A recent survey of the global hotel market revealed Oceania as a global leader, with the most positive sentiment of any region in the world when it comes to current levels of optimism and growth in the hotel sector.

The Horwath HTL biannual Global Hotel Market Sentiment Survey, released earlier this month, demonstrated a positive sentiment across all regions, with Oceania leading the way with the most positive sentiment for general market performance.

One of Australia’s most cherished… Hotel Windsor

The attractive market outlook in New Zealand heavily influenced the region’s top ranking as well as the particularly strong growth expectations for the Oceanic region overall.

For Hotel Windsor CEO, David Perry, the results came as no surprise.

“Globally the major change would have to be the more positive sentiment coming out of the USA which is still the world’s largest economy,” said Perry.

“We’ve just had the busiest February and the busiest March since records began throughout the hotel’s 130 year history with February seeing an occupancy rate of over 89 per cent and March seeing occupancies reach a dizzying 92 per cent.  With occupancy reaching peak levels the only thing to expect is for rates to steadily rise following what had been a relatively flat three years.”

While the Americas, Africa and the Middle East show improvement for 2013, China and Europe remain flat. Even as the UK recorded some residual positive effects from the Olympics, sentiment in the overall region remains stifled as the Euro crisis enters its fifth year with little sign of resolution.

The Middle East and Africa were most pessimistic in regards to the impact of global oil prices yet most positive about local tourism trends.

In the US there are strong indications of a recovery beginning to take root, as the first half of 2012 saw a US$17 billion increase in international travel spend by US travellers – up seven per cent from the previous year.

The Chinese hotel market remains relatively cautious and the feeling amongst hoteliers is ominous, but only for the time being. China still has one of the few rapidly growing markets in the world and in such markets new supply takes time to be absorbed.

Earlier this year Federal Transport Minister, Anthony Albanese, pointed to the significant growth coming out of China stating, “A decade ago only three Chinese carriers offered just 11 services per week from China to Australia whilst none of our airlines flew here. Now there are 82 weekly flights between our two countries with both Qantas and Jetstar flying into Chinese destinations”.

www.thehotelwindsor.com.au

Australia has a reputation for producing great wine – from unctuous reds born out of Barossa dirt and the Yarra Valley, to clean, crisp whites coming from McLaren Vale and Margaret River. Even Tasmania, with its cool climate, has a boutique industry that produces premium sparkling wine.

Cheers… Klaus Kuerten

But when it comes to bubbles, it seems Aussie wine-lovers prefer to go abroad – and not to France – but to Germany.

Henkell, Germany’s leading sparkling wine, recently celebrated its long-standing presence in Australia with a masterclass hosted by winemaker and global brand ambassador, Klaus Kuerten.

Kuerten, who flew into Sydney from Wiesbaden, said Australia was a key market for sparkling wine brand, established in 1856 and circling the Australian market since 1881.

“Australians, like Germans, love the bubbles,” says Kurten.

“Australia is the seventh largest global market for sparkling wine per capita and a big focus for us.”

Lunch Mag attended the masterclass at the Langham Hotel, sipping Henkell Trocken, a dry white drop with a hint of tropical fruit, and Rosé, which has an alluring bright salmon colour and a fine, fruity character with caramel undertones.

While Henkell’s Trocken is a best-seller in German, Kuerten says rosé is driving the sparkling wine market, particularly down under.

“The Australian climate is perfect for drinking sparkling wine and Australians love to celebrate with a glass of pink bubbles.”

After several glasses, a couple of cucumber sandwiches and perhaps one too many macaroons, the masterclass closed with a bang – with Kuerten introducing his newest wine, Henkell Riesling. Light effervescence, with a deep gold colour, crisp flavour and hints of peach, the Riesling is not yet available in Australia, but Kuerten assures me it’s on its way.

www.henkell.com

Australia is rapidly running out of international icons. It doesn’t have many internationally recognizable brands it can be genuinely proud of. I only think of this as I sit becalmed in an ageing late-running Qantas tinny on an asphalt pond at Sydney airport. It’s a sad reflection of what Qantas has become – fewer flights everywhere is the new business plan at the same time as more of the world’s consumers take to the air.

Iconic… Penfolds

A mechanic scrambles onto the wing with a can of WD-40 and a few minutes later we’re disgorged back into the airport with $20 food vouchers. I’m trying to get to Adelaide where Penfolds are holding a tasting of their 2013 Bin series as well as their luxury and iconic wines such as the 2008 Grange.

