Uncategorized Archives - Culinary Travels

Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini

12 May 2026

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 refrigerated. If doing so, use the liquid** you are using for the recipe; you will use this soaking liquid as well. This promotes an exceptional, rounded flavour and a finer texture).
125g of soaked and squeezed sourdough bread (soaked in water 30 minutes)
600g ice-cold water or a 50/50 water-milk or almond milk combination**
10g garlic cloves, slivered
50g sweet/tart apple (granny or honey crisp) peeled and roughly chopped
225g Quality Picual or Arbequeña olive oil, plus a little extra to garnish
45g Quality Sherry Vinegar
15g Kosher salt
Optional: Seedless grapes, ground Espelette pepper, minced coriander, chive flowers, chervil or tarragon

Instructions

Strain the soaked almonds.
Add the strained liquid from the almonds to the liquid that has been recipe’d for the soup. You want a total of 600g liquid.
Put the almonds, garlic, apple and the bread into a blender or food processor.
Add 1/3 of the liquid and process for a minute or so until fairly finely ground. With the motor running, slowly add the remaining liquid, followed by the vinegar and finally the olive oil in a slow, steady stream. Blend until it is very smooth for at least 2-3 minutes, season with salt to taste.
Sieve the mixture, then chill for at least two hours.
Double check seasoning and texture. Adjust as desired.
Ensure it’s very, very chilled before serving.
Divide the soup between shallow bowls, garnish with some coarsely chopped Marconi Almonds, peeled, seedless grapes(traditional) and a splash of very good olive oil. Some ground Espelette pepper is a nice addition, as well as some minced coriander, chive flowers, chervil or tarragon – if you want some added pop as a garnish.

The Island of Nevis is Hosting its 12th Annual Mango Festival

28 April 2026

Food Network star and Top Chef finalist Eric Adjepong is headlining four days of mangoes, masterclasses, and more this July.

The 12th annual Nevis Mango Festival is returning July 2–5, 2026, and this year the Caribbean island has recruited some serious culinary firepower: Chef Eric Adjepong, Food Network star and Top Chef finalist, will serve as the festival’s Culinary Ambassador.

Adjepong is a first-generation Ghanaian American chef born and raised in New York City, best known as a finalist on Top Chef Season 16 and a returning competitor on Top Chef All-Stars. He’s a regular on Food Network through shows like Wildcard Kitchen, Alex vs. America, Chopped, and Tournament of Champions, and in 2025 opened his Washington, D.C. restaurant Elmina, focused on West African cuisine. He holds a culinary arts degree from Johnson & Wales and a Master of Public Health in International Nutrition from the University of Westminster. In other words: plenty of credentials to back up the hype.

During the festival, Adjepong will host an intimate supper club dinner at Mango Restaurant inside the Four Seasons Resort Nevis, lead a hands-on cooking masterclass where participants cook at their own stations (plant-based or meat options available), and serve as a judge throughout the weekend’s competitions.

For those unfamiliar with Nevis, a quick primer: it’s a 36-square-mile island in the Leeward Islands, part of the Federation of St. Kitts and Nevis, with no cruise ports, no high-rise hotels, and no fast-food chains. It’s also home to 44 varieties of mangoes — so abundant and so good that they’re never exported. The Nevis Mango Festival is, quite literally, the only way to taste them.

The Nevis Tourism Authority launched the festival over a decade ago to bring visitors to the island during a traditionally quieter stretch of the year. It has since grown into one of the region’s most anticipated food events, drawing travellers from around the world.

The four-day schedule is packed. Thursday kicks off with a free public opening event at Malcolm Guishard Recreational Park, followed by the island-wide Nevis Goes Mango culinary trail, where restaurants and bars across the island serve up mango-themed dishes and cocktails. Thursday evening wraps up with the supper club at the Four Seasons. On Friday, the cooking masterclass runs from 11 a.m. to noon at CHASKA Indian Cuisine & Bar in Cades Bay, followed immediately by Mango Mania (12:30–5:30 p.m.), a family-friendly outdoor event featuring a Mixology Competition with local bartenders, a Mango Tug-of-War, and plenty of activities for all ages (EC$10 for adults; kids under 12 get in free). Friday evening is the Pinney’s Beach Bar Crawl, a free event with RSVP that hits eight bars along the shoreline from 6 to 11 p.m.

Saturday brings the Passport Food Tour, where participants collect stamps at bars and restaurants across the island, either on a guided party bus or at their own pace. Three ticket package levels are available. The festival wraps up Sunday with its signature For the Love of Mangoes event — an all-day celebration running from 11 a.m. to 9 p.m. that includes a Cooking Competition, a Kids Zone, face painting, a Kids Mango Hunt, and a concert under the stars.

