Perhaps not quite so well regarded in the international ‘foodie’ community as some of its European neighbours, Turkey holds it’s own when it comes to delicious stuff to gorge on.
If you’re anything like us, you leave your New Year’s Eve plans ‘til the last minute and subject yourself to a frenzy of pre-celebratory anxiety.
A seasoned adventurer gives group travel a try for the first time. What happened next?
Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.
Considered the national soup of Morocco, harira is a fragrant dish that’s traditionally consumed as the first meal for breaking the Ramadan fast. It’s believed to be of Berber origin, and Intrepid’s friends on the ground in Morocco have provided the below recipe. Splendid.
Soup gets a bad rap. Some people consider anything in liquid form a pathetic excuse for a meal. We wholeheartedly disagree, and we think you might too once you’ve had a little look at this list.
We went to Chile and searched high and low for unmissable adventures for anyone passing through this incredible country. If you’re planning a trip to Chile, this little lot should help kick your inspiration into overdrive.
What is it that’s so irresistible about a dumpling? Putting aside the fact they’ve got the cutest name of all the food groups, dumplings seem to be inherently delicious on a molecular level.
Rice and curry is the king of Sri Lankan cuisine. There’s a slew of variations depending on what region of Sri Lanka you visit, but the structure is usually the same: spices tempered in hot oil before being combined with chicken, fish or other meat, and coconut milk – essential for the oh-so-delicious curry sauces. Combine with rice or roti, and you’re on to a surefire winner.