eat! Berlin aiming to sparkle in spring

Berlin is one of the world's most vibrant cities - and a potential magnet for food and wine lovers early in the new year. 

The eat! berlin 2026 gourmet festival runs from February 19 to March 2, 2026 showcasing German and international cuisine.

The festival boasts a prominent international line-up including star Austrian chef Lukas Nagl, who will will be a guest at the "From the Other Shore" event at the Rutz Zollhaus, while leading Alsatian chef Lucas Ramstein will bring a culinary journey through France with "Le Tour de France" to the Brasserie Quarré at the Hotel Adlon Kempinski.

Among the two-Michelin-starred chefs are Tony Hohlfeld, who will create a special evening at Restaurant Horváth, and Daniel Schimkovitsch, a guest chef at POTS. 

The national line-up covers a broad stylistic spectrum - from classic produce-based cuisine to modern regionality and internationally inspired concepts.

Among the program highlights of 2026 is the premiere of "SpizzaPizza", which makes a promise of "from oven to hand in two minutes". 

Local star chef Tim Raue (top) will present his new gastronomic concept for the first time at eat! berlin and will showcase it on February 24 at his eponymous restaurant. 

There will be a completely Vegan cinema evening at the Astor Film Lounge, while a perennial audience favourite the Tagesspiegel Blind Date; where neither the chef nor the wine supplier is known.

With "SparklingB!", eat! berlin 2026 is expanding its portfolio for the first time to include a major, independent sparkling wine trade fair. 

See www.eat-berlin.de 

New gourmet destination on the Bellarine Peninsula

Oakdene is one of the standout wine producers on the Bellarine Peninsula outside Geelong.

Now the Hooley family behind Oakdene is opening a new multi-million dollar wine, art and dining destination later this week.

Quiddity Place, surrounded by vines and olive groves (above), brings together a restaurant (Hidden Frog, led by chef Dwayne Bourke, who has 25+ years of experience), a cellar door and two art galleries.

There will also be boutique vineyard accommodation overlooking Swan Bay.

The sprawling Mannerim property has 60 acres of vines and more than 6,000 olive trees producing Lighthouse Olive Oil.

The family-friendly, non smoking facility features a gift shop, electric vehicle charging point and function spaces. 

Hidden Frog will open for lunch Wednesday to Sunday, and dinner Friday and Saturday nights. 

Think small plates like pan-seared scallops with edamame puree and miso butter, or pork belly with maple caramel pears, kohlrabi and radish salad. 

Bigger plates may include baked Roman-style pumpkin gnocchi with tomato sugo, broccolini and gremolata, or slow-cooked lamb shoulder, red pepper jam, zucchini caponata and new potatoes. 

All dishes can be matched with Oakdene wines. 

See https://www.quiddityplace.com.au/

A 10-day pilgrimage enjoying some of France's best food and drink

Every region of France has its own food and drink specialities, and they can be enjoyed guilt free when you walk off each day's excesses. 

 

Just launched is a new pilgrimage through some of France's greatest gourmet regions: from the great red wines of Cahors, to the Armagnac estates of Gascony, each valley, village and vineyard has its own gourmet story. 

UTracks’ French Food Lover’s Le Puy Camino offers walkers the opportunity to experience the full Le Puy route from Le Puy-en-Velay to Saint-Jean-Pied-de-Port, savouring local flavours and traditions that make each region unique.

Over 10 days, travellers walk some of the most beautiful sections of the French Way of St James (Camino de Santiago), aided by a dedicated group vehicle that makes it possible to traverse this Camino route in one scrumptious journey.

Beginning in Le Puy-en-Velay, the pilgrimage route winds south-west through French countyside, finishing in the Basque foothills near the Spanish border. 

Along the way, walkers can enjoy the scent of wild thyme in the hills above Saugues and a creamy aligot (watch the kilos pile on) served in a stone buron on the Aubrac Plateau.

In Cahors, travellers enjoy a château tasting of the local malbec, and a Michelin-starred dinner, while in Gascony, it is all about Armagnac, hosted by a family who have tended their vineyards and stills for generations.



