Food and wine | Holiday Travel Guides & Tips | Traveller

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Food and wine

Caldo verde is a popular soup in Portugal.

It will be a miracle if you visit this country and avoid this dish

Portugal has its own unique vegetable and it’s a vital ingredient in one of the country’s best-loved dishes.

  • by Ben Groundwater
Borobudur Temple, Yogyakarta, Indonesia.
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Tips & advice

The world’s next great journeys

Our favourite new journeys that are now being offered across the globe, each with its own point of difference.

Georgia’s capital of Tbilisi.

Diverse, historic, delicious: Six ways to explore the world’s hottest new cuisines

If you live to eat – and therefore travel to eat – look no further, says Ben Groundwater.

  • by Ben Groundwater
Sushi … unforgettable.

The surprising thing about sushi for first-time visitors to Japan

Yes, Japan is home to this delicious rice and seaweed morsel, but you might be surprised to find it’s not a dish that’s on everyone’s lips.

  • by Ben Groundwater
Vegetarian options on many airlines are incredibly bland.

‘One word – disgusting!’ The sad, sorry state of airline vegetarian meals

As many as 12 per cent of Australians are vegetarian or eat little meat. So, why aren’t airlines doing better?

  • by Andrea Sachs
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Season restaurant overlooks the beach at Noosa.

Best places to eat and drink on the Sunshine Coast

Trendy Asian eateries, retro diners, fresh Mooloolaba prawns and farm-to-table fine dining? Yep, Sunny Coast has something for every gourmand.

  • by Angela Saurine
Your sense of taste is affected by altitude, so choose your meals accordingly (if you have options).

The food that tastes best (and worst) on board planes

We could improve our enjoyment of airline meals by making wiser choices about what to eat when the trolley comes around.

  • by Brian Johnston
Not your typical biscuits… Southern-style biscuits and gravy.

Call this a biscuit? This US breakfast dish will confound Australians

Biscuits and gravy? Australians could be forgiven for being confused when they hear about this dish. But biscuits ain’t biscuits in the US.

  • by Ben Groundwater
Pozole – the Mexican stew.

This classic Mexican dish has a shocking origin story

This thick, hearty soup is a classic of Mexican cuisine, with a story of creation as fiery as any chilli that goes into it.

  • by Ben Groundwater
Lechon: crispy skin pork.

If you love roast pork, this is the best place in the world

Its aroma fills an entire neighbourhood. People come from far away, battling notorious traffic, for a whiff. Or a bite. Or a whole pig.

  • by Brian Johnston