Ekaterina, Author at Happy Bellyfish

All posts by Ekaterina

Best Fermented Foods from Around the World

Fermented foods have become popular again in recent years, largely due to health conscious individuals.

While Kimchi and Kombucha may have developed a new following in the west, fermented foods have been an integral part of communities across the globe.

Archeological evidence points out to fermentation being one of the oldest methods of food preservation. Its history dates back to the beginning of agriculture. From China and Fertile Crescent to Africa and Americas, vegetables, meat, fish, dairy, grains and fruits have been fermented into food and beverages.

Fermented processes were likely developed by women through trial and error. Food was not just preserved for winter, droughts or migration, but because these were considered as healing medicine beneficial to the body.

Fermented foods play an important role in gut health and growth of good bacteria. A study in Tanzania showed that gruel made with fermented grains reduced incidence of diarrhoea in children by 33%.

When you ferment grains and certain tubers, you reduce anti-nutrient compounds and increase absorption of vitamins. Active bacteria, yeast and mound cultures turn these foods into rich sources of Vitamin K, A, B12, thiamine, niacin, and protein-building acids like lysine and methionine.

Every region has at least one unique dish as a part of its cultural heritage. This food guide brings you unfamiliar foods other than yoghurts, sauces, pickles and cottage cheese.

(And if you want to learn how to make some of these foods yourself, check out The Art of Fermented Foods, the online course with the Chef Mirna Bamieh)

Fermented foods from Asia

1. Kimchi – Korea

A Korean meal is incomplete without kimchi. Considered a national heritage, this fermented food has been prepared by families from the 7th century. Cabbage and other vegetables are cultured in their own juices/brine along with spices for 4-15 days.

2. Cheonggukjang/Doenjang – Korea

Source: James

Fermented soybean is blended into paste which is used to add flavour to different dishes. Cheonggukjang is a thinner paste that contains whole soybean, while Doenjang is a thicker and smoother paste.

3. Natto – Japan

This popular Japanese fermented dish is made with soybean and has powerful anti-inflammatory properties.

4. Miso – Japan/Korea

When a fungus (koji) meets soybean, salt and brown rice/barley, you get miso. This is said to have anti-ageing properties. Drink up your miso soup next time you’re at an Asian restaurant.

5. Tempeh – Indonesia

When live mold is added to soybean and left to ferment for 1-2 days, the resultant food is the cake-like tempeh.

6. Nem Chua – Vietnam

Source: Ron Diggity

Add New

Parts of lean pork are finely ground or boiled. These are mixed with roasted and powdered rice, salt, spices and covered with herbs. The mixture is then tightly wrapped in banana leaves and allowed to ferment.

7. Douchi/ Doubanjiang/Mianchi – China

Source: Food Mayhem

Douchi is a culinary paste made with fermented black beans, while Mianchi is fermented white beans. Doubanjiang is widely used in Sichuan cuisine and is made from fermented broad beans. This spicy paste also contains soybean, rice, salt, spices and sometimes, red chili.

8. Bagoong – Philippines

Source: Helga Webber

The fish sauce is made by fermenting salted fish or shrimp. When salted anchovies are fermented, you get Bagoong monamon.

9. Puto – Philippines

Source: Krista

This is steamed cake is made with fermented glutinous rice. Rice is soaked in water for 1-3 days and blended to a smooth batter. There are many variations of Puto which is usually eaten with coconut and butter.

10. Chin Som Mok – Thailand

Source: Takeaway

Pork (with skin) is fermented with glutinous rice. This is then wrapped in banana leaves and grilled.

11. Idli – SriLanka/ India

Source: Sakurako Kista

This south Indian breakfast dish has become popular across India. Rice and black bean are ground into a smooth batter. Batter is fermented overnight, steamed in special plates, and served with chutneys and sambar.

12. Dhokla – India

Source: Deapesh

Another steamed dish made with fermented batter, Dhokla is an essential breakfast food in Gujarat. Fermented batter contains chickpea flour, salt, spices and rock salt. The steamed cakes are served with hot and sweet chutneys,

13. Cahgem Pomba – India

Source: E-Pao

This healthy and delicious curry from Manipur is made with greens like spinach, mustard, dill, fenugreek, herbs like cilantro, and fermented soybean.

14. Jalebi – Pakistan/Nepal/India

Source: Risabh Mathur

This deep-fried dessert is made with fermented wheat batter. The translucent jalebis have a sweet-sour taste thanks to the sugar and bacteria culture.

15. Kombucha – China/Russia/Ukraine/Vietnam/Korea/Japan

A fermented concoction originated in Russia and Ukraine and is made with black tea, sugar and bacteria and yeast cultures. Sugar sources include honey, cane sugar or fruits. Use the same Kombucha starter to create fresh batches. The longer you ferment, the better the beverage.


Fermented foods from Africa


16. Injera – Ethiopia/Eritea

Source: Serene Vannoy

This national dish is fermented bread made with an ancient grain and a gluten-free alternative – Teff. The spongy bread with a tangy flavour is dunked into stews and eaten.

17. Togwa/Mahewu/Mabundu – Tanzanian/Zimbbawe/Africa

This fermented beverage or watered-down gruel is made with sorghum (chimera), finger millet, maize and cooked cornmeal (sazda) in a clay pot. The porridge is covered and placed in the sun for 2-3 days to ferment. It is drunk plain or with a little sugar.

18. Furundu/Ogiri– Sudan/Nigeria/West Africa

Source: Chnez blog

Sesame seeds are fermented with salt and water and pressed into cakes with a texture similar to tofu or miso. In Sudan, red sorrel seeds and Kawal leaves are fermented in the same way.

19. Garri/Gari – Nigeria/Ghana/Cameroon/Sierra Leone/West Africa

Source: David Hdez

Peeled and cubed Cassava roots are crushed into a pulp and excess water is drained out. The dried pulp is cooked in a large pot without or without palm oil to become the granular Garri. This is also pounded into a flour

20. Kenkey/Koneke/Dorkinu- Ghana/Guyana/benin/Togo/Jamaica

Source: Juxtapose^esopatxuj

This staple dish is essentially a sourdough dumpling made with corn or maize. Flour is fermented for a few days before the dough is wrapped in banana leaves and steamed. Other items like plantain, sweet potato, cassava, coconut or pumpkin are added to fermented dough in local variations of the recipe.

21. Dawadawa/Iru -Senegal/Uganda/Nigeria/West Africa

Source: Carsten ten Brink

Locust beans, fruit pulp and seeds, of the native tree, are fermented. These are pressed into balls or cakes (Dawadawa) and add to soups or a condiment. Iru is dried dawadawa flattened into discs.


Fermented foods from Americas


22. Sourdough Bread – Europe/ US

Different flours are mixed with wild yeast and water and baked into spongy breads with a distinct sour taste.