Having spent my Qantas $20 exceedingly well I’m thinking Penfolds might be one of the few true international Australian icons. It’s a brand that hasn’t been spoiled by crazy management decisions and might just be our only international luxury brand thanks to Grange, RWT, Bin 707 and St Henri among others.

Then again, the magnificent bluestone heritage-listed Magill Estate, just a few minutes from the heart of Adelaide, is ripe for a casino development. Attach a billionaire to it and it will be green lit within hours.

When I do finally arrive in Adelaide I’m led to a hushed room where Penfolds chief winemaker Peter Gago flits silently around a small assembly of leading wine writers. None of them seem overly engaged and I’m reminded of a recent chat with a high-profile Sydney sommelier who was fairly nonplussed by Penfolds wines because “it’s Penfolds” – an altogether pathetic excuse.

As for this year’s release and the “it’s Penfolds” crowd, they’d be doing themselves a monstrous disservice. Reason being is the latest release features a line-up from the 2010 vintage which, to put it quite mildly, was a cracker of a vintage in South Australia.

A few highlights included:

Yattarna Chardonnay 2010

Sourced primarily from Tasmania (around 96 percent), the latest Yattarna is a gorgeous reflection of the new age of Australian Chardonnay. Lots of beautiful stone fruits pushing through on the nose with just a subtle hint of oak followed by slightly creamy caramelized peach flavours on the palate and almond nougat. Wonderful.

Bin 23 Pinot Noir 2012

A sweetly fresh example of Adelaide Hills Pinot Noir, the Bin 23 is not one of the marquee names in the Penfolds stable but it’s such a cute, young wine. It dances with the freshness of youth, like a stolen swig from your great Aunt’s liquor cabinet with its nose of wild raspberry and cherry liqueur. On the palate the dancing fruits punch through before the tannins ensure a more sophisticated finish.

The flagship… 2008 Grange

Bin 150 Marananga Shiraz 2010

A relative newcomer to the Penfolds stable, the Marananga is a sub-regional Barossa Shiraz from the 2010 super vintage. On the nose there was the dark nuttiness of a strong espresso melded with crispy skinned Peking Duck and plum sauce. A delicious mix slightly let down by the almond essence or Amaretto flavours on the palate. It’s definitely one to watch though as the lingering finish of licorice and a berry fruit pannacotta promises a tasty middle age.

2010 Magill Estate Shiraz

This is your homecoming queen. Everything in this masterful single estate wine is sourced, created and blended at Magill. Hand-picked fruit and lovingly handcrafted with spicy sausage and dark-roasted coffee on the nose, it delivers like a posse of hired guns riding in to save a small hamlet from bandits. On the palate, there’s a real slow reveal that will deliver over time a savoury meaty richness.

2010 RWT Barossa Valley Shiraz

Things step up a lot at this level. It’s a bit like Steve Carell killing a man with a trident in Anchorman – The Legend of Ron Burgundy. This particular RWT slowly reveals itself in the glass before opening up to a fullness of dark fruits, blueberry and ginger. It’s the ultimate smoothie on the nose before it comes down a level with a hint of sage and thyme tossed onto slightly damp earth. The palate is gloriously silken and smooth. A generous mouth feel with vanilla mascarpone daubed on almond biscotti and gently dipped in wine – a beautiful creation with a menacing promise of power to come.

2008 Grange

The flagship. I walked in already knowing this wine had been awarded 100 points by Lisa Perrotti-Brown from the Wine Advocate. It may have coloured my judgment but this is a classic Penfolds ball-tearer of a wine. Three regions – the Barossa and Clare Valleys as well as a little from Magill Estate make the 2008 a true flag bearer of Penfolds multi-regional house style. On the nose there’s an immediate lift of eucalyptus bark melded with smoked tea tree – it’s time to get the hookah pipe out with this baby. It’s like sitting around the campfire on the ultimate glamping experience. The palate unveils toasted savoury dark chocolate with a high cacao content as well as toffee malt and blackberry fruit – a tremendous wine from one of the great Penfolds vintages.

www.penfolds.com

When I meet Ben Quilty he looks and smells exactly as I imagined. He’s dressed in a flannelette shirt, jeans and sneakers, with scruffy hair and a beard that’s fiercely thick. He smells of oil paint and I can see it still jammed under his fingernails. Sitting in a leafy courtyard at the National Art School, Quilty disarms me with his warm and welcoming presence despite the obvious emotion he displays as we start discussing his latest exhibition.

On the war path… Ben Quilty

Quilty was commissioned as an official war artist by the Australian War Memorial to document the experiences of Australian servicemen and women and spent a month in Afghanistan back in 2011. The resulting exhibition After Afghanistan has quickly become the most hotly debated of his career. Interestingly, he was officially given the Australian Defence Force (ADF) stamp of approval but, perhaps ironically so, it has stirred up quite a few emotional responses since it’s opening last month. The 21 studio paintings – in Quilty’s signature oil on linen – and 16 sketches reveal a lot more about the human face of war than the ADF is perhaps willing to admit.

We’ve been speaking for only a few minutes but I can already see the incredible effect this collection of work has had on the artist. He speaks with intense emotion, his eyes are wide and concentrated and just as captivating as his words.

“It was dark and sinister and overwhelming,” says Quilty of his time in Kandahar.

“The thing I wasn’t prepared for was the constant threat and rockets landing inside the basin, that was horrifying.”

But Quilty’s exhibition isn’t one that celebrates the war hero in a traditional sense, rather, it focuses on the intense physicality of the soldiers and the emotional and psychological consequences of war.

“They carry with them an emotional experience that is almost physical and I wanted to record that emotional weight,” says Quilty.

Emotive… Troy Park, after Afghanistan

Works like Trooper M, after Afghanistan and Air Commander John Oddie and after Afghanistan no. 2 are not portraits of the traditional heroic nude, but images imbued with the lasting experience of war. The faces in the impressive canvases are frightened and hollow and the bodies stripped bear appearing fragile and contorted without the protection of armour or a uniform.

Quilty spent 12 months creating the works in his studio in the NSW southern highlands where he invited the troopers he met in Afghanistan to sit for him upon their return from deployment.

“It was very confronting, particularly watching these guys fall apart and unravel. There’s a sense of team morale while the troops are in Afghanistan but when they return to their green, safe, first world Australia that’s when they fall apart and that’s the classic time when post-traumatic stress hits.

At work… Quilty in his studio

“They have nightmares, they become very violent, they often drag their partners out of bed and hold them on the ground and scream for cover and I’ve heard that from many young guys who are dealing with Post Traumatic Stress Disorder. I’ve had their wives and girlfriends in tears in my studio talking about their experience being married to these people.”

This is an overwhelming part of a largely untold story.

“Three guys have been diagnosed since I started working with them and most are going outside of the ADFA to find their own private specialists to help them and at the moment the ADFA isn’t making things easy for them.”

Quilty explains subjects like Trooper M are part of the Special Operations Task Group and are therefore classified under protected identity status.

“They are fighting a war every single day and they are engaging with enemies, risking their lives and dealing with high enemy casualities. There is constant death around them, extreme pressure and because of their status, they’re not allowed to talk about their experiences, which is doing them a big disservice.

“The stories [Trooper M] told me about Afghanistan, the triggers to his post traumatic stress, and the experiences he’s had are like nothing I’ve ever heard in my life. And most of them have these stories.”

Throughout the painting process, Quilty says he wanted to provide a vehicle for his subjects to tell their stories, confront their fears, and shed a light on the darkness so many are suffering – often in silence and with little help.

Vulnerable… Captain Kate Porter, after Afghanistan

“I found the commission so much more important than my career and in the end the work that I made is not my opinion of who they are, it’s the truth about how they feel, what they are confronting. It’s about their future and their past,” he explains.

Australian soldiers, sailors and a number of air force personnel have come to the National Art School to view the exhibition and have expressed their gratitude to the artist for telling a story that no one else would.

“The arts are crucially important to a healthy society. I’ve seen it with my own eyes, I know what I’ve achieved with this exhibition and how cathartic it has been, on a personal level, for the guys I’ve worked with,” says Quilty.

Yet, in a nation obsessed with sporting heroes and the pursuit of physical excellence, the arts seem to fall to the wayside.

“The underfunding and lack of respect for the arts in this country makes me very sad,” says Quilty, his voice raised a few decibels.

“The arts isn’t just about painting; it’s about film, theatre and literature – these are so important and make up the real fibre and substance of a community.”

In fact, his exhibition is on show at the National Art School in East Sydney because the Australian War Memorial in Canberra doesn’t have an exhibition space.

“The Australian War Memorial has one of the biggest collections in Australia containing some of the most profoundly important work about war, death, sadness and hope, and yet, no exhibition space. In the past they probably thought their collection was worth a lot of money but not really important to their audience.

