The Rolex Sydney To Hobart’s Anticipated Return

Returning this Boxing Day with a thrilling new class, the Rolex Sydney to Hobart is the ultimate open-water sailing race.

By Stephen Corby 24/12/2021

The beasts of Bass Strait come in the night. Waves looming larger than the Sydney Opera House like grey giants in the moonlight. Waves so big that in 2005 they smashed the windows on the Spirit of Tasmania and caused it to turn tail. Waves that toss and torment sail boats with no steel superstructure to hide inside, and yet still, every year, they come. The crazy brave men and women who choose to tackle the Rolex Sydney to Hobart Yacht Race.

Mark Richards is the Peter Brock of the event, having won line honours a staggering nine times on various iterations of the Wild Oats super maxis. While Richards sounds like he’s got huge gusts of wind in his sails, when you enquire about what makes this internationally famed ocean race so tough, he suddenly becomes becalmed.

“It’s strange, you know, but a lot of issues in the race, and I’ve had some very difficult moments, they happen at night—that’s just a weird thing about it, and maybe it’s that time of year, it’s the thermal conditions that create the big weather in the night,” he recalls, gently, like someone describing a particularly painful past car crash.

“And then there’s the challenge of just crossing Bass Strait, it can be absolutely brutal. But while anyone can sail during the day, it’s not that easy at night, particularly when the winds get fresh and you’ve got a lot of gear up and you can’t get it down, because it’s just too dangerous in the dark.”

Not only are competitors being thrown almost blind into walls of water, they’re doing so at speed, and they can’t slow down because if they send someone up to drop the sails it might just cost them their lives.

“Those are some interesting times and that’s why you have to really try and get some rest during the day, while the race is going on, so you can get ready for the night time, because that’s when the shit hits the fan,” adds Richards.

The incredible thing about the popularity of the Rolex Sydney to Hobart is we seem to know about Bass Strait—we’ve culturally absorbed a strange sense of pride about having one of the world’s most dangerous stretches of water, yet we never get to see the truly terrifying parts of the race, what the competitors experience, on television.

We just know the stories, particularly those from the 1998 horror show when six people died, five yachts were lost and 55 sailors had to be plucked from the sea in the largest peacetime search-and-rescue effort ever seen in Australia.

That sense of peril—a contrast to the festive start in Sydney Harbour and the joyous celebrations in Hobart—have inspired average Australians to take an interest in sailing, even if only once a year.

Commodore Noel Cornish of the Cruising Yacht Club of Australia (CYCA), which runs the event, says Australians tend to think of the race’s popularity as having been built over time and repetition from its 1945 inception. He too thought this—until, that is, he looked back into its history.

“I wondered whether it just got more popular as time went on after starting quite low key,” offers Cornish. “One thing that intrigued me when I read about the history of the race was that even in 1945, it really captured the attention of Australians; that first race was very much
in the headlines, ‘where are the boats? How are they going?’ It was very much in the news, and then one boat wasn’t seen for four days, then it was found.”

It captured the collective imagination, arguably spurred by a post-war need, and has, as Cornish adds, “continued on through the 75-odd years—it’s quite incredible.”

The feeling of warmth that frames the race, emotions tightened and felt even more among the close-knit yachting community that takes part, made last year’s decision to cancel the Rolex Sydney to Hobart, for the first time ever just days before the off, particularly heartbreaking.

“We’d just had the 75th anniversary, a milestone year and a wonderful celebration, and then COVID hit and around the middle of the year it looked like mission impossible. But we decided we’d get our heads down and keep trying, and the closer we got to the race, the more likely it looked, but then we had the [Sydney] Northern Beaches outbreak and then Tasmania closed its borders, and the decision was made for us,” recalls Cornish. “We were all in shock for a very long time and Boxing Day was a very hollow day for those of us that do the race.”

One might assume that part of Cornish’s dismay would have been dealing with some very unhappy sponsors, but he says that while it “certainly wasn’t ideal”, the race is very closely tied to those who back it.

