Disney Traveller

Great news Australian and New Zealand Disney travellers, 2013 Magic Your Way Vacation Packages with a FREE Disney Dining Plan have just been released!

It seems there’s always a new reason to visit Walt Disney World Resort – whether it’s the debut of a new guest offering, an update made to a favorite attraction, or the return of a fun annual event, there’s always something to do and see at our parks. That said, here are 13 new reasons to visit Walt Disney World Resort in 2013.

Australian and New Zealand Disney travellers, a quick and delicious treat can that can be found at the Paradise Garden Grill at Disney California Adventure park are the skewers of beef kefta, grilled steak, lemon-oregano chicken, and veggies and tofu.

Australian and New Zealand Disney travellers,after working in the Candy Palace for 38 years, Disneyland park candy maker Rob McHargue truly knows his way around a kitchen. In the video below, Rob gives us a tour of his “office” in the newly remodeled Candy Palace.

Australian and New Zealand Disney travellers,i’m counting down the days until the 17th annual Epcot International Food & Wine Festival arrives. This festival has become one of my favorite things to do in the fall at Walt Disney World Resort. I recently gave you a look at Duffy The Disney Bear’s new chef outfit for this year, so I thought you may enjoy seeing other new merchandise we are “cooking.” I visited with Lindsay Voigt, Product Developer for Event Merchandise, who shared some of her favorite items.

Australian and New Zealand Disney travellers, I am happy to share with you my excitement about the reconceptualized Uva Bar and Café, including a new menu by Executive Chef Nick Weber, which reopened recently. Nestled in the heart of the Downtown Disney District at the Disneyland Resort, this sidewalk bar and café now features an expanded patio area with additional seats which evoke the feeling of Spanish eateries found in Barcelona.

Australian and New Zealand Disney travellers, Steakhouse 55 at the Disneyland Hotel is our go-to restaurant when we know we want a juicy, bone-in rib-eye steak, a generous double-cut pork chop, or a beautiful piece of grilled fish. And though you might be tempted to skip the appetizers and go directly to the main course, Chef Jason Martin has found a new way to tempt diners with three new seafood appetizers.