After finding a following for her stunning travel images, chef turned photographer Lauren Bath traded her apron for a new life exploring the world one shot at a time.
Lauren Bath’s life can easily be divided into two parts: before December 31, 2012, and after. That New Year’s Eve, she was working as a chef in the kitchen of Café Marina, a casual Italian restaurant on the Gold Coast, in Australia, and it was a particularly rough night. “I had a few drinks with friends after service, and was just over everything,” Bath says.
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Oodles of Noodles
Slurping through a lantern-lit alley in Sapporo, Japan, where miso ramen was born
The Sweet Spot
Just an hour south of Miami, Nora Walsh finds a candyland of tropical fruits ripe for picking.
Freshly Brewed
In the Cederberg Mountains of South Africa, Kendall Hunter discovers the powerful effects of the humble rooibos plant.
SHORE LEAVE
Raw, wild, and mind-bendingly remote, yet peppered with world-class wineries and restaurants-Australia's South West Edge is a study in contrasts.
Of Land and Sea
Savoring French flavors on a gastronomic trail between Marseille and Dijon.
FAMILY-STYLE
Food writer MATT GOULDING couldn't wait to get back to the hushed omakase restaurants of Tokyo, Kyoto, and Osaka. But would his young kids love the country-and its cuisine as much as he does?
HAPPY MEAL
Many tascas, the no-frills dining spots in Lisbon, have vanished. But others, Austin Bush discovers, are being lovingly reinvented.
A City Abuzz
In underappreciated Trieste, Taras Grescoe finds some of Italy's most storied-and spectacular-coffee shops.
FJORD FOCUS
Norway in December? Crazy-and crazy beautiful. Indulging a family wish, Akash Kapur discovers a world of icy enchantment.
DESTINATION OF THE YEAR Thailand
Full disclosure: I didn't like Bangkok at first. I didn't get itâthe chaos, the traffic, the fact that everything was hard to find. But like all good love affairs, my relationship with Thailandâwhich deepened when I moved from Vietnam 12 years ago to work at Travel + Leisure Southeast Asia, where I'm now editor in chiefâtook time to blossom.
