Darwin set to celebrate all things Italian

Darwin will have a distinct Italian accent over the next few days.

The Nave Amerigo Vespucci, an Italian naval vessel that has been called "most beautiful ship in the world", is currently on a world tour visiting 27 countries.

Darwin is the only Australian port of call with three days of Italian-themed festivities planned at a dockside village.

The training ship will arrive in Darwin on October 3, the 24th stop of a world tour that started from Genoa in July last year.

The tall ship of the Italian Navy (Marina Militare) is named after the explorer Amerigo Vespucci and was launched in 1931. Her home port is La Spezia. 

The festivities will continue until October 7 and from Saturday to Monday it will be possible to board Nave Amerigo Vespucci to get an up-close look.

The historic sailing ship is an ambassador of Made in Italy. It's arrival will coincide with Villaggio Italia, a "Traveling World Exposition" showcasing Italian art, culture, music, food, cinema, technology, and scientific research.

The vessel is used to train the Italian Navy's officer cadets and is a school ship.

The opening ceremony of Villaggio Italia in Darwin will be held on Saturday, October 5, with many Italian dignatories in attendance.

Paratroopers from the Italian Army Sports Group will display Italian and Australian flags in the sky 8th Bersaglieri Regiment of the "Garibaldi" Bersaglieri Brigade will perform for all five days of the stopover, both at Villaggio Italia and around the city of Darwin.

"Nave Amerigo Vespucci's stop in Darwin represents not only a unique opportunity to promote Italian excellence, but also a symbolic moment to share a message of solidarity and inclusion," says Italian Minister of Defence Guido Crosetto.

Ship visits will be free and bookings can be made at https://tourvespucci.it/darwin-5-7-ottobre-2024/

Admission to Villaggio Italia is also free of charge.

LeBron spruiks a special-edition cognac

Meet the new limited-edition cognac that being promoted by veteran NBA star LeBron James.

Cognac house Hennessy has revealed a new collab with LeBron for a special design of its VS “Very Special” bottle.

The limited edition bottle design will be available globally this week, drinks business reports.

James called himself an “admirer of Hennessy and its iconic brand”, saying he has “always appreciated its commitment to basketball and how it celebrates the sport’s influence on and off the court.”

I hadn’t noticed myself but db reports that LMH-owned Hennessy has regularly aligned itself with the sport and its fans.

In October 2023, the brand extended its contract as the official spirit of the NBA.

To mark the renewal, the cognac maker released limited-edition bottles co-branded with the NBA and unveiled a series of basketball courts in recognisable settings worldwide, including a floating version on the River Thames in London.

Partnerships with basketball players help cognac houses raise their profile in North America, a market in which the category is struggling. In recent years cognac has seen sharp decline of sales in that market, which accounts for 40% of global sales.

And sales in the US are becoming evermore central to distillers’ export strategy, as China, the category’s biggest market, threatens has threatened imposing tariffs.

Both the bottle and gift box highlight an illustration of James in purple and orange. The Hennessy Bras Armé is reimagined on the limited- edition packaging, sporting a sleeve as a tribute to James and intertwined with his trademark crown.

The blend will remain the same.

Antoine Varlet, senior vice president, Hennessy US, said: “We are elated to officially welcome LeBron James to the Hennessy family after many years of mutual admiration and friendship. 

"LeBron is not just a basketball star, but someone who redefines boundaries in sport, style, culture and beyond.”

James loves his spirits. He is also an investor in Lobos 1707 Tequila. 

A spring festival in the southern vineyards of Tasmania

If you love cool-climate wines and have been meaning to escape to Tasmania for a few days then the weekend of November 1-3 might be the perfect opportunity. 

No fewer than 37 wine producers from the Derwent Valley, Coal River Valley and the Huon Valley/d'Entrecasteaux Channel are teaming up for Spring in the Vines, the fourth edition of a weekend of tastings and entertainment. 

They range from big names like Frogmore Creek, Pooley, Derwent Estate, Nocton and Bream Creek to tiny wineries like Yellow Point, Premaydena Hill, and Saltwater River Wines, perhaps making just 100 dozen cases off the beaten track. 

Spring in the Vines is presented by Wine South Tasmania who have teamed up with several top Hobart hotels and local wine tour guides to show off the wine trails across the south of the island state.

Tasmania is known for its pinot noir, chardonnay, sparkling wines and riesling, but there are also adventurous producers including Kate Hill Wines, who produce shiraz from the coldest and southernmost shiraz vineyard in the country. 

Plan your visit at https://www.winesouth.com.au/events

You can drive yourself, or join a chauffeured wine tour with The Derwent Experience, Ageing Barrel Tours, or Apple Isle Wine Tours. 

Hotels offering discounted rates of up to 15% for the weekend include The Tasman, Hadley’s Orient Hotel, The Old Woolstore and MACq 01. 

Sydney to welcome three venues in one overlooking Martin Place

The team behind Sydney's Shell House has unveiled plans for a new multi-venue space right in the centre of the CBD. 

The Point Group will open The International, above Martin Place, in November. 

The location will be Harry Seidler’s ‘Modernist Mushroom’ and the Seidler-designed tower within the heritage-listed MLC Centre. 

It will be home to The Wine Bar, The Grill (above) and The Panorama Bar.

Brett Robinson, owner and restaurateur behind the The Point Group, said: “We’re excited for The International to become the cultural cornerstone of this lively and engaged part of the city and we look forward to making our contribution to Martin Place. 

"Our approach will be simple: if it’s fun, delicious and exciting, it’s on the menu. Our team has had the opportunity to pull together this new project with total creative freedom and without limitations to define a new standard of big city dining. 

"The International is not just a restaurant; it will be a social and culinary destination where the only rule is that the food, the wine and the hand-crafted beverages must be delicious and of exceptional quality and the service dedicated, inspired and authentic.”

The Grill will be the fine dining venue, helmed by culinary director Joel Bickford. The blurb promises "best-in-class produce, seasonality and simplicity". 

“The Grill is going to be the ultimate place to celebrate those really special life moments - however we also want it to be a go-to for those seeking to enjoy the everyday pleasure of exceptional food and wine in a luxurious indoor outdoor dining room," says Bickford. 

The Wine Bar will be guided by executive chef Danny Corbett, whose menu will focus on small plates with inspiration from around the world. There will be a 60-seat courtyard restaurant, a 40-seat wine bar with a terrace overlooking bustling Martin Place, and a 60-seat circular dining room. 

