Horizontal Festival expands its offering

Horizontal Festival has unveiled the full program for its 2026 return to Centennial Vineyards in the New South Wales Southern Highlands. 

The three-day event brings together chefs, winemakers, producers, musicians and makers for a long weekend celebrating the state's food and wine culture.

Running from October 2-4, the spring festival invites guests to move beyond the traditional food and wine festival experience with a program of tastings, conversations, immersive culinary experiences, live music, art and community events set among the vineyards of Bowral.

Named after the wine world's concept of a horizontal tasting, where different wines of the same vintage are explored side by side, Horizontal Festival is built around discovery. 

Throughout the weekend, guests will be encouraged to compare, question and connect, exploring the people, places and stories that shape every glass, every plate and every conversation.

Festival Creator and Director Amanda Fry said this year's program reflects the festival's ambition to create experiences that bring people closer to the food they eat, the wine they drink and the people behind them.

"The idea behind Horizontal Festival has always been simple: slow down, gather together and discover something new," Fry says. "We want people to taste wines they've never tried, meet producers they've never heard of and sit around tables where conversations happen naturally.

"This year's program is our most ambitious yet. It celebrates the extraordinary diversity of New South Wales through food, wine, music and shared experiences, but above all it's about creating moments of connection that people will remember long after the weekend is over."

New to the festival this year is Wine & Conversation, hosted by wine writer Nick Ryan. 

Across the festival hub, more than 80 wineries, distilleries, breweries and artisan producers will attend, including Bimbadgen, Lerida Estate, Dawning Day, Bilpin Cider, Bread & Brewery, Ester Spirits, Millsheds Distillery, Black Gate Distillery and Nine Circles Distillery, alongside gourmet food experiences from Amigos Food Truck, Fire 2 Flare, The Pines Gelato, Artisan Delish Salami, Sacred Sydney Honey, The Oyster Experience, Berry Donut Van and PhycoHealth.

Food luminaries include Matt Moran, Mark Best, Lyndey Milan and Argentine grill master Francis Mallmann. 

Tickets and full details at www.horizontalfestival.com.au 

Relais & Châteaux adds new members around the globe

In many parts of the world Relais & Châteaux is the "go to" guide for elegant accommodation.

The hospitality collection has just expanded its global portfolio with the addition of 10 new hotels, restaurants and a traditional Japanese ryokan in destinations across Europe, North America and Asia.

It says the latest members "reflect the association’s continued focus on exceptional hospitality, regional gastronomy and cultural heritage".The new additions span Portugal, France, Italy, Switzerland, the UK, Japan, Mexico and the US, news hub Travel Mole reports.

“Our association is committed to helping build a more respectful and sustainable world through hospitality and gastronomy,” said Laurent Gardinier, president of Relais & Châteaux. “It is an honour to welcome these new members, who share our values and passion for excellence.“

Among the newcomers is Verride Palácio de Santa Catarina (top image), in Lisbon, an 18-room boutique hotel housed in a restored 18th-century palace overlooking the Tagus River in the centre of the lovely Portuguese capital.

France gains two new members. La Maison des Cimes in Malbuisson is to open next month. It features eight guestrooms overlooking Lake Saint-Point with chef Matthias Marc returning to his native Jura region.

Megève Bois, meanwhile, offers an intimate alpine retreat with 13 rooms and suites, two restaurants, an extensive wine cellar and a mountain-inspired wellness spa.

Italy welcomes two additions. Masseria Aura Terrae in Puglia occupies an 18th-century estate surrounded by vineyards and olive groves overlooking the Adriatic Sea, while in Abruzzo, Relais Villa Corallo combines an 11-room country house with the Michelin-starred Zunica 1880 restaurant.

In Mexico City, the Quintonil Restaurant joins the collection while Japan’s historic Hiiragiya ryokan in Kyoto also becomes part of Relais & Châteaux. Family-owned since 1818, the 23-room property offers traditional kaiseki dining, tatami accommodations and authentic Japanese hospitality.

Other new members include Villa Florhof in Zurich, a restored 15th-century boutique hotel operated under the Lalique brand; Wilderness Reserve in Suffolk, England, offering luxury countryside villas, and The Nell New York, a 134-room luxury hotel scheduled to open in autumn 2027 at Rockefeller Plaza.

