Jetsettersblog

Visitors can now book their Cornish cottage holiday or winery tour at Camel Valley at the click of a mouse direct through www.camelvalley.com

Camel Valley has been offering winery tours and accommodation in sunny Cornwall for over 20 years, and always relied on a cottage booking agent.

However, Bob and Annie Lindo, Camel Valley’s founders, noticed that increasingly tour visitors were trying to book accommodation direct for the next holiday season following their tour. Bob’s Wednesday evening ‘Grand Tour and Tastings’ have been described as ‘Britain’s best’ by Wine magazine

One of the two holiday cottages has recently been refurbished and now boasts a terrace overlooking the vineyard – providing an idyllic surrounding to sit back with a glass of wine.

Said Bob: ‘The great thing is that the accommodation and the vineyard have become integrated into one big ‘wine’ theme and everybody is speaking the same language. In the past, many cottage bookings were made regardless of the fact that we were a vineyard, but now the cottages are being booked almost entirely because we’re a vineyard’. Bob added: ‘Of course we put some wine in the fridge and the Grand Tours are all-inclusive for all cottage bookings’.

The whole family need not be mad on wine to stay at Camel Valley. The Lindos offer a private stretch of salmon and trout fishing on the River Camel and guests can cycle the Camel Trail, which runs right through the vineyard, to Padstow for lunch in one of Rick Stein’s famous restaurants. The Eden project is just 8 miles away and the glorious Cornish coastline just 10 miles.

Camel Valley holds 4 of the UK Trophies including the coveted Vintners Trophy for the UK’s best sparkling wine for the second successive year. Camel Valley was awarded the Gold Medal for the 2008 Cornwall Tourist Board Small Visitor Attraction of the Year and Bob has previously been awarded a Gold Medal for ‘Outstanding Services to Tourism’.

What better way to spend a lazy Sunday morning than on Captain Cook Cruises new ‘Sunday Breakfast’ cruise on Sydney Harbour. The cruise runs every Sunday between September and April on the prestigious Sydney 2000 and departs from Circular Quay and Darling Harbour.

Passengers will enjoy a delicious hot and cold buffet breakfast including seasonal fresh fruit, selection of cereals, yoghurt, bacon, eggs, grilled tomatoes, sautéed mushrooms, baked beans, chipolatas, croissants, rolls, fruit juice and tea and coffee.

The ‘Sunday Breakfast’ cruise is on the spectacular MV Sydney 2000 - the vessel chosen for the Official arrival of Pope Benedict XVI to WYD08. Designed to impress, this vessel offers million dollar views, spacious safe interior dining rooms and expansive outdoor observation decks – perfect for enjoying the amazing harbour sights while sitting back and relaxing over breakfast.

The cruise is priced at $49 for adults, $39 concession and $29 for children (5-14 years) and departs from No 1 King Street Wharf at 9.00am and from Jetty 6 Circular Quay at 9.30am. The cruise returns to King Street Wharf at 10.30am and to Circular Quay at 11.00am.

For reservations and enquiries please contact Captain Cook Cruises toll free on 1800 804 843,
Int +61-2-9206 111 or email: dine@captaincook.com.au or visit www.captaincook.com.au

Enjoy warm summer nights on Sydney Harbour with Captain Cook Cruises new Cocktail Cruise. Perfect for Christmas get togethers or fun catch-ups with friends, the summer Cocktail Cruise departs after work at 5.30pm daily, from Jetty 6, Circular Quay.

This one and a half hour cruise onboard the prestigious Sydney 2000, is all about kicking back and relaxing, soaking up the last rays of sunshine and taking in the picturesque harbour sights, all while sipping on a cocktail or two.

The Cocktail Cruise includes a complimentary cocktail of the day or glass of wine, beer or champagne and refreshments. A licensed bar also operates onboard.

Returning to Circular Quay at 7.00pm the Cocktail Cruise is a great way to start the evening or the perfect end to a hectic day.

The Cocktail Cruise is only $37.00 for adults and $19 for children.