“We have wonderful sponsors. It’s called the ‘Rolex’ Sydney to Hobart for example, and these are people who are very loyal to us and we cherish those sponsorships and it’s something that extends well beyond the race itself, it’s the promotion of the event throughout the year. Rolex is a wonderful sponsor and it’s a brand that’s all about the sense of human endeavour and adventure, and we provide an exciting and challenging adventure for human beings in that race, because there certainly are a variety of different challenges you need to overcome, not to win the race, but just to complete the race.”

The Sydney to Hobart stands Mount Everest-like above other open-water events. For Cornish, who has skippered a crew in the event a dozen times and describes competing as one of the greatest thrills of his life, says the race has become a bucket-list event for yachties.

“Just to do a Sydney to Hobart, just to make it, even once, that’s something a lot of people come for—that’s how it starts, that big tick on the bucket list, but the next thing you know they’re coming back again, and again; the allure of the race is really strong for a lot of people. And there are many different levels to it—it’s not just about winning or line honours, there are many different levels of aspiration, races within races, different classes you can enter.”

Cornish says that while the media spotlight illuminates the winner of line honours, for the yachties in the fleet it’s all about the Tattersall Cup—which goes to the overall winner on handicap.

In 2005, Richards and wonder-boat Wild Oats XI combined to become the first, since Rani won the inaugural event in 1945, to take the trifecta of line honours—setting a record time for the trip and grabbing the coveted Cup. It’s no wonder that most of his memories about the Rolex Sydney to Hobart are hugely positive, particularly those related to the start that stops the nation (albeit a nation moving at fairly sluggish speed given that it’s Boxing Day).

“I’ve done all the big races many times but the Sydney to Hobart is special, it’s just such an amazing race,” says Richards. “And obviously being part of the Australian culture is special and that in itself creates passion and desire of a totally different level.”

The famed skipper points to the dramatic Harbour start. “It’s just such a massive thing—one of the biggest sporting events in the country; the people watching, the boats in the Harbour, the TV, it’s just a massive day, and it’s pretty cool.

“It can be stressful for us in the bigger boats, because the spotlight is on us, and I’ve had fantastic moments and bad moments at the start, and people remember. I met someone this week and they said, ‘oh, do you remember that tack you made that time at the start, what were you thinking?’ And then you’ve got all the challenges it throws you on the way down, and then the finish, and there aren’t many in the world like that, where literally tens of thousands of people come out to the Derwent in Hobart to cheer you on. It’s special.”

Another famous competitor with a deep enthusiasm for the event is Neville Crichton, who raced Touring Cars at Bathurst in the ’80s before switching to ocean racing where he was so successful—winning events all around the globe—that he was named the ISAF Rolex World Sailor of the Year in 2003.

Crichton, 76, has raced in five Sydney to Hobarts—claiming line honours twice in 2002 and 2009 in his boats Alfa Romeo and Alfa Romeo II. In 2017, he became the oldest man ever to compete at the age of 72.

Ask Crichton which one is harder—the high-speed endurance of The Great Race at Bathurst or skippering a boat for a few days of equally dangerous dicing with the elements on the high seas—and he can’t split them. “I’ve been lucky to have a bit of success in both and they’re both tough,” he says. “Yachting is more of a team sport. You’ve got a team of 22 people on a super maxi and everyone’s got to know what every other person on that boat is doing. The helmsman gets all the publicity, but everyone on that team is just as important … But it’s not that different at Bathurst, because the preparation of the car is just as important and it’s still a team sport, with pit stops and so on, and if one person makes a mistake, you’re stuffed, but it’s the driver’s mistakes that get the most focus.

“And in motor racing, it only takes a second here or there and it can cost you the race. But the Sydney to Hobart can be very competitive as well. I remember one year dicing with Wild Oats the whole way—we were in sight of each other at every step. And with racing like that, it’s not just about finding the fastest way down, you’ve got to cover your tail, you’ve got to cover the whole field, think about racing tactics and what your competitors are up to.”

