When cookbook author Tessa Kiros turned 18 she left home in South Africa to travel and learn more about the world. She spent her twenties working in different restaurants and with families in London, Sydney, Mexico and Athens, finding mentors to lead her through the twisting paths of global gastronomy.
Recipe taken from Venezia: Food & Dreams by Tessa Kiros
Tiramisu an be varied as much as you like: make it less sweet, more sweet; serve it with gratings of dark chocolate on the top; use whatever alcohol you like, such as Grand Marnier, whisky or marsala. It’s also very easy to make double the amount.
Our Intrepid Foodies are like a culinary team of super heroes. And whenever the earth is threatened (or we’re hungry for new food adventures) they swoop in and give us the low down on must-try dishes, authentic local recipes and the scrumptious secrets that make their destinations tick. They’re like The Avengers, but with added quinoa.
We love Russia. We love New Year. We love spending New Year in Russia. Here’s why.
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.
There are a lot of myths about sailing the high seas. Some people think you need to know the nautical names of every sheet (sorry, ropey thing) and smell of seaweed all day, others reckon you can only do it on a giant cruise ship with four cinemas and a pants-exploding buffet station.
When sailing in Europe, you have to slap yourself every once in a while to make sure you haven’t stumbled into a cliché.
One thing should be made perfectly clear before diving into this list: every city, village, hamlet and fjord in Iceland could likely be considered a “small-town” by definition.
You have to picture Europe as one giant bowl of ratatouille: there’s a bit of everything in there, it’s delicious and surprising, but it can be tricky to know where to begin. Do you pack as many flavours into a two-week trip as possible, or spend 12 days carefully peeling back the layers of a single onion, er, country? It all comes back to time: how much of it you have and where you like to spend it.