Aside from being France’s wine capital, Bordeaux is also a premier gourmet city. We found so many restaurants on offer that it was difficult to choose. Not to mention the fine food shops and gourmet staples like canelé cakes, lamb, oysters, foie gras and cured meat. It’s just as easy to get excited about the food in Bordeaux as it is the regional wines. Here’s a quick guide on where to eat well in Bordeaux (it won’t be difficult!)

Roasted veal from Cafe Lavinal in Medoc

What To Eat

If it’s authentic dishes from the region you are after, be sure to enjoy a rib steak (entrecote) with Bordelaise sauce or any of the fresh fish and shellfish on offer. Near Bordeaux are important meat producing regions like Bazas (for beef) and Pauillac (for lamb). Traditional French fare like snails, tripe, foie gras, duck confit and, of course, cheese are plentiful and everything is fresh. Vegetable lovers are also catered for with delicious Blaye asparagus, truffles and mushrooms (cepes). Local specialties continue with eel, chicken, Medoc pork belly, canelé cakes and macaroons.

Lobster cooked in fricassee; mashed potatoes with vanilla and Sauternes stock juice at Les Pavillon des Boulevards

On the far right are canelé cakes, ubiquitous in Bordeaux. Their caramelised shells give way to a tender centre with custard, vanilla and rum flavours.

Where To Eat

Start your day as the French do and (if you choose not to take breakfast at your hotel) enjoy a simple coffee and croissant at a café or bakery. Save that appetite for lunch where you can linger over a three course meal.

Oeufs meurette at Cafe Lavinal

Oysters at Le Bordeaux

If you’re hungry in between, or trying to eat cheap, you’ll have no trouble on your holidays anywhere in France. Simply head to one of the supermarkets, which will have plenty of fresh ingredients for a picnic, including ready-made sandwiches and salads.

Le Pavillons des Boulevards amuse bouche

Dinner in Bordeaux is usually between 7.30 and 9pm and it will be difficult to choose a venue. From brasseries to Michelin-starred restaurants, Bordeaux is full of delicious places to dine. Le Bordeaux brasserie has incredible dishes in an unbeatable historic atmosphere, or tuck into Cote de Boeuf for two and a well-priced bottle at La Brasserie Bordelaise (50 rue Saint Rémi, www.brasserie-bordelaise.fr) – be sure to book ahead as this place is always packed. For a fine dining experience, we recommend Le Pavillon des Boulevards (120, rue de la Croix de Seguey, 05 56 81 51 02).

Tarragon biscuit, lemon cream and yuzu sorbet at Le Pavillon des Boulevards

Where To Shop

Don’t miss the many gourmet food shops around town for your picnic along the quays or souvenir shopping. Bordeaux also has quite a few markets, the main one being Le Marche des Capucins at Place des Capucins (every day except Monday).

Chocolate sphere Fôret Noire inspiration at Le Pavillon des Boulevards

For cheese, Baud et Millet (19 Rue Huguerie) and Fromagerie Deruelle (66 Rue du Pas St George) both have excellent selections. Bread lovers must visit Fabrique Pain et Bricoles (47 Pas St Georges) while those with a sweet tooth will enjoy Palais des Saveurs (69 Rue du Palais Gallien) and Antoine (19 Cours Portal). You’re sure to find more of your own favourites around town. For spices, check out Dock des Epices (20 rue Saint-James). We were hard pressed to walk a street that didn’t have some sort of shop offering exquisite edibles, so just use your senses and explore.

Pair your selections with a bottle from any of the fine wine shops around town and just enjoy the day!

What do you like to eat in Bordeaux?

Don’t Forget the Food In Bordeaux is a post from: InspiringTravellers.com - Travel the World

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If you do only one thing in Lyon, be sure to eat. Eat a lot. Spare no expense. Try everything, even if you’ve never heard of it before or it falls outside your normal gastronomic comfort zone. Just eat.

Lyon is home to 2,000 restaurants, 14 of which have been awarded Michelin stars for 2013. The tradition of incredible cuisine in Lyon began in the late 19th and 20th centuries with a group of women called the ‘Mère Lyonnaises,’ or “Lyon mothers.” Wealthy families at that time had to let their cooks go and some of these women went on to find work in local restaurants or to start their own. And so began the ‘bouchons,’ which are the small traditional restaurants of Lyon that serve up local specialties in a convivial atmosphere. You’ll often be eating at long tables with family-sized portions of at least some of the dishes to be shared.

The region is known for its excellent produce. So what you’re eating didn’t come from very far away. It doesn’t matter where you eat or at what price range; the food will be fresh and local. We had dinners at both a bouchon and a brasserie, and one lunch and one dinner each at Michelin-starred restaurants. Perhaps I’ll stop talking now and just do a little show and tell about what we ate. We paid for these meals on our own, by the way, so there is no bias here. The food was absolutely sensational.

Beginnings

A long dégustation lunch at Mère Brazier (12, Rue Royale, lamerebrazier.fr, two Michelin stars) is a foodie must. Just relax as we did and ask them to choose some wines to pair with each course and you cannot go wrong. Long lunches are a French birthright and you can rationalize away the bill by reminding yourself that this isn’t just a meal, it’s a cultural mainstay.

Snails and frogs on watercress with raw and cooked asparagus and a garlic emulsion at Mere Brazier

I have been enjoying my review of these photos and the menus that accompany them (don’t forget to ask for your ‘copie du menu’ as you leave) because I speak enough French to get around and I really try hard to speak as much of the language as possible when I’m in the country. It’s particularly helpful in France because even in the large cities you will encounter many people who don’t speak much or any English. Of course, in the finer restaurants English is almost always spoken and you can often get an English menu. But I am stubborn! Anyway, sitting here now translating the menu at home, I had no idea there were frogs accompanying the snails in this dish but it was absolutely delightful. As were the two seafood dishes that followed.

Crustaceans with a citrus emulsion at Mere Brazier

Scallops with lemon, green pepper and fennel at Mere Brazier.

At a bouchon, the first course may be a trio of salads, as we found at the wonderful Le Bouchon des Filles (20, rue Sergent-Blandan, 04 78 30 40 44). Typical bouchon dishes include (in English): chitterling sausage, dumplings, different chicken dishes, roasted pork and all kinds of offal. I had actually never seen a “triperie” until visiting Lyon.

Salads at Le Bouchon des Filles included a traditional ‘salade Lyonnaise’ (right), one that was like a coleslaw with spicy mustard and another with lentils. They’re all delicious but don’t fill up!

Our second Michelin-starred experience was at Le Gourmet de Sèze (129, Rue de Sèze, le-gourmet-de-seze.com, one star). Here I had one of my most memorable dishes in Lyon. Again, I did not know what it was and could not figure it out with the waiter due to a language barrier but I should have known it was one of my all-time favourite things to eat: sweetbreads.

Veal sweetbreads with a creamy Port glaze, creamed peas and glazed carrots at Le Gourmet de Seze.

Main Dishes

Main dishes are always a bit heartier, even more so at the bouchons…

A large quenelle (ground fish dumpling) at Le Bouchon de Filles

Blood sausage with apples in a crispy puff pastry at Le Bouchon des Filles

Move over Argentina. This blood sausage was the best I’ve ever tasted and the pairing with warm baked apples in a pastry was divine. The blood sausage (boudin noir) is traditionally served with apples (pommes). Look out for it. Back at Mère Brazier, we were enjoying pigeon during the main course, which I’ve never had before but thoroughly enjoyed.

Pigeon breast with glazed turnips; the puff pastry sits atop a portion of giblet consomme with wasabi and lime – at Mere Brazier

Mère Brazier is an important historical restaurant in Lyon. Mère Brazier was the first woman to receive three Michelin stars. It was here that France’s most famous chef, Lyon-based Paul Bocuse, did his apprenticeship. Since 2008 the executive chef here is Mathieu Viannay – and he is doing a spectacular job.

Tender delicious roasted lamb with a cauliflower tart at Le Gourmet de Seze

Endings

We really should skip the cheese course but that is impossible for us when in France – we love it too much. At least if you are eating so much at lunch you have the evening to recover…

Cheese plate at Le Gourmet de Seze

The reason to skip the cheese becomes apparent when you realize how seriously the French take dessert. The sweets never stop coming, each one more beautiful and decadent than the last. The French are also obsessed with chocolate fondant, which is great because we are too.

Chocolate fondant with caramel ice cream at Le Bouchon des Filles

Chocolate fondant at Le Gourmet de Seze

The best madeleine I’ve ever had at Mere Brazier, with other sweets

My beautiful lychee and grapefruit dessert at Mere Brazier

Three more desserts at Le Gourmet de Seze

It’s also fun to try new things when dining in a foreign country. Our big discovery in Lyon was a drink called Chartreuse. It’s green.

And it’s 54%. Something I would only try after already having an aperitif and sharing a bottle of Pinot Noir with my husband.