Sample PagesEnglish and Welsh wine enthusiasts are in for a treat. A Guide to the Wines of England & Wales has just been published and is now available in all good bookshops and on line retailers. Packed with up to date information and a wealth of illustrations, this new book provides a topical and unique insight in to the English and Welsh wine industry.

A Guide to the Wines of England & Wales is compiled by the award-winning Wine behind the label team whose books have scooped all three of the major wine-writing awards in the UK. This is the first of their series of regional wine guides, researched in-depth to give a fully comprehensive overview of the industry. Over 100 vineyards are captured in full colour, packed with essential facts and background information, including their location, a profile of their leading wines with tasting notes and interviews with the vineyard owners themselves. For the first time ever there is a section devoted to the industry’s leading winemakers, with profiles on each, which provides even greater insight into the state of play of the vineyards and their regions.

The book opens with an historical perspective and asks if wine was produced here by the Romans or only imported. The intervening centuries also have an interesting story to tell.

An erudite essay by Richard Selley, Emeritus Professor of Geology at Imperial College, London, charts the impact of climate change on viticulture. Richard is an acknowledged expert and author on the geology of English winelands.

There is a buzz around wine production in England and Wales with much interest and focus on climate change and its implications for the 200 plus vineyards. Rumour has it that imminent overseas investment will also be providing a Renaissance to our own wine industry.

Many well-established winemakers are now producing award winning wines and competing on the world stage for recognition. English and Welsh wines are served at State Banquets, a tribute to their quality. More than 60 vineyards have tasting rooms/shops attesting to the growing popularity of visiting regional vineyards and tasting and buying home produced wines. The book also details the wide variety of grapes grown and the many styles of English and Welsh wine produced. Read about the pioneering vineyards that have put English wines on the map, and those planting their first vines, which will not be producing bottled wine for another 5 or more years.

This book is an ideal travelling companion or reference book for anyone wanting to delve further in to the world of English and Welsh wine

15 Trophy-winning Properties, 4 New Grands Chefs Relais & Châteaux

In exclusive partnership with prestigious brands, Relais & Châteaux has just revealed the list of the winners of the Relais & Châteaux Trophies which are awarded every year in recognition of expertise and excellence in the art of hospitality and fine dining.

Welcome Trophy with Moët & Chandon
The art of receiving is one of the fundamental virtues of Relais & Châteaux; ensuring your stay is unforgettable is always the priority in these properties.

Hotel Jagdhof Glashütte - Germany

Grand Chef Trophy with Taittinger
Amongst the Relais & Châteaux members, the contemporary elite of fine dining are grouped within the family of the Grands Chefs Relais & Châteaux. Passion, creativity, experience and expertise are the essential criteria for admission to the highly select circle of these Grands Chefs.

Firmin & Philippe Arrambide
Les Pyrénées - France

Jonathan Gushue
Langdon Hall Country House Hotel & Spa - Canada

Christopher Brooks
Blantyre – United States

Jason Robinson
The Inn at Dos Brisas – United States

Rising Chef Trophy with All-Clad
We single out young chefs whose creativity, imagination and commitment earmark them as the future grand masters of fine dining in the world.

Davy Tissot
Villa Florentine - France

Art de la Table Trophy with San Pellegrino
The arts of the table, atmosphere and decoration are all part of our philosophy of “receiving well”. They reflect the soul of our properties and express their personality.

Ristorante Le Calandre - Italy

Spa Trophy with Laurent Perrier
There are 5 categories of spa: Spas de Charme, Spas de Rêve, Thalassotherapy, Thermalism and Beauty.

Georges Blanc & Spa - France

Woman of the Year Trophy with Pommery
A disciplined approach to work organisation, exacting standards, the giving of themselves and a sense of welcome and detail make these women the flagship ambassadresses of our family.

Johanna Maier
Hotel Hubertus - Austria

Passion Trophy with Hennessy
Launched in 2004, the Passion Trophy is awarded to Relais & Châteaux owners who know how to make your stay truly unique: harmonious setting, perfect service, remarkable style.

