Arguably the greatest perk of traveling the world and discovering new cultures is sampling foreign cuisines and tasting specialities prepared using local ingredients combined with centuries of know-how. What you get are unadulterated foods that taste the way they are intended to taste. So, for your next trip, why not let the food guide you and plan a journey to sample one of these tasty dishes.
A fresh slab of vibrant wild salmon, fatty and flavourful, is cured in a combination of salt, sugar and plenty of fresh dill. The simple dry cure acts to enhance and concentrate the flavours while drawing out all the moisture, creating a creamy and oily texture that melts in your mouth and lingers on your palette.
Argentinian Steak, Argentina
Grass-fed and free to roam the plains, Argentinian cattle are known for producing the most flavourful beef in the world. Beautifully marbled cuts are grilled to a perfect medium-rare on an open ‘Asado’ style charcoal grill and seasoned only with a sprinkling of salt. The result is a flavour that can only be described as intensely ‘beefy’.
Nothing compares to the concentrated sea flavours and buttery texture of fresh sea urchin and the Japanese have cornered the market on this lavish delicacy. In Japan, Uni sashimi is served with a strip of slightly seasoned and perfectly roasted seaweed for a blissful pairing enhancing the ocean sweet flavours.
These small pork dumplings are prized in Shanghai for their paper thin casings just strong enough to hold in all the pork flavours that are released during the steaming process. The result is a flavourful soup-filled parcel with a delicious pork centre. Test your chopstick skills as you attempt to pick-up the dumplings without tearing the delicate skin.
Ceviche is focused on simple flavours serving to highlight the freshness of Peruvian fish drawn straight from the Pacific. A mix of bite size chunks of white fish, typically corvine or sea bass, is marinated just before serving in a mixture of lime juice, seasonings and chilies. Fresh and tangy, it is the perfect way to start a satisfying meal.
Tender layers of sautéed eggplant are layered between minced lamb that is slow-cooked in a spiced tomato sauce and topped with a generous layer of béchamel sauce. The layered creation is then baked in an oven merging all the flavours and creating a crispy browned top over the béchamel. The result is a melt in your mouth explosion of bold flavours.
Chilli Crab, Singapore
Widely considered as a Singaporean national dish, meaty mud crabs are stir-fried in a thick curry-like chilli-tomato gravy. The cooking process releases the flavours of the crab into the sauce and seasons the tender crab meat to perfection. The dish is traditional served with ‘mantou’, a steamed bun whose only purpose is to mop up every last drop of the savoury sauce.
Pastel de Natas, Portugal
Popular throughout Portugal and known natively as ‘pastel de natas’, these creamy egg custard tarts are baked at high temperatures acting to caramelize the tops and creating a crème brûlée like texture and flavour wrapped in a flaky and buttery shell. Sweet, creamy, flaky and buttery, these tarts are enough to satisfy anyone’s sweet tooth.
A layer of buttercream or ganache filling is sandwiched between delicate and slightly chewy almond flavoured cookies. The making of macaroons is a delicate art perfected by the many Parisian patisseries competing for the title of the city’s best macaroons – meaning foodies will be spoilt for delicious choice when visiting the French capital.
Turkish Coffee, Turkey
A method of preparing coffee that dates back to the 16th century, freshly roasted and extra finely ground coffee beans are placed in a traditional copper ‘ibrik’ with water, sugar and a cardamom pod. The grounds are boiled until they begin to foam and are poured into a cup to sit before serving – allow the grounds to settle. Turkish coffee is strong, dark and sweet – the best way to enjoy high quality beans.