Marriott enthused by New Caledonia collaboration

New Caledonia is enjoying a wave of popularity with tourists from Australia - and a new hotel expansion program is set to boost that appeal.

The Series by Marriott, part of Marriott Bonvoy’s global portfolio, this week announced its debut in New Caledonia in collaboration with Societe Hoteliere de Noumea (SHN). 

SHN's three flagship Le Domaine du Pacifique resort properties in Noumea, the Isle of Pines and Deva will join the Series by Marriott portfolio, aimed at showcasing the consistency of Marriott’s global standards. 

The three resorts each showcase an element of New Caledonia’s natural beauty, from lagoons and pristine beaches to forest reserves, "offering cultural richness with art, cuisine, heritage and tradition reflective of the authentic blend of Oceanian, French, and Asian influences within New Caledonian society". 

"Series by Marriott is a regionally created, globally connected collection brand that celebrates the individuality of destinations through authentic local experiences and trusted hospitality standards," said Cristiano Rinaldi, regional Chief Lodging Product & Services Officer for Marriott International. 

"The addition of these three distinctive resorts in New Caledonia is a significant milestone for the brand's growth in the Pacific."

Jason Nuell, regional vice president for Marriott International, was similarly enthused. 

"We are delighted to strengthen our longstanding relationship with Societe Hoteliere de Noumea and

introduce Series by Marriott to New Caledonia," he said. 

"Through this collaboration, guests will be able to enjoy memorable local experiences with modern design and warm hospitality, alongside the trusted consistency and Marriott Bonvoy member benefits they know from Marriott across the globe."

For further details visit the website here.

Mountain High: Ardour Lilianfels unveils new spa offerings

One of Australia’s newest contemporary spa brands has landed in the Blue Mountains with Ardour Lilianfels unveiling a contemporary luxury day spa and wellness offering - Èliva Blue Mountains.

The new spa features "soft, contemporary interiors" across four treatment rooms, a recovery lounge with vibroacoustic bed (never tried one of them), traditional saunas, steam rooms and mineral pools. 

The space offers a selection of holistic, full-body treatments across the brand’s three core pillars":  Rest, Recovery and Invigorate.

Treatments include advanced body therapies, "high-performance facials and innovative recovery rituals, combining the latest evidence-based practices and advanced technology", with products including those from Hungarian luxury skincare house, Omorovicza.

A range of botanical oils including avocado, macadamia, grapeseed and apricot will be on offer for guests to infuse with Èliva’s own essential oil blend featuring kunzea, cedarwood, blue cypress, juniper berry and lime, which are reportedly inspired by the Blue Mountains region, west of Sydney.

“The launch of Èliva brings something completely fresh to the Blue Mountains region," says Èliva Blue Mountains Spa manager Trudi Zurlinden. 

"It will move away from the traditional spa approach to offer a holistic, whole-body experience that is truly connected to each individual guest’s needs.

“Our goal is to create a space where guests can deeply relax and restore their energy by approaching wellness as a complete ecosystem– one that matches the peaceful nature of the Blue Mountains region.”

Èliva’s arrival marks a milestone in the estate’s multimillion-dollar refurbishment by Salter Brothers Hospitality. 

Èliva Blue Mountains is now open Monday to Thursday 10am-5pm and Friday-Sunday 9am- 6pm.

See https://www.worldsapart.club/ardour/lilianfels/wellness

Discover a Japanese cocktail experience overlooking Darling Harbour

How about a slick venue where you can sip on exotic cocktails and enjoy Japanese-inspired snacks while watching boats traverse Darling Harbour and a parade of planes coming in to land at Sydney Airport?

Zephyr Sky Bar, on the 12th floor of Sydney's busy Hyatt Regency Hotel, could be your "go to".

In addition to its usual offerings, this winter Zephyr is partnering with Japanese distilling legends House of Suntory for a limited-time takeover celebrating Japanese craftsmanship, flavour and hospitality.

Available until September, Suntory Time at Zephyr Sky Bar is transforming the award-winning rooftop venue with an exclusive menu of Japanese-inspired cocktails and paired bites overlooking the waterfront.



The seasonal collaboration showcases House of Suntory's iconic Japanese spirits across a bespoke cocktail list featuring bright, seasonal flavours including yuzu, kaffir lime, lemongrass, mango, and passionfruit.

To complement the drinks there is a limited-edition menu of Wagyu tataki, octopus takoyaki and rather delicious pan-seared gyoza.

I'm more a savoury guy but the sweet and fruity Celestial Sip cocktail rather took my fancy. This is a blend of Suntory Yamazaki distillers reserve, kaffir lime, lemongrass, yuzu, pineapple, passionfruit and foam.

I'd enjoyed two before my wife instructed me to stop.



Before leaving ,however, I did give in to my inner whisky voice, sampling a neat shot of Suntory Hakushiu 120-year-old whisky, which would have set me back $55 was I not being hosted. 

Peaty/minty flavours combined for major palate impact.

There is doof doof and dramatic live electric violin performances every Friday to complete the experience, creating one of Sydney's most elevated winter destinations against a beautiful backdrop.

Zephyr Sky Bar, Hyatt Regency Hotel, 161 Sussex St, Sydney. 

# The writer was hosted by Zephyr Sky Bar 

Tasmanian family businesses combine to craft unique spirit

Two family owned Tasmanian drinks businesses have collaborated to create a limited-release spirit.

Invercarron Wines and Derwent Distillery have partnered to craft a Late Harvest Pinot Noir Gin.

Located just 12km apart as the crow flies, both producers call the foothills of Mount Dromedary home.

Derwent Distillery’s Robbie Gilligan said the mountain's cool climate and distinctive weather patterns play an important role in shaping the quality and character of both the Invercarron vines and the botanicals used in Derwent Distillery's award-winning spirits.

“The collaboration was inspired by a simple idea: create something exceptional while ensuring nothing goes to waste,” Gilligan told a Destination Southern Tasmania launch.

