Quick change in Brisbane as the Hilton becomes an InterContinental

There will be a rapid turnaround in Brisbane as the Olympic city bids farewell to Hilton and hello to InterContinental.

IHG Hotels & Resorts and ISPT ahave announced the upcoming opening of InterContinental Brisbane.

The InterContinental Brisbane will open in late June following the signing of a long-term management agreement with ISPT, a leading property funds manager and developer of the150 Elizabeth Street precinct where the hotel is located.

The property is currently being converted from the former Hilton Brisbane.

Located in Brisbane's CBD on Elizabeth Street, it is the only hotel in Australia designed by the renowned architect Harry Seidler.

InterContinental Brisbane will undergo a two-year transformation.

Once complete, it will feature 321 guest rooms, many with views across the Brisbane skyline. The hotel will also boast four restaurants and bars and feature conference and events facilities.

Cameron Burke, director of fevelopment, Australasia & Pacific, IHG Hotels & Resorts said: “We knew it would take a special property to bring our iconic InterContinental brand to life in Brisbane and are incredibly proud to partner with ISPT in support of the rejuvenation of this incredible asset and we look forward to creating an indelible beacon of hospitality for Brisbane.

“The Brisbane hotel market, and south-east Queensland region, is entering a golden era fuelled by transformative infrastructure projects, a booming tourism sector and the countdown to the 2032 Olympics.

"With record investment and a surge in both corporate and leisure demand, the region is fast becoming Australia's most dynamic hospitality hotspot.”

InterContinental Brisbane will open as the third InterContinental property in Queensland, joining InterContinental Hayman Great Barrier Reef and InterContinental Sanctuary Cove Resort.

IHG currently operates 21 hotels within its luxury & lifestyle segment, with five properties in the pipeline, spanning its InterContinental, Kimpton, Vignette Collection and Hotel Indigo brands.

On your bike: a new element to barge holidays

There is a growing trend towards active holidays and as Australians return to Europe in growing numbers, many are upgrading the classic barge cruise with a new twist: the bicycle.

Bike and Barge holidays, where travellers cycle each day and stay aboard a floating hotel each night, are surging in popularity, offering an active yet relaxed alternative to traditional river cruising.

The trend reflects a broader shift in the way Australians want to travel: slowing down, staying active, and experiencing Europe more intimately.

"It’s an effortless way to explore," says Kate Baker, general manager at UTracks, a specialist in small-group active holidays.

"You cycle as much or as little as you like during the day, then come home to a warm meal and your own cabin; no bags to move, no rushing around, just pure travel enjoyment."

On a typical Bike and Barge tour, travellers can cycle scenic paths through vineyards, farmland, and historic towns by day, and return to their barge, a cosy vessel carrying between 12-140 guests, each evening for relaxed communal meals and sunset drinks on deck.

With the same cabin each night, there’s no need to pack and unpack, and no long coach transfers interrupting the flow of the journey.

“More Australians are choosing to add this active element to their river cruise experience,” Baker says. “It’s a way to stay healthy on holiday, while also creating more memorable and personal encounters, whether that’s chatting with a local in a village square or stopping spontaneously at a market or café.”

With electric bikes available, the holidays are accessible to a wide range of fitness levels. Now you are talking!

Here are some suggested UTracks Bike and Barge options open for 2026 bookings.

The Danube by Bike & Barge
Cycle along the Danube River, discovering charming Austrian villages, grand riverside castles, and vibrant cultural hubs between Passau and Vienna. Gentle, scenic cycling routes lead to baroque abbeys, vineyards, and the historic heart of the Habsburg Empire.
https://www.utracks.com/Austria/Bike-Boat/The-Danube-by-Bike-Boat

Amsterdam to Bruges Bike & Barge
Journey through the Netherlands and Belgium, cycling past windmills, vibrant tulip fields (in season), and canal-laced cities. Each night, a comfortable barge awaits, docked near bustling market squares or picturesque waterways.
https://www.utracks.com/Netherlands/Bike-Boat/Amsterdam-to-Bruges-Bike-Barge-Comfort

Veneto Bike & Barge
Cycle through the stunning landscapes of Italy’s Veneto region, from the enchanting city of Venice along the canals and waterways of the Po River. The route offers a mix of Renaissance architecture, fantastic food and wine, and serene country trails.
https://www.utracks.com/Italy/Bike-Boat/Veneto-Bike-Boat

Provence Bike & Barge
Follow in the footsteps of great artists as you cycle through Provence’s lavender fields, vineyards, and historic villages. The route passes through the Rhône Valley, with opportunities to sample local wines and Provençal delicacies before returning to the comfort of your barge.
https://www.utracks.com/France/Bike-Boat/Provence-Bike-Boat

Tulip Tour Bike & Barge
Cycling through the tulip capital of the world while based on board a comfortable river barge. The journey takes in springtime highlights including the world's largest flower gardens of Keukenhof in Lisse, where plants such as hyacinths, crocuses and, of course, tulips will dazzle with their colour. 

https://www.utracks.com/Netherlands/Bike-Boat/Tulip-Tour-Bike-Barge-Comfort

Qantas marks 90 years of international flying

Qantas is today celebrating 90 years of international flying, marking a major milestone in the evolution of the aviation industry and nine decades of connecting Australia with the world.

On 17 April 1935, Qantas operated Australia’s first international passenger flight from Brisbane to Singapore, carrying two customers on a DH86 aircraft.

The flight took three and a half days with 16 stops along the way.

Almost a century later, over 273 million customers have flown across the Qantas international network which now spans 56 routes to 34 destinations in 25 countries around the world.

Qantas CEO International Cam Wallace said the anniversary is a proud moment in the national carrier’s history.

“Our first international flight took over three days to reach Singapore from Brisbane, carrying just a few passengers and making more than 15 stops” he said.

“Fast forward to today and we’re flying thousands of passengers daily on nonstop services between Australia to Singapore and over 7.6 million customers travelled on our broader international network in 2024 - a powerful reflection of how far international travel has come.

“We’re incredibly proud of our history, but equally excited about what’s ahead. This year will see more growth across the Qantas international network, with the launch of flights from Melbourne to Honolulu next month and Sydney to Sapporo later in the year.

“We also look forward to the arrival of our new A350 aircraft, which will reshape what’s possible in ultra-long-haul travel with the introduction of our Project Sunrise non-stop flights from Sydney to London and New York.”

To mark the occasion, Qantas is giving Australians a unique look at its history by unveiling a collection of historical content from its official archives, providing a fascinating snapshot of the aviation industry over the past 90 years.

Qantas will also unveil three limited-edition amenity kits for business customers featuring art from its historic archives. The amenity kits will roll out across the Qantas network in the coming months.

