The flavours of the Arctic’s Indigenous Sámi people are now being rolled out across the Hurtigruten fleet, as the cruise line unveiled a new menu by its latest Culinary Ambassador, Máret Rávdná Buljo.

Blending Sámi traditions with contemporary Norwegian gastronomy, the menu aims to introduce international travellers to the heritage-rich ingredients and techniques of the Sámi people, native to Arctic Europe. The new dishes form part of the company’s award-winning Norway’s Coastal Kitchen concept, which highlights “the freshest and most sustainable produce” from more than 70 local Norwegian partners.

“This is a big step for Sámi cuisine, as it has not always been traditionally acknowledged in Norway,” said Buljo. “Hurtigruten is opening the door for Sámi food to be more widespread. It was important for me when creating the dishes… to tell our history and traditions through the various dishes. I hope international visitors will feel a connection with the Sámi traditions when they visit Norway.”

Buljo, who was recently recognised as one of three nominees for Norway’s Matprisen 2025 sustainability award, has curated five signature dishes for Hurtigruten’s Árran restaurant, found aboard the MS Trollfjord and MS Finnmarken. Highlights include salmon with ember bread, cloudberries, and truffle seaweed, a broth with dried reindeer meat, and warm coffee cheese served with redcurrant sorbet and caramel sauce. Several vegetarian options are also available, underscoring her sustainable approach to Arctic cuisine.

The MS Midnatsol – set to join the Signature Voyage fleet in 2026 – will adopt Buljo’s menu next, while guests aboard the Original Coastal Express ships can sample her dishes at Torget, Kysten, and Brygga Bistro.

Øistein Nilsen, Hurtigruten’s Culinary Director, described the new partnership as “a natural evolution” of the company’s long-standing commitment to local and sustainable flavours. “This honours the Sámi knowledge and craftsmanship that’s been handed down through generations,” he said. “By bringing Sámi cuisine to international visitors, indigenous traditions meet innovation… while still keeping and respecting their heritage.”

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The Langham, Sydney has partnered with family-run SRG Hospitality as its exclusive food and beverage partner, with new dining venues to open at the hotel in 2026.

With immediate effect, SRG (formerly Sydney Restaurant Group) will oversee the hotel’s entire food and beverage portfolio, including the restaurant, bar, event spaces and in-room dining. These will remain in their current form before SRG launches a major transformation in 2026.

The first of the new SRG venues is scheduled to open in February 2026 with a reimagined restaurant concept, entirely new design fit-out, and a talented new head chef, with a new cocktail bar concept to follow later in the year.

As part of this expansion, SRG has appointed Head Chef Sam Tuchband, formerly of Trinity London, Franca and Aria, whose “refined European sensibility will define the restaurant’s new culinary direction.” He joins a leadership team that includes Restaurant General Manager Jessica Vertes, Sommelier Matthew Cridge, and Executive Chef Christopher Dodd.

“For us, this partnership represents an exciting evolution – expanding our footprint from the waterfront into one of Sydney’s most prestigious hotel addresses,” said Bill Drakopoulos, Founder of SRG. “The Langham is a globally recognised icon of luxury, warmth and timeless style. For 25 years SRG has built a brand grounded in genuine hospitality and memorable experiences. Our shared commitment to excellence and guest connection makes this partnership a natural fit.”

The partnership also coincides with a generational transition within the group, as Drakopoulos steps back from day-to-day operations, entrusting leadership to his sons, Daniel and Perry Drakopoulos, as Co-Managing Directors.

“Entering the hotel space is a natural extension of our restaurant roots. This opportunity to reimagine the restaurant, bar and event spaces allows us to bring our dining DNA into a world-class hotel setting – creating experiences that are as thoughtful and beautiful as they are memorable. It’s an exciting new chapter for our team,” said Daniel.

Harvey Thompson, Managing Director of The Langham, Sydney, commented: “SRG’s expertise and vision align with our mission to offer guests a world-class hospitality experience. We are confident this collaboration will deliver something truly exceptional for both Sydney locals and international visitors alike.”

Further details on the new dining and bar concepts will be revealed in the coming months, ahead of the restaurant opening in early 2026.

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Four Seasons Yachts has debuted the lineup of international culinary talent that will shape its voyages aboard Four Seasons I in 2026. Complementing the direction of Executive Chef Armando Ferman Toledo and Chef de Cuisine Gerardo Acunzo, Four Seasons Yachts is introducing a roster of Michelin-starred Four Seasons restaurant chefs through a Chef-in-Residence Program. The initiative will bring the luxury hotel brand’s dining experiences and service to select voyages, where ingredients and menus evolve with each destination.

