Monthly Archives: May 2019

New, $944 million terminal opens at world’s best airport

The airport rated the world’s best has just become even bigger, and better.
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Singapore’s Changi Airport on Tuesday opened its new Terminal 4 for business, with the first flight, a Cathay Pacific plane from Hong Kong, which arrived at 5.25am.

Nine airlines, all Asia-based, will move to the new T4 terminal, starting with Cathay Pacific and Korean Air. By the end of the terminal’s first day of operation, about 4200 passengers from 19 flights had used the terminal.

About 3000 staff will work at the terminal once all the airlines have moved across.

The creation of the new terminal has been a long process. First announced in 2012, the building is located on the site of the former Budget Terminal, which was demolished later that year.

The new $SG985 million ($944 million) terminal has a capacity to serve 16 million passengers a year, taking Changi’s overall capacity to 82 million and placing it among the world’s busiest airports. The terminal covers about 225,000 square metres, roughly the size of 27 football fields.

Passengers will enjoy a variety of new features to keep them entertained and comfortable while transiting through Terminal 4. A giant 70 metre by five metre LED screen will keep passengers entertained as they queue to pass through security, while inside the terminal there is a themed zone, where the airport shops feature (Chinese Singaporean) heritage-themed facades. Here passengers can also enjoy a live theatre production, Peranakan Love Story.

There are also 62 new shops at the terminal along with 19 food and beverage options. This includes a “live roti prata station”, where a chef will whip up the popular Indian pancake on demand for customers.

Terminal 4 is one of two major projects happening at the airport. The other is Project Jewel – a giant doughnut-shaped glass dome that will connect terminals 1, 2 and 3 via glass walkways.

The five-storey structure is being built over the previous site of Terminal 1’s carpark. Its central feature will be a large waterfall, along with a large indoor garden. The building is scheduled to open in early 2019.

Changi was named the world’s best airport in the annual Skytrax World Airport Awards for 2017, the fifth year in a row it has taken out the award. It’s the eighth time Changi has won the award since they were first introduced in 2000.

In August, Qantas announced it would no longer fly its A380s from Sydney to London via Dubai and return to flying via Singapore’s Changi. The change will take effect from March next year, the same month the airline’s non-stop flights from Perth to London take off.

See: World’s best airports named

See: Airport holiday – what it’s like to spend 24 hours straight at Changi Airport

Take a look at the gallery above to see Terminal 4 along with the designs for Project Jewel.Podcast – The world’s best stopover destinations

To subscribe to the Traveller成都夜总会招聘.au podcast Flight of Fancy on iTunes, click here.

Uluru closed to climbers after vote of national park board

Uluru will be closed to climbers after the board of the Uluru Kata Tjuta National Park voted to close the climb to the summit of the rock.
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The unanimous decision to close Uluru to climbers was described as “righting a historic wrong” by David Ross, the director of the Central Land Council.

“This decision has been a very long time coming and our thoughts are with the elders who have longed for this day but are no longer with us to celebrate it,” Mr Ross said.

Vintage souvenirs for tourists who climbed Ayers Rock, which is now known as Uluru.

Mr Ross said the board agreed to delay the date of the climb’s actual closure for another two years.

Uluru’s management had been urged to close the rock permanently to climbers, with senior traditional owner and leader Sammy Wilson saying the sacred rock was “not a theme park like Disneyland”.

Mr Wilson, who is also chairman of the Uluru-Kata Tjuta National Park Board of Management, said it was time to close the rock to climbers.

For years the Anangu, the local Indigenous owners, felt as if they had a “gun to our heads” to keep the rock open, he told the board.

“Please don’t hold us to ransom,” he said.

Uluru is “not a theme park like Disneyland”, a senior traditional owner says. Photo: Supplied

The 12-member board that manages the park, which includes eight Indigenous representatives, voted on Wednesday to close the climb permanently, while keeping the park open to tourists.

Under the current agreement, the board may vote on whether to close the rock to climbers when fewer than 20 per cent of all visitors climb, a threshold that has now been passed.