There’s obvious passion in Crichton’s voice—and as his record in two different endeavours shows, he loves winning (which also translates to business, having amassed a personal fortune of $500 million). When he talks about the newcomers who’ll be taking part in this year’s race for the first time, the two-handed racing crews, Crichton is excited about the challenges they’ll face, and almost as if he wouldn’t mind having a crack at it himself.

“The boats the two-handers use are very, very fast and they’re very talented sailors—so it’s not as if it’s a Sunday sailor out there, it’s going to be difficult for two people to do a race like that—if one of you gets hurt, you’re going to have big problems.”

Despite the extra level of difficulty, Commodore Cornish says there’s been heavy demand from two-handed crews keen to be part of the famous race.

“The CYCA is always trying to respect our history and at the same time look for developments and improvements in how we go about doing things. So we decided to introduce two-handed racing to the fleet and it’s proven very popular—we’ve got 104 boats racing this year and 20 of those are two-handed,” says Cornish.

“It is a very tough form of racing, while one of you is resting the other one is on deck making it all happen alone, so they are people who know how to function continuously with very little sleep. They’re amazing boats and amazing people and we’re very much looking forward to seeing them in the race this year.”

Indeed, after the longest break in its history, everyone is looking forward to the Rolex Sydney to Hobart this year.

rolex.com

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Wake Up To World Martini Day 19 June

Cocktail legend Dale de Groff talks Grey Goose, World Martini Day and getting wet.

By Belinda Aucott-christie 18/06/2024

Dale de Groff knows his way around a bar. Back when late nights and heavy drinking were a badge of honour, he presided over one of New York City’s most legendary venues, The Rainbow Room, and is credited with reviving the classic cocktail across Northern America.

To promote World Martini Day on June 19 he’s teamed up with vodka company Grey Goose, for which he has served as a brand ambassador since 1997, to make a winning case for the classic Martini everywhere. He is even lending a hand at the opening of Le Martini bar at Crown Melbourne. 

We asked de Groff about his time serving stars like Michale Douglas, Robert Redford and Clint Eastwood and, of course, how he likes his martini.

Dale for the uninitiated, please describe the Rainbow Room.

In the 1980s Rainbow Room was situated high atop 30 Rockefeller Plaza in New York. Back then, it was just the pinnacle of glamour.

It has stunning views of the city from way up on the 65th floor. Being situated in the same building as NBC Entertainment, still pretty synonymous with late night TV,  it was and still is the home of Saturday Night Live. You can imagine the kinds of people we’d be getting in each week—from celebrities, musicians, even governors, you name it. 

Robb Report ANZ: What was one of your favourite memories from that time?

Dale de Groff: In ‘88 we held the 30th anniversary Grammys afterparty at the Rainbow Room which I’ll never forget. The event took place over multiple floors, but in the bar itself, the three tiers that go up from the dance floor were taken over by the who’s who of the time. I remember roping off a zone just for music legends like Frank Sinatra, Bob Dylan, and Madonna—who was no stranger to the bar during those times. Not bad for a Wednesday night.

RR: What role do cocktails play in making a good venue truly great?

DD: A venue’s popularity ultimately comes down to the bartender or team behind the bar. How they interact with people, size them up as they walk through the door, talk to them over that three feet of mahogany, I mean, it’s everything.

RR: What’s the trick to becoming a great bartender, one who can easily impress guests, friends and family?

DD: Knowledge behind the craft. Let’s face it, understanding how to create a really high degree of deliciousness is required, but getting deep into how beverages are made is a massive skill in drink making. The research and innovation behind it is just mind-blowing.

RR:What three cocktails should every sophisticate know how to make?

DD: Well, a martini obviously! I personally like mine 50/50—equal parts vodka and vermouth. I used to drink my martinis for the power, but now I prefer a wet martini. Then I think a classic spritz is a must—always effervescent, lower in alcohol, really it’s the preprandial libation. Then thirdly, it’s gotta be an Old Fashioned.

RR: How do you make a solid martini at home?

DD: If I’m making a classic martini at home, I’m adding Grey Goose, vermouth and bitters to a mixing glass with ice, stirring then straining into a chilled glass. Garnished with lemon twist of course.

