This passion fruit pudim is flavoursome, fragrant and a fantasia of intriguing colours.
There’s never much persuasion needed for tortilla chips and tequila, but fiestas are never more fun than on Cinco de Mayo.
From tequila cocktails and boozy brunches to Latin-inspired dinners and lots of live music, here’s the best ways to celebrate in the capital.
Hunting for last minute Easter goodies? We’ve got it covered with our pick of the most luxurious, lavish and downright delicious gifts
Embark upon a luxury adventure this autumn with The Wordrobe’s pick of the five best…
A Scandinavian delight, Christmas has never tasted so sweet.
Bring a taste of Tuscany to the table with these Florentine pancakes.
In Catalonia, José Pizarro shows how to create some of the best-loved dishes from the Catalonian region at home.
If you love idyllic escapes, it’s time for a visit to Abbaye de la Bussiere, a petite hotel nestled in the heart of Burgundy.
Jose Pizarro divulges how to create this simmering baby squid “I’ve brought a little sweetness…
Hearty feasting awaits with this juicy lobster rice.
Dig your fork into the flavours of Japan with this hearty bowl.
From seafood feasts devoured atop rocks to the gourmet Gothenburg experience, here’s how to spend a spring stay in West Sweden
The chips in question aren’t chips so much as mash, which is as much of a staple to Sweden’s fried herring as chips are to British fried cod.
Found all along the eastern coast of Australia, pipis have long been an important food source for Indigenous Australians, found in many middens dating back more than 2000 years.
The cardamom and tea lightly spice the dessert, cutting through the creaminess of the panna cotta.
This recipe uses fresh mussels and prawns to recreate flavours of Catalan tradition in present day kitchens.
Wok are you waiting for? This is a a simple Chinese dish, best made with rice that’s been cooked and chilled overnight.
From abstract installations to mosaic ceilings, discover a stay at one of the world’s most beautiful art hotels.
Grecian goodness – dig in to this fennel, artichoke and broad bean salad.
Perfectly crisp octopus, caramelised around the edges, is unbelievably good – especially when served with twice-cooked potatoes and the delicious Portuguese herb-and-oil condiment piso.