* Founded in 1954 in France, Relais & Chateaux is an international collection of independently owned luxury hotels and restaurants that now represents close to 600 properties across over 50 countries.

New cellar door restaurant for the Tamar Valley

Tasmania's Tamar Valley is to gain a new cellar door restaurant later this year. 

Small Wonder Wines Cellar Door and Restaurant will open its doors in September on the former Goaty Hill site.

The Small Wonder Wines Restaurant will be led by head chef Konstantin Putkin (ex Michelin-starred Galvin at Windows in London, and Wintergarden Restaurant in the Blue Mountains). 

Russian-born Putkin's menu is promised to feature hyperlocal Tasmanian produce, including elements from Springfield Deer Farm, Seven Springs Farm and Wattle Hill Olives. 

A range of Small Wonder wines will be available by the glass, as well as a selection of Tasmanian spirits and imported wines.

Kerry Hill Architects (Singapore) collaborated with local Tasmanian firm Edwards + Simpson to emphasise regional design elements. 

Rather than relying on signature dishes, the chef says the menu will evolve with the seasons, allowing the very best produce at its peak to take centre stage. 

“For me, the best restaurants start with great relationships," Putkin says. "The menus at Small Wonder are a celebration of Tasmania's farmers, growers and producers, and our role is simply to do their incredible work justice. 

“I want people to come in, share great food, discover where it comes from, and leave feeling like
they've experienced a genuine taste of Tasmania. If we can create something that's relaxed,
sustainable and full of heart, then we've achieved exactly what we set out to do.”

The opening will be a milestone says Overstory CEO Paul McArdle. 

“Since we opened as Small Wonder in 2021, it was a priority to remain part of the community," he says. 

"The new cellar door and restaurant is a chance to build on what we are already offering, introducing something a little different while retaining our well-known welcoming atmosphere.” 

Artworks from Tasmanian artists Stephen Bond, Alicia King and Paul Snell have been selected and
will be placed across the venue. 

Combining organic vineyard practices and minimal-intervention winemaking, Small Wonder Wines
employs practical initiatives like composting grape marc, encouraging beneficial insects, and reducing
chemical inputs. 

“Solar power, energy-efficient systems, and thoughtful estate design allow us to protect the land while making exceptional wine,” says winemaker Ockie Myburgh.

See www.smallwonderwines.com.au

Image: Sileo 

Chef Stone to return home to guide kitchen at Waldorf Astoria Sydney

Internationally acclaimed chef Curtis Stone will return home to open his first Australian restaurant as part of new Waldorf Astoria Sydney hotel.

After decades based in the US - and with e restaurant in Mexico - Stone will bring his culinary vision to Australia's first hotel under the luxury hotel brand.

Melbourne-born Stone will lead the way as the hotel will feature two original dining experiences. It will open in 2027 at One Circular Quay, and will be the first Waldorf Astoria hotel in Australia.

Waldorf Astoria Sydney is currently under construction and will be owned and developed by Perth-based developers Fiveight.

“Coming to Australia to create something of this scale is incredibly meaningful for me," Stone said.

"These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with.

”“To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.”

Marlene Poynder, general manager of Waldorf Astoria Sydney, (pictured above on the 25th floor of the hotel with Stone) said: “Waldorf Astoria Sydney represents a defining moment as we introduce the brand to Australia.

"To work with a chef of Curtis’ calibre makes this especially meaningful. 

"Together, we're creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world's most remarkable harbourfront settings come together to deliver an unforgettable guest experience."

* Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of hotels with a legacy that dates back more than a century to Waldorf Astoria New York, the first hotel to offer 24-hour room service.

Anantara celebrates 25 years with culinary experiences

 

The Anantara Hotels & Resorts group is marking 25 years with a selection of signature culinary experiences. 

The options range from Sri Lanka’s spice trails to the rice fields of Vietnam. 

The feasts will celebrate the quarter of a century since the brand was founded in Thailand as the experiential luxury brand of Minor Hotels. 