Le Martini, the world’s first standalone Grey Goose bar, is now open and will welcome guests in time for World Martini Day on 19 June. You can follow:  @LeMartiniBar 

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The 10 Best Omakase in Sydney

Sydney’s best Japanese chef’s-table dining experiences.

By Belinda Aucott-christie 06/06/2024

In Japan, where food is a cultural art form, omakase stands for traditional Japanese foods made with seasonal ingredients. A good omakase meal, prepared with purity and mindfulness, can make an unforgettable imprint on the culinary memory. Yet in a land defined by seasonal traditions, omakase is a relatively new concept.

Omakase originated in Japan in the 1970s as affluent Japanese began to dine more regularly at first-rate sushi counters. Bowing to the expertise of the sushi master, omakase loosely translates to “I’ll leave it to you.” In a setting where money is no object, letting the chef decide was designed as a chic way to take the awkwardness out of ordering.

In Australia where there’s an abundance of fresh seafood, omakase menus have experienced a recent rise in popularity. Today omakase is any series of small dishes served directly by the chef to the diner. Each part of the meal is presented on beautiful ceramics and lacquer wear, with a great —and somewhat— intimidating reverence for elegant details. It’s a chance to see a chef’s knife skills up close and get a feel for their cooking style.

Omakase menus are based on whatever is freshest at the market and can be influenced by the chef’s mood, expertise, and response to the guest. They can be slowly paced like a ceremony—hushed and reverential—but they can also be rowdy, humorous, and personal.
Here we give you 10 of the best to try in Sydney.

Yoshi’s Omakase at Nobu Crown Sydney

Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo. Open: 12–3 pm, 5:30–9:30 pm Phone: 02 8871 7188 Reservations: F&B-SYD-Nobu@crownresorts.com.au; $380 per head (including matched wine and sake). Crownsydney.com.au

Sushi Oe

16/450 Miller St, Cammeray; Tue – Sat. SMS only 0451 9709 84 E: jizakana16@gmail.com Phone: 0426 233 984 $230 per head. jizakana.com.au

Kisuke with Yusuke Morita

50 Llankelly Place, Potts Point; Tuesday – Saturday: 17:30 – 10.45 (closed Sunday/ Monday) $185-200 per head Kisukepottspoint.com

Haco 

102/21 Alberta St, Sydney. Lunch, Friday to Saturday 12 -2:00 pm Dinner, Tuesday to Saturday 5:45 pm – 8:1 5pm (closed Sunday & Mondays) P: 0408 866 285                                     E: haco@hacosydney.com.au; $150 – $210 Hacosydney.com.au

Kuon

Shop 04 2/58 Little Hay St, Sydney, Lunch: Fri-Sun 12:30 pm. Dinner  Tue-Sun 5:15 pm or 7:45 pm sittings.  Reservation via SMS at 0488 688 252; $220 per head @kuon.omakase

Sokyo 

The Darling, Level G, 80 Pyrmont St, Pyrmont. Open dinner Monday to Thursday from 5:45 pm P: 1800 700 700 $300 per head Sokyo.com.au

Kuro

368 Kent St, Sydney; Open Tue – Wed – Thur: 6 pm Fri & Sat: 5:30 pm P: 02 9262 1580, reservations@kurosydney.com $220 per head. Kurosydney.com;

Choji Omakase

Level 2, 228 Victoria Ave, Chatswood —upstairs from Choji Yakiniku. Every Monday to Wednesday at 6.30 pm. One seating per day only. $295 per head. Chojiomakase.com.au

Gold Class Daruma

The Grace Hotel, Level 1/77 York St, Sydney; 12–2:30 pm, 5:30–9.00 pm Phone: (02) 9262 1190 M: 0424 553 611 booking@goldclassdaruma.com.au·$120 – $150 per head Goldclassdaruma.com.au

Besuto

Besuto Omakase, Sydney Place precinct, 3 Underwood Street, Circular Quay. Omakase is available to book for dinner – Tuesday to Saturday. 5:30 pm & 8pm sittings. From $250. Besuto.com.au

Frequently Asked Questions

Why is no soy and wasabi offered during my omakase meal?
Even though sushi and sashimi are being served, the chef is serving each piece of sushi so quickly and directly that the chef is applying the wasabi and soy to the sushi themselves. Watch as they brush the top of the fish with soy and dab a tiny amount of wasabi on the rice, under the fish. You should not need to add extra, and in fact, it can be insulting to the chef to add more. Bathing the bottom of the rice of your sushi in soy sauce is considered bad manners, as it is seen as detracting from the flavour of the fish.

