Friday, August 29, 2014

One year in: 10 ways The Washington Post has changed under Jeff Bezos


A year ago, Jeff Bezos stunned the media world with the news that he was buying The Washington Post for $250 million. With his jumble of businesses, the founder of Amazon seemed an unlikely buyer for a newspaper that was losing money. But given moves he has made to try to reinvent the media business (Amazon, the Kindle - and Kindle Singles e-books and Amazon Studios, units that give creators new outlets for their work), expectations that the billionaire entrepreneur would transform the Post into a hotbed of experimentation were high. Now flush with resources, the paper has begun hiring again and introduced a number of initiatives. Here's what happened, and what hasn't:

National growth
In March, in a de facto effort to take the brand national, The Washington Post lowered its paywall to give free Post access to subscribers of more than 100 local papers, including the Dallas Morning News and Minneapolis Star Tribune. Post president Steve Hills told the Financial Times that digital subscription services such as Amazon Prime and Spotify could one day come packaged with Post content, although that hasn't materialized yet.

Overseas expansion
 The Post also has spread its wings aboard, adding a sales team in London, to leverage its international audience. The jury's still out on whether it can expand beyond its association with coverage of D.C. politics, though.

Circulation
 Digital is growing in importance. As of March 31, Monday-Friday print circulation averaged 399,757, down from 431,521 in September 2013. But online audience is up 43 percent to 32.3 million monthly uniques in June, per comScore desktop and mobile combined.

Editorial expansion
 The Post has grown the editorial operation. Despite the loss of high-profile talent like Ezra Klein, who took others with him to Vox Media including Dylan Matthews and Melissa Bell, the newsroom is growing. As of May, the Post had hired 50 new people in various newsroom functions, launching blogs like Storyline, Morning Mix and Post Everything and expanding the Sunday magazine. This hasn't made up for the 200 jobs that were eliminated in buyouts in recent years, but it's a welcome start.


Technology
 The Post has long embedded technologists in the newsroom, and that's expanded under Bezos. Today, 25 engineers that work with the newsroom enable them to develop new "Snowfall"-like story formats and mine data for enterprise stories.

Comments
 The Post partnered with The New York Times and Mozilla to create an online community commenting system, which is in "advanced stages of design," said Shailesh Prakash, vp of digital product development and CIO.

Experimentation
A reflection of Bezos' experimentation ethos, the Post opened a software-development lab in New York in March, WPNYC, to improve the website and develop new ad products.

Advertising
 Native advertising has been a core of the Post's ad revenue strategy since it launched its Brand Connect program in March 2013. It has since allowed advertisers to borrow features of article templates to make them look more like editorial. The Post also has begun running native ads on mobile, a nod to readers' shifting behavior to the smaller screen. New ad units are only starting to come, though; first among them is one called Infinity, a full-page unit that can run across desktop, mobile and tablet without the advertiser having to change the creative.

User experience
 The paper announced a website redesign, but it's a long way from being completed. Chief among the goals is improving the article experience; article pages are cleaner, and photo galleries have better resolution and sharing features. But article pages are still marred by Google AdChoices and take too long to load - four to five seconds to load - which the Post wants to cut to two to three seconds. "Speed is something we need to get better at," Prakash said. "We've made progress, but we've still got a long way to go."

Content management
Explaining his decision to leave the Post for Vox Media, Klein criticized the paper as lagging in technology and for being tied to a daily-journalism publishing model. Here again, the Post is just getting started. Its new blog Storyline allows for storytelling in different formats and to be told over days and months. A new CMS that will build in analytics to inform and guide news staffers as they post content is still in the works. And the holy grail of being able to personalize content to readers based on their point of entry and interests is still a ways off - as it is for most publishers. (Lucia Moses)

Exciting September @ Swiss-belhotel Mangga Besar, Jakarta

Braised Wagyu Beef Cheeks
This September, Swiss-Belhotel Mangga Besar, offers the most excitement Food & Beverage promotion. Don’t miss the chance to try our Delicious Beef Noodle Soup, a special dish made with selected spices, meat and fresh vegetables to warm up your day, served for lunch or dinner. Join us at Swiss-Café located on the 2nd floor and sample this treat for only Rp 90,000 ++

Also this month, Joe’s Grill brings you succulent Braised Wagyu Beef Cheeks, delicious cheek cuts of Wagyu beef served with brown sauce and roasted potatoes, a mouthwatering treat for everyone. Enjoy them with friends or loved ones for only Rp 190,000 ++ during September.

Buffalo BBQ Chicken Wing
Beef Noodle Soup
Craving a delicious snack while waiting for a meeting or just relaxing at the Silver Lounge? Why not try our Buffalo BBQ Chicken Wings served with our delicious BBQ sauce, salad and French fries on the side it’s the perfect snack and at only Rp 49,000 ++, why not order 2!!

Don’t forget to also stop by at the Cake Shop in the lobby area. We have on offer our September Cake of The Month, Sauza Chantilly Brownies Cake at Rp 207,000++ to dine in or for take away. Enjoy a 50% discount off all displayed items at the Cake Shop from 18:00 hrs until 21:00 hrs, terms and conditions apply.

This month we also have our fabulious Celebri-tea mocktail selections - A blend of iced tea and refreshing fruits. Choose from Shangria, Thai Lychee, Peach, Strawberry or Berry for only Rp 38,000++. A great choice to refresh after a hot day or to unwind after a long day. For cocktail lovers, why not try our Hollywood famous movies in vodka martini selections.  Try Lemon Sky, Into the Blue, Green Lantern, Yellow Submarine or Red Dragon. Quench your thirst for fame at Swiss-Café, Joe’s Grill and Silver Lounge’s ‘A Walk of Fame’ promotion throughout September.