The tour is supported by both a walking guide and a vehicle, meaning travellers spend each evening in a comfortable hotel. Walks average 10–15 kilometres per day, balancing active exploration with time to meet winemakers, visit local markets and enjoy the slow pace of village life.

“There is so much magic in this trip,” says UTracks guide Jaclyn Beagley, who leads the French Food Lover’s departures each May and September. 

“You really get a feel for how the landscape changes day by day, for the countryside, the architecture, and what’s on the local regional menus. It is such a beautiful way to travel.”

French Food Lover’s Le Puy Camino is a guided walk with culinary experiences and comfortable accommodation. 

For more info see https://www.utracks.com/France/Guided-Walking/French-Food-Lovers-Le-Puy-Camino

Celebrate September in Stellenbosch with tempura waterblommetjies

Wine tourism is a boom segment of the travel industry and a recent study by Titan Travel shows that South Africa leads the way as the most affordable destination for wine lovers this year.

The rankings were based on factors such as the average price of a bottle of wine, tasting fees, and the number of available tours.

Having visited Stellensbosch, Franschoek, Paarl and Robertson on multiple occasions, I believe that not only is South Africa affordable, it also does wine tourism better than anywhere else on the planet.

Stellenbosch promotes itself as a global gourmet capital and Taste Stellenbosch is a month-long celebration of that.

And this spring - throughout September - close to 40 participating restaurants, wine farm eateries, coffee shops and cafés will offer "mouth-watering tasting menus, chef's tables, and scrumptious seasonal offers that put the spotlight on our region’s world-class chefs, exceptional wines, and deep-rooted food culture that consistently earns local and international acclaim," the local tourism group Visit Stellenbosch says.

So think a mix of fine dining destinations, award-winning restaurants like DUSK, Post & Pepper, Spek & Bone, The Jordan Restaurant, Eike and VUUR, to casual eateries and cafés offering food and wine pairings.

Maybe sample waterblommetjie (water flowers) - a regional Western Cape delicacy - by tasting tempura waterblommetjies, waterblommetjie and sorrel soup, or lamb knuckle with waterblommetjie bredie.

Check out Taste Stellenbosch to set the scene.

Wheel away: New cycle tour explores an epic coastline

A new cycle tour offers the opportunity to explore Victoria’s spectacular Great Ocean Road at your own pace.

The new self-guided tour from Australian Cycle Tours gives travellers the chance to cycle along the wild southern coast and roll right up to one of Australia’s iconic natural landmarks, The Twelve Apostles.

Launching next month, The Great Ocean Road Cycle itinerary features impressive cliffs and dramatic seascapes.

Designed for confident and experienced riders, the seven-day journey offers the freedom of self-guided travel with all the details taken care of, including accommodation, daily luggage transfers, and a navigation app.

The trip begins inland on the the Camperdown to Timboon Rail Trail and then the Twelve Apostles Trail, a newly developed path that winds through native bush and farmland.

From there, the route descends toward the coast, joining the Great Ocean Road and rides alongside the wild Southern Ocean.

There are also gourmet stops in foodie towns like Timboon, Port Campbell, and Lorne.

For details see https://www.australiancycletours.com.au/victoria/great-ocean-road/self-guided/great-ocean-road-cycle

At a loose end in Sydney this Sunday? The Shire is calling

The popular Engadine Street Festival in Sydney's south is back for 2025 - and it is set to be one of the the biggest celebrations the Sutherland Shire has seen all year.

Taking over the heart of Engadine on Sunday, August 3, the event brings together locals from 9am-3pm for a day of shopping, food, fun and entertainment.

With over 200 stalls, the festival will showcase everything from hand-made crafts and fashion to street food and gourmet treats.

The event is promoted as "more than just a market" with rides, live music all day, kids’ entertainment, community performances, and a vibrant street party atmosphere.

Join thousands of happy festival-goers for one unforgettable day of fun, connection, and celebration.

For more info visit www.cambridgemarkets.com.au

Image: Jessica Nash  

A weekend of food, wine and fun overlooking the vines

One of McLaren Vale's leading wineries will host a weekend of gourmet discovery at the end of August. 

