OurFOOD & WINE
Great food and wine is one of our most important hallmarks. It is our passion and we see no need to compromise on this fundamental element in experiential travel – even in the remotest of locations. It is not only vital in making the difference between a good holiday and a sensational one, it is an integral element of the cultural landscape of a place and it is essential to having an authentic experience – not a homogenous one.
On our glamping expeditions in Central Australia and our luxury accommodated walks, we use the highest quality ingredients including organic and free range produce from local producers, wherever possible. We cater to a wide range of special dietary requirements, and pride ourselves in providing high quality meals for all.
We prepare our stocks, sauces, biscuits and delicious cakes by hand and they are carefully transported under refrigeration. On the Larapinta Trail our food is cooked predominantly on an open fire, which not only creates a wonderful atmosphere in our ‘outdoor kitchen’, but also results in sensational flavours.
We offer clients a good selection of wines each evening with dinner, utilising regional producers where possible. Some of the producers we use include: Shadowfax, Scorpo, Punt Road, Frankland Estate, Heartland and Islander Estate wines. Our daily fare on our accommodated walking and camping expeditions in Australia might include the following:
- Fresh fruit salad with a selection of natural yoghurts
- A selection of Whisk and Pin mueslis, porridge and other cereals
- Selection of breads, toast and spreads
- Eggs cooked in a variety of ways, if time permits
- Great fresh coffee, and teas from Larson and Thompson
Lunches vary from day to day but include:
- Delicious dips
- Local cheeses
- Marinated olives, capsicums and charred grilled asparagus
- Salamis, jamon and other charcuterie
- Bread and wraps
- Fresh fruit
Our selection of homemade snacks for the journey, such as crunchy flapjacks and chocolate and walnut biscuits, keep you energized on the trail. We also have the mandatory trail-mix or scroggin for the diehard bushwalkers.
Sample Dinner Menus
- Fresh asparagus with hollandaise and shaved parmesan
- Baked snapper with a roasted walnut and coriander dressing, smashed potatoes and green salad
- Flourless chocolate, fig and hazelnut cake
- Leek and red lentil soup
- Spicy Thai beef salad
- Chargrilled vegetables with couscous
- Pears poached in white wine and saffron with crème anglais
- Selection of tapas
- Chicken and chorizo paella with green salad
- Vanilla bean panna cotta
- Fresh pea and mint soup with Jamon
- Spicy lamb kofta kebabs
- Chickpea, tomato and capsicum salad
- Roasted potatoes
- Green salad
- Blood orange and syrup cake with cream or yoghurt
Our Daily Fare on Walking Tours in Europe and Asia
We personally research and sample the restaurants, trattoria, wine bars and food stores in our itineraries. We keep abreast of the changes in the areas we travel in to guarantee you the best regional food and wine tastings. Wherever possible we provide sensational picnic lunches, feasting on regional produce in the great outdoors.
In the Basque region of Spain, we dine in local restaurants and in delectable tapas bars. The Navarran cuisine of hearty stews, game and local trout are perfect after a day of walking. Fresh local vegetables such as white asparagus, pulses and beans dominate soups and stews, while chorizo enriches the flavours. Casseroles of pork and lamb are roasted in wood ovens. Lunches consist of a mixture of fabulous picnics of regional produce and tapas in small bars and cafes. A picnic may include fresh sourdough breads, olives, tomatoes, cheese selection, locally cured meats, seasonal fruit and sweet tarta de santiago.
While in India, we enjoy a cross section of fine dining to fresh and delicious street food. It may include the famous Hyderbadi lamb biryani at the Taj Falaknuma Palace or natu kodi pulusu (chicken curry) at Southern Spice also in Hyderabad. We dine on sensational street food in Amritsar, such as the most delicious kulchas from Kulcha Land, local chai, colourful Indian sweets and delicious kebabs from Bademiya just behind the Taj Hotel in Mumbai. Kathi rolls, stuffed with chicken, mutton or paneer and kebabs in Roomali Rotis are two dishes we enjoy from Khan Chacha in Delhi, famous across all of India since 1972.
Restaurants range from local roadside Dhabas serving lentil dishes prepared over 12 hours, together with dumplings, Papad and Paranthas to the exquisite contemporary dining at Indian Accent in Delhi or Masala Library in Mumbai. These exemplary restaurants have created the perfect combination of cuisine and ambience.
Tuscan cuisine is a celebration of simplicity, a return to the freshest breads, cheeses, seasonal vegetables, and fruit. On our Italian journeys we enjoy local game including wild boar, hare, deer and pheasant, locally cured pork as well as top quality Florentine steak. We try the ribollita or “reboiled” soup with its peasant origins. Hand rolled thick grainy surfaced pici pasta and pappardelle are also local to this region. Sweets such as panforte, ricciarelli and cavallucci biscuits accompany coffee stops along our walks. Naturally we’ll also have ample opportunity to taste regional wines such as Chianti, Sassicaia and Brunello di Montalcino.