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refining & redefining living
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Contentslifestyle with a difference
volume one 2011
sojourn 02 Ratcheting Up Luxury
08 Forging Ahead
13 Sinfully Decadent
16 The Flavour Business
high life 20 5 Best Days Of Summer
22 À La Carte Escape
24 S.E.E.D.S Eco Homes at Bayou Creek
after hours 25 The Furry Berry
29 The Urban Explorer
33 The Little Car That Can
38 In The Zone
the magazine volume one 2011
Lifestyle is a bi-annual magazine from Mulpha Land Bhd., published with the primary objective of keeping all
Mulpha privileged guests abreast with the latest lifestyle issues and the Group’s upcoming developments.
Copies of Lifestyle can be obtained from the Mulpha International Bhd. office. For enquiries, please call
(603) 7957 2233 or (603) 7955 1344 or contact Zainal Shukri at [email protected]
CHAIRMANChung Tze Hien
CEOLai Meng
GENERAL MANAGERRonn Yong
EDITORFaridah Hanim
EDITORIAL BOARDZainal ShukriMulpha, Malaysia
Koh Boon TengMulpha Land, Malaysia
Terence LeeMulpha Land, Malaysia
Sally MorganMulpha, Australia & Hayman
Thomas ThangMulpha, Vietnam
Karen EvansBimbadgen Estate, Australia
Mark JensenSanctuary Cove, Australia
Karen EdwardsNorwest Land, Australia
Peter LewisThe Hotel School Sydney, Australia
Erin MillarHyatt Regency Sanctuary Cove, Australia
ADVERTISING/SALES ENQUIRIESZainal Shukri(603) 7957 2233 ext [email protected]
INTERIOR DESIGNDesign Development DepartmentMulpha Land & Property Sdn. Bhd.
PRINTINGLabel Plus Sdn. Bhd.
CONTACTSMulpha International Bhd.(603) 7957 2233Mulpha Australia Limited (Australia)(61-2) 9268 5000Mulpha Vietnam(Asian Fame Dev. Ltd.)(848) 930 4009
DISTRIBUTIONMulpha’s Lifestyle magazine is a free publication showcasing the quality of life with a controlled circulation of 2,000 copies, offered to an exclusive database through selected distribution channels.
• Mulpha Group of hotels -InterContinental Sydney -Hilton Melbourne Airport -Hyatt Regency Sanctuary Cove -Hayman Great Barrier Reef• Residents of Leisure Farm Resort & Residences, Johor• Lifestyle brand owners• Professionals
Mulpha International Bhd. is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder’s fund is in excess of RM 2.7 billion. The Group’s focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore, Hong Kong and Australia. Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia’s largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Hilton Melbourne Airport, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales’ Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.
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Ratcheting Up LuxuryIt used to be that one luxury resort on an island was a big deal. Well, it’s still a big deal, but after over two decades of existence, even the most exclusive hideaway needs its deck reshuffled.
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When the Royal Hayman Hotel opened in 1950, it confirmed what earlier pioneers of Hayman Island had known all along – that this once off-the-radar island will turn into a dream destination. It was not long before the stage was set to harness the island’s natural beauty – with the idyllic swaying coconuts first introduced by American novelist and filmmaker Zane Grey – creating a luxurious and decadent hideaway that would soon become one of the world’s top resorts and holiday destinations today – the Hayman.
sojournRatcheting Up Luxury
0504
As 1985 rolled in, the Royal Hayman Hotel
closed its doors for the last time to give way
to a new chapter in Hayman’s history. With its
famed emerald waters and romantic tropical
setting, it was a natural evolution for the
Hayman to be born.
No expense was spared on the Hayman
redevelopment. The developers brought in
more than 1,000 palm trees procured from
along the North Queensland Coast while 22
iconic date palms were individually transported
from a vineyard in Swan Hill, Victoria, that
went on to form Hayman’s spectacular avenue
of The Formal Garden.
More than a hectare of magnificent marble
was used in flooring throughout the resort.
Antiques, fabrics and exquisitely handcrafted
furniture were sourced from around the world,
and superb artworks were purchased from
leading galleries and artists.
When the new Hayman opened in 1987, it
courted honeymooners, famous celebrities
and those looking to enjoy unabashed
hedonism once in awhile. As the years went
by, sophisticated travellers easily gravitated
towards Hayman, much for its proverbial
paradise-on-earth beauty as well as providing
them a private sanctuary with a distinctive
‘sense of place’ amid an increasingly crowded
world. And they were never disappointed.
Hayman knew how to up the hospitality ante.
Accommodation at this premier Great
Barrier Reef private island destination was
an endless choice of possibilities. Hayman’s
212 beautifully appointed rooms, suites,
penthouses and a beach villa are designed
to take advantage of the magnificent
resort surrounds. Whether your choice of
accommodation is nestled in a tranquil
backdrop among magnificent gardens,
overlooking the famous Hayman pool, or
fronting the beautiful Hayman Beach with
views to the Coral Sea, guests are awarded
with Hayman’s graciousness and hospitality
throughout their stay. Those staying in
Hayman suites enjoy a personal concierge
service while Beach Villa and penthouse
guests have their own butlers to look after all
their holiday needs.
Today, Hayman has re-invented itself once
more, giving new flavour to the word ‘luxe’.
In December 2010, Hayman unveiled an
exclusive collection of magnificent Beach
Villas. Eight absolute beachfront villas on the
shores of Hayman offer guests breathtaking
and uninterrupted views of the sparkling Coral
Sea and beyond with unsurpassed interior
appointments.
Hayman owning company, Mulpha Australia,
engaged internationally renowned architect,
Kerry Hill, to design each villa that provides
120 sqm of sheer luxury. Distinct in its use of
American Oak throughout, each villa houses a
stunning outdoor shower with a private garden
area that also offers a customised bath menu.
There is also a private pool with an open
gallery and a day bed that invite villa guests to
laze and lounge to their heart’s content.
Other in-room Villa amenities include the
option to request, prior to their arrival,
customised movies, programmes and music
to be programmed to their in-room Apple TV
for the duration of their stay. There is also an
iPad in all rooms.