Chapel Hill will host a two-day, two-night residential cooking experience that aims to blend "gourmet indulgence with hands-on culinary discovery". 

Run by Fleurieu Food & Wine in collaboration with The Retreat at Chapel Hill, the weekend from August 29-31 will immerse guests in the food and wine culture of the Fleurieu Peninsula. 

Set among rolling vineyards with sweeping views, the event celebrates seasonal produce, top-notch  wines, and the joy of cooking together.

Jackie Mazzocato, founder of Fleurieu Food & Wine, will be the event leader as attendees craft mozzarella from scratch and hand-make pasta. 

The experience, as part of the Fleurieu Food Festival, will be elevated by appearances from Andrew Fielke, Australia’s leading authority on native ingredients, and Stephen Edwards, chef and red meat expert. 

The weekend includes two nights of luxe accommodation at The Retreat at Chapel Hill, a welcome dinner reception, continental breakfasts, and three shared meals with Chapel Hill wine pairings at every sitting. There will also be a wine master class at the Chapel Hill cellar door. 

The price starts at $950.00 per person with double occupancy. The event is limited to 10 couples only.

See https://fleurieufoodandwine.com.au/cooking-classes/

A breakfast for every taste

Breakfast is a thing of beauty at The Damai resort, deep in the hills of northern Bali overlooking the beaches of Lovina. 

You can choose between a traditional Balinese breakfast, a healthy “Green” breakfast, an American breakfast or a la carte choices. 

Many of the ingredients, including the breads, jams, and many of the fruits are sourced from the 14-villa boutique hotel’s nearby farm. 

Whatever your decision your meal starts with a small glass of jamu - the local health elixir. The ingredients change on a daily basis. As does the composition of the fruit plate.

The views are spectacular. The food equally so.

A full resort review will follow in a few days but here are some breakfast dish highlights to whet your appetite. 

Check out http://www.thedamai.com/ 

# Hosted

Say cheese: The Kiln ready to fire up again.

Short-lived but much-loved Tasmanian venue The Kiln is to be re-born as a new food and drink collective in a boost to the Huon Valley, south of Hobart. 

Nick Haddow, founder of Bruny Island Cheese & Beer, has leased the historic property, originally built to dry hops, to serve as the Kiln Collective, a collaborative cellar door and a Ranelagh food hub. 

The inaugural members will include Bruny Island Cheese & Beer, Haddow + Dineen Wines, Wild Mother and Henskens Rankin. 

Haddow hopes to have the site and a suite of upmarket gourmet experiences ready in July. 

The Kiln Collective will be a local outlet for quality small-batch and artisanal products in a space that has been empty since The Kiln restaurant closed earlier this year.

Haddow (above) founded Bruny Island cheese two decades ago and much of the milk for those cheeses comes from dairy herds in the Huon Valley.

Haddow and Dineen is a wine partnership with Jeremy Dineen, formerly chief winemaker at Josef Chromy. The duo has access to fruit from several of the best vineyard sites in the state. 

Hanskens Rankin is an artisan operation making only tiny batches of aged sparkling wines, while Tim Jones at Wild Mother makes small-batch vinegars, tonics and barrel-aged condiments. 

More collaborators and further details will be released shortly - along with a menu of coffee, cheese plates and other gourmet offerings.   

"We are being very slow and careful as we do want to reflect the best of Tasmania," Haddow told GoTR. 

"We want a shared tasting experience and to create a program of tasting experiences that will take people into the story behind the products - with the makers.

"The availability of the Kiln has brought our plans forward. We'll to add to the offering as we go ahead."   

For now, the venue will offer cellar door experiences; community events, farmers markets and one-off tastings, as well as bookable events like cheese and beer matchings, or a tasting with a winemaker.  

In the meantime, take a look at the logo:

   

Wine and food to the fore as small producers get together

Enjoy visiting smaller wine producers? Fancy a day or two in the Yarra Valley? 

The Shortest Lunch festival returns on June 20-21 with 13 family-run wineries linking up for two days of cool-climate wines, hearty winter fare, fireside tastings and live music, all in celebration of the winter solstice.

