Furry friends get a special welcome at this Melbourne hotel

If you want your furry friend to share your visit to Melbourne, Park Hyatt Melbourne has just announced the launch of its dog-friendly rooms.

As of May 1, the hotel is inviting guests to enjoy five-star luxury with their canine companions.

Located adjacent to walk friendly Fitzroy Gardens, Park Hyatt Melbourne has has a long connection with dogs - from the legacy of recently retired "welcome" dog Mr. Walker to the recent arrival of Charlie, the hotel's new resident pup.

Each dog-friendly stay includes: a plush dog bed, food and water bowls, a soft toy and welcome treat, an in-room pet dining menu and access to designated pet relief mats. 

A limited number of dog-friendly standard rooms are available and can be booked directly via the hotel's official website. 

While dogs of various sizes are welcome, some breed restrictions apply in accordance with Victorian government regulations. 

All guests with pets are required to observe the hotel's pet policy, which outlines a set of guidelines to ensure a respectful and safe environment for all. FAQs are here.

“Our hotel has always celebrated the meaningful connections between people and their pets,” said Oliver Kahf, general manager of Park Hyatt Melbourne. “We're proud to offer a stay where elegance and comfort extend to every family member - furry ones included.”

Guests may be lucky enough to meet Charlie, the hotel's new resident pup, often spotted in the lobby offering a tail wag and a warm welcome.

Exceptional vintage delivers a stellar flagship for Mr Riggs

 

It takes a special vintage in both McLaren Vale and Coonawarra for Ben Riggs to even consider releasing his flagship red wine Mr Riggs The Chap. 

The Chap is a classic Australian "claret" style - an Alpha blend of McLaren Vale shiraz (68%) and Coonawarra cabernet sauvignon (32%), that it is only made in years that Riggs considers exceptional. 

The 2020 vintage was one of those years - and Riggs has made just 912 bottles in total with 2020 joining 2012-2104 and 2016-2018 releases. 

Make no mistake, this is a big assertive wine with power and length, but it finishes with soft tannins, just as Riggs likes it. It's assertive but also elegant, with oak supporting but not overpowering. 

"This is a wine that can easily be cellared for 1-20 years," Riggs says. "I love the long fine-grained tannins and the powerful structure."

Not a wine for everyday drinking with its $120 price tag, but certainly a wine for a special occasion. 

Everything says "Look at Me". There's a heavy bottle, wax and quality cork. On the plate are rich, blackcurrant plum, spice and earthiness

The fruit is a combo of shiraz from Riggs' own Piebald Gully vineyard in McLaren Vale, and the Weatherall vineyards in Coonawarra. 

See www.mrriggs.com.au for more info.       

Your chance to join chef Rick Stein for a culinary experience

Rick Stein is a hugely popular chef and TV personality with a global following.

He'll be hosting a pair of coastal culinary events at Bannisters Hotels in Mollymook and Port Stephens this August.

The events will be hosted by Rick and his wife Sas Stein and aim to showcase his expertise and experience from decades of food journeys.

Guests will have the option of staying at boutique coastal luxury accommodation at Bannisters by the Sea or Bannisters Pavilion in Mollymook, or Bannisters Port Stephens as part of the events.

Rick Stein’s Unsung Heroes of Seafood, Bannisters Port Stephens will run on Wednesday and August 13-14.

Guests can experience a flavour-packed escape and taste the underrated stars of the sea. This two-day experience is promoted as being "perfect for curious food lovers and fans of exceptional seafood". Think, dinner, a masterclass, and even a DJ set from Stein himself.

Epicurean Chapters with Rick Stein, Bannisters Mollymook will be held on August 20-21

This will include Conversations with Rick Stein hosted by Richard Glover with a four-course dinner, and a special Q&A session with Stein about his latest travels at The Jackson Ranch by Bannisters in Bawley Point (transfers to and from the venue included).

Then comes India’s street food on the South Coast, where guests can enjoy an afternoon exploring street food from India, as Stein recounts stories from his adventures to one of his favourite destinations and will host a book signing.

Pricing: Starting from $2,949 twin-share, tickets include exclusive culinary event access as outlined per location, accommodation, breakfast, an exclusive gift and more.

Tickets and details:
Mollymook: https://www.bannisters.com.au/rick-stein-event-mollymook/
Port Stephens: https://www.bannisters.com.au/unsung-seafood-heroes/

Image: Lean Timms

Thailand goes digital to cut waiting times

Don’t get caught out.

As of this week, Thailand’s new Digital Arrival Card (TDAC) system is now live.

The Immigration Bureau of Thailand says it will significantly streamline the immigration process at airports and border crossings by doing away with the old-fashioned paper arrival card.

As of May 1, all foreign visitors must submit their arrival information electronically before entering Thailand, whether they travel by air, land, or sea.

The TDAC is the latest phase of Thailand's digital transformation of immigration procedures.

It is designed to minimise paperwork and cut processing time at immigration checkpoints, news hub Travel Mole reports.

The online form should be completed before arrival and is mandatory for all foreign passport holders. No excuses.

It requires filling out personal data and travel details for each traveller, and is open three days before the date of arrival.

Travellers can submit the TDAC individually or as part of a group via the portal. Information can be updated at any time before travel.

Travellers transiting Thailand onto connecting flights that do not have to pass through immigration are the only travellers exempt.

Major changes for the Australian wine industry

It has been a week of big changes in the Australian wine industry with the families behind Wirra Wirra and Ashton Hills acquiring star Adelaide Hills producer Hahndorf Hill, and Australian Wine Holdco Limited - a group of international investors - announcing the creation of Vinarchy, a new global wine company.

Vinarchy combines Accolade Wines and its multiple brands with the Australian, New Zealand and Spanish wine businesses formerly owned by Pernod Ricard. The new business is one of the largest wine companies in the world.

As reported first by Wine Business Monthly, the acquisition of Austrian varietals specialist Hahndorf Hill adds depth to the Wirra Wirra group’s presence in the Adelaide Hills,

Founded in 2002 by former Mulderbosch vigneron Larry Jacobs and Marc Dobson, Hahndorf Hill has built a loyal following for its wines, including being regarded as the leading Australian producer of Austrian white varietal gruner veltliner.

The six-hectare estate, just outside the historic village of Hahndorf, also features a popular cellar door and thriving wine tourism experience.

“At a time when the Australian wine industry is facing real challenges, we’re choosing to invest in quality, authenticity and long-term growth,” said Matthew Deller MW, CEO of Wirra Wirra.

“Larry and Marc have created something truly special. Hahndorf Hill fits perfectly with our vision for the future.”

Jacobs and Dobson will retire from the wine industry following the transition.

“Marc and I are thrilled that Wirra Wirra will be taking over the reins,” said Jacobs. “The Wirra Wirra team has all the skills and enthusiasm to take Hahndorf Hill to the next level.”

The Hahndorf Hill portfolio includes four expressions of grüner veltliner, and a range that includes blaufränkisch, St Laurent, and zweigelt. Hahndorf Hill wines are distributed nationally by Domaine Wine Shippers.

Vinarchy, meanwhile, will feature a large number of leading wine brands, ranging from Berri Estates, Hardy's, Jacob's Creek, Petaluma, Grant Burge, St Hallett, St Hugo and Orlando to New Zealand brands Stoneleigh, Brancott Estate, Church Road and Mud House.

It also includes Campo Viejo – the best selling Rioja brand, Ysios and Tarsus.

Helen McCarthy, from St Hallett, has been named to the new position as director of global winemaking at Vinarchy. 

Vinarchy is led by executive chairman Ben Clarke, who held a similar role at Accolade Wines. 

“We believe Vinarchy can lead the future of the wine category," Clarke said. "We will be a dedicated wine company, with scale, capability, reach, resources, talent, and an exceptional portfolio of leading brands. We want to redefine wine.

“The global wine industry faces serious structural challenges. Global wine consumption has been

declining for years, driven by changing consumer preferences and a shift to lower-alcohol drinks.

"Vinarchy will be bold and imaginative in meeting these challenges. With our enhanced scale, brand

investment program, innovation capability and industry-leading talent, we believe can meet many of

the challenges that the industry faces."

WBM reports the name Vinarchy combines Vin (the French word for wine), with Archy (from the Ancient Greek word for leadership). Together it means wine leadership.

Image: Matthew Deller, Larry Jacobs and Marc Dobson at Hahndorf Hill 

New Brisbane venue with a view goes for gold

There's a new hot spot for dining with a view in Brisbane.

The Summit Restaurant has just opened at Mt Coot-tha and boasts spectacular vistas.

The new venue is a multi-million-dollar revitalisation of the heritage-listed site overlooking the 2032 Olympic Games city.

Think a dining room in the heritage building, a brewpub-style public bar, and a veranda with those panoramic views across Brisbane and out to Moreton Bay.

The food will be modern Australian using Queensland ingredients, including Elliott Heads spanner crab, Daintree barramundi and Longreach organic lamb - alongside ingredients grown on-site.

Queensland hospitality heavyweight Kym Machin, renowned for his time at acclaimed Brisbane institution Urbane, is the driving forced in the kitchen.

 


“With this menu, we wanted to tell a story of place, showcasing the best of Queensland while exploring our diverse climates, regions and native ingredients,” Machin said.

“When you’re standing at The Summit, you can see for miles - from the city to the bay and out to the hinterland - and we wanted the menu to reflect that sense of scale and beauty.

“In a destination as iconic as this, it’s essential that we celebrate and represent the growers, producers and communities who make Queensland so special. It’s not just about great food; it’s about creating a genuine connection to this land and the people who shape it.”

Menu highlights include Goldband snapper with wild garlic and native ginger; roast duck smoked over paperbark; as well as almond-fed pork with pickled apples, and pumpkin agnolotti with candied shoots.

There will be two tasting menus ($79 and $99), while the Bar Share menu highlights dishes like goat cheese puffs, lamb tacos and beef and beetroot tartare.

Mantle Group founder Godfrey Mantle said the opening of The Summit represents a major milestone for the group.

“The Summit is one of the most unique dining sites in the country; beautiful by day
and absolutely spectacular at night,” Mantle said.

The opening of The Summit Restaurant marks the first step in Mantle Group’s broader vision for the Mt Coot-tha summit, which includes concepts for a two-level Pavilion venue, a boutique gin distillery and a cultural tourism experience that will honour the mountain’s rich history and significance.

The Summit Restaurant is open seven days from 11am. See summitbrisbane.com.au