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.
The New Year at Intrepid means one thing: new challenges. But that’s a little vague, right? I mean, how exactly will you challenge yourself this year?
When we sat down to create our Intrepid Food Adventures, we had a simple mission in mind: to design the most authentic, affordable and awesome ‘real food’ experiences – the kind you see in beautiful magazine spreads or envy-inspiring food documentaries.
New Year’s Eve, it’s the event that happens once in a year but 24 times in a day. Nearly everyone rings it in on December 31st, but the mystical magic of time zones means the party lives on and on and on, hitting one little slice of the world after another.
In South-East Asia, the process of steaming a curry in banana leaves is referred to as mok, amok or ho mok. Classic ingredients include thick coconut cream and galangal (similar to ginger), with a whole heap of other deliciousness added.
Turkish food: it turns out there’s more to it than meat and bread. From Istanbul to Fethiye, these are our favourite in-country foodie spots.
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.