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Tuesday, 3 June 2014

Sapa: A place where time has (almost) stood still

There are few places on the globe nowadays that are completely untouched by the modern world. Even in the most remote villages on earth you'll find locals with mobile phones and kids wearing Manchester United replica tops.

One of the few places that remains (largely) authentic is Sapa a small and remote town in northern Vietnam that was established as a hill station by the French in 1922. 

Sapa today is a fascinating destination offering views of cascading rice terraces, high mountain ranges (with Mount Fansipan the highest of all), alarming ramshackle roads and hill-tribe people, many of whom still live in the traditional manner of their forefathers.

Take an overnight train between Hanoi and  Lao Cai (and then a minibus taxi on to Sapa) to explore the local villages and markets and maybe enjoy some trekking torwards the Chinese border and the settlements of Lao Chai and Ta Van

Lao Chai is a small settlement populated by the Black Hmong ethnic minority hill tribe, the majority of whom still wear traditional garb.
It can be hard to communicate with the locals, but a glance inside some of their huts showed just how tough life is for the minorities, most of whom are subsistence farmers or live from sales of hand-made clothing and jewelry to tourists.

The villages have schools and makeshift clinics – and the odd hut even has a satellite dish, even though the electricity is generated by the water from local streams.

The huts are gloomy with bare earth floors and large families often eat, work and sleep in just a couple of rooms. The air is thick with the smell of woodsmoke.

Our next stop was the village of Ta Van, home to the equally colourful, if more reserved, Giay people. 
If the weather had been better, and we’d had more time, we could have continued to the Red Dao village of Giang Ta Chai. Alas, we were beaten by the elements.

Back in the frontier town of Sapa there are plenty of restaurants – the pig on a spit is particularly appetising - and a splendidly colourful market at which the Hmong and Dao women will attempt to sell you their brightly dyed clothes, blankets and cushion covers and you can buy a range of fresh spices (right).

The town is home to dozens of ethnic minority groups, whom you can distinguish by the colours of their distinctive traditional garb.

This is the real thing, however, not for the squeamish. We saw a buffalo being butchered by several eager locals after being slaughtered at the side of the road and several dead (unidentifiable) animals hanging up in one local’s home, being preserved by the smoke. Our guide fell silent, so they may have been dogs.

The Hmong women sell jackets, bags and shirts, and the Dao women, wearing striking red headdresses, some wonderful deep-blue clothing dyed with indigo. They are surprisingly aggressive and insistent salespeople, not at all shy with visitors and keen to haggle over prices.
Some of the accommodation can be rough and ready, so make sure you book in somewhere where there is heating available. We met one couple who paid just $10 a night for their room in a local guesthouse, but spent it with teeth chattering as all the heaters had been allocated.

Be prepared, too, when you go out walking, as temperatures plunge below zero in the winter months – quite a shock when it has been 35 degrees in Hoi An just a few days earlier.

Things will go wrong, Sapa was only opened to tourists in 1993 and the infrastructure at times struggles to cope with the demands of worldly tourists. The compensations, however, are many and varied.

The Victoria Sapa Resort and Spa, built in alpine chalet style (above), is the only luxury hotel in the area, although there are plenty of homestays and boutique hotels of varying quality. Opened in 1998 and staffed by a mix of Europeans and charming locals, it offers all mod cons, including comfortable bathrooms and satellite TV. Phone +84 20 871 522 or see www.victoriahotels-asia.com.

Monday, 2 June 2014

New Qantas Hong Kong lounge dresses to impress

Qantas has had some recent issues; but judging by flawless economy and business class flights from Melbourne to Hong Kong return and the chance to check out the new Qantas Hong Kong Lounge, it is once again hitting the heights.

While signage is poor (something staff say is being addressed), the service in the lounge is outstanding. 

Guests are greeted at the door, given a tour and shown a range of seating options.

They can sit at the bar and enjoy cocktails, wines, beers and spirits, perhaps accompanied by some delicious barbecued pork and rice, or enjoy table service in the restaurant area (think dishes like stir-fried beef with black bean sauce).

Alternatively there is a very good buffet with a range of vegetarian options and some five desserts from which to choose.

Staff say that many Qantas Club, business and first class flyers are opting to have a full meal in the lounge and then go straight to sleep when they board their flights.


Qantas International CEO Simon Hickey has said the new multi-million dollar lounge is designed for that specific purpose.

“All of our flights from Hong Kong to Australia are overnight, so we know customers will enjoy being able to dine in the lounge before they fly so they can maximise their sleep on board,” he said.

The Hong Kong lounge builds on the menus of consulting chef Neil Perry, focusing both on local flavours and international dishes.

I was delighted to watch flights land and take off from my seat, which had power/USB points and was regularly visited by lounge staff offering dishes like steamed pork dumplings from yum cha trolleys, and constant drink refills.

