Malaysia’s small city state of Melaka holds historic significance because it was one of the most important trading ports in South East Asia. Known as the ‘Emporium of the East’, Old Melaka is an intriguing place to wander the narrow streets and absorb the atmosphere of the old town with its many international influences. It’s here that Tony Colebatch was on a special mission, but would his efforts to taste a wicked local meal be rewarded?…
“Malacca! Even in its revised modern spelling of Melaka, the name conjures up visions of history and romance in the exotic East, of piracy, of a series of colonial regimes that have come and gone, leaving their influence not only in the history books but also in the physical and behavioural features of the present day Melaka. Even the cuisine of Melaka reflects these varied influences.
Celebrated the world over for his modern take on traditional Middle Eastern cuisine, Greg Malouf is a renowned chef, best-selling food author and seasoned traveller who is always in search of new flavours and ingredients. We’re thrilled to have Greg join us as an Intrepid Foodie and we recently sat down with him to chat about mezze, stuffed mussels, milk puddings and everything that’s marvellous about Turkish cuisine…
1. What was your first impression of Turkish cuisine?
As a young chef I spent time working in Austria and some of my colleagues at the restaurant were Turkish. They inspired me to go and visit Istanbul, and I did it in the most romantic way possible, traveling from Vienna, through eastern Europe on the Orient Express.
Mexican food was the first to be named a UNESCO World Heritage Cuisine. And as the birthplace of many now traditional dishes, including mole poblano, chalupas, cemitas, and chiles en nogada, Puebla is a good place to get to know the local treats.
If you’re visiting, here are 10 locations that MatadorU student Jessica Festa recommends for tasting authentic Mexican food…
“Hands down it’s the food!” That was the immediate response when we asked Jacqueline Donaldson, Intrepid Copywriter, what was her favourite thing about travelling in India…
“Everyone I’ve met who’s fallen in love with India talks about its spirituality, people, history and colour, but for me all of this is encompassed in the delectable cuisine that is found in every city and every village.
Ancient cultures sure knew a thing or two about preserving their food. They might not have dried, pickled or cured the tastiest treats by today’s standards, but their clever ways of storing sustenance ensured their survival through very lean times…
North American tribes were the first ones to eat pemmican, a mixture of dried meat and tallow. It was widely adopted as a high-energy food by Arctic and Antarctic explorers, as it is a concentrated mixture of fat and protein.
Intrepid is thrilled to announce that Australian MasterChef 2011 finalist and MasterChef 2012 All-star Dani Venn will be joining our team of Intrepid Foodies and this week she’s off to enjoy a culinary journey through Bangkok and Chiang Mai on Bite-size Break – Thailand!
Dani’s love of food and cooking came from watching her Mum work the wok to create delicious meals for the family. Chinese food has influenced Dani’s style, as her ancestors were some of the first Chinese settlers to come to Australia. After finishing high school, Dani spent seven months voluntarily teaching English in Vietnam. Here she discovered street food, ate as much as she possibly could, and experienced an amazing and intriguing way of living.
The winners of the “Academy Awards of the food industry”*, The James Beard Awards have been announced and lo and behold, who should make the list but our favourite Intrepid Foodies and partners, The Perennial Plate!
The Real World Food Tour that Intrepid Travel produces in partnership with Daniel and Mirra, the dynamic duo behind The Perennial Plate, won the ‘Video Webcast: On Location’ category.
Daniel Klein and Mirra Fine have arguably the best job in the world: travelling and eating. Known as The Perennial Plate, they produce highly entertaining videos that dig into the local cuisine and culture of their destinations. They are also Intrepid Foodies on a Real Food World Tour and the duo recently took time out from a speaking engagement in Copenhagen to chat with Matador Network’s Carlo Alcos about their work and travel and eating tips…
Carlo: I just spent the past half hour watching some of your videos. The latest was the coconut one you posted on your Facebook page. It’s so interesting how they use every part of, not just the coconut, but the entire tree too.
Mirra: Yeah, it’s really important to them. It’s really part of their lives.
Sounds, smells and especially flavours have a way of transporting us back to our travel experiences, so Katie Ellard has come up with a delicious way of reliving her Thailand trip…
“Since travelling in Thailand with Intrepid, the Khao Sok blue cocktail has been our most frequently made alcoholic drink at home. When enjoying this drink at home it reminds us of all the great friendships we made with our fellow travellers.