Villa guests can also look forward to three customised food presentations
throughout their stay with breakfast, afternoon snacks and a chefs’ tasting
menu in the evening. All food presentations and mini bar represent the best
of Australian cuisine and beverages, elevating their Hayman experience
to new heights. Private dining experiences can also be arranged in the
Villa or on deck with the choice of an Australian BBQ customised to each
guest. Additionally, all Villas include a full Butler service available 24 hours
a day, and guests also have access to a personal Concierge to arrange all
reservations, experiences and moments.
sojournRatcheting Up Luxury
Hayman owning company, Mulpha Australia, engaged internationally renowned architect, Kerry Hill, to design each villa that provides 120 sqm of sheer luxury.
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This recent addition complements Hayman’s
wholistic approach to the island-resort
experience in offering guests an exclusive
realm of extravagance. In dining, for example,
in addition to their six restaurants and one bar,
guests have the opportunity to experience
The Chef’s Table, introduced in 2009. This
signature Hayman experience was recently
named Best Tourism Restaurant and lets
guests witness the intimate workings of the
resort’s Main Kitchen, headed by Executive
Chef Glenn Bacon. Throughout the evening,
they are not only privy to the mechanics
of a ‘live’ kitchen and the workings of
its professional team, but also enjoy an
8-course gastronomic feast with each course
introduced by Chef Bacon or a Master Chef.
But, if you’d rather enjoy a candlelit dinner
on your private balcony or create your own
intimate escape, the resort’s chefs and staff
can easily help whip up a romantic picnic or
other dining options on any part of the island.
If the island’s decadent gastronomic journey
seems too much of a guilty pleasure, you can
join the Master Chef’s cooking class held daily.
This interactive and hands-on lesson lets you
tour Southern Hemisphere’s largest kitchens
before settling in for a cooking lesson. There’s
also a private lesson by appointment that
guests can look forward to, where they’ll
have the Master Chef exclusively at hand
to discover the secrets of gourmet cuisine.
And the reward for swapping your two-piece
beachwear for the kitchen’s top gear? A
certificate to prove to those back home of your
new-found culinary skills.
First-rate restaurants aside, it’s the resort’s
ability to craft exceptional experience for each
guest that sets it apart from being a redundant
retreat. Apart from the staff unsurpassed
attention to guests’ needs (the entire resort’s
team are devoted to ensure your own personal
experience and are never one to say no to a
request), the resort and island have various
nooks and corners to create your own private
escape. You can indulge in a pampering
treatment at Spa Hayman, formerly known
as Spa Chakra, or simply curl up with a
book at the lounge and watch the boats and
schooners go by as they head for their fishing
expeditions around Hayman Island and the
Great Barrier Reef – which, by the way, offer
some of the world’s best fishing.
There’s plenty to do on this private island.
You can start your day early with yoga or take
on any of the complementary water sports
activities available. If your hamstrings don’t
argue, you can hike through the lush tropical
forest and enjoy the sounds of nature from
White Cockatoos, Painted Lorikeets and
Kookaburras. And, for a bird’s eye view, take
an awe-inspiring helicopter or seaplane ride to
fully appreciate the magnificence of the Great
Barrier Reef and Whitsundays from the air.
Still, if all this seems too strenuous for a
holiday, there’s always the option to just
cocoon yourself in the Beach Villa and have
breakfast served to you on the balcony, lulled
by the sound of waters lapping on your own
stretch of beach. Perhaps it’s only after you’ve
done that and more could you think to do the
lazy and succumb to spending the entire day
sprawled out in the sand.
The resort and island have various nooks and corners to create your own private escape.
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sojournRatcheting Up Luxury
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ForgingAhead
Last June, Hayman announced the appointment of New Zealand-born
Shane Green as its new General Manager. Mr Green is no stranger to the
hospitality industry, having had extensive experience working with Ritz-
Carlton, Starwood, Hilton Hotels Corporation and some of the world’s
most prestigious independent hotels and resorts in a career that spans
20 years.
Prior to joining Hayman, Mr Green was Area General Manager and Vice
President Operations with Cipriani USA which also incorporated the
positions of General Manager for Cipriani Residences at 55 Wall Street
in New York and The Tower Beverly Hills in Los Angeles and included
responsibility for the development of major resort and residence projects
in Los Angeles, Miami and Las Vegas.
Mr Green’s appointment comes at an exciting point of Hayman’s new
chapter in the hospitality industry as the island-resort embarks on various
significant projects and enhancements, including the development of new
Beach Villas opening in December 2010 and Hayman Private Residences
and Hayman Marina Residences. Here, he speaks exclusively to Lifestyle
about the industry, the concept of luxury and the future of Hayman.
Hayman’s new General Manager, Shane Green, speaks to Lifestyle about his new appointment, excitement on being in Hayman and Hayman’s future plans.
Coming to manage a hotel in the midst of it celebrating 60 years as a major tourism
destination is a great opportunity. What were your immediate thoughts when
accepting the post?
Exactly that, what a great opportunity. It is not often you get a chance to work with such a
hospitality icon such as Hayman. Add to the fact that it is going through such an exciting
refreshment programme with new Villas and the Island’s first Residence coming on line.
There is a great long term plan for the Island and I am honoured to be responsible for its
implementation.
Your last post was in a big, cosmopolitan city. Was it a shock to arrive in Hayman?
Does environment influence the way you approach your everyday work?
There was no shock arriving to the Island as I have had experience running an island resort in
the Caribbean. There are so many exciting developments and nuances to Hayman that I am
keeping extremely busy so professionally it feels like business as usual.
From a personal perspective, it is wonderful to be able to have down time in such a beautiful
location and have my family enjoy it with me. A day off is like a 24-hour vacation.
I do not believe the environment should influence your leadership style and approach to
business but there is no doubt that the location creates many nuances to the role and
influences what your priorities are. With limited access to staff and resources you need to
ensure your relationships and partnerships with vendors are strong, take great care of your
staff spending a lot of time ensuring their living experience is great and you become very self
reliant on repairs and maintenance. Funny thing is, this is what a great management team
should be doing anyway but on the Island there is no margin for error. For me this is the
ultimate test of your hospitality leadership abilities and a major reason for taking this role.
How has the role of the General
Manager evolved? Do you need to
be more of a generalist today, and is
it challenging to find the time to still
greet guests in the lobby?
You definitely need a wide range of
skills but I think the most important
combination is a love and passion for
our business and good business mind.
You always need to be focused on the
business which puts a lot of pressure to
immerse yourself in the office but when
your business and passion is people
there is always an opportunity and need
to engage with staff, guests and the
resort to ensure that what you expect to
be happening is actually happening.
sojournForging Ahead
11
“Our priority is to run a smart and relevant business that lives up to the heritage of Hayman and takes the reputation to the next level.”
