More than just a spa, Rock Spa at Hard Rock Hotel Marbella fuses the essence of rock with indulgent spa treatments, where music becomes the protagonist, including the immersive experience of the Synchronicity massage to the refreshing Face the Music, which fuses the vibration of sound with quality organic ingredients.

Hard Rock Hotel Marbella presents its exclusive Rock Spa, a sanctuary of serenity and revitalisation that promises to pamper, soothe and recharge, with new facilities and carefully designed treatments.

You can read The Luxury Editor profile review of Hard Rock Hotel Marbella here.

Since its foundation, Hard Rock Hotels has excelled in providing guests with unique and unforgettable experiences, fusing a passion for music with luxury and hospitality. The Rock Spa concept was born with the vision of providing guests with a wellness experience that goes beyond the conventional. With more than 20 Hard Rock hotels around the world, the brand has expanded globally, bringing the unique essence of Rock Spa to multiple destinations. Today, the majority of these distinguished Hard Rock Hotels feature exclusive spa services, providing guests with a haven of relaxation inspired by the rock and roll philosophy.

The Rock Spa Marbella offers two rooms for massages, body treatments and facials, as well as a spacious couple’s suite with two massage tables. In addition, visitors have exclusive access to the water circuit area, offering the possibility to experience wellness with counter-current swimming, as well as a steam room and sauna.

Beyond simply being a spa, this new space fuses the essence of rock with indulgent spa practices, creating a unique balance between the vibrant spirit of music and the serenity of wellness. “We invite all those seeking an authentic experience to explore Rock Spa and discover a haven where relaxation meets authenticity,” suggests Ignacio Gómez-Escolar, General Manager of Hard Rock Hotel Marbella.

‘Rhythm & Motion’

Within its range of treatments, the hotel introduces an innovation in the field of wellness with “Rhythm & Motion”. This revolutionary concept, exclusive to Rock Spa, provides an immersive experience through vibrations amplified by a musical bell, applying pressures and sequences as fundamental elements.

At Hard Rock Hotel Marbella, four types of massages are currently offered that incorporate this technique, fusing music and exclusive technology from Rock Spa. One of them is Synchronicity, a massage that combines a carefully selected soundtrack with massage techniques. The precise integration of each note and rhythm, in sync with the massage, creates a multi-sensory relaxation experience that redefines traditional standards of well-being. On the other hand, Face the Music is a designed facial rejuvenation treatment that fuses the therapeutic benefits of sound vibration with clinically proven organic products, providing an experience totally different to conventional facial care methods. Smooth Operator and Wrap Remix are the two available body massage options using the Rhythm & Motion technique.

Fusion of Wellness and Entertainment

Hard Rock Hotel Marbella continues to redefine the concept of hospitality, offering experiences that combine the best of wellness at Rock Spa with other hotel highlights. For example, the innovative proposal of the Rock Spa + healthy breakfast in their Sessions buffet stands out.

Information

Rock Spa Marbella is open to guests and visitors. Full details online here.

Contact details

The property is included in our guide to the best hotels in Marbella.

Website: www.hardrockhotels.com/marbella
Address: Urb. Nueva Andalucía, s/n,29660 Marbella, Málaga

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A Unique Daily Ritual

The Pod Calendar, caters to single-serve enthusiasts, while the Coffee Bag Calendar, offers a delightful surprise behind every door. For those seeking an extra touch of luxury, the Ultimate Pod Calendar not only includes 48 pods but also presents a matching selection of 48 chocolates, creating a daily symphony of coffee and indulgence.

Perfect for sharing or savouring alone, the Ultimate Coffee Pod Calendar is an ideal gift for anyone keen to explore the diverse world of coffee. With Artisan Coffee Co.’s commitment to quality and innovation, these calendars are a testament to the brand’s dedication to delivering a memorable coffee experience this festive season.

Discover our favourite coffee and coffee pods here.

New Festive Blend: The Nutcracker

This year, Artisan Coffee Co. introduces a limited-edition festive blend, The Nutcracker. This deep, rich, full-bodied coffee captures the essence of Christmas with sweet notes of toffee, dried fruits, and fragrant spices. The Nutcracker promises to be the perfect cup for those cold, cosy Christmas nights, adding a touch of holiday magic to every sip.

About Artisan Coffee Co.

Founded in 2021 by Michelin-starred Chef Palmer-Watts, Artisan Coffee Co. has redefined the at-home coffee experience with its six characterful blends:

• The Heroine: Choc ‘n’ nut nirvana
• The Big Shot: Dark and memorably rich
• The Smart Cookie: Sumptuously smooth
• The Genius: Wondrously complex
• The Enigma: Plum perfection
• The Dreamer: Sweet harmony, a deluxe decaf
• The Libra: Bold and brilliant half-caf

Artisan Coffee Co. takes pride in its innovative ‘Aromax50’ roasting method, locking in twice the aroma and flavour of alternative home coffee solutions. The entire range is available online in various formats, ensuring that every coffee lover can enjoy a perfect cup, whether through whole beans, ground sachets, pods, or brew-in-cup bags.

