Blog Archives for category All About…

Chilli crab and cold beer - om nom nom nom.

What to Eat in Singapore – and Where

Singapore is a foodie paradise, offering everything from brand-name international chefs like Joël Robuchon and Wolfgang Puck to outstanding street… Continue reading »

World's Weirdest Restaurants

10 of the World’s Weirdest Restaurants

Giger Bar, Switzerland Theme restaurants are ten-a-penny, but the Giger Bar, designed by the surrealist H.R. Giger to bring the… Continue reading »

Sweetcorn - on offer at one of Ubud's best restaurants, Locavore.

The Best Restaurants in Ubud, Bali

Headed to Ubud? Bali’s arts, cultural and self-discovery capital boasts an amazing restaurant scene — so much so that it… Continue reading »

Greek Artichokes a la polita, or in a lemon sauce.

20 Greek Foods You Have to Try

Greek food doesn’t have the world’s best reputation. Much of it falls under the shadow of Turkish food – and,… Continue reading »

Balsamic vinegars on display in Spilamberto, Italy.

What Is Balsamic Vinegar?

“What is balsamic vinegar?” Well, this staple of international food culture comes (all but the very worst of it) from… Continue reading »

World's most expensive foods: saffron crocus.

10 of The World’s Most Expensive Foods

It isn’t hard to spot the dead hand of corporate PR on the menu of a certain type of restaurant…. Continue reading »

Fresh peaches for sale in Istanbul.

Eight Turkish Foods to Try Before You Die

One of the great joys of any trip to Turkey is, of course, Turkish food. And, as the Ottoman Empire… Continue reading »

Everest View-2

Food on the Everest Base Camp Trek

My apologies for the abysmal lack of updates over the last few weeks. I’ve been trekking in the Himalayas, and,… Continue reading »

Molokheya via Wikimedia Commons.

Egyptian Food

Egyptian food does not have the world’s greatest reputation. Which is, frankly, a little unfair. Sure, a lot of Egyptian… Continue reading »

Baklava, covered in honey goodness.

Consider Cloves

It’s hard to imagine that an everyday ingredient in the spice rack could once have been worth almost its weight… Continue reading »