Food And Drink

Food and drink have become a major part of most people’s lives, in particular their social lives. In fact the phrase ‘food and drink’ produces over 89 million hits on the Google website. Excessiveness in either is of course unhealthy, but perhaps this is one of the reasons why people see good food or good wine as something special, something to treat themselves with.

Guides to good food, wine and restaurants have become big business. Egon Ronay’s ‘Guide to the Best Restaurants and Gastropubs in the UK’ which provides detailed reviews of over 500 restaurants and gastropubs has sold over 2 million copies. Its simple to compare style of awarding up to three stars to each restaurant is clearly a hit with readers.

‘The Good Food Guide’ edited by Elizabeth Carter sells itself as Britain’s leading restaurant guide and is currently in it 56th edition, detailing over 1,500 eateries from gastropubs to high end dining.

Fine wine guides are also a big seller, with books such as Clarke’s ‘Fine Wine Guide: A Connoisseur’s Bible’ and Johnson-Bell’s ‘Good Food, Fine Wine: A Practical Guide to Finding the Perfect Match’ both readily available on the internet it is clear that there is a high demand for such guides.

This is not surprising as the United Kingdom is the second largest importer of wine in the world. Wine sales in the UK increased 25% between 2001 and 2005. In 2004 the estimated wine consumption was 1.2 billion litres. In particular there has been an increase in the consumption of so-called New World wines, for example those from Australia or the USA instead of traditional producers such as France. California now produces 2 billion litres of wine every year, making it the fourth biggest producer behind Italy, France and Spain. In 2004, New World wines accounted for over 55% of total consumption in the UK.

Exports of Australian wines have more than quadrupled in the last decade to reach nearly 800 million litres in 2006, 22% of which went onto the UK market, approximately 176 million litres.

Exports of New Zealand wines to the UK alone have increased from 8.1 million litres in 1997 to 21.9 million litres in 2006.

One factor in the explanation of this is an increase in the availability of fine wine in many supermarkets. Some figures place two-thirds of UK wines sales in supermarkets. Increased demand and competition between large chain supermarkets have increased the variety of wines and producers and made them more accessible to the general public.

A recent report by Vinexpo has predicted that the UK will become Europe’s biggest market for wine by 2010. The report which examined the worlds wine producers and consumers also predicted that by 2010 the UK wine sales would be worth £5.5 billion, despite the fact that the UK paid the highest average price per bottle (£3.11), which is equivalent to 28.5 litres per capita compared to an average of 27 litres between 2001 and 2005.

The report also showed that between 2001 and 2005 Australia had overtaken France as the UK’s biggest supplier with imports rising 51%. Imports from countries such as the USA and South Africa have also risen during this period which highlights the trend toward New World wines.

Why did Mary have a little lamb?

Mary had a little lamb. She bought it with intent to capitalize on it. The lamb was a registered Dorset. Dorsets were reputed to be fecund. Mary had done her math. Two lambs per drop. Hopefully. they would both be ewe lambs. If not, that would still be OK. There would be profit from male lambs, too. The crucial necessity about lambs was to “Keep Them Alive”. Lambs grow wool. So Mary could sell wool, meat, or even the critters themselves. But they had to survive until she marketed them,

Lambs are almost defenseless. Wolves prey on lambs. So do dogs, coyotes, mountain lions, eagles and even large hawks. (I say so, because I’ve raised lambs myself. “Experts” may deny this.) Sometimes a Dorset ewe will drop three lambs. She only has two nipples. Do you see that someone must “bottle feed” one of the trio? Lambs need a sheepherder, then. Here comes Mary’s first overhead cost. If you spot a sheepherder’s wagon out near the Rockies; it may well be the dwelling and workshop of a Basque, who knows sheep-tending like few other men (or women).

Wool can harbor parasites that not only lessen the quality of their wool, but cause them bodily illnesses. Sheepdip? Yes, and that’s one more cost. But Mary means to fleece these sheep (The ones she envisions ensuing from that single progenitress.) As her lambs grow in number the fleecing will demand skilled shearers in sizable crews. New Zealanders are excellent shearers. Their reputation is well-earned, and their wages reflect their skill. Another cost for Mary.

What will Mary feed her little lamb and her progeny? For the most part, grass. Sometimes, she may let them relish root crops. Would you believe onions, or beets and so forth. Now, Mary may not have had much money at the start. But grass grows in abundance and sheep literally eat it roots and all. So she will have to buy or rent spacious acres of it. I wonder where she grazes them. For sure, if it’s around the Ten Sleep area, one glance would let me know. The soil thereabouts is red-dish. The wind seems nearly constant. So, around the sales barn, one may hear the murmur, “Pink sheep;Ten Sleep.”

Before the White Man came, the Sheep-eaters were probably living on the flesh, and using the hides and bones of Rocky Mountain Sheep. They are the ancestors of the Shoshone Indians, who have their own reservation in Wind River country. Mary might know of them, By now, she may even have band after band of her own sheep; and all from that one little lamb. Oh yes, and one ram.

