Don’t worry, I’m not here to talk about travel restrictions. We’ve had quite enough of rules, and not enough travel, and 2022 is about roaming free, my friends. But I have been your travel columnist for two years, during a global pandemic and international travel ban, and I simply wouldn’t be doing my job if I didn’t stage some sort of gentle intervention at this crucial point. Because if a single Gourmet Traveller reader goes out into the world this year and has a holiday that is anything short of delightful, I shall be furious. So please, read on, because holidaying in 2022 is serious business.
Get an agent
I’ve always been an avowed independent traveller, researching hotels and experiences online, reading Tripadvisor reviews, even the bonkers ones, and scouring Skyscanner for cheap flights. I sneered at the idea of a holiday arranged by a tour operator, or booked through a travel agent. But this year, with travel proving a little bit more of an extreme sport, I’m grudgingly grateful for professional tour companies such as Abercrombie & Kent, who help travellers navigate the inevitable complexities of travel in 2022. I’m not giving up on independent travel, but if you’re in two minds whether to book a trip yourself or call in the experts, this is a mighty good year to opt for a tour operator.
And prioritise yourself
Diese Geschichte stammt aus der February 2022-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
Diese Geschichte stammt aus der February 2022-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
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
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.
