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Life

Calmer Waters at Likuliku Lagoon Resort Fiji

Well on the road to recovery from cyclone winston, Likuliku Lagoon Resort Fiji is keen to welcome visitors to bliss out in its unique brand of tranquility. 

At the end of the day, according to Fijian legend, even the sun needs to sleep and it does so behind one of Fiji’s islands. Malolo, part of the Mamanuca group of islands to the west of the mainland, was believed to have been created by the gods as the sun’s bedroom, hence the local saying, “Na siga e dromu I Malolo”, meaning, “Malolo, the island where the sun comes to rest.” 

While Malolo is a usually a picture of serenity, back in February 2016 it, along with the rest of Fiji, endured Cyclone Winston, the strongest tropical cyclone to ever make landfall in the region. At its most intense, it saw winds of 230km/h. Amid the devastating damage that saw 40,000 homes destroyed, 44 people lost their lives and around 350,000 were seriously impacted. 

But in the aftermath, Fijians were keen to let holidaymakers, particularly loyal Australian tourists, know that they were still open for business. While some resorts were flattened, others sustained only minor damage and could reopen fairly quickly. Tourism is a key driver of the local economy and Fiji could not afford to have people staying away when it needed them most. 

Thankfully, although visitor numbers initially dropped, by October they were healthy again and Fiji is looking forward to returning to its position as an R&R mecca for work-weary Australians.

Malolo was one of the islands that was able to welcome tourists back reasonably quickly and today, its adults-only haven, Likuliku Lagoon Resort, whose name means “calm waters” is a soothing sanctuary for holidaymakers looking to relax in incredible luxury.

A Pristine Welcome

Whether you choose a chopper or boat to get to Likuliku, it’s the sight of the lagoon’s beautifully deep blue waters that provides the first welcome to your Fijian holiday. 

This sheltered haven once provided refuge for war canoes, but today its pristine waters have been declared a marine reserve, known locally as “Na tabu”, so they’re teaming with sea life that darts in and out of the crevices of the coral reef. 

The next greeting comes from a serenading group of resort staff whose melodious greeting is followed by a unified cry of “Bula!”, one of many to come. This one-word, all-purpose salutation is heard hundreds of times a day throughout Likuliku, making you feel your presence is greatly appreciated at all times. 

Aside from its idyllic location, Likuliku is rendered unique by its overwater bures (rooms). Usually associated with the resorts of the Maldives, these wonders of engineering are a first for Fiji. In a line of 10 sitting out from the shoreline, these suspended sanctuaries provide an uninterrupted view between the deck and the great blue blanket of sea. 

But you don’t even have to leave the living room for an aquatic experience, with glass-bottomed floor panels giving a great glimpse of the plethora of fish and their saltwater friends. 

Coral Concerns

A week in an overwater bure comes at a premium price, but as the Group General Manager, Steve Anstey explains, “They are complex. They cannot just be built anywhere and their construction and maintenance is difficult and costly.” Part of the complexity lies in the fact that they have to be built on a flat seabed surrounded by coral reefs, with the latter providing essential stability. 

But if that’s ringing environmental alarm bells, never fear, as Steve describes, “We were all acutely aware and concerned for our precious reef during construction and together with the Mamanuca Environmental Society, we took elaborate steps to protect them at all times.” 

As well as the tides, the overwater bures have to withstand extreme 

weather events like Cyclone Winston and thankfully they stood up to its incredible ferocity. 

Lizard Lodgers

Although the sea life is certainly the star of a visit to Likuliku, there’s another wild inhabitant that’s stealing a spot in the limelight. You have to look very carefully, but in a vegetation-filled enclosure near the resort’s main building are some unique lizards lounging around. 

The Malolo Iguana was though to be extinct until a chance find in 2010 saw an injured one rescued from behind of the Likuliku bures. Unfortunately, this little guy didn’t survive, but much to the delight of iguana aficionados the world over, several more have since been found, seven of which call the resort home as part of an observation and breeding process.

Five Star Sustenance

Diet is obviously crucial to maintaining the health of the iguanas and behind the resort, several native plants are grown in the kitchen garden. This little patch of carefully tended vegetables, herbs and local fruits also provides sustenance for Likuliku’s two-legged guests and executive chef Shane Watson can be found there throughout the day, picking produce for his ever-changing menu

Shane was part of the resort’s opening team in 2007 and stayed for two years before spending very successful stints in Sydney, Thailand and finally, Perth, where he took the Print Hall restaurant to two Chef Hat-status in just two years. Having returned to Likuliku in 2015 with his wife and daughter, Shane clearly relishes the relaxed vibe of Fiji living. At the same time, though, the cogs of his culinary mind are in constant motion, rising to the challenge of island cooking. 