The bar staff can conjure up Spice Temple-inspired cocktails – and there is a very good selection of wines from the Treasury Wine Estates stable, including names like Wynn's Coonawarra Estate and Heemskerk.

The usual lounge facilities like showers are available, and premium flyers can access services including shirt pressing and shoe shining.

The Hong Kong lounge is chic and modern with a range of seating options. It can cater for 300 guests, has 12 showers, a family zone and a flexible working area.

Qantas operates 28 return services each week from Australia to Hong Kong, with daily flights from Brisbane, Melbourne and Sydney. Visit www.qantas.com.au for details. 

Sunday, 25 May 2014

Come wine and dine with us: Australia's invitation to the world

Is Australia a great food and wine destination? 

When Tourism Australia conducted a survey it found a huge perception gap. Only 26% of would-be visitors to Australia associated the land down under with "good food and wine". 
Sydney's Quay restaurant offers dramatic views

But a massive 60% of those who had visited had a positive opinion of Australia as a culinary destination - second only to France. 

So in response to the growing demand globally for food and wine as part of the travel experience, Tourism Australia has evolved its "There’s nothing like Australia" campaign include a focus on wining and dining that is known as "Restaurant Australia".

Tourism Australia heavyweights are currently touring the nation launching the campaign in all states and territories after research conducted across 15 of Australia’s key tourism markets showed that "great food, wine, and local cuisine" is a now a major factor influencing holiday decision making. 

The new campaign highlights striking venues and world-class restaurants, wineries and culinary experiences. 

The new $10 million campaign is based on the idea of Australia being the world's greatest restaurant 'Restaurant Australia' and includes TV, cinema, online and print campaigns, a dedicated online hub (www.australia.com/restaurantaustralia), consumer promotions in key international markets and attendance by 80 international media and key food and wine influencers at the 'Invite the World to Dinner' gala event at Museum of Old and New Art (MONA) in Tasmania on November 14.

Tourism Australia managing director John O'Sullivan said the roll-out of the campaign would occur in stages, leading up to the Tasmanian finale. 
Dining out in style in Tasmania


"Restaurant Australia is all about bringing together the incredible stories of our people, place and produce to demonstrate to the world that every day, unique and exceptional food and wine experiences are being served-up in remarkable locations, and then sharing these stories through the creation of rich and compelling content," he said.
O'Sullivan said the best way to get the world to notice was by Australia's tourism, food and wine businesses working together to tell the country's stories, something that had never been done before.
"When we originally launched 'There's nothing like Australia', we did it by asking Australians to talk about their 'nothing like' experiences. This time our rally cry is to industry, with Tourism Australia providing the platforms to help show the world Restaurant Australia.
"The word-of-mouth advocacy this familiarisation will generate internationally is aimed squarely at closing the gap on perceptions of Australia's food and wine offering internationally and motivating people to travel here to indulge in our local cuisine. 
"We want to win over their hearts, minds and their stomachs so that the dream of visiting Australia becomes reality." 
Tourism Australia chief marketing officer Nick Baker said the new campaign had been developed based on recent research which showed Australia was well placed to capitalise on growing demand among international travellers for local culinary experiences as part of their travel.
"For people who've never visited Australia awareness of our food and wine offering is low," he said. "However, once they visit, people realise the variety and quality of our food and wine experiences is world-class and Australia moves to the top of the rankings as a one of the world's best culinary destinations.
To view the new TVC or find out more about the campaign: www.australia.com/restaurantaustralia or www.tourism.australia.com.

Friday, 23 May 2014

Carry on Regardless: Thai Airways keeps flying high

Things have got a little hairy in Bangkok over the past few days; martial law has been declared with a curfew in place from 10pm to 5am. 

But Thai Airways, who have been flying for 54 years and have seen a disturbance or two come and go, have announced that all Thai flights are continuing to operate as usual despite the unrest.
Thai have always been one of my favourite airlines, known for their always gracious service and tasty meals, even in economy class. 

Like on most international carriers, the seats are a little closer together than they used to be but if you are lucky enough to find a couple of empty seats and stretch out then it is almost as good as flying business.

And with many holidaymakers having postponed their trips, flights are unlikely to be full right now.

Thai Airways advises customers arrive at airports three hours prior to the scheduled departure time - and should you wish to change your dates. for tickets issued on or before May 22 then you will be allowed to change your dates to and from Thailand by June 30 without fees and surcharges.

Passengers travelling to/from and within Bangkok are advised the the National Peace and Order Maintenance Council has issued a curfew order until further notice, although Suvarnabhumi Bangkok International Airport remains open and operating normally.

Departing passengers who are due to travel to the airport during curfew hours will be required to show their travel documents at check-points, hence a request to allow extra travel time.

The shuttle bus service between Suvarnabhumi and Don Mueang airports is also operating as usual but for information and updates on travel to Thailand, visitors should take a look at the Department of Foreign Affairs advisory at www.smartraveller.gov.au.