Sedna, the Yacht’s centerpiece dining destination (pictured below), will welcome a roster of celebrated culinary voices whose tasting menus will run alongside the restaurant’s signature offerings. Visiting chefs will bring their distinct “artistry” and regional perspectives to Sedna’s kitchen, turning the venue “into a continuously evolving expression of global cuisine.”

The inaugural roster spans seven Four Seasons I voyages.

The inaugural lineup includes:

Chef Luca Piscazzi (Pelagos, Four Seasons Astir Palace Hotel Athens)

Featured on the 2026 “Greek Isles featuring Mykonos and Hydra” voyage (April 26-May 3), and the 2026 “Greek Isles featuring Santorini and Yalikavak” voyage (May 3-10), Chef Piscazzi—who earned Pelagos its first Michelin star within six months of opening—is known for menus that blend technical mastery with a forward-looking interpretation of seasonal and local produce from and by the Mediterranean Sea.

Chef Guillaume Galliot (Caprice, Four Seasons Hong Kong)

Featured on the 2026 “Dalmatian Coast featuring Croatia and Montenegro” voyage (July 5-12), Chef Galliot helms Caprice, a three-Michelin-starred restaurant renowned for refined French gastronomy expressed with global accents.

Chef Yoric Tièche (Le Cap, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel)

Featured on the 2026 “Rivieras featuring Porto Cervo and Saint-Tropez” voyage (August 9-16) and the 2026 “Rivieras featuring Cassis and Portofino” voyage (August 16-23), Chef Tièche channels the essence of the French Riviera, presenting Provençal and Mediterranean dishes through classical technique and locally inspired menus.

Chef Paolo Lavezzini (Il Palagio, Four Seasons Hotel Firenze)

Featured on the 2026 “Rivieras featuring Capri and Viareggio” voyage (September 13-20), Chef Lavezzini brings refined Italian sensibility shaped by his devotion to seasonal ingredients and a connection to place.

In addition to the visiting chefs featured dinner menus in Sedna, curated tasting menus and intimate private dinners led by Executive Chef Armando Ferman Toledo and Chef de Cuisine Gerardo Acunzo will also be part of the program.

Further Chef-in-Residence details will be announced in the months ahead.

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Delta Air Lines is teaming up with Chef José Andrés to bring a taste of Spain to the skies. The partnership kicks off in Delta One and Delta First from 4 November 2025, with a phased rollout planned through 2026.

With bold, comforting Spanish flavours inspired by José Andrés’ Spanish roots and restaurants, the new menu reflects the chef’s vibrant Spanish culinary vision — each dish selected for its ability to maintain flavor, texture and authenticity in the unique environment of air travel. 

Entrée items include:

• Spanish Tortilla with Pisto Manchego: A classic Spanish egg-and-potato omelet elevated with a rich vegetable stew, served at breakfast
• Braised Beef Short Rib in a Mojo Rojo BBQ Sauce: Tender and savory, with a tangy, smoky sauce and creamy polenta that’s deeply satisfying
• Stuffed Piquillo Peppers: Packed with flavour, a goat-cheese and mushroom filling drizzled with piquillo bechamel is the star of the show.
• Spanish Style Chicken: Chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots and pearl onions.

These aren’t just chef-inspired dishes — they’re chef-approved. Andrés’ team worked closely with Delta’s culinary experts to tweak portion sizes, reheating methods and presentation so that every bite tastes just as good in the air as it would in a Barcelona tapas bar.

Delta’s culinary strategy isn’t just about providing sustenance — it’s about delighting customers, the airline said. By partnering with chefs like Andrés, Delta is doubling down on its identity as a premium lifestyle brand with purpose.

“Chef Andrés is not only a culinary icon — he’s also a force for good,” said Stephanie Laster, Managing Director of Onboard Dining Experience. “His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”

Los Angeles, is however, not included in the hubs that will offer these new dishes, so they are not available on the Australia/New Zealand routes.

Meanwhile, to enhance the elevated dining experience, Delta is launching its most exceptional Delta One wine program to date.

Debuting in October 2025 and available through September 2026, the program showcases a thoughtfully curated selection of wines. In collaboration with world-renowned Master Sommelier Andrea Robinson, Delta’s team meticulously evaluated hundreds of options to craft a wine list that is refined, well-balanced, diverse and delicious.

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Celebrated chef and TV personality Luke Nguyen will host a series of exclusive dining events across the country in partnership with Singapore Airlines.

As the inaugural KrisFlyer Experiences Guest Curator, Nguyen will host five intimate dining events in Adelaide, Brisbane, Melbourne, Perth and Sydney. The experiences are available only to members of the Singapore Airlines Group’s rewards program KrisFlyer, in collaboration with Mastercard.