While he grows a variety of fresh produce in the garden, a lot of his ingredients arrive by barge and if something goes awry with the delivery, a good imagination in the kitchen is critical. Thankfully, Shane has good relationships with local suppliers, especially for fish, but it hasn’t been all smooth sailing with sourcing regular supplies. An early challenge came when Shane met a doctor who’d started a prawn farm. So he took the half-hour drive on sealed roads followed by a further two hours up through the hills only to discover the ‘farm’ was a tank in which he found about 20 prawns! 

Another challenge came early on when Shane happened upon a local who kept ducks and ordered 20 in one go. But it turned out this was the whole flock, so when he returned for more, there were none left. Thankfully, this farmer has since mastered his trade and now provides a steady supply. 

One of the constants throughout Shane’s tenures has been mud crab, which he handpicks from the trees. Yes, you read that correctly. Wrapped in reeds, these live crawlers are hung up by farmers in the roadside foliage ready to sell to passers by. Shane is a regular customer as it’s a feature of one of his signature breakfast dishes, the very popular mud crab omelette.

While the omelette features consistently, the rest of the menu changes daily and with the seasons. Shane will also design a personal menu to cater for dietary needs.

Blissed Out

As the sun settles into its ‘bedroom’, Likuliku winds down too, leaving its well-nourished guests to retreat to their bures, the sound of the calm waters lapping against the sand the perfect closing soundtrack to a day in paradise.

