Showing posts with label cuisine. Show all posts
Showing posts with label cuisine. Show all posts

Japanese-Vietnamese Couple's Heartwarming Journey From Restaurant Encounter to Lifelong Love

In 2019, Sakata Kanako encountered Vu Khac Linh for the first time as he hesitantly stood around outside a restaurant in Fukuoka, Japan, aiming to secure some part-time work.

Noticing his uncertainty, Kanako, who was operating behind the open kitchen counter, moved forward to greet the timid visitor and invited him inside to meet the proprietor. She remembers, “I took an instant liking to him. He had striking good looks, with plump, blush-colored cheeks.”

A week later he was hired and discovered that she was not only kind, but also the most experienced member of staff. She was the only one trusted to work in the kitchen, while others served tables.

In 2023, Sakata Kanako and her spouse Vu Khac Linh. Image provided by the couple.

From the beginning, she led him gently, giving him minor assignments to facilitate his learning process. "Despite my errors, she never criticized me," he recalls.

Initially hailing from Bac Ninh Province in Northern Vietnam, he was simultaneously studying automotive engineering and working at three part-time jobs. It dawned on him that not all Japanese people were as kind-hearted as she had been. Their very first meeting left her feeling attracted to him.

Every time he was on shift, she would excitedly tell her coworkers: "Linh is working today; look at him, he’s really handsome!" One winter evening, he arrived at the restaurant shivering. She approached and gently rubbed his hands. "Are you very cold?" she asked.

That small gesture touched him deeply. From that day on, he often glanced toward the kitchen just to see her. They later connected on social media.

Though they only worked together for two months, their daily messages and calls quickly brought them closer. In 2020 she graduated from university and moved to Tokyo for work. He remained in Fukuoka to continue his studies, but had to pause when the Covid pandemic broke out. "Come here, I will take care of you," she told him.

He moved to Tokyo and lived with Kanako. She worked full-time while he stayed home to cook and clean, and used his savings to cover expenses. Being with a caring boyfriend who often expressed loving words made her feel cherished, she says.

In Japan, couples avoid expressing emotion publicly. But with him, she feels free to be herself and express her emotions, she says. When he returned to school a month later she held him tightly and cried. Half-joking, he asked her: "What if I transferred to a school in Tokyo?" But she took him seriously and began searching for schools and part-time jobs.

He says: "She was so sincere, always thinking of me first. That made me cherish our relationship even more." But he returned to Fukuoka.

Soon afterward his school closed again due to pandemic restrictions. With no work and no way to return to Vietnam, he took a job as a delivery driver. Many international students in Japan struggled with loneliness and anxiety during the pandemic.

Linh says he coped thanks to Kanako’s quiet but constant support. "I got through Covid because of her love. Sometimes she would video call me without saying much just so that I knew she was there."

That was when he knew he wanted to spend his life with her.

In July 2021, they registered their marriage without holding a formal wedding. Kanako quit her job for a year to focus on her pregnancy and childbirth.

During that time Linh studied while working part-time delivering food to support their growing family. When she returned to work she realized she no longer felt fulfilled. He too knew he needed a more stable job after the pandemic.

Sakata Kanako, her husband Vu Khac Linh and their 3-year-old daughter in 2025. Photo courtesy of the family

Together they decided to launch a consultancy offering job placement and administrative support for Vietnamese living in Japan. "With this job, we can work remotely and travel freely, which we both love," he says.

Last year their company gained official legal status. Their life as a multicultural couple They also garnered significant online attention, reaching over 100,000 subscribers on their YouTube channel and receiving the platform’s silver play button for this achievement.

Three months back, Linh, Kanako, along with their three-year-old child traveled to Vietnam intending to spend a month capturing eagerly awaited wedding photographs and immersing themselves in the country’s traditions and flavors. “I felt compelled to express both gratitude and apology towards my spouse,” he explains. “It isn’t common for someone to remain loyal to a financially strained international student who has little to offer.”

In his birthplace, she swiftly adopted Vietnamese traditions. She enjoyed his mother's sautéed water spinach and shared beers with his father.

During a family wedding, when attendees received plastic bags for taking leftover food home, she did the same. She explains, "His large family enjoys eating and chatting in such a relaxed atmosphere."

They spent two weeks in Ho Chi Minh City, where Kanako twirled with unfamiliar faces on the streets and clung to the rear of Linh’s motorcycle as they cruised through the luminous metropolis.

He mentioned that she got to sample an array of street delicacies, including bun cha, roasted corn, shattered rice dishes, and balut. When he inquired about her top choice, she replied that they were all equally enjoyable for her.

At the close of their journey, she frequently found herself in tears, saddened by the realization that their time in Vietnam was coming to an end. She mentions that cities such as Ho Chi Minh City and Hanoi provide conveniences akin to those in Japan, yet they come at a cheaper price and with greater hospitality from the locals.

The pair intends to continue advancing their professional lives with the aim of spending increased time in Vietnam. “Observing how seamlessly my wife adapts here, as though she were naturally from this nation, others comment that our union seems predestined,” he remarks.

XO Sauce: How a Cantonese Delicacy Conquered the World

The much-loved iconic sauce from Hong Kong is adding flavor to the dishes listed on Michelin-starred Western restaurant menus across the globe.

Within the stylishly minimalistic confines of FZN crafted by Björn Frantzen in Dubai, head Chef Torsten Vildgaard presents a delicate serving of XO sauce paired with the primary dish featuring barbecued duck and foie gras. This rich sauce boasts profound umami notes harmoniously mingled with a touch of caramelize sweetness and an underlying earthy nuance, subtly infused with smokiness—a delight when spread over the soft bread served beside the duck.

It appears to be an improbable seasoning to encounter from a renowned chef. BjOrn Frantzen It turned out that XO sauce – an indispensable item in Cantonese pantries – initially gained prominence at the three-Michelin-starred Nordic-Asian restaurant Frantzen in Stockholm. Later, it also made its appearance at their sibling establishment, Zen, located in Singapore.

At FZN, the 27-seat restaurant that launched in November at Atlantis The Palm, Vildgaard (who was formerly in charge of research and development at Noma in Copenhagen ) prepares the XO sauce by finely mincing garlic, shallots, smoked celeriac, chanterelles, red chilies, and shiitake mushrooms before separately deep-frying each ingredient. Afterward, he incorporates a concentrated kelp dashi to meld all components, mixing it with the flavorful fried oil. Besides serving it as a dip for bread, he occasionally employs it in sauces to enhance their savory profile.

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We selected this dish for our launch menu as it beautifully enhances the primary meal," explains Vildgaard. "Additionally, it’s vegetarian, which makes it an excellent choice that caters to most of our diners. I am particularly fond of recipes that showcase the botanical world.

FZN is among the growing list of leading eateries worldwide that have created their own renditions of Hong Kong’s iconic XO sauce. Despite its precise beginnings remaining unclear, The XO sauce was developed in the 1980s. , numerous people think according to an anonymous chef Spring Moon at The Peninsula hotel in Hong Kong.

The chef christened it "XO chili sauce," where "XO" typically denotes an "extra old" cognac, symbolizing top-tier quality associated with 1980s Hong Kong. This condiment is genuinely crafted using premium components like conpoy (dried scallops), dried shrimp, and Jinhua ham from Zhejiang Province. It remains contentious whether a sauce qualifies as XO without incorporating these essential elements. Nonetheless, culinary professionals across the globe assert they've drawn inspiration from this quintessential export of Hong Kong’s gourmet scene.

Chefs are innovatively exploring Chinese culinary methods and components, frequently blending these elements with others to craft distinctive recipes designed to attract a wider range of diners.
Torsten Vildgaard

Nevertheless, Vildgaard observes increasing enthusiasm for more than just XO sauce. He notes, “Outside of Asia, Chinese cuisine is becoming increasingly popular, particularly among culinary professionals. In recent years, there has been a notable rise in interest regarding various regional Chinese cuisines. Chefs are exploring traditional Chinese cooking methods and ingredients, frequently blending them with other culinary traditions to develop innovative dishes that attract a wider range of diners.”

Dabiz Munoz , named world's best chef between 2021 and 2023 by the Best Chef Awards, was one of the first in European fine dining to take inspiration from Chinese cuisine, going so far as to name his three-Michelin-starred restaurant in Madrid, DiverXO, after the sauce with which he "fell totally in love" on first taste.

Other notable chefs like Junghyun "JP" Park have also featured XO sauce on their menus, including serving Japanese butterfish paired with scallop XO sauce at his establishment in New York. Atomix , which placed sixth on the World's 50 Best Restaurants 2024 list. XO has also made its way onto the prix-fixe menu at Atoboy, Atomix's informal sister restaurant, where it has been paired with scallops and cara cara orange.

At Hom, a restaurant located within the stunning white temple-style Sawan Pavilion at the InterContinental Phuket Resort, head chef Ricardo Nunes crafted an XO sauce primarily utilizing locally-sourced ingredients such as dried Thai scallops, palm sugar, cured meats, tomato tamari, and black garlic vinegar. This sauce was then applied to wild boar belly which had undergone fermentation for two days with koji and blackened durian “to amplify the umami and delectability of the meat,” according to Nunes.