Sam Beall
Blackberry Farm – United States

Corporate Trophy with Glenmorangie
Relais & Châteaux launched this trophy in 2005 to single out property owners who have distinguished themselves through their high-performance meeting facilities and the quality of the welcome afforded to business meetings or residential seminars.

Sheen Falls Lodge – Ireland

Lounge Trophy with Grand Marnier
With the Lounge Trophy, Relais & Châteaux pays tribute to the expertise of these friendly settings, a real invitation to tasting.

Eden Rock - St Barthélémy - France

Environment Trophy with Orlane
This award pays tribute to properties which have shown tenacity, commitment, impressive initiatives and respect for the environment and the natural setting.

Longueville Manor – United Kingdom

Garden Trophy with Rozes
This pays tribute to properties which have succeeded in reconciling abundant nature, expertise in enhancing the horticultural heritage and respect for the original beauty of the landscapes.

Las Mañanitas Hotel Garden Restaurant & Spa - Mexico

Innovation Trophy with Nespresso
To guarantee unique experiences and intense moments of discovery, each Relais & Châteaux member must know how to reinvent itself and be innovative.

Thierry Marx
Cordeillan-Bages - France

About Relais & Châteaux

Relais & Châteaux is an exclusive collection of 480 of the finest charming hotels and gourmet restaurants in 56 countries. Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.

Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony, an unforgettable celebration of the senses.

From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.

BREMEN – When the Swissôtel Bremen opened last summer, the Hanseatic city gained not only an international 5-star hotel, but also a new top-class restaurant. Hillmann’s inside the hotel is set to become one of the city’s gourmet restaurants.

In the very latest edition of the Gault-Millau guidebook, Hillmann’s has already been awarded 13 points. “We are naturally very proud that Hillmann’s has scored so many points just a few weeks after it opened,” says Rogier Hurkmans, General Manager of the Swissôtel Bremen. “That is an incredible achievement for our entire kitchen and service team. But our aim of course is to gain even more points next year”.

Executive chef, Matthias Serwill, who previously worked for famous hotels such as the Kempinski Hotel Fürstenhof in Leipzig and the Parkhotel Bremen, is responsible for the culinary success of the restaurant. Fresh herbs play a leading role in Matthias Serwill’s cuisine, which is firmly focused on regional products. “Every product has the right to retain its own unique taste”, is the philosophy of Executive Chef, Matthias Serwill. “Every dish is only as good as its ingredients and we make no compromises here. Only the best is good enough!” To this first-class chef, freshness means the products must be no more than 24 hours old. This is why he prefers Queller (saltwort), a type of algae native to Sylt, to algae sourced from Brittany. “It goes straight into the pan raw and, with the addition of some olive oil, salt, pepper, lime juice and lemon, gives an absolutely fresh and flavoursome taste of the sea”.

The success of each individual menu at Hillmann’s stems from experience and expertise in the fine art of taste.

The effect of herbs and aromas from local fields and waterways is also significant, as is the way they combine with the latest products of selected growers. Typical winter dishes from the cuisine of Matthias Serwill include: “Leg of veal pralines with chanterelle wild mushrooms and apricot-mint chutney” or “Two different cuts of local milk-fed pork with caraway crumble, beer and vinegar jus and lovage-infused vegetable cream”.

The name “Hillmann’s” stands for the long history and great tradition of the Hillmann’s Hotel, which stood on the site of the present hotel and was the finest establishment of its time. Celebrities such as Caruso, Crown Prince Wilhelm and Theodor Fontane were all guests there. The restaurant is on the first floor of the hotel and stands out for more than just its excellent cuisine.

The sophisticated ambience and tasteful design of the restaurant also give Hillmann’s the ideal credentials to become one of the city’s top restaurants.