Across three Asian destinations – Sri Lanka, Thailand and Vietnam – the brand responds to what the Minor Hotels Travel Trends Report 2026 confirms: food is the primary gateway to culture for most travellers.

At Anantara Peace Haven Tangalle Resort on the south coast of Sri Lanka, Mama’s Kitchen explores local culinary secrets and village cooking culture with the resort’s local mama. 

Guests participate in the preparation, hand-grinding spices and stewing slow-cooked curries, in the kamatha kitchen situated in the resort’s paddy field, learning the role each ingredient plays and the stories that accompany them.

At sister property Anantara Kalutara Resort, guests partner with the resort’s culinary team for the '25 Spices Table', an exploration of 25 indigenous herbs and spices, each used in the preparation of traditional local curries and each with an intriguing history. 

At Anantara Siam Bangkok Hotel, executive chef Punn Akkawin teaches guests how to create Thai dishes full of colour and flavour. The experience begins with a morning market visit to select the fresh produce and aromatics that will define the meal. Guests return to The Spice Market, a Bangkok institution with more than 40 years of history in the Thai capital, to prepare three dishes under the chef’s guidance to enjoy for lunch.

In Vietnam, rice is central to culture. Anantara Quy Nhon Villas takes guests into the countryside to meet the families who keep centuries-old traditions alive. 

The first stop is a family where rice paper making is still practised by hand. Here, guests can learn each delicate step of the process, demonstrated and shared. This continues with a visit to a second family for a tasting of traditional rice wine. The experience closes back at the resort, where guests create their own rice wine cocktails while overlooking the ocean.

The route between Quy Nhon and Hoi An is an experience in its own right. The Vietage by Anantara train connects the two destinations in style, with locally sourced provisions on board, such as strawberries from Đà Lạt, regional teas and locally produced gins that reflect the landscape en route.

At Anantara Hoi An Resort, the Taste of Hoi An street food experience carries the narrative forward through the dishes that define the town.

Anantara’s signature anniversary experiences, including those featured above, are available across the brand’s portfolio throughout 2026. Each is specific to its destination. 

Explore the full collection at anantara.com/en/25th-anniversary-experiences

Discover Paris' own unique wine-inspired festival

For close to 100 years, the 18th Arrondissement of Paris has celebrated its grape harvest festival. 

Centered on the historic district of Montmartre, overlooking the city and blessed with its own micro vineyard, the Fête des Vendanges will this year run from October 7-11. 

The 93rd edition has the theme "The 18th Arrondissement Leads the Beat".

Drawing nearly 1.5 million visitors annually, the festival is the third-largest event organized by the City of Paris. 

For five days, the entire 18th arrondissement is transformed into a huge open-air stage where music, 

gastronomy, heritage, and community celebration come together.

Concerts, choirs, dances, performances, musical parades, participatory events, and neighborhood
festivities will fill the arrondissement's streets, squares, and iconic venues.

The festival's Taste Trail will bring together producers, winemakers from Chablis,and Auxerre, and artisans sharing their products, craftsmanship, and stories at the foot of the Sacré-Cœur.

The Fête des Vendanges de Montmartre is promoted as being committed to the values that define it: solidarity, openness, inclusion, and the sharing of knowledge and traditions.

The 2026 edition will also continue its commitment to environmental sustainability through initiatives promoting responsible food practices, waste reduction, sustainable mobility, short supply chains, and the promotion of local expertise.

See Fête des Vendanges de Montmartre : du 7 au 11 octobre 2026

Images: Erwan-Floch & Mathilde Gardel

Popular culinary festival returns to the Great Southern

One of Western Australia's most remote culinary festivals will return next year. 

Taste Great Southern will return to the Great Southern region from Thursday, March 4, to Sunday, March 7. 

 
Following a successful 2026 festival, Taste Great Southern will once again invite guests to explore the region's acclaimed wines, premium produce, extraordinary landscapes and vibrant hospitality scene through a curated program of events spanning Albany, Denmark, Mount Barker, Porongurup, Frankland River and surrounding communities.

Festival director Erin Molloy said the festival continues to strengthen the Great Southern's reputation as one of Australia's most compelling regional food and wine destinations.

