Sunday Herald Sun - Escape - - WELCOME VICTORIA HARBOUR, HONG KONG -

Ire­cently caught a 6am flight to Dubai and was lucky enough to be fly­ing busi­ness class. So when the flight at­ten­dant of­fered me a glass of cham­pagne 30 min­utes prior to take off, it seemed rude to say no. On the re­turn flight, in do­ing my best to jug­gle UAE and Aus­tralian time zones, I in­ad­ver­tently slept too early and was wide awake at what was 2.30am in Oz. To help me get some more shut eye I de­cided a gin and tonic and a roast beef sand­wich was the best so­lu­tion.

There are two ways I treat these very odd food and bev­er­age choices I would never, ever make if at home in the midst of a nor­mal 24 hours.

The first boils down to sheer ex­cite­ment. The build up to a trip can be enor­mous, whether it’s the weeks or months ahead when you com­mit to the trip or the 48 hours be­fore when you’re pack­ing, triple check­ing doc­u­ments and get­ting to the air­port to start your hol­i­day. Even if it’s a busi­ness trip or you fly fre­quently, there’s a sense of re­lief when you’ve done all the air­port ad­min and make it to the plane. Who doesn’t want a drink?

The next is what I like to call Plane Brain Drain. We get sky high and sud­denly all sen­si­ble de­ci­sion-mak­ing goes out the win­dow.

It’s a state of mind that con­tin­ues well into the hol­i­day when re­straint is re­placed with overindul­gence and a ram­pant de­sire to break our reg­u­lar com­mit­ments to health and well­be­ing. It’s one of the perks of travel: rules need not ap­ply.

On a re­cent trip to the Kerry Ho­tel in Hong Kong there was no need to turn on the TV for en­ter­tain­ment as the floor-to-ceil­ing win­dows fac­ing the har­bour gave me plenty to look at. This was the blue sky be­fore the typhoon set in, chang­ing all the...

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.