# The current average flying time between Brisbane and Singapore is 8 hours on a Qantas Airbus A330.

Yalumba pays tribute to three decades of loyal service

Yalumba will pay tribute to an employee who has given three decades of service when it release the 51t vintage of its icon The Signature red blend next month.

The 2022 wine is dedicated not to a winemaker, or viticulturist, but to former executive director of sales for Australia and New Zealand, Paul Midolo.

The label of each release of the Barossa Cabernet Shiraz bears the signature and story of an individual who has made a significant contribution to the culture and traditions of Yalumba.

"This year, the decision was easy," said fifth-generation proprietor Robert Hill-Smith ."We are going to honour Paul Midolo, who started 29 years ago with us in Queensland as an area manager and within six months was invited to become a sales manager.

Midolo retired from Australia's oldest family owned winery in December.

"Paul has held a variety of key roles in Australian distribution, building a distinguished career that will be fully documented in time," Hill-Smith said.

"His impact has been immense, and his departure sees a significant amount of humour and wisdom leave our company. He will be deeply missed.

"Paul's ability to build strong relationships across the business with our sales teams, our principal partners, and customers is a testament to him as a person."

Midolo said: "It has been a great, fun journey. The biggest thing I will miss is the people, the interaction, the support. They have made my journey enjoyable."

The Yalumba team is very happy with the 2022 The Signature.

"The 2022 vintage presented cool and mild conditions, allowing the grapes to achieve their full potential, producing a wine of precision and generosity," said Yalumba senior red winemaker Kevin Glastonbury.

"It is very much in keeping with The Signature style that wine connoisseurs have come to know and expect."

Yalumba The Signature Cabernet Sauvignon & Shiraz 2022 will be released on May 1.

Glastonbury advises to decant it to enjoy now, or cellar for 15+ years. RRP $74.

See yalumba.com

Meet the southernmost hotel in the world

The southernmost hotel in Australia is the Southport Hotel & Caravan Park in the far south of Tasmania.

At 43.2 degrees south, the town of around 150 people is 104 km south west of Hobart.

But it is not even close to being the most southerly hotel in the world, with Silversea this week unveiling the name and details of what WILL be the world’s southernmost hotel, the experiential travel group announced.

Named The Cormorant at 55 South, the new 150-room hotel in Puerto Williams, Chile, is scheduled to open during the 2025-2026 Antarctica season. Located on Navarino Island, it faces the Beagle Channel and is further south than any of the other hotels in the small town.

“The Cormorant at 55 South will immerse guests in their destination before embarking on their journey to Antarctica,” said Silversea president Bert Hernandez.

“Every aspect is thoughtfully designed with our guests in mind, ensuring a comfortable and uniquely Silversea experience. Each room offers panoramic views of Patagonia, and the hotel creates a deep connection to the local community.”

The name The Cormorant is a nod to the location at 55° S - and the cormorant aquatic bird.

The hotel rooms will feature sweeping views and handcrafted items created by regional artisans.

Silversea says the hotel will facilitate a seamless journey to Antarctica allowing guests to fly over the Drake Passage, and providing a shorter travel option.

The six-day Antarctica Fly Cruise expeditions feature expedition experts hosting guided walks ashore, identifying wildlife species, glacial and geological structures, and other features only found on an Antarctic expedition.

Back on board, lectures provide an overview of the day’s sightings and experiences.

Silversea also announced the launch of Stories by Silversea, its new content series featuring storytelling and resources. 

Silversea has released the first two episodes, “Embrace the Unknown” and “A Legacy in the Making: Part 1.”

Included in the series will be a multi-part highlight on the development of The Cormorant at 55 South, including new resources and information as well as regular updates and a behind-the-scenes look.

See www.silversea.com/lp-antarctica-fly-cruise.html

New Zealand wine businesses promote sustainability message

New Zealand has been promoting its clean and green wine image for 30 years now and despite turbulent global trade winds, the New Zealand wine industry's reputation for high-quality, sustainable wines remains a constant.

Released mid-April, the 2025 New Zealand Winegrowers Sustainability Report takes the pulse of the industry’s progress with sustainability.

The report highlights empirical data collected from its members that are certified by Sustainable Winegrowing New Zealand (SWNZ) - comprising 98% of vineyard area, and around 90% of wine produced.

The industry’s sustainability goals remain : Climate Change, Water, People, Soil, Waste, and Plant Protection.

“While we may be here for a short time, our impact can last longer than a lifetime. To our industry, sustainability means growing grapes and producing our world-famous wines in such a way that we can do so for generations to come”, the report says.

The report notes that climate change is the biggest long-term challenge facing the industry. The New Zealand Wine Roadmap to Net Zero 2050 released in 2024, highlights the need for change across key areas of the value chain to set the path to a net zero future.

“We can see from the data, that more of our members are implementing specific initiatives to minimise their carbon footprint,” says . Dr Edwin Massey, general manager for sustainability.

“Once you start measuring your emissions, you can then make informed business decisions around future changes and investment.

"SWNZ members submit data on their greenhouse gas (GHG) emissions. An individualised report is provided to each member, giving comparative data over time. In addition, there are also regional and national reports providing a macro benchmark for progress."

With the goal to be world leaders in water use and the protection of water quality, Dr Massey says the report shows that “100% of wineries and 92% vineyards are optimising their water use through conservation and reduction.”.

With 90% of New Zealand wine currently exported, advancing sustainability through research is paramount to the future success of the industry.

Bragato Research Institute (BRI), is a wholly owned subsidiary of New Zealand Winegrowers and bridges the gap between science and industry, focusing on and delivering research that fills knowledge gaps specific to New Zealand’s current and future grape growing and winemaking needs.

The commitment to sustainability remains a key differentiator for New Zealand wine and is central to its premium brand proposition, NZ Wine says. The report highlights the ongoing efforts by grape growers and winemakers in putting sustainability first.

To read the 2025 Sustainability Report visit: nzwine.com

Image: Marlborough vineyards

Moxy bounces impressively into Bangkok

Marriott’s lively Moxy brand of hotels bills itself as being "for the young and young-at-heart". Guest contributor and Seniors’ Card holder Roderick Eime tests that claim at the one-year-old Bangkok property.

The Marriott people really broke out of the stodgy “cookie-cutter” hotel business with the introduction of the Moxy lifestyle brand, and the fresh Moxy Bangkok Ratchaprasong fits like the proverbial glove into this boisterous, youthful persona that now comprises 100-something sister properties around the world.

Both GOTR publisher Winsor and I have defied our advanced years and grown to embrace this outlandish brand. {See Winsor's review of the Glasgow Moxy)

My introduction to this offbeat brand was the first Australian property, the Moxy Sydney Airport. It struck me immediately with its brash, industrial-chic decor, which included various nods to retro eras like vinyl records and classic vintage arcade games.

