The fact the ancient temples of Abu Simbel were relocated almost half a century ago does nothing to temper the sheer awesomeness of this lasting memorial to Rameses and his family and they remain not only a world-class wonder of an ancient civilisation but a tourist drawcard with few equals.
When you consider the option would have had them swallowed up by a man-made lake and lost to public view forever, you can understand why the shift was made.
That said, a single visit to Egypt to "do" the Sphinx and pyramids plus Abu Simbel has always seemed wasteful inasmuch as there are so many other wondrous destinations and sights in an easily accessible wider area of the Middle East and all within easy reach of your Egyptian odyssey.
Now, Middle East travel specialists International Destinations has packaged Egyptian highlights with Syria, Jordan and Dubai in a 19-day program which will cater to the most demanding travellers.
The program is designed for just 15 guests at a time - further assurance individual interests can, within reason, be satisfied.
At $12,599 pp twin share, it is hardly the cheapest holiday around but when you break down the program into its many components, tote up the inclusions, including international and Middle Eastern "local" fares between key points, it is big value for money.
There is also a bonus of having respected Australian travel industry identities, Adelaide-based Phil Hoffman as your principal guide with a support cast of local experts on tap as required.
The 19-day odyssey, which departs Australia on October 29, is studded with five-star accommodation all through, includes a four-night Nile cruise from Luxor to Aswan aboard a new and luxurious vessel, the Sonesta St George, and garnishes with an Abu Simbel side trip for good measure.
A total of 30 meals will be provided while travelling, as will specially equipped luxury coaches for overland sectors.
Sadly, solo travellers, will be required to pay a supplement of of about $4000.
Out of Egypt highlights include two nights in Damascus, said to be the oldest inhabited city in the world, Palmyra, Syria, then Jordan’s Greco Roman city of Jerash, plus Amman and Petra with full days spent sightseeing at ancient ruins, historic oases, medieval castles, bazaars, mosques and museums.
There is time to catch your breath on a flight to Cairo for an overnight and a whole day's sightseeing before the Nile cruise and shore excursions.
The homeward leg includes a stay at the spectacular Royal Mirage Resort on Dubai's Jumeirah beach with visits to forts, museums, mosques, produce markets and the fabled Gold Souk.
For full details call International Destinations toll-free on 1800 044 519.
Cathay Master Chefs flying high
There are new treats in store for jetsetting foodies who face in-flight dining with trepidation born of experience.
Cathay Pacific Airways' continuing expansion of its already-impressive list of signature dishes is phasing in, from this month, a "true taste of Hong Kong" and is breaking new ground with standards others will find hard to match.
For Hong Kong passengers it will be a taste of home; for international jetsetters from other parts of the world it will be an introduction to the flavours of the airline's home port.
Emphasis is on traditional dishes ranging from 11 varieties of the staple, congee, to hotpots, noodle soups and scrumptious Chinese desserts. And just to keep frequent flyers interested, signature dishes are being served in rotation in First and Business Class throughout the year.
Varieties of congee on offer include braised preserved vegetable and pork rib; shredded chicken with beancurd skin; and, if neither of these hit the spot, try dried bonito and peanut congee (one for the aficionado).
The hotpot rice in First Class, has all the traditional elements of the dish including crispy rice base and infused flavours from various toppings such as minced pork patty with mui choy vegetables, chicken and mushroom with Chinese sausage and spare ribs and black bean sauce.
The Chinese sweet soup desserts are an acquired taste, with a choice from double boiled papaya with snow fungus, lotus seed paste and green bean with rice dumplings.
The airline's flight kitchen has even improved on their renowned noodle soups like shui gow with rice vermicelli, shrimp wonton noodle, barbecued duck with lai fun and beef brisket noodle. The wonton and shui gow dumplings are traditionally prepared and the fresh soup stocks use only top quality ingredients for that seal of authenticity.
The Chinese sweet soup desserts are an acquired taste (but, once acquired, you're hooked). On the sweet soups list are double boiled papaya with snow fungus, lotus seed paste and a to-die-for green bean and rice dumpling preparation.
This renewed emphasis on travellers’ inner selves puts Cathay ahead in a fiercely competitive industry where marketing tends to focus more on cabin comfort, furnishing and knicknacks, leaving catering to often-jaded imaginations.
Cathay already has the former - in spades. Enter their master chefs to plate up for the next stage. | 