Available Now

Embrace the anticipation of Christmas with the Pod Calendar, Coffee Bag Calendar, or the Ultimate Pod Calendar, and elevate your daily coffee routine with Artisan’s exceptional blends.

To find out more and to buy visit their Christmas Collection page.

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Park Chinois is a renowned restaurant in Mayfair, known for its luxurious setting and offering the finest Chinese and South East Asian cuisine. Designed by Jacques Garcia, the restaurant features two distinct dining experiences: Salon de Chine, providing an intimate atmosphere with exceptional Asian cuisine and live jazz performances, and Club Chinois, recreating the ambiance of Shanghai supper clubs with a decadent menu and live entertainment acts. Following the launch of its Limited-Edition Chichibu Whisky, The Luxury Editor was invited to experience Park Chinois. Read on to discover more.

The art of the front desk and the Maitre’d seems an increasingly vestigial concept in contemporary restaurant culture where slippery economies of scale require a quick in and out to massage bottom lines. It’s a testament of intent, therefore, that Park Chinois has bucked this trend and engaged Giorgio Lucarelli to fulfil this important role. A man with roughly 20 years of experience in the London restaurant scene, Giorgio has worked at the best, for the best, from Nobu to Sexy Fish. He looks more elegant than the majority of diners he seats, bursts with bonhomie and a glowing intelligence and reminds, in a lateral way, of Harvey Keitel’s ‘The Wolf’ from Pulp Fiction (without the body disposal bit, naturally).

His warmth is infectious and his natural sense of occasion sets the tone perfectly for an immersive experience which recreates the quintessence of 1930s Shanghai dining for a contemporary crowd. The overwhelming colour in the dining room is a deep but embryonic crimson. Swathes of falling fabric, painted columns, and diaphanous lampshades mingle with subdued lighting to provide an affecting calmness.

To kick off the night, we opt for a L’Amour D’Agave –  which consists of Tierro Blanco Tequila, Muyu Vetiver Liqueur, Hibiscus Syrup and grapefruit. It arrives in a jet black earthenware glass and at a casual glance reminds of gazpacho. But the taste, of course, couldn’t be further apart. The cocktail is smoky and mature in an edifying way and further adds to a laid-back calmness.

To start, the chef serves a selection of steamed Dim Sum in two small bamboo baskets. Consisting of four variations on traditional themes, the Seasonal Black Truffle Dumpling steals the show but each bursts with flavour, texture and freshness. The Sea Scallop is decorated as if it were in its own edible shell and the Scampi Shumai is surrounded by crisp wrapping and topped with tobiko for extra colouring and taste.

Read our guide to the best hotels in London

Duck de Chine (crispy duck pancakes), requires 24 hours’ notice and is considered the restaurant’s speciality. It’s easy to see why because Duck de Chine isn’t quite like other crispy ducks. Rather than the meat being pulled at the table, someone’s already done the dirty work and rearranged it to resemble something quirky, unfamiliar, practically unrecognisable; a slightly distressed shellfish maybe. If the pancake rolls are dainty and the meat strays from the norm by being chunky rather than stringy, it’s the skin, the distressed shellfish part, which is the real show stopper. Not only is the glazed skin practically regimental but its delicious crunch comes with a surprise; a thin layer of liquid fat which turns an already succulent dish into an irresistible, dripping and drooling one.

Read our guide to the best hotels in Mayfair

Piped 40s and 50s tunes have been playing since we arrived but there’s a small space for a small band with small drums and a large piano. The chanteuse wears all black, is accompanied by a double bassist and a soft slapping percussionist and sings torch songs and old-fashioned classics. Fever. A Nightingale Sang in Berkeley Square (two minutes walk away). In Heaven. It’s almost Lynchian but without the quirk. Without the recurring nightmare themes. The band are great. The chanteuse is great. Few people clap after each song but we do.

The main dishes are generous in size. The Grilled Chilean Sea Bass with Plum Sauce is ever so slightly crispy on the outside but silky and sweet on the inside. The Scottish Rib Eye and Black Pepper is steakhouse quality and comes with a hint of sesame seed and a mixture of crunchy onions and cooked ones which is unusual but works surprisingly well. The dish offers a deep, earthy, peppery flavour. The fried rice is Yangzhou-inspired and is served not only with four King Prawns on its top but impressive chunks of chicken on its inside. It could be a dish in its own right and much like all the others, is very Instagrammable though if you check out #ParkChinois, there are more photos of slinky women than succulent prawns.