The Panorama Bar will be located on the top floor of The International and will offer all-day dining and late-night drinking. 

Think cocktails and a "Champagne and Chablis" list. 

Check out the details at nternationalsydney.com.

Online surveys ask far too much

They are absolutely relentless. Question after question. 

A colleague pointed this out on social media a couple of days ago:

"So sick of being asked to do a survey - for every bloody thing/flight/restaurant/health care etc etc. I would like to be rewarded for my precious time."

A few minutes after I had read it, this landed in my email inbox:

"We recently delivered this parcel to you. X X X X. We’d appreciate a few minutes of your time to provide feedback on your experience. This helps us improve our delivery service to you so next time it will be even better."

They did not deliver a parcel to me. They delivered a card, which told me I had to pick up the parcel at my local post office. They can't even get the question right.

And another one from a hotel that values my custom so much that it cannot even get my name right:

"Thank you for staying with us at the X X X X. To give us a better understanding of your experience during your recent stay with us, we would appreciate if you could take a moment to complete our online survey, at your convenience. The length of the survey will not be more than 5 minutes."

Then they want me to click onto a link, which I had no intention of doing.

I get them from Telstra, I get them from credit card companies. They land all the time.

They want me to do their work for them without payment. At a time when people are busier than ever.  

If a hotel wants to know what I think they could do it the old way. The GM could greet guests at check-out and ask their opinion.

Amex could actually pay attention when I tell them that their card is less and less useful.

If you want me to waste my time for your benefit, offer to send a couple of bucks to charity in exchange. Or give me a discount next time I use your services.

Or would that be asking too much?

Airline bans passengers after seat reclining row

Yet another in-air argument over when/if to recline your seat when flying.

Some folk just slam their seats back the moment their plane is airborne. Others have the courtesy to wait until after the first meal service before reclining.

I get it. If seats recline then you are free to use that facility.

A Chinese couple disagreed and has been banned from flying Cathay Pacific after a woman said she was harassed by the couple sitting behind her after she reclined her seat, Travel Mole reports.

A post of the incident has gone viral on a Chinese social media platform Xiaohongshu showing footage of the altercation.

The airline responded by banning the couple for their behaviour.

Cathay says it has a "strict zero-tolerance policy" towards threatening behaviour and harassment.

The incident happened on a London bound flight from Hong Kong earlier this month. .

The victim said she was subjected to derogatory comments and gestures.

Andaz hotel brand to debut in Australia

 

It has taken 17 years, but the Hyatt group has unveiled plans for its for first Andaz hotel in Australia.

The Andaz brand (meaning personal style in Hindi/Urdu) was launched in 2007 and Andaz Gold Coast will open in 2025 as part of The Star Gold Coast integrated resort.

Hyatt Hotels Corporation has entered into agreements with a Destination Gold Coast Consortium for an Andaz resort.

Destination Gold Coast Consortium is a joint venture between parent company,The Star Entertainment Group, and its two partners, Far East Consortium and Chow Tai Fook Enterprises.

The Star Gold Coast is slated to open in mid-2025, marking the debut of the Andaz brand in Australia and the Pacific region.

“We are thrilled to announce plans to bring the Andaz brand to Australia's premier resort destination in collaboration with The Star Gold Coast,” said David Udell, group president, Asia Pacific, for Hyatt.

“Hyatt has had a brand presence in Australia for over 40 years, and we are excited to expand our luxury, lifestyle and leisure offerings into sought-after destinations like the Gold Coast. This resort will complement our current portfolio of 10 hotels under five distinct brands in Australia, including Park Hyatt, Grand Hyatt, Hyatt Regency, Hyatt Centric and Hyatt Place.”

I'm sure I am not alone in being unable to differentiate between those brands.

“We are delighted to welcome Andaz Gold Coast to our world-class tourism and entertainment precinct," said The Star Gold Coast general manager hotels Steven McPharlin.

"As part of The Star Gold Coast's AU$2 billion (approximately US$1.33 billion) masterplan, we are proud to continue our investment in this dynamic city while also providing new employment opportunities alongside vibrant hospitality experiences.”

With close to 30 global properties, including in gateway cities such as Tokyo, Singapore, New York and London, and resort destinations like Bali and Maui, the Andaz brand "celebrates and empowers self-expression through imaginative travel".

That's marketing speak. I have no idea what is actually means.

But "the ethos of sophisticated whimsy encourages guests to connect with their innermost curiosities and awaken to new experiences with a local twist". OK.

The Star Gold Coast is set on Broadbeach Island.

Occupying floors six to 21 of the 65-story second tower, the Andaz hotel will have 202 guest rooms and suites, a fitness centre and three food and beverage outlets.

“The Gold Coast is a world-renowned region, and it is energizing for the tourism industry to be welcoming a new international hotel brand to the region,” said Patricia O'Callaghan, Tourism and Events Queensland chief executive officer.

“More than four million Australians visited the Gold Coast last year and we are steadily working our way to recover international arrivals to one of Australia's best known and well-loved destinations.”

To learn more about Andaz hotels see www.andaz.com.

Barangaroo comes alive in October

Look out for a new gourmet happenings at Sydney's hip Barangaroo precinct.

Barangaroo will host the inaugural Festival of Food at The Streets of Barangaroo in October.

The new festival promises to showcase an array of culinary collaborations, immersive experiences, and lively entertainment, I am reliably informed by their operatives.

Some events will be free, others ticketed.

“The Streets of Barangaroo is recognised as one of Sydney’s go-to food and dining destinations," says head of asset management at Lendlease, Scott Meehan.

"The Festival of Food is designed to celebrate the best of what the precinct has to offer from leading cuisine to diverse culture and will be welcomed by our well-established community and visitors alike.”

Highlights include events hosted by chef Mitch Orr, a collab between Lotus Barangaroo, Born by Tapavino, and Oh Boo Chocolates and Smoke on the Water, a whisky tasting event at NOLA Smokehouse & Bar.

Spring In The Streets will see Barangaroo Avenue and surrounds become an open-air celebration of the end of the work week on Fridays 11, 18 and 25th of October.

Barangaroo Avenue will be closed to traffic and play host to a live music stage featuring a diverse line-up of local talent.

Bar Hop Barangaroo will see visitors invited to bop their way through Barangaroo’s array of bars and restaurants throughout October.

