Virgin Atlantic Has a Refreshed Menu Across Cabins and Clubhouses
There’s an updated Mile High Tea, Bacchus wines from Sussex and a Maryland crab cake waiting at IAD. The new lineup spans Upper Class, Premium and Economy, brings in a properly updated kids’ menu, leans into English producers on the drinks list, and introduces a region-specific menu for the airline’s new Seoul route. Upper Class The new Upper Class plates
A Taste of the Mediterranean with Masterchef Canada Judge Michael Bonacini
Chef Michael Bonacini on the evolution of cruise dining and hosting a luxury yacht journey with his son. by Ann Ruppenstein This summer, renowned chef Michael Bonacini, co-founder of Oliver & Bonacini Restaurants and a prominent MasterChef Canada judge, is taking his culinary skills from land to the Mediterranean Sea on an eight-day culinary journey with Emerald Cruises. He’ll host
Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini
Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here’s Chef and Masterchef Canada Judge Michael Bonacini’s go-to recipe. Leña’s Ajo Blanco (Serves 4) Ingredients: 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours
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.
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Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini
Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here’s Chef and Masterchef Canada Judge Michael Bonacini’s go-to recipe. Leña’s Ajo Blanco (Serves 4) Ingredients: 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours
A Taste of the Mediterranean with Masterchef Canada Judge Michael Bonacini
Chef Michael Bonacini on the evolution of cruise dining and hosting a luxury yacht journey with his son. by Ann Ruppenstein This summer, renowned chef Michael Bonacini, co-founder of Oliver & Bonacini Restaurants and a prominent MasterChef Canada judge, is taking his culinary skills from land to the Mediterranean Sea on an eight-day culinary journey with Emerald Cruises. He’ll host
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
The Best All-Inclusive Resorts for Food Lovers
All-inclusive beach resorts have levelled up — and their culinary programs are stealing the spotlight. Beach vacations and good food haven’t always gone hand in hand (we’re looking at you, 24/7 buffet). But that’s changing: a new wave of luxury all-inclusive resorts is investing in culinary talent, regionally rooted menus and elevated dining experiences that rival the best urban restaurants.
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
Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini
Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here’s Chef and Masterchef Canada Judge Michael Bonacini’s go-to recipe. Leña’s Ajo Blanco (Serves 4) Ingredients: 250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours
Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris
Courtesy of Sofitel Rome Villa Borghese, here’s how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle. If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino