Tours with a food focus are one of the best ways to get to know a culture. It’s not just about local flavours that are impossible to imitate back home, but the immersive experience of gourmet travel.

Whether you’re after opulence or authenticity, our food trips bury you in the heart your destination. Whet your palate with the magnificent wines of Chatenauneuf-du-pape or try your hand at constructing multi-layered baklava in Bodrum. Then there are places like Vietnam where the food is the country’s soul, reflecting its endemic beauty and French and Chinese influences. Wherever you long to go, our gourmet trips will take you there.

Our Gourmet Food tours

12 Days From $2,236

Satisfy the hunger for adventure on this gourmet exploration of Vietnam. Taste your way...

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7 Days From $3,765

Provence is famed for its abundant locally-grown produce, wonderful cheese, world-class...

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12 Days From $3,070

Tantalise your senses as you travel on a gourmet’s dream holiday. Snack on gozleme in...

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Vietnamese coffee, with a twist

All visitors to Vietnam should indulge in a traditional Vietnamese coffee, ca phe da. Made using coarsely ground roast coffee, drop-filtered into a cup containing a few tablespoons of sweetened condensed milk. 

Why condensed milk? When the French introduced coffee to the country in the 1800s, fresh milk was extremely hard to come by, and any milk that could be sourced spoiled quickly in the heat. Condensed milk was a shelf-stable product that would last pretty much forever.  

Vietnamese coffee is available just about everywhere in the country, from restaurants to corner stores and street carts. Stir the layered coffee together for a sweet, caffeine-rich hit.

A Champagne by any other name…

So when is a glass of Champagne not a glass of Champagne? When it’s a glass of sparkling wine, grown anywhere outside of France’s famous Champagne region.

By using a process called methode Champenoise, grapes from Champagne are harvested and pressed before going through a primary fermentation. The brew is then blended and bottled with a pinch of yeast and some sugar for its secondary fermentation (this process is how champagne gets its bubbles).

Bottles are stored horizontally and aged for around 15 months, then manipulated so that the residual yeast (also referred to as lees) settles in the neck of the bottle. The lees are removed, the bottle corked, and voila: Champagne. We’ll drink to that. 

The sweet delights of Turkey

There are many differing accounts of the origins of Turkish Delight, but all have the same conclusion: the Turkish sweet treat is, in fact, delightful.

Cornstarch and sugar are mixed together to create a gel, then flavoured with rosewater, lemon or Bergamot orange (sometimes chopped dates, pistachios, walnuts or hazelnuts are added too). It was originally called Lokum (or Lokma), from the Arabic Halkum (or Al-Halkum), which translates to “Throat Comfort” or “Morsel of Contentment”.

Turkish Delight was the inspiration for jellybeans, and perhaps also for Picasso’s Weeping Woman painting; the artist is said to have eaten a square of it daily.