One of the key reasons I love travel is it provides opportunities to explore the flavours of a place. That encompasses eating in restaurants, trying local snacks and looking out for products I don’t see in shops and markets back at home.
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The traditional process of making L'Evitaz Swiss cheese would be familiar to cheesemakers living 500 years ago in the Alps.
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The culinary scene on Tyneside is vibrant. From the food trucks that park at the Quayside, for the market held each Sunday, to fine-dining restaurants, Newcastle offers an array of cuisines and dining experiences.
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Germany is renowned for its beers but in and around Frankfurt apple wine is traditionally the most popular tipple.
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“People have to pay a lot for a mud bath but our pigs can have it free,” jokes the man who has become known as Mister Livar. The pigs enjoy wallowing in mud as they are unable to sweat. They disperse body heat by breathing and contact with cool surfaces. This explains why they spend time in mud on warm days.
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The 20-ounce rib eye is a special of the house. The Chateaubriand and 32-ounce tomahawk are both for sharing.
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According to the popular saying, the way to a man’s heart is through his stomach. Perhaps that’s why Goa has found such a special place in mine; I love the cuisine of this Indian state.
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Sunderland Restaurant Week provides opportunities for northeast England food lovers to enjoy a three-course dinner for just £15. Two-course meals at participating dining venues are priced at £10. During the daytime, participating cafés feature £5 offers.
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“We are an ingredient-led restaurant...I have no time for food which makes things into a ball of foam, or whatever, and you can't tell where you're actually eating.”Josh Overington
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Some might consider a brunch featuring a dozen oysters as decadent. But this is the third Sunday in October and I’m in the Belgian city of Ghent.
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