From bike tours to winemaking experiences, visit the most delicious destinations Down Under
For travelers looking for a food-focused vacation, South Australia may be just what food lovers are looking for. With numerous wine regions — South Australia has 18 alone — brilliant breweries, and artisanal cheesemakers, there are plenty of options to make gourmands hungry to go Down Under.
See 10 Culinary Experiences to Try in South Australia Slideshow
While most of these experiences include wine, beer, or spirits tastings, each one offers a distinct epicurean experience. From pairing wine and chocolates with the ChocoVino experience at Hahndorf Hills Winery in the Adelaide Hills wine region to sampling cold-pressed olive oils and wines at Primo Estate in McLaren Vale, there is a wine tasting for everyone.
There’s even the opportunity to be a winemaker for a day and blend your own wine at d'Arenberg in McLaren Vale.
See the 10 Culinary Experiences to Try in South Australia Slideshow for South Australia’s most delicious destinations.
Jessica Festa is a Contributor for The Daily Meal.
Top 10 foods in South Africa – with recipes
From South African street foods to sweet curries, find out why the top South African dishes are known as South Africa’s rainbow cuisine.
South African food has so many different influences: African, Dutch, French, German, Portuguese, Malaysian, Indian, Chinese, Indonesian no wonder it’s the rainbow cuisine! Many of these influences are in this list of top 10 foods in South Africa.
The combination of the indigenous African population and centuries of immigration – traders, pioneers, and their slaves – has given South Africa one of the world’s most exciting and varied cuisines. Here is some of the top South African cuisine you have in store, with recipes to make them at home.
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International chefs, including Britain's Marco Pierre White and Slovenia's Ana Ros – who was named the world's best female chef for 2017 in the World's 50 Best Restaurants Awards – will be cooking alongside national and local chefs. They plan to create unique menus featuring local produce.
Among local identities taking part is Jock Zonfrillo, creative curator of Tasting Australia and the chef/owner behind the acclaimed Adelaide eatery Restaurant Orana, known for its skilfully crafted food and innovative use of indigenous ingredients.
Zonfrillo has curated the collaborations for the Glasshouse Kitchen that will also feature Paul Carmichael (Momofuku Seiōbo, Sydney), Clayton Wells (Automata, Sydney), Mitch Orr (ACME, Sydney), Analiese Gregory (Bar Brose, Sydney), Victor Liong (Lee Ho Fook, Melbourne) and more.
"There will be a focus on a new region every night," Bryant says. "It's going to be a four-course stellar line-up of food."
Learn new skills in the kitchen during a hands-on cooking class. Photo: SATC
More tasty new events
Last year Adelaide joined an exclusive group of food and wine destinations called the Great Wine Capitals of the World. This prestigious network is made up of just 10 cities, including Cape Town, Bordeaux, Porto and San Francisco (representing the Napa Valley wine area).
To celebrate Adelaide being ranked among the world's best wine cities, Tasting Australia has introduced the Great Wine Voyage, which involves a blind tasting of a glass of South Australian wine, and a wine from another of the Great Wine Capitals of the World. The tour takes place across Adelaide's hottest small bars and new restaurants.
Also popping up for the first time are masterclasses hosted by Adelaide's East End Cellars. The events intend to raise a glass (or two) to the many famous wine regions around the city, the winemakers behind the bottles and the varieties that are synonymous with excellent Australian wine. Masterclasses include the Grange Experience – in which you can taste six different vintages of Penfolds Grange – and a celebration of Australian pinot noir.
Many more Tasting Australia events will take place across Adelaide.
A moveable feast
Other places in South Australia are joining the Tasting Australia banquet too.
There will be lunches among the vines in the Barossa, and meals of seafood and spit-roasted meats on the Yorke Peninsula, a gorgeous coastal getaway that has some of the best beaches in the world.
You can learn to make sparkling wines in the Adelaide Hills, and join the olive harvest on the Fleurieu Peninsula, a vineyard and coastal destination known for its wines and whale breeding grounds.
Also on offer is a five-course degustation meal among the giraffes at Monarto Zoo near the mighty Murray River. Or you could cook your own abalone and saltbush-crusted lamb under the stars in the rugged red dirt country of the Flinders Ranges.
See the Tasting Australia website for more events to whet your appetite.
Virgin Australia flies to Adelaide from all major Australian cities. Most major hire car companies are located at Adelaide Airport.
This article brought to you by the South Australian Tourism Commission
Vazhaipoo Kootu Recipe with Step by Step Pics
Wash and soak the dal for 20 minutes. Chop the vazhaipoo and keep it submerged in a buttermilk mixture. Soak the Karamani overnight and drain the water. Pressure cook all the 3 ingredients separately.
The pressure cooked ingredients are ready. Mash the dal and keep aside.
In the meanwhile, soak a lemon size tamarind ball in hot water for atleast 10 minutes. Squeeze out the water and keep aside.
Heat a thick bottom kadhai, add some coconut oil, chana dal, whole dry red chillies (kashmiri red chillies used here) and coriander seeds. Saute until they have nicely roasted.
Cool it completely and grind it along with freshly grated coconut into a thick paste. Add very little water while grinding.
In the same kadhai, add the cooked vazhaipoo along with the tamarind water. Add turmeric powder, hing and salt to taste. Cook this until the raw smell of the tamarind goes off.