The Shortest Lunch offers the chance to meet the makers behind the cellar doors and discover small-batch wines. 

Guests will be able to taste over 100 wines, including exclusive aged and new-release drops, with food menus that span wood-fired flatbreads, slow-cooked ragu, vegan Mediterranean fare, and spiced apple desserts, all priced under $25. 

It is a family- and dog-friendly event, with vegetarian, vegan and gluten-free options at every stop, and live music and vineyard views included.

Tickets start at $35 for a full weekend pass (including a souvenir tasting glass), with Wine & Dine ($70) and VIP packages ($100) also available. 

The line-up of participating wineries includes: Boat O'Craigo, Fin Wines, Helen's Hill Estate, Seville Estate. Seville Hill, Soumah (a must-visit),  Steels Gate, Sutherland Estate, Tokar Estate, Yering Farm, Bilanook Estate, Whispering Hills and Yileena Park. 

Expect sparkling, rosé, red, white, orange, Pet Nat and dessert wine styles, along with small-batch ciders and beers. 

Use the code EARLYBIRD before June 1 to receive 10% off all ticket types. Proceeds from the event support vital local causes, with over $100,000 raised to date for groups such as the local CFA, SES and Make-A-Wish Australia.

See www.shortestlunch.com.au for tickets and more information on the wineries, menus, ticket types and transportation.

So you really want to splash out on a luxury gourmet weekend?

Luxury accommodation group Baillie Lodges has unveiled a series of high-end weekend events and short retreats for 2025 featuring wine and wellness weekends, photo safaris and culinary showcases. 

The events span properties in its Australia- and- Canada-based luxury lodges. 

Guests can meet with winemakers and culinary experts, reconnect with nature, join creative workshops and enjoy long lunches, fine wines and gourmet dinners. 

Among the gourmet highlights are: 

Henschke by the Sea at Southern Ocean Lodge, Kangaroo Island,  June 27-29

A weekend hosted by star Barossa Valley vignerons Prue and Stephen Henschke featuring world-class wines and produce-led dining at Southern Ocean Lodge. Rates from $6,950 for two guests.

Slow Down in Wine Country at The Louise, Barossa Valley, July 31-August 3 

The Louise presents a luxurious three-night event celebrating wellness, creativity, and connection. Guests begin each day with yoga and gourmet breakfasts, explore art workshops and vineyard tastings (above), and unwind with elegant local dining in Appellation restaurant. Rates from $5,170 for two guests.

The Wild Table by Uchi at Clayoquot Wilderness Lodge, Vancouver Island, June 26-29

The award-winning Uchi restaurants by Hai Hospitality bring their take on modern Japanese cuisine to Vancouver Island’s wild west coast. The Wild Table is an exclusive culinary affair featuring Uchi classics, a bespoke east-meets-west menu, and a sushi-making demonstration using fresh locally sourced seafood. Rates from CA$11,700 for two guests.

For more info email reserve@bailielodges.com.au or call +61 2 9918 4355.

See baillielodges.com.au for full details of other events.

Image: Slow Down in Wine Country at @thelouisebarossa @wondergroundbarossa

Kiwi Bunny has chocolate treats for Easter

Are you a chocolate lover who will be in Sydney over the Easter Weekend?

You might fancy a high tea for sweet tooths at Armorica - a collaboration with New Zealand's iconic Whittaker's chocolates.

Over just three days, Armorica will serve ITS limited-time high tea experience with a special menu that is a blend of savoury and sweet treats.

Savoury delights like Wagyu pastrami with horseradish mayonnaise, Oscietra caviar with buttered leeks, and chicken liver parfait, will be followed by an all-Whittaker’s dessert selection, featuring Hazella scones, Creamy Caramel tarts, Dark Ghana and hazelnut cake, and more.

The menu can be paired with a Whittaker-inspired cocktail, a glass of sparkling, or a refreshing mocktail. Up to you.

The bad news: indulgence does not come cheap. High tea costs $99pp with a choice of one drink or $85pp without a drink.

Available from Good Friday to Easter Sunday from noon-3pm.