Cocktail
Fruit Teas
About Swiss-Belhotel Mangga Besar, Jakarta
Swiss-Belhotel Mangga Besar, Jakarta was awarded the prestigious "Certificate of Excellence 2014" from TripAdvisor as a hotel that consistently earns top ratings from TripAdvisor reviewers. Located right in the heart of Chinatown in the area of Mangga Besar and Mangga Dua, known as an important business center for traders, as well as shopping and entertainment centers. It only takes 10 minutes to Taman Impian Jaya Ancol, 10 minutes to Jakarta International Trade Fair Kemayoran, and 30 minutes from Soekarno-Hatta Airport via the toll way.

The hotel has 246 rooms consisting of Deluxe rooms, Junior Suites, Honeymoon Suite, Family Suites, and Presidential Suite for the VVIP and facilities such as the Executive Club and Executive Lounge on the top floor. For business and conference activities, it also has a business center, internet access in public areas, 15 meeting rooms and two ballrooms that can accommodate up to 2,000 people. While for those who want to unwind there is an indoor pool and spa fitness center.

Swiss-Belhotel Mangga Besar
Jl. Kartini Raya No. 57, Jakarta 10750
Telp: (62-21) 6393 888
Fax: (62-21) 6595 888

Tuesday, August 26, 2014

Jimmy’s: Revolution in Nightlife Entertainment


Kehidupan malam di Surabaya bertambah marak degan hadirnya Jimmy’s, sebuah klub baru yang menggabungkan hiburan dan teknologi tinggi, dengan desain interior eksentrik dan eklektik.

Ini adalah karya ke sekian Lucky Hasmoro, yang sebelumnya melahirkan beberapa konsep klub dan F&B venue, sebutlah Blowfish,  Redboxx, dan Comedy Kopi. Kali ini, melalui Hasmoro Group, holding yang didirikan pada 2006, ia kembali membuktikan kepiawaiannya dengan mendirikan Jimmy’s yang unik dan untuk segmen premium.  

Menempati sudut ruang bawah tanah di JW Marriott Surabaya, Jimmy’s memiliki dua pintu masuk, dan setiap akses menjanjikan pengalaman optik yang berbeda. Di sinilah beberapa ruang terbagi, mulai dari ruang sisha ala Timur Tengah, wine lounge, area VIP Cielo, dan ruang hiburan utama, tentu.  Setiap hari, mulai jam 3 sore hingga jam 3 pagi, sebuah pengalaman yang luar biasa tersedia di sini.

Tidak seperti klub lain sebelum di Surabaya, Jimmy tidak akan menampilkan warna-warni cerah & pencahayaan biasa. Sebaliknya, laser vertikal dan pergelangan kaki tinggi akan bersinar sepanjang lorong. Di balik DJ, proyeksi video mapping akan menghibur, lengkap dengan layar plasma lebar yang menampilkan grafis multimedia. Untuk melengkapi semua ini, peralatan DJ terbaru dengan perangkat speaker linear high-end, menjanjikan musik yang meramaikan suasana.


Dengan produk terbaik, segmen premium, serta pelayanan kelas atas, Jimmy’s diperkirakan akan menciptakan buzz, a big buzz. Hiburan berkelas yang menyedot perhatian dunia, mulai dari Jakarta, Singapura, Hong Kong, bahkan Tokyo. “Revolutionary is not a sin, it is a concept, and that concept you’ll find at Jimmy’s,” ujar Lucky Hasmoro. (Abe)

MALE 96 http://male.detik.com

Sunday Market Brunch with Chef Rinrin Marinka @ Sheraton Bali Kuta Resort

Host and Judge of Popular Cooking Show to Share in “Sip, Savor and Shop” Open-air Market Brunch Event on Sunday, August 31, 2014


Sheraton Bali Kuta Resort has announced that popular cooking show Host and Judge, Rinrin Marinka will be the special guest chef as the hotel celebrates the first anniversary of its Sunday Market Brunch. Themed “Sip, Savor and Shop,” the weekly brunch event is Kuta’s only market brunch featuring a great spread prepared by the resort’s culinary team at Feast restaurant – revolutionizing Bali brunches a year ago by including market shopping at the brunch, now all guests start off with free groceries included in the brunch! Chef Marinka will join the celebration by presenting some of her own creations whilst also sharing her passion with guests on Sunday, August 31.

“A year ago we refreshed the traditional brunch with an open-air market of delicious fare, handmade crafts and services from local farmers, artisans and vendors,” explained Dario Orsini, General Manager of Sheraton Bali Kuta Resort.  “We are thrilled to refresh our Market Brunch by including fresh bread, fruits and vegetables to go, plus dishes from Chef Marinka – created exclusively for Sheraton Bali Kuta Resort.  We are excited to welcome her to the resort to share in our special anniversary celebration along with our guests.”

“Sip, Savor and Shop” is the ideal way for the whole family to gather and enjoy a beautiful, leisurely Kuta-style Sunday afternoon in an open-air market setting at this resort in Kuta.  In addition to the variety of food selections and to-go items, the easy-going environment includes live entertainment, a children’s play area with several fun activities, and dog care. After a hearty brunch, guests can extend their afternoon by relaxing at the beach, splashing in the resort’s pool, while dancing off calories at the celebrated Nu-Disco pool party - White Magic Sunsets (during dry season only), or shopping and catching a movie at the nearby mall. 

Chef Marinka is the host of Cooking In Paradise, a traveling cooking show broadcast by Trans7, an Indonesian television channel.  She is also one of the judges of Master Chef Indonesia at RCTI.  Chef Marinka, educated in French Cuisine & Patisserie at Le Cordon Bleu in Sydney, Australia,   also studied visual communication including fashion design and art.  As a popular television personality and cooking teacher, she combines her passion for food, culture, and art, and often experiments with ingredients and culinary styles, particularly Indonesian fusion dishes.  Chef Marinka is dedicated to sharing Indonesian food, culture, and art across the globe.

