After “doing” Bali and Java, IGT’s travel editor decided to island hop his way across the thousands of miles of Indonesia to its remote, furthest reaches, in search of a South Pacific paradise. We’re not sure if he’s coming back.
Whether you’re an American Navy man decades back in the war, a modern chap out with friends, or a Monégasque grandee out for the night, there’s nowhere quite like it on the French Riviera.
From conservative sipping with friends to an attempted six-hour booze-a-thon, IGT’s Wine Editor ponders the paucity of the on-train offerings in the drinking department, and dreams of constructing a cocktail bar of his very own.
IGT’s Food Editor laments the demise of the proper dining car, eschewing the stratospherically-priced few services which still offer the experience of days gone by, in favour of a well-chosen picnic.
Some of the best meals are just stumbled across when exploring a new city. Setting up in Bologna’s Mercato delle Erbe once the market has closed for the day, BANCO 32 is no exception, with the freshest fish served in striking surroundings. Where can IGT find one in London?
Bologna is a city that loves food, in a region with so much to offer, in a country that’s a gastronomic dream. IGT couldn’t possibly visit, then, without seeing all the produce a little before it reaches the table – touring the markets is essential.
Matteo and Salvatore Aloe are among the leaders of Italy’s part in the global renaissance of one its own – pizza. Combining business experience with time in the kitchen at Noma, they’ve created something rather special in Bologna.
The polls have just opened in Washington DC for a presidential election which can only be described as a race to the bottom. Two IGT denizens are over there to witness proceedings, and have been in search of something a little classier (and with more crab).
Recent years have seen a rejuvenation of Shanghai, and IGT’s got a rundown of the bars and mixology which hark back to the opulence of the 1920s heyday of “le Paris de l’Orient”.
Against a backdrop of high-end Hong Kong restaurants pushing novel luxury ingredients into their dishes, IGT looks for the traditional, done properly, dropping in at a rare old-school Cantonese restaurant.