Recent Episodes

Dwight Furrow, the author of American Foodie: Taste, Art, and the Cultural Revolution, talks about the philosophy of food. We discuss everything the impact of everything from automobile to Alice Waters to the Slow Food movement have shaped the way Americans think about food.
 
 
 
 

Inbal Baum

Inbal Baum, the Founder of Delicious Israel, joins us to talk about where foodies should eat when they travel to her country.

• Shakshouka is a popular dish in Israel
• Israeli Breakfast is a distinct and important meal
• The modern cherry tomato has roots in Israel
• Tel Aviv and Jerusalem top the list of cities you should visit
• Beach season runs from April to October
• Rosh Hashana is a great time to visit Israel
• When you visit Tel Aviv, go to the Carmel Market, the Levinsky Market
• Try the date syrup, Silan

Food for Thought

• Q: After pita bread, what is the most common food used to “wipe” humus?
• A: Raw onion.

Out of the Frying Pan

• Favorite Spot for Outdoor Dining: Milgo & Milbar
• Favorite Place to Buy Spices: Cafe Arma in Levinsky Market
• Herbs to Try: Za’atar and Hawaij (in Yemenite Coffee)
• Favorite Winery: Sphera
• Favorite Place for Dessert: The Malabia
• Favorite Food Experience for Kids: Max Brenner
• Chef to Watch: Eyal Shani
• Dish to Try at Different Places: Shakshouka and sabich

Bennett Jacobstein

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

• Hot dogs and sausages are not the same thing.
• The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
• Stadiums have highlighted regional foods.
• Gordon Biersch‘s founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
• The song “Take Me Out to the Ballgame” was written in 1908.
• The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
• 

  San Francisco Giant Gordon Biersch Garlic Fries

  Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.

• Andrew Zimmern has a stand in the Minnesota ballpark.
• Rocky Mountain Oysters are bull testicles.
• “The Big Six” are the food companies that service the major ballparks.
• As you go from ballpark to ballpark, try the hot dogs at each to see how they’re done differently.
• Proceeds from Bennett’s book go to Second Harvest Food Bank.

Food for Thought

• Q: In what year were Cracker Jacks first served at a baseball game?
• A: 1896 in Atlantic City.

Out of the Frying Pan

Here’s what Bennet recommends you try at each ballpark:

• Yankees Stadium in New York City: Chicken and Waffles.
• Fenway Park in Boston: Lobster Roll and a cuban sandwich.
• Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
• Turner Field in Atlanta: Boiled peanuts.
• Marlins Park in Miami: Cuban dishes.
• Safeco Field in Seattle: The Ivar’s hot dog (with fish) and cream cheese hot dog.
• Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
• 

  Chicago White Sox Chicago-Style Hot Dog

  Busch Stadium in St. Louis: The BBQ.

• Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
• AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.

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Top 5 Lists

With a reputation as a multicultural city, the gastronomical offerings in Vancouver and its surrounding neighborhoods (the Lower Mainland) cement this claim. There is no shortage of exceptional dishes to be found here, and a quick search on the internet can instantly direct you to any number of lists, links and accolades heaped on the numerous restaurants in the Lower Mainland. So I offer you a different perspective:

The best of the unexpected.

These are the ‘supporting cast’ dishes that shine so brightly they threaten (and in many cases overthrow!) the stars of the menu. Starting from breakfast in the morning to a late night dessert, I present: 5 unexpectedly phenomenal dishes of Vancouver.

1. Buttermilk pancakes at Kingston Taphouse

As a bar, you can expect the usual array of comfort food at Kingston Taphouse and alcohol as expected of such an establishment, but one bite of these pancakes would change your mind on coming here just for the booze. Crispy on the outside and fluffy in the center, these pancakes rival (and surpass!) many of the other fine dining or brunch-dedicated restaurants I frequent in Vancouver. Pancakes are easy to make and aren’t the most sophisticated item on any menu, but to be truly phenomenal… now that’s unexpected, and least of all in a bar. FYI, these pancakes are on the brunch menu only and brunch is currently only served from 10am to 3pm on Saturday and Sunday. A narrow window to sink your teeth into what should deservedly be available 24/7, but so worth it to pencil this visit down in your schedule.

2. Cold ramen at Motomachi Shokudo

The only ramen on the menu with no broth, needless to say this bowl of noodles faces tough competition against its hot counterparts. But the texture! Oh the texture of these noodles! A really bouncy, elastic pile of noodles with the perfect al dente mouth feel. The complementary side kicks, the tororo (grated taro potato) and the perfectly poached egg lends a slipperiness that just works with this particular type of ramen, that no broth could hope to imitate. A seasonal item (May to October), almost in sync to every new season broadcast of Game of Thrones (guess who’s a fan), equally addicting.

