Destination marketing organizations need to ensure they’re set up for success in a post-pandemic world.

by Eric Pateman

Never in my lifetime, nor likely in the modern history of tourism, has an opportunity like this presented itself. 

Yes, it has been a disaster. The world has stopped travelling. But on the other hand, it’s an opportunity for destination marketing organizations to start fresh, and to leave behind some of the challenges and hangups of the past such as over-tourism, the wrong demographics, etc. It’s a chance to do deeper research, go after a newly defined traveller and travel market and ultimately, increase reach and market share.

Government support or discount programs: what is the right helping hand?

by Apoorva Prakash

As restaurants continue to navigate this year’s pandemic dining battle, in general, they are sticking to executing the minimum: keeping their business afloat. Working within the restrictions imposed by national governments and public health authorities, with reduced capacity and increased responsibilities, restaurant owners and employees are finding it hard to see the light at the end of this tunnel.

Many are being driven to close shop for good; the fortunate few who have been able to stay open are in desperate need of assistance. Earning what they need by relying on locals to open their wallets as they gain confidence in the economy is slow going, forcing restaurants to seek aid in the form of government support and discount programs. But are these measures effective? And what approach works best?

Okay, this one isn’t a recipe so much as a suggestion — but it’s a game-changer! The combination of spicy, juicy, cool and sweet makes for an incredible summertime snack.

Inspired by Mexican and Japanese cooking, these spicy tacos are a great pick for a summer dinner outside. Watch out — they’re hot! If you like things a little less spicy, leave the sriracha off on top, or swap the sriracha in the marinade for brown sugar. If you can’t find Kewpie mayonnaise, regular is fine.

A healthy, varied and summery meal with a bit of a kick! I love enjoying the salmon with the panzanella served overtop, but you could also just make one or the other (and the Amola Molten Hot Salt makes a nice addition to either).

Black truffles add an amazing umami depth to just about any dish, but who keeps fresh truffles on hand in their home kitchen? Luckily, a sprinkle of Amola Black Truffle Salt does the trick — and has a much longer shelf life, too, so you can keep this powerhouse ingredient in your pantry, ready to take any dish up a level. This dish is my daughters’ absolute favourite — we would be eating it every week if they had their way!

Take a juicy Prime Rib up a step to absolute gastronomic heaven with Amola Black Truffle Salt. The rich flavours of black truffle take any cut of meat to a whole new level of deliciousness. If you don’t have a grill, you can cook the steak on a cast-iron pan over high heat, with a little oil to keep it from sticking.

Cooked in a mouthwatering combination of duck and beef fat, these golden gems of goodness  are unbelievably addictive. Feel free to also experiment with goose fat, chicken fat, bacon fat or a combination of all of them (hence the name “magic fat”). The secret to perfectly crispy potatoes: Parboil them until they are just starting to fall apart and then chill them quickly, and get them nice and cold before you fry them. The secret to PERFECT crispy potatoes? A good sprinkling of Amola Smoked Bacon Salt.

For a burst of spring on your plate, nothing beats fresh, local asparagus spears—especially when they are crunchy on the inside but nice and crispy at the tips. Yum! The key is to cook them over high heat for just a few minutes. Here, they’re elevated to something even more special with the smokey, savoury flavours of Amola Smoked Bacon Salt. I seared them in a cast-iron skillet, but a grill would work well, too. Just brush on the oil and butter before grilling.

The perfect appetizer, these tasty bites are quick enough to whip up before dinner, or make a lunch that feels fancy but is oh-so-easy to put together. We’ve opted to use Amola Garlic & Rosemary Salt, but they work equally well with Amola Black Truffle Salt — try them both ways! I used white button mushrooms, but you can use whatever kind you have on hand, or a mix. And yes, that is a lot of butter, but the mushrooms will soak it all up and love you for it! Fat is flavour!