Jetsettersblog

CULTURE, beaches and a vibrant nightlife combine in this captivating tour of Cuba from Tempo Holidays.

On the eight-day adventure, travellers will explore the delights of modern Cuba, indulging in the pulsating city of Havana with its love for music and dance and kick back in the coastal city of Varadero with its relaxed Caribbean vibe.

Priced from just $1243* per person twin share, the Flavours of Havana and Varadero experience includes three nights accommodation in Havana, four nights in Varadero, seven breakfasts, six lunches and seven dinners, coach excursions with bilingual guide and compulsory Cuban handling fee.

The special offer is valid for sale and travel to October 30, 2010.

For bookings, contact your local travel agent or Tempo Holidays – Australian Travel Agent, www.tempoholidays.com , 1300 558 987 or info@tempoholidays.com . For more information, check out Tempo Holidays’ latest specials and promotions.

*Terms & conditions apply, subject to change and availability

Qantas has revamped the Points + Pay^ booking option for Qantas flights booked on qantas.com, lowering the minimum points required to 5000.

Qantas Frequent Flyer Chief Executive Simon Hickey said Points + Pay offers Qantas Frequent Flyer members even greater flexibility and choice when booking a Qantas flight, with the ability to reduce the amount of money paid for most flights booked on qantas.com by making a booking using a combination of money and points.

“With a minimum of just 5000 points Frequent Flyers can choose how much money they would like to pay, by using points as well as money, for both domestic and international flights,” Mr Hickey said.

“Members can use a sliding scale on the booking engine to choose the number of points they redeem and pay an amount on their credit card to obtain their Award Flight – the more points used, the less money needed.” “We are pleased to offer our 7 million members more flexibility for using their points,” Mr Hickey said.

Points + Pay can be accessed on qantas.com through Flight Bookings. Frequent Flyer members must login to their account before starting to make a flight booking with Qantas.

Once flights have been selected, a ‘Use Points + Pay’ option will be available on the Review page if the member has enough points in their account.

A print campaign will launch this weekend across major metro newspapers followed by a digital campaign to promote the revamped Points + Pay booking option.

^ Visit www.qantas.com/pointspluspay  for more information and full terms and conditions.

A couple whose talents have been nurtured by some of the world’s leading chefs are the final ingredient in the stunning transformation of Castaways Resort & Spa Mission Beach.

English-born Neil Phillips, 34, and his Italian partner, Serena Fedeli, 24, are creating culinary magic for Castaways’ idyllic beachfront restaurant.

Neil and Serena have been mentored by the likes of Albert Roux, Fulvio Pierangelini, Salvatore Tassa and Keith Podmore.

Neil showed an early interest in cooking and as a student at the Isle of Wight Technical College, he was part of the kitchen brigade for two of the Queen’s annual Christmas parties, a Buckingham Palace garden party and a birthday party for the Queen Mother.

At just 17 he joined the kitchens of one of London’s finest gentlemen’s clubs, Boodles. Founded in 1762, Boodles’ distinguished membership has included Sir Winston Churchill, Ian Fleming and David Niven. There, taught by Keith Podmore, Chairman of the Académie Culinaire de France he learnt the principles of classical French cuisine.

Neil spent the next five years working his way up to Chef de Partie level before opening the Walbrook Club, where the famed late English entrepreneur Mark Birley was one of the owners. The lure of Boodles proved strong and Neil returned as Sous Chef.

“It was very traditional with so much history – the members are Lords, judges, mayors, politicians and women have only been allowed entry for the past 20 or so years,” he said. “But from a food perspective, it was a non-profit making business. We cooked with the best products available on a completely seasonal basis with no short cuts. The menu was changed every sitting.

“Cooking is about the ingredients – if you have beautiful ingredients you don’t have to put sauces all over it.” It is this philosophy that he – and Serena – brings to Castaways.

Neil says he is fortunate during his career to have been mentored by some of the most respected and illustrious names in the business – most notably Albert Roux, who turned Gavarouche into a three-star Michelin restaurant and was mentor of Marco Pierre White, who in turn mentored Gordon Ramsay.