3. Foie gras nigiri at Octopus Garden

Octopus Garden’s focus is on à la carte nigiri sushi. Whilst it offers an array of the usual suspects of salmon, hamachi, etc. (all very, very tasty), an unusual option co-exists on this restaurant’s menu: the foie gras nigiri. Although its price tag is predictably one of the highest on the menu, its flavor more than exceeds the equally high expectations associated with same. The foie gras is buttery and rich, but not heavy, looking quite unassuming on the rice (which is also well made, you can practically taste each plump grain in your mouth), and – at the risk of sounding cheesy – melts in your mouth. The sliver of sweet, fresh mango on top cuts through just enough of the richness without stealing the show. Far too often, many a restaurant would slap on ‘foie gras’ on its menu in an attempt to raise its calibre, but execution of same doesn’t always succeed. I am most happy to report that Octopus Garden raises the bar in the quintessential world of Japanese cuisine by reigning in a traditionally French ingredient and perfectly balancing this with the foundation of all nigiri. How’s that for multicultural?

4. Octopus carpaccio at Lupo

Strictly speaking, octopus carpaccio isn’t entirely a foreign item (though rare) on an Italian menu, but with the level of difficulty in making octopus even half-way edible, I thought this dish deserves its time in the spotlight. Octopus is notoriously tough, chewy and rubbery if prepared incorrectly, and is so easy to get wrong. ‘Boil it’ is the usual way to go, but an insufficient time in the pot and the octopus remains hard and indigestible; overdo it and you now have rubber to gnaw through. At Lupo, the octopus carpaccio was shaved so thinly that it was completely see-through but was presented in a mille-feuille-like fashion. With several layers of this super thin octopus, the texture on biting through a forkful was one-of-a-kind. Cooked just right, not rubbery, chewy or tough in the least, this was an octopus that got shaved to a near-impossible width and put back together with a sauce in the right amount of acidity to create a dish that lingers in the memory long after the last wisp is consumed.

5. Chocolate chip cookies at Pourhouse

And finally we arrive at dessert. The most ordinary of all the dishes featured above, the most easily attained item at just about at every cafe, supermarket and gas station, so ‘vanilla’, that it came as a surprise when I first saw this on the menu at a sit-down restaurant because, well, no self-respecting restaurant would offer something so pedestrian right? As a butter enthusiast and a fan of anything rich and sweet, I can assure you I have had quite the spread of cookies in my lifetime, from gourmet cookies at high-end patisseries to the ones at the corner store, and I affirm that not a single one of them hold a candle to this ‘plain Jane’. Served piping hot fresh from the oven, these cookies are crisp all around on the outside, with the slightest crunch on the very edges, yet fluffy – oh! the airiness – inside, and the little nuggets of chocolate chips simply oozing, “addiction” has a whole new meaning. A comfort dessert like no other, this is THE dish to end the night on.

 
Do you have a favorite Vancouver dish?

About J Evans

J is a food enthusiast resident in Vancouver, Canada, tasting, logging and rating dishes across the Lower Mainland in search of the yummiest morsels. Track J’s food adventures @ Vanbrosia.

Sydney is simply fantastic, no matter if you are here for a family trip or a business assignment. One thing you surely must not miss is the mouth-watering seafood. Seafood is a staple diet for people in almost all parts of Australia. Being greeted by water from all the four sides, this does not come across as any surprise. Sydney is home to some of the finest seafood restaurants. They have unique recipes on offer with each one promising to treat your taste buds in the best possible manner. Let us have a look at some of Sydney’s top 5 Restaurants.
 
 

1. Tetsuya’s Restaurant

Tetsuya’s is located right in the heart of Sydney. It is one of the finest family restaurants you will come across. It offers a luxurious and extremely unique dining experience. The ambience of this restaurant is calming and serene, to say the least. It’s fusion way of cooking recipes that makes this place unique in many ways. The menu has a lot to offer, especially when it comes to seafood. With a number of mouth-watering recipes at your disposal, choosing a particular one could be a tough task. The Hiramasa Kingfish recipe is a specialty of this restaurant and is responsible for earning a reputation of being one of the best seafood restaurants in Sydney
 

2. Sepia Restaurant

Sepia is another spectacular place to dine. It is absolutely ravishing and leaves its guests with a mesmerizing experience. Sepia is renowned to use more of local ingredients. Hence, it reflects the culture and heritage of Australia, a sure-shot destination for every single traveler. The menu has a lot of Japanese influence. Sushi dominates most of the recipes. The restaurant also offers some of the finest Japanese tea, a perfect way to finish an astonishing meal. With a high quality staff and wonderful guest list, it is certainly one of the best family restaurants across the country.
 

3. Marque Restaurant

Marque is located on the outskirts of Sydney. Even though it is located a touch far away, getting there is no issue at all for guests. The restaurant offers a driver to pick up guests from the city. Marque was declared as the Restaurant of the Year’ for 2012. The staff is known to be extremely efficient and more importantly, very friendly. Unlike many other restaurants, Marque has earned great reputation for serving some of the finest duck recipes. Apart from serving great food and making the guests experience fine dining, these Sydney top restaurants are also very well known for the kind of kids’ activities they have on offer. Hence, these places are perfect as they offer something for people of all age groups.
 

RELATED: Where to Eat in New Zealand

4. Cafe Nice

This place may be termed as one of the nicest restaurants in Sydney. They serve delicious French foods including pissaladire, ratatouille and polenta served with Roquefort and walnuts.
 