A decade ago, 38 per cent of visitors climbed, and recent figures provided to Fairfax Media indicated that about 20 per cent climbed.

Because of the unreliability of motion sensors used to count the number of climbers, a new and independent analysis was commissioned from statisticians at Griffith University.

It estimated that only 16 per cent of visitors climb, said a spokeswoman for Parks , who added that the experts took into account the days that the climb was closed because of wind and when it was considered dangerous to climb.

“Some people, in tourism and government for example, might have been saying we need to keep it open but it’s not their law that lies in this land,” Mr Wilson said.

Sammy Wilson

NSW government looks for Newcastle station private operator

Newcastle train station should help restore nightlife to the east end but will remain in public hands, according to Hunter Development Corporation (HDC).
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HDC chief executive Michael Cassel told the Newcastle Herald on Wednesday that the historic station should operate 16 hours a dayto reinvigorate Newcastle East’s night-time economy.

“This end of town is not active at night,” he said.

“There’s another 500 apartments to go in on the Mall site. When you start driving all of that you need a bit more space. You can’t have everyone just crammed into one location.

“I would hope that this is somewhere you can come as a young person, you can come as a youngfamily, you can come as an old family and there’s something on offer for you.”

HDC’s Revitalising Newcastle program has called for expressions of interest from operators to lease and manage the historic station for an 18-month trial period from April next year.

Potential tenants include restaurants, cafes, shops and an arts space, and the plaza could be used for concerts, food festivals or as an outdoor cinema, subject to development application approval.

Mr Cassel said HDC would retain ownership of the station, as it had done at Honeysuckle with heritage buildings which house the Honeysuckle Hotel, Wine Selectors, the Forum gym and maritime museum.

The successful tenderer for the station will manage six tenancy areas and a 3000 square metre plaza when the station reopens in April after restoration work on its buildings and platforms.

Thebuildings, which date back to 1878, havenot been used since the last train left the station on Christmas day in 2014 andare listed on the NSW State Heritage Register.

State wants night-time activity at Newcastle station What the station used to look like.

An artist’s impression of what the station could look like under private management.

Work under way on filling in the platform at Newcastle railway station.

TweetFacebookHeraldreported last month that the station and part of the rail corridor wouldhouse race teams during the Newcastle 500 Supercars weekend in late November.

Mr Cassel described the initial 18-month lease as a pilot to gauge what did and didnot work at the station while HDC continued to work on restoring and the station buildings.

“We’re saying to the business community and the not-for-profit community, ‘Come and tell us what you think you can do with this space.’

“From that we’ll marry it up with a whole bunch of criteria we worked through with the community.

“It does take a lot of money to keep something like this pristine, so we’ve said we need to generate some kind of commercial return.

“That first 18 months will be about trialling a few things. Are people enjoying coming here?Are we generating revenue to maintain into the future?Also, are the events working?

“We want to understand that the person we eventually go with in the next round has the skills to deliver on those place-making activities.

“The EOI is about us saying we want something to happen quickly. We can’t quite put our exact finger on what it is now.

“And we want some time to fit all of this out. We got the infills done because we saw it as a good opportunity for Supercars to come in and utilise the area as well.

Six great sparkling wines from Hunter producers

Picking winners: Daniel Honan offers six great sparkling wines by Hunter producers for upcoming festivities.Like it or not, festive season is upon us. The silly season will be here faster than 1990Melbourne Cup winner Kingston Rule.
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There’ll be plenty of momentsto pop the top off a bottle of bubbly to celebrate the end of year in style and sophistication, or, perhaps just good old-fashioned inebriety.

Take, for instance, this Tuesday’s celebration, as approximately 8 per centof the nation’s population stop to watch a field of thoroughbred horses run around a grassy, pear-shaped racecourse. If you’re like me, you will be using theMelbourne Cup to take full advantage of the authorised, nation-wide stop work “meeting”, in order to burst some bubbles and drink delicious, fizzy and fun, effervescent wine.