In the basement the Wave Bar ripples, leads into Club Chinois where more cabaret (dancers, singers, topless men, etc,) offer marginally more ‘adult’ entertainment against the backdrop of louder music. If the surroundings are opulent and charismatic, it is, however, the toilet which is the must-visit location. Golden swans preen almost aggressively with wings flushed backwards and serve as taps, mirrors are large and gilded and create a journey into infinity, basins resemble antiquated dynasty bowls, urinals are are practically art deco and the cubicles, reminiscent of elaborate wooden Tardis.

Back upstairs, in a back-to-front kind of way, dessert resembles Heston Blumenthal’s Meat Fruit. Only that was a starter which looked like a clementine and tasted of chicken liver/foie gras and this is a pear which tastes of…well…A pear purée which surrounds a smack of something creamy. It’s sweet, refreshing and a visually strong dish which looks like a glazed artwork sitting in chocolate crumble on a flat, pure, white plate. The devil is in the detail which renders the most fun part of the dish the stalk; no longer than a centimetre long, it’s made of chocolate. It’s an elegant way to finish an elegant meal in an elegant location.

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Rusacks St Andrews presents a captivating tale of history and elegance that could fill the pages of a library. Established in 1887 by German émigré Johann Kristof Wilhelm Rusack, this distinguished property earned its esteemed reputation as Scotland’s finest hotel, largely owing to its strategic location just a stone’s throw from the 18th hole of the Old Course. Following a meticulous restoration by hotel group Marine and Lawn the property now exudes decadence whilst seamlessly weaving in St Andrews’ rich golfing heritage. Three wonderful dining venues grace the premises, including standout rooftop restaurant Number 18 which offers breathtaking views across the Old Course and The Bridge, inspired by the Mediterranean, on the ground floor. The Luxury Editor was kindly invited along to dine at the hotel’s The Bridge.

The Marine & Lawn Hotel group welcomes visitors from across the globe to the birthplace of golf, with its properties in prime locations adjacent to the world’s most prestigious golf courses weaving the legends of centuries of golf history into design details throughout each hotel. The first two properties in the collection, Rusacks St Andrews and Marine North Berwick, launched in September 2021. Marine Troon opened in June 2022 along the Ayrshire Coast with the Slieve Donard Resort & Spa and Dornoch Station and the Adelphi Portrush Hotel in Portrush, Northern Ireland, all in the process of being completed for opening too.

Rusacks itself is stunning with grand stand-out interior design that fits the period property perfectly and Marine and Lawn’s American roots mean diners receive a very warm welcome on arrival, unlike some hotels where you sometimes feel slightly out of place unless you are staying in the property. Russacks couldn’t be further from this so feel free to wander around the communal areas as you explore the hotel.

Once you step inside the lobby there is a real wow factor, which was further enhanced by Christmas decorations being put up. I actually went back the next day to see the finished results – which were beautiful!

The occasion marked my dad’s birthday celebration and this was to be the ultimate destination to enjoy lunch for a golf lover – with a table looking out towards the 18th hole of the Old Course. What a view!

We started our lunch with a drink in No. 18 which is located on the top floor, the space steals the spotlight with its panoramic views across the 18th hole, and here guests can dine, have a cocktail, and relish the finest view in St Andrews.

With a menu designed by Derek Johnstone, a former MasterChef champion and Roux scholar with ties to Le Gavroche, the menu boasts the very best seasonal and locally sourced Scottish beef, seafood, and game that complements the handsomely designed setting perfectly.

After our aperitif we went down to the ground floor to The Bridge, this bright, white-walled brasserie exudes a Southern meets the Hamptons charm. Adorned with cane chairs, marble tabletops, brass fixtures, and cabana-striped banquettes. Along the walls is a who is who of golfing legends and every view from the restaurant is a show stopper, looking out to either the clubhouse or across to the Swilcan Bridge, you will fail to not be impressed.

This space, overseen by Johnstone’s team, offers a relaxed yet equally brilliant culinary experience to No. 18, in March this year the all-day dining offering changed from a British focus to a Mediterranean focus inspired by the coastal landscapes of France and Italy, as well as the charming villages and majestic mountains of Spain, Greece, the Adriatic, and the Levant.

Paying tribute to the rich and diverse flavours of Mediterranean cuisine their wood-fired ovens craft sourdough pizzas and homemade bread while hand-rolled pasta takes centre stage along with their charcoal grill transforming locally sourced meats and fish into mouthwatering dishes.

To start we chose Burrata, served with courgette and mint. The trio of dips and flatbread and the Mussles Mariana. The Burrata was incredible, cutting it open it oozed out and required a spoon to finish it off, paired with the mint and shredded courgette added a fresh element to the richness of the cheese.

The trio of dips was so good we kept them on to go with the pizza and the muscles were some of the best my mother had tried, so I can’t ask for better feedback than that!

