Please note: This product was sent to me for review.
The Foodie Bag was kindly sent to me from Cotton Bag Co and it just happened to be perfect timing for me. With Cooking Travels Talks already in Season 2, I thought the bag would be great to up my food photography game!
I have never been one that takes amazing photos when going out to eat or dining at home, but I am trying, and I think this bag might be a good start for me to find my style.
Who are Cotton Bag Co?
Cotton Bag Co is based in Wiltshire and creates bags for lots of wonderful business, including Wagamama, M&S, Schuh and many other well-known high-street and household brands.
What’s in the bag?
This bag has been created for those that enjoy taking pictures of their food including breakfast, lunch, and dinner. Are you a fellow foodie? Then #TheFoodieBag is just the thing for you. The bag was developed for foodie enthusiasts in mind. It includes some fantastic features including stylish backdrops, some handy photography tips to help you take pictures that will really make your food photos stand out compared to all the other food bloggers!
The stylish 12oz black canvas bag with internal pockets comes with a:
Mesh divider and zip closure,
A 5 in 1 pop up reflector,
An 8 postcard set with handy tips on how to take photos and finally,
4 photographic backdrop
Foodie Bag
Everything you need to take and share the most beautiful Foodie pictures.
There are so many places I will be using the Foodie Bag for. I’ve already been using it for my food collaboration posts at home, and will certainly be considering using the bag for my travels. It will certainly provide a useful tool when out on my dinner dates with my camera.
#TheFoodieBag for any posts you put out on socials.
Please note: This product was sent to me for review.
#CookingTravelTalks is back again and today I relive the moment where Eulanda @dipyourtoesin transported us to Latin America with Arepas, Black Beans and Mango Salsa! It tasted divine!
What are Arepas?
Arepas is a type of food made of ground maize dough. It is known to originate from Northern regions of South America and is a notable cuisine of Colombia and Venezuela. The arepa is a flat, round dough that is patted to make into a sandwich-style food. It is completed with various types fillings including meat, chicken, cheese, salad etc. You can try it with anything! I learnt that you can also add beetroot into the arepas!
In this particular live show, we enjoyed arepas which were vegan/vegetarian and gluten-friendly with plantain, black beans and mango salsa!
Below you will find the ingredients:
Makes 3-4 Servings | Cooking Time: 1 hour
Maize or cornmeal (fine ground polenta is fine)
Water
1 Plantain
Oil for frying
1 can of black beans
Chilli flakes
Garlic powder or 2 cloves of garlic to mince
Sea salt
1/2 red bell pepper
1 mango (can get pre-cut kind)
1/2 green bell pepper
Olive oil
1/2 purple onion
Fresh coriander
Tahini or yoghurt to drizzle (optional)
How to make Arepas with Black Beans and Mango Salsa#CookingTravelTalks?
Want to know how to make Arepas with Black Beans and Mango Salsa? Follow the video below. If you do make this delicious dish – then please tag me @mybreakingviews and use the #CookingTravelTalk. I will of course share on my socials!
Experience the world through food, how? If anyone asked you what you loved about travelling, what would you say? I’m guessing you know what mine is.
Travelling to experience new dishes around the world is something I have always enjoyed doing and lucky for me I have been able to continue this experience in my very own home through #CookingTravelTalks.
Let’s face it when travelling one has to eat! However, some people view food differently I like to think of food as an experience. You can experience the world through food in so many different ways when exploring the world, some of my favourite dishes have included Singaporean Nasi Goreng, Nigerian Suya and many more. I decided that it would be a great idea to ask my fellow travel bloggers about some of the amazing foods they have experienced when travelling the world. As I write this post, my mouth waters from all the amazing dishes I have seen!
Below is a list of some food you must experience in the world.Warning please don’t read this post if you haven’t eaten. You are about to see some amazing food! You are very welcome!
Who knows you might one day be able to experience this in real life at home or when we can travel freely again.
How to Experience the World through Food
Singapore: Chicken Rice
I think I will have to go first and tell you about my favourite dish (it’s only fair – right) I know I mentioned earlier that I love Suya and Nasi Goreng, but I have to say if I could eat anything in the world right now it would have to be Singaporean Chicken Rice. The dish is made up succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce, and accompanied by a garlic-chilli dip.
