Around the world: Serbian

Serbian food falls into what is referred to as Balkan cuisine, namely made up of countries that are considered southeast to eastern European – think Croatian and Bosnian. Given the crossovers, Serbian shares plenty of cooking characteristics with other Balkan countries, as well as the Greeks, Turkish, and central Europeans, such as Hungarian. The Serbians enjoy all types of meat cooking different ways whether it’s … Continue reading Around the world: Serbian

Around the world: Moroccan

The most popular ingredient to come out of Moroccan cuisine is couscous, mainly because it can be added to salads or even used to soak up all the extra sauce of any stewed dish. But Moroccan cuisine is more than just about this wheat staple. The Mediterranean-Arab influenced cuisine often use ingredients that are commonly seen in either Mediterranean or Middle Eastern cooking, including saffron, … Continue reading Around the world: Moroccan

Around the world: Nigerian

Given that Nigeria is located along the cost of West Africa, the nation favours eating local fish, meat, vegetables, and fruits. The most common cooking methods are boiling or deep-frying. Staples of a Nigerian diet are rice or starchy vegetables such as yam, cassava, sweet potatoes, and plantains. They also enjoy using hot chilli to give a nice kick to their dishes, and also use … Continue reading Around the world: Nigerian

How Fouad Kassab rose from humble beginnings

“Our food is about built-in inherit equality,” said Fouad Kassab as he tries to describe what makes Lebanese food unique. He went on to say that unlike “newly formed cuisines” such as the way Americans and Australians eat “where there’s a massive amount of abundance, but not too high of a quality”, Lebanese food is about “maximisation, equality, and extracting the most amount of flavour … Continue reading How Fouad Kassab rose from humble beginnings

Around the world: Japanese

The most common reaction people have to Japanese food is that they often immediately think sushi and sashimi. This is mainly because fish is such a staple when it comes to Japanese cuisine, and while it can be served raw, the Japanese also enjoy it grilled. The other thing the Japanese rely on is fresh ingredients, and are known to favour seasonal produces when cooking. … Continue reading Around the world: Japanese