CLOCKTOWER ON LYGON

40 Janefield Drive, Bundoora VIC 3083 61 (03) 8306 0600 questbundoora.com.au

37-39 Station Road, Cheltenham VIC 3192 T: 61 (03) 8523 5800 questcheltenham.com.au

MELBOURNE SUBURBS

QUEST ABBOTSFORD

611 Victoria Street, Abbotsford VIC 3067 T: 61 (03) 9426 1800 questabbotsford.com.au

2-9 Finlay Place, Carlton VIC 3053 T: 61 (03) 8341 4777 questcarltononfinlay.com.au

255 Drummond Street, Carlton VIC 3053 T: 61 (03) 9349 9700 questclocktower.com.au

u Quest Kudos 63

ACCOMMODATION DIRECTORY

VIC

QUEST DANDENONG

QUEST FLEMINGTON

Cnr Princes Hwy & James Street, Dandenong VIC 3175 T: 61 (03) 9797 2200 questdandenong.com.au

600 Epsom Road, Flemington VIC 3031 T: 61 (03) 9371 2200 questflemington.com.au

QUEST DONCASTER

QUEST FRANKSTON

QUEST IVANHOE

377 Nepean Highway, Frankston VIC 3199 T: 61 (03) 8796 1000 questfrankston.com.au

72-84 Upper Heidelberg Road, Ivanhoe VIC 3079 T: 61 (03) 9490 2100 questivanhoe.com.au

QUEST FRANKSTON ON THE BAY

QUEST KEW

855 Doncaster Road, Doncaster VIC 3108 T: 61 (03) 8848 1600 questondoncaster.com.au

QUEST ON DORCAS

8 Dorcas Street, South Melbourne VIC 3205 T: 61 (03) 9698 1500 questondorcas.com.au

435 Nepean Highway, Frankston 3199 T: 61 (03) 8765 2500 questfrankstononthebay.com.au

QUEST EAST MELBOURNE

QUEST GLEN WAVERLEY

48 Wellington Parade, East Melbourne VIC 3002 T: 61 (03) 9413 0000 questeastmelbourne.com.au 64 Quest Kudos

353-361 Springvale Road Glen Waverley VIC 3150 T: 61 (03) 9239 2900 questglenwaverley.com.au

QUEST HAWTHORN

616 Glenferrie Road, Hawthorn VIC 3122 T: 61 (03) 8803 7700 questhawthorn.com.au

19-21 Walpole Street, Kew VIC 3101 T: 61 (03) 9854 7201 questkew.com.au

QUEST MELBOURNE AIRPORT

Cnr South Centre Rd & Annandale Rd, Melbourne Airport VIC 3045 T: 61 (03) 8340 8400 questmelbourneairport.com.au

ACCOMMODATION DIRECTORY

VIC

QUEST MONT ALBERT

QUEST PRAHRAN

QUEST ST KILDA BAYSIDE

QUEST MOONEE VALLEY

QUEST ROYAL GARDENS

QUEST ON ST KILDA ROAD

741-745 Whitehorse Road, Mont Albert VIC 3127 T: 61 (03) 8843 1500 questmontalbert.com.au

Cnr McPherson & Coats Streets, Moonee Ponds VIC 3039 T: 61 (03) 8325 9500 questmooneevalley.com.au

QUEST MOORABBIN

9 Balmoral Street, South Yarra VIC 3141 T: 61 (03) 9823 8888 questprahran.com.au

8 Royal Lane, Fitzroy VIC 3065 T: 61 (03) 9419 9888 questroyalgardens.com.au

QUEST SANCTUARY LAKES

3 Kingston Road, Heatherton VIC 3202 T: 61 (03) 9981 8900 questmoorabbin.com.au

9 Greg Norman Drive, Sanctuary Lakes Resort, Point Cook VIC 3030 T: 61 (03) 9394 2100 questsanctuarylakes.com.au

QUEST NARRE WARREN

QUEST SOUTH MELBOURNE

Cnr Princes Highway, & Verdun Drive, Narre Warren VIC 3805 T: 61 (03) 9796 6944 questnarrewarren.com.au

21 Park Street, South Melbourne VIC 3205 T: 61 (03) 9698 1500 questsouthmelbourne.com.au

1 Eildon Road, St Kilda VIC 3182 T: 61 (03) 9593 9500 queststkildabayside.com.au

1A St Kilda Road, St Kilda VIC 3182 T: 61 (03) 9536 3300 questonstkildaroad.com.au

QUEST WERRIBEE

69 Synnot Street, Werribee VIC 3030 T: 61 (03) 8744 6000 questwerribee.com.au

QUEST WILLIAMSTOWN

1 Syme Street, Williamstown VIC 3016 T: 61 (03) 9393 5300 questwilliamstown.com.au

u

Quest Kudos 65

ACCOMMODATION DIRECTORY

VIC

QUEST WILLIAMSTOWN NORTH

115-119 Kororoit Creek Road, Williamstown VIC 3016 T: 61 (03) 9393 9700 questwilliamstownnorth.com.au