What are the challenges in managing a luxury resort that has been
established for so long with competition stiff every year? How do
you keep Hayman ‘fresh’?
You have to be willing to challenge the status quo and how you do
business. What worked 5 years ago is not necessarily what will work
today. You must be willing to look for inspiration beyond hospitality about
how to do things better and create better experiences.
Hayman is going through a large refreshment programme physically so
we are doing a lot of work with managers and staff to refresh the culture
of Hayman. Remaining fresh is not just about the experience for the
guests but you have to always ask yourself what are you doing to meet
the competition for your staff. There are lots of options out there so you
need to keep the staff experience fresh as well.
We are currently introducing a lot of new experiences, dining options, and
ways of presenting things for our staff and guests so it is an exciting time.
What is Hayman’s strategy and priorities as it moves forward?
Our priority is to run a smart and relevant business that lives up to the
heritage of Hayman and takes the reputation to the next level. We are
doing this through the introduction of our new Beach Villas and first
Residence on the Island. We are planning a new advertising campaign,
creating new stories on the resort, and introducing some experiences
that are unique to this part of the world.
Our next priority is to make a seamless integration of the resort with the
new residences. It is important to be able to deliver the same service
experience to our residents and our guests and for both groups to feel
they are our most important priority.
The next main priority is to remain relevant to the outside world. After 60
years we need to ensure that the Hayman experience is as sought after
today as it has been in the past. We are introducing some great new
events and experiences in 2011 that will ensure that happens.
Hayman is introducing the Beach Villas in December, and
in future will also offer private residences. Which parts
of the resort are you looking at upon completion of this
development as drivers of additional revenue?
The Beach Villas will be one of the most sought after resort
experiences in the world so we are really looking to these
to offer a glimpse of the future of Hayman. They offer a very
contemporary version of luxury with a number of personal
touches that will elevate this experience beyond the norm.
Personal butlers, experience surprises and the architectural
design of Kerry Hill create a very tempting offering for our
guests.
Many of the Residences will be private homes but some will
be managed by the resort and offer another type of stay
experience. Both options offer additional revenue opportunities
for the resort.
Luxury hotels seem to be mushrooming the world over.
Has the word ‘luxury’ lost some of its meaning through
overuse, and is it hard to define luxury?
I think Luxury has reinvented itself in the last few years. I think it
used to be about the ownership of things but this has evolved
into the ownership of experiences. Each person’s definition of
the perfect experience is different so what is considered luxury
for one person is different from another. That is why we cannot
just rely on providing a beautiful room, pool or restaurant menu;
luxury today is about what can you offer a guest that they can
take with them for the rest of their life. Everyone has nice rooms,
amenities and good service but there are few resorts and places
that remain in people’s hearts for a lifetime. Hayman has and will
continue to be one of those places.
With guests/travellers becoming increasingly demanding and well aware of what a luxury
hotel should offer, what are the main commonalities of their expectations and how does
Hayman address them? How do you go beyond the norm?
At the heart of a person’s expectations in a luxury hotel is attentive friendly service, everything to be
clean and working perfectly and at some point in their experience to be surprised and delighted.
We have evolved these guidelines into what we call Hayman Moments. This is our term for the
combination of personalised service, the amazing natural beauty around the resort and the high end
accommodations, amenities and services offered. When everything comes together and you are at
one with yourself, your partner or those closest to you, you will have a Hayman Moment. If we can
deliver many such moments to a guest we know they will want to come back. The good thing is that
these moments are unique to Hayman because it is our people, our nature and our style.
sojournForging Ahead
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Sinfully DecadentWith trends of everyday things going upscale, even chocolates are basking in the limelight nowadays.
What are the immediate challenges to the
hospitality industry and how will Hayman
continue to address it successfully?
The immediate challenges of the industry is
to recruit and keep great staff. Hospitality is
not seen as a glamorous career destination
but rather a way to travel and see the world.
Collectively we need to promote the industry
better and then ensure that there is a clear
development path in place to keep people
around.
Hayman is actively engaged with the Mulpha
Hotel School to provide opportunities to
students and graduates to join the Hayman
team and learn about the many career paths
a resort of this magnitude affords. We also
focus a lot on learning and development for
our staff and eagerly promote from within.
When you can recruit and retain great people
you allow yourself to operate on a world class
level because as I have already indicated the
most important aspect of hospitality is that it is
between and about people.
In the competitive Leading Hotels of the
World market, how important has it been
to have the Hayman Experience?
I think in Australia, Hayman has been the
benchmark for luxury and great hotels. It has
been synonymous around the world for many
years with luxurious indulgences and we
continue to provide these. What is fun now
is to evolve the Hayman experience beyond
the romantic or indulgent market and become
a known luxury destination for adventures,
families, wellness and incentives.
How important is it to have a spa
experience?
It is very important. In many instances the
Spa experience can be the reason for visiting
a resort. It has become an essential amenity
alongside your dining options. It is important
that your Spa is an extension of the overall
resort experience taking advantage of some
of the unique characteristics of the natural
surroundings. We have developed a series of
spa experiences that take our guests outdoors
with our most recognised treatment, the
Ocean Massage, that is a must do for many of
our guests.
Do you get equal corporate and leisure
guests?
Hayman is predominantly a leisure destination,
however we are a very popular conference and
incentive option. We are recognised around
the world as an elite vacation destination
which make the conferences we have on the
Island a real reward for their staff.
What is your philosophy of hospitality?
The most important aspect in providing great
hospitality is great leadership.
Hospitality is about making people feel good
and the best way to do this is through a
friendly, helpful and generous disposition
by the staff of the business you are visiting.
For the staff to own this disposition, the
management team must take great care of
them. They must provide clear direction,
create an environment that is supportive,
empowering and fun, engage the staff as they
want them to engage with guests and it is
critical in a competitive environment for good
people that the managers develop and invest
in the growth of their staff. If management
provides leadership to the staff and selects the
right people there will be nothing to get in the
way of the staff making the guests feel good.
When the guests feel good, like all things in
life that make us feel good, they will naturally
want more.
sojournSinfully Decadent
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The highlight of the tour is definitely sampling
the chocolate chips and truffles within the
room. In fact, Hayman’s truffles are legendary
this side of Northern Australia. Only the
finest all-natural ingredients are used in the
hand-rolled truffles, with delectable flavours
like: praline crunch, Bailey’s nougat, and
passionfruit white chocolate. So popular
are the trufflles that the F&B department
occasionally gets requests for truffle classes.