For the main course (I am young at heart!!) so I can’t resist a pizza. The Bridges pizzas are made freshly using a sourdough base. I chose The Forager (as did my dad) this is a tomato-less base, instead using a creme di fungi paste which was generously pilled up with ricotta, more mushrooms for good measure, and finished with rocket and a drizzle of truffle oil to add further richness. While my mum had the Scottish Mushroom Tortellini, another rich dish with plum tortellini pasta bursting with flavour paired with truffle butter sauce.  Both were delicious.

Read our guide to the best hotels in St Andrews

After we finished our main courses we announced we could eat no more – but then the dessert menu was presented and we simply couldn’t resist! We chose the Torta Caprese, this indulgent pudding that almost had a biscuit-like texture to it is made with hazelnuts and dark chocolate and finished with a rich custard/cream sauce.

Our lunch at the Bridge turned a Birthday celebration into a wonderful day, the atmosphere was relaxed, the service was polished and incredibly friendly, the food was a delight, and we loved it! If you are planning a visit to St Andrew’s we highly recommend dining at Rusacks Hotel.

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Read our guide to our favourite luxury luggage

For the first time, UK customers will be able to experience July’s range of Checked and Carry-On suitcases in person, including their best-selling Carry-On Light, acclaimed as the lightest double-wheeled suitcase globally, and their heritage-style trunks, available in captivating colours such as Clay, Forest Green, and Sand.

July’s product line is grounded in the principle of redefining the travel experience for a new generation. Their suitcases boast intelligently designed features, including a German polycarbonate shell with sturdy rounded edges, SilentMove 360° double spinner wheels for effortless manoeuvrability, and a multi-stop telescopic handle that adjusts to the desired height with ease.

Having successfully launched in the UK market in June 2023, this partnership signifies a step forward in July’s presence in the UK as they expand their retail footprint and prepare for upcoming product launches this season.

The post July, Melbourne’s Premier Travel Brand, Takes Flight at Selfridges appeared first on .

Rosewood Villa Magna boasts an extraordinary collection of more than 382 works of art by 43 artists that bring beauty to each space, reflecting the unique spirit of the Anglada Palace, and transforming this ultra-luxury hotel into a cultural meeting point and artistic immersion.
This latest exhibition is a unique opportunity to explore space and light through the sacred geometry of emotional pieces that reflect on the universe and its infinity.

Madrid’s famous art triangle, made up of the three most important museums in the capital: the Prado Museum, the Thyssen-Bornemisza Museum, and the Reina Sofia Museum, has been joined by a secret corner located in the heart of the Paseo de la Castellana, where some of the most fascinating contemporary works are exhibited: the Rosewood Villa Magna hotel.

You can read Andrew Forbes’ The Luxury Editor Review of Rosewood Villa Magna here.

In this context, the influential Madrid hotel, which continues to show its commitment to culture and art through cultural experiences with Opera Gallery, is pleased to announce an exceptional artistic collaboration with renowned British artist Anthony James. This unique event brings to Madrid a multidimensional artistic experience that will immerse visitors in the particular creative world of a sculptor who leaves no one indifferent, through a visual demonstration of the infinity and divinity that we all carry within us.

Known for his monumental installations, James’ work pivots around minimalism, materiality and experimentation with light and space. “It doesn’t matter what your educational level is, what language you speak, what culture you grew up in or where you are from, my work is about a universal language based on sacred geometry,” assures the artist.

This is also true at Rosewood Villa Magna, where the hotel’s historic walls are enriched and connect people from all over the world, establishing itself as the ideal environment, due to its commitment to cultural diversity, for the most avant-garde and groundbreaking artistic expressions.  

In this case, the two sculptures by Anthony James – “Wall Portal (Solar Black)” and “Dodecahedron (Gold)”- will be on display in the lobby and in the corridor of the Tarde.O bar, inside which visitors will also find a collection of real and imaginary portraits of personalities that have shaped the Palacio de Anglada throughout its history.

In addition, within the prestigious hotel you can continue to freely enjoy the work of one of the most international contemporary Spanish artists, Manolo Valdés. Specifically, it will be possible to admire “The City”, a fascinating piece that shows the movement in a hypnotic way, trapping the viewer in a game of steel figures and colours of Murano glass. The bronze head follows the scheme of Matisse’s Odalisques, in which the influential Valencian artist delights in the orography of the material to reveal the beauty of this feminine face.

It is worth remembering that, in its commitment to culture, Rosewood Villa Magna has an extraordinary collection of more than 380 works of art that bring beauty to each space, reflecting the unique spirit of the Anglada Palace. Inside the hotel you can contemplate marvellous works such as “I Dream in Balenciaga,” a bespoke piece inspired by Madrid aesthetics and Spanish tailoring, from Balenciaga to Oteyza. Another of the dazzling works that Rosewood Villa Magna holds is “Waldweben Diptych”; inspired by the romantic opera “Siegfried” by Wagner. In addition, you can admire the most surrealist photographs of the Lanzarote photographer Fares Micue or the work “Spreading a Wing” by Josephine Cardin, which explores themes such as femininity and sensitivity.