The Swissôtel Bremen is situated on Hillmann Square, just a few minutes away from the historical city centre. It has 230 elegant rooms and suites with state-of-the-art amenities and offers all the accoutrements of a five-star hotel.

www.hillmanns-restaurant.de

STILLER WINNER

Nestled in Shanghai’s “new Xintiandi”—the Cool Docks, at the southern end of the Huangpu River—the recently opened Stiller’s restaurant makes its mark as the city’s first upscale German restaurant. The brainchild of celebrity chef Stefan Stiller, the airy eatery dishes up hearty mains alongside an indulgent degustation menu with all the trimmings. And if you like what you see, you can pick up a few tips at Stiller’s regular cooking classes, held in the kitchen onsite.

DO VISIT DOMUS

Down a small hutong alleyway adjacent to the Forbidden City in Beijing, Domus is as stylish as it is tasty. The new duplex restaurant (located opposite its sister establishment, long-time favourite Tiandi Yija) offers creative international cuisine: the upstairs café focuses on finger food and quick bites, while downstairs the divine degustation menu can be enjoyed with a side of live entertainment courtesy of energetic chefs in the open kitchen. After your meal, take to the lounge and relax in uber-modern sofas and armchairs courtesy of Italian designers.

THE KEE TO THE CITY

One of two high-rolling membership clubs to open in Shanghai in recent months (the other being M1NT), Kee Club follows in the footsteps of its older sister in Hong Kong, inviting the bold and the beautiful to become part of an exclusive new party set. Located in a 1920s mansion, the club is a fusion of antiques and modern art. The food is equally eclectic, ranging from French fine dining to Chinese banquets and Japanese kaiseki.

AQUATIC ADVENTURE

A quartet of new establishments round out the offerings at Beijing’s stylish Legation Quarter, all from Hong Kong-based restaurateurs, Aqua. First off the bat is avant-garde Japanese restaurant Shiro Matsu, adjoining Goth-styled Hex Bar. Head up to the first floor for tasty tapas and Spanish wines at Agua, or enjoy bubbles with a view on rooftop bar Fez. And there’s more to come. Management promises that early 2009 will see the opening of a nightclub, a steakhouse, and a Chinese restaurant on the Legation premises. So much food, so little time.

And ABX Bar At Radisson Plaza Hotel Sydney

December has kicked off new Summer flavours at the award-winning Bistro-Fax restaurant and ABX bar at Radisson Plaza Hotel Sydney.

The Summer a la carte menu in Bistro-Fax has many seasonal favourites, Executive Chef Jeremy Clark has featured luscious figs, juicy mangoes, sweet peaches and fresh seafood including blue swimmer crab and prawns as seasonal highlights.

Dishes include a carpaccio of gold band snapper, blue swimmer crab, lime and rocket cress; caramelised peach with Kervella rondelle cheese and toasted brioche; a salad of beetroot with serrano ham, fresh figs and mint; pan seared prawns with witlof, zucchini and baby chard; spaghetti of squid ink with blue swimmer crab, wild rocket and gremolata; a caramelised fig tarte tatin with frangipane, pistachio ice cream and muscat sabayon; coconut dacquoise with fresh mango, lime and coconut ice cream and champagne jelly with vanilla poached peaches, raspberries and white peach sorbet.

Jeremy Clark said: “How can anyone not get excited about Summer in Australia. The gorgeous stone fruit arrives and seafood and Summer just go hand in hand. Nowadays a lot of produce is available all year round but it’s great to remember that some flavours peak at certain times of the year”.

The menu will also be complemented with wines from Ceravolo featuring as the “Wines of the Month” for December. Each month, when purchasing a bottle from the “Wines of the Month” selection in either Bistro-Fax or ABX there is the opportunity to go into a draw and win an overnight stay at the hotel.

Refreshing Margarita’s features as the “Cocktail of the Month” for December in the ABX bar and round out the Summer season.

Bistro-Fax serves an a la carte lunch Monday to Friday from 12:00pm to 3:00pm. An a la carte dinner is served daily from 6:00pm to 10:00pm. Reservations can be made on 02 8214 0400. ABX bar is open daily till late.

Following last year’s success, a wide range of events will again be held throughout Japan to welcome visitors during winter. There will be many special events in addition to a welcome campaign, making January and February 2009 a great time to enjoy Japan’s beautiful winter scenery and seasonal winter food.