Punchy beats echo around the welcome area, along with Liberace-meets-Banksy-meets-Warhol decorations and wall art. Naturally enough, these intentionally gaudy spaces lend themselves to social media sharing, a smart marketing strategy given the target customer base.

While similar in style and feel, the Bangkok property is the first and largest Moxy hotel in the Asia-Pacific region. It is located in the vibrant and rapidly developing Pathum Wan district, near the Chit Lom BTS, and takes the Moxy concept to the next level.

With more than 500 rooms on 20 levels, the accommodation is almost identical to what I recall from the Sydney Airport version. Sixty percent of the rooms are standard queen rooms, with the remainder in twin and deluxe configurations.

If I had any criticism at all, it would be the “cabin” size (18sqm) of the entry-level rooms, although the available space is cleverly adapted so that one doesn’t feel cluttered. Features like the “walldrobe” and folding furniture maximise the scant floor space, and the massive floor-to-ceiling windows offer a dizzying cityscape panorama.

The largest rooms are the deluxe 36sqm ones (above), of which there are 18. Another 18 corner rooms offer 26sqm of floorspace.

As a finicky sleeper whose aging bones are easily upset with many mattress types, even the expensive ones, I can soundly (pun intended) say the Simmons brand mattresses preferred by many top hotel chains, including Marriott, mean I don’t have to crane myself out of bed in the morning.

Comparisons with my local experience diverge completely when it comes to dining and event spaces. While Moxy Bangkok still retains an “industrial” feel with its long-bench cafeteria format, it blends perfectly with the arena-sized space on Level 9 where the reception, bar and various play spaces are located.

An expansive, themed outdoor terrace area is ideal for large or small events, and guests can choose to dine there while overlooking Bangkok’s glitzy ‘Blade Runner’ cityscape.

The ‘grab’n’go’ convenience booth is still tucked into the wall opposite the bar for those on the move, but a fulsome sit-down experience is preferred, especially since the kitchen proudly spruiks its many delicious offerings.

Chef P and his deputy chef Mind (above), proudly recommend some of the tasty creations offered in the Moxy Bar & Restaurant while I ponder the many choices. It seems the Massaman beef curry is their dinner favourite, while pork (or chicken) in black sauce soup is suggested as a bold breakfast boost - and I find both hard to dispute.

The cocktail menu reads like a Hollywood film festival and exemplifies the breakout bravado of the bar team. As they say in their own words, “our new cocktail line-up is a love letter to iconic scenes and legendary characters.” They go on to tease us with such creations as The Infinity Kiss, The Ice Berg, Hunter’s Last Shot, Galactic Stardust and Felix Felicis. I’ll leave you to make the various cinematic connections.

Promotions of various kinds are always on offer at the Moxy Bangkok Ratchaprasong, both with food and beverage and the rooms. For example, the ‘STAY FOR BREAKFAST’ promotion runs all year and entitles guests to a complimentary breakfast with their stay, normally THB399. I can personally attest to this feast, which will easily sustain you through your busy Bangkok day.

For more information, guests can contact Moxy Bangkok Ratchaprasong via email at moxy.bkkox.rsvn@moxyhotels.com, by phone at 02 209 5999, through LINE @MoxyBangkok, or visit the official website at www.moxybangkokratchaprasong.com. Culinary deals are also available for browsing via LINE Shopping at https://shop.line.me/@moxybangkok.

Marriott Bonvoy members receive special promotional offers and can earn various loyalty rewards, including Qantas Frequent Flyer points.

# The writer stayed with assistance from the Moxy. 

Vietjet drops bargain fares offer - but only until Saturday

 

Vietjet, the airline that delivers cheap and cheerful flights between Australia and Vietnam, has just dropped another of its flash sales. 

Vietjet is offering travellers discounts of up to 50%* on Eco-class fares across its entire flight network from now until April 18 - the bad news is that means only until Friday. 

Aussies can enjoy this deal by applying the promo code VJ50 when booking via www.vietjetair.com and the Vietjet Air mobile app for travel between April 28 and November 30. 

Travellers from Australia can fly directly from Brisbane, Melbourne, Perth, and Sydney to Ho Chi Minh City, and from Melbourne and Sydney to Hanoi. 

The promotion also allows travellers to book and save on domestic flights within Vietnam, making it easy for Aussies to explore other destinations up and down the surprisingly large country.

Vietjet is also giving away 1,000 SkyPoints to passengers who book flights on its new international routes and register for SkyJoy membership from now until June 30. 

These routes include 10 new international routes that Vietjet announced in early 2025 including those connecting major Vietnamese cities to popular destinations in China, India, Japan and Singapore. SkyJoy members can redeem points for exclusive rewards from over 250brands in Vietnam.

Vietnam has become a favourite among Aussie travellers, with its stunning landscapes, rich culture, world-class cuisine, and warm hospitality. The prices are good , too. 

Visitors can choose from the beaches of Da Nang, Nha Trang, and Phu Quoc, to the UNESCO World Heritage sites of Ha Long Bay, Ninh Binh, Hoi An, and Hue; from the elegance of Hanoi to the vibrant energy of Ho Chi Minh City. 

Discount prices exclude taxes and fees, and public holidays. 

Famous wine family unveils new Barossa cellar door

 

The Burge family, famous names in the Barossa wine business, have opened a new cellar door showcasing wines made under their Corryton Burge label. 

Located in Krondorf, it boasts a sun-drenched cellar door space offering a range of tasting experiences along with views of the estate's grenache bush vines and the valley floor. 

The new site marks a  homecoming for Corryton Burge owners the Burge family, consisting of parents Grant, Helen and children Trent, Amelia and Toby as it is located on a property they purchased back in 1978 just across the road from their family home. 

“We are thrilled to be welcoming the next chapter of the Corryton Burge story at a space that is so special to us all as a family and is home to cherished memories of my childhood,” says Trent Burge.

The Burge family - which no longer owns the Grant Burge business - is moving from its current location at Underground Barossa. 

Sixth-generation Barossans Trent, Amelia, and Toby and their parents are the driving forces behind Corryton Burge.  

The new tasting facility offers a Discovery Tasting for $10pp, which showcases six wines across the Kith and Kin ranges, plus its inaugural Sparkling Collection which launched last year. 

Guests can also choose to enjoy the Paired Tasting Experience ($20pp) which includes six wines from the Corryton Burge portfolio to taste alongside locally produced snacks. 

Group bookings are also available with a dedicated private tasting room which holds up to 15 guests.