“Our team spent a couple of days hand-picking pinot noir grapes that mechanical harvesters were unable to reach, fruit growing close to vine posts or too low to the ground.

"Rather than being left behind, these grapes were given a second life.”

Invercarron’s Andrew Jones said the collaboration gave a new destination for grapes that would otherwise have remained to wither on the vine.

“It reflects the shared commitment of both Derwent businesses to quality, sustainability and making the most of every harvest,” he said.

“The fruit had remained on the vine until May, allowing an extended ripening period that intensified both flavour and colour. “rom approximately 120 kilograms of hand-picked grapes, each bunch was carefully sorted, with only the darkest, ripest fruit selected for the final spirit.”

Gilligan said the grapes were then married with a specially developed gin recipe.

“The resulting gin offers aromas of raspberry, ripe strawberry and red cherry, balanced with delicate floral notes of violet," he said.

"Traditional juniper, bright citrus and carefully selected botanicals provide structure and complexity, creating a gin that is both elegant and unmistakably Tasmanian.”

The small-batch release cost $75 for 500ml. 

See https://www.derwentdistillery.com.au/ and https://www.invercarronwines.com.au/

Check out a new series of Sydney wine and food experiences

Looking for some fun wine and food experiences in Sydney?

In the suburb of Willoughby, The Bridgeview Hotel is next month launching Bridgey & Barrel, a new monthly dining series celebrating wines, the story behind each bottle, and food.

To be held every second Thursday in the hotel's classic Dining Room, each event will be hosted by a different winemaker, winery ambassador or industry expert for $89 per person.

The series kicks off on Thursday, September 10, with wine family legends Tyrrell's Wines from Pokolbin in the Hunter Valley.

Guests will enjoy a guided tasting, complemented by a three-course menu from chef Rob Phillips.

The experience continues on October with Clarity Cru Wine Merchants showcasing Mudgee producer First Ridge, known for outstanding Italian varietals, before Audrey Wilkinson takes over on November 12, highlighting the its Hunter Valley drops.

Closing out the year, Clonakilla, one of Australia's leading cool-climate labels, will take the floor on December 10. The Bridgeview Hotel, 580 Willoughby Rd, Willoughby, NSW 2068

Bookings for September are now open HERE

AI bot can help you book the right hotel room

Sick of hearing about AI?

Join the club.

But digital travel platform Agoda has just introduced the Room Grid Bot, an AI-powered chat assistant designed to help travellers decide which room to book.

Available in the Agoda mobile app, the new tool recommends rooms suited to their specific needs.

Agoda says it offers travellers a wide selection of room options when booking a hotel, with room types and offers varying by occupancy, cancellation terms, meal inclusions, and price.

The Room Grid Bot addresses this by using travellers' current search details and the preferences they share in the conversation to recommend the most relevant options.

These recommendations appear directly within the chat, helping travellers narrow down their choices without needing to compare every listing manually.

Bookers can access the bot from the room-selection page after tapping "Select room" on a hotel's property page in the Agoda app. 

They can start a conversation by tapping the "Need help choosing a room? Let AI help you" banner without leaving the room-selection page.

Travellers can ask the bot to find options with specific inclusions, such as free breakfast, or to answer relevant property questions, such as check-in times. The Bot also highlights a "Best pick," helping them identify a suitable room based on their preferences more easily.

Idan Zalzberg, Chief Technology Officer at Agoda, said: "Choosing a hotel is only part of the booking decision. Travelers also need to find the right room for their trip, which can be challenging when many options are available.

"The Room Grid Bot helps narrow down those choices based on what travellers want and need, making it easier to identify and book the room that best suits their trip."

The launch builds on Agoda's growing suite of AI-powered tools across the hotel booking journey. The Property AMA (Ask Me Anything) Bot answers accommodation-specific questions - "can I have a room with balcony?" as travellers check out a property, while the Booking Form Bot addresses common questions during checkout.

* Agoda is owned by Booking Holdings, which is listed in the UN Database of businesses profiting from illegal Israeli settlements.

 

Adults-only Fiji resort offers holiday deal

Fancy a tropical pre- or post-Christmas escape?

If you are looking for a good deal on a luxury retreat, then one of Fiji's top adults-only resorts might be able to tempt you.

Stay five nights at Lomani Island Resort & Spa in Fiji's Mamanuca Islands and pay for four, saving 20% on your accommodation.

The offer includes daily breakfast, an outer-reef snorkelling trip, a dolphin safari, hand-line fishing, a village tour and kava tasting. Guests also receive free wifi, bottled water, evening turndown service and a Lomani beach bag.

The offer is valid for stays from November 1 to December 20, 2026, and January 4 to March 31, 2027. 

It costs from FJ$5440 ($3485) for five nights. But you'll need to book by August 31 using code LIR0726.

See www.lomaniisland.com

Chianti calls out to wine lovers

There can be little argument that Tuscany is one of the most beautiful wine regions on the planet.

Or that sangiovese-driven Chianti Classico is one of the most food friendly red wines.

Wine-loving travellers can experience both from September 10-13 when the delightful small town of Greve in Chianti welcomes the return of Expo Chianti Classico.

Held in the heart of Tuscany, the event is billed as one of the most important events dedicated to the iconic Tuscan wine, the Italian National Tourist Board reports.

Visitors are invited to meet winemakers from across the Chianti Classico territory, taste local wines and discover the vineyards, cellars and traditions behind every glass.

Throughout the festival, Greve comes alive with wine tastings, cultural events, local traditions and opportunities to meet the producers, all surrounded by the beautiful landscapes of the Tuscan countryside.

For more details see https://www.expochianticlassico.com/en

Image: Visit Chianti 

A by Adina offers tech-driven city centre living

 

Location is everything when choosing a hotel.

If you are planning meetings in the Sydney CBD then you probably don't want to be staying in Bondi, or Coogee, nice as those beach suburbs are.