Chicken Rice
You can purchase this dish at a local Hawkers in Singapore and I would advise finishing this with a nice cold can of coke.
This was probably the best chicken I have ever had in my whole entire life. The outside was crispy and slightly burnt just how I like it, and the inside was so juicy.
When I took that first bite it was like I had entered this world of lemon chicken and charcoal that all lived harmoniously together as one. The chicken transported me to a world that I never knew could exist. They paired the chicken with grilled avocado, I never knew this dish existed but now I make it all the time. Every single day I think about this chicken and how emotional it made me feel.
I enjoyed the food shrimp fried rice dish in Thailand so much because everything tasted very fresh, with complex flavour profiles. It also felt very familiar in taste, like some Nigerian dishes I’ve had. I love how many profiles are included in a single dish, the exploration of sweet and savoury in Thai dishes is beautiful.
I loved the balance between sweet and savoury. It was a spicy dish but had a sweetness to it. This is the perfect meal to have in Phuket, Thailand as we were surrounded by small islands and the ocean so the dish fit the tropical vibes of where I was at the time
The restaurant brought out a whole duck with the head still attached and chopped it up next to our table. They then laid out an assortment of toppings like spring onion, cucumber, and a sweet sauce. I took a thin pancake to add some duck and the toppings I wanted and rolled it up. The duck tasted incredible it had a crispy skin.
The sauce is another highlight as its sweetness adds a rich touch to the meaty flavour of the duck. The restaurant I went to was Quanjude Roast Duck Restaurant about a kilometre east of the Forbidden City.
Ceviche is one of the most famous Peruvian dishes, made with pieces of raw fish marinated in lime juice and chilli to ‘cook’ the fish. I love seafood so I couldn’t wait to try this dish.
Generally, Ceviche is made with a white fish such as sea bass or sole, although you can also get mixed Ceviche including mussels and cooked prawns, a Ceviche of concha Negra (black blood clams) in Lima and the North of Peru, or trout Ceviche around Lake Titicaca. The combination of tender fish, tangy lime and a chilli kick really was the best thing I ate in Peru!
I enjoyed my French toast because it was sweet, flavourful and I was excited to try authentic French toast in Paris! It’s very different from the French toast I’ve had in the UK. In the UK, the French toast I had was served with fruit and has been usually 2 pieces of sweetened bread.
I remember the strong vanilla and cinnamon flavours that came through and caramel drizzle. I tried this at the Bistro Des Champs on the Champs-Elysées in Paris. It’s a nice restaurant with seating upstairs and downstairs. The wait staff were friendly and I would definitely go back when visiting Paris.
French Toast
Picture and description submitted: Athina check out the Blog
Poland: Pierogies
Polish food is one that’s still quite new to me having only tried it for the first time on my trip to Warsaw a few years ago.
Pierogies are most people’s intro to Polish cuisine. They’re sweet or savoury filled dumplings that you can get boiled or fried. It’s a real comfort filling dish and I went for the fried pierogi which had a soft meat filling and a slightly crispy exterior. I also tried placki ziemniaczane which are potato pancakes – kind of like giant hash browns. Mine was smothered with a rich meaty goulash stew and topped with sour cream whilst my friend had hers with a creamy, decadent mushroom sauce. What made our meal even sweeter was that it came to £16 in total and that even included mulled wine and some soft drinks.
If you’re looking to try delicious and authentic Polish food and you happen to find yourself in Warsaw then Restauracja Zapiecek is the place to visit!
Pierogies
Picture and description submitted: Tolu check out the Blog
Japan: Misokatsu
I was first introduced to this dish by a friend of mine in Japan at a local Nagoya chain called Yabaton.
For my second trip to Japan, I wanted to explore other cities and he was eager to show me what Nagoya’s speciality was and it was this – Misokatsu! The miso sauce on top has an intense, rich flavour. It’s not sweet like miso but it has a thick sauce that drips heavenly onto your katsu cutlet. And I really was in heaven! I’m dying to go back to Japan to try it again!
Misokatsu Yabaton
Picture and description submitted: Nyasha check out the Blog
Russia: Pirozhki
During this extremely special experience of having Russian tea and sweet treats with one of the warm and welcoming residents of Svirstroy, we were given a fascinating insight into Russian life today alongside traditional Russian tea and Pirozhki which are their local pastries.
