The oldest living entity on the planet lies along the northeastern coastline of Australia. Over 250 million years have gone by with the Daintree expanding and contracting as the tectonic shifts shaped the rainforest of today and the creatures it houses. This is where the barrier reef ends and the mangroves begin, the brackish estuaries…
Author: Joshua
World traveler, international chef, and foodie extraordinaire.
Great Barrier Reef, Australia
Diving and snorkeling on the great barrier reef is unparalleled and simply leaves you breathless with the spectacular wonders and creatures held in these waters. You never know what wonders await you underwater! I was fortunate enough to meet these unforgettable creatures over my 9 dives.
Central – Best Restaurant in Latin America – Lima, Peru
The food tastes as amazing as it looks and truly represents the whole of Peru and all of its offerings at each elevation demonstrating each of the country’s rich culinary bounties on offering in the diverse ecosystems throughout. It is an amazingly unique concept that works so well from the Andes mountains to the pacific coastline the dishes range in flavors colors and techniques highlight the skills of Rogelio and his team.
Lima, Peru
The Capital city of Peru is a bustling coastal metropolis hugging the coastline for miles and miles. The surf was perfect the entire week we were there and as you can see from the pictures the surfers are definitely spoiled rotten in Lima! On this trip we visited mainly Miraflores, The City’s Historical Center, and San Isidro. We also visited the cliffside boardwalks along the beach and stayed at the wonderful Peru Apart II apartments with an incredible ocean view of the entire coastline in the Miraflores district. The surf was perfect the entire week we were there and as you can see from the pictures the surfers are definitely spoiled rotten in Lima!
Peruvian Ceviche
Ceviche is a staple of coastal Peru. With its Japanese and Spanish heritage the Peruvians put a unique spin on their ceviche and they have mastered the art of raw fish in all forms. The ceviches we tried in Peru were all unique from Cusco to Lima. They like to use soy and lemon and build the dishes using signature staples like corn, chilis, and sweet potatoes in an incredible expression of Asian Peruvian fusion. Peruvians say to never eat ceviche past 2 PM or it’s not fresh.
Cusco’s Mercado San Pedro
One of the best places to be on just about any day of the week in Cusco is the Mercado San Pedro. Here they offer every type of food you can imagine from Amazonian fruits and veggies to fresh meats and seafoods to baked goods and everything in between. The market was design by none…
Machu Picchu, Peru
One of the seven wonders of the world Lies atop the Andes Mountain in the Inca Sacred Valley in Peru. Ancient Incan civilizations sat atop this incredible site once and used it for parties, rituals and ceremonies for over 100 days a year. The Inca devised irrigation systems and crop alterations that are mind blowing…
Langoustine Bisque – Recipe
This is a great recipe for Bisque. Great way to cook shellfish shells and use heads and tails of shrimp and lobsters and langoustines.
Seafood Stock – Recipe
This is a basic seafood stock to be used in recipes like bisque and seafood soups, rice and pasta dishes, as needed. Take your scrap fish and shellfish heads, tails, and shells and make stock. Freeze and use some for later when you need a hearty stock while you are making the effort. I use…
Creamy Pecan Pesto – Recipe
Pesto is a wonderful fresh herb sauce from the coast of Italy in Genoa in Liguria. There the Genoans live on steep Pine hillsides with lots of herbs growing but little else historically. The fishermen sold most of their catch to nearby towns for a living and were left with little else. Using the best…
Journey Into Cuisine 