Globetrotting Magazine Fall 2025

Globetrottin

THE FLAVOURS ISSUE

BY GOWAY

HOW TO BE A FOODIE TRAVELLER IN FIVE EASY STEPS

THE SCIENCE & EMOTION OF INDIAN STREET FOOD

ON THE ROAD WITH THE CREATOR OF DINERS, DRIVE-INS AND DIVES

ON THE COVER

In Venice, it’s typical to enjoy cicchetti (small dishes or appetizers) alongside a glass of wine in small bars known as bacari.

INSIDER’S GUIDE 22

The Science & Emotion of Indian Street Food

28

A Love Letter to Ireland & Its Comfort Food

31

One Perfect Day in San Pedro

10

32

New & Noteworthy

11

The Sacred Language of Coffee & Community in Ethiopia

Off the Beaten Path Grumeti Game Reserve, Tanzania

12

18

Marseille’s Rocky Coast Inspires

Smeg Dolce & Gabbana Citrus Juicer

Visual Travel Edible Art

13

The Nightcap Angelita Madrid’s Simbiosis: Berenjenas y Pimientos Rojos

14

Ask an Expert Asian Street Food Markets

16

The Splurge

Tested

19

Book Ahead French Polynesia

62

Group Travel Planning How to Cater to the Diverse Flavours of Group Travel

64

Travel Like a Globetrotter Why Private-Guided Travel Is Worth

Bawah Reserve, Indonesia

the Expense

Recommended

The Archive

17

Global Foodie Memoirs

65

Anzac Biscuits

22

36

48

56

38

54

57

A Korean Classic for Every Occasion

On the Road with the Creator of Diners, Drive-Ins and Dives

How to Be a Foodie Traveller in Five Easy Steps

Find Magic Beyond the Big Three in The Islands of Tahiti

Remembering Sweet, Savoury & Spicy Sides of Thailand

Uncork Eco-friendly Vintages in Chile’s Central Valleys

58

40

Inside the Goway Micro Film Festival

Time to Go Green in Costa Rica

42

Tomatoes: Beyond the Vine

44

A Fruitful Search of Hawai’i

40

48

58

Globetrottin

No. 37

EDITOR-IN-CHIEF Mitchell Alexander Fawcett MANAGING EDITOR Aren Bergstrom CONTRIBUTING EDITOR Sael Forster CONTRIBUTING WRITER Christian Baines DESIGNER Negar Tavakol ASSOCIATE DESIGNER Seth Biagtan CREATIVE PRODUCTION Melissa Mirabelli PARTNERSHIPS Lori Petteplace

GOWAY CONTRIBUTORS

Gonz ale

di Jo

H a rt n e ll

am Hodge

J

Anqi Liu

Leo Liu

J

n en

ifer Murra y

e Palan uik ann Jo

Lin

da Warne r

ge l an

eline Fag qu io l ac

ine Mar ce

b Ro

ert Miller

o lin

Ev

aldo sv

Ad

z

O

B wina rislan e Ed

an Boyd egh

i

M

C

olyn ar

Wepp le r

Globetrotting is published by Goway Travel Web www.goway.com Email info@goway.com Social @GowayTravel

Globetrotting is committed to the human side of travel. Thus, all the stories in Globetrotting are produced without the use of Artificial Intelligence.

Thank you to our travel partners for their support in this volume of Globetrotting: Belize Tourism Board, Visit Costa Rica, Korea Tourism Organization, Sernatur­­—National Tourist Board of Chile, Tourism Authority of Thailand, Tourisme Tahiti 6

GUEST CONTRIBUTORS

JANETTE EWEN

DAVID PAGE

Janette Ewen is known for her discerning eye in travel and lifestyle reporting. She’s worked with NBC, The Globe and Mail, Chatelaine, and House & Home. With an unyielding passion for travel and wellness, Janette dives into each story with authenticity.

Two-time Emmy winner David Page created the groundbreaking food and travel program Diners, Drive-Ins and Dives. Earlier, he spent many years in network news at ABC and NBC where, based internationally, he covered major events throughout Europe, Africa, and the Middle East. Currently he hosts the podcast Culinary Characters Unlocked, featuring interviews with significant figures in the world of food.

NATALIE PREDDIE

NAOMI TOMKY

Natalie Preddie is an award-winning Canadian travel journalist, author, and on-air personality with bylines in many international publications. She is the host of the new travel series, GET LOST with Natalie Preddie. Most importantly, she is the mother of three little boys, who share her love of exploring. You can follow her travel adventures on instagram @_nattyp.

Award-winning food and travel writer Naomi Tomky explores the world with a hungry eye, digging into the intersections of cuisine and culture. Find her on the shelves of your local bookstore as the author of The Pacific Northwest Seafood Cookbook—and, when not travelling or skiing, at home in Seattle with her two daughters and rescue pup, Ezra.

7

EDITOR’S LETTER

Dear Globetrotter, In my time at the helm of Globetrotting, this Flavours issue is the one I’ve been most excited to share. Food is the lens through which I experience travel. Wherever I go, the itinerary is built around what and where I’ll eat—the more varied and immersive the better. I truly understand a destination by tasting it.

It’s not just me. Culinary travel is surging in popularity, with travellers chasing not only the best meals, but also the stories, rituals, and communities behind them. This issue embraces that spirit of discovery, from the intoxicating chaos of Indian street food (pg. 22) to Ethiopia’s sacred tradition of coffee (pg. 32).

We unearth new exotic fruits in Hawai’i (pg. 44), and in our cover story we invite you to consider what it means to be a true foodie traveller (pg. 48).

in 55-second videos instead of printed pages. It was a series of thrilling events celebrating a facet of social media that moves at lightning speed. I love variety and contrast in my work—it’s a pleasant change of pace to put the finishing touches on this issue of Globetrotting, and a reminder to savour these stories.

Mitchell Alexander Fawcett Editor-in-Chief

I write this letter as we wrap Goway’s inaugural Micro Film Festival, which you can read more about on page 58. Here we embraced an entirely different kind of storytelling that lives

9

TRENDING

New & Noteworthy Get the latest on fascinating new stays, flights, and tours around the world.

New Direct Service from San Francisco to Costa Rica In May, United Airlines introduced non-stop flights from San Francisco to San Jose, the capital of Costa Rica. This new route operates daily throughout the year on a Boeing 737 Max 8. It offers a direct connection to Central America’s leading tourism destination, where travellers can zipline through rainforests, explore volcanoes, surf off sunny beaches, and spot beloved wildlife, including sloths and toucans.

New Boutique Lodge on Tanzania’s Ngorongoro Crater Acclaimed safari lodge company, Lemala Camps and Lodges, has debuted the new Lemala Osonjoi Lodge in Tanzania’s Ngorongoro Crater, one of the densest game viewing areas in East Africa. Consisting of 20 suites, including two family units, the lodge features beautiful views across the forest into the crater and gorgeous, fully-equipped accommodations inspired by medicinal Osonjoi trees, which are sacred to the Maasai people. The lodge operates off solar power, is constructed from recycled and locally-sourced materials, and features no single-use plastics. Perhaps best of all: Lemala Osonjoi Lodge sits on the lesser-visited eastern rim, offering direct (and less busy) access to the crater where rhinos, lions, and flamingos await.

Goway’s New Mexican Product Line Goes Off the Beaten Path Goway has redesigned its Mexico travel offerings with seven new vacation packages perfect for culturally curious travellers.

Rather than traditional beach and resort trips, Goway’s curated travel experiences deep dive into Mexico’s diverse regional offerings, from the gastronomic capital of Oaxaca to the Mayan ruins of the Yucatan Peninsula. Whether discovering hidden beaches in Baja California Sur through boutique stays or marvelling at the majesty of Copper Canyon, these private trips help travellers discover the fascinating history, nature, and cuisine of this storied land.

10

OFF THE BEATEN PATH

Grumeti Game Reserve, Tanzania This private reserve offers intimate game viewing right next to Serengeti National Park.

WHERE IS IT? Grumeti Game Reserve is located on the western edge of Serengeti National Park in Tanzania.

WHY SHOULD YOU GO? Created in 1994, Grumeti is a private reserve stretching across 350,000 acres of pristine wilderness. It’s located on the same migration route as the Serengeti, but because it’s private, it restricts the number of visitors to around 60 across a few luxury lodges. This means you can enjoy intimate game viewing of the Great Migration where you’re the only safari vehicle in the area.

You can also go on walking safaris and game drives, which are restricted within the main park. Grumeti is also where you can stay in the exclusive lodges from Singita, which are committed to conservation while providing luxurious accommodations that seamlessly integrate into the natural environment.

HOW DO YOU GET THERE? Fly into Sasakwa Airstrip (often called the Grumeti Airstrip), connecting from Kilimanjaro International Airport, Arusha Airport, or other airstrips in the Serengeti.

Wildebeest pass through Grumeti during the Great Migration each year (top); Guests at Singita properties can go on walking safaris throughout the preserve (bottom).

11

VISUAL TRAVEL

Marseille’s Rocky Coast Inspires Edible Art Created by Chef Sean MacDonald After a summer in the south of France, Chef Sean MacDonald was inspired to capture his memories of Marseille: long days at the beach, hypnotic splashing waves, and smooth rock formations carved into the jagged coastline. His creation is a dessert stratified with a base of spiced milk sponge, fermented cream, caramelized kefir yogurt crémeux, and a dark chocolate and Dulcey ganache. Limestone and sand inspired the dish’s muted palette, framed by a custom-made plate crafted by Rachel V. Whisler of RVPottery in Nashville.

12

Sean MacDonald is hailed as one of the most acclaimed Canadian chefs of the last decade.

