Please come to Thailand, so we can charge you more

Thailand is sending mixed messages to potential visitors.

At a time when the Tourism Authority of Thailand is trying to boost dropping numbers, Airports of Thailand, the public authority managing the airports of Bangkok Don Mueang and Suvarnabhumi (above), Chiang Mai, Chiang Rai, Hat Yai and Phuket, has announced plans to increase passenger departure taxes.

The Civil Aviation Board has approved raising the fee from 730 baht (that is $32 in Australian dollars) to 1,120 baht ($49) per passenger, an increase of 50%.

Formal enforcement is expected around mid-2026, pending approval from the transport minister.

AOT president Pavina Jariyathitipong said studies indicate the higher charge will not affect travellers’ decision-making. 

I think she's wrong. 

Tourists hate being nickel and dimed - particularly at a time when rival destinations including Vietnam, Cambodia and Laos offer cheaper holidays than Thailand.

The additional fees will be used primarily for capital investment, most notably the South Terminal project at Suvarnabhumi, news hub Travel Mole reports.

The AOT president noted that more than 90% of airports worldwide collect PSC from both departing and transit passengers. 

Thailand remains among a small group that charges only departing travellers - but the timing seems wrong.

Feeling stressed? How about some Calm in a Can

Meet a new mental wellbeing drink with an edge.

Savvy has just launched what it calls "calm in a can" - a beverage designed to reduce stress "while keeping you mentally bright".

As someone who once spent 90 minutes chilling out in a flotation tank only to immediately become involved in a road rage outburst, I might, or might not, not be the target market.

Anyway, Savvy says Calm Water is "Australia’s first drink designed to reduce stress and anxiety while improving focus, mental clarity and mental performance is ready to redefine calm".

It combines high-dose L-theanine, magnesium, schisandra berry extract and prebiotics as well as bioavailable B-vitamins and Vitamin C to "reduce neurological overstimulation, regulate cortisol, dissolve physical tension and support emotional steadiness".

Mark Curry, Savvy founder, functional nutritionist and honorary fellow at UTS, said unlike many functional beverages that include only trace amounts of active ingredients for label appeal, Calm Water uses significantly higher active levels, often more than 10 times those seen in typical beverages or powdered calm products.

“Calm Water offers a science-backed solution for everyday stress-relief and focus due to evidence-based supplementation,” he said.

“Many calming beverages still work by dulling the nervous system, which can make it harder to function.

“Calm Water allows people to take the edge off, feel regulated and stay sharp. What makes it different is that we use active ingredients at scientifically-proven doses that allow people to genuinely feel clearer, more capable and less tense without being slowed down - it’s literally the feeling of Zen and focused energy in a drink.”

I've asked to try some. Maybe it will impact my road rage.

Savvy Calm Water is available via savvybeverages.com.au and at selected wellness and grocery retailers nationally.

Anyone for a kebab marinated in Guinness?

With an apparent target market of well-off bogans, a Guinness kebab, marinated in the famous Irish black stout, is being launched this week for the start of the Six Nations rugby tournament.

The Guinness kebab will be available for six weeks during the tournament in Box bar locations across the UK, including London, Manchester, Leeds and Nottingham, industry website drinks business reports.

Priced from £12.95 (that's a stonking $25.50 in Aussie money), the beef kofta is marinated in Guinness, "giving the meat the deep, rich flavour," before being wrapped in a hand-made flatbread, drizzled with a sticky homemade Guinness chipotle glaze and topped with fresh mint yoghurt.

The snack is designed to look like a pint of Guinness.

“Our new Guinness kebab is a playful nod to our Irish friends ahead of the Six Nations, whilst also tapping into our favourite night out food as Brits – the kebab," says Tom Mayer-Jones, brand and marketing manager at Box.

"We’ve brought these two things together in a way that feels true to Box - bold, social, and a meal designed to be enjoyed alongside big sporting moments.”

Prices may vary across locations with the kebab being priced at £14.95 in Box Piccadilly.

“We’re inviting everyone down to Box to watch the rugby and enjoy our new menu item,” Mayer-Jones added.

Those indulging in the Guinness kebab are being encouraged to share their pictures, videos and experiences via Instagram and TikTok and tagging in the @theboxbaruk handle.

OK. We get it. It's a publicity stunt. But it has got some traction. 

Discover a new wave of excitement at Sydney Airport

A beachy Bondi vibe at Sydney domestic airport?

Icebergs Group, has landed at Sydney Airport’s Qantas Domestic Terminal, joining the original Icebergs Dining Room and Bar in Bondi, and Icebergs Harbour Bar at Crown Sydney.