23. Poi – Hawaii/Polynesia

Source: Wikipedia

This fermented food is made from plant stems of taro. This is mashed and steamed or cooked into a thick liquid or dough-like paste.

24. Atole agrio – Mexico

Source: Marden Nolasco

A dough made with black maize is fermented for 4-5 days before becoming a tasty porridge. Bread is made from fermented maize dough in Peru(Tochos) and Brazil (Jamin-bang).

25. Curtido – El Salvador

Source: DLC

This is similar to kimchi and sauerkraut. This is a relish made with fermented cabbage, onions, carrots and, sometimes, lime juice.

Fermented foods from Europe


26. Kefir – Eastern Europe

Source: Wikipedia

A healthy beverage is obtained by adding kefir grains to milk and allowing it to ferment for 12 hours. Kefir grains are yeast and bacteria cultures that resemble clumps of cooked rice.

27. Sauerkraut –  Across  Europe

This fermented food, similar to Kimchi, is said to originate in China, but is a part of German and East European cuisine. One of the oldest traditional foods in which fresh cabbage pieces are left to ferment in its own juices or brine (salt water) for 3-4 weeks. The relish is added to many national dishes like Polish Bigos and Czech Vepřo-knedlo-zel.

28. Crème fraiche – France

Sour cream is obtained by fermenting with lactic acid bacteria. Crème fraiche is used in hot or dessert sauces, as salad and soup toppings, and in desserts.

29. Smetana – Central/Eastern Europe/Russia

Source: Iban

This sour cream is similar to crème fraiche. Milk cream is cultured by naturally occurring or introduced lactic acid bacteria. It is used as garnish in dishes like Borscht, Blini, salad and dumplings.

30. Kisela repa/ Sauer ruben – Croatia/Eastern Europe

Source: Chef Mema

Turnip shreds are fermented in a mixture of salt and water. This is eaten either as a side dish or added to soups and salads.

31. Kiviak – Greenland

Source: Orrazz

This Inuit food is made by fermenting auks (small birds). These birds are preserved in the hollowed out body of a dead seal and buried in the ground.

32. Hakarl – Iceland

Source: Audrey

This is a dish made with shark meat. The meat is fermented, hang up and left to dry. It is cubed and served with other food.

33. Kvass – Russia

Source: Bernt Rostad

This non-alcoholic beverage is made from rye bread that is stale. Loaves are added to a container with salt, water, yeast and sugar and left to ferment for 2-3 weeks. It is popular in Russia as a digestive tonic. In Ukraine this is made with beet and used in soups and vinaigrettes.

Fermented foods from Middle East


34. Kushuk/Tarkana/Tarhanas – Iran/America/Greece/Central Asia/Eastern Europe

Source: MRG90

The dried fermented food is made with cracked wheat flour, sour milk or yoghurt, salt, spices, tarhana herb, and groats. After fermentation, the mixture is dried and coarsely ground. Cooked vegetables are added in variations. Kushuk is turned into a nourishing soup with addition of water, stock or milk.

35. Torshi /Tursu – Iran/Turkey/Morrocco/Middle East

Source: Baha’i Views / Flitzy Phoebie

Vegetables are fermented in brine that also contains aromatic herbs, spices and vinegar. The ingredients include celery, carrots, cauliflower, bell peppers, cabbage, aubergines and green tomatoes. This is then paced in glass jars and stored in a cool place for 2-3 months.

36. Doogh – Iran/Syria/Lebanon

Source: Jason Lam

This cold fermented drink is basically yogurt, salt and water. It is also a national drink of Turkey and called Ayran there. You’ll find variations of this beverage in Armenia, Afghanistan, Balkan regions, Kazakhstan and Kyrgyzstan.

37. Shanklish/Surke – Syria, Lebanon, Egypt

Source: Charles Haynes

This fermented cheese is made from cow or sheep’s’ milk. It is turned into balls, covered with spices like aniseed, red chilli, Aleppo pepper and za’atar, and then dried and aged. The hardened cheese is eaten as a side dish, added to eggs, or as pita bread topping.


How many of these traditional fermented foods have your tried? Do you have a fermented food story to share with us?

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Top 10 Online Healthy Cooking Classes

Eating healthy is easier than you think! If you want to improve your eating habits and overall health without renouncing tasty meals, you can learn new cooking hacks from international food experts in your own home.

Discover our Top 10 of Best Online Healthy Cooking Classes!

1. Healthy Cooking Bootcamp


A 10 day online program that can completely transform the way you cook (and eat). The material in this course is backed by traditional wisdom and modern nutrition science, and delivered in an easy way. The Healthy Cooking Bootcamp includes practical excercises that you can implement in your kitchen right away.

2. No Oil Cooking Recipes – Eat Healthy! Live Strong!

Learn how to cook delicious, healthy meals without a drop of oil! This course is suitable for both vegetarians and non-vegetarians, who want to improve their eating habits and reduce, of not completely eliminate oil in their daily cooking.


3. Easy Healthy Sugar-Free Desserts

Step-by-step guide for creating delicious sugar-free, gluten-free, plant-based sweets. Quick and easy.


4. Healthy Cooking Fundamentals

This course consists of 18 healthy recipe tutorials. It offers extensive nutritional information as well as healthy shopping lists and guides. All you need to start eating healthy!


5. Meal Planning Mastery

Save hundreds by learning how to create your own meal plan to lose fat and build muscle, while eating the food you love.


6. Paleo Cooking For The Holidays: Healthy Paleo Recipes

Cook a Paleo Holiday Meal for 4 family members or guest! This course showcases homemade made from scratch recipes that use organic food products, humanely raised meat, farm fresh eggs, emphasis on using local food producers in your local area and being mindful not to include fake food, chemicals, nitrates, preservatives and all of the test tube items that sit on the grocery shelves.

7. The Mastery of Spices

This course will teach you  not only to use spices and herbs like a real chef, in order to create unforgettable flavours. You will also learn the multiple health benefits of spices and how to use it to address specific health issues at home.

8. Herbalism: : Herbs and Healthy Foods for Longevity

Through this course you will learn about healing herbs, healthy eating and natural supplements, that will make you feel great. This knowledge will help you improve your digestion and overall health, as well as deal with anxiety and nervousness.


9. The Smoothie Challenge

Do you want to lose weight or improve your health? Did you know that smoothies are a great way to lose weight and eat more fruit and veggies. If you struggle to get enough nutrients in your busy day or if you have poor eating habits – smoothies can be your savior.


10. The Busy Mom’s Complete Guide to Healthy Breakfast

Healthy breakfast is the key to starting your day right, and it is especially important for children. However nobody has too much time to cook elaborate meals in the morning, and this course offers a solution. It will teach you to identify nutritional components of a balanced meal and turn them into quick breakfast meals.