This immersive art experience can be experienced with a guided tour by art expert Raquel Sáez who, with more than 20 years as an expert in artistic dissemination, will provide a unique perspective on the world of art and Spanish culture. The entire experience will begin with a meeting at the Flor y Nata pastry shop, including a coffee or tea to go, and will end with an exquisite, handmade afternoon treat.

The arrival at Rosewood Villa Magna of two of Anthony James’ most iconic pieces is sure to get people talking because, as the visual artist notes, “Art is a way we can communicate with each other. It’s a great way to start a conversation.”  

Rosewood Villa Magna is includes in The Luxury Editor Best Luxury Hotels in Madrid.

Information

The complete art tour experience, snack, and guided tour, will be available upon reservation 48 hours in advance by calling +34 915 871 234 or e-mailing villamagna@rosewoodhotels.com.

Contact details

Website: www.rosewoodhotels.com
Address: Rosewood Villa Magna, Paseo de la Castellana 22, 28046 Madrid, Spain

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The Ghan is celebrating its 20th anniversary of the final section of line opening between Alice Springs and Darwin. Lisa Young recently discovered more about this incredible luxury train on a recent trip through Australia’s Outback. Read on to discover more.

To travel on one of the world’s iconic trains, The Ghan is turning a trek through Australia’s awesome Outback into an unforgettable desert cruise in unparalleled style.

The immense Outback landscape is like nothing else on our planet, and The Ghan takes you right through its heart in comfort.

It was the start of The Ghan Expedition, an epic train adventure that rolls between the wet tropics of Darwin in the Northern Territory (NT) to the wheatfields and urban sprawl of Adelaide in South Australia (SA). The train winds along the spine of Australia to places of incredible natural beauty and Aboriginal cultural importance which most travellers, even Aussies, never lay their eyes on. 

It was a warm September morning when we set off. The elegant, snake-like silver body of the train overlapped Darwin’s long railway station at both ends. Then, with a firm jolt, The Ghan’s bold red and yellow engine began to haul its 36 silver carriages away from the platform.

The carriages, which date to the ’60s, rocked and rivets squeaked as we picked up speed and soon Darwin was left behind in the dust.

Before boarding, I had two days exploring Darwin, the NT’s capital city, full of inner-city parks, significant indigenous sites and fine beaches. I stayed at the Adina Hotel on the waterfront; it’s surrounded by some of the NT’s best bars and restaurants, such as seafood specialists Snapper Rocks, known for their fresh and sustainable local produce. I soaked up Darwin’s renowned sunset on a dinner cruise on board the ‘Charles Darwin’ vessel, where you can graze your way through gigantic seafood platters paired with Australian wines.

Back on board the train… we were about to pass through Australia’s gritty Outback – north to south and cruising at an average 95 kilometres per hour. We left Darwin behind and snaked our way towards the Outback towns of Katherine, Alice Springs and Coober Pedy, on our way to the opposite coast at Adelaide.

The Ghan Expedition is a romantic, adventurous and comfortable four-day, three-night railway journey through 2,979 kilometres of Australian Outback. It is one of the world’s iconic rail routes, providing an unfolding adventure in comfort and style that runs between the months of April and October and is operated by Journey Beyond.

The train was named for the pioneering cameleers, many from Afghanistan who helped open up the inland of Australia. The first Ghan departed Adelaide in 1929 en route to Alice Springs, at the centre of Australia. It wasn’t until 2004 that a modern track stretched all the way to Darwin; 2024 marks the 20^th anniversary of the final section of the line opening between Alice Springs and Darwin.

The Ghan is 914 metres long, 1768 tonnes and has 36 carriages, plus two locomotives and uses 40,000 litres of diesel for the journey, as well as carrying 3000 litres of water for each carriage. It can take 49 crew members and up to 300 guests in Gold, Gold Premium or Platinum Service. It is so long that, at one point, I spotted the chef travelling efficiently along the platform by bicycle to get from one end to the other.

I travelled in one of the Platinum service suites, with a beautiful double-sized compartment with expansive window views from both sides of the train.

I spent much of my time in the Platinum Club carriage, sipping cocktails and listening to Outback stories from the crew. It is decorated in a style that gives passengers a sense of comfort with timber flooring, brass fittings, quartzite tabletops, and large windows to make it easy to spot wildlife outside… kangaroos, Emu, wild camels, dingoes and birds of prey.

The Platinum Club carriage offers a daytime lounge setting with adaptable dining options. There’s no end to the hospitality on The Ghan – all food and drinks are included in Platinum Service and French champagne is on tap.

The food and wine served varies according to the region you’re travelling through, and the two-course lunches and seven-course dinners are paired with champagne and premium wines.