Visitors are encouraged to book a few extra days to explore Nevis beyond the festival: the island has volcanic hot springs, excellent hiking, a charming historic capital in Charlestown, and a history that includes being the birthplace of Alexander Hamilton and the setting of Admiral Horatio Nelson’s 18th-century wedding to local widow Frances Nisbet.

Festival tickets, activity passes, and accommodation packages are available at NevisMangoFest.com or by emailing [email protected]. Follow along on Instagram and Facebook at @nevismangofest.

The Most Exclusive Dinner at Sea Has 18 Seats and a French Pedigree

28 April 2026

Oceania Cruises has partnered with the Maîtres Cuisiniers de France to debut a reservation-only dining experience unlike anything else at sea.

If you’ve ever sat down to a truly exceptional French dinner, the kind where every course feels like a considered decision and the wine is not an afterthought, you’ll understand what Oceania Cruises is going for with La Table par Maîtres Cuisiniers de France.

The luxury cruise line has unveiled what it’s calling the most exclusive fine dining venue at sea: an intimate, reservation-only restaurant debuting aboard its next-generation ship, Oceania Sonata, when it launches in 2027. The room seats just 18 guests. Every detail, from the rotating menu to the understated elegance of the space itself, has been crafted in partnership with the Maîtres Cuisiniers de France, an internationally revered institution dedicated to preserving the heritage of French gastronomy. La Table is the first restaurant at sea ever to earn the organisation’s endorsement, a distinction that speaks to just how seriously Oceania takes the food on its ships.

That seriousness has a human side, too. Oceania Cruises is the only cruise line whose culinary programme is led by two Master Chefs of France: Executive Culinary Directors Chef Alexis Quaretti and Chef Eric Barale. The menus they’ve built for La Table read like a greatest-hits of French technique, from delicate Granny Smith apple and langoustine tartlets to escargot-stuffed Dover sole finished with rosace vegetables and a white wine sauce. A spider crab potato roll crowned with Sturia Oscietra caviar rounds out what Quaretti describes as a deeply personal project. “It reflects the values that Chef Barale and I share,” he said, “regard for technique, appreciation of flavour, and an unwavering commitment to excellence.” The menu will rotate continuously, with a changing roster of invited Master Chefs of France contributing new dishes over time.

La Table will also serve as the setting for Oceania’s acclaimed Dom Pérignon Experience, a six-course tasting menu paired with three exceptional Champagne vintages. It’s the kind of evening that warrants its own packing list.

La Table is one of ten culinary venues planned for Oceania Sonata, which will also feature the line’s iconic Grand Dining Room, its refined French restaurant Jacques, pan-Asian Red Ginger, classic steakhouse Polo Grill, Italian favourite Toscana, and the newly introduced Nikkei Kitchen. For a ship that hasn’t launched yet, Sonata’s dining programme is already one of the more exciting things happening in luxury travel.

Oceania Sonata is the first of five Sonata Class ships on order, with deliveries scheduled through 2037.

Michelin Has Spoken: These Are the Food Trends Defining Travel in 2026

17 March 2026

From fire-led cooking to zero-proof pairings, these trends are reshaping menus around the world.

In its latest trend report, Michelin’s global team of inspectors – who collectively log thousands of meals a year – have pinpointed the dining trends gaining momentum. And while the details are chef-driven, the takeaway for travellers is simple: the most exciting trips right now are being built around the table.

Here are a few shifts worth paying attention to.

Fire Is Having a Moment

Open-flame cooking is everywhere right now, from refined wood-fired tasting menus to beachside grills that feel quietly transcendent.

Slow Food, Literally

Fermentation, curing, ageing — chefs are leaning into time as an ingredient. The result is deeper flavours, less waste (since produce can last longer when fermented) and menus that feel tied to a region’s history.

Zero-Proof, Zero Compromise

Non-alcoholic pairings have officially grown up. Think layered botanical drinks, tea-based pairings and complex, savoury pours designed to match a tasting menu beat for beat.

A Little More Theatre, Please

After years of ultra-minimal service, some personality is creeping back in. Expect tableside finishing, storytelling and a bit of interaction. Dining is becoming immersive again, not just observational.

Michelin dives deeper into all of the trends (and the restaurants leading them) in its 2026 food trend report.

Italy’s UNESCO Food Heritage Comes to the Table at These Standout Hotel Restaurants

2 March 2026

From Venice’s lagoon to the cliffs of the Amalfi Coast, Minor Hotels is spotlighting Italian cuisine as living cultural heritage.

