The humidity is rising on the jungle floor, and so is the adrenaline. What started as excitement at the base of a tower thrusting into the canopy teeters now, at the top, towards fear. The most anticipated new resort in Asia in the past year has a check-in procedure like no other. To enter the jungle-camp fantasy of Shinta Mani Wild, a traveller flies to the Cambodian capital of Phnom Penh, drives three hours, then jumps on a war-era Jeep for a short transit into the south-west wilderness. Hidden in the jungle is the aforementioned tower – climb it, throw on helmet and harness, and run right off that edge. My first experience of zip-lining is in this green void, hurtling along a 380-metre line. The treetops seem close; the river far below. There’s a giddy pause on the penultimate platform, then I take the plunge again, hurling myself over a waterfall and towards the bar, aptly named the Landing Zone, and into the arms of the camp’s general manager, Sangjay Choegyal, who unzips his guests from the zip-line and hands them a drink. There’s a more conventional way to check-in, of course, but the slug of tequila in the pineapple and bay-leaf soda on arrival won’t seem so indispensable.
Diese Geschichte stammt aus der February 2020-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der February 2020-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.