Food Trails PDF
Preview Food Trails
Explore the secret cicchetti bars of Venice’s backstreets: see page 134 ht g Wri n a s u S © introduction Chef Dan Hunter picking fruit at Brae restaurant, Whether we realise it or not, food is one of the Australia: see page 28 key ways in which we experience a place when travelling. That secret locals’ tapas bar you stumbled across down a backstreet; that briny-fresh seafood you saw hauled straight from the sea and onto the barbecue; that heartwarming family recipe you were privy to one time. Ingredients evoke landscapes, recipes recall history and certain dishes can unlock the very essence of a place and its people. This book is a gastronomic tour of the world in 52 short breaks. We've scoured the globe for the greatest food experiences worth planning your travels around — not just fine dining, but also the best regional specialities, the most atmospheric street food spots, and the most memorable cooking courses. What's clear is that food tourism is booming, making it easier than ever to get under the skin of a place. In many countries you'll find communities are reconnecting with heritage dishes and reinventing traditions. Farm-to-table, nose-to- and reinventing traditions. Farm-to-table, nose-to- tail and locavore principles have also become popular buzzwords for exciting food destinations. Local culture is there for the tasting; so bring your plate to the table and dig in. Check out the pintxos scene in San Sebastián, Spain: see page 268 et n a Pl y el n o L © s e k ol F n sti u J contents Malaysia Penang ARGENTINA MOROCCO Buenos Aires 12 Fez & Middle Atlas AUSTRALIA Southern NEW Tasmania 18 ZEALAND Auckland & Around Oman Melbourne & Muscat the Great PERU Ocean Rd 24 Portugal Russia Southwest St Petersburg Australia 30 SCOTLAND BRAZIL Outer Hebrides São Paulo 34 CANADA SEYCHELLES Québec 40 CHILE SLOVAKIA Patagonia 46 Bratislava & CHINA Around Beijing 50 SOUTH DENMARK AFRICA Aarhus 56 Cape Town & West Cape SOUTH ENGLAND KOREA London 62 Southwest England 68 SPAIN FRANCE Catalonia Paris 74 San Sebastián THAILAND Dordogne 80 Chiang Mai TURKEY Istanbul USA New York Lyon 86 GERMANY Black Forest 92 GREECE New Orleans Crete 98 ICELAND Country West Iceland 104 INDIA Delhi 110 Chennai 116 Indonesia Ubud, Bali 122 Ireland Connemara 128 ITALY Venice 134 Hawaii VIETNAM Piedmont 140 Puglia 146 Emilia-Romagna 152 Sicily 158 JAMAICA Treasure Beach 164 JAPAN Tokyo 170 Central Japan 178 Jordan Amman & Central Jordan 184 Argentina Meat Feast in buenos aires Cattle-rearing gauchos and waves of European immigrants have shaped the culinary landscape of Argentina, and turned Buenos Aires into a world-class city for meat lovers. eef, empanadas, ice cream and more beef, washed Bdown with wine: such is a typical place where the very essence of the city is barbecuing meat. The food scene in Argentina’s capital owes everything to the verdant pastures of the Pampas grasslands that lie beyond it, where generations of gauchos tended the cattle on which the country was built. Ships transporting Argentinian beef to Europe passed those making the opposite journey, bringing immigrants from Italy, Spain, France, Germany and elsewhere to Buenos Aires. Attracted by the promise of food and lodgings on arrival, and help to find work, between 1880 and 1930 some six million Europeans fled the problems of poverty and persecution in their homeland in search of a better life in Argentina. Today, the city’s cuisine is an eclectic mix of the traditions these European immigrants brought with them: Italian-style ice cream, empanadas from Spain, wine from vineyards planted by the French, and German-style sausages and cheeses. The residents of Buenos Aires, known as porteños (people of the port), are certainly a carnivorous lot. In fact, Argentinians consume more beef per capita than any other country in the world except for neighbouring Uruguay. The meat is usually grilled over an open flame on a parrilla, a heavy duty barbecue found in steak restaurants (themselves known as parrillas), and in private homes and roof terraces, where families and friends gather for asados porteño could eat steak for every meal. Empanadas – oven baked pastry parcels with various fillings – are another staple of the porteño diet. Not only are they the local equivalent of a lunchtime sandwich (a mealtime portion is usually three), empanadas can be eaten anywhere, any time.
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