STARRY NIGHTS
While many destinations promote their night skyline, the off-grid Great Barrier Island,
about 100 kilometres north-east of Auckland, is known for its extreme darkness. It’s one
of five designated dark sky sanctuaries in the world, attracting international stargazers
and astronomers.
Princess Cruises has added a celestial sortie to the island as part of its expanded
Across the Ditch program of overland and shore tours with regional experts. Another
new excursion is a foraging and dining session with Māori chef Eru Tutaki. Guests join
the chef in a forest near the port of Tauranga to harvest bush food, which features in a
three-course menu. Princess has four ships, including its new Majestic Princess, sailing
in Australia and New Zealand until the beginning of April. princess.comNo-waiting zone
Getting stuck in a slow-moving line in
a bar can be a drag. Michael Madrusan
shares his tips for getting served quickly.At the bar and in a hurry? Don’t want to hold up the
queue (or get death stares) for ordering an unexpectedly
complicated cocktail? Michael Madrusan, of The Everleigh
in Melbourne, reveals how to get a speedy (but responsible)
boozy fix. “If you’re somewhere new, stick to menu drinks or
the big classics: simple, bold flavours that the bartender will
be able to replicate in no time at all,” he says. The following
cocktails are his recommendations for delay-free drinking.^NEGRONI Usually using equal parts and made with ingredients
every bar stocks, even a bad one is delicious (though a great
one is something else). Push the boat out by adding a splash of
Champagne and a twist of grapefruit peel for a Famiglia Reale.
MOJITO This drink gets a bad rap from bartenders who have
grown tired of hearing it ordered, but don’t let that stop you.
Light rum, lime, mint and loads of ice – fast, fresh, exquisite.
AMERICANO Also known as the Milano Torino, this
precursor to the Negroni and king of the aperitivo is an
absolute fail-safe. Sweet vermouth and Campari over ice,
topped with soda and garnished with an orange wedge. No
shaking or stirring required and it’s the perfect balance of
bitter, sweet and refreshing. As with all good cocktails, the
ingredients here are interchangeable, too – swapping the
sweet vermouth for dry vermouth or a robust white wine
turns it into another Italian afternoon classic, the Bicicletta.TOM COLLINS As simple as they come. Gin, lemon, sugar,
soda. It works with whatever brand is in the rail, but really
shines when you upgrade to something special. Ask the
bartender for a cheeky dash of absinthe and you’ve got
yourself a Doctor Fink.
PICON BIÈRE If in doubt, order a beer and a shot of
something fun. The Picon Bière hails from 19th-century
northern France and consists of a glass of beer with a
measure of the bittersweet herbal liqueur, Amer Picon.
Any French or Italian amaro will do the trick here – try
a wheat beer with Campari or a pilsner with Suze if you’re
feeling adventurous. theeverleigh.comA new folkloric collection of china by Wedgwood
and Firmdale hotelier and interior designer
Kit Kemp graces the tables at The Whitby Hotel
in New York and London’s Ham Yard Hotel.
Named Sailor’s Farewell, it’s also available online
(shopkitkemp.com), along with a blossoming
range of Kemp’s covetable textiles and
homewares. Also out this month is her latest
book, Design Thread (Hardie Grant, $60, hbk).
GOURMET TRAVELLER 25News