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Palisa Anderson

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Making top soil @boonluckfarmorganics @chatthai_official @hello.riceface

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On 16 February, we remember my mother Amy Chanta; her generosity, her spirit, and her unwavering belief in community.

Amy quietly supported many meaningful causes throughout her life, including the work of Buddharangsee Thai Community Language School, which continues to nurture young generations of Thai children in Sydney. Teaching them not only language, but also Thai cultural practices.

In her honour, Chat Thai is contributing support to help the community school continue its important work, assisting with learning materials for Thai Language Sunday Classes, supporting special cultural and educational projects, sustaining operational needs, and helping care for the volunteer teachers who give so much of themselves to the community.

It is our hope that this humble gesture helps the school continue the language and cultural support it brings to families and the wider community, something Amy deeply cared about.

Her kindness lives on in the people she cared about, and in the future she helped shape. Through the smiles of Soraya and Arthur, we see the next Thai/Australian generation Amy believed in: young Thai voices carrying forward language, culture, and community.

Today we celebrate Amy by sharing the proceeds from a Thai/Australian business she founded.

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L’osteria contemporanea è innanzitutto il luogo dell’informalità, del comfort gastronomico, dell’incontro tra il gesto tramandato, lo sguardo contemporaneo e il territorio attuale. Informalità significa poche sovrastrutture al servizio, diretto e preciso, riempito più di curiosità narrate e di scoperte che di tovaglioli piegati a ogni alzata da tavola o di bicchieri perennemente riempiti. Informalità è anche però poter scegliere e aver scelta. Comfort gastronomico è il piacere del palato anche quando sfonda nella piacioneria e nel gusto facile, nell’imperfezione tecnica e nell’eccesso di grassi, intensità aromatiche e gustative. Il gesto tramandato è l’essenza di quel che chiamiamo classico o tradizionale, la chiusura di un raviolo, la cottura di risotto, la cottura di una carne o di un vegetale. Non è passatista perché esiste insieme allo sguardo contemporaneo che ci consente di adattare, quando ce n’è bisogno, la tradizione ai nuovi strumenti di cucina e a cuochi, palati e prodotti che viaggiano. E il territorio? Il territorio è quello attuale, che davvero esiste intorno a noi. Non quello della memoria o del desiderio. È un territorio che cambia anche in estensione e in significato a seconda di dove si è. E allora il territorio di Milano non può essere il territorio della Valle Varaita o della campagna marchigiana. A Milano il territorio è spesso l’Italia o anche oltre, mentre altrove può essere uno spazio più limitato. A meno di non voler pensare che si possa cucinare con l’asfalto, il vetro e l’acciaio.

#osteria #osterieditalia #trattoria #italianfood

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Thank you for sharing this road in a year that has been an especially significant one for us.

In 2025, we started publishing again for the first time in six years. We made a print magazine for the first time ever. We launched a global membership and welcomed you on 23 League of Travelers journeys, including to nine new destinations, from Angola to Abruzzo to Yunnan.

So to all of you who make it possible, we wish you health and happiness in the new year. We can’t wait for what’s next.

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Guys, I love our Winter 2025/26 issue so much! I mean, just look at our super fun cover on top of the new Kimpton TST Hong Kong. Oooo, really, thank you, Angel, for letting us stuff your face in the name of art and commerce 😂

From sparkling tea taking over the minibar to the coolest new bars in Shanghai, Slow Food Travel in the Philippines to cheese tourism around the world... this issue is chock full of tasty morsels on the best eating and drinking in Asia-Pacific now.

We've also got our annual Tastemakers Awards of our expert panelists' favorite restaurants and bars in Southeast Asia and—new this year!—Japan. For all the winners, see our @travelandleisureasia IG.

This carousel here has just the features opening spreads, but honestly I am enamored with all the layouts and the flow this issue. I only didn't show any of the shorter pieces because it was so hard to narrow them down, so if you're in the region, do pick up a physical copy, but if not check us out on magzter.

Happy new year and happy eating in 2026!

Credits to the beautiful-inside-and-out @angel.li in @mariefrancevandamme shot by @danielmurraystudio at @kimptontsimshatsui, with hair by @jimmywhite_hairstyling @karmanrbwong and makeup by @puipuifc. Special thanks to @elisaharca and @domibackhouse 🙏🏾💕

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Thank you for listening to Schnitzel and Stories this year. It has been a privilege to feature 15 remarkable women who are shaping the food industry in powerful and meaningful ways. Before we close out the year, we invite you to catch up on any episodes you may have missed.