At the Two Michelin-starred establishment The Clove Club in London, Chef Isaac McHale He learned how to prepare XO sauce at the renowned Sydney-based Cantonese seafood restaurant, Golden Century, where he would often enjoy pipis—clams found in South Australia—with this flavorful sauce. To put his personal spin on the condiment, McHale dries out the adductor muscles extracted from scallops as an internal substitute for conpoy. This customized XO sauce then complements a dish featuring fresh white crab meat alongside sprouted grains and walnuts.

The breadth of Chinese cuisine is such that one would need several years of study to truly do it justice and convey adequate respect and admiration.
Stefan Doubek

Several eateries are now venturing into retail sales: Noma Projects, the Danish eatery’s store designed for home chefs, has developed a vegan XO sauce made from smoked pumpkin, sun-dried tomatoes, roses, and wild peppercorns. This product can be purchased online during its seasonal availability.

However, even as Chinese culinary arts gain recognition among global chefs, their impact is slower to spread in certain regions. Stefan Doubek, owner of his namesake, two Michelin-starred restaurant in Vienna which specializes in open-fire cooking, notes that genuine Chinese cuisine remains largely unfamiliar in Austria.

He explains, “If it does exist, it has only recently gained attention from chefs here over the past two to three years.” He further notes, “Given the vastness of Chinese cuisine, one would need several years of dedicated study to properly honor and appreciate it. While adaptations of Chinese food tailored to suit European tastes have become common in Austria since the 1990s, they aren’t considered truly authentic.”

After sampling the sauce at a restaurant in Thailand, Doubek created his own rendition of XO.

"Following months of experimentation, I succeeded in crafting a sauce that brings the thrill of novel flavors while also providing a comforting familiarity,” he explains. “This condiment completely embraces the inherent taste and evolves simultaneously. These aspects are precisely what I seek in my recipes.”

For his sauce, Doubek utilizes dried residual scallops, shrimp, and mussels—incorporating even parts typically discarded, like scallop roe. He processes each ingredient uniquely: after soaking the dried mussels in sake, he steam-cooks them before sautéing them in peanut oil. Subsequently, all components are combined and fried in cooking oil until they meld together, with the mussels imparting robust umami flavors throughout.

He mentions that his sauce consists of roughly 25 ingredients and requires about six days to prepare," he states, accompanied by a fleeting grin. "This is likely the sole recipe he doesn’t readily disclose to everybody.

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Copyright © 2025. South China Morning Post Publishers Ltd. All rights reserved.

Top Malaysian Desserts That Will Melt Your Tastebuds!

Desserts are inevitable – they're an unresistable desire, a indulgence that everybody enjoys and truly requires in their lives.

Malaysian sweets go beyond just being sweet; they are an elaborate tribute to heritage, customs, and delicious tastes.

Ranging from smooth to slushy, soft to crunchy, Malaysia's sweets present an array of consistencies and flavors that enchant the palate.

These homegrown treats aren’t merely about cuisine; they form a crucial part of the nation’s character.

Every sweet treat carries tales of reminiscence and tradition.

Plunge into these classic sugary delights that every dessert enthusiast should try!

BUBUR CHA CHA

A colorful serving of Bubur Cha Cha offers the ideal blend of richness, sweetness, and texture.

This treat is made using a coconut milk foundation and includes tender pieces of sweet potatoes and taro, along with chewy tapioca pearls.

No matter if it's served steaming hot or chilled, each mouthful bursts with delightful flavors that feel akin to a cozy embrace.

SAGO GULA MELAKA

Easy but unforgettably smooth, Sago Gula Melaka is a necessity to try because of its luxurious texture.

This sweet treat features fine sago pearls immersed in rich coconut milk and topped with a generous pour of strong, fragrant palm sugar syrup.

The blend of sweet and creamy tastes forms a symphony of flavors that will have you craving another bite.

CENDOL

During a sweltering day, nothing compares to a revitalizing serving of cendol.

This well-loved Malaysian sweet treat includes green pandan-flavored jelly, red beans, crushed ice, coconut milk, and a heavy drizzle of gula Melaka syrup.

The blend of cold, smooth, and sugary tastes makes it an ideal choice for cooling off while indulging your dessert cravings.

AIR BATU CAMPUR (ABC)

ABC, commonly recognized as Ais Kacang, stands out as the quintessential Malaysian crushed ice treat.

It's a vibrant and enjoyable blend of shaved ice, red beans, sweet corn, grass jelly, and occasionally a scoop of ice cream too!

Coated with condensed milk and flavored syrup, each mouthful of this dessert offers a vibrant mix of textures and flavors.

APAM BALIK

Imagine Apam Balik as Malaysia’s take on a pancake, but superior!

This crunchy, fluffy delicacy is filled with ground peanuts, smooth corn filling, and sugar, resulting in an ideal mix of sweet and nutty tastes.

You can discover it at night markets, freshly cooked from the wok and incredibly aromatic.

PENGAT PISANG

Pengat Pisang is a classic Malaysian banana dessert prepared with coconut milk and palm sugar, resulting in a luscious and velvety delicacy that is both soothing and decadent.

Occasionally, sago pearls or tapioca cubes are included to provide an additional chewy element.

This dessert is ideal for people who enjoy rich, caramelized tastes.

KERIA

Keria is Malaysia’s version of a doughnut, but it uses sweet potato in the batter instead of ordinary dough.

Crisp on the exterior and tender within, these deep-fried delicacies turn perfectly golden brown. Drizzled with a lustrous coat of sweetened palm sugar syrup, they burst with natural goodness in every bite.

TEPUNG PELITA

A charming double-deckered kuih, Tepung Pelita features a rich, mildly salted coconut milk layer atop and a fragrant, sweet pandan-infused layer below.

It's typically presented in tiny banana leaf portions, boosting its aroma and genuineness.

Gently textured, jiggly, and utterly scrumptious, this treat is a must-try for fans of kuih.

TAU FOO FAH

Silky smooth soybean custard, Tau Fu Fa stands out as one of the easiest yet most soothing sweets in Malaysia.

It can be served either warm or chilled, typically topped with a sweet syrup made from ginger or palm sugar.

Every spoonful melts in your mouth, making it a light yet satisfying treat after any meal.

ONDE-ONDE

These small green sticky rice dumplings are packed with liquid palm sugar and covered in grated coconut, resulting in a delightful mouthful of sweetness.

The most exciting bit? The delightful burst of Gula Melaka sweetness as soon as you sink your teeth into it!

Gently textured, delightfully chewy, and utterly irresistible, Onde-onde stands as a genuine gem of Malay cuisine.

OUR LITTLE PARADISE

Malaysia is a haven for those with a sweet tooth, presenting an array of warm, creamy, icy, and chewy desserts that satisfy all cravings.

No matter whether you lean towards something indulgent such as Pengat Pisang or crave something revitalizing like Cendol, there’s always a treat to please your dessert cravings.

Therefore, the next time you're longing for a sugary fix, skip the typical cakes and candies and give some Malaysian sweets a chance to explore an entirely different realm of tastes!

Is Yorkshire Britain's REAL food capital? We took part in a culinary tour through York to put the claim to the test

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With its medieval walls, majestic cathedral and narrow streets overhung by half-timbered townhouses, York is an unmissable destination for history lovers.

But while the hordes of excited children wearing horned helmets for the annual Jorvik Viking Festival prove the heritage factor remains a major pull for visitors, that's not the reason I'm here.

Yorkshire is progressively establishing itself as one of Britain's premier culinary destinations, and the region The 2025 version of the AA Restaurant Guide included 73 eateries in North Yorkshire — surpassing all other counties and significantly outpacing Devon, which ranked second with 58 establishments.

Given this, my partner and I plan to explore York’s gastronomic scene to discover all it has to offer — beginning with a guided stroll led by the individual behind a food blog. York on a Fork , Ben Thorpe.

Following his departure from a 'dull' profession in financial services, Ben now organizes food tours across York, leading guests through nine of his preferred eateries—where they can enjoy a meal or a drink at each stop.

If you want to experience the heartbeat of the culinary world in Yorkshire’s revered city, this is how you should go about it!

Our initial destination is Ippuku Tea House, an idea brought to life by the collaborative efforts of Frankie and her spouse Tatsu Ozaki.

Hailing from Saltburn In North Yorkshire, Frankie is the younger sibling of two, with both marrying Japanese partners.

She's now focused on bringing the authentic taste of Japan to God's Own County, which for us comes in the form of a tofu rice set with pickles and gyoza alongside a steaming pot of fresh, grassy Sencha tea.

Next up, Ben takes us for a mini 'chippy tea' at Drakes Fisheries, with the rich yet perfectly crispy batter and moreish chips proof that frying in beef dripping is superior to the vegetable oil commonly used 'down south'.

