A Taste for Travel

Berlin: Curry Ketchup

“Berliner curry ketchup is sweeter than our ketchup, with a subdued tomato flavour that lets its warming spices shine through. I first discovered it 15 years ago, hours after landing in Berlin, when I devoured a piping hot currywurst from a street vendor in the bone-chilling cold. Pulling inspiration from that currywurst, I created this chicken schnitzel, adding curry powder into the dredge and a generous drizzle of curry ketchup overtop” says Michelle Lucas Larving.

Try with this Curried Chicken Schnitzel with Curry Ketchup

Brazil: Pink Peppercorns

“Whenever my friend travelled to Brazil, he always brought me back a bag of pink peppercorns and described to me the amazing dishes and drinks made with them. A dried berry indigenous to Brazil, the pink peppercorn has a warm floral note that works well in both sweet and savoury preparations. Here, I’ve gone the sweet route, using the peppercorns to add tropical flair and a splash of colour to classic Linzer cookies” says Carol Dudar.

Try with these Pink Peppercorn Linzer Cookies

Istanbul: Biber Salçasi

“I first came across biber salçası while meandering through Istanbul’s famous Spice Bazaar. Different varieties of pepper paste, from sweet to smoky, were heaped high in large plastic containers. On a recommendation, I purchased acı biber salçası, made from spicy red chilies. Back at home, I’ve used it to add a fiery heat and subtle hit of umami to everything from scrambled eggs to this fun pasta dish inspired by Turkish mantı dumplings” says Lindsay Guscott.

Try in this Orecchiette with Beef, Garlicky Yogurt & Biber Salçasi Butter Sauce

Mexico: Mexican Vanilla

“I travel to Mexico three times a year, and I never leave without a bottle or two of pure Mexican vanilla extract. It has a seductive, woody flavour and aroma, and it’s inexpensive compared to what we pay here. Found in both sweet and savoury dishes, it’s an important part of Mexican cuisine. It’s my go-to vanilla, and I use it in both layers of this dreamy chocoflans” says Michelle Rabin.

Try in this Chocoflan

Paris: Piment Furikake

“While perusing the aisles of the famous Le Bon Marché in Paris, I found a delightful culinary souvenir: a packet of Furifuri Furikaké Piment Fort—a seasoning mix of dried pepper, sesame seeds, orange zest, dried onion, seaweed and sea salt. It’s fairly easy to recreate at home, and just a pinch will elevate eggs, fish, rice, salads, soups—and these French buckwheat crepe” says Victoria Walsh.

Try with these Savoury Buckwheat Crepes with Piment Furikake Butter