"Taste Great Southern has become one of Western Australia's most distinctive regional food and wine festivals because it offers something truly authentic," she said.

"It brings together world-class chefs, winemakers, producers and storytellers in a way that could only happen in the Great Southern.

" We're excited to build on the momentum in 2027 and continue showcasing the incredible people, produce and places that make this region so special."

State Minister for Tourism and the Great Southern, Reece Whitby, said the Great Southern is one of Western Australia's most remarkable tourism destinations, and Taste Great Southern brings it to life through world-class food and wine experiences.

“Taste Great Southern's 2027 program builds on the festival's ongoing success, offering fresh experiences that celebrate the region's exceptional produce, passionate people and breathtaking landscapes," Whitby said. 

"Events like this play a vital role in driving visitation to WA's regional destinations, strengthening the Western Australian economy, supporting local jobs and businesses, and highlighting the State's visitor appeal.”

The full Taste Great Southern 2027 program and tickets will be released later this year.

See tastegreatsouthern.com.au 

Image: Ann and Tom

Fremantle's three days of fungi and games

Fremantle will host three days of fungi and fun next month.

The West Australian port city will host the Fremantle Truffle Festival from July 10-12, showcasing truffle-infused menus, chef experiences, market activations and gourmet events. 

Opening Night will feature a three-course dinner and presentation by Great Southern Truffles. 

Other highlights will include:

Truffle House: A main festival marquee hosted by Great Southern Truffles adjacent to Markets on Henderson Street.

Fremantle Markets: A truffle-inspired culinary showdown of exclusive festival dishes.
Truffle Dog Hunt Demo: Watch a live truffle dog demo at Old Courthouse
Truffles around town: Truffle inspired events and food specials are happening around Freo. Scroll down to the events section.

For detail see https://visitfremantle.com.au/fremantle-truffle-festival

“Western Australian truffles are recognised among the finest in the world and the Fremantle Truffle Festival has become a fantastic platform to showcase that quality." says Adam Wilson of Great Southern Truffles. 

And while you are in Fremantle you might want to check out the recently opened Owston Hotel.

It is located in Fremantle's historic West End, set within the beautifully restored Owston's Buildings on High Street, once home to the Roma Restaurant. 

There are just 11 rooms with options ranging from city views to a corner room with bathtub and sunset views. Guests can also enjoy handmade pasta at Vin Populi and fresh pastries from Common Bakery. 

Hyatt brand hits Hua Hin with a hint of Sanook

I've been looking for a new Thai destination for a proposed trip later this year. Hua Hin just jumped to the top of the list.

Hyatt Hotels Corporation this week announced the opening of The Barai Hua Hin, marking the debut of The Unbound Collection by Hyatt brand in Thailand.

Located on the historic Khao Takiap coastline in Hua Hin, a favourite seaside destination for generations of Thai royalty, the 98-room beachfront resort is designed in the spirit of Sanook (สนุก) - the Thai expression for the joy of living.

Long before the concept of the "wellness retreat" became fashionable, Hua Hin was one. 

The destination has been a seaside escape for Siamese nobility since the early 20th century. 

Drawing on this legacy, The Barai Hua Hin opened as a spa 20 years ago. It has now expanded into a boutique resort. 

“Every stay is designed to unfold at the guest's own rhythm,” says GM Marco Avitabile. 

“Our philosophy is rooted in Sanook, the belief that joy, ease and delight should be part of life’s most meaningful moments. Whether guests come for deep rest, movement, spa rituals, culinary discovery or time by the sea, we invite them to experience renewal in a way that feels personal, memorable and entirely their own.”

Guests can also explore the Kui Buri National Park, Khao Sam Roi Yot National Park, and Phraya Nakhon Cave in the region.

The resort has 27 suites and a pair of two-bedroom penthouses. 

Higher-category suites include butler service, terraces, in-suite rituals and daily massage inclusions. 

At the centre of the resort, The Barai Spa takes its name from ancient barays, reservoirs that once sustained daily life in the ancient empire. 

Wellness extends to the two-story Wellness Hub which includes a 24-hour fitness studio, yoga studio, holistic zone and wellness shop. 

The resort offers two dining destinations led by chef Benn Rowe, whose career spans kitchens across Australia and Thailand. 

