Food & Wine
Taste and Travel International

Taste and Travel International Winter 2019 issue 32)

Taste&Travel International is your passport to the exciting and delicious world of culinary travel. Each quarterly issue serves up a feast of great food and travel writing, recipes, destinations, travelers’ journals, book reviews, food trails and tours, cooking classes and other essential information for the culinary traveler and the armchair global gourmet.

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4 Issues

in this issue

1 min.
simple pleasures

Enjoy it! WHEN SUSIE ELLISON returned from a trip to Fairfield, California last year, she brought a little bottle of olive oil for us to try. Made from a mix of Frantoio, Leccino and Pendolino olives by Il Fiorello Olive Oil Company in Fairfield, Athena’s Blend is peppery, grassy and incredibly fresh tasting, with a bitter finish that lingers in the mind as well as on the palate. So I wasn’t too surprised to learn that this extra virgin oil has won a slew of awards, including Gold at the 2018 New York International Olive Oil Competition. I was very surprised, however, to find a bottle of that very same green gold in my stocking at Christmas. Someone must have overheard me raving about it! In addition to fabulous olive oil, the…

1 min.
canada’s great kitchen party

ON OCTOBER 10, 2018 Ottawa’s Shaw Centre was the venue for the much-anticipated debut of Canada’s Great Kitchen Party in the nation’s capital. Ten competing chefs demonstrated just how excitingly eclectic and sophisticated Ottawa’s culinary scene has become, presenting the judges with the very difficult task of selecting a winning dish. Ultimately, the Gold Medal went to winner of last year’s Silver Medal, Chef Yannick LaSalle of Restaurant Les Fougères in Chelsea, Quebec, who will go on to represent Ottawa at the Canadian Culinary Championships in Kelowna on February 1 and 2, 2019.…

8 min.
hot off the grill

Journey Back in Time at Tuǧra Restaurant, Istanbul FOR AN AUTHENTIC TASTE of cuisine from the Ottoman Empire, look no further than Tuǧra restaurant located on the first floor of the Ciragan Palace Kempinski. Offering a breathtaking view of the Bosphorus, this fine-dining experience features specialty dishes such as hot and cold mezze platters, lamb külbasti and sea bass in rock salt dough created by Executive Chef Sezai Erdoǧan based on 17th-century recipes. The restaurant’s signature dish is lamb testi, served in a handmade traditional clay pot. Time your visit for sunset when you can watch boating action on the Bosphorus. The Ciragan Palace Kempinski recently launched a new experiential Sultans’ Dinner dining experience featuring a welcoming reception, Ottoman classical music and sherbet service followed by a banquet of royal delicacies…

2 min.
branson, missouri

DESTINATION: BRANSON, MISSOURI DATE OF TRAVEL: November 2018 WEATHER: 15ºC, Overcast TRAVELLER: Peter Johansen COUNTRY: USA Chef at the Chateau At four-diamond Chateau on the Lake, Chef Mark Millman scours the world for ingredients — Faroe Island salmon, Nova Scotia scallops, South African lobster — but local, organic and sustainable products also shine. The restaurant offers vistas of picturesque Table Rock Lake, but try the Chef’s table in the kitchen for a multi-course meal with wine pairings. www.chateauonthelake.com QUEUE UP F ‘CUE With just a borrowed barbecue pit, Gettin’ Basted won its first competition, against 63 teams, in 2012. That led to a food truck and then, since 2017, a restaurant full of locals. Try the nachos, built on crispy fried wontons. Move on to fall-off-the-bone St Louis style ribs; they’re sweet and saucy, and come with tasty…

2 min.

PLACE: MUMBAI DATE: October, 2017 WEATHER: 33ºC and Humid, with Diwali Fireworks TRAVELLER: Catherine Van Brunschot COUNTRY: INDIA STREET MEETS THE BEACH At Marine Drive’s north end lies Chowpatty Beach, site of some of Mumbai’s best street food vendors. Head to Bankelal Sharma (Stall #18) for pav bhaji, a fast food introduced in the 1850s for the city’s textile workers, made from vegetables mashed in spicy tomato sauce and sided with buttery buns. Pav refers to the soft bun — something you’ll also find sandwiched around a batter-fried spiced potato patty in another Mumbai mainstay called vada pav. At Stall #1, the chickpea batter is light and crispy, and the vada is garnished with mint-cilantro chutney and tamarind sauce. Finish off with dense and creamy kulfi (a frozen dairy treat) from Sharma’s Milky at Stall #2.…

2 min.
panama city beach, fl

PLACE: PANAMA CITY BEACH, FL DATE: October 2018 WEATHER: 78ºF, Blue Skies and Sunshine TRAVELLER: Shelby Green COUNTRY: USA BY THE SEA Visit in the off-season and you’ll have Panama City Beach pretty much to yourself. Miles of powdery sand, spectacular Gulf sunsets and St Andrews State Park’s fresh and saltwater habitats offer a welcome contrast to souvenir schlock on the commercial strip. www.floridastateparks.org/parks-and-trails/st-andrews-state-park Fresh from the Gulf It doesn’t get much fresher or sweeter than Wild Caught American shrimp steamed while you wait at Buddy’s Seafood Market, then doused with butter, sprinkled with seasoning and piled with lemon wedges. And be warned, Buddy’s won’t take responsibility for the number of people addicted to their incredible smoked tuna dip. www.buddysseafoodmarket.com JOE TO GO The vibes are cool and the coffee is hot at Wild Root Coffee Bar, located in an old-style…