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Life
My City Brisbane
Words by Ben O'Donoghue on 14 Aug 2017
A lot has changed in brisbane over the last decade with the food and wine scene taking off to make it one of Australia's most vibrant destinations The first time I came to Brisbane was in 1994 on a wild road trip from Sydney in a mate’s Bedford van to indulge in the Livid festival at Davies Park (now home to one of the best farmers markets in South East Queensland). My next foray to Brisvegas was in 2000 when I journeyed here with my good friend Jamie Oliver, promoting The Naked Chef 2 and the accompanying cookbook, both of which featured yours truly...an unremarkable experience I recall! So, on returning in 2008 from London, Brisbane seemed an unlikely place to move. But I’d been told good things by some close friends and a recent move north by my mother-in-law was enough to tip the scales in Brisbane’s favour. Brisbane was a city hungry for new things and in the subsequent nine years has matured into a uniquely independent city with some amazing food, beverage and lifestyle opportunities. On the south side
If you’re after some serious liquor and cocktail therapy, head to The Gresham , an old bank building at the bottom end of Queens Street. These guys know their spirits, reflected in the fact they’ve won Best Bar in Australia. Once the hunger sets in after a few stiff well mixed old fashioneds stumble next door to Red Hook, a well-executed New York-style burger joint. They knock out a classic cheeseburger and do some damn fine things with ground meat in general. Now, if you find yourself in South Brisbane's West End I would be remiss not to direct you to my new wine bar, Billykart Bar & Provisions adjacent to my newest restaurant, Billykart West End . The wine focus is on Australian and NZ producers, spirits from boutique Australian and imported distilleries, and Australian craft beers, both on tap and bottled. The food focus is tapas-style dishes with a global influence. It’s a great place to relax and for intimate gatherings and functions. But if you’re after something more substantial, pop next store to Billykart West End. Still on the south side, venture out to Annerley. There loads of new places popping up around here. This is where you’ll find the original Billykart kitchen. A renovated 1930s Queensland corner store turned café restaurant, it’s open for breakfast and lunch seven days a week and Friday evening for a monthly changing menu with a specific cuisine focus Still in Annerley, on Dudley Street, is the Dudley Street Café , serving some of the best coffee on the south side and yummy toasted sambos. Northern Necessity You might be starting to realise I live south side and in Brisbane there is a bit of north-south rivalry. But when it comes to bread and pastries, you’ve got to head to the Brisbane MarketPlace at Rocklea and visit Lutz and Rebecca from Sprout Artisan bakery. They produce some of the best bread in Australia and the quality of Lutz’s croissants is legendary – we’re talking layers and layers of buttery goodness! Eat, move, repeat
Now after eating and drinking all this food and booze, you’ll need some park life and Mt Cootha offers great hiking within 5km of the city! There are great views across the Brisbane River Valley from the lookout and you can grab a bite to eat at the cafés. The walks range from easy to mildly difficult and it’s great to go after some rain when the creeks are flowing. Also check out the botanical gardens at the bottom of Mt Cootha. Recent development in south Brisbane has seen the precinct come to life. The Aria group have made it their mission to revitalise Fish Lane. Running parallel to Melbourne Street in the heart of South Brisbane, the laneway features some great bars and restaurants. They run an awesome street festival in May, where all the local operators put on food with live entertainment. At the bottom end of Fish Lane on the corner of Grey Street, you’ll find Julius restaurant and pizzeria . It's always buzzing, the pizzas are awesome and the menu is simple and tasty. It’s a great family favourite of ours and my son Herb can smash the nutella calzone by himself! They do a good negroni as well. Just opened on Melbourne Street is the Sydney icon Messina Gelati . You know what you are getting with Messina – dedication to quality and the most amazing flavours of gelati. They even own their own cow, controlling the product from the bottom up! For art's sake
If it's arts you want, stay south side where the Goma Gallery is one of the most visited galleries in Australia. There's always something on and during the holidays the kids are well catered for. For music, one of my fave destinations in Brissy has to be The Triffid – one of, if not the, best live music venue in Australia! Whether it's a gig you're after, or just a good beer and burger in the beer garden, The Triffid is a must when you're hanging in Brisbane for a few days. If you're self catering and you need some supplies of the continental variety, head to Panisi on Balaclava Street for everything from antipasti to tacos and Italian/Spanish/South American products. For more up market eating, Gerard's Bistro in Fortitude Valley is my pick, or Esquires for something long and indulgent! For good vino, head to 1889 Enoteca in Woolloongabba is the go. And for a long standing icon, Phillip Johnson at e'cco. There's so much more to the real Brisvegas and so much on its door step. So, as they say, what are you waiting for? Get amongst it!
Life
Join us on our Mediterranean cruise with Silversea
With the introduction of its newest ship , Silver Muse, Silversea has lifted the bar for luxury cruising even higher. You can experience it on a bespoke Wine Selectors’ adventure in 2018. When the first Silversea ship was launched over 20 years ago, owner Antonio Lefebvre d’Ovidio advised his son, Manfredi, to always keep their family values and traditions close to his heart and not be swayed by ephemeral trends. Now Chairman of Silversea Cruises, Manfredi heeded his father’s words and is incredibly proud of Silversea’s current status as a leader in luxury travel. So it is with immense pleasure that Manfredi introduces the newest ship, Silver Muse. A work of art
A divine inspirational work of art of the highest order, Silver Muse sees the Silversea fleet expanded to nine ships and the bar in the intimate-luxury cruising market raised to its highest level yet. Boutique in size, accommodating 596 guests, Silver Muse can visit ports that larger ships simply cannot access, and retains an intimate, cosy, home away from home feeling. Yet she is also large enough to offer the superlative quality of luxury service and options for which Silversea are famous. While the destinations Silver Muse visits offer plenty of opportunities for active exploration, back on board, exclusive new additions will ensure you’re sailing in ultimate luxury and relaxation. Bespoke savoir beds
