As the Lion City counts down to the opening of two mega integrated resorts, LUKE CLARK assesses Singapore’s meetings and events arena.

STAND-OUT PRODUCTS

Let the gaming begin

In a year when the city-state hosted an F1 Grand Prix, APEC and Beyonce, two unfinished projects remain the talk of the town: the integrated resorts (IRs) set to open in the first quarter of 2010. Marina Bay Sands (MBS) and Resorts World at Sentosa (RWS) are akin to small cities being built from scratch.

Set at the hotel’s base, the Sands Expo and Convention Centre at MBS alone has 120,000 sq m of meeting space over five floors, with 2,000 exhibition booths, and 250 meeting rooms catering for 45,000 pax. Its ballroom at 8,000 sq m, with banquet seating for 6,600, or 11,000 auditorium-style, will become Asia’s biggest.

Not to be outdone, RWS will offer 27,820 sq m of meeting space, a plenary hall of 3,000 sq m, and a column-free grand ballroom of 6,500 sq m, seating 7,300 guests theatre-style.

The USP for both though lies in entertainment. This is where RWS has played its cards; The Lost World venue at Universal Studios will offer a 1,500-seat Hollywood theatre and 13,070 sq m of outdoor incentive facilities.

Over at Sands, Disney’s The Lion King will open in September. Its retail area will welcome stores by Bally and Chanel, while a 1.2ha SkyPark will be able to host 3,900, amid 250 trees and three linked 50m swimming pools.

Of course, all these guests will have somewhere to sleep – MBS will offer 2,500 rooms and suites, more than any other single property here; and RWS will house Hotel Michael, Maxims Tower and Hard Rock Hotel, among others. Not to mention two brand-new casino facilities sure to keep the cash registers ticking over well into the wee hours.

COST-SAVING ADVICE

1. Be flexible with dates – plan your travel as far in advance as possible to ensure availability.
2. To maximise budget, utilise the expertise of your planner to find a solution that achieves objectives.
3. Plan trips around the lowest airfares and don’t plan flights around meeting times. Planning flights first will open up more opportunities to access lower fares.
4. Consolidate your M&E spending with your transient travel volumes for better leverage with suppliers.
5. The Singapore Meetings & Events team works very closely with the Singapore Tourism Board (STB) to secure cost savings.

The STB’s ‘Business Events in Singapore’ incentive scheme means the Singapore Exhibition & Convention Bureau (SECB) defrays a higher proportion of an event’s project costs.

Rachel Peedom,Director, Meetings and Events, Asia Pacific, CWT Resorts World Sentosa holds the entertainment trump card

CASE STUDY:

Take me to your leaders

The CWT Meetings & Events team in Singapore brought 30 of their clients’ top leaders from Europe, North America and the Asia Pacific to the city-state, for a programme that included a business meeting, dinner and teambuilding activity, an employee ‘town hall’ gathering, dinner with key clients, a product launch, and media exchanges. The budget was limited and the schedule was tight.

Due to the packed agenda for the group of VIPs, logistics had to be meticulously planned. Fortunately, Singapore’s compact size makes transport easy and there is a range of excellent, inexpensive venues available. Some of the activities included:

• A business meeting at the Hilton hotel on Orchard Road, central to all other events.
• A teambuilding event in the evening. After a spin on the Singapore Flyer, the team cooked dinner together as part of a Thai cooking course at Fort Canning. Most enjoyed the casual atmosphere and learning about Asian food.
• The employee town hall gathering meant moving more than 100 of the company’s employees to the venue for a presentation, a Q&A session and buffet dinner. Capital Tower has an auditorium perfect for this.
• For the product lunch, CWT hired the Asian Civilisations Museum for a wonderful Singapore experience overlooking the river and Boat Quay’s shophouses. A jazz band provided entertainment, with catering by Marmalade Pantry, a well-known local restaurant group. CWT organised cupcakes with the company’s logo iced on top as a takeaway gift – a big hit and relatively inexpensive.
• A red carpet photo opportunity also went down well, with photos printed instantly as a memento of the evening. Room decorations were kept simple yet elegant, in order to watch costs, with most of the budget used to create ambient lighting. The product logo was beamed around the room, while a large helium balloon at the exit sported the product name, for increased brand recognition.
• Novus restaurant at the National Museum has a fabulous private room ideal for entertaining VIPs. The company’s key clients were treated to an intimate dinner with the global CEO and other leadership figures.
• The CWT team worked with suppliers, venues and caterers, while also managing teambuilding, hotel issues, transportation and AV details to ensure a seamless programme. Client resources were focused on the content of their meetings and messaging to various audiences. All communications were centralised through one CWT contact, with one bill presented together with reports detailing the event’s total cost.

BREAKAWAY IDEAS OFF THE BEATEN TRACK

Step back in time, Singapore style, on Pulau Ubin, a small island off the northeastern coast of Singapore. Shaped like a boomerang, it is a favourite haunt for those seeking a break from urban life. Traverse the tiny island on bicycle, easily rented out at very affordable rates near Ubin’s jetty.