“We are thrilled to be welcoming the next chapter of the Corryton Burge story at a space that is so
special to us all as a family and is home to cherished memories of my childhood,” says Trent Burge.

“We want everyone who walks into the Corryton Burge cellar door to feel that instant warmth of our
Burge family hospitality and enjoy everything our space has to offer.”

For over 160 years, generations of the Burge family have worked to build one of the most
recognisable names in the wine industry. 

What began as door-to-door fortified wine sales evolved over each generation to see the Burge family now own over 300 hectares of vineyard across the region.

The new Corryton Burge Cellar Door building was first renovated by Helen Burge in 2013-2014 but was then leased out for several years. 

Now the building is back in the hands of the Burge family. 

“I have worked in the wine industry for many years, but nothing has made me prouder than building
Corryton Burge, which encompasses the passion and dedication of the whole Burge family,” says
Grant Burge. 

“To mark the next chapter in the Burge family winemaking legacy at a location that has played a role in our family upbringing just couldn’t be a better fit - it’s great to be home!”

The Corryton Burge portfolio spans red, white, and sparkling wines grown from sites in the Barossa
Valley, Eden Valley, Adelaide Hills, and Tasmania’s Derwent Valley. 

“For as long as I can remember I’ve been amongst the vineyards in the Barossa, it’s a special place,
and every wine we craft here at Corryton Burge attempts to reflect that and share it with the
drinker,” says Trent Burge. 

“We focus on showcasing only the best parcels of fruit from this exceptional winemaking region, to produce wines with a sense of place.”

The Corryton Burge Cellar Door is located at the corner of Krondorf and Lilyfarm Roads, Krondorf,
South Australia and is open daily from 10am to 5pm except Good Friday, Christmas Day and
Boxing Day.

See www.corrytonburge.com

Spice up your weekend on the Sunshine Coast

Some like it hot. They will enjoy The Sunshine Coast Asian Food Festival that is returning to Spicers Tamarind Retreat on the weekend of August 2-3.

Visitors to the sprawling 18-acre property just outside Maleny will be served a spicy blend of flavours from the region’s Asian restaurants, along with live music, chilled drinks and market stalls. 

And visitors are being encouraged to make a weekend of it with Spicers Tamarind Retreat’s ‘Complete Packages’ that include either a one night/one day experience or two nights/two days.

The festival will showcase street-food style dishes from the Spirit House restaurant, as well as local favourites Rice Boi, and the Retreat’s own Tamarind Restaurant led by Sunshine Coast native and  executive chef, Daniel Jarrett.

As a flagship experience of the award-winning Curated Plate Food and Drink Festival, the Sunshine Coast Asian Food Festival will work with the Curated Plate festival’s culinary director, Peter Kuruvita.

“This is not just a celebration of incredible food and drink - it is also a testament to the collaborative spirit of the Sunshine Coast’s leading Asian-inspired restaurants,” Kuruvita said. 

Chef Jarrett (below) says the Sunshine Coast Asian Food Festival is about putting on a feast of local produce for a happy crowd.

 “For all of these chefs, it’s an opportunity to put a spotlight on the amazing produce we get to use every day," he said. 

"We’ll cook for more people in an afternoon than we’d usually see in a week.” 

This year The Tamarind will be serving Dan’s own recipe, barbecued half-shell scallops with roasted chilli jam, a coconut dressing and Asian herbs.

The Tamarind Oyster Bar will also make a return alongside a champagne bar and desserts crafted by locals Maleny Food Co. 

The Tamarind Oyster Bar will showcase fresh oysters with yuzu ponzu while Rice Boi from Mooloolaba is returning to the festival with dishes including black sesame prawn toast with mandarin dashi caramel, dressed with a mayo made with sesame-based goma shabu sauce.

The Spirit House in Yandina will offer Phat Wag wagyu beef sate skewers, with a rich black Indonesian sate sauce and acar pickle.

To match the food on offer, several of the Sunshine Coast’s own beverage producers will be pouring the drinks.

Return buses will run to Spicers Tamarind Retreat from Noosa, Caloundra and Mooloolaba on both Saturday and Sunday. A park-and-ride shuttle will also run between Spicers and Cooke Park in Maleny throughout both days.

The two-day / two-night package begins on Friday, August 1, with dinner at Tamarind Restaurant, breakfast on Saturday morning, tickets to the festival on Saturday, a cheese and charcuterie feasting board on Saturday night, and breakfast on the Sunday. Prices start from $2,516 for two guests. 

Full details are available here: https://spicersretreats.com/events/sunshine-coast-asian-food-festival-2025/

For festival ticket prices and all other details seet: https://thecuratedplate.com.au/page/sunshine-coast-asian-food-festival

Thailand launches new digital travel document

Thailand will introduce a new online arrival form called the Thailand Digital Arrival Card (TDAC) starting on May 1.

The system will go live on April 28 for travel commencing from May 1 onwards..

The TDAC replaces the previous paper arrival cards (TM6 form) that had to be filled out on the plane before entering Thailand, news hub Travel Mole reports.

The new digital arrival card, which can be filled out before the day of travel, is part of the Thailand’s ‘Smart Tourism’ initiative.

Worapa Ankhasirisap, director of Tourism Authority of Thailand in London, said: “This is a huge step forward in enhancing the travel experience for international visitors.

"This streamlined, paperless system makes the arrival process more efficient.

“By embracing digital innovation, we are not only improving border procedures but also gathering valuable insights to better understand travel trends.”

From May 1, all international travellers must apply online for the TDAC before entering Thailand.

The TDAC is mandatory and free to complete.

There is an exception for non-Thai passport holders who are transiting in Thailand without going through immigration control.

Once travellers complete details online, they will receive a QR code.

Along with their passport, this QR code must be shown - on a device or printed out - to an immigration officer on arrival to Thailand.

NB: A TDAC is not a visa.

Image: Suvarnabhumi Airport, Bangkok 

A uniquely Tasmanian gourmet treat to celebrate winter

Are you heading for Hobart this winter?

Would you like to experience an authentic food and wine experience that is a collaboration between two esteemed Tasmanian family producers?

If you fancy enjoying fresh wild-caught sustainable bluefin tuna from the Mure family paired with outstanding cool-climate wines from the Pooley family then you might want to get your name on the list.

Owner Will Mure’s parents Jill and George established Mures Fish House in Battery Point in Hobart in 1973. When they struggled to get the best fish, George went fishing,

Over 50 years and three generations the Mure family continue their commitment to both catching and selling fresh, quality seafood and operate several outlets in their waterfront complex.

I was one of the very fortunate gourmet guinea pigs last week when Mures Upper Deck (in collaboration with Pooley Wines) launched its new pop-up dining experience, the Southern Bluefin Carving Ceremony, as part of Tasmania's Off Season festivities.