I've made a note of this one. Small resort, wellness focus, interesting location. 

See www.thebaraihuahin.com

Famous Brisbane watering hole returns with a new/old name

Generations of thirsty Queenslanders knew it as The Fox Hotel but the South Brisbane landmark reopens this weekend as Hotel Terminus. 

The heritage-listed building has been re-born as a four-level dining, entertainment and events destination.

The precinct brings together three distinct venues under one roof: a premium all-day gastropub (Terminus), the vibrant Fox Rooftop, and Vixen Room, an intimate late-night cocktail lounge, alongside function and event spaces

Behind a fully restored façade, the redevelopment includes an 18-metre atrium and a new entrance opening onto Fish Lane, with the developers boasting "a bigger, bolder and distinctly Brisbane hospitality destination".

The transformation has been led by Ghanem Group Hospitality, the team behind a portfolio of some Brisbane’s best-known venues, including Blackbird Brisbane, Byblós, Donna Chang and Iris Rooftop.

A public vote gave the community a say in the venue's new identity and the verdict was clear: restore the original name, Hotel Terminus. The Fox, however, lives on as the rooftop bar’s name.

"Hotel Terminus is a revived venue that’s firmly rooted in where it came from," Ghanem Group Hospitality managing director Nehme Ghanem says. 

"This building has been a favourite gathering spot for Brisbane since it first opened its doors in 1927.

That weight of history is something we have kept front of mind throughout this project.

“The team has done justice to what the venue represents to this city and the entire group is incredibly
proud to be the ones bringing Hotel Terminus back."

The menu is overseen by head chef Lyndon Tyers alongside group executive chef Jake Nicolson. 

So think Moreton Bay bug rolls with coriander labneh and curry sauce, or a classic steak tartare; slow-
cooked stout-braised sticky beef ribs and a tandoori chicken pie with creamed leek and green 
peppercorn jus. 

"The food at Terminus is about doing the classics properly, not reinventing them, just executing them to
a level that surprises people," Tyers said.

"We source the best produce we can and make sure every single plate that leaves the kitchen is held to
the standard Ghanem Group Hospitality is known and loved for."

See https://www.ghanemgroup.com.au/venues/hotel-terminus

A new hotel destination in St Kilda

If Kings Cross/Potts Point is your "go to" zone in Sydney and you like to stay in Fortitude Valley when in Brisbane then St Kilda might be your preferred place to lay your head in Melbourne.

Accor has announced a new chapter for the Saint Kilda Beach Hotel in the edgy beach suburb, which is currently undergoing a revamp led by owner ERDI, ahead of its reopening as Novotel St Kilda in October.

The transformation will see 80 re-designed guest rooms debut, "featuring a contemporary coastal palette to create calming spaces that support restorative sleep and everyday balance".

The hotel will feature a new conference and events facility for up to 140 guests, alongside a co-working space. Aa reimagined internal garden atrium will introduce natural light.

A new culinary destination, Urban Kitchen & Bar - St Kilda, is currently in development. The venue will seat up to 120 guests and include several private dining spaces.

ERDI has committed financial support to several local charities, including Sacred Heart Mission, The Mirabel Foundation, and St Kilda Mums.

“The transformation of this landmark property into Novotel St Kilda reflects the continued strength of Accor's network across the Pacific and our confidence in the Melbourne market,” said Adrian Williams, Chief Operating Officer of Accor in the Pacific region.

“Novotel is a globally recognised brand that continues to evolve in step with the needs of today's travellers."

Novotel St Kilda has an opening offer from $299 per night. To book, visit novotelstkilda.com.au

Familiar faces to open Sanctuary Cove's new enoteca

It is closing in on 40 years since the eyes of the world were on the opening of Sanctuary Cove. 

Owner Mike Gore spared no expense on "The Ultimate Event" back in 1988 with entertainment from Frank Sinatra, Whitney Houston and Peter Allen. 

What a time we had, despite the rain. Thanks Patti Mostyn. 

All those years on I'm still writing about the Gold Coast drawcard with top hospo operators Max and Amanda Alfieri to open a new Italian-style wine bar at the resort next month. 

