I’m TravelEater, and — surprise! — I travel to eat.
This page has links to my writing that is predominantly about food, as well as my restaurant reviews and recommendations sorted by region, country and city.
Also check out the Globavore Interviews for food writers’ recommendations on what to eat and where.
- Vancouver culinary traveller’s guide (PDF) and, on the web, Vancouver culinary traveller’s guide, for Taste and Travel Magazine.
- For USA Today’s Eat Sip Trip, Drink some of America’s best coffee at this highway coffee roaster, about Lexington Virginia.
- The tea that caused a diplomatic crisis, and about travelling to Fujian and Jiangxi, China, for Montecristo Magazine.
- All the tips I’ve picked up during my travels about how to eat around the world, for Second Chance Travels, International dining etiquette.
- For Paste Magazine, about chefs’ riffs on the historic Nashville candy, Gourmet Goo Goo Clusters.
- Gelato, truffles and my favourite Roman restaurant (for Taste & Travel International).
- Have apron will travel, about two chefs who are stovetrotting around the world (for The Ottawa Citizen).
- Top 10 cheeses to eat before you die (for Montecristo Magazine): my favourite cheeses from around the world, featuring many Canadian award-winners).
- What’s that smell?, about Morocco’s communal ovens and why chefs and home cooks alike in the medinas prefer them over home ovens (for Paste Magazine).
Hot Springs water: On tap and on your plate: about the artisans in Hot Springs, Arkansas who use the town’s geothermal waters to make some fabulous food and drink.
- What’s that smell? A story about Morocco’s communal ovens (for Paste Magazine).
- A story about two Ottawa chefs who are stovetrotting around the world that I met at an innovative restaurant in Fès, Morocco (for The Ottawa Citizen, and republished in The Edmonton Journal and Calgary Herald):
- Have Apron Will Travel (print version published October 29, 2015).
- Young Ottawa chefs Oliver Truesdale-Jutras and Phoebe Oviedo combine wanderlust with cooking (online version with more photos and a recipe, published October 28, 2015).
- Food city Fès (for Luxury and Boutique Hotels).
- Fès medina: Restaurant Nùmero 7.
- Fès medina: The restaurant at Dar Roumana.
- Cape Town: Restaurant recommendations.
- Cape Town: Tea at The Twelve Apostles.
- South African cuisine: Smiley (fire-roasted goat head) and other specialties (for World Travel Buzz); including a recipe for the South African dessert malva pudding
- Edmonton: Real French pastry at The Duchess.
- Eating in Edmonton (for Luxury and Boutique Hotels).
- A summary.
- Have apron will travel (print version) and Young Ottawa chefs Oliver Truesdale-Jutras and Phoebe Oviedo combine wanderlust with cooking (online version), about two Ottawa chefs I met at an innovative restaurant in Fès, Morocco who are stovetrotting around the world (for the Ottawa Citizen, and republished in The Edmonton Journal and The Calgary Herald).
- Almost street food.
- Brothers Beer Bistro.
- Eat Cobra.
- Dessert Dishcrawl.
- Gezellig is gezellig.
- Gezellig (for Eat In Eat Out Magazine).
- Sidedoor (for Local Tourist Ottawa).
- The Wellington Gastropub (for Local Tourist Ottawa).
- Your tastebuds will thank you (for Destinations Travel).
- Toronto: TIFF Bell Lightbox.
- Whistler and Pemberton:
- Whistler: Where to eat and where to burn your calories (for Luxury and Boutique Hotels).
- Wine and dine at Whistler’s Cornucopia (for The Kiwi Collection).
- Mile One Eating House (Pemberton).
- Araxi in Whistler Village (see Summer In Whistler Ski Village).
- Aura at Nita Lake Lodge: Foraging class and dinner (Whistler Creekside) (see Summer In Whistler Ski Village).
- Multiple locations
- Hot Springs, Arkansas: Hot Springs water: On tap and on your plate: about the artisans in the national park town who are using the town’s geothermal waters to make some fabulous food and drink.
- NYC: Field notes.
- NYC: Sweets of New York (for World Travel Buzz).
- Orlando: Theme park treats.
- San Francisco: San Francisco tried to kill me: Ivan Ross Vrána’s guest post giving restaurant advice for the Golden Gate City.
- Seattle: Field notes.
- Dining challenges in Cuzco: how altitude affects eating and cooking; and where to find true Japanese and French food in Peru: Bojosan Japanese Udon Bar and Le Soleil Cuisine Française (for Luxury and Boutique Hotels).
- Lima: Exceptional Eating (to come).
- Siem Reap: Best food experiences (for Luxury and Boutique Hotels).
- Siem Reap: The national dish of Cambodia — Running Amok for Fish Amok (for World Nomads, with a recipe too).
- Siem Reap: Breakfast and lunch at the Amansara.
- Siem Reap: Exceptional experiences thanks to the Amansara (for Luxury and Boutique Hotels).
- Siem Reap: Is it worth it to eat in a training restaurant? Sala Bai (guest post by Simone of OnTheTrackAndOffIt.com).
- The tea that caused a diplomatic crisis (for Montecristo Magazine).
- Searching for chili in China.
- 17 tasty breakfast around the world (photo for The Food Network).
- Luang Prabang: Beyond the monks and the mountain (for New Jetsetters).
- Luang Prabang: Eating high and low in magical Luang Prabang (for Taste & Travel International).
- Luang Prabang: Weird foods: Mekong riverweed and buffalo skin paste (photo for The Food Network).
- It’s time for upscale travellers to discover Gili Trawangan (for Luxury and Boutique Hotels).
- Langkawi explored (for Luxury and Boutique Hotels).
- Georgetown, Penang: Going colonial v. the Malay experience (for Luxury and Boutique Hotels).
- Bangkok: A feast for the senses (for CheapOAir).
- Prague: 1991 v. 2013 (guest post by Ivan Ross Vrána).
- Nice: Chef-recommended restaurants.
- Paris: baking class.
- Rome: Field notes.
- Rome: Gelato, truffles and my favourite restaurant (for Taste & Travel International).
- Venice: Non-tourist Venice (for Mallory on Travel).
- A first trip to Barcelona: Field notes.
- A typical day in Spain: Insider’s advice for the traveller: In this guest post, Pablo gives an overview of what, how and when to eat in Spain, plus a few recommendations for Barcelona.
- Western Turkey: field notes.