Take the Healthy Eating Quiz to assess your diet and get personalized recommendations:

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16 Best Gifts for Wine Lovers

16 Best Gifts for Wine Lovers

Christmas is a wonderful time of the year, but it can also become quite stressful, especially when you have to find perfect gifts for your entire family and friends. Luckily, if your loved ones appreciate good wine and call themselves wine connoisseurs, there is a great variety of useful or just funny gifts for them (and no, we are not talking just about a regular bottle of good wine).

Discover our list of 16 best gifts for wine lovers!


1. Electric Wine Opener

Available here

A cordless electric wine bottle opener with a nice modern design is a gorgeous accessory. It will be really useful during the busy Christmas time and will allow to remove corks very fast, without much effort.


2. Personalized Wine Glasses

Available here

There are many nice wine glasses, but only personalized ones are really unique. What is written on the glass is only limited by your own imagination!


3. Elegant Decanter

Available here

A wine decanter is an essential accessory to have in a home wine bar. It adds class to the wine serving and will definitely make the wine taste better.


4. Online Wine Course

Become a wine expert in 3 days

Available here

If your friends love wines and talk a lot about it, they are ready to make the next step and learn how to choose, drink, serve and pair wines with food like a professional sommelier. The online course format is an easy way to do it and is a wonderful gift.


5. Fancy Bottle Stoppers

Available here

Stoppers seal wine bottles, helping preserve the wine for a few days. You can choose Christmas theme, your friend favourite movie heroes shape or just elegant modern design for it.


6. Wine Thermometer

Available here

Wine thermometer makes it easy to chill a bottle of wine or champagne to just the right temperature.


7. Voucher for a Wine Tasting

Available here

Every wine lover likes to visit vineyards and taste new wine types, especially when traveling abroad. You can buy a Wine Tasting Voucher, which will allow your friend to attend a wine tour or a wine tasting of their choice.


8. Wine Chiller

Available here

This strangely shaped gadget is the Corkcicle Wine Chiller – it keeps wine at the perfect temperature. You should just freeze it and place in your wine bottle. The wine chiller can be washed and reused. One of the best gifts for wine lovers!


9. Wine Tasting Kit

Available here

A set of mini wine carafes and a slate wine flight board will help your friends to create an atmosphere of a professional wine tasting at home! You can also pair this gift with an online course, where you can learn how exactly to organize a wine tasting.


10. Books about Wine

Available here

If your friend wants to know more about wine including its history, types and food pairings, books are a good place to start. You can consult our list of Best Books about Wine for Amateurs.


11. Unusual Wine Glass

Available here

Wine glasses or carafes in a funny shape are always a good idea for a Christmas gift. For example, this giant wine bottle glass will definitely be a great gift for the wine lover in your life!


12. Wine Glass Markers

Available here

Wine glass markers are very useful for all kinds of parties and events. They make an excellent hostess gift, as well as a nice thing to offer to a friend during Christmas.


13. Wine Chilling Pearls

Available here

Extremely chic little stainless steel pearls to pop in a freezer or drop in a drink to keep wine and cocktails chilled. These cubes are a nice alternative to ice cubes, which can water down your drink.


14. Sparkling Wine Making Kit

Available here

Instead of opting for pricey prosecco or champagne, wine lovers can turn Chardonnay grape juice into a sparkling wine with this DIY kit.


15. Magic Wine Bottle Holder

Available here

The Lasso Wine Bottle Holder is one of the most eye-catching wine accessories ever. It is destined to become one of the most talked about items in your friends home.


16. Wine Cork Map

Available here
Turn your wine corks into the ultimate home decor with a wine cork map. A great gift for any wine lover!



Become a Wine Expert in 3 Days | Online Introductory Wine Course

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Top 20 Wine Blogs

Top 20 Wine Blogs to Follow in 2018

In an ideal world, how would your day end?

  • With a glass of your favourite wine and some soft music floating through
  • Curling up under the warm sheets after spending a day exploring vineyards
  • Searching books or websites for the next wine varietal to taste

If you’ve said a silent yes, then you’ll probably enjoy reading what comes next. We are taking you on a journey that involves fermented grapes and everything else connected to it.

Remember our Top Food and Travel Bloggers List? We’ve attempted something similar, but this time the spotlight is on wine enthusiasts, experts, connoisseurs, tasters, writers, and travellers.

The bloggers on the list talk about a lot more than wine reviews. They narrate travel and food stories, tantalise you with their images, share their knowledge about wines, and provide an insider’s view on the wine industry.

1. Tim Atkin

Author – Tim Aktin and guest contributors 

Tim’s site is unique in that it showcases music and wine pairings. Apart from this, the Master of Wine and his guest writers review wines, producers and regions. You’ll also find opinion pieces on tasting and wine investments, special reports, videos and recipes.

2. Reversewinesnob.com

Author– Jon Thorsen

Along with suggestions on finding budget-friendly wines, this wine drinker and blogger posts wine reviews and adventure stories from his travels.

3. Matt Walls

Author – Matt Walls

This UK wine lover wants to educate you on choosing the best wine for every occasion and how to taste like a wine expert. There are wine and winery reviews for those who like that sort of stuff.

4. Vinography.com

Authors – Alder Yarrow and contributors

Wine expert Alder, wears many hats including author, columnist and speaker. He and team post articles related to wines including reviews, commentary, industry news, places to dine, and wine books to read.

5. Wineanorak.com

Author – Jamie Goode

This award-winning wine journalist from UK reveals his love and knowledge of wines with travel and tasting notes, pictures and book reviews. One of the best wine blogs for both wine geek’s and novices.

6. Nataliemaclean.com

Author – Natalie Maclean

This Canadian blogger rates and reviews wines she has tasted and helps readers pair the best wines with food recipes.

7. Grape Wall Of China

Author – Jim Boyce

Jim Boyce has been covering the Chinese wine scene from 2007 and his site includes tasting notes, industry news, and expert interviews

8. The Wine Doctor

Author – Chris Kissack

if you wan tan insider view of the tow of France great wine regions – Bordeaux and Loire Valley, bookmark this blog. There is something for everyone from producer profiles, tasting notes to book and restaurant reviews.

9. Sipnzwine.com

Author – Caro Jensen and Emily Camblin

Sipnzwine covers the New Zealand wine scene. You’ll find guides on wines, vineyards, best regions, wine events and even info on wine bars.

10. Wine Explorers

Author – Jean-Baptiste Ancelot

This site journals Jean and his team’s wine travel project spanning 92 countries and 250 wine growing regions. You’ll find travel anecdotes, wine tasting experiences, and vineyard reviews among other gems.

11. Ozwinereview.com

Author – Andrew Graham

A wine judge on the side, Andrew talks about Australian wine in particular, although he reviews wines and beers from other regions on his site.