Open each Sunday from 12 noon to 3 pm, Market Brunch at Feast showcases a variety of live stations emphasizing on authentic global cuisine as well as local tapas and small bites so guests can sample and savor a wide range of comfort food from Bali and beyond. The dynamic menu at Feast Restaurant, Kuta Bali changes each week based on the seasonal availability of local ingredients. Guests also have the option of sipping limitless Champagne, fine wines, or home-crafted fruit and tea inspired beverages.  In addition, Market Brunch features retail stalls that offer fresh produce, groceries and pre-made items to go – perfect for guests who want to get a head start for the week ahead!

The deliciously rich Market Brunch experience is priced at IDR 333.000 per adult and IDR 166.000 for children ages 4 to12.  The price includes all kinds of freshly made fruit drinks, coffee and tea. A selection of locally-crafted beers, fine wines and signature cocktails are available for an additional IDR 250.000 and free-flow Champagne, premium wines from Starwood Wines of the World selection and spirits are available for an additional IDR 500.000. All prices are quoted in Indonesia Rupiah and are subject to 21% local government tax and service charge.


About Sheraton Bali Kuta Resort
Located on Bali’s famed Kuta Beach with mesmerizing views of the Indian Ocean, Sheraton Bali Kuta Resort is a gathering place for the whole family to enjoy.  With 203 generously appointed guest rooms and suites with private balconies, Sheraton Bali Kuta Resort is ideally situated along the Jalan Pantai Kuta and part of the famed Beachwalk: A Sahid Kuta Lifestyle Resort where guests can enjoy easy walking access to the island’s best shopping, dining and entertainment.  Sheraton Bali Kuta Resort offers three signature dining venues, including all-day dining at Feast®, located alongside the Beachwalk patio overlooking the Kuta Beach; Bene, a rooftop casual Italian trattoria with a panoramic ocean views; and the open-air Lounge, offering a locally inspired cocktail menu and beautiful Indian Ocean vistas.

For more information about Sheraton Bali Kuta Resort Market Brunch, please visit www.sheratonbalikuta.com/market-brunch
For information and reservation and more information about Sheraton Bali Kuta Resort, please visit http://sheratonbalikuta.com/

Rooftop Rum Bar, Karumba @ Mercure Jakarta Simatupang

Menawarkan pemadangan kota Jakarta yang menakjubkan, bar dan resto baru ini menetapkan standar baru untuk sebuah tempat hiburan yang stylish.


Mercure Jakarta Simatupang 20 Agustus 2014 resmi membuka Rooftop Rum Bar, Karumba. Terletak di lantai 19 hotel,  Karumba merupakan Rooftop Rum Bar pertama di Jakarta, yang menawarkan pemandangan kota yang indah dari gedung tertinggi sambil menikmati kebersamaan dengan kerabat atau rekan kerja.

Menawarkan interior design yang mengesankan untuk menonjolkan pemadangan kota Jakarta yang spektakular, Karumba memiliki 332 m2 ruang indoor dan outdoor, yang mencakup kolam renang. Para tamu juga dapat menikmati beberapa minuman diudara terbuka sambil menikmati pemandangan kaki langit.

Karumba menampilkan interior design yang terinspirasi dari gaya West Indies yang dinamis dan berwarna-warni. Sementara untuk hiburan musik, Karumba mempersembahkan jajaran band musik handal dan DJ yang akan membawakan musik dari segala aliran, sebut saja Reggae, R&B Soul, Latin Jazz & Calypso hingga Afro-funk.

Bersantai di Karumba - Rooftop Rum Bar
Karumba menampilkan desain Karibia yang menciptakan suasana yang menakjubkan dengan privasi lengkap. Dikelilingi oleh lampu-lampu kota, dan seluruh kota Jakarta pada kaki mereka, para tamu dapat bersantai dengan minuman yang disediakan oleh bartender kami sambil menikmati semangat riang dan mengundang dari malam musim panas yang hangat. Sofa chic dan ramping yang terletak di bar memberikan sentuhan elegan dibagian luar ruangan. Meskipun terletak di selatan Jakarta, Karumba menawarkan sebuah sanctuary untuk bersantai setelah bekerja atau untuk liburan akhir pekan


Manjakan Diri dengan Rum Cocktails Legendaris dan Hidangan Favorit
Pemandangan indah di kedua sisi selatan Jakarta berfungsi sebagai latar belakang untuk tamu, selain menghirup koktail rum yang eksotis sepanjang malam. Selami aroma hidangan Planter Punch atau West Indies Style Pasta sambil mencicipi aneka koktail racikan bartender Karumba. Sebuah pilihan sampanye yang luas tersedia untuk tamu yang lebih memilih minuman bubblier. Karumba juga menampung tamu mencari sebuah oasis di siang hari ditemani teh sore yang menyenangkan. Dari siang hingga malam hari, Karumba diciptakan untuk menjadi salah satu dari Jakarta paling glamor bar untuk menyaksikan matahari terbenam dan tujuan setelah gelap.

Nikmati Musik Sensasional
Karumba adalah tempat yang ideal untuk menikmati koktail rum besar, makanan dan musik dalam suasana santai Karibia. 

Berikut adalah jadwal musik kami:
  1. Rabu Live music, Richard Christian & Friends dengan Top 40 Hits di 8:00-01:00.
  2. Kamis Live music, Barry Likumahuwa & Rasakan Gang Baik dengan Modern RnB & Jiwa di 8:00-01:00.
  3. Jumat Live music, Rio Moreno Combo feat. Latin Jazz Jumat pada 9:00-02:00.
  4. Sabtu Live music, Taufan Goenarso & Funk Serangan tentang Funky Hump Sabtu pukul 21:00-02:00.
  5. Resdent DJ tampil setiap hari membawa gaya yang unik dan musik yang trendi.




Melintasi ruang lingkup semua suara dan musik, para tamu pasti akan menikmati suasana optimis dan menggembirakan DJ menciptakan dengan ketukan mendesis nya.

