Hospitality
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Woodland retreat
Less than two hours from Tokyo and set amid hot springs, the Nest Inn Hakone is a tranquil haven.
Cape of good hope
Rich in fine food and galleries galore, South Africa’s sunny, stunning coastal city is proving a worthy pull.
Taste makers
Creating flavoursome food is one thing; making sure it looks good is another skill entirely. We visit a Munich studio where they do both.
Stay classy
A California dream, a contemporary former storage space in Seoul and a quirky, station-side Parisian spot. We look in on three new hotels to try in early 2018.
Q&A – Emiko Davies
Canberra-born cookbook author Emiko Davies tells us of her love for Tuscan food: we catch up during her stay at the historic estate of Rosewood Castiglion del Bosco.
Here to stay
James Chambers reporting from Laos: Meet Adrian Zecha, the 84-year-old industry veteran who’s setting out to redefine hospitality in 2018.
Berth control
On Japan's Seto Inland Sea, one company is using top architects to create a truly bespoke cruise experience with just 19 rooms, a sharp contrast to the industry's mega-ships.
A taste of things to come
We’re more aware of what we eat but tend to think faddishly. Far from lauding lab-grown meat, our observations on what you’ll be eating more of in 2018 are of the common-sense variety.
Yoshoku, what’s up?
Aya Nishimura with recipes from Japan: Asian cuisine that riffs on western comfort food. We cook up some katsu curry, ‘omu’ rice and potato croquettes – and encourage you to do the same.
Ronald Akili
The entrepreneur behind hospitality brand Potato Head remembers returning empty-handed from hunting wild boar and his grandmother cooking huge family dinners of spicy Manado food in his youth.