CULTURAL DIVERSITY Experience the rich history and lifestyle of Singapore’s Peranakan culture and architecture. Take a walk through a spice garden and enjoy The Singapore Flyer can be used for catered eventsn the display of Peranakan costumes and craftwork; then wander through Peranakan heartlands, Katong and Joo Chiat, where rows of colourful traditional shophouses offer tasty nonya delicacies.

WILD LIFE Try a breakout meal with a difference by feasting on board a moving tram in the jungle at night. Night Safari Gourmet Safari Express offers delicious food, free flow wine and a range of wildlife as you move through a living replica of the world’s finest forest and wetland areas.

NEW ZEALAND’S RELATIVE geographical isolation is no barrier to global business – as the nation’s leading companies are proving with major results on the international stage. This has been achieved by moving away from a historical reliance on commodity exports, towards creative and emerging industries, such as biotechnology, specialised manufacturing, wood processing, and the value-added food and beverage sectors.

New Zealanders pride themselves on their independent, innovative thinking and hands-on approach to all that they do. As a nation of travellers, they think globally and respect what makes their country unique. From the biotech and IT industries found in cities like Christchurch, to the big business, marine and creative centres in and around Auckland, to Wellington, which is home to many global, digital and creative companies – New Zealand is in a positive phase of growth. It’s a relatively young nation made up of small but enterprising companies.

Introductions: Begin with a handshake, looking the person in the eye, then offer your business card.

Attire: The further south you go, the more formal the attire. For example, a dark business suit, or a jacket and tie at least. Up north, depending on the age of the businessperson, attire can often be quite casual during the day and more formal for late afternoon and evening.

Appointments: The working day tends to run from 8.30am to 5.30pm, so appointments can be made throughout the day. Working lunches can be popular and younger businesspeople like the option of a power breakfast.

Meals: There are no strict rules. Take the lead from your local colleagues. Most people like to be seated for dinner by 8pm.

Drinks: A glass of wine or beer over a business lunch is fine, but long boozy lunches are a thing of the past. Professional people frequently socialise after hours and may specifically invite visitors. This would normally have been arranged prior. Businesses tend to formalise a meeting with a drink if it’s late in the day.

Hierarchy: Teams are prevalent and flat structures are popular.

Gifts: Presents are accepted and liked, but gift-giving is a new phenomenon here and more prevalent among those accustomed to working with Asians. A gift that reflects your culture is always welcomed and price is not a consideration. An expensive gift however can sometimes be considered an embarrassment.

Things to Avoid: The main emphasis would be on courtesy rather than taboos.

Humour should be left to second and third meetings as it can be misunderstood from a cultural point of view.

Physical: Businesspeople here are accustomed to space, and seldom respond to personal questions, apart from those that are designed around courtesy towards family. They often like to stay behind their desks or be seated around a table for a sense of formality. Visitors will be shown to the chair they are to sit in.

Politics: Best left to the resident to initiate and then the visitor can follow their lead.

City Transport: All main cities have taxis available. This is the most efficient way to get to business meetings.

Dates: The majority of businesses close for statutory holidays.

Seasons: The warmest months of the year are February and March, but the climate is still very pleasant. The coldest are July and August, when there’s also plenty of rain.

Visas: Those from visa-free countries do not need one for stays of three months or less. Visit www.immigration.govt.nz

Media: Most daily newspapers have dedicated business sections.

On Brand Mark Budden of Design Bridge on a new trend in

New Zealand ice cream

There are many New Zealand stereotypes. Visions of the All Blacks, ? elds full of sheep and bungee jumping may spring to mind. The straight-talking Kiwi character can overshadow what a creative bunch of people they are; just look at fantastic brands like Icebreaker and 42Below to get a picture of the innovative ’new New Zealand’ spirit. Kapiti ice cream also shows this ’design drive’; in a sector dominated by traditional farmhouse visions, Kapiti’s super premium brand has repositioned itself differently, focusing on ‘ice cream by design’ (rather than just made). The approach works well when you consider the affluent young and funky target audience. Every Kiwi gets through around 27 litres of ice cream per year, one of the largest consumptions in the world. With the competitive local marketplace in mind, Kapiti’s approach seems very wise indeed.

To get a good sense of depth in this Kashmiri countryside shot, I used a wide-angle lens to include foreground rocks and background mountains. Note the lines formed by the riverbanks and the mountainsides leading to the snow-capped peaks in the far distance.

LANDSCAPES ARE A TRUE feast for the eyes, their stunning colours and vistas revealing the beauty of the natural world. It isn’t surprising that people have been trying to capture said beauty on camera ever since photography was invented. At its best, landscape photography is a profound and often humbling view of this living earth we inhabit. Here’s how to take images worthy of that great, grand view.

Tip 1: Go for golden hours

The number one rule in taking good photographs is to be there when it happens. For landscapes this means waiting for the best light, or the so-called golden hours, when sunlight is at its most colourful and when shadows are at their most dramatic. It happens twice daily, from dawn to around 9am, and from 4pm to dusk. Come midday, when the sun is too high and contrast is too harsh, take the opportunity to head indoors and get some rest. Late afternoon, head out once again to those scenic spots to shoot until daylight fades. These are odd working hours, but they’re perfect for this kind of photography.