QUEST WINDSOR

111 Punt Road, Prahran VIC 3181 T: 61 (03) 9520 3333 questwindsor.com.au

QUEST BENDIGO CENTRAL

228 McCrae Street, Bendigo VIC 3550 T: 61 (03) 5410 1300 questbendigocentral.com.au

QUEST ECHUCA

25–29 Heygarth Street, Echuca VIC 3564 T: 61 (03) 5481 3900 questechuca.com.au

QUEST PORTLAND

66 Julia Street, Portland VIC 3305 T: 61 (03) 5500 9222 questportland.com.au

QUEST SALE

180–184 York Street, Sale VIC 3850 T: 61 (03) 5142 0900 questsale.com.au

VIC REGIONAL

QUEST BALLARAT

QUEST GEELONG

QUEST SHEPPARTON

16-18 The Esplanade South, Geelong VIC 3220 T: 61 (03) 5228 2000 questgeelong.com.au

177-183 Welsford Street, Shepparton VIC 3630 T: 61 (03) 5814 4800 questshepparton.com.au

QUEST BENDIGO

QUEST MILDURA

QUEST WARRNAMBOOL

7-11 Dawson Street North, Ballarat VIC 3350 T: 61 (03) 5309 1200 questballarat.com.au

489 High Street, Bendigo VIC 3550 T: 61 (03) 5447 0822 questbendigo.com.au 66 Quest Kudos

115-119 Madden Avenue, Mildura VIC 3500 T: 61 (03) 5002 0900 questmildura.com.au

15-19 Liebig Street, Warrnambool VIC 3280 T: 61 (03) 5564 1200 questwarrnambool.com.au

ACCOMMODATION DIRECTORY

WA PERTH SUBURBS

QUEST WODONGA

46 Reid Street, Wodonga VIC 3690 T: 61 (02) 6043 8300 questwodonga.com.au

WA

QUEST ON JAMES

228 James Street, Northbridge WA 6003 T: 61 (08) 9227 2888 questonjames.com.au

QUEST SOUTH PERTH

281 Cnr Mill Point Rd & Arlington Ave, South Perth WA 6151 T: 61 (08) 9474 0200 questsouthperth.com.au

PERTH CBD

QUEST EAST PERTH

Opening 2016

176 Adelaide Terrace East Perth WA 6004 T: 1800 334 033

QUEST ON RHEOLA

18 Rheola Street, West Perth WA 6005 T: 61 (08) 9365 8999 questonrheola.com.au

questapartments.com.au

QUEST MOUNTS BAY ROAD

QUEST WEST PERTH

54 Kings Park Road, West Perth WA 6005 T: 1800 334 033 questapartments.com.au

WA REGIONAL

Opening 2016

22 Flinders Lane, Rockingham WA 6168 T: 61 (08) 9591 0600 questrockingham.com.au

QUEST ROCKINGHAM

QUEST BUNBURY

QUEST WEST END

QUEST SCARBOROUGH

QUEST MANDURAH

130 Mounts Bay Road Perth WA 6000 T: 1800 334 033 questmountsbayroad.com.au

451 Murray Street, Perth WA 6000 T: 61 (08) 9480 3888 questwestend.com.au

4 Brighton Road, Scarborough WA 6019 T: 61 (08) 6140 3500 questscarborough.com.au

14 Lyons Cove, Bunbury WA 6230 T: 61 (08) 9722 0777 questbunbury.com.au

20 Apollo Place, Mandurah WA 6210 T: 61 (08) 9535 9599 questmandurah.com.au

u Quest Kudos 67

ACCOMMODATION DIRECTORY

NEW ZEALAND

WA

QUEST YELVERTON KALGOORLIE 210 Egan Street, Kalgoorlie WA 6430 T: 61 (08) 9022 8181 questkalgoorlie.com.au

QUEST ON EDEN

QUEST PARNELL

QUEST ON HOBSON

QUEST PONSONBY

127 Hobson Street, Auckland NZ 1010 T:64 (09) 282 4763 questhobson.co.nz

68 Ponsonby Road, Ponsonby Auckland NZ 1011 T: 64 (09) 360 4240 questponsonby.co.nz

QUEST ON BEAUMONT

QUEST NEWMARKET

QUEST CARLAW PARK

QUEST ALBANY

52 Eden Crescent, Auckland NZ 1010 T: 64 (09) 366 6500 questoneden.co.nz

8 Heather Street, Parnell Auckland NZ 1052 T: 64 (09) 337 0804 questparnell.co.nz

NZ NORTH ISLAND AUCKLAND

QUEST AUCKLAND

363 Queen Street, Auckland NZ 1010 T: 64 (09) 300 2200 questauckland.co.nz

QUEST ON QUEEN

62 Queen Street, Auckland NZ 1010 T: 64 (09) 300 2500 questonqueen.co.nz

QUEST ON NELSON

90-92 Nelson Street, Auckland NZ 1010 T: 64 (09) 375 6600 questonnelson.co.nz

68 Quest Kudos

80 Beaumont Street, Auckland 1010 T: 64 (09) 222 0180 questonbeaumont.co.nz

15 Nicholls Lane, Carlaw Park Auckland NZ 1010 T: 64 (09) 304 0521 questcarlawpark.co.nz

31-39 Davis Crescent, Newmarket Auckland NZ 1023 T: 64 (09) 520 3000 questnewmarket.co.nz

32 Kell Drive, Albany Auckland, NZ 0632 T: 64 (09) 414 0024 questalbany.co.nz

ACCOMMODATION DIRECTORY

NEW ZEALAND

QUEST HENDERSON

12 Wadier Place, Henderson Auckland NZ 0610 T: 64 (09) 839 7247 questhenderson.co.nz

QUEST HIGHBROOK

60 Highbrook Drive, The Crossings East Tamaki, Auckland NZ 2013 T: 64 (09) 222 0160 questhighbrook.co.nz

QUEST TAURANGA

QUEST PALMERSTON NORTH

6 Durham Street, Tauranga NZ 3110 T: 64 (07) 571 1455 questtauranga.co.nz

1-17 Fitzherbert Avenue,

QUEST MOUNT MAUNGANUI

QUEST NEW PLYMOUTH

424-428 Maunganui Road, Mount Maunganui NZ 3116 T: 64 (07) 575 5615 questmountmaunganui.co.nz

