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.
LATEST
Indigenous Costa Rican flavours on full display at Nekajui, a Ritz-Carlton Reserve
Nestled within one of the world’s most biodiverse destinations, Nekajui, a Ritz-Carlton Reserve, has officially opened its doors, offering discerning travellers a secluded, ultra-luxury retreat amidst the unspoiled natural beauty of Costa Rica’s Peninsula Papagayo. Named after the Chorotega word for “lush garden,” Nekajui (NEK-ah-wee) marks a monumental milestone as the first Ritz-Carlton Reserve in Central and South America and the eighth addition to
Aqua Expeditions adds three chef-hosted departures for 2025
Aqua Expeditions has revealed three exclusive chef-hosted departures, with two renowned gastronomic masterminds: Australian chef and restaurateur Benjamin Cross (on Aqua Blu in East Indonesia) and Peruvian legend chef Pedro Miguel (on Aqua Nera in the Peruvian Amazon). Each chef-hosted sailing will include opportunities to personally connect with Schiaffino or Cross, to learn about the creation of their destination-specific menus,
Holland America Line is now offering pasta-making classes
Holland America Line is known for serving fresh, local ingredients on board, with a focus on dishes that highlight regional flavours. In addition to its Global Fresh Fish program that offers more than 80 varieties of fresh fish sourced locally, Holland America Line is highlighting “Made Fresh Daily” handcrafted breads, pastas and regionally inspired desserts. Guests can now enjoy an array
Cathay Pacific partners with upscale Chinese restaurant Mott 32
Cathay Pacific has partnered with Mott 32, one of the world’s most awarded Chinese restaurant brands, to bring customers an elevated dining experience at The Pier, First class lounge at Hong Kong International Airport. The thoughtfully-crafted tasting menus have been introduced on rotation from Jan. 21 alongside The Pier, First’s monthly a-la-carte menus, featuring Mott 32’s iconic dishes reimagined for
Oceania unveils revamped fine dining menus on Allura
Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025. The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations. The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious
Sonoma County Tourism unveils “Wine County for All of Us” initiative
Sonoma County Tourism (SCT) has announced its new initiative, “Wine Country for All of Us,” a thoughtful and deliberate commitment to fostering belonging among visitors and residents. Grounded in Sonoma County’s long-standing dedication to inclusivity, the initiative celebrates the region’s diverse history and invites everyone to experience Wine Country through their own lens. Through the decades, the area has become
Up next: the Pastry issue
With the cold weather behind us, we’re trading comfort foods from the South, along with hearty soups, curries and chilis for sweeter, lighter fare. Like any good cake, our Pastry issue is packed with layers.
Our first stop is in New York City, where editor Christine Roberti catches up with chef Dominique Ansel, or, as most know him as, “the Cronut creator”—the half croissant, half donut sensation you have to try once.
Then, tag along to Tahiti with writer Karen Barr, as she visits a working vanilla bean farm—and spoils us with an authentic vanilla cheesecake recipe. Closer to home, we’re investigating the best afternoon teas in Toronto, and writer Jessica Huras tracks down some of the best mixologists in the city who are spotlighting tea-based cocktails.
And of course, no proper pastry issue would be complete without a trip to France—from croquembouche to crêpes, our editor finds the best delicate desserts to indulge in while visiting Normandy and Lyon, the gastronomic capital of the world.