The giant whole fish was presented and expertly carved by Jock Mure, who also caught the fish, Guests first sampled raw fish off the bone before being treated to a four-course degustation menu prepared using various cuts from the freshly carved fish (above).

Tuna is known for its vibrant colours, texture, and rich umami flavour, and each course showcased the versatility and freshness of the various cuts.

All the dishes were paired with cool-climate Pooley Wines bottles selected to complement the courses and will be presented by third-generation family member and brand ambassador Matt Pooley, whose father John (below with Matt) was also in attendance for the first run.

Pooley Wines is this year celebrating its 40th year in the wine business and has two estate vineyards in the Coal River Valley.

Think pairings like tuna with nori seafood and soy paired with 2021 Pooley Matilda Sparkling; three cuts of sashimi with Pooley 2023 Butchers Hill Riesling; tuna tataki with sesame crust and Pooley's superb 2019 Cooinda Vale Chardonnay; tuna steak with Pooley 2013 Pinot Noir. Finished off with a hot-smoked tuna dip with a luscious 2024 Butchers Hill Cane Cut Riesling.

Matt Pooley tells some behind-the-scenes stories as part of a delightful seafood and viticulture feast.

The first public session will be on Tuesday, May 6, followed by three other feasts on the first Tuesday of each month.

The events are part of Tasmania's Off Season festivities and also run on  June 3, July 1 and August 5.

The price is a very reasonable $190 per person (I guessed at least $225 after the trial run and before doing my homework).

"This is the kind of Off Season offering that only two traditional Tasmanian family businesses can pull off," said Mures restaurant general manager Shaun Baker. "Every day the challenge on the water is different, but the aim of producing quality seafood is always the same."

For more details and bookings see https://www.mures.com.au/the-off-season

# Pooley Wines will hold 40th birthday celebrations in Sydney, Melbourne and Brisbane on May 13-14-15 as well as June public tastings with the Huon Hooke and the Real Review. Contact cellar door for details.

Images: Supplied, John Pooley, Winsor Dobbin 

# The writer was a host of Mures Upper Deck and Pooley Wines 

Technology could mean a different airport experience

The agony of airports is about to end. Maybe. 

Within a few years you’ll apparently be able to move through departures without even taking your phone or your passport out of your pocket. 

It’s part of an international plan to digitise air travel, replacing boarding passes and check-in desks with facial recognition technology.

Boarding passes and the need to check-in for flights will be scrapped as part of plans to overhaul the aviation industry in the biggest shake-up in 50 years.

If everything goes according to plan, passengers will be able to upload their passports to their phone and pass through airports using only their face for verification within “two to three years”.

The International Civil Aviation Organisation (ICAO), the UN body responsible for policy, is tearing up existing rules for airports and airlines and creating a new “digital travel credential”, allowing passport information stored on devices to be used for travel, The Times reported this weekend. 

Checking in for flights online or at the airport will become obsolete. Instead passengers will be able to download a “journey pass” to their phone when they book a flight. It will be automatically updated if any changes are made to the booking. Yep, good luck with that. 

With no check-in desks, airlines will be alerted to a passenger’s intention to fly when they arrive at the airport and their face is scanned.

For passengers with check-in luggage this will be at bag drop. 

Those travelling with just hand-luggage will first be scanned at the pre-security gates, which permit passengers access to the airport’s central search area.

Currently passengers must check-in online or at the airport on arrival, where they are issued with a boarding pass with a barcode which is scanned as a passenger proceeds through the airport, including at the gate before boarding.

“These changes are the biggest in 50 years,” said Valérie Viale, director of product management at Amadeus, the world’s largest travel technology company. “Many airline systems haven’t changed for more than 50 years because everything has to be consistent across the industry and interoperable.

“The last upgrade of great scale was the adoption of e-ticketing in the early 2000s. The industry has now decided it’s time to upgrade to modern systems that are more like what Amazon would use.”

The plans will require physical infrastructure at airports to be upgraded so they have facial recognition technology and the ability to read a passport from a mobile device. 

Crucially, the physical infrastructure will only verify the information - matching face to passport - and not store it, to, allegedly, remove the risk of data breaches.

At present, the airline process is static. You book a flight and then 48 or 24 hours before departure the check-in opens online. At this point your passport details are entered and, in the case of the UK, passed to the Home Office (UK airports do not have departure border formalities). You are also assigned your seat which then can’t be changed without reissuing the boarding pass.

With the new technology, passengers will be able to download the “journey pass” to the wallet on their phone, which will contain all the booking details, including any auxiliaries such as car hire that was bought with the flight. Also stored in the wallet will be biometric passport details.

Together with the use of facial recognition, passengers will be able to move through the airport without taking their phone or passport out of their pockets. Aware of the privacy risk, Amadeus said it has developed a system in which a passengers’ details are wiped within 15 seconds of each contact with a “touchpoint” - such as the pre-security gates.

“At the moment airlines have systems that are very siloed,” Viale told The Times. 

“There’s the reservation system that, when check-in opens, makes a handshake with a delivery system and says ‘here are my reservations, you can now deliver them’. In the future it’ll be far more continuous and the journey pass will be dynamic.”

It all sounds great in theory. But how many countries will adopt the new tech? Will workers rebel against the loss of jobs?  

And what happens when your phone battery runs out of charge, you can't access the wifi, or you land in Fat Arse, Idaho, and they demand to see your baggage tag? We shall see.

Image: Sven Bock,  Scop.io   

Woolly thinking: Canberra's very sheepish festival

Australia is home to an estimated 69 million sheep and 35 million breeding ewes - and celebrates both its wool and its lamb industries.

There are also  hundreds of llama and alpaca farms across the country. 

Canberra’s Old Bus Depot Markets, will dedicate two days to showcasing all things woolly at the upcoming two-day Canberra Wool Expo, on the weekend of May 17-18.

“This is the chance for all visitors to the market to see the complete process from raw fibre, to yarn and then to the many fabulous finished wool products at this two-day wool extravaganza,” said Old Bus Depot Markets’ manager Richard Vagi.

 
“Locals and visitors to Canberra can come along to market and enjoy demonstrations including hand-spinning, weaving, crochet and cross-stitch, have a chat with the region’s most talented craftspeople and designers, and get up close to alpacas, llamas and sheep.”

Canberra Wool Expo has a long history at the Markets, with this being the event’s 12th year.

Having moved from a single day event to a two-day expo back in 2017, the event pulls crowds from near and far who come for the pure love of wool and its many uses.

In 2025, the expo will have more wool stallholders than ever before - and from all around Australia.

