Latest news with #culturalconnection
Yahoo
14-07-2025
- Yahoo
I've Been Planning Trips to Fiji for Decades—These are the Best Islands for Every Type of Traveler
Fiji may bring to mind a singular image of swaying palms, vibrant coral reefs, and turquoise lagoons, but it's far from a one-size-fits-all destination. Whether you're seeking a romantic getaway or family-friendly fun, scuba diving or cultural connection, there's an island in this region for you. The best part? There are wonderful hotels in this area, most of which have their own private charters, helicopters, or sea planes that make it easy to reach them once you land on one of the two main islands, Viti Levu and Vanua Levu. There are more than 300 islands in the Fiji archipelago, so it can seem daunting to pick one—but it doesn't have to be. I've gathered more than two decades of experience curating bespoke trips to Fiji, and these are my top picks for every type of traveler. Don't miss Como Laucala Island, an island hideaway in a league of its own. The property, which guests can access via private aircraft or the resort's own fleet, spans just under 3,000 acres and has 25 residences with panoramic views, private pools, and exceptional personalized service. Guests can also expect farm-to-table dining, indulgent spa rituals, and an impressive collection of experiences, including golf, horseback riding, mountain biking, and a full range of water sports. For an ultra-exclusive experience, look toward Vatuvara Private Islands Resort, located on the 800-acre Kaibu Island, and Dolphin Island, a secluded 14-acre island just north of Viti Levu, Fiji's largest island. Catering to just six and eight guests respectively, these are the places to enjoy a totally private tropical escape with family or friends. Whether you're traveling with toddlers, teens, grandparents, or all of the above, Kokomo Private Island—just an hour-long air transfer from Nadi International Airport on Kokomo's own aircraft—has something for guests of all ages. The island's three-to-six bedroom residences, each equipped with their own private swimming pool, are ideal for multigenerational family vacations. Active travelers can swim with manta rays, scuba dive in the Great Astrolabe Reef, or participate in hands-on coral restoration. For a moment of relaxation, try sunrise yoga, sunset cocktails, or a tailored treatment at their spa. And for the youngest guests, Kokomo also has a Kids Club, Teens Club, and complimentary nanny services. Those looking for an adults-only, intimate island experience should consider the recently reimagined Royal Davui resort, a tiny island south of Viti Levu. In the fall of 2024, the property underwent an extensive multi-million dollar refurbishment in honor of its 20th anniversary, which saw the addition of private plunge pools and modern furniture to the 16 villas. Other options include tranquil Tokoriki Island—often a winner in T+L's annual World's Best Awards—with its thatch-roofed villas, and Likuliku Lagoon Resort. The latter has dreamy overwater bungalows, its own private island that couples can picnic on, and the Likuliku Lagoon, where guests can reserve custom experiences. In the western Mamanuca Islands, Six Senses Fiji offers surfing lessons for every level—and it's just minutes away from Cloudbreak, a reef pass often recognized as one of the most challenging surf breaks in the world. For some post-surf relaxation and restoration, guests can enjoy spa treatments like heated massages using lava shells, tailored wellness packages, and daily yoga sessions. Scuba divers, on the other hand, will appreciate Jean-Michel Cousteau Resort's easy access to Namena Marine reserve—the largest no-take coral reserve in Fiji—and Royal Davui Island Resort's proximity to Beqa Lagoon, where thrill-seekers can dive with sharks. Other luxury Fiji resorts, including Como Laucala Island and Vomo Island, also give individuals the chance to take dive courses and receive certifications. There are no tennis courts or televisions on Turtle Island, a family-owned resort in the Yasawa Group archipelago that perfectly defines barefoot, laidback luxury. Here, guests have the chance to participate in and witness local traditions, including ceremonies highlighting Fiji's national drink, kava; feasts prepared in a lovo, a traditional underground oven; and meke, a communal folk dance used to tell stories through song. Perhaps the best way to experience all that Fiji has to offer is by superyacht charter. This way, you'll have a tailored itinerary, providing the freedom to explore several Fijian islands—including some of the most remote and pristine corners of this idyllic archipelago. Aboard luxury ships like the Rua Moana and the Sea Eagle, travelers can dine on chef-prepared meals, have movie nights on the deck, and take part in water sports while discovering a more hidden side of Fiji, from the Sawa-i-Lau limestone caves to the lush rainforests of Taveuni. Sarah Farag is a member of Travel + Leisure's A-List and specializes in New Zealand and Fiji trips. You can create a tailor-made itinerary with Farag by contacting her at sarah@ Read the original article on Travel & Leisure