Located on Sydney’s waterfront, The Streets are home to a mix of over 90 food and beverage operators in food and beverage, lifestyle, fashion, wellness, and convenience.

For more info or to book tickets go to https://www.thestreetsofbarangaroo.com/news-and-events/festival-of-food/

Tasmanian wine gamble has paid big dividends

Cousins Martin Shaw and Michael Hill Smith (above) are not averse to taking a risk or two. 

When they launched their first wine brand 35 years ago they opted to use sauvignon blanc as the headline act. 

At that time sauvignon blanc was virtually unknown in the southern hemisphere. 

The success of the Shaw + Smith brand has since paved the way for hundreds of Australian producers who followed in their footsteps and planted sauvignon blanc. 

Thirteen years ago, considering creating a brand in Tasmania, they chose the Tolpuddle Vineyard in the Coal River Valley, originally planted by some of the savviest operators in the wine business. 

The vineyard is on a gently sloping north-east site with soils that are light silica over sandstone: ideal for chardonnay and pinot noir.  

The only problem was that Tolpuddle had initially been planted with chardonnay and pinot noir clones best suited to sparkling wine production, not the premium table wines for which Tolpuddle has become well known.

"The 2023 vintage got us to a point where we are full planted - and everything in the ground is as we want it ," says Tolpuddle national sales manager Tom Donegan, who hosted a 2023 vintage release tasting in Hobart last week, along with Pip Anderson, who will run the Tolpuddle tasting room when it opens adjacent to the vineyard in November.

The 2023 vintage was the coldest on record, but winemaker Adam Wadewitz and his team have worked some magic. 

Both new releases reflect the work viticulturist Carlos Souris has been putting into the vineyard, including re-plants, grafts and extensions, while organic practices have been evolving over a decade or more.  

The 2023 Chardonnay has marvellous tension and bright acidity, along with impressive cool-climate balance, while the 2023 Pinot Noir walks a tightrope of fruit and savoury characters and finishes with delicacy and elegance. .

Both share intense, complex fruit flavours, vibrancy and minerality.  

Find out more at https://www.tolpuddlevineyard.com/ but be warned that stocks are getting low after only a couple of weeks of release. 

Understandably so. If you are very lucky you might still find some in retail land. 

Rousing send-off for quiet achiever

Pioneering winemaker Julie Mortlock has been given a rousing send off. 

Mortlock has just retired after 35 years with the De Bortoli family at Bilbul in the Riverina, and has been in charge of making Australia's premier dessert wine, Noble One, for many years. 

The De Bortoli team described the departure of their senior executive winemaker as a "a sad but very special day". 

"After 35 years Julie has made the decision to retire and leaves behind a wonderful legacy that the De Bortoli family is so very proud of," the company said.

"She will forever be known as a wonderful role model for women in wine, a multiple award winner, and a humble and hard-working employee of De Bortoli Wines."

Last Friday night Mortlock was honoured with the 'Riverina Legend Award' at the Rivernina Winemakers Wine Show Awards. 

Mortlock grew up on a dairy farm and had ambitions to be a chef. Instead her passion for science kicked in and for the next 10 years she became a self-confessed “dairy lab rat”, a qualified tester of cream and milk.

She later became a lab assistant in the quality control labs at De Bortoli.

Mortlock later started working as a winemaker’s assistant (“doing the jobs they didn’t want to do,” she says) and began studying, firstly for a Bachelor degree in Wine Science and then another in Wine Business, both from Charles Sturt University.

Mortlock began looking after all the white wines produced at Bilbul, then moved onto the reds and fortified wines. 

Are you being lied to when you choose a bottle of wine?

Do you ever take a look at a wine label to see what the level of alcohol is? 

If that bottle of wine comes from Australia. New Zealand or the US then there is every chance you are being deceived. 

At a time when people are increasingly concerned about facts pertinent to their health, all three countries allow a tolerance of up to 1.5% of alcohol by volume on wine labels. 

That means a wine labelled as being 13.5% might actually be 15% - and completely legal. 

Leading international wine communicator Robert Joseph recently described the anomaly as “either laughable or reprehensible or both.”

And similar tolerance - sometimes more - can cover tolerance of grape variety/region/vintage. 

“One might reasonably say that, when it comes to informing the public, the wine industry is taking the proverbial piss,” says straight-shooting Joseph on LinkedIn. 

Figures released by the American Association of Wine Economists pinpoint the three major offenders, but others are also guilty. 

In an era when technology is easily able to quantify alcohol levels, such tolerance appears out of step with consumer demands. 

But, of course, labelling has long been a contentious issue.

It is not so many years ago that many French wines were "bulked up", or even comprised large percentages of fruit sourced in North Africa - not that you would ever have known it from the labels. 

Dunedin celebrates resumption of international flights

Dunedin in New Zealand and Hobart in Tasmania have a lot in common.

Both are beautiful but remote locations - and both have international airports that do not currently offer international flights. 

Dunedin was celebrating this week, however, with the announcement of a new flight connection with Australia.

The new route between the city and Gold Coast was announced at Dunedin Airport.

Jetstar will operate three departures and three arrivals a week out of Dunedin from June 2025.

Dunedin Mayor Jules Radich says he's thrilled with the announcement.

“We've all been eager to see a regularly scheduled international service reinstated, ever since direct flights to Brisbane stopped in March 2020," he said.

Dunedin City Council buildings, St Paul's Cathedral and Tūhura Otago Museum were lit up in Jetstar orange to celebrate the news.

“While we'll be encouraging locals to travel across the ditch, we'll also focus our efforts on enticing Queenslanders to come here and experience the amazing attractions our city – and the lower South Island – have to offer,” Radich says.

Tickets for the Dunedin-Gold Coast route are on sale now.

Fermentation vocation: From wine and cider to vinegar and tonics

Dr Tim Jones, one of Australia's leading fermentation gurus, is attracting national attention for the artisan vinegars, syrups and tonics that he crafts in an old apple shed in Tasmania's Huon Valley.

His Wild Mother Tasmania brand was today was awarded a Champion Medal for its Raspberry Shrub (or drinking vinegar) in the Sydney Royal Fine Food Show.

Wild Mother won 10 medals all up; one champion, two gold, two sliver and five bronze. Every product Jones entered won a medal.

