Latest news with #Marguerite
Daily Record
02-07-2025
- Entertainment
- Daily Record
Boux Avenue's huge swimwear sale includes 'gorgeous' bikinis
The high street retailer has dropped the price on all of its swimwear - but its for a limited time only Boux Avenue has launched a huge flash sale with up to 50% off all swimwear. The high street retailer is offering the major discount in celebration of National Bikini Day, which falls on Saturday, July 5. The flash sale will run from today (July 2) to Sunday, July 6. With the weather heating up and summer holidays on the horizon, many will be thinking about what to wear and pack for their getaways. Boux Avenue's sale includes all swimwear products, including the popular Dolce Vita super push up bikini top, which has been reduced from £38, down to £19. According to the retailer, the bikini top features " a gorgeous metallic chevron print." The top proved popular online, with many shoppers praising it in their reviews. One person said: "Gorgeous bikini!! The print is beautiful and is good quality. Padding in it makes the girls sit so nicely - gives them a great boost! defo recommend." A second wrote: "The best bikini I've bought in a long time! Gorgeous material, lovely pattern and fits perfectly!" However, one shopper said the bikini top was "too padded." They added: "Beautiful bikini! but top was wayyy way too padded too much of a push up haha." The matching Dolce Vita bikini bottoms are also included in the sale, having been reduced from £20 to £10. Reviewers said the bottoms are "stunning" and "gorgeous." One person wrote: "Gorgeous bikini!! The print is beautiful and unique to Boux Avenue and is good quality. Nice coverage too whilst still looking sexy! Really recommend." Another said: "Stunning bikini. Much nicer even than it looks on the website, really lovely bikini!" Alternatively, Cupshe has the Deep Wilderness Animal Print Halterneck High Waisted Bikini Set on sale for £30, while M&S stocks the £17 Paloma Striped V-Neck Bikini Top and matching £14 Paloma High Waisted Tankini Bottoms. New Look also stocks the Yellow Halterneck Bikini Top for £10.99, and the £8.99 Yellow Tie Side Bikini Bottoms. The ecru Marguerite texture balconette bikini top (was £36, now £18) and matching Marguerite texture Brazilian bikini bottoms (was £20, now £10) are also in the sale. The bikini has earned rave reviews online, with one person saying: "Lovely style, which fits perfectly. Very comfortable and look like the picture. Can't wait to wear this on holiday as feel confident in it." A second wrote: "This bikini fits me really well without the need for excessive push-up bikinis, the cut of the bikini gives a great illusion, with a lovely texture and design too finish off the piece! Will definitely ordering more from Boux Avenue." However, one person added: "Size up for sure potentially 2 size, bought 2 bikinis same sizes. Marguerite barely covered my bust point. Wasn't wearable at all sadly looks so nice on smaller bust which was a shame." Another said: "Love the material on this bikini! It fit perfectly and is so flattering. Cannot wait to wear it on my holiday." The hot pink Ibiza crinkle plunge bikini top (was £36, now £18) and matching Ibiza crinkle bikini bottoms (was £20, now £10) are also in the sale. According to Boux Avenue, the bikini is "the perfect blend of sexy and sophisticated." Reviewers praised the bikini, with one person saying: "Amazing fit definitely would recommend colour is stunning too." A second wrote: "Very flattering. Very supportive and feels comfortable, true to size." Another added: "Perfect for summer. Super cute and flattering! Definitely looks better with a tan though." However, one shopper found issues with the sizing, and said: "Small sizing but lovely colour also doesn't fold in half so might be a pain to pack." The Boux Avenue flash sale runs until Sunday, July 6. Shoppers can browse the full sale online here.
