Thanks to the luxurious hotel, Casa Velas, and their Dinner in the Sky, guests were hoisted 150 feet in the sky to experience an extravagant feast. Travel writer Brigitte Hasbron looks back on her experience.Read More
Category: Issue 10: Winter 2017
Welcome to Issue Ten of the Quarterly FWT Magazine
Exploring our Exotic World
Get out your extended packing list because in this issue of FWT Magazine, we’re taking you on a very exotic road trip across the world. We’ll clatter along on the 27-hour journey through South Africa on the Blue Train, enjoying a bit of old-school luxury rail travel as we traverse from Pretoria to Cape Town. Next, we’ll go inside the Kingdom of Jordan, one of the world’s most underrated destinations, and visit the rural community of Um Qais to learn how locals make their living with bees and baskets.
If honeymooning, or romance, or heck, even solo travel is on your wanderlist, pack your bathing suit and evening wear for a visit to the remote destination of the Maldives where over the top luxury packages are the norm. Our exploration of the islands doesn’t stop there. We’ll venture to the luxurious beach resorts of Hawaii’s big island and tour Mexico’s Isla Mujeres, where the island’s underwater art and culture are best seen below the water.
Dinner with a view takes on a whole new dimension as we enjoy an extravagant meal, suspended 150 feet up in the sky, from a crane, at a trendy Dinner in the Sky culinary event. Join us for a nightcap after that fantastic meal at one of Japan’s surprising whisky distilleries.
Anthony Bourdain once touted Croatia as “the ultimate foodie destination,” so we just had to go see for ourselves. It doesn’t get more exotic than Sri Lanka, and we’ll take you inside the boutique resort property of Nisala Arana for a glimpse of the tropical modernism influence of architect Geoffrey Bawa.
Our writers are not your ordinary travelers. They’re in search of the alluring, the unfamiliar, and the most fascinating experiences in the world of travel. Explore with us!
Beth Graham, Executive Editor
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