Ultra-luxury cruise line, Silversea, has developed a wine program to further enhance its reputation as the top purveyor of wines at sea and developed a series of wine-themed voyages. Approximately 160 different wines populate Silversea’s wine selection, which have been selected by the cruise line’s expert Wine Ambassador, Lawrence d’Almeida. Lauded by wine experts, it includes one of the largest and broadest choices of complimentary wines aboard any cruise ship, with roughly 70 different labels.

A year of culinary excitement and innovation at Banyan Tree Phuket continues with the arrival of celebrated Japanese chef Aijiro Shinoda. With over 40 years of experience preparing superb Japanese and French cuisine, Shinoda brings a new dimension of tradition and versatility to Taihei’s elegant menu.

Each class begins with a visit to the colourful Rialto Market, located next to the historical landmark Rialto Bridge is an authentic culinary hub of Venice and is where locals gather to discover seasonal Venetian produce and catch of the day, in particular frutti di mare. Guests join Chef Roberto who handpicks seasonal products, carefully selecting ingredients used in some of Cip’s Club most loved dishes, including Tagliolini Verdi Gratinati.

One of the world’s finest destinations for gastronomy, the Maldive’s Velaa Private Island’s signature restaurant Aragu introduces a new, personalised approach to gourmet cuisine – tasting menus based on personal preference – an ingenious new culinary concept under the spectacular leadership of award-winning Chef Gaushan de Silva.

The Rees Hotel Queenstown’s True South Dining Room, one of New Zealand’s top multi-award-winning, fine-dining restaurants, has been awarded a 2018 Wine Spectator Best of Award of Excellence.

This winter Luke Mangan welcomes Australia’s celebrity chef Maggie Beer into the kitchen at his signature restaurant glass brasserie.

The Basque country holds a special place in Massimo’s heart and in his culinary history in which he participated in many editions of the Lo Mejor della Gastronomia and Gastronomika conferences where he formed lasting relationships with chefs and restaurateurs in the region.