After a short walk, we reach The Shambles, York's most famous street and the traditional hub of its meat trade - as evidenced by the butchers' hooks still hanging above the windows of some of its shops.

Given this heritage, it seems appropriate to enjoy a smoked pork taco at Shambles Kitchen, before heading to a new patisserie and cafe founded by Florian Poirot, the master pastry chef whose exquisite macarons and chocolates have made him a huge hit since he set up his first shop in nearby Malton in 2017.

Ben also gives us a taste of York's contribution to Britain's gin boom in the form of York Gin - which produces a series of award-winning gins inspired by local characters - before four further stops of which Ambiente Tapas, a Spanish-inspired restaurant and sherry bar with passionate, friendly staff, is a particular highlight.

A recurring highlight during his tours is Love Cheese, an intimate and eccentric cheese store and bar known as 'the world's first Speakcheesey'.

We'll return another time to indulge in 'Afternoon Cheese,' a playful interpretation of the classic British dish. It includes five types of cheese served on a three-level platter overflowing with cured meats, olives, cornichons, chutney, crackers, and bread sourced from the nearby town of Haxby.

Every cheese is carefully selected by the exceptionally informed shopkeeper, Jordan. We observe him engaging in friendly banter with his clientele as he offers personalized recommendations tailored to each customer’s specific cheese requirements.

Regions boasting the highest number of AA rossets

The AA Restaurant Guide hands restaurants that past its inspections a rosette.

Here are the top five counties, outside of London -

North Yorkshire (73)

Devon (58)

Cumbria (47)

Gloucestershire (42)

Norfolk (41)

As well as cheese, York is known for its chocolate, with confectionary giant Terry's founded in the city in 1767 before an overseas takeover saw production move to France in 2005.

The company's grade-II listed, former factory building, overlooking York Racecourse, was empty for some years before being redeveloped into luxury apartments.

Fortunately for food lovers, it's also now home to The Old Liquor Store , an Italian-influenced restaurant, bar and wine shop run by seasoned restaurateur Ben Williams.

Its head chef, Matt Leivers, was poached from the Michelin-starred Star Inn at Harome - making it an obvious stop on any foodie trip to York.

Popping in for dinner, we enjoy an impressive line-up of stunningly presented dishes that deliver big flavours without any hint of fussiness or mean portions.

I've chosen the pan-seared seabass fillet served with rice noodles and Asian greens as my main dish.

However, what really stands out is my dessert – a caramelized white chocolate panna cotta crowned with cookie crumbs and pieces of crunchy, zesty Granny Smith apples.

Like a testament to reinvention, The Old Liquor Store seamlessly integrates itself into a city where numerous structures bear evidence of having been adapted and reused throughout their extensive histories.

This is particularly evident in the Museum Gardens, where the remains of a Benedictine abbey and an old medieval hospital share space with a Roman tower, a parish church, and the neoclassical Yorkshire Museum.

Beneath the menacing gargoyles and lofty Gothic arches of York Minster lies the Undercroft, which unveils remnants of a Roman fortification along with an Anglo-Saxon burial ground, all nestled beside the Norman bases of the present-day cathedral.

As you explore the culinary scene in the city, remember to allocate some time for hidden treasures such as All Saints' Church on North Street. This place features a 15th-century window depicting scenes from the end times and intricately styled angels gazing down from the detailed hammer-beam ceiling.

The small-scale medieval layout of York makes the city quite easy to navigate on foot, especially when you make use of the shortcuts offered by its intricate network of concealed lanes—often referred to as Snickelways.

And should you ever feel weary from all that walking, rest assured that there’s always a place close by where you can grab something to eat!

TRAVEL FACTS

Rory was welcomed by Ben Thorpe, The Old Liquor Store, and Love Cheese. Ben's York on a Fork culinary tours begin at £65 per participant and can be reserved. here .

The Old Liquor Store located at Bishopthorpe Road (YO23 1FT) serves both lunch and dinner from Wednesday through Saturday, along with a Sunday roast. For reservations or detailed insights into their seasonal menus, check out their website. website .

Love Cheese on Gillygate (YO31 7EQ) provides an 'Afternoon Cheese' experience for £27.50, along with a comprehensive selection of cheese and toasties, as well as both offline and online tasting sessions. Further details can be found on their website. website .

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샘표 연두, 맛있는 저속노화 ‘요리 킥’으로 화제

세대 불문 ‘저속노화’에 대한 관심이 부쩍 높은 가운데, 샘표 요리에센스 연두가 ‘저속노화 식단은 어렵고, 복잡하고, 맛이 없을 것’이라는 편견을 깨는 ‘요리 킥’으로 각광받고 있다.

‘느리게 나이 드는 습관’을 전파하는 정희원 교수 채널에서는 지난 연말부터 ‘맛있는 책방’의 장은실 편집장과 함께 양배추, 두부 등 몸에는 좋지만 맛있게 요리해 먹기 힘든 재료들로 자취생도 만들 수 있을 만큼 간단한 ‘저속노화 레시피’를 알려주는데, 양념은 거의 연두를 쓴다.

특히 양배추김샐러드, 양배추삼겹찜, 양배추볶음밥 레시피는 모두 연두 하나만으로 간을 하는데 그 맛이 뛰어나 반응이 뜨겁다.

요리에센스 연두는 콩 발효로 얻은 깊은 감칠맛에 파·마늘·양파·무 등 8가지 야채 우린 물을 더해 복잡한 양념 없이도 재료 본연의 맛을 자연스럽게 살려준다.

순식물성인데도 고기를 넣은 것처럼 감칠맛이 뛰어나고, 굴소스나 참치액, 간장처럼 자체의 강한 맛이 없어 국물요리나 볶음요리는 물론, 나물무침이나 샐러드 등 어디에나 쓸 수 있다.

양배추를 잘게 썬 뒤 올리브오일과 연두, 후추만 뿌려도 감칠맛 풍부한 저속노화 샐러드가 완성되는 이유가 바로 이 때문이다.

정희원 교수의 섭외로 출연해 재료의 특성을 살린, 맛있는 ‘패스트 건강식’ 레시피를 알려주는 장은실 편집장은 “굴소스나 참치액 등은 특유의 훈연향이 나는데, 연두는 다른 재료 본연의 맛을 끌어올려준다"는 설명을 덧붙였다. 정희원 교수는 “극찬”이라며 “앞으로도 최대한 검증을 거친 제품을 소개하도록 준비하겠다”고 말했다.

한편, 자연의 참맛을 살려주는 연두는 샘표의 독보적인 콩발효 기술로 탄생한 100% 순식물성 요리에센스다. 천연 맛 성분이 풍부한 콩 발효액에 파와 마늘, 양파 등 야채 우린 물을 더해 복잡한 양념 없이 연두 하나 만으로 건강하고 맛있는 음식을 쉽게 완성할 수 있다.

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빵과 토마토만 있으면 ‘인생 요리’, 스페인 대표 음식 4

유럽의 부엌이라 불릴 만큼 풍부한 식재료의 보고인 스페인. 그리스, 로마, 아랍의 지배를 거치며 다채로운 미식 문화를 꽃피웠다. 지중해의 햇살을 머금은 과일과 채소, 대서양이 선사하는 해산물과 피레네 산맥의 신선한 고기까지, 자연이 선물한 스페인의 각 지방별 음식과 문화를 소개한다.

판 콘 토마테(Pan con tomate)

카탈루냐 지방(Cataluña)

카탈루냐 사람들의 '판 콘 토마테'에 대한 애정은 우리가 김치에 갖는 애정과 비슷하다. 굵게 잘라 살짝 그을린 듯 구워낸 빵 위에 토마토를 반으로 갈라 즙을 듬뿍 바르고 양질의 엑스트라버진 올리브오일을 넘치도록 뿌린 후 소금을 솔솔 뿌려 먹는다. 뻑뻑하게 느껴질 수 있는 빵이 촉촉하고 맛도 풍부해진다.

카탈루냐 지방은 피레네 산맥과 지중해가 만나 만들어낸 식재료의 보고다. 이곳의 전통 요리는 '마르 이 몬타냐(Mar y Montaña, 바다와 산)'라는 독특한 개념으로 발전했다. 바다와 산의 재료가 한 접시에서 어우러지는 것이다. 야생 토끼고기와 새우, 피레네산 버섯과 달팽이, 바닷가재가 함께 어우러진 요리들이 카탈루냐의 식탁을 수놓는다.

Paella Valenciana (파에야 발렌시아나)

발렌시아 지방(València)

현지인들에게 파에야는 집안 냉장고의 재료들이 한데 어우러진 쌀 요리다. 모든 식재료가 쌀이라는 캔버스 위에서 맛의 그림을 그린다. '파에야 발렌시아나(Paella Valenciana)'는 이 지역의 대표주자로 닭고기, 토끼고기, 소시지, 콩줄기, 가로폰(Garrofón)이라는 큰 콩이 조화를 이룬다. 바닷가재 국물로 풍미를 더한 파에야와 오징어 먹물의 검은 매력을 담은 '아로스 네그로(Arroz Negro)' 역시 놓칠 수 없는 발렌시아의 보물이다.