On board, we were served unusual dishes including grilled kangaroo loin; smoked kingfish with beetroot; grilled crocodile-tail fillet; and scrumptious grilled saltwater barramundi with coconut sauce – a fish for which the Northern Territory is well known. I was impressed with the kitchen and waiting staff, who operate so meticulously in such a confined space.

Chef de Partie, Rudy Heng, has been working on the train for four years and oversaw food on our expedition.

“Our menu changes seasonally, using the very best ingredients and we try to use local Australian ingredients and native herbs, such as crocodile meat for our crocodile dumplings and fresh fish such as barramundi, kingfish and salmon from Darwin”, he said.

On my first night, I returned to my cabin to find that my personal steward had discreetly transformed the spacious lounge-style suite (with a moveable table and ottomans) into an inviting bedroom, with crisp white linens and plump pillows… and a nightcap! Rocking rhythmically over the tracks, I was soon soothed to sleep.

All Platinum Service suites include French champagne, Grey Goose Vodka and Glenfiddich whisky, Australian toiletries by Appelles Apothecary with the finest essential oils and natural ingredients from renewable resources… and edible treats by award-winning Adelaide chocolatier, Bracegirdle’s House of Fine Chocolate.

There’s no Wi-Fi (or television) on board; it goes against the principle of ‘slow travel’. Travelling on The Ghan offers a digital detox, and an exhilarating escape from modern technology while passing through Australia’s ancient landscape.

Off-train experiences can be selected ahead of departure or when boarding the train in Darwin. A selection of experiences is offered at each location. Pulling out of Darwin, The Ghan crew visited each cabin to discuss the different off-train experiences along the route.

At Katherine, 300 kilometres south of Darwin, I took a helicopter flight to Nitmiluk National Park, and flew over the river there, low enough to appreciate its breathtaking gorges and extraordinary sandstone cliff faces. Back on the ground, I experienced an Outback horse and dog training experience, too.

Another off-train experience includes visiting the Cutta Cutta Caves with its glittering limestone formations of stalactites and stalagmites. The local Jawoyn Indigenous people named the caves Cutta Cutta (meaning ‘many stars’) as they believe the caves are where the stars rest during the day.

Throughout the night, the train travelled 1,183 kilometres to the remote town of Alice Springs.

I rose with the sun and watched it light up the red ochre Outback, the coarse spinifex plants, and the desert oaks that lined the train tracks. The flat, sun-scorched land often appears mostly red and brown but, on alighting from The Ghan at Alice Springs station, I realised that it was greener than I’d expected and the temperature much cooler, chilly almost, until the temperature quickly climbed to a comfortable 23°C. And even when the landscape is at its most sun-baked, it is a world of desert dwellers in the form of plants, animals and human life.

I traded in the comfortable, air-conditioned train for a bumpy but thrillingly scenic 450-kilometre flight in a light aircraft over the hash-red Outback terrain to the remarkable sandstone monolith of Uluru (formerly known as Ayers Rock), followed by a walking tour of the 550-million-year-old natural sandstone monolith – a sacred site for the Yankunytjatjara and Pitjantjatjara people indigenous to the region.

In the evening, all the train’s passengers were invited to an open-air dinner at the historic Alice Springs Telegraph Station on the outskirts of the town. Serenaded by a local country music band, we dined al fresco at large circular tables, with free-flowing wine… even camel rides were on offer!

We crossed into South Australia on day three, the boundless Outback sky erupting in a display of pink hues as sunrise gave way to another dazzling morning. We were surrounded by sun-baked emptiness that shimmered in the antipodean dawn.

When we reached the small, quirky opal-mining town of Coober Pedy, our train was far too long to fit into the small town’s station, so we stopped in a siding at Manguri Station, 42 kilometres north of Coober Pedy, in the middle of the Outback. From there, we were transported into town.

Coober Pedy is full of independent miners looking for their fortune. Most of the world’s opal is found in this area. Temperatures here can reach 50°C in the summer – and that’s in the shade! Some of the local people I met live underground, in spaces resembling giant rabbit burrows, so that they can escape the soaring desert temperatures… underground it’s much cooler, at around 20°C. 

We visited the famous Dingo Fence, which is longer than the Great Wall of China and stops about 95% of dingoes crossing the country. At the Kanku-Breakaways Conservation Park, we explored extraordinary ancient rock formations. I recognised the landscape, as it was featured in the film The Adventures of Priscilla, Queen of the Desert.

Our final stop was Adelaide, South Australia’s cosmopolitan capital and the end of the line. Beyond, the mighty Southern Ocean roared, the next land mass is Antarctica. We stepped down from the train with a sense of achievement and wonder – a feeling that we had done something unique and special.

