Syrup and Tang » travel

Eating your politics (or prejudices)

Duncan — Fri, 15 Jul 2011 00:19:37 +0000

I'm curious about how political/social beliefs or traditions shape where people will shop or dine. A timely example is that of Max Brenner, the Israeli chocolate company, which is broadly popular in Australia, but an unacceptable place to visit for some consumers. I wonder what other examples exist here or elsewhere?

Corsica: not the easiest foodie destination

Duncan — Mon, 13 Jun 2011 10:43:57 +0000

Five days in Corsica, surrounded by the azure waters of the Mediterranean, dwarfed by mountains and cliffs, eating myself full with sausage and cheese. That was the plan. The food part of it didn't quite come together. I blame the tourists.

Hoarding food novelties from my travels

Duncan — Sun, 25 Jul 2010 11:04:51 +0000

The lure of supermarkets and convenience stores is irresistible when I travel. The novelty of different packaging, mysterious powders, new chocolate brands (mostly disappointing), and the cornucopia of snackfoods can keep me entranced for ages. Collected novelties travel home with me and then, embarrassingly, lie neglected on a shelf for much too long. See my collection and perhaps tell me about yours...

Beprickled stinkpots: My only-moderately-helpful guide to durian

Duncan — Thu, 04 Mar 2010 10:58:19 +0000

Imagine surviving thirteen nights of durian pong, collecting valuable fruit identification info from a durian seller, and then discovering you failed to write it all down for one's readers' pleasure! I bring you tales of stinkiness with added (incomplete) interesting information, plus news of mangosteen and jackfruit.

Confessions of a Rice Bubbles (Rice Krispies) addict

Duncan — Fri, 23 Oct 2009 11:24:48 +0000

Everyone who knows me well enough to welcome me into their home on my travels knows that I eat one thing for breakfast. It verges on religion. If I stray from the one true breakfast, I am punished with bad moods and heavy stomach (or growling hunger). What's more, perhaps unusually for something so mundane, I'm quite faithful to one brand...

Wrap hazelnut shortbread around a whole hazelnut. Swoon.

Duncan — Mon, 05 Oct 2009 01:33:31 +0000

A delicious pairing of whole roasted hazelnuts with sweet, buttery hazelnut shortbread and the lovely tingle of salt crystals. Even people who aren't enthusiastic about hazelnuts might find themselves longing for more. It's just a pity these sablés noisette are a bit tricky to make.

Michel Cluizel's Chocolatrium

Duncan — Thu, 18 Jun 2009 09:41:58 +0000

I've never been to a chocolate factory. I've long dreamt of bathing in couverture, taking illicit bites of bonbons on the production line, and other interesting fantasy activities. Even in a chocoland like France it's almost impossible to come close to such an opportunity. The Chocolatrium at Michel Cluizel is a lukewarm towel to the cold shower of chocoholic frustrations.

Spring harvest in Paris

Duncan — Thu, 28 May 2009 18:59:54 +0000

All sorts of things grow when the weather is going crazy. In Paris this week, the temperature fluctuated between 14C and rainy and 35C and excruciatingly humid. I got home from a day of walking around the rive gauche (Left Bank = mix of university, studenty, somewhat wealthy, public service, cultural and dawdling tourist population). Look what had grown in my bag from the curious cultures floating through the air...

There was a strange box containing...

Artisan du Chocolat: less spin, more flexibility please

Duncan — Mon, 18 May 2009 21:49:35 +0000

I had intended to review some of the chocolates from the British chocolatier Artisan du Chocolat, as I was in London recently and had previously enjoyed (and written about) them after a visit in 2007. Some businesses in high-end food succeed in respecting customers, others choose to be rigid and intentionally haughty. Artisan du Chocolat seems on the face of it to fall into a more positive category, but on this visit I was disappointed.

Danish frisky creamy balls

Duncan — Thu, 14 May 2009 20:29:49 +0000

All over Denmark you see signs for frisky creamy balls. At first it seems very odd and rather tasteless, until you realise you're mistranslating. Welcome to the world of fluffy chocolate coated delights... with recipe!