12. The Wine Siren

Author – Kelly Mitchell

Do you want to know the complex process that involve both wine making and cooking? Kelly explorer the world of wine, farming-to-table stories, and the people behind it all.

13. Wine Peeps

Authors – Kori and Colby Voorhees, John and LaGayle Sosnowy

This is the place for readers who want to know more about inexpensive wines, their taste and flavour, and where to find them. The authors post the results of their blind wine tasting sessions, along with travel notes that revolve around wines.

14. Ilovegreekwine.com

Author – Ted Lelekas

Ted’s goal is turn this site into the ultimate destination on Greek wines and wineries. You’ll find vineyard reviews, news, tips, and business listings here.

15. Around The World in 80 Harvests

Author – Amanda Barnes

What to do some armchair wine travelling? Join Amanda and her team as they travel across the globe exploring wineries, vineyards, and of course, tasting unique wines along the way.


16. Vindulge

Author – Mary Cressler

In addition to running an event and catering business, this writer and sommelier posts interesting food recipes and their wine pairings on her blog. You’ll find some travel stories in there too.

17. Provence Wine Zine

Authors – Susan Newman Manfull and others

This wine blog is the brainchild of an American Journalist who traces her love for Provence and wines to her French roots. Susan focuses on wines from this region along with food pairing tips, wine news and guides.

18. Wine Terroirs

Author – Bertrand Celce

Bertrand Celce, French photographer, writes about his country’s wine routes, dining spots and wine trivia. You find interesting images and stories about vineyard and winery visits, and the people involved.

19. Wine Wankers

Authors – Conrad And Drew

If you’re looking for wine infused sartorial notes, head to this site. The Aussie duo (who own it) have a humorous take on wine which is reflected in their travel stories, tips, guides and reviews.

20. Wine Camp

Author – Craig Camp

This blog is about Craig’s life as a winemaker. Along with his vineyard photography, the blogger tells his story of making natural wines in Oregon.

Did you enjoy this round-up of wine blogs? Ready to embark on your own wine tasting and hosting adventure?

Become a Wine Expert in 3 Days | Online Introductory Wine Course

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Natural Food Coloring – Healthy Alternatives from Traditional Kitchens

Mother nature, the original painter and chemist, has inspired countless humans with her vibrant coloured plant and animal life.

Our ancestors imbibed these qualities and borrowed from her treasure trove to create their own natural dyes. Their search for colours had a simple goal – to hide food imperfections, and turn plain meals into something attractive and appetising.

While they used safe ingredients like flowers, fruits, spices and vegetables as food colour, some harmful ores and minerals were also added to food in the ancient world.

With the discovery of synthetic dyes, natural ingredients lost their colourful place in the food table for over a century. Health concerns have once again forced people to search for better alternatives to artificial and toxic food dyes. While natural colours aren’t as vibrant as artificial food colours, they are safer.

If you want to imitate traditional food practices and enjoy associated health benefits, you’ll find many natural colouring agents from spices to flowers.

Vegetable Dyes


Carrot juice or pulp provides a rich yellow or orange hue to soups, smoothies, desserts, curries and baked food. The sweetish flavour makes it an ideal food colour for pastries and desserts. Are you longing for some carrot cake?


Another root vegetable with a sweet flavour, beet adds a red tinge to cooked food and a pinkish hue to baked goods, including cupcakes. To add a bluish shade to your dish, mix beet with milk.

Red Cabbage

Red cabbage has been traditionally used by the Chinese to add colour to their dishes. When red cabbage is boiled in water, this juice adds a rich blue colour to your food.

Purple Yam/Ube

Image Courtesy – Adventure girl horizons

This tuber is used in Philippines to colour everything from ice creams to baked goodies in varying shades of purple. The slightly sweetish tasting vegetable makes a good addition to desserts and pastries.

Spinach and parsley

Thanks to their mild flavour, the greens are used as natural colourants in a variety of spicy, tangy or savoury foods. While you can use other leafy greens to get the bright green tint, the strong flavours can be overpowering.

Fruit Dyes


Pomegranate seeds

Pomegranate juice provides a vibrant shade of red to dishes ranging from smoothies to salads and soups.


This citrus fruit doesn’t impart a colour on its own. When combined with other natural foods, the acidic content in lemon helps preserve the red colour in baked foods.

Orange and Tangerine

The rinds of these citrus fruits are used to give foods a reddish-orange hue.

Purple Grapes

Apart from their use in wines, this grape variety add a rich purple shade to many foods from desserts to jams.

Berries and cherries

With their vibrant colours, berriesin their cooked, blended or baked avatars are perfect natural colourants for different dishes. Use blackberries, mulberries and blueberries to get purple or violet shades, strawberry and cranberries for pink, or raspberries and cherries for red. The berry colours are best represented in juices, smoothies and no-bake desserts.

Chokeberry/Aronia Berry

This North American native fruit provides a pinkish-red or bright red colour to jellies, cookies, candies, and beverages.

Herb Hues


Galium Verum/Lady’s Bedstraw

Image Courtesy – Bjorn S

Flowering stems of this perennial plant were traditionally used to make both red and yellow coloured food dyes. Did you know that this plant can be used as rennet to make cheese or its seeds as a coffee substitute?

Bixa Orellana

Image Courtesy – Leonardo Ré-Jorge

Dried seeds of this bush were used by native American from Incas to Aztecs to add a yellow tinge to different foods.

Colourful Spices



This root spice has been used for centuries to impart a rich yellow shade to everything from curries and sides to pilafs and beverages. A little goes a long way whether you use turmeric in powder or root form.


One of the oldest-in-use and expensive spices in the world, saffron imparts a brilliant yellow-orange tinge to food. Add a few strands to warm milk or water and let it stand for 5-10 minutes. Brighten up your rice dishes, creamy gravies, marinades. stews or desserts with saffron.


If you’ve wondered how some Indian, Caribbean and Asian curries get their bright red colour, the answer lies with paprika. Depending on the amount used, this chilli colours your food in different shades of red.

Kashmiri chillies

Image Courtesy – aziatische

While the red effect is not as pronounced as with paprika, Kashmiri Chilli powder is natural food dye for sensitive stomachs. You can use a bit more than paprika as the heat content is much lower in this version of chilli.


This spice has been used from ancient times by various cultures to provide a brownish shade and sweet flavour to plain foods.

Flower Power


Marigold/ Calendula

Use Marigold flowers for adding yellow, orange or red shades to continental foods. The petals are used as substitutes for saffron in colouring cheese, risotto and soups.


This was often the common man’s alternative for saffron. The dried flowers provide a reddish hue compared to dark yellow-orange colour obtained from fresh ones.


Another flower used as one of popular natural colourants, hibiscus gives a reddish tinge to beverages and teas.

Red Roses

Crushed red roses provide a vibrant pink-red colour to any dish of choice. This natural agent is mostly used in gourmet food and sweet dishes.