If you want to enjoy Chinatown, the historic Rocks district and the Sydney Opera House, then a hotel in Parramatta is not appropriate.

A by Adina in Sydney is ideally located for just about all the city's main business and tourism destinations. 

It is directly opposite Wynyard station - a 15-minute train ride from the airport - within a short stroll of the Opera House, Harbour Bridge, Circular Quay and The Rocks, and there is a light rail stop just 50 metres from the entrance. 

You'll enter via a walkway - with reception located on level 21 of the building. 

The accommodation is apartment style with our cosy, high-tech bedroom adjoining a living area with plenty of space to stretch out and enjoy a movie or a cocktail. We did both. 

The by A by Adina brand was launched by TFE Hotels in 2021 aimed at both corporate and lifestyle travellers. It's like having your own city crash pad. 

Team members are, sadly, known as curators, with each adopting a concierge approach. 

Very good most of them are, too, with the exception of the slow-moving and clearly uninterested breakfast room attendants. It's hard to be grumpy, though, after a night in one of the super comfy Dreamcatcher beds - and the a la carte breakfasts are very good.   

Rooms - ours was  a one-bedroom king apartment - are well thought-out with designer amenities, and clever interior design - you've got to love electric blinds and curtains. 

There's unlimited free wifi, a well-stocked mini bar, coffee machines & pods, a tea selection, Smart TV with Chromecast and plenty of power points and USB sockets. 

There is 24-hour reception, so someone is always on hand, in this case right downstairs from the excellent Dean & Nancy on 22 cocktail bar. 

There is also a swimming pool and fully equipped gym. 

In a first for TFE Hotels, A by Adina is using an integrated control system that seamlessly readies any one of its 194 apartments (82 studio, 104 one-bedroom, eight two-bedroom apartments) with air con and blinds the moment guests commence check in. Nice. 

A by Adina Sydney, 2 Hunter St, Sydney 2000. See https://abyadina.com/en/luxury-hotels/sydney

* The writer was a guest of TFE Hotels 

Perth Gin Festival returns for spirit lovers

 

Calling all lovers of spirits and cocktails. 

The Perth Gin Festival returns for the sixth time later this month, taking over the Perth Convention and Exhibition Centre from Friday, August 28, to Sunday, August 30.

This year, distillers from around Australia will be bringing not only their gin but also a range of other spirits, including whisky, rum, vodka, tequila and liqueurs.

A ticket gives hundreds of spirit samples to choose from (be an adult please), a tasting cup, Long Rays tonic and soda mixer samples, and a tote bag. 

The event is an opportunity to chat and taste with 40 Aussie craft distillers who will talk about how they make their gin (and other spirits) while you taste. Bottles will also be available for sale to take home.

There will also be a selection of artisanal food samples to enjoy while you sip, plus other food options to purchase. Ticket bundles are available. 

The event features two specialty masterclasses from Adelaide distiller Heaps Good and Victoria’s Heathcote Gin, while the Long Rays mixers stand will give audiences a demonstration of how to best use tonic and soda in their drinks.

You can Book here.

Looking for a private Hunter Valley getaway?

 Looking for a private Hunter Valley vineyard getaway for a family weekend? 

Hunter Valley Stays has just added The White House at Pooles Rock in Pokolbin to its portfolio of wine region accommodation options. 

The cute property has three bedrooms. 2.5 bathrooms and is a short stroll from the Pooles Rock cellar door and the Hunters Quarter gourmet complex. It sleeps up to six people.

Described as "private wine country retreat", The White House is a restored Federation-style cottage "where classic country interiors are paired with relaxed, refined luxury."

The bedrooms offer uninterrupted vineyard views and the property is just a short drive from several of the Hunter's best tasting rooms and restaurants. It is fully equipped.

As the afternoon light fades, drinks on the private verandah sound like a good idea. 

Tariffs start from: Weekend - minimum 2 nights, six guests from $895 per night (Thursday-Sunday). Midweek - minimum 2 nights, six guests from $672 per night (Monday-Wednesday). 

To celebrate the launch of The White House on Hunter Stays, guests will receive a complimentary bottle of Pooles Rock wine on arrival, complimentary wine tastings at Pooles Rock cellar door, 15% off Pooles Rock cellar door experiences and free bottle of Hunter Valley olive oil.

You can find out more at https://www.huntervalleystays.com.au/hunter-valley-accommodation/the-whitehouse-at-pooles-rock-pokolbin

An authentic taste of Italy landed in Redfern

 

When a pizza joint is packed to the rafters on a chilly midweek evening that is a very good sign.

When you sit down and are surrounded by various Italian accents and dialects, that is almost certainly a harbinger of good things. 

And so it proves at Regina La Pizzeria, a candidate for Sydney's best pizza place, in the emerging foodie destination of Wunderlich Lane, where Surry Hills meets Redfern at the intersection of Cleveland and Crown Streets.

Earlier this year, Regina La Pizzeria was awarded 3 slices in the Gambero Rosso Pizzerie d’Italia guide, becoming the only Sydney venue to receive the publication’s highest recognition 

Co-owner Matteo Ernandez, originally from the island of Lampedusa, off Sicily, was the only Australian pizza chef included in the Best Pizza Awards 2026 - The Ones to Watch, announced in Milan in June.  

Co-founder Michela Boncagni, a qualified sommelier, oversees the broader guest experience at Regina, spanning an Italian-accented wine list, and very friendly service. There is genuine hospitality on offer here. 

Before Regina, Ernandez (above) led kitchens as head pizzaiolo at Da Orazio and Matteo Double Bay.

At Regina, he works with high-hydration doughs built on a blend of semolina, tipo 1 flour, and wheat germ, using a biga recipe to achieve what he defines as a “young but expressive” dough.

We perched at the bar table overlooking the open kitchen as Matteo and his team produced a formidable array of pizza styles. 