Tip 2: Find a focal point

Beautiful as that sweeping landscape might seem to the naked eye, it could very well end up as a confusing mass of colours and shapes in the camera frame. That’s because even the prettiest scenes need a touch of composition to arrange their elements into a visually pleasing order. The simplest way to do this is to find a lone focal point in your frame and compose the rest of the picture around it. This can be anything from a colourful rock, to some intriguingly shaped leaves, or even a striking silhouette – the more interesting it is, the better. You can also try placing it off-centre in your frame to maximise the focal point’s effect.

Tip 3: Look for leading lines

Stand by a river and you won’t fail to notice the “lines” that lead all the way to the end of the scene. These lines can be real or imagined, and are formed by anything, from the riverbanks to repeating patterns formed by rocks, trees, or even rows of mountaintops disappearing into the horizon. In photographer-speak, these are called “leading lines”, which can be an effective visual device to pave the way for truly postcard-pretty landscapes. Think of them as “roads” for your eye to follow, to stop them wandering aimlessly around the frame. To do this effectively, try to compose in such a way that the lines all flow in one general direction, with your subjects placed along these lines.

Tip 4: Introduce depth

No matter how beautiful a photograph may be, it can only show a scene in two physical dimensions: length and width.

To introduce depth – or at least a sense of depth – you’ll have to create an illusion by manipulating your foreground and background elements. An easy way to do this is to use a wide-angle lens to juxtapose a dominant object close to you with an equally dominant background setting. The resulting perspective can make a scene virtually ‘pop’ out. You can also create this trick with a longer lens – in the 50-80mm range – to get a different kind of landscape shot.

with your equipment. For DSLR users, this often means shooting at apertures of f8 and smaller, which gives greater depth-of-field and thus better foreground and background sharpness. Because natural light tends to become dim during the golden hours (see Tip 1), a tripod will help keep your camera steady during slow exposures.

As a bonus, you can use long shutter speeds to produce creative blur effects with water and foliage.

Tip 5: Maximise sharpness

To capture all those wonderful landscape details clearly you’ll need to get as much sharpness as you can with your equipment. For DSLR users, this often means shooting at apertures of f8 and smaller, which gives greater depth-of-field and thus better foreground and background sharpness. Because natural light tends to become dim during the golden hours , a tripod will help keep your camera steady during slow exposures.

As a bonus, you can use long shutter speeds to produce creative blur effects with water and foliage.

1 Begin at the Queens Road Central and Pottinger Street intersection. The latter’s paved cobblestone steps are lined with small stalls selling ribbons, bows, buttons and other items of interest.

2 Turn left into Stanley Street, where cameras, films and accessories are available at reasonable prices. At number 24 find the famous Luk Yu Teahouse, one of Hong Kong’s oldest traditional dim sum restaurants, established in 1933. Look for the rosewood façade with gold trim.

3 Retrace your steps back along Stanley Street and continue upwards until you reach Lyndhurst Terrace. Here you will find shops selling ancient maps, prints and paintings, stationery and picture frames. Walk further along and you will find linens, fine silks, crafts and antiques. Everything from replicas to authentic artefacts from early Chinese dynasties is available.

4 Walk up Lyndhurst Terrace until you reach Cochrane Street. Look out for the famous Irish pub Dublin Jack on the corner of Gage Street.

5 Local noodle shops and herbal teashops are dotted all along Gage Street. Billows of steam rise from the stalls along with the unmistakable smells of fresh fish and spiced meats. It’s a charming local market atmosphere set against the backdrop of some of the world’s most expensive real estate.

6 Retrace your steps to Lyndhurst Terrace and jump on the world’s longest escalator for its uphill journey. On your left you will see the Central District Police Station, a testimony to Hong Kong’s colonial heritage. The current edifice dates back to 1919. Keep an eye out for the Shelley Street sign, leave the escalator and turn right into Hollywood Road heading westward.

7 Hollywood Road is famous for its curio and antique shops. One store definitely worth peeping into is Arch Angel, which you’ll find at number 53-55.

8 Walk on for 10 minutes and you’ll come across the Man Mo Temple, one of the first traditional style temples built during the colonial era. It houses the two shrines to the Taoist gods of literature and war. Cross into Ladder Street and turn into bric-a-braccentric Upper Lascar Row. Retrace your steps to Shelley Street and get back on the escalator.

9 Alight at Staunton Street and you will find yourself in Soho (South of Hollywood Road). Soho is well known for its exciting array of trendy restaurants along with some happening bars.

10. Turn right and continue walking along Staunton Street. At Peel Street, turn left into Elgin Street where you will continue to find more great bars and restaurants as well as several excellent art galleries and funky homeware stores.