Animal Food Dyes


Squid Ink

To add a black colour to pasta and rice, many cooks continue to use squid ink.


Image Courtesy – Frank Vincentz

An ancient food dye used by Native Americans and Egyptians, this is derived from dried female insects – Coccus cacti. You can add red, pink or magenta shades to your food.

Orchella Weeds (Lichen)

This lichen variety provides a violet colour when boiled. Old French cookbooks mention this fungus as a natural dye for adding colour to wine and confectionery. When you combine this with an acid, you get a red shade. For blue hues, add an alkali.

Have you used any of these natural food dyes? Share your favourite recipes with us!

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Top 7 Culinary Schools in Italy to Master the Art of Cooking

For foodies and home cooks, a holiday in Italy includes food tours and short-term cooking classes. You gain basic knowledge on traditional methods and ingredients to create some authentic dishes for friends and family back home.

Italian cuisine has been developed and perfected over 2000 years and can be tricky to master. You need to spend enough time in the country to learn techniques and secrets from trained cooks and food experts. A professional culinary school helps you understand procedures and intricacies of this cuisine at a chef’s level.

To help aspiring professionals and food entrepreneurs on their journey, we’ve curated a list of top culinary schools in Italy. Short courses are usually offered in English while longer duration ones require conversational level skills in Italian. Small batches of students are taught everything about Italian cuisine; from food history to food safety, by trained and experienced chefs.

Choose a culinary academy based on career skills you want to acquire and the cooking techniques you seek to master.

Source: Bruno Cordioli


1. Cordon Bleu

Via Giusti, Florence, Italy

A famous institution where qualified chefs provide hands-on experience in a formal kitchen atmosphere. There are separate courses aimed at amateurs and professionals. Aspiring chefs can join short-term professional courses in Italian cooking and pastry (10-12 weeks). The institute also offers three-year bachelor and two-year master degree in Culinary Arts and Haute Cuisine.

2. Apicius International School of Hospitality

Via Guelfa, Florence, Italy

Located near Florence’s central market, Apicius (culinary arm of Florence Arts University) offers a unique learning experience. Join one-year certificate courses such as Baking and Pastry, Culinary Arts or Wine Studies. Enrol in a four-year Hospitality Management course, two-year Culinary Arts course, or post graduate Master’s programme in Italian Cuisine. Students get to intern in the institute’s fine dining restaurant, Ganzo. Baking and pastry students run its bakery, Fedora.

3. Coquis

Via Flaminia, Rome, Italy

A recent entrant in the culinary world (2012), this school is popular for its training facility and modern approach to cooking. At the advanced level, you have the Bachelor of Science degree titled Science and Culinary Arts. This six semester course teaches technical and scientific skills needed to work as a chef, consultant, and research or teaching faculty in the food industry. Coquis has a special career program for those without work experience, the 27-week. Professional Kitchen Night.

4. Vesuvio International School of Hospitality (VISH)

Via G.Porzio, Naples, Italy

Located in historical city of Naples, VISH offers both short and long duration courses in English by experienced tutors. Enrol in the intensive one-year course in Culinary Arts or Hospitality Management. If you’re interested in a career in the hospitality industry, check out their university level Bachelor degree programmes in Culinary Arts and Hospitality Management.

Source: USAG Livorno PAO

5. Sapori University

Strada Montecorneo, Perugia, Italy

Perfect your cooking techniques while studying in picturesque Perugia. From pizza to chocolate making, you can pick up a variety of skills with short-term courses. This is one of the few institutes that offer a scholarship to students joining an academic course in culinary arts. Their seven-month course with internship – Chef Italian prepares you with skills required to work in restaurants, hotels and food companies.

6. Florence Culinary School (FCAS)

Via de’ Conti, Florence, Italy

Another culinary school located in beautiful Florence, FCAS offers customized Italian Cuisine Chef Training courses with restaurant or barista internships. You can attend the six, twelve or eighteen-month long sessions. Italian language lessons and Sommelier training are offered as part of the course study. Their six-month Italian Home Cooking course can help students start a home-based catering service.

Source: Bruno Cordioli

7. Italian Chef Academy

Via della Camilluccia, Rome, Italy

The academy located near the central market in an elegant part of Rome offers structured culinary courses on Italian cuisine. The professional Chef course has four learning levels (with workshops and internship) covering cooking fundamentals and food safety. The academy also has a three to six-month course in Italian cuisine aimed at international chefs from accredited culinary schools. English translation services are offered on prior request for these programmes.

Have you attended a course – diploma or degree course in Italian cuisine? Share your experiences and school endorsements with other readers in the comments.

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Travelling Serbia through its Cuisine and History: Food Tours in Belgrade

Can a story of a place be told through food? May be at first it sound strange, food however is one of the most important elements of cultures. Local cuisines can tell more than any other medium about the region it comes from and its people, as well as reflect its social and economic changes. Learning about a cuisine of a country or even a certain historical period can be the best way to understand it and experience it to its fullest.

We met with Serbian food and travel expert Vladimir Gurbaj to learn more about local gastronomy and its place in Serbian culture and even history.

Vladimir Gurbaj

– Serbian cuisine is rather unknown abroad yet. What makes it special and why one should try it?

One of the main reasons for me doing my job – organizing cooking classes and food tours in Belgrade – is our food being so interesting yet still unknown and less recognizable on the world’s dinning table.

Serbian traditional cuisine contains a myriad of tastes and smells, much owing to the mixture of influences of various peoples who were just passing through or were living in this region. As is the case with the culture in general, this fusion of different influences resulted in originality, so that today a rich Serbian table offers unforgettable tastes that can only be enjoyed in Serbia!

– Serbia and the entire region has a fascinating and complicated history. How did it get reflected in the cuisine of the country?

Serbian cuisine can be roughly described as a mixture of Mediterranean, Turkish and Austro-Hungarian cuisine.

Our food is characterized not only of elements from Serbia, but of elements from the former-Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. Due to numerous influences, Serbian cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own hearty kitchen with an intricate balance of rich meats, cheese, fresh pastries and desserts.

– You have recently launched a fascinating Food Tour “Eat like Tito”. How do you manage to combine food and history? Can food really tell you stories?

You bet it can! Tito, dazzling scenery, great food, wine, digestive and a cigar for the end- a powerful, gorgeous, irresistible combination. We’ll take you to a journey to discover Tito’s favorite recipes and eats which he shared with international dignitaries including Britain’s Queen Elizabeth II, the Kennedys, Elisabeth Taylor, Richard Burton… Every meal went straight into history!

The story and the recipe of Karadjordje’s Steak is the key part of this experience. The “pre-cooking” experience includes some exclusive parts of Tito’s legacy interpreted by an art historian and stories from the people who cooked for him…

Food Market in Belgrade. Source: Annie Lambla

– Your tours are really unique! But how was your passion for cooking classes and food tours born?

