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In It To Win It: The Triumphs and Accolades at Lausanne's Olympic Museum

Return of the Mac

Georgia On My Mind: Batumi, Eurasia's Pearl of the Black Sea

Flying Solo

Flying Solo

Flying Solo

I honestly can't remember the first time I ever travelled alone. Perhaps it's because I grew as the child of an expat life - I took my first-ever flight when I was younger than the age of three, although obviously I was accompanied by my parents then! - and, as a third-culture kid born to two parents who weren't of straight-shot ethnic origins themselves, the world has always felt like a rich tapestry of places to explore, rather than one bound by borders that I was fearful t

Rolling Out The Barrel

Rolling Out The Barrel

It’s not every day that you meet someone with a degree in hops and brewing, or that you’d put the words “beer” and “cocktails” into the same sentence, but that’s just what we got when we met Brent Henderson, the Beer Brand Specialist at African and Eastern. The 28-year old was born in Zimbabwe and grew up in Cape Town, South Africa, and, in his own words, says he, “Failed as a bartender, but actually discovered that I really liked beer. So a very wise woman told me to go and

Primal Instincts: The Science of Intuition and Going With Your Gut

Primal Instincts: The Science of Intuition and Going With Your Gut

When I was applying for university at the tender age of 15 (yes, I went young and began my freshman year aged 16), there was one that stood out among the others: Tufts University. It was a great school – part of the “New Ivy League”, with prestigious alumni, and a Goldilocks-esque campus that wasn’t too big yet wasn’t too small. But that was the case for many others I’d applied to – so why was it when the fat, A-4-sized acceptance letters started rolling in (yes, I’m old enou

The Inspiration: Chang Sup Shin

The Inspiration: Chang Sup Shin

One of the most important cornerstones in any high-end Asian restaurant - or indeed, any high-end restaurant in general - is the quality of ingredients in its food. Few people know this better than Chang Sup Shin, the Director of 1004 Gourmet, a family-run business that not only runs one of the region's best East Asian food stores (which boasts two physical stores and an online shop), but also supplies an ever-growing number of luxury hotels and restaurants (including some of

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