“I hope I’ve proved them wrong.”

 After Afghanistan will tour New South Wales, Queensland, South Australia and Canberra until May 2015.

www.awm.gov.au/exhibitions

www.benquilty.com

]]> http://www.lunchmag.com/after-afghanistan-when-the-war-begins/feed/ 0 http://www.lunchmag.com/bringing-back-the-hat/ http://www.lunchmag.com/bringing-back-the-hat/#comments Fri, 22 Mar 2013 08:59:15 +0000 jonathan http://www.lunchmag.com/?p=8455
Miranda Apostolopoulos

Baz Luhrmann’s visually lush – yet much delayed – adaptation of The Great Gatsby will undoubtedly showcase a golden age in American style including one particular accessory – the headpiece or the hat.

Even before the film unspools in cinemas, the world of fashion has been rewinding the clock back to the early and mid 20^th century. And sitting front and centre or on top (in this instance) is the hat. If you ever watch the films of the era or go online and checkout the fashion you’ll often notice most of the women are in hats.

Exquisite… Izziana Image

Hats kind of finished an outfit and delivered an extra layer of elegance in an age before you wore sandshoes or thongs on the way to work or looked forward to casual Fridays.

Milliner Pamela Martin from Izziana Image suggests the world is about to enter a new age of elegance. She believes people want to dress-up and look different when they venture out because so much is impersonal nowadays as we hunker down in front of our electronic devices.

Martin recently spoke to Lunch Magazine at the launch of her new range of hats and headpieces at Sydney’s Fraser Suites, where she suggests it’s time to bring the hat back and educate consumers on how to wear them.

She says along the catwalks of Europe, many of the world’s leading designers are topping off their creations with hats and it’s only a matter of time before the trend filters down to high street retailers.

“Hats and headpieces are a conversation starter,” says Martin, who combines fashion with farming on the family’s superfine Merino sheep farm located near Wagga Wagga in southern New South Wales.

Interestingly, many of her elegant creations are inspired by the Australian rural landscape and she often relies on resources close to home, combined with her exquisite eye for detail.

Every Izziana piece is meticulously crafted, using an abundance of materials – felt, simamay, silk, feathers, beads, straw, braid and wire.

Moreover, fashion is beginning to supplant farming as the true family business with stylist daughters Isobel and Anna joining their mother as well as running their own successful style consultancy.

“You don’t need to look too far back in history to see that hats play an extremely useful role for any woman who wants to look stylish from head to toe,” Isobel says.

“We all love accessories – bags, bangles, necklaces, even tattoos are a form of adornment. There really is nothing left to embellish apart from the head. A well-matched hat not only finishes an outfit beautifully, but speaks volumes about the wearer. It’s such a fabulous way to express your personality.”

Sydneysiders have become food-obsessed – it’s an epidemic sweeping across the city at a rapid pace. Maybe it’s the rise of the 21st century gourmand, but foodies have become the new hipsters,  hunting down the city’s trendy eats to sample the latest and greatest and, of course, be seen doing so – cue Facebook status update and Instagram happy snap. It seems the food industry has attracted a new cohort of chino-wearing, macchiato-sipping connoisseurs who are as discerning as ever.

Historically hip… Bar 100

Last year saw a record number of new eateries open up in the Sydney Metro area – perhaps in response to the bulging crowds. But while foodie hipsters are busy cleaning truffle oil out of their beards and brunching in sardine-packed cafes sprinkled across Sydney’s inner city suburbs, the rest of us (who aren’t keen on waiting two hours for an overpriced, less-than-amazing plate of food) are left to our own devices.

“Everyone’s a critic these days,” says Bar 100 Executive Chef, Tim Fisher of our growing epicurean palettes.

Fisher, a two-hatted chef with over 20 years experience in the kitchen, says the best food comes from quality ingredients cooked well.

And his tightly run kitchen does just that.

“Simplicity is the key,” says Fisher, “my food philosophy is wholly based on fresh, quality produce… and a bit of technique as well”.

Simple cooking… Tim Fisher

Fisher doesn’t allow himself to get carried away in the hype surrounding the foodie revolution and the glamour-filled kitchens of reality television.

“The cooking industry is in crisis,” says Fisher.

“The kitchen can be a stressful place and these days a lot of young chefs come into the industry wanting to be celebrity chefs, but they have no hands-on experience and wouldn’t last a day in a professional kitchen,” says Fisher.