And while pizza remains the core of the offering, the venue has evolved beyond the traditional pizzeria format, with a broader menu of hand-made pasta and seasonal dishes supported by an Italian-focused wine and cocktail program.  

At the centre of Regina’s kitchen is a dough-focused philosophy, where hydration, fermentation and baking are carefully controlled to prioritise consistency, lightness and structure. 

A key part of this approach is Ernandez's use of Molino Casillo flour, chosen for its emphasis on preserving the character of the wheat itself. 

Regina uses Australia’s first Fazzone oven (above), a traditional Italian wood-fired oven built brick by brick in Naples, reassembled in Sydney and designed specifically for contemporary-style pizza.

There are traditional favourites, along with Pan Baked Pizza (padellino), cooked in small round metal pans rather than directly on stone. 

Twice-Cooked Pizza, meanwhile, combines frying and baking techniques to create a pizza that is crisp on the outside while remaining light and airy inside.

On Tuesdays, Regina hosts Scrocchiarella pizza nights, showcasing the traditional Roman-style pizza known for its signature crunch. 

The wine list focuses on Italian producers and native varietals. We tried a San Lorenzo di Vera Rosata, a montepulciano, sangiovese blend from the Marche, and a deliciously dry and savoury Emilio Schiacca Rossobrillo Nero d'Avola from the slopes of Mount Etna.   

The same dough style also carries through to Regina’s chocolate padellino dessert, combining chocolate chips, vanilla mascarpone, mixed berries and hazelnuts.

We were, sadly, pizzaed out by this time, but did find just enough space for some delicious Sicilian-style cannoli (above) with ricotta, chocolate, and candied orange. 

Easy to recommend this place.

 Regina La Pizzeria Wunderlich Lane, Redfern, Sydney. https://www.reginalapizzeria.com

* The writer was hosted by Regina La Pizzeria 

Shining a light on unique Yukon experiences

Canada's Yukon Territory has an intriguing "otherworldliness" vibe. 

For travellers seeking an immersive winter wilderness experience Aurora Island has launched a unique way to experience one of the world's greatest natural phenomena: the aurora borealis.

This new three-day, two-night retreat by Up North Adventures is situated on an island in the middle of 10 Mile Lake, accessible by private charter flight from the Yukon’s capital, Whitehorse. 

The plane lands directly on the frozen lake. 

The all-inclusive experience includes transportation, accommodation, meals and activities, allowing guests to settle in and experience the Yukon at its most wild and serene before enjoying the northern lights.

Surrounded by snow-covered trees, the glittering lake and expansive winter skies, guests can spend their days ice fishing, snowmobiling and exploring the island on snowshoes. Or maybe having a sauna. 

Resident wildlife includes foxes, hares, moose, deer and they might spot even the elusive lynx. 

Meals are prepared using local ingredients, Maybe enjoy a campfire lunch in the snow-drenched wilderness.

In the evening, guests can chill in heated viewing spaces while enjoying uninterrupted views of Yukon’s dark skies, famous for their spectacular displays of the aurora.

Aurora Island is billed as "the ultimate setting for unforgettable winter nights as the northern lights shimmer and ripple across an inky sky".

For more info you can check out Up North Adventures – Aurora Island Adventure Retreat

* Air Canada offers daily direct flights to Vancouver from Sydney and Brisbane. Direct flights from Sydney to Vancouver are also available on Qantas. Internal flights to Whitehorse and Dawson City are available on Air North and Air Canada. Additionally, travellers now have the ability to combine WestJet and Air North on a single ticket or itinerary, offering seamless baggage transfer and convenience across Air North’s network and more than 100 WestJet destinations. 

More information, including travel guidelines, visit travelyukon.com

Rick Stein’s style shines; even if he’s not in the house

Celebrity chefs put a lot of faith in their staff when they open multiple outposts.

The big-name pan handlers are invariably on site for the first few weeks, but then they have to trust the chefs and front of house staff they have hired to make sure standards are maintained.

That's particularly important when, like restaurateur, cookery book author and television presenter Rick Stein, you have a global reputation to uphold.

Rick Stein at Coogee Beach opened just before Christmas last year and is still pulling in the crowds. The 224-seat restaurant in the same building as The InterContinental Sydney Coogee Beach hosts the signature restaurant, bar dining and courtyard terrace.

We've sampled Stein venues in Padstow in Cornwall before and when I checked in last week everything in Sydney was operating exactly as the English seafood chef, and honorary Australian, would have wished.

There was a full house for Friday lunch but everything was working with clockwork precision.

The vibe is beachfront casual - with design from Stein's Australian wife Sarah, and artworks by Australian artist Brigit Thomas adorning the walls and featuring on the front page of the menu, including a striking giant squid and a shimmering school of fish.

The staff are seasoned hospitality professionals. Giovanni and Zara, who looked after us, were hugely impressive - and the kitchen brigade delivered a very tasty repaste of trademark Stein flavours.

We selected sashimi of salmon, kingfish, tuna and scallops (above), served with wakame, pickled ginger, wasabi, sashimi dressing (freshness personified), and an absolutely superb twice-baked spanner crab soufflé with thermidor sauce (below) as our starters.

We followed up with two Padstow favourites: Rick’s fish and chips deep fried in dripping, served with chips, mushy peas and tartare sauce. The batter was crispy, the fish moist and flaky but I didn't enjoy the texture of the mushy peas. Picky. 

The Newlyn fish pie (below) was chock-a-block with salmon, ling, monkfish, prawns, mussels and mushrooms in a creamy seafood velouté, topped with breadcrumbs and parmesan.

We shared a dessert: a classic crème brûlée with almond biscotti. along with glasses of a deliciously zingy artisan mandarin-infused limoncello.

Our wine choice was the 2024 Rick Stein White Burgundy, a house wine selected by Rick Stein and his son Charlie and a perfect match for seafood dishes. But only after my wife had sampled the deliciously dry 2024 Graci Etna Rosato from Sicily.