Now Take A Few Minutes To Do The Most Important Travel Planning Of All–Learn How To Stay Healthy While You’re En To Travel

Healthy Travel

• Important Note: Traveling and Illness

As you are preparing for tarvel, please be sure to continue to focus on measures to ensure your good health: eat a balanced diet, get plenty of rest, avoid smoking and be sure you are effectively managing any ongoing health issues. In the unlikely event that you become ill with a fever or respiratory illness the day prior to your scheduled departure date, please see your doctor to determine whether you are healthy enough to travel and participate in the event. Your health as well as the health of participants is important to yourself.

• Your Travel “First Aid” Kit

Be sure you bring the following to ensure a safe, health and convenient travel experience:

Your prescription medicines (enough to cover your days away from home), in their original containers with clearly identifiable labels.

If you are generally in good health, there are some typical minor ailments that travelers frequently encounter which may necessitate use of non-prescription medicines.

Consider bringing a few doses of medicine if you are prone to the following:

diarrhea

upset stomach

headache

sinus congestion

motion sickness

• During Travel

Bring enough of any required medicines in carry-on bag.

If seated next to a person with respiratory symptoms on the plane, contact the flight attendant for a change in seating if available. When a change is not possible: avoid direct contact (face-to-face); avoid touching your eyes, nose and mouth; be conscious of the surfaces you touch and wash your hands frequently.

Drink plenty of fluids (preferably water) before, during, and after your flight. Not only will you feel better, but keeping up your fluid reserves also helps your body fight illness and risk of jet lag. If need be, use moisturizer and lip balm to combat the dry air in the flight cabin.

If you wear glasses, don’t fly with contact lenses — wear your glasses instead. Contacts will only dry out and further irritate itchy or burning eyes.

Take frequent walks in the aisles, stretch and exercise your lower limbs while seated to keep blood your blood flowing and prevent conditions attributed to sedentary positions (swollen ankles, muscle cramps). If you can take aspirin safely, a low dose (81 milligrams) taken on the day of departure can be helpful in preventing clot formation.

Try to get as much fresh air and exercise as you can between flight connections.

Clear your head with a hot, steamy shower after you land. Avoid smoking areas while you wait for a connecting flight and when you reach your destination.

To minimize the discomfort of pressure building in your ears, here’s how to make them pop: pinch your nostrils closed and inhale deeply. Then exhale through your nose, blowing out in short, firm bursts until you feel your ears pop. Yawning, drinking liquids, and chewing gum also helps.

• jet lag

Anyone who’s suffered from the fatigue of crossing time zones can attest that it’s no fun being bleary-eyed and groggy for the first couple days of and after your trip. There are ways of minimizing the effects of jet lag, so take note:

Adjust your sleeping and eating patterns to the new time zone a couple days before your flight — usually one day per time zone.

Upon boarding the plane, change your watch to the destination time zone. Drink plenty of fluids, keeping yourself as hydrated as possible. While trying to knock yourself out with a couple glasses of wine or wake yourself up with coffee may seem like good ideas while flying, think again — alcohol and caffeine dehydrate the body, making your even more tired when you arrive at your destination.

If it’s daytime in your destination, take a walk after you get settled. The exercise will stimulate your body and help convince it to stop producing sleep-inducing hormones.

Use earplugs and blindfolds to help dampen noise and block out unwanted light while sleeping.

A variety of over-the-counter products are available that purport to ease jet lag or encourage sleep on lengthy flights.

Fortunately, your adjustment in New Zealand will likely go smoothly as you will be getting plenty of exercise!!

Stay heallthy

Focusing on these key areas will help you to “Stay Health”

1. Pay attention to personal hygiene and handwashing

2. Eat a balanced diet and drink plenty of water

3. Be physically active

4. Get plenty of sleep

5. Manage strees

6. Avoid smoking

7. keep immunizations current

8. Manage any ongoing health issues

Eating a balanced diet is perhaps the most direct action you can take to nurture your immune system

- The immune system requires a balance of nutrients to function properly

- Without this balance,you can become sick more easily and have a longer recovery time

- Ensure your daily meals include:

- vegetables(especially leafy green)

- fruits

- whole and fortified grains(any food made from wheat,rice,oats,cornmeal,barley or other ceral grain)

- dairy products,with small amounts of fish and meat(or alternative protein sources)

Your body requires a minimum amount of daily fluid intake to maintain health

- Fluids help to keep mucous membranes moist enough to combat viruses on contact

- Requirement 6-8 cups (1.4-1.9 liters) per day

- Avoid drinks like coffee, tea, and colas with caffeine;they deplete your body of fluids

If you are exercising and sweating, drinking water is doubly important

- 1to2hours before exercising: 10 to 14 ounces of cold water (about a cup and a half, or 295 to 414 ml)

- 10to15 minutes before exercising: 10 ounces of cold water (about a cup and a half, or 295 ml)

- While exercising: 3to4 ounces of cold water every 15 minutes (about a cup and a half, or 89 to 118 ml)

Facts you Should Know About Omega-3

Omega-3 oils are the lubricating fluids of your joints, the balancing fluids of your heart, skin and pancreas, the force for the battle against cancers and the fluid to keep the brain tuned.