Zio Italian Enoteca will see the former owners of popular Italian restaurant Ioesco will bring their passion for Italian food, wine and hospitality back to the Cove. 

Located in Building Four on Masthead Way, along the village’s main thoroughfare, Zio Italian Enoteca will offer seating for approximately 70 guests, with both indoor and outdoor dining available.

“We are incredibly excited to return to Sanctuary Cove and to be part of [developer] Mulpha’s vision for the future of the Village,” the duo said. “We look forward to contributing to the vibrant dining and lifestyle experience that makes Sanctuary Cove such a unique destination.”

Zio Italian Enoteca will offer a selection of local and international wines, paired with traditional Italian antipasto-style offerings including freshly sliced cured meats, artisan cheeses, crusty breads and seasonal accompaniments. 

As the venue settles into spring, the menu will expand to feature a broader range of authentic Italian specialty dishes. 

“Sanctuary Cove has always been home to us,” said Max Alfieri. “Zio Italian Enoteca gives us the opportunity to share the flavours, traditions and discoveries we have experienced across Italy. From regional wines to time-honoured food traditions, we hope to bring a little piece of Italy to the Cove.”

Star chefs set for Bangkok gourmet festival

How about a holiday gourmet experience in the heart of Bangkok?

The return of the World Gourmet Festival at Anantara Siam Bangkok Hotel celebrates a culinary collaboration between Asia, Latin America, France and the United States from September 29-October 4.

Under the theme The World of Flavours the festival brings together celebrated culinary talents including Álvaro Clavijo, chef and founder of El Chato in Bogotá, Colombia, which has been named the No. 1 restaurant in Latin America's 50 Best Restaurants.

He will be joined by Julien Royer, chef-owner of Odette in Singapore, holder of three Michelin stars. Odette reflects Royer's vision of refined French cuisine interpreted through an Asian perspective.

Also on board is Josiah Citrin, chef-owner of Mélisse in Los Angeles, awarded two Michelin stars. Citrin is regarded as a pioneer of Californian luxury dining and ingredient-driven cuisine.

"The World Gourmet Festival continues to celebrate the diversity and creativity that define the global culinary landscape," says Torsten Richter, general manager of Anantara Siam Bangkok Hotel.

"We are honoured to welcome Álvaro Clavijo, Julien Royer and Josiah Citrin to Bangkok, where their distinct culinary philosophies will offer guests an extraordinary journey across Latin America, France and the United States."

Asia's new culinary travel drawcards

There is nothing more satisfying for a gourmet traveller than to discover a foodie hotspot ahead of the crowd. 

Digital travel platform Agoda has just released its list of Asia's hidden gems, where the local cuisine offers a window into a region's culture. 

The list showcases six destinations that are not major urban centres but do provide dishes to tantalise the palate. 

In the remote Isan region of Thailand, Udon Thani is described as "a culinary gem with its focus on traditional Thai flavours". Known for its vibrant street food scene, Udon Thani offers dishes like som tam (spicy papaya salad) and larb (spicy minced meat salad), which are staples of the region's cuisine. The city's food culture is deeply rooted in its agricultural heritage, providing a unique taste of rural Thailand.

Hué, Vietnam, is celebrated for its imperial cuisine, which reflects the city's historical significance as the former capital of the Nguyen Dynasty. The culinary scene in Hué is characterized by its delicate flavours and artistic presentation, with dishes like bánh bèo (steamed rice cakes) and bún bò Hué (spicy beef noodle soup) offering a taste of the city's royal past.

In the Philippines, Iloilo stands out with its vibrant mix of local and international flavours. Known for its seafood and traditional dishes like La Paz Batchoy (a noodle soup with pork and liver) and pancit molo (dumpling soup), Iloilo's culinary offerings are a testament to its cultural heritage. 

Dandong, China, offers a culinary experience at the crossroads of Chinese and Korean influences. This border city is known for fresh ingredients and bold flavours. From savoury dumplings to spicy stews, Dandong's food scene is vibrant. 

In Malaysia, Melaka is a cultural crossroads where Nyonya cuisine takes centre stage. This unique culinary tradition combines Chinese ingredients with Malay spices, resulting in dishes that are both flavourful and aromatic. 