It’s made, surprisingly, by monks from Grenoble with 130 different herbal extracts. If you’re thinking a medicinal taste, I might say yes but that would be doing this liqueur a tremendous disservice. It’s pretty delicious, starting out very sweet in your mouth but with a powerful, extremely complicated finish. I couldn’t have more than one or two sips, albeit big sips. But I couldn’t believe how much I liked it.

Bon appetit!

What is your favourite French dish?

Lyon: Gastronomic Paradise is a post from: InspiringTravellers.com - Travel the World

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I know I’m not alone in my enjoyment of visiting foreign grocery stores and markets when I travel. Today I thought I’d take you on a little tour of a typical supermarket in Norway, which I visit once a week to buy our groceries. We have several major chains in Norway and they pretty much dominate the food shopping scene for better or worse. In Stavanger I’m familiar with ICA, Co-op, Rimi, Kiwi, Rema 1000 and, my personal favourite, Helgo Meny. Meny has the best selection of international brands and food though the prices can sometimes be a bit higher than the others. Rema 1000 is the bargain store for me, but that doesn’t mean it’s bad. These photos are from there and Co-op.

The first thing to remember on a visit to a Norwegian supermarket is to bring along a 10 kr coin because you’ll usually need it to provide a deposit for the shopping trolley if you wish to use one. Otherwise just grab a plastic basket at the front of the store when you enter.

I’ve only photographed the things that I find to be unique to supermarkets in Norway for this post. The rest of the items can usually be found elsewhere in the world. I find the selections in some of the stores to be quite limited, both in the range of brands and also in the availability of sizes. As I mentioned in my last post you don’t find a lot of bulk items in Norway. In some shopping categories, however, the selection is tremendous. Look at the range of fish cakes, fish balls, shrimp, caviar in a tube and other fish products available here, for example.

In this section you’ll also find that mayonnaise in a tube, which is popular in Europe, a variety of prepared cold salads and quite a few varieties of jarred fish. I really need to be more adventurous in my eating habits here in Norway and try some of this stuff. I assume these are Norwegian dietary staples because this section exists in every supermarket. I rarely eat processed foods so this is the main reason I haven’t explored the cold seafood section.

Norwegians love their sausages so there is also always a large sausage and cold meats section of the supermarket. The bacon here is delicious, though I do prefer to buy my sausages and bacon at the butcher in Stavanger town centre.

I am in love with the bread section of the store. We’ve been stupidly buying packaged sliced bread until I recently started exploring the fresh bread loaves and the slicing machine. Just select your loaves from the huge variety, remove from the paper wrapping, place the entire loaf into the automatic slicer and close the lid. The bread is cut automatically and then you simply place it onto the metal rack (see it sitting at an angle there?) and slide the paper wrapper back on. Most shops have plastic bags that you can put the bread in before placing the paper back on (the cashier will need the barcode on the outside so don’t forget) – handy if you want to freeze the bread.

Another must-try for me…sandwich spread in a tube. These are flavoured cheese spreads that come in varieties like ham and bacon. I’m wary of products like this in any country, but should probably give it a go…

If you’re after fresh fish, some of the grocery stores will have a counter where you can ask to have fillets sliced from the large pieces. I serve ørrefillet once a week – it’s trout and it’s delicious, especially when the skin is crisp. Salmon is also available. We’ve only tried another white fish once – because I don’t really know what they are, I just stick to the ones I know are good. Norwegians also eat lutefisk, which you can sometimes find in this section of the supermarket. Sometimes this is translated as ‘rotten fish.’ It’s made using air-dried or salted whitefish and lye, giving it a gelatinous texture. John tried this in a restaurant with his co-workers once but I have not been so adventurous. I also see things like fish organs at the counter. As you would expect, Norwegians enjoy their fish. I recommend Helgo Meny if you want to explore this section of the supermarket – their counters usually have the widest variety and, I think, some of the freshest offerings.

I tried making this the other day – it translates to paella rice but is actually more of a porridge that requires a ton of milk to make. It’s tasty enough but I find it to be more of a meal than a side dish. Perhaps for breakfast on a cold morning?

Most Norwegian supermarkets have large Asian sections, which is wonderful for some variety. If you want to make sushi, Thai or Indian food, you won’t have trouble finding ingredients. Though I prefer the smaller Asian grocery stores for these items. Mexican food is also popular and several brands of Tex-Mex staples may be found.

Apologies for the blur but it wouldn’t be a Norwegian supermarket post if I didn’t show you the famous Norwegian brown cheese. Brunost is a caramelised whey cheese that tastes a little like hardened peanut butter to me. It’s slightly sweet and usually served in thin slices, perhaps on a piece of toast. The Fløtemysost is a variation made from cow’s milk that is more mild, though as you can see from this photo, there are several varieties of Brunost to choose from.

It can be easy to avoid products that are bad for your health in Norway for a couple of reasons. The first is price. Here you can see that a six-pack of Coca-Cola costs around $10. So we don’t drink soda here. Ever. The prices help me avoid the candy aisle as well (John is not so good about this). Another reason I feel I’m eating healthier in Norway is the requirement for labelling of GMO food.

Sometimes you’ll find random things in a supermarket, like this almost entire aisle side devoted to yarn at my local Rema 1000.

Once you’ve finished shopping it’s time to head to the checkout counters. This is my least favourite part of the shopping experience because there is usually a line. Cost-cutting is a must for businesses here so I’ve never seen more than two cashiers working at the same time. Once it’s your turn, prepare for the mad scramble if you buy a lot of stuff at once. Norwegian cashiers must be some of the highest paid in the world but I’m pretty sure they also have the easiest job. They don’t bag anything so you have to hurry to pack all of your things. It’s a race because you only have the one person behind you as a buffer. If they are slow in packing, you have to move faster so the purchases of the person after him don’t start crowding yours on the conveyor belt. Some of the cashiers don’t even have to count change. They simply insert each bill into the correct slot on a large machine and the correct amount of change is spit back out. How’s that for progress?

Do you enjoy exploring foreign supermarkets?

Visit To a Supermarket in Norway is a post from: InspiringTravellers.com - Travel the World

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Denied by a local beer bar and restaurant that apparently doesn’t serve between lunch and dinner, we found ourselves in the pouring rain with no other business out on 10th Avenue. I had completely forgotten about the Chelsea Market, looming over the border between Chelsea and the Meatpacking District. We popped inside for a quick look and, being a Saturday, joined the masses already congregating inside.

The Chelsea Market complex is huge, covering two city blocks. It’s definitely a hybrid – part indoor mall, part food court, part office complex – built within the old National Biscuit Company factory, which is over a hundred years old. I love it because it’s an excellent hangout for foodies.

What can a hungry person find at the Chelsea Market? Pretty much anything. We didn’t spend too much time here because crowds kill our buzz, but on our quick tour we saw succulent lobsters, craft beer, delicious cakes and pastries, gourmet cheeses and a wonderful spice table, among many other yummy things.  And hey, if it’s good enough for the Food Network (who film shows like Iron Chef America here)…

Crowded at Christmas-time: Chelsea Market, NYC

Visit: Chelsea Market is open daily from 7 am until 9pm (8-8 on Sundays). Find it at 75 9th Ave between 15th and 16th streets. You can pick up the High Line here as well.

What’s your favourite NYC foodie haunt?

Chelsea Market in NYC is a post from: InspiringTravellers.com - Travel the World

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In part one, we shared our experience with three popular Manhattan restaurants, including the amazing Blue Ribbon Sushi. Let’s look at a few more.

Brick Lane Curry House (306-308 E 6th St, www.bricklanecurryhouse.com)

We love Indian food, especially curries. Before reaching the States, we had stopped off for a few days in London, where we always find the most delicious Indian fare. So we were attracted to Brick Lane Curry House because of its association with that famous street in London that can pretty much be thought of as an Indian cuisine marketplace.

With a large traditional menu of tandoor specialities and curries that can be made with chicken, lamb, goat, fish, shrimp, paneer, tofu or vegetables, it was difficult to choose what to have for our meal at Brick Lane. We settled on the Butter Masala with chicken and  goat Nilgiri Korma. The curries were delicious with generous portions of meat. Serious lovers of spice will no doubt be intrigued by Phaal, which actually requires a disclaimer before the restaurant will serve it. Brick Lane also has locations in Midtown, the Upper East Side and New Jersey.

Ilili (236 Fifth Ave, www.ililinyc.com)

Ever since we visited Jordan I’ve been obsessed with Jordanian food, along with that of Lebanon, Syria and Palestine, which have similar cuisines. So whenever I’m in a city large enough to have such diversity, I investigate our chances to enjoy one of my favourite types of food in the world. Ilili offers Mediterranean-inspired authentic Lebanese dishes in a fine dining atmosphere. Personally I prefer smaller and more “family-style” restaurants for this type of food, but the menu looked delicious and so we gave it a try.

Hommus at Ilili

Ilili is massive inside. High ceilings and stylish decor dominate the large downstairs dining room while other guests are seated in the upstairs dining area or a smaller room adjacent to that. We ordered some hommus while we perused the menu and questioned our server about the selection of Lebanese wines on offer. We ended up sipping the 2003 Chateau Muscar red, which was a marvelous introduction to wines from this region.