SBS Australia
06-07-2025
- Entertainment
- SBS Australia
In a burgeoning $82 million Aussie industry, some are being left behind
Food has always been a language for Brisbane-based chef Chris Jordan — a way to connect, share and tell stories beyond the plate. After spending two decades in commercial kitchens across Australia and the United Kingdom, it wasn't until he began working with native Australian ingredients that he truly found his calling. Discovering the richness of native foods — from earthy wattle seed to zesty lemon myrtle and nutrient-packed Kakadu plums — helped the 35-year-old Koori chef define his purpose. Now, Jordan is sharing that passion with young Indigenous apprentices. As they gather around a small outdoor grill, he stands over smoking sea mullet, the rich scent rising from gidgee charcoal. "Make sure the grill is super-hot so the fish doesn't stick," he said. For Brisbane-based chef Chris Jordan, food has never just been about sustenance — it's been a gateway to culture, connection, and identity. Source: SBS / Jesmine Cheong A legacy of native flavours Watching Jordan cook is a flavour-packed journey of discovery for these emerging Indigenous chefs, including 26-year-old Terelle Cobbo. As sea mullet sizzles, Jordan serves up more than just techniques — he's firing up their curiosity and seasoning each moment with cultural knowledge. "This is one way to connect with my culture and I really enjoy it," Cobbo said. Giving the next generation a real taste of connection with the country, Jordan said one the reasons he focuses on native ingredients is sustainability. "Bush foods are drought resistant, well adapted to this country, and really, really good for you — nutritionally potent," he said. "Using native ingredients can also help to combat climate change." Koori chef Chris Jordan teaches young trainees how to prepare traditional native foods using bush ingredients. Source: SBS / Jesmine Cheong Sharing Jordan's perspective, Dr Francis Wyld, who teaches Aboriginal studies at the University of South Australia, said bush foods offer many environmental advantages. They are also rich in nutrients and have the ability to thrive in a range of Australian climates, she said. "They require less water or pesticides, because they are well adapted to the Australian environment," she said. "These foods have sustained Aboriginal people for 60,000 years and many are full of things like vitamin C." The University of Sydney estimated Australia's bush food industry was worth $81.5 million in the 2019-2020 financial year, and is growing steadily. Yet Jordan said only a few Indigenous growers benefit from the booming sector and a growing demand for native ingredients. "Less than three per cent of Australia's bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift," he said. "We need to make sure that the money goes back to the community. It is one reason we collaborate with a lot of different restaurants and cafes." Jordan buys bush food and ingredients from local growers, with the help of Food Connect Shed in Brisbane. Food Connect Shed CEO Robert Pekin said his long-term objective is to bring First Nations food into the mainstream Australian diet. Source: SBS / Jesmine Cheong The hub's CEO, Robert Pekin, said the shed is owned by approximately 540 people and most are local residents. "One of our big long-term objectives is to get First Nations food into our diets in a mainstream way," he said. "Native grains and native foods are really beneficial for the country." It's a view shared by Aunty Dale Chapman, an award-winning chef who first mentored Jordan in cooking with native ingredients after he returned from London in 2017. "I am extremely proud of where Chris has started, and his journey is still happening, and it'll go on for a long, long time," she said. Jordan learned more by visiting country with his great-uncle and elders, and has also studied Indigenous philosophy at the University of South Australia. However, he said finding a mentor in Chapman changed his life and gave him a purpose. "I vividly remember really, really low points in my life where I was asking for guidance and I was asking for someone to help me and give me a reason to live," he said. "And the biggest reason for me getting sober was meeting Aunty Dale. She has been in the bush food industry for 35 years and is an amazing chef, an amazing educator and someone who is passing the torch with her education." Aunty Dale Chapman is an award-winning chef based in Queensland's Sunshine Coast. Source: SBS / Sandra Fulloon Chapman, who was born at Dirranbandi in south-west Queensland on Yuwaalaraay and Kooma tribal lands, celebrates native foods in her cooking. She said Jordan has elevated the use of native ingredients, and his dedication to sharing his knowledge with young people is vital to preserving the Indigenous food legacy. Mentoring through food Jordan now mentors young chefs as he teaches in schools across