Foodie Forum

We all know how much local foods and libations can define our travel experiences. Here we share some of the planet's most remarkable culinary experiences. So eat, drink, and be chatty!

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4 of the best restaurants in Cape Town´s Victoria & Albert Waterfront

Daniel Case In the 1990s, part the historic docklands dating back to the founding of Cape Town in the mid-17th century was redeveloped into a 123-hectare (304-acre) mixed-use district which besides various businesses and residences is also home to more than 22 historical landmarks, some 450 shops, more than 100 entertainment attractions, 13 hotels, seven museums, a cruise terminal, and some more than 100 eateries. from fast-food to trendy fine dining from all over the world. Needless to say,…

Started by Tripatini

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5 of Taiwanese cuisine´s iconic greatest hits

Jpatokal Throughout this country you´ll of course find plenty of wonderful Chinese cuisine from the mainland, Singapore, and beyond, but there are quite a few dishes which are quintessentially Taiwanese. Five of the most prominent: read post

Started by José Balido

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In the British Virgin Islands, Anegada and its lobster festival

Victor Block Most travelers have heard of the U.S. Virgin Islands; some of the British Virgin Islands. Those familiar with the BVI usually know Tortola, and maybe even Virgin Gorda and Jost Van Dyke. But it seems that few have ever heard of Anegada. Which is a shame because it has so much to recommend it. read post

Started by Tripatini

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The sweet tour of Brussels

agrobacter If there's one city that can sweeten any trip, it's the capital of Belgium (and Europe). A feast of crispy waffles, irresistible chocolates, and other delicacies awaits you here, which will make your cravings grow just by thinking about it. Ready for a sweet journey indeed? Bring it on! read post

Started by Iberia Airlines

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Sally Hammond August 28, 2010 at 9:26am

Our website is designed just for this purpose - to help people find locally grown and produced food around Australia. See www.australianregionalfoodguide.com.au
There's something about eating food that is in season and has been grown nearby - often organically – and that has not been carted for hundreds of kilometres.
Check it out!
Cheers,
Sally

IIS7
Jose R. Garrigo August 28, 2010 at 2:23am

Jose, yes, it's primordial but so tasting and lean that you don't feel heavy after a dinner, especially if you have it with a nice bottle or Ribera del Duero wine. But have it in Castilla (Burgos, Valladolid, Toro, Peñafiel, Aranda de Duero, etc.). I really like the idea of a Tripatinos visit to Corkscrew Swamp and then tasting the pasta with seaWATER (not sea salt) in Naples. Why don't you organize a group of Tripatinos. Darryl, I love tripe, a much maligned course iin our country. Almost impossible to get a good tripe course here. In some old-fashioned Spanish restaurants here they sometimes have Callos or Pata y Panza the closest you can get to tripe.
José Balido August 28, 2010 at 12:30am

How primordial, Jose: lamb, fire, olive oil, sea salt. I must try it next time we're in Spain. As for tripe, Darryl, not too sure about that, but I guess I should never say never!

And as for Corkscrew Swamp, maybe we should get a group of South Florida Tripatinos out there in January and stop at SeaSalt for lunch!
Jose R. Garrigo August 28, 2010 at 12:18am

Jose (the other Jose) Corkscrew Swamp is owned and managed by the Audubon Society of Florida. It's great to spend a day there but do it in January when the mosquitoes are not biting and the birds are aplenty. Check with them before you go. They also show an interesting movie and a fine book and gift store.
Darryl Musick August 28, 2010 at 12:18am

Those are the best experiences. My in-laws have made me a lover of Mexican food. I remember the first time I had tripas as I watched my brother-in-law's wife's dad uncurl the intestines on the grill. "You don't really want me to eat that, do you?" My wife persisted and now I'm hooked. Pretty much the same thing the first time I ever went to a crawfish boil.
Moral? Never be afraid to try new things.
Jose R. Garrigo August 28, 2010 at 12:14am

Hey guys, sea salt is commonly used un Spain and every time we go there we bring 2-3 bags (one kilo each) of Sal de Mar Gruesa.. Fairly inexpensive there. Not only the flavors it imparts but even the crunchiness melting in the mouth is delicious. Try it on a salad of greens with olive oil. But... sea water... that's something I have to try. Intriguing! By the way, the famous "corderito lechal" (baby, milk-fed lamb) they serve in Castilla is cooked in the fire oven with only sea salt, olive oil and water. No other condiments.
José Balido August 28, 2010 at 12:14am

I definitely will, JoNell! This winter I'd like to finally make it to Corkscrew Swamp, I've always been curious to see it, and lunch at SeaSalt would be a great way to fortify before the adventure!
José Balido August 28, 2010 at 12:12am

Well, it's almost dinner time, Darryl... Oops! You're on the West Coast! Guess you'll have to wait. But you have no shortage of superb restaurants out there. Still, there are experiences that mark you, and that lunch at that parador will be with me through at least two more incarnations! That was also where I ordered a "flan de queso", or cheese flan. My mother assured us she didn't like cheese flan and wasn't having dessert. I encouraged her to try just a teeny bite... and she practically swooned herself! Long story short: I had to order another cheese flan for myself, because she practically inhaled (that's no exaggeration!) the first one! That story, of course, has been told a few times in our family, but it truly was... can I use the word "heaven" twice in the same meal? The silkiest, smoothest, eggiest, cheesiest, sweetest, custardiest delight you could ever imagine. I need to get on a plane...
Darryl Musick August 28, 2010 at 12:02am

OK Jose, now you've made me hungry...
JoNell Modys August 27, 2010 at 11:56pm

Jose next time you're over in Naples you'll have to go by chef Aielli's restaurant SeaSalt. They sell many varieties there in their market and always have a selection of three on the table.