He is now based in Los Angeles where he works at the Crenn Dining Group, home to Atelier Crenn (3 Michelin stars) and Bar Crenn (1 Michelin star). He has been featured in Forbes, the Wall Street Journal, and the Los Angeles Times.

THE NIGHTCAP

Angelita Madrid’s Simbiosis:

Berenjenas y Pimientos Rojos

A cocktail that connects you to the culture, plants, and people of Spain.

Angelita Madrid continues to impress and innovate after debuting on The World’s 50 Best Bars in 2024 with its latest menu, Simbiosis—a series of cocktails inspired by the natural relationship between plants.

Pictured here is the Simbiosis: Berenjenas y Pimientos Rojos. This intense yet balanced drink sits halfway between a Negroni and a Trinidad Sour. It begins with Angelita’s own “Tierra y fuego” distillate, which highlights the drink’s roasted red pepper and lactic notes, blended with Dos Deux red vermouth and a small touch of Angelita’s rose distillate. A lactic cordial made from locally sourced, enzymatically treated black eggplants balances the cocktail, while dehydrated black eggplant powder coats the glass.

13

ASK AN EXPERT

Asian Street Food Markets

Seoul, South Korea

14

EVANGELINE MARCELINO

No trip to Asia would be complete without visiting a local street food market. Every market, whether in Singapore, Malaysia, Thailand, Vietnam, or India, offers the opportunity to immerse yourself in the local culture through delicious, authentic cuisine. To help globetrotters get trusted info on Asian food markets, we asked Goway Sales Performance Manager and travel expert Evangeline Marcelino to share her top insider tips for navigating these flavourful markets.

What makes the Asian street food market so unique?

Asian street food markets are renowned for their variety, convenience, and sensory experiences. You can walk through hawker centres in Singapore or busy market stalls in Malaysia or Bangkok, and grab whatever dishes catch your eye to easily eat them on the go. The diversity of dishes and flavours across countries makes each market distinct.

Which country’s markets stand out the most?

Bangkok in Thailand really stands out to me. The reason is that, if you’re in a place like Singapore and really want to try chicken rice or biryani, you’ll likely need to visit a specific area or neighbourhood to try the most authentic version of those dishes. Meanwhile, Bangkok has everything in one place, no matter what you’re craving.

Which country’s markets surprised you the most?

Malaysia really surprised me because of its blend of Malay, Chinese, and Indian influences. Although Singapore was once part of Malaysia and still shares some similarities in terms of its street food, the way spices are combined in Malaysia makes the dishes stand out in a way you might not expect.

What are some best practices you recommend when visiting Asian street food markets?

Do your research before you go and be prepared to venture off the beaten path. Working with travel experts like Goway really help you cut through the noise and identify the best spots to visit and dishes to try, while helping you avoid disappointments.

Can travellers with dietary restrictions still enjoy Asian street food markets?

Definitely, but it depends on the restrictions. Vegetarians will find plenty of good options across Asia, such as in India, for example. Gluten-free or kosher travellers, however, will find it a bit more challenging.

What consistently impresses you about Asian street food markets?

The element of surprise. Sometimes, a stall that has gone viral on social media with a long queue to try its food doesn’t live up to the hype, because it might begin sacrificing quality for quantity. Meanwhile, a less-popular vendor might completely exceed your expectations.

What are some common misconceptions travellers have about street food in Asia?

The biggest misconception is that street food isn’t clean or safe to eat. Vendors in countries like Singapore, Malaysia, and Thailand must meet certain health standards and certification requirements to operate. Of course, conditions vary by country and region, but most markets are much safer and cleaner than people assume.

15

THE SPLURGE

Bawah Reserve, Indonesia This private island resort offers sustainable luxury at its best.

Bawah Reserve is Indonesia’s leading eco-luxury resort. Only accessible by seaplane a few hours from Singapore, the resort features 36 tented suites, overwater bungalows, and pool villas set across six private islands. Built entirely from sustainably sourced bamboo and powered by a massive floating solar farm, Bawah Reserve puts environmental concerns first and foremost. Its rooms are also gorgeous, with canopy beds, copper bathtubs, and open-air designs that let guests breathe in the pristine beauty of their natural surroundings.

16

Guests at Bawah are also pampered with complimentary spa treatments and farm-to-table dining. The resort is located on a 1,000-hectare marine conservation area, so guests can explore the coral reefs, spot nesting sea turtles, and enjoy barefoot luxury, while ensuring the preservation of this pristine ecosystem.

RECOMMENDED

Global Foodie Memoirs Feed your globetrotting curiosity with these delicious memoirs.

Classic

Current

Live vicariously through Peter Mayle in this foodie classic as he fulfills his long-cherished dream of moving into a 200-year-old stone farmhouse in the remote Lubéron mountains. Follow along as Mayle and his family discover the seasonal tempo and cuisine of their new home.

Chef Teresa Lust takes you from the Italian Piedmont to the Maremma and Le Marche on a delicious journey through Italy, exploring her family’s relationship with food and culinary guides.

A Year in Provence by Peter Mayle (1991)

A Blissful Feast by Teresa Lust (2020)

Global

Tiny Moons: A Year of Eating in Shanghai

by Nina Mingya Powles (2020) Nina Mingya Powles travels between Wellington, Kota Kinabalu, and Shanghai in this collection of essays, recounting the dishes that have defined her life, from childhood snacks to family feasts and Shanghai street food.

17

TESTED

Smeg Dolce & Gabbana Citrus Juicer We tested the Blu Mediterraneo citrus juicer to see if the juice is worth the squeeze.

TESTED BY MITCHELL ALEXANDER FAWCETT, ANQI LIU & NEGAR TAVAKOL

Smeg and Dolce & Gabbana, two of Italy’s finest international brands, worked together with Matteo Bazzicalupo and Raffaella Mangiarotti of deepdesign to create the Blu Mediterraneo collection. The collection features a milk frother, espresso machine, coffee grinder, toaster, kettle, refrigerator, cooker, and hood.

The Globetrotting team got our hands on the citrus juicer to test whether it truly brings the pleasure of a Sicilian breakfast home.

Functionality: It’s easy to use. Plug it in, press your oranges or other citrus fruit, and enjoy a glass of fresh juice. It’s sturdy, operates quietly, and gets the most juice out of your fruit.

Cleaning is equally as easy, requiring little effort to disassemble and clean each part.

Quality: The juicer delivers the reliability, durability, and intuitive design you expect from Smeg. The consistent and fast performance of the motor, combined with the durable stainless steel, makes it feel almost impossible to wear down.

18

Design: Floral and geometric motifs decorate the juicer in a peaceful balance of white and blue. It gives your countertop a very luxurious feel and distinct Southern Italy charm, though it can look lonely without any other items from the collection or of a similar style.

Price: The starting price of US $1,299.99 / CA $1,528.20 can be quite steep for a juicer; however, it depends on how much you value the aesthetics of your appliances.

The Bottom Line The fourth collaboration between Smeg and Dolce & Gabbana has a clear goal: turning simple kitchen appliances into immersive pieces of art. The Blu Mediterraneo citrus juicer does just that, bringing the serenity of Sicily’s Mediterranean Sea to your kitchen.

Whether it’s worth the price ultimately depends on how much you value the design. Still, there’s no denying it brings a little Sicilian sunshine to your morning routine.

BOOK AHEAD

French Polynesia Always beautiful, always in demand.

French Polynesia will reward you with a world-class tropical island escape, no matter when you visit. This is why booking well in advance is essential. Flights and resorts on islands like Moorea and Bora Bora fill up quickly year-round, but particularly during the high season from April to October. Booking a minimum of three months in advance (earlier is even better) is your best bet to ensure you don’t miss out on your dream tropical island vacation.

The overwater bungalows, brilliant lagoons, historic Polynesian culture, and incredible biodiversity inspire you to slow down and appreciate every moment. Don’t let the dream of French Polynesia slip away, and book ahead.

Bora Bora, French Polynesia

19

20

Start Planning 21

The Science & Emotion of Indian Street Food Touring Old Delhi with Dr. Rajeev Goyal showcased the careful balance of India’s humble soul food.

WORDS ADAM HODGE

22

In the spring, I hosted three journalists on a press trip through India for Goway.

We explored Delhi, Varanasi, Jaipur, Ranthambore National Park, and Agra.

India is a daunting destination for many travellers; upon arrival, it immediately engulfs all your senses. It also overwhelms your emotions with a spiritual energy and thunderous current of humanity.

On our journey across the so-called Golden Triangle of the northwest, we did a lot of walking and eagerly went out to meet vegetable merchants, rooftop pigeon keepers, musicians, and historians.

We brushed shoulders with pilgrims in the narrow alleys of old Varanasi and watched sari-wrapped dancers in marble columned courtyards under desert starlight.

We floated in a hot air balloon over the hills of Jaipur and saw the Taj Mahal in the moments before dawn, but a walking street food tour in Old Delhi led by Dr. Rajeev Goyal was likely the standout experience of the entire trip.

Dr. Goyal is the founder of the India Food Tourism Organization and an acclaimed food researcher. “My research was focused on the sensory science of Indian spices,”

he told me. “But more than my title, it’s my day-to-day experiences—working with food, meeting vendors, cooking with passion—that have shaped who I am. Over the years, my academic journey and my culinary career brought me close to the science, culture, and history of food. But it was while walking the narrow lanes of Old Delhi, seeing the stories unfold at every corner—the chaat vendor, the kulfi maker, the man roasting spices—that I realized these stories needed to be told. That’s when the idea of food tours was born.”

