Holiday-Addict Up to 80% Discount on Hotel Booking Mon, 22 Jan 2018 12:39:36 +0000 en-US hourly 1 Holiday-Addict 32 32 Australian cuisine: 26 foods expats miss the most Mon, 22 Jan 2018 12:39:36 +0000

(CNN) — There are countless things about our homeland that Australians miss after moving abroad: the magnificent landscape, the laid-back lifestyle and that endless blue sky, to name a few.

But something as simple as a trip to the supermarket can leave us expats — according to some reports there are an estimated one million of us — feeling desperately homesick.

While some foods are the result of cultural influences, such as the Chiko Roll, there are others that are uniquely Aussie, like Golden Gaytime ice cream.

So which foods do expats crave when they are away from home?

We’ve rounded up the A-Z of Aussie favorites right here:

A: Aeroplane Jelly

Introduced in 1927, this simple dessert is an Australian classic.

Every Australian child grew up singing the famous 1930s jingle: “I like Aeroplane Jelly, Aeroplane Jelly for me!”

The brand’s “Bertie the Aeroplane” mascot was named after inventor Bert Appleroth — a Sydney tram driver who is said to have made the first batch in his bathtub.

Although now owned by an American company, Aeroplane Jelly has hardly changed since grandma was a girl.

Sure, there are plenty of brands of jelly available worldwide, but when it comes time to make a trifle or treat for the kids, Aussie parents can’t resist this familiar favorite.

B: Bowen mangoes

An Australian variety of mango that isn’t grown anywhere else in the world, the Bowen is considered the best of the best.

It was first discovered in the northern Queensland town of Bowen, hence the name, but is also known as Kensington Pride.

Bigger and juicer than other varieties, Bowen mangoes account for 80% of mangoes produced in Australia. Some are exported but arguably not enough to cater for the huge number of mango-loving expats.

To Aussies, mangoes are the taste of summer. No matter where we are in the world, the craving for a Bowen mango usually kicks in around Christmas.

C: Chiko Roll

This strange little deep-fried snack has been an Australian icon since 1950, when it was first sold by an enterprising boilermaker at football games.

Inspired by Chinese spring rolls, the exact recipe is a little unclear but the combination of meat, veg and some unknown spices hits the spot.

Best consumed with a couple of potato scallops and a soft drink, the Chiko Roll is the go-to for tradies on their lunch break or those 3 a.m. munchies on your way home from the pub.

And the only place to get them is a typical Aussie takeaway joint.

D: Dukkah

Dukkah — a humble blend of crushed Middle Eastern spices, herbs and nuts from Egypt — has been embraced by Australian foodies.

Its versatility is one of the reasons this condiment is so popular. Dukkah can be used as a garnish, a coating on a piece of meat or mixed with olive oil as a dip for bread.

A number of producers have given the basic dukkah recipe an Australian twist by adding native ingredients, such as lemon myrtle, macadamia nuts, wattleseed, saltbush and pepperleaf.

Expats can find many variations in Australian supermarkets and, fortunately, they’re often sold in packets small enough to sneak into a suitcase.

E: Emu

The emu: A delicacy in Australia.


Australia is one of the few countries where it is considered perfectly acceptable to eat the coat of arms.

Exceptionally lean and gamey, emu and kangaroo tend to be popular among adventurous chefs in Australia.

But when living abroad, neither is easy to get your hands on.

A number of restaurants and specialty butchers offer native meats, but the expense involved in raising emus, in particular, means it’s harder to come by.

F: Flat white coffee

Thanks to the influx of Greek and Italian immigrants who brought “proper coffee” to Australia post WWII, we have become a nation of coffee snobs.

All over the world, café goers and baristas have been confounded as Aussie expats seek out their favorite brew abroad.

With less milk than a latte and without the froth of a cappuccino, the flat white requires special attention (it’s all in the pouring).

One of the first questions asked on expat forums: “Where can I get a decent flat white in this town?”

And it’s usually the first thing ordered at the airport café when back on home soil.