Nguyen is known for showcasing Vietnamese cuisine to global audiences through his hit series Luke Nguyen’s Vietnam and Luke Nguyen’s Greater Mekong. As the owner of acclaimed restaurants in both Australia and Vietnam, Nguyen has established himself as “Australia’s Southeast Asia food and travel authority.”

The series begins on 3 December in Brisbane, where Nguyen will host an intimate culinary storytelling experience for just 45 KrisFlyer members at his newest Queensland restaurant, Fat Noodle at The Star.

“I am thrilled to be Singapore Airlines’ first KrisFlyer Experiences guest curator,” Nguyen said. “This event series is a unique opportunity to lead Australian KrisFlyer members from across the country on a culinary adventure, and share in the stories, culture and history of the food that inspires me from Australia through Southeast Asia and beyond.”

Meanwhile, Singapore Airlines’ Head of Loyalty and Strategy Australia Udhara De Silva said the collaboration captures the spirit of discovery that defines both travel and cuisine. “Luke has captivated Australia with an extraordinary ability to weave food, culture, and wanderlust into his shows, books, and restaurants,” De Silva said. “This exclusive KrisFlyer Experiences series, crafted with Luke, promises to awaken your senses and ignite an irresistible urge to explore the world – one exquisite bite at a time.”

KrisFlyer Experiences give members the chance to redeem miles for premium on-ground experiences ranging from fine dining and theatre to concerts, films and sporting events.

Tickets for the Brisbane event are available at krisflyerexperiences.com. Members can also register their interest for future events in other cities via the Singapore Airlines website.

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Fine dining is losing its formality in Asia Pacific as diners trade white tablecloths for comfort, creativity and connection, according to Marriott International’s new report, The Future of Food 2026.

The comprehensive study of how evolving tastes are reshaping the region’s dining scene, was based on insights from more than 30 chefs, mixologists, and industry insiders, along with a survey of 270 Marriott properties across 20 Asia Pacific markets.

It found that luxury today is defined not by exclusivity but by ease – a move toward “fine-casual” experiences where refinement meets relaxation and local flavours are key.

“The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” said Petr Raba, Vice President of Food & Beverage, Asia Pacific (excluding China), Marriott International. “From the rise of casual luxury to experience-focused dining, today’s guests are seeking emotional connection as much as culinary excellence.”

Marriott’s data showed that 59% of properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared to last year. The result is a wave of elevated yet unpretentious dining – from caviar-topped fried chicken to à la carte menus that prioritise choice, flexibility and personality.

“Across Asia, a new culinary language is emerging, one where quality meets comfort, luxury meets experience, and a meal is no longer just about eating, but about engaging all the senses,” Raba said.

The shift extends beyond what’s on the plate. Nearly half (48%) of Marriott’s F&B associates report that guests are seeking more interactive, sensory dining experiences – from themed environments to omakase-style storytelling.

“As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection,” Raba added.

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Celebrated chef and Australian TV personality Manu Feildel will headline a bespoke culinary sailing along the Danube River in August 2026 in partnership with Imagine Cruising.

The seven-night river cruise aboard Transcend will depart Budapest on 8 August 2026. Guests will journey through Europe’s cultural heartlands, with highlights including an overnight stay in Vienna before disembarking in Passau, Germany on 15 August.

This exclusive experience forms part of Imagine Cruising’s 28-night Flavours of Europe: Exclusive Culinary River Cruise & Mediterranean Voyage package which combines land, river and ocean travel, departing on 6 August, finishing up on 3 September 2026.

“I am delighted to be partnering with Imagine Cruising on this incredible Danube River sailing,” said Feildel. “Food and travel are two of my great passions, and I look forward to bringing them to life through a signature dinner, cooking demonstrations, and a food and wine tour of Budapest. Sharing food, stories, and travel with guests on the Danube will be very special.”

During the sailing, Feildel will host a series of intimate culinary experiences, including a welcome cocktail reception, a signature dinner crafted by the chef himself, a relaxed live cooking demonstration, and a guided food and wine walking tour of Budapest.

“Partnering with Manu Feildel reflects our commitment to creating bespoke, memorable holidays for Australian and New Zealand travellers,” Alex Sirman, Managing Director at Imagine Cruising Australia, said. “We’re seeing a clear increase in demand for food-led tourism and experiential travel.”

Aboard Transcend, a river vessel featuring just 60 spacious staterooms, guests will enjoy amenities such as a wellness area, gym and unlimited drinks.

Following the river cruise, guests will embark on a 14-night Mediterranean voyage aboard Cunard’s Queen Victoria, sailing through Greece, Croatia, Italy and Spain with additional hotel stays in Budapest, Mestre and Barcelona.

