Search results for

As you speed through the desert on I-10 between Tucson and Phoenix, consider getting off at Exit 219, especially if you have kids in the backseat... ...and even if you don’t have kids in the backseat, feeding ostriches and lorikeets is FUN! This is a classic road-trip must-stop thing to do. Stretch your legs and take a break from dodging eighteen-wheelers while communing with a bit of feathered nature at the foot of Picacho Peak. There are deer and goats to feed as well, and ostrich feather dusters for purchase, along with gigantic eggshells and related desert avian kitsch. The ‘rainbow lorikeet forest’ is a delight--these Australian parrots fly free in this tree-filled enclosure and will happily land on you to feed from the cups of nectar you’ll be offering... I’d passed by this area for years before finally stopping, always curious but skeptical. I can honestly say it’s not a rip-off and you’ll probably end up spending more time than you thought you would...unless you have a phobia of birds. (Keep in mind--mid-summer mid-day temps can be brutal here, and there are occasional dust-storms in this area. Plan accordingly.)

This impressive restaurant in the heart of Hobart serves authentic and delicious Greek food using locally sourced Tassie products. Try the warm phyllo-wrapped feta with Cretan honey and black sesame, or calamari cooked in a rich sauce of tomato, cinnamon, cumin and bay leaves. Finish off with baklava served with house-made hazelnut ice cream.

The [incredibly luxurious] Terrace Hotel might seem almost like a black sheep, located as it is in the downtown heart of the steel-and-glass CBD of Perth in Western Australia. Don’t be fooled! The hotel is more like a spotless, white sheep, my experience so wonderful and luxurious that for almost the first time ever in my years as a traveler -- I forgot to take photos. [Image above courtesy Terrace Hotel FB page.] I was blessed to spend my 32nd birthdday at The Terrace and everything, from the food to the bed linens to the champagne and petit fours which were waiting in my room after check in, to the impecable way in which I was treated by staff -- was beyond reproach. Since the hotel is fairly new, you may find growing pains during your stay. Bear with them. I truly believe this hotel is destined for lasting greatness on the Perth hotel scene which is so desperately in need of great boutiques such as The Terrace. You’ll find it ideally suited for walking to most major attractions, in particular the river front -- with ferry to Rottnesst Island or Fremantle -- and even Kings Park. Don’t skip eating a meal at the restaurant, the food is as excellent as the night’s sleep you will have in their beds. And come prepared to share your Apple login if you want to access the complimentary Apple TV in your room.

There’s no better place in Hobart for a sundowner than this bar and restaurant, situated on the pier where the ferry to the Museum of Old and New Art departs. Its menu is filled with Asian-inflected dishes such as Korean fried chicken and pork belly bao.

The Rocks is undoubtedly one of Sydney‘s most beautiful areas. Follow George Street until the very end and it’s almost like you’ve stepped back in time—there are cobblestones under your feet, quaint stores to browse, and great pubs to visit. One of the best experiences you can have in Sydney is to visit the Rocks Markets, especially on Friday nights during spring and summer for the Rocks Markets by Moonlight. The warmer months in Sydney are the most exciting; pair them with all the beauty of the famous Harbour Bridge, Opera House and this historic hub and you’ve got the best version of this amazing city. There are stalls offering everything from handmade gifts and sweets to unique jewelry and fashion, but the atmosphere is set off by all of the other quirks that you would never have expected—puppeteers and magicians roaming the crowd, dozens of people young and old wearing headphones and dancing at a silent disco, musical performances and pet displays with some of the most enormous cats and rabbits you’ve ever imagined. All of this set among historic buildings and Sydney’s oldest sites makes for a truly unique experience indeed.

A tiny northern Hobart restaurant with brick walls and no more than 20 seats joined the city’s dining scene in 2017, quickly winning over locals with its reinvented riffs on Italian classics. Chef Matt Breen’s Aussie-Italian ethos was partially honed at Smolt, where he worked in Salamanca Square for several years. At Templo, Breen’s blackboard menu features around 10 dishes; two of them are often broccolini-chili gnocchetti and beef carpaccio with radicchio and anchovy cream. If you can’t decide, order the chef’s menu for $60 and try every plate except dessert. It’s all meant to be shared, just like a nice bottle of red (there’s a solid list of Australian and Italian vintages, or you can BYO for a $15 corkage fee).

Owned by the Franklin restaurant team, Peppermint Bay Hotel in Woodbridge is a destination restaurant not only for its modern Aussie fare cooked up with farm-fresh produce (a lot of it grown on-site). It’s also beloved for its panoramic views of the D’Entrecasteaux Channel and regular concerts featuring the likes of Justin Townes Earle and Marlon Williams, which travelers can sail to on a Peppermint Bay cruise from Sullivans Cove in Hobart. While you’re in Woodbridge, pop by the tasting room at Woodbridge Smokehouse to sample ocean trout and Atlantic salmon smoked over a variety of hardwoods including shavings from the surrounding apple orchard.

Penguins, igloos, and snowfall in Hyderabad? Welcome to Snow World, the only facility in India and the largest in the world that combines an amusement park and subzero temperatures. After paying a small entrance fee, visitors are given warm clothing, waterproof shoes, and a cup of hot soup to acclimate to the temperatures. Snow World features slides, basketball courts, play areas, igloos, bumper cars, an ice skating rink, and even an ice hotel. During construction, over 200 tons of artificial snow was layered on the floor using a patented technology from Australia. The top layer of snow is cleaned daily and then topped with an additional three tons of snow. The water is also filtered four times before being generated to snow, so it is safe if consumed - accidentally or otherwise. Perhaps the most charming feature of Snow World is the actual snowfall for ten minutes every hour. The smiles here are contagious.