"Sebagai tujuan populer, Jakarta sudah terkenal dengan berbagai pilihan tempat untuk bersantap. Kami berusaha untuk membedakan persembahan makanan dan minuman di Mercure Jakarta Simatupang dengan menyediakan 'sentuhan modern' pada makanan dan minuman yang disajikan. Pengalaman bersantap yang luar biasa di hotel ini dilengkapi dengan tampilan yang sama mengesankan dengan suasana dan layanan. Kami mengantisipasi bahwa bagi banyak internasional, wisatawan domestik dan business traveler yang mengunjungi Jakarta, kunjungan ke rooftop rum bar di Mercure Jakarta Simatupang dengan keunikan konsep interior design dan seleksi rum yang lengkap, akan menjadi bagian dari daftar tempat yang harus mereka kunjungi di Jakarta" kata Arini N. Yulianti, Public Relation Manager, Mercure Jakarta Simatupang.

Great Food, Great Music, Great Rum!

About Mercure Jakarta Simatupang
The location is strategically in the center of South Jakarta’s business district and close to International Golf Course Pondok Indah. This four stars hotel is offer easy to access to trendy shopping in South Jakarta area. Mercure Jakarta Simatupang hotel has a unique design concept with a touch of urban art interior that created by graffiti local’s artist. Flexible four meeting rooms and can to accommodate the meetings, workshops or seminar, completed with technology and dedicated professionals team. The other business facilities are business centre and internet corner.

The guests can pamper themselves in the hotel’s restaurant, Graffiti in the ground loor and KARUMBA Rooftop Rum Bar with open air. Graffiti is open for lunch and dinner; invite guests to enjoy international classic and Indonesian a la carte while enjoying a trendy atmosphere. The highest floor of this hotel, guests will find a trendy KARUMBA Rooftop Rum Bar, where guests can indulge in stylish and tasteful settings while chilling out with friends. Outdoor and indoor terrace with view of the dynamic city, can be enjoyed while sipping rum cocktails made by skilled mixologists from KARUMBA.

For relaxations after a long day from business meeting, hotel offers swimming pool facility and fitness centre are located in the rooftop of hotel.

For more information:

Monday, August 25, 2014

Gala Dinner with The Spice Goddess, Bal Arneson


In collaboration with The Asian Food Channel and Glenfiddich Whisky, Shangri-La Hotel, Jakarta hosted Gala Dinner with The Spice Goddess, Bal Arneson on Sunday, 24 August 2014 at Ballroom A.

This event was part of Bal Arneson's Spice Adventure tour across Asia where she collaborated with local Chef to present her signature dishes, such as Honey Glazed Grilled Carrots, Sweet Potato and Yam Samosas with Fresh Mango Chutney and a delicious Spice Crusted Rib Eye Steaks with Coriander Blue Cheese, paired with Glenfiddich whisky 12, Solera 15 and 18.

In Jakarta, Bal Arneson worked together with Executive Chef Shangri-La Hotel, Marc Cibrowius and his culinary crew. Presenting beautiful and healthy spicy dishes, the Gala Dinner was highly appreciated by the VIP guests.

About Bal Arneson
Twenty-three years ago, Bal Arneson came to Canada with no education, hardly any English and no family support. Her humble journey began from cleaning people’s home as a single mom and learning English in the evening. Today, she has her Master’s in Education and is a TV host and book author. Her famous TV show is Spice of Life with Bal Arneson, on the Asian Food Channel.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 80 hotels under the Shangri-La brand with a room inventory of over 34,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in mainland China, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. 

For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

Bay Cooking Academy @ Four Seasons Resort Bali, Jimbaran Bay

Bali’s only resort with a stand-alone cooking school


Bali at Jimbaran Bay, Indonesia Delicious local food is one of Bali’s most famous attractions, and now visitors can take home the authentic flavours of Indonesian cuisine, thanks to the new Jimbaran Bay Cooking Academy, opening August 4, 2014, at Four Seasons Resort Bali at Jimbaran Bay.
       
"Four Seasons     is the only resort on the island to feature its own stand-alone cooking school,” says Greg Bunt, Four Seasons Executive Chef. “We wanted to go beyond offering casual lessons in the kitchen to providing a full professional-quality training facility. Our classes are designed for novice and experienced cooks alike – creating a focused learning environment for a maximum of 10 students per session.”

Housed within its own building, the Jimbaran Bay Cooking Academy features a charming stone-paved courtyard and herb garden at its entrance. Enormous glass doors lead into the air-conditioned kitchen, equipped with gleaming state-of-the-art appliances and a large, kidney-shaped, black granite preparation unit with induction hot plates. Students can sample their creations at the communal dining table or outdoors in the shaded courtyard.

The Jimbaran Bay Cooking Academy provides a hands-on opportunity to learn about the secret techniques and distinctive ingredients of Indonesian cuisine. As Greg explains, “We sourced the recipes from our team of Four Seasons chefs who come from various regions across Indonesia, including Bali, Sulawesi and Sumatra. Many of the recipes are based on old family traditions. Now our students can take home these authentic dishes and share them around the world.”
Leading the classes is Chef Anak Agung Kristya Yudha, a Balinese native who has been preparing delicious meals for Four Seasons guests for more than 20 years. Caring and passionate with a charming sense of humour, Kristya enjoys engaging with students and sharing his knowledge of Indonesian cuisine and culture.

In each half-day session, students learn to prepare a full five-course meal according to traditional menus representing Bali, Java, Nusa Tenggara, Sulawesi and Sumatra. Highlight dishes include: sate rembiga (traditional beef satay skewer with spicy sauce) from the Nusa Tenggara region; bebek betutut (roasted duck with wrapped in banana leaf) from Bali; and a dessert of es doger (young coconut, tapioca pearls and cassava with sweet milk) from Java.


