The savor of the last two years lingers on our lips. We have eaten countless meals at street stalls, restaurants, cafes, cooking classes, and homes in 19 countries but no meal has been the same as any other. This post collects the most memorable tastes of our travels and we hope that you enjoy this (mostly) salivating journey through the world, as seen by our cameras and remembered by our stomachs.
The effervescence coating our tongues and minds from our first champagne and beer toast to our round-the-world trip. Sydney Opera House, Sydney, Australia.
Impossibly light, flaky, and sweet roti canai with vanilla ice cream that we tracked down on three different nights, claiming that we had "photography issues" and needed to take better pictures. Mamak, Sydney, Australia.
The weeks spent in small towns in Australia where we ate EVERY SINGLE meal with french fries (even my lasagna came with fries), and our relief at finally finding fresh fruit. Port Douglas farmers' market, Port Douglas, Australia.
The explosion of strawberry and flowers in the dry 2009 Rose of Virginia wine, which continues to be the best rose we have ever tasted. Charles Melton vineyards, Barossa Valley, Australia.
The creamy, oniony, and healthy mujadara we made with our own hands while camping through New Zealand, a much needed respite after a month eating restaurant food. Our kitchen.
The fact that we were too exhausted from flipping over our kayak in the frigid Milford Sound to photograph the best meal we had in New Zealand, including a beetroot cream cheese, a basil pesto, and a white bean hummus served with wheat bread on a rustic plank, roasted and stuffed red peppers, and venison with roasted portobello mushrooms. Redcliff Inn, Te Anau, New Zealand.
The sinful smoothness from eating a blue cheese souffle under a deep blue New Zealand sky with fields of vineyards at our feet. Wairau River vineyard, Marlborough region, New Zealand.
The rich nuttiness of a MOA Barrel Reserve beer,
each aged in a wine barrel from the Marlborough region. MOA, Marlborough region, New Zealand.
The wormy appearance and texture of the delicate whitebait, which tasted somewhere between crab and a white fish, and is much sought after in New Zealand. Cafe de Paris, Hokitika, New Zealand.
Our amazement that noxious sulfur makes vegetables and chicken taste delicious when cooked hangi
-style. Cosy Cottage International Holiday Park, Rotorua, New Zealand.
Learning how to make sweet kozhakattai (coconut dumplings) from my grandmother, the woman in whose kitchen I first learned to appreciate food. Patti's house, Chennai, India.
The generous welcome from the Thai people as we arrived for the feast at the head monk's funeral at Wat Chedi Luang, and ate plate after plate of noodles and rice with masses of Thai people dressed in black and white. Wat Chedi Luang, Chiang Mai, Thailand.
The eye-blistering smell of red chilies being mashed for what would become the best Thai curry we have ever eaten. Asia Scenic Cooking Class, Chiang Mai, Thailand.
Pulling semi-dried mushrooms off bamboo skewers with our teeth while wandering around the colorful throngs as night fell on Lampang. Weekend night market, Lampang, Thailand.
Sharing a meal of vegetarian fare, bananas, and bamboo with our elephant friends --- and, yes, they ate way more than we did. Patara Elephant Farm, Chiang Mai, Thailand.
Realizing that the rice paper wrappers we use to make simple spring rolls take months of toil in rice fields and hours of back-breaking labor over a fast-spinning stove in Southeast Asia. Rice fields, Sukhothai, Thailand; rice paper wrapper visit, Battambang, Thailand; spring rolls made in our kitchen.
The joy of purposeful charity as we watched Cambodian street children make and serve us amok, a stew of coconut, fish, and curry, as training for future jobs in the hospitality industry. Romdeng and Friends, restaurants run by Mith Samlanh, Phnom Penh, Cambodia.
Introducing our traveling friends to the best vegetarian restaurant we have ever tried; their mushroom and eggplant dips were akin to the nectar of gods. Chamkar, Siem Reap, Cambodia. (sorry, no picture here)
Awakening to the power and beauty of tofu, boiled and served with soy sauce, served as cold yuba (tofu skin), grilled with miso paste, flecked with vegetables, or any of the other innumerable ways it may be served. All over Kyoto, Japan.
Discovering that though okonomiyaki --- a light pancake filled with cabbage, cheese, meat, barbeque sauce, and mayonnaise --- may sound disgusting, it is actually one of the most delicious food finds in this world. Okonomiyaki joints, Hiroshima, Japan.
Eating the best sushi ever in a bar with laminated countertops and stools that could fit no more than 20 people at any given time, right outside the Tokyo Fish Market. Tokyo Fish Market, Tokyo, Japan.
Indulging in a kaiseki dinner, the ultimate Japanese meal, at a traditional ryokan after spending the day relaxing in mineral baths. Kamesei Ryokan, Chikuma City, Japan.
Adjusting to the sweet and squishy world of Japanese desserts. All over Japan.
Ordering four items that appeared to be vegetarian in order to find one Korean vegetarian dish because vegetarianism simply does not exist in South Korea. Busan and Seoul, South Korean.
Our ninth anniversary meal: an amazingly delicious Pizza Hut pizza, with a crust ringed by cheese and sweet potato puree, found in a South Korean subway station after five exhausting hours spent on a bus. Seoul, South Korea.