Tuck into nabe in Ja­pan

Sunday Star-Times - - TRAVEL -

Few peo­ple take sea­sonal cui­sine as se­ri­ously as the Ja­panese.

Al­most ev­ery fruit and veg­etable, and ev­ery fish and other seafood is eaten only at the peak of its de­li­cious­ness.

In win­ter, the hugely pop­u­lar dish that utilises many sea­sonal in­gre­di­ents, as well as ban­ish­ing the chill, is nabe, the Ja­panese hot­pot. You’ll find it across the coun­try, with plenty of re­gional vari­a­tions. See jnto.org.au/.

En­joy a rosti lunch in Switzer­land

A Swiss rosti sounds so sim­ple: grate some po­tato, add but­ter, pat the mix­ture into a cake and fry it in duck fat. And it is sim­ple. It’s also sim­ply de­li­cious – rosti with bratwurst and gravy.

This is the stuff of ev­ery skier’s chairlift-bound dreams, and it’s en­joyed at moun­tain restau­rants across Switzer­land.

See myswitzer­land.com

Eat fon­due in a forest near Lech, Aus­tria

The Gasthaus Aelpele is a restau­rant set in a 300-year-old cabin deep in the Aus­trian alps, a place that’s in­ac­ces­si­ble by road dur­ing the snowy depths of win­ter, re­quir­ing the use of a snow­cat to visit.

It’s worth the jour­ney though, be­cause here you’ll taste fon­due the way it was meant to be con­sumed, by can­dle­light in an old wooden hut, where hunks of farm­house bread are dunked in bub­bling vats of melted alpine cheese and washed down with cherry brandy. See Aus­tria.info.

En­joy sea­sonal ales in Bel­gium

In beer-ob­sessed Bel­gium, even the ales change to match the time of year. In the colder months, the coun­try’s brew­eries, from the tra­di­tional Trap­pist abbeys to the more com­mer­cial out­fits, re­lease win­ter­spe­cific and Christ­mas ales, per­fect for en­joy­ing in the warm pubs of the likes of Brus­sels and Bruges. See bel­gium.be. – Trav­eller

GETTY IMAGES

Vis­i­tors toast with mulled wine at a Christ­mas mar­ket in Alexan­der­platz, Ger­many.

This is the cosiest restau­rant in New South Wales, Aus­tralia.

ISTOCK

Alpiglen, an alpine vil­lage in Switzer­land, is a top spot for a cheese fon­due.

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