Shining for you: new/old team takes the helm at Yellow

Change is in the air. 

The Bentley Restaurant Group’s Brent Savage and Nick Hildebrandt have announced the sale of their much-loved restaurant, Yellow, to long-time head chef Sander Nooij and his business partner Mark Hanover.

The new iteration of Yellow - maintaining a plant-based ethos - was unveiled this week. 

Yellow, launched by the team behind Bentley Restaurant + Bar, Monopole, King Clarence and Eleven Barrack, was the first vegan restaurant awarded two chefs hats in the Sydney Morning Herald Good Food Guide.

Recognising a demand for vegan dining in Sydney, Savage and Hildebrandt transitioned Yellow from a French-accented bistro to having a stronger focus on plant-based dining after opening in 2013. 

The restaurant has become known for its six-course set menu that highlights unique heirloom vegetables and local suppliers. 

When you get an opportunity to pass on a restaurant like Yellow to a much-loved staff member, you don't pass it up," Savage said. 

"Sander has been an integral part of Yellow’s success, and we couldn’t be more proud to see him take the lead and bring his vision to life. We’ve had a big couple of months launching Eleven Barrack, and we’re looking forward to focusing on Sydney’s CBD, where our venues all currently are.”

Nooij and Hanover seek to transition away from traditional labels such as “vegan” and “plant-based” to embrace a new culinary identity; botanical gastronomy.

Nooij said: “Botanical gastronomy is a culinary approach that celebrates the vibrant world of plants, herbs, and flowers. Free from animal products yet rich in flavour, we emphasise seasonality, sustainability and the extraordinary. 

"Our goal is to create a dining experience that is not just for vegans, but for anyone who values creativity, refinement, and the beauty of nature on their plates. 

"Free from the controversy and politics that can be part of the vegan narrative, botanical gastronomy merges elements of contemporary cuisine with a strong emphasis on botanical ingredients, showcasing their flavours, textures, and nutritional advantages.”

For reservations and updates visit www.yellowsydney.com.au

Image: Andrea Veltom

Discover a Devil of a new Tasmanian gourmet experience

Innovative Tasmanian east coast winery Devil’s Corner - known for its stunning views and food and wine experiences - has launched a new signature experience: Moulting Lagoon Adventure.

The luxe journey offers guests an exclusive behind-the-scenes look at The Hazards vineyard and nearby scenic Moulting Lagoon, showcasing the region’s landscapes, premium produce and award-winning wines.

The Moulting Lagoon Adventure is described as "a curated luxurious exploration of the Devil’s Corner site" and includes a vineyard tour; learning the art of oyster shucking straight from the back of a ute overlooking Moulting Lagoon; indulging in a gourmet lunch in the exclusive underground cellar (The Devil’s Den); and concluding with a hosted premium wine tasting.

I'd schedule the wine tasting before lunch, but that would just be my preference. 

“We are incredibly excited to offer this bespoke and premium experience to our visitors,” says Devil’s Corner senior winemaker Tom Wallace.

“The Moulting Lagoon Adventure truly encapsulates the essence of Devil’s Corner, combining our passion for winemaking with the unparalleled beauty of our surroundings. It's a chance to connect with the land, the people and the flavours that make this region so special."

Devil’s Corner cellar door is at Apslawn on the east coast of Tasmania. The experience runs from noon-3pm and costs $195 per person. Bookings via the cellar door team on 0448 521 412 or at devilscorner.com.au.

Why this gourmet festival is vital for small community

It's idiosyncratic, fun and thirst inducing.

One of Australia's longest-running food and wine festivals, Grampians Grape Escape, returns to Halls Gap from May 2-4 for a weekend of food, wines, and entertainment.

In the foothills of Grampians National Park, the festival features close to 100 exhibitors, including the region's winemakers, produce, craft beer, distillery creations and artisanal goods.

Guests can enjoy masterclasses, live cooking demonstrations and a music line-up starting with all local talent on opening night: Feel Good Friday.

Festival Highlights will include the chance to sample wines from over 30 local wineries from regional icons Mount Langi Ghiran to new-wave makers Black & Ginger (top image). The Barrique Auction returns with a 2023 Shiraz blended by winemaker Jacob Parton from Best's Wines.