Thai Airways International flies 40 times a week from Australia to Bangkok with connections domestic Thailand, Asia, India and Europe, South Africa and Los Angeles.

Thai's World Sale fares in economy and Royal Silk Business class start from $876 return from Australia; or from $3456 return. www.thaiairways.com.au.

Thai Airways International is a founding member of the Star Alliance, the world’s largest airline alliance. For member rewards and entitlements, visit www.staralliance.com.

Monday, 19 May 2014

Tasmania Heats Up For Winter


Tasmania can be a little, how shall we put this tactfully, chilly during winter and mainlanders used to joke that Tasmanians went into hibernation for several months.

No more. The coldest nights will signal some of the hottest events in the island state as MONA presents its second solstice festival of music and art, Dark MOFO. 

The 2014 program will feature a 10-day journey towards winter's longest night, with the festival program featuring art, music, film, food and drink, while Rafael Lozano-Hemmer's large-scale public artwork Articulated Intersect will cut through the night sky with powerful beams of light.

Avant-garde musical pioneers Sunn O))), chanteuse Chrysta Bell and New York artist Vito Acconci will head the invitees while late-night revellers will hit nightclub Dark Faux Mo and foodies will head for the City of Hobart Winter Feast (June 19-21). The festivities run from June 12-22. See www.darkmofo.net.au for details. 

The Huon Valley, south of Hobart, will hold its own encore to Dark MOFO with its own Huon Valley Mid-Winter Festival.


A new initiative, led by the crew at organic cidery Willie Smiths, will be based around "the ancient tradition of wassailing, popular in the West Country of England,'' event organiser Sam Reid said. "The purpose of wassailing is to awake the cider apple trees and to scare away evil spirits to ensure a good harvest of fruit in the Autumn.

"We want to awake the Huon Valley during the middle of winter to clearly show that the Huon Valley is open for business year-round.''

The festivities will be held on July 19 and will feature local produce, storytelling​​​​​, folk music​, bonfires, Morris dancing and a wassailing celebration.

Other highlights around the state during winter will include the Festival of Voices (July 4-13), which celebrates its 10th anniversary in 2014, The Taste of the Tamar in Hobart (July 19-20) Launceston's seventh annual Pinot Noir Showcase (July 26), the Devonport Jazz Festival (July 24-27) and Latrobe's Chocolate Winterfest (August 10).

For a full and up-to-date listing of Tasmanian events, and information on travelling to Tasmania, visit the Tasmanian Tourism website www.discovertasmania.com.au.


Saturday, 17 May 2014

The best little boutique hotel in Johannesburg

There is no shortage of great accommodation in Johannesburg but choosing the right location is key is you do not wish to spend to much time in traffic. 

If you are looking for a boutique hotel that's well situated, quirky, with spacious suites and attentive service then Ten Bompas just might be your perfect home away from home. 



The all-suite hotel and restaurant is part of the distinguished Design Hotels portfolio and flies a little under radar. It is situated in a garden setting in the upmarket neighbourhood of Dunkeld - close to the business and entertainment hubs of Rosebank, Hyde Park and Sandton but a little oasis of calm. 

The suites are super chic; combining contemporary style with space and light. Suites have lounges, fireplaces, steam baths, high-speed wi-fi, multi-channel satellite television, iPod deck and music system, Nespresso machines, and complimentary laundry, minibar and newspapers. 

Each was styled by a different designer and leads on to a private terrace or garden.

The public areas have an Art Deco vibe and security is low key, but very effective while the hotel's Winehouse restaurant is eclectic and inspired by a painting of Amy Winehouse by Joanna Flatau a Polish-born artist living in Paris. 

The owners of Ten Bompas met the artist in the Languedoc and purchased her work. 

The menu ranges from starters like pear, Roquefort and walnut tart to duck ravioli, and roasted aubergines, while mains may include fresh steamed mussels, or roasted baby chicken with potato rosti. There is a good selection of vegetarian dishes, using fresh produce sourced from the hotel’s gardens.

Prices are ludicrously low in South Africa with starters around $6-7 and mains between $9.50 and $17 for grilled fillet of beef. 
Desserts are appealing with choices like a plum tarte tatin, chocolate fondant or baked mango cheesecake. 

In addition to the walk-in cellar, there is a good selection of ports, sherries, grappa and cognacs, as well as some South African dessert wines. 

Canapes are served in the suites each evening and meals can also be served in the hotel suites for those seeking privacy.

Space is a new on-site event and meeting facility catering for events and conferences. 

Ten Bompas Hotel, 10 Bompas Road, Dunkeld West. +27 11 325 2442. www.tenbompas.com Book through Mr and Mrs Smith to score a free bottle of wine on arrival. 
www.mrandmrssmith.com/luxury-hotels/ten-bompas