This is basically a puff pastry which consists of individual-sized baked or fried buns stuffed with a variety of fillings with origins in Russia and Ukraine. Some are sweet and savoury and they are extremely popular with a cup of black tea!”
Picture and description submitted: Georgie check out the Blog
Nigeria: Suya
I first tried suya as an adult when I visited Nigeria. I had just been on a six hour road trip from Delta to Lagos and I was starving.
My mother asked if I wanted to try some suya despite me being a vegetarian at the time. I decided to experience suya because it fascinated me that it was served in a newspaper. All I can say is the pepper and succulent meat transformed me into eating meat again – hahaha! It is usually served with fresh tomatoes and onions. You can purchase this anywhere in Nigeria the best place in Benin.
If you are looking to experience pepper this is the dish for you!
Braised short ribs, mascarpone grits with English Peas. All locally sourced and gluten-free. Restaurant in Asheville, Nc called Posona. One of my favourite meals I had in the south. The dish was outstanding. Very tender, rich, creamy goodness.
Braised short ribs, mascarpone grits with English Peas.
Picture and description submitted:check out the Blog
Finland: Lingonberries
Lingonberries are a speciality in Finland. They’re a round, red berry found in forests. They add a very tart, almost sour taste which means Finnish chefs and use them to accompany both savoury and sweet dishes. I had this lush lingonberry cheesecake.
It’s the perfect addition to a rich cheesecake and made it taste light and fruity. I had it at Kappeli, the oldest restaurant in Helsinki which opened in 1867. It was recommended to me by a local who said it had the best salmon soup in the city. In fact, they specialise in soups and they have a different one available every day. For €11.90 you can refill your soup, bread and coffee as much as you like!
Lingonberries Cheesecake
Picture and description submitted: Beth check out the Blog
Morocco: Vegetable Tagine
Tagine is a flavorful stew loved with vegetables, meat, couscous and traditional spices. A base of lemon couscous, filled with an array of vegetables from carrots, zucchini (courgette), cucumber and squash, topped with golden raisins and seasoned with the rich flavours of Morocco, onion powder, cinnamon, ginger, cumin, coriander and more, all of the flavours mixed to create this robust stew that I could not get enough of.
I tried this dish in Marrakesh, Morocco and would recommend this as a must-try when visiting Morocco when people talk about “tasting the culture” this is exactly what they mean. There are many types of meat or vegetarian options to satisfy most dietary needs, without losing the flavour or essence of the dish.
Picture and description submitted: Kaylan check out the Blog
Columbia: Mojarra
I had this dish in El Mirador de la Boquilla, in Cartagena, Colombia and highly recommend for the flavour and freshness of the meal!
I loved this dish because the different flavours complimented eachother well on my tastebuds! The fish was fresh which is a bonus of visiting a coastal area! The plantain was the kind of crispiness unique to Latin America dishes, the coconut rice was a good accompaniment with the creamy texture of the avocado salad.
Mojarra with Patacones (plantain) Coconut Rice & Salad
Picture and description submitted: Jess check out the Blog
Sweden: Fika
You haven’t really been to Sweden until you’ve had a “Fika”. The Swedish tradition ”Fika” (meaning to take a break, sit down with a friend for a cup of coffee and some baked goods) has become a worldwide sensation. Fika is a way of life in Sweden and it’s something you must experience whenever you visit.
Swedish cinnamon buns are very different from the standard cinnamon rolls you’re used to at home, the main difference being the addition of cardamom to the cinnamon bun dough and filling. It has a strong flavour that goes hand in hand with the pearl sugar icing sugar.
If you’re ever in Gothenburg be sure to head down to Haga a charming neighbourhood packed with cafes, cobbled streets and lots of Fika.
Fika
Picture and description submitted: Jenna check out the Blog
Cambodia: Fish Amok
I went on a food tour whilst in Cambodia and loved the dish Fish Amok. The dish is prepared slightly differently across the region of the country but is typically served in a banana leaf as the curry and eaten with rice.
It is both a sweet and sour dish but can be quite spicy depending on taste. There is coconut cream and fish paste within it to enhance the flavours of the steamed rice. We even had the opportunity to make a fish amok dish during a cooking class as well. It is a dish that I forever associate with my time on that food trip to Cambodia.
