New in Culinary Travels
Crispy Parmigiano Reggiano and Sage Ravioli
Crunchy on the outside, soft within – this is ravioli made for cheese lovers. These ravioli hit all the right notes – crunchy on the outside, pillowy on the inside, and deeply savoury thanks to plenty of aged cheese and fragrant herbs. Think of them as ravioli crossed with your favourite bar snack: indulgent, nostalgic, and dangerously easy to keep
Atlantis Paradise Island is Elevating its Culinary Offerings
A slate of chef-driven openings, beachfront dinners and seasonal pop-ups positions the Bahamian icon as a serious culinary destination. Atlantis Paradise Island has never been short on spectacle, and his winter, the sprawling Bahamian resort is making a statement through food. A wave of new restaurant openings, chef-led pop-ups and immersive dining experiences suggests a deliberate shift toward culinary credibility,
Dine Under the Stars at Emerald Lake Lodge’s New Sky Dome
At Emerald Lake Lodge in British Columbia’s Yoho National Park, an intimate glass-walled dome invites guests to enjoy a new kind of mountain dining. On winter nights at Emerald Lake Lodge, when the lake is frozen still and the forest falls quiet, a new glow appears just beyond the main lodge. The Emerald Sky Dome, a clear-walled, softly lit dining
Culinary Travels is an epicurean celebration of global gastronomy. Through thoughtful storytelling and striking imagery, we’re bringing you a diversified collection of compelling food writing and memoir, authentic recipes and enthralling interviews with culinary visionaries whose creativity knows no bounds. At Culinary Travels, the art of indulgence converges with sophisticated culinary experiences.
Our journalists are on a relentless pursuit to share bona fide gastronomic adventures from around the world, introducing you to renowned chefs, groundbreaking culinary trends, and the faces and places that make each destination exceptional.
We believe in the power of gastronomy to transcend borders and cultures, creating connections that go beyond the plate. Food has the power to unlock memories, while making new ones. Inside these pages, it’s our goal for you to feel the stickiness of a bursting Georgia peach as it dribbles down your chin. Or to taste authentic cacio e pepe with us in a tiny Italian town.
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The Modern Holiday Recipe Series: Chef Hiram Cassar’s Roast Rack of Pork & Maltese Baked Potatoes
By Jessica Huras As head chef of Fernandõ Gastrotheque, a Michelin-starred restaurant in Malta, Hiram Cassar is known for his elegant, Mediterranean-inspired cuisine. At Christmas, however, he trades the restaurant kitchen for his own, preparing a festive meal for family and friends. Find one of his favourite recipes below. Moving from Michelin-starred menus to home cooking comes easily to Cassar
Holland America Line Unveils Caribbean-Inspired Menus and Cocktails
New island-themed dishes and drinks debut across the cruise fleet this winter. This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining
Martinique’s Homegrown Flavours
From rainforest cacao to beachfront rum tastings, Martinique’s culinary identity is inseparable from the land that feeds it. By Jessica Huras Miles from Martinique’s sandy beaches and sun-splashed coastlines, I find myself deep in the island’s northern rainforest, following a path tangled with hibiscus, heliconia and wild cilantro at Habitation Céron. Founded in 1658 as a sugar plantation, the 75-hectare
Hale Muskoka: A new spot for art, food and fun
A few minutes off Highway 11, tucked into the trees just outside Gravenhurst, a new summer destination is taking root in Muskoka. Hale Muskoka, a five-acre farm turned year-round culture hub, officially opens on August 10, bringing design-forward cabins, live music, local makers and fire pit feasts to cottage country. Picture this: You’re roaming an open-air market filled with handmade
Dine Under the Stars at Emerald Lake Lodge’s New Sky Dome
At Emerald Lake Lodge in British Columbia’s Yoho National Park, an intimate glass-walled dome invites guests to enjoy a new kind of mountain dining. On winter nights at Emerald Lake Lodge, when the lake is frozen still and the forest falls quiet, a new glow appears just beyond the main lodge. The Emerald Sky Dome, a clear-walled, softly lit dining
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
Crispy Parmigiano Reggiano and Sage Ravioli
Crunchy on the outside, soft within – this is ravioli made for cheese lovers. These ravioli hit all the right notes – crunchy on the outside, pillowy on the inside, and deeply savoury thanks to plenty of aged cheese and fragrant herbs. Think of them as ravioli crossed with your favourite bar snack: indulgent, nostalgic, and dangerously easy to keep
Dine Under the Stars at Emerald Lake Lodge’s New Sky Dome
At Emerald Lake Lodge in British Columbia’s Yoho National Park, an intimate glass-walled dome invites guests to enjoy a new kind of mountain dining. On winter nights at Emerald Lake Lodge, when the lake is frozen still and the forest falls quiet, a new glow appears just beyond the main lodge. The Emerald Sky Dome, a clear-walled, softly lit dining