Queensland and also supports Indigenous youth at risk of contact with the justice system. "A huge percentage of our First Nations youth are incarcerated. So, it is really important to build a connection to culture and also create pathways to employment," he said. Data from the Australian Institute of Health and Welfare (AIHW) found First Nations youth are 27 times as likely to be in juvenile detention compared to non-Indigenous children. The AIHW said the vast over-representation of Indigenous youth in the justice system reflects a history of trauma and cultural dispossession. While Jordan is proud to mentor young people through bush foods, accepting and celebrating his own identity has been a far more complex journey. Growing up in northern NSW, he learned little about his Aboriginal heritage or his connection to Kamilaroi Country. "When my grandmother was growing up, she was told, 'If anyone asks, say that you're Italian'. So, there was a lot of shame in the family," he said. "It is amazing in my lifetime I have seen that shift, and now my extended family are so proud of who they are." Chris Jordan (left) as a young man with his mum and sister near Denman, NSW. Source: Supplied / Chris Jordan Jordan named his catering business in memory of his father Joseph, a refugee from former Yugoslavia who died when he was a baby. "I don't have any memories of him at all," he said. "So, it is one reason I named my [catering] business Three Little Birds. "It was his favourite song by Bob Marley, so I guess it's a message of positivity in our family." Chris Jordan's father, Joseph, arrived in Australia in 1950. Source: Supplied / Chris Jordan A 'powerful' journey of rediscovery and connection Jordan said learning to cook with native foods has helped him find a deeper meaning in his life and identity. "I left home at a young age and went down a path where I ended up having to get sober and really clean my life up," he said. "And learning about native ingredients and becoming proud of who I am was really, really powerful." Chapman said by shining a light for other young Indigenous chefs, Jordan is passing on knowledge from one generation to the next. "We want to give that information, because that is ultimately what our ancestors have done for thousands of years," she said. "Understanding where the plant, the fruit, the herb, the spice actually comes from is really, really important. "And let's face it, it is our birthright and we should know how to use, how to sustain, how to thrive using First Nations foods." Dylan Kerslake works as an apprentice chef in Brisbane. Source: SBS / Jesmine Cheong Wiradjuri man Dylan Kerslake is one of Jordan's mentees and works as an apprentice at a high-end Brisbane restaurant "Chris encouraged me to become a chef and helped me to get my first job," he said. "I started by helping him out in the kitchen, and I really enjoyed it, and from there I kept on cooking." But for Jordan, it's about more than employment — it's about sharing the wealth of Indigenous wisdom through the craft of cooking and helping young people build a future through food. "I didn't connect to culture until later in life. "So, passing on knowledge about bush food and sharing my experience and how it saved my life, I think it's a really strong message." NAIDOC Week is celebrated from 6-13 July. This year's theme is: 'The Next Generation: Strength, Vision & Legacy.'
CTV News
17-06-2025
- CTV News
Canada Strong Pass opens doors to Halifax landmarks youth
Explore museums, galleries, historic landmarks, and more this summer with The Canada Strong Pass. Some of Halifax's most iconic landmarks are now more accessible to youth thanks to the newly launched Canada Strong Pass, which offers free or discounted admission to national sites and travel options across the country this summer. From June 20 until Sept. 2, Canadians aged 17 and under can enjoy free admission to places like the Maritime Museum of the Atlantic and the Canadian Museum of Immigration. 'We're expecting a lot of first-time visitors in Halifax this summer and they usually want to come and see our signature tourism attractions, things like the museum of tourism,' said Sarah Reeves, a spokesperson for Discover Halifax. People aged 18 to 24 receive up to 50 per cent off admission at select museums and discounted travel on VIA Rail. No registration or physical pass is required. 'We know that Canadians are travelling domestically this year and they're feeling a little more patriotic so anything that removes a barrier to access our historic sites is great news,' said Reeves. The initiative includes access to national parks across the Maritimes, such as the Fundy National Park in New Brunswick, which offers hiking trails, waterfalls and views of the world's highest tides. The Canada Strong Pass is part of a federal initiative to promote travel, storytelling and cultural connection among youth. View Georges Island is viewed from the Second World War deck at Pier 21 during the inauguration of the Canadian Museum of Immigration in Halifax on Monday, Feb. 7, 2011. (Andrew Vaughan) For more Nova Scotia news, visit our dedicated provincial page