11 Head back down the steps next to the escalator until you hit Wyndham Street

Take your business elsewhere, out of the dreary boardroom and into a more amicable ambiance (with better food and on-hand service, too). Private dining for business meetings and events – an industry hard hit by the downturn – is back on the up. As the Asia-Pacific region regains its course, business eateries are ready to cater to the corporate class

Open to the public

THE CLARIDGES HOTEL, DELHI

Tucked into a corner of Claridges’s executive lounge is a diminutive domain that could be mistaken for a professor’s office (pictured below right). But it’s not – it’s a private dining room. Bookcases mark the corners of the room (about 30 sq m), but in its centre is a thick wooden roundtable for eight. Between the books, there’s just enough space for an LCD screen and independent wine holders (the restaurant has an impressive wine list). Menus must be set in advance to accommodate Indian, Chinese or continental tastes. www.claridges-hotels.com/delhi

THISTLE PORT DICKSON RESORT, PORT DICKSON, MALAYSIA

Go from the beach to the boardroom and then to the dance floor at Thistle Port Dickson’s Cumulus, the resort’s happening outdoor club that features (rather randomly) two enclosed private dining rooms perfect for business meetings. Select from a tapas menu, or order in from any of the beachside resort’s four other restaurants, like Chinoise, which serves only truly classic Chinese dishes. Port Dickson is a 45-minute drive from KL’s airport. www.thistle.com

PRESS CLUB, MELBOURNE

Keep up with the times at this fine dining restaurant situated on the ground floor of the Herald and Weekly Times building. Despite the name, Press Club is neither reserved for media nor for exclusive members – but it does have a boardroom-like space that seats 18 for private affairs. An atmospheric venue, the Club serves modern Greek family-style fare for your business events. www.thepressclub.com.au

Members only

TARAKURA JAPANESE RESTAURANT, HONG KONG

International business means time in transit – so turn that into quality time and do business on-the-go at Tarakura at Hong Kong International Airport. Serving contemporary Japanese cuisine (complete with a long list of sake selections), private dining rooms here can be sectioned off – or patrons can parley next door in the swanky cigar lounge. With window vistas overlooking scenic Lantau Island and Kowloon Bay, the restaurant is situated atop the Airport World Trade Centre, a club for which membership is necessary. www.wtchkia.com

PACIFIC CITY CLUB, BANGKOK

Whatever your or your client’s culinary whim may be, Pacific City, with its gentleman’s club feel, has it covered. Private dining facilities range from local Thai for 10 in the Saranrom room, to a spacious setting for 20 at the Cantonese Sai Si Palace, as well as a Western-style, eight-person wine space enclosed by glass. There are 11 venues in all, some of which can be opened up to join each other for seating parties of up to 100. Alternatively you can just rent out the private theatre. www.pacificcityclub.com

TOWER CLUB, SINGAPORE

Taking up the 62nd to 64th floors of Republican Plaza, Tower Club is all about its two main restaurants – Atlantic and Ba Xian (pictured top left) – and the near-panoramic spectacle of Singapore’s business district. Ba Xian offers a taste of the Orient, and among its decorative Chinese screens, houses six private dining rooms that can entertain between six and 20 guests. The club extends memberships by invite only, but encourages people to express interest. www.tower-club.com.sg

JANUARY

9-30 SYDNEY Sydney Festival

See the streets, parks and open spaces of Sydney transform into a citywide stage showcasing some 80 cultural events. The three-week show spotlights theatre, dance, art, multi-media and music. Best of all, it’s free. www.sydneyfestival.org.au

27 Jan-7 Feb

KOLKATA, INDIA 34th International Kolkata Book Fair 2010

You’ll need to pull your nose out of your novel for this book fair. Every year, the fairgrounds (now at the Milan Mela venue) bring literature to life through pop culture, ethnic foods, and, of course, books, guest authors and live readings. This year, the anniversary of Mexico’s independence is the theme. www.kolkatabookfaironline.com

29-31 DELHI Eastwind Music Festival 2009

Taking over the Great India Place Theme Park, India’s largest music festival is even bigger this year. Usually, the event brings together India’s most musically inclined, but this year organisers have invited numerous international acts, like British rock band The Arkanes and jazz-rock fusionist Simon Phillips. www.eastwindfestival.com

30 SINGAPORE Thaipusam

A parade of devotion, this sightly Hindu festival is sometimes a squeamish spectacle. Entering a trance-like state, devotees free their minds from material desires and human sensation. To prove their devotion, they pierce themselves with hooks, skewers, even large metal frames, and proceed through Singapore’s Little India district to the festive beat of drummers and dancers. www.visitsingapore.com

FEBRUARY

14 Feb - 1 Mar

BEIJING Chinese New Year

Usher in the Year of the Tiger with the rowdy roar of firecrackers. The celebrations last 15 days, the first three of which start off with the biggest bang, including firecrackers, lion and dragon dancers, and towering human pyramids. www.ebeijing.gov.cn

28 Hong Kong Marathon

Step it up for the Standard Chartered race, a fast paced tour through mainland Kowloon along the Western Harbour and all the way to Tsing Ma Bridge, before doubling back to HK Island. If your clip is more leisurely, go out for the harbourfront half marathon or consider ‘just’ the 10km run. www.hkmarathon.com

