We’ll reveal some near-secret or early rising destinations, and the still untrammelled loca- tions offering authenticity with a side of ad- venture, giving outlines on each and leaving room for you to do your own research. You may learn as I have: at least a third of the pleasure is in the prep, and another in the new friends and the memories. It’s important to note that “untrammelled” does not translate to “arcane and difficult to reach”. The holiday, planned well, chosen with insight and information can yield great refreshment…we’re all for it. And we our- selves relish a couple or more nights of 5-star delight. And we love great, rather than simply famous, restaurants. A couple of internation- al finds are described briefly here – previous- ly unpublicised true culinary marvels in such hugely attractive destinations as Osaka and Lisbon. Following thus a wide menu, we offer a re- view now of the rapidly evolving itineraries of the burgeoning cruise liners, and the ships themselves, an area of deepening interest for many. Rose Lane, author of a book on trek- king in Nepal, turns her attention to the grow- ing variety of sophisticated, luxurious cruises connecting us across the seas. We all have a fascination with ocean-going voyages. Just take along a copy of the jour- nals of Captain Cook, a marvellous read, or Darwin’s first book “Voyage of the Beagle”: it will enhance your days. Indeed, reading at lei- sure and length, in the comfort of your private suite, is one of the high pleasures of a cruise. And increasingly, cruise liners enlist experts in various domains to spark and enrich your din- ner conversations.
Maurice Crackenthorpe is an Anglo-French travel addict, who suffers from “out sickness, the opposite of homesickness”. Having lived in various world capitals over four decades, he finally nominated Brisbane as home base several years ago. He spends most of his time reading, and occasionally writes articles and essays, and lengthy book and food culture reviews. His most lauded essay is “Commies in the Kitchen: the Marxist onslaught against restaurants, fine cooking and the good life.” He is currently working on one entitled “The grandeur of the Michelin guide in France – and its stumbling performance in Asia”. He agreed to assume travel editorship only on the basis of full freedom, and an outrageous restaurant expense account, in lieu of regular payment: he appears to be of independent means.
INNOVATIA
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INNOVATIA
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