My passion for cooking actually begins in my childhood with my granny who was a great home cook. She taught me how to make one of my specialties- plum dumplings.

Then, a couple of years ago, when I was traveling around Southeast Asia, I applied for a cooking class in Bangkok for the whole week, as I always adored Asian food, especially Thai. The experience was so interesting and addictive that I instantly got an idea to try initiate something similar in my hometown…

And that’s how the cooking experience was born! Of course, it took a lot of effort, work, patience and thinking… and a lot of support from family and friends.

– How do you plan a new food tour or a cooking class? What do you want to show or tell your guests first of all?

We want to infiltrate our guests into out food and social culture. We want them to get to know Serbian cuisine and tradition. Food preparation is a special part of the Serbian tradition and culture. In Serbian villages the kitchen was called “kuća” (house), while the center part of it- “ognjište”, was the hearth, which presented an important, cult place, next to which everyday-life took place and where the whole family gathered.

Plum Dumpling. Source: Tamara Polajnar

– Which food or drink is an absolute must-try in Serbia? What do you recommend to your guests?

Prebranac, kajmak, ajvar, čvarci, ćevapčići, rakija… For many of the Serbian national food specialties there isn’t a right word in the foreign language dictionaries, nor is there a taste they can be compared to. Therefore it is best that you come and taste them yourself! Or roll up your sleeves and learn to cook them with us!

An absolute must is a visit to a local old-style tavern, called “kafana”. Kafana is a term used in the former Yugoslav countries for a distinct type of local bistro which primarily serves alcoholic beverages and coffee, often also light snacks as well as other. Most kafanas feature live music performances. This is the place where locals are gathering to eat, drink and share their stories… This is what we always recommend to our guests.

Ćevapčići. Source: calixgrl

– Is food an important social affair in Serbia? Can you share some interesting Serbian tradition related to food?

Indeed! For example we have “Easter egg fight”. The rule of the game is simple. Each person grabs an egg and takes turns hitting the ends of each other’s eggs. The person whose end doesn’t crack wins the game. These eggs have a lot of symbolism. The red color symbolizes the blood Christ shed for our sins on the cross. When the egg is cracked and the insides are revealed, this symbolizes His resurrection.

The tradition is an important ethnic marker of Serb identity. Serbs usually regard “Slava” as their most significant and most solemn feast day. Slava is a Serbian Orthodox Christian tradition of the ritual glorification of one’s family’s patron saint. The family celebrates the Slava annually on the saint’s feast day.

Almost any other social or family affair is centered around food. We sit at the table, we eat, we talk, we enjoy, we share… And we raise many toasts. Živeli! Prijatno!

Bread with ajvar, Kafana. Source: Garrett Ziegler

About Serbia: Serbia, the country located in the centre of the Balkan Peninsula, in southeastern Europe, is one of the new tourist destinations, that becomes more and more popular every year. There are several reasons for it. Serbia has connected West with East for centuries – a land in which civilisations, cultures, faiths, climates and landscapes meet and mingle. The cultural and historical heritage of this country is rich with prehistoric archaeological sites and its legacy from classical antiquity and of course with famous mediaeval churches and monasteries, some of which are included on the UNESCO World Heritage list.

Serbia has a nice climate, close to Mediterranean, and has a lot of beautiful mountains, national parks, rivers and lakes, which are the perfect location for an active outdoor holiday – from hunting and fishing to extreme sports. And the last but not least tourist attraction is Serbian food – a unique mix of oriental, central European and local Balkan cuisines, it offers a great variety of unusual meals and interesting food traditions.

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New Wine Tourism Destinations: Russian Wine Tours in Krasnodar Krai

What do you know about Russian wines? If you’re not a professional wine expert, the answer will probably be «nothing». This situation can change in the nearest future – winemaking and wine tourism industry in Russia has been growing intensively, particularly in the format of small family vineyards in the South of the country.

Wine industry in the Soviet Union was rather powerful, but only when it came to the amount of wine produced, not its quality. That’s why till today even Russians themselves usually consider their wine cheap and low-quality and prefer wines from Italy, Spain, France, Chile and other known wine regions. The problem is that good Russian wine, created with modern technology and great passion in the regions of Krasnodar, Rostov, Stavropol etc., still remains a local product, that you hardly can find in the supermarkets in Moscow or abroad. For now the best way to try it is to travel to the South of Russia and visit the vineyards directly – such wine tour can be no less interesting than the same one in well known regions of Italy or France!

Russian wine makers are glad to receive guests and there are also professional wine guides who assist local and foreign guests during the wine tours in the South of Russia. One of them is Daria Bezrukova, who worked for several years in marketing of international wine companies and now helps tourists and sommeliers from all over the world to discover the world of the Krasnodar Krai wine makers.

Daria Bezrukova

– Daria, how was your passion for wine and food tourism born?

I had been working for big wine importers for 13 years and I didn’t believe in Russian wine at all. But it happened that I moved to Novorossiysk and I went to a local wine festival. After trying some local wines I was really surprised by their high quality. I decided to visit some vineyards but I didn’t find anyone to organize my tour, nobody offered such service in our region. Really nobody! That’s how I discovered the whole market that was really empty. It took me a month to create an idea, then another month to build a website and after two months the first sommeliers contacted me. In three years I organized visits of many foreign winemakers and sommeliers, Russian restaurateurs and officials, and of course a lot of fans of good food and good wine. My ex-colleagues say that my project is a «dream job» and that’s true.

– What do you want to show and tell your guests first of all?

Recently I realized that I have no program and not even a draft of what I’m going to tell my guests. That’s because the audience can be so different! Some visitors don’t know anything about Russian wine or even about wine in general, other people are real experts in this field. That’s why I ask a lot of questions when I meet the guests to understand what they already know. After that I develop a plan for my tour. I speak about the history of our region, that has a fascinating history, about the history of winemaking (and it is not as young as many people believe). We talk about climate, problems of modern wine industry, imperfect laws. It’s also very interesting to discover the stories of our winemakers, all of them could be made into a movie!

– What makes Krasnodar Krai special for visiting?

Many tourists that come here, they take a map and want to make a food tour by themselves. But in reality it is not that easy, because not all the farms are open for the visitors due to some strange legal rules. That’s why you absolutely need a guide! I will show you the best of the region. In summer there are a lot of possibilities to make a food tour during your holidays at the seaside. You can participate in cooking classes, food and wine tastings and even learn to make wine by yourself.

– What is your favourite local wine?

Well, really this question is the most difficult. I love my job and every vineyard inspires me. Every maestro of wine makes something that I like. For example, in Gaikodzor I adore all the white wines, at Villa Viktoria I always try different types of Chardonnay, but my favourite wine here is Cabernet Franc. Every vineyard has something special.