Picture and description submitted: Latoya check out the Blog
Turkey: Adana Kebab
If you don’t try kebab in Istanbul, did you really go?
Kebab in Istanbul is usually paired with soup, bread with hummus, rice – all the works! There a few different kebabs on my plate but the most memorable was the ‘Adana kebab’.
It had a chargrilled taste because it was cooked on an open grill. The meat wasn’t tough though, it was perfectly tender and very well-seasoned. It was also significantly better than any kebab I’d ever tasted. I was told this was because kebabs come from different regions in Turkey and ae suited to regional tastes. I’d say a regional difference sums my trip to Turkey. I started in serene, quiet Cappadocia which felt like a dream.
Picture and description submitted: Pricilla check out the Blog
Loas: Pork Laab
Experience the world through Pork Laab. The reason why I’d choose this is because it is quick and easy to make, and shares all of the tastes of Asia; spicy, salty, sour and sweet. It is also very healthy as it’s stir-fried, with small lettuce leaves like a tortilla to eat the dish.
The Beef Donbolo (a South African beef stew) is a popular hearty traditional dish that is full of flavour. This dish came highly recommended so I definitely had to try it and after experiencing it I can see why.
The stew was rich in flavour, a tomato beef stock with onions, carrots and spices. It was well seasoned and cooked to perfection, allowing for enjoyable consumption. The Beef Donbolo is paired with spinach and traditional dumplings which are simple and thick allowing the stew to be soaked up. You definitely have to try this dish out if you go! – stew is always a good idea.
Beef Donbolo
Picture and description submitted: Liz check out the blog
Spain: Vegan Prawns
Who would have ever thought Peruvian food could be so vegan-friendly? Not me! Before traveling to Madrid, I didn’t expect to find an entirely vegan Peruvian restaurant there. But I’m so glad I tried it out. There is a ton of vegan food in Madrid, but the dishes at Los Andenes Vegan absolutely blew me away.
The Peruvian chef creates absolute masterpieces. From tamales to vegan prawns that look exactly like the real deal, the dishes are incredibly tasty. Obviously Peru is known for potatoes so I got some amazing potato dishes there as well, such as Papa a la huancaína which is a potato in a delicious creamy sauce. And then there were less obvious dishes such as a Peruvian stir-fry! I had never tried Peruvian food before, but after my visit to this restaurant, I am definitely thinking about booking a trip to Peru!
Picture and description submitted: Nina check out the blog
Budapest: Hungarian Goulash
Goulash is one of the most famous Hungarian dishes. It is a rich soup/stew made up of meat (normally beef), vegetables and seasoned with paprika and other spices. On my first trip to Budapest, the goulash I tried was more of a soup and to be honest, it was watery and lacking flavour.
The next time I was in Budapest, I did a lot more research into the food and restaurants and I had an amazing time exploring the city through its food. During this trip, I decided to try goulash again. The goulash I had this time, was more of a stew and it was served with nokedli, Hungarian dumplings (AKA a pasta made with fresh eggs).
This dish turned out to be the best meal of my entire trip! The beef was tender and the stew was bursting with flavour.
Picture and description submitted: Debbie check out the Blog
Jamaica: Snapper, Pepper prawns and Dumplings
When in Jamaica you have to try some fish snapper, dumpling and pepper prawns. Snapper is a popular dish in Jamaica. The fish is collected from the Hellish beach and is rich in freshness. You can find this fish anywhere in Jamaica in festivals it’s usually served fried.
Pepper prawns, dumpling and snapper with salad
Picture and description submitted: Renee check out her instagram.
Australia: Kangaroo
Honestly, the scariest part about tasting this is realising that you’re eating a Kangaroo. It’s very chewy and tough but when seasoned and cooked good the taste is amazing.
I don’t eat beef so it’s a good substitute for steak. I’ve heard it has better health qualities compared to a steak. You can get good a good kangaroo anywhere in Australia. It’s a major source of meat out there so any Australian restaurant will have it and know how to cook it well.
Picture and description submitted: Shermee check out the Blog
Czech Republic:Delectable Beer Cake
If you ever get to visit the Czech Republic be sure to check out the very reasonably priced Pivovarsky Klub restaurant/pubs in Prague. They provide the full Czech experience with an array of traditional hearty food which you can match with a variety of bottled beers plus several on tap.
