Culinary Travels - Offshore Travel Magazine

Oceania Cruises adds 12 tasty culinary tours for 2025

February 19, 2025

Oceania Cruises has expanded its signature range of immersive Culinary Discovery Tours with the addition of 12 new gourmet excursions for 2025. The new chef-led tours are in diverse locations spanning the globe from Europe and the UK with new excursions in Amsterdam, Belfast, Invergordon, Valencia, and Valletta; to Asia with three new options for Japan sailings in Kobe, Kochi, and Shimizu, plus Busan in South Korea; and North America where new tours are available in Halifax, Quebec City, and Victoria. The additions mean Oceania Cruises now offers a total of 46 Culinary Discovery Tours, available on its four larger ships, Marina, ships, Marina, Riviera, Vista, and Allura, which debuts July 2025. About the Culinary Discovery tours The

Air Canada’s 2024 Best New restaurants list was just revealed

September 6, 2024

The 30 nominees for Air Canada’s Best New Restaurants 2024 were unveiled today, celebrating new culinary talent across Canada. Since 2002, Air Canada has championed the country’s distinct culinary scene through the longest running Canadian restaurant ranking and its signature program, Air Canada’s Best New Restaurants. The 2024 highly anticipated longlist is out today on CanadasBestNewRestaurants.com. Air Canada’s Best New Restaurants is the only cross-country restaurant ranking to use a single, anonymous reviewer who sets out to dine across Canada. Based on the recommendations of a coast-to-coast panel of food experts, Air Canada sends one undercover writer on a month-long culinary marathon to sample the

Swan Hellenic reveals 10 Maris gourmet cruises with Michelin chefs

July 26, 2024

Cultural expedition cruise pioneer Swan Hellenic has just unveiled its 2025 Maris gourmet cruises aboard the elegant designer ships SH Diana and SH Vega. Each of these exclusive Maris voyages showcases the outstanding creativity of one of the world-famous chefs in the gourmet organization JRE-Jeunes Restaurateurs – all rising stars under 40 who have already won international accolades, including from Michelin. 10 curated culinary cruises For 2025, Maris offers a choice of ten expertly curated cruises from the Arctic to Europe and the Mediterranean, nine on SH Diana and one on SH Vega, each a unique experience of exceptional fine dining and discovery. Serving a different signature dish every night, the Maris chef surprises and

How to make the most of a 24-hour stopover in Lisbon

July 17, 2024

Lisbon, the vibrant capital of Portugal, is perfect for a 24-hour stopover with TAP Air Portugal. With its historic sites and delectable cuisine, there are so many possibilities to make the most of your short stay. For those with only a short time to explore Portugal’s charming capital, here’s a guide to enjoying your day in Lisbon. Start at Praça do Comércio, a grand square by the Tagus River. From here, walk to the Baixa district, a bustling area rebuilt after the 1755 earthquake. Stroll along Rua Augusta, a lively pedestrian street with shops and cafes, and soak in the

Meet the fifth generation Hawaiian family who are changing chocolate

April 1, 2024

“I’d like to introduce you to a dear friend of mine. He’s very intelligent, he’s highly evolved, he’s handsome and delicious and very shy,” tour guide Alexandria Webster said mischievously. “Friends, this is Theo.” Partially expecting an eligible bachelor to come sauntering around the foliage of the 46-acre Lydgate Farms in Kapaa, Kaua’i, we quickly learn that Theo is short for Theobroma cacao. Alas, not a heartthrob, but a tropical evergreen tree known for its seeds that are used to produce cocoa powder and chocolate, whose scientific name means ‘food of the gods’ in Greek. “This mood-elevating food was discovered

Inside the Italian town that gave us Parmesan cheese

March 18, 2024

On a trip to the grocery store the other day, I found myself standing in the pasta aisle. Stocked between the packages of linguine and penne, rigatoni and fusilli, and hovering above exorbitant rows of pre-mixed jars of pasta sauce, were an army of plastic shakers, crammed with Parmesan cheese. Grabbing one, I rolled the container over and skimmed the ingredients: cellulose powder, potassium sorbate, calcium chloride, lipase, sorbic acid…the list went on, with a string of other words that sounded just as unnatural. Don’t get me wrong; I’d grown up eating the Parmesan cheese I was now side-eyeing. After