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 food focused travel.

Our Peregrine Food Collection tours offer the same immersive experiences as our classic small group adventures, with an added focus on the local flavours each destination has to offer. Whether you’re after opulence or authenticity, our food trips bury you in the heart your destination. Whet your palate with slow-cooked lamb in the Marrakech medina, watch as Morocco's famous ras el hanout spice mix is made before your eyes, or try your hand at constructing an elaborate pastilla in Fes. Then there are places like Vietnam where the food is the country’s soul, reflecting its endemic beauty and French and Chinese influences.

Our Food Collection tours

12 Days From €1,735

Take a delectable journey through Morocco, from Casablanca to Marrakech – full of...

12 Days From €1,957

Salty, spicy, tangy, fresh – fire up the taste buds in delicious Vietnam on that takes...


Morocco Food Explorer, May 2018

Philip & Kathryn Barton

Morocco Food Explorer, May 2018

Judith Brooks

Morocco Food Explorer, May 2018

Barbara Johnson

Morocco Food Explorer, April 2018

Jane Lang

Vietnam Food Explorer, March 2018

Catherine Bardon

Vietnam Food Explorer, March 2018

Debra Stewart

Morocco markets

Morocco’s national dish, made lovingly by hand

Couscous has long been a staple across North Africa and is widely considered the national dish of Morocco.

Boxed couscous may be sold in supermarkets all over the world, but in Morocco it is always steamed – never boiled – resulting in a fluffy texture as light as clouds. Traditionally, the grain is prepared from scratch, and always by women. Ground semolina, derived from hard wheat, is rolled together with salt water and flour on a large platter, and passed through a series of sieves. It is then dried and stored or cooked in an earthen steamer.

No trip to Morocco is complete without savouring vegetable couscous. The more adventurous may enjoy couscous with camel or a sweet take on the dish – sprinkled with cinnamon, nuts and sugar.

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.

Wine fit for a king

Châteauneuf-du-Pape is the most prolific wine-producing commune in the southern Rhone. In the 14th century, a string of wine-loving popes – including Clement V and his successor John XXII – occupied Avignon, and Châteauneuf-du-Pape, meaning ‘The New Pope’s Castle’, was named in their honour. Today, almost every patch of cultivatable land surrounding the small town is planted with vineyards. 

Combining up to 13 grape varietals, including the prominent Grenache, the appellation’s rich red blends are considered some of the best in the world. Every August ahead of the harvest, Châteauneuf-du-Pape is transformed into a medieval village for the Veraison Wine Festival. Minstrels, jousters and stilt-walkers come together to celebrate the region’s heritage and, of course, all things wine.