I enjoyed their food because it oozed the rich flavours you would associate with good traditional home comfort food. For the array of small dishes I ate, the food was very filling. Highly recommend their delectable beer cake as the texture was so light and fluffy despite it being made with beer. The beer although not overpowering, really brought out the flavour of the chocolate and took it to another level with the added cream on top.
Delectable Beer Cake
Picture and description submitted: Yinkacheck out the Podcast
Vietnam: Banh Cuon
I tried this dish in Haiphong (Vietnam) and would recommend it because it’s so simple yet so flavoursome dish. Banh Cuon is sheets of steamed rice, which can be filled with meat/veg or served without a filling, often garnished with fried crispy onions and a side of meat (sausage or some kind of meat party). The rolls are dipped into a fish sauce with a little black pepper, fresh chilli, garlic and kumquat to season the fish sauce.
It’s the perfect warming breakfast dish (although you can find spots that serve it throughout the day).
Banh Cuon
Picture and description submitted: Kai check out theBlog
Final thoughts….
Do you feel like you have experienced the world through food after reading the post? I am hungry after adding all these pictures of food! Many times we travel we are never sure what to taste or experience. These epic dishes will let you know what to get on your travels. Of course, I haven’t covered everything. It will be an absolute dream of mine – to experience the world through food.
There’s is so much food in the world for us to experience. I bet you can name something in the comments below that I haven’t included in the post. Now that I have started CookingTravelTalks I will, of course, be sharing and experiencing more foods around the world- so stay tuned. We are going to experience the world through food.
I would like to give a special thanks to all the amazing travel bloggers that contributed to the different foods in this post.
#CookingTravelTalks has taken quite a turn and I was very fortunate for my friend to transport me to Singapore and show me how to make Nasi Goreng. We were also able to learn about living in Singapore as a local and ask questions while cooking.
Chilli Crab, Chicken Rice, Stingray and Nasi Goreng are some of my absolute faves! I absolutely adore Singaporean food! Singaporean food is known to influenced by Thailand, Vietnam, Malaysia and China and to some extent, India. It is known for its leafy green vegetables, chilled fish and variations of meat.
What is Nasi Goreng?
“Nasi Goreng” simply means fried rice in Malay and is a staple in many Asian households, from the Chinese, Japanese and Koreans in the North East to the Malaysians, Singaporeans and Indonesians further South of Asia.
When did I first have Nasi Goreng?
I would say I first had Nasi Goreng at my dear friends Fathin of @fathinungku invited me to her mother’s restaurant in Malaysia. I was lost in the richness of different flavours.
The ingredients:
Ingredients of Nasi Goreng (pin)
Makes 3-4 Servings | Cooking Time: 1 hour
250g Jasmine Rice (cooked the day before)
Red onions (about half a red onion) or shallots
4 Eggs
Coriander
Asian Birds Eye Chilli
Fish Sauce
Soya Sauce
Oyster Sauce
Salt
Pepper
You can make the dish with almost anything left in your fridge, I made mine with chicken, but you can also make it without like Fathin did!
How to make Nasi Goreng #CookingTravelTalks?
Want to know how to make Nasi Goreng? Follow the video below. If you do get to make it – don’t forget to tag me @mybreakingviews and use the #CookingTravelTalk.
We are slowly coming out of a Lockdown and there seems to a sense of normality happening. The new Government scheme ‘Eat Out to Help Out‘ has grabbed many of our interests – well mine! So I thought it would be a good idea to write a quick post on some of my favourite restaurants that have joined the scheme in London. This post is for those of you that love a cheeky date night with a loved one, a brunch date with the girls or even a solo date stay reading.
What exactly is Eat out Help Out?
The new Eat Out to Help Out scheme is a new Government initiative which will hopefully encourage people to eat out in restaurants. The scheme will be available across the UK and begins on the 3 August till 31 August 2020.
You will have to eat out between Monday and Wednesday where you will receive a 50% discount on food or non-alcoholic drinks. Some restaurants vary so please check out the T&C before visiting.
You will notice there is a maximum spend of £10 and this is discounted for each dinner. To find out what restaurants have joined the scheme please check out GOV.UK
Now please be aware that not all restaurants have taken part in the ‘eat out to help out’ scheme so please do take the time to check. Otherwise, read on to find some of my favourite restaurants that have taken part in the scheme. If you do go out to any of the restaurants below please do tag me on Instagram – @mybreakingviews! And I will share! I enjoy seeing people enjoy food lol!