23

We first met Dr. Goyal outside the Jama Masjid, a striking figure with aviator sunglasses atop a thick moustache. His firm handshake and booming voice immediately took charge in the crowded Old Delhi street. Before touring Old Delhi with Dr. Goyal, I knew India’s food varies regionally, but I didn’t fully appreciate before just how intentional Indian food is for its unique climate and seasons. India has western food options, but we soon realized that those meals would leave us lethargic and hot and wouldn’t digest as well in the high heat as puri bhaji 24

would, for example, a light potato curry and thin fried bread breakfast staple. We also learned to take advantage of the dozens of uniquely refreshing drinks perfect for the heat made from ingredients like rosewater, hibiscus flower, and mint.

Dr. Goyal is obsessed with food science, spice, and how our taste buds interpret flavour. He was also passionate about introducing travellers to the ubiquitous street food scene of Old Delhi, where it’s existed for centuries. A walking tour is the best way

Dr. Rajeev Goyal holds court during his food tour through the streets of Old Delhi (left); The Main Bazaar of New Delhi, Paharganj, is a stream of people by day or night (bottom).

to experience Old Delhi. In a growing metro area of 35 million people, crumbling old havelis lean into the winding, narrow streets, with cobwebs of electrical wires overhead and faded paint hinting at a time long ago. The doors of many compounds were left open, revealing broom-swept courtyards of families living their daily lives, kids waving hello. Human or animal-powered carts of fruits or goods passed motorcycle- or rickshaw-borne commuters.

Occasionally, a sketchy looking monkey would scowl at us from a safe perch. For any photographer, this is a living artwork.

The street food stalls have character as well, the kind that sometimes makes visitors wary of eating at them. Dr. Goyal immediately acknowledged some of these valid concerns about street food. “We’ve built our tours around trust, hygiene, and curated experience,” he said. “Every vendor we include has been personally vetted—not just for taste, but for food safety and consistency. We serve filtered water, use clean disposable plates, and avoid anything that could cause discomfort. Our goal is to give you the true flavours of the street—safely and memorably.”

25

True to his word, before we set out, Dr. Goyal issued each of us a small bag with water, hand sanitizer, and hand wipes, explaining his strict rules: sanitize our hands at each of the various food stalls, stay hydrated, and (most importantly) don’t eat before he tells us to. We explored various streets and alleyways sampling numerous curries, lassis (yogurt smoothie drink), mango sandwiches with the crusts cut off, and several sweets like gulab jamun and kulfi, Indian ice cream. “Street food is often seen as cheap, risky, or overwhelming,” he said. “In reality, it’s the soul of Indian daily life—it’s where flavour innovation happens. Through our tours, we help people see the artistry behind these humble stalls and the cultural relevance of what they serve. It’s fast food, yes— but with history, technique, and heart.”

Dr. Goyal led us through the old city while repeatedly referring to two core concepts: that to deal with their hot climate, “Indians eat our water and drink our food.” Leaning on his scientific background, he taught us how water and oil can drastically affect the heat of spice in various dishes. While people assume Indian food is always spicy, “That’s a myth we love to break,” he said. “Indian food isn’t just spicy—it’s layered, aromatic, sweet, sour, and umami-rich.” While we ate potato curry with a hint of spice out of disposable paper bowls, Dr. Goyal perfectly described the curry’s flavour right

Spiced chickpeas are a classic street food snack (top-left); Tandoori chicken is a popular, non-vegetarian street food option (bottom-left).

Street vendors also sell garlands and offerings for temples in addition to food (right); Bhel puri is a popular snack consisting of puffed rice and tamarind sauce (top-right) Jain lemon is a lemonade-style drink consisting of lemon, cumin, black pepper, and other spices (bottom-right).

26

down to exactly where we were tasting it on our tongue. He then told us to take a second and then a third bite and helped us notice how the flavour evolved each time, triggering and awakening different taste buds. Combine a fourth bite with oil-fried bread and you get a jaw-dropping, totally different flavour. Try a fifth bite with baked bread and now you appreciate a spicier flavour profile. More than once, we gasped in surprise at his insights.

“Living abroad helped me see Indian food through the eyes of others,” Dr. Goyal explained. “I learned how people perceive it, what confuses or excites them. It made me more mindful about how I explain dishes—not just what they are, but why they matter. I also realized how emotionally connected we are to our food—and that storytelling is just as important as the recipe.”

Dr. Goyal completely changed the way I understand spice, flavour, and the way that food transforms. He also left us with some essential advice to share with others hungry to follow in our footsteps and experience the soul of India in its humble street food.

When people come from abroad, “don’t just visit India, taste it,” said Dr. Goyal.

“Street food is tradition served on a paper plate. Come with an open mind and an empty stomach—I promise, you’ll leave with a full heart.”

27

28

A Love Letter to Ireland & Its Comfort Food

Irish cuisine is defined by quality, freshness, and comfort.

It also goes well beyond the dishes you might expect.

WORDS EDWINA BRISLANE

When people think of Irish cuisine, they often picture potatoes, stew, and a pint of Guinness. As a proud Irish woman from a small village in County Tipperary, I can tell you you’re not wrong but there’s so much more to Irish food than that. Irish cuisine is all about quality, freshness, and comfort. It isn’t always about fancy techniques or heavy spices; it’s about simple, wholesome dishes made with care, rooted in Irish tradition, and perfectly suited to our maritime climate.

bread. Travel west to Kerry and you’ll find establishments like JM Reidy’s in Killarney, serving classics such as beef and Guinness pie, and The Fish Box in Dingle, dishing up freshly caught hake and mussels. Lastly, the fresh brown bread, scones, and hearty chowder available in Kenmare’s cafés round out the taste of Ireland’s culinary scene.

I come from a farming background, spending my summers on my granny’s beef and dairy farm. I helped raise calves, milk cows, and witnessed firsthand how hard Irish farmers worked to ensure their final product was of the highest quality. I also saw how Irish cuisine reflects the resourcefulness of our ancestors. They made the most of local

ingredients, from grass-fed beef and dairy to seasonal vegetables and fresh seafood.

Many of our most beloved dishes have been passed down through generations, from farm to table.

Irish food has always been a reflection of the land and the people who tend it, from my grandmother’s farm to cafés, restaurants and pubs. You’ll find pubs in Dublin like The Gravediggers, which is nearly 200 years old, where you can try a Dublin-only dish called coddle: a warm, comforting stew with sausages. Cork, meanwhile, has everything. High-end restaurants like The Glass Curtain offer hearty, seasonal Irish lamb and foraged vegetables. Casual spots like Son of a Bun serve delicious dry-aged Irish beef burgers. Historic sites like The English Market, opened in 1788, are famous for their selection of local cheeses and soda

There are plenty more irresistible flavours that I would waste no time hunting down if I were to return home to Ireland today.

I highly recommend bacon and cabbage, a salty and delicious meal usually served with mashed potatoes, cabbage, and a parsley white sauce. Another favourite of mine comes straight from the deli counter: the famous hot chicken roll. It’s a breaded chicken fillet, sliced and tucked into a fresh baguette with your choice of salad fillings. I also recommend Irish chippers, our fish and chip shops. Here,

29

you’ll enjoy chunky, delicious chips served with battered fish, burgers, pizzas, doner kebabs, battered sausages, and more.

Just don’t forget to add plenty of salt and vinegar! My last stop would be at the Chinese takeaway. Irish Chinese food is tailored to the local palate, even inventing the famous spice bag: a mouth-watering mix of chips, fried chicken, onions, peppers, and a special seasoning, usually served with curry sauce on the side. And of course, I can’t leave without Irish snacks like Tayto crisps—our local crisp (or chip) brand— and one of the ultimate Irish treats: the Tayto sandwich. It’s simply white bread, butter, and Taytos in a sandwich, but it’s absolutely delicious.

There are well over 700 pubs in Dublin alone, meaning it’s never hard to find somewhere to enjoy home cooking and a pint (top); Bacon and cabbage is a humble, savoury Irish staple (right).

30

The next time you’re travelling to Ireland, don’t just expect Guinness and stew. Expect spice bags, Tayto sandwiches, and hot chicken rolls. But most importantly, come hungry and ready to explore. And remember, as you walk across Tipperary’s fertile grasslands, gaze across Clare’s rugged Atlantic coastline, or explore Dublin’s historic streets, that Irish food is more than a meal; it’s a taste of our history, our humour, and our heart.

One Perfect Day in

San Pedro

Get to know all that is possible within the confines of Belize’s northern marine hotspot.

San Pedro’s beaches are lined with bars and resorts taking advantage of the gorgeous ocean views.

WORDS ROBERT MILLER

The island of Ambergris Caye blends the best of the Caribbean and Central America. Think mouthwatering local cuisine, powdery beaches, vibrant culture, and excellent diving and snorkelling along the world’s second largest barrier reef.

Here’s how to make the most of Belize’s marine paradise in just one perfect day.

Start with a snorkelling or diving adventure—a non-negotiable on Ambergris Caye. Top picks include Manatee Reef paired with the dazzling Coral Gardens, and Hol Chan Marine Reserve, home to dolphins, turtles, and over 160 fish species. Don’t miss Shark Ray Alley, where you can swim alongside gentle nurse sharks and rays. If time allows, book an extra day to fully explore both sites.

For lunch, head to the iconic Elvi’s Kitchen, a beloved San Pedro staple. Their motto, “Something good is always cooking,” rings

true with a menu that elevates Central American, Caribbean, and international flavours. Seafood and vegetarian options shine, but the standout is Elvi’s Mayan Fish in spicy adobo sauce.

By late afternoon, unwind on a sunset cruise to soak in Ambergris Caye’s golden hour magic. Sip a local beer and enjoy some freshly prepared conch or lobster ceviche as you scan the horizon for marine life. Back on land, join the Savour Belize Food Tour, which features 11 tastings at six local stops. Savour heavenly Maya foods, mouthwatering seafood appetizers, and rich Mestizo and Garifuna recipes as you explore the island’s culinary diversity.

If you’re staying longer, dive deeper into the local food scene. Try Lily’s Treasure Chest for Caribbean classics, the Truck Stop for a laid-back dinner, or Sandbar Beachfront Restaurant for pizza with a view. Barbeque and seafood dominate, but vegetarians and vegans will find plenty to love, too.

31

The Sacred Language of

Coffee & Commu In Ethiopia, sharing a meal forges a bond with not only a community, but also past generations that came before.

32

In the small village of Ada’a in central Ethiopia, I learn that some conversations transcend words entirely. Here, a shared meal is an invitation into the sacred connection of a community, the intimacy of a family.

in Amharic and drapes the Netela shawl over my hair and across my shoulders. Despite our language barrier, her intent is clear: I am being welcomed not as an outsider but as a guest worthy of honour.

When I arrive in Ada’a, the village matriarch takes my hand and guides me into her modest home. With gentle hands, she pulls a traditional Habesha Kemis over my head, a snow-white chiffon dress adorned with intricate embroidery. She speaks a few words

Outside, the crowd of men, women, and children wait patiently to begin the coffee ceremony, a ritual pregnant with tradition. The Ethiopian coffee ceremony is a cornerstone of village life, a time for community gathering, problem-solving, and relationship

nity in Ethiopia WORDS NATALIE PREDDIE

building. The process itself—roasting, grinding, brewing, and serving in three distinct rounds—demands patience and presence from all participants. In the country where coffee originates, this ceremony is both a practice steeped in history and social glue.

The matriarch demonstrates each step with patient precision, the rich, intoxicating aroma of roasted coffee beans dancing through the village. She shows me how to grind the beans by hand before guiding me through heating and serving the coffee

in small, hand-painted cups. She invites me to perform the ceremony myself, her gentle corrections and encouraging nods reminding me that this is not merely beverage preparation, but meditation, hospitality, and cultural preservation rolled into one deliberate act.

The true revelation comes during the village’s shared meal later that day. The women teach me to make injera, Ethiopia’s staple bread that serves as both plate and utensil. This spongy, slightly 33

sour flatbread made from fermented teff flour, requires days of preparation and generations of knowledge to perfect.

Watching weathered hands guide mine through the circular motions on the clay griddle, I understand that I am being entrusted with cultural wisdom passed down through countless mothers and daughters.

We all sit together, women and men, around large, communal platters. We eat with our hands, using pieces of injera to scoop up flavourful stews and enchanting curries. There’s something deeply vulnerable about eating this way, without individual portions or barriers, just hands reaching toward the same food, sharing the same space.

The village elder moves toward me, I stand, but he gestures for me to sit. Before I know what is happening, he scoops up some curry from our plate and places it directly into my mouth. I sit, wide-eyed and mouth full, as he turns and feeds the matriarch in the same way. She smiles and nods in appreciation, and he continues to feed some of the older crowd members. Although this is entirely new to me, and slightly uncomfortable, I soon realize that being fed by an elder is the ultimate compliment, an acknowledgment that you are valued, welcomed, and worthy of care.

None of this is performed for my benefit; it isn’t a cultural show or tourist attraction. This is authentic community life, where food serves as the primary language of love, respect, and belonging.

In a village where resources are scarce and every grain of teff matters, sharing what you do have represents profound generosity and trust.

Sitting in this circle, coffee-stained dress and hands fragrant with berbere spice, I realize that I’ve stumbled on something essential that so many of us in the West have lost. Eating together is a weaving of social fabric that holds communities together. Here in Ethiopia, every shared meal is an act of communion, every coffee ceremony a prayer for connection.

Sometimes the most important conversations happen without words, over coffee and communal plates, hand to mouth, heart to heart.

Ethiopian dishes are often served on communal platters known as gebeta (top); Natalie poses alongside her newfound community (bottom).

34

Discover the wonders of small group travel with Odysseys by Goway

An unforgettable small group journey awaits.

Go beyond the tourist trail with Odysseys

by Goway. Slow down the pace, enjoy intimate experiences, and receive premium service on trips to over a dozen destinations worldwide.

Scan Here or visit goway.com/odysseys

35

A KoreanforClassic Every Occasion Whether you’re dining with friends or enjoying a drink under the stars, there’s a South Korean dish with your name on it.

WORDS CHRISTIAN BAINES

Galbi or short-ribs are a popular meat for Korean barbeque (top); Banchan are traditional Korean side dishes, including kimchi (right).

36

Long before K-Pop swept the globe, Korean cuisine made tastebuds dance with harmonious combinations of ingredients and unique flavours. The options are endless, so here’s our guide to some of South Korea’s essential dishes, and the best way to try them.

days. Quick tip: bap simply means rice in Korean, so if you see a dish with this word, you can expect rice to be a staple ingredient. Mix things up by trying gimbap, a Korean rice roll wrapped in seaweed that’s just as delicious.

Dining with Family: Korean Barbeque

With Friends After Dark: Chimaek

Korean barbeque traces its roots back to ancient grilling traditions and was later refined during the Joseon Dynasty. Once the domain of royalty, it’s now one of the nation’s favourite ways to dine together.

Thin strips of beef called bulgogi or beef short rib cuts called galbi are marinated to perfection using a variety of sauces, then placed on a communal grill, which can vary depending on the type of barbeque desired. Each diner grills their own meat before enjoying it with a variety of dipping sauces and tasty sides. Vegetarian and vegan variations are also growing in popularity.

It doesn’t get much more down-to-earth than fried chicken and beer, and Korea is one of the best places to enjoy them. Chimaek is a shared experience where succulent pieces of fried chicken are washed down with good beer and good conversation under the stars. You’ve probably seen characters enjoy it in K-Pop videos or contemporary K-dramas, embodying three staples of Korean culture: flavour, fun, and familiarity. It’s that emotional connection that’s made chimaek such a popular part of Korean nightlife. Not a bad contribution for a humble plate of fried chicken!

Eating on the Go: Bibimbap

To Satisfy a Sweet Tooth: Hotteok

Combine fresh vegetables, spicy gochujang sauce, and an egg atop a bowl of rice (ideally with a crispy bottom clinging to its dolsot or stone bowl), and you have the ultimate Korean comfort food. Meat is optional in bibimbap, but fresh ingredients and thorough mixing are a must. You’ll find this Korean classic right across the country, so it’s an ideal high-energy, lightweight lunch for those busy sightseeing

The best cure for a cold day in Korea is fresh hotteok. Ever tried a pancake with syrup on the inside? Filled with brown sugar and nuts, hotteok is one of Korea’s most popular winter street snacks, pulling double duty as a warm comfort food and a sweet treat. You can experiment with different flavours including green tea and chocolate, or one of the many savoury varieties.

Kimchi & the Art of Banchan

The sides in Korean cuisine are as important as the main event, particularly at the barbeque table. Pickles or banchan have been elevating Korean cuisine since its beginnings, most notably kimchi, a spicy dish made from cabbage or other vegetables. With sweet, sour, and spicy layers in its taste profile, you can expect to find kimchi on most every Korean table alongside banchan like sigeumchi namul (seasoned spinach) and oi muchim (spicy cucumber salad).

37

On the Road

with the Creator of Diners, Drive-Ins and Dives

You’ll find impressive cultural and culinary variety in the humble diners of America.

38

Reflections on a life spent dining around the world from Berlin to small-town USA. WORDS DAVID PAGE

I was on the phone late on a Thursday in my dark basement office trying to drum up business.

I’d left network news to open a TV production company but couldn’t land any clients. Now I was pitching show ideas to an executive from the Food Network and getting nowhere— until she asked, “Have you got anything about diners?” “Absolutely,” I replied. I’m developing a show called Diners, Drive-Ins and Dives” and told her all about it. She perked up, asked for a written proposal by Monday. Which was great. Except I was not developing a program called Diners, Drive-Ins and Dives. I had just pulled the name, and concept, out of thin air.

I spent the weekend calling restaurant owners all across the country, and out of that ad-lib came the phenomenon that is Triple-D. Far more than a food show, Diners, Drive-Ins and Dives encapsulated what I’ve learned in decades of travel—here at home and around the world: there is no better way to learn about a country, a culture, a people, or their history, than through their food.

On Diners, we explored our American melting pot history through an abundance of dishes brought here from someplace else, from tortellini to tortillas, bratwurst to bagels, goulash to ganache.

We celebrated the American work ethic through the stories of mom-n-pop restaurateurs who built something from nothing and passed it on to their kids. We saw strangers become friends while sitting side by side at coffee shop counters.

And this is far more than an American story.

Diners was actually born of my experiences exploring other cultures through food while travelling the world as a journalist for NBC News. Everywhere I went throughout Europe, Africa, and the Middle East, the food told a story.

I strongly recommend that anyone travelling anywhere should enthusiastically seek out such stories.

In Paris, initially irked when local crews would insist on a long midday break for a sit-down lunch, I came to appreciate the French attitude toward work-life balance. In Strasbourg in eastern

France, I discovered choucroute, a plate of sauerkraut topped with sausage or pork. That Germanic dish told the history of the region, where control shifted back and forth between Germany and France for centuries. Enjoying a mezze—shared plates in Greece—reflected a society that prizes community. As the Greek philosopher Epicurus wrote, “We should look for someone to eat and drink with before looking for something to eat and drink, for dining alone is leading the life of a lion or wolf.” I learned that the wild boar ragu I enjoyed in Tuscany was a reflection of the region’s long history of poverty—eating required hunting and the boar were plentiful.

My memories of place are inextricably linked to memories of food.

After years of covering the Cold War, I walked through the Berlin Wall the night it first opened in 1989. Remembering that triggers my fondest memory of East Berlin—enjoying a weisswurst sausage with a hard roll and mustard from a street vendor under the elevated train.

Remembering an interview with Polish dissident turned president Lech Walesa, my sense memory is the meal I enjoyed with my crew afterwards, duck in a speckled pot (like my grandmother’s) at a humble restaurant near the Gdansk airport.

And as vivid as the memory of the food is the memory of dining with my friends.

Perhaps my most important takeaway from years on the road is the power of the meal to break barriers and foster connections. And so, perhaps my favourite memory was an evening in a dive bar in Moscow. After several shots of vodka, I found myself talking (gesturing, given my limited Russian) with another patron, an Indigenous Siberian visiting the big city for the first time. Fearful of what he would find, he had brought his own provisions. He opened his flimsy, plastic, Soviet-made briefcase to reveal that it was filled with salted, dried fish. We shared some. What language barrier?

39

40

Time to Go Green in

Costa Rica Travelling to Costa Rica in the green season brings unique advantages.

WORDS CHRISTIAN BAINES

Think you know the best time to visit Costa Rica? Hold off on booking those (pricier) dry season tickets. This already beautiful destination gets an annual glow-up starting each May, when the gentle rains begin a green season—May to November—that brings out Costa Rican pura vida at its best.

It’s the Costa Rica We Love, Amplified Everything visitors love about Costa Rica is at its best during the green season. Waterfalls reach peak volume, refreshing the surrounding rainforest and showing off the power of Costa Rica’s waterways. Anyone with an eye on white-water rafting will definitely want to visit during this season. Most of all the activities people enjoy in Costa Rica are available year-round, including zip-lining, treetop trekking, canyoneering, and, of course, spotting incredible wildlife. The wildlife is often more active during this time of year, showing off its most vivid colours alongside an incredible range of wild flora.

Fewer Crowds & Lower Prices While the dry season is still a great time to visit Costa Rica, it means more demand and higher prices on accommodation, excursions, and adventure activities. The green season offers a respite, allowing you to experience a more natural, local side of Costa Rica at a lower price. Even some of the more exclusive and remote parks like Corcovado offer better deals during the green season, and lighter crowds and fewer tour groups will make all the difference to your wildlife viewing.

Discover Costa Rica Through Its Culture & Festivals Visiting Costa Rica in the green season offers more opportunity to immerse yourself in local culture than during peak tourist season. You can visit Indigenous communities to learn about Costa Rica’s pre-colonial history or join in the celebrations at festivals such as the Limón Carnival in October, or the Osa Peninsula’s Annual Whale and Dolphin Festival in early September.

Costa Rica is one of the few places on earth you can enjoy whale watching year-round, since different species migrate at different times of year. Most whale watching takes place along the Pacific Coast, but the Caribbean side sees its share of whales too.

How to Skip the Rain in the Green Season From May to August, affectionately known as little summer, the rains through most of Costa Rica are a daily shower lasting an hour or two in the late afternoon. It’s an ideal time to take a break, enjoy a cocktail, and recover from the day’s adventures.

Costa Rica’s more of an early rise destination than a late night one, so don’t worry about not having enough time in your day.

September and October are usually the rainiest months, but the northern Caribbean coast is an exception. During this time, it offers clear sunny skies over destinations like Tortuguero, where turtles nest during the green season.

41

TOMATOES: Bey WORDS MITCHELL ALEXANDER FAWCETT

Tomatoes have always grown in my family’s garden. Harvesting them throughout the summer as a kid was a delightful ritual that surely cemented them as my number one favourite vegetable (yes, I definitively consider them a vegetable).

Earlier this year while shopping in Barcelona, I discovered a hand soap scented like tomato leaves, from the luxury Spanish brand LOEWE. The sharp, green notes instantly took me back to the gardens of my childhood and moved me to search further for other fragrances inspired by such a humble plant.

42

My timing was fortuitous, and I was thrilled to find that brands have just recently started to pay attention to tomatoes’ allure beyond the kitchen. From herbaceous vines to earthy, sweet pulp, their essence is being captured in candles, skin care, and perfumes. If you love tomatoes as much as I do, I guarantee you’ll enjoy the chance to appreciate them in this new way.

Maison Margiela REPLICA From the Garden Eau de Toilette

Jo Malone Green Tomato Vine Townhouse Candle

$170 USD | $215 CAD (3.4 oz) at Sephora

$140 USD | $180 CAD

ond the Vine

Photography: Marc Contardi Art Direction: Janette Ewen

Sukoshi FULLY Green Tomato Serum

LOEWE Tomato Leaves Liquid Soap

Flamingo Estate Roma Heirloom Tomato Lotion

$20 USD | $26 CAD

$85 USD | $118 CAD from NET-A-PORTER

$70 USD | $80 CAD from Anthropologie

43

A Fruitful Search of Hawai’i On small town markets, spiky shells, and the many challenges that make exploring Hawai’i’s tropical fruit no beach vacation.

WORDS NAOMI TOMKY

My first taste of an ice cream bean set me on my quest: if a fruit existed that tastes like Ben & Jerry’s finest with the texture of cotton candy, what else was I missing out on? The Hawai’i of luxury resorts and tourist towns brims with coconuts, papayas, and pineapples, maybe a roadside stand with bags of passion fruit. But driving a little further and getting a little stickier brings a Willy Wonka-esque wealth of the plant kingdom’s wildest wonders.

During previous visits to the Big Island of Hawai’i, I occasionally stumbled on treasures like star apples at tourist-centric farmers markets—deep purple billiard balls harbouring entrancing eponymous patterns and milky sweetness. This trip, I came alone, solely for fruit, on a flight that landed late Saturday night, permitting my Sunday morning pre-dawn pilgrimage over Teletubby green mounds and past poofy-topped Dr. Seuss trees, beelining two hours southeast from the Kona coast’s vaunted beaches.

44

Two dollars bought entrance to Maku’u Market’s 175 vendors stretched across five acres. I picked out a spiky rollinia, with the custardy flesh and tannic tang of lemon yogurt, and a soursop that looked like a lumpy, prickly goth avocado, though its silky innards burst with pineapple perfume. My abiu, a pale-yellow

While it looks like an avocado, the soursop has sour, citrus-like notes with a creamy interior.

I left the formal market, at the closed Kaleo’s Bar & Grill, where a woman named Pam sells fruit from the porch on Sundays.

My fruit-fanatic eyes went wide at the sight of a seven-pound cempedak, a true treasure tasting of Juicy Fruit gum. The jackfruit-cousin was reasonably priced, at $35, but heralded too much work and mess for a solo traveller sans kitchen. I settled

You’ll find fruit plantations across the Hawaiian Islands (left page); Cainito are often known as star apples due to the distinctive shape of their interior (top).

fist-sized sphere, leaked a little sap to signify its peak, opening to a perfectly translucent jelly and flavour borrowed from crème brûlée. I splurged on durian, mangosteens, and my only regret: a chocolate sapote whose green tomato exterior and chocolate pudding within were each as bland as they were beautiful.

Abiu are known to have a delicate sweetness similar to crème brûlée.

45

for a deep inhale of its aroma, a fudgy yellow eggfruit, and small sapodilla—like eating poached pears soaked in brown sugar syrup.

Pam kindly slipped me a few free consolation wax apples.

The next day, I drove to O.K. Farms, a former sugar plantation growing vanilla, citrus, macadamia nuts, spices, cacao, and endless fruits. I plucked bell-shaped mountain apples from the tree, biting into the crunch of a Korean pear flavoured with dry

Despite looking dangerous, durian contain a delicious fruit within their hard exterior.

might be more relaxing, I can’t imagine it would be half as much fun as I had that afternoon, hulk-smashing my bowling-ball-sized, spiky-shelled durian against the railing of my hotel room balcony.

It opened on the first crack, revealing its smooth, thick, pudding innards. I used my hands to spoon the novel fruit—bright, with garlicky spice—into my mouth and looked out over the lagoon, relishing my own personal form of luxury.

Sapodilla have a sweet, caramel-like taste.

white wine. My tour ended above Rainbow Falls, an appropriate place to eat the farm’s lychees and longans, two fruits that look like eyeballs but taste quite like what I assume a rainbow does (sorry, Skittles).

I have long maintained that my dream vacation requires nothing more than an unending stream of chilled, sliced tropical fruit, brought to me in a chaise lounge by the pool. But, while that 46

Fruits abound at markets in Hilo on the Big Island of Hawai’i.

47

48

How to Be a Foodie Traveller in Five Easy Steps

As more people travel for food, we share a few tips on how to eat like a pro while exploring the world.

WORDS AREN BERGSTROM

“If I’m an advocate for anything, it’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river.

The extent to which you can walk in someone else’s shoes or at least eat their food, it’s a plus for everybody. Open your mind, get up off the couch, move.”

These words were spoken by Anthony Bourdain, the late chef and writer, on the final episode of his popular travel show, No Reservations, in November 2012.

People have truly taken his words to heart in the decade-plus since, especially since his tragic passing

in 2018. Travel is booming and foodie travel is leading the charge in how people explore the world.

Living in the wake of Anthony Bourdain, fuelled by inspirational foodie content on Instagram and TikTok, and embracing the culinary renaissance that has swept the globe, more people than ever before are putting food at the centre of their travels. Goway’s data shows a 21% increase in spending on cooking classes, food tours, and wine experiences, compared to 2022. Asia has seen the greatest boom in foodie travel, but the trend is cresting

across the world, from the leading restaurants of Copenhagen to the barbeque joints of Cape Town and everywhere in between.

But how do you get involved with this new trend in culinary tourism?

How can you present yourself as a foodie on your Instagram reels and dazzle your friends with your newfound culinary sophistication?

Paired with some best practices, advice from Goway’s Destination Specialists, and surefire restaurant recommendations, we’ve put together five easy steps to travel the world like a foodie.

49

1.

Eat What the Locals Eat This is the golden rule of foodie travel.

