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Come dine with theLocalsNothing draws people together like food, whether it’s the preparationor sitting down to taste local delicacies, barriers are broken down andconversation flows. We asked our specialists to choose some of theirfavourite culinary experiences from around the world.Chillis, Devaraja market, MysoreLocal Market stall, PetraPetra Kitchen, Jordan32Petra KitchenPetra Kitchen is an authentic Jordaniancooking experience and a great opportunity to dosomething different with your time once you havetaken in the magnificence of Petra. Run by localwomen and stocked entirely with locally-madeproduce, it is also a great way to put somethingback into the local economy whilst learning a bitmore about the local culture. What makes theexperience such fun is that you actually preparethe meal yourself. Under the guidance of the localwomen you will learn how to make soups, mezze,salads and a traditional Jordanian main course,before sitting down to enjoy the fruits of yourlabour. The cost includes all your soft drinks, andyou’re welcome to bring along your own beer andwine with no corkage, just to ensure that theatmosphere is wonderfully convivial.Donna Piccini: 01993 838 419Spices of SalvadorSalvador, in the Bahia region of Brazil, is anexciting city, rich in colour, spice and sounds.Its cuisine in particular has a distinct Africanflavour and to get a real taste, a visit to a localmarket and a lesson in how to create a traditionalmoqueca or spicy fish stew is a must. Salvador is acoastal city, and the surrounding seas and the menwho fish their waters are traditionally protected byYemanjá, an Afro-Brazilian Orixá, or deity. Thevisit we organise starts in the Agua dos MeninosFish Market, the main distribution centre for allthe produce reaped from Yemanjá’s domain, andcontinues with a trip to the São Joaquim Market,Brazil’s largest open air market, where exotic fruit,vegetables, herbs and spices from the Bahianhinterland, as well as artisanal goods, are packedinto its labyrinth of crowded aisles. Then take alesson in how to prepare an authentic andflavoursome moqueca using local ingredientsincluding dendê (palm oil), shrimp and chillies.Abbie Ireland: 01993 838 628

Local lady at a food stall, Salvador33

Savouring BangkokKomsan Suwanrat's, known as Jerry, passion issharing his love of Thai food with visitors.Bangkok has a vast array of markets selling freshproduce, Jerry’s favourite is the historic NanglerngFood Market which, in its heyday, was thelargest in the city and served the many differentcommunities. As well as architecturally interestingit still sells a vast amount of produce, and Jerryintroduces you to some of his favourite stallsamid the hustle and bustle of the market.Boarding tuk tuks, it’s then off to the streetsaround Thammasart University, home to anincredible of number of food stalls, to mix withthe locals and sample authentic Thai cooking.There’s an amazing variety of tasty, freshly cookeddelicacies on offer, and Jerry is on hand to guideyou through the choices. One of Jerry’s favouritejourneys is the public boat to China Town whichhe describes as ‘Chinese food paradise’. He ratesPad Thai, the famous noodle dish, as his favouriteThai meal and loves taking his guests for dinnerat Tipsamai Pad Thai which has been sellingthis speciality for over 60 years.James Pook: 01993 838 124Culinary QuébecAs the largest French-speaking region outsideFrance, Québec Province offers a Gallic charm allof its own. This manifests itself in a great culinaryheritage of sublime restaurants and delightfulpavement cafés in Québec city and Montréal.However, moving away from the urban centres thegastronomic delights can be even more rewarding.A tradition of auberges offering a delightful blendof bucolic charm and cosy comfort combined withQuebecois epicurean flare are to be found in“hotspots” such as the lovely Laurentians, EasternTownships and Charlevoix regions. One suchexample, located in the lush Laurentian forest, isthe lovely L’Eau à la Bouche auberge which hasfor many years been winning awards for its cuisine.The owners, Anne Desjardins and Pierre Audette,share a passion for food and a pride in regionalproduce which even shows in the casual cafélounge.Visitors can even join a two day cookerycourse with Anne, learning some of Quebec’s finestrecipes. For those with the inclination, it is possibleto create an entire itinerary which follows a mouthwatering culinary trail through the province.Jane Robinson: 01993 838 707Food filled day in WellingtonStrolling past the bustling pavement cafes andrestaurants in New Zealand’s capital city,breathing in the smell of freshly baked pastriesand ground coffee, it is not hard to see whyWellingtonians are so renowned for their love ofgood food. One of the best ways to explore thewonders of Wellington’s café and food culture isto take part in a Zest food tour with local guides,owners and food lovers Catherine Cordwell andSusan McLeary. Highlights of these small groupand highly personalised tours include meetingsome of New Zealand’s top food professionalssuch as celebrity chef Alister Brown, co-ownerof one of New Zealand’s premier restaurants andLogan Brown. Food writers Penny Porritt andRuth Pretty will open their kitchens to you and,for those enjoying a tour around the small townof Greytown, a visit to the French Baker caféfor a freshly baked pastry and a uniqueopportunity to watch artisan Mosie Cerson atwork is a real treat. Finish your food filled daywith some mouth-watering chocolates fromboutique chocolatier ‘Schoc Chocolates’.Lucy Harrison: 01993 838 811Freshly cooked food at street stalls in Bangkok34