Despite his accolades, the father of three remains grounded.  He enjoys cooking at home for his family and says his Mediterranean menu was born out of his 11 years spent at Lucio’s and quizzing all his Italian friends.

Walking through Bar 100 is like a breath of fresh air. It’s not a hole-in-the-wall bar with pint-sized furniture made of recycled crates or pre-loved ironing boards, but, housed in The Rocks’ heritage-listed Mariner’s church (built circa 1856), Bar 100 is an impressive space with cathedral-high ceilings, bespoke chandeliers and a four tonne behemoth of a marble bar.

Delicious… Grilled John Dory

There’s a sense of grandeur about the place that is so lacking in the up and coming foodie haunts scattered through Redfern and Surry Hills. The kitchen is in the basement of the building and design elements of the original colonial structure are still evident, with walls made of sandstone blocks and distinguished archways leading into a sunny courtyard. The ambience is cool and relaxed complementing the trattoria-style menu.

Dishes range from beef burgers to homemade gnocchi, Alaskan king crab, twice-cooked duck and a selection of pizzas and salads. I decide on grilled John Dory with cracked olives and lemon butter and a side of smashed potatoes. The generous serving of fish is cooked beautifully and the soft, flaky flesh is bathed in a sweet sauce that marries nicely with the tang of the olives. The potatoes are deliciously earthy and herbaceous.

Dessert  is too tempting to pass up, with tiramisu, gelato, and a cheese platter on offer. My choice is panna cotta – and it’s a winner. The gorgeously moulded baked cream has a fresh hint of lemon and wobbles about my plate under a generous drizzle of berry compote.

The historic venue isn’t a hipster hangout but attracts a mixed crowd. A Friday night $10 burger special lures a fair few office workers in for a well-earned drink, while weekend events and live music add a party vibe.

It’s more than just glorified pub grub. It’s honest food with clean, fresh flavours and a homely touch. Coupled with a lengthy wine list, a sugar-fuelled cocktail menu and one of the best views in Sydney, Bar 100 is an oldie (in Sydney’s fickle mind) but a goodie.

www.bar100.com.au 

From the air, Norfolk Island appears to float along the South Pacific Ocean, in between Australia and New Zealand. It’s an isolated green paradise and an ideal spot for a weekend getaway.

Picturesque… Norfolk Island

Known for its evergreen Norfolk Island pine, this isolated oceanic isle is home to some 180 rare flora and fauna rainforest species and walking aross the island is like an strolling through an endless botanic garden.

Direct from the soil or straight from the sea, the seasonal approach to local cuisine on Norfolk Island is largely influenced by Polynesian culture.

Local restaurants like Dino’s, which is set in an old island home, and Hill’s Wine Bar embrace a ‘paddock-to-plate’ approach to their menus, sourcing ingredients from their very own gardens.

The island is surrounded by reefs and deep currents, which make for ideal fishing conditions and, of course, a delectable variety of seafood. Red Throat Sweet Lip and Snapper are regular features on any menu, but for those who prefer to catch their own, an island-style fish fry feast on one of the island’s many cliff tops is a hearty way to watch the sun set over the Pacific.

For adventure-seekers, bushwalks through the island’s National Parks, or a quick boat trip to neighbouring Phillip & Nepean Islands, are a great way to discover more of Norfolk’s natural wonders.

Throughout Easter, Oxley Travel is offering a Norfolk Island holiday package deal that includes:

• Return Flights with Air New Zealand

• Seven nights at Colony Lodge (includes three nights free)

• Seven days car hire including insurance

• Free half day island tour

• Island airport transfers

• Free entry to the World of Norfolk Exhibit

www.oxleytravel.com.au​

A seven-kilometre strip of stunning white silica sand, Whitehaven Beach is only accessible by boat or light aircraft. Its pure, pristine natural beauty sees Whitehaven regularly crowned one of the world's best beaches. 


Italy's Rabbit Beach in Lampedusa came in at number one, followed by Grace Beach in Providenciales, an island among the Turks and Caicos Islands

At last month's Australian Tourism Awards the Whitsundays was also recognised as providing the best caravan and camping accommodation and best tour and business events. Queensland won five gold awards in total, three of which marking tourism in the Whitsundays.


www.tourismwhitsundays.com.au 

Natural wonders… Heron Island

The Great Barrier Reef just got a little closer, following the launch this week of a new direct flight from Sydney to Gladstone, the jumping off point for Heron Island.