Wild Mother Tasmania products are curated at Ranelagh, just outside Huonville, just a short drive from Willie Smith's Cider, where Jones was previously chief cider maker and distiller.

Jones began his career as a scientist and has been nursery operations manager for Yalumba Wine Company in the Barossa Valley, cider maker at Hobart’s Cascade Brewery and then in 2014 he joined Willie Smith’s, where he spent six years developing award-winning ciders from heirloom organic English and French cider apple varieties.

Now his passions are quality food, using local ingredients and minimising waste. At Wild
Mother Tasmania he is fulfilling all three with his creations.

"We want to create honest products that are connected to earth with complexity in their flavour profiles and genuine health properties," he says. 

"We do that by making the effort to go out to collect the fruit and bottle it within a day or two of being picked. Everything we do, whether it be wellness, condiments or beverages, stems from minimal input, production of delicious product, made from local ingredients.

“We are proud to be part of the Tasmanian artisan community who continue to punch above their weight on the national stage. 

"These show results, so early in the life of our business, help to cement that reputation.”

Wild Mother Tasmania makes tonics and barrel-aged condiments from quality cool-climate fruits it sources locally.

The champion Raspberry Shrub is a zero-alcohol aperitif syrup, while gold medal Black Cherry Vincotto vinegar is a sticky condiment made from fresh black cherries.

“Having worked in alcohol I was inspired to move to something more genuinely nourishing that improves people’s health and wellness," Jones says.

"Our vinegars are unfiltered and unpasteurised, no colouring, preservatives or imported concentrates are added, and they are bottled without dilution. This simple approach maintains the flavour profiles, and health-giving properties of the fruit.”

An essential element of the business is repurposing food destined for the waste stream and transforming it into premium quality product.

"Hundreds of tonnes of high-quality, cool-climate Tasmanian fruit goes to waste each year because of some type of ‘imperfection or its distance from market,” Jones says.

“We are passionate about reducing food waste and have structured our business to utilize this fruit wherever we can. Being based in the heart of the Huon Valley, where everything is so close, means we can process apples, cherries and berries when they are super fresh, shortly after being picked and graded.

"This way we maximise the health benefits and flavours while contributing to a circular economy.”

See www.wildmother.com.au

Image: Nat Mendham

A job that will keep you buzzing

If you love bees, and honey, here is a job idea for you.

Tasmanian Beekeepers Association chief Lindsay Bourke is calling on young Australians to consider beekeeping as a career.

Bourke says the beekeeping industry nationally is facing a rapidly ageing workforce and is struggling to attract young people.

“Beekeeping is a great career for people who like to work with their hands outdoors and be creative," he says..

“There is so much to producing honey, especially Leatherwood Honey, it involves caring for the bees, ensuring they are healthy and happy., maintaining the hives, extracting the honey and packaging it for sale.”

Bourke said that in addition to the agricultural side of the profession, beekeeping involves marketing, sales, accounting, public relations and general management, making for the potential for career progression.

Bourke says Australia as a nation desperately needs beekeepers to feed itself.

“Australian agriculture needs bees for crop pollination and without them we run the risk of starving, it’s as serious as that," he says. "So without beekeepers Australia is in a really bad situation.

“That’s a huge reason for young people to consider beekeeping as a profession.”

See https://www.tasmanianbeekeepers.org.au/ and https://leatherwoodhoney.org.au/

Image: Young beekeepers Ange Grabasch and Taiha Jones-Webb with Lindsay Bourke  

When a milestone means free burritos

Everyone loves a freebie.

The trouble is, most people also hate queues.

You'll probably need to queue next Wednesday, September 25, when Mexican restaurant chain Zambrero will be giving away 300 burritos at each of its 300 locations. That’s 90,000 free burritos.

The promotion marks the opening of its 300th restaurant globally and in Australia customers must: follow @zambrero on Instagram; and show proof at the point of sale. 

“We wanted to take this moment to celebrate with our customers, and what better way than with free burritos,” said Matt Kenny, the Zambrero CEO.

Zambrero was founded in 2005 by Dr Sam Prince in Braddon, Canberra, and now has a network of restaurants across Australia and the UK, Ireland, New Zealand and the US.

“300 restaurants is a momentous milestone, and I want to thank our wonderful franchise network, restaurant teams and, most importantly, our customers for making this possible,” said Prince.

Zambrero Hawthorn, which opened this week in Melbourne, is the network’s 300th restaurant. It is led by one of Zambrero’s most experienced franchise partners, Luke Grady, who owns 10 restaurants and has been involved with the brand since 2015.

Prince was inspired by his aid work as a doctor in developing countries to establish Plate 4 Plate, an initiative that has seen Zambrero donate over 80 million meals to those in need.

The 90,000 free burritos on offer on September 25 will also mean an additional 90,000 meals donated through Plate 4 Plate through its partner, Rise Against Hunger..

Zambrero also partners with Foodbank, donating a meal to someone in Australia with every brownie, protein ball or packet of black rice bought from its Grab & Go range. Visit zambrero.com.au/plate4plate

Airlines have Georgia on their minds

Georgia is a potential new travel hot spot from London.

The Georgian capital Tbilisi is to get two new direct air links from the UK with British Airways and and budget carrier easyJet both announcing new flights this week.

BA will launch flights from London Heathrow to Tbilisi four times per week from March 30 next year.

It will offer a two-class service on each flight with Club Europe (business class) and Euro Traveller (economy), news hub Travel Mole reports.

“We’re delighted to welcome Tbilisi flights back into our route network, after our last scheduled service in 2013,” said Neil Chernoff, BA's chief planning and strategy officer.

“We expect this to be a popular route with the leisure market, which has seen a strong comeback since 2019, as well as with those looking to enjoy direct flights to visit friends and family.”

Georgia is known for its rich history, culture, and picturesque scenery and has an 8,000-year-old history of winemaking.

Tbilisi is located on the banks of the Mtkvari River and tourism highlights include canyons and caves near Kutaisi and multiple UNESCO World Heritage sites are nearby. One of Europe’s oldest capitals, Tbilisi has been the cultural, political, and economic centre of Georgia for 15 centuries. 

At the heart of the city lies historic Old Tbilisi, which was built during the early Middle Ages.

Mariam Kvrivishvili, deputy minister at the Ministry of Economy and Sustainable Development of Georgia, said: “We are proud that British Airways has decided to enter the Georgian market, which is important recognition for our country.”

easyJet, meanwhile, announced it will launch Tbilisi flights for the very first time with a new route from London Luton.

