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.
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.
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.
Here is a thought to live by: If you can’t find the annoying person in your travel group, it’s probably you.
Using a few simple techniques, this fine gentleman has blown minds the world over with his ability to pack a month’s worth of gear into a carry-on suitcase.
If you’re looking for a chilled out Central American vibe, Antigua – a Guatemalan city famous for it’s Spanish Baroque architecture (and for good reason) – will have you hooked upon arrival.
Have you ever landed in a country and thought, ‘shucks, I wish I knew more about how I can get the best photographs while I’m here’? Well we have. And we decided we didn’t want you to suffer the same fate.
Travel shows are a great way to get to know your tour operator. So let’s meet up soon in Ireland and England!
We want to make sure you have the best possible experience on your adventure – before you go, as well as on your return. Plus planning is half the fun and a big part of the journey, so we’ll have loads to talk about.