But for these healthy truths to happen to your body the Omega-3 oils must reach the parts of your body where they are needed most.

The healing Omega-3 Oils must reach the “LACTEALS”- the lymph vessels that will help carry the life saving oils to your joints, heart, brain and other important parts of your body.

How do you do this?

When Omega-3 oils are taken on an empty stomach, they are carried by the lacteals until they are later absorbed and assimilated within the body.

These lymph vessels (the lacteals) then transport the oil to a major oil-collecting depot within your system known as the “cisterna chyli”. Then it is picked up by the thoracic duct and the oils are delivered into the lymphatic system and sent to locations in your body where they are most needed.

By taking Omega-3 you are “loading” the chylomicrons with vitamin D, Vitamin A and Vitamin F (The essential fatty acids). You are using systematic circulation to carry these curing oils and vitamins to the very places in your body that they are needed.

In effect you are able to bypass the greedy liver and go straight to where the oils are needed.

This process of absorbing the Omega-3 oils works best when you don’t drink water with your meals. If you omit water, your digestive system can deliver approximately 90 per cent of the omega oils to your lacteals. The capillaries will capture the remaining 10 per cent.

But we need to drink water, you may ask.

You are 100% right.

Seventy percent of the planet is covered with water. Eighty percent of your body is made up of water. What do you think a large percentage of your diet should contain?

You need to make certain that 70 percent of your diet is made up of foods that are rich in water. That means fresh fruits or vegetables, or their freshly squeezed juices.

Some people recommend drinking from 8-12 glasses of water a day to “Flush Out The System.” Do you know how crazy that is? In the first place most of our water isn’t that great and no matter what water you drink, you can’t cleanse your system by drowning it.

The amount of water you drink should be dictated by thirst. Instead of trying to flush your system by flooding it with water, all you have to do is eat foods that are naturally rich in water.

And your valuable Omega-3 Oils will not get flushed away through your liver, but reach the parts of your body that need them, naturally.

The secret of taking your Omega-3 oils and sending them to cure your body is to use “Esterified Hydrolysed Oil.” Simply stated, mix your Omege-3 Ester with a healthy juice cocktail, breaking down the oil globules, emulsifying them, so that they can travel through your digestive system more easily.

So that the Omega-3 fatty acids are then transported by the lymphatic system, oils travelling through your body via lymph ducts.

Just be certain from now on to have a salad with each and every meal. Make fruit the snack to reach for and take your Omega rich oil supplements every day mixed with a healthy fruit juice.

However you must be certain you take the most beneficial Omega-3 Fatty Acids, the very best and most pure of EPA and DHA.

To receive the many benefits of DHA you have to consider ensuring that you do as follows:

1.Find a source of fish oil that is high in DHA or alternatively is prepared to take much higher doses of Fish oil.

2.Ensure that the fish oil you use is molecularly distilled.

3.Try to find your fish oil in the “Ester form for better bio availability.

As a helpful hint, I can tell you where you can find an oil, which stands head and shoulders above all the rest and meets all this criteria.

One company produces an Omega 3 fish oil product/extract that uses only a cold, deep-water fish known as the Hoki that comes from the Southern Ocean of New Zealand. We all know New Zealand is naturally pollution free and clean.

The Southern Ocean at this latitude (unlike its northern counterpart) is not exposed to any form of industrial pollutants, but nonetheless the fish still goes through extensive molecular distillation processes to remove any form of contamination at all, whether that be natural or man made. We were also fortunate that the fish selected is also naturally high in DHA making it even more attractive.

Why not find out and decide for yourself. In good health.

Article By T. F. O’Connor is an expert in Omega-3 and shares a wealth of information on his website. If you want to learn more about Omega-3, click on

Testimonies: My first EF educational tour

I have had the privilege to go on two EF educational tours, thanks to the high school I attended, and both times were fantastic. My first experience on a tour with EF was in May of 2004 with a group of about 20 other students to London, England and Paris, France. This was a nine day trip, traveling time included, and it was flawless. We were given tour guides and bus drivers who were all extremely accommodating and always able to point us to the right direction no matter where we were. EF put together an amazing trip!