Enjoy!
Ping Pong Southbank
I absolutely, love Ping Pong! It’s the perfect place to go to before a night out with the girls! I’ve been here with friends and on many solo dates! If you like dim sum – then this is the place for you. There are a few Ping Pongs in London, all of them have, amazing decor and will have you feeling like you have been transported to Asia.
Dumplings
Address: Southbank Centre, Festival Terrace, London SE1 8XX
The Breakfast Club Croydon
Oh, I do enjoy The Breakfast Clubs Pancakes! Another restaurant that has a few chains in London. If you would like to feel like you’re in America, then this is the place for you! They have all things burgers, pancakes, wings and waffles!
Address: Unit 48-52, Boxpark, 99 George St, Croydon CR0 1LD
Burger & Lobster
Get London vibes by getting yourself to Burger and Lobster! The restaurant started in 2011 on a London rooftop. This restaurant is another one for date nights or dinner with the girls. I have only been a few times, and I always get lobster.
Address: Unit 109-125, Knightsbridge Belgravia, Fifth Floor Harvey Nichols, London SW1X 7RJ
Shake Shack Victoria
I was recently #invited to Shake Shack to get a taste of their new – Chick’n Bites. You will gain an American vibe when visiting this restaurant. There are many Shake Shacks in London, so be sure to check their website for the closest one to you!
Burger, fries and Chick’N
Address: 172 Victoria St, Westminster, London SW1E 5LB
Thai Square Strand
I used to go to Thai Square for lunch at least once a week! I love Thia food! The restaurant was right next door to my University/College, so it only made sense to visit regularly – haha! If you love Thai food this is a fabulous place to go to and get this – it’s affordable too!
Address: 148 Strand, London WC2R 1JA
Roka Aldwych
A great place to go if you want to feel like you’re in Japan and love some sushi! I went last year with a close friend and enjoyed their tasting menus. Every single plate that was served went down a treat. Check out their deals on TimeOut! You can thank me later!
Address: 71 Aldwych, Holborn, London WC2B 4HN
Christopher’s
I really enjoyed Christopher’s. I went with one of my close one’s last year. I’ve also been here on a cheeky girls night too. It’s a super chilled bar and very central, so can work as a great location before a night out. Go for great martinis, music and great food!
Alcoholic Drinks
Address: 18 Wellington St, Covent Garden, London WC2E 7DD
GAUCHO ChanceryLane
Gaucho is a place I’ve been too for a cheeky date night. I would say the restaurant is great, especially for those that love steak! It’s known to be UK’s best Argentinian steakhouse, so you’ll feel like you’re in South America!
Address: 125 Chancery Ln, Holborn, London WC2A 1PU
inamo Covent Garden
Oh good old Inamo! Another great place for everyone! What I love about Inamo is the games you can play while waiting for your food. They also have a satisfying ordering feature which I won’t spoil for you! Well I mean it’s in the picture!
The last few times I’ve been to Inamo I’ve been able to purchase a good discount with TimeOut – so be sure to check them out regularly.
Sushi
Address: 11-14 Hanover Pl, Covent Garden, London WC2E 9JP
Sticky Mango
I’ve been to Sticky Mangofor a few birthdays. I don’t know it just seems to be a location for birthdays! I would say it’s good for those that love Asian food. When I was last there I enjoyed a pineapple curry and it went down a treat!
Address: 33 Coin St, Bishop’s, London SE1 9NR
Final thoughts on the Eat Out to Help Out…
In my opinion, this a really positive scheme to get people to eat out again in the UK. Of course, there are several other chains, restaurants that you can go too – like Nandos, McDonald’s, Subway and the list goes on. If I’ve missed out any major ones please leave them in the comments below! Finally, if you have any small companies that you know need support and a shout out let me know! I love trying out new restaurants!
Remember the scheme starts on 3 August and ends on 31 August 2020. Before you head out to your chosen restaurant please check out the T&C. on Gov.UK
Pivoting your brand was and still is essential to many travel content creators. Many of us can agree that during this pandemic we have had to think and find new ways of travelling.