Yahoo
09-06-2025
- Entertainment
- Yahoo
‘Étoile' creators on ‘secret weapon' choreographer Marguerite Derricks
If there's a common thread to the Palladino-verse (beyond the fast-talking), it's dance — the actors in shows created by Amy Sherman-Palladino and Daniel Palladino glide across our screens as if performing on a stage, as do the cameras tracking them. That's credit to choreographer Marguerite Derricks, who's been part of the Palladino pack for years — but with Étoile, she gets to strut her stuff. 'I've done a lot,' she says, referring to her long career, 'and I finally feel like Étoile is my thing.' Gold Derby: Marguerite, tell me your origin story. How did you first connect with Dan and Amy? More from GoldDerby 'Only Murders in the Building' Emmy odds for Selena Gomez, the Martins, and all those guest stars 'Dune: Prophecy' showrunner teases the Fremen and which books Season 2 could cover Eriq La Salle on developing 'On Call's' 'imperfect' hybrid style and returning to acting Marguerite Derricks: I first connected with Dan and Amy on the TV show Bunheads. That was our first. Étoile is our fourth show together. So we did Bunheads, which was heaven, absolute heaven. And then they wrote a bunch of dance in the Gilmore Girls reboot. And then Amy reached out to me after the pilot of Maisel was released and told me to look at it because she wanted it to leap and swirl around the screen. And then here we are with Étoile. Dan Palladino: And we have eight more that we're going to do, Marguerite, so get ready, get some sleep. We have eight more shows that we're going to do together over the next 20 years. You didn't realize this was a lifelong contract. Derricks: I'm ready, I'm always ready. I always have two suitcases in my front room because it's always jumping on a plane and I would do it in a hot second for Amy and Dan. Palladino: Marguerite has a go bag for fires and for us. I really appreciate that. Amy Sherman-Palladino: We call Marguerite our secret weapon because it's so deeply obvious what her value is, but the thing about Maisel is she did so much that people don't even realize. Obviously, when we got into like the Wolford or the strip clubs or the Catskills dance number, that's obvious to people that that is choreography and that a choreographer came in and did that. But I did a big shot of Rachel walking down what was supposed to be Christopher Street in the Village, and that was all staged and choreographed. We did a whole thing through the garment district and that was all staged and choreographed, even though it wasn't necessarily jetés. Marguerite would come in and anything where we had group scenes or movement because our camera moved so much. We needed to be able to have somebody who had that eye and who could keep an eye on things, especially in these big group numbers. She was seeing something that we weren't seeing. So she's been a part of us, whether you knew it or not, all the way through Maisel. And so now on Étoile, it's front and center. So what did it mean to you to finally get to a show that's all dance? Derricks: Well, the first time Amy whispered in my ear, I think it was two years before we even started, she whispered ballet and Paris into my ear. And I lost my stuff then! It's a dream. My son said to me a couple of years ago, 'I don't think you've had your thing yet.' I've done a lot. I think Étoile is my thing. I really feel like it's my thing. I started off as a young girl in ballet and my dream was to be a ballet dancer, but I'm short and that didn't happen for me. I played a ballet dancer on Fame, one of my first jobs, but I never got to fulfill that. I really felt like I got to fulfill that dream. It started with Bunheads, but really escalated on Étoile. And to work with those world-class dancers, for any choreographer, it was just a dream. How did you all work together in deciding what ballets you were going to include? I read that it was 29 ballets altogether. Sherman-Palladino: Wow. Was it? Holy moly. That was a lot! We should keep track of that s--t. One of the greatest things that I think sets her apart from a lot of choreographers is she really understands story and she understands comedy and she understands camera. She can do any beautiful dance in any style that you want her to do. And she can do it in a hot second, but it's different to do something that is feeding the story and is pushing the story forward or is pushing the comedy forward. She'll have worked with 20 dancers, and then Dan and I will come in and we'll go, "Yeah, that's great, can you turn it all sideways?" And she's like, "Yes, all right." And in five minutes, General Patton has redone the entire thing. And it's exactly what you need for camera. It's terrifying to watch because it's like, "OK, where do I go?" But it's that understanding of story. Every time we put a piece of dance into Étoile, it needs to push the narrative forward or it needs to say something about the story. We didn't want to be just a show that stopped for a pretty ballet. So if you're going to see a Tobias ballet, Gideon Glick's character, the ballet had to say something about what Tobias was going through or what he was pushing or what his style was, which