G: Golden Gaytime

Ice creams feature highly on the most-wanted lists of expats, so it’s only natural we highlight them here.

Likewise, Weis Bars have also been around for more than 60 years, and the mango and cream concoctions invoke memories of lazy summer afternoons.
But the number one, the crème de la crème, is the Golden Gaytime — a vanilla and toffee ice cream coated in chocolate and dipped in crunchy biscuit pieces that has inspired many a replica over the years.

These treats have seen a surge in popularity after releasing three new flavors last year — piña colada, choc-mint and unicorn. It’s summer on a stick.

H: Hamburger (Aussie style)

While the burger itself is not an Australian invention, we have added some unconventional ingredients that make the Aussie version truly memorable.

Take the essentials — a beef patty, cheese, tomato, lettuce, grilled onions, tomato sauce (ketchup) — and add beetroot, pineapple, a fried egg and bacon, and you have yourself a massive mouthful.

A quick online search reveals variations that include pickled beetroot and spicy mayo, among others, but the classic Aussie burger celebrates simplicity.

It’s easy enough to replicate at home, but nothing beats the experience of ducking into the local milk-bar (café), or fish and chip shop, to enjoy a burger and a milkshake after a day at the beach.

I: Iced VoVo

The Iced VoVo — a biscuit covered in pink fondant, raspberry jam and shredded coconut — is a national treasure.

“Friends, tomorrow, the work begins. You can have a strong cup of tea if you want, even an Iced VoVo on the way through. But the celebration stops there,” Rudd said.

Not often found for sale overseas, this sweet treat is one to enjoy with a cup of tea when you’re home visiting mum.

J: Junk food

Fairy bread hits the sweet spot.


Ask any Australian expat what they miss most about ‘home’ and their list is sure to include at least one type of junk food — the absence of which is felt most keenly at kids’ birthday parties.

The Aussie public doesn’t seem to mind that they are all owned by Nestlé, which is headquartered in Switzerland.

Fairy Bread — essentially white bread covered in butter and sprinkles — is another party staple that manages to be devoid of nutrition but highly nostalgic.

On return trips to Australia, expats are known to bulk-buy chocolate bars like Cadbury Cherry Ripes, Caramello Koalas and ever-popular Violet Crumbles.

When it comes to savory junk foods, Smith’s Chips, cheesy Twisties and Nobby’s nuts are synonymous with snacking — and nothing produced overseas comes close.

K: Kebabs

The perfect late-night snack.

AFP/AFP/AFP/Getty Images

We tend to lump all Middle Eastern meat-and-pita combos under the heading of “kebab” and be done with it.

Of course, there are subtle differences between doner kebabs, shawarma, souvlaki, and gyros — in both ingredients and quality — depending on the source.

Connoisseurs agree that pork gyros (Greek flatbread filled with rotisserie-roasted meat) found in more legitimate venues around Australia are the best.

Consider the sauce dripping down the front of your shirt an essential part of the experience.

L: Lamingtons

The Australian staple is named after Lord Lamington, the Governor of Queensland from 1896 to 1901.

Arsineh Houspian

Proving that Aussies love anything with jam and coconut, the lamington is the country’s favorite cake.

Named after Lord Lamington, Queensland’s eighth governor, these delightful squares of sponge cake — dipped in chocolate and coated with coconut — have become nothing short of a culinary icon.

M: Meat pies

Meat pies: Colloquially referred to as a “dog’s eye.”

ian waldie/getty images

There are pies, and then there are Aussie meat pies.

Everyone has a favorite type, whether it’s shepherd’s pie, a floater with peas, cheese and bacon or straight up meat.

The only requirement? The pie is served piping hot with tomato sauce … and eaten one-handed.

With Four ‘N Twenty now exporting to the United States and parts of Asia, some expats can get their pie fix without venturing too far.

N: Noodles

Australia’s love affair with Asian food is no secret, and our northern neighbors strongly influence what we put on our plates.

Even Aussies living in Asia admit to craving “Aussie Chinese” or “Aussie Thai” — dishes that give a nod to the original but are not as authentic as the real thing. In fact, some would say they’re potentially even better.

