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.
Denne historien er fra February 2020-utgaven av Gourmet Traveller.
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Denne historien er fra February 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.