tells you who he is as a character. So it's not enough just to do a cool ballet. Marguerite had to step back and think, what motions feed Tobias's brain? What rhythms are in his head? He's a guy who has his headphones on, so he's actually listening to music other than the music that is in his head that he's choreographing to. So what is that madness all about? And so what comes out as these really great, cool ballets, the thought process that went into them was actually much more intense than 'Let's do something with tutus.' Even the phone call in the pilot, which is the union guy talking to Genevieve as they're in the phone negotiating whether they're going to go and strike or not, we needed to see something in the background of what they were going to lose of who these dancers were, of what they were striking for, of what the point of this was. So we needed something that was motion and the dancers could come on and off and on and off and be part of it because it was about their story. So even the smallest little piece of dance, the discussions were quite elaborate just in terms of what was the story it was feeding into. Marguerite, how did you weave your dance into the story? Derricks: Amy and Dan, they put it all in the script. For a choreographer, I've been doing this for a million years, and usually it says, 'And they dance.' There's nothing there, and they dance because people don't know what they want. They don't know how important dance is and how it can drive the story forward. So for me, it's really, really easy. I love when they challenge me. I love when I see those marbles coming across the floor and they want to change something around because the direction is always there. It's always on the page. Amy and Dan always lay it out. I wouldn't want to do dance just for dance anymore. Dance driving the story is just magic. It's really magic. I feel bad for any choreographer that does not get to work with Amy and Dan. Palladino: Balanchine, sorry, dude, you are out of luck. Is there a moment that you're proudest of, given the amount of dance that's in it? Derricks: Gosh, I couldn't even say. I can't stop watching the show because I am just so blown away by what we all did and how beautiful it is. Sherman-Palladino: I'll blow Marguerite's horn for her. I'll blow it for you, young lady. We had a dance in the pilot that was supposed to introduce Cheyenne as a dancer and a personal dance that was emotional. And we did it and it was fine, but none of us were really, really happy with it. Our time was ticking, and we were coming to the end of our shoot. And Marguerite and I looked at each other and it's like, we need something else. We're telling people how great Cheyenne is. We've seen Romeo and Juliet, but that was really from Jack's point of view and how he viewed her. We need the audience to meet Cheyenne the dancer. And I threw her 'Big in Japan,' this Tom Waits song that's been in my head, in a hot second and she came up with this thing. I don't know if it was even overnight that she came up with this dance that tells you everything you need to know about Cheyenne, a woman who can't channel her emotions or frustrations in any other way but dance. The other dance we could have left in, and it would have been fine. But there was something about this moment that elevated this character so that you got her completely, and that was me throwing her a piece of music at the last minute and saying, 'What do think about this?' And Constance came in, who's Cheyenne's dance double, and she killed it. I said to McConkey, 'Strap on your Steadicam, let's go.' Marguerite and I dragged him around the room and we got that thing in record time, and it's exactly what we needed. Marguerite, how much of Tobias is based on you? Derricks: We became one! Gideon and I became one. Even reading Tobias, I auditioned eight pillows when I moved to New York for [Étoile]. All of his quirkiness, I just connected with. Gideon would come to rehearsals and he would stalk me and I would stalk him. So I always tell Gideon that we literally became one on the show. For me, Tobias is my biggest voice in the show. It's where I really got to strut my stuff and do something different with ballet that I've been wanting to do for a long time. Sherman-Palladino: 100 percent. It was the hardest thing to do because you're creating a character through dance. Because Tobias is all about the dance. He can't talk at all. He's the worst people person on the face of the earth. Maybe even worse than Cheyenne. So his whole vocabulary is dance. So if the dance didn't fit who we were trying to tell the audience he was, the character wouldn't have resonated at all. Watch our other recent Dream Team stories featuring Amy Sherman-Palladino and Daniel Palladino, plus the two creators with star and cinematographer . This article and video are presented by Prime Video. Best of GoldDerby 'I'm very happy to be busy': O-T Fagbenle on his trio of Emmy-eligible performances Everything to know about 'Alien: Earth' as trailer drops: Timeline, cast, premiere date Jane Lynch on her 'funny and touching' final scene with Steve Martin on 'Only Murders in the Building' Click here to read the full article.
