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| Mark Best |
From its idyllic location at the edge of the Great Barrier Reef, the upcoming event will be the first in a series of bespoke guest experiences that embody the essence of qualia – latin for: "a collection of deeper sensory experiences".
The new series is designed to appeal to those with a love affair for all things luxurious and artisanal, who travel for the senses and are seeking a unique, hands-on experience the region.
An enviable line up of experts will bring this vision to life. Celebrated chef, Mark Best will headline the event alongside acclaimed Australian florist, Saskia Havekes; and French born candle maker, Elise Balzac.
On the Friday evening, Elise Balzac, founder of the high-end Australian soy wax candle brand, Maison Balzac will guide an intimate candle making class. Guests will be offered the opportunity to select their own unique scent and pour their soy wax candle into a personal heirloom or jar of choice.
Saturday will begin with a hands-on crabbing experience with renowned chef and Tourism Australia's 'Restaurant Australia' ambassador, Mark Best and expert crabber and marine biologist, Matt Vickers. Guests will pull their own mud crabs from sustainable fishery crab pots found off the shores of qualia and then enjoy a well deserved tasting of their freshly caught bounty.
The love for all things artisanal continues with an art of flower arranging session with founder of Grandiflora, Saskia Havekes; often referred to as the First Lady of Flowers. With experience working with the likes of Louis Vuitton, Chanel, Hermes, Dries Van Noten and Acne, Havekes promises to inspire, inform and delight guests in both visual and conversational form. Following a discussion around Grandiflora Fragrance and the release of her two eau de parfums, Magnolia Grandiflora Sandrine and Magnolia Grandiflora Michel, guests will then have the chance to make their own exquisite floral arrangement under Havekes' expert tutelage.
The day will culminate in an elegant 'Weekends of Wonderment' dinner at qualia's renowned Long Pavilion as prepared by guest chef, Mark Best. Mark Best has won 'Chef of the Year' in the annual Sydney Morning Herald Good Food Guide and 'Restaurant of the Year' in Australian Gourmet Traveller, Sydney Morning Herald, Time Out magazine and also in the Restaurant and Catering Association's Awards for Excellence. His Sydney restaurant, Marque has also featured in San Pellegrino and Restaurant Magazine's 'World's 50 Best Restaurants'.
Nicky Tindill, Hamilton Island's Brand & Events Manager comments, “We are honoured to welcome all three internationally acclaimed experts to qualia to create bespoke, unique experiences of the highest calibre. We invite international and domestic travellers alike to join us for this inaugural 'Weekends of Wonderment' event as we together connect in a tactile manner with the beauty that surrounds qualia.”
Luxury accommodation packages
The inaugural 'Weekends of Wonderment' event will be held at Hamilton Island's luxury resort, qualia from 13 – 15 June 2014. Tickets to the event are now available for purchase at a price of $1,040 per person. The event package includes one candle making session with Elise Balzac, one art of flower arranging session with Saskia Havekes, one crabbing experience with Mark Best and Matt Vickers and one dinner at Long Pavilion hosted by Mark Best. Please note accommodation at qualia is not included in the event package. Guests must be 18 years or over to attend the Weekends of Wonderment event.Accommodation at the award-winning luxury resort, qualia is priced from $995 per night, based on twin share. Rate includes breakfast for two, VIP chauffeur service, VIP return Hamilton Island Airport/Marina transfers, use of non-motorised watercraft and the hire of a golf buggy for the duration of your stay.
For more information, please contact the Luxury Specialist team by email: luxuryspecialist@hamiltonisland.com.au or call: 1300 780 959.
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