We’d argue the fresh, high-quality produce and quality meats available in Australia brings out the best in Asian dishes.

O: Oysters

A fishmonger shucks an oyster at the Sydney Fish Market.

Cameron Spencer/Getty Images AsiaPac/Getty Images

It’s fair to say that oysters are an acquired taste, but for those with penchant for the salty mollusks, Australia produces some of the best in the world.

You’ll find two main species in Aussie waters: rock oysters and Pacific.

As bivalves, oysters filter the water around them and their location dictates their flavor.

The pristine waters along Australia’s coastline provide the perfect conditions for oysters, and they rarely need any accompaniment.

There’s nothing quite like eating these slippery snacks straight off the rocks — export just doesn’t do them justice.

P: Pavlova

The origins of this meringue-based dessert are hotly contested.

Meringue, cream and plenty of fruit are the key ingredients, though there are no hard and fast rules about what has to be included.

Expats living in tropical climes often bemoan how challenging it is to get a decent meringue, given humid weather can turn it soft and sticky, so Pavlova is a rare treat.

Q: Quandong and quince

Both the native quandong and the foreign quince lend themselves to some of our favorite condiments and desserts.

Similar to a wild peach, the quandong is incredibly versatile and nutritious and can be made into juice, jam, filling for pies or eaten raw.

The quince is a relative of the apple and pear, and while several varieties are grown commercially in Australia the fruit is best known as the star in Maggie Beer’s quince paste — the only way to eat soft cheese.

R: Rum

Bottle number 1,888 of Bundaberg Rum’s 125th anniversary rum.


This Australian beverage was created way back in 1888 to deal with an oversupply of molasses in Queensland’s sugarcane region.

Producers believe that it’s the sugar, grown in volcanic soil, that gives Bundy its distinct, rich flavor.

The distillery produces 60,000 bottles a day and the factory was the subject of a National Geographic documentary in 2013.

To say this drop has cult status would be an understatement.

S: Seafood

Just throw a shrimp on the barbie.

Ian Waldie/Getty Images AsiaPac/Getty Images

There are so many foods starting with S — smashed avocado, SAO biscuits, sausages — that could represent the land down under.

But Australia’s best produce comes from the sea and expats fondly reminisce about mornings spent at the fish markets picking up the catch of the day before special occasions.

While we’re known to “throw a shrimp on the barbie” there are some creatures that are far more popular.

Barramundi, Balmain or Moreton Bay bugs, abalone, and of course, prawns are just some of the native seafood worth queuing for.

T: Tim Tams

Malted, creamy, crunchy goodness.


The original Tim Tams are the best: A chocolate-coated sandwich of two malted chocolate biscuits with chocolate cream filling.

Arnott’s, the manufacturers, now export to more than 40 countries around the world, so you can get your fix whether you’re skiing the slopes of Niseko, in Japan, or catching rays on a Tahitian beach.

U: Uncle Tobys muesli bars

Uncle Tobys began producing oats way back in 1893. But it wasn’t until the 1970s, when convenience foods started hitting the shelves, that they developed their now famous muesli bars.

The ultimate lunchbox treat or after school snack, kids had the luxury of choosing not only the flavor, but also the texture.

Many a playground war has been fought over which was best — crunchy or chewy. For the record, we’re firmly in the crunchy camp.

These days the range has grown to include yoghurt and choc-chip toppings. There’s even a lamington flavor.

V: Vegemite

In Australia, toast is not toast without a slather of the brown stuff.

Brendon Thorne/Getty Images AsiaPac/Getty Images

No round up of Aussie foods would be complete without this ubiquitous salty brown spread.

Twenty million jars of Vegemite are sold each year — that’s one for every Australian citizen.

No one else quite understands the appeal of our favorite toast topping.

For those living in countries where it’s not yet exported, Vegemite comes in massive 560 gram jars and travel-sized tubes.

W: Weetbix

While there are similar cereals available around the world, there’s nothing quite like “Australia’s favorite breakfast.”