Wool producers attending will range from locals Black Wattle Yarn from Murrumbateman to Fibre Naturally Woollen Mill from Macclesfield in Victoria, and Kaalund Yarns from Banyo in Queensland.

“Whether you like the comfort of rugging up all cosy and warm in woollen garments in the cooler weather, find it relaxing to knit, crochet or craft with wool, or want to see some more traditional wool practices in action, the Canberra Wool Expo will be a great weekend out,” said Vagi.

“Many craftspeople from Canberra, the surrounding region and interstate come to create, demonstrate with, and sell wool at the Canberra Wool Expo. And families love it because the kids can get up close to llamas, Hephner the alpaca and Andy and Armani, two Black Nose Valais sheep.”

At the Canberra Wool Expo visitors can also try their hand at contributing to a giant crochet with the Knitters Guild NSW (Capital Region Group) as well as browsing and buying hand-felted garments and accessories, designer and farm label knitwear, and woollen yarns including hand spun and hand dyed.

The Expo will be open from 9.30am – 2.30pm each day. For more information, see www.obdm.com.au

Meet the new wine trend set to make a sales impact

People pour their wine from glass bottles of various sizes, from casks, pouches, cans, and even paper containers.

Now aluminium bottles are the latest trend in wine packaging.

There are growing moves to change the way wine is packaged and sold to reduce its environmental impact by using aluminium bottles instead of glass.

Bogle Family Wine Collection in the US unveiled 750ml aluminium wine bottles that are lightweight, recyclable, and constructed in the shape of a traditional wine bottle a couple of years ago.

Element[AL] Wines are sold in 100% recyclable aluminium bottles for $US14.  

“Element[AL] is more than just the launch of a new wine brand, it’s the beginning of a new way of thinking for the wine industry,” said Jody Bogle, VP of consumer relations at Bogle Family Wine Collection.

“We began by looking for ways to lightweight our existing glass bottles, and that led to a more radical approach that we feel consumers are ready to embrace.”

And trade publication the drinks business this week reported that two major brands in Europe have officially unveiled wines in aluminium bottles, with more expected to come.

Canned wine brand Vinca is releases wine in brightly printed aluminium bottles (above).

The 750ml wine bottles contain and organic white (made from Sicilian-grown catarratto grapes) and a syrah/Nero d’Avola blend.

Vinca’s initial pre-sale of 100 gift sets (offering both wines for £20) sold out within 24 hours and the wines are now on sale via Vinca’s website www.vincawine.com and Tesco stores. The wines will cost £9.

Supermarket chain Aldi has announced that its own-label The Costellore Pinot Grigio (£5.99) will be sold in an aluminium bottle from Monday.

Both Vinca and Aldi have touted the many positives of using aluminium. For starters, Vinca says, the material is “infinitely recyclable” without impacting the quality of the aluminium. Every gram of its bottle, so the brand says, is made from recycled aluminium.

What’s more, both companies claim aluminium bottles are significantly less carbon-intensive to make than glass bottles.

“Because they weigh just 68g, they cut carbon emissions at every step,” Vinca said.

Additionally, Aldi has declared that its aluminium bottle is stronger than its glass counterparts, despite being “75% lighter than a standard glass bottle” at just 95g.

“Our buying teams are constantly exploring ways to offer greater value and greener choices for our customers,” said Julie Ashfield, chief commercial officer at Aldi UK.

“We are looking for ways to make a difference, and we’re proud to be leading the

One consumer concern might be how effective an aluminium bottle is at keeping the wine inside fresh, but Vinca’s bottles feature a special lining which it says does the job well. The B-Corp-certified company further says that its aluminium bottles are “five times faster to chill than glass.”

The argument goes that aluminium cools faster than glass because it has a higher thermal conductivity.

An interesting development. 

Discover where the richest folk on the planet live

It might not last given the way the economy is going right now, but the US continues to dominate the the Top 50 Cities for Millionaires list.

There are 11 US cities in the new World’s Wealthiest Cities Report 2025 ranking, led by New York (above) in 1st place with 384,500 high-net-worth individuals (including 818 resident centi-millionaires, or ‘centis’, with liquid investable wealth of USD 100 million or more, and 66 billionaires).

This is according to the 4th edition of the annual report published by international wealth and investment migration specialists Henley & Partners in collaboration with global data intelligence firm New World Wealth.

The Bay Area, which includes the city of San Francisco and Silicon Valley, is in 2nd place with 342,400 resident millionaires. It is now home to more billionaires (82) than the Big Apple and continues to thrive as the epicentre of technological wealth creation, enjoying exceptional millionaire growth of 98% over the past decade.

Of the top 50 cities, only Shenzhen (in 28th place, with 142% millionaire growth, and now home to 50,800 millionaires), Hangzhou (35th, with 108% growth and 32,200 millionaires), and Dubai (18th with 102%) grew faster than the Bay Area between 2014 and 2024.

Dubai (which now boasts 81,200 resident millionaires, including 237 centis and 20 billionaires) also takes the prize for the biggest climber in the Top 50 over the past year, moving from 21st to 18th place. Seoul is the biggest faller, dropping to 24th place from 19th last year.

Tokyo, fuelled by a strong recovery of the Nikkei 225 over the past two years, solidified its position in 3rd place with 292,300 millionaires in residence, followed by Singapore in 4th place with 242,400 millionaires.

Los Angeles (220,600 millionaires, including 516 centis and 45 billionaires) has now overtaken London to claim the 5th spot, pushing the UK capital out of the Top 5 to 6th place with just 215,700 millionaires (including 352 centi-millionaires and 33 billionaires).

London and Moscow (which ranks 40th, with 30,000 millionaires, including 178 centis and 23 billionaires) are the only two cities that have recorded negative growth over the past decade, with their millionaire populations declining by -12% and -25%, respectively.

Paris (160,100 millionaires) clings onto 7th place, while Hong Kong (154,900 millionaires), now in 8th position, usurps Sydney (152,900 millionaires) and pushes it down into 9th place. Chicago (127,100) leapfrogs over both Beijing (which has dropped two places since last year, from 10th to 12th, now with 114,300 millionaires) and Shanghai (down three places from 11th to 14th with 110,500 millionaires) to claim a place in the top 10 for the first time.

Lisbon (50th with 22,200 millionaires) has made its debut this year, with Auckland dropping out.

Dr. Juerg Steffen, CEO of Henley & Partners, says a clear pattern is emerging in 2025: cities that blend investment freedom with lifestyle dividends are winning the competition for mobile capital.

“These urban centres share common DNA - robust legal frameworks, sophisticated financial infrastructure, and perhaps most critically, investment migration programs that welcome global talent and capital."