Sydney Morning Herald
02-06-2025
- Business
- Sydney Morning Herald
The 15 next big things in dining, around the world
Restaurants sober up Speaking of Marguerite, that Singapore eatery has recently got on board with a global trend towards 'temperance travel', that is, alcohol-free adventures. Plenty of restaurants around the world now are pushing things well beyond kombucha for those hoping for interesting non-alcoholic drinks to pair with their meals. Denmark's Geranium is a leader, presenting a 'Fruit and Vegetables' drinks pairing. Restaurant Frantzen in Stockholm has a similar offering, while Los Angeles fine diner Meteora is also a star. In Singapore, meanwhile, some 40 per cent of guests at Marguerite opt for a fully non-alcoholic or mixed pairing, taking advantage of a selection of clarified juices that the team says offer the same depth and complexity as wine. For example, caramelised Gala apples with verjuice and celeriac, infused with oak chips, to resemble a light chardonnay. See The Philippines gets starry-eyed Filipino food has been having a moment for a while now. This, in Australia at least, is due in large part to chef Ross Magnaye, whose elevated Filipino eatery Serai has made a real splash on the Melbourne scene. The Victorian capital now has a whole swag of exciting Filipino restaurants, from the down-home but tasty GJ's Grill, to grocer-cum-diner Ceree, to refined eatery Askal. Prepare yourself, however, for even more attention on cuisine from the Philippines because next year the country is getting its first Michelin guide. The French dealers of the coveted stars will cover Manila and Cebu, with reviews and stars set to be unveiled in the last quarter of 2025. See Chile v Argentina There's always been rivalry between neighbours Chile and Argentina, a battle mostly fought on the football field, though the countries' wineries are also friendly competitors. Each nation has its signature grape – in Argentina it's malbec; in Chile it's carmenere – not to mention spectacular scenery in its key regions. And now, even its cellar doors are locked in competition, with an impressive array of high-end facilities matching it with the big guns of France and Spain. The most recent World's Best Vineyards list included an impressive four Chilean and six Argentinean wineries in its top 50 (Australia scored two: d'Arenberg and Magill Estate). The highest placed of those was VIK in Millahue, Chile, at No.2. So who is the real winner? You. See Big openings in Tokyo Tokyo is about to get two huge new culinary precincts. This year, both the Takanawa Gateway and Blue Front developments will be going through staggered openings. Set just a short distance apart in southern Tokyo, within striking distance of Haneda Airport, Takanawa Gateway and Blue Front are multi-building complexes featuring high-end hotels (a JW Marriott in the former, Fairmont Tokyo in the latter) as well as significant food and beverage offerings opening throughout the year. The Fairmont alone will offer three levels of restaurants and bars. See Margaret River dines out Which Australian wine region has the best dining? Is it Mornington Peninsula, with Tedesca Osteria, Ten Minutes by Tractor, Laura and Many Little? Maybe. Though perhaps it's the Barossa, with Hentley Farm, Fino, Appellation and Orleana? Though, don't forget Margaret River. At the recent WA Good Food Guide Awards, 'Margs' restaurants picked up a swag of honours; new restaurant of the year went to De'sendent in Margaret River town; regional restaurant of the year was won by winery Voyager Estate; and regional chef of the year went to Vasse Felix's Cameron Jones. These awards recognise the rich culinary scene in one of Australia's premier wine regions, and with direct flights from both Melbourne and Sydney to Busselton, now's the time to check it out. See Star chefs take flight There's a trend worldwide for high-end hotels and resorts to welcome guest chefs for a few days or even a week to cook up a storm. In Australia, Kittawa Lodge on King Island will this year welcome two chefs doing three-night stints: Rosheen Kaul, author and contributor to Good Food; and Stephen Nairn, a finalist for Good Food Guide chef of the year in 2022 and 2023. Elsewhere, the Anantara Veli Maldives has a series of seven guest chefs arriving this year; the Datai Langkawi, Malaysia has Michelin-starred chefs visiting throughout 2025; and The Loren in Bermuda has James Beard Award winners arriving throughout the summer. See First Nations wine on the list So much of a visit to Uluru is about learning how traditional owners connect with country, so it's great to see those owners featured on a wine list. Ayers Rock Resort has recently added two First Nations-owned wineries to its restaurants' selections: Munda Wines and Mt Yengo Wines. These wineries join Indigenous-owned companies Jarrah Boy, Beachtree Distilling Company and Yaru Water on the beverage list. In Perth, meanwhile, the Ritz-Carlton's in-house restaurant Hearth has teamed up with roving foodie collective Fervor to offer some incredible culinary journeys, including a guided tour of the traditions and bush tucker of Bardi Jawi Country in the Kimberley by chef Paul Iskov. See Josh Niland