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 zainal@mulpha.com.my

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 382zainal@mulpha.com.my

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

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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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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

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“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!

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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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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.

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high life5 Best Days Of Summer

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Hyatt Regency Sanctuary CoveManor Circle Sanctuary Cove Resort, Gold Coast, Queensland, Australia 4212 Tel: +617 5530-1234 E-mail: sanctuarycove.regency@hyatt.com

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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: reservations@hayman.com.au

*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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life

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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.

life

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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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