However, just like the fashions on the field (or in the pub), not all fascinators are made the same. Some sparkling wines are more fizza than fizzy. With an entire wine country on your doorstep, it’s crucial to know how to spot the form in the field and choose the right cuvée class to get your nose in front this year. To ensure you don’t end up backing a fizza, the Weekender’s Sparkling Form Guide has the hot tip for what you should be frothing on during the final furlongs of 2017.

From the most fun to the most fine, sparkling wine is all about the fizz, and there is more than one way to spark a still wine into a life of froth and foam. Back, back, back in the day, the bubbles in your sparkling wine would come from yeast, which, through the process of fermentation, convert grape sugars into alcohol and carbon dioxide (CO2 for short). When CO2 is trapped, say inside a bottle, it will, eventually, infuse with the liquid, thus animating it with bubbles.

There are four methods used to introduce fizz: the traditional method, the tank method, the ancestral method, and carbonation.

The simplest way to get bubbles billowing from your bottle is to inject a jet of CO2 straight into the wine itself -kind of like making SodaStream. This technique – carbonation – takes a still wine and carbonates it in a pressurised tank. It’s an easy way to instil a bit of fun into a still wine.

For instance, when a jolt of CO2 and a dash of framboise (raspberry juice) are shot into Tamburlaine’s Scarlett Bubbles ($22), it causes this otherwise serene rosé to bubble and blush pink, like a sweet, 16-year-old Molly Ringwald. Likewise with Oakvale’s Bellini ($32), a playful blend of white sparkling wine and fresh pureed peaches that’s a whole lot of summertime fun. Both bubblys are punter friendly with low alcohol, perfect for fillies and colts that prefer their pop sensibilities to their classical overtures.

Long ago, before old Dom Pérignon began tinkering with different blends, stronger bottles and better stoppers to perfect the production of Champagne, French winegrowers would bottle up their fermenting wine, mid-way through the process, which meant the wine would finish fermentation inside the bottle. The bottled yeast then ferments the remaining sugar and the CO2 they produce unites with the liquid inside, thus creating bubbles. This is the ancestral method – a tricky thing to get right.

Thankfully, M&J Becker have nailed it with their 2017 Pétillant Naturel ($32). Rose petal pink with a delicate sparkle, it’ll be strange for some, but for those who love to back a swooper, you’ll adore the blood orange and rose petal perfumes in this crisp, bright, dry, and fantastically delicious, ancient sparkling wine.

More than a few centuries later, thanks to the modern advancements of industrial technology, the Italians invented the tank method, otherwise known as Charmat, which sounds way more fancy. Rather than using individual bottles to change a still wine into a sparkling one, this technique uses an entire tank, which pressurises during fermentation incorporating CO2, released by the yeast, into the wine.

Bimbadgen’s non-vintage Sparkling Semillon ($18) is made using the Charmat method. Combining the reputation of Hunter semillon with the joyfulness of bubbles, this sparkling wine is made for a whole lot of effervescent carnival fun, bursting with fresh scents of lemon, melon and lime.

The finest and best sparkling wines are made using the traditional method, or, méthode traditionelle. It is often incorrectly referred to as Champagne (unless it’sfrom the Champagne region in France). During the second fermentation, CO2 gets trapped inside the bottle, thus carbonating the wine, enlivening it with an elegant bead of delicate bubbles. The wines are then left to age for at least 15 months, on lees (dead yeast cells), which, over time, introduces delicious biscuit and sweet bread flavours, as well as soft and creamy textures.

Peterson House produces a sterling sparkling in the form of their 2011 Pinot Noir, Chardonay, Meunier ($42). The wine is bottled aged for five years to truly coalesce all thetoasty, baked and roasted characters and fresh citrus complexities into the final wine, making it the ultimate indulgence.

LATE TIPFinally, a quick bit of late mail:Krinklewood’s sparkling Shiraz, The Gypsy ($50), is made using the traditional method and is all bloodplums, black cherries and spice. Come Christmas, it will be an absolute pearler on the dinner table.