Nobu, Sydney

Can an omakase experience accommodate my dietary needs?
Although there is often little variation once the chef has set the daily menu, some customisation is possible. Advise the restaurant when you book and remind them of allergies or aversions again as you sit down. They will let you know when you book if your allergy is possible for the chef. Japanese menus feature a lot of seafood and dashi so accommodating a no seafood request can be genuinely tricky.

What are the golden rules for chopstick etiquette?
Use your chopstick holder in between eating, rather than putting chopsticks on your plate. Don’t use your chopsticks to gesticulate or point; if offering food to someone to try, never pass food directly from your chopsticks to theirs. Rather place the food onto a small plate and let them pick it up.
Never touch communal or shared food with your chopsticks. The longer, slightly larger chopsticks are like sharing cutlery, never put these in your mouth.

Without a menu, how can I know what I am eating during omakase?
Omakase is often a no-menu situation, and you are expected to try new things. Attending an omakase experience with an open, trusting mind yields the best results.
There are Wagyu and tempura omakase that reflect the chef’s personal predilections and training, but in a standard luxury omakase, the format will include a lot of freshly caught seafood and will usually kick off with a delicate appetiser. This will be followed by a sashimi and sushi course, a savoury egg custard (chawanmushi) with meat and seafood, a cooked or blow-torched market fish, a soup course, and dessert.

Can I talk to the chef during omakase? What is the protocol?
Guests at an omakase experience are welcome to ask questions of the chef; in fact, interacting with the chef is part of the experience. It is considered polite to ask questions or inquire about the food so they can explain.

What is best to pair with omakase  in terms of drinks?
In general, wine and sake are a perfect match for omakase. Aged fish and vinegar have strong umami flavours so depending on which course you enjoy, different wine and sake will pair well. Dry chilled sake is a great choice. Amazing sakes are imported into Australia, so trust the restaurant to advise you and take you on a sake journey at the same time.  If you don’t like sake, drinking chardonnay, a crisp young riesling, or even a dry complex Riesling is also totally acceptable. All three styles help bring out the flavour of the fish. Champagne can also be good. Try a blanc de blancs— 100% chardonnay —for a great way to start the meal. As you progress, remember that sake is good for dishes with a strong taste, such as uni and eel.

Nobu, Sydney

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Can Italy’s Lake Garda Finally Compete With Como—or Will It Become a Victim of Its Own Success?

Crowded, cacophonous Lake Como is overflowing, filling its nearby villages and lakes with new luxury hotels and savvy, in-the-know travellers.

By Jake Emen 17/06/2024

The sun is shining down and your wooden Riva Aquarama boat is slicing through the lake. The crowd is beautiful, well-tanned and they like their spritzes. Sound like Lake Como? Almost. You’re about 150 kilometres southeast on the larger, yet less frequented, Lake Garda.

As the popularity of Lake Como has grown thanks to non-stop celebrity endorsements filtered down via social media, an in-crowd is discovering that Garda offers the same glitzy perks of its neighbour with far fewer headaches.

“Giorgio Clooney is to Como what Tom Hanks is to Garda,” says Katie Parla, author of “Food of the Italian Islands” and a tour leader across Italy. “Sure, Como is beautiful and charming, but Garda is equally talented, and some would say, more versatile and well-rounded.”

Grand Hotel Fasano, which turned 135th anniversary, is welcoming a new crowd.
Grand Hotel Fasano,

Long the preferred destination for Italians and other continental families, the secret of Garda has now well and truly been leaked. Investment is pouring in at Ferrari speeds.