“These are very popular with children and
form part of our school holiday programmes,”
Strickland adds. In addition, the resort also
offers hands-on experiences like the private
cooking classes at their Culinary Academy.
“These classes offer guests the opportunity
to cook with one of our Master Chefs, and
then afterwards eat your creations for lunch or
dinner.”
The Chocolate Room uses a total 150kg in all
the current exhibits. Everything is edible, with
Valrhona and Callebaut being the predominant
brands of chocolates used. The Chocolate
Room experience is kept ‘fresh’ by regularly
having the chocolate sculptures in the room
changed. Apart from the exquisite chocolate
showpieces, guests can also observe the
creative talents of in-house chefs who
specialise in doing some amazing things with
sugar work.
At Hayman’s Chocolate Room, it does not
matter if you can’t distinguish between your
ganache and gianduja. Faced with chocolates
almost too good to eat, all you need to do is
indulge.
sojournSinfully Decadent
The Chocolate Room is where adults,
and kids, get to live their Willy Wonka dream.
While there may not be any chocolate rivers
or fountains, there are plenty of chocolates
to get everyone excited. The chocolate room
is a purpose-built area that, for the past 25
years, has been Hayman’s main artery in its
pastry department. “It is a working chocolate
‘kitchen’, where our Chefs create beautiful
chocolate pieces and desserts that guests
enjoy at the resort”, says Oliver Strickland,
Hayman’s Food and Beverage Manager. The
benefit of having a temperature and humidity
controlled room in a tropical climate allows
Hayman’s Chefs a production area for them to
create chocolate pieces, desserts and truffles
in a tropical climate.
Over the years however, the opportunity
to showcase some of the more interesting
aspects of the ‘behind-the-scenes-action’
on Hayman has prompted the resort to open
the Chocolate Room to guests for a visit to
marvel at the artistry and magic of Hayman’s
incredibly talented chocolatiers.
“As soon as guests enter the chocolate room,
they will see chocolate sculptures and various
chocolate artwork created by our team. Our
Executive Pastry Chef, or designate, will
provide an overview of the chocolate making
process before offering some various grades
of chocolate to taste used in production on
Hayman,” explains Strickland. Things normally
get out of control at this point, he says, as
people tend to go a little crazy with all that
chocolate in front of them!
1514
Chocolates on the pillow as a turndown treat is one of the essentials hotels do to ensure guests get pampered and feel special. But at Hayman, making guests feel exceptional means letting them experience a signature Hayman event. Often, this means letting them exclusive previews of the back of the house. And nothing gets guests more excited than a tour of Hayman’s legendary Chocolate Room.
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sojournThe Flavour Business
Fresh ingredients, fine cuisine, an exceptional
staff and attention to detail – these are all the
secrets to Hayman’s outstanding collection of
restaurants. And for that, Hayman restaurants
scooped major awards last October at the 2010
Savour Australia Queensland Restaurant and
Catering Awards in Brisbane.
The annual event, that celebrates the culinary
diversity of Australia, saw more than 400
hospitality professionals coming together to
recognise and promote industry best practice.
Hayman picked up awards in the categories
of Best Tourism Restaurant, Best European
Restaurant, Best Asian Restaurant, Best
Corporate Caterer and Best Wedding Caterer.
When Hayman’s The Chef’s Table won the
category of Best Tourism Restaurant, it only
affirmed Hayman’s approach to cuisine and
hospitality. The Chef’s Table is more than just
putting a spread out for discerning guests.
It’s about putting thought and sensibility into
food, and taking guests on a ‘dining journey’.
With competition increasing every year in
the restaurant industry, these awards further
acknowledge Hayman’s establishments that
have gone above and beyond their peers.
Here, Hayman Executive Chef Glenn Bacon
enthuses on the recognition and what follows
next at Hayman’s F&B department.
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The Flavour BusinessFresh from their surprising win at the 2010 Savour Australia Queensland Restaurant and Catering Awards in Brisbane recently, Executive Chef Glenn Bacon speaks to Lifestyle on winning the awards and why the cuisine on Hayman is extraordinary.
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sojournThe Flavour Business
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What sets the food and eating experience at
Hayman from the rest?
I truly believe it’s our people that make the difference.
Yes we use wonderful produce and Hayman is
surrounded by natural beauty, but at the end of the
day it’s our staff that make the experience and deliver
those special moments for our guests.
The awards have obviously raised the bar in
terms of the cuisine found at Hayman. How
do you see yourself and your team moving
forward?
We will keep the same philosophy within our food
and beverage team that has helped us stand
out from the crowd and that is simply delivering
consistent, well flavoured food presented with
elegance and simplicity. As I tell my team we are in
‘the flavour business’ and that is what our guests
remember long after their holiday is over.
Creativity in food is also part of the job. How
do you and your team keep yourselves inspired
and creative?
My team keeps me creative. They always want to be
doing something new so that really keeps me on my
toes. We offer daily supplements in our outlets for the
chefs and I too develop new dishes for our menus.
Hayman was a winner of five glittering awards at the 2010
National Savour Australia Restaurant & Catering Awards
announced recently. Tell us what these awards mean to
you.
These awards mean a great deal to Hayman, our teams and I. It
reflects the dedication and commitment we all put into our daily
operations on Hayman.
How confident were you of Hayman’s restaurants bagging
home an award, let alone five?
We had a great lead up to the national awards winning a total of
16 awards for the local and state, we were quietly confident that
we wouldn’t come home empty handed but to win five of the
eight categories was a huge achievement.
The evening also saw the Best Tourism Restaurant honouring
The Chef’s Table. How did you feel about it being given this
recognition?
Our Chef’s Table is my personal pride and joy. It’s an outstanding and
very unique product to Hayman, so that made me feel very proud to be
associated with such a talented team.
The Chef’s Table has been singled out as a signature experience
at Hayman. Please explain what this means for the guests.
With the worldwide phenomena of culinary television programmes
and celebrity chefs, it’s a perfect opportunity for our guest to
experience dinning in the kitchen and gaining a little insight into how a
commercial kitchen operates and for us to showcase up to nine dishes
complemented by some outstanding wines.
The Chef’s Table in particular has been
a popular trend in the world of cuisine.
What aspects of it do you like most?
