My Ideal Taste of Travel Menu


Celebrity Cruises recently teamed up with the experts behind Great British Chefs and have created the #tasteoftravel blogger competition which gives you the opportunity to share the most delicious and memorable starter, main and dessert you’ve discovered from around the world.

To take part, we simply have to share a three-course travel menu, exploring cherished food memories, and then nominate four fellow bloggers to do the same.



Caprese salad

For the starter I would find myself in the terrace of an old building with a view of the Tuscan rolling hills and vineyards in Italy devouring the freshest, most delicious yet simple salad you can have: Insalata Caprese.  My salad would consist of  “Cuore di Bue” (ox-heart) tomatoes; buffalo mozzarella from Campania; homegrown basil; Umbrian olive oil, Balsamic vinegar and sea salt. The combination of these ingredients together is absolutely perfect and the freshest you can get the better.

My mouth waters just thinking about it.


One of the best meals I’ve ever had was at a spontaneous stop in a restaurant in Mumbai, India where they are known for their fresh seafood and was recommended to us by our taxi driver. For my entree, I would go back to this place to have their fish curry which is focused on Mangalorean cuisine with flavors of coconut, curry leaves, ginger, garlic and chili.

The fish melts in your mouth and the flavor profile is exquisite. You will want to order a second order as we did.


Because I have a big sweet tooth I will wrap up with two desserts.

One day when I was in computer class in 9th grade I received an email from my older brother who was backpacking through Europe at the time and specifically in Belgium that day. The email consisted of a photo of the Belgian waffle covered in chocolate sauce and strawberries he was about to eat. Computer class was right before recess, and if you remember, your appetite is pretty strong right before recess. My friend and I were tortured at the sight of this succulent Belgian waffle that stood before our eyes.

A Real Belgian Waffle

A Real Belgian Waffle by Justin Rumao

3 years later, I went on my backpacking trip and got to eat my very own Belgian waffle in Brussels. It was probably the anticipation that made it taste so good and makes me want to have another one.  I tried taking a picture of it but somehow my picture made it look quite unappetizing and failed at my attempt to get back to my brother.

Kürtőskalács in the making in the streets of Budapest.

Kürtőskalács in the making in the streets of Budapest.

Finally, I would have some Kürtőskalács, pictured above. This sweet treat is a cylinder-shaped bread I found in the streets of Budapest. It is made from sweet, yeast dough (raised dough), of which a strip is spun and then wrapped around a truncated cone and rolled in granulated sugar. It is baked above charcoal cinders while covered with melted butter, until its surface gets a golden-brown color. During the baking process the sugar stuck on kürtőskalács becomes caramel and forms shiny, crispy crust on the bread. The surface can then be sprinkled with additional toppings such as ground walnut or cinnamon powder.

Both the smell as you walk by and the taste are absolutely heavenly.

So those are my choices, what are yours? I invite you to “join me for dinner” and share your own taste of travel menu in your blog. I hope I didn’t make you too hungry.

I nominate: Alex from The Art of Not Sitting Still, Sue from Travel Tales of Life,  Le and David from Wise Monkeys Abroad, Ailsa from Where’s My Backpack?,  & Allane from Packing My Suitcase. Entries and PrizeThe closing date for entries is 12 January 2015; these will then be judged by two top Great British Chefs and Deputy Editor of Food and Travel Magazine. If you win over the prestigious judges’ (and their stomachs) you’ll be awarded a seven-night European cruise and one £150 voucher to one of the Great British Chef’s restaurants. They’re also offering £75 meal vouchers to each of three foodie runners up. 

Bon appétit!

%d bloggers like this: