Are you ready for semersion therapy?

They do things a little bit differently at Thomas Wines in the Hunter Valley.

Father and son team Andrew and Dan Thomas make a wide range of wines but focus on only two varieties: Hunter favourites shiraz and semillon.

The Thomas team will be hitting the eastern seaboard soon to show off their fresh 2024 vintage semillons - and reports suggest the year has been a cracker.  

“At Thomas Wines, every winter we spend our days counting down to spring, which in Thomas wines speak means semillon season,” says Andrew Thomas.

“Each year on the first day of spring Thomas Wines release our highly anticipated line up of new vintage semillons, and being a shiraz and semillon only specialist means this is big news.

“This year we’re celebrating our annual release with a series of semillon-inspired lunches at top-notch waterside venues around the east coast, culminating in a wine lover’s festival-style event at Thomas Wines Cellar Door.

“From beachside foodie haunts in Newcastle to super new Brisbane River vantages, to two almost sold-out Sydney fine-diners there’s a Semersion coming to a place near you.”

Here are the dates:

Semersion Peregrin Newcastle

Friday August 23

Semersion Supernormal Brisbane

Sunday August 25

Semersion Thomas Wines Hunter Valley

Saturday August 31 12-4pm

Semersion Saint Peter Sydney

Saturday September 7  (SOLD OUT)

Sunday September 8

 

Anyone for a holiday in North Korea?

Fancy a holiday to North Korea?

Word is that after essentially banning visitors for several years, the Asian nation could be ready to open its doors just a little.

Travel news portal Travel Mole reports that North Korea could be set to welcome foreign tourists back later this year.

DPRK may reopen one city to foreign tourists in December, one tour operator has indicated.

“So far just Samjiyon (above) has been officially confirmed but we think that Pyongyang and other places will open too,” KTG Tours wrote on Facebook this week.

Koryo Tour also said tourists could be allowed back in December.

North Korea recently allowed a tour group from Russia to visit in a one-off pilot scheme.

Koryo Tour believes when North Korea tourism does restart, it will be open to tourists of all nationalities – except South Korea.

The city of Samjiyon, near the Chinese border, is at the foot of the country’s highest mountain and is known for winter sport activities.

The area has seen some tourism-focused development in recent years such as improved infrastructure and

A terrific place to stay should you visit Takayama

 

You know when you’ve been travelling for a week or more? You’ve got washing that needs doing, suitcases that need re-packing and space to just sort out your stuff. 

In Japan, particularly, where hotel rooms can be tiny, it is a godsend to find you have booked yourself into somewhere like the Residence Hotel Takayama Station. 

Not only is it fairly priced and a two-minute walk from Takayama Station, the Residence has studio suites with washer/dryer machines and detergent so you can get your act back together. 

The rooms are generously proportioned - and ours had its own balcony - a rarity in Japan. 

Both the bus station and the trains are literally on your doorstep and the historic old town and the two local morning markets are all within a 10-minute stroll.

Rooms have comfortable beds, cooking facilities, full-sized fridges stocked with free bottled water and essentials like soy sauce, along with air conditioning and purifiers, TVs (but no satellite channels), plenty of cupboard space and free loan of anything you might have forgotten; from nail clippers to hair curling tongs. 

Bathrooms are small, with showers, and quality amenties. And there is a separate toilet. The rooms are serviced daily.

The complimentary wifi, being used to write this story, is fast and reliable and there are drinks vending machines should you suffer sudden thirst. 

There is plenty of luggage storage space should you arrive early and a terrace on which to enjoy an excellent Japanese beer. 

You’ll also be handed a voucher for a free welcome drink in the first floor cafe.

The staff are super accommodating. Ask for one extra towel and you’ll be handed three. 

If you are visiting Takayama I can heartily recommend. https://www.rh-takayama.com/english/index.html

Talking Turkiye from a woman’s point of view

If you want to delve into a culture then it pays to take advice from an expert.

World Expeditions will be taking a deep dive into Turkish culture with ‘Wellness, Wine & Wisdom - A Women’s Tour in Turkey with Dilvin Yasa.’

The tour will run from April 22 to May 7, 2025.

The 16-day adventure will combine indulgence in local food and wine, detoxification in traditional Turkish baths (hammams), as will as exploring diverse landscapes on foot and by boat.

Should you wish, you can even learn the art of belly dancing.

The tour will be under the guidance of Dilvin Yasa, a Turkish-Australian journalist, author, and food enthusiast.

Yas travels to Turkiye at least once a year, primarily for culinary exploration.

“If there's one thing I love more than my ancestral homeland of Turkey, it's sharing my top tips on places to go, attractions to see, and dishes to eat with those who have yet to experience the rich tapestry of the country's customs and culture,” she says.

To be able to introduce 'My Turkey' - all those quirky spots I've (literally) spent a lifetime researching - is a dream come true.”

In addition to walking and exploring the region on foot, the group will enjoy spas, and thermal pools, shop for textiles, and enjoy local food and wine.

Highlights of the tour include hot air ballooning in Goreme, private cruises around Kekova Bay and through the gin-clear waters of Kas, as well as quintessential Istanbul experiences including a scenic Bosphorus boat tour and Turkish coffee fortune telling in the winding back streets of old Pera.

Accommodation includes a range of small boutique and traditional hotels.

For bookings or info visit World Expeditions

AirAsia makes its mark in Far North Queensland

AirAsia continues to expand its services in Australia with Cairns Airport this week welcoming the first AirAsia service to Far North Queensland.

The inaugural flight landed in Cairns at 6.10am on Thursday and reloaded with local passengers before departing back to Bali at 7am.

Services will operate three times a week, injecting more than 56,000 visitor seats through Cairns Airport (both ways) in the first year.

AirAsia continues to expand in Australia regarding it as one of the key markets to which it flies. 

Cairns Airport Chief Executive Officer Richard Barker said the inaugural flight was a significant

milestone for the wider Tropical North Queensland region.

“AirAsia is one of the world’s most recognisable airline brands and is renowned in the industry as

Asia’s first low cost, low fare carrier,” he said.

“We are thrilled to welcome AirAsia Indonesia to Cairns Airport for the first time ever. This new service will offer immense benefits to our region and many key industries.

“Bali is also a highly popular destination for locals, and we know this new service has been well-received by holidaymakers across Tropical North Queensland.”

To celebrate the commencement of the service, special fares are on sale between Cairns and Bali from $159 and discounted fares to other Asian destinations.

Aria to mark 25 years in style

In restaurant terms, five years is a good innings, 10 years is an achievement and 25 years is an eternity. 

Matt Moran’s landmark Aria in Sydney marks a remarkable quarter-century this September, celebrating 25 years of fine dining as a key part of Sydney’s culinary fabric. 

In celebration of the significant milestone, Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.

"A restaurant is nothing without its people” says star chef Moran. 

“Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us. 

“Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy. 

“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that, together.”.

Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.

The seven-course menu will be $290 per person and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot and dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple and elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999-2016); and the chocolate delice, sherry and hazelnut that featured in the Masterchef pressure kitchen. 

Guests are invited to enhance their dining experience with Aria’s wine pairings, with classic, premium and non-alcoholic selections available. 

Complementing the wine offer will be a collection of new cocktails including: The Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango, ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, muscat, earl grey, toasted sourdough); and Lamington Milk Punch (Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao). 

The new cocktails will be available both in the main restaurant and at the bar.

As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September. 

Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations. 

Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker). 

Limited bar seats are available to reserve, and bookings can be made via Aria’s website.