The Zeppelin Weekly Times - Wednesday 11 November 2015 - Zeppelin Travel
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The Zeppelin Weekly Times
Wednesday 11 November 2015
Top 5 destinations for foodies
1. Buenos Aires, Argentina
Buenos Aires, the Paris of South America, is a
vibrant city that is also known as the world’s
steak capital. With dozens of different cuts
and numerous ways to prepare the carne
or meat, it is an art that all Argentines take
pride in as their national dish.
The Asado
An asado, or a BBQ, is a classic Argentina
affair. At an asado, an expert asador cooks up
a wide variety of Argentina’s famous meats
on a parilla (grill). The asado is an event in
and of itself, as families and friends gather
for a full day of delicious meat cuts.
2. Lima, Peru
With several of its local restaurants
recognized in leading the gastronomic trends
of Latin America, Lima can easily be described
as one of the best food destinations in Latin
America and the world.
Ceviche
Without a doubt ceviche is the dish most
synonymous with Perú. This classic dish
combines a melody of raw fish marinated in
citrus with garlic, onions and hot peppers for
seasoning. It is a true Peruvian delicacy with tasting workshop of the Iberian ham. and colourful flavours.
roots that go back over 2,000 years in the
fishing villages that line the country. 4. Jose Ignacio, Uruguay Tagine
A classic Moroccan cookware is the tagine: a
3. Andalucía, Spain In the quiet beach town of Jose Ignacio off of beautifully designed clay pot with a conical
the Atlantic Coast, one can enjoy the tranquil lid gives its name to a wide variety of regional
The stunning region of Andalucía crystallizes sounds of the ocean crashing along the shore dishes. These dishes can vary from a chicken
the historical and cultural significance of while also indulging in chivito, the national stew to a vegetable and couscous mix. All
Spain and nowhere are these two elements dish of Uruguay. ingredients are blended with the famous
most visible than in Andalucian gastronomy regional spices, and served with bread in a
with its bright colours and unique textures. Chivito communal tagine dish. Tagines are ubiquitous
A staple of Uruguay, chivito, is a delicious in Moroccan cuisine as they can be seen
Iberian Ham yet understated steak sandwich. While each everywhere from street side shops to luxury
Unique to Spain, jamon iberico, Iberian ham, chef adds their own special character to dining venues, to everyday homes.
is a type of cured ham delicacy produced chivito, it’s most classic form is layered steak,
from black Iberian pigs. Iberian ham is made ham, lettuce, tomato, a fried egg and melted
over an outstanding 36 months which gives mozzarella.
it a distinct and full bodied flavor. With
exclusive access to a renowned curator 5. Marrakesh, Morocco
company, CJ5, you will have the opportunity
to learn about the intricate process of curing Marrakesh, the Red City, is awash with scents
the ham by visiting the grazing fields, where and flavours of North African cuisine. From the
each pig has its own hectare, as well as the traditional spices to the mint tea, the cuisine
factory, and finishing off with a cutting and of Morocco can be characterized by its unique
The Professional Centre, Suite 1, 189 Ashmore Road,
Benowa, Gold Coast QLD 4217
Phone: (07) 555 79 888 | Free Call: 1300 786 888
Email: info@zt.com.au | Website: www.zt.com.au
Facebook: www.facebook.com/zeppelintravel
The Zeppelin Weekly Times
Wednesday 11 November 2015
Australia’s tourism industry to exceed 29 billion by
2021
According to business information analysts
at IBISWorld, the lucrative tourism industry,
currently worth an estimated AUcopy18
billion in revenue and employing more than
543,000 across the nation, is set to grow
strongly over the next five years.
Tourism is becoming one of the nation’s
fundamental export industries. Industry
revenue is forecast to reachcopy29.7 billion
in revenue by 2020-21 as the industry
anticipates an increase in inbound tourism
from Asia.
China has surpassed the previously lucrative
Japanese market in visitor numbers, nights
stayed and dollars spent, and is now one of
the industry’s most valuable markets.
Chinese visitors have outspent visitors from
the United Kingdom by 50 per cent. Over the
next five years, India is expected to follow
suit, driven by a growing middle class and an
increase in the number of Indian students
choosing to study in Australia.