Entourage star accused of sexual harassment by actress

An actress has accused Jeremy Piven of sexually harassing her on the set of Entourage.
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Ariane Bellamar, an actress and reality star, made the allegations on Twitter, saying the Emmy-winning actor repeatedly groped her on set.

“Jeremy Piven, on two occasions, cornered me and forcefully fondled my breasts and bum. Once at the [Playboy] mansion and once on set,” Bellamar wrote, using the hashtag #MeToo.

She also accused the actor of sending her “sexual and threatening texts”.

In a statement to Deadline, Piven said the incidents “did not happen”.

“I unequivocally deny the appalling allegations being peddled about me,” he said.

“It takes a great deal of courage for victims to come forward with their histories, and my hope is that the allegations about me that didn’t happen do not detract from stories that should be heard.”

Piven, 52, won three Emmys and a Golden Globe for his portrayal of manic Hollywood agent Ari Gold in the HBO series and its subsequent film.

He currently stars in the new CBS drama Wisdom of the Crowd, which premieres on Ten on Sunday.

“We are aware of the media reports and are looking into the matter,” a spokesperson for CBS told Hollywood Reporter about the allegations.

Entourage, which ran on HBO from 2004 to 2011 and followed the sexual exploits of fictional Hollywood star Vinnie Chase (Adrian Grenier), has long drawn criticism for its depiction of male entitlement, extending to its behind-the-scenes culture.

In June, actress Alison Brie described a casting audition for the show early in her career, during which producers asked her to take off her top.

In a statement on Wednesday, the cable network said today’s press reports were the first they’d heard of Bellamar’s accusations.

“Everyone at HBO and our productions is aware that zero tolerance for sexual harassment is our policy. Anyone experiencing an unsafe working environment has several avenues for making complaints that we take very seriously,” the network said.

Piven has faced previous criticisms over his on-set behaviour.

In 2015, Will & Grace star Debra Messing said she “wasn’t a fan” of the actor, after he guest-starred on the comedy hit’s third season.

“The very first day of rehearsal, he shoved his tongue all the way down to my heart… I was just like, ‘Woah!'” she told chat show host Andy Cohen.

The accusations against Piven follow renewed focus on sexual harassment in Hollywood, in the wake of claims against producer Harvey Weinstein, director James Toback and, most recently, House of Cards star Kevin Spacey.

On Tuesday, veteran sitcom star Andy Dick was fired from the upcoming indie film Raising Buchanan over multiple sexual misconduct claims on set, including groping, non-consensual licking, and propositioning castmates and crew.

“My middle name is ‘misconduct’, they know what they signed up for,” the controversial actor, 51, told Hollywood Reporter.

While he denied “groping anyone”, he admitted to propositioning others on set.

“I don’t know the difference between sexual harassment and trying to get a date,” he said. “In the ’70s, all the girlfriends I got was by kissing and licking their cheek. I don’t know anymore.” Hey @jeremypiven! ???Member when you cornered me in your trailer on the #Entourage set? ???Member grabbing my boobies on the without asking????? Ariane Bellamar (@ArianeBellamar) October 30, 2017???Member when I tried to leave; you grabbed me by the ass, looked at yourself in the mirror, & said what a ???beautiful couple’ we made? #MeToohttps://t成都夜场招聘/liD7irs0o0??? Ariane Bellamar (@ArianeBellamar) October 30, 2017Jeremy Piven, on two occasions, cornered me & forcefully fondled my breasts & bum. Once at the mansion & once on set. #[email protected]@CNNhttps://t成都夜场招聘/liD7irs0o0??? Ariane Bellamar (@ArianeBellamar) October 30, 2017I was led to @jeremypiven’s trailer by a young, blonde woman w/a clipboard (I presumed a PA) to discuss my ???career’. My ???potential’. #MeToopic.twitter成都夜总会招聘/rpQwJHVXRu??? Ariane Bellamar (@ArianeBellamar) October 31, 2017