By Pamela Nandi | May 14, 2020

Pork is not only the most popular meat in the Western world and in Central Europe but is very prominent in the Mediterranean and South-East Asia. Starting from Western-style barbecues with sausages, classic ham sandwich and cold cuts, to the succulent roast pork specialities like juicy pork ribs in Southeast Asian food landscape, the colours of the meat and the fat of pork are always appetizing, while the taste and smell are described as sweeter and cleaner. But pork now increasingly appears at breakfast buffets, in western style.

Sharing some of my incredible Porkaholic journey across the globe.

DESTINATION 1: SWITZERLAND

What comes to our mind when we think of typical Swiss foods? Yes, you are right. It’s all about the renowned cheese and utterly pure chocolate, the two guilty pleasures of the Swiss economy. Though its intriguing cuisine has multicultural influences from its neighbourhood – France, Germany, Italy, however, while travelling across its cantons – Chevrier, Montreaux, Versoix, Veyrier, I witnessed that the smoky country-style sausages speak proudly in terms of texture and taste that is truly satisfying and varies from region to region.

No Swiss meat platter is complete without the sausages. The most popular Swiss pork sausage is Cervelat also referred to as the ‘national sausage’ of Switzerland, either cooked or eaten as raw. Mildly seasoned with mustard, garlic, selected herbs and spices. Often referred to as “summer sausage” or “blockwurst”. The renowned German sausage Bratwurst – commonly made from pork is a popular meat item, eaten mainly in eastern Switzerland.

Still miss the royal nutty, lemony taste of these Swiss countryside pork sausages, that were must in the menu during our weekend meets, cooked in Indian curry style.

A mouthful of Swiss etiquette revolves around the best selection of cheeses, cold meats to elevate the next sandwich fillings or served as a side platter in the Alpine air.

DESTINATION 2: FINLAND

My porky journey to experience the Nordic pork was incredible. Nordic pork is the highest quality in the world in terms of taste, purity and safety, as Finnish, Swedish and Estonian pigs are internationally acknowledged by the World Organisation for Animal Health. Good taste comes from a healthy animal. 50% of Finland‘s meat production comes from pork. Being in a larger part of the Nordic, Finnish meat is considered as one of the purest meat on the planet. The traditional Finnish cuisine is heavily based on potatoes, fish, meat and dairy. Pork is one of the most common meat at everyday meals in Finland.

The food hall at Stockmann Helsinki Centre located in the centre of Helsinki, the largest department store in the Nordic countries owned by the Stockmann corporation offers a wide selection of fresh cold cuts from the Deli section.

Finnish cuisine is notable for traditional country fare and haute cuisine. One such epic feast I enjoyed with my Finnish colleagues at one of the Helsinki City Center Pub. Mustamakkara (‘black sausage’), a type of Finnish blood sausage traditionally eaten with salads, fried cubed potatoes and bacon served with a poached egg, pancake topped with sour cream cheese onion mix and sweet cranberries, baked minced meat pie, steak served with fried cubed potatoes. Of course, every meal starts and ends with Finnish beer.

DESTINATION 3: ESTHONIA

Initially, I was under the assumption that journey by cruise is one of the luxurious ways, which is non-affordable. While spending a year in Finland’s capital city – Helsinki, I realized that cruises can be one of the best ways to explore its neighbouring countries and the Baltic cruise takes to the capital cities of Sweden, Estonia. My apartment at Kauppiaankatu was just next to the Helsinki port overlooking the Gulf of Finland. Set off during the coldest month by boarding the Finnish cruise @Viking Line on a lazy snowy winter weekend from the Helsinki port, Finland tp my first destination Tallinn, capital of Esthonia.

The tastes of the lavish Estonian buffet lunch served just after onboarding was simply sensational. A variety of fish and meat, meatballs, cheesy herbed mashed potatoes grilled herb catfish, fried potatoes with bacon, baked pasta with minced meat, cheese and herbs just stole the spread.

DESTINATION 4: STOCKHOLM

When it comes to exploring the gastronomy in the Swedish city, the one-stop dish that always surprises your taste buds is the Swedish meat balls – mix of beef and pork meat perfectly blended with the varied ingredient that I savoured at one of the cruises on the Baltic Sea.

Enjoyed the lavish breakfast buffet aboard the ship before embarking on a day at the Finnish Cruise line – Viking Line Suomi for the second time during my journey to the most populous beautiful city of Nordics – the capital city of Sweden i.e. Stockholm from Helsinki Cruise Port. The spread guaranteed a good and tasty start to kick off a day, while enjoying the beautiful shorelines.

Being a PorkaHolic, my plates are dumped as usual with heaps of sausages, ham, bacon on the bed of mashed cheesy potatoes, Swedish meat-balls and deep-fried cheesy bacon strips.

DESTINATION 5: SCOTLAND

Now, entice the taste buds with the real taste of Scotland. We all know that Scotland‘s culinary traditions hail from ‘Haggis History’, a savoury meat pudding, and it’s traditionally accompanied by mashed potatoes and considered as Scotland‘s national dish. Scottish staple that usually tops in its list of traditional Scottish foods is the Haggis, using every part of the animal and adding lots of flavour and spices with the specific set of cooking traditions, practices.

Had the opportunity to explore some of the traditional cuisines during my stay in Scotland from some of the best family farms like the black pudding, sliced sausages (also known as square sausage, or lorne sausage) made from Scottish pulled pork with haggis.

A full Scottish breakfast typically includes bacon, sausages, poached eggs, baked beans. The item that adds extra nutritional value to the Scottish platter – ‘Black Pudding’ served on potato scone – made from pork fat, pork blood and the high proportion of oatmeal cut into circular pieces boost my energy every morning.

DESTINATION 6: GREECE

This is my another incredible experience to southern-eastern Europe that started with the most populous Cyclades islands – Santorini having the backdrop of whitewashed painted houses overlooking the crystal clear blue waters of Aegean Sea.

The most common meats in Greece that are considered as the quintessential Greek dishes are pork, lamb, beef, goat, veal. However, pork is one of the staples of cheap and tasty food in Greek food landscapes.

My day used to begin by enjoying rich high protein fresh buffet breakfast with full of  local flavours served every morning at the beautiful village of Santorini, Greece – Orizontes Hotel & Villas– a village resort located in Pyrgos village while taking the panoramic breathtaking Caldera view and the lush blue clear resort pool on the other end. The fresh cold cuts and meat are some of the essential ingredients of the Greek breakfast.

Another phenomenal dish that I enjoyed at Elia Mediterranean Restaurant, Elia Beach Mykonos, Greece was spaghetti tossed in a white sauce served with best quality bacon and shredded parmesan served on the side. Very very impressive.

To explore further, I  came across ‘gyro‘ or ‘gyros‘ – an authentic Greek dish made of meat cooked traditionally pork, chicken, or lamb kebabs (meat marinated with Greek-style spices) wrapped in a warm flatbread such as pita bread with tomatoes, onions and loads of french fries with tzatziki sauce (a Greek side dish of yoghurt with cucumber, garlic, and often mint) and served.

Loved the fresh wood-fired cheese bacon peppers pizza over dinner at my room – Orizontes Hotel & Villas while adoring the breathtaking sunset view of the Caldera.

For more details, please click on the link below –

Gastronomical Journey from Land of Blue Sea and White Washed Houses – GREECE

DESTINATION 7: NEW ZEALAND (NORTH ISLAND)

After travelling to many beautiful destinations around the world, this is one of the most memorable trips of my lifetime, situated southeast of Australia. No doubt New Zealand is one of the most spectacular places on earth, but there’s a lot to discover in terms of food culture. When it comes to New Zealand gastronomy, the cuisines are largely driven by local ingredients and seasonal variations i.e. Kiwi favourites and inspired by Maori culture (the indigenous Polynesian people of New Zealand).

Welcome to the home of New Zealand Pork, enjoyed wide varieties of pork dishes, cold cuts coming from the farm of kiwi butchers.

My food journey started from its most populous major city in the North Island of New Zealand’s – Auckland surrounded by large harbours, circling beautiful skylines from its iconic – Sky Tower and lined with bars and cafes.

