Around the world in 8 dishes

25 November 2019

Culinary delights await all around the world, it’s one of the main reasons that we travel. Discovering new flavours in far away destinations is a real pleasure and an unforgettable dining experience can be a highlight of any holiday that’s why we’re taking you on a culinary journey around the world in eight amazing dishes.

Japan: Sushi

The uninitiated often assume sushi involves fish and promptly write it off, but the word 'sushi' actually refers to any dish made with Japanese rice that has been seasoned with rice vinegar. Popular varieties include makizushi (sushi rice and fillings rolled up in nori seaweed) and nigiri sushi (shaped, bite-size mounds of sushi rice with single slices of raw fish draped over the top).

Sushi is one of the most popular Japanese dishes outside of Japan, yet the perfect place to enjoy this dish is in its home country where you can enjoy it presented in its traditional form, so forget your California rolls and get ready for an authentic Japanese experience.

Cambodia: Amok

A must-try for any visitor to Cambodia. This fragrant smooth curry is cooked inside a banana leaf and combines coconut milk with turmeric, lemongrass and kaffir lime leaves to produce a deliciously flavourful curry.

Amok can be made with either fish, chicken, or tofu, though our recommendation has got to go to the melt in your mouth fish. Many restaurants across Cambodia serve Amok in a young coconut shell which looks superb.

Bali: Sate lembat

Sate lembat, Bali’s take on satay, is a popular street food dish on the island. Minced meat is ground in a pestle and mortar with grated coconut and a spice mixture before being cooked on a skewer and served with a spicy shrimp based-paste called sambal matah, instead of the usual peanut sauce. The perfect place to pick up some sate lembat is from a roadside vendor who will entice you in with the delightful smell of spicy skewers cooking over hot coals.

 

Italy: Prosciutto di Parma

Pork, sea salt, and air; that’s all this fancy sounding Italian delicacy boils down to. Parma ham - as it’s also known - is crafted with a mere three ingredients but the artisans who create it follow a strict set of rules governed by the Consorzio del Prosciutto di Parma. It is this creation process that makes the ham so moreish, right from the breed of pigs used to the curing.

Only specific breeds of pig can be raised for prosciutto di Parma, and their diet is regulated - cereals and watery, milky whey that’s left over from the production of Parmigiano-Reggiano cheese. Then, there’s salting, resting, curing for at least a year…the process to create Parma ham may be a long one but it all makes prosciutto di Parma a perfect morsel to delight your inner foodie!

Jamaica: Jerk chicken

Jerk is a style of cooking originating from Jamaica in which meat is dry rubbed or marinated in a special blend of jerk spices, including Scotch bonnet peppers, garlic, pepper and allspice. This seasoning was traditionally applied to pork and chicken but can just about be added to any meat or fish. We definitely recommend sampling this vibrant delicacy during your stay in Jamaica by paying a visit to one of the island’s traditional jerk shacks and letting the flavours blow you away.

USA: Barbecue ribs

Slow cooked to perfection over hot coals in a smoker to seal in the smoky flavour, ribs are served when the meat is ready to fall right off the bone. Barbecue ribs can be either pork or beef and there’s a whole host of preparation methods that result in a diverse range of flavours.

From dry rubs to sticky marinades, there is quite the debate around the best method to prepare ribs. The techniques tend to vary by state, with Texas, Tennessee, Missouri and the Carolinas (amongst several others) all making great cases for theirs being the supreme barbecue style. We’re going to sit on the fence on this one and say that the only way to find out which is best is by hitting the road on a foodie road trip to sample barbecue ribs across the states.

South Africa: Bunny Chow

Bunny Chow is a popular South African dish, consisting of a hollowed-out loaf of white bread filled to the brim with authentic Indian curry. The curry element of the dish was brought over by the county’s Indian South African residents and remains true to its origins to this day. Various meats and vegetables can be used to make the curry including mutton, lamb, chicken and beef.

Hungary: Goulash

A hearty rich soup of meat and vegetables seasoned with paprika and other spices. Goulash is a traditional Hungarian dish containing a generous amount of paprika which reflects the nation’s love of the spice and gives the dish a red hue. Ask any Hungarian and they will tell you that real Hungarian paprika is imperative. While goulash can be made in several variations, beef is the most traditional meat used, accompanied by carrots, potatoes, tomatoes, peppers and various root vegetables.

 

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