swims north Sydneysider Josh Niland would have to be Australia's most exciting chef right now, an endlessly talented cook who has revolutionised fish cookery worldwide, while also winning three hats in the 2025 Good Food Guide at his flagship eatery, Saint Peter. Niland also runs Fysh, a Singapore fine diner, and now he's popped up on Hamilton Island, with the opening of Catseye Pool Club, a beachside bistro at the new The Sundays hotel. At Catseye, Niland presents a menu focused on local produce – hand-caught coral trout, CopperTree Farm beef, eastern rock lobster – served family-style, with all the trimmings. Think of it as the best beachside barbecue you've ever been to. See German fine dining? It's real You can have your laughs about German food. It's all pretzels and sausages, it's not a meal unless it's served with a beer. But you're missing out because German fine dining is a thing, and it's very, very good. Exhibit A: check out Berlin, which has a thriving dining scene that includes a three-Michelin-star restaurant (Rutz), as well as two that have made the most recent World's 50 Best list: Restaurant Tim Raue (No.30) and Nobelhart & Schmutzig (No.43). Bizarrely, however, the world's best German fine diner might just be in Bangkok. There, Suhring, run by brothers Thomas and Mathias Suhring, serves up intelligent, refined German cuisine in the gorgeous surrounds of a 1970s villa. If this is the future of German food, it's in good hands. See Devour Tours: the little company that could We love to see an underdog succeed, and Devour Tours is a true underdog in a world of giant travel players. The company was founded in 2012 by Lauren Aloise, an American expat who wanted to show tourists around Madrid's markets. Devour Tours now offers food tours and experiences in 18 cities in nine countries across Europe and North America, and it has stayed true to its original ethos, introducing visitors to niche producers and local-favourite bars and restaurants. If you're travelling through one of those 18 cities, steer clear of the big players and give Devour a try. See Cantonese gets respect What is Cantonese food? To plenty of Australians it's raucous yum cha on a weekend, and baine-marie sweet and sour pork. It's a pleasure, in that case, to see the high-end side of Cantonese cuisine finally being recognised. At the recent announcement of Asia's 50 Best Restaurants, Hong Kong establishments The Chairman and Wing took out second and third place respectively. Both serve refined Cantonese cuisine, and had previously been included in the World's 50 Best list. Hong Kong's bar scene is also thriving, and the city will host the World's 50 Best Bar awards in October. See Get off the bus for vineyards Loading Bus tours of wineries are so last year. Or maybe a few years ago. There's been a growing trend among tour companies for more active explorations of the world's most famous wine-producing regions. Australia-based company uTracks in particular has noticed a swell in interest in its Vineyard Trails and Wine Region Walking Tour travel offerings. These trips include multi-day, self-guided walks through the likes of Bordeaux, the Loire Valley, Piedmont and the Douro Valley, as well as self-guided cycling trips through Champagne, Burgundy, Alsace, the Rhine Valley and more. The idea of these trips is to take things slow, to immerse yourself in the culture and pace of these regions, explore the backroads, connect with locals and get a little exercise while doing it. See
Sydney Morning Herald
24-05-2025
- Business
- Sydney Morning Herald
The incredible new global drinking and dining hotspots
Restaurants sober up Speaking of Marguerite, that Singapore eatery has recently got on board with a global trend towards 'temperance travel', that is, alcohol-free adventures. Plenty of restaurants around the world now are pushing things well beyond kombucha for those hoping for interesting non-alcoholic drinks to pair with their meals. Denmark's Geranium is a leader, presenting a 'Fruit and Vegetables' drinks pairing. Restaurant Frantzen in Stockholm has a similar offering, while Los Angeles fine diner Meteora is also a star. In Singapore, meanwhile, some 40 per cent of guests at Marguerite opt for a fully non-alcoholic or mixed pairing, taking advantage of a selection of clarified juices that the team says offer the same depth and complexity as wine. For example, caramelised Gala apples with verjuice and celeriac, infused with oak chips, to resemble a light chardonnay. See The Philippines gets starry-eyed Filipino food has been having a moment for a while now. This, in Australia at least, is due in large part to chef Ross Magnaye, whose elevated Filipino eatery Serai has made a real splash on the Melbourne scene. The Victorian capital now has a whole swag of exciting Filipino restaurants, from the down-home but tasty GJ's Grill, to grocer-cum-diner Ceree, to refined eatery Askal. Prepare yourself, however, for even more attention on cuisine from the Philippines because next year the country is getting its first Michelin guide. The French dealers of the coveted stars will cover Manila and Cebu, with reviews and stars set to be unveiled in the last quarter of 2025. See Chile v