5. Thai Pothong

Sydney has the similar multicultural overall appeal similar to various other major capitals including Manchester and London. Persons via all over the world have come and built business within the heart of Sydney. That is very good news for those who enjoy partaking in spectacular delicacies all through the year. The Thai Pothong bistro boasts all kinds of tasteful dishes including banana flower salad and chilli basil barrarnundi. Make sure that you have an Australian Visa whenever you take a trip to Sydney.
 

About Hannah Brooklyn

A Student from United Kingdom who loves to travel and write in travel niche. Hannah has traveled to India, Australia, Switzerland. She engages in all types of outdoor adventure, explores the local way of life and is presently working on an Australian Visa.

Sri Lanka is a country popular among travelers for its scenic beauty. Known as the pearl of Indian Ocean, Sri Lanka has a rich culture and a heritage passed down from generation to generation. It has a food culture unique for the country, and although the staple food is rice and curry, Sri Lankans are proud of their own signature dishes which range from a variety of side and desserts to drinks and sweets.
 
With the influence of Ayurveda medicine and Sri Lankan’s own indigenous medicine, there are lot of herbal drinks and foods which are included in daily meals such as herbal gruel (Kola Kanda) and herbal teas. (Ex: Beli mal tea, Ranawara Tea). Sri Lankan food is mainly influenced by Indian, Portuguese, Dutch and English food; therefore, currently there are lots of dishes which belong to Sri Lanka with the roots from other countries. The famous Lamprais is an example which is mainly a food of Sri Lankan burghers. There are lots of signature dishes for each province of the country. The below mentioned dishes are easily found in any local restaurant or even as street food. Below are the top 5 foods which I selected with due care and with my taste buds.
 
 

1. Milk Rice (kiribath)

Even if you are not a rice lover, try a little bit of this dish. This is a signature dish for Sri Lanka which is common place in almost all ceremonial occasions. The rice is cooked with a thick creamy coconut milk and the taste is slightly creamy and  reminiscent of milkfish. Traditionally, the cooked rice is pressed and cut into diamond shaped pieces. Usually this is served with a spicy lunu miris (chili paste) or mild spicy dish like seeni sambola. But still it tastes good with a Sri Lankan traditional sweet or a banana. Kiribath is good as breakfast. You can find this dish in most breakfast buffets in any restaurants. But, here is a suggestion: try milk rice (kiribath) with a Sri Lankan family in a homely environment and see how they cook it in a traditional Sri Lankan kitchen. It will be a memorable experience during your stay in Sri Lanka. You can find a local host from withlocals.com
 
 

2. Curd & Treacle

This is a must try dessert during your stay in Sri Lanka. Curd (Mee kiri) is a traditional dessert prepared with buffalo milk and it goes well with palm treacle(kithul pani). Southern Sri Lanka is popular for the best curd, although this dish can be found anywhere in Sri Lanka. If you like natural yogurt,then I am sure you will also like this Sri Lankan finger licking dessert! To find out more about this traditional dessert, click here!
 
 

3. Koththu Roti

Cooked in a curry sauce, you can find different varieties of koththu roti in Sri Lanka namely, chicken,vegetable or egg koththu. Koththu roti is a dish of cooked godamba roti strips (flat bread strips) with fried vegetables in a curry sauce. The dish has a good strong spice on the palate so be sure to ask for a less spicy version if you are so inclined. Koththu roti claims to have originated at Batticaloa, an eastern part of Sri Lanka, however nowadays you can find this in any high end restaurant or even as street food. If you want to find a restaurant to try this and to plan your trip before visiting Sri Lanka,then check tasty.lk for restaurant reviews. I am sure you’ll find a great location to try some koththu roti with peace of mind.
 
 

4. Short Eats

In Sri Lanka, you can find different snacks or as they are called “short eats”. These bites are a bit spicy and stuffed with a mix of vegetables, fish or meat. They are great to taste with a cup of Ceylon tea and can be good as part of breakfast. There are different short eats for different tastes, for example, vegetable roti, fish bun, Chinese rolls, cutlets, and egg roti are just a few to mention. All you need to ask is “short eats” from the restaurant and you will receive a plate full of different snacks so you can try what you like. Don’t worry, they will bill only for the quantity you eat! To find out more about the best dishes to try during your stay in Sri Lanka, click here.
 

RELATED: What to Eat in Southern India.

5. Appa (Hoppers)

Appa is a kind of pan cakes with a soft middle and a crispy outside. In Sri Lanka, you can try this for breakfast, dinner or even as an evening snack. Appa is made with a fermented rice flour & coconut batter and it is cooked in a special round pan. Though this is a popular dish in some other south Asian countries, you will see some differences in Sri Lankan version, for example, the Sri Lankan appa is served with a spicy chili paste. Order some ‘egg hoppers’/Biththara appa to enjoy appa with a cracked cooked egg on the top. Try it and satisfy your taste buds! Also, check out 25 other Sri Lankan dishes you must try!

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About Amila Wickramarachchi

Amila Wickramarachchi is a Sri Lankan who loves to share her recipes and travel experiences with the world. You can find her in ‘Food Corner’ with some Sri Lankan recipes and travel notes.