IT’S a wonderful warm day and I am ambling along La Rambla, Barcelona’s beautiful and bustling pedestrian street, before pulling up a perch for a sultry Sangria and some prime people-watching. I sashay on, in Spanish style, arriving at a teeming Tapas bar, all colour and life on this glorious day with customers politely pointing and seemingly shouting for these tasty treats. Dinner and a show? You had me at rioja. I have arrived in Spain’s sexiest city earlier this morning, having flown in fashion aboard Singapore Airlines’ new A350-900 aircraft from Brisbane, via Singapore, with a brief touch down in Milan, before my final destination…Barcelona. And I immediately fall in love.
This jaunty journey for me begins before I even leave the ground in Brisbane. Last September, Singapore Airlines turned the heat up on the competitive airline food market, launching its Book the Cook service from Brisbane for its Business and Premium Economy Class customers. And I have done just that, booked the cook, a few days prior to flying pre-ordering a main meal from a selection of options with creations inspired by the Airline’s International Culinary Panel of Chefs, including Matt Moran. I had the privilege of taste-testing these delicious dishes on the ground last year, but I had never tried them at 30,000 feet. According to experts, you lose 30 per cent of your ability to taste at altitude, so would the dish I chose stack up?
But before I board, I am ushered into Brisbane’s SilverKris Lounge, a place I last passed the Duchess of Cornwell, Camilla, who was in town earlier this year for the Commonwealth Games with Prince Charles. Camilla, bless her, took one look at me and sighed, just as it occurred to me from where I knew this familiar face flanked by police. I may not be a blue blood, but I am treated like royalty in the lounge, with staff remembering me from previous visits, enthusiastically encouraging me to try “every dish on the menu”. “But I’ve Booked the Cook onboard,” I plead. I defer and munch my way through the lounge’s Asian-inspired delights including delicious dim sum and some Aussie treats with a twist as well such as mac and cheese infused with truffles.
Sated, I take my Business Class seat on Singapore Airlines’ new A350-900ULR aircraft, bound for Singapore. Singapore Airlines is the launch customer of these beautiful birds, taking delivery in late-September. In October this year, Singapore Airlines used this aircraft to launch the world’s longest commercial flight between Singapore and New York, covering 16,7000km with a travel time of 18hours and 45 minutes. By comparison, I have around 8 hours on which to sip creamy Charles Heidsieck champagne, before ordering a full-bodied 2015 Bordeaux to accompany my lunch. I’ve pre-booked the lamb and it’s as plump and juicy as I remember trying on the ground. In fact, I could be at a five-star restaurant. The other great thing about the Singapore Airlines’ afternoon flight from Brisbane is that it’s a meal, movie, a nap and snack before you are touching down at Changi Airport. On board, the Business Class service is so impeccable, the crew fold and tidy your bedding whenever you rise to stretch your legs, meaning you come back to a fully-made flat-bed every time, something I’ve never experienced on any other airline.
In Changi, I am ushered to the First Class Lounge and it is a first-class affair with a swanky bar where the bar man mixes your drinks and delivers them to you, and food is cooked to order, before again, being served to your seat. On this connection to Europe, there’s time for a shower with pristine facilities and thoughtful toiletries you’ll need for the next leg, before boarding, just before midnight, to Barcelona (via Milan). On the second leg I’m in Premium Economy which is a great, affordable alternative with the same service and meal offerings you receive in Business Class. Here, the seats remind me of the first-generation Business Class seats favoured by airlines before flat-bed became the norm. The only quirk in this entire journey was the refreshment served between Milan and Barcelona which fell short of Singapore’s impeccable meals, with my tuna, mayo and lettuce sandwich tasting less like tuna and more like mayo and lettuce. The young Aussie girl in the seat beside me, who raves about Singapore Airlines’ Premium Economy because of her long legs, says the same about her vegetarian roll, which is simply some soggy eggplant plonked onto bread. I note on the sandwich packet that it’s an Italian caterer, and may be something for Singapore Airlines to review, given this airline is excellent in every other way. I arrive in Barcelona early in the morning, and am ready to amble along La Rambla with a Singapore spring in my step following my flights.
