Here's a bizarre marketing idea: Champagne and burgers

Sometimes you have to wonder who thinks up some of the weird marketing ideas that get foisted on the public.

The latest is a "brainwave" of pairing Champagne with burgers on the Gold Coast.

Champagne and oysters, maybe; Champagne and crab sandwiches, certainly. But Champagne and burgers? Meh!

This summer offering from The Langham, Gold Coast, is a summer partnership with Champagne House Veuve Clicquot: a Champagne and Burger Pairing Pool Bar Takeover "that promises to redefine luxury on the Gold Coast". 

There is also some gushing in the press release about how "the iconic yellow hue of Veuve Clicquot's label will infuse the décor, creating a vibrant and opulent atmosphere that resonates with the brand's rich heritage."

Was someone actually paid to write that rubbish?

Anyway, from now until mid January 2023 (I think they mean 2024, but who knows?) the Pool Bar will "undergo a transformation into a retro-chic oasis".

So pair your burger with Veuve Clicquot Yellow Label. Perhaps a Lobster Banh Mi Slider - which is not really a burger and actually sounds like a decent idea.

If you are having a real burger, however, go Beaujolais, or Burgundy. In Australia that means a gamay, or a pinot noir.   

Anyways, the package, including a glass of Veuve Clicquot Yellow Label and the gourmet burger pairing, is priced at $65. Additionally, the daily happy hour from 4pm to 5pm offers a glass for $35 and a bottle for $175.

For more information on The Langham, Gold Coast's upcoming events, please visit: https://www.langhamhotels.com/en/the-langham/gold-coast/offers/.

The very worst time of the year to fly is right now

For the next two weeks there is one place experienced travellers will be looking to avoid at all costs: their local airport.

The holiday period is now officially in full swing, with most flights filled to capacity and airports full of once-a-year flyers. This is the time when amateurs take to the skies. 

That will include people who think they can take their suitcase with them as hand luggage; people who try to take knives and other sharp objects through security, people who think they can board at their leisure, and folks who think they can behave on a plane the same way that they behave in their backyard.

With airports cutting down on costs, experienced travellers know that this is time of the year when airports turn into circuses.

And even smaller airports like Hobart are expecting to handle over 10,000 passengers a day over the silly season - far more than normal.

The chaos will not be confined to Australia, but right around the world.

Australia got off to a good start over the weekend, however, when dozens of flights in and out of Brisbane Airport were delayed or cancelled after a significant storm lashed the south-east of Queensland causing major impact to the national flight network.

In the US, travel organisation the AAA expects 115.2 million people will take a trip or return home for the holidays during the 10 days between December 23 and New Year’s Day.

That is up just over 2% up on last year.

“Desire to get away is stronger than we have seen in a very long time,” said AAA spokesperson Aixa Diaz.

“People are willing to adjust their budgets in other areas of their life, but they want to keep traveling.”

The Thanksgiving Day holiday saw a single-day record of 2.9 million passengers on Sunday, November 26.

Trade group Airlines for America predicts that 39 million people will fly between December 20 and January 2.

It expects the busiest peak days could see over three million air travellers for the first time.

Be prepared for some horror stories.

Image: Anand Balaji, Scop.io  

Wine wars: Old World and New World get the boot

Old World wine comes from traditional producers in nations like France, Italy, Spain and Portugal. 

New World wine is usually from more recent arrivals on the global world scene: think the US, Australia, New Zealand, South Africa and Argentine.

Pretty straightforward you would think. And easy to understand for casual consumers. 

But this is the wine industry, so let's muddy the waters a little, should we? 

Wine producing countries will no longer be referred to as Old World or New World in materials from the US arm of the Court of Master Sommeliers, it has announced in its December newsletter.

The Court of Master Sommeliers says it "sets the global standard of excellence for beverage service within the hospitality industry with integrity, exemplary knowledge, and humility". 

It may be pompous, but it carries considerable clout, particularly in North America.

The Court said the decision was prompted by “commitment to uphold historical accuracy, eliminate cultural bias, and acknowledge the growing challenge of distinguishing between ‘Old World’ and ‘New World’ wines.” 

Referencing “evolving styles” in a “dynamic wine landscape” the somms said they will no longer feature Old World/New World terminology in published materials or examination assessments.

The Wine & Spirit Education Trust (WSET) has already done away with the terms, trade publication The Drinks Business says. 

Traditionally, New World wines have been produced in countries where vines were originally transported from Europe. 

But are wines from say, Armenia, Lebanon, or even Israel, Old World or New World? 

It will be interesting to see how this evolves. 

Image: Juan Garcia Hinojosa, Scop.io 

Tourism bounces back around the globe

International tourism has roared back post-Covid with the industry on track to recover to almost 90% of pre-pandemic levels by the end of this year.

