A recent trip to Morocco was a full delight on all of our senses. We travelled to five different cities, and each one offered their own unique dishes, history, and experiences. Since coming home, we’ve been inspired to make new flavors and applications that remind us of the trip.
Manuka honey, derived from the nectar of the rare Manuka bush in New Zealand, undergoes a unique grading system based on compounds like MGO to determine its quality and authenticity. Offering distinctive taste, texture, and potential health benefits, Manuka honey has earned its reputation as a “superfood”.
Pickles have a fascinating history and are enjoyed globally, with various methods of pickling and a wide range of regional variations, making them a versatile and fun food to make at home, as the author did, infusing them with their own delicious flavors to be showcased at Pickle Packers International event.
During my trip to witness a total solar eclipse in the Elqui Valley of Chile, I not only marveled at the celestial event but also indulged in local culinary delights, including a Carmenere wine paired with hake, a traditional Conger eel soup loved by poet Pablo Neruda, and a sweet palm honey syrup known as miel de palma, all contributing to a memorable gastronomic experience.
The Tec Team’s visit to a local farm for strawberry picking during the Strawberry Harvest Festival allowed them to learn about the history, health benefits, and flavor characteristics of strawberries, as well as the different varieties and cultivars, emphasizing the importance of freshness and room temperature for optimal taste.