Why visitors to Europe may need to be patient from April

Travelers heading to Europe from next month could face longer airport queues as the EU rolls out its new Entry/Exit System (EES) across Schengen airports.

The change comes into place on April 10 and replaces passport stamps with biometric registration for non-EU travellers, including Britons, Americans, Canadians and Australians.

While designed to modernise border controls, the early weeks of implementation could mean longer processing times at major hubs, particularly during peak Easter and spring break travel.

“While the scheme is designed to modernise border controls and tighten security, the early days of the rollout could bring delays, especially at busy hubs such as Paris (Charles de Gaulle, above), Rome, Barcelona and Amsterdam,” says Vykintas Maknickas, CEO at eSIM provider Saily.

From April 10, passport stamps will gradually disappear, first-time travellers under the new system will be required to register biometric data, airports may introduce new self-service kiosks and border checks could take longer during the transition period.

April marks the start of Europe’s high season for city breaks and long weekends. With more people travelling for Easter escapes and sunshine getaways, any added processing time at border control could quickly build up.

“Whenever a new airport system launches, there’s a natural adjustment period," Maknickas says.

"Spring is one of the busiest times for short haul travel into Europe.

"Travellers should allow extra time at arrival and be prepared for slightly slower border checks, particularly if it’s their first visit under the new system. When procedures change, small delays can create stress, especially in unfamiliar airports.”

Maknickas suggests allowing extra time for arrival, especially for tight connections, following airport signage carefully, as some terminals may introduce separate EES lanes and ensuring mobile connectivity on arrival to access boarding passes, transfer tickets and live travel updates.

New international hotel brand to launch in New York

A new international hotel brand - Wolseley Hotels - will launch in New York City in early 2027.

The Wolseley Hotel New York will mark the brand’s first hotel worldwide and establish New York as the flagship destination for The Wolseley Hotels, while also bringing one of London’s most celebrated dining institutions to an international stage.

Located steps from Bryant Park in Midtown Manhattan, The Wolseley Hotel New York will also introduce The Wolseley restaurant and bar to the United States for the first time, bringing one of London’s most celebrated dining institutions to an international stage.

The hotel will occupy a landmark building at 130 West 44th Street, originally constructed in 1905 as the clubhouse for The Lambs Club, a social club for those involved in the arts. 

The property will aim to blend "British sophistication with New York’s cultural energy and architectural pedigree". 

The new hotel will have 76 guest rooms and suites and deliver "an effortless, contemporary luxury experience".

Complementing the restaurant will be an intimate cellar-level speakeasy bar. 

The New York flagship will see future properties planned for some of the world’s most cosmopolitan cities across Europe, North America, Asia, and the Middle East, owner Minor Hotels says. 

Each destination will be "carefully curated to uphold the brand’s distinctive identity, where culinary excellence, elegant design, and gracious service converge".

For more info see https://www.minorhotels.com/en/brands/the-wolseley-hotels.

* Minor Hotels is based in Bangkok, Thailand, and operates more than 550 hotels in over 55 countries under brands including Anantara Hotels & Resorts, Avani Hotels & Resorts, Elewana Collection, Oaks Hotels, NH Hotels, NH Collection, nhow Hotels, and Tivoli Hotels & Resorts.

Porter House offers a new gourmet overnight package

Hotel packages can offer great value. This one sounds a ripper. 

The Porter House Hotel Sydney - MGallery Collection has launched a new overnight experience that pairs a stay in the restored heritage hotel with a tasting menu for two at the two-hatted Lee Ho Fook, led by chef Victor Liong.

I've stayed here and it is a lovely property in a great location.

Available until June 30, the package combines boutique accommodation inside the historic 1876 Porter House building with one of Australia’s most celebrated modern Chinese restaurants – both under the same roof in Sydney’s CBD.

“Sydney has one of the most exciting dining scenes in the world, and we are incredibly proud to have Lee Ho Fook within our hotel," says hotel GM Obay Bahri.

"This package brings together exceptional food and a beautiful heritage setting to create a story for lovers of truly memorable experiences.”

The Porter House occupies a restored heritage building on Castlereagh St with 122 boutique rooms and suites. It is part of the MGallery Collection, Accor's portfolio of story-rich boutique hotels.

The package includes a tasting menu for two at Lee Ho Fook Sydney, and a night’s accommodation from $473 per room per night.

You can book at https://porterhousehotel.com.au/offers/a-culinary-chapter-lee-ho-fook/

Sip and soar above Tasmania's east coast

 

So you'd like to splurge on a special experience when visiting Tasmania? 

Devil’s Corner has unveiled Soar and Savour, a one-of-a-kind Tasmanian experience combining a scenic helicopter flight over the Freycinet Peninsula with a premium cellar door tasting on the state’s east coast.