Marc Dolman with Azar and her familyPounding grain at Kawaza village, ZambiaTasty TehranThe architectural majesty of Esfahan is a highlightof any trip to Iran but whilst there, it is well worthtaking a side trip to visit local resident Azar. Nowthat she is retired and her children have nearly allflown the nest, she fulfils a lifelong passion forcooking by spending time teaching Audley clientsthe secrets of Persian cuisine. Although food inIran can be a little on the bland side, Iranian homecooking is delicious with some distinctive flavourssuch as pomegranate and saffron, and somewonderfully tasty stews – one of Azar’s favouritesis Fessenjun, a chicken stew flavoured with walnutpaste and pomegranate seeds. Azar is originallyfrom Tehran, but moved to Esfahan to study, whereshe met her husband, Masoud. Following sometime spent in the US, they returned to Esfahanshortly after the 1979 revolution, where Azarworked as a science teacher in the local secondaryschool. Since retiring, she relishes the opportunityto welcome visitors to her home to practise herEnglish and pass on the art of Iranian cooking.Marc Dolman: 01993 838 218Flavour of ZambiaThe Luangwa Valley in Zambia is world famousfor its outstanding game and for being the homeof the walking safari. However, to experiencesome of the real culture of the country it’s wellworth enjoying a visit or overnight stay atKawaza Village, just 10 kilometres from the parkgate. Here, visitors have the chance to interactwith the local people on their terms, one of thehighlights of which is the chance to cook andeat within the community. One of the highlightsof the experience is the chance to cook and eatwith the local community. Visitors take all mealsin the village’s chitenge – a thatched, open-sidedshelter. Traditional dishes are made over an openfire, including the staple Zambian food nshima(ground maize that sets like polenta), along witha variety of vegetable and meat relishes. The localbrew ‘Seven Days Beer’ and Kachasu (a verystrong spirit) are also beverages that shouldbe sampled!Aisha Battersby: 01993 838 521Thali meal, KeralaKeralan cuisineSituated on its own private island in the middleof the Keralan backwaters, Philip Kutty’s providesthe perfect opportunity to try your hand at SyrianChristian cooking! Spices taken from the familyfarm combine into iddi appam (string hoppers),delicately flavoured fish curries, and othertraditional fresh dishes. The friendly family,including Anu and her mother, will guide youthrough the process of combining a plethora ofspices into a range of flavours until you reach thebest part: tasting the end results. Luckily it is onlya short walk to your comfortable room where youcan laze out on the veranda and relax.Children in Kawaza village, ZambiaKawaza village, ZambiaRebecca Lancaster: 01993 838 31835