스페인은 아랍 지배 시절 북아프리카를 통해 인도와 중국의 쌀을 받아들였다. 쌀을 뜻하는 '아로스(Arroz)'는 아랍어 'Ar-ruzz'에서 비롯된 말이다. 발렌시아 지방은 쌀농사의 중심지로 스페인 요리의 왕관 같은 '파에야'의 본고장이다. 해산물 파에야는 물론 생선, 햄, 고기, 콩, 야채, 달팽이를 활용한 다양한 쌀 요리가 미식가들의 발길을 사로잡는다.

Jamón Iberico (하몬 이베리코)

안달루시아 지방(Andalucía)

스페인 최고의 식재료는 단연 '하몬 이베리코'다. 하몬은 돼지 뒷다리 염장 햄이며, 하몬 이베리코는 도토리를 먹고 자란 야생 흑돼지의 뒷다리로 만든다. 그 품질은 비교할 수 없을 정도로 뛰어나다. 최상급 소금으로 18~24개월간 숙성되며, 바이올린을 연주하듯 얇게 저며 와인과 함께 즐긴다.

안달루시아 음식의 뿌리는 700년 아랍 지배 시대로 거슬러 올라간다. 아랍인들은 올리브나무를 들여와 스페인 최고의 올리브오일 산지를 탄생시켰다. 최상급 올리브오일로 튀겨낸 해산물 요리도 빼놓을 수 없다. 작은 새우를 동그랗게 튀긴 새우튀김, 새끼손가락 크기의 통생선튀김, 싱싱한 꼴뚜기튀김이 미식가들의 입맛을 사로잡는다. 이 바삭한 튀김요리들과 완벽한 조화를 이루는 것이 안달루시아의 토속주 헤레스(Jerez, 셰리주)다.

Pintxo, Txacoli(핀초와 차콜리)

바스크 지방(Pais Vasco)

‘핀초’는 손바닥보다 작은 빵 위에 다양한 식재료를 얹어낸 것으로 술안주 같은 개념이다. 보통 한 골목마다 10군데 이상의 핀초바가 늘어서 있으며 사람들은 여러 곳에서 다양한 술과 다양한 핀초를 즐기며 저녁식사를 대신한다. 핀초와 곁들이는 술로는 와인, 맥주, 바스크 지방 전통술인 ‘차콜리’가 있다. 차콜리는 화이트 와인의 일종으로 알코올 도수는 10~12도 정도이며, 약간의 탄산과 시큼한 맛이 나 기름진 음식에 잘 어울린다.

바스크 음식은 수천 년의 역사를 품은 고대 요리 전통에 뿌리를 두고 있다. 초기 정착민들은 어업, 사냥, 농업을 통해 지역 자원을 활용해 독특한 식문화를 이루었다. 피레네 산맥과 비스케이만 사이에 자리한 이 지역은 산악, 해안, 비옥한 계곡이 어우러진 지형적 다양성으로 해산물, 육류, 신선한 농산물의 보고다.

Sydney's Hidden Gem: Uncovering the Charm of The Commons

Whether you're sipping on frosty mini Martinis or feasting on smoky, coal-grilled steaks served in shining copper pans alongside wood-fired roasted chicken, Sydney Common certainly doesn’t fall short of impressive.

Although the sophisticated first-floor dining area offers picturesque vistas of Hyde Park and provides a tranquil setting suitable for professional meetings or romantic evenings, an understated transformation is taking place within the modern, open kitchen.

Chef Jamie Robertson, drawing inspiration from his time at Sepia with Martin Benn, presents exquisitely seasonally focused dishes like cured pork jowl paired with white nectarines and pink peppercorn oil during summertime. In contrast, wintery offerings include charmingly handmade agnolotti filled with smoked pumpkin.

Sizzling hot-smoked beef tongue comes from the robata coals, while the newly beloved honey-roasted duck bursts with flavors of Sichuan peppercorns and rhubarb.

Desserts also follow the seasons – such as passionfruit custard served with shortbread – debunking the stereotype that hotel dining rooms remain unchanging.

A Perfect Picnic Pie Packed with Veggies (The Essential Condiment That Takes It Over the Top)

When your backyard garden is overflowing with fruits and vegetables but nobody is around to enjoy them, what then?

When the COVID-19 lockdowns hit Melbourne during 2020-21, forcing the Heide Museum of Modern Art to shut down its onsite eatery, gardener Alice Crowe found herself in this predicament. Heide Kitchen , however, the organic kitchen gardens supplying the restaurant kept thriving.

The museum started distributing the produce among community groups and employees. However, this initiative sowed the seeds for a fresh undertaking: A Heide Harvest The hardcover book, featuring photographs taken by Robyn Lea, serves as an equally divided combination of a seasonal recipe guide, a gardening calendar and a record of Heide’s extensive history in promoting art, artists, and nature.

Twelve chefs from Victoria, who are enthusiastic about farm-to-table cuisine, have developed special fixed-price meals inspired by the museum and its large gardens. Included among these contributors are Annie Smithers Of the highly acclaimed restaurant Du Fermier in Trenthar, former Heide Kitchen head chef Scott Eddington (who now owns and runs the establishment as owner-chef) Arnold’s in Kensington ) and Dom Gattermayr along with Rose Richards from Florian café in Carlton North.

These recipes, crafted by Gattermayr and Richards, featured under the menu titled "Sumptuous Picnic Fare," are perfect for an outdoor event akin to those commonly savoured in Heide’s gardens.

Picnic pie

No dish embodies a picnic better than a pie, particularly when it incorporates plenty of veggies into your menu. You have the flexibility to enjoy it either warm, at room temp, or even cold. This unconventional crust is remarkably robust yet remains tender and easy to slice, perfect for carrying in a picnic basket. For the filling, cheddar is recommended, though parmesan, pecorino, or another type of hard cheese—or even vegan alternatives—can be used instead (it’s fine to omit the cheese entirely too). When working withnettles, remember to wear gloves until they’re fully cooked as cooking neutralizes their stinging properties.

INGREDIENTS

Pastry

  • 400g plain flour
  • 100ml olive oil
  • 100ml white wine
  • pinch of table salt
  • 1 egg
  • sea salt

Pie filling

  • 500g kipfler potatoes, peeled
  • 2 tbsp vegetable oil
  • 1 leek, roughly chopped
  • 1 shallot, roughly chopped
  • 1 bundle of young green onions, coarsely sliced
  • 2 bunches of greens (such as spinach, warrigal greens, ornettles), thoroughly rinsed but not dried, can be roughly chopped if needed
  • 150g ricotta
  • 2 eggs, beaten
  • 200g cheddar, coarsely grated
  • 1 tbsp sea salt
  • ½ teaspoon of newly ground black or white pepper
  • 1 bunch of parsley, with leaves removed, washed, and coarsely chopped

METHOD

  1. For preparing the pastry, mix together the flour, olive oil, wine, and salt in a big bowl then knead until you get a smooth dough ball. Wrap it up using plastic wrap and let it sit at room temperature for about half an hour.
  2. As the dough rests, prepare the pie filling. Place the potatoes in a big pot and fill it with lightly salted water. Let them come to a boil, then lower the heat to maintain a gentle simmer until they become tender—this should take about 10 to 15 minutes. Drain the potatoes once done, allow them to cool down briefly so you can handle them comfortably before slicing each one into thin discs.

  3. Warm up the vegetable oil in a frying pan set at medium heat. Include the leeks, shallots, and spring onions then let them simmer for several minutes until they turn transparent. Throw in your choice of greens next; the exact timing depends on their toughness—spinach, warrigal greens, or nettle might require merely two minutes to get tender enough.
    Should these veggies look like they're starting to dry out despite having some moisture left from when you first added them, feel free to sprinkle in an extra touch of liquid to keep everything moist without burning.
  4. Heat up the oven to 190C fan-forced (210C conventional).
  5. In a big bowl, combine the ricotta, egg, cheese, salt, and pepper. Remove any extra moisture from the greens, then crumble them up before incorporating into the ricotta blend. Include the leek mixture, parsley, and sliced potatoes, ensuring everything is thoroughly mixed with an even distribution of veggies throughout.
  6. You will require approximately two-thirds of the dough to create the bottom crust, setting aside the rest for the top crust. Roll this portion of the dough into a circle about 40-50 cm in diameter and roughly 2-3 mm thick (since the pastry is robust, feel free to roll it rather thin). Place this rolled-out dough at the bottom of a shallow 30cm circular baking pan or pie dish, ensuring some excess hangs over the edges. Evenly distribute your filling across the base layer.
  7. Roll out the leftover pastry into a circular shape for the lid. Position this atop your filling and press along the edges to secure it with the excess pastry from the bottom layer. Use a fork or the pointy end of a sharp knife to make small punctures across the surface at regular intervals. Whisk an egg, then evenly coat the lid as well as the exposed sides using the beaten mixture. Add a sprinkle of sea salt on top before placing it in the oven; cook for about 45 minutes or until you achieve a golden hue on top. Once done, take it out of the oven and let it rest to cool down.
  8. Serve alongside dressed greens and green tomato chutney (refer to recipe for details).