The inaugural flight will take off on April 1, 2025, and will operate twice a week on Tuesdays and Saturdays throughout the summer season.

The airline has also launched new routes to Tbilisi from Geneva and Milan Malpensa.

Image: Georgia Travel

Quench your thirst as the Gold Coast welcomes new watering holes

It can get hot and sweaty on the Gold Coast, so it is no surprise that three new bars have opened in time to despatch summer refreshment.

From Miami to Surfers Paradise and up on Tamborine Mountain, the openings are coming thick and fast.

Roji Cat Beer Bar (below) brings a slice of Tokyo's alleyway drinking culture to Miami.

Think rotating specialty beers, cocktails and food offerings.

Led by head brewer Satoshi Tamura, the brewery offers 12 house-made brews and a sake bar with 24 varieties.

The brewery also offers an intimate karaoke room and a dart machine room, adding fun and potential caterwauling action.

Lulu Rooftop Bar in Surfers Paradise is set to be a popular destination for long lunches and weekend brunch sessions.

The venue incorporates a large indoor bar and dance floor as as a sprawling open-air rooftop with capacity for 210 guests. Think a beachy vibe with food and drinks.

Up in the hinterlands, The Kennel Taproom and Sports Bar (top image) is a new bar at Boxer Brewing Company at Tamborine Mountain.

Named after owner Jon Heslop's childhood pet boxer dog, offering everything from lagers to curated craft brews.

There will be live music on the deck every weekend.

US airlines set for unlikely merger

Two most unlikely allies are to come together to create a new US airline powerhouse.

The US Justice department this week gave the all-clear for an Alaska Airlines-Hawaiian airline merger, Travel Mole reports

The $US1.9 billion deal cements Alaska’s place as the fifth-largest US airline. 

The Biden administration found no significant barriers to the deal, although it comes with some conditions.

The airlines must continue operating the same frequency of flights on routes with little outside competition and continue subsidized flights to remote communities in Alaska and Hawaii.

The airlines must also maintain the value of frequent-flyer rewards when the two loyalty programs are integrated.

Alaska Airlines says it expects to close the airline merger “in the coming days”.

The Transportation Department has to now formally approve the airline merger.

Alaska Air is the dominant partner in the deal, but said it plans to preserve the Hawaiian Airlines name.

Brisbane and Hobart hotels get global recognition

Brisbane and Hobart have trumped Sydney and Melbourne on a new list of the world's '50 Best' hotels for 2024.

Retaining its title as the best hotel in Australia (and Oceania), was The Calile Hotel in Brisbane (above), ranked 25th.

Joining this year's top 50 was The Tasman, a Luxury Collection Hotel in Hobart, landing in 49th spot.

The organisers described The Calille as an example of "laid-back, sun-soaked, chic Aussie hospitality", noting that it "riffs on modernist Miami and Palm Springs while also nodding to the design stylings of 1960s Australia".

The Fortitude Valley hotel is operated by TFE Hotels.

The Marriott-operated Tasman was parised for its "three distinct architectural eras cleverly melded into one seamless, luxurious whole".

"What binds this eccentric collection of styles together is an uncompromising attention to detail, a sense of relaxed luxury and a uniquely Tasmanian style and pace," the awards panel said.

Capella Bangkok, overlooking the Chao Phraya River, took the top spot, climbing 10 places from No.11 in the 2023 list to also clinch The Best Hotel in Asia 2024 title.

The No.2 spot went to Passalacqua (number one last year), set in an 18th-century villa on the shores of Italy’s Lake Como.

The Rosewood Hang Kong took the No.3 spot.

Asia led the way with 19 ranked hotels in total, while Bangkok solidified its reputation as a global travel hub, boasting four hotels on the list: Capella Bangkok (No.1), Mandarin Oriental Bangkok (No.12), Four Seasons Bangkok at Chao Phraya River (No.14) and The Siam (No.26).

The awards were announced overnight at one of London’s most historic venues, The Guildhall.

The Calile general manager Chris Kemlo said the WB50 recognition reaffirmed his team's commitment to providing the best possible guest experience.

"This achievement is a testament to our dedicated hotel team, whose unwavering commitment to excellence and exceptional service drives us to continually exceed our guests' expectations," he said. "Together, we embrace our values and strive to make every stay memorable.

"We want to thank our owners for delivering an incredible brand vision and an incredibly beautiful hotel and our fellow Top 50 winners including The Tasman, a Luxury Collection Hotel, Hobart and Kokomo Private Island Fiji who made the list for the very first time. "

You can find the full list here: https://www.theworlds50best.com/hotels/list/1-50

Negotiating the minefield of paying corkage

There is nothing more likely to anger diners than restaurants charging an excessive corkage fee for the special wine they have brought with them.

Equally, however, restaurateurs can be incensed by patrons trying to avoid buying a wine from their carefully curated list.

Corkage, for those in the dark, is a charge made by a restaurant or hotel for serving wine that has been brought in by a customer, often from their own cellar. 

These wines are often older and from a vintage that marks a special occasion.

The restaurant charges a fee for opening and serving these wines, covering their costs from staff time, the possible use of a decanter, use of glassware, breakages and washing and drying the glasses.

And also, of course, to make up for the fact that they do not sell a wine from their own list.

This is not an issue for unlicensed or BYO restaurants, who often impose just a minimal corkage charge.

But licensed restaurants rely on profits from wine sales to subside their food sales.

At a hole in the wall cafe, $10 a bottle might be seen as a reasonable corkage fee. At a more upmarket restaurant I would consider $20 to $50 a bottle fair.

But a restaurant in London has hit the headlines by imposing massive mandatory corkage charges.

Dorian, in the chic Notting Hill region, is charging £100 (just a shade under $200 Aus) for diners to bring their own bottle of wine.

It has also an extra stipulation that customers must spend at least £50 on top of that on wine from the list.

The cheapest bottle on the Dorian wine list is £50 - so the absolute minimum cost would be £150..

Dorian says it could not make enough money to survive on food alone.

The average corkage fee in the UK is £12 to £15 per bottle of still wine opened on-site, which seems fair enough.

I'd be choosing somewhere other than Dorian to dine, but there are a few key rules to follow.

First, let a licensed restaurant know in advance that you want/plan to BYO one or more bottles. And confirm that is acceptable. 

