Find out which travel inspired recipes made our shortlist and see who will be heading off on a Spanish food adventure!
Well done food explorers! This year’s Passport & Plate recipes surely had our taste buds tingling.
From earthy potatoes cooked in the ground to liquid gold hot chocolate made from scratch you’ve managed to uncover and share some of the wildest, most interesting travel food recipes we’ve ever seen. Without a slice of doubt we’ve confirmed that many of you live by the motto – Eat well. Travel Often.
The Travel Food scholarship is the trickiest one to judge, we're not only looking for mouth-watering dishes, but also meaningful travel stories behind the recipes from people with an undeniable love of food.
First, you had to have a great story behind your recipe - a tale that would transport the reader to a new place through food. Many of you had mouth-watering recipes, but the story didn't carry its weight.
Next, your personal essay had to convince us why we needed to send you to Spain as a food explorer, and what the opportunity would mean to you - you couldn't just tell us about your love for food (because, hey, don't we all?).
Finally, we looked at your recipe. Was it original or did we see a bunch of similar recipes? Did your recipe intrigue us, make us hungry, nostalgic or want to try it at our next dinner party? And yes, we do cook these recipes! A team of enthusiastic foodies at World Nomads take home the top recipes and cook them - just to make sure they work and are as tasty as they look.
Picking just three food explorers wasn’t a piece of cake (pun intended), so please join us in congratulating the three hungry travellers who will be headed off on eating adventures in Spain courtesy of Turespana, Culture Xplorers, and the regional tourism boards of Andalucia, Madrid and Catalunya.
As for the rest of you, thank you for sharing your recipes, your homes and your travel experiences with us - it has been a pleasure to take the culinary journey with each and every one of you!
Aube Rey (United States) - Berber Eggs with Lamb Merguez, Goat Cheese, and Pistachios
Aube’s story is about the surprise and delight of travelling - a long car trip made brighter by a beautiful, unexpected breakfast. The dish was bursting with flavor, texture and local flair – this recipe is definitely one to save, and is bound to impress your friends at brunch.
This food-explorer has made poi in Hawaii, eaten rotten shark at an Icelandic fish festival and will now be adding an exciting blend of sherry and seafood to her culinary resumé in Andalusia.
Edwina Hart (Australia) - Rose and Pistachio Turkish Delight
Edwina’s beautifully crafted story transported us to Turkey where we found ourselves lost in the twisted streets of the Grand Bazaar uncovering a treasure trove of edible gems – elaborate plates full of Turkish Delight. The story is a reminder of the power of a good book as a motivation to travel and this recipe is bound to keep a traveler with a sweet tooth happy!
We’re excited to read more of Edwina’s food adventures as she explores the Catalonian treats in the north-eastern pocket of Spain.
Nicola Moores (New Zealand) - Tagliatelle al ragù bolognese
Nicola travelled to Italy to study fashion – but instead of flicking through Vogue she found herself immersed in food magazines and fell in love with the culinary scene. Her dedication to finding the best ingredients and uncovering the secrets behind a recipe, a cuisine and food as a way of life did not go unnoticed. Her original Italian recipe for a popular (and globally modified) comfort food makes you wish you had a nonna to run home to after work.
We’re sure Nicola will delve deeper into the culinary customs of Spain in the cosmopolitan capital – Madrid.
Congratulations to the following shortlisted applicants...
Ashley Mincey (United States) - The Demonteix: Baked Chèvre and Tomato Tarte
Chelsea Callahan (United States) - Albanian Burek
Chinny Okolidoh (United Kingdom) - Seafood Efo Riro
Claire Bullen (United Kingdom) - Rosewater Panna Cotta
Debra Pangestu (Canada) - Perfectly Spiced Palak Paneer
Elizabeth Unger (United States) - Bolivian Salteñas
Jayani Senanayake (Sri Lanka) - Narang Kevum (Sri Lankan Coconut cake)
Kate Underwood (New Zealand) - Wandering Whitebait Fritters
Larissa Burgos (France) - Gyoza (Japanese dumplings)
Lindsey Edson (United States) - Hola Arepas
Maria Jose Guevara Duque (Ecuador) - Pistacho, lemon and cardamom baklavas
Mary Zakheim (United States) - Lost In Transla-scones
Madison Kordyban (Canada) - Char Siu Bao (Pork Buns)
Mansi Jhingran (India) - Rajma Chawal
Michelle Jones (United States) - Chiang Mai Pork & Sweet Potato Curry
Nayara Santos (Brazil) - Sopa de Lima for the adventurous traveler
Rachael Pack (United States) - Tarte aux Framboises
Rina Marquez (Philippines) - Liquid Gold: Tsokolate Eh!
Robyne Low (Australia) - Coconut Kulfi w/ papaya, pistachio and gold leaf
Sutee Dee (United States) - Lomo Saltado (Peruvian Stir-fried Beef)
Tristan Lutze (Australia) - Provincial Wild Rabbit Stew, with Herbs de Provence
Zenobia Homan (Germany) - Barazek
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