Melbourne, Perth and Brisbane also make the top 50. 

See the full list here: https://www.henleyglobal.com/publications/wealthiest-cities-2025/top-50-cities-millionaires

Seafood platters to offer a Good Friday taste treat

Fancy some Good Friday indulgence on Sydney Harbour? 

Sydney Seaplanes Lounge offering is waterfront dining over Easter with discounted $99 seafood platters

While many restaurants are closing over Easter, or imposing mega surcharges, Sydney Seaplanes Lounge (formerly the Empire Lounge) at Rose Bay is doing something different. 

With a brand-new menu from chef Natali Mikailoğlu, Good Friday is set to become even better for Sydneysiders and visitors with a discounted seafood platter of just $99 (normally $120) for two, at both lunch and dinner.

The platter features a range of the best hot and cold seasonal seafood selections for sharing on the deck over lunch or as dusk sets in the evening.

The restaurant will be open for lunch and dinner on Good Friday, and breakfast, lunch and dinner on Easter Saturday and Easter Sunday.

Sydney Seaplanes Lounge was relaunched recently with new ownership, management, and menu. 

The cocktails and drinks menu has also been totally redesigned making the venue even more attractive for afternoon and evening drinks, taking advantage of the large deck. 

With those drinks in hand, patrons can enjoy some of the share plates of the new Seaplanes bar menu featuring house-made white cod taramasalata, large plates of Queensland tiger prawns, and  Appellation oysters served with apple mignonette granita, finger lime, and a squeeze of lemon.

The restaurant offers combined dining, drinks and scenic tours with Sydney Seaplanes. These include Champagne Brunch and lunch packages. 

See https://empirelounge.com.au/ or call (02) 9388 3884

New McLaren Vale tasting room showcases one grape variety

Meet the latest wine tasting venue in McLaren Vale.

Willunga 100 has announced the opening of The Grenache Room, a new tasting destination offering visitors the opportunity to taste the winery’s award-winning grenache wines in an almost century-old cottage situated on the Blind Spot Vineyard on Moritz Road. 

It is Australia’s only dedicated tasting room devoted to grenache and showcases the diverse expressions of grenache grown on sites in Blewitt Springs and Clarendon,

The Grenache Room sits in the restored Moritz family stone cottage built in 1933

An integrated timber veranda features panoramic views of the surrounding vineyards.

The Grenache Room offers wine flights that include single-vineyard selections, limited releases, and tasting room exclusives. se of place.

“We hope The Grenache Room offers an unparalleled sensory experience," says Willunga 100 co-founder David Gleave MW.

"The tasting spaces have been thoughtfully crafted for events, and for informal yet serious discussions of wine, where the atmosphere encourages contemplation and discovery.”

Sustainability is also underlined by a hectare of native vegetation planted beside the tasting room which will ensure the vineyard and the tasting room are carbon neutral.

Tastings are available from $20 per person and include an Estate Tasting, Study of Grenache Tasting Flight ($30), Single Vineyard Tasting Flight ($40) and a Blewitt Springs Grenache Experience ($50).

Open Friday-Monday 11am-5pm (bookings recommended). (08) 8383 2500. 

See www.willunga100.com

Kiwi Bunny has chocolate treats for Easter

Are you a chocolate lover who will be in Sydney over the Easter Weekend?

You might fancy a high tea for sweet tooths at Armorica - a collaboration with New Zealand's iconic Whittaker's chocolates.

Over just three days, Armorica will serve ITS limited-time high tea experience with a special menu that is a blend of savoury and sweet treats.

Savoury delights like Wagyu pastrami with horseradish mayonnaise, Oscietra caviar with buttered leeks, and chicken liver parfait, will be followed by an all-Whittaker’s dessert selection, featuring Hazella scones, Creamy Caramel tarts, Dark Ghana and hazelnut cake, and more.

The menu can be paired with a Whittaker-inspired cocktail, a glass of sparkling, or a refreshing mocktail. Up to you.

The bad news: indulgence does not come cheap. High tea costs $99pp with a choice of one drink or $85pp without a drink.

Available from Good Friday to Easter Sunday from noon-3pm.

Going underground: A seriously different outback escape

 

It can be stiflingly hot in the Australian outback during summer, so where better to stay than in the cooler air underground?

The outback is home to three underground motels where you can sleep under the earth, but the largest, with 48 subterranean rooms, is the White Cliffs Underground Motel in the wild country of New South Wales.

Until November, 2025, guests can descend below the desert sands to you room and save money with a special, two-night package that has just been launched.

Offering one of the quirkiest hotel stays in Australia, the ‘dugout’ motel bills itself as the largest underground hotel on the planet. 

The property offers a comfortable, year-round temperature of 22 degrees underground as well as a licensed restaurant, café and bar, its media release tells me.

Located in the rugged opal mining hamlet of White Cliffs, you will find yourself 1025km from Sydney and 781km north-east of Adelaide - thankfully there is a sealed road all the way.

With a population of just 150, White Cliffs is certainly quirky, with a lunar-like landscape (below) dotted with thousands of opal diggings made by treasure hunters seeking their fortune ever since opals were discovered here in 1884.

The White Cliffs Underground Motel is owned by the outback NSW accommodation group Out of the Ordinary Outback, which is offering a two-night ‘Experience White Cliffs’ package that includes two nights’ underground accommodation, a drink on arrival, continental breakfast each day, an underground opal mine tour with a local opal hunter and a tour of White Cliffs with a local expert.

The two-night package is available for $545 per couple - a saving of $160 on full pricing. The price for solo travellers is $455 - a saving of A$90. And for a family of four, the package is priced at $725 - a saving of $300

* The package is available until November 30, 2025, and there is no booking deadline. 

The offer is subject to availability and conditions apply. Book through Out of the Ordinary Outback on 1300 679 688 or visit www.undergroundmotel.com.au.

Here is the direct link to package; www.undergroundmotel.com.au/explorewhitecliffsnsw 

All white on the night as New Zealand wines are celebrated

New Zealand makes some iconic wines, including Marlborough Sauvignon Blanc and rich Central Otago Pinot Noir.

The Kiwis want Australians to re-visit New Zealand flavours with a Pour Yourself a Glass of New Zealand marketing campaign landing in May.

The focus will be a celebrationof  the country’s finest white wine.

The promo will link with With International Sauvignon Blanc Day on May 2, International Pinot Gris Day on May 17 and International Chardonnay Day on May 22.

 

New Zealand Wine is the group calling on Australian wine lovers to celebrate their neighbours across the ditch.

New Zealand produces world-class white wine varietals from regions including Marlborough, Hawke’s Bay, Nelson, Gisborne and North Canterbury. 