In London, we stayed at an older hotel with heavy Indian influence. Admittedly, the hotel was no Hilton or Marriott by comparison, but there was no need to complain as we barely spent enough time there to get a full night’s rest! The hotel was within walking distance to many restaurants and shops, and a block away from the wonderful London underground. EF provided us with fantastic dinners each night at various types of restaurants around the city, as well an excursion out to see the renowned play, Les Miserables. We hit esteemed places like Harrods, spent time around Abbey Road, went to Westminster Palace and saw Big Ben, and made our way to Buckingham Palace and caught the Changing of the Guards. Our guide went out of his way to secure a discount for those of us who wanted to get on the London Eye, as well as setting up other attractions for all of the students. With the guidance of EF, in our four nights in London we hardly missed a thing.

We took the “Chunnel” to bring us into France, and it was a great experience. While we were on land the trains provided some beautiful views of the countries that we would not have otherwise seen because of our time being split between cities. As we made the trek to Paris, we also switched guides, but she was just as helpful as our last. Like London, Paris was a whirlwind of activity- the Eiffel Tower, Notre Dame, Luxembourg Gardens, Sacre-Coer, the Louvre, Place de la Concorde… the list goes on! The hotel in Paris made up for the hotel in London in a million different ways. Nearly every room had a balcony overlooking a garden in the commons area, and the breakfasts we were provided at the hotel were wonderful. The location was set between shops and cafes, the perfect gateway to wherever it was we wanted to go. As it was in London, dinners were served at many different restaurants around the city and to this day, I don’t think I have had a meal quite as good as any of those. Once again, our guide was able to point us in the direction of anything we could think of and had great recommendations for us all. We spent three nights in Paris, and while it was too little time, I am still astounded by how much we were all able to see.

My second tour with EF was a fifteen day trip to Australia and New Zealand. Once more, we were provided with amazing learning experiences and incredible service. EF has given students a way to go abroad and learn while making it feel like the most relaxing of vacations. Between both of my experiences with EF educational tours, I have countless memories that will last a lifetime.

Disney Prepares for 12th-annual Epcot International Food & Wine Festival

The 12th-annual Epcot International Food & Wine Festival will take place September 28 to November 11, 2007, with a “Tastefully Inspired” theme and events that include food and wine tastings, celebrity-chef cooking demonstrations, beer and wine seminars, nightly concerts, street performers and children’s activities. Admission to the 2007 Epcot International Food & Wine Festival is included with regular Epcot park admission.

“With delicous cuisine, an extensive list of international wines, fascinating seminars and live entertainment through the Eat to the Beat Concert Series, the 12th-annual Epcot International Food & Wine Festival promises something for everyone in the whole family,” said Kyle Collins, Director of Interactive Marketing for HotelsCorp.com. “Make sure to plan your itinerary before arriving to Epcot so you can enjoy all that the 2007 International Food & Wine Festival has to offer.”

INTERNATIONAL MARKETPLACE

The International Marketplace at the 2007 Epcot International Food & Wine Festival allows you to take a one-of-a-kind culinary tour around the world. Stop by each marketplace for eclectic appetizers that are in the $2-$4 range, along with recommended beer and wine pairings.

Africa: Morocco, South Africa

Asia: China, India, Japan

Caribbean: Dominican Republic

Continental Europe: Champagne, France, Germany, Greece, Ireland, Italy, Spain

Eastern Europe: Poland, Turkey

Latin America: Argentina, Chile, Mexico, Peru

North America: Canada, Great Beers of the World, Hops & Barley Market, Oklahoma, United States

Pacific Rim: Australia, New Zealand

SPECIAL EXHIBITS

The promenade at the 2007 Epcot International Food & Wine Festival will feature a variety of interesting cultural exhibits and demonstrations:

American Wine Adventure: Take a regional tour of the New York and Napa Valley wine regions at the American Wine Adventure.

Andes Mountain Wine Bar: Enjoy great wines from Argentina and Chile at the Andes Mountain Wine Bar.

Australia: Discover Down Under: Take a tasting tour of Australia’s four major wine regions and pick out souvenirs at the Birdsville Provisions shop.

Dominican Republic: Daily culinary demonstrations, live entertainment crafts and more will take place at the Dominican Republic exhibit.

Festival Welcome Center: Conveniently located at the Wonders of Life Pavilion, the Festival Welcome Center will feature a Festival Wine Shop, wine and champagne bar and Festival Merchandise Shop. The Festival Welcome Center also will serve as the official celebrity book signing area.

The History of Beer in America: Learn the history of American beer with complimentary seminars that take place daily at 12:30 PM, 1:15 PM, 2:45 PM, 4:15 PM, 5:15 PM and 6:30 PM.

International Beers of the World: Enjoy complimentary seminars daily at the International Beers of the World exhibit.

Oklahoma 1907-2007: Cooking demonstrations, storytelling, exhibits and children’s activities will all make up this unique exhibit as Oklahoma celebrates 100 years of statehood.

Pearville Fear: A county fair-style exhibit that celebrates the “variety, flavor, diversity and nutritional importance” of this popular fruit.