A true foodie goes where the locals go and eats what they eat. As Bourdain taught us, you can experience the soul of a destination in its food. Dine with locals in restaurants or even in their homes if you ever get the chance. Accept invitations. Follow the locals away from the tourist traps and towards the hidden bistros and quiet cafes that showcase the

true culinary passions of the destination.

Of course, this means that you need to learn a bit about local food etiquette, i.e. how to use chopsticks or whether you need to eat with your right hand. Go into these experiences with an open mind, be respectful, and learn as you go. The benefits of going where the locals go is that you often discover the best dishes that capture a destination in the truest sense.

Trattoria di Via Serra in Bologna, Italy is beloved by locals for its authentic Emilian dishes like handmade tortellini in rodo and rich tagliatelle al ragù. It’s unpretentious, family-run, and you’ll often need a reservation—even though it’s not flashy or touristy.

What makes it special is the way they stick to tradition while letting ingredients speak for themselves. It’s the kind of place where locals bring their nonna—and that’s always the best sign.

- Jacqueline Fagioli, Destination Specialist

Recommendation: Trattoria di Via Serra in Bologna, Italy In Thailand, you’ll find vendors selling dishes, including aptly-named boat noodles, directly from their boats along the country’s rivers and canals.

Be Adventurous Being a foodie means eating outside your comfort zone (at least initially). The beauty is that the more you eat different foods, the more comfortable you get with them, and soon enough you won’t bat an eye when someone offers you stir-fried cricket curry for lunch. However, being adventurous is not about bragging rights.

It’s about experiencing all the diverse flavours of the world that you never thought you’d love.

One of the most adventurous things you can do is eat street food. Anyone who 50

has been to Bangkok knows that some of the best dishes are found on street stalls (some are even Michelin-starred). However, people grow wary of the cleanliness of street food. If this is you, the best tip is to remember step No. 1: go where the locals go. If a place has a bad reputation for poor food preparation, it won’t be popular with the locals, so go where you see the lineups of locals. By being adventurous in what you eat, you’ll discover new favourites.

Being bold pays culinary dividends.

My favourite place in the world is an outdoor barbeque restaurant called Seman Abla in Kerdasa, just southwest of Cairo. This was the first place that I ever had grilled quail and now I’m absolutely addicted to it. Despite being a westerner, I was adventurous and discovered delicious local dishes here, from camel liver and kidney to quail.

- Jodi Hartnell, Destination Specialist

Hawkers cook dishes in clay hot pots in the streets of Malaysia (top); You’ll find no shortage of Greek classics in the restaurants of Plaka, Athens (bottom).

Recommendation: Seman Abla in Kerdasa, Egypt

Don’t Forget the Classics Every country has a national dish. It might not be as sexy as the fusion dishes you see on Instagram, but it’s classic for a reason.

Any foodie worth their salt will explore the classics while travelling, delving into the flavours that have come to define a culture. It’s always good to create a foundation for culinary discovery. It then gives you newfound appreciation for all the ways dishes are innovated and combined in the modern era.

Classics done well make for special culinary experiences, such as you get at Ekachan The Wisdom of Ethnic Thai Cuisine.

This well-regarded Michelin-starred restaurant is known for its authentic Northern Thai dishes. It serves the classics, but foodies love its genuine and authentic flavours, and how the local chef embraces the slow food concept, using ingredients from across the country to craft dishes that bring traditional flavours to life. It pairs beautifully with the riverside setting and the rustic atmosphere. The spicy beef turmeric curry is exceptional, with an intense mix of herbs and spices.

- Leo Liu, Destination Specialist

Recommendation: Ekachan The Wisdom of Ethnic Thai Cuisine in Chiang Mai, Thailand

.3 51

4.

Learn from the Experts No matter how many Michelin-starred restaurants you’ve dined at or how many local specialties you’ve checked off the list, it’s important to realize there’s always someone who knows more about food than you. And it’s not only the content creators on social media who seem to know the perfect places to go. Learning from these online experts is a start, but it’s best to join experts in person to get the full experience.

Again, local is king. People who have lived and breathed a destination, have cooked in its restaurants, have shopped in its

markets, have been a part of its culinary community, are the ones who are best equipped to let you in on the secret.

Bourdain understood this, which is why he gave so much authority to local cooks who poured their souls into the food that represented their home. Before travelling, do your homework about the cuisine with some online research. And when in destination, join cooking classes and food tours to get insight from experts on the ground. Travelling in the company of an expert will help you select the best when exploring a new city.

Joining a local guide helps you gain the local perspective and get the kind of insight you’ll never get from a book. Melbourne is a great place to explore with a guide, as you can tour the laneways to spot hidden gem cafes or eat your way through restaurants.

You’ll hear the kind of stories behind the artwork and culture you’d miss otherwise.

Guides will also help you get into incredible restaurants, such as Farmer’s Daughters in Melbourne. It has farm-to-table dishes highlighting ingredients from the Gippsland region of Victoria. The grass-fed beef carpaccio is divine.

- Joanne Palanuik, Senior Destination Specialist

Recommendation: Farmer’s Daughters in Melbourne, Australia

A cooking class is a great way to meet with local cooks and learn some practical skills to take back home.

52

.

Food helps people forge bonds, whether it’s old friends sharing a dinner under the stars or new acquaintances chatting over a meal in a foreign city.

Stay Humble Although foodie travellers come in all kinds, they all share a unifying characteristic: they’re always hungry for more. The more widely you’ve travelled and the more broadly you’ve eaten, it’s easy to grow numb to a sense of discovery and think that you’ve tasted it all. But the best foodie travellers, like Anthony Bourdain, stay curious and humble and always delight in the new and unexpected experiences that await them at the table in a new restaurant in some far-flung part of the world. This mindset leads to the best culinary discoveries.

Lima, Peru is considered one of the world’s leading foodie cities, with award-winning restaurants such as Maido, Kjolle, and Mérito ranking among the top 30 in the world. But even in such a culinary mecca, a humble attitude reaps its rewards. A love of food, like a love of travel, keeps us curious and ready for a new experience in the next restaurant around the corner.

While most people might only want to go to celebrated restaurants such as Astrid y Gaston, my most memorable food experience in Lima was at Homemade (Hecho en Casa) in the upscale coastal district of Miraflores. This small, family-run cafe serves artisanal breakfast and baked goods. People who’ve been there call it ‘grandma’s kitchen’ because it gives off cozy, off the beaten path vibes, with top-notch coffee and a warm, welcoming atmosphere. I loved its version of lomo saltado, the classic criollo comfort food. If you’re looking for quality local food, this is for you.

- Osvaldo Gonzalez, Destination Specialist

Recommendation: Homemade in Lima, Peru 53

Find Magic Beyond the Big Three in

The Islands

Your guide to the lesser-known highlights of Raiatea, Taha’a, Huahine, Tetiaroa, and the Tuamotu Islands.

WORDS MEGHAN BOYD

54

T

he magical islands of French Polynesia offer more variety than meets the eye. As much as tourists love the popular destinations of Tahiti, Moorea, and Bora Bora, beyond them lie islands to suit every interest—each ready to make your South Pacific escape that much more special.

Raiatea: A Sacred Land in the South Pacific Often called the cultural heart of French Polynesia, Raiatea is the second largest of the Society Islands after Tahiti and is famous for its archaeological sites and dynamic geography. In fact, it has the only navigable river in French Polynesia, the Faaroa River, which is popular with kayakers. Considered the cradle of the gods, Raiatea is a must for globetrotters who want to immerse themselves in the island’s cultural history with UNESCO World Heritage Site Marae Taputapuatea being considered by some to be the most sacred religious site in all of French Polynesia.

Taha’a: An Island of Flavours Known as the Vanilla Island, Taha’a first enchants visitors with its inviting aroma. With a population of just over 5,000, this small island produces about 80 percent of French Polynesia’s vanilla, and a 4x4 tour of the island often includes a visit to one or two vanilla plantations. But the flavours don’t stop there.

Aged in French oak barrels, Taha’a rum has become one of the island’s most popular exports in recent years. Finally, don’t miss snorkelling in Taha’a’s coral gardens. You might even spot the occasional manta ray gliding by.

of Tahiti

Huahine: Polynesia’s Garden of Eden Huahine combines the archaeological richness of Raiatea with the vanilla production of Taha’a, while standing out for its lush flora, diverse wildlife, pristine diving spots, and the sacred blue-eyed eel in Faie Bay. This island is a good bet for a less crowded, all-around experience of French Polynesia’s wonders with a focus on nature.

Tetiaroa: The Birder’s Paradise Fans of our feathered friends take note. Located just north of Moorea and Tahiti, Tetiaroa invites you to admire French Polynesia’s most varied and colourful birdlife, including frigatebirds and masked boobies. Not all of its fascinating creatures take to the skies, however. Tetiaroa is also famous for its crystal-clear lagoon, which harbours a wide variety of marine species and offers superb snorkelling.

Traditionally a retreat for Tahitian royalty, the island has more recently welcomed Hollywood royalty, with Marlon Brando leasing Tetiaroa as his private island, dreaming of turning it into an eco-resort. Sold after Brando’s passing, Tetiaroa has nonetheless made that dream a reality. The Brando, a luxury

Raiatea is known as the sacred heart of French Polynesia (left); Huahine is home to clear lagoons and unique blue-eyed eels (middle); The brown booby is a rare bird endemic to Tetiaroa (right).

resort, honours his intention, providing an eco-friendly stay on Tetiaroa. The island can be discovered exclusively by staying overnight at The Brando—its only on-land accommodation— or by enjoying a day trip there aboard a catamaran excursion, which will include a visit to the famed Bird Island.