Serves 6

Green tomato chutney

A quality chutney ought to be an indispensable item in every household's storage, transforming basic dishes into something special. It's a must-have for outdoor meals too. You can prepare this particular recipe solely when green tomatoes are available towards the close of summer, hence it's wise to create a large batch and keep it stored for consumption across different seasons.

INGREDIENTS

  • 2.5 kg of green tomatoes, coarsely chopped
  • 1.5kg brown onions, chopped
  • white vinegar or apple cider vinegar, enough to fully cover
  • 1 kg caster sugar
  • pinch of paprika
  • 1 tsp ground cloves
  • 1 tbsp ground allspice
  • 1 tbsp white pepper
  • 1 tbsp mustard seeds
  • 1 tbsp ground turmeric
  • seaside salt and coarsely milled
  • black pepper

METHOD

  1. Put the tomatoes and onions into a deep saucepan and pour in enough vinegar to fully submerge them. Include the sugar and spices, then let it simmer for about an hour or until the mixture has thickened.
  2. Adjust the seasoning according to your preference and move the mixture into sterilized containers (refer to note), ensuring they're still warm. Close the jars tightly and keep them in a cool, dark spot like a pantry for up to half a year.

Makes 7-10 jars

Note: To sterilize glass jars, preheat your oven to 120°C fan-forced (or 140°C conventional). Clean the jars along with their metal lids using hot soapy water, then thoroughly rinse them off and put them on a baking sheet. Bake them in the oven for about 20 minutes. Take out the jars once done and let them cool down completely before you fill them up.

Cucumbers seasoned with dill, tarragon, and buttermilk

This refreshing summertime salad can be whipped up in no time and effortlessly scaled for any number of guests. The heirloom cucumbers, being more petite compared to most commercially available ones, bring distinctive flavours that enhance the dish beautifully.

INGREDIENTS

  • 1 shallot, finely diced
  • 250ml (1 cup) buttermilk
  • 220 grams (approximately 1 cup) of sour cream or Greek-style yogurt
  • 1 cluster of tarragon (approximately 40 grams), finely diced, along with additional for garnish
  • 1 cluster of dill (approximately 50g), finely diced
  • finely grated peel and squeeze of 1 lemon
  • ocean salt and coarsely milled black pepper
  • 4 Lebanese cucumbers (or a similar weight of heirloom or garden-grown cucumbers)

METHOD

Put the shallots, buttermilk, sour cream, tarragon, dill, lemon zest, and lemon juice in a mixing bowl. Whisk everything together until well combined. Add some salt and pepper for seasoning. Remove thin strip-like peels from the cucumber, then cut them into fine round slices. Toss these pieces with the buttermilk mixture and add more black pepper as needed.

Serves 4-6 servings as an accompaniment

VARIATIONS

You can finish this dish with a touch of trout roe, or opt for a vegetarian alternative by frying some capers in vegetable oil until they pop and unleash their taste. Pat them dry on kitchen roll.

Pour the dressing over pieces of cos lettuce, garnish with chives, and enjoy it alongside a summertime grill-out, or offer it as a refreshing dip for raw vegetable sticks.

This is an excerpt from the revised content. A Heide Harvest By Alice Crowe and Maximilian. Photographs by Robyn Lea. Published by Thames & Hudson Australia, priced at $64.99.

Resep Sop Daging Bening yang Enak dan Segar

Sop daging bening adalah salah satu hidangan tradisional yang digemari banyak orang. Kuahnya yang segar dengan potongan daging sapi yang lembut membuat sop ini cocok dinikmati kapan saja, terutama saat cuaca dingin. Sop daging bening memiliki cita rasa yang gurih namun tetap ringan, sehingga tidak hanya nikmat, tetapi juga menyehatkan. Yuk, simak cara membuatnya, ya Bela!

Bahan-bahan

Berikut ini bahan-bahan untuk membuat sop daging yang enak dan segar.

  • 500 gram daging sapi (bagian sandung lamur atau sengkel)
  • 2 liter air
  • 2 batang wortel, potong bulat
  • 1 buah kentang, potong dadu
  • 1 batang daun bawang, iris
  • 1 batang seledri, ikat
  • 3 siung bawang putih, haluskan
  • 4 siung bawang merah, haluskan
  • 1 sendok teh merica bubuk
  • 1 sendok teh pala bubuk
  • Garam dan gula secukupnya
  • Minyak untuk menumis

Cara Membuat

Cara membuat sop daging yang enak dan segar.

  • Masukkan daging sapi ke dalam air mendidih, rebus hingga empuk selama kurang lebih 1-1,5 jam. Setelah itu, angkat daging dan potong-potong sesuai selera. Saring kaldu untuk mendapatkan kuah yang bening.
  • Panaskan sedikit minyak, tumis bawang merah dan bawang putih hingga harum. Masukkan merica dan pala bubuk, aduk rata.
  • Masukkan tumisan bumbu ke dalam kaldu rebusan daging. Tambahkan wortel, kentang, daun bawang, dan seledri. Rebus hingga sayuran empuk.
  • Masukkan potongan daging yang sudah direbus tadi. Bumbui dengan garam dan gula secukupnya, lalu masak beberapa menit hingga bumbu meresap.
  • Angkat sop daging bening dan sajikan dalam mangkuk. Tambahkan taburan bawang goreng dan seledri untuk rasa yang lebih nikmat.

Tips:

  • Gunakan api kecil saat merebus agar kuah tetap bening.
  • Tambahkan sedikit jeruk nipis untuk rasa segar saat menyajikan.

Nikmati sop daging bening ini bersama nasi hangat untuk hidangan keluarga yang sempurna. Dengan perpaduan kuah yang gurih dan daging yang lembut, sop ini dijamin akan menjadi favorit di meja makan kamu. Selamat mencoba dan semoga keluarga menyukainya!

6 Must-Try Culinary Delights in Slovenia

With its mix of Mediterranean influences and Alpine inspiration, Slovenian cuisine runs the entire gamut of full, authentic flavours. Here's an overview of the culinary specialities you need to try on a trip to Slovenia!

Štruklji , the icon of Slovenian cuisine

Štruklji , the national pride and joy, is a pastry made from rolled dough stuffed with curd cheese and baked in the oven. This versatile dish also found in Croatian cuisine can be eaten hot or cold, savoury or sweet. Each region of Slovenia has its own version: apple, walnut, ricotta, smoked pork, red pepper or truffle...

Kranjska klobasa a sausage brimming with personality

Produced in the area of Carniola, approximately at the nation's center. kranjska klobasa Carnolise sausage, a smoked pork sausage flavored with garlic and pepper, is commonly enjoyed alongside cabbage, potatoes, and Sečovlje salt. This dish serves as an iconic representation of Slovenian cured meats, celebrated for its robust taste and crisp consistency. Throughout Ljubljana, you'll find this specialty featured prominently on the menus of all traditional eateries.

Potica , a cake designed for special events

Potica is the quintessential Slovenia Desserts, particularly during the holidays, can be quite special. This soft dessert gets its texture from a gradual preparation method and takes the form of a jelly roll cake crafted using brioche dough. It’s typically stuffed with ingredients like walnuts, honey, poppy seeds, lemon zest—or sometimes even chocolate. There are numerous versions; every household often boasts their own traditional recipe passed down through generations.

Bograč , the stew from Prekmurje

Bograč is a spicy stew simmered for a long time with pieces of beef, pork and game. Originating from the Prekmurje region in the east of the country, it was inspired by Hungarian goulash Aromatic and substantial, this dish is typically presented in a big cast-iron pot. Perfect for warming your bones after trekking through the Slovenian countryside.

Žganci : simple countryside flavours

Žganci Is a humble and wholesome meal prepared by blending buckwheat flour with water and butter, then typically enjoyed alongside curdled milk or cabbage. Much like polenta, this rustic delicacy reflects Slovenia’s countryside heritage and its connection to mountains. Each mouthful offers a comforting taste of home. Savor it as part of your morning feast for a great beginning to the day!

The Soča trout, a marvel of the river systems.

In the Soča Valley – a region located at the frontier Italy Known for its crystal-clear river and stunning woodlands—the native trout here is considered a prized dish. This fish, characterized by its tender meat and hints of blue, shines when baked in an oven, complemented ideally with seasonal veggies and a dash of lemon juice. Though straightforward, this preparation offers immense gratification, reflecting the Slovenians’ deep connection to their terrestrial bounty, crafted without unnecessary embellishments.

5 Must-Try Culinary Delights in Croatia

Although Croatia is renowned for its breathtaking scenery, its culinary offerings frequently go unnoticed. Let us rectify this situation!

