Tuesday, October 28, 2008

Support for the Aussie dollar dwindling

Business Spectator's Stephen Bartholomeusz writes:

The collapsing value of the Australian dollar appears to reflect a combination of fear about the outlook for global economic growth and the continued unwinding of trades conducted in calmer times.

The simple, perhaps simplistic, explanation for the battering the dollar has received is that commodity prices have fallen apart as expectations of a severe slowdown in global growth have strengthened and the hope that China might somehow be relatively immune to the slowdown has been undermined.

Australia is regarded as a resources-driven economy. The dollar strengthened massively as commodity prices soared. It is now in freefall as commodity prices have tumbled.

Disturbingly, however, the fall in the dollar has out-stripped the fall in commodity prices, which has nasty implications for our terms of trade – the benefits to the resources sector of a lower dollar won't offset the higher cost of imports. The resources sector won't be able to put quite the floor under a slowing domestic economy that had been anticipated.

While there are some fundamental reasons to explain the dollar's fall, there are also some technical issues.

The Japanese yen-Australian dollar carry trade had, until relatively recently, been a licence to make money, borrowing at negligible cost in Japan to invest in Australian dollar assets against the backdrop of an appreciating currency.

For some months that carry trade has been unwinding but it was given real impetus when the Reserve Bank dropped official rates by 100 basis points earlier this month and created an expectation of further rate cuts. That ignited a sell-off that creates a self-reinforcing impact on the dollar.

The informal liquidation of hedge funds around the world as investors seek to extricate their funds is having a similar effect.

For a time, the most popular macro hedge fund trades were to be long commodities, long commodity-rich countries and long emerging markets.

As it became apparent that developing economies were going to be hurt by the fallout from the credit crisis, the funds have all rushed for the same exit doors at the same time, which helps explain the severity of the implosions occurring in commodity prices.

Lower levels of hedging activity by fund managers (because the value of their funds has been decimated, leaving less to hedge) might be another contributing factor, as would be the repatriation of funds by US investors to their home markets to build liquidity. There has been a global shortage of US dollars as banks and other institutions have become acutely risk-averse and insular.

While there are economists who think the sell-off of the Australian dollar has been over-done, global markets are so fear-laden and skittish that there is no certainty that it won't fall further.

The need to continue to finance the current account deficit – which will now be bigger than looked probable only a few months ago – will complicate the Reserve Bank's deliberations on future rate reductions even as the dollar's decline sharply lowers the outlook for domestic economic growth.

Aussie's slide from parity to parody

From parity to parody, the Australian dollar has collapsed from nearly matching the US dollar in July. Here are the key reasons for the historic slide, which has the dollar teetering above 60 US cents and near its lowest levels ever against the yen.

Risk? No thanks.

Australia's relatively high interest rates drew investors, especially from Japan, to sink their hard-earned into Aussie dollars. When the dollar dropped, however, those gains were wiped out, scorching investors who won't be back soon.

Commodity prices crumble.

Commodities account for about half the country's exports. All good when their prices are rising, but a drag when they aren't. Iron-ore and coal are the two biggies in value terms, and prices for both are set to be slashed at coming meetings with Chinese and other Asian buyers.

Yawning deficit.

Australians have been buying more from overseas than we export for years. When dividends and debt repayments are taken into account, the gap is among the largest in the world. As a share of the overall economy, Australia is down there with Spain, Greece, Turkey, South Africa and Pakistan

Follow the herd

Why buy now if you think it will be cheaper tomorrow? That's the question plaguing markets from real estate to company shares just about everywhere. And the same applies to the Australian dollar.

Circuit-breaker: the Reserve Bank

The RBA has 'intervened' twice in recent days to stop or slow the dollar's slide. That means it's been buying Australian dollars, but also signalling to traders that dumping the dollar is not a one-way bet. The question is whether the RBA's bite is big enough to match its bark.



BusinessDay

Monday, October 27, 2008

never say never

Kudos for not giving up and managing to stage a comeback.

***

FORMER vice-president Datuk Seri Dr Chua Soi Lek, who resigned from all party posts early this year after a sex video tape scandal, made a dramatic comeback when he was elected deputy president.

He obtained 1,115 votes and defeated three others – secretary-general Datuk Ong Ka Chuan (1,001), vice-president Datuk Donald Lim Siang Chai (209) and former Pengkalan Kota Assemblyman Lee Hack Teik (10) – for the post.