He further honed his skills travelling in Mexico and the United States before returning to London and the Sofitel St James.

After three years, Neil moved to Rome and the kitchens of the famed Hotel de Russie, one of the city’s leading hotels with the aim of learning more about Italian and Mediterranean cuisine. It was here his path crossed with Serena.

Neil eventually became Head Chef at the hotel, second in charge of a kitchen brigade of 30. It was at the hotel he met his now partner and co-chef at Castaways – Serena, whose talents were being carefully nurtured by consultant chef Fulvio Pierangelini, Italy’s top chef and chef and owner of the famous Gambero Rosso in San Vincenzo near Livorno in Tuscany.

“He taught me a lot about the simplicity of cooking, of the quality of produce – keeping food simple but above all, quality,” said Serena.

Remarkably Serena always dreamt of living and working in Australia – so keen was she on Aussie surfing – that she bought a surfboard while living in Rome and would strap it to her scooter for the 30km ride to the beach.

She grew up travelling and living around the world with her father, who worked for NGOs (non government organisations) in regions as varied as Palestine, Africa and South America. After initially studying international relations (“too much paperwork”), Serena made a fateful decision to undertake a private pastry course in Rome – and found her true passion.

“My teachers were highly regarded and one of them was a world champion,” she said. After Serena started in the pastry kitchens of the Hotel de Russie, her talents were nurtured by another Michelin-star chef Salvatore Tassa, owner/chef of “Le Colline ciociare” in Acuto near Frosinone (considered the best Italian restaurant in Italy, one-star in Michelin) who became a profound influence.

“He opened my eyes,” said Serena. “He likes to train young people, he likes to teach – I would sit with him in his garden, we would talk about all different food. He would bring duck and meat from the country and teach us how to prepare it.”

Neil and Serena spent the past European summer season in Majorca, Spain, as the private chefs of a cliff-top villa formerly owned by Sir Richard Branson and located within a 4000 hectare estate.

“Across the bay were homes owned by Michael Douglas and (singer) Annie Lennox,” said Neil. “The villa was rented for $US25,000 per week and I would get up early and go to the local fish markets, then the meat markets and choose my produce for the day.”

The couple is now bringing their talent and passion for produce to the beautifully-refurbished Castaways resort at Mission Beach.

“We’re in the tropics, so we look forward to using as much local produce like seafood, tropical fruit, coconut, as well as local beef and pork,” said Neil. “I will base the kitchen on classical French techniques but keep the flavours fresh and not too heavy.”

The Castaways’ menu features beautifully prepared, seasonal local produce with dishes like slow braised shoulder of lamb , spiced cous cous and coriander and crisp cannolo with coffee foam and almond praline.

Overlooking the Coral Sea at Mission Beach, the resort’s restaurant is open daily for breakfast, lunch and dinner.

Castaways Resort & Spa Mission Beach has recently completed a multi-million-dollar upgrade. www.castaways.com.au

The growth in popularity of international river cruising has flowed over to China with bookings for Yangtze River experiences soaring by more than 20 per cent in the past year.

Last year 628,875 travellers booked cruises between Chongqing and Yichang, Wuhan or Shanghai, marvelling up close the natural wonders of the Three Gorges as well as China’s largest manmade project since the construction of the Great Wall, the Three Gorges Dam.

The 2009 figure was more than 105,000 higher than in 2008 with officials from the China Tourism Bureau predicting this year’s number to increase a further 25 per cent, despite the continuing financial global concerns.

“It is a trip of a lifetime, not only for fans of cruising but for all travellers keen on seeing and experiencing China’s many attributes,” said Helen Wong, Managing Director and Founder of Australia’s leading China holiday tours specialists Helen Wong’s Tours.

“The quality of the vessels that ply the waters of Asia’s longest river has improved greatly in recent years, reflected by the increased level of interest and bookings for Yangtze River cruising.