The new Qantaslink service will operate eight return flights a week from Sydney to Gladstone, including twice daily on Mondays, Thursdays and Fridays. Flights depart Sydney as early as 6.15am, so holidaymakers can take a scenic helicopter flight or boat trip from Gladstone and be snorkeling in amongst Australia’s infamous coral reef all before lunchtime.

The Heron Island Resort is currently offering a special early bird offer of $999 per couple for a three-night stay. The offer includes three nights’ accommodation, all meals and return boat transfers. Children under the age of 12 stay and eat for free.

Heron Island is a true coral cay that sits at the southern end of the Great Barrier Reef. It also is one of the few places in Australia where guests can experience green and loggerhead turtles coming ashore each season to lay their eggs. In March and April visitors to the Island often witness the last of the tiny turtle hatchlings emerge from the sand and make their way to the water.

www.heronisland.com

Mark Eggleton

In the films Mon Oncle and Playtime by the late great French film director and comic Jacques Tati, the character Monsieur Hulot is a helpless innocent in a remarkably cold and impersonal modern world. Both films were shot over 40 years ago and they beautifully capture a time that’s rather like now. We’re all rather caught up in our virtual world of email, texting, tweeting and more, but we seem to have forgotten that something a little more real exists.

Contemporary... Crown Metropol lobby

A stay at Melbourne’s Crown Metropol is a classic example of our modern world. For all intense and purposes it’s a beautiful hotel with a colour palette of cool greys and an assortment of warmish browns throughout. It boasts large, comfortable, tastefully designed rooms with the stylist’s right mix of hard and soft furnishings.

The public areas featuring slow curving streamlined corridors and virtually soundless elevators that disgorge silent passengers on every floor ooze a cool sophisticated ambience. There’s a stunning pool on Level 27 and a modern, sleek gymnasium full of non-sweating people with well-honed physiques.

Down on Level 1, Mr Hive Kitchen and Bar is a stylish redoubt on the hotel fringes leading into the vast Crown Entertainment Complex. The food inside is gorgeously crafted by a team led by chef John Lawson and the bar service is cool and efficient.

All of it fits a sleek five star hotel offering. The bones are there. The skin covers the bones. It’s a pretty damn good-looking hotel. Yet just like Mr Tati’s fictional cinematic world Crown Metropol lacks a beating heart.

On a recent stay for four nights I walked into the hotel, past two nicely uniformed but relatively disinterested doormen, to a reception where a staff member asked for my name and credit card. He mentioned how the key worked, thanked me for my card and suggested I “enjoy my stay”. And that was it. I didn’t see or hear of another staff member for four days. I wandered empty corridors and left through an entrance devoid of staff until my last morning when I stepped into a lift alone and descended.

“Good morning sir – anything from the mini-bar last night? Did you enjoy your stay?” was the greeting from a different front desk person, the second staff member I’d seen.

Stylish... Mr Hive Kitchen and Bar

It was a completely modern first world experience. No human interaction and the alienation that comes with that. I was trapped in a sci-fi film. A prisoner in a five-star future devoid of humans. At one stage I even wondered if there had been a zombie apocalypse and I was the only one left in the hotel.

Continuing with the theme of human detachment was my room's rooftop car park view. It was always full but no-one ever seemed to get into or out of a car. Occasionally men in dark mobster-chic suits would clump together in small groups of three or four but never enter a vehicle. They’d chat and gesture before disappearing into stairwells. It was all rather surreal.

Yet the hotel was keen to charge for things. In my large, gloriously appointed marble and glass bathroom was a pricelist for personal items such as a toothbrush or a shaver. Cracking into the hotel Wi-Fi involved another transaction - a practice Australian hotels need to stop. You can get free Wi-Fi in McDonalds.

I would suggest it all comes down to that personal touch. Little things like a concierge who greets you in the morning as you walk downstairs. Maybe a general manager who cruises the floor a few times a day and flags down occasional guests for a brief chat or housekeeping staff that say good morning to you in the corridor. Maybe even a turndown service at night so you feel like someone in the hotel cares that you get a good night’s sleep.

It’s all about giving a hotel heart in a world where there are fewer places promoting organic human interaction. You kind of expect humanity in a hotel – they’re in the hospitality industry. A hotel is delivering you a home for the night. Beautiful design and style might look good online but they don’t deliver a wonderful guest experience and that’s what great (even good) hotels should be delivering every night the world over.

www.crownhotels.com.au