As part of the day, students can visit the Jimbaran Fish Market – about 10 minutes from Four Seasons – to see how locals shop for the freshest seafood. Students can also pick indigenous ingredients from the Academy’s herb and spice garden, growing Thai lemon basil, tamarind, pandan leaf, ginger and garlic.

Taking a class at the Cooking Academy is ideal as an interactive family activity. Once a week, the school offers a kids’ pastry class, focusing on Indonesian desserts.

After an optional market tour at 8:00 am, students gather in the kitchen at 9:30 am to create an authentic Indonesian meal. There are six regional menus (including two different Bali menus), rotating on a daily basis, seven days per week. Special pricing is available when booking multiple sessions, starting at IDR 900,000 per class. Classes are taught in English only and are open to a maximum of 10 participants. Non-Resort guests are welcome to attend with advance reservation.

“Our aim with the Jimbaran Bay Cooking Academy is to enhance people’s cultural appreciation of Bali and Indonesia,” says Greg. “And food is always a great way to create a deep personal connection.” All graduates receive an official certificate of achievement, as well as copies of the recipes in a beautiful hand-drawn booklet.

For schedules and booking at the Jimbaran Bay Cooking Academy, call (62 361) 701010, or email concierge.balijimbaran@fourseasons.com

Friday, August 22, 2014

Tequila



Tequila Sunrise tentu bukan nama yang asing lagi. Minuman campuran berbahan dasar tequila, ditambah Grenadine, jus jeruk, dan es serut ini memang sangat populer di antara penggemar cocktail. Tapi tahukah Anda, tequila tanpa campuran apa-apa pun, tidak kalah terkenalnya sebagai minuman gaul.

Menikmati the Mexican spirits ini tidak melulu harus  dengan garam, irisan lemon, dan meminumnya dengan teknik shooter – yang konon justru akan merusak cita rasa tequila sendiri. Menikmati tequila murni atau sebagai campuran cocktail adalah salah satu cara yang tidak kalah serunya.

Spirits yang terbuat dari tanaman agave biru itu memiliki beberapa merek yang beredar di Indonesia. Contohnya, yang standard original, seperti Jose Cuervo, Pepe Lopez, dan Sierra; kelas premium, seperti Patron, Don Julio, dan El Jimador; serta yang berkualitas super premium, yaitu Herradura.

Spirits asal Meksiko ini ternyata memiliki akar yang sangat tua. Tequila menjadi minuman Amerika Utara pertama yang didistilasi, pun merupakan minuman beralkohol pertama yang diproduksi secara komersial. Seperti dikutip dari Tequilasource.com, sejarah tequila sudah dimulai sejak zaman pra-Hispanik, ketika penduduk pribumi memfermentasi getah tanaman maguey lokal menjadi minuman yang disebut pulque.

Mezcal wine, yang merupakan “nenek moyang” tequila, pertama kali diproduksi hanya beberapa dekade setelah datangnya orang-orang Spanyol untuk membangun koloni di daerah yang disebut sebagai Dunia Baru, pada 1521. Sebutannya bervariasi, mulai Mezcal brandy, agave wine, Mezcal tequila, hingga akhirnya tequila.

Sebetulnya nama tequila berasal dari nama kota kecil di sebuah lembah yang terletak di Negara Bagian Jalisco, Meksiko. Konon, tequila merupakan istilah kuno Nahuatl—penduduk asli daerah tersebut—yang memiliki arti tempat tanaman panen. Tanah di daerah itu dianggap cukup baik bagi pertumbuhan agave biru, dan lebih dari 300 juta tanaman tersebut dipanen setiap tahun. Tequila resmi menjadi sebuah desa pada 1656.


Walaupun terbuat dari tanaman agave biru, masih banyak yang mengira tequila adalah minuman beralkohol asal Meksiko yang terbuat dari kaktus. Padahal tidak demikian. Tequila berasal dari penyulingan getah tanaman agave biru, salah satu dari 136 varietas tanaman agave di Meksiko, dan hanya agave birulah satu-satunya yang diizinkan digunakan dalam produksi tequila.

Layaknya wine, tequila juga harus berada di wilayah tertentu, seperti Jalisco. Hanya tequila yang diproduksi di situlah yang bisa disebut tequila. Di luar itu tidak boleh.

Seperti wiski, tequila memiliki aging dalam barel kayu ek. Ada yang 45 hari, 9 bulan, dan 2 tahun. Tequila Herradura Silver, contohnya, atau yang dikenal dengan sebutan Blanco, setelah jadi, sebelum dimasukkan ke botol, disimpan terlebih dulu di dalam barel ek selama 45 hari. Sementara itu, proses aging Herradura Reposado selama 9 bulan, dan Herradura Anejo disimpan selama 2 tahun.

Cheers!

Sumber: MALE Zone by R. Anandita, MALE 96 http://male.detik.com

Wednesday, August 20, 2014

4 Reasons Why Content is More Important than Platform

As the number of digital platforms has increased, digital news consumption has risen sharply.

In fact, the Pew Research 2012 News Media Consumption Survey found that digital news was the only news category that grew in 2012. In 2012, approximately 39% of survey respondents said they got news online or on a mobile device the previous day, an increase from 34% in 2010. Additionally, the percentage of people who got news from one or more digital platforms “on an average day” has risen to 50%, which is only slightly less than the audience for all forms of television news, and which is higher than consumption of newspapers (29%) and radio (33%).

However, while making content ready for multiple platforms is important, the content itself has to do most of the “heavy lifting” required to make a digital publication succeed. Here are 4 reasons why content is more important than platform in the digital publishing age.


1. Content Consumers Care More About Content than Platform
A 2011 survey by ACMA, Australia’s telecom and media regulator, found that for Australians, content is more important than media delivery platform. Consumers have similar expectations whether content is accessed through traditional media like print and television, or through digital media. Participants in this study were enthusiastic about the flexibility the online world brings to news and current events, whether the news is hyper-local, worldwide, or in between. However, many people believe that accuracy can suffer due to a need for immediacy. So while having a variety of platforms to choose from can be nice, content consumers are aware that the platforms are only tools to serve up content, and it’s the content that counts.

