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In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.  Photo credits: Radisson Collection Hotel, Warsaw St. Martin’s Goose: From Past to Plate  Poland’s long-standing love affair with geese boasts a rich history. Many years ago, Warsaw’s market was a veritable sea of feathers, overflowing with millions of these birds destined for far-flung corners of the globe. To prepare them for these arduous journeys, ingenious Polish farmers developed a unique system of foot protection, perhaps making them the first well-shod ingredient in history. This deep-rooted connection to geese culminated in a special celebration on St. Martin’s Day, the feast day of the patron saint of winemakers and geese. Legend has it that St. Martin, to avoid being made bishop, hid in a stable filled with geese. Their noisy honking betrayed him, forever linking his name to these feathery creatures. Traditionally, Polish families honored St. Martin’s Day with hearty goose feasts. This date also coincides with the celebration of Polish Independence, making goose the perfect dish to enjoy when visiting Poland’s capital city. Today, chefs across Poland are bringing goose back to the table. At Nokto, the elegant restaurant at Radisson Collection Hotel, Warsaw, Chef Krzysztof Bogucki is leading this culinary revival with a dish that pays homage to Poland’s storied past. Mastering the Art of Goose at Nokto  As part of Radisson Collection ‘Taste of Heritage’ series, guests are invited to try this traditional goose dish for themselves. Until the end of April 2025, Chef Krzysztof and his team will be serving their take on the Polish classic, along with all the trimmings, welcoming diners to journey through Poland’s rich history, one flavor at a time. At Nokto, preparing goose is more than cooking—it’s a meticulous process celebrating techniques passed down through generations. Each bite reflects the care and tradition of Polish cooking, but with Chef Krzysztof’s personal twist and modern flare, has reimagined this local staple and transformed the dish into a fine dining experience. Chef Krzysztof has perfected his take on goose over the years, brining with allspice and bay leaves, stuffing the bird with apples, oranges and marjoram, slow roasting for over 3 hours and making a rich sauce from scratch with drippings and white wine. The limited time goose dish will be on the Nokto menu until the end of April and comes served with all the traditional Polish sides including potato dumplings, boiled potatoes with parsley, red cabbage with apples and wine and the goose sauce. Rediscover Polish Heritage in Style  Radisson Collection Hotel, Warsaw, nestled in the city’s business district and steps away from the picturesque Old Town, provides the perfect blend of comfort and luxury. Each of the 309 rooms and suites features contemporary furnishings with some of the best views of the city, with access to a swimming pool, on-site gym, and spa. Full of character and warmth, its enviable location makes it an ideal base for exploring Poland’s vibrant capital, with the Jewish Quarter, Warsaw Uprising Museum, Warsaw National Museum and Royal Castle all within walking distance. Exciting ‘Taste of Heritage’ destinations to be featured in 2025  Radisson Collection’s brand hallmarks of exceptional gastronomy, art, design and heritage experiences are showcased through the Radisson Collection Gastronomy Series. The Gastronomic Series will continue into 2025 with more gastronomic destinations such as Radisson Collection Hotel, Waterfront Cape Town, Radisson Collection Resort, Galle and Cour des Loges Lyon, A Radisson Collection Hotel.

Alma Resort Cam Ranh is encouraging the young and the young at heart to roll up their sleeves and get their hands dirty in the name of the environment. Photo credits: Alma Resort Cam Ranh From Monday to Sunday between 3pm-4pm, the award-winning resort’s Kid’s Club offers its “Green Hands, Green Future Tree Planting Activity”. Green thumbs choose between planting three different trees; a Golden Bell, a Bauhinia variegata or a coconut Tree. Participants receive a personalised name tag for their tree as well as regular photo updates of its progress. “Leave your mark on our resort by selecting from three tree species that each have significant meaning,” said Alma’s managing director Herbert Laubichler-Pichler. “A Golden Bell is a symbol of wealth in Fen Shui planted to attract prosperity. A Bauhinia variegata represents beauty, grace and life’s transient nature. A Coconut tree is renowned as the ‘tree of life’ symbolizing generosity and resilience.” The trees are planted along the resort’s lush “Walking Street” bookended by the Kid’s Club to the south and Youth Club to the north. The path, affectionately dubbed “The Walk of Green” by staff due to the increasing number of trees planted by guests flanking its sides, passes by restaurants Asiana, La Casa, Alma Lounge, and Alma Garden. The tree planting initiative is the latest of a string of measures by the resort to lessen its carbon footprint. Alma is in the process of implementing what is believed to be Vietnam’s most ambitious solar power project, installing 4476 solar panels totalling 23,290 square metres on the roofs of its 196 pavilions, two V-shaped towers housing 384 suites, lobby lounge and utility building. With a capacity of 2462 kilowatts peak – the rate at which it generates energy at its peak performance on a sunny day – the solar power system will fuel between a quarter to almost 35 percent of Alma’s energy needs, depending on occupancy dictated by the low and high seasons. Photo credits: Alma Resort Cam Ranh In a bid to be more sustainable and self-sufficient, Alma also has its own onsite Herb Garden, Nursery Garden and Chicken Farm, providing fresh produce and eggs served at Alma’s restaurants. The resort has started running complimentary guided garden tours to equip guests with handy tips on how to nurture their own veggie patch and look after chickens. Alma is also planning to roll out cooking classes by the garden, where guests pick, clean, and cook their own healthy meals. In addition to employing a full-time sustainability officer and engaging staff in sustainability initiatives as part of three staff committees focused on ‘green products’, ‘innovation and solutions’ and ‘people and partnerships’, Alma is home to a water treatment plant, electric buggy station, recycling in its garbage room and paperless solutions due to its Alma App. The 325sqm water treatment plant deploys a reverse osmosis system to provide 20,000L weekly of ice for all the resort’s kitchens. The garbage room processes about 250 kilograms of garbage a day, including compostable waste and recyclables, reselling an average of, for example, 110 litres of cooking oil weekly to non-food businesses so that it is recycled. The resort’s 360sqm buggy station’s 36 electric buggies each take an average of six hours to charge.  The 30-hectare resort was recently called out as the No. 1 resort in Southeast Asia, the No. 2 resort in Asia and No. 9 resort worldwide in this year’s Travel + Leisure’s World’s Best Awards. The US-based publication announced the winners of its World’s Best Awards on July 9, with Alma scoring 99.2 on the awards’ 100-point survey. The World’s Best Awards are widely considered to be one of the two most important awards in the worldwide hospitality industry. To contact Alma or to make a booking, please visit alma-resort.com, call +84 258 399 1666 or email info@alma-resort.com.