Category Archives: Hospitality
VIEWS: DISCOVER GERMANY SWITZERLAND & AUSTRIA MAGAZINE – JANUARY 2023
Discover Germany, Switzerland & Austria – January 2023 Issue:
GOURMET EXPERIENCES IN THE SNOW
On the slopes of Alta Badia, in the heart of the Dolomites, a UNESCO World Heritage site, it was an itinerant journey; one that took participating skiers from one hut to the next in search of new dishes and internationally renowned chefs.
SPECIAL THEME: BEST OF GERMAN ARCHITECTURE 2023: Meet Germany’s creative creators
Architecture in Germany has a long and diverse history. After all, visitors to the country can find every major European style – from Roman to Post Modern, Romanesque, Gothic, Baroque, Modern and many more architectural styles. We take a look at just some of the structures that showcase the vast creativity of German architects.
Architecture: The House At Lizard Island, The Great Barrier Reef In Australia
Lizard Island is an island on the Great Barrier Reef in Queensland, 1,624-kilometre northwest of Brisbane and part of the Lizard Island Group that also includes Palfrey Island. It is part of the Lizard Island National Park. Lizard Island is within the locality of Lizard in the Cook Shire.
Tours: InterContinental Bora Bora Resort (2022)
Video Chapters: 0:00 Intro 1:48 Arrival 4:37 Lobby 6:54 Jetty 9:29 Overwater villa 15:17 Pool 17:38 Restaurants 21:56 Beach 28:27 Swim 30:40 Spa 37:03 Lagoonarium 38:38 Sunset 40:54 Dinner 45:04 Dance show 48:20 Breakfast 52:03 Boutique 52:40 Departure
The Bora Bora island is one of the most popular islands in The Islands of Tahiti. One of nine islands within the Society Islands, Bora Bora was formed over seven million years ago by a volcano. Like most of the islands of French Polynesia, Bora Bora is surrounded by a ring of coral reef, also known as an atoll.
This south pacific island could easily be defined as the center of the romantic universe, where luxury, beach resorts, and spas dot the island with overwater bungalows, thatched-roof villas, and a fabled ambiance. Simply put, Bora Bora is one of the most beautiful islands in the world.
Views: ‘Inside The Dream Palace’ – The Chelsea Hotel In New York City
Correspondent Alina Cho talks with residents, and with “Inside the Dream Palace” author Sherill Tippins, about the Chelsea’s unique history; and with developer Sean MacPherson about his determination to approach the Hotel Chelsea’s restoration with reverence.
Green Restaurants: ‘Zero Waste’ Siloh London (FT)
SILO LONDON – BECOMING ZERO WASTE
SILO BEGAN IN AUSTRALIA IN 2011 WITH ARTIST JOOST BAKKER WHO PROPOSED THE IDEA OF ‘NOT HAVING A BIN’… FROM THAT POINT SILO’S CHEF AND OWNER HAS BUILT THE BUSINESS UP TO BEING THE WORLD’S FIRST ZERO WASTE RESTAURANT.
SILO IS A RESTAURANT CONCEIVED FROM A DESIRE TO INNOVATE THE FOOD INDUSTRY WHILST DEMONSTRATING RESPECT: RESPECT FOR THE ENVIRONMENT, RESPECT FOR THE WAY OUR FOOD IS GENERATED AND RESPECT FOR THE NOURISHMENT GIVEN TO OUR BODIES. THIS MEANS WE CREATE EVERYTHING FROM ITS WHOLE FORM, CUTTING OUT FOOD MILES AND OVER-PROCESSING, WHILST PRESERVING NUTRIENTS AND THE INTEGRITY OF THE INGREDIENTS IN THE PROCESS.
Art Of The Drink: History Of High-End ‘Cocktail Ice’
Hundredweight Ice has been fabricating and delivering crystal-clear ice to bars and restaurants throughout New York City and beyond since 2011. It is a family owned and operated business, and proudly honors the strong pedigree of bartenders from whence it came. Hundredweight is the first ice company of its kind, dedicated solely to supplying the finest quality of frozen water intended for use in exemplary cocktails–wherever they are sought and enjoyed.
French Polynesia Tours: ‘The Brando Resort’ On The Island Of Tetiaroa
The Brando offers carefree luxury in the midst of pristine nature. With access to the island by private plane, the resort features 35 villas on white-sand beaches frequented by sea turtles, manta rays and exotic birds. The resort was designed to reflect Polynesian lifestyles and culture.
Previews: Food & Wine Magazine – November 2022
- On the cover this month we have Irish chef Trevor Moran who runs Locust in Nashville, which was recently named America’s best restaurant. The restaurant is unique in many ways, but mostly because it only has 36 seats, doesn’t post menus on its website, and opens for just three days a week.
- In spirits this month, our expert Oisin Davis chats with Remy Savage, the Franco-Irishman bringing art into cocktail bars. Savage is known for being one of the most creative and dynamic forces in the global cocktail industry and has been behind some of the most celebrated and awarded cocktail bars in the world, all of which are fueled by his intense love of philosophy and art.
- Korean-style fried chicken restaurant Chimac has just opened its second outlet in Terenure, Dublin and has shared delicious Sunday lunch recipes to try this month. We also have recipes from Rosheen Kaul and Joanna Hu’s cookbook Chinese-ish and Thai recipes from the new Giggling Squid cookbook.
Cannes View: La Palme d’Or Chef Christian Sinicropi’s Brilliant Ceramic Dishes
Set right on the spectacular coast of Cannes, France, La Palme d’Or rests inside the Grand Hyatt Cannes Hotel Martinez. This restaurant has won two Michelin stars, and is most known for its Mediterranean-style dishes. However, the most notable thing about this restaurant is the head chef, who creates bespoke ceramic dishware to for the restaurant to best compliment his unique recipes.
Some places you fall in love with at first sight and La Palme d’Or is one of them. In the fabulous Art Deco setting of the Hotel Martinez, diners look down on the famous promenade of La Croisette and the Bay of Cannes, while savouring the luxury and refinement so beautifully brought together here. Of course, all this would be worth nothing without high-calibre cuisine. No worries on that score: chef Christian Sinicropi, a local man, has matters entirely in hand. At each stage of the “Mouvements” set menu, he homes in on one ingredient, supporting it with elements from its own ecosystem. The result is coherent and sophisticated, right down to the remarkably precise desserts by Julien Ochando. Definitely worthy of a Golden Palm award.
Boomers Daily 