It’s a great opportunity to interact with our
guests; we like to add a little theatre to the
evening with various interactive dishes that
create the ‘WOW’ factor.
How has hosting The Chef’s Table help
you in your profession?
It’s a way for us to get instant feedback from
our guests, with both the cuisine and the wine
matching.
What’s challenging about doing The
Chef’s Table?
I write the menu for The Chef’s Table on the
day based around what great produce we
have and what we want to showcase, but
keeping in mind that it needs to match wines
and the dinner needs to flow and peak with
surprises along the way. I think our guest’s
expectations are very high and we need to be
able to deliver those moments each and every
time.
21
high life5 Best Days Of Summer
2120
For extra luxury, upgrade your accommodation to a Queenslander or Homestead Suite.
Hyatt Regency Sanctuary is your ideal base to many of Gold Coast’s preferred tourist destination, including spectacular beaches (Surfers Paradise, Main Beach), theme parks (Warner Bros. Movie World, Wet ‘n’ Wild, Dreamworld and Sea World), national parks and rainforests around Mount Tambourine and Hinterland. Our resort also offers outstanding sporting, entertainment and recreational facilities to make any stay wonderful.
*Offer valid 24 December 2010 to 10 January 2011 at Hyatt Regency Sanctuary Cove.
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5 Best Days Of SummerBook now for the ‘Best Five Days of Summer’. Stay five nights or more at Hyatt Regency Sanctuary Cove from as little as AUD$355* per night and enjoy luxurious accommodation, full buffet breakfast daily and two Adult VIP passes (valued at AUD$99 each) offering unlimited entry to Warner Bros. Movie World, Sea World and Wet ‘n’ Wild until 30 June 2011.
Hyatt Regency Sanctuary CoveManor Circle Sanctuary Cove Resort, Gold Coast, Queensland, Australia 4212 Tel: +617 5530-1234 E-mail: [email protected]
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high lifeÀ La Carte Escape
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A Hayman Short Break is the perfect choice for an enjoyable time away with family and friends.
À La Carte
EscapeBook 3 nights for 2 people on Hayman and receive daily beachfront breakfast and nightly 3-course à la carte dinner in Hayman restaurants.
À LA CARTE ESCAPE* includes:• 3nights’twinshareaccommodation• DailybeachfrontbuffetbreakfastinAzure• Nightly3-courseàlacartedinnerinAzure,LaFontaine,LaTrattoriaorOrientalrestaurants• Paddleskiing,windsurfingandcatamaransailing• Gymnasium,saunaandsteamroom• Tennis,squash,croquet,golfputtinganddriving,andislandwalks
From AUD$1163 per person twin share.
Nightlyratesavailableforàlacarteescapeandsuiteoffer.
For reservations: Tel: +617 4940-1838 or Toll Free (in Australia) 1800 075 175 E-mail: [email protected]
*À la Carte Escape valid until 31 March 2011 excluding Festive period from 22 December 2010 to 6 January 2011. Offers basedontwinshareaccommodationperroom/suiteperstayanddailybuffetbreakfastfor2.Dinnerincludes3-courseàlacarte meals for 2 nightly in either Azure, La Fontaine, La Trattoria and Oriental restaurants, open on different evenings, excluding ‘market-price’ items, seafood platters, caviar dishes and beverages. Nightly rates available. Minimum night stay not applicable to À la Carte Escape. Return launch transfers from Great Barrier Reef Airport (Hamilton Island) to Hayman can be purchased in conjunction with air travel, through Hayman Reservations or your Travel Specialist. Subject to availability at time of booking.
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The Furry BerryIt may be New Zealand’s best exports, but the kiwifruit has its humble beginnings from China’s Yantze River.
To say the kiwifruit has a very recent yet storied history is, at the very
least, an understatement. Once found only in the Yangtze River Valley in
China almost 700 years ago, and a favourite of the Khans who cherished
it for its delicious flavour, the emerald green fruit with a fuzzy coat is now
celebrated globally.
The fruit, known in China as yang tao (sunny peach) or mihou tao
(macaque peach), grew in the wild, wrapping its vines around trees. In
fact, the kiwifruit is still considered the national fruit in China today! So
how and when did the kiwi, as it’s affectionately known, make its way to
the Western world?
after hoursThe Furry Berry
Isabel Fraser Historical Kiwifruit Grower
Alexander Allison Historical Kiwifruit Grower
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after hoursThe Furry Berry
More nurseries planted the fruit, known then as
Chinese gooseberry, with the first commercial
shipment made in 1952 to England. In 1958, a
fruit packaging firm in Auckland called Turners
and Growers briefly named the fruit ‘melonette’,
but after learning about steep tariffs on
melons, had it changed yet again to the Maori
word ‘kiwi’. Sharing the same name as New
Zealand’s national bird seems to work in the
fruit’s favour as kiwifruit sales skyrocketed soon
after the moniker swap.
That year too saw the first 100 cases
of kiwifruit successfully exported to California
which began to grow them in 1970. As the
kiwi fruits in the summer, it can be found all
year round since summer in New Zealand is
during the winter in the northern hemisphere.
Today, the kiwifruit is celebrated both for its
taste and many benefits. It has become the
natural Superfood of the decade – trendy
but worthy of the acclaim – boasting health
benefits that are incredibly numerous for a
brown fuzzy fruit. It is chock full of nutrients
that can help prevent diseases, provide energy
and offer a convenient daily diet choice.
Kiwifruit is one of nature’s nutritional
powerhouses containing twice the amount
of vitamin C found in an orange, twice the
amount of vitamin E found in an avocado, and
with only half the calories. Weight watchers
and diabetics will be glad to know that the
kiwifruit contains a low Glycemic Index (GI)
yet has as much dietary fibre as a serving of
bran flakes. Perhaps what makes the kiwi a
favourite fruit to snack on is that it comes with
its own serving cup – cut the fruit in half and
spoon the flesh out right off the skin. What’s
more, you can also brush off the skin’s hairy
bits and eat it together with the pulp – the peel
is packed with nutrition!
In the late 1970s, experiments to produce a
new breed of kiwifruit resulted in the ‘Hort16A’,
so named for its position in the research
orchard and the organisation which developed
it (HortResearch). In 2000, the cultivar was
launched on the worldwide market by Zespri,
New Zealand’s kiwifruit marketing company,
under the trade name Zespri Gold. The
smooth-skinned, yellow-fleshed fruit tasted
sweet, with overtones of mango – qualities
that have been the key to new Asian markets.
