Features // Food & drink

Navigating a Swedish smorgasbord, Sweden
Navigating a Swedish smorgasbord, Sweden

Offhand, how many different ways can you think of to prepare herring or salmon? The two fish are staples of the smörgåsbord and, at last count, there were well over 120 varieties being used in restaurants and kitchens across Sweden. The Swedish smörgåsbord (literally “buttered table”) is a massive all-you-can-eat buffet where you can sample…

A gourmet guide to Croatia
A gourmet guide to Croatia

Croatia’s growing popularity as a tourist destination hasn’t led to a levelling down of gastronomic standards; on the contrary it has had the effect of tweaking them upwards. The rediscovery of regional recipes, a boutique approach to wine production, and a flair for combining creativity with tradition are the main themes of Croatia’s burgeoning foodie…

Cocktails & wine: Montréal nightlife
Cocktails & wine: Montréal nightlife

Montréal was called “Sin City” in the 1920s, when Americans streamed in to drink during the Prohibition. The name still applies, albeit in a tamer form. Nightlife in Montréal is booming: in one evening, you can dance to the setting sun at an outdoor rave, sip potent cocktails from mason jars, or practice your bilingual…

Ten things to do in Madrid for free
Ten things to do in Madrid for free

Sophisticated, globally minded and perfect for late-night parties – Madrid can be an expensive place to enjoy. So if you want to see the sights on a budget, timing is crucial. Many of the city’s best museums, galleries and historic buildings are free to visit but only for a few hours at a time, so…

Cooking classes in Marrakesh
Cooking classes in Marrakesh

“I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook.”  Anthony Bourdain To get under the skin of a country, try getting busy in the kitchen when you’re there. Local food can teach you much…

Tucking into a hangi feast
Tucking into a hangi feast

A suitably reverential silence descends, broken only by munching and appreciative murmurs from the assembled masses – the hangi has finally been served. Pronounced “hungi”, this traditional Maori meal, similar to the luau prepared by the Maori people’s Polynesian kin in Hawaii, is essentially a feast cooked in an earth oven for several hours. It can’t be found on…

Getting in line at Mardi Gras, Louisiana
Getting in line at Mardi Gras, Louisiana

America’s most over-the-top and hedonistic spectacle, Mardi Gras (the night before Ash Wednesday) in New Orleans reflects as much a medieval, European carnival as it does a drunken Spring Break ritual. Behind the scenes, the official celebration revolves around exclusive, invitation-only balls; for such an astonishingly big event, it can seem put on more for…

Painting the town red at La Tomatina in Spain
Painting the town red at La Tomatina in Spain

On the last Wednesday of every August, 130,000 kilos of over-ripe tomatoes are hurled around the alleyways of Buñol until the tiny town’s streets are ankle deep in squelching fruit. What started in the 1940s as an impromptu food fight between friends has turned into one of the most bizarre and downright infantile fiestas on…

Top cooking breaks
Top cooking breaks

Some say that the best way to discover a country is through its food. For the epicurious, cooking vacations give you the chance to delve deeper into a country’s cuisine beyond its restaurants and markets. You’ll get a crash course in local produce at a food market then dive straight into the kitchen with a…

We went to Seattle and ate everything in sight
We went to Seattle and ate everything in sight

Quinns on Capitol Hill, around 8pm on the Saturday night, is when we hit the wall. Halfway though a wild boar sloppy joe, which oozed out of its brioche confines like meaty magma, spilling fried onion and Fresno pepper across the plate in an explosion of gluttonous joy, we were done. Finished. Finito. Couldn’t have…

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