These small biscuits made from wholegrain wheat are occasionally available in supermarkets overseas, but they generally sell out pretty quickly.

Aussie mums have been known to stock up on them on trips to the motherland.

Best eaten with a little bit of sugar, some chopped banana and a lot of milk, Weetbix is promoted as family-friendly health food. But we’d love them even if they weren’t good for us.

X: XXXX beer

Another product of sunny Queensland, XXXX (pronounced four-ex) originated in Victoria in 1878 before moving north, where it is still produced today.

XXXX has endeared itself to Aussies as a great brew and a big supporter of sports and small communities.

It’s not widely available outside of Australia, but if you’re an expat in China or Dubai, you may be able to find it in a bar near you.

Y: Yabbies

Small freshwater crustaceans, yabbies are similar to lobsters — both prized as delicacies.

They’re hardy little creatures, and if you grew up on a farm chances are you spent your summers fishing for yabbies in the local creek.

Yabbies have a lot of meat on them, mostly in the tail and claws, and it tastes sweet and succulent when cooked right.

Expats might find these clawed crustaceans in restaurants, but you’re unlikely to find them in your local supermarket.

Z: Zucchini fritters

The zucchini fritter is yet another delicious byproduct of immigration.

Depending on who you ask, they’re either Turkish and served with yogurt, or Greek, in which case they come with tzatziki.

Either way, olive oil should ooze out when you take a bite.

In some parts of Australia, you can find zucchini fritters at a local takeaway, next to the potato scallops and Chiko Rolls.

These fried pancakes may have more health benefits than your average fried snack, but they are no less delicious.

About the author: Brooke Chenoweth is an Australian freelance writer based in Hong Kong. In between trips back to her native land she writes about travel, food and lifestyle for various publications.

Australian cuisine: 26 foods expats miss the most

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Lazy River Tour, Virginia Beach 39th St. Sun Spree Holiday Inn Resort Mon, 22 Jan 2018 12:12:29 +0000
Lazy River Tour, Virginia Beach 39th St. Sun Spree Holiday Inn Resort

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14 hot new restaurants around the world for 2018 Mon, 22 Jan 2018 11:57:19 +0000

(CNN) — French haute cuisine in Macau, Mediterranean mezze in New York, European classics in Nairobi and refined beach shack seafood in Bali are just some of the options enticing global diners to new restaurants in 2018.

Here are 14 additions to the culinary must-try list for those keen to get in first at the hottest tables around the world.

1. La Rambla, Hong Kong

New Spanish restaurant La Rambla offers authentic Catalan-inspired menus from top chef Ferran Tadeo.

La Rambla

New Spanish restaurant La Rambla has a prime IFC spot to showcase its Catalan-inspired menus and drinks program, which diners can enjoy from a 100-seat terrace with enviable views.

Chef Ferran Tadeo formerly worked at the legendary elBulli and under José Andrés, so his plates and ingredients are as authentically Spanish as they come, but also touched by innovation.

That could mean 120-day hung Galician beef direct from Barcelona’s top steakhouse Carles Tejedor, huge red carabinero shrimp, or generous paellas. Save room for delicious desserts including decadent dulce de leche.

La Rambla, 3071 IFC Mall, Central, Hong Kong; +852 2661 1161

2. The Lord Erroll, Nairobi

The Lord Erroll in Nairobi has undergone a complete overhaul, including a new chef and owner.

Lord Erroll

The Lord Erroll restaurant has been a Nairobi institution for years, but a new chef in the form of Isaac Arunga, a new staff team, a new owner (Zahra Bahlewa) and a new interior have attracted a whole new clientele.

But the plates are another. Renditions of European classics are delivered with style and aplomb.

An impeccable rack of lamb, Italian-influenced eggplant and shamelessly old-school desserts like bread and butter pudding or crêpe suzette ensure diners keep coming back for more.

3. Benjarong, Manila

Chef Ja and her team craft Thai classics at Benjarong in the heart of Manila.

