Hospitality
Page 40
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.
Perfect setting
Laying on a spread this Christmas? Luminaries from the worlds of design, hospitality and diplomacy reveal what makes a terrific table.
Food & drink
The best in drinking and dining, from a Sydney stop-in to a Chicago canteen and Athenian deli.
Winter warmers
Christmas markets are a regular fixture of the festive season – but in Mitteleuropa they’re also big business.
Bottoms up
For Christmas and New Year, indulge in a festive cocktail or fine wine. We’ve asked the experts for their favourite tipples and star concoctions to enjoy this season.
Editor’s letter
Our editor in chief has a question: why can’t hoteliers preserve that which helped them build their business in the first place, rather than change things for the worse?
Rising demand
The fortunes of bakeries are on the up thanks to hands-on entrepreneurs. Their products are enriching urban communities by bringing neighbours together. We meet three stars earning their crust.