“In Australia we have seen a marked growth in our bookings which support the latest official figures from China.

“Three Gorges, the massive Three Gorge Dam and the Danning River’s Small Gorges are only three or many sightseeing delights on the cruise,” said Ms Wong.

Down river cruises between Chongqing and Yichang aboard luxury ships such as Victoria Cruises’ Anna, Prince or Katarina take four days/three nights and are priced from $700 per person, twin share through Helen Wong’s Tours (from $1145 a single cabin).

Because of the strong flow of water the upriver cruise takes an extra day and night, yet carriers a lower price, from only $680pp, twin share (from $1100 single cabin).

Alternatively, cruise fans can opt for one of a number of Helen Wong’s Tours which include the Yangtze experience, the nine-day Yangtze Upstream program priced from $2190pp, twin share, including a two-night stay in exciting Shanghai as well as Chongqing.

A 13-day Yangtze Wonders holiday, which also includes four nights in capital Beijing as well as three nights in Shanghai, is priced from $2600pp, twin share (from $4220pp, twin share from Australia).

Details: Helen Wong’s Tours, (02) 92677833,

www.helenwongstours.com

Reservations: 1300 788328

The Dutch Caribbean island of Aruba will be adding an adult-only property at the end of the year, catering exclusively for couples looking for an upscale quiet retreat: starting 23rd December 2010, all guests at Bucuti Beach Resort must be at least 18 years old.

Already popular with couples from the UK and recognised by TripAdvisor as one of the top 10 most romantic resorts in the world, Bucuti is perfectly located on 14 acres of pristine powder fine sand of the island’s famed Eagle Beach, one of the Caribbean’s top ten beaches as published by ‘Dream Beaches of the World’.

Refined, sophisticated and designed with romance in mind, Bucuti’s peaceful atmosphere and location set it apart from Aruba’s larger resorts, which are more family orientated.

The sought-after beachfront Tara Suites, featuring large oceanfront balconies or terraces and king-sized beds, are an oasis from the crowds. Couples can relax on the beach, under their own private palapa, or simply lounge around the infinity pool in a comfy chair for two.

Bucuti offers a selection of packages tailored specifically for couples and its expert concierge team can coordinate a selection of excursions and activities.

Currently Renaissance Marina Aruba is the only property on the island with an adults-only policy.

For more information on visiting Aruba please go to www.aruba.com. For more information on Bucuti Beach Resort please go to www.bucuti.com

Forget the fluffy white robes, flotation tanks and expensive room service bills of a luxury spa hotel – wellbeing holidays on the Caribbean island of Dominica are all about harnessing natural resources to create a balance of mind, body and spirit.

Here, from ‘the Nature Island of Dominica’, are five steps to the ultimate natural wellbeing break.

1. Travel – with a clear conscience

In Dominica, visitors can be assured that they have chosen a destination that has gained worldwide recognition for its efforts in sustainable tourism – it was the first country in the world to be benchmarked by Green Globe 21, the worldwide certification programme for the travel and tourism industry!

Most hotels, guesthouses and tourism enterprises in Dominica are locally owned and run, so by staying on the island, making use of tour guides and taking part in the activities on offer, visitors are making a vital contribution to local businesses and the island’s economy as a whole.

2. Get fit and healthy in the ‘jungle gym’

The beautiful, rainforest landscapes of Dominica are far more inspiring than any gym. Forsake the rowing machine for an ocean kayak, or the treadmill for some brisk hikes in the hilly landscape to make exercise enjoyable.

Swimming spots are also plentiful, with numerous freshwater rivers on the island. Some are even naturally heated thanks to the island’s volcanic nature.

Relieve aching muscles with a dip in one of Dominica’s many hot springs, where the water temperature is comparable to a hot bath. Hot spring pools occur naturally across the island – including at the ocean’s edge near the town of Soufriere – and can also be found in the grounds of some guesthouses including Papillote Wilderness Retreat.

These springs are caused by the island’s volcanic nature, another result of which is mineral-rich mud.