On the hotel front, historic, legendary properties such as Grand Hotel Fasano (from USD$470)—which celebrated its 135th anniversary in 2023— are joined by a flock of newcomers. There is the new family-owned spa hotel Cape of Senses, a Small Luxury Hotels of the World member (from USD$628). Conti Thun (from USD$225) debuted as an on-vineyard wine resort last year. And this spring, Borgo Tre (from USD$640) opened a small collection of luxury apartment suites in a converted 18th-century farmhouse. (If you haven’t noticed already, a stay here is still considerably cheaper than say, Lake Como’s Passalacqua at USD$2,660 a night).

The region’s established properties are doing their best to stay ahead of the new arrivals, too. The mountain-top wellness haven Lefay Resort & Spa (from USD$460) is famous for encouraging its guests to wear their plush robes across the grounds from morning to night, as the saunter from treatment to treatment. It’s just unveiled a new, elevated room category dubbed Sky Suites that will speak to Como expats. These top-floor units are 1,500 square feet and come with a terrace hot tub, a private in-suite sauna and, of course, unimpeded views of the lake, mountains, and valleys beyond.

Lefay Resort & Spa is drawing wellness activists to the region.
Lefay Resorts

But change like this always comes at a cost. Locals and long-time visitors worry that the region’s newfound popularity puts it in danger of losing its distinctive atmosfera. Ironically, even the new guard hotels are concerned.

“We don’t want that, we’re not a mass tourism product,” says Cape of Senses general manager Alina Deutsch of any attempt to clone Como at Garda. “What is luxury today? It’s what people are missing from their lives, and that’s space and time.”

“Locals, like me, really hope that our beautiful destination will remain as authentic as it is now, even if international tourism is booming and new luxury properties are going to continue opening in the next couple of years,” added Alice Lancini, Grand Hotel Fasano’s sales and marketing manager.

But the scene in Lake Garda’s is already shifting. Lancini says that in the last three to four years, U.S. travellers have made the lake hotel the brand’s second strongest market after Germany. “Lake Garda is becoming more popular in the States as it’s much cheaper than Como, less crowded—still, for now—and it’s a completely different experience than Lake Como.”

Parla adds that the 50 kilometre-long Lake Garda has a natural protection from “becoming a Disneyland” overnight: its massive size makes it feel more like a sea than a lake at times.

“Como the town, Bellagio, and all the fancy hotels are beyond overcrowded and have become the playground of influencers generating their FOMO-inducing content,” she says. “I don’t see a way to enjoy the lake if you stick to those two towns, which most do…Lake Garda is so much bigger.”

Its other protection? Garda isn’t a first stop for first timers. After all, would you tell someone to skip the Eiffel Tower on their first trip to Paris, or forgo the Golden Gate Bridge in San Francisco? Icons are icons and that includes Lake Como.

The new family-owned spa hotel Cape of Senses just opened on Lake Garda.
Cape of Senses

“Lake Como is for romance and honeymoons, and lounging around on a boat and never leaving the confines of a luxury hotel,” adds Parla, noting that other lakes and villages attract a more active, creative and adventurous crowd.

So will Garda ever become Como? Lancini thinks it’s likely, and that’s why you should get there sooner rather than later. “Lake Garda is going to boom as a destination in the next three to five years,” she says. “Now is the time to take advantage and come to this beautiful destination before it becomes too crowded.”

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Kyoto Has the Most Michelin Restaurants per Capita: Report

There are 100 Michelin-starred spots in the Japanese city, serving some 1.5 million people.

By Tori Latham 17/06/2024

The residents of Kyoto, Japan, are positively swimming among Michelin-starred restaurants.

The Japanese city is home to the highest density of eateries ranked by the French tire company, including five three-starred restaurants, according to a new report from website Chef’s Pencil. With 100 Michelin-ranked spots and a population of almost 1.5 million, Kyoto has one restaurant for every 14,637 people.