To genuinely grasp a nation, one should immerse themselves in its food scene—an enjoyable pursuit particularly in Croatia, teeming with delectable dishes. This south European treasure combines flavors from the Mediterranean, Slavic, and Eastern traditions. Whether you're exploring the north or moving towards the Adriatic coastline Each region presents distinctive cuisine with unique flavors. Delicacies such as cold cuts, cheeses, octopus, and calamari are common favorites; however, what about the primary courses and sweet endings? Dive deeper into this guide to discover Croatia’s essential gastronomic delights.

If you're planning a trip to Croatia, these articles can assist with your organization:

  • What to explore in Croatia? 6 top destinations blending nature and culture
  • When is the optimal season to travel to Croatia?
  • Zagreb: 4 amazing hotels to stay at in Croatia's main city

Peka

The peka Serves as a foundation of Croatian cuisine. This meal can be prepared using either meat (commonly veal or lamb) or seafood (usually octopus), along with potatoes and fragrant herbs. It is cooked slowly beneath a dome-like cover, buried in the ashes of an open fire for many hours. The outcome is a remarkably tender dish exuding a delightful smokiness.

Brodet

Brodet (or brudet ) is a classic Croatian fish stew originating from the country's coastal areas. This hearty meal blends an assortment of fish, shellfish, white wine, tomatoes, and onions, simmered slowly for optimal flavor. Usually accompanied by polenta, this dish places great emphasis on using fresh ingredients—often sourced earlier that day when the catch comes in.

Crni rižoto

Crni rižoto , meaning “black risotto” in Croatian, is made with small pieces of octopus and squid, combined with rice, white wine, spices, and olive oil. Its signature dark hue comes from squid ink, added towards the end of cooking. You will often find crni rižoto on the menu in konoba —Traditional taverns that previously served as storage for handmade items such as cured fish.

Štrukli

Štrukli Pronounced "chtroukli," this traditional delicacy hails from the Zagorje area close to Croatia’s capital city, Zagreb. It features thin sheets of dough enveloping fresh cheese, offering a straightforward but delightful culinary experience. Various renditions include both baking and boiling methods as well as sweet and savory options. Among these, the savory variant—which frequently includes an addition of cream—is particularly favored. Such is its significance that chtroukli has become quite emblematic. štrukli that they have secured a spot on Croatia’s list of intangible cultural heritage.

Sarma

Called sarma, this soothing dish comprises cabbage leaves filled with ground meat and rice. These rolls are slowly cooked in a stock together with smoked meats, resulting in a deep and robust taste. As a traditional Croatian cuisine, sarma is typically made for special occasions, especially during New Year’s celebrations.

Sweet specialities

Croatia’s sweetscape is equally remarkable, featuring fritule emerging as a clear favorite. These tiny, soft doughnuts are deep-fried until crispy and golden brown before being dusted with sugar or drizzled with chocolate. Light and delectable, they make for an ideal single-bite treat.

Another delightful Croatian treat is orehnjača, a classic walnut roll commonly savored during celebrations. No list would be complete without including this. rapska torta This cake, made with almonds, has a distinct spiral, oval form and is flavored with maraschino liqueur, lemon, and orange.

Crave-Worthy Pesto Vegetable Bake: A Game-Changing Recipe

This delightful recipe brings together the deliciousness of zucchini, bell peppers, red onions, and spinach, all enveloped in a fragrant basil pesto dressing. It’s topped with thin slices of sweet potato, a creamy blend of three cheeses, halved cherry tomatoes, crumbled pieces of sourdough bread, and finished off with a dash of freshly grated Parmesan cheese.

Ingredients

2 medium zucchinis, cut into thick slices
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
2 red onions, cut into slender circles
450 grams of frozen spinach, thawed and drained
3 cloves garlic, crushed
2 Tbsp cornflour
150 grams of tubbed fresh basil pesto
Flaked sea salt and newly ground black pepper, for seasoning.
2 medium sweet potatoes, peeled and cut into extremely thin slices
300 grams of pre-grated three-cheese blend from the store (mix of mozzarella, cheddar, and parmesan)
250g cherry tomatoes, halved
2 slices sourdough bread, torn into small chunks
1/2 cup of finely shredded Parmesan
2 tablespoons of extra virgin olive oil

Method

Step 1

Heat the oven to 160°C fan-forced (180°C conventional). Mix together the zucchini, bell pepper, onion, spinach, garlic, and cornstarch. bowl And mix to coat. Set aside 2 tablespoons of the pesto, then incorporate the rest. Add seasoning.

Step 2

Season the sweet potatoes with salt. Place half of them at the bottom of a 10-cup capacity baking dish Sprinkle with half of the cheese blend. Layer with the vegetable-pesto mixture. Cover with the rest of the cheese blend, followed by sweet potatoes, tomatoes, bread slices, and Parmesan. Pour half of the oil over the top.

Step 3

Cover tightly with 2 layers of foil. Bake for 60 minutes. Remove foil and bake for 20 minutes or until cheese is golden. Meanwhile, combine remaining oil and pesto in a small bowl. Serve vegetable bake drizzled with pesto oil.

The post Best-ever pesto vegetable bake appeared first on Better Homes and Gardens .

6 Iconic Restaurants in Mallorca Where You Can Savor Authentic Local Cuisine (International Edition)

Explore Mallorca's top locations to relish the abundance of its culinary scene.

Mallorca, the biggest among the Balearic Islands, stands out not just because of its idyllic shores and rugged mountains but also due to its delectable cuisine. Featuring an array of locally sourced ingredients, traditional recipes, and high-end meals, Mallorcan food merits a dedicated entry in your journey logbook. Should you wish to explore the genuine taste of this island, consider these six eateries where you can savor regional delicacies.

Eager to explore Mallorca? Check out these articles we've put together on the subject:

  • Majorca: The Most Stunning Villages to Explore on the Balearic Island
  • Majorca: Top 5 Picturesque Beaches and Coves to Visit This Summer
  • Majorca: Top Snorkeling Locations Around the Baleares Island

Mesón Ca'n Pedro, Genoa, 100% escapism

Situated in the delightful Genoa neighborhood, which lies just outside of Palma, Mesón Ca'n Pedro has been a cornerstone for locals since 1976. As a family-operated eatery, it boasts a cozy, welcoming ambiance that perfectly encapsulates the essence of the area’s traditions. Among their specialties are classic fare that showcases authentic flavors. lechona asada (roast sow) and caracoles (a snail dish), complemented by regional wines. The terrace provides an stunning vista of the Palma Bay, ideal for dining outdoors.

Mesón Ca´n Pedro, Génova Carrera del Rector Vives, 14

07015 Palma

+34 971 70 21 62

Celler Sa Premsa offers an extensive selection of dishes.

Nestled right in the center of Palma de Mallorca, Celler Sa Premsa is an essential stop for enthusiasts of regional fare. Established back in 1958, this eatery stands out due to its quintessentially Majorcan interior, adorned with sizable wooden wine casks. Its menu boasts a generous array of traditional dishes from the area, among them the renowned frito mallorquín , a stir-fried dish featuring lamb offal along with potatoes and bell peppers. The restaurant’s exemplary service ensures that the ambiance remains exceptionally inviting.

Celler Sa Premsa Plaça del Bisbe Berenguer de Palou, 8, Centre

07003 Palma

+34 971 72 35 29

Visit Ca'n Joan de S'Aigo for a delightful dessert.

Established in 1700, Ca'n Joan de S'Aigo stands as Palma’s eldest chocolate factory and café, renowned for its exquisite handcrafted ice creams and traditional Mallorcan ensaimadas—circular, spiral-shaped pastries. It remains an essential stop for those seeking a delightful pause. Besides these confections, visitors have access to various beverages ranging from premium hot chocolate to freshly squeezed orange juice.

Ca’n Joan de S’Aigo Carrer de Can Sanç, 10

07001 Palma

+34971710759

Between History and Gourmet Cuisine lies Celler Can Amer.

Situated in Lloseta, Celler Can Amer carries a rich historical legacy. Their menu specializes in authentic Majorcan cuisine. Must-try items feature the tumbet , a baked dish of roasted vegetables typically served alongside meat or fish, and a must-try arroz brut , a zesty and aromatic rice dish. You’re in for a delightful experience.

Celler Can Amer Carrer Miners, 4

07360 Lloseta

+34 971 50 12 61

Ca Na Toneta, a tribute to organic cuisine

Located in the quaint village of Caimari, Ca Na Toneta shines as a culinary jewel. Managed by the Solivellas sisters, this eatery distinguishes itself with its contemporary take on Majorcan dishes, all the while adhering strictly to age-old traditions. Meals here are crafted from locally sourced organic ingredients, many grown right in their very own herb garden. Every plate conveys a tale. The cozy ambiance combined with stunning vistas of the Serra de Tramuntana mountain range enhances the overall dining adventure.

Ca Na Toneta Carrer de s'Horitzó, 21

07314 Caimari

+34 971 51 52 26

Sa Roqueta , a seafood feast

For those who adore seafood, Sa Roqueta in Palma is an essential visit. This quaint, family-operated eatery focuses on meals crafted from freshly caught fish and seafood every day. One of the standout offerings includes the caldereta de langosta , a standard lobster bisque.

