Insider info
ASK AN EXPERT Mary Shields, owner-operator, House of Travel, Milford
Q. Hi, we are two mature ladies wanting to travel to New York, then London, possibly Edinburgh and Ireland. As we have limited funds what would be an economical way to do this? Our insurance alone is quite pricey.
A. This year is your year, ladies! The competition from airlines new to New Zealand is working in your favour.
With airfares from about $2400 per person, including sightseeing options like the hop on, hop off buses which are available in all of your preferred destinations, this holiday can be very affordable.
We have an extensive range of accommodation and can work with you to find the best priced and located properties based on your needs.
We have a few favourites in New York and London which should get you as close as possible to the centre of these cities so you can explore by foot and local transport.
Edinburgh and Ireland are so close to London, so are a perfect side trip to fit in your itinerary.
Got a travel question? We can help! Email your name, address and phone number to travel@stuff.co.nz with Expert in the subject.
House of Travel is giving away a $100 voucher, redeemable in store, for the best question each month.
INSIDER TIP Isme Economu, Flight Centre Taranaki St, Wellington
It’s no wonder Mexico is world famous for its scrumptious street-food scene, everything tastes better in this city!
With many markets and distinctive flavours, the state and city of Oaxaca offers some of the most celebrated cooking and flavourful ingredients in Mexico.
With its elegant colonial buildings, an impressive arts and crafts scene, markets selling mounds of mole (sauce) and the state’s other favourite food, chocolate, Oaxaca looks and tastes good.
A favourite restaurant of mine in Oaxaca was Pitiona.
I delved into a delicious six-course tasting menu at a courtyard table and watched as the chefs crafted complex dishes such as sopa de fideos, a noodle and bean soup that was brought out with delicate bundles of cheese that burst into liquid in the mouth.
Each course is paired with a Mexican wine, craft beer or mezcal from small producers that now thrive as part of the country’s growing gourmet scene.
However, to get to the heart of Oaxacan cuisine, I needed to visit the bustling food markets.
Here I found the country’s best selection of salsas.
I recommend trying the mole negros which is made from a base of black chillies, chocolate and sesame seeds – simply delicious!