– What impresses your visitors most of all about the region and local winemakers?

Of course, everybody is impressed by the courage of our winemakers. It’s a real adventure to be pioneers of the industry! Also the high quality of wines is always a great surprise, because here you can try the products that you can’t find in supermarkets. Good food, high level of service… Don’t believe to those who say that we don’t have it! We do, but sometimes it’s difficult to discover the best places when you travel without a local. So don’t be afraid to ask for help of a local guide, in this way you can really enjoy your food and wine tour in Krasnodar Krai!

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21 Inspirational Movies about Food and Chefs

Food and movies appeal to your main senses. One uses flavour, aroma and touch to captivate you, while the other captures your imagination with vision and sound.

When you combine these two themes, you get something surprising and dynamic. A good food movie lets you enjoy the visual feast, even as it showcases different realities in people’s lives.

If you’re in the mood for some soul-searching or romance the foodie way, this guide offers a buffet of 21 movies. This could change the way you feel about food, love and life.

1. Big Night by Stanley Tucci & Campbell Scott (1996)

Available here

Italian food, bickering siblings, floundering family restaurant, and the one celebrity meal. This movie has all the right elements to move its audience. You’ll be craving some carb food at the end of it.

2. Haute Cuisine (Les Saveurs du Palais) by Christian Vincent (2012)

Available here

Based on the true story of a chef from a small French town who joined the Presidential kitchen. The plot is as much about the elegance of French cuisine as it is about a lady who carves a place for herself in the male bastion.

3. Who Is Killing the Great Chefs of Europe? by Ted Kotcheff (1978)

Available here

Unlike family, romance or fun themed movies in the list, this is a mystery-thriller. A food critic tries to track the killer behind explores a series of murders of master chefs, before time runs out.

4. Like Water for Chocolate by Alfonso Arau (1992)

Available here

A magical realism movie that showcases the power of food over anyone one who eats it. A parallel track revolves around the young girl who cooks these intense meals and her forbidden love.

5. The Hundred-Foot Journey by Lasse Hallstrom (2014)

Available here

Based on a bestseller novel, this movie explores various concepts like people’s opposition to new ideas and how multiculturalism elevates cooking to a new level. When French cuisine meets Indian, there is bound to be fireworks.

6. Eat Drink Man Woman by Ang Lee (1997)

Available here

A touching story of a Taiwanese chef-father stuck in a traditional world and his modern, strong-willed daughters. He tries to find common ground with his three children over extravagant Sunday dinners.

Lee’s Chinese movie inspired spinoffs including Tortilla Soup (2001) and Soul Food.

7. Soul Food by George Tillman Jr. (1997)

Available here

This one takes a slightly different route with an African American setting. It has three married sisters (and their troubles), a matriarch and elaborate Sunday dinners with extended family.

8. Ratatouille by Brad Bird and Jan Pinkava (2007)

Available here

A rat (cooking genius) and a garbage boy cook up succulent meals that reverse a hotel’s fortunes and touch the heart of a callous food critic. A movie that will have you reaching for the untouched recipe book.

9. The Chef by Jon Favreau (2014)

Available here

This movie is about a spiritual and culinary journey of a respected chef who loses his job in a fancy restaurant. He ends up with a food truck business where he focuses on creating simple and economical for the ordinary folk.

10. Tampopo by Jûzô Itami (1985)

Available here

A Western-styled Japanese movie with interconnected stories based on food. From the chef who dreams of his own noodle bar to his trucker aide, all the characters reveal their love for a hearty meal.

11. Babette’s Feast by Gabriel Axel (1987)

Available here

An Oscar winning Danish movie is about a French woman who holds a feast in the memory of a pastor-mentor after winning the lottery. The heart-warming story revolves around the preparation for the great banquet.

12. Mostly Martha by Sandra Nettelbeck (2001)

Available here

When the world of workaholic and demanding Martha collides with the avant-garde Mario, something’s gotta give. This German movie brings the clash between traditional and modern styles in the restaurant business to the fore.

If you’re looking for an American remake, then check out No Reservations (2007).

13. A Touch of Spice by Tassos Boulmetis (2003)

Available here

A touching story of a boy from Istanbul and his grandfather who teaches him to cook. When the chef’s return to his homeland 30 years later, will he find the missing spice in his life?

14. The Lunchbox by Ritesh Batra (2013)

Available here

A lonely widower, a neglected homemaker, and homemade lunches shared by mistake. This Indian movie portrays loneliness and life truths with food as a backdrop.

15. Waitress by Adrienne Shelley (2007)

Available here

Can the coming of a stranger and baking pies for a contest help you escape an unhappy marriage and a small town? Watch this flick about a pregnant waitress and her penchant for pie baking to find out.

16. The Trip by Michael Winterbottom (2010)

Available here

Fancy a trip as a food critic checking out eateries in Northern England for the Observer? Imagine travelling with a friend who shares your love for comic impressions.

If your enjoyed this, you’ll like the sequel The Trip to Italy (2014)

17. Chocolat by Lasse Hallstrom (2000)

Available here

A single mother with a young daughter opens a chocolate shop in a conservative French town. Set in the 1960s, the story has leading lady winning over the community with her cocoa based treats.

18. Julie & Julia by Nora Ephron (2009)

Available here

A movie with parallel stories based on real lives of renowned chef Julia Child and a blogger. Julie recreates each one of the chef’s recipes to turn her dreary life into something meaningful.

19. Willy Wonka and the Chocolate Factory by Mel Stuart (1971)

Available here

Dahl’s classic was first brought to life in 1971 and again in 2005 with Charlie and the Chocolate Factory. If you love the glitzy version, watch the Johnny Depp starrer. For a taste of pure entertainment, stick to the original.

20. Cloudy with a Chance of Meatballs by Phil Lord and Chris Miller (2009)

Available here

When a genius scientist creates a machine to turn water into food, he isn’t really prepared for things that follow, includes food raining down the sky. A groovy animation for kids and adults alike. This one has got a sequel too.

21. I Am Love by Luca Guadagnino (2010)

Available here

An elegant and bored Russian wife of a powerful Milanese businessman falls for a young chef and his amazing creations. Life not only gets interesting but sets her up for a showdown.

To whet your appetite for more movies with food themes, check out this list.

Have these food movies increased your craving for a tasty snack?

Order from your neighbourhood takeaway joint, cook up some treats from your favourite recipe book, or better still, embark on a food tour!

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Top 28 Food and Travel Bloggers to Follow in 2017

Do you enjoy browsing through recipes online and swooning over enticing food images? Is it curiosity about other cultures or thrill of armchair exploration that finds you spending countless hours on travel sites?

Food and travel experiments enable you to see places, culinary traditions and culture from a vantage point – local point of view.