(Cnr of Fitzherbert Avenue & The Square)

Palmerston North NZ 4410 T: 64 (06) 357 7676 questpalmerstonnorth.co.nz

21 Currie Street, New Plymouth NZ 4310 T: 64 (06) 758 5483 questnewplymouth.co.nz

NORTH ISLAND REGIONAL

QUEST ON WARD

QUEST ROTORUA CENTRAL

42-47 Ward Street, Hamilton NZ 3204 T: 64 (07) 839 1676 questonward.co.nz

1192 Hinemoa Street, Rotorua NZ 3010 T: 64 (07) 929 9808 questrotoruacentral.co.nz

QUEST HAMILTON

QUEST NAPIER

51 London Street, Hamilton NZ 3204 T: 64 (07) 834 1440 questhamilton.co.nz

176 Dickens Street, Napier NZ 4110 T: 64 (06) 833 5325 questnapier.co.nz

QUEST TAUPO

59-61 Kaimanawa Street Taupo, NZ, 3330 T: 64 (07) 929 8579 questtaupo.co.nz

QUEST WHANGAREI

58 Bank Street Whangarei, NZ, 0110 T: 64 (09) 972 7854 questwhangarei.co.nz

Quest Kudos 69

ACCOMMODATION DIRECTORY

NEW ZEALAND WELLINGTON

QUEST WELLINGTON

QUEST ATRIUM

QUEST ON JOHNSTON

QUEST ON LAMBTON

Cnr Hunter and Lambton Quay, Wellington NZ 6011 T: 64 (04) 916 0700 questwellington.co.nz

35 Johnston Street, Wellington NZ 6011 T: 64 (04) 460 5100 questonjohnston.co.nz

154 The Terrace, Wellington NZ 6011 T: 64 (04) 931 1000 questatrium.co.nz

120 Lambton Quay, Wellington NZ 6011 T: 64 (04) 931 2999 questonlambton.co.nz

QUEST DUNEDIN

333 Cumberland Street, Dunedin NZ 9016 T: 64 (03) 470 1725 questdunedin.co.nz

QUEST INVERCARGILL

10 Dee Street, (Cnr Dee & Tay Street) Invercargill NZ 9810 T: 64 (03) 211 3966 questinvercargill.co.nz

QUEST NELSON QUEST ST PAULS

37 Pipitea Street, Wellington NZ 6011 T: 64 (04) 494 7000 queststpauls.co.nz

QUEST ON THORNDON

61-63 Thorndon Quay, Wellington NZ 0611 T: 64 (04) 333 0007 questonthorndon.co.nz

108-110 Collingwood Street, Nelson, NZ, 7010 T: 64 (03) 929 5503 questnelson.co.nz

FIJI

SOUTH ISLAND

QUEST ON THE TERRACE 120 The Terrace, Wellington NZ 6011 T: 64 (04) 470 1820 questterrace.co.nz

70 Quest Kudos

QUEST CHRISTCHURCH Cathedral Junction 113 Worcester Street, Christchurch NZ 8011 T: 64 (03) 222 2003 questchristchurch.co.nz

QUEST SUVA

Suva Central, Renwick Road Suva Central Fiji T: 67 (9) 331 9119 questsuva.com

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

AUSTRALIA

SOMERSET ON THE PIER, HOBART

Elizabeth Street Pier, Hobart, TAS 7000, Australia T: (61-3) 6220 6600 F: (61-3) 6224 1277

CHINA

CITADINES ST GEORGES TERRACE, PERTH No 185 St Georges Terrace, Perth, WA 6000, Australia T: (61-8) 9226 3355 F: (61-8) 9226 105

CITADINES SOUTH, CHENGDU

88 Tianfu 3rd Street, ICON Genesis Plaza Tower 5 Hi-Tech Industrial Development Zone, Chengdu, China T: (86-28) 8521 6666 F: (86-28) 6871 1999

CHINA

SOMERSET ON SALAMANCA, HOBART

No 8 Salamanca Place, Hobart, TAS 7000, Australia T: (61-3) 6220 6600 F: (61-3) 6224 1277

CITADINES ON BOURKE, MELBOURNE

No 131-135 Bourke Street, Melbourne, VIC 3000, Australia T: (61-3) 9039 8888 F: (61-3) 9039 8899

SOMERSET ON ELIZABETH, MELBOURNE

No 250 Elizabeth Street, Melbourne, VIC 3000, Australia T: (61-3) 8665 8888 F: (61-3) 8665 8899

SOMERSET RIVERVIEW, CHENGDU

ASCOTT RAFFLES CITY, BEIJING

No 1–2 Dongzhimen South Street, Dongcheng District Beijing 100007, China T: (86-10) 8405 3888 F: (86-10) 8405 3999

SOMERSET ZHONGGUANCUN, BEIJING

No 15 Haidian Zhong Street, Haidian District, Beijing 100080, China T: (86-10) 5873 0088 F: (86-10) 5873 0166

ASCOTT RAFFLES CITY, CHENGDU

No 3 Section 4, South Renmin Road, Wuhou District Chengdu 610041, China T: (86-28) 6268 2888 F: (86-28) 6268 2889

