This article was originally featured in Nationwide Geographic Traveller (UK).
Exploring Coastal Flavors and Culinary Heritage: A Journey Through Global Cuisine
Stretching over an impressive 5,600 kilometers of shoreline, Croatia’s Dalmatian coast is a region where the sea’s influence is deeply woven into its culinary traditions. The local cuisine prominently features fresh seafood, harvested daily from the azure waters of the Adriatic Sea. From tender oysters with a delicate sweetness to robustly flavored grilled sea bream, the region’s dishes exemplify the bounty of its maritime environment.
Ino Kuvačić, a renowned restaurateur based in Melbourne with roots in Split-the vibrant heart of Dalmatia-believes that the authentic flavors of his homeland deserve global recognition. His latest cookbook offers a vivid culinary voyage through the cobblestone streets of Dalmatian medieval towns, presenting over 100 recipes designed for communal sharing. The book captures the essence of Dalmatia’s rich cultural tapestry, blending history, tradition, and modern gastronomy.
Signature dishes such as brudet, a hearty seafood stew, and splitska pašticada, a slow-cooked pork dish infused with red wine, prunes, and apples, take center stage. The book also features innovative takes on local seafood, like prawns wrapped in prosciutto paired with goat cheese-an ideal appetizer that showcases the region’s diverse flavors. For those with a sweet tooth, indulgent desserts like Dubrovnik’s crème caramel, which reflects the historical influence of French and Spanish culinary traditions, are included. Priced at £25, published by Hardie Grant.
Celebrating Multicultural Heritage Through Malaysian-Scottish Cuisine
Julie Lin’s latest cookbook, Sama Sama, explores her unique Malaysian-Scottish background, emphasizing the deep connection between food and personal identity. Through intimate storytelling and innovative recipes, Lin demonstrates how cultural influences shape culinary expression. Her creations, such as chili crisp puttanesca and kaya croissant bread pudding, highlight her modern approach to blending traditional Malaysian flavors with contemporary techniques. The book, priced at £28 and published by Ebury Press, offers a fresh perspective on multicultural cuisine.
Tracing the Roots of American Classics: A Culinary Road Trip
Felicity Cloake’s newest work, Peach Street to Lobster Lane, takes readers on a cross-country journey through the United States, uncovering the origins of its most iconic dishes. Traveling from the bustling streets of New Orleans to the coastal towns of Maine, Cloake reveals the stories behind dishes like crawfish stew, marionberry pie, and sauerkraut balls. Her exploration highlights the influence of immigrant communities that have shaped America’s diverse food landscape. This engaging narrative, priced at £16.99 and published by HarperCollins, offers both historical insights and delicious recipes.
From Turkey to the UK: A Chef’s Culinary Discoveries
Hasan Semay, a chef with Turkish Cypriot and British heritage, shares his culinary adventures in Smoke and Seasoned Bread. Inspired by a solo trip through Turkey, Semay collected regional recipes and culinary traditions, focusing on bread and mezze. His book delves into regional specialties such as Adanan kofte and Gaziantep pistachios, illustrating the rich diversity of Turkish cuisine. Priced at £28 and published by Ebury Press, this work offers a flavorful journey through Turkey’s culinary landscape.
Authentic Pakistani Flavors and Cultural Narratives
Maryam Jillani’s debut cookbook, Pakistan, provides a comprehensive look at Pakistani cuisine through personal essays and over 100 recipes. Born and raised in Islamabad, Jillani explores the country’s culinary diversity, influenced by Afghan, Chinese, Indian, and Iranian traditions. Her dishes include spiced chicken dumplings, saffron-infused flatbreads, and Parsi wedding desserts, each reflecting Pakistan’s rich cultural mosaic. Priced at £26 and published by Hardie Grant, the book offers both culinary inspiration and cultural insight.
This article was published in the Summer 2025 issue of Food by Nationwide Geographic Traveller (UK).
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