Tuamotu Islands The Tuamotu Islands stand apart from the rest of French Polynesia, geographically, ecologically, and culturally. On Makatea, explore dramatic limestone cliffs and caves. Live your secluded island fantasy at PK9 beach in Fakarava, or explore the beautiful corals of Tikehau, the favoured bathing spot of the legendary goddess Queen Hina from Polynesian mythology. Sail, snorkel, or dive the Blue Lagoon of Rangiroa to spot dolphins, rays, sharks, and much more, or steel your nerves for an encounter with Fakarava’s awe-inspiring shark wall at Tumakohua Pass. Since there are a few islands to explore here, consider a small-group cruise by catamaran to experience as much of this magical archipelago as possible.

55

Remembering Sweet, Savoury & Spicy

Sides of Thailand

A personal vantage on how Thailand continues to be one of the world’s leading culinary destinations.

WORDS LINDA WARNER

You’ll find delicious food throughout Thailand, such as Chinese steamed rice noodles served hot with a generous portion of soy sauce.

Many years ago, I ordered a pad Thai at a simple food stall in Bangkok. The woman who took my order began cooking the dish right in front of me, with her children playing nearby.

The woman and I shared a few words as she prepared my dish, despite our language barrier. I was impressed at how much care, attention, and love she put into her cooking, and even more so when I finally got to enjoy my meal. It was one of the best pad Thai dishes I have ever had.

changes with the scenery as you travel throughout the country.

You’ll navigate between food stalls to Michelin-accredited fine dining restaurants in Bangkok, enjoy fresh farm-to-table Lanna recipes in Chiang Mai, and find some of the most delicious seafood curries in the south. The regional diversity of flavours, spices, and cooking methods means every meal comes with a different story, immersing you in Thai culture in a way only a meal can. The one constant: fresh, local, and high-quality ingredients.

Years later, I found myself indulging in a delicious multi-course dinner at PRU, Phuket’s first and only Michelin-star restaurant.

I was amazed at the fusion of traditional Thai flavours and Western influences, accentuated by the ocean view outside my window. I’ve had so many unforgettable meals in Thailand that choosing one is nearly impossible. This journey from a humble street food stall in Bangkok to the pinnacle of fine dining in Phuket is what makes Thailand a world-class culinary destination.

The beauty is that it never disappoints, no matter the year, setting, or price.

The greatest challenge you’ll face on a trip to Thailand is saving enough room in your stomach. In Bangkok, home to some of the world’s greatest chefs and restaurants, you can spend $2 or $200 and still find yourself torn between which meal you loved more. Venture into lesser-known places, such as Phetchaburi, and you’ll discover bustling markets and a food scene shaped by a unique cultural heritage. Here, desserts are the highlight—this province is the heart of Thailand’s palm sugar production. Don’t miss Khanom Mor Kaeng, a rich, custard-like baked dessert often topped with fried shallots for a sweet and savoury surprise. It’s a perfect example of how Thai food continually balances flavours in unexpected ways throughout the country, leaving you full, yet always craving more.

Thai cuisine stands out for its regional diversity: a perfect recipe for globetrotting. It’s almost magical watching how the cuisine 56

Uncork Eco-friendly Vintages in

Chile’s Central Valleys The geographic diversity of Central Chile has led to remarkably robust flavours for its local wines.

WORDS ROBERT MILLER

The Elqui Valley has many vineyards in the shadow of the Andes (left); Valparaiso is Chile’s most popular base for winetasting (right).

Chile boasts intense geographic diversity, with one of the world’s best wine terroirs surrounded on all sides by mountains, desert, and ocean. It’s these geographic extremes that have made Chile one of the world’s leading ecotourism and adventure destinations, as well as one of the world’s best countries for wine.

Not just any wine, however. Chile’s Wine Sustainability Code ensures more than 80% of Chilean wine exports are produced using sustainable methods, creating bold, fruity reds and whites with a unique minerality that have captured the taste buds of wine lovers around the world.

Central Chile has been producing wine since the 16th century, but it wasn’t until the 1990s that Chilean wines started to dance across tables worldwide, and the country rose to become the world’s seventh largest wine producer. The secret to Central Chile’s success? The Atacama Desert to the north, the Andes to the east, Patagonia to the south, and the Pacific Ocean to the west, each providing a natural barrier to pests, allowing Chilean vineyards to favour an organic, sustainable approach to winemaking.

The unique star of Chilean wines is Carmenère. This big and fruity red first arrived in Chile from Bordeaux in the 19th century.

Today, it has almost vanished from Europe, but over 8,000 hectares are devoted to the grape across Central Chile, making it a must-try while in Chile. Still, it’s only the start of Chile’s wine production. Cabernet Sauvignon and Sauvignon Blanc are the most popular varieties grown here, while Merlot, Chardonnay, Syrah, and Malbec all thrive in Chile’s uniquely protected, new world, cold climate terroir.

Among Chile’s most successful wine regions are the Colchagua and Casablanca valleys, supporting some of its most prestigious wineries including VIK, Clos Apalta, Viu Manent, and Matetic.

A visit to any of these wineries is a feast for every sense. While your taste buds luxuriate in the finest organic Carmenère or Sauvignon Blanc, admire architecture inspired by masters such as Frank Gehry and ponder the beauty of the Andes and the adventures promised just beyond their peaks.

57

INSIDE THE GOWAY MICRO FILM FESTIVAL A celebration of modern storytelling through 55-second videos.

Since printing our first brochure in 1970, Goway has seen an incredible evolution of travel storytelling. To mark Goway’s 55th anniversary, we created the Micro Film Festival to celebrate the extraordinary creativity that we see today in social media video. The ask? Tell us your most inspiring travel stories in videos just 55-seconds long. With $55,000 in travel prizes up for grabs, this was an invitation to everyone from amateurs to experienced creators.

We were thrilled to receive hundreds of entries that touched every corner of the map, showcasing remarkable imagination and a deep passion for travel. With events in Toronto and Los

Angeles we celebrated these stories with our community of globetrotters. What started as a moment to commemorate Goway’s 55th anniversary has officially been declared an annual event. We can’t wait to see what the Goway Micro Film Festival has to bring in 2026.

The festival would not have been possible without the support from our sponsors. Platinum Sponsor: Turkish Airlines. Gold Sponsors: Tourism Authority of Thailand and Qantas Airways.

Silver Sponsors: Australia’s Northern Territory and South Australia. Bronze Sponsors: Destination New South Wales, Queensland Australia, Cook Islands, and Tourism Ireland.

The Audience Choice Screening Event During TIFF During one of the world’s most renowned events in entertainment, the Toronto International Film Festival, we showcased the five shortlisted films in our Professional Creator category. The audience was invited to cast votes for their favourite, which factored into the overall judging criteria.

58

The Grand Finale Event in Los Angeles The Goway Micro Film Festival culminated at the rooftop of the glamorous London Hotel West Hollywood, home to some of the entertainment industry’s most important events. In our grand finale event, we screened our finalists and awarded winners in all three categories.

59

Our Winners

View these films at goway.com/microfilmfestival

Travel Advisor Category

Everyday Globetrotter Category

Professional Creator Category

Winner: Ceera Machotka (Madison, Wisconsin) Title: 55 Seconds Around the World Featuring: Multiple Destinations

Winner: Samantha Merson (Toronto) Title: The Land of Endless Adventure Featuring: New Zealand

Winner: Isabelle Victoria (Los Angeles) Title: Part of Me Featuring: Japan

The Judges of the Goway Micro Film Festival: A Conversation on Creativity We assembled a panel of thought leaders in travel and media for the difficult task of judging the film festival submissions. These industry pros are at the forefront of modern storytelling, bringing unique talent and perspective to the challenge. At the conclusion of the festival, they shared their outlook on content and creativity.

ANNIE GREENBERG

Executive Creative Director at Lonely Planet Q: What excites you most about the current landscape of storytelling in short-form video?

A: That anyone can get involved! Our phones give us incomparable tools and empower any and every traveller to tell travel stories at any length, and more casually, in a way that has democratized the medium and has allowed more voices to contribute.

Q: What qualities stood out to you in the films submitted to the Micro Film Festival?

A: It was great to see a sense of earnestness. I think travel is a genuinely powerful and moving landscape—it changes individual perspectives. The stories that resonated most were able to capture this.

Q: What role do you think authenticity plays in connecting with audiences through video?

A: Authenticity is huge. Because everyone is inundated with content all day every day, there’s an obvious sniff test for what’s real, emotionally, that content needs to pass in order to resonate with an audience. It encourages creators to lean into their own truths—no matter how messy—and trust that an audience will connect with it rather than twisting the story to fit what they think might connect.

60

PAUL TELNER

Head of Programming at Viral Nation Q: How do you see social media reshaping the way stories are told and consumed today?

A: Social media has blown the doors wide open. Anyone can build an audience on their own terms without executives dictating what’s allowed. You create your voice, your audience decides if they’re with you. That’s the new Hollywood. The power is now in the artist’s hands—musicians, comedians, creators—who are not just performers but also their own marketers and CEOs. It’s harder work, but the reward is sweeter because creative control stays with the creator.

Q: Was there a moment or entry that surprised you in how it approached storytelling?

A: The surprises came in the deeply personal moments. A marriage proposal in a faraway city. A story about reconnecting with family while on the road. These took what could have been another travel highlight reel and elevated it into something much more intimate.

Travel as a genre is crowded. Everyone wants to be the next Anthony Bourdain but simply hopping on a plane doesn’t make you him. What separates a good travel film from a great one is vulnerability. The strongest entries weren’t just about where the filmmakers went; they were about what the experience meant to them and how it changed them.

Q: How did being part of this festival influence your own perspective on storytelling?