No 1 Section 3, Renmin South Road, Wuhou District Chengdu 610041, China T: (86-28) 6181 6888 F: (86-28) 6181 6999

SOMERSET JIEFANGBEI, CHENGDU

Block B, Hejing Building, No 108 Minzu Road, Yuzhong District, Chongqing 400010, China T: (86-23) 8677 6888 F: (86-23) 8677 6999

SOMERSET GRAND CENTRAL, DALIAN

No 128-2 Jinma Road, Dalian Development Area Dalian 116600, China T: (86-411) 8801 3888 F: (86-411) 8801 3889

u

Quest Kudos 71

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

CHINA

SOMERSET HARBOUR COURT, DALIAN

No 55 Renmin Road, Zhongshan District, Dalian 116001, China T: (86-411) 3991 1888 F: (86-411) 3991 1999

ASCOTT GUANGZHOU

No 73 Tianhedong Road, Tianhe District Guangzhou 510630, China T: (86-20) 8513 0388 F: (86-20) 8513 0366

ASCOTT IFC, GUANGZHOU

No 5 Zhujiang Xi Road, Zhujiang New Town, Tianhe District Guangzhou 510623, China T: (86-20) 3838 9888 F: (86-20) 3838 9999

CITADINES LIZHIWAN, GUANGZHOU

No 145-4 Longjin Xi Road, Liwan District, Guangzhou 510150, China T: (86-20) 2835 1999 F: (86-20) 2835 1998

72 Quest Kudos

SOMERSET RIVIERA, GUANGZHOU

No 770 Binjiang Zhong Road, Haizhu District, Guangzhou 510220, China T: (86-20) 8956 6688 F: (86-20) 8956 6000

CITADINES INTIME CITY, HANGZHOU

Block 4, Intime City, 380 Fengtan Road, Gongshu District Hangzhou 310011, China T: (86-571) 8667 9888 F: (86-571) 8667 9999

CITADINES ASHLEY, HONG KONG

No 18 Ashley Road, Tsim Sha Tsui, Kowloon, Hong Kong, China T: (852) 2262 3062 F: (852) 2262 3000

SOMERSET VICTORIA PARK, HONG KONG

No 118 Electric Road, Causeway Bay, Hong Kong, China T: (852) 3653 8088 F: (852) 3653 8099

THE MERCER, HONG KONG

No 29 Jervois Street, Sheung Wan, Hong Kong T: (852) 2922 9988 F: (852) 2922 9989

ASCOTT MACAU

Dynasty District, Macau T: (86-21) 3313 9800 F: (86-21) 3313 9828

CITADINES BAIJIA LAKE, NANJING

No 146, Tianyuan Road, Economic and Technological Development Area, Jiangning District, Nanjing 210000, China T: (86-25) 6892 6666 F: (86-25) 6892 6777

ASCOTT HENG SHAN, SHANGHAI

No 99 Heng Shan Road, Shanghai 200000, China T: (86-21) 3313 9800 F: (86-21) 3313 9828

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

CHINA

ASCOTT HUAI HAI ROAD, SHANGHAI

No 282, Huai Hai Road Central, Huangpu District Shanghai 200021, China T: (86-21) 2329 8888 F: (86-21) 2329 8999

CITADINES BIYUN, SHANGHAI

Lane 450 Hongfeng Road, Jinqiao Export Processing Zone Pudong, Shanghai 201206, China T: (86-21) 3860 2288 F: (86-21) 3860 2000

SOMERSET XU HUI, SHANGHAI

No 888 Shaanxi Nan Road, Xu Hui District Shanghai 200031, China T: (86-21) 6466 0888 F: (86-21) 6466 4646

SOMERSET HEPING, SHENYANG

No 80 Taiyuan North Street, Heping District Shenyang 110000, China T: (86-24) 2397 5555 F: (86-24) 2335 5888

ASCOTT MAILLEN, SHENZHEN

SOMERSET EMERALD CITY, SUZHOU

No 3 Yanshan Road, Nanshan District Shenzhen 518067, China T: (86-755) 2160 0188 F: (86-755) 2160 0199

No 436 Changjiang Road, Suzhou New District Suzhou 215011, China T: (86-512) 6818 6611 F: (86-512) 6818 6622

SOMERSET GRANDVIEW, SHENZHEN

SOMERSET INTERNATIONAL BUILDING, TIANJIN

No 5 Xinsha Road, Futian District, Shenzhen 518048, China T: (86-755) 8312 9888 F: (86-755) 8312 9988

ASCOTT MIDTOWN, SUZHOU

No 229 Zhongxin West Avenue, Suzhou Industrial Park Suzhou 215021, China T: (86-512) 6293 3666 F: (86-512) 6293 3688

CITADINES XINGHAI, SUZHOU

Block 27 Jiacheng Gardens, 58 Xinghai Street Suzhou Industrial Park, Suzhou 215021, China T: (86-512) 8885 8288 F: (86-512) 8885 8200

No 75 Nanjing Road, Heping District, Tianjin 300050, China T: (86-22) 2330 6666 F: (86-22) 2330 6262

SOMERSET OLYMPIC TOWER, TIANJIN

No 126 Chengdu Dao, Heping District, Tianjin 300051, China T: (86-22) 2335 5888 F: (86-22) 2335 3555