Dusit Thani Manila

Benjarong may be a type of Thai porcelain that translates as “five colors” but it’s also the name of a Manila restaurant where chef Watcharapon Yongbanthom — also known as “Chef Ja” — crafts genuine flavors from her homeland.

She and her team can be seen at work in the open kitchen producing dishes such as see krong moo krob wan — crispy ribs with Sriracha cabbage — or more familiar classics such as the stir-fried noodle, peanut and bean sprout dish, pad Thai.

A 28-seat bar provides a vantage point for people watching, cocktails and signature Thai drinks, while the combination of Thai cuisine with renowned Filipino hospitality looks set to keep Manileños coming back for more.

4. Voyages by Alain Ducasse, Macau

Voyages at Macau’s Morpheus Hotel is the latest global adventure from celebrated French chef Alain Ducasse.

City of Dreams

French culinary titan Alain Ducasse continues to grow the footprint of his global fine-dining empire, with the latest destination set to open in Macau in the spring.

As a chef who is on the road for the majority of the year, his latest opening comes inspired by his travels, notably across Asia, for more than three decades.

Voyages at Morpheus Hotel, City of Dreams combines his unique renditions of Asian dishes alongside his own creations.

Much as you’d expect in the gaming and entertainment destination of Macau, the interiors spare no expense, with Monsieur Ducasse having direct input in every aspect of the design and execution.

Voyages sits within the Morpheus Hotel, itself a feast for the eyes thanks to its extraordinary design by the late British architect Zaha Hadid.

5. Cleo, New York

Diverse cultures and cuisines have helped shape the work of chef Danny Elmaleh, who has a Moroccan father and a Japanese mother. After graduating from the Culinary Institute of America, he worked in Japan and Italy before setting up his own restaurant.

Today, the Cleo brand of restaurants continues to expand its US footprint with the latest opening inside the Mondrian Park Avenue hotel in New York.

His largely Mediterranean-influenced plates are all about sharing and Cleo is all about social dining. That may mean tuna tartare with the vibrant lift of the Moroccan chili paste harissa, confit duck in a broth with matzo balls or Japanese wagyu steaks grilled simply but effectively over charcoal.

6. Publico, Singapore

Italian eatery Publico Ristorante is the latest addition to Singapore’s stylish foodie scene.

InterContinental Singapore

The latest addition to Singapore’s ever-changing skyline comes in the form of The Quayside, a new dining destination boasting a number of stylish eateries sure to bring in a local and international crowd for elegant riverside dining.

Publico Ristorante opened its doors at the Intercontinental Robertson Quay in December 2017, serving a raft of Italian classics such as a signature risotto “alla milanese” with saffron, pecorino and red wine or wood-fired pizzas.

Italian executive chef Marco Turatti’s plates are complemented by a curated wine and drinks list taking in full-bodied Tuscan Chiantis to potent Negronis, thanks to Asia’s largest collection of Amaris or bitters. Classic Italian sweet treats, such as Tiramisu, are always hard to pass up for dessert.

7. China Tang, Las Vegas

China Tang Las Vegas at the MGM Grand will introduce classic Cantonese cuisine amid glamorous surroundings.

MGM Grand

Las Vegas isn’t exactly short of dining options, but a newcomer set to fire up the woks early this year adds serious experience in Chinese cuisine to the city’s culinary portfolio.

China Tang Las Vegas at the MGM Grand is set to serve Cantonese cuisine, with influences from across China’s rich culinary map including Sichuan, Shanghai and Beijing.

Hong Kong-based Lai Sun, who own multiple Michelin-starred restaurants in Hong Kong and beyond, are responsible for the launch.

They’re bringing in executive chef Albert Au Kwok Keung, the youngest Chinese chef ever to win three Michelin stars at The Eight in Macau, to lead the kitchen. He and his team will craft classic dishes in glamorous surroundings.

8. Taihei, Phuket, Thailand

Taihei will offer sushi, sashimi and other Japanese classics from the hands of master craftsman Shiraishi.

Banyan Tree

Named after the Japanese word for “peace,” Taihei enjoys a suitably tranquil setting amidst the pools and greenery of the Banyan Tree resort on the Thai vacation island of Phuket.

