Nathan Fong shares a highlight of an unexpected detour to the Seychelles while on his honeymoon.
Vancouver born Nathan Fong segued from cooking and catering to a brilliant career as an award-winning food stylist for culinary print and film advertising with a distinguished international client list. For the past 26 years, he has hosted food and travel segments on the Shaw and GlobalTV networks and is a columnist for The Vancouver Sun and the Chinese lifestyle magazine Boulevard.
- Posts: 15
- Website: http://www.fongonfood.com
A simple one-pot Creole dish, with spices that reflect the influence of early immigrants from India and Africa to the Seychelles islands.
An adaptation of the Hilton Seychelles Northolme Resort’s Hilltop Restaurant’s freshly baked, tropically inspired muffin served each morning.
A classic cheese fondue recipe, from Switzerland to your table.
Soaring some 10,000 feet above the nearest cliff edge, the spectacular viewing platform on Gornergrat peak reveals one of the most breathtaking vistas in Europe. For the past few days, I’ve been shuttling up and down some of the world’s steepest, highest, ice-tipped mountains, conveyed by some amazing feats of engineering that only the Swiss could have created.