Italian cuisine has officially been recognized by UNESCO as an Intangible Cultural Heritage of Humanity – a designation that affirms what travelers have always known. In Italy, food isn’t just sustenance. It’s history, ritual, geography, and family memory, shaped by regional ingredients and centuries of tradition.

Across Italy, Minor Hotels is marking the moment by spotlighting six restaurants that interpret this heritage through a contemporary lens. The result is a north-to-south tasting trail through Venice, Florence, Rome, and the Amalfi Coast – each stop offering a distinct expression of what makes Italian cuisine so enduring.

Here’s where to book your table.

Venice: Fine Dining in a 17th-Century Palace

In Venice, where culinary tradition moves to the quiet rhythm of the lagoon, Da Lorenzo – Al Giardino Segreto offers an intimate counterpoint to the city’s tourist bustle. Tucked inside the NH Collection Venezia Grand Hotel Palazzo dei Dogi, the restaurant overlooks one of Venice’s oldest private gardens, a serene backdrop that feels almost cinematic.

Michelin-starred chef Paulo Airaudo brings a modern sensibility to Venetian classics, presenting tasting menus that reinterpret local traditions with precision and creativity. Seasonality anchors the experience, while subtle international influences keep the cuisine forward-looking. It’s refined, restrained, and deeply rooted in place.

Florence: Pasta as Philosophy

Florence’s Terrae Restaurant, housed within Tivoli Palazzo Gaddi Firenze Hotel, channels Tuscany’s culinary identity through craftsmanship and seasonality. Led by Michelin-starred Chef Patron Iside De Cesare alongside Resident Chef Salvatore Canargiu, the kitchen treats fresh pasta as both art form and cultural thread.

Signature dishes such as cartellata with rabbit and preserved peppers, handmade ravioli scented with garlic, extra virgin olive oil and chili, and traditional fish soup showcase an approach grounded in local ingredients. The menu evolves monthly, reflecting the rhythms of the region and reinforcing Tuscany’s enduring connection between land and table.

Rome: Contemporary Cuisine with Global Nuance

In Rome’s Piazza della Repubblica, INEO Restaurant at Anantara Palazzo Naiadi offers a more contemporary interpretation of Italian haute cuisine. Awarded one Michelin star, the 22-seat dining room feels intimate and intentional.

Executive Chef Heros De Agostinis describes his philosophy as a “creative métissage” – a dialogue between Italian tradition and global influences shaped by his international career. The result is thoughtful, technique-driven cuisine delivered through tasting menus and à la carte options. Even the bread program is elevated here, turning a staple of Italian dining into a focal point of craft.

For a different Roman perspective, Oro Bistrot at NH Collection Roma Fori Imperiali pairs elevated Italian cooking with sweeping rooftop views of the Monumento a Vittorio Emanuele II and the Roman Forum. Sicilian chef Natale Giunta reinterprets classic flavors with a contemporary edge, spotlighting premium seasonal ingredients in a setting that feels both glamorous and distinctly Roman.

Meanwhile, in the Prati district, Antéla Restaurant at NH Collection Roma Centro offers a more urban garden escape. Also led by Giunta, the menu ranges from refined raw seafood to inventive dishes such as spaghetti with coconut milk and olive crumble. A carefully curated wine list balances iconic labels with independent producers, while a cocktail program inspired by Latin maxims adds a narrative twist to the evening.

Amalfi Coast: Cliffside Elegance

The journey culminates along the Amalfi Coast at Dei Cappuccini, located within Anantara Convento di Amalfi Grand Hotel. Set inside a restored 13th-century Capuchin convent suspended between sky and sea, the restaurant blends monastic heritage with contemporary elegance.

Here, traditional Amalfitan recipes are reimagined with modern finesse, showcasing the finest local ingredients against sweeping views of the Tyrrhenian Sea. Sunset aperitivi give way to intimate dinners framed by cliffside panoramas – a setting that amplifies the emotional pull of southern Italian cuisine.

A Classic Cocktail Bar Arrives at Le Germain Hotel Toronto

3 February 2026

An intimate new lounge tucked just off the hotel lobby revives the glamour of the old-world speakeasy.

In the dead of winter, when the city feels more like something to endure than explore, it helps to have a reason to make plans. Mercer Lounge, the newest addition to Le Germain Hotel Toronto, offers exactly that. Now open (and just in time for Valentine’s Day plans), the intimate cocktail bar is designed as a quieter counterpoint to Toronto’s high-energy dining scene.