My first day began by enjoying a great breakfast that is what I have been craving for since long at a cosy street-side café – Esquires Cafe Hobson St. located across the street next to Sky Tower before kicking off my sightseeing tour of the beautiful city. It’s true that a city can best showcase its taste with how well it does breakfast.

A great way to begin an indulgent dream vacation with this classic EGGS BENEDICT followed by an espresso-based coffee – FLAT WHITE. The traditional American breakfast served with two halves of a hot buttered toasted English muffin topped with poached egg, warm streaky bacon, and luxurious hollandaise sauce (made with butter, egg yolks, lime juice, heavy cream, and salt and pepper).

Came to know from the hotel staffs that a local take away joint – Hobson Express next to the hotel serves some true Asian flavours. Enjoyed stir-fried pork noodles and spicy pork belly with potatoe.

At times, during my early morning sightseeing tours, I used to pack some light sandwiches for ‘on the go’. This Dutch salami from Verkerks brand (a New Zealand family-owned business for over 60 years) with finely textured salami, mild-flavoured with coriander, garlic and pepper from the local Convenience Stores sandwiched inside the bread just tasted exceptional.

If you visit New Zealand, a trip to its culinary capital is a must. Yes, its the most populous ‘Windy Wellington‘, ringed by waterfront promenade, sandy beaches, a busy harbour, great cafes and I cannot afford to leave this beautiful Kiwi land without trying some local piggy pizzas. Ordered some pizzas from Hell Pizza – an essential stop for pizza lovers. A New Zealand-based pizza chain that serves the best pizzas.

For more details, please click on the link below –

Details of my gastronomical journey in North Island

DESTINATION 8: NEW ZEALAND (SOUTH ISLAND)

To explore the land of mountains, lakes and glaciers, my another dream destination was the South Island of New Zealand – home of the Southern Alps and an icon of New Zealand’s unique food culture for the food enthusiasts to discover. With more than 15,000km of coastline and Kiwi cuisine being a blend of multiple cultures explore remarkable flavours and textures.

There is a saying – ‘Morning shows the day’. Breaking my fast with this country-style meaty affair was just incredible during my stay at Queenstown. Welcome to Frank’s Pantry, a family-owned cafe and deli located at Wyndham Hotel Gardens that offers a great selection of breakfast and lunch favourites. The wowed meat platter stuffed with protein was a perfect way to keep my day running – roasted pork belly, lamb sausages in rosemary, bacon, baked potatoes, beans, double poached eggs.

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The chain Kiwi Country, fantastic retail shopping centre cum café in New Zealand serves fresh deli. Grabbed some Kiwi lunch ‘on the go’ during a short halt at Te Anau, a town on the South Island on a long journey from Queenstown to Milford Sound via the Fiordland National Park.

To continue my passion for travel and food further, my next destination was Christchurch – a day-long tour by coach from Queenstown to Christchurch. Our first halt was at Omarama – historic town centre to grab some delicious home-style breakfast for ‘on the go’ from the café cum souvenir shop, Merino Country Café.

Though the food influences came from Māori culture, the food habits are inspired by Southeast Asian culinary traditions. To enjoy some Asian flavours for my dinner, I grabbed a window-side seat in the downtown of Christchurch at Sampan House Restaurant which has gained a reputation for quality Asian cuisine. Tried these dishes –

Pork prawn wonton noodles soup – A meal by itself or a wonderful starter with wontons are filled with a juicy pork and prawn fillings floating on a bed of thin egg noodles.

Cambodian style pork fried noodles – The unique flavours of Cambodian-style or Khmer cuisine that brings a tangy-sweet flavour to meats and stir-fried vegetables coming from the oyster sauce, soy sauce.

The quick lunch at the café inside the Interislander Ferry, was very average. Boarded this 3-hour cruise ride from Picton to the North Island – Wellington via Cook Strait to enjoy the dramatic beauty of the forest-clad hills, jaw-dropping view of Kaikoura Ranges.

Please click on the link below –

Travel for Food to Kiwi Land – New Zealand (SOUTH ISLAND)

Cheers !!!