Culinary Icons

A rare find

Alberta beef is known around the world for its unparalleled flavour and quality, so much so that it’s sometimes referred to as Cow Town. Steeped in ranching history, Alberta’s topquality beef is the product of rich grassland and the care of dedicated farmers. Beef is hailed as one of Alberta’s Seven Signature Foods – the others are bison, Saskatoon berries, Red Fife wheat, canola, honey and root vegetables. Where to try it: For a dose of old-school charm, make a reservation at Caesar’s Steak House to try out their top-secret recipe. Modern Steak offers a trendier vibe, while the award-winning CHARCUT Roast House in downtown Calgary is known for its locally sourced urban-rustic cuisine.

Customised cocktails

The Caesar or “Bloody Caesar” was invented in Calgary in 1969 and consists of vodka, clamato juice, hot sauce, Worcestershire sauce, ground pepper and a lime and celerysalt rim. This proudly Canadian cocktail has exploded in popularity since its inception, with build-your-own Caesar bars popping up throughout the country. Order it classic, extra spicy, muddy or customise with pickle juice and horseradish or flavoured vodkas. Where to try it: For a tried-and-true strippedback classic head to the Westin Hotel. Feeling adventurous? Check out Cleaver, for a behemoth of garnishes including fried chicken, a jalapeño waffle, jalapeño corn dog, beef slider, pepperoncini and maple syrup. If you want to build your own cocktail, hit up the Caesar bar at the Beltliner.

Sweet and spicy

Ginger beef is a favourite on Chinese menus all over Calgary. A good batch has the perfect ratio of beef to batter and a helping of sweet and savoury sauce. The original recipe was crafted in the 1970s by George Wong, who arrived in Calgary from Hong Kong and opened The Silver Inn Restaurant, which was popular with locals in Calgary until it closed in 2022. To satisfy his Canadian clientele Chef Wong dusted off a beef recipe that was a hit when he served it in the United Kingdom. Where to try it: If you’re looking for a milder version of ginger beef, you can’t go wrong with Central Grand’s recipe. For a kick, Silver Dragon’s version comes with a “spicy” label. Or, check out the Chinese Cultural Centre, where you’ll find a treasure trove of authentic dishes.

Why sell it

In a bid to shake off its reputation as a package holiday destination, Majorca has been incentivising hoteliers to upgrade their product in recent years, so the number of four- and five-star hotels on the island has doubled in the last decade. Since 2012, Palma-based Meliá Hotels International, has invested €250 million in the resort of Magaluf alone, so that 70% of its hotel beds there are now four-star and above. In nearby Punta Negra, Mandarin Oriental will open a new beach resort in 2024, while in the compact capital, Palma, upscale boutique hotels and Michelin-starred restaurants are regularly popping up, all helping to put Majorca on the luxury tourism map.

Who to sell to

The largest of Spain’s Balearic islands, Majorca is blessed with a Mediterranean climate and 340 miles of glorious coastline, making it an easy sell to beach lovers. But it’s much more than that. Those looking to get away from the crowds can explore the rural centre, with vineyards, sleepy villages, farmhouses or fincas, some converted into rustic retreats and excellent restaurants. The cobbled streets and squares of Palma provide enough cultural, historic, retail and foodie delights for a long weekend break