Located just off the hotel lobby, across from the bustling PUNCH restaurant, Mercer Lounge takes its cues from classic European hotel bars, where atmosphere matters as much as what’s in the glass. The space is anchored by a double-sided fireplace, with plush seating and warm lighting that set a relaxed, composed tone without feeling precious.

The cocktail program centres on the classics, with a particular focus on martinis. The signature Freezer Door Martini is stored at a precise temperature and poured tableside from artisan bottles, with variations ranging from classic gin or vodka to extra-dirty, Gibson, Vesper, Espresso, and Cosmopolitan styles. A concise list of classic cocktails, fine wines, and spirits rounds out the menu.

The menu of small plates incorporates subtle British-Indian accents — a quiet nod to PUNCH next door — with offerings such as fried mozzarella topped with caviar, gunpowder pâté with pork shoulder and kasundi, tuna tartare with guava-yuzu dressing, and North Indian–spiced chicken tenders served with yoghurt and chef’s sauce.

Adding to the atmosphere, Mercer Lounge hosts live vocalists on Wednesdays and Thursdays from 7 to 10 p.m., blending house remixes with original tracks for a laid-back, lounge-driven soundtrack.

Hotel lobby bars are often overlooked, but Mercer Lounge aims to be a destination in its own right. It’s a place for a pre-dinner drink, a late-night martini, or an easy winter evening out. Open Tuesday through Saturday from 5 p.m. until late, the lounge does not require reservations and offers valet parking.

Super Bowl, But Make It Chic: 4 Crowd-Pleasing Recipes

3 February 2026

If your idea of game-day hosting is a little more Martha Stewart than Tex-Mex layer dip, this menu is for you.

Roast Rack of Pork with Rosemary Gravy, Honey Glazes Carrots & Maltese Baked Potatoes

Courtesy of Hiram Cassar, chef of Michelin-starred Fernandõ Gastrotheque in Malta.

Roast Rack of Pork

Ingredients

– 1 rack of pork (2.5–3 kg, bone-in)

– 2–3 tbsp olive oil

– 4–5 garlic cloves, minced

– 2 tbsp rosemary, chopped

– 1 tbsp thyme leaves

– 1 tbsp sea salt

– 1 tsp black pepper

– 300 ml white wine

Method

Preheat oven to 220°C.
Pat pork dry, score fat, and rub with oil, garlic, herbs, salt, and pepper.
Roast for 20 min until browned.
Lower oven to 160°C, add wine to pan, and cook until pork reaches 55°C inside (about 18–20 min per 450 g).
Rest under foil for 15–20 min before carving.

Rosemary Gravy

Ingredients

– Pan juices from pork

– 1–2 tbsp flour (or cornstarch)

– 250–300 ml chicken/pork stock

– 1 tsp Dijon mustard (optional)

– Salt & pepper

Method

Skim fat from pan juices.
Heat roasting pan, stir in flour to make a paste.
Gradually whisk in juices + stock until smooth.
Add mustard if using, season, and strain before serving.

Honey Glazed Carrots

Ingredients

– 750 g carrots, peeled & quartered lengthwise

– 2 tbsp butter

– 2 tbsp honey

– 1 tbsp brown sugar

– ½ tsp flaky salt

– ¼ tsp black pepper

– 2 tbsp chives, chopped

Method

Boil carrots in salted water for 4–5 min, drain.
Melt butter, stir in honey & sugar, add carrots.
Cook 5–7 min until glossy and caramelized.
Season and sprinkle with chives.

Maltese Baked Potatoes (Patata l-Forn)

Ingredients

– 1.5 kg potatoes, sliced ½ cm

– 2 onions, sliced

– 3–4 garlic cloves, sliced

– 3 tbsp olive oil

– 1 tsp fennel seeds, crushed

– 1 tsp oregano (optional)

– 1 tsp salt, ½ tsp pepper

– 250 ml stock (or stock + splash of white wine)

Method

Preheat oven to 190°C.
Layer potatoes, onions, garlic, fennel, oregano, salt & pepper in a baking dish. 3. Pour over stock, drizzle with oil.
Cover with foil, bake 45 min. Remove foil and bake another 30–40 min until golden. 5. Rest 10 min before serving.

Dessert: Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour.

The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

160 g flour
50 ml water
80 g cold butter, cubed
1 tsp. sugar
½ tsp. salt

Preheat oven to 350°F. Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

200 g crème fraîche
100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Atlantis Paradise Island is Elevating its Culinary Offerings

20 January 2026

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, positioning Atlantis not just as a place to eat well between activities, but as a destination where dining itself is part of the draw.