My journey home, from Munich to Brisbane, via Singapore, is in Economy Class and is again, effortless. One of the reasons I personally book Singapore Airlines is that even in Economy Class, you are still granted that Singapore smile and service. There’s refreshing hot towels, speedy service, and on both of these legs, Singapore has taken the trouble to ensure every Economy Class passenger has a spare seat between them. This is something I’ve never seen any other airline do, preferring to let guests battle it out for space in the air. It’s little wonder this airline continues to win awards. In February in London, Singapore Airlines was awarded three top awards at Cellars in the Sky including the coveted Gold Medal for Best Overall Cellar. In April, it was crowned Best Airline in the World in the TripAdvisor Travellers’ Choice Awards. And in July, it was named the World’s Best Airline in Skytrax’s World Airline Awards. And it’s easy to see why. Any airline can fluke good service once or twice, but you cannot fake that consistently supreme service offered by Singapore Airlines, regardless of which class you choose to fly. Consider booking your next trip with Singapore Airlines and treat yourself to an upgrade, particularly if flying long-haul. You, too, will disembark with that trademark Singapore smile.
The Global Goddess experienced the Novelties of Northern Spain Tour as a guest of Collette Vacations https://www.gocollette.com/en and flew to Spain with Singapore Airlines as a guest in their Business and Premium Economy cabins http://www.singaporeair.com/home.form
Hola from Spain! I am currently on assignment in Spain courtesy of Collette Tours and Singapore Airlines, and about to take a week of R&R in Prague and Germany, to catch up with family and friends. I’ll be back soon with some more tantalising travel tales. In the meantime, please follow my travels on Instagram @aglobalgoddess
MUD crab, barramundi, exotic produce, native Indigenous ingredients…the world-class chefs in Tropical North Queensland are embracing it all. Here’s a snapshot of the fabulous feasts which await should you head to this Pacific paradise.
The Global Goddess was a guest of Tourism Tropical North Queensland http://www.tropicalnorthqueensland.org.au
WE’RE driving through remote, quintessential Queensland country with place names like Hell’s Gate, tackling one of the roughest roads in Australia and the toughest Indigenous issues. There’s five-hours to kill on this journey from Cairns and we’re facing the huge stuff head on….murder, rape, domestic violence, drugs, alcohol, unemployment…picking at Australia’s scab. The conversation is scratchy, like the scrub in which we find ourselves, as we navigate that last, scarred stretch, along the Old Maytown to Laura Coach Road. Here, 10km takes an hour.
I’m on a Jarramali Rock Art Tour through Cape York Peninsula in north Queensland with Kuku-Yalanji man Johnny Murison, who is not afraid to answer the hard questions as we gallop along in our four-wheel drive. Should I even be hurling these curly questions or should we just stick to white fella polite conversation about his tour? We both already know the answer to this. Murison believes it’s a lack of cultural knowledge in some of Australia’s Indigenous communities plagued by strife that needs to be rectified.
“They’ve got to start taking these young kids camping and fishing. One of the big key things is loss of identity,” he says.
“You’ve got to validate kids’ feelings. Tell them if they step into the ring and they’re scared, that’s OK, until you find your momentum, and if he’s a bigger fighter than you, just keep fighting.”
And Murison should know. He’s just established his rock art tour near Laura, against opposition from all sorts of warriors including some of his own people.
“It’s like a bucketful of crabs, one of you escapes and everyone wants to put you back in that bucket,” he says.
It’s a whole new direction for Murison, who was a former Seventh Day Adventist Minister. Sit in a car long enough with someone and you sand away every dusty, rusty layer.
“I was sick of the crap and sick of the church. Some of these times were the best time of my life but I just had enough and wanted to do something different,” he says.
“I was visiting people and doing Bible studies and it was just demanding and I could work 80 hours a week. I’ve got a young family and you are away from your family a lot.
“If you care for people you put your heart and soul into it. But I’m taking into tourism these organisational skills and people skills. As a Minister, I’ve been public speaking for 20 years.
“Love, support and respect…that’s my brand.”
Once we cross Rifle Creek, a site of massacres and warfare, we’re in Yalanji country, the home of Murison’s ancestors.
