As the former Burma emerges from its decades of isolation
Rob Ingram finds that a river cruise on the Irrawaddy is the ideal
way to experience the charms of old Indochina.
The poorest places often have the biggest monuments. The Buzludzha Monument in Bulgaria. The African Renaissance Monument in Dakar, Senegal. The National Martyrs' Memorial in Bangladesh.
We're at the big Shwedagon Pagoda in Myanmar, and this is just the beginning of our pagoda pilgrimage. Myanmar is the land of pagodas. Pagodas will be our lasting impressions of the country formerly known as Burma. Golden pagodas and leaden poverty. Most people subsist on an average annual income of less than $250. All of the country's Buddhists, who comprise 90 per cent of the population, aspire to one day visit Shwedagon, the Golden Pagoda, gilded with gold plates and crowned with 5448 diamonds - one weighing 72 carats - and 2317 rubies. For all its charm and stunning beauty, the country's inability to distribute its wealth remains confronting for a traveller.
Visiting Myanmar no longer poses the ethical dilemma it did when everyone's favourite Burmese national Aung San Suu Kyi declared 15 years ago, "Burma will be here for many years, so tell your friends to visit us later. Visiting now is tantamount to condoning the regime." The first significant step in the transition from military rule to civilian democracy occurred five years ago when a nominally civilian government was introduced, albeit with a quarter of the seats in both parliamentary chambers reserved for the military. The first general election since will be held this month. Rudyard Kipling may have been seduced by "them spicy garlic smells" on the road to Mandalay in 1890, but there's still more than a whiff of totalitarianism in the breeze today.
After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.