Then, make sure you know what corkage charges will be before booking your table. 

Is there a per-table corkage fee, or a per bottle fee? Is there an extra charge of magnums and other large-format bottles?

And make sure you get all the charges in writing, so there are no debates when you get the bill.

It is also considered extremely poor form to bring a cheap "supermarket" wine to a fine dining establishment - and you will probably not be allowed to BYO a wine that is on the restaurant's own list. Keep it classy.  

Tasmanian wine producer Devil's Corner joins the club

Wine tourism is one of the fastest growing sectors of the travel industry. 

One of the leaders in the space is Ultimate Winery Experiences Australia, which has just announced Tasmanian winery Devil’s Corner as its latest member. 

Devil's Corner is known for its spectacular views and is located on Tasmania’s Great Eastern Drive, two hours from Hobart and 90 minutes from Launceston. 

The tasting facility overlooks the Freycinet Peninsula and the Hazards mountain range, which are name-checked in Devil’s Corner’s premium tier of wine.

Part of the Brown Family Wine Group, Devil’s Corner specialises in pinot noir, chardonnay and riesling. 

With decks for al fresco dining, the cellar door has two tasting spaces and also offers  fresh Tasmanian seafood and wood-fired pizzas from on-site culinary partners Fishers of Freycinet and Tombolo Freycinet.

Guests visiting the winery can book an immersive Ultimate Winery Experience to go beyond the cellar door. The Moulting Lagoon Experience goes off the beaten track, exploring the picturesque vineyards before an authentic hands-on oyster shucking demonstration with a glass of riesling or pinot gris. 

Guests with a sweet tooth can indulge in a wine and chocolate pairing, where a flight of four wines is paired with artisanal chocolates from local producer Tutumaz & The Devil (strange name!).

“Devil’s Corner joins House of Arras, Josef Chromy and Moorilla as our fourth Tasmanian winery member," says Ultimate Winery Experiences Australia Executive Officer Sarah Myers. 

"Nestled in the heart of Tasmania's rugged landscape, Devil's Corner perfectly captures the essence of this wild and pristine region.” 

Devil’s Corner is open seven days a week from 10am-5pm. 

Ultimate Winery Experiences Australia is a collection of premium award-winning wineries offering experiences that invite visitors to go "beyond the cellar door". 

See www.ultimatewineryexperiences.com.au

Brooksy offers a speakeasy experience in Sydney CBD

Sydney's super-competitive bar scene has a new heavyweight contender with the opening of Amora Hotel Jamison's Brooksy Bar, which aims to "redefine the hotel drinking experience" with its 1920s speakeasy vibe.

The media release tells me: "Brooksy embraces the alluring charm of a speakeasy, tapping into Sydney's growing demand for intimate, themed bar experiences that offer something beyond the ordinary." 

So think Italian marble at the bar and a statement metal light feature wrapping, velvet banquettes and the French oak flooring with metal-etched motifs. And a ground floor CBD location.

"In a city where consumers crave novel and immersive experiences, the speakeasy model fits perfectly," said Narej Farik, group director of business development and asset management for Amora Hotels & Resorts.

"Brooksy sets itself apart by combining historical elegance with modern sophistication, and in order to re-create the authentic vibes of the 1920s era, we spared no expense in sourcing for the right materials with the right details and textures for the design."



But what about the drinks - and the food? 

"As a group, we believe that process leads to success," says group executive chef Hemant Dadlani. 

"Establishing clear guidelines for food preparation, presentation, and service across all locations helps maintain consistency while allowing room for creative variations.” 

OK. More about the drinks and food. 

“From the dramatic presentations of cocktails and the lavish absinthe fountain to the roving whisky trolleys and tableside entertainment such as fortune telling, we present a backdrop that is Instagram-worthy and memorable," says hotel F&B manager Michael Thom. 

"It is no longer just about getting a drink during happy hour. 

“Ultimately, in order for a bar to thrive, one has to be unique, provide impeccable service and present offerings that change and evolve alongside consumer demands.”

So share plates like foccacia with pumpkin butter and smoked salt, yuzu scallops with ikura and wasabi or duck a l’orange croquettes will be big. 

Or maybe a selection of sliders, and cocktails from around the globe.  

For more information visit www.amorahotels.com.

Qantas struggling to regain public trust

Remember how it was supposed to get better for Qantas after unpopular CEO Alan Joyce left the company and the country?

It has got worse.

Telecommunications company Optus is once again the most distrusted brand in Australia - for the fourth straight quarter.

But Australia’s national carrier has moved up further in the distrust rankings, into second place in the June 2024 quarter, and overtaking social media giant Facebook/Meta in third.

Imagine being trusted less than Facebook/Meta? 

Qantas will not have endeared itself to loyal customers with news this week that it will hike domestic fees starting next month.

The airline will slug flyers an extra $20 to change or cancel their flight from October 9, with the charge rising from $99 to $119.

While Qantas emphasised that it’s the first time it has adjusted the penalties since 2017, it was not the best timing for the carrier to hike fees.

The trust and distrust rankings are complied quarterly by researchers at Roy Morgan.

Bunnings retained top spot as the most trusted brand in the June quarter - the hardware chain’s third straight quarterly victory atop the rankings with Aldi (2nd) and Kmart (3rd) also unchanged in rankings.

Filling out the top five are Toyota (4th), now just ahead of Apple (5th), 

In the distrust rankings, media giant News Corp was up two spots to seventh (people must have been reading The Australian) while Temu rose eight spots to be the 10th-most distrusted brand.

French wine production figures tumble for 2024 vintage

So you love French wines and are keen to buy them as cheaply as possible?

Sorry, the news is all bad with production figures for the 2024 vintage tumbling by 18% year-on-year and 11% against a five-year average, potentially creating a supply shortage.

Figures from the French government’s agricultural statistics department paint a bleak picture for wine lovers, news website drinks business reports.

Wine production is estimated to be 39.3 million hectolitres in 2024, Agreste, the statistics and forecasting department of the Ministry of Agriculture and Food, says.

This would make it one of the lowest years for production since the World War II, when the industry was recovering, and one of the smallest harvests in a century. Not since 1957 has production been this low.

The decline is due to particularly unfavourable weather conditions that have reduced production potential in almost all wine-growing areas. 

The most significant declines concern the vineyards of Jura, Charente, the Loire Valley and Beaujolais/Burgundy, Agreste reported.