There is an impressive wine list by both the glass and bottle with a nice balance between Australian wines and quality imports.

Well worth a visit whether or not Stein is in the house.  

Note: Rick Stein at Coogee Beach is a cashless venue, although I'm sure the staff prefer their tips as cash.

See https://www.ricksteinatcoogeebeach.com.au/

# The writer was hosted by Rick Stein at Coogee Beach

New custodian for Toolangi wine brand

Rochford Wines owner Helmut Konecsny has passed the winery’s Toolangi brand and vineyard assets on to his long-serving winemaker, Kaspar Hermann, and his family, in a major move in the Yarra Valley.

Konecsny said this ensures Toolangi remains a family-owned vineyard as it becomes an independent business.

Konecsny, who purchased Rochford in 2002, has sold the Toolangi brand and its vineyard assets to Hermann, the winemaker who has shaped its wines for years.

Toolangi will now operate independently under Hermann’s direction with Hermann continuing his role as winemaker for both houses.

Konecsny purchased the Toolangi brand from Garry and Julie Hounsell in 2017.

“Wine is made by people, not portfolios,” Konecsny said. “Kaspar has poured his heart into these wines. He has walked these rows through frost and heatwave, through hard vintages and great ones.

"A winery is not barrels and buildings. It is the people who give their lives to it. The proudest thing an owner can do is not to hold on. It is to hand over well, to the right hands. Toolangi is in the right hands.”

For Hermann, the transition fulfills a lifelong dream.

“Every winemaker carries a quiet dream that one day the wines they make might carry their own family’s name behind them,” Hermann said.

“Helmut has made that dream real for us. Nothing changes in the glass. The same vineyards, the same standards, the same hands on every vintage. 

"What changes is the heart behind the label. My children will grow up knowing their name is on a vineyard, and that is because one man chose loyalty over consolidation.”

Head back in time with innovative cocktails high above Sydney

 

Take the lift to level 22 and the world looks a whole lot better. 

High above the hustle and bustle and construction noise of the day, Sydney sparkles from up in the sky. 

Mixology is a serious business but the cocktails at stylish sky-high bar Dean & Nancy on 22 are full of fun. 

This is a cocktail bar worth seeking out; a nice vibe; great views. And some nifty snacks, as well. 

I was a bit late checking out the launch of its new signature cocktail menu, Time Machine, which is billed as "a spirited journey through the cultural icons, inventions and milestones that defined the 1950s and 1960s".

Innovative, with the interactive menu that invites guests to unlock each cocktail by rotating a spinning time selector, revealing the stories and flavours of 14 signature creations. And that's in addition to some long-time favourites and some ‘High Roller’ drinks made tableside. 

You can choose to sit at the bar, or at a private booth (ideal for small groups). 

Among the menu of craft cocktails is: Road Runner ‘Beep Beep’: A playful tribute to the beloved Warner Brothers’ cartoon, this tequila-based cocktail arrives in a custom 3D printed dynamite bar vessel. 

There is also  the Instant Camera: blending nostalgia with innovation, this vodka highball channels the childlike curiosity that sparked Edwin Land’s invention of the Polaroid. Guests receive a freshly snapped instant photo as their garnish - and as a keepsake. 

I very much liked the great looking Black Box (above), a citrus‐driven whisky cocktail honouring Australian inventor Dr David Warren and his invention in 1954 of the flight recorder. Think macadamia‐infused The Dalmore 12, mandarin, blackberry, black chinotto and an orange dust garnish to echo the real device’s colour. 

We also tried the fun M&Ms (Michters Rye Whiskey, Oats, Licor 43, vanilla, peanut butter, cacao and cream), which comes with a side serve of M&Ms, and a Kid Ory, a blend of Diplomatico Reserva Exclusiva Rum, salted calamansi and pineapple, Tia Maria, Agricole Rhum and Cacao bitters. 

Great if you don't have to drive. 

There is an enticing selection of snacks: we sampled the impressively French-accented saucisson sec with cornichons (below), caramelised onion dip with pickles and parmesan crackers, and Manchego croquettes with Iberico and verde mayo.

All were tasty and well presented, but you can also choose from some share plates, perhaps some oysters, or buttermilk kingfish, or opt for a pork and beef lasagna, or a Wagyu ribeye with chimichurri sauce.   

“At Dean & Nancy, we’ve always believed cocktails should do more than taste great - they should spark the imagination,” says restaurant and bar manager Krisztian Csigo.

“Our Time Machine menu celebrates the people and moments that shaped a generation, brought to life through playful techniques, vintage references and modern mixology.” 

The Time Machine menu was developed in collaboration with the world-renowned team at drinks innovators Maybe Sammy. 

There is an aperitivo hour between 5-6pm with discounted drinks, including cocktails and wines by the glass. Ideal for watching the sun set. 

Dean & Nancy on 22, Level 22, 2 Hunter St, Sydney. Open 4.30pm until late. 

See www.deanandnancyon22.com.au

* The writer was hosted by Dean and Nancy on 22.

Accor to have three new hotels in Hamilton, New Zealand

Accor, the largest hospitality group in New Zealand, is going all in on the city of Hamilton.

The group has announced the signing of two new Mantra hotels in the fast-growing regional centre.

To be developed by Hamilton-based developers Sanjil Mistry and Pienaar Piso from Mistry Centre Ltd., the two new-build hotels are expected to open in 2027.

Together, they will add 92 rooms to the city inventory, with Mantra Hamilton Pembroke Street (render above) set to offer 52 rooms and Mantra Hamilton Karewa Place set to offer 40 rooms.

The signings build on Accor's existing relationship with Mistry Centre, which is also developing the upcoming Pullman Hamilton, a landmark conversion hotel project in the heart of the city.

The addition of two Mantra hotels will complement Pullman Hamilton by broadening Accor's offering across multiple segments and guest needs, from premium city stays to flexible studio and apartment-style accommodation.