Coming in a close second is—unsurprisingly—Paris: The city’s 122 Michelin-starred restaurants serve 2.1 million residents, resulting in one spot for every 17,235 people. (Paris also has the second-highest absolute number of Michelin-starred restaurants, behind Tokyo.) Third place may come as a shock: Washington, D.C., has ranked highly, with 25 restaurants for 690,000 residents, or one for every 27,582 people.

Of course, there are some caveats for the Chef’s Pencil report. The website looked only at cities with 500,000 or more residents. And the restaurants had to be located within the city limits, rather than the larger metropolitan area. The Michelin Guide itself often includes eateries in a broader region, so this list may be slightly more abbreviated than the official selection.

To address some of that disparity, Chef’s Pencil has also released a ranking of Michelin density in midsize cities, those with 100,000 to 500,000 residents. At the top of that list is Nara, Japan, which has 23 starred restaurants for a population of just 367,000 (one restaurant for every 15,972 residents). That’s followed by Maastricht, Netherlands (six Michelin-starred restaurants and 120,000 residents, or one restaurant for every 20,038 people), and Geneva, Switzerland (eight starred eateries and a population of 204,000, or one spot for every 25,494 residents).

And while France is the country with the most Michelin-starred establishments, Switzerland actually has the most starred spots per capita. The country’s 134 Michelin-starred restaurants serve a population of almost 9 million, or one for every 66,872 residents. The much smaller Luxembourg, with just 672,500 residents, comes in second for this metric: With 10 Michelin-starred restaurants, there’s one for every 67,250 people.

While many people travel to the areas with the most Michelin-starred restaurants, they may be better served by going to the areas where they’re the densest. Neither Kyoto nor D.C. may be called its respective country’s culinary capital, but both are teeming with Michelin-ranked spots relative to their size.

 

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Tyler, the Creator’s Golf le Fleur Teamed Up With Parachute for a New Bedding Collection

Available from today, the new line includes sheets, duvet covers, and even plush slippers.

By Rachel Cormack 17/06/2024

Tyler, the Creator is bringing his signature golfer style from the streets to the sheets.

The two-time Grammy-winning artist’s luxury brand Golf le Fleur has teamed up with U.S. outfit Parachute on a new line of bedding and accessories. The collaboration may not seem as natural a fit as, say, Tyler’s collab with Pharrell and Louis Vuitton or Globe-Trotter, but it did come about quite naturally. Apparently, the rapper walked into the Parachute headquarters in California unannounced and then spent hours with company founder Ariel Kaye. The two talked about dream bedding and the new collection started to form.

The limited-edition Parachute for le Fleur range is fun, whimsical, and a little unpredictable, just like Tyler’s own highly distinctive fashion. The curated pieces showcase an unexpected palette of pastels and le Fleur’s signature camo print, making more of a statement than the boring white sheet. Parachute says the designs are made of “the softest linen you’ll ever touch.” Crafted in Portugal from the finest European flax, the buttery material is also garment-washed for a perfectly lived-in feel from the first night. Linen is fit for both warm or cool sleepers, with an insulating quality that keeps you cool in the summer and warm in the winter. The light and airy material is also naturally eco-friendly, antimicrobial, and durable.

The duvet set in Geneva Blue with sheets and pillowcases in Blonde.
Jessica Schramm

Starting at USD$69, the linen bedding is available in the elegant hues Geneva Blue, Jade, and Blonde. The Blonde is adorned with a subtle leopard print, too. The sheets, sham sets, duvet covers, and pillowcases come in a range of sizes, from standard to king.

The Shearling Slippers.
Jessica Schramm

The line also includes statement pieces such as a striking spherical pillow (USD$109) made from 100 percent shearling wool and a cozy throw woven from baby alpaca wool for extra fluffy softness (USD$299). The star of the collab has to be the plush slippers (USD$109), though. Made from 100 percent shearling, the wool clogs are “like fluffy clouds for your feet,” according to Parachute. Available in multiple sizes, the unisex kicks feature sturdy foam soles and are comfortable enough for all-day wear.

You can shop the collection now on the Parachute website.

 

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