Volcanic mud is used across the world in spa treatments to draw toxins and impurities out of the body – in Dominica, visitors can take advantage of abundant supplies in areas including the Valley of Desolation.

3. Enrich your spirit

Unlike some Caribbean islands, it is easy to find a retreat in Dominica – perhaps a corner of the rainforest, a deserted beach, or a stretch of river where you can remain tranquil for hours without being disturbed by another soul, except the wildlife. Make the most of the solitude to contemplate and appreciate the verdant, pristine beauty of the Nature Island, which has hardly changed since Christopher Columbus sailed past 515 years ago.

Yoga fans might also like to take part in yoga classes or residential courses in other holistic pursuits that take place at hotels including Jungle Bay Resort and Spa and the Rainforest Shangri-La Resort.

Classes take place in purpose-built studios or terraces, surrounded by the forest or overlooking the ocean.

4. Expand your mind

A holiday in Dominica offers not only the chance to experience a new country, but also to learn about the culture and history of the people who shaped the whole of the Caribbean region.

Dominica is the only island with an indigenous population of Carib Indians, known as the Kalinago.

Many live in a government-designated Carib Territory in the northeast of the island, where traditional crafts such as basket weaving are still prevalent.

The island offers a number of community-based tourism activities that will teach visitors about past and present life in Dominica, including a visit to Touna Village in the Carib Territory and a community gardening and cookery tour.

5. Embrace new challenges

Holidays often bring with them the confidence to try something new, or push personal boundaries. The opportunities for this in Dominica are numerous. Abandon traditional comfort zones by trying a new activity – perhaps scuba diving, horse riding, rappelling down a waterfall, or swinging through the jungle canopy on zip lines and rope bridges

Dominica (pronounced Dom-in-ee-ka) is a spectacular green island of rugged mountains, lush rainforests and rushing rivers in the Eastern Caribbean, lying south of Guadeloupe and north of Martinique.

For more information about Dominica visit www.discoverdominica.com  or call 0800 0121 467.

You can also watch videos from the island on Dominica’s YouTube page at www.youtube.com/discoverdominica  and keep up to date with the latest news on Facebook www.facebook.com/discoverdominica  and Twitter www.twitter.com/nature_island

Andaz 5th Avenue, the second Andaz property in New York and the fifth in the collection, plans to open its doors on July 5, 2010.

Andaz 5th Avenue takes its design cues from its own midtown Manhattan neighborhood. Interiors are designed by Tony Chi to be both loft-like and evocative of the city’s century-old apartment residences.

A bar, a shop carrying artisanal products made by local purveyors, and guestrooms all reflect the Andaz credo of facilitating – not forcing – the guest experience. Of the 184 rooms, 36 are suites, six of which have terraces overlooking the grand façade of the New York Public Library.

Starting at 322 square feet, the guestrooms have 12-foot ceilings, and double glazed windows, making them blissfully quiet. Each room features incredibly soft linens to ensure a good night’s sleep.

Black-washed poplar shutters enclose the oversized bathrooms that are lined in polished travertine marble, with rainfall shower heads, dual sinks, and amenities from New York apothecary C.O. Bigelow.

Each room has a black porcelain footbath in the shower area with a spout dedicated to filling it — perfect for relaxing feet that have spent hours pounding the pavement of one of the world’s best walking cities. The Andaz XL Two-Bedroom Terrace Suite is 1,779 square feet, with an expansive landscaped terrace and views of both the Hudson River and the East River. Splash Suites feature a deep egg-shaped, free-standing bathtub, positioned in the center of the oversized bathroom for the best views of the New York Public Library and the Empire State Building.

The bar in the cellar serves small-batch liquors and a carefully curated selection of wines by the glass, along with small and medium plates to share. An open kitchen serves small and medium plates.

Two oversized, 14-foot Claro Walnut wood slabs serve as the bars helmed by bartenders serving beer, wine, and cocktails such as the Andaz 5th Avenue signature cocktail, the Cellar Door. The second floor holds Andaz 5th Avenue’s meeting and event space which has been aptly named Apartment 2E due to its residential, home-like layout.