Sa Roqueta Carrera de la Sirena, 11

07006 Palma

+34971249410

Sydney's Hidden Gem: Uncovering the Charm of The Commons

Whether you're sipping on frosty mini Martinis or feasting on smoky, coal-grilled steaks served in shining copper pans alongside wood-fired roasted chicken, Sydney Common certainly doesn’t fall short of impressive.

Although the sophisticated first-floor dining area offers picturesque vistas of Hyde Park and provides a tranquil setting suitable for professional meetings or romantic evenings, an understated transformation is taking place within the modern, open kitchen.

Chef Jamie Robertson, drawing inspiration from his time at Sepia with Martin Benn, presents exquisitely seasonally focused dishes like cured pork jowl paired with white nectarines and pink peppercorn oil during summertime. In contrast, wintery offerings include charmingly handmade agnolotti filled with smoked pumpkin.

Sizzling hot-smoked beef tongue comes from the robata coals, while the newly beloved honey-roasted duck bursts with flavors of Sichuan peppercorns and rhubarb.

Desserts also follow the seasons – such as passionfruit custard served with shortbread – debunking the stereotype that hotel dining rooms remain unchanging.

10 Irresistible Brazilian Culinary Delights You Must Try

From Rio de Janeiro to Salvador de Bahia, Brazilian cuisine is an incredible adventure. Here's an overview of the culinary specialities you need to try on your trip to Brazil!

Feijoada , Brazil's national dish

You cannot discuss Brazilian cuisine without bringing up feijoada , a hearty black bean stew prepared with chunks of pork, considered Brazil's national dish. Typically enjoyed on Wednesdays or Saturdays, this satisfying meal comes accompanied by white rice, sliced cabbage, fresh oranges, and toasted manioc flour, referred to as farofa . In Rio, feijoada is consumed in usual taverns featuring a celebratory ambiance, frequently accompanied by samba tunes in the background.

Acarajé Street food featuring flavors from Bahia

In Salvador de Bahia In the capital city of the Brazilian state of Bahia, you can't miss it. acarajé These small shrimp-filled beans, deep-fried in palm oil, are beloved snacks in Bahia. Crispy exterior with a tender interior, you can find acarajé being sold from baianas de acarajé , women in traditional white dress selling the snack on what seems like every street corner.

Moqueca , the wealth of Brazilian fishermen

In the regions of Espírito Santo and Bahia, moqueca It’s a must-try dish. The fish stew simmers in coconut milk along with tomatoes, onions, bell peppers, and cilantro. It has two primary variations: moqueca capixaba , which is lightweight and easy to use, or moqueca baiana , which offers enhanced richness due to the inclusion of additional palm oil. This meal is typically served in a panela de barro , an earthenware vessel that preserves the warmth and taste of the components.

Coxinha , a tasty delivery treat

A symbol of Brazilian street cuisine, coxinha Is absolutely irresistible! Crisp on the exterior and irresistibly tender within, this croquette filled with pulled chicken, coated in breadcrumbs, and perfectly deep-fried has become a beloved treat for Brazilians. Additionally, there are numerous variations: some versions differ in their fillings or seasonings. coxinhas are filled with oozing cheese or shrimp. Savor them as you walk, at a marketplace or by the seaside.

Tutu mineiro , the signature cuisine from the Minas Gerais area

Starting in the Nordeste region of Brazil, sarapatel It’s a daring dish with a strong flavor profile that might take some getting used to. Made from organ meats, it undergoes marination in vinegar followed by cooking with blood, and is typically served alongside. farofa (manioc flour) or white rice. Characterized by its bold spiciness and luxurious creaminess, this dish is a specialty from the regions of Pernambuco and Sergipe. It is commonly enjoyed during popular festivities and family reunions.

T utu mineiro , a signature meal from Minas Gerais

In the mountainous regions of Minas Gerais, tutu mineiro Serves as a cornerstone in regional eateries. This hearty meal consists of crushed beans mixed with cassava flour and bacon, deeply rooted in the heritage of local farmers and miners seeking sustenance through hard work. Often crowned with a fried egg or sausage, this filling cuisine accompanies a plentiful portion of rice alongside finely sliced and stir-fried kale, known locally.

Quindim , a specialty from Nordeste

Quindim It’s a dessert characterized by its smooth, velvety consistency, beloved by residents of the Nordeste area. Hailing from Recife, this small golden custard is exceedingly sugary and has a distinct coconut flavor. You can find it in virtually every bakery and coffee shop throughout the Nordeste. Simply impossible to resist!

Tacacá , a robust Amazonian soup known for its intense flavor

From the heart of Amazonia , tacacá It truly piques interest. This manioc soup is prepared using dried shrimp. jambú (a botanical specimen that induces a mild numbing effect on the tongue) and a fermentation product tucupi The sauce boasts an extremely robust flavor. Presented in calabash bowls, it is consumed hot during the later part of the day to invigorate the senses and stimulate mental clarity.

Pão de queijo , a delightful cheese originating from Minas Gerais

One bite of pão de queijo These circular cheese pastries, a staple in Minas Gerais cuisine, boast a crunchy exterior and delightfully creamy interior. Crafted using cassava flour, eggs, and regional cheese, they offer a lightweight texture ideal for snacking. They’re best enjoyed piping hot at nearly every cafe across the nation.

Beiju , the classic manioc pancake

To conclude your culinary journey, be sure to sample the beiju , a delicate pancake prepared using cassava flour, common among indigenous groups. It can be sweetened with condensed milk or savory with cheese or dried meat. beiju is versatile, lightweight and remarkably tasty!

France: 9 Unusual Culinary Delights You Need to Taste


While France is renowned globally for its exquisite cuisine, the country’s regions boast numerous unconventional and unexpected delicacies. Below are nine distinctive dishes you might want to sample—or avoid (if they're not your cup of tea) — during your visit.
1. Andouillette: A sausage made from chitterlings.
2. Tripes à la mode de Caen: Tripe cooked with vegetables and wine.
3. Ossau-Iraty cheese: This sheep milk cheese hails from the Pyrenees region.
4. Quenelle de brochet au Nantua sauce: Dumplings made from pike served with crayfish cream sauce.
5. Cervelles de canut: Literally "silkworm brains," though these are actually snails often found in Lyon.
6. Aligot: Mashed potatoes blended with garlic confit and Cantal cheese.
7. Tarte aux pruneaux: Plum tart originating from Gascony.
8. Jambon persillé: Baked ham terrine flecked with parsley.
9. Judas bread: Also known as pain bénit, this large loaf is topped with green olives and bacon.

A country with a rich heritage in cuisine and exceptional cooking skills, France presents an abundance of delights for the traveling food enthusiast. However, beyond the great classics For instance, consider quiche Lorraine, coq au vin, and bouillabaisse; every region boasts its distinct gastronomic specialties, many of which might strike you as quite astonishing. Dishes like pieds paquets, casgiu merzu, or tablier de sapeur exemplify this uniqueness—each dish comes with an equally unconventional recipe to match their intriguing titles.

The 9 Most Unusual French Culinary Specialties

Tête de veau

Characteristic of Lyonnais cooking, tête de veau (calf’s head) paired with gribiche sauce is a dish that could make even the hungriest diner pause before ordering. The preparation begins by simmering the said calf’s head in a broth infused with vegetables like carrots, onions, and celery along with aromatic herbs until tender. Afterward, the meat is thinly sliced and accompanied by gribiche sauce, which combines elements of mayonnaise, boiled eggs, capers, pickled cucumbers, finely chopped parsley, vinegar, Dijon mustard, and occasionally additional seasonings including fresh herbs or shallots.

Caen-style tripe

Hailing from the town bearing its name, Caen-style tripes stands as a quintessential culinary specialty of this Norman city. This dish features beef or veal tripe gently simmered in a flavorful broth before being paired with a rich cream-based sauce infused with white wine, onions, carrots, and parsley. To prepare it properly, the tripe must be meticulously cleansed and parboiled to remove any unwanted elements; subsequently, it’s sliced and stewed over many hours within the seasoned liquid until perfectly soft and bursting with taste. For optimal enjoyment, serve alongside potatoes and freshly baked bread for dipping into the accompanying sauce.

Casgiu merzu

A classic Corsican delicacy, casgiu merzu (also referred to as casu marzu) is a mature, fermented sheep’s cheese characterized by its robust flavor and rather solid consistency. Initially, the milk undergoes coagulation followed by compression into a round block of cheese. Subsequently, this cheese wheel is encased in chestnut leaves, promoting anaerobic fermentation without exposure to oxygen. Over several months or even years, this ongoing fermentation enhances the distinctive strength and depth of taste. However, what sets casgiu merzu apart—and lends it another moniker—is the possible inclusion of living maggots within the cheese. These larvae not only infest but also aid in breaking down the fats during fermentation, thereby playing a role in maturation. It should be noted that such practices were once common until they fell under regulatory scrutiny imposed by Europe.