This exclusive package is now available to book and starts from $11,999 per person, including flights from all major Australian cities.

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The ceremonial re-opening of Oceania Cruises‘ beloved French restaurant, Jacques, took place earlier this week aboard its newest ship, Oceania Allura.

The ribbon-cutting celebration was hosted in Boston on Monday by the restaurant’s namesake and Oceania’s first-ever Executive Culinary Director, the acclaimed Chef Jacques Pépin.

The intimate event honored the legacy of Pépin, whose culinary philosophy has guided the brand since its inception. He was joined by family and longtime colleagues, including his daughter Claudine Pépin and Master Chef of France, Eric Barale.

“We first debuted Jacques 14 years ago aboard Oceania Marina, and the following year on Oceania Riviera,” said Pépin. “I am delighted to see this wonderful iteration of our much-loved culinary venue aboard our newest ship, Oceania Allura, and her sister ship, Oceania Vista.”

“Oceania Cruises has built a legacy of culinary excellence, integrity and creativity,” Pépin added. “It is a proud and deeply humbling moment to share with cherished friends, family and colleagues, many of whom I have worked with since the inception of Oceania Cruises.”

Barale, now the cruise line’s Executive Culinary Director, paid tribute to Pépin’s enduring influence. “Chef Alexis Quaretti and I have the esteemed honor and privilege of following Chef Pépin’s legacy,” he said. “He not only embodies our philosophy of serving The Finest Cuisine at Sea, he is the patriarch of the doctrine guiding hundreds of chefs across the Oceania Cruises fleet.”

The reimagined Jacques menu blends timeless French classics with new creations. Highlights include a devilled egg with smoked trout rillette and sturgeon caviar, tableside beef tartare, and a dramatic sea bass en croûte for two – while longtime favorites like duck à l’orange and Crêpes Suzette remain staples.

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The relaunch of Mode Kitchen & Bar at Four Seasons Hotel Sydney takes it in a “bold new direction”, with a focus on seasonal produce and culinary rituals that “bring theatre right to the table.”

Executive Chef Gaurav Bide leads the transformation with new “ingredient-led” menu with the added drama of an open kitchen.

Amplifying the experience is a wine list featuring more than 200 labels, curated by Head Sommelier Aman Vikhona.

Dinner highlights include wood-roasted scallops from WA’s Abrolhos Islands with herb miso and cultured butter and Wagyu Tartare with nashi pear and saltbush.

Meanwhile, pasta dishes range from Sydney Rock Lobster Spaghetti with bisque and vine tomatoes to the M.O.D.E. al dente, which spotlights just one seasonal hero ingredient.

Executive Pastry Chef Nicolas Blanc returns with sweet showstoppers, including a raspberry pavlova with a yoghurt chantilly centre, crowned with fresh raspberry sorbet and rose, as well as a warm chocolate soufflé tart.

The Chef’s Degustation offers five courses at $140 per person.

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Oceania Cruises‘ newest ship, Oceania Allura, will be christened Miami on 13 November 2025 by a group of Food & Wine Best New Chefs alumni, with the move designed to highlight the brand’s commitment to culinary excellence.

The announcement was made during the Food & Wine Best New Chefs Gala in New York City – one of the culinary industry’s most highly regarded festivals.

“The soul of Oceania Cruises has always been deeply rooted in extraordinary cuisine,” Oceania Chief Luxury Officer Jason Montague said. “By naming Food & Wine Best New Chefs alumni as the godparents of Oceania Allura, we’re paying homage to the future of food and the creative forces driving it forward. It’s a celebration of passion, talent and the global language of gastronomy.” 

The Food & Wine Best New Chefs program has honoured more than 400 rising culinary stars since it was founded in 1998.

The official group taking part in the christening will also include: Tom Bair, Publisher, Food & Wine; Nathan Hickman, Chief Commercial Officer, Oceania Cruises; Erica Barale, Master Chef of France and Executive Culinary Director at Oceania Cruises; Hunter Lewis, Editor-in-Chief, Food & Wine; Bernhard Klotz, Vice President of Food & Beverage, Oceania Cruises; Julio Mora, Head of Hotel Operations, Oceania Cruises.

“Food & Wine Best New Chefs have helped shape the future of dining through their creativity, innovation and bold ideas for more than three decades,” Lewis said.

“Oceania Cruises shares that same spirit of discovery, creativity and excellence, making this a meaningful opportunity to honor the lasting impact these chefs have had on the culinary world. We’re thrilled to team up with Oceania Cruises in this unprecedented tribute to the visionaries behind today’s most exciting cuisine.” 

This initiative reflects a broader strategic partnership between Oceania Cruises and Food & Wine that aims to push the boundaries of onboard dining.

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