Just like regular kiwi, yellow kiwi offers many
health benefits. It contains a high percentage
of vitamin C, potassium, and fibre. And, like
the green kiwi, the yellow kiwi is also known to
be low in calories and cholesterol.
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During the early 20th century, a New Zealander by the name of Isabel Fraser, visited her sister in China and came upon the egg-shaped fruit with its black speckled, mint green flesh. Looking similar to the gooseberry fruit (although they don’t belong to the same genus) of her native country, Fraser brought the seeds back home to New Zealand, passed them to an orchard grower named Thomas Allison who had his brother, Alexander, plant them. Little would Fraser know how those seeds would give rise to an entire modern kiwi crop in New Zealand.
The first fruits were gathered in 1910. And since then, as they say, all else is history.
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In cooking, the kiwifruit can also be used as a natural meat tenderiser.
The enzyme, Actinidin, contained in the fruit helps make meats tender by
breaking down protein. When you need to prepare a meat dish, simply
cut the kiwifruit in half, mash the pulp and rub it over the meat, and let
stand for 10 to 15 minutes or longer. But because of the protein-breaking
enzyme too, kiwis added to your ice cream, yoghurt or smoothie need to
be consumed immediately before they turn to mush.
Recipes that use kiwi as an ingredient range from the sweet to savoury.
You can make kiwi smoothies and blended drinks, tarts and sorbets as
refreshing desserts, relish, salsa and jam to be used in main dish, and
more. There is no end to the number of ways you can enjoy the kiwi in
your diet.
You can also incorporate the kiwi into your beauty routine by using it as
a facial mask. Mash one fresh kiwi, pour a cup of boiling water over it
and let cool. Spread mask all over face using a clean cotton ball, let it sit
for 5 to 10 minutes for the mask to moisturise your face and balance the
natural oils.
after hoursThe Urban Explorer
The UrbanExplorer
of inspiring people to care about the planet.
N AT I O N A L G E O G R A P H I C . C O M / M A G A Z I N E I 2010
With the National Geographic stores, the esteemed organisation continues its
120-year-history
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Today, 100 million trays of kiwifruit are sent from New Zealand to 62 countries across the globe. Of these exports, nearly 90 percent grow in this pocket of land – the Kiwifruit Capital of the world!
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after hoursThe Urban Explorer
It has one of the most recognisable main title tunes of all times.
When the first store outside the United States
opened in London in November 2008, it
created quite a stir; not least for its mammoth
three-storey building that lies in one of the
world’s premier shopping destinations,
London’s Regent Street, but also the timing
of the launch. Opened at the height of the
2008 credit crunch, the London store’s debut
was considered a brave one. Today, however,
with three more stores opened since then,
all visitors can remember is cosying up,
on opening day, to some of the Society’s
leading field authorities. There was Reza, the
photojournalist whose works have graced
many National Geographic magazines, busily
signing away his book, Reza: War + Peace,
and climber and adventurer, David Lawson,
who’s been to the Arctic numerous times.
Housed within the 1,800-square-metre retail
store was a resource area replete with a library
of books for travel, a gallery of iconic National
Geographic photographs, an auditorium, a
travel desk where one can book National
Geographic expeditions and tours, and even
a tapas café tucked away offering pinchos,
a Spanish style assortment of food prepared
fresh and organic. In short, the store is more
than just a typical retail environment.
The same style and philosophy will resonate in
all of the National Geographic stores as more
launches are planned in selected European
cities. Presently there are two stores in Asia:
The National Geographic Store in Singapore
that opened in Vivo City in November 2009,
and in Kuala Lumpur’s Lot 10 that opened
last June. There’s also an airport National
Geographic Store in Malaga, Spain, and
another store set to open in Lavasa, India
before the end of 2010.
With the launches, the store aims to offer
everything that the Society represents,
providing visitors the full National Geographic
experience by bringing together all of its
products and services under one roof in a
constantly evolving, culturally inspired setting.
In other words, a store that lets you cover the
globe without ever leaving the comforts of
your home.
What gets visitors excited about the stores is
that regardless of whether you are an amateur
explorer, travel enthusiast, adventure seeker
or an environmentalist, there will be something
for everyone, including kids. There is a
family-friendly exhibition area that features a
rotating showcase of curated exhibits, inspired
by content from National Geographic’s
international channels, magazines and
mission-oriented projects. Visitors can also
take part in the Genographic Project that aims
to collect DNA from worldwide and establish
our genetic roots and human migration
patterns around the world.
Presently there are two stores in Asia: The National Geographic Store in Singapore that opened in Vivo City in November 2009, and in Kuala Lumpur’s Lot 10 that opened last June.
Its iconic yellow rectangle frame
is instantly familiar to the world over.
Certainly The National Geographic
Society does not need any introduction.
Since 1888, the Society has worked to
inspire people to care about the planet,
staying true to its mission to ‘increase
and diffuse geographic knowledge’. It
remains today one of the world’s largest
nonprofit scientific and educational
organisations, and is regarded
worldwide as the true authority in the
fields of travel, history and culture.
National Geographic’s works reflect the
world through its National Geographic
magazine, the Society’s official journal,
published in English and 31 local-
language editions, and read by more
than 40 million people each month. The
National Geographic Channel reaches
over 270 million households in 34
languages in 166 countries. National
Geographic Digital Media receives more
than 12 million visitors a month.
And now, there’s the National
Geographic Store.
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There is also fashion, albeit National
Geographic style, for the rigours of adventure
and exploration. Gear clothing lines and
accessories; casual and expedition-style
footwear; a full range of optics, from eyewear
and binoculars to telescopes; hi-tech
waterproof bags and innovative, multi-layered
clothing suitable for diverse climates and
activities. In between, the store also features
newly created products and unique items
sourced from global artisans exclusive to
the National Geographic Store. These range
from beautiful, sustainable and one-of-a-
kind, hand-crafted necklaces and bangles to
hand-stitched bags from Africa. Elsewhere,
furniture pieces seen throughout the stores
are also available for purchase. These home
furnishings, many of which are constructed
from reclaimed wood from old furniture,
bridges, buildings and railways have been
turned into armchairs, tables and lamps, all
designed to inspire, intrigue, and educate
people about the planet, its wonders and its
challenges.
Further unique to the stores are the
sustainable practices incorporated in its
building and operations. State-of-the-art
design elements that enhance the experiential
aspect of the customer’s surroundings exist
side by side with eco-friendly materials and, in
the case of Kuala Lumpur’s store, the clever
use of daytime natural light for its premises to
minimise use of electricity.
