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1 month ago | 
discover.silversea.com | Doug Wallace
“Just follow my flashlight,” the snorkel guide says as we wade into the warm, moonlit waters of Kaunaoa Beach. We’re heading for Manta Ray Point, a stone’s throw from the Mauna Kea Beach Hotel in the north end of Hawaii Island, where a small squadron of reef manta rays apparently hangs out. Our group of six is instructed to encircle a little surfboard the guide has brought. A light, pointing down, is attached at a hole in the middle of the board.
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1 month ago | 
vancouversun.com | Doug Wallace
Skip to ContentAdvertisement 1Combing the market stalls of Santa Cruz de Tenerife with a Windstar executive chef is a lesson in sourcing local. Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Article contentI love shopping with people who drop cash. It’s just so exciting – and has nothing to do with my bank account.
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1 month ago | 
theglobeandmail.com | Doug Wallace
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1 month ago | 
discover.silversea.com | Doug Wallace
“Just follow my flashlight,” the snorkel guide says as we wade into the warm, moonlit waters of Kaunaoa Beach. We’re heading for Manta Ray Point, a stone’s throw from the Mauna Kea Beach Hotel in the north end of Hawaii Island, where a small squadron of reef manta rays apparently hangs out. Our group of six is instructed to encircle a little surfboard the guide has brought. A light, pointing down, is attached at a hole in the middle of the board.
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2 months ago | 
mykawartha.com | Doug Wallace
I’m biting into what looks and feels like a cigar, but it’s actually phyllo pastry stuffed with sardine tartare, with sesame powder “ashes.” It’s served with a snifter of tomato water — the “brandy,” of course, to wash down my cigar. This offbeat pintxo is on the menu at Los Zagales, an award-winning tapas bar in the city of Valladolid.
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2 months ago | 
thespec.com | Doug Wallace
I’m biting into what looks and feels like a cigar, but it’s actually phyllo pastry stuffed with sardine tartare, with sesame powder “ashes.” It’s served with a snifter of tomato water — the “brandy,” of course, to wash down my cigar. This offbeat pintxo is on the menu at Los Zagales, an award-winning tapas bar in the city of Valladolid.
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Mar 17, 2025 | 
inmagazine.ca | Doug Wallace
The timeless, unsung trails of Castilla y León deliver living history via heritage cities, golden plains, hearty cuisine and lush vineyards…By Doug WallaceThough Spain is well-known for its ham, I fall hard for a completely different pork specialty – cochinillo, Castilian suckling pig ––and at lunch no less. Clearly, the people of Castilla y León know how to live.
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Mar 10, 2025 | 
cruiseandtravellifestyles.com | Liz Fleming |Doug Wallace
Brisbane’s neighbour to the south reveals sun-drenched sand, slow-travel treats, Indigenous heritage and mindful moments. DOUG WALLACEWritten by LIZ FLEMING for Cruise and Travel Lifestyles (Winter 2025)Performing a Welcome to Country ceremonyHISPS OF HERBAL SMOKE and the meditative buzz of the didgeridoo draw
everyone to the beach.
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Jan 20, 2025 | 
inmagazine.ca | Doug Wallace
RED Mountain is that inconspicuous yet top-level ski resort you didn’t know anything about – until now…By Doug WallaceMy room at The Josie Hotel is not yet ready, so I make my way to the Velvet Lounge – past tufted leather sofas, twig-laden chandeliers and bright red benches that resemble chairlifts. On my stool looking out to the slopes of RED Mountain Resort, I can see a string of cylindrical outdoor saunas that look mighty inviting.
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Jan 13, 2025 | 
amainsider.com | Doug Wallace
“Can you guys give us a hand with the boat?” A fisherman asks my friend and me to join a group of men pushing a bright blue fibreglass boat into Castara Bay. We jump up and start at it — a simple thing, but a true slice of life that draws me right into the essence of everyday life on the island of Tobago, half of the dual-island nation of Trinidad and Tobago.