The drive from Launceston through the Tamar River Valley meanders for 37 miles past orchards, lavender farms, and more than 30 vineyards. For good vibes alongside your cool-climate wines, head to Goaty Hill, which occupies a beautiful perch in Kayena. The chalet-style Jansz cellar door, or tasting room, pours premium sparkling wines, and Holm Oak Vineyards is loved for its pinot noir, chardonnay, and cider. The mascot there is a well-fed pig named Pinot, and kids are encouraged to toss apples to him over the fence. End the day at Narawntapu National Park for a picnic and bubbles overlooking Badger Head and the Bass Strait.

Stillwater is a longtime favorite in Launceston for its location on the Tamar River in a lovingly restored 1830s flour mill. Original beams, polished timber floors, and water views set the scene for seasonal dishes such as whiskey-cured Huon salmon; slow-roasted Flinders Island rack of lamb (flavored like ocean salt from the sea-swept grasses the lamb eat); and Cape Grim steak (which hails from the capital of clean air). The same owners run Black Cow Bistro a few blocks up the road, which is doing more incredible things with Cape Grim cuts. Save room for the sweet basil panna cotta with strawberries and breadcrumbs. You can hike it off at Cradle Mountain tomorrow.

Don’t let the name or menu fool you. This is neither a bakery nor the wings and burgers joint the menu might have you think. Rather, it’s a lively bar in the otherwise quiet city of Launceston that attracts vegans and meat eaters alike. Vegans and “vegos” come for the shrub burger (with fried pumpkin, eggplant, and vegan lemon aioli) or the veggie enchiladas. Carnivores swear by the “sanga” (sandwich) with slow-roasted pork shoulder doused in whiskey barbecue sauce and topped with coleslaw and apple peach chutney. An Aussie craft beer or Baileys and butterscotch espresso martini on the side patio, strung with faux ivy, isn’t too shabby either. The best times are had on live music and DJ nights, when the bar buzzes late.

The Grounds café—run out of a former pie factory in the warehouse district of Alexandria—makes coffee, juices, smoothies, baked goods, and rustic breakfast and lunch dishes with equal care. Order a flat white (a cross between a cappuccino and a latte) or a piccolo (a mini latte)—there’s also a coffee tasting board and a deconstructed iced coffee—to pair with your seasonal porridge or Big Brekkie (spicy chorizo and serrano ham with braised white beans, smoked peppers, halloumi, avocado, poached eggs, and thick slabs of house-baked toast). After brekkie, peek into the roastery and Potting Shed restaurant next door, and admire the enchanting garden and event space, complete with a coffee cart, barbecue joint, plant stall, and petting zoo.

This restaurant in northwest Tasmania—defined by a blond wood wall, white bucket chairs, and stoneware dishes—wouldn’t feel out of place in hip Hobart, or even in Sydney or Melbourne. It’s Scandinavian in style, but the food veers more French and Italian: pork, chorizo, and pea risotto; seared scallops with pickled fennel; duck rillettes; a lemon brûlée tart with raspberry chantilly cream. But seven-course degustation dinners and acoustic-guitar sessions are very, well, Tasmanian. Degustation dishes could feature everything from mint-cured ocean trout and sous vide squid for starters to entrées of slow-cooked lamb belly and confit duck served over charred peach purée and prosciutto.

Leave your flip flops at the stern and spend four days and three nights of blissful relaxation with Captain Ahmet and Chef Sunny aboard Before Lunch cruises from Fethiye. This Turco-Australian eco-friendly company will cater to your every blue cruise whim as you journey from one Mediterranean idyllic bay to another aboard Ros - a traditional wooden gulet. Take in the panaromic view of lush green cliffs that cascade into turquoise seas and secluded coves of clear tepid waters - ideal for swimming and snorkeling. Lay out your towel on the wooden decks to sunbathe with friends or have some ‘me-time’ on the shaded lounges near the stern. For privacy, retreat to your personal cabin where bedding and bathroom facilities are provided. There’s space for up to 18 people to holiday as they wish! Deciding what to do on the journey is easy. Intrepid travellers can walk the ruins of local islands, whilst leisure-seekers float on the Med. Grab the latest best seller to read, play cards or board games or savor a cold beverage or two. The only stress is deciding what to eat from the delicious cuisine Sunny prepares onboard using the freshest produce from local markets. The highlight of the cruise though comes in the evenings. Watch phytoplankton illuminate the sea or peer to the Milky Way to count shooting stars as you fall asleep in the moonlight. Many companies may offer similar cruises out of Fethiye, but Before Lunch certainly sails ahead of the fleet for blue cruise hospitality.

This rustic barn turned tasting room, museum and shop highlights Tasmania‘s apple- and cider-producing heritage, while also serving as the home of Willie Smith’s Organic Cider and Charles Oats Distilling. It offers a delicious food menu, too, featuring the stars of southern Tasmanian produce (Huon cold-smoked salmon, Spring Bay mussels, Summer Hill bread) plus cider pairings. A hive of activity year-round, the Apple Shed really heats up in the Austral winter, when you can sip spiced cider (Willie Smith’s Original plus ginger, cinnamon, cardamom, and pimento) during live music on Fridays as well as the first Sunday of the month. Better yet, come for the Huon Valley Mid Winter Festival: a pagan-inspired weekend of music, merriment, and wassailing—scaring nasties out of the orchard to ensure a bumper autumn crop.