Peru: Learn all about Inca culture and Peruvian cuisine at the Peru exhibit, which also features arts & crafts displays and Peruvian culinary demonstrations.

10-Day Regional Experiences: Michoacan, Mexico (October 5-14, 2007); Puglia, Italy (October 19-28, 2007); Greek Wine Bar Island (October 26-November 4, 2007).

Turkey Welcomes You: Enjoy Turkish cooking demonstrations, traditional Turkish art and crafts displays, exhibits and a Grand Bazaar.

Twinings Tea Bar: Explore the interesting history of Twinings tea as you stroll through the beautiful Twinings Garden.

EAT TO THE BEAT CONCERT SERIES

All Eat to the Beat Concert Series performances at the 2007 Epcot International Food & Wine Festival will take place at the America Gardens Theatre in front of the U.S.A. Pavilion at Epcot’s World Showcase. Show times are 5:45 PM, 7 PM and 8:15 PM.

Al Stewart: September 28-29, 2007

Otis Day and the Knights: September 30 – October 1, 2007

The Beach Boys: October 2-3, 2007

The Original Family Stone: October 4-6, 2007

Sheena Easton: October 7-9, 2007

Starship starring Mickey Thomas: October 10-13, 2007

David Cassidy: October 14-16, 2007

Little Richard: October 17-18, 2007

Juice Newton: October 19-21, 2007

The Four Tops: October 22-25, 2007

Village People: October 26-27, 2007

Expose: October 28-30, 2007

Jon Secada: October 31 – November 3, 2007

Chubby Checker and the Wildcats: November 4-6, 2007

The Contours featuring Sylvester Potts – November 7-8, 2007

David Sanborn – November 9-11, 2007

SPECIAL WINE & CULINARY PROGRAMS

A wide range of wine and culinary programs are scheduled for the 2007 Epcot International Food & Wine Festival (additional costs apply):

A South African Wine Adventure: Friday, October 12, 2007, World Showplace

Chefs A’ Field – Kids on the Farm: Wednesdays, 10:30 AM-12:30 PM, Odyssey – The Chef’s Showplace

The Cook, The Book and The Bottle: Fridays, 10:30 AM-12:30 PM, Odyssey – The Chef’s Showplace

Discovering Wine: A Sensory Adventure: Various dates, Citricos, Disney’s Grand Floridian Resort & Spa

Food & Wine Pairings: Various locales and dates

Odyssey Kitchen Conversations: Select Thursdays, 3-4:30 PM, Odyssey – The Chef’s Showplace

Sweet Sundays: Sundays, 10:30 AM-12:30 PM, Odyssey – The Chef’s Showplace

Vertical Wine Tastings: Saturdays, 1:30 PM-3 PM, California Grill, Disney’s Contemporary Resort

FESTIVAL DINING OPPORTUNITIES

Don’t miss the opportunity to experience incredible cuisine and an extensive wine selection during the 2007 Epcot International Food & Wine Festival (additional costs apply):

Exquisite Evenings at Epcot: Enjoy a five-course meal prepared by the Festival’s team of celebrity chefs.

Party for the Senses – Eat, Drink and Celebrate: Enjoy a reserved seat at the Eat to the Beat Concert Series and then sit down to a delicious meal, along with entertaining acts from Cirque du Soleil La Nouba.

Regional Feasts: Celebrate cuisine from the diverse regions of the world during Regional Feasts, which includes a welcome reception, four-course meal and live entertainment.

Signature Dining: Celebrity chefs are invited to prepare a five-course meal at select Walt Disney World Resort restaurants.

FAMILY EVENTS

The 2007 Epcot Food & Wine Festival offers something for the entire family such as the Junior Chef Program, Behind the Seeds Greenhouse Tour, Kidcot Fun Stops, Pearville Fair and Oklahoma 1907-2007.

Langham Hotel, Melbourne to Unveil: New Bar AND DINING – Major enhancements continue to distinguish new hotel brand

MELBOURNE, September 6, 2006 – Leading five-star luxury property The Langham Hotel, Melbourne leaps forward again with the opening of its redeveloped Melba restaurant and adjoining new lounge bar, ARIA, on September 1, 2006.

A multi-million dollar refit by the Buchan Group revolutionises Australian hotel dining. The transformed podium-level Melba brasserie introduces innovative open kitchens which evoke a vibrant, sophisticated food market atmosphere. Guests are free to observe on-the-spot culinary creations from a series of themed kitchens. The stunning layout offers unprecedented views over the Yarra River and Melbourne city skyline.

The chic new Aria lounge features a long central bar, plush velvet and leather seating alongside distinctive steel and bronze lace screens. The hotel’s exceptional Southgate location amid arts venues, city apartments and offices, makes it one of Melbourne’s most prized meeting points.

Since re-branding the hotel in January 2005,The Langham Hotel, Melbourne has invested significant capital to raise the property to the forefront of Melbourne five-star hotels. The remarkable transformation of Melba and the creation of Aria lounge and bar further enhance the hotel’s already impressive reputation.