Saturday, October 18, 2008

Vue de Monde

so here's my review of the only other 3 hat restaurant in melby... hehe.. conquered both the 3 hats... lol...

i think i prefer jacques reymond but Vue de Monde is pretty good too... v different feel to it..

interestingly, the old chef from VDM has left to work in a restaurant in sg.... hehe.. can't wait to try it out.. the year he left, he caused VDM to lose one of its hats and it became a 2 hat restaurant only. but now it's back to having 3 hats.

review from gourmet traveller (again)

Vue de Monde

French

430 Little Collins St, Melbourne, VIC

T (03) 9691 3888
There has never been a restaurant in Australia like Vue de Monde. Set within modernised CBD law chambers, chef/patron Shannon Bennett is all about theatre, taking the dining experience to a new (fun) level. Unashamedly pitched at the upper levels of fiscal elasticity, the aim – and they succeed – is to provide something that lingers long after the credit card bill has faded. The kitchen’s expanding repertoire aims more than ever for the ‘wow’ factor. Steaming cauldrons, frozen platters, liquids bubbling with dry ice – whether it’s frozen foie gras ‘dirt’ with toasted rice and Thai pepper soup, liquid cep gnocchi, ‘five-minute boullabaisse’, or interactive desserts such as the coulant au chocolat blanc with pear and white pepper gel and liquorice dust. Add a vast international wine list plus engaging, free-thinking service and dining here is a satisfying, emotional rollercoaster. Fasten your seatbelts.

'For diners who appreciate their food prepared with flair, finesse & personalised attention, Vue de monde offers the finest French cuisine and service.'
Dine Out Guide 2007
'Word-class, and witty too. At Vue there are highs and very highs. And to its credit risk is on the agenda every night.'
The Age Good Food Guide 2007


 
 
I give VDM 8/10! =)

Friday, October 17, 2008

NEW definitions in the stock market

• BULL MARKET: A random market movement causing an investor to mistake himself for some kind of financial genius.

• BEAR MARKET: A six to 18-month period when the kids get no allowance, the wife gets no jewellery, and the husband gets no cuddles.

• VALUE INVESTING: The art of buying low and selling lower.

• P/E RATIO: The percentage of investors wetting their pants as the market keeps crashing.

• BROKER: What my broker has made me.

STANDARD & POOR: Your life in a nutshell.

• STOCK ANALYST: Idiot who just downgraded your stock.

• STOCK SPLIT: When your ex-wife and her lawyer split your assets equally between themselves.

• FINANCIAL PLANNER: A guy whose phone has been disconnected.

• MARKET CORRECTION: The day after you buy stocks.

• CASH FLOW: The movement your money makes as it disappears down the toilet.

• YAHOO: What you yell after selling it to some poor sucker for $240 per share.

• WINDOWS: What you jump out of when you're the sucker who bought Yahoo @ $240 per share.

• UPTREND: The stock before you buy it.

• DOWNTREND: Immediately after you bought.

• INSTITUTIONAL INVESTOR: Past year investor who's now locked up in a nuthouse.

• PROFIT: An archaic word no longer in use.

Wednesday, October 15, 2008

Jacques Reymond

3 Hats restaurant in Melbourne.
YUM YUM YUM.
fully deserving of its 3 hats.

A review from gourmet traveller...

Jacques Reymond
Modern Australian
78 Williams Rd, Windsor, Melbourne, VIC

T (03) 9525 2178
Large kitchen brigades performing intricate duties to produce inspired dishes that are ferried to an opulent dining room by a small army of super-discreet waiters… Such restaurants are an increasingly endangered species. But chef Jacques Reymond’s vision of a classic restaurant where constant deference is paid to the customer, combined with his unique, imaginative, contemporary food, is an enduring Melbourne fixture. For many, this is the quintessential big night out – the scene of proposals, then anniversaries. French wines are a strength but Reymond’s food has many elements and diverse – often Asian – flavours. Think just-set, super-rare pigeon with a gentle Thai curry sauce, citrus celeriac, spinach tempura and a warm coconut broth poured at the table. He likes to challenge but steers clear of gastronomic trends abroad. It’s all complex and beautiful.

pixies!

Entrance to the restaurant.. it is actually a bungalow turned into a restaurant.. super duper nice..
 
 view through the window from outside
 
yummy starter. it had cheese in them. *drools 
 
  
  
  
  
funky bread - this was one out of a possible choice of three types of bread 
 
  
rock lobster dumpling with apple and dashi broth, crispy asian salad
  
salad gourmande of mache, duck magret, foie gras and tuna sashimi
this is sooooo freakin good. *swoons
  
 no, that is not on the menu. hehehe
  
Hiramasa kingfish with miso, green pea and mint puree, spicy tomato jelly 
  
our choice of wine - can't remember what it is already... if i'm not wrong it's from yarrawongga but i am not sure which type
  
sancho coated highland venison, cauliflower with horseradish dressing, beetroot glaze 
  
My main course
Milk fed veal fillet and spring flavours; mustard, wombok, light sauerkraut, mushrooms with lemon sour cream
  
The other main course available
Double lamb cutlet cooked on rock salt, fresh borlatti bean and truffle juice mash with mint oil
  
Dry apricot millefeuilles and Woodside light goat cheese in vine leaves 
  
Mint and oregano ice cream, nougatine crumble, peppermint marshmallow 
  
Cacao Barry 70% Cuba chocolate feuillantine and mousse, caramelised banana ice cream, passionfruit crème brûlée
So there you have our 8 (!!) course degustation menu. damn nice and super full too. *burps
and the service is super good as well. everyone was really attentive and friendly yet not overtly in your face.
i give this place 8.5/10! =)