Murison says he can feel the ancients, ‘it’s a sense of belonging and a link to the past’, but it’s when he enters camp is where he ‘gets the tingles’. It’s here that Murison has established “comfortable camping”, three tents in the bush, with a loo with a view and a shower too overlooking a deep escarpment. Late in the afternoon, when the heat slackens off, we walk down to the rock art site and Murison interprets the stories of his ancestors. There’s Quinkan spirits, an eel tail cat fish, a widowed woman, kangaroo, snake, echidna, yams, dingo, a fertility symbol emu clutch of eggs, and ancestral guardians and heroes.
“They lived here. If you listen carefully you can hear the singing. You’ve got powerful men and women living in this gallery, everyone was here, they just did life,” he says.
And these ancient storylines run deep into the modern day. Tales of self-determination. Of Tropical North Queensland’s Indigenous people turning to tourism. And excelling.
Mid-week and I’m at the Mossman Gorge Centre Dreamtime Walk meeting with Indigenous woman and General Manager Rachael Hodge. Hodge says the centre was a dream of the community who started original tours into the Gorge in 1986.
“At that time we had 500,000 people turning up in the Gorge and there were environmental concerns and also some safety issues. Construction began in 2010 and we opened in August 2012,” she says.
“The elders were talking about how we could make opportunities for jobs and a future for the kids. We now employ 90 staff, of which 82 per cent are Indigenous.
“We’ve also got retail and the art gallery featuring the works of more than 25 local Kuku-Yalanji artists and a range of products you won’t find anywhere else.
“This is the southern-most end of Daintree National Park. It’s all about the rainforest, the boulders, the icy-cold water…it’s very enticing.”
By the end of the week I’m in Kuranda Village, meeting with Aboriginal master weaver and Djabugay woman Rhonda Brim. Five days a week you’ll find Rhonda and a small group of women in the Kuranda Amphitheatre, weaving baskets from local grass, emu feathers and giddy, giddy seeds. Rhonda, who has been weaving for 35 years, learned the skill from her grandmother.
“The thing about our culture is when your teachers passes you can still feel them in your fingers,” she says.
“You are carrying on a long line of history”.
• Pacific Hotel Cairns http://www.pacifichotelcairns.com
• Peppers Beach Club Port Douglas http://www.peppers.com.au/beach-club/
• Silky Oaks Lodge Mossman http://www.silkyoakslodge.com
• Alamanda Palm Cove by Lancemore http://www.lancemore.com.au/alamanda
• Ochre Restaurant Cairns http://www.ochrerestaurant.com.au
• Harrisons Port Douglas http://www.harrisonsrestaurant.com.au
• Nu Nu Restaurant Palm Cove http://www.nunu.com.au
• Frogs Restaurant Kuranda http://www.frogsrestaurant.com.au
• Jarramali Rock Art Tours http://www.jarramalirockarttours.com.au
• Flames of the Forest http://www.flamesoftheforest.com.au
• Janbal Gallery http://www.janbalgallery.com.au
• Mossman Gorge Centre http://www.mossmangorge.com.au
• Walkabout Cultural Adventures http://www.walkaboutadventures.com.au
• Tjapukia Aboriginal Cultural Park http://www.tjapukai.com.au
• Skyrail Rainforest Cableway http://www.skyrail.com.au
• Kuranda Village – http://www.kuranda.org
GETTING AROUND WHEN NOT ON TOUR
• Exemplar Couches and Limousines – http://www.exemplaronline.com.au
• Avis Car and Truck Rental http://www.avis.com.au
The Global Goddess was a guest of Tourism Tropical North Queensland http://www.tropicalnorthqueensland.org.au
A heartfelt thank you the Aboriginal people of Tropical North Queensland for sharing their country and culture with me.
A FAMILY wedding, my birthday, new hotel openings, restaurant reviews, festivals, and friends. After a busy start to 2018 which had me on the road constantly for nearly 8 months, I’ve spent the past month at home, writing and recalibrating. I even joined a boxing class!
As much as I adore my beloved Brisbane, and my own bed, it’s time to hit the road again for the next few months. Time to get out there and hunt and gather the world’s stories, doing what I love most. I’ll be heading off this weekend to Tropical North Queensland to tell the tale of the Australian Aborigines who live there. Please join me on this and other journeys.