This was and still has been a very difficult time for travel content creators. Cancelled and delayed trips, not being able to travel has really weighed in on many of us. As a travel blogger, everyone knows and understands how much I LOVE to explore the world. So what does one do when you are not able to travel and visualise the world?
You pivot.
Instead of surrendering to uncertainty, I decided to create my own way of travelling and experiencing the world and this had to be through food. I have always enjoyed trying new food, especially when travelling so it only made sense for me to tie food and travel together and it is why and how the Cooking and Travel Talks live show began.
What is Cooking Travel Talks?
Cooking Travel Talks is a live show via Instagram. During the one hour segment, I cook a dish from around the world and encourage others to join in with me by sharing the ingredients. The idea is simple. I want to take my viewers through a journey to taste and learn about a destination around the world in less than an hour.
So far we have learnt and tasted to make a dish in the following destinations:
Latin America – Arepas, Plantain with Mango Salsa and Black Beans
Barbados – Bajan Bread and Butter Pudding with Vanilla Rum Custard
If you have missed the lives head over to my Instagram and you will be able to make and taste these dishes yourself.
There is no right or wrong way on how to pivot, but while you are here I wanted to share a few tips on how to pivot your brand/s.
1. What are your passions?
I remember being at my first ever travel conference at WITSummit and Lola Akinmade giving a speech on discovering our true passion for travel. At the time I wasn’t sure why I really enjoyed travelling, I knew that I loved to experience the culture and explore. The idea of escape was something that dawned on me a lot but it wasn’t the right answer.
The idea was to find my true passion and answer the question – Why do I love to travel? Lola explained that finding our true passion for travel would enable me to discover my niche. At the time I didn’t know the answer when I was asked, which truly annoyed me – lol! It only took a whole lockdown for me to discover that one of my other passions and love for travelling was tasting and discovering new foods.
Use this time to find and discover new ways of experiencing travel without actually travelling. #CookingTravelTalks
2. Listen to your audience when pivoting
During the lockdown, it was much easier to speak to your audiences – through various social media tools (Twitter, Instagram being my personal faves).
When a close friend of mine suggested to me to go ahead with food and travel thing I didn’t know where to start. The first response was for me to put in in prayer and write in my journal about it. I then decided to ask relevant questions to my audience. This helped me decide how to strategise my new project. I asked simple questions such as, how often, what dishes and the time I should do my live. Asking these questions was extremely helpful not only did it give me the tools to make the right decision in developing my new pivot – Cooking Travel Talks but it also let me know what my audience was looking for. Now that I have finished season 1 I plan to gain feedback from my audience.
Find ways to engage and listen to your audience. After all, they are the most important people when trying to pivot your brand. #CookingTravelTalks
3. Don’t be afraid to learn something new
For those of you that have been watching my Instagram lives, I am sure you can tell I do not come from a food background nor do I have any qualification in this area. And if I am even more honest I haven’t always been the most confident person in the kitchen. I didn’t allow this to stop me. Every time I bring someone on to my live I not only learn about a new dish and a bit about the destination but most importantly I learn new techniques of how to cook when I’m in the kitchen.
Although we are slowly coming out of the so-called ‘lockdown stage’ we are still in unprecedented times and none of us really know what lies ahead. Even though MyBreakingViews has technically pivoted, it doesn’t mean this will be it. I am still constantly thinking of new ways of how I can make Cooking Travel Talks better and more appealing to my audience.
I have many ideas already which I have jotted down. Some of them include purchasing tools such as lighting and a camera, but honestly, I have other plans for my new project and I can’t wait to grow with you on this! Take out a journal and write down what you love and what you would like to do with your brand.
Continue to pivot even when you have already pivoted. There is nothing wrong with change. #CookingTravelTalks
I hope you enjoyed reading this post and if you are still figuring out how to pivot your brand send me an email info@mybreakingviews.com. Two heads are better than one and we might think of something mindblowing.
Otherwise, stay tuned as I will be sharing short write-ups of the destinations I have tasted! Oh, and did I mention there will be a Cooking and Travel Talks Season 2! Hahaha yes, stay tuned!
Below I have shared some of the dishes my audience have made with me.
Bajan Bread and Butter Pudding
Hurricane Cocktail
Salt and pepper Prawns
Suya
Nasi Goreng
Have you pivoted your brand? Do you have any tips you can share? Leave in the comments below.