Argentina There's always been rivalry between neighbours Chile and Argentina, a battle mostly fought on the football field, though the countries' wineries are also friendly competitors. Each nation has its signature grape – in Argentina it's malbec; in Chile it's carmenere – not to mention spectacular scenery in its key regions. And now, even its cellar doors are locked in competition, with an impressive array of high-end facilities matching it with the big guns of France and Spain. The most recent World's Best Vineyards list included an impressive four Chilean and six Argentinean wineries in its top 50 (Australia scored two: d'Arenberg and Magill Estate). The highest placed of those was VIK in Millahue, Chile, at No.2. So who is the real winner? You. See Big openings in Tokyo Tokyo is about to get two huge new culinary precincts. This year, both the Takanawa Gateway and Blue Front developments will be going through staggered openings. Set just a short distance apart in southern Tokyo, within striking distance of Haneda Airport, Takanawa Gateway and Blue Front are multi-building complexes featuring high-end hotels (a JW Marriott in the former, Fairmont Tokyo in the latter) as well as significant food and beverage offerings opening throughout the year. The Fairmont alone will offer three levels of restaurants and bars. See Margaret River dines out Which Australian wine region has the best dining? Is it Mornington Peninsula, with Tedesca Osteria, Ten Minutes by Tractor, Laura and Many Little? Maybe. Though perhaps it's the Barossa, with Hentley Farm, Fino, Appellation and Orleana? Though, don't forget Margaret River. At the recent WA Good Food Guide Awards, 'Margs' restaurants picked up a swag of honours; new restaurant of the year went to De'sendent in Margaret River town; regional restaurant of the year was won by winery Voyager Estate; and regional chef of the year went to Vasse Felix's Cameron Jones. These awards recognise the rich culinary scene in one of Australia's premier wine regions, and with direct flights from both Melbourne and Sydney to Busselton, now's the time to check it out. See Star chefs take flight There's a trend worldwide for high-end hotels and resorts to welcome guest chefs for a few days or even a week to cook up a storm. In Australia, Kittawa Lodge on King Island will this year welcome two chefs doing three-night stints: Rosheen Kaul, author and contributor to Good Food; and Stephen Nairn, a finalist for Good Food Guide chef of the year in 2022 and 2023. Elsewhere, the Anantara Veli Maldives has a series of seven guest chefs arriving this year; the Datai Langkawi, Malaysia has Michelin-starred chefs visiting throughout 2025; and The Loren in Bermuda has James Beard Award winners arriving throughout the summer. See First Nations wine on the list So much of a visit to Uluru is about learning how traditional owners connect with country, so it's great to see those owners featured on a wine list. Ayers Rock Resort has recently added two First Nations-owned wineries to its restaurants' selections: Munda Wines and Mt Yengo Wines. These wineries join Indigenous-owned companies Jarrah Boy, Beachtree Distilling Company and Yaru Water on the beverage list. In Perth, meanwhile, the Ritz-Carlton's in-house restaurant Hearth has teamed up with roving foodie collective Fervor to offer some incredible culinary journeys, including a guided tour of the traditions and bush tucker of Bardi Jawi Country in the Kimberley by chef Paul Iskov. See Josh Niland swims north Sydneysider Josh Niland would have to be Australia's most exciting chef right now, an endlessly talented cook who has revolutionised fish cookery worldwide, while also winning three hats in the 2025 Good Food Guide at his flagship eatery, Saint Peter. Niland also runs Fysh, a Singapore fine diner, and now he's popped up on Hamilton Island, with the opening of Catseye Pool Club, a beachside bistro at the new The Sundays hotel. At Catseye, Niland presents a menu focused on local produce – hand-caught coral trout, CopperTree Farm beef, eastern rock lobster – served family-style, with all the trimmings. Think of it as the best beachside barbecue you've ever been to. See German fine dining? It's real You can have your laughs about German food. It's all pretzels and sausages, it's not a meal unless it's served with a beer. But you're missing out because German fine dining is a thing, and it's very, very good. Exhibit A: check out Berlin, which has a thriving dining scene that includes a three-Michelin-star restaurant (Rutz), as well as two that have made the most recent World's 50 Best list: Restaurant Tim Raue (No.30) and Nobelhart & Schmutzig (No.43). Bizarrely, however, the world's best German fine diner might just be in Bangkok. There, Suhring, run by brothers Thomas and Mathias Suhring, serves up intelligent, refined German cuisine in the gorgeous surrounds of a 1970s villa. If this is the future of German food, it's in good hands. See Devour Tours: the little company that could We love to see an underdog succeed, and Devour Tours is a true underdog in a world of giant travel players. The company was founded in 2012 by Lauren Aloise, an American expat who wanted to show tourists