MARCH

1 BENGAL, INDIA Dol Jatra Festival

Nicknamed the festival of colours, Dol Jatra (or Holi) is a Hindu holiday and is just that – colourful.Crowds take to the streets with buckets full of vibrantly dyed powders and water with which they douse other merrymakers. Meanwhile, traditional dancers in full grab and painted faces perform to booming music.

www.holifestival.org/holi-in-bengal.html

5 - 7 Jakarta International Java Jazz Festival

From homegrown talent to international superstars like James Brown (who performed here in 2005), this music fest intersperses jazz-hand talent across 11 stages and three days, all hosted at the spacious Jakarta International Expo. www.javajazzfestival.com

24 MAR-18 APR MELBOURNE Melbourne International Comedy Festival

From homegrown talent to international superstars like James Brown (who performed here in 2005), this music fest intersperses jazz-hand talent across 11 stages and three days, all hosted at the spacious Jakarta International Expo. www.javajazzfestival.com

UPCOMING BUSINESS CONFERENCES ACROSS THE REGION

JANUARY

18-19 Geospatial Intelligence in Oil & Gas 2010 (Dubai)

25-27 Pharma Sales Force Effectiveness Conference (Singapore)

26-27 Contact Centres Asia 2010 (Singapore)

26-27 Prepaid Mobile Summit 2010 (KL)

27-29 International Housing Conference 2010 (Singapore)

28-29 TradeTech China (Shanghai)

FEBRUARY

31 Jan - 3 Feb Data Centre Management Middle East 2010 (Dubai)

3-4 Shipping Finance Asia 2010 (Singapore)

3-4 Investment Performance Analysis and Risk Management Asia 2010 (HK)

9-10 Innovations in Healthcare Management and Informatics (Singapore)

17-20 Airport Security 2010 (Dubai)

17-20 4th International Conference on Nano Science and Technology (Mumbai)

21-24 5th Annual Asset Integrity Management Summit (Abu Dhabi)

24-26 3rd Annual Mining the Mid West (Perth)

MARCH

11-12 ICT and Development (Delhi)

15-16 7th Annual Accounts Payable & Purchasing Processes (Singapore)

17-19 Gourmet World Shanghai (Shanghai)

23-24 Piling and Deep Foundations Southeast Asia (KL)

24-25 Fixed Income Management Summit (HK)

Waikanae crab, Bluff oysters, Gibbston Valley Pecorino cheese… peruse any good restaurant’s menu and these names will jump out at you. A reflection of the growing prevalence of locally produced products and perhaps also a sign of a maturing nation proudly developing a taste of its own, many restaurants also now grow their own herbs and vegetables to ensure greater freshness and flavour.

The diversity of cultures in New Zealand means an ever-evolving palate, too. Readily available in supermarkets and local farmers’ markets is a wide range of artisan food products, including floral honeys, jams and preserves, terrines, breads and pastries, organically

grown vegetables, free-range pork, lamb and beef, as well as fresh seafoods such as scallops, whitebait, mussels and monkfish. You’ll also find Italian-inspired sausages, gourmet cheeses, olives and olive oil, all grown and produced by passionate foodies.

Another big shift in recent years has been the rise and rise of Asian foods. In the big cities you can find a cheap noodle or sushi bar on almost every corner. New Zealanders have embraced Asian flavours, with chillies, soy and fish sauces, kaffir limes, coriander and bok choy now regularly found in shoppers’ trolleys. At home these ingredients are tossed into salads, used to marinate chicken and beef and added to Thai-inspired curries for fresh, fragrant flavours.

The country’s chefs have helped lead the new-tastes charge. Michael Meredith, a Samoan who recently won Outstanding Chef at Auckland’s annual Lewisham Awards, one of the biggest events in the city’s restaurant industry’s calendar, believes travel and an openess to new ideas has been imperative to the rising standard of New Zealand cuisine. His restaurant, Meredith’s, is ranked as one of the finest in the country. “We have such a wonderful mix of nationalities living here,” says Meredith. “And that really impacts on what cooks do. They’re not afraid to experiment – sometimes too often – but it makes for world-class cooking,” he says. “We have leading chefs here who have travelled internationally, worked in kitchens around the globe and then come home to work with our amazing local ingredients.”

Chefs like Meredith, who is renowned for his adventurous approach to cooking, are forging ahead to develop a national cuisine that has a reputation for fresh clean flavours. Degustation menus, including dishes like scallops served with a salmon sago, belly of pork with celeriac, and duck with wild mushroom terrines (all thoughtfully matched with different local wines) are growing in popularity, as are locally inspired tapas. These options give chefs – and their diners – a chance to try a range of local flavours and tastes.

Nici Wickes, presenter of the local cooking programme World Kitchen, and restaurant reviewer for the nation’s biggest daily newspaper The New Zealand Herald, agrees. “What New Zealand might lack in heritage, it makes up for by being cutting-edge,” says Wickes. “We are outward looking, so we take influences from many different cuisines. This, combined with our own fresh, seasonal and healthy slant, means that your average restaurant is likely to be of a very high standard,” she says. “The local country café will have baking made from scratch, a pie made with quality ingredients and probably some home-made chutneys and sauces for sale.”