Cooking demonstrations will be conducted by local talent Dean Sibthorp (Mount William Station), alongside Masterchef alumni Justine Schofield and Dani Venn.

Regional producers will include new business Grampians Vinegar, Grampians Olive Co, Kerrie's Kreations and Wimmera Grain Store.


Regional events like Grampians Grape Escape are crucial for communities recovering from natural disasters, including the recent bushfires in the Grampians National Park.

With small businesses facing income losses and fewer visitors to the region over the summer period, festivals provide an essential economic boost.

“Grampians Grape Escape is about more than just food and wine," says festival director Kate Kirkpatrick.

"It's a celebration of community and resilience. After the continuing challenges of the Pomonal and Grampians National Park bushfires, we're grateful to offer an event that brings people together, supports local businesses and showcases the best of the region.”

Tickets are on sale now at www.grampiansgrapeescape.com.au. Options include general admission, tasting tickets and three-day passes, along with local shuttle buses.

Orange blossoms during FOOD Week

 

Gourmets should mark the dates of March 28 to April 6 in their diaries as one of Australia's most popular food and wine festivals returns to Orange in Central Western New South Wales in early 2025. 

The annual Orange FOOD Week is held in and around one of the most gourmet-oriented towns in the country, a region known for its cool-climate wines and local produce. 

The festival will feature close to 100 events, from Forage - a guided culinary adventure through the vineyards - to intimate dinners, hands-on masterclasses, bustling markets, and family-friendly events.

This year's theme is “Elevate Your Plate” and it emphasises the importance of locally sourced produce and sustainable farming. 

“FOOD Week is more than just a food festival; it's a celebration of the land and the people who work it,” says FOOD Week president Charlotte Gundry. 

“Our region's seasonal produce and talented food and wine artisans make Orange the ultimate destination for those who appreciate high-quality, locally sourced ingredients and a warm, welcoming atmosphere.”

Tickets for FOOD Week 2025 go on sale to the public on Tuesday,  December 17. Patrons are advised to book early, as events have been known to sell out. 

Find out more at www.orangefoodweek.com.au

Renowned chef to lead a dance into the future

 

Food and dance are not natural bedfellows but I am told that a renowned chef is set to link up with the Queensland Ballet.

The Thomas Dixon Centre in West End, home of Queensland Ballet, the Van Norton Li Community Health Institute and Ausdance Queensland, ise set to name a famous chef to oversee its culinary offerings. 

VenuesLive, the new hospitality partner for the Thomas Dizon Centre, says it is "ready to create an exciting new dining, function and event destination in Brisbane".

Managing director Daryl Kerry said VenuesLive was committed to delivering world-class culinary experiences in Thomas Dixon Centre’s dining and event settings.

“Our vision is to curate immersive experiences across all spaces, elevating the overall ambiance and creating lasting memories for all who visit,” he said.

VenuesLive says it will partner with "a celebrated Australian chef"  to create "a stunning new restaurant experience" for Brisbane. 

The centre’s café will feature innovative menus in line with culinary trends while prioritising locally sourced, fresh, and seasonal ingredients. Additionally, a market section will offer artisanal products, baked goods, take-home meals, and high-end grab-and-go items.

VenuesLive also aims to bring Thomas Dixon Centre to life as a venue for a variety of events, from corporate functions to private celebrations, with a new function and events menu offering. 

“Our approach very much focuses on customisation and collaboration to suit our clients’ specific needs and preferences," says Kerry. 

"But the creative foundations of Thomas Dixon Centre, with its spectacular rooftop terrace with city views, a dramatic theatre and unique event spaces gives us the opportunity to create unforgettable experiences along with culinary excellence.” 

Queensland Ballet chair Brett Clark said the partnership will enable Thomas Dixon Centre to be activated as a cultural, lifestyle and foodie destination, offering a distinct and memorable experience. 

“When we designed Thomas Dixon Centre, we placed people at its core. Yes, our artists and arts workers but also others who might be interested in a living, breathing home where creativity thrives,” he said.

