Westin to debut on the Gold Coast

The Gold Coast is to gain another luxury hotel.

Marriott International has signed an agreement with Australian-based M Property for The Westin Gold Coast at Surfers Paradise, which will mark the brand's entry to the region. 

Expected to feature 138 keys, the new-build hotel is slated to open in late 2029.

Marriott already currently operates two resorts on the Gold Coast and has a further four properties in the pipeline. 

"The Westin Gold Coast represents a natural fit between brand and location, and we already see strong performance across our existing Westin portfolio, both in key domestic and international source markets for the Gold Coast," said Tristan Cooper, Marriott International's Director of Hotel Development, Australia, New Zealand and Pacific.

"We are excited to welcome Westin to the Gold Coast and introduce a genuine point of difference to the market." 

The hotel is expected to occupy levels one to 15 of the new-build mixed-use development, with 115 premium guest rooms and 23 suites offering views of the Pacific Ocean or Gold Coast hinterland. 

The hotel is expected to feature a signature restaurant and bar, conference and meeting facilities, an infinity pool and pool bar, a fitness studio and the brand’s signature Heavenly Spa by Westin. 

Discover Shanghai's new cultural landmark

Shanghai is preparing to unveil one of the world’s most ambitious new cultural landmarks with the Shanghai Grand Opera House to officially opens its doors on October 17, 2026.

Designed by Norwegian architecture firm Snøhetta in partnership with the East China Architectural Design & Research Institute (ECADI), the striking waterfront venue is expected to become a centerpiece of Shanghai’s cultural tourism offering and a new architectural icon along the Huangpu River, news hub Travel Mole reports.

The opening marks the culmination of a decade-long project that began when Snøhetta won an international design competition in 2016.

The opera house has been conceived as much more than a performance venue. It combines world-class performing arts facilities with expansive public spaces, creating a civic destination that welcomes visitors throughout the year, whether or not they are attending a show.

At the heart of the building are three state-of-the-art auditoriums designed to accommodate productions of varying sizes and genres. 

The main auditorium seats 2,000 guests and is equipped to host grand opera, ballet, musicals and symphony concerts. It is complemented by a flexible 1,200-seat theatre and a 1,000-seat venue for experimental performances, chamber music and community events.

One of the building’s defining features is its dramatic spiral roof, which rises from the surrounding park to create a publicly accessible promenade. It will be open 24 hours a day year-round, so visitors can walk to the rooftop for sweeping views of the Huangpu River. 

A diverse program is expected to showcase opera, ballet, orchestral music, theatre and contemporary performing arts, with additional details to be announced closer to opening.

“It is incredibly rewarding to see this remarkable project approaching its opening,” said Kjetil Trædal Thorsen, founding partner of Snøhetta.

“Watching such an ambitious vision become reality has been special. Soon, the building will belong to the people of Shanghai and its visitors, whether they come to experience a performance or simply enjoy the building and its surrounding park. I hope it will become a place that inspires, brings people together, and stands as a new landmark for the city.“

Tamar Ridge/Pirie up the ante with new wine experiences

There is a new experience to welcome visitors to the Tamar Ridge/Pirie cellar door in Tasmania. 

The "elevated new visitor experience" celebrates a blend of cool-climate wines, thoughtful design and Tasmanian hospitality in the Tamar Valley.

Following a significant refurbishment, the revamped cellar door will offer a series of tailored tasting experiences overlooking one of the region's spectacular landscapes.

Completed in just eight weeks by local builder Zanetto, the transformation introduces a refined contemporary interior where bespoke Spiegelau crystal glassware, a striking double-sided fireplace and sweeping views across the Tamar River are combined. 

Guests can gather around a hand-crafted 12-seat Tasmanian oak table, relax by the fireplace or enjoy one of the intimate lounge spaces overlooking the vineyard. 

Luxury Portfolio manager Katherine Brown said the new cellar door reflected the evolution of both brands, while remaining true to their Tasmanian roots.