Reaching South Australia’s cosmopolitan capital, Adelaide, meant the end of our rail journey. Adelaide is a young, vibrant city, rich in recent history and with a passion for fine living. It boasts a superb climate, great food and a thriving cultural scene. 

Back in the ‘real’ world, I checked into the five-star Eos hotel by SkyCity, centrally located on Festive Drive and near Adelaide’s train station and the cafés of Gouger Street. Close by are the green banks of the River Torrens, the colourful central market and the Art Gallery of South Australia. You can also jump on board a vintage tram to the beach at Glenelg.

From the city, I drove for an hour to the vineyards of the leafy Adelaide Hills along what’s known as the Epicurean Way and home to some of South Australia’s best food, wine and scenery. 

I stopped at the Bird in Hand winery, a world-renowned producer of fine wine. Art is expressed all around the luxurious surroundings; when I turned into the drive I passed a giant pair of Ray-Bans on the lawn.

I later checked into the Sequoia Lodge hotel, the ultimate in luxury and the perfect way to round off my Outback adventure. This 14-suite, adults-only luxury lodge is ensconced in nature, sitting atop Adelaide’s Mount Lofty (affectionately known as Koala Mountain) and only 20 minutes from central Adelaide. 

I stepped off The Ghan with a sense of achievement and wonder. The Ghan Expedition is one of the great rail journeys of the world; it’s utterly unique and you won’t experience anything like it anywhere else on the planet.

To book The Ghan Expedition head to journeybeyondrail.com.au

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The journey of this special rum began with a departure from The Fynoderee Distillery, nestled next to the Manx Electric Railway station in Ramsey. The distillery team orchestrated a unique and nostalgic send-off, utilising the Isle of Man’s Victorian transport network. The barrels were loaded onto the Manx Electric Railway’s Goods Wagon, dormant for several decades, and transported to Derby Castle Station in Douglas. From there, a horse tram, pulled by the Clydesdale Trammer “Torrin,” paraded the cargo along the Douglas promenade to the War Memorial.

Embracing the challenge of navigating the causeway to the Tower of Refuge, the rum embarked on its final leg of the journey. Taking advantage of the Equinox low tide, a tractor towed the barrels to the Tower, where they will absorb the unique atmosphere of the Manx stone-built structure and the sea air’s mineral-rich salinity during the maturation process.

While enthusiasts eagerly await the release of Refuge Manx Rum, The Fynoderee Distillery encourages them to enjoy the “Fynoderee Manx Dry Gin – RNLI Edition,” a classic gin with aromatic juniper and a nod to maritime heritage with a touch of sugar kelp—a perfect present for Christmas and a toast to the brave RNLI crew members past and present who have saved lives at sea over the generations.

Refuge Manx Rum, set to be released towards the end of 2024, will not only delight spirits enthusiasts but also contribute to a noble cause. A portion of the sales revenue will be donated directly to the RNLI, supporting their life-saving efforts. Furthermore, two bottles will be donated to each of the 238 lifeboat stations in the British Isles, to be auctioned for additional fundraising.

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Crafted under the discerning eye of Zacapa’s Master Blender, Lorena Vázquez, La Pasión is a celebration of the unique Pedro Ximénez sherry cask employed in the Solera System ageing process. This meticulous method involves a selection of diverse cask types and styles curated by Lorena to capture specific flavours, textures, and the perfect hue.

The release of La Pasión completes the quartet of limited editions within The Heavenly Cask collection, joining the ranks of La Doma – The Taming Cask, El Alma – The Soul Cask, and La Armonia – The Harmony Cask. Each edition pays homage to one of the four distinctive casks integral to the rum’s ageing process.

“There is no greater feeling than that of being surprised, awed, and enchanted by experiences that capture our imaginations and spark a sense of wonder. This magical journey to create The Heavenly Cask Collection has been one of such discovery and joy and is a rum which I am immensely proud of. La Pasión – The Passion Cask is the final release and most certainly the jewel to our crown.” Says Lorena Vásquez, Master Blender for Zacapa.

Read our guide to our favourite rum.

La Pasión unfolds as a sensory ode to the lush Guatemalan landscape. Elevated 2,300 meters above sea level in Zacapa’s enchanting ageing facility in Quetzaltenango, Guatemala, known as the ‘House Above the Clouds,’ this rum benefits from cool air conditions that allow it to slowly age, unveiling exquisite flavours.

Zacapa La Pasión – The Passion Cask: Perfect Serve

The perfect way to indulge in Zacapa La Pasión is neat, or over a large ice cube, and it also lends itself well to cocktails such as the Zacapa Old Fashioned or a Manhattan. Lorena recommends accompanying your drink with ripe Parmesan cheese and/or a plum or date jam.

Zacapa La Pasión – The Passion Cask: Tasting Notes

• Visual: Mahogany with golden sparkles
• Palate: Prunes, raisins, dates, and coffee
• Nose: Sweetness, vanilla, chocolate, dried fruit
• Pairing: Paired with roasted duck served with either a hoisin or four spices sauce.

