Food From Around The World

Food From Around The World

Food From Around The World

Stefan & Sebastian from Nomadic Boys

Food From Around The World – “If you’re a meat lover, you’re going to be spoilt rotten in Argentina. According to The Cattle Network Argentina is 1 of 5 countries in the world, which has more cattle than people. Uruguay, Brazil, New Zealand and Australia being the other 4.

There’s good reason why Argentinian steaks are so well Situs Slot Gacor known across the world. The best way to enjoy a few of them is at a parilla (pronounced parisha in the Argentinian dialect). These are the steakhouses, with some of the best found in downtown Buenos Aires.

The parilla is the name of the large iron grill in which the meat is barbecued, and the occasion of going face down in large plates of barbecued meat with friends, laughter and plenty of wine is called an asado. One of our favourites was at the Lo De Jesús parilla in Buenos Aires.

Nathan from Foodie Flashpacker

2016 was a year that certainly wasn’t hurting for great new foodie finds. Trying to decide on the one dish that stood out against all the others is quite difficult. There was that steak in Ukraine, my first ever taste of limpets in the Azores, the khinkali (soup dumplings) in the Republic of Georgia… But looking back the meal that would most cause me to book a return ticket would be the charcuterie platter I had in Pisa, Italy. So simple yet so perfect- slices of local meats and cheeses, fresh bread, homemade fruit spreads, and of course several glasses of the house wine. My favorite was the porcetta— perfectly roasted pork that was so thinly sliced it almost melted in your mouth.

Sitting on a park bench enjoying this meal under the Tuscan sun was an almost out of body experience.

Taylor + Daniel of Travel Outlandish

Perhaps no other Peruvian food is as internationally known as ceviche, and for good reason. The lean white fish cooked in lime juice, spiced with hot peppers, cilantro, onions, and topped with local specialties like sweet potato and corn is at once light and totally satisfying. You can grab a cup for as little as $1 from a roadside stand, order up at a highly ranked restaurant, or even learn to make it yourself at a cooking class in Lima. Wherever you try it, expect unique textures and a flavor profile not found slot terbaru in any other dish in the world!

Paula from Contented Traveller

Anason is a meyhane, or a modern Istanbul style meze bar but it is located in Sydney’s newest precinct Barangaroo. Anason was the first permanent restaurant at Barangaroo and is located on Wulugul Wharf. Here we enjoyed a Bosphorus Feast on a warm spring day. One of the stand out dishes of 2016 – amongst many around the world -was the Kadayif scampi, walnut and capsicum muhammara. I must say that the pumpkin humus, and crispy chickpeas followed by The Atom, a marash of chillies, burnt butter, and strained yogurt, and the lamb shoulder on a bed of freekeh all made this Turkish banquet in Australia noteworthy.

Adelina from Pack Me To

The best thing I ate in 2016 was a peameal sandwich I devoured in Toronto, Canada. Despite its name, the sandwich does not have a single pea in sight much to my relief. Instead, peameal bacon is cured pork loin that has been rolled in cornmeal (traditionally in yellow peas hence its name) before being sliced and grilled. Thrown into a bun and you have yourself a peameal bacon sandwich. There are no other condiments, so my expectations were not high, but what I bit into was delicious. The slot was salty, surprisingly moist and full of flavour. Being a salt fiend, this was right up my alley. It was so good and significantly better than regular bacon. While there are a number of places to grab a peameal bacon sandwich in Toronto, the best place is at the Carousel Bakery at St. Lawrence Market.

Stef from Every Steph

What if I say that one of the best food discoveries of 2016 was pig’s brain? Yes, I can see your disgusted face all the way from here! But trust me, it isn’t as bad as it sounds.
I went on a food tour around Cebu, Philippines, and when the guide told me that pig’s brain is one the most renowned Cebu delicacies, I was pretty skeptical. But since Manila locals come all the way to Cebu to try Puso (hanging rice) dipped into tuslob buwa, bubbling sauteed pig’s brain, I had to try it. And it was good, really good. Sometimes it’s just the thought of things that scare us. For $0,20, this snack is a steal!