Fattoush at Ilili

The hommus was really tasty and served with delicious Lebanese bread, which kept appearing at the table any time our basket became empty. Fattoush, a tangy traditional salad, was just ok. For our main we shared the Lamb Shank Makloubeh, which was served with egglplant, spiced rice and toasted nuts. This was a very tasty dish, the lamb tender and succulent with a perfectly balanced sauce.

Lamb Shank Makloubeh at Ilili

If we didn’t love Ilili, it wasn’t because of the food. I’m a little hard on my Middle Eastern food, having had such amazing experiences with the cuisine when travelling in the Middle East. I have yet to find food anywhere outside the region that compares. The dishes at Ilili are tasty, if not a little pricey for this kind of fare. I’m not a big fan of massive restaurants with DJs and crowds, so this was a drawback for me. But if you’re after a hip and buzzing restaurant for a big night on the town, and you enjoy this type of food, you’ll probably be pretty happy with Ilili.

Gastropubs

Here is a category in the city that rarely disappoints. John has presented his reviews of American craft beer and we encountered some pretty awesome places to eat while trying all the great craft beer around Manhattan during his research. He’ll talk more about the different bars in his posts, but I want to highlight three recommendations if you’re after yummy food in an unpretentious atmosphere while out drinking on the town.

The Stag’s Head (252 E 51st St, www.thestagsheadnyc.com)

This Midtown pub promises “all American craft beer with the deer.” Indeed the atmosphere inside feels like the living room at your uncle’s hunting lodge in the mountains, making it the perfect setting to enjoy 16 rotating drafts of American craft beer (check their homepage for the current pours). We got a bit hungry while exploring that menu so we ordered up some bar snacks: Philly Cheesesteak Spring Rolls and the chef’s special chicken and waffles, which were incredible: tender breaded chicken tenders on top of mini waffles with a delicious sweet and tangy sauce drizzled over. A further exploration of the menu revealed some pretty inventive nibbles along with sophisticated takes on the standard pub fare.

Earl’s Beer and Cheese (1259 Park Ave, www.earlsny.com)

Yes, a place like this does exist. As with other boutique spots devoted to the best examples of the substances they serve, our only complaint was that this place could be bigger. Gourmet cheese-based fare like Mac & Cheese with goat cheese, rosemary and shredded chicken and unique variations on the grilled cheese sandwich lead the menu. You can wash those down with delicious local beer selections.

Earl’s Beer and Cheese, NYC

Cooper’s Craft & Kitchen (87 2nd Ave, coopersnyc.com)

We came for the beer and stayed for the food. Truffled hand cut fries, gourmet burgers, Mac n Cheese with gruyere, cheddar, bacon and a jack mornay sauce…but don’t stop there. Cooper’s has a tremendous list of craft beer on offer and plenty of tasty dishes like these to accompany them. They also do brunch.

And last but not least…

Our favourite meal of the trip was, unfortunately, consumed without the presence of our cameras. While it might have been so good because of the company we enjoyed it with, I’m pretty sure it could have stood on its own as our favourite without the presence of our close friends. Local ingredients feature heavily in the dishes at the Indian Road Cafe (600 W 218th St, www.indianroadcafe.com), some from the nearby Inwood farmer’s market. We shared the Traditional Caesar Salad and Farmhouse Baked Goat Cheese, served with crusty bread, to start. Then there was joy around the table when our mains arrived, from fish to lamb to toasted paninos. The menu changes often and to sweeten it all, the cafe boasts an incredible craft beer list. Here’s a fun bit of trivia: one of the owners spent a decade producing The Sopranos before deciding to give Inwood this incredible neighbourhood cafe.

What do you look for in a restaurant?

Thank you to The MAve Hotel for hosting us during our time in New York City.

Taste Testing New York City’s Trendy Restaurants (Part 2) is a post from: InspiringTravellers.com - Travel the World

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New York is definitely a great place to eat. One of the things I love about visiting mega-cities like this is the vast array of options. Almost every world cuisine is represented and there’s something delicious in every price range. An observation I made when writing about London’s unusual restaurants, however, is the difficulty of discerning between the faddish and the fabulous in a city of this size. We usually face a few years gap between visits to NYC, and while our tried and true favourites usually remain, it’s harder to suss out which of the newer restaurants are worthy.

So it becomes a case of trial and error, though who can complain when the challenge involves food? Let’s see where our gastronomic explorations took us on this latest trip to the Big Apple…

Fedora (239 W 4th St, www.fedoranyc.com)

Arriving in the West Village late in the afternoon on our first day in the city, we were after something close and happening.  Fedora’s interesting American menu had us interested at first glance and we headed over for a somewhat early reservation, the only one we could get at such late notice. Here the bar takes up almost as much space as the dining area, with a boisterous yet friendly atmosphere.

Crispy Pimenton Sweetbreads

The menu was hit or miss for us. I’m a huge fan of sweetbreads, though I found the sauce presented here to be a little overpowering. John tried one of the specials: toast served with a delicious pate-style spread that stole the show for both of us.

For my main, I enjoyed my dish of ‘Krispie Fried Chicken,’ presented right along with the chicken foot. John was less impressed with his Pressed Pork Sandwich, served with gruyere cheese and chipotle mayo and a side portion of shoe string potatoes. We still had a nice evening at Fedora, but had expected a bit more overall from the food, which felt a bit more like picnic lunch fare than a proper supper.

Fedora’s ‘Krispie Fried Chicken’ and ‘Pressed Pork Sandwich’

Blue Ribbon Sushi (308 W 58th St, blueribbonrestaurants.com)

I would not file any of the Blue Ribbon restaurants under ‘trendy.’ Back when I lived in New York City, the original Blue Ribbon Brasserie used to be (and perhaps still is) THE place for the city’s chefs to eat. It’s open until 4am. so naturally the area’s culinary talent could flock there after their shifts finished. I loved it because of the diverse menu and fresh, delicious produce. The same restaurant group also operates Blue Ribbon Sushi, which is my favourite place for high-end sushi in New York. While the first location opened in SoHo on the same street as the brasserie, they now have another outpost in Midtown West, inside the 6 Columbus Hotel.

I was not disappointed by my return to Blue Ribbon sushi. Simply fresh sashimi and sushi, along with carefully prepared cooked Japanese dishes are what you’ll find here. We enjoyed a delicious bottle of sake and relaxed after seeing a Broadway show. Most of all I love the variety of fish on offer at Blue Ribbon Sushi. A list of daily specials is a great place to start your journey.

Quality Meats (57 W 58th St, www.qualitymeatsnyc.com)

Steakhouses are abundant in New York City. While Peter Luger is always my first choice, we didn’t want to make my father trek out to Brooklyn  because he was only in town for one night. So we thought we’d try a new place, which seemed a good bet because it was part of the Smith & Wollensky group. Unfortunately we were pretty disappointed with the entire experience. My father’s baby back ribs arrived already separated and weren’t to his liking. John and I both had the Aged Rib Steak, which was good but not excellent. The side dishes were unique and not too bad; the restaurant divides them into “sides” and “new classics,” and I actually really enjoyed the corn creme brulee. But when you go to a steakhouse, you want the steaks to shine. Service was chilly yet efficient, but I wasn’t happy with the way staff hovered over us as we lingered to enjoy the rest of our conversation after we had finished eating. I know they probably wanted to go home, but when you drop a few hundred dollars on a meal and no one is waiting for your table, I think you should be allowed to stay until closing if no one else needs your table.

In part two, we’ll explore a few more New York restaurants and share the best meal we had of the lot.

What’s your favourite place to eat in New York City?

A great place to stay in Manhattan, with plenty of great restaurants nearby, is The MAve Hotel. Here you’ll find affordable boutique accommodation with excellent amenities. Thanks to them for hosting us during our time in New York.

Taste Testing New York City’s Trendy Restaurants (Part 1) is a post from: InspiringTravellers.com - Travel the World

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Big cities can be harrowing for travellers in the food and drink department. First-time visitors are faced with a minefield of options, from trendy restaurants and bars to old classics to traps that annoy both locals and tourists alike. I often head to Time Out, Trip Advisor and travel blogs for recommendations when planning a city break, but when a new guide comes across my desk I’m always keen for some alternative inspiration. This trip to London we spent some time with the Secret London: Unusual Bars & Restaurants  guide to find a few hidden gems.

Le Beaujolais, a quirky and authentic French wine bar in Soho

As author Rachel Howard notes in her introduction, this book is a “collection of unusual places in unlikely locations,” celebrating local, independent institutions. Carefully curated, it includes restaurants or bars with fascinating owners and decor, incredible food and hidden locations, barring those considered “too trendy, tacky, classic, unwelcoming, or downright ghastly.” We only had time to visit a few out of over 100 featured but from what we sampled, this guide does a great job of helping people avoid bad bar fads and truly awful eateries. Most of all, I loved reading all the little stories about the different places we visited; how they came to be, who runs them, why they are decorated the way they are and more. I can’t wait to return to London and visit more places in the guide, which you can now get as an iPhone app as well.