Melba
Seating: 245 guests
Hours of operation
Breakfast 6.00am-10.30am
Sunday Brunch 11.30am-4.00pm
Lunch 12 Noon-4.00pm
Dinner 6.00pm-12 Midnight

With floor-to-ceiling windows overlooking the Yarra River and the Melbourne city skyline, Melba restaurant is named after Dame Nellie Melba, Melbourne’s famous opera singer of the early 1900s.

Dame Nellie Melba was highly acclaimed, modern and accomplished and all these sentiments will be expressed at the renovated Melba.

Melba’s dynamic new design includes a series of open, interactive kitchens and cooking stations where guests can communicate with the chefs and select from a diverse range of international and local culinary offerings. The innovative, multi-million dollar renovation introduces a vibrant, state-of-the-art layout featuring an Asian wok and dumpling section, an Indian tandoori oven and spice kitchen, rotisserie kitchen and extensive chilled seafood section displayed on freestanding backlit marbelo ice block stands. There will also be a decadent dessert display offering a vast selection of indulgent treats. The eclectic menu will cater for a wide variety of tastes and be a showcase for premium Victorian produce and local wines.

Aria
Seating: 70 guests
Hours of operation:
Daily 7.30 am -1.00am
Snacks 10.30am -12 Midnight
Bar 11.00am-1.00am

The newly created Aria lounge at The Langham Hotel, Melbourne, will be a chic, central meeting point located on the podium level of the hotel. The luxuriously appointed lounge will feature a long central bar and seating in enclaves divided by elegant steel and bronze lace screens. With traditional leather and velvet upholstery and a relaxed yet elegant residential atmosphere, the lounge is an ideal meeting spot for day or night.

Aria will offer refreshments and light meals throughout the day, including the hotel’s famous afternoon tea experience with a choice of the Chocolate Indulgence afternoon tea, Traditional Viennese or the exotic Chuan Spa Revive afternoon tea. Every afternoon, the bar will serve classic and innovative cocktails, premium Champagnes and fine artisan wines, including a significant selection of Victorian and Tasmanian pinot noirs by the glass.

To book please call reservations on 1800 641 107 or email rest.res@langhamhotels.com

Langham Advantage Club membership is available and provides members with ongoing incentives for food and beverage as well as value when booking hotel accommodation or services at Chuan Spa Gift certificates are also available through the hotel.

Background notes:
Situated in the exclusive riverside Southbank precinct and offering stunning views of the Melbourne city skyline, the Yarra River and Federation Square, The Langham Hotel, Melbourne offers an opulent experience on the doorstep of the city. The property has 387 rooms and extensive conference and meeting facilities. In September 2006 the property unveiled the chic new Aria lounge and re launched the exciting and interactive Melba brasserie. The property offers an executive club lounge complete with personalised butler service, a Health Club and the recently opened luxurious Chuan Spa which is a member of the Leading Spas of the World.. Rated as the most popular Melbourne Hotel for international travellers by Condé Nast Traveller Readers’ Travel Awards for 2005, the 25-floor hotel is a member of the prestigious Leading Hotels of the World.

About Langham
Langham has a legendary hotel heritage dating back to 1865 when the The Langham Hotel in London originally opened as Europe’s first Grand Hotel. For 140 years, this flagship hotel has been at the forefront of sophisticated and gracious hospitality. Today, all Langham Hotels worldwide inherit the same philosophy that reflects elegance, continuous innovation and genuine hospitality creating a truly unique hotel experience

About Langham Hotels International:Langham Hotels International (LHI) features six properties with over 2,700 rooms in five gateway cities across the four continents, namely, London, Boston, Hong Kong (2), Melbourne and Auckland. In each city Langham Hotels is associated with the prestigious “The Leading Hotels of the World” group which represents some of the world’s finest luxury hotels.

LHI is wholly owned by Great Eagle Holdings Limited a publicly listed company (HKSE: 41) which was founded in 1963 and was listed on the Hong Kong Stock Exchange in 1972.

Choosing a rabbit

New Zealand whites were the best breed for me they are good for breeding and make a good meal. The rabbit meat tastes like chicken and even better.

I bred New Zealand rabbits for almost thirty years and this is how I bred them, the buck and the doe have to be six months or older for breeding, each rabbit is in it’s own cage, to make sure the doe, is ready you lift the doe by the scruff of the neck gently and lay her head down and with your right hand pull back the fur from her vulva if it’s red or purplish , she’s ready ,you always bring her to the bucks cage .

The minute you put her with the buck he will in a matter of seconds mount her and he will ejaculate, and as he does he will fall to the side, and it’s accomplished. The test mating is the next day ,you put the doe back in with the buck, and if the mating was successful she will back herself in a corner and he won’t be able to mount her or another sign is she will cry, then you’ll know the mating is good. You put her back in her cage and then you mark the day before on your calendar mated then count thirty days , at twenty five days you put a box in her cage the box should be at least 18 inches wide and 15 inches high and 16 inches deep.

