A culinary calendar

International travellers are always changing time zones and even seasons if they travel north to south.

InterContinental® Hotels & Resorts, the world's largest luxury hotel brand, has the answer, creating a new global Culinary Calendar, designed to be a snapshot of five-star seasonal dishes for food and travel enthusiasts around the world.

The new seasonal map showcases world-class dining experiences available to guests throughout the year, in every corner of the globe. From unique dining destinations to signature dishes created by an enviable roster of renowned chefs, the Culinary Calendar illustrates the brand's unwavering commitment to offering the best seasonal and local cuisines.

Featured in the new Culinary Calendar and leading the growing food trend to offer versatile and innovative seafood-inspired menus, InterContinental Santiago's signature Seafood Ceviche served in Autumn, perfectly demonstrates the 'ocean-to-plate concept' with its octopus, shrimp and squid, caught and served on the same day. Adding to the culturally authentic dining experience, the ceviche is paired with a traditional Pisco Sour cocktail, a recipe that originated in the region.

Across the Pacific Ocean to Japan, the Winter menu at InterContinental-ANA Tokyo offers guests Tokyo's highest grade Blowfish Sashimi, one of the country's most exclusive seafood delicacies sourced from the famed Tsukiji Market. For lovers of lobster, InterContinental Amstel Amsterdam is the place to visit in Spring, with the famous and locally sourced, Blue Lobster served alongside InterContinental's classic Old Fashioned Worldly Classic Cocktail.

Also featured in the Culinary Calendar is InterContinental Bali Resort, located in one of the world's most desirable travel destinations. The hotel's renowned Summer signature dish, Marinated Duck in Pepes Tahu served with sautéed chilli vegetables, is the resort's most sought-after menu item and is perfectly complemented by a White Two Island Sangria, made with Balinese white wine and local tropical fruits.

For guests travelling to North-America, InterContinental Los Angeles Century City offers mouth-watering Seared Diver Scallops with carrot-lime purée and local purple cauliflower during the Autumn months. Using succulent scallops caught in the nearby Gulf of California, the speciality dish is full of vibrant coloursnd textures to reflect the changing colours of the season and is complemented by a Mexicali Garden cocktail, flavoured with herbs and fruit grown in California.

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