around Madrid's markets. Devour Tours now offers food tours and experiences in 18 cities in nine countries across Europe and North America, and it has stayed true to its original ethos, introducing visitors to niche producers and local-favourite bars and restaurants. If you're travelling through one of those 18 cities, steer clear of the big players and give Devour a try. See What is Cantonese food? To plenty of Australians it's raucous yum cha on a weekend, and baine-marie sweet and sour pork. It's a pleasure, in that case, to see the high-end side of Cantonese cuisine finally being recognised. At the recent announcement of Asia's 50 Best Restaurants, Hong Kong establishments The Chairman and Wing took out second and third place respectively. Both serve refined Cantonese cuisine, and had previously been included in the World's 50 Best list. Hong Kong's bar scene is also thriving, and the city will host the World's 50 Best Bar awards in October. See Get off the bus for vineyards Loading Bus tours of wineries are so last year. Or maybe a few years ago. There's been a growing trend among tour companies for more active explorations of the world's most famous wine-producing regions. Australia-based company uTracks in particular has noticed a swell in interest in its Vineyard Trails and Wine Region Walking Tour travel offerings. These trips include multi-day, self-guided walks through the likes of Bordeaux, the Loire Valley, Piedmont and the Douro Valley, as well as self-guided cycling trips through Champagne, Burgundy, Alsace, the Rhine Valley and more. The idea of these trips is to take things slow, to immerse yourself in the culture and pace of these regions, explore the backroads, connect with locals and get a little exercise while doing it. See
The Age
24-05-2025
- Business
- The Age
The incredible new global drinking and dining hotspots
Restaurants sober up Speaking of Marguerite, that Singapore eatery has recently got on board with a global trend towards 'temperance travel', that is, alcohol-free adventures. Plenty of restaurants around the world now are pushing things well beyond kombucha for those hoping for interesting non-alcoholic drinks to pair with their meals. Denmark's Geranium is a leader, presenting a 'Fruit and Vegetables' drinks pairing. Restaurant Frantzen in Stockholm has a similar offering, while Los Angeles fine diner Meteora is also a star. In Singapore, meanwhile, some 40 per cent of guests at Marguerite opt for a fully non-alcoholic or mixed pairing, taking advantage of a selection of clarified juices that the team says offer the same depth and complexity as wine. For example, caramelised Gala apples with verjuice and celeriac, infused with oak chips, to resemble a light chardonnay. See The Philippines gets starry-eyed Filipino food has been having a moment for a while now. This, in Australia at least, is due in large part to chef Ross Magnaye, whose elevated Filipino eatery Serai has made a real splash on the Melbourne scene. The Victorian capital now has a whole swag of exciting Filipino restaurants, from the down-home but tasty GJ's Grill, to grocer-cum-diner Ceree, to refined eatery Askal. Prepare yourself, however, for even more attention on cuisine from the Philippines because next year the country is getting its first Michelin guide. The French dealers of the coveted stars will cover Manila and Cebu, with reviews and stars set to be unveiled in the last quarter of 2025. See Chile v Argentina There's always been rivalry between neighbours Chile and Argentina, a battle mostly fought on the football field, though the countries' wineries are also friendly competitors. Each nation has its signature grape – in Argentina it's malbec; in Chile it's carmenere – not to mention spectacular scenery in its key regions. And now, even its cellar doors are locked in competition, with an impressive array of high-end facilities matching it with the big guns of France and Spain. The most recent World's Best Vineyards list included an impressive four Chilean and six Argentinean wineries in its top 50 (Australia scored two: d'Arenberg and Magill Estate). The highest placed of those was VIK in Millahue, Chile, at No.2. So who is the real winner? You. See Big openings in Tokyo Tokyo is about to get two huge new culinary precincts. This year, both the Takanawa Gateway and Blue Front developments will be going through staggered openings. Set just a short distance apart in southern Tokyo, within striking distance of Haneda Airport, Takanawa Gateway and Blue Front are multi-building complexes featuring high-end hotels (a JW Marriott in the former, Fairmont Tokyo in the latter) as well as significant food and beverage offerings opening throughout the year. The Fairmont alone will offer three levels of restaurants and bars. See Margaret River dines out Which Australian wine region has the best dining? Is it Mornington Peninsula, with Tedesca Osteria, Ten Minutes by Tractor, Laura and Many Little? Maybe. Though perhaps it's the Barossa, with Hentley Farm, Fino, Appellation and Orleana? Though, don't forget Margaret River. At the recent WA Good Food Guide Awards, 'Margs' restaurants picked up a swag of honours; new restaurant of the year went to