With its local produce and the varying ethnic influences, New Zealand’s distinctive fusion style of food has left the traditional ‘roast and three veg’ by the wayside. In its place, fresh products and innovation are creating a special palette of flavours upon which to place the stamp of New Zealand cuisine. From a simple avocado and green salad, invigorated by fresh limes, to a harvest baked chicken with rosemary, garlic and olives – or slow-roasted lamb served with puy lentils, feta and beetroot – this nation’s food celebrates and reflects its fresh, clean image.

Waiheke Wine Tour

A pleasant 30-minute ferry ride from downtown Auckland, Waiheke Island is a sleepy paradise where the biggest stress you’ll have is deciding which of the award-winning vineyards to visit. (Wine tour companies can make the decision for you, see below.)

Thanks to its unique maritime location and climate, Waiheke is fast building a reputation for producing world-class Syrahs. Indeed, boutique vineyard The Hay Paddock won a gold medal this year at the London International Wine Challenge, while Kennedy Point Vineyard took home a gold at the same competition. Bordeaux blends also reign supreme on the island – try some of the best at vineyards such as Te Motu, Mudbrick and Cable Bay. Stonyridge’s Larose 08 is picked to be cracker if you can get your hands on a bottle. Mudbrick has recently scooped a whole host of awards and launched Velvet in October – a premium wine with a secret blend of grapes. White-winos should pencil in Passage Rock and Obsidian vineyards, which produce highly acclaimed viogniers. For Chardonnay, try Goldwater, Mudbrick and Obsidian; the Pinot Gris at Man O’ War are deelish.

A handful of the over 30 vineyards on Waiheke have first-class restaurants in beautiful settings, while others offer cellar-door sales. The knowledgeable staff at the Waiheke Wine Centre can provide you a good cross selection and arrange shipping.

WAIHEKE ON THE WEB

Ananda Tours www.ananda.co.nz Fullers Ferry and Wine Tours www.fullers.co.nz Cable Bay www.cablebayvineyards.co.nz Goldwater www.goldwaterwine.com The Hay Paddock www.thehaypaddock.co.nz Kennedy Point www.kennedypointvineyard.com Mudbrick www.mudbrick.co.nz Obsidian www.obsidian.co.nz Passage Rock www.passagerock.co.nz Stonyridge www.stonyridge.com

Te Motu
www.temotu.co.nz

Waiheke Wine Centre
www.waihekewinecentre.co.nz

NINA NOELLE-HALL. Here are five worth the splash

1 IWC Aquatimer Chronograph Galapagos Islands

Swiss watchmakers IWC Schaffhausen’s latest line offers more than sturdy functionality, it’s also eco aware. Last year, IWC partnered with the Charles Darwin Foundation in an effort to protect the Galapagos Islands, unveiling the Aquatimer Chronograph Edition Galapagos Islands (US$7,756). The all-black stainless steel casing on this piece has been coated with vulcanised rubber and it’s pressure resistant to 122m. The device is self-winding with a power reserve of 44 hours. It also sports a so-called ‘bracelet quick-change system’, which allows the wearer to swap a rubber strap for one of steel or leather, quickly and without any need for tools. www.iwc.com

2 Rolex Submariner

Ideal for the businessperson with a part-time diving passion, the Rolex Submariner (US$7,780) is sleek enough for the boardroom and smart enough for divemasters – the watch can withstand pressures of 1,000m underwater. Its serious functionality features the necessities: time, date, chronometer, hacking seconds hand, three-dimensional dial, self-wind and power reserve. Plus, of course, its trademark crown. www.rolex.com

3 NauticFish One Thousand

The One Thousand from NauticFish (US$1,550+) sports the same features and style as the Submariner but with a fashionable flair – its design can be custom made for you. Choose your preferred colours (from heaven blue to safari brown) for the face and hands, and the material and colour for your wrist strap. www.nauticfish.com

5 Suunto Stinger

For those thrill-seekers looking to dive deeper, consider Suunto’s top-of-the-line option, the Stinger (US$605). With a PC interface, this is a computer minimised to your wrist-top for all your underwater whims, including an innovative recording feature so technical divers can view, compare and analyse their previous dives. www.suunto.com

WITH A NUMBER OF EXCELLENT COURSES IN THIS PART OF THE WORLD AND MORE springing up at a rapid pace, golfers in Asia Paci? c have long been spoilt for choice. Established gol? ng meccas like Thailand, Indonesia and Malaysia have increased course numbers, while Vietnam and China, and to a certain extent Cambodia, have made quantum leaps in their status as serious golf destinations. Here are the ones which deserve a special mention:

MISSION HILLS Shenzhen, China

Mission Hills Golf Club, the world’s largest golf club according to the Guinness Book of Records, is spread out over 15 sq km, between Shenzhen and Dongguan. Its 12 courses, including 216 holes, were designed by some of the best names in the business, including Singh, Faldo, Nicklaus, Sorenstam and Els. The resort-like, Nicklaus-designed World Cup course is a good one to get started on, but if you’re in need of a challenge from the off, a round on the dif? cult Greg Norman course is your best bet – though considering all the signs warning golfers about snakes, try not to trudge through the undergrowth looking for lost balls. Allow a few days to pack in as many different layouts as you can – they really are worth it – and the Jose Maria Olazabal course (venue for the World Cup) should be one of these; your sand wedge may come in handy with its 154 bunkers spaced out over 18 holes. Facilities at Mission Hills include the world’s largest clubhouse at its Dongguan site (65,000 sq
m), a country club housing Asia’s largest tennis centre (51 tennis courts), three spas, a ? ve-star hotel and three golf academies.