Le Beaujolais (25 Litchfield Street, Covent Garden, 020 7836 2955) was one of our stops for a drink after a day of shopping and exploring London’s Christmas markets. This might be the first French wine bar in London, packed by 5pm with local regulars and expats. The decor is cluttered – beer tankards and French bric-à-brac hang from the ceiling, along with an interesting collection of ties that the book claims are taken from customers of the members-only restaurant next door after they loosen them up. We ordered our glasses of wine (French, of course!) from the French-speaking bartender and managed to squeeze into the one of the last remaining tables by the door. I enjoyed the ambiance of this place the most, dark, cosy and filled with chatty Francophiles. Visitors will find wine from all over France here and, if you can get a seat, it’s a great place to people-watch.

High concept dining at Inamo

Inamo (134 Wardour Street, Soho, www.inamo-restaurant.com) Given its gimmicky premise, I did not expect to love the food at this “high concept” restaurant as much as we did. Each table is outfitted with an overhead projector and touch pad, which transforms your seat into an interactive dining extravaganza. Each person at the table can browse the menus, add items to your order, change your virtual tablecloth, spy on the cooks in the kitchen and much more with a single click. Items are then brought to your table, which saves you having to hail a waiter. After enjoying this experience so much, I’ve decided that every restaurant should operate this way.

Not only is dining at Inamo a fun experience, the food is also delicious and carefully prepared. The cuisine is pan-Asian, which allowed us to enjoy tasty dishes like sushi rolls, satay, grilled seafood and their incredible Cinnamon Chicken. Getting the check was as easy as clicking a button and we were able to constantly review our total bill to see how we were going. The food isn’t cheap, so you have to be a little careful (it’s easy to get carried away here), but it’s also nice to be free to order as you go without having to keep clunky menus at your table or have to keep asking a waiter to bring them back.

Spy on the kitchen at Inamo.

Next on our list was the Courthouse Hotel Bar (Courthouse Doubletree Hotel, 19-21 Great Marlborough Street, Soho, www.courthouse-hotel.com), another place I thought might be more gimmicky than good given its concept. I was happy to be wrong again, thoroughly enjoying cocktails and food in one of the three holding cells that have now been converted into private drinking rooms at this hip Soho bar.

In 2005 the Great Marlborough Street Magistrates Court was converted into a Doubletree hotel. It was the second oldest magistrates court in Britain and the building has seen some very interesting people within its halls, including Charles Dickens, who used to cover criminal trials here when he was a reporter, and Oscar Wilde. The three cells have given shelter to the likes of Mick Jagger, Johnny Rotten, Francis Bacon, Keith Richards and Bob Marley, who have all spent a night here at one time or another (guess who was the worst offender of those five?) The cocktails are excellent and we feasted on a delicious trio of bar snacks here (chorizo, spring rolls and cheese biscuits), so there’s more to this bar than just fascinating history.

On the day we visited Portobello Road we sought out another gem from the book, Notting Hill institution, Books For Cooks (4 Blenheim Crescent, Notting Hill, www.booksforcooks.com) As its name suggests, this is a cook’s comprehensive book store, filled with every type of food-related book imaginable (over 8,000 titles). I was super-impressed with their international cookbook selection and even more impressed with the little test kitchen at the back. We’re still smacking ourselves on the head for not coming at lunch time because apparently this is THE place to be for excellent-value two and three course set lunches.

Every day the shop’s three chefs test recipes from the cookbooks in the kitchen, tweeting the selections in the morning to customers who swarm in droves at lunchtime (it’s noon sharp if you’re headed there – the food sells out FAST!) While we didn’t taste anything, I’m going to take the fact that the shop is quickly selling out of their “best of” compilation cookbooks at every edition as a vote of confidence in the cuisine. The shop also offers cookery classes and workshops in the demonstration kitchen upstairs – check the website for listings.

JonGlez Publishing provided us with a review copy of  Secret London: Unusual  Bars & Restaurants for our trip to London but all opinions are always our own.

London’s Unusual Bars and Restaurants is a post from: InspiringTravellers.com - Travel the World

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I do love a sultry pairing. When we first received an invitation to dine at the best restaurant in Tallinn, Tchaikovsky, I had no idea the kind of treat that we’d be in for. Russian food is already like no other, but to discover a place where it’s created under the influence of one of my favourite cuisines was a palate-changing experience. I couldn’t even imagine what was in store for us but I soon learned why this fine dining gem in Tallinn’s Old Town has been named Best Gourmet Restaurant in Estonia for 2012 by the Silverspoon gastronomic awards.

Restaurant Tchaikovsky is situated inside the beautiful Hotel Telegraaf. Under a glass ceiling and the opulent chandelier, diners are serenaded by the sounds of classical music as they enjoy Russian and French fusion from Executive Chef Vladislav Djatšuk. We chose a somewhat private table in the adjoining room, though I did sneak in a few photos of the talented musicians.

We perused the menu over a couple of cocktails. I enjoyed the signature Tchaikovsky cocktail, which I highly recommend. With a blend of vanilla vodka, sour apple, crème de cassis and lemon juice, it was the perfect pre-dinner enticement.

I could tell this would be a meal to dream about forever just by the sight of the first kitchen greeting. Each dish was modern and inventive while still capturing the traditional styles of both Russian and French cooking. My first course was the largest blini I have ever seen, served with white fish roe and classical garnishes. John enjoyed pelmeni of langoustine with a capers and tomato ragout and shells cream sauce. Pelmeni are traditional filled dumplings, similar to Polish pierogi, however pelmeni are made with a much thinner dough and the fillings are usually raw rather than pre-cooked.

Royal Blini with classical garnishes and a white fish caviar

I’ve always had blinis that were quite thin but this thick version was hot and delicious, perfect for tearing apart with my fork and knife to eat with the tasty caviar, cream, egg and onions on the plate. By the time I finished our wine had arrived, a perfect French Bourgogne from their excellent list, which is European dominated but with several new world selections as well. Guests can choose from a wide variety of wines in both price and style, everything from Cristal Champagne to a non-alcoholic Muscat from Spain.

John adores rabbit and was delighted to find his dish on the menu, served en croute with carrot, raspberries and fricassee sauce. The pastry was light and sealed in the juices of the rabbit – delicious! I cannot usually pass up venison dishes and thoroughly enjoyed my roasted deer fillet with parsnip puree, marinated rowan berries and beetroot sauce. As we hoped for with such a French-inspired menu, the sauces were perfectly balanced while letting the flavours of the meat shine through.

We probably should have skipped dessert but how could we when we saw the menu? John can never resist chocolate and was intrigued by the Valrhona chocolate cake with hazelnuts and blueberries sorbet. I ordered the very special Pavlova à la Tchaikovsky, which arrived at the table with such a dramatic presentation: a topping of the season’s first snow resulting in an enchanting cloud over my plate. Both provided a sweet ending to a beautiful meal.

I cannot conclude without mentioning the wonderful service we received and the romantic atmosphere at Tchaikovsky. We will definitely return on our next trip to Tallinn, especially because there was so much we missed from the menu. The guests at the table across the aisle raved about their soups and, of course, there is always the degustation menu for a slightly longer evening. This unique restaurant should not be missed on a visit to Estonia’s capital.

Many thanks to the Hotel Telegraaf for hosting us.

Romantic Russian and French Fusion at Tchaikovsky Restaurant In Tallinn is a post from: InspiringTravellers.com - Travel the World

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In Helsinki, beautiful design does not stop with the food. We enjoyed a meal at popular gastronomic restaurant, Olo, whose menu boasts first class ingredients from small Finnish producers. It was a special meal because John and I were celebrating our second wedding anniversary, always more enjoyable when spent together in such an amazing European capital.

After three greetings from the kitchen, we enjoyed these juicy palate cleansers before the main event.

I began my meal with a signature cocktail from their list. We relaxed and took in our surroundings – a warm, muted and efficient room that allows you to feel comfortable and focus on the food. And for good reason – the dishes are delightful. We were asked to choose between ‘Matka’ (‘The Journey’) with 9 courses, or ‘Retki’ (‘Shorter Way’). We chose this six course menu to be paired with wines.

King crab from the Arctic Ocean

Goat’s milk from cheese factory Saloniemi in Laitila

The main dish included sweetbreads, one of my favourites.

I cannot remember the names of all the dishes and the menu lists only ten ingredients and their origins to whet our appetites. The wines included selections from a variety of regions, including Australia, Austria and France. Each dish was inventive and complex, with perfectly balanced flavours. Dessert was fun – we were first presented with a fresh blueberry and lemon dessert, followed  by the aroma of cinnamon with a warm, spicy Finnish apple concoction in a pot. Just when we thought we were finished, handmade mini-popsicles appeared for a sweet end to the evening.

