“It’s not our parents’ Town & Country. It’s our Town & Country,” says editor-in-chief Yvette Fernandez. Now embarking on its 6th year, Town & Country Philippines has definitely evolved into the younger, fresher and more dynamic magazine that more people can relate to, truly becoming food for the soul by touching the reader in a multitude of ways.

What’s in store for Town & Country in 2013? “Town & Country continues to celebrate life at its best. Expect even more interesting, in-depth features on smart, dynamic, beautiful women who matter, who excel in their chosen fields, who are making a difference in society. And many more stories on Fabulous Food and luxury travel, the latest in home and design, fashion and gorgeous watches and jewelry, plus activities and products that enhance one’s natural beauty. Then of course there is our regular Culture Top Ten on things to do, see, and experience to feed the soul,” Yvette says. 

In its Luxury Travel issue this March, the magazine features Zelda Kniele and her daughters Stephanie and Jessica, photographed on their most recent holiday in the Serengeti. While exotic destinations are nothing new to the well-traveled Kniele family, this vacation in East Africa proved to be one of the most enriching as they went on twice-daily game drives, hot-air balloon rides; basking in the dramatic sights and magnificent African sun.

The March issue also gives glimpses into some of the most extraordinary summer destinations as Cecily Mabasa recounts her luxurious trek on the Inca trail to Machu Picchu, all the while staying in four lush mountain lodges, taking in the captivating Soraypampa, conquering the Salkantay pass and feasting on wonderful Peruvian cuisine.

This issue also includes a trip to sandy Morocco with Aerin Lauder as she talks about her debut line bearing her first name only, her preference and aesthetic of effortless simplicity and carrying on her family’s legacy with her wherever she goes.

Town & Country also takes a trip to the not-so-secret private kitchen of TBLS in Hong kong as New York-bred chef Que Vinh Dang dreams up innovative, rave-worthy menus that are meticulously prepared for months in advance. From a bacon and egg risotto with apple wood smoked bacon, poached Taiyouran egg and Parmesan to the Iberico collar and shank with kabocha squash puree, mustard braised cabbage and pork crackling, all of which demonstrating his inexhaustible devotion to his craft and love for food which keeps guests coming back for more.

The March Summer and Travel issue of Town & Country Philippines is available in newsstands and bookstores nationwide. Become a fan of Town & Country on Facebook via Facebook.com/townandcountry.ph.