White wine makes up a remarkable 95% of New Zealand’s global exports,

Sauvignon Blanc, not surprisingly, represents 89% of NZ’s exports.

A new look for a long-time Fijian favourite

Plantation Island Resort has long been a favoured destination for visitors to Fiji, and work is now underway to upgrade its facilities.

A "central facilities development" will begin this month and conclude by late 2026.

The work will introduce a range of new dining, wellness, and leisure experiences.

“The upcoming central facilities addition is a testament to our commitment to continually enhance the Plantation Island Resort experience,” said Lee Pearce, CEO of Raffe Hotels & Resorts.

“This development strikes the perfect balance between modern amenities and the authentic Fijian spirit that our guests cherish, making it a destination where every moment feels special.”

GM Rodney Samuels says: “With these upgrades, we’re ensuring that guests continue to experience world-class hospitality in a setting that reflects our rich cultural heritage and evolving needs.

“For many travellers, Plantation Island Resort is like a second home. So, with that in mind, each enhancement is designed with care to reflect the vibrant cultural heritage of Fiji, in a truly authentic setting, that we hope will appeal to both new visitors and the many generations of return guests we look forward to hosting each year."

Additions will include

• A new dining venue, Baravi Mediterranean Kitchen that will showcase Mediterranean flavours with a focus on an Italian woodfired pizza oven.

• Replacement of Brigham Bar with the beachfront bar re-created in a new location with enhanced offerings.

• A new buffet restaurant – The Copra Restaurant will be revamped.

• Expanded wellness facilities – Set to open this month, Senibua Spa will feature six treatment rooms offering a range of services designed by Debra Sandrau of Senikai Spas.

• New accommodation options with the resort adding six new beachfront bures and three new two-bedroom garden bures.

• A new pool will be lagoon style with a toddler’s pool and waterslide.

The resort’s dining options have also expanded with the opening of a la carte Tavola Restaurant & Bar and Bowl, a poke concept salad bar.

For more info see https://www.plantationisland.com/

Raffe Hotels & Resorts is a family-owned business that has been operating in Fiji for more than 50 years.

Top chef signs up for new Tasmanian cellar door eatery

One of Tasmania's newest cellar doors has pulled of a coup by signing one of the island state's star chefs.

Caledon Estate this week announced that chef Paul Foreman will be joining the team at its recently opened Richmond cellar door from Saturday, April 26.

Foreman will be in the kitchen Fridays, Saturdays and Sundays producing a menu of share plates that will be designed to match the Caledon wines.

Foreman, formerly of Gondwana, Marque IV, and Kalis Group Hotels, brings a wealth of local knowledge and experience to the kitchen and has built relationships with Tasmanian producers and growers.

Daytime dining will be the initial focus at the cellar door with the possibility of dinner service in the future. The Caledon cellar door is also currently taking bookings for weddings and other events.

Those visiting the Coal River Valley and the Caledon cellar door will enjoy an architecturally designed building that showcases sandstone from the property.

The large windows give all seats an extensive view from kunanyi/Mt Wellington over the Coal River Valley. The building features an open fire, ensuring comfort whatever the Tasmanian winter weather brings.

I've tried a couple of the wines - and they are impressive. 

For more information and bookings, visitors can call the vineyard on 0490 498 776 with an online booking system coming soon.

Indigo hotel brand makes a visual impact on its NZ debut

IHG Hotels & Resorts’ boutique lifestyle brand Hotel Indigo has made its New Zealand debut with the official opening of Hotel Indigo Auckland in midtown. 

The 225-room hotel is, as is a key element of the brand, a neighbourhood storyteller, blending local history with culturally inspired art, and globally influenced cuisine. 

Located on the historic site of a 1912 building that showcased Cadillacs imported into New Zealand, Hotel Indigo Auckland’s design pays homage to its industrial past with a mix of heritage-listed and modern architecture. 

Commissioned exclusively for the hotel, acclaimed contemporary artist and photographer Stuart Robertson, known for his global art project Peace in 10,000 Hands, has curated a bespoke photographic exhibition spanning all 25 accommodation floors. 

Each level tells a distinct story of Auckland through a visual lens. 

Stylist Simone Haag has used the hotel’s lobby to showcase of local artistry, featuring handcrafted paintings, wooden sculptures, ceramics, glasswork, woven pieces, and leather creations. 

Multidisciplinary artist, architect, and designer Raukura Turei has created two installations using natural elements sourced from her ancestral land, exploring connections to atua (gods) and tīpuna (ancestors).

The hotel’s 225 rooms (including 10 accessible rooms) feature automotive-inspired touches such as rear-view mirrors above plush king-size beds, industrial-style open wardrobes, headlamp lighting, pegboard shelving, and upholstery reminiscent of classic car interiors.

Carpets on each floor depict maps of Auckland streets, reinforcing the connection to the city. 

The locally inspired mini bars include North Island Kokako organic drip coffee, Karma Drinks, limited-edition Flox-designed 1907 artesian water, and a tea selection from Zealong Tea Estate. 

Bathrooms have premium GHD hairdryers and body and hair care amenities with a Waitematā range made exclusively in New Zealand for Hotel Indigo Auckland.

Taking centre stage of the hotel’s culinary offering is Bistro Saine, a French-Mediterranean restaurant led by executive chef Yutak Son, a Korean-born, French-trained culinary artist. 

Bistro Saine (below) draws inspiration from Europe’s grand brasseries using local produce, French techniques and Medinfluences from southern France, Italy, and Spain.



Down the road, guests can also look forward to Café Etiquette, a café and wine bar, and The Henry, acocktail lounge with an international vibe. 

“We are thrilled to open New Zealand’s first neighbourhood-inspired Hotel Indigo in midtown Auckland," said GM Mathew Simister. 

"This boutique brand is deeply connected to the local community, and we’ve proudly woven Auckland’s rich history, art, and culture into every aspect of the hotel. 

"From our uniquely designed guest rooms to our signature dining experience at Bistro Saine, we can’t wait for guests to experience everything we have carefully curated to connect them with the neighbourhood.”

As one of Auckland’s tallest buildings, Hotel Indigo Auckland has floor-to-ceiling windows offering views of the city skyline and harbour. 

The hotel spans 27 floors of a 41-storey tower, which also houses 30 residential apartments. Guests can enjoy a gym on Level 2 and the New Zealand International Convention Centre (opening February 2026), Sky Tower, SkyCity Casino, Britomart, Wynyard Quarter, and the Viaduct are all nearby.

King rooms start from NZD $309 per night. The hotel is pet-friendly, welcoming dogs under 30kg for a $150 pet fee per stay. Valet parking is available for $60, which seems a little high. For more info visit Hotel Indigo Auckland’s website.