A: It was inspiring on every level. The festival revealed just how much talent is out there waiting to be discovered. These creators aren’t waiting for permission. They’re building their voices, their audiences, and their futures right now, often while working tirelessly around the clock. Watching their films reminded me why storytelling matters in the first place. As someone who has been in the industry a long time, it’s refreshing to see this new generation take control of their own narratives. They’re not chasing trends. They’re creating from passion. That’s what gives me confidence in the future of content—it’s in good hands.

ALISIA PALCZEWSKI

Producer at GoPro

Q: Do you think short films can have as much emotional impact as longer-form content?

A: I think this is certainly possible, but more difficult as you only have so much time to get your point across. With longform, you can build out your thesis in a carefully crafted way—taking your time where you need to. With shortform, you must get your whole point across in a very limited amount of time. When done right, I believe it can be just as impactful as a 60-minute film could, but it’s certainly not easy.

Q: What advice would you give to everyday creators who want to share their stories effectively?

A: My main advice would be to write out, or bullet point your idea. What is the story and what objective do you want from this? What feeling are you hoping to evoke? From here, we want to think about how you can get this point across and effectively hook someone in within the first one to three seconds. Maybe it’s a quick preview or cliffhanger of what’s to come.

Craft up a draft shot list and think about what visuals might hook your audience in right off the bat and benefit your story the best.

Q: What did the submissions reveal about how people want to express themselves through travel and culture?

A: A common theme was that a specific place evoked an impactful feeling or revelation for each filmmaker. We reviewed submissions that focused on various places around the world like South America, Japan, Antarctica, Vietnam, India, and New Zealand. Each of these locations brought forth a certain feeling or made an impact in the filmmaker’s life, so deeply that they wanted to share this feeling with the world.

61

GROUP TRAVEL PLANNING

How to Cater to the Diverse Flavours of Group Travel Make your next group vacation a hit with planning tips that cater to travellers with different passions and tastes.

WORDS JENNIFER MURRAY

vintages in regions such as the Barossa Valley, and appreciate the rich history of Indigenous cuisines that have been eaten for thousands of years.

Of course, not every group trip is about food, but there are always some essential tips to keep in mind. We chatted with a couple of our tour leader partners, Gretna Davis and Shirley Watkins, to get practical advice for catering to the diverse flavours of group travel. As these group experts know, group trips come in all shapes and sizes. “I’ve had groups go to Egypt, Paris, London, Portugal, and Dubai all within the last two years,” says Watkins.

“From the cultures you experience to the food you eat to the people you bring with you, every group trip is unique in its own way, and that’s what I love about them.”

“Some of our trips mix luxury with culture and adventure in ways that surprise people,” says Davis. “In Cappadocia, Türkiye, we stayed in a cave hotel and took a sunrise hot air balloon ride. In Santorini, we set up a private ‘flying dress’ photoshoot with the famous caldera views. It’s about providing a unique mix of luxury stays, hand-picked tours, and unforgettable moments that you couldn’t easily do on your own.”

As with food, travel caters to all manner of tastes, and no two flavours of travel are quite the same. Planning group travel is never an easy task, especially when food is involved, which is why working with experienced experts such as Goway GroupsOnly is so helpful.

Showcasing variety is key when dealing with diverse tastes.

Whether you’re organizing a tour of Korea for vegans or helping people detox with a juice-focused wellness escape in Costa Rica, you need to stay agile and specific to unique passions and interests.

You also need to keep in mind that national cuisines can be as diverse as travellers’ tastes. For instance, a foodie trip to Australia is not about showcasing one type of food, but an entire history of culinary innovation. You’re helping travellers feast on the fresh seafood along the coasts, savour the celebrated wine 62

When planning, the first step is to gauge the interests of potential group members and see how you can balance the interests.

“I normally put out a poll on my social media channels to see where everyone would like to travel and what’s most important to them when exploring these destinations,” says Watkins.

Next, keep potential group members engaged throughout the planning process, which often begins over a year before departure.

“Prepare your groups well in advance and give them as much information as possible,” says Davis. When it comes to the trip itself, it’s important to design with flexibility in mind. “While _I include a variety of guided tours and curated group experiences that highlight a destination’s culture, history, and must-see attractions,” says Davis, “I also intentionally schedule at least one-third of the trip as leisure time. This allows travellers the freedom to pursue their own interests.”

Group travel requires finesse, but like a good dish, when the flavours are in balance, it’s unforgettable.

Travel the World with Your Crew Rely on the experts at Goway GroupsOnly to plain a tailor-made trip catered to you and your community’s unique passions and interests.

Explore the world alongside 10 or more of your fellow travellers and experience the magic of group travel.

Scan me

We make booking groups easy!

or visit www.goway.com to discover more

63

TRAVEL LIKE A GLOBETROTTER

Why Private-Guided Travel Is Worth the Expense Hiring a private guide while travelling saves you time and deepens the experience.

WORDS CAROLYN WEPPLER One of the great pleasures of travel is touring in the company of a private guide. Yes, it’s more expensive, but it comes with unparalleled value that is hard to beat. My own recent travels from Paris to the Loire Valley in France are proof of this. Touring with a private guide enriched my travel experience by providing deeper history and insights into the landmarks I explored, offered more personalized attention, and even saved me time and energy.

In Paris, I took a private-guided tour of the Musee d’Orsay, where you’ll find Impressionist masterpieces by Monet and Van Gogh. Because I hired a private guide, I skipped the line (literally skipped the line as timed entry still has you entering alongside 200 others). Once inside, my guide handled the bag check and then knew exactly where to go and how to avoid the crowds. Art is steeped in history and intrigue and unless you have studied it yourself, standing on your own amongst a large group can be uninformative. But private guides are educated in art history and French history, so they can make intimating masterworks of the past more accessible.

Hiring a private guide also pays dividends when doing wine tours. Often, the best vineyards are not easily found and sometimes not even open to bookings from the public. Instead, they’re often down windy roads in villages and hamlets, so having a driver guide can be such a worthwhile investment. First, you get to drink the wine without worrying about driving as you get chauffeured around. Second, you have access to a world that isn’t easily available to book online.

It’s also worth taking advantage of private guides to get access to popular attractions outside the city centres. The Loire Valley is all about the gorgeous chateaux. Exploring with a private guide was a treat: there were no parking hassles, no ticket lines, no showing up at the busiest time of day, or even struggling to find out where the washroom was. Beyond the practical advantage, they also tie in the history, court intrigue, and gossip of the day into a compelling story in the moment.

Hiring a private guide offers so much more than meets the eye.

I’ve had guides help me with last-minute restaurant reservations, find the best place for sunset cocktails, and discover local shops where you can get the best souvenirs to take home. They offer tangible benefits, insight into the past, and a window into a way of life. And perhaps best of all: with a private guide, you never have to wait for that irritating group member who holds everyone up (unless that traveller happens to be you).

64

THE ARCHIVE

Anzac Biscuits A deliciously crisp, golden symbol of national pride.

The Anzac biscuit is a beloved sweet treat in both Australia and New Zealand.

It’s made from rolled oats and golden syrup and named after the Australian and New Zealand Army Corps (ANZAC). The hardtack biscuit rations ANZAC soldiers used during WWI became notorious back home as Anzac biscuits.

The recipe of those rations was very different from that of the Anzac biscuits enjoyed today and on long overland tours across the Outback during early Goway adventures. Still, they remain a golden, nostalgic symbol of shared heritage and national pride.

65

GO GLOBETROTTING WITH GOWAY

These travel stories seek to inspire, but there’s nothing quite like living the adventure for yourself. Luckily, you can experience the tales of globetrotting you’ve read in these pages on a tailor-made trip with Goway.

Hit the Road in Ireland

Eat Your Way Through Italy

Drive your way across the Emerald Isle to remote coastlines, charming villages, and wild peninsulas.

Join local chefs and foodie experts as you discover culinary traditions from Rome to Florence.

See “A Love Letter to Ireland & Its Comfort Food” (pg. 28)

See “How to Be a Foodie Traveller in Five Easy Steps” (pg. 48)

Enjoy the Essence of Korea Discover the nation’s history, cuisine, and pop-culture on this flexible journey through Seoul and Busan.

See “A Korean Classic for Every Occasion” (pg. 36)

Discover the Cultural Traditions of Ethiopia Explore Ethiopia’s culture and landscape, from Addis Ababa to its serene lakes and tribal villages.

See “The Sacred Language of Coffee & Community in Ethiopia” (pg. 32)

Experience Costa Rica’s Green Season Discover the great outdoors in Monteverde, Arenal, and Islita while relaxing in luxury accommodations each night.

See “Time to Go Green in Costa Rica” (pg. 40)

66

ABOUT GOWAY

Experience a better way to travel.

Venture Beyond Bora Bora in French Polynesia Cruise the tropical islands of French Polynesia, from the icons of Bora Bora and Moorea to far-flung Huahine and Raiatea.

For 55 years we’ve helped travellers explore the world on tailor-made trips. We’re committed to providing an excellent experience from first booking to final landing and want you to be so happy with our services that you recommend us to your family and friends.

See “Find Magic Beyond the Big Three in The Islands of Tahiti” (pg. 54)

Tailor-Made

Every trip is customized to your exact travel needs.

Elevated

Experience exclusive travel products with up to 5-star accommodation and a focus on private guiding.

Expert

Enjoy expert advice from a Destination Specialist who knows travel inside and out.

Help Your Group Trace the Culinary History of Australia

Global

Explore over 115 countries on all 7 continents.

Discover Australia’s dynamic food scene, from coastal restaurants to celebrated wine regions.

See “How to Cater to the Diverse Flavours of Group Travel” (pg. 62)

Go globetrotting with Goway.

Scan here or visit www.goway.com

Over 5,000 verified reviews.

67

Globetrotter (noun) A person who has chosen a lifetime of travel.

$14.99 CAD / $10.99 US

goway.com 68