Why patience is a virtue at European airports right now

 

Heading to Europe this northern summer? Patience will be needed. 

Travellers using major European airports are being urged to get through passport control before browsing shops, grabbing a meal or heading to airport lounges. 

Disruption linked to the EU's new Entry/Exit System (EES) continues to cause major delays.

The warning comes after multiple reports of travellers missing flights due to lengthy queues at European border controls since the biometric system was fully introduced in April.

One of the most widely reported incidents saw an easyJet flight from Milan to Manchester depart with just 34 passengers onboard after more than 120 travellers were unable to clear passport control in time. 

Some passengers reported waiting up to three hours despite arriving at the airport well in advance of departure.

Travel experts are warning that similar disruption could occur throughout the summer as passenger numbers increase across popular destinations including Spain, Italy, Portugal, France and Greece.

Jürgen Himmelmann, co-founder at Global Work & Travel, said: "Many travellers still have the old airport mindset of arriving, checking in and then spending an hour shopping or having a meal before heading towards the gate.

"This summer, that could be a costly mistake.

"If you're travelling through an airport affected by EES checks, your priority should be getting through security and passport control as quickly as possible. The shops, restaurants and lounges can wait.

"A lot of airports now have food outlets, coffee shops and retail stores beyond passport control.

"Once you're through, you can relax. Until then, you're taking a risk because queues can build incredibly quickly and move far slower than people expect."

Under EES, non-EU travellers, including UK passport holders, must have biometric information recorded when entering or leaving the Schengen Area. The process includes passport verification alongside fingerprint and facial recognition checks.

Industry groups have warned that the system is creating significant bottlenecks at some airports. 

One of the biggest issues is unpredictability. Travellers know how long security usually takes. They know roughly how long bag drop takes but with EES, the experience can vary dramatically depending on the airport, staffing levels and how many first-time registrations are being processed.

Himmelmann's tips include: Arrive earlier than you normally would, particularly during school holidays and weekends; go directly to security and passport control after checking in; save shopping, dining and browsing until after you've cleared border checks; If you're travelling with children, allow extra time for delays.

See https://www.globalworkandtravel.com/

Image: Dmitry Bogdanov, Scop.io.

In search of the world's best paella

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Does the best paella in the world come from Barcelona, Valencia, Madrid, Seville or Alicante? Or maybe Japan or Mexico?  

The seafood and rice dish comes in multiple versions, including those featuring chicken, rabbit, vegetables and other regional ingredients. 

The lovely city of Valencia is preparing to host the World Paella Day 2026, an international culinary celebration and competition. 

To be held on September 20, the World Paella Day Cup final will bring together elite chefs from around the world in the birthplace of paella. 

Competitors are currently involved in a series of qualifying events across three continents for the chance to represent their countries in the final.

Organisers have expanded the competition to include 12 qualifying rounds in Europe, Asia, and the Americas.

At each location, professional chefs will prepare paella live before panels of culinary experts. Competitors will be judged according to strict standards established by the World Paella Day organisation.

Key evaluation criteria include flavour, texture, rice quality, cooking technique, and socarrat - the lightly caramelised layer of rice that forms at the bottom of the pan and is considered one of the defining characteristics of a perfectly cooked paella.

One winner from each qualifying event will earn a place in the grand final in València.

China set to become the world’s leading travel economy

China is on track to become the world’s leading T&T economy in the coming years if current trends continue.

New 2026 Economic Impact Research (EIR) data from the World Travel & Tourism Council (WTTC) shows the Asian nation is emerging not only as the standout performer in the Asia-Pacific region, but also as a leader for how long-term investment in infrastructure can drive high-impact tourism growth at scale.

In 2025, China welcomed more than 68 million international visitors, marking a 15.5% year-on-year increase, nearly three times the global growth rate of 5.4%. 

International visitor spending rose by 10.5% to $135 billion, exceeding pre-pandemic levels and significantly out-performing the global average growth of 3.2%. 

The country recorded an additional 9 million arrivals compared to 2024, representing the largest increase globally.

The recovery is being driven by a combination of progressive policy reforms and technological innovation, supported by the strong strategic vision of the government positioning travel and tourism as a key pillar of national economic growth, the WTTC says. 

Expanded visa facilitation measures now cover more than 50 countries, offering visa-free stays of up to 30 days and extended transit stays of up to 10 days. Since 2020, arrivals from visa-exempt markets have increased fivefold, including an additional 18% growth in 2025 alone.