Among the most approachable additions is Gong cha, the globally beloved Taiwanese tea brand, which has officially opened on property. Known for its freshly prepared premium teas, bubble teas and coffees, the casual outpost offers an easy, high-quality option for guests looking to grab something refreshing without committing to a full sit-down meal.

At the other end of the spectrum is the return of chef Ian Kittichai, whose Thai dinner pop-up, KŌ SÀ-WĂN, brings Bangkok-inspired flavours to The Cove’s Perch restaurant. Kittichai, a globally recognized culinary figure with appearances on Iron Chef USA and MasterChef Thailand, presents a menu rooted in his heritage, with dishes such as banana-leaf-steamed grouper and aromatic coconut-galangal chicken soup.

After a successful summer run, Cocodrilo has transitioned from pop-up to permanent fixture, settling into the former Lagoon Bar & Grill space. By day, the cantina-style restaurant leans relaxed and sun-soaked, serving zesty ceviches, fire-kissed tacos and bright, citrus-forward flavours that feel tailor-made for the tropics. As evening falls, the energy shifts: cocktails get bolder, music turns up, and the space transforms into a lively beachfront hotspot.

Experiential dining continues to play a central role, most notably through the return of Sunset Beach Dinners at The Cove. Set directly on the sand, the series offers an elevated barbecue-style menu paired with sommelier-selected wines, curated cocktails and live DJ entertainment. Timed to coincide with the Bahamian sunset, the evenings unfold communally, encouraging conversation and lingering rather than rushed courses.

Priced at $290-plus per person, the dinners are clearly positioned as a special-occasion experience — one that trades formality for atmosphere and lets the setting do much of the storytelling.

Seasonal wine dinners and festive culinary programming round out the calendar, reinforcing Atlantis’ growing focus onat food-led moments that feel intentional.

Our Favourite Recipe for Detox Lentil Stew

6 January 2026

This cozy, nourishing stew feels like a reset after a few too many holiday feasts.

There’s a very specific moment this stew tends to enter our editor’s life: the week after the holidays, when the fridge is half full of odds and ends, the schedule snaps back into place, and the body is nagging that it needs a break from cheese boards and wine-fuelled late nights. If you’re anything like her, December was joyful, indulgent and delicious — and January calls for something a little quieter.

It’s a recipe that understands real life. It fits into busy weeks when there’s laundry to catch up on and inboxes to tame. It’s the meal you start earlier in the day and forget about — until the house starts to smell good and you remember that you already made dinner. It’s especially comforting in winter, when you want something hearty enough to satisfy but clean enough that you don’t feel groggy or bloated the next day.

This lentil stew is grounding without being heavy and generous without tipping into excess. Make a batch early in the week and return to it for easy lunches or low-effort dinners, delicious with nothing more than a slice of bread (sourdough is best).

The Detox crockpot lentil soup by Pinch of Yum has earned its place in our editor’s regular rotation for good reason. If you’re craving something that helps you feel a little more like yourself after a season of indulgence, we suggest bookmarking it and clicking through for the full recipe. Enjoy!

How to Make a Bombardino, Italy’s Cozy Après-Ski Cocktail

22 December 2025

This warm winter drink tastes like dessert in a mug. Try it for yourself with this recipe by Tuscan Women Cooks.

There’s a certain kind of cold that calls for something richer than mulled wine — something creamy, comforting, and unapologetically indulgent. Enter Bombardino, Italy’s beloved Alpine winter drink, traditionally enjoyed après-ski in the Dolomites and northern mountain towns.

Part cocktail, part dessert, Bombardino was invented in the early 1970s to revive skiers after long days on the slopes. Its name, loosely translating to “little bomb”, hints at its warming power. While many bars rely on bottled liqueurs, this version from Tuscan Women Cook keeps things beautifully simple and homemade, using rich eggnog, brandy, and a cloud of whipped cream.

It’s the kind of drink you make slowly, savouring the ritual as much as the result — ideal for snowy evenings, holiday gatherings, or anytime you want to channel a little Italian mountain magic.

Recipe: Bombardino

Serves: 2

Ingredients

½ cup eggnog
3 ounces brandy (such as Vecchia Romagna, Etichetta Nera, or Gran Gala orange liqueur)
Whipped cream
Ground cinnamon

Instructions

Gently heat the eggnog over medium heat until just barely simmering — do not boil.
Divide the hot eggnog between two glass mugs.
Add 1½ ounces of brandy to each mug.
Top generously with whipped cream and finish with a light sprinkle of ground cinnamon.
Serve immediately, preferably somewhere cozy.

Recipe reprinted with permission from Tuscan Women Cooks.