That said, Australia’s top five most valuable
tourism markets in 2014-15 included many
traditional markets such as the United
Kingdom, United States and New Zealand,
as economic recovery continued in these
economies.
The Professional Centre, Suite 1, 189 Ashmore Road,
Benowa, Gold Coast QLD 4217
Phone: (07) 555 79 888 | Free Call: 1300 786 888
Email: info@zt.com.au | Website: www.zt.com.au
Facebook: www.facebook.com/zeppelintravel
The Zeppelin Weekly Times
Wednesday 11 November 2015
Why there’s nowhere like New Zealand
To travel through New Zealand’s stunning
South Island via its luxury lodges is to truly
understand the old-meets-new-world
hospitality of the Land of the Long White
Cloud.
Travelling via New Zealand’s luxury lodges
is slow travel at its very best. At each
fascinating stop, guests delve into the
personalities and histories of the property’s
owners and hosts, kick their heels off amid
lavish accommodation, sample the best of
local produce, and do so against some of the
country’s most stunning landscapes.
It’s an increasingly popular way to travel for
a new generation of travellers who, like my
wife Maggie and I, are eager to get under the
skin of one of the world’s most sought-after
destinations, especially in the cooler months
of May to October, when the South Island,
decked out in vibrant autumnal colours,
offers a brilliant respite from the heat of the
Middle East.
Our driving holiday starts at Otahuna Lodge
on the outskirts of Christchurch, the largest
city in the South Island. A historic Queen
Anne-style home lovingly reborn, wreathed
by 12 hectares of stunning gardens and
staffed by hospitality innovators, Otahuna
is one of a handful of regal retreats that dinners, and a bathroom clad in all-white room, a space filled with an imposing dark
epitomises the Kiwi luxury-lodge experience. hues, complete with a spa bath and double timber dining table that looks like it should be
This picture-perfect, heritage-listed mansion shower. in a castle.
was bought by Americans Hall Canon and
Miles Refo in 2007. But accommodation is just one element of the After our Otahuna stay, we continue into the
lodge experience; chef McIntyre is renowned deep valleys and hidden bays of the Banks
With the help of Kiwi manager and executive for his simplistic yet elegant approach to Peninsula, descending down the narrow road
chef Jimmy McIntyre, they have created fine dining, a philosophy that places locally into Pigeon Bay, home to a school house, a
a property that welcomes visitors from sourced ingredients, including 130 varieties boat club, stunning rural landscapes and New
across the globe. Its five sumptuous guest of vegetables, fruit and nuts from the lodge’s Zealand’s newest lodge property. Annandale
rooms, replete with ancient wood, bespoke own gardens, front and centre. He also makes isn’t really one property but a collection of
furnishings and subtle yet cutting-edge all of the lodge’s bread, chutneys and jams, four, each vastly different from the next, and
technology, are fitted with fireplaces, offers cooking classes for guests looking each spaced a good 30-minute drive across a
balconies, hidden nooks and snugs, and the to delve into the local culinary scene, and working farm from each other, ensuring the
intimate touches of personality that sets even has his own smoke and curing hut in ultimate in privacy.
lodges apart from hotels. Otahuna’s grounds.
Envisioned by New Zealand-born real-
Our Rhodes Suite, named after Sir Heaton McIntyre, with his Austrian sous chef Thomas, estate tycoon Mark Palmer and his wife
and Jessie Rhodes who built Otahuna, not serves canapés and glasses of chilled Central Jacqui, Annandale features the historic and
only features a spacious bedroom with Otago wine in the lodge’s leather-clad lounge, beautifully restored Homestead, with its
roaring Victorian hearth and a balcony followed by chipotle prawns; locally caught five guest rooms, landscaped gardens and
with views to the Southern Alps, but also monk fish with saffron risotto; and Canterbury additional Stables accommodation, made up
an octagonal sitting room, ideal for private duck breast with quince jus in the main dining of the elegant simplicity of Shepard’s Cottage,
The Professional Centre, Suite 1, 189 Ashmore Road,
Benowa, Gold Coast QLD 4217
Phone: (07) 555 79 888 | Free Call: 1300 786 888
Email: info@zt.com.au | Website: www.zt.com.au
Facebook: www.facebook.com/zeppelintravel
The Zeppelin Weekly Times
Wednesday 11 November 2015
time their arrival in Oamaru to coincide with
the nightly arrival of the resident blue- and
yellow-eyed penguin colonies; the blues
can be seen at the Blue Penguin Colony in
town, the yellows at the Department of
Conservation-run reserves at Bushy Beach and
Katiki Point.