1 Mission Hills Road, tel: +86 755 2802 0888, www.missionhillsgroup.com

THE MONTGOMERIE LINKS Danang, Vietnam

Opened in August 2009, this course was the newest in Vietnam at the time of writing. The championship 18-hole par-72 layout, designed by European Ryder Cup Captain Colin Montgomerie, is stunning, with backdrops of The Marble Mountains and the China Beach coast. Bunkering is very much a feature of this US$5 million course, with around 120 of them spread over the 18 holes – the 12th alone has 17 – and each one is strategically placed around the green. While there is no signature hole per se, a couple deserve a special mention. The par-5 12th is a beauty and, at 481m from the Monty tees, it’s one of the longest on the course. It requires three strategically placed shots to get your way around the bunkers and once on the green you’re almost guaranteed an uphill putt. The ? nishing hole is superb and the longest, at 538m, though it’s a real possibility to get a birdie on the hole before retiring to the clubhouse in high spirits.

Future plans include a 54-villa development, but the 703,000 sq m property currently has a superb modern clubhouse with a restaurant and bar, pro-shop, driving range and a golf academy. Thon 1, Dien Duong, Dien Ban, Quang Nam Province, tel: +84 510 394 1942, www.montgomerielinks.com

SAUJANA GOLF AND COUNTRY CLUB Kuala Lumpur, Malaysia

With nicknames like The Cobra and The Crocodile, you know you’re in for a challenge when teeing up on the Ronald Fream-designed Palm and Bunga Raya courses.

The venue for the Malaysian Open, the Palm course is a treat to play on, and has been credited with having the most challenging par-3 in the country (the 157m second hole), winning a slew of awards in the process including Best Championship Course in Asia. The Bunga Raya course, which only has nine holes open for play until mid-2010 due to upgrading, has more open space than the Palm. In the meantime do try out a full 18 on the Palm, where the third hole par-5 is a true reflection of the club’s name ‘Saujana’, which means ‘as far as the eye can see’; the tee boxes are perched some 25 to 30m above the fairways looking down across to the greens in the distance. Both courses are situated an hour’s drive from KL’s international airport, so are perfect for a long weekend. Be sure to give boutique resort The Club at The Saujana a glance. Kelana Jaya, Selangor Darul Ehsan, tel: +603 7846 1466, http://saujana.com.my

DLF GOLF AND COUNTRY CLUB Delhi, India

Host of the Hero Honda Indian Open, this 57-hectare property features a ? rst-class 18-hole Arnold Palmer-designed course, as well as a sporting complex with tennis and squash courts, swimming pool and health club. Situated only 15 minutes from the international airport, the course, which also offers night golf, was awarded the 2007 and 2008 Best Course in the Sub Continent by Asian Golf Monthly. In typical Palmer style, beauty has played a heavy role in the course design, with rolling fairways, ? ve lakes and a few thousand trees providing a good challenge for both novice and experienced golfers. As Palmer himself describes it, “I try to give the player a course where good shots are rewarded. The course reproaches you for the bad shots – you just try harder.” DLF City, Phase-V, Gungaon, tel: +91 124 452 5274, www.dlfgolfresort.com

THE CUT GOLF COURSE Dawesville, Western Australia

An hour’s drive south of Perth and flanking the Indian Ocean, since The Cut opened in 2005 the 72-par course has consistently been placed in golf course rankings, and in March 2008 was voted number one in Western Australia. The coastal, links-style course can get a tad windy, so rather than swinging your trusty driver on many of these holes, a safer bet may be to use a long iron or a hybrid.

The Cut has a number of luxurious self-contained villas on the property where you can immerse yourself in the countryside, not to mention the ocean views, before heading south. If you just want to drive to The Cut for the day, it’s perfectly possible to have a leisurely round before heading back to Perth, though the journey wouldn’t be complete without a detour to sample the fruits of Margaret River’s well-known wineries. Country Club Drive, Dawesville, tel: +61 (0)8 9582 4444, www.the-cut.com.au

“North Island’s Coromandel Peninsula – home to some of New Zealand’s most beautiful white sand beaches” – Ultimate Guide: New Zealand

Indebted or not, this Gulf metropolis has a gritty, manic, Middle-Eastern vibe, as well as a cool, contemporary one – both of which can be captured in 24 hours, writes Lara Dunston

9am If you’re in Dubai to do business, you’ve probably checked into a hotel on Sheikh Zayed Road, in which case you’re a 10-minute taxi ride to Al Seef Road Park, from where you can stroll along Dubai Creek waterfront to begin exploring the bustle of ‘Old Dubai’. Walk towards the mouth of the inlet, by the white Diwan or Ruler’s Court, to take in the pulsating action of the creek, still very much a working waterway. Amble through the atmospheric textile bazaar to see the traders opening their doors for the day, and go through to the abra (traditional wooden boat) dock. Hop onto one of the small wooden water taxis (1 dirham or US$0.30) that crisscross the creek to the spice souk, or market, on the other side.