A FLIRTATIOUS French fellow is pouring a sexy shiraz from a pleasingly phallic stem, while explaining the sex muscle of a cow. I am dining in one of Brisbane’s oldest riverside restaurants, revisiting the classy classic that is Cha Cha Char…and my tastebuds are ready to rumba. While Cedric, the restaurant’s General Manager is ensuring I am well libated, it’s the steak here that really does the talking.
Brisbane’s beef baron John Kilroy opened Cha Cha Char 21 years ago after working in country pubs and vowing to “never sell a steak again in my life.” These days you’ll find every steak imaginable on his restaurant from the Wagyu Rump Cap which has been grain fed for 300-plus days; the Rib Fillet Black Onyx Angus aged 30 to 36 months and grain fed for 270-plus days; to the T-Bone Angus Yearling aged 12 to 18 months and grass fed. This is a man who knows his meat. When he’s not in the restaurant, he’s out mustering with mates “for fun”.
Kilroy, as he is known about town, was the first to introduce Wagyu to a sceptical Brisbane dining public who hadn’t yet cottoned on to the idea of marbelling in their beef. Now, he is about to tantalise the city’s taste buds with the introduction of a new cut, the French Blonde D’Aquitaine beef, to his menu. There’s also the new light dishes, tapas if you will, of the Oyster Carpet Bag bao bun with Wagyu striploin, oyster and bernaise sauce; and the Bugs BBQ served in brioche roll filled with Blonde D’Aquitaine steak tartar.
Not content to rest on its laurels, Cha Cha Char will soon transform the private dining room in which we are sitting into a Wagyu bar.
It appears there is not rest for the wicked for this country boy who once couldn’t read and was assisted in gaining his first job by Flo Bjelke-Petersen who helped him secure a role as a Main Roads surveyor…despite Kilroy having no surveying skills.
By his own admission, Kilroy has lost and made millions of dollars over the years, but for him, success all comes back to the customer.
“I can take a piece of meat in this town and make it tender just by the way it is cooked,” he says.
“Owning restaurants is not just how much money you have in the bank. You get to know people.
“I get to travel the world in people’s big boats and jets and planes. You never know who you are going to meet in there.”
Kilroy admits Brisbane palettes have come a long way “everyone knows Wagyu now” and has moved on from the days when calamari was used for fishing bait.
“We didn’t used to eat these things in Australia but people are eating anything now. A lot of this has to do with travel,” he says.
“There is passion in this restaurant. I can put a plate of food in front of you and in 30 seconds I know if you are disappointed or not.
“We’re just dishwashers listening to people. It is a very rewarding business.”
Along George Street, the Queensland capital has just opened its doors on new Indian restaurant Heritij in the new Brisbane Quarter. In this cavernous space, overlooking the Brisbane River towards South Bank, there’s dining for 210 people including private spaces such as The Library, Cellar Room and Passage, each accompanied by their own inspirational quote outside. I am feasting at the Captain’s Table, inspired by the quote “Around my table we make the big decisions, we solve the world’s problems, yet never lose sight of the deck or horizon.” It’s a fitting tribute to a city whose dining scene is on fire.
Outside, on the deck, it’s all breezy, blue cushions and river views, accompanied by a chic bar set up, while inside, it’s plush royal colours…purples, turmerics, navy blues, emerald greens, reminiscent of a Maharaja’s palace. The food here is fit for a king, with the pungent scent of the smoky tandoor wafting through this beautiful, big space, punctuated by voluminous, brick columns. While Michelin-star Chef Mural and his talented team weave their magic with the likes of chicken thigh, Thai basil, mint, rhubarb, zucchini, pineapple and kasundi from the tandoor, he pays homage to his homeland with his curries such as Kashmiri lamb, Goan fish, chicken Makhna, spinach kofta, black lentil dahl and vegetable masala.
“Indian food is incomplete without curries,” Chef Mural says.
“I don’t want everyone to be disappointed if there is no curry served in my restaurant. We used to serve this food in the home.
“Kofta is very close to my heart. My mother used to make this.”
Back over at Cha Cha Char, I ask Kilroy, the self-made man who has lost and made millions over the years, what he would do if it all went belly up.
“I’d go to Europe and buy a little restaurant on the beach,” he says.
“To me, it’s all about the people.”
We’re a bit like that in Brisbane.
The Global Goddess dined as a guest of Cha Cha Char – http://www.chachachar.com.au; and Heritij – https://heritij.com.au