Olo Restaurant and Bar is located at Kasarmikatu 44 in Helsinki’s Design District (ola-ravintola.fi). After a romantic meal, retreat to the comfort of your suite at Klaus K Hotel for more beautiful luxury in Finland’s capital.

Beautiful Food At Olo, Helsinki is a post from: InspiringTravellers.com - Travel the World

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There’s more to life than buying packaged meats in grocery stores. That should be a new proverb that we all live by. I understand that it’s sometimes necessary to walk the shopping aisles, but finding your local butcher is one of the interesting things about moving to a new town.

There are two main butchers close to the centre of Stavanger and A.Idsøe happens to be a short walk from my office. You cannot miss the big writing on the shop front and the long counter holding every and any type of meat (and cheese) you can think of. Don’t forget to take a number from the ticket machine because it’s a busy establishment.

The people at A.Idsøe always give their advice on the meat of the week.

The first few times I went there, I would ask “Kan du snakke Engelsk?” and of course their reply would be in English. The staff are friendly, so now I just launch into English and find out what cut of steak is the tastiest for the week. The marbled rib eye is absolutely fanatstic! Pork chops, lamb shanks and chicken also feature heavily in the shop. The lean mince is used to make a delicious bolognese sauce that Andrea, in my opinion, is famous for.

Mmm…steak. Need I say more?

It’s true that sausages and bacon make the world go ’round. In bacon, here you have the choice of pre-packaged or ‘free range.’ It’s the same bacon just that the loose strips are exposed to the air and hence make for a crispier fry; we always go for these.

And then there are the sausages: the local ones curled in a circle, bratwurst, chorizo (yum!), lamb, ham and rosemary and of course hot ones. The local variety are often referred to as ‘Gladmat’ because they’ve become famous in the region and are always showcased in the annual Gladmat Festival. They do not disappoint – the only choice you have to make is what size circle to purchase!

The local sausages are delectable and feature in the annual Gladmat Festival.

The butcher also doubles as a delicatessen with many cold cuts and cheeses to choose from. I always look forward to each visit because even though I usually know what to get, I never tire of the visual meat overload on display.

A.Idsøe was established in 1828 and is located on Verksgaten 3-5 in downtown Stavanger.

Slice of Norge: Butcher King is a post from: InspiringTravellers.com - Travel the World

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Today’s guest post comes from Laura Siciliano-Rosen, co-founder of the excellent food site, Eat Your World. She’s made me completely homesick with a rundown on the top foods you must try on a trip to my favourite city, New York.

Even after 12 years of calling New York City home, I never tire of its traditional foods—you know, the pizza, the bagels, the egg creams. Some of them I crave regularly; others I’ll eat maybe once in a blue moon, but I’ll enjoy the heck out of them. Like other regional foods, these aren’t just tasty morsels; they’re foods that tell a story about New York City’s history—about who’s settled here in the past and who lives here now, about what the landscape of the city used to be and what stories were told. They’re foods with meaning, inextricably tied to this place.

As is evident from all the uninspired iterations of “New York-style pizza” and “New York cheesecake” around the world, these foods are meant to be eaten in New York. So whether you’re a city newbie or one of those locals who’s never been to Katz’s for pastrami, it’s time to dig in to these five must-eats in NYC.

Pizza slice

Joe’s pizza slice – photo courtesy of Eat Your World.

In New York, there’s your coal-fired brick-oven pizzas, which you have to buy whole—the Napoli-meets-New-York pie introduced to the U.S. by Lombardi’s Pizzeria in 1905—and there’s your classic New York slice, cut from a large, round tomato-sauce-and-shredded-mozzarella pie with a thin, crisp, supple crust. A great slice has just the right ratio of sweetish sauce to bubbling cheese to chewy dough to glistening oil—and you can eat it standing up, with the crust folded, like a real New Yorker. Scarfing down a slice is truly one of the most quintessential New York things you can do.

It’s essential to frequent a slice joint that does brisk business, as these gas-oven-cooked pizzas are best fresh and hot. Joe’s Pizza (7 Carmine St.), a West Village stalwart, is one of my favorites.

Pastrami

Katz’s Deli pastrami sandwich – photo courtesy of Eat Your World.

Pastrami reached New York’s shores in the late 19th century, following a wave of Eastern European Jewish immigrants (who are, of course, responsible for more than a few of New York’s iconic eats). Then and now, it’s a Jewish-delicatessen specialty: brisket that’s cured in brine, well seasoned, smoked, and steamed, then sliced and piled between two pieces of rye, typically with mustard.

Katz’s Delicatessen (205 E. Houston St.), established in 1888 on the Lower East Side, is the most classic of places for this most classic of NYC dishes. Eating a peppery, melt-in-your-mouth hand-carved pastrami on rye there is a nonnegotiable must.

Egg cream

Eisenberg’s Eggcream – photo courtesy of Eat Your World.

People who don’t know what egg creams are tend to be scared off by the name, but fear not: There’s no egg nor cream in these light, frothy drinks. Egg creams are simple soda-fountain creations made of cold milk, pressurized seltzer, and a particular brand of chocolate syrup called Fox’s U-Bet syrup. Origins are murky—one claim says they were invented by a Jewish candy-store owner in Brooklyn in the late 19th century—but somehow these drinks have joined the ranks of old-school New York icons. They’re delicious, instant mood-lifters.

The long counter at Eisenberg’s Sandwich Shop (174 Fifth Ave.), in the Flatiron district, is a great place to try a traditional egg cream in suitably old-fashioned environs.

Bagel with smoked fish

Russ & Daughters bagels – photo courtesy of Eat Your World.

Of course, New York inherited its smoked-fish tradition from Europe, but once here, it quickly became the domain of Jewish “appetizing” shops, or stores that essentially sell cold appetizers (“appetizings”). Russ & Daughters (179 E. Houston St.), which started a hundred years ago as a pushcart on the Lower East Side, is one of the few appetizing specialists left in New York City. It’s hugely popular among locals and tourists alike, and for good reason. You can taste what you like, but you won’t go wrong with a traditional, silky cold-smoked salmon like Gaspe Nova. For the full New York experience, get it on a locally baked bagel with plain cream cheese.

Also pictured is the incredible Super Heebster sandwich, which combines delicious whitefish and baked salmon salad with horseradish dill cream cheese and wasabi-infused flying-fish roe. (Trust me, it works!)

“Street meat,” a.k.a. lamb/chicken over rice

53rd street halal chicken and lamb – photo courtesy of Eat Your World.

What likely started as cheap-and-filling late-night fuel for the city’s cabbies has grown into one of the most ubiquitous street foods in New York City today, thanks to the more recent influx of Arab immigrants (since the 1960s). Alternatively called “street meat” or “halal food,” referring to its compliance with Islamic law, this dish consists of long-grain basmati or yellow rice served with chopped chicken and/or sliced lamb gyro, plus fiery hot sauce, white sauce, lettuce, tomato, and a bit of pita bread. It’s a huge, spicy, delicious plate of food that never costs more than $6. Not all street meat is created equal, of course; a reliably good vendor is Famous Halal Guys, which has four stands in midtown, including at 53rd St. and 6th Ave.

Bio: Laura Siciliano-Rosen is the co-founder of Eat Your World, an original guide to regional foods and drinks around the globe (including lots more quintessential New York City eats). Follow on Twitter @eat_your_world.

Top 5 Foods Every Visitor to NYC Should Try is a post from: InspiringTravellers.com - Travel the World

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It’s a rare day that we get the duo of a lively event in Stavanger coupled with beautiful weather. Usually when I go into town for a meeting or appointment the city looks a bit dead. We’ve had an influx of summer tourists lately, but not since the 17th of May celebrations have I seen the city look like this:

Everyone is gathered for the 2012 Gladmat festival this week. Billed as Scandinavia’s biggest food festival, Gladmat offers a variety of events over several days. We headed down to the harbour one afternoon to check out the food tents.

Did I mention that Stavanger is cruise ship central in summer? Needless to say, the harbour was mobbed!

We followed these couples’ leads and found a spot on one of the ship restaurants docked next to the action.

The Gladmat Food Festival takes place at the end of July every year in Stavanger. It is one of many summer festivals in Rogaland.

Happy Food At the 2012 Gladmat Festival is a post from: InspiringTravellers.com - Travel the World

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The Margaret River region is best known for its surf and premium wines but visitors shouldn’t overlook the area’s culinary delights. I’ve put together a list of the must-taste addresses that should be on every itinerary. Plenty of restaurants may be found around here but it’s always nice to have some gourmet goodies to make a picnic from.

