I turn into the laneway, and there they are: the world’s top chefs in repose against a brick wall. Massimo Bottura of Osteria Francescana. Joan Roca of Spain’s El Celler De Can Roca. New York’s Daniel Humm of 11 Madison Park. And Hestor Blumenthal of The Fat Duck. Hosting the gathering is Ben Shewry, chef-owner of Australia’s highest-ranked restaurant, Attica.
It’s the kind of happy serendipity that might precipitate handshakes, selfies, and – dare I hope? – sage morsels of inspiration to fuel my culinary dreams…
Let me be upfront: I never read Frances Mayes’ Under the Tuscan Sun. Never saw the movie. I’m unaccountably indifferent to pasta (and Italian food in general, if truth be told). Yes, I missed the boat completely on the raptures of Tuscany.
Friends who’d spent time in the popular Italian region said this was a gap in need of remedy. Stat.
So I booked a culinary walking tour of Tuscany, offering hillside rambles and an abundance of wine. Now THAT’S something I could commit to…
I’m here on the water’s edge of what’s considered to be the most beautiful Old Town in Greece. From my vantage point, I see a Venetian lighthouse standing sentry over a narrow harbour entrance and a Turkish mosque – now serving as an exhibition hall – opening its doors to the morning air.
This is Chania, second-largest city on the island of Crete, where the architecture provides just a sliver of insight into a turbulent history…
The screen door creaks a quiet complaint as I ease it shut and slide into a rattan chair. Beneath the low-thatched eaves of my cottage, I ponder the trees emerging from the morning mist and warm my hands gratefully on my coffee glass. According to the card on my nightstand, the brew is podi kappi, “the traditional black coffee of the local people in the High Range area”. I only know it is hot and dark and redolent with cardamom, cumin, and fenugreek. As caffeine and sun make inroads on my hazy dawn, a soft hoot emerges from the canopy: an unseen langur monkey alerts his family to my presence.
Read the full story here and in the Spring Issue of Taste & Travel International magazine.
Stunning Dubrovnik – with its old city walls jutting into the Adriatic Sea and its evocative Game of Thrones settings – is Croatia’s brightest calling card for good reason. Our early morning walk atop its ramparts brings heart-stirring angles across the red-tiled roofs. A gondola ride up Mt. Srd provides even more great photos – plus an opportunity to peruse the passionate exhibit “Dubrovnik During the Homeland War” housed in the Napoleonic fortress.
But it’s the evenings, when the cruise-ship day-trippers have disappeared and the sun shines rosy on the tiled streets, that the Old Town is most magical…
It’s 9:30 am and I’m elbow-deep in foie gras in a château in southwest France. Not literally to the elbows, mind you, but I’m as up-close-and-personal as I’m likely to get, thrilled and terrified in equal measure as I tease vascular tissue free from the prized duck liver. Despite the cooling armour of the castle’s thick walls, the foie gras seems to be melting under my fingers and I’m beginning to sweat. My mentor, Chef Thierry Meret, reassures me with his usual bonhomie – and a shot of plum brandy.
Read the full story in the Winter 2018 Issue of Taste & Travel International magazine.
When I came in search of food experiences in British Columbia’s North Okanagan Valley, I didn’t expect to find myself HERE.
Pine forests tumble down the Monashee mountains and cottonwoods throw shadows over the canoe, as I float with seven other paddlers down the Shuswap River. Other shadows flit below the water: Chinook and Sockeye salmon returning to their birthplace to spawn. A Bald eagle whistles from a tall snag, but before I can locate his partner, my guide, Charles Ruechel, sounds his call to stroke hard on my side of the canoe. By the time we clear the “sweeper” – a tree laid low over the water – we’ve left the eagle behind. No matter. Minutes later, another eagle splits the October sky.
Read the full story in the Summer Issue of Taste & Travel International magazine.