SBS Australia
10-06-2025
- Entertainment
- SBS Australia
SBS50
2017 - Present Head of Sustainability & Collaborative Design Partner Finance and Corporate Strategy 2012 – Present Head of Brand, Digital and Commercial NITV 1981 - Present Cameraman Technology 2012 - Present Channel Manager, SBS Food Television and Online Content 2022 – Present Audience Research Manager Corporate Strategy 'I'm really proud of the huge steps SBS has taken in sustainability - switching to 100 percent renewable energy, setting an ambitious science-aligned Net Zero target, and leading the industry in sustainable TV production.' 'Growing up with both Aboriginal and Croatian heritage, SBS was a window into culture, identity, and connection, not just for my dad but for our whole family.' "The same way we protect the Great Barrier Reef or our rainforests, we should protect SBS." 'Food is a wonderful connection tool, and I'm lucky enough to connect culture, education and TV in an entertaining way at SBS Food.' 'I think informing and educating audiences will be increasingly important for SBS, as well as celebrating diverse cultures, and different people. That's what SBS does best." 2022 – Present Indigenous Standards Editor NITV 2012 – Present Executive Producer NITV Sport 2023 – Present Commissioning Editor, Factual Television and Online Content 2013 – Present Executive Producer, SBS Tigrinya SBS Audio 2016 – Present Capability Development Lead People and Culture " From the outset, I have always seen SBS as an inclusive place to work. I love that I can engage with my culture through my job.' 'I believe that real change can only happen when Australians are exposed to the realities and truth-telling that networks like NITV and SBS uniquely provide.' 'I'm most proud of the fact that as a department we are continually striving to push the boundaries of programming and are known as a network that is open to taking risks.' 'My guest later contacted me, filled with gratitude, and said, 'Because of SBS, my brother has been found after so many years of being lost.'' "Like the story of the janitor at NASA who said they're helping to put the man on the moon, I say that I'm helping Australians to explore, respect and celebrate our diversity and contribute to a cohesive society!" Copyright © | SBS acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia.
Travel Daily News
19-05-2025
- Travel Daily News
True luxury is the authentic experience: Where tradition and local culture meet the modern traveler
Modern tourism luxury is redefined by authenticity, cultural connection, and emotional resonance – valuing shared experiences, local identity, and genuine hospitality over material opulence. Luxury in tourism has taken on a new face. No longer defined solely by opulence, exclusivity, or high-end services, real luxury today lies in meaningful connection – with people, with place, and with culture. It is the authentic experience, born from tradition, local identity, and the everyday life of each destination. In a world saturated with curated content and mass-produced experiences, today's traveler seeks something more: a sense of belonging, even if only for a few days. They long to smell freshly baked bread from a village oven, wander through alleyways untouched by tourism, hear stories passed down through generations, dance in a local festival, cook traditional dishes with locals, and understand what makes a place truly unique. But authenticity alone is not enough. For an experience to be truly memorable, the visitor must feel welcomed – not as a customer, but as a guest. Genuine hospitality, kindness, and attention to detail create a sense of care that elevates a trip into something deeply personal. When a traveler feels seen, heard, and valued, the emotional connection with the destination becomes lasting. Culture and tradition are not museum pieces – they are living parts of a destination's identity. When activated with respect and care, they offer something priceless: a genuine, unforgettable experience that cannot be replicated elsewhere. This form of travel does not simply appeal to the eyes – it speaks to the soul. Through gastronomy, music, customs, and daily rhythms, the traveler becomes part of a living cultural narrative. They are no longer mere spectators; they become participants in a place's story. And most importantly, the traveler who is moved, inspired, and touched by this authenticity becomes an ambassador. They return home with stories worth sharing, with feelings worth remembering, and with a sincere desire to promote what they have lived. They become the most powerful form of destination marketing – not because they were asked, but because they want to. The luxury of tomorrow will not be measured in stars, but in moments. In real human encounters. In the warmth of a shared meal, the echo of a traditional song, or the silence of a sacred landscape. This is the kind of luxury that leaves a mark – not just on the memory, but on the heart.