Hamilton is New Zealand's fourth-largest city and a key gateway to the wider Waikato region.

“Mantra is one of the most trusted and recognised hotel brands in the Pacific, and these signings represent an exciting step in its continued expansion across New Zealand,” said Adrian Williams, Chief Operating Officer of Accor in the Pacific region.

“Hamilton is a city with strong momentum, growing visitor demand and an increasingly diverse travel market. By introducing two new Mantra hotels alongside the future Pullman Hamilton, we are creating a stronger, more complete accommodation offering for the city, while deepening our valued partnership with Mistry Centre.”

Avani rings the changes to mark Queenstown debut

Visitors to Queenstown are about to gain another international brand hotel option when Minor Hotels opens Avani Queenstown, a lakeside retreat in New Zealand’s adventure capital.

Opening in September 2026, the re-imagined hotel marks Avani’s Queenstown debut and will be brand's New Zealand flagship.



Formerly known as Oaks Shores Resort, the property has undergone a significant transformation; from serviced apartments into a full-service hotel.

Set on Queenstown’s lakefront, Avani Queenstown is designed to offer experiences ranging from après-ski moments by the fireplace to private dining experiences and flexible event spaces for both for intimate celebrations and larger gatherings.

Wellbeing is priority, with AvaniSpa offering space to reset and recharge, and AvaniFit delivering a modern approach to fitness.

A defining feature of the hotel will be Six to Midnight, an all-day dining venue showcasing local and seasonal produce. Designed as a social hub for both visitors and locals, the venue evolves throughout the day from breakfast and lunch to high tea, après-ski drinks and evening à la carte dining.

Craig Hooley, Chief Operating Officer of Minor Hotels Australasia, said the hotel's transformation reflects both the strength of the Queenstown market and Avani's continued growth in the region.

“Avani Queenstown introduces a premium lifestyle offering to one of New Zealand's most dynamic tourism destinations," Hooley said. 

"Combining a standout lakefront location with Avani's design-led approach, the hotel delivers a contemporary guest experience that reflects how travellers increasingly want to stay, connect and experience a destination."

Avani Queenstown joins Avani Auckland Metropolis Residences as the brand’s second property in New Zealand, strengthening the brand;s presence across Australasia following the recent opening of Avani Mooloolaba Beach Hotel on Queensland’s Sunshine Coast.

Visit avanihotels.com for more information. 

Australian travel industry boss slams organisation reponsible for air traffic control

The head of the Australian Travel Industry Association (ATIA) has hit out at the lack of professionalism being displayed by the organisation that operates air traffic control and navigation at major airports.

Airservices Australia is an Australian Government-owned corporation, responsible for providing services to the aviation industry and it has overseen two recent near misses at Sydney Airport.

“Airservices Australia is the last major part of Australia’s aviation sector still struggling to recover from Covid," ATIA CEO Dean Long (right) said in a media statement.

"Airlines, airports and the broader travel industry have rebuilt their workforces and operations, but Airservices continues to be a major choke point for Australian aviation.

“Staff shortages and processes that are not match-fit for today are causing significant disruption for airlines, airports, travel businesses and, ultimately, Australian travellers. Five years after Covid, this simply cannot continue.

“There needs to be far greater transparency from Airservices about what is driving these ongoing problems and, most importantly, a clear plan to fix them.

“Whether the answer is more staff, better training or improved processes, Airservices needs to lift its performance urgently and get the system operating at the level Australians and international visitors deserve.”

ATIA is the peak body representing Australia’s $70.6 billion travel industry. It represents the majority of Australian travel agents, corporate agents, tour operators, wholesalers, and ITOs.

A lunchtime oasis offers top value in Sydney CBD

 

Anyone looking for a value lunch option close to Sydney CBD might want to have Jackalberry Bar & Restaurant on their radar.

In a city where food prices can range between expensive and stratospheric, the cosy restaurant at the front of the Hyatt Regency hotel is offering something a little bit different. A little oasis of calm and conviviality.

The new lunch menu showcases a wide array of flavours with a one course and one drink package for just $29.

Perfect if you want to know exactly what you are going to spend.

Dishes include charred lamb cutlets, crispy skin barramundi with laksa broth and noodles, or Mexican chicken salad that can all be be paired with your choice of house beer, wine, soft drink, or juice.

I opted for a very impressive Truffle Steakhouse burger with cheese, truffle aoli, balsamic onions, crispy pickle and delicious crispy fries (above), paired with a chilled glass of Tyrrell's semillon sauvignon blanc. I could easily have opted for a pad Thai, or a creamy mushroom fettucine.

My wife chose the healthy option of the prawn poke bowl (below), paired with a pot of jasmine tea.

We opted against adding a dessert ($9) - both mains were substantial - but could have chosen a mango crème brûlée, or an old-fashioned chocolate cake.

The vibe is English country tea house with service from some grizzled hospitality veterans keeping a keen eye on proceedings. It's not haute cuisine, but it is good food, freshly cooked in congenial surroundings.

It's an ideal venue for a quick break from the office, or a relaxed catch up. And with a set price per person you don't have to worry about someone ordering Champagne and lobster and then want to split the bill evenly.

The one course and one drink for $29 deal is available daily, 11:30am-3pm. There is also a $22 make your own salad option. 

# The writer was hosted by Jackalberry Bar and Restaurant 

AirAsia recognised for consistent performance

I've flown several times with AirAsia, both long-haul and short-haul, and find the budget carrier consistently delivers exactly what it promises.

It's no frills. But the price is right.

AirAsia was earlier this month named Airline of the Year - International at the Australian Aviation Awards, the third time it has been honoured.

Benyamin Ismail, general manager AirAsia X, said it was an honour that reflects the airline's ongoing commitment to innovation and its people.

"Winning Airline of the Year - International at the Australian Aviation Awards for a third time is an incredible honour and recognition of the work our Allstars have put into continually improving the experience we deliver for our guests," he said.