SOMERSET YOUYI, TIANJIN

No 35 Youyi Road, Hexi District, Tianjin 300201, China T: (86-22) 2810 7888 F: (86-22) 2810 7999

u Quest Kudos 73

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

CHINA

CITADINES ZHUANKOU, WUHAN

No 159 Dongfeng Avenue, Wuhan Economic & Technological Development Zone 430056, China T: (86-27) 8421 8000 F: (86-27) 8421 8008

INDONESIA

CITADINES XINGQING PALACE, XI’AN

No 159 Xingqing Road, Beilin District, Xi’an 710049, China T: (86-29) 8338 0588 F: (86-29) 8338 0599

CITADINES KUTA BEACH, BALI

Jalan Pantai Kuta, Badung, Bali 80361 T: (62-361) 849 6500 F: (62-361) 849 6565

INDIA

SOMERSET WUSHENG, WUHAN

No 238, Zhongshan Avenue, Qiaokou District, Hankou Wuhan 430032, China T: (86-27) 6360 1688 F: (86-27) 6360 1699

CITADINES CENTRAL, XI’AN

No 36 Zhubashi, Beilin District, Xi’an 710002, China T: (86-29) 8576 1188 F: (86-29) 8576 1189

ASCOTT JAKARTA

CITADINES RICHMOND, BANGALORE

No 1, Langford Gardens, Richmond Road, Bangalore 560 001, India T: (91-80) 7100 0001 F: (91-80) 7100 0010

SOMERSET GREENWAYS, CHENNAI

No 94, Sathyadev Avenue, MRC Nagar, Chennai 600 028, India T: (91-44) 7100 0001 F: (91-44) 7100 0010

Jalan Kebon Kacang Raya No 2, Jakarta 10230, Indonesia T: (62-21) 391 6868 F: (62-21) 391 3368

ASCOTT KUNINGAN, JAKARTA

Ciputra World 1, Jalan Prof Dr Satrio Kav 3-5, Jakarta 12940 T: (62-21) 3006 0288 F: (62-21) 3006 0299

INDONESIA

CITADINES GAOXIN, XI’AN

No 13 Gaoxin Si Road, Hi-Tech Zone Xi’an 710075, China T: (86-29) 8843 7888 F: (86-29) 8843 7999 74 Quest Kudos

CITADINES RASUNA, JAKARTA

ASCOTT WATERPLACE, SURABAYA

Tower D 1 Jalan Pakuwon Indah Lontar Timur Kav. 3-5, Surabaya 60126 T: (62-31) 7393 001 F: (62-31) 7393 009

The H Tower, Jalan HR Rasuna Said Kav. 20, Kuningan, Jakarta 12940, Indonesia T: (62-21) 2953 3123 F: (62-21) 5290 0348

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

INDONESIA

SOMERSET BERLIAN, JAKARTA

JAPAN

CITADINES CENTRAL SHINJUKU, TOKYO

Jalan Permata Berlian V, Permata Hijau, Jakarta 12210, Indonesia T: (62-21) 5366 8888 F: (62-21) 5366 7788

1-2-9 Kabuki-cho, Shinjuku-ku, Tokyo 160 0021, Japan T: (81-3) 3200 0220 F: (81-3) 5379 0223

SOMERSET GRAND CITRA, JAKARTA

1-28-13 Shinjuku, Shinjuku-ku, Tokyo 160 0022, Japan T: (81-3) 5379 7208 F: (81-3) 5379 7209

Jalan Prof Dr Satrio Kav. 1, Jakarta 12940, Indonesia T: (62-21) 2995 6888 F: (62-21) 522 3737

MALAYSIA

CITADINES DPULZE, CYBERJAYA

Lingkaran Cyber Point Timur Cyber 12, 63000 Cyberjaya Malaysia T: (603) 2718 6813 F: (603) 2718 6888

CITADINES SHINJUKU, TOKYO

ASCOTT KUALA LUMPUR

No 9 Jalan Pinang 50450 Kuala Lumpur, Malaysia T: (603) 2718 6868 F: (603) 2718 6888

SOMERSET AZABU EAST, TOKYO

SOMERSET SURABAYA HOTEL & SERVICED RESIDENCE, SURABAYA

Jalan Raya Kupang Indah, Surabaya 60189, Indonesia T: (62-31) 732 8738 F: (62-31) 732 8708

No 1-9-11 Higashi Azabu, Minato-ku, Tokyo 106 0044, Japan T: (81-3) 5114 2800

ASCOTT SENTRAL, KUALA LUMPUR

F: (81-3) 5114 2801

LAOS

No 211 Jalan Tun Sambanthan, KL Sentral 50470 Kuala Lumpur, Malaysia T: (60-3) 2727 9999 F: (60-3) 2727 9998

JAPAN

SOMERSET VIENTIANE

CITADINES KARASUMA-GOJO, KYOTO

432 Matsuya-cho Gojo-dori KarasumaHigashiiru Shimogyo-ku, Kyoto 600 8105, Japan T: (81-75) 352 8900 F: (81-75) 352 8901

Souphanouvong Avenue, Sikhotabong district P.O.Box: 4793 Vientiane, Lao PDR T: (856) 21 250 888 F: (856) 21 250 777

SOMERSET AMPANG, KUALA LUMPUR

No 187 Jalan Ampang, 50450 Kuala Lumpur, Malaysia T: (60-3) 2723 8888 F: (60-3) 2723 8999

u Quest Kudos 75

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

MALAYSIA

CITADINES UPLANDS, KUCHING

No 55 Jalan Simpang Tiga 93350 Kuching Sarawak, Malaysia T: (60-82) 281 888 F: (60-82) 281 889