Investment in air connectivity and high-speed rail infrastructure is further strengthening accessibility, improving connections between major international gateways and secondary cities, and supporting a more balanced distribution of tourism flows across the country.

“China’s recovery shows how targeted policy reforms can translate directly into stronger inbound demand and sustained growth," says Gloria Guevara, President and CEO of WTTC. 

"Continued progress in visa facilitation will be essential to sustaining this momentum. This approach, over time, could position China to become the world’s leading travel and tourism [destination] if they continue with this path.”

See wttc.org

Image: Shanghai, The Bund.

New whisky concept inspired by Sir Kenny Dalglish

Former Liverpool and Scotland striker Kenny Dalglish is the inspiration for a new whisky concept.

Distilllers Gordon & MacPhail have partnered with Sir Kenny for the inaugural release of a a venture called Vintage Moments.

The Elgin-based whisky producer will release the first collection in October 2026, with just 15 of Dalglish’s Vintage Moments by Gordon & MacPhail Whiskies box sets available to purchase.

The new initiative centres on creating bespoke collections of five ultra-rare single malt Scotch whiskies distilled in years that correspond with significant moments in an individual’s life, the drinks business reports.

Gordon & MacPhail said a small number of private clients will be given the opportunity each year to sample single malts and select five whiskies linked to pivotal years in their own personal histories.

Each whisky will hand-drawn from cask and bottled at cask strength, with Gordon & MacPhail describing each bottling as “the only expression of each particular single malt that will ever exist”.

To launch the concept, Gordon & MacPhail worked with Dalglish to curate five rare single malt Scotch whiskies distilled in years linked to landmark moments in his life.

Dalglish, who was born in 1951, is regarded as one of the greatest strikers in post-war British football and remains one of Celtic’s, Liverpool’s and Scotland’s most admired figures.

Image: Sir Kenny Dalglish, Gordon & MacPhail

A new red designed to be enjoyed chilled

There have been multiple attempts at launching an affordable Australian red wine designed for enjoying chilled.

Those with long memories will recall Cab Mac in the 1980s, while De Bortoli has a red called Chill Bill and there are several other "nouveau" styles from small producers.

Yalumba's Y Series recently launched Sunset Red - a new shiraz style that it describes as "bright, juicy and effortlessly drinkable".

It is a fun drink. I enjoyed a couple of glasses chilled with a Thai red duck curry. It would be a fun barbecue or picnic choice.

The Y Series team describes Sunset Red as "lighter, fresher and more expressive in style".

It is certainly fresh, uncomplicated and fun.

It is recommended to put it in the fridge for 20-30 minutes before serving. I'd give it a little more for a max chill factor.

Sunset Red is light bodied with bright berry flavours and just a hint of sweetness on the palate.

The Y Series 2025 Sunset Red is available in Dan Murphy’s stores nationally with an RRP of $15. 

I'm puzzled as to why it was released in winter - as it strikes me as a quintessential summer drink. Marketing departments eh?

Hobart gets a new whisky hotspot in time for Dark Mofo

Just in time for the Dark Mofo winter festival, Lark Distillery has launched a new whisky hot spot.

The Still - Lark's flagship whisky and cocktail bar - has been reimagined as GOTHAM at The Still.

Lark suits say the tasting room and lounge will retain its atmosphere, service, and exceptional spirits but as GOTHAM will have a "darker pulse".

Launching this week with a new food and cocktail menu, GOTHAM will showcase an "ultra high-performance sound system" from local acoustic designers Pitt & Giblin and a moody new ambience.

“GOTHAM is our invitation to locals and visitors alike to gather, pour something wicked, and stay under the spell," says Lark head of hospitality Dan Knight.

"It’s still Tasmanian at its core, and still driven by the Lark spirits that we love, injected with a mood and mischief that Hobart has been waiting for."

In keeping with GOTHAM’s distinctive new personality, chef Benjamin Co-Pavier’s menu is reminiscent of New York cocktail bars, featuring plates of shucked-to-order local oysters from Tasmanian Oyster Co., fried chicken, Robbins Island wagyu skewers, and a classic cheeseburger.

GOTHAM at The Still will host a number of regular events, including gin blending, live jazz every Wednesday evening (5:30-8:30pm), and a Happy Hour with a Lark twist.

GOTHAM at The Still at 30 Argyle Street, Hobart. Open Wednesday-Thursday, 3pm-late and Friday-Sunday, 1pm-late.