Revisiting Our Future
We’ve been reflecting on our past travels to destinations far and wide. Excited by the thought of returning, we’ve asked ourselves, how might we do it differently? or do it better? What tips can we share from our past to future self? We’re looking back at old travel photos and looking forward to returning once more.
When you’re ready to reach out, we’d love to discuss the destinations you’d like to return to or dream about.
Island Life
Between the late 80s and early 90s, Jolene was in Maui, honing her itinerary skills behind the desk. What will a trip to Hawaii be like in the time to come? As Jolene puts it, "The Aloha Spirit is found nowhere else in the US. I will look forward to visiting when mainlanders can venture back. A nice stay on one of the less populated islands like Lana'i and a few days at the the Four Seasons sound heavenly right about now."
Back Down Under
Saying hello to an old friend is a must when you’ve been apart for so long … including a koala! On a previous trip, Nathan met a new companion on Hamilton Island, one of the Whitsunday Islands in Queensland, close to the Great Barrier Reef. For a trip in the future, a journey north of Hamilton to Lizard Island is in order, as is a stay at The Pavilion Lizard Island Resort that is set upon a white-sand stretch of coast amid 2,500 pristine acres.
Roman Holiday
It's been quite sometime since Leisha has been to Rome. Back then it was a small little space near the Campo de' Fiori. Next time ... a spacious room and courtyard to enjoy at Hotel de Russie. No better location than between two of Rome's most picturesque piazzas, Piazza di Spagna and Piazza del Popolo. Mornings will be spent sipping coffee and evenings will be spent walking along the softly lit streets.
Rye Bread Baked in Geothermal Waters!
On her trip to Iceland, Leisha drove to Laugarvatn Fontana and witnessed the baking of rye bread in geothermal waters. Iceland is called the land of fire and ice and in some parts the water is boiling hot. Bread can be baked in 24 hours underneath the sand. Want to know how, check out the recipe below.
Ingredients
5 CUPS RYE
2 CUPS FLOUR
2 CUPS SUGAR
4 TSP BAKING POWDER
1 TSP SALT
1 LITER MILK
Equipment
1 HEAVY METAL POT
Instructions
Put the mixture in a bowl and mix together.
Grease a put with butter so the bread will come out easily.
Put the dough in the pot and wrap the pot thoroughly so the hot-spring water won’t get in.
Dig a hole in the boiling sand.
Leave the pot in the sand for 24 hours.
From Laugarvatn Fontana
“We make the bread following an old recipe, dig it into the warm ground and bake it for 24 hours, then we dig the bread up, and it's delicious!
A walk to our geothermal bakery starts every day at 2.30 p.m. from our reception at Laugarvatn Fontana. Guests experience the geothermal bakery first hand and see as we dig out a pot of fresh bread from the hot black sand. Guests are offered to taste the bread, served hot from the ground with Icelandic butter. This is something you should not miss!
This is an ideal experience for groups and a perfect stop on your Golden Circle tour.