2. Media Companies That Focus on Content Succeed
Afar Media is an independent publisher of the upscale travel and lifestyle magazine Afar. Co-founder and chief product officer Joseph Diaz spoke with Media Next about balancing digital growth and utilizing different platforms. A central focus on content is integral to Afar Media’s success. “We start with what we do well—creating really good content, and then think about how to package that content in ways that make it easy for our audience—and like-minded audiences—to access it,” says Diaz. Focusing on platform, he says, is short-sighted: “Anyone can buy traffic … Our strategy is to ensure that each platform can achieve its goals independently of the others, but also works interdependently with the other platforms to increase efficiency.” Results for Afar has included lucrative partnerships with companies like hotel chain Westin.

3. Great Look and Feel Are No Longer Considered “Extras”
The barrier to entry for digital platforms is low. Creating a website and also having it optimized for mobile is no longer the challenge it was just a few years ago. People have used enough apps and visited enough mobile sites to expect a good visual experience regardless of the quality of content. While this does set the bar high for digital media companies (because people generally won’t bother pinching and zooming even great content), it also shows that the way publishers set themselves apart from the competition is with terrific content. High quality content targeted to an audience, from a publisher that has established good credibility with content consumers is capital-intensive, but it’s what readers expect from their content consumption.

4. Content Represents Stability in a Roiling Sea of Platform Evolution
Platforms will continue to evolve, and while this may be distressing for publishers who wonder when they’ll be able catch their breath while chasing every new platform, it is good news for those who concentrate on content quality. Most readers still understand that publishers can’t address every new platform immediately. Pamela Maffei McCarthy, deputy digital editor for The New Yorker, told Pew Research, “We want to be where our readers want to be as new platforms reach critical mass, but you can’t do them all at once.” And it only makes sense that publishers should add platforms when they have the high quality content to make the effort worthwhile for readers (and ultimately publisher revenues).

Putting your great content on new platforms should be a process that’s integrated with your revenue development strategy. In other words, you should make sure your subscription options, advertising, and job boards can accompany your content to the platforms on which you make it available. RealMatch offers recruitment advertising solutions to digital publishers and media companies that don’t hold publishers back as they pursue new platforms for their content.

Source:

Club Med Bali: The Best Premium Holiday Resort

Bali merupakan surga tropis dan telah menarik minat jutaan wisatawan dari berbagai penjuru dunia. Club Med Bali Resort yang terletak di Nusa Dua, Bali, merupakan perpaduan sempurna dari modernitas dan budaya Bali. 

Resor ini sedang dalam proses renovasi ekstensif dan akan segera siap meluncurkan sejumlah fasilitas serta layanan baru tahun 2014 yang didasarkan pada konsep harmoni yang akan membantu memperkaya reputasinya sebagai The Best Premium All-Inclusive Holiday Resort bagi pengunjung dari segala usia. 

Salah satu fasilitas yang telah direnovasi adalah area relaksasi khusus terbaru, the Zen Pools yang telah dibuka Maret 2014, mengikuti jejak the Zen Pools di Club Med Phuket dan Cherating Beach. Dengan arsitektur menakjubkan dan suasana yang menenangkan, menjadikan fasilitas ini sebagai tempat bersantai yang sempurna bagi para tamu untuk menikmati pengalaman Zen yang sesungguhnya. 

Kemegahan mempesona dari Club Med Bali terlihat dari ketenangan dan keheningan Zen Pool. Fasilitas ini dibangun dengan gaya arsitektur seperti teater terbuka dengan anakan tangga sebagai pintu gerbang dan pemandangan laut yang spektakuler. Ketika Anda berjalan menuruni anak tangga, Anda akan disambut oleh taman bunga indah yang mengarah ke area kolam renang utama yang dipayungi kanopi-kanopi yang tertanam pada pancang batu. 



Furnitur kolam renang dirancang khusus oleh Studio MHNA dan terdiri dari beberapa tipe, di antaranya yaitu: tempat tidur di atas air, tempat tidur ganda di halaman, kursi santai kayu tradisional atau tempat tidur lipat di bawah payung tradisional. Di malam hari, suasana malam yang indah menambah kemegahan lingkungan yang mempesona ini. Kolam ini memiliki bar sendiri sehingga para tamu dapat memilih tempat yang nyaman sesuai dengan pilihan mereka dan menikmati relaksasi dengan menikmati minuman untuk melengkapi pengalaman menelusuri Zen.

Renovasi Club Med Bali merupakan gagasan dari arsitek Prancis terkenal, Marc Hertrich, yang telah memperbaharui resor dengan konsep harmoni. Ia mempelopori renovasi Club Med Bali pada 2008 dan telah kembali lagi untuk mewujudkan konsep harmonisasi secara nyata. Sebelumnya Marc telah menciptakan desain yang luar biasa untuk resor Club Med di Guilin, Cancun Yucatan, Agadir, Ixtapa, Albion, dan Phuket, bersama dengan hotel mewah Swiss Le Richemond, dan banyak butik high-end serta restoran di seluruh Eropa.



Club Med Bali telah meraih TripAdvisor® Travellers Award, yang menampilkan daftar 10 All-Inclusive Hotel in Asia tahun 2013, setelah secara konsisten menerima ulasan wisatawan yang beredar di situs tersebut. Pada 2014, resor ini tercantum di antara 6 hotel terbaik untuk keluarga di Indonesia berdasarkan review terfavorit, dan opini oleh wisatawan dari seluruh dunia, yang terutama mengungkapkan penghargaan mereka atas layanan G.O., yang ramah, alternatif pilihan kegiatan yang beragam, dan Klub Anak untuk segala usia.