Fresh muffins at the Margaret River Providore

Local Producers

Berry Farm – Fans of gourmet jams, preserves, pickles, relishes and other condiments must visit this shop, cafe and cellar door for a range of products, wine and port. (43 Bessell Rd, Margaret River)
Bettenay’s Margaret River Nougat Company – Hand made French-style nougat is created in small batches and sold in large bars. It’s absolutely delicious and comes in a range of flavours – I recommend Wildberry & Macadamia Nut. (Corner Tom Cullity Dr & Miamup Rd, Cowaramup)
Dunsborough Bakery – Famous for their pies and bread, everyone will find a treat they’re happy with at this popular spot. (243 Naturaliste Tce, Dunsborough)
Gabriel Chocolate – Fine, single-origin chocolate bars, chocolate-dipped gelato bars and rich hot chocolate, with free tastings. It’s interesting to try the chocolates from different locations side by side. (Corner Caves Rd and Quininup Rd, Yallingup)
Margaret River Chocolate Company – Chocoholics will love the free tastings and huge product range: chocolate bars, truffles, novelties, ice cream, chocolate milk, cakes and desserts are on offer. (Cnr Harman’s Mill Road and Tom Cullity Dr, Metricup)
Margaret River Fudge Factory – Delicious hand made fudge is available right in the centre of town. (152 Bussell Highway, Margaret River)
Margaret River Providore – This upscale vendor offers local, home made sauces, jams and preserves, cheeses, wines, produce and changing gourmet delights in a modern “tasting centre.” (448 Tom Cullity Dr, Wilyabrup)

Yallingup Woodfired Bread

Margaret River Venison – If you’re looking for something slightly exotic, try the venison prosciutto, pates, liverwurst, pastrami and biltong at this specialty shop. (Caves Rd, Margaret River)
Miller’s Ice Cream – Enjoy ice cream, full cream milk, milkshakes and other quality treats from a family of local dairy farmers – a great place to take the family. (314 Wirring Road, Cowaramup)
Old Cheddar Cheese Company – Try the award-winning cheeses including the twice-voted best flavoured cheddar in Australia. (Glendon Rd, midway between Busselton and Capel, Ludlow)
Olio Bello – Sample award winning organic olive oils at the tasting room and café, along with marinated olives, produce and preserves. The estate has grown 14 different varieties of olives, which are picked and pressed on the same day. (Armstrong Rd, Cowaramup)
Petra Olive Oil Estate – The store offers a range of products, from infused olive oils to sauces and salad dressings. Six different olive varieties are grown on the property and visitors can relax with a “Bruschette” on the beautiful grounds. (233 Sheoak Drive, cnr Lagoon Drive, Yallingup)
Simmos Ice Cream – Ireland has some of the most delicious dairy products I’ve ever tasted. This is a traditional Irish ice cream brand whose product is still made from old family secret recipes using fresh milk and cream. Plenty of varieties are on offer and kids can enjoy the playground. (161 Commonage Road, Dunsborough)
Vasse Virgin – In addition to their delicious extra virgin olive oil, this tasting room offers table olives, tapenades, vinaigrettes, pasta sauces, pesto and dukkah. (135 Puzey Rd, off Abbey Farm Rd, Wilyabrup)
Yahava Koffee Works – An excellent place for a range of gourmet coffee and tea. (Corner Bussell Hwy & Rosa Brook Rd, Margaret River)
Yallingup Woodfired Bakery – This place is a little bit hidden but still easy enough to find. Come in the morning or late afternoon for seriously addictive biodynamic white, sourdough and fruit bread baked fresh daily. (Off Biddles Rd at Balmoral Dr near McLachlan, between Dunsborough and Yallingup, look for the white signs with firey flames)

Steak and pepper pie from Dunsborough Bakery

Markets

Vasse Markets – 1st and 3rd Saturday of each month (Vasse Community Hall, Vasse)
Margaret River Farmer’s Markets – 2nd & 4th Saturday of the month (only 4th June-August) (Cnr Turnbridge & Farrelly Streets, Margaret River)
Dunsborough Markets – 2nd & 4th Saturday of each month (Palmer’s Winery, Caves Road, Dunsborough)
Town Square Markets – Select Sundays (Town Square, Margaret River)
Barnard Park Markets – 1st, 3rd & 5th Sunday of the month (Yoganup Park, Busselton)
Railway Markets – 2nd and 4th Sunday of the month (Railway Building Park, Busselton)

Single-origin chocolate bars from Gabriel Chocolate

Festivals

South West Craft Beer Festival – 25-26 Feb, celebrating the region’s beer, produce and music (3 Oceans Palandri Winery, Margaret River)
Wine vintage – Feb – April
Margaret River Wine Region Festival – 13-16 March
Oktoberfest – Duckstein Festbier, German food and live music, October (Duckstein Brewery, Wilyabrup)

Have you ever visited Margaret River? What did you like best about the area?

Foodies Guide to Margaret River is a post from: InspiringTravellers.com - Travel the World

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A couple of years ago I made a list of 15 things I would miss when we moved away from Melbourne. It should come as no surprise that many of these were food related, not just because I’m a hopeless foodie but also because Melbourne has arguably the best culinary scene in all of Australia.

Last month we found ourselves back on our old stomping grounds for a week as we stopped over to organize some items left behind when we went on our sabbatical and also to catch up with friends. We had the opportunity to pop into a few of our old haunts and were pleasantly surprised to find them still open and as delicious as ever. Visitors shouldn’t miss these five Melbourne CBD restaurants – there’s something here for every budget and taste bud.

A delicious mushroom parma at Mrs. Parma’s in Melbourne.

Mrs. Parma’s

Few things are more Australian than a parmigiana and the kitchen at this popular spot serves up ten different varieties under strict standards it calls, “Parmology.” Choose veal, chicken or eggplant and one of the special recipes, which include Mexican, Calabrese and the uber-hot Parma’geddon. The delightfulness doesn’t stop there either as you’ll be washing it down with selections from their Victorian craft beer menu, including 10 on tap. 25 Little Bourke Street, tel + 61 3 9639 2269, mrsparmas.com.au, pub atmosphere

Pea, pancetta, and onion risotto at Tutto Bene. Photo by Charles Haynes from Flickr.

Tutto Bene

Melbourne has more Italian restaurants than even full-time residents can handle. If I only had time for one I’d pick this lively little eatery in Southgate. While it used to be mostly known for its risotto, which is still excellent and available in several innovative varieties, diners will find plenty of other dishes on the menu. I never bypass the handmade mozzarella of the day, for example, or the olive ascalone: yummy, meat-filled and crumbed green olives. Don’t miss a selection (or two) from their organic and biodynamic wine list.  Mid Level Southgate, tel + 61 3 9696 3334, tuttobene.com.au, bistro atmosphere

Betel Leaf Parcels at Longrain. Photo by avlxyz from Flickr.

Longrain

Just across the street is another favourite, featuring Asian dishes from Thailand and Southern China. Don’t be put off by the communal tables, we’ve always met (or observed with amusement) interesting people when we’ve dined there. Everything is designed to share with the other members of your group and the servers are always eager to help you select the perfect balance of flavours for your meal. Be sure to try the yummy cocktails or something off the wine list and arrive early if you don’t want to wait as they don’t take reservations. 40/44 Little Bourke St, tel +61 3 9671 3151, longrain.com/melbourne_intro.htm, high-end dining in a busy atmosphere

Try Shoya’s degustation menu – shown here is an Unagi Canape topped with crab salad, smoky grilled egg, salmon roe and a black truffle wafer. Photo by avlxyz from Flickr.

Shoya

I found the city’s best sushi here but we came back continuously for the delicious cooked dishes. The restaurant features six split levels to choose from depending on the type of meal the guests would like to have. These include the Japanese style BBQ levels with smokeless grills set into the tables for self-cooking of the ingredients, traditional Japanese style Horigotatsu and country style floor settings and regular seating near the sushi bar. After dinner, continue the evening in the upstairs karaoke rooms.

25 Market Lane, tel +61 3 9650 0848, www.shoya.com.au, fine dining in a variety of settings

Grass Fed Sirloin on the Bone with Parmesan Herb Crumbed Onion Rings at Giuseppe Arnaldo & Sons.

Giuseppe Arnaldo & Sons

The service was so frustrating the last time we visited this Italian restaurant at the Crown Entertainment Complex that I almost dropped it from the list. But the food won us over as it always does. The menu is unique in both offerings and design and it will take newcomers some time to explore it as they munch on the delicious table breads and the restaurant’s own olive oil. I recommend starting with olives, cheese or salumi and then moving on to one of the hearty meat or pasta dishes. The steaks here are my favourite in the city, as delicious to me as the ones served at Rockpool down the corridor. Plenty of delicious Italian and Australian wines are also on offer. The restaurant doesn’t accept reservations so be prepared to wait at the bar on busy nights, potentially for hours on Friday and Saturday nights.
25/8 Whiteman Street, tel +61 3 9694 7400, idrb.com/giuseppe_main_flash.html, casual, busy atmosphere
What’s Melbourne’s best restaurant in your opinion?

My Favourite Melbourne Restaurants is a post from: InspiringTravellers.com - Travel the World

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Experiencing the food in Jordan was a highlight of our trip. While similar to the typical Middle Eastern cuisine found in neighbouring Lebanon, Syria and Palestine, this was our first time trying most of the foods on offer. The sheer range and variety of dishes available is staggering, each one as good as the last. Every foodie should head to Jordan for a culinary adventure.

