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Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
Luxury accommodation by the beach, with breakfast by Harvest.
Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.
This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.
For the past 15 months, the main public areas of the Grand Hyatt
Melbourne have been a dusty, chaotic building site - fun if you
like the sound of jackhammers. At its most disruptive, the Hyatt
was recommending guests stay at nearby hotels, and the hotel's
general manager David Mansfield even resorted to a blog to keep
everyone informed. Given its stable and successful high occupancy,
the makeover of the hotel has been a huge gamble. For starters, its
staunchly loyal regulars have always loved the Art Deco feel of the
hotel, the towering bronze sculptures and the acres of marble and
brass courtesy of the hotel's original developer Max Moar.
Bar Studio, Billard Leece and Graphos Architects have completely overhauled the Grand Hyatt's bars, restaurants, shopping arcade and upper and lower lobbies. Yes, the renovation has been about upgrading hotel services, improving traffic flow, going green and all those other practical (though not necessarily exciting) features, but this renovation goes much further. Replacing the Art Deco-inspired/glam 80s feel is a more tactile, contemporary hotel. It's goodbye bronze, brass and salmon pinks and hello to a more subdued and stylish hotel interior. "It's a totally different world," says Mansfield.
One week into the soft opening of the new Grand Hyatt public spaces and already the place is humming - suits meeting for coffee, black-clad girls drinking lattes as they plan their shopping blitz, bizoids working on their laptops and a tour group eyeing off the large John Firth-Smith seascape that dominates the reception. This lobby is alive. Guests continue to arrive, up along the bluestone walkway from the new Collins Street entrance into the heart of the hotel.
Off to the right of check-in, past the new two-storey glass-bead and resin sculpture known as the 'curtain of light', the last breakfasts are being served. One of the brigade of 30 chefs in the new Collins Kitchen is making an omelette with vine-ripened cherry tomatoes to order. Another is carefully slicing prosciutto di San Daniele for antipasti. Food is very much the focus.
The new décor features beautiful surfaces, including sandy-coloured and dark Grecian marbles, carved cypress pine, recycled Australian timbers and hanging crystals, plus little sensory surprises such as overhead lamps lined in velvet, cheeky mirrored side tables and deluxe private spaces. Fine art includes works by Paul Partos and David Rankin, and sculptor Robert Bridgewater also has works on display. The interior designers clearly have a chair fetish, with more than 15 shapes and sizes filling the lobby, restaurant and bar, many by French designer Philippe Hurel.
On the hospitality side of things, chef Jason Camillo has overhauled the hotel's dining with Collins Kitchen. The new à la carte menu offers five different styles of food - grill, wok, sushi, deli and patisserie, all emphasising local, organic produce. Guests can walk the circumference of the open kitchen and are encouraged to come and watch their food being prepared. While there's seating for 180, Collins Kitchen is still a place for a tête à tête dinner. "We didn't want it to be a mess hall," says the hotel's marketing communications manager Danielle Van der Griend.
So what's on the menu? Roast blue-eye with peppers, shallots and garlic; a 120-day grain-fed beef sirloin, grilled, with a side of freshly cut chips; steamed Murray cod with ginger, soy and coriander are some examples. The club sandwich and classic burger have stayed on the menu to please creatures of habit.
The old Bar Deco has been replaced with the glam RU-CO bar, which feels like a cool stand-alone Melbourne bar rather than a hotel add-on. Oversized chairs, little leather stools, mirrored tables and tall bar stools all add to the mix.
The cavernous Hyatt food court has been replaced by two restaurants - Greg Malouf's MoMo and the Lucas brothers' mezze bar Spice Market. Guests can access these restaurants through the hotel or via Beaney Lane, a previously neglected alleyway that is now incorporated into the hotel complex - a nice nod to the city's lane culture.
Melbourne's 547-room Grand Hyatt has always punched above its weight. Arguably it has the best city location in the heart of the blue-chip business and shopping hubs, and the hotel has always managed to attract the clientele its more expensive sister brand, Park Hyatt, up near Parliament Square, is meant to cater to. Its three epic Diplomatic Suites (from about $2000 per night) are some of the most coveted in the city, and corporates love the views and the freebies in the hotel's Grand Club on level 31.
Throughout the 15-month renovation, the hotel rooms themselves have been given new flatscreens and beds with Egyptian cotton sheets. The old shopping arcade has been replaced with big-gun brands: flagship stores for Paspaley, Bulgari and Emporio Armani, a nice fit at the Paris end of Collins Street.
The last stage of the renovation is the completion of the Residence, a signature Hyatt feature already working in its Bangkok and Taipei properties. The concept where a 'grand residence is built within the hotel so guests feel like they are partying in a grand mansion rather than a bland hotel function room' was pioneered by New York-based designer Tony Chi.
During its messiest and noisiest renovations, regulars at the hotel were referred to other hotels. Now the dust has settled, it's time to crank things up. The Grand Hyatt has a new lease on life. Says Mansfield, "We are confident our customers will come back."
Grand Hyatt Melbourne, 123 Collins St, Melbourne, Vic, (03) 9657 1234. Rates from $300 per night.
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