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Food plays a huge role in my travel experience and I have many fond memories of the delicious meals I had on my travels. When I was in Seychelles a few years ago, I kept eating breadfruit (it looks like jackfruit).
A staple out there, breadfruit is served in so many ways, whether you want it in a beautifully spiced curry or a mouth-watering dessert. I would plan a special trip back to Seychelles to sample other breadfruit dishes – that’s how delicious it is.
When I was in Mozambique a year later their fresh seafood braai was a highlight of my time there. It brings me back to calm boat rides, epic sandboarding in the dunes, sunset kayaking and lazy afternoons on the hammock, with the sound of the ocean not too far away. Not to mention the coconut cake that I tasted at the Anantara Bazaruto Island Resort, the pad thai that I devoured in a hotel restaurant in Thailand, and a traditional meal in a hut in Lesotho. This month’s issue of IOL Travel aims to take you on a gastronomic journey and hopefully inspire future culinary journeys.
We share “Why food is such an important part of the travel experience” and unbox the allure of South Africa’s foodie getaways. We also recommend luxury food travel experiences and some South African restaurants that you should plan a trip for.
As street food slowly returns, we’re sharing the best street food destinations to visit and what to try when you’re there. There is a lot more content to keep you entertained this month. So grab a few snacks, put your feet up, and enjoy this month’s delicious read.
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