Salads and Appetizers

One aspect of a Jordanian meal that we weren’t prepared for is the sheer quantity of food. They have something like 13 different salads they can serve, including tasty dips like hummus, baba ghanoush and foul maddamis. Fried pastry bites, labaneh (a yoghurt cheese) and khubz (pita bread) often complete the first course.

Fattoush quickly became our favourite salad.

Kibbeh are fried minced meat croquettes.

Tabbouleh with Fattoush along with bread and other starters 

Pita bread slices with sesame paste and a warm creamy topping.

Main dishes

As our guide explained it, the stocking of a typical Jordanian kitchen is a serious affair. It would contain stockpiles of different kinds of wheat, a year’s worth of two kinds of oils (olive oil and another for frying), a spice closet, dry yoghurt for marinating, three kinds of rice, a fryer and both a regular and electric grinder, among many other foods and equipment. Each dish has its own different spice set. No wonder they are all so tasty and unique!

Meat is a staple of Jordanian cuisine.

Fresh seafood is also commonly found, especially in the coastal areas.

Mansaf, which is Jordan’s national dish is made up of lamb in a yoghurt sauce, served with rice or grains. Maglouba, a type of chicken casserole is also very popular. We tried many different dishes at a few buffets and all were delicious, though I didn’t get photos of them all.

I drank heaps of these refreshing lime-mint beverages.

Desserts

It was always difficult to find room for dessert, but when we did even these were special and amazing. It’s common to be brought a basket of fresh fruit with the dessert.

This was a delicious orange gelatin-style dessert with rose essence.

Typical sweets, including chocolate-covered dates and pistachio nests

We thought kunefeh was only found in Turkey but were delighted to find two different kinds in Jordan, one softer and one crunchier.

What’s your favourite Middle Eastern dish?

Our visit to Jordan was sponsored by the Jordan Tourism Board. Many thanks for all the wonderful meals we experienced.

Let’s Drool Over Some Jordanian Food is a post from: InspiringTravellers.com - Travel the World

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We can almost always tell where we are in Europe by the food that surrounds us. While our favourite cuisines are not dominant as we head further east, we’re still finding plenty of yummy bites. A traditional Polish menu is pretty meat-heavy, with helpings of potatoes and dumplings to round out the meal. With influences from Russian, Hungarian, Ukrainian, Jewish and German kitchens, Polish foods are dominated by vegetables like sauerkraut, beetroot and mushrooms, as well as bread, sour cream, spices and sausages.

Pierogi are tasty dumplings, unique to Poland, and can be boiled or fried. These had a delicate minced meat filling.

Pierogi deserve a special mention. These delicious little half-moon shaped dumplings are served fried or boiled and are often topped with a light helping of sauteed onions. Common fillings include sauerkraut, mushrooms, meat, curd cheese, potatoes and fruit, with the sweet ones served with sugar and cream. They’re ubiquitous in Poland and are much more filling than they look.

Another favourite of ours were the delicious hearty soups that come in so many varieties. Beetroot soup can be hot or cold, though we’re not big fans of the purple vegetable (despite coming from Australia where slices of beetroot can often be found on a burger). We preferred the sour soups, dominated by potatoes, sausage, cucumber or cabbage. Popular thick vegetable soups like wild mushroom, pea, tomato or dill are warm and tasty on a cold day. Carnivores will be satisfied by beef, chicken and smoked meat selections.

This version of Zurek, a fermented sour soup, contained wild boar sausage and was absolutely delightful.

Meat dishes in Krakow restaurants were expertly presented and much more sophisticated than just a standard roast. Poland food staples include all kinds of meat; beef, veal, pork, duck, chicken, lamb and game feature on most menus. Delicate sauces with flavours of garlic, pepper, dill, marjoram and parsley compliment the dishes perfectly. Add a side of potato dumplings or pancakes and you’ll finish with a full belly.

This pork tenderloin dish was flavoured with a garlic sauce and accompanied by seasoned potatoes.

If there’s still room for dessert, options abound. Doughnuts, cheesecake, pastries and a variety of other cakes and fruit desserts are popular in Poland. We rarely had enough room to try them, however, but did have the opportunity to eat some Polish cheesecake and chocolate cake with our relatives. It’s very popular to put fruits like raisins in the body or crust of the cakes (even the cheesecake) and this isn’t exactly a favourite for us. But it was great to try something different as the cheesecakes in Poland aren’t as thick and dense as the ones we’re used to from New York, for example.

Chewy potato dumplings are a tasty accompaniment to the meal.

Finally, the alcoholic beverages of Poland. The different types of vodka are endless, but we were too under the weather to get stuck in. Sure it would’ve gone down a treat in the freezing cold, but our bodies could only handle beer. This didn’t prove to be a problem though, because Polish beer is excellent…and strong. The lightest lager we found was 5.2% and the standard was 5.6%. Brands like Tyskie, Zywiec and Okocim are found everywhere, with most also having a dark variety, usually porter. The alcohol content can rise up to 9.5% with these and the intense flavours are a treat. Piwo with your meal, wodka for a digestif and then a taxi ride home!

“Russian” pierogi, filled with curd cheese and potato, taste great with a cold Polish beer.

 Have you visited Poland? What did you think of the food?

Pierogi and Piwo: Traditional Polish Food Favourites is a post from: InspiringTravellers.com - Travel the World

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In case you missed our first postcard, find it here…

So what can one eat in Amsterdam? While cheese, sausages, pastries, seafood, stews and meat are the “typical” traditional Dutch foods, the capital is packed with restaurants featuring everything from fine dining to international cuisine. We couldn’t believe how many new, hip restaurants had opened up. Next time we visit I’m going on a tasting junket.

Today, however, I’m presenting a couple of the weird and wonderful edibles that are special to the Netherlands:

Coins for a croquette at Febo? This fast-food favourite is still going.

Dutch pancakes come in many varieties – this one has cheese and mushrooms.

What I find interesting is the large number of Argentine steakhouses – there’s either a lot of money to be made with these or the Dutch really love their quality meat!

Have you been to Amsterdam? What was your favourite place to eat?

Postcards From Amsterdam: Dutch Food is a post from: InspiringTravellers.com - Travel the World

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We ate very well during our time in Budapest. The restaurant scene in Hungary’s capital seems to be flourishing with a wide variety of offerings and excellent food at reasonable prices. While it’s easy for visitors to find fast food chains, kebab shops and pizza joints, be sure to have at least one nice meal of traditional dishes at these modern eateries.

Creamy Hungarian noodles with bacon at Café Kör

Café Kör

V. Sas utca 17 (311 0053) Metro: M3 Arany Janos utca, www.cafekor.com

You can’t beat the variety in this cosy bistro. We were offered two menus: the regular dishes and an equally long list of specials posted on the wall. This is my top pick for delicious food and wine with a hearty selection of Hungarian drops available by both the glass and bottle. We visited at lunch  and enjoyed appetizers of creamy noodles with cheese and bacon and baked goats cheese with a tastily dressed salad. Like most Hungarian restaurants, the portions are generous – our waiter ordered half sizes of the starters but these were still large dishes. These were followed by John’s plate of grilled chicken with cheese-smothered vegetables and my perfectly-cooked salmon with yummy croquettes (salmon looked excellent in every restaurant we visited in Budapest). Service was warm and knowledgeable and our waiter recommended a fruity rose (2010 Konyari) for me and a Sauvignon Blanc-Chardonnay blend (2010 Konyari Loliense Feher) for John. The food is so good you won’t believe how little it costs (our bill was around €55).

Juicy salmon with croquettes and a light hollandaise sauce at Café Kör

Klassz

VI. Andrássy út 41 (no phone number) Metro: M1 Oktagon/M1 Opera, www.klassz.eu

Though classed as a wine restaurant (it’s owned by the local Wine Society), this lovely eatery certainly doesn’t skimp on its food. We loved the wine list, particularly the fact that every selection can be purchased by the glass or bottle. Our server recommended trying Kadarka, a very Hungarian wine variety that’s been in the country since the 16th century. We had the delicious 2008 St. Andrea Magyalos with our hearty, delicious lamb ragout soups. These were served with nice bread and almost filled us too much ahead of our main dishes: generous portions of roasted pork tenderloin with flap mushroom ragout for John and a traditional chicken paprika with dumplings for me. For our second glasses of wine, John chose the 2007 Szemes Dél while I tried the 2009 Apátsági Pinot Noir, both impressive. The food was so delicious that we couldn’t pass on dessert, a hefty slab of chocolate cake with vanilla ice cream (shared, of course!) Klassz doesn’t accept reservations and we heard that we’d wait for a table, but luckily there were a couple free around 9 pm. when we arrived. We loved this restaurant for the friendly service and great food for excellent value (our meal cost less than €55) in an elegant setting.

