A nation’s culture and identity are often best explored through its cuisine, and you can experience these delicacies from street markets to upmarket restaurants. The following list of 20 must-eat foods highlights just a few of the world’s most delicious dishes. Whether you’re traveling for business or pleasure, the world is your oyster. There’s a food for every taste and craving, so be adventurous!
Australia: Meat Pie
A staple food in Australia, meat pie has a long history. This British dish was first introduced to Australia around 1788, when the First Fleet of eleven ships arrived in the country. Later, in 1793, the first steam-powered wheat mill opened in Sydney, and the official down under style pie was born. Today, it is a popular lunch choice for workers and sportspeople alike. Its portable, convenient size means it can easily be taken anywhere.
Pies were popular in Australia before the industrial revolution. Pie carts were common in country towns and cities. Originally, horse-drawn trailers containing a pie-selling window sat on the side of the road. Customers stood along the window to sample the delicious treats. Since the early 1870s, pie carts have popped up in the Adelaide metropolitan area. Pie carts also sell ginger beer, which is traditionally made on-site.
Austria: Apfelstrudel
Apfelstrudel is a traditional Viennese pastry and a favorite across Europe. It is a delicious treat to enjoy while traveling to Austria. Here are some interesting facts about this apple-based pastry. Apfelstrudel can be served as a snack, an afternoon dessert, or an evening dessert. It is delicious! Let’s learn about the history, flavor, and texture of apple strudel.
Apfelstrudel is an Austrian classic pastry that features apple filling between layers of flaky pastry. It was probably first introduced to Austria via the Ottoman Empire and Turkey. It requires a good-quality pastry dough. Baklava was a popular dessert in the Balkans before it was brought to Austria, and it is believed that the Ottomans and Greeks perfected the technique. Apfelstrudel and baklava are cousins – they have similarities in their recipes. https://stevehacks.com/
The Austrian version of the American apple pie, Apfelstrudel is a well-traveled treat. It is a distant relative of baklava and originated in the Ottoman empire. It was also brought to the United States and Israel by European Jewish communities. Today, it is one of the stars of Jewish Ashkenazi cuisine and traditionally served during the Jewish New Year holiday Rosh Hashanah.
Belgium: Moules Frites
Moules-Frites is a traditional Belgian dish of mussels and fries. Although the name comes from both the French and Dutch languages, it is considered the national dish of Belgium. While the actual origin of the dish is unknown, the name itself is quite familiar. It is a popular dish worldwide, with over 100 million fans. But why is this dish so popular in Belgium? In fact, it has been cited as a prime example of gastronomic innovation.
The dish has many variations in preparation. It is traditionally served with a lemon-mustard sauce, which can be enhanced with Espelette pepper or Pernod liquor. Moules-Frites are often served with fries or in the cooking pan in which they are prepared. While some Belgians serve the mussels in shells, many also serve them with fries. For a true Belgian moules-frites experience, try the mussels served in their shells with the sauce.
Brazil: Pudim
The traditional Brazilian dessert has been a favorite of locals for centuries. Although traditionally sweet and simple, Brazilian cooks have added a variety of “tropical” ingredients to add a twist. Typically, tropical fruit, coffee, and liquors are used to enhance the flavor. But, it is also possible to find traditional versions of this dessert, like the famous chocolate and vanilla variety. Then, you can mix the pudding with your favorite desserts in a jar to make an even sweeter treat.
The dessert originated in Europe in the 19th century and was brought to Brazil by missionaries. The recipe is similar to Creme Caramel, another popular dessert, but less likely to spoil if not consumed immediately. The resulting custard is a favorite of people living in the tropics. Before refrigeration, it was nearly impossible to preserve milk. However, thanks to a new industrial preservation process, it was possible to dry the milk and produce condensed milk. Ultimately, the dessert became a hit in the tropics.
Canada: Poutine
The poutine dish originated in Quebec, and is a beloved treat throughout Canada. A traditional poutine dish consists of french fries covered in cheese curds and gravy. It has become a popular staple of Canadian cuisine, and is celebrated on International Poutine Day every year on April 11th. Historically, poutine has been associated with fast food restaurants and diners and is not typically thought of as fine dining fare. However, it has become popular in many other parts of Canada and internationally.
The creation of poutine is not known for certain. Many people claim that it was first made in the town of Drummondville, Quebec, in 1957. The recipe is said to have originated at a small restaurant owned by Jean-Paul Roy in Drummondville, where he saw people adding cheese curds to their fries and created poutine. Poutine is now found in many parts of Canada, although some are adamant that poutine is a Quebec food. https://piqs.de/user/stevehacks/
England: Steak and Kidney Pie
Steak and kidney pie is a classic British dish. It is filled with beef, kidney, and onion. The pie’s ingredients are similar to steak and kidney puddings. Although the name isn’t entirely clear, it is likely that both beef and kidney are used in this recipe. Although it is not known why the beef and kidney are mixed together, it is believed that these ingredients work together to make a tasty dish.
The recipe for the traditional dish is not hard to find. A suet crust, either puff pastry, or shortcrust, is used. Nigella Lawson, a TV chef, suggests using suet pastry to make the pie look more authentic. Interestingly, the first recorded recipe for steak and kidney pie is from 1694, in the Compleat Cook. In that recipe, the meat is made of lamb, prunes, currants, and nutmeg.
Before preparing this dish, prepare the meat and vegetables. Begin by cutting the kidneys in half lengthwise. Remove the sinewy cores and mince the meat finely. After soaking for several hours, the meat should fall apart when pressed. Then, cool it before assembling it into a pie. You can also use leftovers. Make sure to refrigerate the pie at least two hours after preparing it.
Finland: Squeaky Cheese
Finland is home to an excellent squeaky cheese that is known as juustoleipa, pronounced hoo-stah-lee-pah. The cheese is made from the rich milk of cows, though it can also be made from reindeer and goat milk. The cheese has a unique pitch that Americans refer to as “squeaky.” It melts in your mouth and is delicious served with bread, pickles, and potatoes.
Finnish squeaky cheese has many toppings. People prefer a combination of cheddar and provolone and caramelized onion. It is best served hot and goes well with freshly squeezed lemon or jam. Strawberry and raspberry jam are particularly delicious and go well with this dessert. Finland also has a popular cheese soup known as leipajuusto. The soup is also delicious and comes with tomato slices and onion slices.
In addition to the bread and coffee, Leipajuusto is also known as bread cheese. In English, it loosely translates to “bread cheese” and is made from unpasteurized milk. Its squeaky texture makes it a popular snack in Finland. This cheese is served with a side of cucumbers. It is a delightful treat that is often a favorite with locals and visitors.
France: Macarons
The macaron, which originated in Nancy, is a delicious little almond-based biscuit with a soft, buttery texture. Originally, macarons were only sweet, plain almonds. But by the 1830s, the fillings had changed, becoming flavored creams or jellies. Today, the macaron is a specialty in several French cities. Its recipe and presentation vary, but they all share the same basic ingredients. In addition to their gastronomic heritage, macarons can be bought at various stores around the world, including Laduree, Pierre Herme and other French bakeries.
In addition to being an iconic French delicacy, macarons have become an iconic confection. Not only do they cross the Atlantic to conquer America, but they’ve gained a global dimension as a result. In 1993, a French chef, Francois Payard, introduced the macaron to New York. Now, the pastry chef serves the French dessert to customers at his famous Daniel restaurant. The chef offers a macaron course in New York and Paris.