"It's incredibly exciting to welcome guests to a true brand home for Tamar Ridge and Pirie that reflects the quality, prestige and character of our wines," said Brown.

"Set high above the Tamar River, the cellar door enjoys one of the region's most spectacular outlooks, creating an extraordinary setting in which to experience our fine wines. 

"Whether you're relaxing beside the fireplace with a glass of Tamar Ridge Reserve Pinot Noir or enjoying a flute of Pirie Vintage sparkling overlooking the valley, we want every visit to feel memorable, considered and unmistakably Tasmanian."

Guests can choose from tasting experiences that range from introductory wine flights through to "refined hosted experiences".

Highlights include the Pirie Supreme Indulgence Experience, pairing prestige Méthode Traditionnelle sparkling wines with premium Oscietra sturgeon caviar, alongside the Ultimate Expressions of Pinot Noir , showcasing five of Tamar Ridge's premium pinot noirs, including limited Single Block releases.

Seasonal Tasmanian cheese platters and locally sourced small plates round out the offering. 

All tasting experiences can be booked online via tamarridge.com.au and pirietasmania.com.au.

The updated experiences are at 1A Waldhorn Drive, Rosevears - 20 minutes north of Launceston - daily from 10am–5pm. 

A taste of Singapore lands in Sydney

The Fullerton Hotel Sydney is to introduce guests to the vibrant flavours of Singaporean cuisine, a culinary tradition that blends Chinese and south-east Asian influences.

The Singapore Table will be the first in a series of exclusive cross-Fullerton property chef collaborations to be called The Table Series and hosted at The Fullerton Hotel Sydney in partnership with its iconic Singapore counterpart.

Senior sous chef Christopher Chia from The Fullerton Hotel Singapore will join the team in Sydney, introducing diners to some of Singapore's most beloved culinary traditions.

The Singapore Table will run from Friday, July 17, to Saturday, August 8 at The Fullerton Hotel Sydney's restaurant, The Place, for $69.95 per person.

Chef Chia will showcasing dishes from iconic hawker staples to elegant Singaporean classics.

“The Fullerton Hotels collection in Hong Kong, Singapore and Sydney, are united by a respect for heritage and the unique stories each property carries," says John O'Shea, the Sydney GM. 

"Culinary history is such an important part of these stories, and this collaboration with our sister property in Singapore is a wonderful opportunity to share the rich culinary traditions of the city state with our Sydney guests.” 

Menu highlights will include Hainanese Chicken Rice, Char Kway Teow and Peppery Bak Kut Teh, along with Singapore Laksa and Chilli Crab Lala. 

There will be a daily lunch buffet, Monday to Saturday. For more info and book go here.

Image: Steven Woodburn 

New cellar door restaurant for the Tamar Valley

Tasmania's Tamar Valley is to gain a new cellar door restaurant later this year. 

Small Wonder Wines Cellar Door and Restaurant will open its doors in September on the former Goaty Hill site.

The Small Wonder Wines Restaurant will be led by head chef Konstantin Putkin (ex Michelin-starred Galvin at Windows in London, and Wintergarden Restaurant in the Blue Mountains). 

Russian-born Putkin's menu is promised to feature hyperlocal Tasmanian produce, including elements from Springfield Deer Farm, Seven Springs Farm and Wattle Hill Olives. 

A range of Small Wonder wines will be available by the glass, as well as a selection of Tasmanian spirits and imported wines.

Kerry Hill Architects (Singapore) collaborated with local Tasmanian firm Edwards + Simpson to emphasise regional design elements. 

Rather than relying on signature dishes, the chef says the menu will evolve with the seasons, allowing the very best produce at its peak to take centre stage. 

“For me, the best restaurants start with great relationships," Putkin says. "The menus at Small Wonder are a celebration of Tasmania's farmers, growers and producers, and our role is simply to do their incredible work justice. 