“We aim to bring Qantas customers the atmosphere and warmth that Icebergs Dining Room and Bar has been delivering for the past 24 years," says Tasso Della Noce, CEO of Icebergs Group with some masterful marketing speak.

"Our goal is to make every guest feel at ease, whether it’s their first visit or one of many for our frequent travellers.”

The new dining venue aims to "combine speed and convenience with the sophistication and warmth synonymous with the IDRB brand".

Located in the heart of the T3 terminal, the venue offers Icebergs Caffè To Go with takeaway coffees, drinks and pastries; and Icebergs Bar and Kitchen with a casual, flexible dining experience. Guests can order at the bar or via QR code (dontcha hate that!)

In the kitchen, Icebergs Dining Room and Bar’s culinary director Alex Prichard will oversee dishes including The Iceburger and Iceberg’s signature tiramisu with Whittaker’s chocolate and Vittoria coffee.

Icebergs Caffè To Go and Icebergs Bar and Kitchen at Sydney Airport’s Qantas Domestic Terminal is open Monday riday from 6am to 9pm and Saturday-Sunday from 7am to 8pm. 

Reservations can be made in advance via email idrb@idrb.com

Maximum exposure: It's Vinarchy in the AFL

AFL fans better get used to quaffing some new Barossa wine after the league announced a partnership with leading global wine company Vinarchy.

The deal will see prominent Australian wine brand Grant Burge Wines as the Official Wine Partner of the AFL, AFLW and AFL-owned Marvel Stadium in Melbourne.

The four-year partnership, which starts immediately, will see widespread exposure for Barossa-born brand.

Grant Burge Wines will be poured at all AFL and AFLW-owned events, including the AFL Brownlow Medal and AFLW Awards, as well as across key hospitality and event spaces within Marvel Stadium.

AFL executive general manager customer, commercial and technology (what a job title!) Bec Haagsma said the partnership is built on shared values.

“There is a strong alignment between both organisations in creating memorable experiences and both share a passion for bringing people together - we can’t wait to work with the team at Vinarchy across the next four years,” she said.

Established in 2025 following the merger of Accolade Wines and Pernod Ricard Winemakers, Vinarchy combines Vin (the French word for wine), with Archy (from the Ancient Greek word for leadership). Together it means wine leadership.

The AFL’s previous wine deal was with Pepperjack. 
See www.vinarchy.com

 

Leading health resort celebrates Traditional Thai Medicine

 

One of Thailand's leading health resorts is focusing on Traditional Thai Medicine (TTM) as its guiding wellness philosophy for the coming year. 

Chiva-Som Hua Hin - a spot that has been on my "to do" list for some time - is to focus on indigenous treatments and wisdom. 

With a history spanning more than 2,500 years, Traditional Thai Medicine is a holistic healing system centered on harmony between the body, mind and environment. 

It has been embedded in Chiva-Som Hua Hin’s offering since the resort’s inception and remains fundamental to its approach to balancing physical, mental, and emotional health. 

Treatments including therapeutic bodywork, movement disciplines, and herbal remedies are delivered by an experienced and certified TTM practitioner. 

“Traditional Thai Medicine is a key part of Chiva-Som Hua Hin’s core philosophy upon which our approach to holistic health has been built for more than three decades,” says Vaipanya Kongkwanyuen, the general manager of Chiva-Som Hua Hin.

“As we welcome 2026, we honour this ancient wisdom not only through therapeutic practices, but by inviting guests to reconnect with nature, rhythm, and balance in everyday life. 

"By integrating time-honoured Thai healing traditions with modern wellness, we continue our commitment to nurturing mindfulness and sustainable wellbeing practices for long-term vitality and wellbeing, for both people and the planet.”

Influenced by Ayurveda and Traditional Chinese Medicine, yet distinctly Thai in its emphasis on seasonal rhythms, environmental influences, and natural remedies, TTM continues to be practiced today. 

At its core is the concept of the Four Elements (Dhatu) - Earth, Water, Wind, and Fire - which influence individual constitution, health, and emotional balance. When these elements are in equilibrium, vitality and wellbeing naturally follow.

Guests booking in advance benefit from special rates valid for stays throughout 2026: Save 20% on retreat bookings made at least 120 days in advance with a minimum three-night stay, or save 15% on retreat bookings made 90 to 119 days in advance with a minimum five-night stay.

Book by March 31 for stays between June 1 and September 30 for 10% off retreat rates and a stay 5 nights, pay for 4 deal, as well as complimentary round-trip transfers between Bangkok and Hua Hin. 

Contact Chiva-Som Australia reservations team on 1300 857 037 or email res@traveltheworld.com.au.