Club Med Bali juga menawarkan nilai yang lebih bagi Anda. Tawaran paket all-inclusive membebaskan Anda dari kerumitan perencanaan perjalanan, ideal untuk semua orang, baik Anda bepergian dengan keluarga, pasangan maupun bersama teman-teman. Paket premium termasuk transfer dan akomodasi, berbagai olahraga, tiga menu makanan setiap hari, minuman dan makanan ringan sepuasnya, hiburan malam dan kegiatan klub untuk anak-anak di segala usia. 

Fitur yang paling unik yang bisa Anda dapatkan apabila berlibur di Club Med adalah keberadaan tim G.O. yang penuh bakat dan multikultur. Dipimpin oleh Chef de Village Jean Benoit Nisin dari Belgia, lebih dari 90 G.O. yang mewakili 18 kebangsaan memberikan pelayanan yang menyenangkan, ramah dan first-class kepada tamu. (MALE 95 http://male.detik.com)

Club Med Bali Resort
Kawasan Pariwisata Nusa Dua BTDC
Nusa Dua, Bali 80363
Phone: (0361) 771521

Monday, August 18, 2014

Sky Lounge @ Hotel Santika Premiere Kota Harapan Indah, Bekasi



Hotel Santika Premiere Kota Harapan Indah - Bekasi menggelar soft opening fasilitas terbarunya yaitu Sky Lounge, 8 Agustus 2014. Acara pembukaan ditandai dengan seremoni bersulang yang dipimpin L. Sudarsana, General Manager, bersama dengan tamu-tamu undangan yang hadir.

Acara tersebut mengambil tema Sky Jazz dan dimeriahkan oleh penampilan salah satu musisi Jazz terbaik di Indonesia, Idang Rasjidi. Para undangan yang hadir terdiri dari para tamu korporat, tamu reguler serta rekanan bisnis hotel.

Sky Lounge terletak di lantai sebelas hotel, merupakan lounge yang nyaman dan eksklusif dengan konsep wine, dine, and cigar. Lounge ini sangat sesuai digunakan para pebisnis dan eksekutif untuk berkumpul atau mengadakan business meeting. Desainnya unik, dengan nuansa modern didukung oleh dinding kaca di sekeliling lounge. Sambil bersantai, pengunjung dapat menikmati pemandangan lepas area Kota Harapan Indah dan sekitarnya yang memukau di malam hari.

“Kami memberikan tempat alternatif baru untuk hang out bagi para pelaku bisnis maupun eksekutif yang berada di area Bekasi dan Jakarta,” kata Sudarsana. “Kami bangga memperkenalkan Sky Lounge sebagai lounge pertama dan satu-satunya yang berlokasi di puncak gedung untuk area Bekasi. Kami menyediakan bermacam menu internasional untuk bersantap malam serta beragam pilihan wine dan cigar kualitas terbaik,” tambahnya.

Spesial selama masa pembukaan, Sky Lounge Hotel Santika Premiere Kota Harapan Indah – Bekasi menggelar promosi istimewa Happy Hours pukul 17.00 – 19.00 WIB yaitu beli dua gratis satu gelas tambahan beberapa minuman.


Sky Lounge memiliki kapasitas tempat duduk untuk tujuh puluh orang dengan waktu buka operasional pukul 17.00 - 01.00 WIB setiap harinya

Hotel Santika Premiere Kota Harapan Indah, Bekasi adalah hotel berbintang 4 yang berlokasi di Jl. Harapan Indah Bulevar No. 10-12 Medan Satria, Kota Harapan Indah – Bekasi. Hotel yang dibuka 25 April 2014 ini, memiliki 152 kamar, dengan fasilitas Ballroom yang dapat menampung hingga 2.000 orang, Meeting Rooms, Restoran, Lobby Lounge, Sky Lounge, Pusat Layanan Kebugaran, Kolam Renang, Ruang Karaoke, Lapangan Tenis, Lapangan Badminton, Tempat Bermain Anak, Kolam Rendam Air Panas & Air Dingin, serta layanan gratis Wi-Fi di setiap kamar dan seluruh area publik.

Hotel Santika Premiere Kota Harapan Indah – Bekasi merupakan Hotel Santika Premiere ke-8 dalam kelompok Hotel Santika Premiere dan hotel ke-67 dalam grup Santika Indonesia Hotels & Resorts. Hingga saat ini sudah terdapat Hotel Santika Premiere Bintaro, Jakarta, Yogyakarta, Semarang, Surabaya, Malang, dan Medan. Hotel Santika Premiere memiliki pelayanan berkelas yang berpadu dengan sentuhan khas Indonesia.

Hotel-hotel yang dikelola Santika Indonesia Hotels & Resorts berada strategis di pusat kota dan wisata yang memberikan kemudahan dalam kegiatan berbisnis maupun perjalanan wisata. Melalui tagline “Hospitality from the Heart”, Santika Indonesia Hotels & Resort mengelola brand The Royal Collection, Hotel Santika Premiere, Hotel Santika, dan Amaris Hotel.

Info lengkap kunjungi www.santika.com

Green September Frizz @ Grand Whiz Kelapa Gading

Grand Whiz Kelapa Gading merupakan hotel bintang empat berada di Jakarta Utara, menyambut bulan September akan hadir minuman spesial, mocktail of the month, Green September Frizz.

Minuman promos ini merupakan kombinasi dari buah lemon segar, sirup kiwi dan iir soda, dengan harga Rp 45.000++/gelas. Kemudian hadir juga cocktail of the month, Whiz Whisky, yaitu minuman kombinasi dari red label, lime juice, dan zero coke dengan harga Rp. 130.000++/gelas. Minuman spesial ini dapat melengkapi dan menemani Anda di waktu santai ketika bersama teman ataupun kerabat, diracik dan disajikan langsung di Ruby Lounge.

