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From fermentation experiments inspired by specialty coffee to the rise of global inclusions, emotional micro-celebrations, and the quiet luxury of a well-designed wrapper, craft chocolate in 2026 is the most interesting it has ever been. Something is happening in the world of craft chocolate, and it goes beyond flavour. The category is being reshaped by a convergence of forces: rising cocoa prices creating financial pressure on makers, post-pandemic consumers with sharper pal

Every February, Easy Weddings publishes the largest view we have of the Australian wedding market: more than 4,200 couples, 540 businesses, and the behavioural data behind hundreds of thousands of real bookings. The 2026 edition just landed, and for couples weighing up a winery wedding, the signal inside it is unusually clear. Budgets are tighter. Guest lists are smaller. Rustic is fading. Classic is back. And the venues winning attention are the ones that deliver an end-to-e

The part of a grapevine that most determines its survival in a tropical climate is the part nobody sees. Above the soil at Skugga Estate in Mae On, Chiang Mai , the vines carry the genetics of classic European wine grape varieties. Shiraz, with its thick dark skins and spice potential. Pokdum, Thailand's native hybrid, with its tri-species resilience. These are the varieties that will define the character of the wine. But their ability to survive Mae On's heat, humidity, mo

In the historically prestigious wine regions of Bordeaux, Barolo, and the Napa Valley, dry farming is considered the pinnacle of quality viticulture. By relying exclusively on ambient rainfall, the vine is forced to drive its roots deep into the earth to access moisture stored from winter rains. That mild water stress naturally restricts canopy growth and concentrates flavour, colour, and structure in the fruit. Attempting dry farming in northern Thailand is not merely risky.