They were the choice of Sir Winston Churchill, Giacomo Puccini and Marilyn Monroe, and now Savoir Beds will ensure guests sailing in the Owner, Royal and Grand suites of Silver Muse enjoy a superb night’s sleep, too. Savoir’s handmade bespoke mattresses and toppers, created using the finest natural materials and skilled craftsmanship, offer a variation in support from soft to firm, customisable to guest preference. With their cloud-like comfort, you’ll never want your trip to end! Spa sanctuary Silversea has redefined beauty and wellness on board Silver Muse with the introduction of Zàgara Beauty Spa – a uniquely artistic and holistic sensory experience. Zàgara melds its beautiful Italian heritage with a 360º mind and body philosophy to evoke awareness and nurture well-being. A sanctuary of leisure and comfort, this elegant respite is the gateway to serenity. Complementing a choreographed menu of services that feature award-winning products and innovation, the unique Zàgara concept also encourages guests to create their own spa experience. Blending artistry through a myriad of visual and experiential elements with holistic therapies, Zàgara promises peace and beauty at every touch point. Be immersed in art Another exclusive to Silver Muse is the all-new Arts Café. Evoking the ambience of an art gallery, in this unique space, guests are able to relax and unwind, surrounded by some of the most exquisite pieces of art. The featured exhibitions are varied, exciting and frequently changing, including paintings and sculptures from a broad range of talented artists. The venue’s distinctive design offers a relaxing getaway with daytime cuisine in the form of a café and deli-bar. Come early evening, the venue transforms into a lively, evening cocktail lounge, where guests can retreat to one of the comfortable chairs, grab a drink and relax, while taking in the incredible view. Exquisite attention to detail
While iconic destinations and grand vistas are obviously impressive, often its the smallest details that have the biggest impact. Silver Muse’s exceptional guest-to-staff ratio, including butlers in every suite, means that someone is always on hand to look after the details, so you don’t have to. As Manfredi Lefebvre d’Ovidio says, “We believe that Silver Muse is quite simply, our best ship ever.” Register now! +  Exclusive gourmet tour
Join Selector and Silversea Cruises for an exclusive gourmet tour aboard the Silver Muse in September 2018. This private tour with an intimate group will be hosted by Selector publisher Paul Diamond and offers an unique food + wine activities beyond the tourist trail. Setting off from Barcelona, you’ll visit iconic ports such as Ibiza, Antibes, Monte Carlo, and Civitavecchia, enjoying highlights such as guided Balearic food and wine experiences and a hosted lunch at the two Michelin starred Restaurant Joël Robuchon Monte Carlo. To register your interest, call 02 4941 3044 or email editor@selectormagazine.com.au
Wine
Riverina: Farming, Food And Wine
Words by Nathalie Craig on 16 Mar 2018
The Riverina region has undergone a renaissance that’s seeing its established traditions given a fresh makeover. The result is a dynamic food and wine experience presenting local produce with European flair. The Riverina  has long been referred to as Australia’s food bowl. This south western region of New South Wales between Griffith and Wagga Wagga is abundant with citrus and stonefruit, grapes, figs, olives, nuts, lamb, beef, chicken, wheat and rice. What is not so widely known is that there is a shift happening in this rural farming centre. It’s being led by a growing number of innovative chefs, winemakers and growers dedicated to providing new and unique wine, food and agritourism experiences. Dining Out
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A nirvana for cheese-lovers has been formed inside an historic 1920s co-op building in the main street of Coolamon. Cheesemaker Barry Lillywhite and his son Anton Green have filled the space with top-of-the-line cheese making facilities, a commercial kitchen, deli and generously sized dining area. All their cheeses are handcrafted on site using just four simple ingredients: local Riverina milk, starter culture, rennet and salt. “By hand-making our cheeses in small batches we can tend to them more closely, watch them mature cheese by cheese and release them to our customers at exactly the right time,” Barry explains. Barry’s signature collection of native Australian-flavoured cheeses pack a punch. Right now he has lemon myrtle, river mint, bush tomato and alpine pepper cheeses on the menu. Other cheeses available include vintage cheddars and oil-infused fettas, blues and runny Bries and Camemberts. His soft cheeses are a far cry from varieties you find in the supermarket. “Our soft cheeses are not stabilised and this is why they are soft and gooey and have a mind of their own,” he explains. “In fact, the only preservative we use in any of our cheeses is salt.” Visitors to Coolamon Cheese can taste test the cheeses or sit down to a cheese-inspired meal from the cafe menu. Here the cheeses are served with a range of gourmet accompaniments like tempura saltbush, cold roast lamb, pickles, onion jam, sticky prunes and balsamic strawberries. Guests are also invited to take a tour of the factory led by one of their cheese makers. “We want visitors to understand where their food comes from and the processes it goes through to get to their plates,” Barry says. Wine a plenty
The Riverina  is home to 20,000 hectares of vines, making it the largest wine producing region in NSW and the second largest in Australia behind Riverland in South Australia. The region is well established, having been pioneered in 1913 by the famous McWilliam family of the Hunter Valley. Riverina wineries are largely family owned with many having Italian heritage including Calabria Family Wines, Mino & Co, Lillypilly Wines and De Bortoli . Some of the families behind these labels actually began making wine out of necessity when they first migrated to Australia, so they could enjoy a glass with their meal as they would have back home in Italy. “At the end of the long working day, my grandfather found he looked forward to a glass of home-made wine,” Elizabeth Calabria of Calabria Family Wines explains. “Unfortunately, he didn’t have the money to invest in all of the necessary equipment to make it, so he took over my grandmother’s laundry tubs and improvised,” she continues. “Soon enough, he was producing wines for the local Europeans who had also made Griffith their home.” Ideal conditions
The Murrumbidgee Irrigation scheme, coupled with rich red soils and a warm Mediterranean climate, allows most varieties of grapes to grow well. Although the area was once looked upon as a producer of table wines, successful Italian varieties are fast becoming the star. “What is exciting is what we are learning about alternative varieties, such as Montepulciano, Nero d’Avola, Aglianico, Vermentino and Pinot Bianco,” chief winemaker at Calabria Family Wines, Emma Norbiato says. “By controlling the yield and the canopy, we are seeing some beautiful fruit and making some exciting wines. “In the next five years, I would like to think we will see more thoughtful viticulture and winemaking in our alternative varieties. Montepulciano , Nero d’Avola , Pinot Bianco are new to our region and haven’t even reached their potential yet.” Vermentino has also been a successful addition to Lillypilly Wines. Their first vintage of the dry Italian white was released in 2015 and went straight on to win the trophy for Best Dry White Varietal at the Perth Royal Wine Show and another gold at the Small Vigneron Awards in Canberra. General manager of Mino & Co, Nick Guglielmino says while Italian wines are not new to Griffith, there is now a higher demand for them. “We are experiencing a time where these varieties are being more accepted by consumers,” he says. “Griffith indeed has a rich history of Italian culture, so it makes sense for us to follow the style of wines we are familiar with, that of Italian authenticity yet grown in Australian conditions similar to that of their origins.”
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