Intrepid Travel will add a variety of brand-new culinary hotspots to the Food Adventures range of trips in 2014 that will continue to offer authentic, local, grassroots food experiences.
Launched in early 2013, Intrepid’s Food Adventures have been a hit with travellers hungry to experience street fare, local specialities, home cooking, markets and urban food culture, as an affordable alternative to traditional high-end gourmet food tours.
“The Food Adventures have been one of the most successful new product launches in our history. Consistently high sales and excellent feedback ratings, with an average of 4.7 out of 5, have prompted growth in this range of trips,” said James Thornton, Managing Director. “Full of tasty local treats, these food-centric trips also take in the essential cultural sites and experiences a destination has to offer, making them the perfect trip for travellers who want to combine their love of food with key travel highlights.”
The ‘Real Food Adventure’ style, ranging from 5 to 14 days, will more than double next year. Showcasing food cultures and customs of multiple regions within a single country, new destinations in this style include Morocco, Italy, Peru, Argentina, Sri Lanka, Malaysia, Cambodia and Japan. Three new ‘Bite-size Break’ style trips in Beijing, Shanghai and Delhi will focus on shorter, centralised itineraries of 2 to 4 days in length.
New Food Adventure highlights include:
• Chowing down on a camel burger in Morocco.
• Tasting Italian regional delicacies, such as truffles, Prosciutto di Parma and balsamic vinegar.
• Pisco workshops and tasting in the wine region of Peru.
• Indulging in an asado (BBQ) with Argentinean gauchos.
• Daring to try the infamous fugu, or puffer fish, in Japan.
• Picking tea leaves and preparing a fresh cup of tea in the highlands of Sri Lanka.
• Learning to cook with one of the world’s finest spices, Kampot Black Pepper, in Cambodia.
• Experiencing the melting pot of Malaysian cuisine.
Working with remarkable chefs and food experts has inspired Intrepid’s Food Adventures, and two chefs have recently joined the Intrepid Foodies group. Peruvian chef Alejandro Saravia, of Sydney’s Morena restaurant, has used his extensive knowledge of his native cuisine to assist with the development of the Real Food Adventure Peru. And the experiences of young chef and travel enthusiast Stevie Parle, of London’s Dock Kitchen, can be seen in the new South East Asian trips. Seasoned Intrepid Foodie Greg Malouf, who is preparing to open a new Middle Eastern restaurant in Dubai, has offered his expertise on the Real Food Adventure Morocco.
First departures for Intrepid Travel’s new food trips will take place in March 2014.
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