10am Before crossing the road to the souk, wander along the dhow (traditional latin-rig sailing boat) wharves, to gawk at the mindboggling array of goods – from flat screen TVs to small cars – being loaded onto these old wooden vessels for the journey across the Gulf to Iran. Although you’re more likely to stumble across kids’ toys and plastic kitchenware in the spice souk these days than the fragrant sacks of cardamom and cloves you’d once find, it’s still worth visiting to admire the restored architecture.

11am Catch an abra back across the creek to the textile souk and ask a trader to point you in the direction of Dubai Museum in Al Fahidi Fort, Dubai’s oldest building, dating to 1787. Learn about Dubai’s dynamic history as you giggle at the kitsch life-size dioramas of everything, from an old souk to an Islamic schoolroom, along with fascinating displays of musical instruments, old weapons, costumes, jewellery and archaeology.

12pm Wander the breezy alleyways of the Bastakiya Quarter, where you’ll discover a section of the old city wall, and pop your head into the restored courtyard wind-tower houses. Once built by Persian merchants,these are now home to small museums, contemporary art galleries, boutique hotels and traditional restaurants. In the shady courtyard at Basta Art Café, enjoy a zingy, freshly squeezed mint and limejuice drink, then take a taxi to Dubai Festival City.

1.30pm Escape the heat of the day and browse the shops in air-conditioned comfort here (www.dubaifestivalcity.com); in cooler months, stroll along the attractive modern waterfront, before lunching on sublime seafood at superb Lebanese restaurant, Sultan Brahim (www.al-sultanbrahim.com).

3.30pm Cab it back across the creek and up Sheikh Zayed Road to Dubai Mall (www.thedubaimall.com), which is one of the world’s largest – and will make you think all others feel claustrophobic. Gape at the glamorous window displays on Fashion Avenue, where you can grab a coffee at Armani Café and dessert at Fauchon. Adults who are kids at heart can take a spin around a virtual racing track at Sega Republic, while a stroll through the tunnel at Dubai Aquarium (www.thedubaiaquarium.com) will allow you to marvel at more than 33,000 marine creatures, including some very scary sand tiger sharks and colossal sting rays.

5.30pm Saunter along the promenade around the artificial lake in front of the breathtakingly tall Burj Dubai, the world’s highest tower at 818m. Zip up in the double-deck elevators, the world’s fastest at 18m per second, to the observation deck on the 124th floor for a bird’s eye view of Dubai – definitely not a spot for anyone with vertigo.

6pm Back down on earth, position yourself in front of Souk Al Bahar, a prime viewing spot for taking in the spectacular Dubai Fountain, which shoots jets of water as high as 150m, around 50 storeys. Designed by the creators of the famous Bellagio fountain in Las Vegas, the ‘dancing’ fountain performs to a repertoire ranging from the Arab world’s hit song ‘Shik Shak Shok’ to Italian tenor Andrea Bocelli’s ‘Time to Say Goodbye’.

6.30pm Meander through modern Souk Al Bahar for some souvenirs – from black and white prints of Dubai’s architecture to gourmet goodies at Dean & Deluca – before heading to The Address hotel (www.theaddress.com) and riding the elevator to the 63rd floor to the super-sexy Neos bar. Dubai’s most glamorous drinking spot has more jaw-dropping views of Dubai Fountain. Return to ground and stroll through the souk to adjoining The Palace hotel to puff an aromatic sheesha pipe by the pool as you take in the hip atmosphere of Ewaan Lounge. 8.30pm Taxi off to Dubai International Financial Centre to the city’s buzziest bar and restaurant, Zuma (www.zumarestaurant.com), even hotter than its parent eatery in London. Rub shoulders with merchant bankers and art collectors over a martini in the bar, or go straight to your table downstairs where you’ll find all of Dubai dining. If you’re up for a nightcap, take a short ride to swanky hotel, The Monarch (www.themonarchdubai.com), and a post-dinner drink at Okku’s – a seriously chic bar where a DJ will likely be spinning Arabian lounge.

8.30pm Taxi off to Dubai International Financial Centre to the city’s buzziest bar and restaurant, Zuma (www.zumarestaurant.com), even hotter than its parent eatery in London. Rub shoulders with merchant bankers and art collectors over a martini in the bar, or go straight to your table downstairs where you’ll find all of Dubai dining. If you’re up for a nightcap, take a short ride to swanky hotel, The Monarch (www.themonarchdubai.com), and a post-dinner drink at Okku’s – a seriously chic bar where a DJ will likely be spinning Arabian lounge.