Nikmati promo-promo spesial lainnya di hotel yang berlokasi di jantung kota Jakarta Utara ini, lokasi yang sangat strategis, karena dekat dengan rumah sakit international, pusat perbelanjaan, kawasan industri, Mall of Indonesia (MOI) dan Mall Arta Gading (MAG), sehingga sangat tepat untuk para pebisnis dan keluarga yang ingin berakhir pekan untuk wisata belanja, juga kawasan Kelapa Gading yang telah ditetapkan oleh Pemerintah Jakarta sebagai salah satu destinasi wisata kuliner ini.

Intiwhiz Hospitality Management adalah jaringan hotel manajemen sejak 2010 yang merupakan salah satu anak perusahaan PT. Intiland Development Tbk bergerak di bidang hospitality dan bisnis perhotelan dengan visi untuk menjadi jaringan hotel yang paling diminati dan bertumbuh pesat di Indonesia yang didukung dengan sistem pemasaran, reservasi dan operasional kepada seluruh Grand Whiz Hotel dan Whiz Hotel.

Intiwhiz Hospitality Management mempunyai dua merek, Grand Whiz untuk brand hotel berkategori bintang empat yang mengedepankan kemewahan modern dengan ruang bernuansa alam yang memiliki ciri khas simpel, sedangkan Whiz Hotel untuk brand hotel berkategori bintang dua yang mengedepankan desain simpel dinamis, atau smart hotel.

Intiwhiz Hospitality Management menargetkan memiliki atau mengelola sedikitnya 3.500 kamar di seluruh jaringan hotel Intiwhiz di berbagai kota di Indonesia pada tahun 2015. Jumlah yang terus meningkat hingga mencapai lebih dari 5.000 kamar pada tahun 2017 di sejumlah kota besar di Indonesia, seperti Jakarta, Bogor, Malang, Lampung, Pekanbaru, Palembang, Semarang, Surabaya, Bandung, Bali, Balikpapan, Pekanbaru, Manado dan Makasar. Hal itu terbukti dengan diraihnya Intiwhiz Hospitality Management sebagai The Best Leading Local’s Hotel Chain 2013/2014 dari Indonesian Travel & Tourism Award.

Keterangan lebih lanjut, hubungi (021) 45873355 atau kunjungi  www.grandwhiz.com

Sababay: A Passionate Taste from New Latitude

Indonesia sudah bisa menghasilkan wine sendiri, Sababay yang diproduksi di Bali.

History is moving beyond the old and the new world. Right from the equator, Sababay invites you to the next chapter of the global journey in grape growing and wine making from a new latitude. Fresh and lively, our wine is easily a crowd favorite. passionately created for your enjoyment and appreciation of our beautiful nature.


Selama ribuan tahun wine telah dikonsumsi, bahkan menjadi komoditas besar negara-negara di benua Eropa, terutama Prancis. Menyusul kemudian wine Australia, Afrika Selatan, dan negara-negara lainnya. Nah, kini kita boleh berbangga hati karena Indonesia juga punya produk wine sendiri. Inilah produk asli Indonesia!

Sababay Winery mengolah hasil perkebunan anggur di Pulau Dewata. Sebagai destinasi wisata kelas dunia, Bali kelak tak hanya dikenal dengan budaya dan keindahan alamnya, tapi juga wine-nya.

Ya, karena sejak dua tahun lalu, tepatnya di kawasan Gianyar telah berdiri industri wine, yang mengolah buah anggur dari perkebunan petani Buleleng. Sebagai daerah beriklim tropis, daerah ini juga memungkinkan anggur tumbuh sepanjang tahun.

“Di Bali banyak buah-buahan. Bali seperti miniatur Indonesia, tapi kekurangan lahan pertanian. Di Buleleng ini ada 1.000 hektare tanah pertanian, yang salah satu hasilnya tanaman anggur. Lalu kenapa tidak saya bikin wine?” ujar Mulyati Gozali, founder Sababay Winery, saat membuka acara Wine Sensations di Decanter Wine House, Jakarta, 24 Juni 2014.

Di perkebunan anggur itulah, dalam waktu 24 jam, buah anggur dipetik, lalu dibawa ke pabrik pengolahan, yang langsung disortir. Selanjutnya, anggur tersebut diproses melalui sembilan langkah, dengan masa fermentasi tujuh minggu, hingga akhirnya didapatlah hasil minuman berkelas, wine Sababay.

Sababay, yang diambil dari nama Teluk Saba, yang perkebunannya menghadap ke Teluk Saba, menggandeng Vincent Desplat, winemaker asal Prancis, yang sudah sekian lama menetap di Bali. “Winemaker kami adalah orang Prancis, kenapa? Karena, kalau kita mau buat winery, harus seperti dari mana wine itu berasal,” Mulyati menambahkan.

Seperti yang terlihat di Decanter Wine House malam itu, para tamu berkelas disuguhi aneka wine Sababay dalam sebuah wine tasting yang diselenggarakan oleh majalah MALE bekerja sama dengan Sababay Winery. Tampak para sosialita menikmati berbagai wine produksi Sababay, seperti Moscato d'Bali, Ludisia, Pink Blossom, White Velvet, dan Black Velvet.

Untuk menambah kenikmatan menyesap wine Sababay, cobalah lakukan food pairing dengan beberapa menu lokal Indonesia. Coba padankan Black Velvet, misalnya, dengan ayam pepes ala bumbu Bali atau rendang. Pink Blossom dapat dipadukan dengan sate lilit yang disajikan dengan saus sambal Lampung, atau dapat juga dengan gado-gado. Adapun White Velvet cocok dengan gurami bakar atau tahu goreng cocol sambal mangga. (R. Anandita/MALE 94 http://male.detik.com)


Sababay Winery
Prof Dr Ida Bagus Mantra
Jalan Bypass Nomor 333x, Gianyar
Keramas, Bali 80581, Indonesia
info@sababaywinery.com
Phone: 62-361-949099
Fax: 62-361-950921
Twitter: @SababayWinery