“I want people to come in, share great food, discover where it comes from, and leave feeling like
they've experienced a genuine taste of Tasmania. If we can create something that's relaxed,
sustainable and full of heart, then we've achieved exactly what we set out to do.”

The opening will be a milestone says Overstory CEO Paul McArdle. 

“Since we opened as Small Wonder in 2021, it was a priority to remain part of the community," he says. 

"The new cellar door and restaurant is a chance to build on what we are already offering, introducing something a little different while retaining our well-known welcoming atmosphere.” 

Artworks from Tasmanian artists Stephen Bond, Alicia King and Paul Snell have been selected and
will be placed across the venue. 

Combining organic vineyard practices and minimal-intervention winemaking, Small Wonder Wines
employs practical initiatives like composting grape marc, encouraging beneficial insects, and reducing
chemical inputs. 

“Solar power, energy-efficient systems, and thoughtful estate design allow us to protect the land while making exceptional wine,” says winemaker Ockie Myburgh.

See www.smallwonderwines.com.au

Image: Sileo 

Australia's smallest grape vintage for 25 years

Australia’s 2026 wine grape crush fell to 1.27 million tonnes - its smallest since 2000 - but the reduced national crop did not result in stronger grape prices, Wine Australia’s National Vintage Report 2026 reveals.

Released today. the report says the national crush is estimated to be 1.27 million tonnes, down 300,000 tonnes (19%) from the 2025 crush and 25% below its 10-year average of 1.69 million tonnes. 

This equates to around 33 million fewer 9-litre cases of wine - not necessarily disturbing at a time when demand is reduced. 

Wine Australia manager for market insights, Peter Bailey, said that this year’s crush reflected both seasonal pressures and a broader response to changed consumer demand.

“A number of significant seasonal challenges, including flooding in the inland regions, had an impact on production, but the main driver of this lower crush is a deliberate adjustment in response to changing market conditions,” Bailey said.

“There have now been four vintages in a row below the long-term average, suggesting an underlying reset in the tonnage of grapes required by winemakers to meet changing global demand.”

Overall, the 2026 crush was 306,334 tonnes smaller than 2025, with red varieties accounting for 80% of the decrease. 

The crush of white grapes declined by a more modest 62,774 tonnes (9%) resulting in a big jump in white’s share of the total crush - up six percentage points to 53%. 

This is only the second time in the past 12 years that whites have accounted for the majority of the crush.

Mr Bailey said this shift was likely a reflection of changing global consumer preferences toward white wine.

Bailey noted that the drop in average values across the board had occurred despite the very low crush size, which is expected to take pressure off wine stocks.

“There has been no improvement in grape prices, which suggests that demand is still very soft,” he said. “It’s concerning that there is no sign of recovery for reds despite such a significant adjustment, and that prices for whites are also now declining.”

The National Vintage Report is available on Wine Australia’s website. 

Coincidentally, Wine Tasmania today released its 2026 vintage report with Tasmanian producers celebrating "exceptional quality, intense flavours and vibrant freshness" despite facing one of the lowest-yielding and most challenging growing seasons on record.

Following a record-breaking 23,002 tonnes in 2025, the 2026 vintage will be remembered for its scarcity at just 11,163 tonnes, roughly equating to around 10 million bottles.

A historically cold, dry and brutally windy spring severely impacted flowering and fruit set across the island, dramatically reducing bunch weights and overall yields, with some growers reporting yields of 50% below last year.

Sheralee Davies, CEO of Wine Tasmania, praised the resilience and skill of the island’s grape growers and winemakers who navigated the season’s demanding conditions.

“If 2025 was a year of abundance, 2026 is a vintage of absolute concentration and character - for both our grapes and growers,” Davies said. “Nature threw everything it had at the island this season - from late spring frosts and unrelenting winds to a cool, drawn-out summer which delayed harvest by up to 3-4 four weeks in some areas.”

Reflecting the focus on quality not quantity, Tasmania’s 2026 wine grape harvest represented just 0.9% of the country’s total by volume, but 5.0% of the national value.