It’s where Kyushu-born chef Shiraishi, who has more than 40 years of experience under his belt, will craft sashimi and sushi amongst other traditional Japanese dishes.

Yakimono dishes, namely those pan-fried or grilled such as gyoza, are another menu highlight, while for guests wanting to take their knowledge further, Shirashi will share his skills in sushi-making classes.

With a maximum of just 35 diners, Taihei’s focus is set to be on personal attention and culinary discovery.

Taihei, 33/27 Moo 4, Srisoonthorn Road, Cherngtalay, Amphur Talang, Phuket 83110, Thailand; +66 (0)76 372 400

9. Sensus, Dubrovnik, Croatia

With one of the finest views of the beautiful walled old town of Dubrovnik and the Adriatic Sea, Sensus at the Excelsior Hotel already had much in its favor even before the plates from chef Petar Obad were added into the mix.

His interpretations of Mediterranean classics and local Croatian delicacies brings in diners as much as the Instagram-worthy backdrop.

A signature dish of ravioli with sweetbreads, truffle, prosciutto and a sauce made from Malvasija wine demonstrates the chef’s melding of flavors, ingredients and textures.

Herbs from the kitchen’s garden and local sun-ripened produce are crafted into lamb with rosemary, artichokes and onion marmalade, while “grandma’s flan” is Obad’s dessert homage to a beloved family recipe.

10. Jean-Georges at The Connaught, London

Jean-Georges at The Connaught is a new offering in London’s sophisticated Mayfair area.

The Connaught

The Connaught Hotel is one of London’s most distinguished venues thanks to its elegant Mayfair location, classic English style and service.

Its new draw is the informal dining space Jean-Georges from internationally renowned chef Jean-Georges Vongerichten.

In common with his 30 global restaurants in destinations including New York, Paris and Tokyo, the menus at Jean-Georges at The Connaught are eclectic, making the most of his classical French training alongside multiple Asian influences.

His black truffle and fontina pizza is a decadent attraction, while more local flavors include the fish and chips or traditional afternoon tea.

The interiors ooze class with bespoke art and stained-glass windows, which bathe the space in light.

11. The Lighthouse at Four Seasons Resort Seychelles

The new Four Seasons resort in the Seychelles at Desroches Island includes the relaxed but refined The Lighthouse restaurant, where grilled fish and meat and a raw seafood bar are all on offer.

As the name suggests, The Lighthouse is one of the island’s most iconic buildings and a terrace bar provides enviable Indian Ocean views for sundowner cocktails.

Despite the secluded island setting, a combination of local flavors and high-end international produce will keep well-heeled travelers coming back for more.

12. Le Comptoir de Pierre Gagnaire, Capella Hotel, Shanghai

Another legendary French chef with multiple Michelin stars to his name, Pierre Gagnaire recently opened his first restaurant in Mainland China at Shanghai’s elegant Capella Hotel.

While his global restaurants are known for cutting-edge innovation and creativity, at Capella the emphasis is more on beautiful renditions of simple but authentic French classics.

Chef Romain Chapel has worked with Gagnaire for years and his plates deliver impeccable flavors and textures, including beef fillet in black pepper butter or pan-seared turbot with sweet onion syrup.

The setting feels Parisian even without the impeccable breads and pastry from the on-site La Boulangerie, while Gagnaire’s reputation for breathtaking desserts is upheld.

13. COMO Uma Canggu, Bali

The rich dining culture of the Indonesian island of Bali is set to be taken up a notch with the spring opening of this beach club restaurant at the luxury boutique resort COMO Uma Canggu.

Diners can expect locally sourced ingredients from across the famed vacation island with a focus on “new world cuisine.”

Billing itself as a modern take on the traditional surf shack, the all-day venue promises a mix of refinement with a laid-back feel through live acoustic musicians and DJs.

On the menu, expect local fish, quality steaks and more on the wood-fired grill with their smoky flavors, healthy and energizing vibrant salads and shared plates that are perfect after a day on the beach as the sun sets.

COMO Uma Canggu, Jalan Pantai Batu Mejan, Echo Beach, Canggu, Badung 80361, Bali, Indonesia; +62 361 302 2228

14.Galvin Dubai, Dubai

Not only are Chris and Jeff Galvin Michelin-starred chefs, they just so happen to be brothers as well. The siblings’ latest venture is in Dubai, at The Square in City Walk, the UAE’s latest dining destination.

On the menu are European flavors and dishes including “best of British,” southern French and Italian.

That may mean ceviche or tartare from the seafood bar, artisan salumi or roast meats from the wood-fired oven and grill.

More delicate renditions feature Devon crab from the UK crafted into a lasagne, or a lobster bisque.

Selected wines are sourced from vineyards that the Galvin brothers know well.

Galvin Dubai, The Square, City Walk, Dubai, United Arab Emirates; +971 4 590 5444

14 hot new restaurants around the world for 2018

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Strong bookings ahead of Caribbean Travel Marketplace 2018 | News Mon, 22 Jan 2018 11:18:27 +0000

Registration for this month’s Caribbean Travel Marketplace, to be held at the Puerto Rico Convention Centre in San Juan, Puerto Rico, is strong, according to organisers.

Following a meeting with the host committee in San Juan, the Caribbean Hotel and Tourism Association reported demand among travel industry stakeholders to do business in the region was encouraging, given the continued interest and registration response for the annual event.

CHTA director general, Frank Comito, said plans for Marketplace 2018, to be held from January 30th-February 1st, were now in the advanced stages and the association was on track to eclipse the 1,000-delegate mark before the start of the event.

“This speaks not only to the resilience of the Caribbean’s bread and butter tourism industry, but also to the fortitude of the Caribbean’s people,” Comito remarked.

Comito observed Puerto Rico, which was among the islands impacted by September’s two Category 5 hurricanes, is on the rebound and more than ready to host this year’s edition of Caribbean Travel Marketplace.

“It is remarkable what the good people at the Puerto Rico Convention Centre District Authority, the Puerto Rico Tourism Company, Meet Puerto Rico, and the Puerto Rico
Hotel and Tourism Association have been able to accomplish as they prepare to welcome this marquee event to their island,” he said.

Close to 500 supplier delegates from more than 200 companies across 30 countries will join another 100-plus media representatives at this year’s event.

More than 200 delegates from close to 100 buyer companies, 19 of which are new to the conference, including four new MICE companies, have registered.

Buyer companies hail from Argentina, the Bahamas, Brazil, Canada, Germany, Ireland, Italy, Jamaica, Japan, Mexico, Peru, Puerto Rico, Spain, the United Kingdom, the United States and Uruguay.

Caribbean Travel Marketplace is produced by CHTA in collaboration with the Puerto Rico Convention Centre District Authority, the Puerto Rico Tourism Company, Meet Puerto Rico, and the Puerto Rico Hotel and Tourism Association.

Strong bookings ahead of Caribbean Travel Marketplace 2018 | News

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Shanghai Holiday Nexus Tours Part 1 Mon, 22 Jan 2018 10:45:55 +0000
Shanghai Holiday Nexus Tours Part 1

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Holiday Room Tour DIY Room Decor Mon, 22 Jan 2018 09:44:56 +0000
Holiday Room Tour DIY Room Decor

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🇪🇸 Ллорет де Мар, Испания (Коста Брава) | HOLIDAY IN SPAIN, CITY TOUR ⛱

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How to Make Holiday Impersonations w/ JoJo Siwa, Jade Pettyjohn, Breanna Yde & More! ⛄️❄️ | Nick Mon, 22 Jan 2018 08:13:05 +0000
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Bedford Holiday House Tour 2017 Mon, 22 Jan 2018 07:25:42 +0000
Bedford Holiday House Tour 2017

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Our all time must-have Holiday Treats at Disneyland and DCA! Mon, 22 Jan 2018 00:03:43 +0000
Our all time must-have Holiday Treats at Disneyland and DCA!

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