But we skip the birds and head for the hills
to Pen-y-bryn Lodge, a category-one historic
home nestled in dazzling gardens overlooking
the township. Built in 1889, Pen-y-bryn
was bought in 2010 by Americans James
Glucksman, a former World Bank economist,
and dentist James Boussy. The historic
Victorian home has five cosy guest rooms,
three of which are suites.
Unlike Seascape, with its modern lines and
dramatic location, Pen-y-bryn features a near-
endless line of beautifully preserved living
rooms, dens, lounges and snugs (including
one featuring a full-sized billiards table
commissioned by the New Zealand houses
of parliament). Filled with beautiful art and
a rustic one-bedroom retreat; the open-plan, idea of a holiday, Annandale offers a host
artefacts from “the Jameses’” many years
family-friendly Scrubby Bay, with its ocean- of activities, from hiking and biking across
spent in Asia, Pen-y-bryn is a more traditional
facing Jacuzzi and swimming pool; and the the property to farm experiences, cooking
lodge, where the lines between private home
design-savvy, glass-encased modernity of classes, deep-sea fishing, helicopter flights
and accommodation option are blissfully
Seascape. and much more. In fact, many guests arrive by
blurred, and where the old-world hospitality
helicopter from Christchurch Airport, opting
of the owners, married with fantastic local
We arrive at Seascape after a 45-minute for the fascinating farm drive one way and the
fare, are the major drawcards.
drive in the farm’s 4x4 along spectacular dramatic arrival by air on the other.
clifftops that plummet to the mussel beds While not a traditional lodge, Seascape and
Endless colour at Blanket Bay
of Pigeon Bay far below, the farm’s black its sibling retreats offer a similar experience:
Angus cattle watching our progress. A simple the chance to become a part of the landscape,
While rooms might be a little reminiscent
farm track leads steeply down into a remote to slow down, sleep in and leave the rest of
of visits to your great aunt’s, the communal
bay wreathed by a stony beach and rocky the world behind. Executive chef Paul Jobin
atmosphere and the warm welcome from our
headlands. Nestled into the hillside, Seascape pre-prepares gourmet meals that are vacuum-
hosts is second to none; evenings commence
is stunning from the first glance. A spacious, packed and delivered before check-in, needing
with cocktails and canapés by the fire,
unashamedly modern one-bedroom space, minimal preparation.
followed by a five-course dinner in the grand
the villa has a glass façade that makes the All ingredients either come from Annandale’s
old dining hall that includes locally sourced
most of its natural surroundings. farm and extensive gardens, or from
salmon tartare and seasonal Bluff oysters with
producers within 50 kilometres of the
baby carrots, green peas and shaved fennel
There are two gas fireplaces: one in the living property. After dinner, Maggie and I curl up
from the gardens.
room and one set outside on a patio that on day beds beside the outdoor fireplace,
also boasts a Jacuzzi. The simple kitchen has the waters of the bay before us bathed in the
Slow-food lover James Glucksman is an
modern appliances while the bathroom’s lingering light of a startling canopy of stars,
officier maître hôtelier in the Confrérie de
deep-soak tub looks out across the secluded the inky landscape unmarred by manmade
la Chaîne des Rôtisseurs, the Paris-based
bay. There is nothing marring the view light. It’s nothing short of magical.
gourmet society, and serves up dishes that
between the king-sized bed and the expanse Only in New Zealand at Pen-y-Bryn
are not only inventive and delicious, but are
of the Pacific.
almost entirely sourced from the lodge’s
From Annandale we drive west and then
own gardens, homemade in its kitchens or
Modern architecture at Seascape allows for south towards Oamaru. By late afternoon,
brought from local suppliers. Their years spent
a total immersion into the nature the shadows of this historic little town, which
travelling the world is evident in both the
was recently named “New Zealand’s Coolest”,
lodge’s décor, its objets d’art and its cuisine,
If enjoying the silence of your villa isn’t your are already growing long. Many travellers
The Professional Centre, Suite 1, 189 Ashmore Road,
Benowa, Gold Coast QLD 4217
Phone: (07) 555 79 888 | Free Call: 1300 786 888
Email: info@zt.com.au | Website: www.zt.com.au
Facebook: www.facebook.com/zeppelintravelThe Zeppelin Weekly Times
Wednesday 11 November 2015
making a visit to Pen-y-bryn a sensory
journey as well as a night at a homely inn.