Yummy chicken paprikas at Klassz

Menza

1061 Bp. Liszt Ferenc ter 2 (+36 1 413 1482) Metro: M1 Oktagon, www.menzaetterem.hu

We ate here late on a Monday night and it was still packed. Retro is the word of the day in decor at this hip Liszt Ferenc eatery, but the food is fresh and modern. We started with delicious soups, Turkey ragout with matzoh ball for John and Autumn mushroom for me. Then John sunk his teeth into a giant cheeseburger while I enjoyed deep fried pork chops. Desserts going to other tables looked delicious but we didn’t have room. The drinks list here dwarfs the food menu with plenty of Hungarian wines, cocktails and even Menza’s own beer, a light-style lager. Service is friendly and attentive and the prices will make you smile too.

Pork tenderloin with potatoes at Klassz

Trófea Grill Restaurant

3 central locations (see website for details), www.trofeagrill.eu

I rarely get excited about a buffet. This all-inclusive restaurant chain, however, offers such good value that I feel I have to mention it. For a fixed price (€17 for a weekday dinner, less after 9 pm.) diners can eat and drink for up to three hours including wines, beer and specialty coffees. The food is both Hungarian and international and this is a good way to try several authentic dishes if you’re on a budget. We started with the hot buffet before working our way over to the grill, which offers a wide variety of marinated meats (pork, beef, chicken) and fish cooked on demand. Salads and cold appetizers are tasty and the buffet offers several soups and desserts as well. The atmosphere is nice with friendly waiters and modern decor. Sometimes when you’re travelling you just want big food for little money – and the food here ranges from good to delicious. Head here for your birthday for the best free cake I’ve ever seen in a restaurant.

Turkey soup with vegetables and matzoh ball at Menza

Food and drink to try when you’re in Budapest:

Tokaj Wine – Hungary’s most famous sweet wines hail from this North Hungarian region (though a shift to dry whites is tipped). Their flavour is achieved due to the special Aszú berries that are produced by noble rot on the grapes. In general, Hungarian wine is very good and the country’s varied terrain and climate allow for the production of many different styles. It’s advisable to try some local ones from the 22 different wine regions. The best place to do this is at a cafe or borozók (wine bar).

Goose Liver Pate – Lovers of foie gras should definitely try this national delicacy, though I advise that it should be tried fresh, never out of a tin or packaging. Try one from a restaurant like Klassz or Trofea, or the pastry shop Gerbeaud. It’s sweet, smooth and flavoursome.

Palinka – This is a strong brandy that comes in many varieties such as apricot, plum and pear. It has a very high alcohol content, is produced under strict standards, and is a perfect post-meal digestif.

Have you tried Hungarian food? What’s your favourite dish?

Our time in Budapest was sponsored by EuropeNetHotels.com, a collection of short-stay apartments in 14 cities across Europe. We stayed in the modern, comfortable Town Hall Apartments, an excellent alternative to small, expensive hotel rooms with all the amenities we needed to feel like locals in Budapest.

Four Great Hungarian Restaurants In Budapest is a post from: InspiringTravellers.com - Travel the World

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So why do I spell the word kebab with a “p”? Because the Turks spell it that way, that’s why!

The Iskender Kebap. You may have had it in authentic Turkish restaurants somewhere in the world (as I have), but until you’ve tried this unique dish in Bursa, all else pales in comparison. If, like me, you’re used to the standard kebab loaded with meat and veggies in thick pita bread and drowned in garlic (and sometimes chili) sauce, then the Iskender Kebap is an attack on the senses.

The one and only, delicious Iskender kebap, a specialty of Bursa.

There’s always a story behind a great meal and this is no different. When we told our great hosts in Bozcaada that we were coming to Bursa, the first thing they recommended was a specific place to try the famous Iskender Kebap. As such, that was our main goal while visiting there.

When we told our hotel concierge the name of the place, she immediately knew it. She directed us to a mall called Kent Meydani and told us that anyone around there could show us the place. So off we trekked through the 30 plus degree heat, following the map she marked up for us.

We walked and walked and finally found the end of a park where the road began to take us to the Iskender. Nothing but fortress walls stood where the place was supposed to be. We asked two different locals and both pointed in a general, but totally opposite direction. We walked aimlessly as the heat and hunger was taking its toll, finally gaining help from an English-speaking Turk in another mall. We followed the new directions until we eventually saw a sign with the magic words “Kent Meydani.”

Here come our kebaps…

The long road continued and even after finding the mall, we received more incorrect directions before a super-friendly and more importantly, helpful shop owner not only researched where the place was, but drew us a map to the Iskender glory.

Once there, we were welcomed us with a huge smile and quickly ordered two Iskender Kebaps and drinks. We waited patiently whilst the busy place was pumping out orders and once they arrived, our tastebuds were treated to delights and after all the “pre-game hype”, the meal delivered like Michael Jordan is his Chicago Bulls heyday. When our dishes were almost finished, our host took them away and returned full plates for a second helping. Çay followed as is customary in Turkey and, after shaking his hand and thanking him for a truly wonderful eating extravaganza, we quickly found a cab and headed for the hotel pool.

Not one but yes, two helpings were in order!

Fast Facts: The Iskender Kebap is essentially thin slices of grilled meat on a bed of soft pita bread, glazed with melted butter and tomato sauce and served with a side portion of yoghurt.

The place is Uludag Kebapcisi, Cemal & Cemil Usta located at Garaj Karsisi Sirin Sokak No. 12 Osmangazi. Ask your cab driver to take you to Kent Meydani and when you get there, ask a local to point you in the right direction.

Have you tried Iskender Kebap? If not, what’s your favourite type?

Iskender is Good: The Kebap of Bursa is a post from: InspiringTravellers.com - Travel the World

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We had stormy weather on only one day of our summer stay in Vienna. It was a public holiday and our plans to visit a museum were already foiled. We intended to visit the Cafe Sacher on our next visit to the city in November, but with little else open we decided to brave the crowds and try the posh hotel’s famous torte.

The place is probably always crowded. My late mother stayed there once and I remember how excited she was about it. The Hotel Sacher has an interesting history as a meeting place for aristocrats (even the bankrupt ones), politicians, artists and celebrities. The British used it as their headquarters after the end of World War II, when Vienna was an international zone. Today it’s an exclusive 5-star hotel near Vienna’s famous opera house.

John peruses the menu at Cafe Sacher.

Though many imposters exist, one can only taste the real Sachertorte at the hotel or its shops and cafes. It was created by 16 year-old Franz Sacher when he was an apprentice in 1832 and perfected by his son Eduard, who founded the hotel 44 years later. The recipe is top secret, consisting of two layers of dense chocolate sponge cake with a thin layer of apricot jam between them. The main feature is the dark chocolate icing, consisting of three types of chocolate produced by different manufacturers in Belgium and Lübeck just for the Sachertorte.

We crowded into the small foyer amidst other tourists in line, trying to squeeze in away from the inevitable people who think it’s ok to smoke right inside the doorway. Groups of two are more easily accommodated than the larger parties and we wait less than ten minutes for a table. I can’t imagine that anyone who stays at the hotel would bother coming here. Everyone is dressed in their summer travel gear, mostly foreign and looking out of place in the plush, traditional decor. It is decidedly bourgeoisie and having to sit in the cafe is probably the worst part of the experience.

Waiters bustle by with three plates on each arm. Most of them are chocolate tortes with a perfect fluff of whipped cream on the side, their spoons perched perfectly on white napkins. We examine the menu, which offers much more than just the acclaimed cake. Everything from strudel to exotic coffees to lunch items are listed and the back pages explain the history of the hotel, its famous guests and the dessert. I am tempted by some of the other items but regain my focus on the torte.

John is in love with chocolate and has insisted that we have our own pieces. We expected to pay anywhere from seven to ten euros for the privilege but the torte is a reasonable €4.90. We order and wait only briefly for the tortes to arrive. I get straight into it, tasting the tiny tip first and then moving on to the centre. The chocolate icing on top is so rich I know I won’t be able to finish my piece. Halfway through I’m wishing I had started at the wider part. John looks on with schadenfreude for he knows he’s getting that last bit of mostly icing.

The only disappointment for me is the cake as it’s drier than I like, but this is a minor complaint and one shared by many other people. I lost my sweet tooth a couple of years ago and, as much as I love the icing, I can only eat so much. The cream is a perfect accompaniment: rich, smooth and bland, a perfect balance for the rich chocolate. The thin layer of jam is a nice touch, adding flavour to every bite. The piece of signature chocolate on top is perfect whether eaten first or last.

I take a sip of John’s creamy caramel and chocolate-flavoured coffee, which actually cost more than the dessert. It’s not my taste but I admit to its goodness. We pay our bill and duck out back into the rain, full and satisfied. Would I recommend putting the Cafe Sacher on a Vienna itinerary? If you like chocolate, yes. The Sachertorte met my expectations and even if you don’t like chocolate the menu offers plenty of other treats. Some may enjoy the little cafe with its regal decor and traditional service. It’s a fun little activity to indulge in and I’m sure we’ll go back to satiate my chocolate lover’s sweet tooth again in November.

What’s your favourite kind of chocolate cake?

Is the Sachertorte Worth a Try? is a post from: InspiringTravellers.com - Travel the World

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