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In issue 55 we’re all over the map!
Once upon a time The Michelin Guide was little more than a pamphlet designed to help road trippers in France find a place to fix a tire, stop for a meal, or spend the night. Now it’s an essential guide for gourmets, with an ever-expanding global reach. We visit Southern Thailand, one of the latest regions covered by the Guide, where good food can be found in all sorts of different places, from hip new restaurants to traditional holes in the wall.
South America is another region gaining international recognition for its outstanding culinary culture. In Amazonian Brazil we learn about the amazing cuisine of the rainforest and how creative chefs are putting a new spin on traditional ingredients, and in Peru we uncover the origin of a classic cocktail.
Then we’re off to Greece and the fabulous food to be found in the islands of the Aegean, to Martinique for a taste of the Caribbean, to the evergreen Pocono Mountains, and to Australia to learn about the traditional cuisine of the Gunditjmara people. We take a food tour in Amsterdam, visit a Wisconsin farmers’ market and chat with a chef whose new cookbook shines a light of the Creole heritage of New Orleans. And if you’re still hungry for more, there are recipes, cookbook reviews and news releases from our friends in the travel industry.
A world of flavour and all yours to enjoy!
Once upon a time The Michelin Guide was little more than a pamphlet designed to help road trippers in France find a place to fix a tire, stop for a meal, or spend the night. Now it’s an essential guide for gourmets, with an ever-expanding global reach. We visit Southern Thailand, one of the latest regions covered by the Guide, where good food can be found in all sorts of different places, from hip new restaurants to traditional holes in the wall.
South America is another region gaining international recognition for its outstanding culinary culture. In Amazonian Brazil we learn about the amazing cuisine of the rainforest and how creative chefs are putting a new spin on traditional ingredients, and in Peru we uncover the origin of a classic cocktail.
Then we’re off to Greece and the fabulous food to be found in the islands of the Aegean, to Martinique for a taste of the Caribbean, to the evergreen Pocono Mountains, and to Australia to learn about the traditional cuisine of the Gunditjmara people. We take a food tour in Amsterdam, visit a Wisconsin farmers’ market and chat with a chef whose new cookbook shines a light of the Creole heritage of New Orleans. And if you’re still hungry for more, there are recipes, cookbook reviews and news releases from our friends in the travel industry.
A world of flavour and all yours to enjoy!
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