The National Geographic stores are a
partnership between the National Geographic
Society and Worldwide Retail Store S.L. with
profits made from the deal going to help
fund the Society’s exploration, conservation,
research and education programmes. To
date, the National Geographic Society has
funded more than 9,000 scientific research,
conservation and exploration projects and
supports an education programme combating
geography illiteracy.
To quote John Fahey, CEO and president of
National Geographic Society: “Our goal is
to inspire people to care about the planet,
and our strategy is to continually find new
and exciting ways to reach and engage the
public. We’re excited about these new retail
environments and see them as a perfect
complement to our media expansion efforts
that have been so successfully realised
with our local-language magazines and our
international channels. As a result of this
exciting new partnership, National Geographic
will be able to reach people in their
communities and on a more personal level.”
Our goal is to inspire people to care about the planet, and our strategy is continually to find new and exciting ways to reach and engage the public.
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The Little Car That CanYou don’t really need the season’s Hermes when the Ford Fiesta can equally make heads turn and then some.
after hoursThe Little Car That Can
So here’s the thing. Asia is the last region to launch the Ford Fiesta,
which incidentally made its European debut two years ago. But as the
adage goes: All good things come to those who wait. And Ford certainly
lives up to its expectations… making no excuses for the late arrival, but
endearing itself to car lovers in the region.
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In those two years, Ford has travelled the
globe; ate, drank and slept with car lovers;
hunted down their favourite hangouts; dug
into their pastimes; and nailed down their pet
peeves to come up with the one single vehicle
that they believe epitomises this generation’s
wants and desires. And that, Ladies and
Gents, was exactly what was revealed as the
Ford Fiesta made its long awaited regional
debut. With a design platform from Mazda
(incidentally making an appearance on
the Mazda 2 next year), the Fiesta made a
fashionable entrance in not one, but two body
styles: A five-door hatch and four-door sedan,
with a total of six variants and eight attractive
colours.
Calling the Fiesta stylish is kind of like an
understatement. The Fiesta is the kind of car
that seems to understand what you need in a
21st century, tech-motivated, urban-geared,
high-octane world. Bare-boned it definitely is
not, as Ford goes on a no-holds-barred frenzy,
fitting their little Fiesta big features including 5
class-exclusive technologies, bringing luxury
and convenience usually reserved only in high-
end vehicles.
after hoursThe Little Car That Can
Fiesta made a fashionable entrance in not one, but two body styles: A five-door hatch and four-door sedan, with a total of six variants and eight attractive colours.
The first jaw-dropping moment comes by
way of the Voice-activated communications
system. Think of it as Star Trek meets James
Bond 007. It’s not just a cool-tool for hands-
free mobile communication, but it’s your
getaway to command the stereo for your
favourite tunes and keep the interior temp
balanced just right without the hands ever
leaving the steering wheels.
At the heart of this design is the sleek
instrument panel centre stack. If the design
looks familiar to you, as it should, it’s because
Ford purpose-designed this after the keypad
on the mobile phone. Its familiarity will inspire
convenience, allowing drivers to operate it
easily with minimal distraction. The striking
look, no doubt, will attract the Millenials (aged
16 to 30), a generation with a perpetual
inclination to connectivity, whether it’s the
cell phone, computer, iPod or other mobile
devices. Plus, the keyless entry and push
button start will definitely speak to the driver
conscious of style and design.
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after hoursThe Little Car That Can
The folks at Ford make no disguise of their
glee at creating a small car that’s big on
features. Clever designers have created an
interior that lets drivers feel as though they’re
behind the wheels of a sports car. Using
the Computer Aided Virtual Engineering
(CAVE) technology, which creates a life-sized
simulation of a vehicle’s interior, engineers
were able to virtually manipulate the position
of the driver’s seat to ensure optimal visibility,
comfort, steering wheel angle and ability to
reach major controls. A tilt and telescopic
steering wheel allows drivers to adjust it to
their individual needs.
What’s under the hood is equally amazing. A
peppy, fuel-efficient 1.6-litre Twin Independent
Variable Camshaft Timing (Ti-VCT) Duratec
engine ensures the Fiesta is always ready
to go, producing 121 PS (89kW) of power
at 6000rpm. And, producing fuel economy
numbers of 7.0L/100 km (40 mpg) on the
highway, you can make all the trips you
want, and then some. Further aiding Fiesta’s
fuel-efficient capabilities is the advanced
PowerShift six-speed automatic transmission
and electric power assist steering (EPAS).
The advanced gearbox reduces complexity,
saves weight, increases responsiveness and
performance – all while helping keep the
engine in its peak efficiency mode – resulting
in class-leading fuel economy. In fact, the
automatic transmission has the efficiency of
a manual transmission, which will pleasantly
surprise drivers.
But the Fiesta is not just another pretty face
on the road. With more airbags than any other
cars in its class – seven in total, including a
class-exclusive driver’s knee air bag – you
know safety is foremost in the Fiesta with
Ford. Ford makes extensive use of Ultra-high-
strength steels (UHSS), including boron steel,
in more than 50 percent of Fiesta’s welded
body structure and several critical areas.
This rigid body shell contributes to Fiesta’s
confident road-holding, best-in-class occupant
safety and quiet composure.
Electronic Stability Control (ESC) is standard
on Fiesta, along with the Anti-lock Brake
System (ABS) and Electric Brake Distribution
(EBD). Front brakes are ventilated discs
measuring 259mm in diameter and rear drums
are 201mm. Ford was also quick to point
out that in their global engineering approach,
each Fiesta around the world is configured
and tuned to suit regional driving conditions,
so regardless of what continent you drive
your Fiesta, the car is designed to have the
right characteristics for that specific driving
environment.
On the road, the Fiesta was surprisingly agile;
zipping in and out of traffic with confidence. Its
short turning radius makes this a great city car
when maneuvering tight parking lots. Cabin
noise is almost negligible, thanks to Ford’s
succinct noise, vibration and harshness (NVH)
control. Engine noise is subdued by a hood
blanket, with enhanced door seals keeping
wind noise minimised. Driving the Feista,
really, is a breeze. It’s the kind of small car that
springs big surprises and, on the road, the
kind of fashionable accessory that makes a
statement without being too flashy.
Ford pushes the envelop on its kinetic design, a term that encapsulates the energy in motion that epitomises Fiesta.
