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There’s a new travel trend on the rise – gastro tourism – with travellers looking for authentic cultural experiences through gastronomy.
And Australians are proving big fans of gastronomic food and wine tours overseas.
The destinations may surprise you. In this blog post we highlight four of the up and coming gastro destinations:
Istanbul is the perfect mix of a cosmopolitan city with a unique, untouched culture which is reflected in its local cuisine. Tourism in the capital city is booming with a 23.8% increase in visitor numbers for the first quarter of 2013. Turkey’s cuisine is vibrant, homely, flavoursome and absolutely delicious, from gozleme to kebabs to their famous coffee. Add to that the city’s colourful spice bazaars and you have a fabulous foodie destination.
The UK? Are you kidding, I hear you say! While the UK is one of the most popular destinations for Aussie’s to visit, it’s not known for its food, well not in a positive way anyway. It’s in the far north of Scotland and Southern Wales which offer a unique and less discovered gastronomic experiences. No longer is British food synonymous with fish, chips and roast dinners – instead, think freshly caught langoustines, locally farmed venison and a smorgasbord of food festivals to really tickle your foodie tastebuds. Key foodie regions include the Isle of Skye in the north of Scotland, Cornwall in England and Pembroke and Abergavenny in Wales. Offering delicious fresh produce, Rural Geographies named Wales as one of the top three destinations for gastro-tourism.
For one of the most diverse food cultures in the world, head to Morocco. With Arab, European, and Berber influences, the sights, sounds, and aromas of the street vendors in Marrakesh are intoxicating. While steamed sheep’s head and stuffed camel spleen may not be on your food bucket list, there are plenty of other dishes to try in the souks, from chicken brochettes and tagines, to a super sweet pastry called Briwat (a fried triangle of filo pastry with almonds) and sweet mint tea.
One of the delights of skiing in Japan are the mountain-side restaurants serving delicious, steaming hot ramen noodles. Most Japanese restaurants concentrate on a specialty cuisine, such as yakitori, sushi, sashimi, tempura and ramen noodle bars. If at all possible, don’t miss kaiseki, an art form that balances the taste, texture, appearance, and colours of food in a multicourse dinner served in the style of a tea ceremony. It is often said that kaiseki is the pinnacle of Japanese cooking.