I have to admit that I struggled with this month’s travel linkup topic suggested by the gorgeous Binny (ironically over a meal!) It wasn’t for lack of options, but the overwhelming choice – which is also the delicious problem about travelling. Whenever I get asked “where do you want to go next” I automatically panic blurt “everywhere.”
When she suggested the intriguing topic ‘If travel was a menu, what would be your starter (short haul), main (long haul) and/or dessert (a place with a lasting impression)’ our creative juices began to sizzle. I decided to revert to foodie blogger mode, and huddle around the knife,
fork and spoon combination that has served me so well in the past.
Hors d’Oeuvre – A London Platter
I would begin with London. A tidbit here, a nibble there, a soupçon of flavor from the international melting pot of cultures, presented with panache and a touch of flair. Perhaps a platter of pork pies, a basket of bhaji, a clutch of Camembert rounds with cranberry sauce and sliver of sushi just to round out the (slightly oddly paired) feast of global influences.
Entrée – True Texas Bar-b-que
I would order a plate (ok, maybe two) of Austin’s finest: taster sized samples of Stubb’s smoked juicy pork ribs simply melting off the bone, the Serrano cheese spinach side that almost caused us to divorce and Rudy’s creamed sweetcorn that I still dream about.
Main Course – A Festive New Zealand Feast
I’m pretty sure if I didn’t select my Dad’s Christmas ham, served with roasted vegetables and a healthy side of summer sunshine, that my passport would be taken away from me. And quite rightly so. It’s impossible to not enjoy a table with your nearest and dearest gathered around (hopefully without too many double negatives being bandied about) in the festive season. It’s even better when you can nip down to the beach after napping that meal off…
Fromage – A Medley of Marrakesh
Quirky, surprising and almost an assault on the senses, Morocco was a cornucopia of fragrance, texture and beauty, but the food surprised us the most. From the fresh mint tea served 3 feet above the delicate tumblers, to the fresh goats cheese crumbled into salads that accompanied our terracotta pot tagine that we enjoyed – not to mention the cheeky cheese course with dates and apricots stuffed into the local white cheeses.
Dessert – A sliver of Viennese culture
This was the hardest course, and my most debated. The delicate globes of ice cream stuffed Yuzu Mochi of Japan? A cheeky treat of Fika in Gothenburg? No, it had to be the elegance of Vienna, reflected in the delicious treat of Sachertorte, in the very hotel it was created…
…or perhaps even the mountainous ice cream sundae constructed at Hotel Imperial. Choices, choices.
How about you?