Once guests exit the elevators to the second floor, the open kitchen is the first thing that comes into sight. There also is 6,500 square feet of meeting and events space.

Many of the studios have 14-foot factory sash windows that overlook the New York Public Library, while other studios have private access to the hotel’s open-air courtyard. All studio spaces have an open pantry with espresso makers, closets with electronic safes, and a unique “touch panel” that manages sound and light.

Guests can use just one of the studios, which can accommodate groups of 16 to 100, or collapse the space into one large house party venue where up to 400 guests can mill about the studios, kitchen, bar, and courtyard.

The property is now accepting reservations from July 5, 2010 at a preview rate starting at $295. Starting September 1, rates begin at $435.

For reservations or more information, call 212-601-1234 or visit www.andaz5thavenue.com

New York State’s Pound Ridge Golf Club — the Pete Dye-designed destination course 40 miles north of New York City — has teamed with the Stamford Marriott Hotel and Spa to provide golfers with a Connecticut-based stay-and-play option just minutes from the golf course.

Located in downtown Stamford, the Marriott Hotel and Spa offers Pound Ridge-bound players discounted weekday (Monday through Thursday) and weekend rates, free onsite parking, golf bag storage, printed maps, and tee time booking assistance through the hotel’s concierge.

Weekday room rates are $209 and weekend rates are $109 — a 15 to 20 percent savings on the advertised rate.

Hotel guests have exclusive access to Pound Ridge’s special advance tee time rates anytime (subject to availability.)

The weekday advance rates are $155 and $105 after 3 pm, and the weekend advanced rates are $195, $150 (after 3 p.m.) and $105 (after 5 p.m.).

For more information or to book at the Stamford Marriott Hotel and Spa, call 203-977-1217.

For more information about Pound Ridge Golf Club or to book tee times, visit www.poundridgegolf.com

call 914-764-5771

or email info@poundridgegolf.com

The Eldorado Hotel & Spa in Santa Fe, N.M., has relaunched The Old House at Eldorado Hotel & Spa restaurant following a redesign.

The restaurant also offers new menu items designed by new Executive Chef Anthony Smith, as well as weekly market specials, world cuisine influences and more value.

Each weekly market special is paired with a recommended wine.

Highlights of the new menu include Chilean sea bass with tarragon brown butter and CoCo shrimp with a Thai curry emulsion and drizzled with a tropical fruit salsa.

The restaurant also has a dry-aging chamber for beef.

The new design reflects the Southwest landscape, using predominately earth tones. Hours are 7 a.m. to 10 p.m.

For dining reservations, call 505-995-4530 or visit www.eldoradohotel.com/dining/old-house-restaurant

For hotel information, call 800-955-4455 or visit www.eldoradohotel.com

Orient-Express announced the reopening of the Hiram-Bingham, Peru’s deluxe train service to Machu Picchu’s Inca Citadel.

Starting July 1, operations from Cusco to Machu Picchu will resume for tourist train operations with services beginning from all stations including Cusco, Poroy and Ollanyatambo.

Following severe floods that damaged the railway in January, extensive renovations and a new section of railroad tracks have been completed. The rails have undergone extensive testing to ensure stability and safety.

The rail service — operated by PeruRail — will remain cautious when operating the new railways. While under strict speed restrictions, train operators are taking every precaution to ensure safe train services for all passengers.

Known for its breathtaking journey through the surrounding landscapes of the Andes Mountains, the Hiram-Bingham departs from the Poroy/Cusco station at 9:05 a.m. and includes brunch for all guests traveling outward.

Upon arrival, guests have access to an exclusive entrance into the Sanctuary with an additional guided tour of the Citadel. After exploring the world’s most impressive ruins, the Hiram-Bingham departs from Machu Picchu at 5:50 p.m. where guests can enjoy cocktails, live entertainment and a four-course gourmet menu.

For more information on routes, rates and timetables, visit www.perurail.com