Exterior wise, Ford pushes the envelop on its
kinetic design, a term that encapsulates the
energy in motion that epitomises Fiesta. A
large, inverted trapezoid grille leads the eye out
towards the Fiesta’s toned, athletic shoulders.
The raised bonnet line and pronounced wheel
arches add to this air of athleticism, while
sleek, swept-back headlights surrounded by
chrome detailing create sophisticated jewel-like
accents. The Fiesta’s rising bodyside beltline
sweeps up towards a high rear light cluster,
maintaining a coupe-like wedge shape that
gives it a look of pent-up energy.
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after hoursIn The Zone
Greenwich is famous as the home of time and the Prime Meridian (Longitude 0°). The dividing point between the eastern and western hemispheres is marked by line and laser at the Royal Observatory.
But Greenwich isn’t just about the past. The
O2 arena, on the rapidly developing Greenwich
Peninsula, is the most successful entertainment
venue in the world and it’s right on Greenwich’s
doorstep. Many will remember O2 for the venue that
would have seen the late Michael Jackson making
a career comeback with his This Is It concert.
Elsewhere, music fans will find more rhythm and
blues at The O2 in the British Music Experience,
an interactive museum of popular music, where
there are hands-on displays and amazing artiste
memorabilia about the musical moments that have
defined our lives.
With its collection of fine historical buildings and
architectural heritage, Greenwich is also a popular
movie location. The Old Royal Naval College has been
featured in Lara Croft Tomb Raider, The Mummy
Returns, The Golden Compass and Shanghai Knights.
Fans of Hugh Grant will also remember the Royal
Naval College Chapel in Four Weddings and a Funeral
as well as the old Greenwich District Hospital in
About A Boy. Hardcore movie buffs can find more film
locations by downloading a map at
www.visitgreenwich.org.uk/media-centre.
Every place on earth is measured from here.
So when you set a date to meet someone,
say, at the smoothie shop at 5pm, or using
your GPS to navigate, that time and place is
measured from Greenwich, and it’s the same
for the rest of the world.
Greenwich is also the birth place of King Henry
VIII and daughters Queen Mary (Bloody Mary)
and Queen Elizabeth I (The Virgin Queen). It is
also the home to the historic Greenwich Market,
Clocktower antiques market, and a diverse
range of independent shops and boutiques,
thriving restaurants and cafés, dynamic theatres
and live entertainment venues. The famous view
of Greenwich from across the river has hardly
changed since Canaletto painted it over 250
years ago and is dominated by the beautiful
Old Royal Naval College and Queen’s House,
as well as the glorious expanse of Greenwich
Park and the 140 year old Cutty Sark, which is
currently under restoration and due to reopen in
late 2011.
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Set on the banks of the River Thames in south east London, Maritime Greenwich is a World Heritage Site renowned for its splendid, historic landmarks and, of course, home of the Greenwich Mean Time (GMT).
IN THE ZONE01
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01 Inside the O2 Arena02 Greenwich Theatre03 The O204 Queen’s House05 Greenwich Town Centre06 The O2 British Music Experience07 St Alfege Church
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after hoursIn The Zone
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Try wandering up to the Fan Museum –
dedicated to the art and history of fans;
there’s no other museum like it in the world.
Then it’s a pleasant, short, stroll through
Greenwich Park to the Royal Observatory
and, although there’s a bit of a hill to climb
before you reach the gates, the panoramic
views back across London from the top make
the walk worthwhile. Once inside the Royal
Observatory, you can stand with a foot planted
firmly in each hemisphere as you stand
astride the Prime Meridian, and contemplate
the wonders of the heavens as you wander
through the Observatory’s absorbing galleries.
Down the hill, the National Maritime Museum
houses one of the world’s finest collections
of maritime objects and artefacts including
the bullet-holed jacket that Lord Nelson was
wearing at the Battle of Trafalgar when he
suffered his fatal wound.
The Old Royal Naval College, just across the road from the museum,
is one of the most impressive examples of extravagant, baroque
architecture anywhere in the world. As well as visiting the beautifully
decorated Painted Hall and Chapel you can find out about the colourful
past of the Old Royal Naval College and Maritime Greenwich in a
new £6 million contemporary cultural venue, Discover Greenwich.
The exhibition centre tells the continuing story of the Old Royal Naval
College and Maritime Greenwich and also houses the Greenwich
Tourist Information Centre.
Museums, music, breathtaking views and the beautiful architecture of Christopher Wren and Inigo Jones plus riverside cafés and the hustle and bustle of Greenwich Market give this unique corner of London an exciting and uplifting atmosphere. Only 20 minutes from Central London, Greenwich makes a spectacular day outing and, it really does have something for everyone!
There’s also a growing sense of anticipation in
Greenwich as the countdown to the London 2012
Olympic and Paralympic Games gathers pace.
Greenwich is hosting some of the most thrilling events
in the Games including the Equestrian and Modern
Pentathlon which will take place in the extensive
grounds of Greenwich Park. Woolwich Barracks will
be home to the Shooting events and The O2, which
will be known as the North Greenwich Arena during
the Games, will host Artistic Gymnastics, Trampoline
Gymnastics and the Basketball finals during the
Olympic Games and then Wheelchair Basketball
during the Paralympic Games.
Greenwich will not only be an Olympic host in 2012,
it will also become a Royal Borough. It’s very rare
for a borough to be awarded royal status but Queen
Elizabeth II is doing so for Greenwich in recognition
of its long and historical association with the Royal
Family. Lord Mandelson, who announced the
decision in the House of Lords, said that the honour
also recognised Greenwich’s global significance as
the home of the Prime Meridian, Greenwich Mean
Time and as a UNESCO World Heritage Site.
For the visitor, Greenwich is a host of surprising
discoveries. While public transport are aplenty,
connecting Greenwich to other cities, the most
fun way to arrive here is by river on the fast and
fun Thames Clipper catamarans. Once in the
neighbourhood, soak up the atmosphere by enjoying
dinner at one of the many varied restaurants
then stay the night and spend the next morning
rummaging through arts and crafts, vintage
clothing and designer boutiques in the vibrant and
atmospheric Greenwich Market.
08 The Old Brewery09 San Miguel cafe10 National Maritime Museum11 The Cutty Sark12 Royal Observatory Greenwich13 Colonnade at the Queen’s House14 Old Royal Naval College15 The Millennium Dome
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