Designed as an intimate small-group experience, Soar and Savour offers visitors a new way to explore Tasmania’s coastal landscapes before returning to Devil’s Corner cellar door for a hosted wine and food experience.

Soar and Savour begins with sparkling wine and oysters at Devil’s Corner before guests board a scenic helicopter flight, taking in aerial views of the Freycinet Peninsula including the Hazards mountain range, deserted beaches and crystal-clear waters.

After the flight, visitors return to Devil’s Corner cellar door to enjoy a premium wine tasting paired with local produce from the recently opened Devil’s Corner Kitchen.

Devil’s Corner senior winemaker Tom Wallace said the new offering responds to growing demand for premium, experience-led travel in Tasmania.

“We’re seeing strong demand for immersive, high-quality visitor experiences along Tasmania’s east coast,” he said.

“Soar and Savour is designed to showcase the best of Devil’s Corner and the surrounding Freycinet region in a way that feels personal, elevated and distinctly Tasmanian.

“With limited numbers per flight, the experience offers an intimate and memorable way for guests to discover this remarkable part of the state.”

The cost is from $635 per person for the 2.5-hour experience, so it is not for everyone. 

Bookings: https://devilscornertasmania.rezdy.com/740576/savour-and-soar-the-ultimate-tasmanian-experience

Images: Jacob McKay 

Hunter Valley vineyard escapes discounted for the cooler months

With the peak summer season now in in the rear-view mirror, canny travellers can pick up some autumn and winter travel bargains.

The Lane Retreat, Bimbadgen, in the Hunter Valley has just launched a Signature Stay package offering savings of up to 25%, inviting guests to slow down and savour wine country.

Set on 15 hectares of vineyards and natural bushland, The Lane Retreat offers a country escape paired with premium food and wine experiences. The new package is available for stays until August 31.

The Lane Retreat Signature Stay package includes two nights in a premium king or twin studio, continental breakfast provisions, a $100 restaurant and beverage credit available to use at Bimbadgen Cellar Door, Bimbadgen Pizzeria, Esca Bimbadgen, Alter Wines at Emma's Cottage or The Lane Retreat's Pantry, a signature wine tasting of five wines with paired Cocoa Nib chocolates at Alter Wines Cellar Door, Emma's Cottage and a gourmet picnic with a bottle of wine, as well as a late checkout.

It is priced from $319 per night (two-night minimum),  

Developed by property and hospitality group Mulpha Australia in the grounds of Bimbadgen’s 50-year-old vineyards, The Lane Retreat offers 60 luxe studio retreats with outdoor decks that offer views of the Broken Back Range or Bimbadgen vineyards.

Each studio retreat has king bedding, a bathroom with double rain head showers and Hunter bathroom amenities, a kitchenette with coffee maker, toaster, microwave and mini bar, and gourmet breakfast provisions supplied daily.

The property now features a new swimming pool and amenities and guests enjoy VIP access to Bimbadgen’s flagship restaurant Esca and associated eateries.

Book online at www.thelaneretreat.com.au

A very long vintage kicks off in Tasmania

Tasmania is a small island with a number of different microclimates.

The 2026 wine vintage harvesting began this week - but may not finish until June.

That means wine grape picking across the island could stretch over four months.

The grape harvest kicked off this week with the initial picking of grapes designed as sparkling wine material.

Wine Tasmania’s Viticulture & Winemaking Officer Paul Smart said the 2025-26 growing season has been anything but predictable.

“It’s been a rather unusual season here in Tasmania," Smart said.

"A very cool spring was followed by a mild summer and little rainfall, which means conditions have been dry, and grapes have ripened more slowly than usual.”

Smart confirmed harvesting activity likely to continue through to late May and potentially June for later styles and varieties like shiraz in the cooler south of the state.

“A slower season like this can be a good thing when it comes to flavour development in our wines," Smart said.

"While yields are expected to be down around 30% compared with last year’s record high production, we’re anticipating excellent quality and plenty of fruit intensity.

“Tasmania's unique climate never gets truly hot. We are an island located a long way south, and our latitude and the surrounding water leads to long seasons and intense flavours in our wines.”

With vineyards entering the most sensitive period of the season, Wine Tasmania is also reminding landholders to work with nearby vineyards if and when planning burn-offs.

“Vineyards are particularly susceptible to smoke exposure at this time of year," Smart said.

"We’re simply asking people to have a quick proactive conversation with nearby vineyards before lighting a fire. Sometimes there may be limited risk based on weather conditions and the stage of harvest. Sometimes a short postponement may be all that’s needed to avoid potential damage.”

Wine Tasmania continues to work closely with the Tasmania Fire Service, Sustainable Timber Tasmania and the Parks & Wildlife Service to balance community safety with protecting vineyards.