SOMERSET PUTERI HARBOUR, NUSAJAYA

Persiaran Puteri Selatan Puteri Harbour, 79000 Nusajaya Johor Darul Takzim T: (607) 287 1088 F: (607) 287 1087

PHILIPPINES

CITADINES SALCEDO MAKATI, MANILA

148 Valero Street, Salcedo Village, Makati City 1227 Philippines T: (63-2) 863 9888 F: (63-2) 863 9889

SOMERSET MILLENNIUM MAKATI, MANILA

No 104 Aguirre Street, Legaspi Village Makati City 1229, Philippines T: (63-2) 750 7888 F: (63-2) 751 1111

SINGAPORE

CITADINES MOUNT SOPHIA, SINGAPORE

8 Wilkie Road #01-26 Wilkie Edge, Singapore 228095 T: (65) 6593 8188 F: (65) 6593 8181

SOMERSET BENCOOLEN, SINGAPORE

No 51 Bencoolen Street, Singapore 189630 T: (65) 6849 4688 F: (65) 6849 4700

PHILIPPINES

ASCOTT BONIFACIO GLOBAL CITY, MANILA

28th Street corner 5th Avenue, Bonifacio Global City, Taguig City 1634 Philippines T: (63-2) 860 9888 F: (63-2) 860 9800

ASCOTT MAKATI, MANILA

Glorietta 4, Ayala Centre, Makati City 1224, Philippines T: (63-2) 729 8888 F: (63-2) 755 8188

76 Quest Kudos

SOMERSET OLYMPIA MAKATI, MANILA

No 7912 Makati Avenue, Makati City 1200, Philippines T: (63-2) 812 1010 F: (63-2) 818 8254

ASCOTT RAFFLES PLACE, SINGAPORE

No 2 Finlayson Green, Singapore 049247 T: (65) 6577 1688 F: (65) 6577 1668

SOMERSET LIANG COURT, SINGAPORE

No 177B River Valley Road, Singapore 179032 T: (65) 6337 0111 F: (65) 6336 0281

SOMERSET ORCHARD, SINGAPORE

No 160 Orchard Road #06-01 OG Orchard Point Singapore 238842 T: (65) 6735 0500 F: (65) 6831 1811

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

SOUTH KOREA

SOMERSET PALACE, SEOUL

7 Yulgok-ro 2-gil, Jongno-gu, Seoul 110-885, South Korea T: (82-2) 6730 8888 F: (82-2) 6730 8080

THAILAND

CITADINES SUKHUMVIT 16, BANGKOK

SOMERSET PARK SUANPLU, BANGKOK

38 Sukhumvit 16, Sukhumvit Road, Klongtoey, Bangkok 10110, Thailand T: (66-2) 663 8777 F: (66-2) 663 8799

No 39 Soi Suanplu, South Sathorn Road, Thungmahamek Sathorn, Bangkok 10120, Thailand T: (66-2) 679 4444 F: (66-2) 679 4999

CITADINES SUKHUMVIT 23, BANGKOK

SOMERSET SUKHUMVIT THONGLOR, BANGKOK

THAILAND

ASCOTT SATHORN, BANGKOK

No 7 South Sathorn Road, Yannawa, Sathorn, Bangkok 10120, Thailand T: (66-2) 676 6868 F: (66-2) 676 6888

CITADINES SUKHUMVIT 8, BANGKOK

77/7 Sukhumvit 8, Sukhumvit Road, Klongtoey, Bangkok 10110, Thailand T: (66-2) 257 2277 F: (66-2) 257 2299

CITADINES SUKHUMVIT 11, BANGKOK

22/22 Sukhumvit 11, Sukhumvit Road, Klongtoey Nue, Wattana, Bangkok 10110, Thailand T: (66-2) 264 6777 F: (66-2) 264 6799

37/7 Sukhumvit 23, Sukhumvit Road, Klongtoey-nua, Wattana, Bangkok 10110, Thailand T: (66-2) 204 4777 F: (66-2) 204 4799

No 115 Sukhumvit 55 (Thonglor), Sukhumvit Road, Klongton Nua, Wattana, Bangkok 10110, Thailand T: (66-2) 365 7999 F: (66-2) 381 8923

VIC3, BANGKOK

CITADINES GRAND CENTRAL, SRI RACHA 99/9 Thetsaban 1 Road Sri Racha, Chonburi 20110 Thailand T: (66) 3831 6600 F: (66) 3831 6610

(Managed by The Ascott Limited) No 89 Phahon Yothin Soi 3, Phaya Thai, Bangkok 10400, Thailand T: (66-2) 618 9888 F: (66-2) 618 9899

SOMERSET LAKE POINT, BANGKOK

No 41 Sukhumvit 16, Sukhumvit Road, Klongtoey, Bangkok 10110, Thailand T: (66-2) 663 1234 F: (66-2) 663 1250

VIETNAM

SOMERSET CENTRAL TD, HAI PHONG CITY

Tower A, TD Plaza, Lot 20A, Le Hong Phong Street Dong Khe Ward, Ngo Quyen District, Hai Phong City, Vietnam T: (84-31) 3670 888 F: (84-31) 3670 666

u

Quest Kudos 77

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

VIETNAM

SOMERSET GRAND, HANOI

No 49 Hai Ba Trung Street, Hanoi, Vietnam T: (84-4) 3934 2342 F: (84-4) 3934 2343

