“Come on,” my bestie said after breakfast at our hostel, “let’s just have a little stroll and see what’s around.”
There’s a part of Brazil that is mostly void of international tourists. It’s a little harder to get to, it’s more remote than iconic Brazil and English is not widely spoken. But it’s worth the effort because you’ll be blown away by its natural beauty, fascinating history and energetic locals.
When we started out on our 42 kilometre trek along the Inca Trail, I was full of morbid questions; questions I really should have researched before booking the trip.
“We’re going deep into the jungle…expect surprises” – why you can’t afford to miss this epic Mexico expedition
Imagine, for a moment, that you could see all the things you want to see in Mexico (y’know, the big tourist sites) before embarking on a five-day river exploration through the deepest, darkest jungle. Imagine you could retrace the steps of explorers and adventurers of decades past, uncovering ancient ruins that most travellers will never have the privilege of seeing. Imagine you could do it all with aboriginal guides and an expert archaeologist by your side…
Peruvian chef Alejandro Saravia arrived in Australia on New Year’s Eve 2006 with nothing but a suitcase and a dream (and probably a few other things).
Make no mistake, lunchtime is a battlefield. For every glorious taco or triumphant baguette, a hundred bowls of ramen are left unslurped, a thousand sushi rolls sit unmunched and one greasy box of fish and chips goes unregretted.
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.
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.
Travel in South America is often dominated by the big players: your Brazils, Argentinas, Perus and Chiles. But little Ecuador, sandwiched between the white caps of the Pacific and the humid lowlands of the Amazon basin, is the equal of any of them.