Boudin noir aux pommes

If you enjoy both sweet and savory dishes, this recipe could be perfect for you. For an authentic Norman preparation, fry or grill the blood sausages until thoroughly cooked and nicely browned on the exterior. At the same time, gently cook sliced apples in a skillet with butter and a touch of cinnamon until they become soft and develop some caramelization. Place the apple slices either over or beside the prepared blood sausage.

Tablier de sapeur

A classic Lyonnaise dish called tablier de sapeur (sapper’s apron) is prepared using gras-double, A portion of beef or ox stomach forms this dish. Its name originates from the Maréchal de Castellane, who served as the military governor in Lyon under Napoleon III. As an ex-civil engineer sapper, he had a particular liking for tripe. His background involved working underground on construction sites and trenches where his team frequently wore leather aprons; this detail may have influenced the nomenclature of the meal. To prepare this delicacy, beef fat is initially soaked in white wine infused with herbs and spices before being coated in breadcrumbs and fried until it achieves a crisp exterior and remains soft within.

Alsatian rossbif

Even though the term "rossbif" might sound similar to the French way of saying "roast beef," in the Alsace area, it refers to a dish made from marinated horse meat (where "ross" means "horse" in Alsatian). The meat, which can be chuck, neck, or loin, is cooked in red wine and typically paired with spätzle noodles or potato salad.

Aligot

Originating from the Aubrac region, aligot is a culinary delight consisting of mashed potatoes combined with fresh tome cheese, garlic, cream, and butter. To get the signature stretchy and string-like consistency of this dish, proper preparation involves intensely stirring all the components together. Adored for its velvety texture and rich, savory taste, aligot is commonly enjoyed alongside grilled meats or sausages.

Pieds paquets

A specialty cuisine commonly found in the Marseille area, pieds paquets (packaged feet) consists of a dish prepared with lamb's feet. paquets (Offal) simmered gently in a sauce made from tomatoes and white wine, infused with a mixture of Provençal herbs like thyme, rosemary, and bay leaves. These parcels typically contain a filling composed of lean pork, garlic, parsley, along with additional components based on the specific recipe. After cooking, pieds paquets are ideally enjoyed piping hot alongside some potatoes.

Pork friton

Originating from the Limousin area, pork fritons represent a classic local delicacy prepared using various cuts of pork, particularly those considered less appealing like organs, ears, trotters, among others. The process begins by simmering these ingredients slowly until tender, infused with an aromatic blend of herbs and spices. After cooling and draining them, the meat is roughly chopped then combined with natural gelatin before being shaped into a terrine. This dish is typically enjoyed when sliced thinly and served chilled.

Elena Reygadas: "Mexican Cuisine's Power Comes From Its Diverse Influences and Blends"

Elena Reygadas, who helms the kitchen at Rosetta restaurant in Mexico City, responded to our queries about what Mexican cuisine signifies for her.

A couple of months back, I scheduled a journey to Mexico City After exploring various parts of the Yucatán Peninsula, I looked forward to spending some time in an urban center. My desires included seeing skyscrapers up close, visiting multiple art galleries, attending a musical performance, and enjoying exquisite dining experiences. Among my must-do activities were taking a leisurely walk through Bosque de Chapultepec, visit Museo Soumaya , visit Luis Barragán’s Casa Pedregal, plan a day trip to Teotihuacán, and dine at chef Elena Reygadas’ acclaimed restaurant, Rosetta.

Luckily, I managed to book a spot for lunch at Rosetta. By 1 p.m. on a Thursday, after meandering around the trendy area of Roma Norte for several hours—exploring vintage stores and mentally marking down every café worth visiting during my trip—I eventually reached the restaurant. Although lunch service had only just started, a group had already assembled outside, waiting for potential cancellations that might free up a table.

The moment I entered via the massive wooden gates, I felt like I had been whisked away to an idyllic part of rural Italy. Inside, the patio featured delicate pastel hues and was decorated with tree and foliage frescoes. This blend of rustic charm and contemporary style created an ideal backdrop for enjoying a three-course feast rich in vivid colors and robust tastes.

Following her time at the Michelin-starred Italian eatery Locanda Locatelli in London, Reygadas went back toMexico City. 'It didn’t take long for me to realize that my true passion lies in cooking where I feel most rooted, utilizingthe local ingredients from my childhood,' she explains. Before founding Rosetta, which swiftly earnedinternational recognition, she initially ran an underground dining spot in the Roma district.

Rosetta offers an à la carte The menu updates with the seasons, featuring ingredients procured from local sources. The establishment serves Mexican dishes However, its flavors are strongly inspired by Italian cuisine. 'In London, where an extensive variety of foods are brought in from elsewhere, I gained insight into Mexico’s remarkable abundance of ingredients,' says Reygadas. 'At that point, I decided that upon my return, I would focus on using Mexican produce.'

Through Rosetta, Reygadas quickly earned acclaim nationally and globally. The eatery received a Michelin star in 2024, and She was awarded as the Best Female Chef. According to The World’s 50 Best Restaurants in 2023, 'Initially, my cooking might not appear to be traditional Mexican fare, yet upon closer inspection, you’ll discover that Mexico encompasses far more than meets the eye,' she shares. 'I find great joy in contributing as one among numerous chefs who broaden the horizons of our culinary world.'

You learned from an Italian chef. In what ways has this shaped your cooking style now?

Elena Reygadas states, "The impact is evident. I have come to appreciate pasta—the process of preparing it as well as enjoying it. There’s an element of hands-on comfort involved. At Locanda Locatelli, I discovered that what truly matters in cooking is the ingredients themselves. One must honor their natural state and simplicity, choose only the finest ones, and utilize them during their peak season."

Pasta forms the backbone of my culinary style—my fascination stems from seeing it as more than just a side; its taste transforms slightly with different shapes and sizes, making it remarkably adaptable, and it consistently offers solace when consumed.

At Rosetta, we produce our pasta each morning from scratch, crafted entirely by hand and free from electrical machinery assistance. This approach ensures both superior quality and unparalleled freshness, despite being an intensive and lengthy process—it’s fundamental to us. Moreover, adhering to this method aligns with our commitment to making all items in-house and upholding exceptional standards.

What primarily sets apart the strengths of Mexican cuisine and its cooking customs?

The robustness of Mexican food stems from its variety, influences, and blends. Various types of Mexican culinary styles exist, all closely tied to regional landscapes, weather patterns, historical events, and traditional customs.

What associations does Mexican food bring up for you?

'Membership and hearth. Numerous events occur surrounding the activity of dining, at the tabletop. Throughout the day, thoughts revolve around sustenance. As we sit down for supper, our minds are already contemplating tomorrow’s first meal. Nutrition propels us and directs us.'

What ingredient do you enjoy cooking with the most and what makes it special for you?

My go-to ingredient is invariably the one that’s currently in season. The anticipation of waiting several months before being able to use an ingredient until it becomes available again is unparalleled. As soon as the climate shifts and following the rainy spells, we begin receiving quelites, mushrooms, and insects. With warmer temperatures, the initial batch of mangoes comes into play during this time. Each ingredient possesses its own optimal window for consumption.

You obtain your ingredients from local sources and do so in an sustainable manner. What makes this practice significant for you?

The modern food production system significantly exacerbates today’s environmental challenges by encouraging a more uniform and detrimental eating pattern. This trend leads to severe cultural and ecological impacts, as traditional tastes and cooking practices vanish, and biodiversity drastically diminishes.

By opting for locally sourced and seasonal items, we can create meaningful change. It falls upon us as chefs to champion nutritious food choices that benefit not only ourselves but also the environment, fostering diversity and resisting dietary uniformity. Over recent years, we've established an extensive network encompassing numerous stakeholders such as small-scale producers, agriculturists, and fisherfolk across different parts of Mexico; communal and sustainable farming initiatives; apothecaries and cattle raisers; vintners and tequila artisans; honey gatherers and truffle hunters; dairy crafters, and coffee cultivators. Through this collaboration, we ensure better accessibility to superior produce for everybody. When we collectively commit to utilizing top-notch, thoughtfully cultivated goods, we ignite a movement. More individuals gain the chance to experience these materials in other dining venues and within their homes. Consequently, this initiative spreads nationwide.

What type of message do you aim to communicate with your cuisine?

Food serves as a potent connector. Enjoying a meal together is essentially an act of communication. Consuming another culture’s cuisine offers insight into their traditions. Even from childhood, I understood that dining involves communal sharing. Our family would frequently host big get-togethers involving cousins, uncles, and grandparents. At these events, food held significant importance—it acted as the glue binding everyone together, sparking conversations and interactions. We didn’t serve elaborate meals; instead, we enjoyed simple home-cooked dishes made by various members. The essence lay in coming together, with food merely providing the occasion for such reunions.

I really love cooking dishes that encourage engagement and dialogue. While food itself might convey a message, genuine communication occurs beyond the plate—through conversations, idea exchanges, maybe even sparking inspiration. This is why each meal I prepare is designed to be an excuse for people to share with one another.