Episodes of frost and hail have also been reported.

The data agency reported decline is expected in almost all regions, including Champagne and Burgundy.

In Alsace, wine production would drop by 30% compared to last year, while Bordeaux is expected to fall by 10%, after an already reduced harvest in 2023.

Traditional owners tell their stories in a new way

Three First Nations groups from the Mungo National Park and Willandra Lakes Region World Heritage Area have launched a new mobile app called Mungo Stories: Walk Together.

The app has been launched in partnership with SharingStories Foundation, NSW Parks and Wildlife Service and students at Mildura Primary School. 

The Barkandji/Paakantyi, Mutthi Mutthi and Ngiyampaa communities worked together to create the free mobile app designed to offer visitors to the region a more dynamic experience of the park’s heritage. 

The app features ten living stories narrated by First Nations Custodians who led the work on Country and is accessible only when on Country.

Each of the stories is discovered by the app user via story markers which have been placed throughout the National Park. 

Using the app’s GPS map technology, visitors find locations within the park where they scan markers to unlock videos that share stories and knowledge from the three tribal groups. 

For a one-minute, promotional video of the Mungo Stories: Walk Together app, visit here.

The stories are narrated by Elders and include animations illustrated by school students and Ngiyampaa artist, Nola Taylor. 

The culture app is designed as an introduction to the region’s cultural heritage and complements tours run by the Mungo National Park’s Aboriginal Discovery Rangers. 

“The Willandra lakes is a very special place, as it tells us about how our ancestors once lived, evidence of how they survived an ice age, clues to what animals they ate and how they hunted them," says Barkandji/Paakantyi Traditional Owner Uncle Ivan Johnston. 

"Not only is this place significant for Aboriginal people,but also for non-Aboriginal people to learn about human history.” 

For more info visit https://sharingstoriesfoundation.org/mungo-stories, https://sharingstoriesfoundation.org/ and https://visitmungo.com.au/. 

Marking 50 years of Hello Kitty

It is, I am reliably informed, the 50th birthday of Hello Kitty.

To mark this momentus occasion, Melbourne's Chadstone precinct will welcome a bespoke, pop-up Hello Kitty Café.

Apparently, Hello Kitty is a much loved character created by someone called Sanrio.

Fans, foodies, and pop culture enthusiasts young and old are being invited to join to the Melbourne centre for celebrations that will include an installation by prominent street artist Sofles, limited-edition merchandise, and a "dopamine-inducing" school holidays program.

I am clearly not the demographic.

The celebrations will be presented in collaboration with Sanrio and the Hello Kitty Café will welcome visitors from 10am on Friday, September.20 - that's next week.

Located within The Social Quarter at Chadstone, the kawaii café will present a menu inspired by Hello Kitty's favourite foods. Diners can expect strawberry sandwiches, themed bento boxes, strawberry iced matcha lattes, cakes, cookies, and coffees. 

Definitely not the demographic. Bookings are available only via Chadstone.com.au.

Hotel Chadstone Melbourne M Gallery By Sofitel is offering a limited accommodation package in celebration of the 50th anniversary.

From $387 per night, Hotel Chadstone's Hello Kitty package provides overnight accommodation for two adults and up to two children inclusive of breakfast and a merchandise pack comprising a Hello Kitty tote bag, cap, and mug.

Altus Rooftop Bar at Hotel Chadstone will run Hello Kitty High Tea from Thursday to Sunday weekly from September 20 to October 20. The menu offers Hello Kitty-themed savoury and sweet treats with packages starting at $85 per adult and $45 per child.

The Hello Kitty festivities at Chadstone will underpin a popular school holiday program with a dedicated kids precinct.

Go small, seriously small, at Shedfest

Shedfest, the spring wine festival in the Yarra Valley, is a celebration with a difference. 

If you enjoy events hosted by artisans and micro-producers then Shedfest might appeal to you. 

Shedfest returns over the weekend of October 12-13 with 14 members of the Yarra Valley Smaller Wineries Association opening their boutique, family-run cellar doors for wine lovers to enjoy wine tastings, matching food bites, lawn games, fire pits, views and live music.

 
Two new participant -  Yileena Park and Helen's Hill Estate - will be involved for the first time, while Six Acres and Seville Estate returning after absences of several years. 

Some wineries will also offer exclusive deals and experiences for guests, including lawn games at Sutherland Estate, a free family petting zoo at Tokar Estate, a classic car display at Steels Gate and kids colouring books at Yileena Park.

There will be a total of over 100 Yarra Valley wines to try, across all styles. 

Each winery will offer entrée-sized bites for under $25 to accompany the wines with menu offerings ranging from Sicilian barbeque, to Texan-style burgers, to pizzas and calzones, to Vietnamese banh mi and modern Thai cuisine. 

Organisers have changed the entry ticket to a flat rate of $35, rather than a day or weekend ticket.

Early bird tickets with 10% off are available to purchase now via shedfest.com.au. 

Heathrow Airport busier than ever

If you went through Heathrow Airport over the summer holidays you probably noticed it was pretty busy. 

London's main aviation hub has notched new passenger traffic records and is on track for its busiest-ever summer, news portal Travel Mole reports. 

Heathrow set a new monthly record, with nearly eight million people flying in and out in August.

This included its busiest day with 269,000 passengers on August 18.

This puts Heathrow on track to handle 30 million passengers between June and September, which would be the busiest summer period in the airport’s history.

“For the past four months, we have broken several new records, demonstrating our ability to open a world of opportunity for more people, cargo, business and the UK economy,” said keen spinner Heathrow CEO Thomas Woldbye.

The airport says Spain, Greece, Italy and Turkey have been the top holiday destinations this summer.

The Taylor Swift shows also brought in an extra 40,000 passengers, the airport said.

Meet the bottle of whisky that will set you back almost $40,000

Meet the special botte of whisky that you might have to take out a mortgage to buy.

Benromach Distillery from Forres, in the Scottish Highlands, has just launched a rare 50-Years-Old single malt that has been maturing over five decades. 

The special release is presented in "unique hand-crafted glass decanters" created by Glasstorm, one of the UK’s most established hot glass studios.

Benromach’s ethos and dedication to traditional methods - it has a history dating back to 1898 - has "been echoed by Glasstorm", who used a highly skilled ‘battuto’ technique to finish the decanters. This technique is only practiced by master glassmakers and sees the glass sculpted by hand, making each bottle a unique work of art.