The latest data from the World Tourism Organization (UNWTO) issued this week shows an estimated 975 million tourists travelled internationally between January and September, 2023, an increase of 38% on the same months in 2022.

The newest UNWTO World Tourism Barometer also shows that destinations welcomed 22% more international tourists in the third quarter of 2023 compared to the same period last year, reflecting a strong northern hemisphere summer season.

It was also revealed that international tourist arrivals hit 91% of pre-pandemic levels in the third quarter, reaching 92% in July, the best month so far since the start of pandemic.

Overall, tourism recovered to 87% of pre-pandemic levels in January-September 2023. That puts the sector on course to recover to almost 90% by the end of the year.

UNWTO secretary general Zurab Pololikashvili said: "The latest UNWTO data shows that international tourism has almost completely recovered from the unprecedented crisis of Covid-19 with many destinations reaching or even exceeding pre-pandemic arrivals and receipts.

"This is critical for destinations, businesses, and communities where the sector is a major lifeline."

Europe, the world's largest destination region, welcomed 550 million international tourists over the period, 56% of the global total. That represents 94% of pre-pandemic levels. The rebound was supported by robust intra-regional demand as well as strong demand from the United States.

Asia and the Pacific reached just 62% of pre-pandemic levels this period due to slower reopening to international travel, the UNWTO said.

Image: Carmen Ramon Cami, Scop.io 

New look and new eatery at Peppers Marysville

Yarra Valley hotel Peppers Marysville has a new look and a new restaurant after an extensive refurbishment. 

Operated by Accor, the largest hotel operator in Australia, the property has a new entrance and reception area, updated guestrooms, a reimagined day spa, new restaurant and refreshed conference facilities. 

There is also a new dedicated bike zone to cater for the many cyclists visiting the resort.

"We take great pride in the transformative refurbishment of Peppers Marysville," said Accor Pacific CEO Sarah Derry. 

"Is fresh new look enriches the hotel experience to an entirely new level and complements the high quality of service provided by the hotel team."

Shakespeare Property Group Head of Hospitality Asset Management & Investments, Richard Saab, said: "We are thrilled to unveil the exciting refurbishment of Peppers Marysville, as we continue to elevate our guest experience to new heights. 

"The renovations focus on creating an environment that celebrates the essence of Marysville, providing a spectacular personalised experience and transforming the resort into a destination for both guests and locals alike."

Each of the 100 rooms and suites have been updated with new fixtures, furnishings and carpets. 

The hotel’s new signature restaurant is the Italian-inspired Andiamo, which serves a local and seasonally-inspired menu and Yarra Valley wines. 

Diners can sample dishes like house-made pappardelle with duck, verjuice and radicchio ragu, and authentic wood-fired pizzas created by chef Francesco La Mazza. 

The Wellness Spa offers a range of holistic treatments and therapies using custom oils and products featuring Australian natural botanicals. 

The new bike zone that features a hot water bike wash station and secure bike workshops for repairs or servicing.

Marysville is located just 90 minutes from Melbourne in the forested foothills of Victoria’s Great Dividing Range. 

The new-look Peppers Marysville has rates starting from $229 per night. To book, visit ALL.com

Chocolate business a sweet deal for Haigh's

Haigh's, the biggest family-owned chocolate business in Australia, is going full steam ahead.

The company this week released designs of its future $130 million Salisbury South manufacturing facility north of Adelaide.

The development, for which works will commence later this month, is the single largest infrastructure investment in the history of the South Australian business as it prepares for further expansion and growth.

“This project represents a significant milestone for Haigh’s, as it will see our current chocolate production capacity double, allowing us to meet increased demand and interstate growth opportunities, including entering new markets,” says chief executive Alister Haigh.

"We plan for the state-of-the-art facility to be fully operational in the second half of 2025, accommodating up to 400 employees over the course of the growth phase including the creation of approximately 150 new jobs."

Chief Operating Officer Peter Millard says: "Not only will this project directly create new jobs and opportunities at this site, it will facilitate employment growth across our retail business Australia-wide creating up to 250 new jobs in the medium and long term.$36 million of the project investment will go towards state-of-the-art European-made equipment."

Haigh’s has grown substantially over its 108-year history, now employing more than 800 people.

It was May 1, 1915, when Alfred E Haigh opened the doors of the very first Haigh’s Chocolates store 34 King William Street, Adelaide.

In 1917 he started producing chocolate-covered fruit centres, which the company still makes today.

Then, in 1919, Alfred bought land behind the family home at Parkside, where he built a small factory, which is now the Visitors Centre.

Today the company is run by fourth generation Haighs, Alister and Simon, who started in the 1970s. They’ve been joint managing directors since 1990.

There are now 21 Haigh’s stores across Adelaide, Sydney, Melbourne, and Canberra.