Add the cooked karamani or cow peas to this along with cooked dal, coconut paste and adjust seasoning.
Mix well and cook for a few minutes until the gravy thickens. Add water to adjust the Kootu consistency as required. Once it reaches a boil, switch off the flame, add the tempering and serve piping hot with chapati or rice.
Recipe Notes -
- I have added Kashmiri Red Chillies for the colour and not the spice. If you want a spicy gravy, add a mix or a suitable variety.
- I have used coconut oil for the gravy and the tempering. I tend to do that mostly for coconut based gravies and we love the aroma. You can use any neutral oil, sesame oil etc of your choice.
- The water quantity mentioned in the recipe is approx quantity only. It does not include water for soaking, washing and pressure cooking the ingredients. Gravy consistency differs from person to person. If you are serving this with rice, it can be a little watery consistency whereas for chapati, it can be thick. So add water accordingly.
- For a gluten free version of the recipe - skip hing or asafoetida.
- The recipe is Vegan.
Some Kootu Recipes on the blog that you would like to try
#3 FISH & CHIPS
Fish & Chips at Fish on the Rocks
Surrounded by both the Atlantic and the Indian Ocean, you know South Africa has to have great seafood! From kingklip to snoek to tuna to abalone to mussels to oyster to langoustines, there is no shortage of choices.
One can enjoy this seafood as one of the main courses such as the quail, langoustine, mussel, & ham dish at La Petite Colombe or as fast food at a local fish & chips shop. Fish & chips continue to be a local and tourist favorite. It is usually made from fresh hake or snoek that is fried to order until it is golden and crispy.
FOODIE FACT: Snoek (species of snake mackerel) is considered an iconic traditional South African food. This feisty fish is typically consumed as a pate or grilled fresh with a little apricot jam and butter. We enjoyed it with “butter” at The Test Kitchen in Cape Town and as pate with curried labneh at La Petite Colombe in Franschhoek.
WHERE TO TRY SOUTH AFRICAN FISH & CHIPS:
There are several well-known fish & chips shops, and everyone has their favorite. Ours was Fish on the Rocks in Hout Bay. With Chapman’s Peak as our dramatic backdrop, we enjoyed fresh made-to-order fish & chips while sitting outdoors on a bench at the edge of the working harbor with the seagulls flying above. We went around lunchtime, and the place was packed.
You know you have found a good place when 1) you see a line out the door and 2) you are surrounded by locals. It does not get much better than that. Oh, and the food was delicious too!
*** Later I found out Somebody Feed Phil actually filmed a scene chowing down on fish & chips at the Fish on the Rocks during his visit to Cape Town.
Enjoying fish & chips at Fish on the Rocks in Hout Bay, South Africa
Must-Try South American Restaurants in Houston
Craving some empanadas, a nicely grilled steak, or a ceviche? Houston’s diverse culinary landscape offers visitors and locals the chance to sample some great cuisine from countries all over South America – from Colombia to Argentina. We’ve put together a guide to help you explore the best in South American cuisine in Houston. If you’ve never visited these places, you’re in for a treat. Read on and start making plans.
Peruvian cuisine is considered among the best in the world, and luckily, we can get a small taste of Peru’s gastronomy right in our backyard. Latin Bites Café has been serving Peruvian classics in its elegant Tanglewood location since 2012.
On the menu you’ll find traditional ceviches, chaufa (Peruvian-style fried rice), and other traditional Peruvian dishes like lomo saltado (beef tenderloin sauteed with peppers and onions served with a side of rice and fries), and aji de gallina (a comforting chicken stew). Make sure to try a pisco sour or other of their refreshing cocktails. For a more casual eatery, we also suggest Peru Cafe Express.
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During the British colonial era, Indian immigrants were brought over to South Africa to work on KwaZulu-Natal’s sugarcane plantations. Many stayed, and now Durban has the largest Indian population in sub-Saharan Africa and a wealth of excellent curry restaurants to match. Mostly these restaurants serve traditional Indian cuisine, but there is one dish that’s uniquely South African, and that’s the bunny chow. Bunnies are half or quarter loaves of bread that have been hollowed out and filled with curry. According to legend, the dish originated as a way of enabling laborers to carry their curries to the sugarcane fields, with the bread doubling as a container and plate. Mutton is the classic flavor, but beef, chicken, and bean are all common as well.
Bouillabaisse is a local fish stew that originated in Marseille. It is cooked in a variety of ways in kitchens around the globe, but in Marseille it should always contain three kinds of fish: rockfish, sea robin and European conger. When fishermen couldn’t sell the bony rockfish (rascasse) that they caught, they started making a fish stew to use them up. It’s a delicacy nowadays, and should ideally be prepared ahead of time, which is why the best restaurants like you to order it one or two days in advance.
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Thanks to the famous animation movie, one of the most famous French dishes is Ratatouille. The dish actually was a staple for country folk. Mostly the local variety of vegetables are used to make a vegetable stew made with eggplant, zucchini, tomatoes and sometimes with green or red peppers and onion. In the region, it is known as ratatouia as well. It is a very earthy dish but very vibrant and fulfilling at the same time. Le Rossettisserie is known for its roasted chicken and beef with ratatouille, you won’t regret having the second plate here.