Only 248 decanters of this single cask release are available worldwide, retailing at £20,000 (that's just a tad under $40,000 Aussie.

“I’m proud to be distillery manager at a time when we release this exquisite single malt, the epitome of our dedication to create exceptional whiskies by hand,” says distillery manager Keith Cruickshank. 

“Each element of Benromach 50-Years-Old has been crafted by hand using traditional techniques. This includes the decanter, which not only mirrors the spirit in terms of quality but also embodies the passion and meticulous attention to detail that has gone into crafting it.

“It is truly a memorable experience for the team to be able to release this very special whisky; a single malt that has been made by hand and shaped by time.”

I haven't tried the whisky yet. My sample must have been delayed in the post. 

Here are the official tasting notes:

Nose: Smooth citrus peel with hints of strawberry and a touch of smoke. Pineapple notes come to the fore, alongside fruitcake and a dash of lemon sherbet.
Taste: Stewed fruit aromas are complemented by orange zest and a hint of aged leather. Medjool dates and flambeed banana give way to toasted almonds.
Finish: Full and long finish with cracked black pepper and a wisp of smoke.

For more information visit: www.benromach.com

Electric hydrofoil could be a game changer

An electric hydrofoil developed in New Zealand is being promoted as a "game changer" in the small ferry market. 

Marine technology outfit Vessev has showcased its VS-9 electric hydrofoil, complete with cabin and interior, for the first time as it enters the final phase of sea trials ahead of commercial certification.

Production of VS-9s has already began with the first vessel to set to enter commercial service with the largest ferry operator in New Zealand: Fullers360.

Vessey says the craft offers "unparalleled comfort, more similar to flying than power boating". 

The 9-metre craft can transport up to 10 passengers at a service speed of 25 knots. 

“Traditionally, larger vessels are required to deliver a comfortable passenger experience as they can handle the impact of waves and wake," says CEO Eric Laakmann. 

"By flying above the waves, the VS-9 delivers a large vessel experience on an agile platform that can be berthed and charged in nearly any marina.

“One way of looking at the impact of this vessel is that our waterways today are like roadways, where the only comfortable mode of transportation are very large multi-passenger buses: ie ferries. 

"These large vessels are here to stay, but they will be augmented with point-to-point services delivered by vessels such as the VS-9. It’s like introducing a limo into a world of buses.

“Through enhanced comfort and reduced operating costs, the VS-9 platform delivers an entirely new transportation experience that hasn’t truly been viable until today.

“In designing the VS-9 transportation configuration, we knew that we wanted to create something that highlights the unique advantages of technology. 

"She includes stylish seating for 10 where easy conversation can flow between guests while quietly gliding to their destination. The full-standing-height cabin also includes wraparound glass with panoramic views of the environment around them. 

"Our goal was to make sure the passengers of the VS-9 are connecting with only two things; those on the journey with them as well as their surroundings. We’ve accomplished exactly that.”

Vessev’s lead designer, Alain Brideson, said: “Our objective for the VS-9 was to create something that is beautifully utilitarian. 

"Using the tools of the premium automotive segment, every surface of the VS-9 has been carefully crafted to emanate quality. The entire exterior harmoniously embeds functionality into a clean and balanced form. The interior was all about reducing to the bare essentials and ensuring the cabin is open and flowing.”

Enough! Greece moves to limit cruise ships

The Greek island used to welcome the arrival of big-spending tourists from cruise ships.

But now they are saying "enough". 

Destinations like Mykonos and Santorini say they are struggling to cope when up to five cruise ships at one time descend on infrastructure that is not capable of catering to the masses. 

Travel Mole reports that Greek Prime Minister Kyriakos Mitsotakis has confirmed the imposition of a €20 fee on cruise ship visitors to Santorini and Mykonos during high-season summer months.

The two islands are at the heart of Greece’s fight against overtourism, often almost doubling their population during busy days when multiple cruise ships call.

“Greece does not have a structural overtourism problem but some of its destinations have a significant issue during certain weeks or months of the year, which we need to deal with,” the PM said during a press conference.

“Cruise shipping has burdened Santorini and Mykonos and this is why we are proceeding with interventions,” he said.

“The cruise industry has put a strain on Santorini and Mykonos.”

A portion of the cruise passenger tax will be used to improve infrastructure on the islands, he said.

Mitsotakis also said ‘bold’ cruise ship limits are being looked at for the two islands.

“It is important to observe sustainability rules in everything that is built from now on,” he told reporters. “To put the brakes on islands where we believe that the situation has reached a point where the infrastructure limits are actually being tested.”

Greek tourism minister Olga Kefalogianni recently called for cruise ship quotas, and Santorini officials have proposed a daily limit of 8,000 cruise passengers per day from next year.

“It’s impossible for an island such as Santorini to have five cruise ships arriving at the same time,” she said.

Marriott marks milestone in Malaysia

Marriott International this week opened its 50th property in Malaysia, with the debut of Penang Marriott Complex in George Town.

The complex comprises three properties – Penang Marriott Hotel, Marriott Executive Apartments, Penang and Marriott Residences Penang.

"Opening Marriott International's 50th property in Malaysia marks a significant milestone in our Asia Pacific growth journey, a continent that continues to be a strategic driver of our global expansion," says Rajeev Menon, president, Asia Pacific excluding China, for Marriott International (sorry mate, clumsy job title).

"The Penang Marriott Complex, the first in Malaysia to include three brands with the Marriott Bonvoy portfolio under one roof, is a fitting addition.

"Set along the iconic Gurney Drive in Penang, we are excited to offer guests and Residence Owners Marriott's signature blend of modern amenities and timeless charm, creating lasting memories in one of Malaysia's most sought-after island destinations."

There are currently 20 brands within Marriott Bonvoy's portfolio in Malaysia.

"The opening of the Penang Marriott Complex is a pivotal moment for Penang," says Lim Guan Eng, former Chief Minister of Penang.

"It is not just another landmark in our skyline but a testament to our commitment to excellence, progress, and growth. This development strengthens our capacity to welcome visitors from all over the world, while also enriching the experiences they will have here.

"By doing so, we further bolster Penang's appeal as a top-tier destination, creating new opportunities for our local economy."

Marriott International now has a portfolio of approximately 9,000 properties across more than 30 leading brands in 141 countries and territories. 

See www.marriott.com