Barcelona - a pretty seaside city that was once a political powerhouse of the West, now the cultural capital of Catalan. Famous for its magnificent architecture, fantastic food and wine and its rich history, learn why this city is such a hotspot for visitors.
This year, Aash and I have done seven trips together. I feel very grateful for these incredible opportunities to explore the world with someone I love. Here is the highlight reel of our seven trips together in 2018. #Bestof2018
Kipling described Myanmar as “quite unlike any land you know about” - and it’s easy to see why. Bagan is the heart of this enchanting country, a kingdom of glittering stupas, temples for days and a fascinating heritage.
Trastavere, the locale across the Tiber, is a well-worn postcard of a neighbourhood with a bohemian vibe plus a generous side of grunge. Here’s my hit list of five of the best foodie finds in this quietly quirky neighbourhood.
“Rome. By all means, Rome.” Our four-day Roman Holiday in the Eternal City was buonissimo, filled with Roman ruins, narrow cobblestone streets, basilicas, frescoes and fountains…supplemented by plenty of gelato and cacio e pepe along the way, of course.
If you're stranded in a city for two days, Dublin isn't half a bad place to be! I took the time to roam both sides of the River Liffy without an agenda, but also checked off a couple of experiences on the Dublin bucket list (that surprisingly didn't involve Guinness).
The next stop on our Irish itinerary was Carrick-a-Rede, or “the Rock in the Road”. Somehow we were completely undaunted by the prospect of crossing a rope bridge suspended 30 metres above treacherous rocks and the Atlantic Ocean.
The idyllic coasts and lush green landscapes of Ireland are steeped in ancient history, which give it a certain tang that can't be experienced anywhere else. It's one of those places that makes you want to stop to contemplate nature, a lot.
Food is an art form. I learnt this from my father at a young age. He’s a chef (and a bloody good one!) and I wish I’d spent my childhood years learning the tricks of his trade. But back then, food just wasn't my medium. Slowly but surely, I'm working on changing that.