Claudia from My Adventures Across The World

One thing I quickly learned as soon as I arrive in Israel is that there is no such thing as going hungry there. Food is very easily available, portions are huge, and most importantly so, it is always delicious – how could it be otherwise, with the fresh, good ingredients that are used? Each time I ate in Jerusalem, I thought I was having the best hummus I had ever tried. Then, I would have it again at a different place and I would think that definitely that was the best actually. Although I am hardly a foodie, I came to the conclusion that one of the coolest things to do in Jerusalem is to gorge down on all the delicious food.

My favorite dish were the appetizers – a selection of various dips, vegan or vegetarian. There is always a kind of hummus (made in different ways each time); baba ganoush, which is made with eggplants; some sort of tomato salad; lentils and bulgur salad; and lots and lots of delicious olives. All of this is always accompanied by the most fragrant, freshly baked and warm flat bread. Thinking of this makes me hungry again!

Alison from Eternal Arrival

When traveling in the Balkans, I fell in love with the grilled meats on offer in every country, called rostilj in Serbo-Croatian languages and qebabtore in Albanian. In Mostar, Bosnia, I ate the best rostilj of all at a small, unassuming restaurant in the Old Town. This insanely large mixed grill plate was a mix of fresh vegetables and spreads, cheeses, and meats. It included all the Balkan favorites: pljeskavica (a hamburger-like patty made of beef or pork, or a mix of the two), grilled chicken with fresh chopped garlic, ćevapi (skinless sausages of minced meat and spices), kosabice (sausages), kajmak (unpasteurized fresh cheese), and ajvar (mashed red pepper spread). It was arranged beautifully, with a lovely array of color, texture, and freshness, and set atop freshly baked pita bread — just in case you were still hungry after all that meat!

Margherita & Nick from The Crowded Planet

One of the best food surprises of 2016 was Herzegovina. We spent a week travelling around the country in October, and our food expectations were quite low – we thought that we would be eating nothing but stodgy meat stews and faux Italian food. Well, we were wrong! Every other family seems to be making a range of homemade products, that are sometimes sold on the roadside. Some of our favourite products include delicious ajvar, a spread made with minced carrot, capsicum and eggplant, prsut which is basically the local version of Parma ham, and lots and lots of cheese! Not to mention rakja, a local grape spirit, and wine – did you know that Herzegovina is the only place in the world with ‘wine’ in its name? Visiting a winery is definitely one of many things to do in Herzegovina!

Mariana from Rucksack Ramblings

Anyone for a lobster feast?

All-you-can-eat lobster sounds like something you have in a shitty diner, right? Well, in the San Blas islands, it’s a little different. Here, you get to munch down your lobster with your feet in the sand and a Caribbean sunset as entertainment.

The lobster is caught and prepared by the local Kuna people. The men paddle out in small canoes and return with a few kilos of fresh lobster scampering around the bottom of the boat. On the island, the women take over and boil them in big pots. Finally, this five-legged feast is put on the table accompanied by garlic butter and eager eyes. Grab a piece, put a bit of butter on top and watch it melt in all its golden glory. Then close your eyes and bite into a soft, scrumptious piece of heaven – yum!

Evan from Pretty Wild World

Lángos is a fried dough topped with sour cream, garlic, and grated cheese. Simple, yeah? But trust me, it is one of that kind of comfort food you know you’ll only find in one place and nowhere else. Sure, as a chef I could always replicate a simple dish like lángos, but I know even if I tried, it would not be the same.

I had lángos when I visited Budapest this year, and I stumbled upon it by accident. My Hungarian friend has been talking about this dish to me for ages but I didn’t seem to care because, let’s face it, it is fried dough. However, when I took my first bite of it I knew exactly what she was raving about – it was naughty, but you won’t ever feel guilty eating it.”

Alice from Teacake Travels

You may feel that me picking Pad Thai in Thailand is just all a little bit too…predictable. Well, this place in Bangkok has its own magical unique Pad Thai and for all the right reasons: Thip Samai Pad Thai Slot Gacor Restaurant has been serving up the nation’s infamous dish for five decades (!) and its ‘superb’ version of Pad Thai is at the absolute blissful level of sweet, salty and sour. The loveliest thing about it? It’s served a little different to the usual fare. This one comes wrapped in a thin layer of yummy fresh omelette. It goes down good and the queues outside the door every night show its worth.

