From the souks of Marrakech in Morocco to the tapas bars of Logrono, Europe and North Africa are the epicentre of world food. Bottle your own wine in Northern Spain, simmer a silky Italian ragu in Bologna or kebab-crawl your way through Istanbul on our European Food Tours. We avoid the tourist traps and introduce you to the real deal: hidden laneway bars, herb-filled homestay kitchens and alfresco cafés only the locals know. Bon appetit indeed. 

Food tours in Europe, Morocco & The Middle East

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Discover the classic dishes and delectable delights of Israel and the Palestinian...

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Embark on a foodie adventure from Athens through the Saronic Islands to the olive...

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Italians are the masters of creating simple dishes that sing with flavour. Regional,...

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Clear your plate for flavour-filled Morocco, where Berber, Arabic and European...

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Experience an in-depth insight into Istanbul’s vibrant local cuisine on this short but...

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Take a culinary journey through Turkey, a country steeped in history and tradition,...

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Explore the sights, sounds and tastes of northern Spain on this food-led adventure....

Intrepid Food Adventures - Pasta

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Tasty tips from our Intrepid Foodie

Europe and North Africa are full of culinary secrets. So to help steer you through souks and soufflés, tapas and tagines, we present our Intrepid Foodies: real life culinary travellers and gastronomic experts who follow their stomachs across Europe and Africa – sampling and learning everything they can on their quest for fresh, local cuisine. 

Greg Malouf
 

Speciality: Middle Eastern
Day job: Intrepid chef, restauranteur and inexhaustible cookbook maestro
Website: http://www.gregmalouf.com.au/

A famous San-Francisco food author once said of Greg Malouf, ‘I’m sold on him. I like the way his food plays with my head.’ And it’s that cutting-edge creativity and passion for experimentation that has made Greg one of the world’s foremost experts of modern Middle Eastern cuisine. His Lebanese heritage has inspired countless quests throughout the Middle East and the Mediterranean in search of new flavours, ingredients and combinations. As a world renowned chef, restaurant consultant and teacher, his resume spans the globe and he’s co-authored seven sumptuous cookbooks on Middle Eastern Cuisine, including Turquoise: a chef’s travels in Turkey, which showcases the earthy, unctuous favours of an ancient (but often overlooked) pocket of world food. Greg has just opened an exciting new restaurant in Dubai and released a new vegetarian cookbook to add to his impressive collection.
 

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 it was everything that I’d imagined: an exotic blend of the ancient Orient and modern-day Europe, the old and new; where you could really feel history coming alive all around you in the smoky teahouses, the palaces and mosques, the street markets and the Grand Bazaar.

The memories of that trip stayed with me and then, in 2007, I was lucky enough to travel all around Turkey with Lucy, my writing partner, to research our book, Turquoise. I discovered a cuisine far more complex, varied and layered than many people realise. I loved the way it resonated with my own Lebanese background and couldn’t believe the variety and quality of produce.

Istanbul is a must. It’s the beating heart of Turkey where you find both ancient dishes and exciting modern interpretations. In the Grand Bazaar you find produce sourced from every region around the country. And there’s a fantastic variety of street food, such as tripe soup, stuffed mussels, fish sandwiches, pide and gozleme. You can eat mezze dishes and drink raki in the meyhanes (sort of Turkish tapas bars), or soups and stews in the lokantas (sort of workmen’s cafés) or buy creamy milk puddings in milk pudding shops! There are upmarket restaurants serving amazing seafood fresh from the Bosphorus or sophisticated and lavish Ottoman dishes. And nowadays there are loads of chic bars and cafés and contemporary restaurants doing their own interpretations of classic recipes.

Gaziantep is a city in the south-east of Turkey where the food is quite different from what you find in Istanbul as there are Arabic, Armenian, Kurdish and Anatolian influences. The city is famous for its shish kebabs and for its pastries. Antep baklava is usually made from locally grown pistachios, and the quality is outstanding. If you’re an early riser you must sample offal kebabs, made from liver, heart or kidneys, which are a popular breakfast meal – especially in the bitter winters. The kebabs at Imam Cagdas are famous around Turkey but I also love the more humble Halil Usta kebab house. This is a local institution and the place is always packed. I’ve never eaten kebabs like them!

It’s hard to pick another specific place, but almost anywhere along the coastline – whether it’s the Bosphorus or Black Sea, the Aegean or Mediterranean – you’ll find amazing fish and seafood. You can watch the fishermen bringing in their catch and then enjoy eating it at waterfront cafés and restaurants. I’ve got memories of wonderful chargrilled sardines, octopus and prawns, fried mussels, delicate sea urchins, red mullet, sole and one of my favourites, turbot.

Stuffed mussels - They are not only visually gorgeous, but are incredibly moreish.

Liver (and other offal) kebabs - On a cold winter’s morning these really set you up for the day.

Gözleme with cheese and spinach - Hot from the griddle, these are irresistible.

Lokma - Sticky, syrupy doughnuts are the perfect sweet treat.

Almonds - Hot and roasted in the winter; chilled, fresh green almonds in the summer.

Simit - These bread rings look a bit like large pretzels. They usually have a soft interior and a crisp outer shell. They come coated in sesame seeds and wonderfully addictive.

Gozleme - You’ll see them everywhere in small villages and markets, usually made by women in traditional costume, sitting at low tables rolling out yufka dough. The thin sheets of dough are then stuffed with all kinds of filling, from cheese, to minced meat or vegetables. The gozleme are then baked on a sac – a cast-iron, domed griddle. Hot and oozing with cheese, they are irresistible.

Balik ekmek (fish sandwiches) - On a chilly morning, it’s hard to beat a piece of spanking-fresh mackerel, straight from the sea, grilled and stuffed into a soft bread roll with a bit of lettuce and onion. This is not fancy food, but eating a hot fish sandwich is a culinary rite of passage that you just have to embrace. They are sold from brightly coloured boats and stalls moored on the waterfront of Istanbul’s Golden Horn, just below the Galata Bridge.

Kaymakli yoghurt - The Turks are a nation of yoghurt lovers and there are endless versions (thick, thin, strained) made from cow, goat, sheep or even water-buffalo. My favourite is called kaymakli yoghurt, which has a thick layer of clotted cream on the surface. It’s sold in special dairy shops or you’ll find it is often served in hotels for breakfast. It is wickedly rich and creamy and is delicious with a drizzle of local honey or a spoonful of sweet preserves.

Braised wild greens - Vegetables are a stalwart of Turkish cuisine and I especially love the olive oil-braised vegetable ‘salads’ that are served as mezze. Some of the best of these are made from wild greens and most are foraged from the countryside and so will be very specific to a region.

Dondurma - This is Turkey’s famous pounded ice-cream. It has a wonderful smooth, elastic texture and a subtly addictive flavour. The best dondurma is said to come from Maras, but you will find it everywhere, sold from ice-cream shops and street sellers.