Around the world, one dish at a time.
Many things spring to mind when you think of Dubrovnik, Croatia’s walled medieval city lapped by the blue Adriatic. Its role in Game of Thrones, most often as King’s Landing, sent the city’s profile soaring; its UNESCO World Heritage status draws travellers from around the …
I’ve been a little remiss about updating this website of late. So, in the meantime, here’s Elaine J. Masters of TripWellness, introducing Mexico’s eminently delicious and fabulously named chocolate clams. Diners with a taste for shellfish have little chance to enjoy fresh chocolate clams – …
If there’s one plant that symbolises South-East Asia, it is, of course, the lotus. One of the miraculous things about the lotus is that almost every part of it is edible. The beautiful flowers can be eaten. The leaves are most often used as natural, …
Babi guling is one of the great joys of any trip to Bali and quite possibly the ultimate breakfast dish. At least for any fan of Vitamin P. This succulent, spicy, endlessly mouthwatering take on the classic sucking (not suckling!) pig is one of the …
Turkish ice cream is different. Not just because, in the tourist towns, there are men in costumes working magic tricks with it for the kids. Though that’s pretty special. “Opa!” they cry, as they whisk a wodge of icecream away from the cone, leaving a …
Samphire is up there with artichokes as a plant that doesn’t look like it was meant to be eaten, and with fiddlehead ferns as one of the most satisfying plants to forage. And, despite some abysmal weather, samphire season is well underway in the UK. …
Marmite, like oysters and stinky tofu, is a substance that tends to polarise people, if not actually horrify them. Salty, yeasty and often served on hot, buttered toast, it should never (but often is) be visually confused with chocolate spread. Marmite is, like pavlova, the …
Brussels sprouts are, famously, one of those vegetables folk either love or loathe. And scientists at the Eden Project, in Cornwall, England, are currently exploring the theory that this preference is, quite literally, encoded into your DNA. According to the scientists involved, sprouts contain a …