"Over the past year we've invested across every aspect of our business, most notably from a digital and operational perspective.

"We have made significant investment in new technologies and AI to help streamline processes, especially in our customer experience and journey through our AirAsia MOVE website and app. We are continuously optimising our operations to find efficiencies, allowing us to remain competitive so we can stay true to our mission of making travel accessible to everyone.

“None of what we've achieved would be possible without our people. Our Allstars come to work every day united by a shared ambition to make AirAsia the world's most connected low-cost airline. We've invested heavily in creating a workplace where our people can thrive because we know that when our Allstars succeed, so do our guests. It's incredibly rewarding to see that commitment recognised alongside the work we're doing to transform the travel experience.”

Ismail acknowledged the importance of Australia within AirAsia's global network.

"Australia is one of AirAsia's most important international markets and has played a significant role in our growth over the years," he said. "We'd like to sincerely thank the Australian Aviation Awards for this honour. To be recognised alongside so many respected airlines and aviation businesses is a privilege, and we'll continue striving to deliver even greater value and connectivity for Australian travellers."

In 2025, AirAsia Group carried more than 68 million passengers across its 150 destinations, strengthening its position as one of the world's leading low-cost airline groups.

Tasmania welcomes spring with the Junction Arts Festival

Tasmania punches well above its weight when it comes to festivals.

Launceston, the state's second city, will once again become a platform for art, performance, music and shared experiences when it hosts the Junction Arts Festival from September 17-20.

Now in its 16th year, Junction Arts Festival invites locals and visitors alike to experience the city in new ways, with a curated program of contemporary art that unfolds across streets, buildings and unlikely venues.

Celebrating Tasmanian artists alongside interstate collaborators, the festival brings together immersive installations, live events, music and participatory experiences.

Junction chairperson Rebecca Birrell said the 2026 Junction program will offer attendees a wide range of experiences.

“"The 2026 Junction Arts Festival program is brimming with art and performance to celebrate the equinox," she said.

"Our 16th festival will transform Launceston with multi-arts experiences. Co-create a beautiful artistic offering of hope to the city in Duravity. Indulge in a luscious curation of art, food and performance in Making. Immerse yourself in the vibrant hub of community and sound at Princes Square. Amaze yourself with the most fun you will ever have under a steeple in The Baptiste. All will come to light in four exceptional days in spring.”

OK. She's enthusiastic.

But when churches become nightclubs, stables become late-night lounges, and Prince's Square becomes the Festival Hub, home to live music, art and performance, food vans, bars, cosy fires and the Little Devil, that's easy to understand.

“Junction has become one of the most-loved weekends on Tasmania's cultural calendar because it gives people a completely different way to experience their own city. This year's program is our boldest yet, equal parts joyful, strange and unmissable.”

For the full program and festival information, visit https://junctionartsfestival.com.au/

London railway station to produce wine

A small London suburban railway station is getting ready to produce a wine made from grapes grown on the property. 

Denmark Hill in Camberwell, south London, is set to become the first British railway station to produce its own wines, news hub drinks business reports. 

The 30 bacchus vines, planted by the Camberwell Society just metres away from the rail tracks, have yielded enough grapes to make ‘Chateau Denmark Hill’s’ first vintage, a white wine, which is expected to be released next year.

Bacchus is a white grape created by crossing a silvaner x riesling cross with Muller-Thurgau.

The Society’s web page shows it was awarded a grant in November, 2020, and a Community Licence by Network Rail “to care for and develop the non-passenger areas at Denmark Hill station”.

As part of this endeavour, Society members have cleared “obscuring brush” in order to plant more than 10,000 bluebell and poppy seeds, alongside 1,500 crocus, grape hyacinth and daffodil bulbs. 

Members also chose to create a vineyard housing bacchus vines, which sits near to “a mini tableau of Provence” in the form of 56 lavender plants.

Winemaker Nick Mair told db: “We are expecting our first proper harvest this year.”

He added that while bacchus is a “very forgiving” grape variety, the viticultural endeavour had not been easy, explaining that he and fellow winemaker Tony Coleman “had to remove bindweed from the slope, terrace it and then dig in holes for the vertical posts - a fair amount of work with no electricity or mechanised agricultural tools available.”

Looks like they are on the right track. 

Where you might find a robot dog sniffing your baggage

Airline passengers using New York's LaGuardia Airport may find themselves confronted by a robot puppy sniffing their carry-on baggage. 

The airport has introduced one of the first robot inspection dogs in its Terminal B. 

Created by ABM Performance Solutions, in partnership with Skild.ai, the not-so-furry friend/fiend will be patrolling the terminal floor. 

ABM is introducing both autonomous inspection and cleaning robots. 

The pilot program, see what they did there, marks one of the first appearances of a robotic dog in an American airport. 

Autonomous Floor Scrubbers will complementing the inspection role of the robotic quadruped. 

“Airports are among the most dynamic environments in the world, and Terminal B is the perfect stage to demonstrate how robotics, AI, and data integration can transform facility operations,” said Sean Bromfield, President of Aviation, ABM. 

“This pilot underscores ABM’s leadership in anticipating our clients’ evolving needs and investing in real, ROI-driven innovation. 

"Robotics and AI are not about replacing people but empowering them - freeing our teams to focus on the work that most directly impacts travellers and strengthens the guest experience.”

Take me to the river: in serious style

European river cruises are hugely popular, but what if you want to explore a less travelled part of the continent by boat? Guest contributor Bill Watt boards the Emerald Sun in Romania to find out.

How fabulous do those TV ads look? You know the ones. Luxury river cruise ships sailing past picture-book mediaeval towns, towering castles and lush vineyards.

Over the years my wife and I have been increasingly tempted by such ads until, just recently, we took the bait ... but with one proviso: We wanted a cruise that took us to places we might otherwise not visit.