De'sendent in Margaret River town; regional restaurant of the year was won by winery Voyager Estate; and regional chef of the year went to Vasse Felix's Cameron Jones. These awards recognise the rich culinary scene in one of Australia's premier wine regions, and with direct flights from both Melbourne and Sydney to Busselton, now's the time to check it out. See Star chefs take flight There's a trend worldwide for high-end hotels and resorts to welcome guest chefs for a few days or even a week to cook up a storm. In Australia, Kittawa Lodge on King Island will this year welcome two chefs doing three-night stints: Rosheen Kaul, author and contributor to Good Food; and Stephen Nairn, a finalist for Good Food Guide chef of the year in 2022 and 2023. Elsewhere, the Anantara Veli Maldives has a series of seven guest chefs arriving this year; the Datai Langkawi, Malaysia has Michelin-starred chefs visiting throughout 2025; and The Loren in Bermuda has James Beard Award winners arriving throughout the summer. See First Nations wine on the list So much of a visit to Uluru is about learning how traditional owners connect with country, so it's great to see those owners featured on a wine list. Ayers Rock Resort has recently added two First Nations-owned wineries to its restaurants' selections: Munda Wines and Mt Yengo Wines. These wineries join Indigenous-owned companies Jarrah Boy, Beachtree Distilling Company and Yaru Water on the beverage list. In Perth, meanwhile, the Ritz-Carlton's in-house restaurant Hearth has teamed up with roving foodie collective Fervor to offer some incredible culinary journeys, including a guided tour of the traditions and bush tucker of Bardi Jawi Country in the Kimberley by chef Paul Iskov. See Josh Niland swims north Sydneysider Josh Niland would have to be Australia's most exciting chef right now, an endlessly talented cook who has revolutionised fish cookery worldwide, while also winning three hats in the 2025 Good Food Guide at his flagship eatery, Saint Peter. Niland also runs Fysh, a Singapore fine diner, and now he's popped up on Hamilton Island, with the opening of Catseye Pool Club, a beachside bistro at the new The Sundays hotel. At Catseye, Niland presents a menu focused on local produce – hand-caught coral trout, CopperTree Farm beef, eastern rock lobster – served family-style, with all the trimmings. Think of it as the best beachside barbecue you've ever been to. See German fine dining? It's real You can have your laughs about German food. It's all pretzels and sausages, it's not a meal unless it's served with a beer. But you're missing out because German fine dining is a thing, and it's very, very good. Exhibit A: check out Berlin, which has a thriving dining scene that includes a three-Michelin-star restaurant (Rutz), as well as two that have made the most recent World's 50 Best list: Restaurant Tim Raue (No.30) and Nobelhart & Schmutzig (No.43). Bizarrely, however, the world's best German fine diner might just be in Bangkok. There, Suhring, run by brothers Thomas and Mathias Suhring, serves up intelligent, refined German cuisine in the gorgeous surrounds of a 1970s villa. If this is the future of German food, it's in good hands. See Devour Tours: the little company that could We love to see an underdog succeed, and Devour Tours is a true underdog in a world of giant travel players. The company was founded in 2012 by Lauren Aloise, an American expat who wanted to show tourists around Madrid's markets. Devour Tours now offers food tours and experiences in 18 cities in nine countries across Europe and North America, and it has stayed true to its original ethos, introducing visitors to niche producers and local-favourite bars and restaurants. If you're travelling through one of those 18 cities, steer clear of the big players and give Devour a try. See What is Cantonese food? To plenty of Australians it's raucous yum cha on a weekend, and baine-marie sweet and sour pork. It's a pleasure, in that case, to see the high-end side of Cantonese cuisine finally being recognised. At the recent announcement of Asia's 50 Best Restaurants, Hong Kong establishments The Chairman and Wing took out second and third place respectively. Both serve refined Cantonese cuisine, and had previously been included in the World's 50 Best list. Hong Kong's bar scene is also thriving, and the city will host the World's 50 Best Bar awards in October. See Get off the bus for vineyards Loading Bus tours of wineries are so last year. Or maybe a few years ago. There's been a growing trend among tour companies for more active explorations of the world's most famous wine-producing regions. Australia-based company uTracks in particular has noticed a swell in interest in its Vineyard Trails and Wine Region Walking Tour travel offerings. These trips include multi-day, self-guided walks through the likes of Bordeaux, the Loire Valley, Piedmont and the Douro Valley, as well as self-guided cycling trips through Champagne, Burgundy, Alsace, the Rhine Valley and more. The idea of these trips is to take things slow, to immerse yourself in the culture and pace of these regions, explore the backroads, connect with locals and get a little exercise while doing it. See
