Recipe: Orecchiette with Cime di Rapa (Rapini)
Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy. Recipe provided by the Visit Puglia tourism board. Ingredients 500 g Puglian orecchiette (dried or fresh) 1 kg broccoli rabe (rapini) 2 cloves garlic 3 anchovy fillets in olive oil Freshly ground pepper, to taste 5 tbsp. Puglian extra virgin olive oil, plus more
Puglia by the Plate
Explore the booming Italian region through six of its most iconic foods. By Eve Thomas Italians are fiercely loyal to their local cuisine, and Puglians are no exception. As Italy’s southern heel rises in popularity among international travellers, one of the best ways to explore its coasts and countryside is through food. Tours, museums and cooking lessons offer insight into
A Fresh Take on Mexican Cuisine at Hacienda del Mar Los Cabos
At Hacienda del Mar Los Cabos, dining is a core part of the guest experience. Set along the Cabo del Sol coastline, the resort’s restaurants offer a mix of elevated Mexican cuisine, fresh seafood and relaxed beachfront dining, giving guests plenty of reasons to stay on property for meals. Behind the Hacienda del Mar dining program is a chef whose
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.
What are you waiting for? Let’s dig in. Check our latest issue
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
Seabourn Cruise Line Brings Alaska to the Table
The line’s inaugural Alaska season aboard Seabourn Encore arrives with a new culinary program built around the region’s wild ingredients, coastal traditions, and Indigenous art. Seabourn has always taken food seriously. But for its inaugural Alaska season aboard Seabourn Encore, the luxury line built an entire culinary program around the destination, one that unfolds differently across each voyage as the
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: Orecchiette with Cime di Rapa (Rapini)
Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy. Recipe provided by the Visit Puglia tourism board. Ingredients 500 g Puglian orecchiette (dried or fresh) 1 kg broccoli rabe (rapini) 2 cloves garlic 3 anchovy fillets in olive oil Freshly ground pepper, to taste 5 tbsp. Puglian extra virgin olive oil, plus more
Puglia by the Plate
Explore the booming Italian region through six of its most iconic foods. By Eve Thomas Italians are fiercely loyal to their local cuisine, and Puglians are no exception. As Italy’s southern heel rises in popularity among international travellers, one of the best ways to explore its coasts and countryside is through food. Tours, museums and cooking lessons offer insight into