Throughout these conversations, we heard a shared truth. Professional kitchens are often presented as welcoming spaces for women, yet many are defined by toxic male energy, dismissal, and constant undermining. From negotiations to creative work, women are labeled difficult simply for asserting themselves. Still, resilience runs deep. Women adapt, reinvent, and lift one another up. Real change happens when we recognize women as leaders, creators, and innovators, and when women continue to support women, openly and without apology.

We were grateful to host these conversations because we think its important to continue to uplift women. We hope you found them as inspiring as we did.

We look forward to returning with Season 4 in 2026.

Link in bio 👆 schnitzelandstories.com

#womeninfood
#womensupportingwomen
#changethekitchen
#foodculture
#schnitzelandstories

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This magazine has been many years in the making. Fourteen, to be exact; that’s how long it’s been since @nthornburgh @douglas_hughmanick and I launched this outfit on wing and a prayer and a Tumblr account from a dusty hotel in Yangon. Since then, @roadsandkingdoms has been through many permutations—from Tumblr to digital magazine to book publisher to Bourdain partners to production company to the League of Travelers—but the mission itself has never wavered: to find beauty and meaning through the lens of food and travel across the world. And so it is with this magazine. To say this is personal is a wild understatement. It begins with the same two words that changed so much for R&K and for me personally: Dear Tony. A letter to our former partner that forced me to unpack a lot of the baggage I’ve been lugging around since Bourdain died. At the heart of the magazine is a team of wildly talented writers, photographers, chefs and contributors covering everything from Nigerian salt cod to Vietnamese murder mysteries to survival cuisine in Gaza. Tucked in the back is a piece of short fiction I wrote about a lost umbrella in Tokyo illustrated by remarkable images from longtime friend and collaborator @mpmagers. Many incredibly talented people helped make this magazine reality, but chief among them is our incomparable executive editor @charly_wilder…If you’ve been following along over the years, been on the receiving end of any of R&K’s storytelling, benefited in any way from the thousands of free articles, videos and documentaries we’ve published since 2011, now is the time to support. Mash that link in the bio and pick up a copy. #printneverdies

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𝐁𝐘𝐑𝐎𝐍 𝐁𝐀𝐘, 𝐀𝐔𝐒𝐓𝐑𝐀𝐋𝐈𝐀: Found behind a deep crimson curtain and within a very chic interior, @heather.bar is a Parisian-inspired bistro and natural wine bar making waves along the East Coast in Byron Bay. Helmed by the team behind Luna Wine Store and Lo-Fi Wines, find excellent pours from across Australia to Jura and Austria, from @basketrangewine to @good_intentions_wine and even Japanese sake from @teradahonke to @morikishuzo) alongside stellar dishes from the kitchen led by chef @bigpotblancher
— santé! 🍷 🍴

Discover our favourite Australian dining destinations on 𝑪𝒉𝒂𝒎𝒑 𝑻𝒓𝒂𝒗𝒆𝒍 Online

📸 @jonson.lane @champ_creative

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@chatthai_official

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We’ve been quiet on the editorial front since the death of our late, great partner Anthony Bourdain. That changes now.

Our award-winning publication is back—with a new print magazine, weekly digital editorial, and in-person events—through a new three-tiered membership in partnership with José Andrés and the Bourdain family trust.

Tap the link in bio or visit roadsandkingdoms.com/join/ to learn more.

📸 @jfierberg

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Tunnel Boned & Glazed Jurassic Quail, Lemon Thyme, Amarena Cherry, Wood Grilled Boonluck Organic Greens, Maremma Duck & Nasturtium Sausage.

@icebergsdiningroomandbar
@jasonloucas

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Meet Bruce Kemp (@bruceflowerpot), the cheesemaking and fermentation master whose experimental, small-batch operation out of Flowerpot, Tasmania, has made him a star of Australia’s culinary scene and beyond.

Swipe to learn more about Bruce, and tap the link in our bio to find out how you can learn the art of cheesemaking from Bruce himself on our Tasmania journey this spring hosted by not one but two iconic restaurateurs: Palisa Anderson (@palisaanderson) and Andy Ricker (@pawkhrua).

📸 @dexterkim_

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These are the Good Food Guide’s trailblazers, changemakers and businesses charting a new course for hospitality, and driving it forward. Hit the link in our bio or visit the Good Food app for the full story.⁠
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📸 @dion_georgopoulos, Jennifer Soo, Flavio Brancaleone, Wolter Peeters, James Brickwood, Steven Siewert, supplied

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