Luang Prabang, in Laos offers a culinary journey set against the backdrop of its UNESCO World Heritage status. The city's cuisine is a harmonious blend of French colonial influences and traditional Laotian flavors, creating a dining experience that is both exotic and familiar. Signature dishes like laap, a spicy minced meat salad, and tam mak hoong, a tangy green papaya salad, showcase the city's appeal. 

"Exploring these hidden gems through their food is like taking a delicious journey through history and culture," says Andrew Smith, senior vice president, supply at Agoda said. 

More at agoda.com. 

Image: Luang Prabang night market

Authentic gourmet experiences on the Amalfi Coast

There is increasing demand from travellers for authentic gourmet experiences. 

Casa Angelina on Italy's dramatic Amalfi Coast has launched a collection of activities featuring local Italian traditions. 

Located high above the the ancient fishing village of Praiano, Casa Angelina is a member of The Leading Hotels of the World. 

The exclusive 36-room retreat aims to offer the "pleasures of southern Italy are reimagined through a lens of quiet luxury". It is represented in Australia by the Unique Tourism Collection. https://uniquetourism.com/  

Among the immersive experiences for the 2026 summer season are Ancient Lantern Fishing and Nonna's Secret. 

Lantern Fishing offers guests the a night-time excursion inspired by the traditional lampare fishing technique. Accompanied by a local fisherman, guests catch their own fish. Executive chef Leopoldo Elefante later guides them in preparing their catch using seasonal local ingredients and simple techniques (below). 

In southern Italy, the annual preparation of tomato preserves is a tradition with most families. 

Nonna's Secret invites guests to take part and discover one of Campania's most cherished customs (top image). 

The experience begins with a leisurely walk through Casa Angelina's organic garden alongside chef Elefante, gathering sun-ripened tomatoes and fragrant basil. Back in the kitchen, guests are guided through the traditional preparation of homemade passata - with each guest taking home a jar of hand-crafted tomato preserve. 

Other experiences include lacemaking. basket weaving and painting. 

For more details see www.casangelina.com

Michelin rewards Vietnamese food innovators

Vietnam is on the move when it comes to global recognition of its cuisine. 

For the first time, the number of restaurants with Michelin stars has gone into double figures. 

In its fourth edition, the 2026 Michelin Guide selection in Vietnam showcases 193 dining establishments, including 11 one-star eateries (two new) and 72 Bib Gourmand (11 new). 

Onvit (Hanoi) becomes the first Korean contemporary restaurant in Vietnam awarded a star while the other newcomer is Upstairs (Ho Chi Minh City),a tiny spot above a wine bar offering modern Vietnamese tasting menus (top image). 

The new star holders join retaining one-star restaurants: Gia, Hibana by Koki and Tầm Vị (Hanoi); Long Trieu, Ănăn Saigon, Akuna, CieL and CoCo Dining (Ho Chi Minh City); and La Maison 1888 (Da Nang).

"In four years, we have watched Vietnam grow from an exciting discovery into a clear and confident culinary destination," said Gwendal Poullennec, international director of the Michelin Guide.

"What excites us most this year is the talent and passion behind each restaurant. A new generation of Vietnamese chefs is leading the way, with young cooks who have trained abroad and come home to cook food that is unmistakably their own: rooted in local ingredients, local memories and local pride.

"That is exactly what the Michelin Guide has always sought to honour.

"As we mark a century of the Star, Vietnam reminds us that local gastronomic stories are still being written, and that some of the most exciting chapters are unfolding right here."

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.

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.

Beyond the Beach: Discovering Koh Chang from The Retreat

Some destinations reveal themselves slowly. Koh Chang is one of them, roving correspondent Roderick Eime reports.

At first glance, Thailand's second-largest island seems to offer exactly what visitors expect: palm-fringed beaches, warm seas and spectacular sunsets. 

Spend a little longer here, however, and a different side emerges. Dense rainforest blankets the mountains, mangrove forests line sheltered waterways and small fishing communities continue traditions that predate tourism by generations.

The Retreat Koh Chang proved an ideal base from which to discover both sides of the island.