Lotte from Phenomenal Globe

I love pretty much all Italian food… The pizza is delicious with its thin and crispy crust. The silky homemade gelato in countless flavors is a treat regardless the temperature outside. And don’t get me started on fresh pasta, sigh…

But… one of my favorite Italian snacks is the incredibly mouthwatering delicious Sicilian Arancini, a.k.a. stuffed fried rice balls filled with all kind of Italian specialties. After eating these irresistible snacks for many many many times I still can’t decide if I prefer the spinach, pancetta and ricotta one or the Bolognese and parmesan ball. Ah well, next time in London I’ll go sampling them again;-)

You can find these Sicilian Arancini on Greenwich Market in London. From 23 March to 1 September Greenwich Market is open 7 days a week. 10am – 5.30pm. If you visit between the 1st of September and the 22nd of March, the market is open Tuesday – Sunday.

Rosemary from Authentic Food Quest

Nikkei, Tiradito dish from Lima, Peru

“Traveling through Food” is our motto at Authentic Food Quest. Our goal is to inspire you to travel through authentic food. In Lima, Peru we were blown away by Japanese-Peruvian cuisine called Nikkei.

The Japanese have a long history in Peru, and Nikkei cuisine is a fusion of Japanese recipes and traditions with Peruvian ingredients.

Tiradito is one of the dishes that best reflects the Japanese influence on Peruvian cuisine. It is thinly cut slices of raw fish similar to carpaccio or sashimi. Like sashimi, Tiradito is served raw. The difference is in the unique Peruvian ingredients.

This particular Tiradito dish, Sake No Niwa, is the most exquisite and beautiful dish you will ever eat. The thinly sliced up rolls of salmon combined with arugula, quinoa, dill and a creamy chili sauce, is a wonderful mix of subtle and refined flavors. The fresh salmon against the nutty quinoa quite literally melts in your mouth. This exquisite delight must be experienced!

Mar from Once in a Lifetime Journey

“The second best restaurant in Asia serves intriguing and unique Satoyama inspired cuisine. This is a type of cuisine invented by the chef and only serves at Narisawa. As Japan is a highly mountainous group of islands, the sea and the forests are never too far from the cities. In fact, the country is 70% covered in forest, something one could easily forget when in the middle of crowded Tokyo where Narisawa is. The Satoyama Scenery refers to this landscape of forests reaching out to the sea that most Japanese people grew up by.

Chef Narisawa uses only local seasonal ingredients and every dish is not only explained in great detail but its ingredients are also geographically located based on their origin in the different provinces of Japan. Although the dishes change with the seasons, as do the Japanese landscapes, there are some staple dishes that are always offered like the Essence of the forest where guests need to forage for food with their fingers, or the self-raising bread that cooks itself on the table. Dinner at Narisawa is a journey that will not be easily forgotten.”

Janet From Journalist On The Run

“Some of the best food I had this year was on a food tour in Hanoi, Vietnam. While virtually every dish we tasted was better than the next, my absolute favourite were these sweet sugar cane snacks made by an old man on the back of his bicycle. It’s made up of sugar cane strips and grated coconut all wrapped up in a small piece of rice paper. Delicious!”

Dariece & Nick from Goats on the Road

“It was a dream of mine to travel to Italy, a country where my favourite cuisine is from. And, lucky for me, 2016 was the year when I got to eat my way through the boot-shaped country! Unsurprisingly, the pastas, pizzas and desserts were scrumptious, but there were other dishes that I had never heard of that were so delicious. One that stands out is supli from Rome. Basically, it’s a ball of cheese covered in cooked rice and perfectly seasoned tomato sauce. Covering that ball of goodness are breadcrumbs. The balls are dropped in the deep fryer and are cooked to perfection. The result is an ooey, gooey center of cheese and an incredibly flavourful snack. Oh, and it only costs $1.20 for one!”