This immersive experience leaves you with a keen understanding of food, customs and people. We’ve attempted something similar with this top list of food-loving travel bloggers.

You’ll find bloggers who enjoy a variety of foods, experiment with local and exotic cuisine on their journey across the planet. The travel bloggers in our listicle showcase their adventures and experiences, while musing on food, dining spots and tourist activities.

1. Migrationology
Author – Mark Wiens

Probably the most famous food and travel blog out there, a creation (and passion) of Mark Wiens. More than through the blog itself, Mark became famous thanks to his You Tube Channel, that features food on camera from all over the world. It is an absolute must-follow for people who travel for food.

2. Legal Nomads
Author – Jodi Ettenberg

Jodi Ettenberg, a former lawyer, quit her job to travel and ended up creating a completely new career for herself, inspiring readers with her powerful story-telling. She shares her culinary adventures from places she visits, sprinkled with beautiful photography, resources and personal tips.

3. Bacon is Magic 
Author – Ayngelina Borgan

What started off a female solo-traveller’s chronicle has morphed into a culinary and travel blog about meals, people and places. With the contribution of her husband Dave, who is a professional chef, the blog features fascinating food guides and recipes – and don’t miss all the fantastic video food guides on their You Tube Channel!

4. Nomadic Boys
Authors – Stefan and Sebastian

The London-based gay couple has travelled to 25 countries so far. You’ll find an entire section on local food recipes, in addition to culture stories and travel advice on their site.

5. 2foodtrippers 
Authors – Daryl and Mindi Hirsch

This married couple combine their love for food and travel (over 30 countries all together and 38 States in the US) into a fact-filled website. You’ll find tips on cuisine, dining spots, accommodation and food festivals.
6. With Husband in Tow 
Authors – Eric and Amber

For this couple, adventure lies in food-related events from tasting local foods to exploring new cuisines, as they are experiencing the world through food and wine travel. Don’t forget to check out their delicious You Tube Channel.

7. Authentic Food Quest
Authors – Claire and Rosemary

Claire and Rosemary, who are both family, and business partners, set off on a mission through 32 countries and 29 US States to showcase authentic local food to the world. They want to inspire other travellers to experience other countries and cultures through culinary experiences.



8. Once in A Lifetime Journey
Author – Mar Pages

Having travelled to 90 countries so far, Mar reveals more about little-known places in the world, their cuisine, restaurants and her amazing experiences there.

9. Funnelogy Channel
Authors – Gabriella Zanzanaini and Nicolas Petit

These bloggers are foodies at heart searching for new recipes from local kitchens abroad – as they say, there is not better universal language than food! Their website has food and culture stories from their journey through Eurasia.

10. A Little Adrift
Author – Shannon O’Donnell

Shannon, who was named “Traveller of the Year” by National Geographic, has been exploring the planet from 2008. Her site has expanded to include guides on food, culture and sustainable tourism along with beautiful photography.

11. Eat Your World
Authors – Scott and Laura Rosen

Travel is all about immersing in new cultural and food experiences for this couple. Their blog documents and local foods and travel stories from 125+ cities, focusing on foods and drinks that are native and traditional.

12. Boy Eats World
Authors – Aleney and Raffles

A food-travel blog with a difference! Along with travel anecdotes, you’ll find restaurant reviews, food notes by mom, and special reviews by 8-year old Raffles.

13. A Table for Two
Author – Billy Law

This Masterchef Australia participant has been living his culinary travel dream. His posts cover tasty restaurant meals from around the world with drool worthy images.

14. Mrs. O Around the World
Author – Ana Silva O’Reilly

Do luxury settings figure in your travel essentials? This blog with travel tips, reviews and best lists of places, hotels and food will feel like home.

15. A Taste of Travel
Author – Jenny

Jenny’s love for new sights, delicious flavours and luxury travel spaces is evident from her food and travel stories – and it all started in Italy, but since then she’s been eating her way throughout the continents!



16. Food Travelist
Author – Sue Reddel, Diana Laskaris

Sue and Diana call themselves “ambassadors of food travel” and they’ve been touring the culinary world since 2011. They also specifically cover experiences that “offer welcoming comfort to the LGBTQ community”.

17. The Wandering Gourmand
Author – Bryan Richards

A stay-at-home dad, a craft beer and food blogger and a travel writer, Bryan takes you on a food and beer hunting journey across five continents.

18. Lonely Palate
Author – Jessica Rigg

Jessica shares food secrets gleamed from locals and chefs on her travels, along with details on food trends and eateries.

19. The Travel Bite
Author – Rachelle Lucas and Pete Wallace

Rachelle’s and Pete’s passion for exploring food and places is visible in there posts as they searches for tastiest meals on her travels. Through her writing and recipes collected from all around the world, she inspires people to explore the world of culinary vacations.

20. Cook Sister
Author – Jeanne Horak-Druiff

Jeanne, a South African food, wine and travel blogger, brings you restaurant reviews, travel tips and cuisine advice interspersed with gorgeous images of markets and delicious food.

21. Ever in Transit
Author – Cassie Kifer and Kevin Adams

California-based duo, Cassie and Kevin, takes you on a culinary journey across continents, featuring unusual foods, global recipes, beers and wine from all around the globe. Explore their (mostly) vegetarian foods and enjoy their travel tips!

22. Travel Bites Deep
Author – Jessica Colley

The bloggette takes you on a journey across Europe exploring food, luxury settings and locale, while sharing unique tips with readers.



23. A Cook Not Mad
Authors –Tim and Nat

When a photographer and a chef decide to share their travel stories, you’re sure to find tantalising tales of food and culture among the pages.

24. The Culinary Travel Guide
Author – Laura Goyer

This Culinary Travel Professional shares top food experiences with her readers. You’ll find news, reviews, and personal food reminiscences on this magazine-style website.

25. Travel This Earth
Authors – Mica and Mike

Mica and Mike have been living all around the world since 2007. When they’re not busy volunteering, this duo explore the rich culinary scene in their destinations and share them with their readers.

26. The Food Pornographer
Author – Cynthia Chew

This Australian food-and-travel aficionado showcases her culinary experiences, restaurant reviews and market tours with beautiful images.

27. Will Fly for Food
Authors – JB and Renee

The traveleaters, as they call themselves, talk about their culinary exploits on the road. Their website also provides guides on dining spots and local food.

28. Deliciously Directionless
Author – Prachi Joshi

This India-based traveller’s site is filled with restaurant reviews, food notes, interesting recipes, and travel anecdotes.

Bonus blog!

Food Perestroika
Author – Floran Pinel

Floran writes about authentic recipes from East European (Eastern bloc) cuisines and restaurants serving them. You’ll also find travelogues from countries like Armenia and Moldova.

Did you enjoy this round-up of food-based travel blogs? Ready to embark on your own culinary cum exploration trip?

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