We leave Oamaru early the next morning,
descending into Central Otago’s wine belt
as we approach Queenstown, an all-year
alpine playground that’s also home to an
international airport. At the end of a stretch
of road regularly listed among the top ten in
the world, is Blanket Bay, the grande dame of
New Zealand’s modern luxury-lodge era since
its launch in 1999.
Anandale properties are all about the
details
Unlike Otahuna or Pen-y-bryn, Blanket Bay
was built as a luxury lodge, one designed to
attract the well-heeled from America and
Europe, although today you’re as likely to
hear Arabic or Chinese.spoken in its great
room. The lodge, flanked by the expanses of
Lake Wakatipu on one side, and by imposing
peaks on the other, is a destination in
itself. Designed by American architect Jim
McLaughlin and built using locally sourced
schist rock and recycled timber from old rail
and road bridges, piers and wharfs, Blanket
Bay has just 12 luxurious guest rooms and
suites, including four lavishly appointed,
stand-alone Chalet Suites.
In addition, there are great living rooms with
double-height picture windows and towering
fireplaces, intimate bars and snugs, a modern
games room, wine caves (yes, plural), its Fresh appetisers at Otahuna Lodge bathtubs. The Owner’s Cottage, the lodge’s
own fitness centre, an outdoor pool and penthouse, accommodates eight in absolute
an indoor spa that looks through French The last stop on our itinerary is located just luxury. The warm colours of the suites are
windows to the western tip of the lake. The down the road, closer to Queenstown and continued in the main lodge, where breakfast
lodge is the perfect jumping-off point for fittingly more modern. Matakauri Lodge is and dinner is served in the intimate dining
travellers looking to explore Milford Sound the five-year-old sibling of the acclaimed room, on the outdoor patio, or in the private
and Fiordland National Park by helicopter, North Island golf destination lodges Kauri library in a nook above.
the Dart River by high-powered speedboat, Cliffs and Cape Kidnappers, and brings a more
or the ancient rainforests and towering peaks contemporary feel to the South Island scene. Head chef Jonathan Roger’s menus are
of Middle Earth with a hike in Mount Aspiring Positioned overlooking Lake Wakatipu and the inspired by the produce of the deep south
National Park. towering Tooth Peaks that form the border and his à la carte menus change daily, but
with the province of Southland, Matakauri include the likes of roasted scallops with black
Here the fly-fishing is phenomenal, the heli- features 12 guest rooms, four classically pudding and beurre noisette; North Island
skiing the best in the southern hemisphere, located within the main lodge building, and tarakihi with mussels and dill; and smoked
the horse riding sensational, and when the rest stand-alone apartments with stunning Otago duck with beetroot, goat’s curd and
guests return to the lodge, dinner cooked by views. blood orange. Dotted with intimate lodges
executive chef Corey Hume is waiting in the brimming with exceptional local cuisine,
elegant Lake View Dining Room. His culinary The clean, modern décor takes its convivial hospitality and breathtaking scenery
creations range from Canterbury quail with cues from autumn in Otago, with gas well matched to these delights, the roads of
celeriac purée and chorizo, through to Port fireplaces, private balconies, flat-screen New Zealand’s South Island are ones worth
Nicholson crayfish tail with coral and miso televisions hidden behind artwork, and quite taking the time to get to know very well
emulsion, and seared scallop and roasted possibility the world’s best views from the indeed.
vegetables from the lodge gardens.
The Professional Centre, Suite 1, 189 Ashmore Road,
Benowa, Gold Coast QLD 4217
Phone: (07) 555 79 888 | Free Call: 1300 786 888
Email: info@zt.com.au | Website: www.zt.com.au
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