You put hay or shredded paper inside, in a couple of days you’ll see lots of white fur mixed in with the paper and a perfect hole in the center going to the bottom the fur was taken off by her from her dewlap which is a clump of fur under her chin it will be almost bare to the skin. When the thirty days or thirty one days are up you’ll see early in the morning more fur , I say do not put your hands or fingers near it , just get close to the wire of the cage and gently blow in the center where all the fur is ,wait a second and you’ll see the fur move , means the bunnies are born .

they are all pink when born, and it takes them a week for fur to begin, and then the ears ,and features begin to appear, after two weeks you’ll see them and they will have their eyes open , don’t panic if you see one or two with just one eye open go into your house and get a lukewarm facecloth and pick them up and just gently massage the eyelid and it will open . they are now three weeks old and they will start eating pellets and drinking water. The rabbits for a meal when bunnies should weigh five and a half pounds he’s ready to be a fryer. A bigger meal you can also use a mature adult the doe goes 9 pounds and a buck eleven or twelve. One more thing why the nest box is high, when nursing her young every so often a bunny will not let go of her nipple and she will jump out of the box and the bunny will drop off her, rabbits are not like cats and dogs, she will not pick the bunny up and put it back in , so the bunny will lay there and die.

Now if you see a bunny outside the nest box with teeth marks , that bunny was sick and she killed it. Now another way to make money with bunnies is calculate the weeks before Easter and mate all your does so they will give birth four weeks before Easter so they will be eating and drinking by themselves, I made a lot of money during all those Easters. People will buy, no question about it.

delicious as a meat rabbit

Langham Hotel, London appoints David Collins to re-design the bar and the restaurant

September 2006: David Collins, the star London architect, has been chosen by the Langham to transform the bar and the restaurant. The bar – which will be called Artesian, after the old well on the site that was originally used for all the hotel’s water – will re-open in early December 2006, and work in the restaurant will begin in early 2007 and be completed by early Summer 2007. The two venues – with a new street entrance – will create a much-needed new destination for the area around Portland Place, one of the most exciting and changing areas of the West End.

The brief was to create a destination bar that would be chic, romantic, with a sense of the past as well as of the future. The architecture should reflect some of the rich heritage of the hotel, and convey a sense of luxury and style. The designs should also take into account that the bar will be open all day, and so create the right ambience for the changing service needs throughout the day.

Duncan Palmer, Managing Director of Langham Hotel, London says:

“We chose David Collins to transform these two key areas of the hotel because he and his team have the experience to bring the Langham’s wonderful Listed interiors to life and give them the buzz and energy they deserve. You only have to look at the projects David has worked on, to know he is the right person for us.”

DAVID COLLINS STUDIO is synonymous with the finest luxury, architecture and interiors, with a constantly evolving style that has been hugely influential. His work has revolutionised the restaurant and hotel industry in the UK, creating the most desirable, stylish and highly-praised destinations to eat, drink and mix.

Notable projects include: The Blue Bar at The Berkeley hotel, Knightsbridge; The Wolseley, Piccadilly; Locanda Locatelli, Portman Square; Claridge’s Bar, Claridge’s, Mayfair; J. Sheekey, Soho; design for the Vivienne Westwood. The company takes an holistic approach, incorporating architecture, interior design, furniture design and graphic design, to create a one-stop design service.

As David Collins explains:

“The bar will be a chic, comfortable ‘best kept secret’ in the heart of the newly re-invigorated Langham Hotel. Taking into account the hotel’s incredibly rich history, our aim is to create an architectural style and story whose intrinsic impact will be to feel exciting and new, but not necessarily look all new.”

To reflect the hotel’s 140-year heritage David Collins Studio has created a chic ‘aged’ panelling, and the key architectural features are emphasised, using classic materials such as bevelled glass, leather, embossed walls and plaster mouldings.

To address the need for Artesian to perform as a space throughout the day, ambiance will be created with lighting. Light levels will be closely and sensitively controlled throughout the day, windows have been opened up, creating new views. Dark colours classically associated with bars have been rejected in favour of new, pale panelled walls, which serve as a backdrop to focal points picked out in more eye-catching colours.

The sense of luxury and style that befits a 5-star London hotel will be built up through the use of tone-on-tone colours, offset with subtle art, finishes and furniture. Rich contemporary textiles, such as leathers and suedes, as well as more traditional linens and Broderie Anglaise, will be translated for use throughout the scheme – even for staff uniforms.

David Collins Studio will be involved in every detail, from tableware and linens, to china and uniforms, to make Artesian a smart city destination that not only reflects the hotel’s pedigree, but which is also very much of its time.