Arriving at the family-owned resort, the first impression is one of space and tranquillity. 

Water features, tropical gardens and low-rise buildings constructed from natural materials create a sense of harmony with the surrounding landscape. Rather than dominating its environment, the resort seems to blend seamlessly into it.

The guest experience reflects this philosophy. Service is polished without being intrusive, with staff displaying the genuine warmth for which Thai hospitality is famous. Conversations happen naturally, recommendations feel personal, and there is an easy rhythm to daily life around the property.

While the pools and waterfront setting make relaxation tempting, Koh Chang rewards exploration.

One morning begins with a journey through a network of mangrove waterways aboard a traditional wooden boat. Gliding silently beneath overhanging branches, the island feels worlds away from Thailand's busier tourist centres. 

Birdlife darts among the roots while local fishermen tend their boats along the banks. It's a reminder that nature remains central to life here.

Back on land, the island's rainforest reveals another dimension. Koh Chang is home to one of Thailand's richest botanical environments, with more than a thousand recorded plant species thriving in the island's exceptionally wet climate. Waterfalls tumble from forested hillsides and hiking trails offer opportunities to experience an ecosystem that has remained remarkably intact.

The resort encourages guests to engage with these natural assets through curated excursions, wellness experiences and cultural encounters. Island-hopping adventures, paddle boarding, kayaking and cooking experiences provide alternatives to the traditional fly-and-flop beach holiday.

Dining also reflects a strong sense of place. Fresh seafood sourced from nearby communities features prominently, while locally inspired flavours sit comfortably alongside contemporary presentation. Sunset dinners beside the water quickly become a highlight.

What makes The Retreat Koh Chang memorable is not simply the quality of the accommodation or the beauty of its setting. Rather, it is the way the property connects guests with the island itself.

In an era when many tropical resorts could be located just about anywhere, The Retreat succeeds because it feels unmistakably part of Koh Chang. 

And Koh Chang, in turn, remains one of Thailand's most rewarding islands for travellers willing to venture beyond the beach.

More info https://theretreatkohchang.com/

Room rates begin at around $300 a night including breakfast. 

Discover Healesville's big winter wine night

One of the Yarra Valley’s favourite winter wine events is set to get bigger - for one night only. 

On Saturday, June 27, Healesville venues will host close to 30 wineries from across the Yarra Valley for the Fireside Wine Trail. 

The celebration is billed as chance to discover the full breadth of the region without leaving town.

Across six venues in the heart of Healesville, guests can discover sub-regions, meet the winemakers, taste and purchase wines, all while fire-themed food, live music and DJs set the mood.

Participating venues include Barrique, Healesville Hotel, Four Pillars Distillery, Payten & Jones, Jayden Ong Winery & Cellar Bar and Giammarino Wines. 

Each will host a selection of Yarra Valley producers. 

Highlights include:

● Barrique showcasing Nillumbik wineries Buttermans Track, Nillumbik Estate, Kings of Kangaroo Ground, Wedgetail Estate and Imbue Distillery

● Healesville Hotel hosting St Huberts, Giant Steps, Soumah, Coldstream Hills, De Bortoli, In Dreams, Cellar Door at the Farm, and Copperhead Wines

● Four Pillars Distillery pouring e'Stellar Estate, Punt Road Wines, Sutherland Estate and Boat O'Craigo

● Payten and Jones hosting Pachamama, Alkimi Wines, Decent Wines

● Jayden Ong Winery & Cellar Bar showcasing TarraWarra Estate, Tillie J Wines and Hirsch Hill Wines

● Giammarino Wines featuring Santolin Wines, Denton View Hill and Innocent Bystander’s Airstream caravan.

Each ticket includes a souvenir wine glass, unlimited tastings across all venues, and the hop-on hop-off shuttle bus connecting all Healesville stops.

General admission tickets are $38.50, with early bird deals available now via Humanitix https://events.humanitix.com/fireside-wine-trail

The Wine Trail is the headline act of a 15-day regional program across the full Fireside Festival. . Participating cellar doors and dining venues will run Fireside-themed experiences throughout the festival period.

Tickets and the full program: wineyarravalley.com.au/fireside-festival-2026