The result: in the European spring we boarded the Emerald Sun at the Romanian riverside town of Giurgiu for an Enchantment Of Eastern Europe cruise that would wind along the Danube all the way to the Hungarian capital of Budapest.

And, boy, this odyssey really did meet our (high) expectations. Effortless transport, a room with a view, first class food and drink, memorable excursions to places most people have never heard of, and sojourns in three eastern European capital cities.

On board

Cabin: The most obvious advantage of a river cruise over other travel alternatives is that you can unpack in your cabin and not repack until you disembark. Our "Panorama Balcony Suite" was just perfect for us. It had plenty of storage and an extremely comfortable queen-sized bed. The panoramic window, which ran down the entire length of the cabin, was ceiling-to-floor which lowered halfway for fresh air or photo shoots.

Food & drink: Honestly, we have never eaten so well in our lives, and I'm not talking quantity here, although you can eat as much as you want. No, I'm talking quality. From the buffet breakfasts and lunches to the three course meals in the evening, it was five-star cuisine. There was plenty of choice, but I generally stuck with the chef's selection as it was cleverly themed to match the particular region we were sailing in at the time. Same with the beer and wine (no added payment) served and topped up throughout your meal.

Special mention goes to the head chef on the Emerald Star. He had a meeting with my wife who is coeliac and lactose intolerant, at the start of the cruise, then his team produced - day in and day out - the most incredible meals for her. It was a delightful personal touch which we have rarely encountered anywhere else.

Fellow travellers: Mixing with our fellow passengers was a delight. Everyone seemed to have an interesting story to tell about their lives. Mainly English-speaking nationalities were represented - Americans, Canadians, Aussies, Kiwis, English, Scots - but there was a sprinkling of others, and all on board seemed to be having a ball.

RIVER DANCE

I loved the wild scenery of this part of the Danube. It was mainly rolling, wooded hills and marshes, with the occasional towns. Very peaceful. There are a few ancient forts and such along the way, too, but I don't think you can compare it to the rivers of western Europe, with their seemingly endless flow of storybook mediaeval villages and castles. 

A highlight was passing through the Iron Gates gorge, with Romania on one side of the river and Serbia on the other.

The massive head of ancient local hero King Decebalus, carved into rock on the Romanian side, is spectacular. 

But, for me, the best part of our voyage was how it gave us access to stunning places that most people in the western world wouldn't know even existed. 

The author travelled at his own expense. He flew Turkish Airlines (https://www.turkishairlines.com) to Bucharest where he joined Emerald Cruises' Enchantment of Eastern Europe tour to Budapest (https://emerald.cruises/AU/en-GB). 

* For a longer version of this story with full details on side trips see https://www.bringbitz.com/post/waterway-wonder

Treat Dad to a Tassie wine and whisky dinner

Looking for a special Father's Day treat?

How about a trip to northern Tasmania for a culinary collaboration between Josef Chromy Wines and McHenry Distillery?

Chromy's delightful cellar door restaurant will host a wine and whisky north meets south degustation dinner on Friday, September 4.

Executive chef Nick Raitt is promising a bespoke menu that infuses Bill McHenry’s handcrafted spirits from the Tasman Peninsula with fine local produce augmented by vineyard views.

Throughout the evening guests will discover the Chromy winery kitchen’s farm-to-plate philosophy and hear directly from Bill McHenry as he shares the story behind one of Tasmania’s favourite distilleries.

This evening is designed as a showcase of the whole island, from the rugged Tasman Peninsula to the rolling hills of Relbia, 10 minutes south of Launceston.

What is being promised is "a night of exceptional food, fine spirits, great wine, and captivating stories".

I'd make a weekend of it, following up with some Tamar Valley tastings and a night or two in Launceston.

The event runs from 6pm and costs $180 per person (including the degustation, matched wines and cocktails). BOOK YOUR TABLE HERE

German stations clamp down on alcohol consumption

A cold lager and a takeaway currywurst on the platform while waiting for your train is almost de rigueur at German railway stations. 

No more. 

Deutsche Bahn (DB) is introducing a nationwide ban on alcohol consumption at all of its railway stations as part of a major safety initiative designed to protect passengers and frontline staff, news hub Travel Mole reports.

The measure will be rolled out across Germany’s 5,400 train stations in phases and will be fully implemented by October 15. 

DB said the decision follows a series of violent incidents, including what it described as a “brutal and senseless” attack on July 17 on a train driver. 

The rail operator said the incident reinforced concerns about the connection between excessive alcohol consumption and violent behaviour at stations.

“We are taking decisive action by removing alcohol consumption from our stations,” said DB CEO Evelyn Palla. 

“Too often we have seen that where large amounts of alcohol are consumed, violence also increases. The recent attack has shown once again why this step is necessary. We are serious about improving safety for our employees and our passengers.“

The alcohol ban will be introduced under Deutsche Bahn’s station regulations. Local station rules will be updated over the coming weeks in cooperation with municipalities, public authorities and local administrations before the policy takes effect nationwide.

Several major German stations already prohibit alcohol consumption. Around 30 stations, have operated under these restrictions, including Berlin Zoologischer Garten and Berlin Ostbahnhof, Bonn, Cologne, Düsseldorf, Essen, Frankfurt, Hamburg, Mannheim and Munich.

DB says the results have been positive. 

“The experience has been clear,” Palla said. “Alcohol-free stations mean less violence and less litter.“

The next phase of the rollout begins on September 1, when Berlin Central Station, Berlin Gesundbrunnen, Kiel and Braunschweig stations will become alcohol-free. The remaining stations across the country will follow in stages through mid-October.

The ban applies only to alcohol consumption in station areas. Restaurants, cafés and other licensed food and beverage outlets located inside stations are exempt and may continue serving alcoholic drinks under existing regulations. 

Passengers will also still be allowed to carry unopened alcoholic beverages in their luggage or shopping bags while travelling.

Anyone caught violating the new rules will initially be ordered to leave the station. Repeat offenders may face a permanent ban from stations.