FRANCE

SOMERSET HO CHI MINH CITY

No 8A Nguyen Binh Khiem Street, District 1 Ho Chi Minh City, Vietnam T: (84-8) 3822 8899 F: (84-8) 3823 4473

CITADINES SUITES ARC DE TRIOMPHE PARIS

83 Avenue Kléber, 75116 Paris, France T: (33) 1 44 05 75 75 F: (33) 1 44 05 74 74

SOMERSET HOA BINH, HANOI

No 106 Hoang Quoc Viet Street, Hanoi, Vietnam T: (84-4) 3755 5888 F: (84-4) 3755 5999

SOMERSET VISTA, HO CHI MINH CITY

No 628C Hanoi Highway, An Phu Ward, District 2 Ho Chi Minh City, Vietnam T: (84-8) 6255 9900 F: (84-8) 6255 9911

CITADINES SUITES LOUVRE, PARIS

8 rue de Richelieu, 75001 Paris, France T: (33) 1 55 35 28 00 F: (33) 1 55 35 29 99

BELGIUM

SOMERSET WEST LAKE, HANOI

No 254D Thuy Khue Road, Hanoi, Vietnam T: (84-4) 3843 0030 F: (84-4) 3823 6916

CITADINES AUSTERLITZ, PARIS

CITADINES SAINTE-CATHERINE, BRUSSELS

27 rue Esquirol, 75013 Paris, France T: (33) 1 56 61 54 00 F: (33) 1 45 86 59 76

51 Quai au Bois à Brûler, 1000 Brussels, Belgium T: (32-2) 221 14 11 F: (32-2) 221 15 99

SOMERSET CHANCELLOR COURT, HO CHI MINH CITY

No 21-23 Nguyen Thi Minh Khai Street, District 1 Ho Chi Minh City, Vietnam T: (84-8) 3822 9197 F: (84-8) 3822 1755

78 Quest Kudos

CITADINES BASTILLE GARE DE LYON, PARIS

CITADINES TOISON D’OR, BRUSSELS

61-63 Avenue de la Toison d’Or, 1060 Brussels, Belgium T: (32-2) 543 53 53 F: (32-2) 543 53 00

14-18 rue de Chaligny, 75012 Paris, France T: (33) 1 40 04 43 50 F: (33) 1 40 04 43 99

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

FRANCE

CITADINES DIDOT MONTPARNASSE, PARIS

94 rue Didot, 75014 Paris, France T: (33) 1 53 90 38 00 F: (33) 1 53 90 38 52

CITADINES LA DÉFENSE, PARIS

La Défense, Les Saisons 8 boulevard de Neuilly 92400 Courbevoie, France T: (33) 1 58 13 57 57 F: (33) 1 47 78 95 00

CITADINES LES HALLES, PARIS

4 rue des Innocents, 75001 Paris, France T: (33) 1 40 39 26 50 F: (33) 1 45 08 40 65

CITADINES MAINE MONTPARNASSE, PARIS

67 avenue du Maine, 75014 Paris, France T: (33) 1 53 91 27 00 F: (33) 1 43 27 29 94

CITADINES MONTMARTRE, PARIS

16 avenue Rachel, 75018 Paris, France T: (33) 1 44 70 45 50 F: (33) 1 45 22 59 10

CITADINES OPÉRA, PARIS

18 rue Favart, 75002 Paris, France T: (33) 1 40 15 14 00 F: (33) 1 40 15 14 50

CITADINES PLACE D’ITALIE, PARIS

18 place d’Italie, 75013 Paris, France T: (33) 1 43 13 85 00 F: (33) 1 43 13 86 99

CITADINES RÉPUBLIQUE, PARIS

75 bis, avenue Parmentier, 75011 Paris, France T: (33) 1 55 28 08 20 F: (33) 1 43 14 90 30

CITADINES SAINT-GERMAIN-DES-PRÉS, PARIS

53 ter, quai des Grand-Augustins, 75006 Paris, France T: (33) 1 44 07 70 00 F: (33) 1 44 07 29 50

CITADINES TOUR EIFFEL, PARIS

132 boulevard de Grenelle, 75015 Paris, France T: (33) 1 53 95 60 00 F: (33) 1 53 95 60 95

CITADINES TROCADÉRO PARIS

29 bis, rue Saint-Didier, 75116 Paris, France T: (33) 1 56 90 70 00 F: (33) 1 47 04 50 07

CITADINES CROISETTE CANNES

1 rue le Poussin, 06400 Cannes, France T: (33) 4 97 06 92 00 F: (33) 4 93 38 84 09

u Quest Kudos 79

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

FRANCE

CITADINES GENÈVE, FERNEY VOLTAIRE

CITADINES PRESQU’ÎLE, LYON

34 rue de Genève, 01210 Ferney-Voltaire, France T: (33) 4 50 42 68 00 F: (33) 4 50 40 91 24

2 rue Thomassin, 69002 Lyon, France T: (33) 4 72 40 40 50 F: (33) 4 78 42 03 78

CITADINES CITY CENTRE, GRENOBLE

60 rue du Rouet, 13006 Marseille, France T:(33) 4 96 20 11 00 F:(33) 4 91 80 20 83

9-11 rue de Strasbourg, 38000 Grenoble, France T: (33) 4 76 15 02 00 F: (33) 4 76 44 27 10

CITADINES CASTELLANE, MARSEILLE

Avenue Willy Brandt-Euralille, 59777 Lille, France T: (33) 3 28 36 75 00 F: (33) 3 20 06 97 82

