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Lonely PlanetLonely Planet

Lonely Planet June 2018

Feed your love of travel with award-winning Lonely Planet. Inside you'll find topical ideas for easy inspirational weekend breaks and more adventurous experiences to try out, helped by the insider knowledge of Lonely Planet's many experts around the world. You'll be taken on a journey through words and beautiful photography, with highly atmospheric features transporting you to spectacular landscapes and allowing local people to reveal their culture, history ,food, drink and the natural wonders that surround them.

Country:
United Kingdom
Language:
English
Publisher:
BBC Worldwide Limited
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12 Issues

IN THIS ISSUE

access_time1 min.
editor’s note

Halfway through an unconventional Scotch egg at Jikoni in London. from our new Explore Journal sections of the magazine I have brave taste buds. While travelling I have chomped my way through plenty of foods obscure to my British palate: jam made from bush-foraged quandong fruit in Australia; a deep-fried guinea pig in Ecuador; spookilysoft goat brain masala in India; a crunchy waterbug and papaya salad in Thailand. However, when my colleagues – with smirks on their faces – encouraged me to go in search of the perfect Scotch egg (p38), they knew I would have to confront my nemesis: the runny egg. It won’t be much of a spoiler to reveal that after a day of eating my way around London, I grew to love…

access_time3 min.
são bento, lisbon

GO TRADITIONAL ‘Backstreet restaurant Varina da Madragoa is the place for rustic, no-frills Portuguese cuisine. It makes the best bacalhau à Brás in Lisbon – a classic, hearty dish of salted cod, scrambled eggs and potato. The interior has chequered tablecloths, tiled walls and Old-World swinging saloon doors.’ Rua das Madres 34 BRUNCH TIME ‘Dear Breakfast is my go-to brunch spot – it’s fresh and bright in here, with green ferns growing in big pots. I pretty much always order eggs Benedict. Eggs – every kind of eggs – are the speciality here.’ dearbreakfast.com CULTURE IN THE SUN ‘São Bento’s community arts space, Polo Cultural Gaivotas, has a courtyard that’s ideal for relaxing in the sun. You can hear music and dance rehearsals all…

access_time1 min.
climb from sea to cloud

IT’S NO WONDER the Norwegians embrace outdoor living quite as wholeheartedly as they do with the wild grandeur of the fjords at their disposal. This is a region that provides newly astonishing views around every corner, whether accessed by boat, bike or on two feet. Colossal landscapes of craggy mountains and ribbon-like waterfalls command attention, but there is quiet beauty in the detail too, in the frayed ropes and sea-brined lanterns of a fishing village, or a crab clambering over rocks in the shallows of a glacial lake. One unusual way to experience the area is aboard the coastal mail boat, which chugs through the fjords, calling at barely-inhabited islets to deliver post from the mainland. Inland, the mountains grow taller and more untamed, their peaks muffled by…

access_time1 min.
survive a rip current

1. Know what to look for. The water inside a rip current is often foamier or more churned up than the water around it, sometimes even brownish from stirred-up sand or dirt. Ask any lifeguards around where the rips are.2. Pay attention to piers and jetties. Structures like these often form the trough in the sand that creates a rip current. Troughs can form naturally, too, and may also appear, disappear, or change throughout the day.3. Unless you’re Michael Phelps, steer clear. A rip can travel at up to 5mph, about twice as fast as you can swim. If you’re a surfer, you can use a rip current to get past the breakers faster. But, if you’re not lifeguard-fit, you won’t be able to out-swim one.4. If you do…

access_time1 min.
use chopsticks

2. Put the first chopstick under your thumb, resting it on the palm. 1. Hold your hand out, as through you are going to shake hands with someone. 3. Hold the second stick between your thumb and forefinger. 4. Bend your ring finger and little finger, and tuck the ring finger under the lower chopstick. 5. Put your middle finger under the top stick. 6. Move the top stick up and down to grip food. Chopsticks originated in China’s Shang Dynasty (1600–1046BC) and were first used for cooking, not as eating utensils. Across East Asian countries there are variations in styles, materials and etiquette, but here’s a basic guide to holding them, with some advice about manners. MIND YOUR ETIQUETTE Traditionally, you should use the right hand,…

access_time1 min.
photograph life in motion

To capture motion, pan the camera at the same speed as the subject while using a slow shutter speed. This freezes the subject and blurs the background.The slower the shutter speed, the more motion you’ll capture. In low light, drop the shutter speed down to one-thirtieth to one-eighth of a second.Crop in close to focus on your subject. There were things that I wanted to keep out of the photo: audience members, other dancers, musicians.The energy of photography is often in the imperfections. When it’s beautifully shot and the background is perfectly composed, I’m less interested.If you haven’t done it before, practise the technique. I have a whole library of techniques that I can bring to different situations to illustrate things in the way I want. See more of…

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