Zacapa La Pasión – The Passion Cask is available to buy online now.

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Chef Peter Lloyd has opened a new flagship site for his Sticky Mango concept in the former home of D&D’s Cantina del Ponte in London Bridge, making this his second Sticky Mango in the capital (with a third opening in Islington). The Luxury Editor was invited to experience the new Tower Bridge restaurant and find out why Sticky Mango has become such a winning formula.

Sticky Mango opened in Waterloo in 2016 to general acclaim. Its mission, as directed by Chef Peter Lloyd, was to showcase his modern interpretations of food inspired by his extensive travels across Southeast Asia. To keep up with his ambition, to spread his word to new customers, Lloyd has opened not one but two new restaurants this year; one in Islington and his flagship in Butler’s Wharf. The latter replaces the D&D Cantina del Ponte and sits just metres down the way from industry stalwarts Pont De La Tour and The Chop House. But as if such illustrious company wasn’t enough, it also shares with them one of London’s most iconic views; Tower Bridge.

The historic, romantic and, arguably quite ‘bling’ bridge sets the mood perfectly for a night at Sticky Mango and offers an immediate wow factor for every diner. As you enter, a quote from Anthony Bourdain is inscribed across the threshold; ‘Your body is not a temple. It’s an amusement park…Enjoy the ride!’ Music pumps over excited voices but it’s the resin floor which is immediately noticeable. It’s quite a trip. It’s like an artistic rendition of oil on water. The beautiful oil with rainbow colours, not the dreaded black stuff. It conveys motion and fluidity and elegance. In other parts of the restaurant, clumps of beautiful flowers sprout out of cork-like trees, providing the space with bursts of colour, and reminders of fragrance and delicacy. On the back wall, bright Asian flowers, almost manga in design, float in an underwater seascape or bloom in an alluring junglescape.

We order Asian city-inspired cocktails: a Bangkok Margarita and a Tokyo Negroni. The former is subtly infused with ginger and its rim is decorated with ginger salt. As well as Campari, the latter comes with Roku Japanese Gin and Umeshu Plum Sake. Both offer exotic but nonetheless subtle oriental twists on classics and hit the spot.

Small plates are always tricky as you have to rely on your waiter to gauge the size of your appetite compared with the size of their plates. Our waitress suggests three is a good number. The Thai Green Papaya Salad is fresh, comes with charred long green beans, a generous helping of bean sprouts and a sprinkling of chopped cashews whilst the Thai Spiced Scallop is, as the name suggests, one scallop. It’s cut into three pieces which assists the sharing and comes with an appealing coconut and cauliflower purée. The Black Pepper Prawns offer the most unusual and in this case, favourite small dish. Dehydrated pineapples pleasantly contrast the spicier prawns with more candy-like bursts, thus providing an irresistibly sweet but tangy fusion with an occasional snap of aniseed.

The Lobster Pad Thai is a large, colourful plate that bursts forth with three different parts of a sunburnt shell. The main lobster head is, literally, a shell, with nothing inside and for purely decorative purposes. The claw is a decent size and has an impressive curve of tender meat inside whilst the tail also has a solid portion of chewier meat.

The Miso Glazed Black Cod is more on the dainty side with two chunks of cod but its black sesame slickly mixes with pickled daikon and a cool cucumber salad definitely leaves one wanting for more. We have one side of Wok Fried Tender Stem Broccoli, served with water chestnuts and Shiitake mushrooms. It has a satisfying and deep-flavoured soy base and is devoured in its entirety.

If the dessert menu is nothing short of tantalising, we find it impossible to go to a restaurant called Sticky Mango without trying the Sticky Mango. As it turns out, it’s one of those dishes which is showy and theatrical and demands a video to put on your SM channels. That said, if you don’t know it’s coming, it’s practically over before it’s begun so be warned. The plate is overloaded by what looks like a curved spacecraft but, actually, is candy floss. Our waiter pours a helping of coconut cream sauce over it and hey presto, it vanishes and in its place appears the mango sorbet and the black sticky rice pudding. It’s a fun trick but doesn’t overbear the dish itself, the flavours and textures of which coalesce with mouth-watering delight.

My dessert is served on an elongated dark plate with sprinklings of white powder. Its contents are hard to guess and, frankly, look a little scary but that makes them all the more special. The Peanut Nougat Satay is like a marshmallow but with way more glamour, character and substance; the kind of marshmallow you’d want to take out on a chatty evening. It’s warm and soft on the inside and crispy on the out. In itself, this would have been a rave desert but it’s accompanied by peanut butter mousse which melts in the mouth and with what appears to be rich, dark chocolate mousse. There’s also a jet black, charcoal ice cream which serves as a palate cleanser between the above which, in this instance, is very much a case of leave the best until last…

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