“In the arts, we’re all about connecting with emotion and experience. Welcoming VenuesLive now means that we can deepen that experience within our own home. This immersive experience is what we hoped to be able to provide for as many people as possible.”

A building that started its life as a shoe factory in 1908, the Thomas Dixon Centre has been transformed into a world-class performing arts destination and cultural precinct. It features a state-of-the-art 350-seat theatre, rooftop terrace, public art and multiple function spaces, as well as dance studios, a wardrobe workshop and arts’ workers spaces.

I’m assured the chef will be named soon.

Celebrate the flavours of Tokyo

Tokyo will host two major foodie events during October that will celebrate the city's culinary heritage and innovative flavours.

The Taste of Tokyo 2024 runs from October 25-27 and the Ramen Festa 2024 from October 24-November 4.

Taste of Tokyo 2024 events will be held in Marunouchi, Hibiya, Yurakucho, and Toyosu with free admission.

This event features a diverse array of stalls offering dishes crafted from locally sourced Tokyo produce. Visitors can indulge in gourmet treats, explore local markets showcasing fresh ingredients, and enjoy special menu items from nearby restaurants.

Tokyo Ramen Festa 2024 is hosted at Komazawa Olympic Park.

Formerly known as the Tokyo Ramen Show, the Ramen Festa invites enthusiasts to immerse themselves in Japan's iconic noodle dish.

There will vendors in total ranging from newcomers to established favourites.

Talking Turkiye from a woman’s point of view

If you want to delve into a culture then it pays to take advice from an expert.

World Expeditions will be taking a deep dive into Turkish culture with ‘Wellness, Wine & Wisdom - A Women’s Tour in Turkey with Dilvin Yasa.’

The tour will run from April 22 to May 7, 2025.

The 16-day adventure will combine indulgence in local food and wine, detoxification in traditional Turkish baths (hammams), as will as exploring diverse landscapes on foot and by boat.

Should you wish, you can even learn the art of belly dancing.

The tour will be under the guidance of Dilvin Yasa, a Turkish-Australian journalist, author, and food enthusiast.

Yas travels to Turkiye at least once a year, primarily for culinary exploration.

“If there's one thing I love more than my ancestral homeland of Turkey, it's sharing my top tips on places to go, attractions to see, and dishes to eat with those who have yet to experience the rich tapestry of the country's customs and culture,” she says.

To be able to introduce 'My Turkey' - all those quirky spots I've (literally) spent a lifetime researching - is a dream come true.”

In addition to walking and exploring the region on foot, the group will enjoy spas, and thermal pools, shop for textiles, and enjoy local food and wine.

Highlights of the tour include hot air ballooning in Goreme, private cruises around Kekova Bay and through the gin-clear waters of Kas, as well as quintessential Istanbul experiences including a scenic Bosphorus boat tour and Turkish coffee fortune telling in the winding back streets of old Pera.

Accommodation includes a range of small boutique and traditional hotels.

For bookings or info visit World Expeditions

Aria to mark 25 years in style

In restaurant terms, five years is a good innings, 10 years is an achievement and 25 years is an eternity. 

Matt Moran’s landmark Aria in Sydney marks a remarkable quarter-century this September, celebrating 25 years of fine dining as a key part of Sydney’s culinary fabric. 

In celebration of the significant milestone, Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.

"A restaurant is nothing without its people” says star chef Moran. 

“Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us. 

“Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy. 

“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that, together.”.

Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.

The seven-course menu will be $290 per person and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot and dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple and elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999-2016); and the chocolate delice, sherry and hazelnut that featured in the Masterchef pressure kitchen. 

Guests are invited to enhance their dining experience with Aria’s wine pairings, with classic, premium and non-alcoholic selections available. 

Complementing the wine offer will be a collection of new cocktails including: The Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango, ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, muscat, earl grey, toasted sourdough); and Lamington Milk Punch (Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao). 

The new cocktails will be available both in the main restaurant and at the bar.

As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September. 

Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations. 

Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker). 

Limited bar seats are available to reserve, and bookings can be made via Aria’s website.