Nearly a quarter of the 300 department stores and half of the 40 outlet malls throughout Japan are participating in the Yokoso! Japan Weeks 2009 campaign. Various events, hands-on experience tours, and privilege campaigns will be hosted by nearly 600 stores throughout the country. A wide variety of services will be offered as well as free original gifts. Don’t miss this fantastic opportunity!

Event Period: 20 January – 20 February 2009
Themes of Yokoso! Japan Weeks 2009:
This year’s themes are “Hands-on Experience Sightseeing”, “Enjoy Shopping” and “Regional Features”.

Hands-on Experience Sightseeing tours give visitors a firsthand experience of the allure of Japan through traditional Japanese culture and unique modern experiences while interacting with the people of Japan. Hands-on Experiences include sushi making, samurai party dinners – where diners can hear cultural backgrounds such as the food culture and folk tales of Edo Period while enjoying samurai party cuisine; and guided fashion tours of the backstreets of Harajuku.

 
Those after a more active experience can try a martial art from Kyushu, Jigen-Ryu. In this experience visitors can try tategiuchi, the practice of running to and striking a tree trunk with a wooden sword from a distance of approximately nine meters. This is the most basic yet most important practice method of Jigen-ryu.

Enjoy Shopping

Yokoso! Japan Weeks will be introducing an extensive welcome campaign with special offers and discounts from department stores to outlet stores, discount stores and consumer electronics retailers across the country.

Regional Features

Yokoso! Japan Weeks will be introducing campaigns for lesser-known regions of Japan through special advertising to highlight to visitors some of the spectacular winter events they can include to make their winter trip to Japan even more memorable. Festivals include the 60th Sapporo Snow Festival, the Miyajima Oyster Festival, and the 500 year-old “Saidaiji Eyo” (The Naked Festival), a festival to call spring to the Bizen Plain. 9,000 naked men compete with each other to capture sacred sticks in the middle of the night during midwinter.

In addition, you will be able to enjoy discounts at accommodations, restaurants, various stores, hands-on experience type tours, discounts for sightseeing facilities, domestic tours, transportation, art galleries and museums, and you will receive commemorative gifts and other bonuses.

For more information please visit the Yokoso! Japan Weeks 2009 website www.yjw2008.jp

Following its great success in 2008, “Kyoto Winter Special” is coming back this winter, with more special deals and events for you to enjoy. From 1st December 2008 until 31st March 2009 you’ll be able to experience traditional culture hands-on, and savour exceptional Kyoto cuisine.

In addition, special admission will be granted to normally restricted heritage sites, and there will be unique winter events and chances to receive special offers from world-famous hotels. With Kyoto Winter Special, the breathtaking beauty of winter in Kyoto awaits you!
Special Events Kyoto’s cherry blossoms and fall leaves are a sight to see, but Kyoto’s magical winter is something special. There will be various events showcasing winter.

Information on events from December to March are listed by month on the Kyoto Winter Special website. The main event during the Kyoto Winter Special is called “Hanatoro”. This event beautifies Kyoto’s nights, with elegant lanterns lighting up Kyoto’s famous spots. Adding a winter event into a visit to Kyoto is a great way to make your trip that extra bit memorable.

Special Openings
Only during Kyoto Winter Special 2009 - Hidden cultural heritage sites, normally not open to the public, will be open for viewing. Twelve spots will open their cultural heritages to the public for 9 weeks, from 10th January until 18th March 2009. All viewings are for culturally valuable items. This is a wonderful opportunity to gain a deeper understanding of Kyoto’s culture.

Special Experiences
During Kyoto Winter Special 2009, not only can visitors experience various aspects of Japanese culture, they can also enjoy meeting Japanese people.
These include actual experiences of Japanese cooking, calligraphy, Zen meditation, and more. Though it is only for a portion of the activities, we have obtained the cooperation of certain private households in Kyoto City, which will provide unique services so that visitors can intimately experience Japanese culture.

For more information please visit www.kyotowinterspecial.com