CITADINES WILSON, TOULOUSE

8 boulevard de Strasbourg, 31000 Toulouse, France T: (33) 5 34 41 75 00 F: (33) 5 61 99 07 55

GEORGIA

CITADINES PRADO CHANOT, MARSEILLE

CITADINES CITY CENTRE, LILLE

CITADINES KLÉBER, STRASBOURG

50-54 rue du Jeu des Enfants, 67000 Strasbourg, France T: (33) 3 90 22 47 00 F: (33) 3 88 32 47 49

9-11 boulevard de Louvain, 13008 Marseille, France T:(33) 4 96 20 65 00 F:(33) 4 91 80 56 25

CITADINES FREEDOM SQUARE, TBILISI

Building 2 a, 4 Freedom Square, 0105 Tbilisi Georgia T: (995)322547030 F: (995)322547040

GERMANY

CITADINES ANTIGONE, MONTPELLIER

CITADINES PART-DIEU, LYON

91-95 rue Moncey, 69003 Lyon, France T: (33) 4 78 14 90 00 F: (33) 4 78 60 50 74

80 Quest Kudos

588 boulevard d’Antigone, 34000 Montpellier, France T: (33) 4 99 52 37 50 F: (33) 4 67 64 54 64

CITADINES KURFÜRSTENDAMM, BERLIN

Olivaer Platz 1, 10707 Berlin-Wilmersdorf, Germany T: (49) 3088 7760 F: 49 3088 7761 199

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

GERMANY

CITADINES CITY CENTRE, FRANKFURT

Europa-Allee 23 60327 Frankfurt am Main, Germany T: (49) 69 920385 0 F: (49) 69 920385 99

CITADINES MICHEL, HAMBURG

Ludwig-Erhard-Straße 7 20459 Hamburg, Germany T: (49) 040 300 6180 F: (49) 40 300 61899

CITADINES ARNULFPARK, MUNICH

Arnulfstrasse 51, 80636 München, Germany T: (49) 89 94008-00 F: (49) 89 9400 80777

UK

ASCOTT MAYFAIR, LONDON

No 49 Hill Street, Mayfair, London W1J 5NB, United Kingdom T: (44) 207 499 6868 F: (44) 207 499 0705

THE CAVENDISH, LONDON

(Managed by The Ascott Limited) 81 Jermyn Street, St James’s London SW1Y 6JF, United Kingdom T: (44) (0) 207 930 2111 F: (44) (0) 207 839 2125

CITADINES BARBICAN, LONDON

7-21 Goswell Road, London EC1M 7AH, United Kingdom T: (44) 207 566 8000 F: (44) 207 566 8130

SPAIN

F: 49 (0)89 940080-777

CITADINES RAMBLAS, BARCELONA

Ramblas 122, 08002 Barcelona, Spain T: (34) 932 701 111 F: (34) 934 127 421

CITADINES SOUTH KENSINGTON, LONDON

35A Gloucester Road London SW7 4PL, United Kingdom T: (44) 207 543 7878 F: (44) 207 584 9166

CITADINES ST MARK’S-ISLINGTON, LONDON

No 300 City Road, London EC1V 2PW, United Kingdom T: (44) 207 253 2039 F: (44) 207 490 3171

CITADINES TRAFALGAR SQUARE, LONDON

18-21 Northumberland Avenue, London WC2N 5EA, United Kingdom T: (44) 207 766 3700 F: (44) 207 766 3766

BAHRAIN

CITADINES HOLBORN-COVENT GARDEN, LONDON

94-99 High Holborn, London WC1V 6LF, United Kingdom T: (44) 207 395 8800 F: (44) 207 395 8799

SOMERSET AL FATEH, BAHRAIN

PO Box 75771, Juffair, Kingdom of Bahrain T: (973) 1781 1889 F: (973) 1781 1886

u

Quest Kudos 81

ASCOTT PROPERTY NETWORK

ACCOMMODATION DIRECTORY

QATAR

7 UK

5 GERMANY 2 BELGIUM

FRANCE 27 ASCOTT DOHA

Diplomatic Area, PO Box 207274, Doha, Qatar T: (974) 4497 1111 F: (974) 4497 1112

SPAIN

GEORGIA 1

1

BAHRAIN 1 QATAR 2

SOMERSET WEST BAY, DOHA

Diplomatic Area, PO Box 26026, Doha, Qatar T: (974) 4420 3344 F: (974) 4412 5790

UAE

ASCOTT PARK PLACE, DUBAI

Park Place Tower, Sheikh Zayed Road PO Box 117452, Dubai, United Arab Emirates T: (971-4) 310 8555 F: (971-4) 329 7998

82 Quest Kudos

A strategic partnership between Quest and The Ascott Limited announced in late 2014 provides guests with access to a global network of locations and accommodation choices. Looking to the long term, the partnership provides a solid platform for the global expansion of the Quest brand. This means that wherever business takes you, you are likely to find a Quest Apartment Hotel in the vicinity.

3 UAE

Quest & Ascott PROPERTY NETWORK

5 JAPAN

SOUTH KOREA 2 CHINA 75

5 HONG KONG 1 MACAU LAOS 1

7 PHILIPPINES

8 INDIA 12 VIETNAM THAILAND 12 MALAYSIA

10 7 SINGAPORE

1

FIJI

INDONESIA 11

4

17

AUSTRALIA

6

22

13

1 55

NZ

34

6 Quest Kudos 83