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
This story is from the February 2022 edition of Gourmet Traveller.
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This story is from the February 2022 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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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.