The London hospitality specialists, the Gorgeous Group, are currently working on the new style and service aspects of the bar, alongside the bar’s existing team. Artesian will have a strong cocktail concept which will specialise in rum, whisky and champagne. There will also be a grazing menu which will change throughout the day. The Gorgeous Group has been involved in the creation of some of London’s most popular bars, including The Bar at The Dorchester, Hakkasan and the new Galvin Bar at Galvins at Windows.

For the Langham’s restaurant, David Collins’ designs will create a striking new street entrance from Portland Place. As with the bar, the designs for the restaurant and the adjacent King’s Room will take into account the influence of the architecture and colourful history that is so much part of the Langham’s story, as well as the need for a space that will be used all day – from a stunning breakfast to an elegant evening meal. Fabrics will be bespoke, and the lighting will play a key role in scene-setting and evoking a sense of the change of the day.

For information on the The Langham Hotel, London, please visit: london.langhamhotels.com

About Langham
Langham has a legendary hotel heritage dating back to 1865 when the The Langham Hotel in London originally opened as Europe’s first Grand Hotel. For 140 years, this flagship hotel has been at the forefront of sophisticated and gracious hospitality. Today, all Langham Hotels worldwide inherit the same philosophy that reflects elegance, continuous innovation and genuine hospitality creating a truly unique hotel experience

About Langham Hotels International:Langham Hotels International (LHI) features six properties with over 2,700 rooms in five gateway cities across the four continents, namely, London, Boston, Hong Kong (2), Melbourne and Auckland. In each city Langham Hotels is associated with the prestigious “The Leading Hotels of the World” group which represents some of the world’s finest luxury hotels.

LHI is wholly owned by Great Eagle Holdings Limited a publicly listed company (HKSE: 41) which was founded in 1963 and was listed on the Hong Kong Stock Exchange in 1972.

As the “Sun” goes down, there sees the birth of L’Eclipse

(Hong Kong, September 2006) After 17 years in business, the Sun’s Café at the Langham Hotel Hong Kong will be transformed into an all-day interactive dining restaurant – L’Eclipse (which means Langham’s Eclipse), due to open early December of this year.

L’Eclipse will be known as the premier casual dining experience, employing an inspired modern approach to traditional Asian cuisine from an Array of action and wok-fired stations. The cuisine will be a highly creative blend of authentic Chinese, Asian and Western fare influenced from Hong Kong’s diverse world class cuisine.

According to the interior designer Andy Tait of LRF Designers Limited, whose previous works have received the Scottish National Heritage Awards and the British Travel Writers Awards, “L’Eclipse will be a stylish and innovative restaurant with an open kitchen concept.”

Guests will experience the first visual impact when they enter the remodeled glazed entrance, where they will be met by an irresistible dessert showcase awash with bold colors and textures. Next on the visual tour is a free standing back-lit podium piled up with the freshest seafood, oysters and prawns. The theatre-styled kitchen design will allow guests to customize their feast through open dialogues with chefs and enjoying the views of kitchen and its team in action.

To enhance the touch and feel of a modern yet elegant dining experience, Tait has married the natural warmth of sandstone & granite with the contemporary feel of steel & tempered glass. A stylized and dramatic eclipse will be projected onto sheer drapery, while color-changing mood lighting will subtly shift the restaurant from day to evening. The image of “Eclipse” is further strengthened by the iconic feature wall which subtly separates the dining and open-kitchen area.

“At L’Eclipse, we will be reputed for our outgoing and friendly chefs whose creations are made according to the selections and tastes of discerning patrons. We will be flexible, knowledgeable and inventive as we cater to the vast range of cultures and backgrounds of our guests,” says Executive Chef, Christopher Christie.

Items represented on the all-day dining as well as a la carte menu will reflect a fresh approach to Asian Cuisine with strong Chinese influences of high quality. L’Eclipse will open its doors early December this year where breakfast, lunch, afternoon snacks and dinner will be served daily.

For information on the The Langham Hotel, Hong Kong, please visit: hongkong.langhamhotels.com

About Langham
Langham has a legendary hotel heritage dating back to 1865 when the The Langham Hotel in London originally opened as Europe’s first Grand Hotel. For 140 years, this flagship hotel has been at the forefront of sophisticated and gracious hospitality. Today, all Langham Hotels worldwide inherit the same philosophy that reflects elegance, continuous innovation and genuine hospitality creating a truly unique hotel experience

About Langham Hotels International:
Langham Hotels International (LHI) features six properties with over 2,700 rooms in five gateway cities across the four continents, namely, London, Boston, Hong Kong (2), Melbourne and Auckland. In each city Langham Hotels is associated with the prestigious “The Leading Hotels of the World” group which represents some of the world’s finest luxury hotels.

LHI is wholly owned by Great Eagle Holdings Limited a publicly listed company (HKSE: 41) which was founded in 1963 and was listed on the Hong Kong Stock Exchange in 1972.

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