One of the big reasons many of us travel is for the food. We want to try those specialties that don’t taste the same at home, not to mention those foods we can’t even get at home—think mangosteens in Southeast … Read more
If you think you know every travel trick in the book, you’re in for a surprise. These unusual, sometimes counterintuitive, strategies can make your next trip less expensive, more rewarding, or both.
- Book flights on U.S. airlines way ahead.
Travelers’ Choice Restaurants represent the most delectable fine-dining venues across the globe, according to millions of traveler reviews and opinions on TripAdvisor. To celebrate the awards and inspire your next culinary adventure, we’re sharing recipes from some of this year’s winners to give you an at-home sampling before you book your reservation.
Travelers’ Choice Restaurant Winner: Mama’s Fish House – Paia, Hawaii, United States
“My wife and I dined here for lunch on our honeymoon and would have to say that 12 months later I still think about how outstanding the food was. The one thing I remember was the freshness of the food. The service was excellent; a truly memorable dining experience that I would say was one of the most delicious meals we have ever eaten.”
Reviewed by TripAdvisor Traveler Dean2906 from Newcastle, Australia
- ¼ cup (60 g) Yamasa soy sauce
- ¼ teaspoon (1 ¼ ml) sesame oil
- ¼ of Hawaiian chili pepper, minced
- (Note: add as much heat as you can handle; you can add the whole chili pepper if you desire.)
- 1 cup (237 g) diced breadfruit
- 4 or 5 cherry tomatoes, split in half
- 2 tbsp. (30 g) cucumber, diced
- 2 tbsp. (30 g) Maui onion, diced
- 1 tbsp. (15 g) green onion, thinly sliced
- 1 tbsp. (15 g) Pohole fern (fiddle fern), blanched
- ½ tsp. (2 ½ g) toasted sesame seeds
- Mix ingredients for soy sauce mixture in a separate bowl.
- With a firm yet ripe breadfruit, peel the breadfruit then steam it until soft.
- Chill the breadfruit for a couple of hours then dice ½ inch (1 centimeter) pieces.
- Then sear the diced breadfruit in olive oil until crisp.
- In a medium bowl add the crispy-diced breadfruit, onions, green onions, cucumber, cherry tomatoes, Pohole fern, and 1 tablespoon (15 grams) of the soy sauce mixture.
- Lightly toss and taste; if you would like more sauce then add to your own taste.
- Finish with a drizzle of olive oil, squeeze of any fresh citrus and a splash of toasted sesame seeds.
- Please enjoy this recipe from Chef Perry Bateman of Mama’s Fish House. We are in the midst of an abundant crop of ulu, or breadfruit, and would like to introduce this amazingly nutritious food to home cooks. There’s a good reason the Hawaiians brought this on their canoes when they set out on their voyage to discover Hawaii from Polynesia. There are over 120 varieties of breadfruit. The riper the breadfruit is, the softer and sweeter it is. Soft breadfruit is soft because it is overripe, but it is good for many recipes like breadfruit poi, soups, ice cream, pudding and desserts. Firm breadfruit is ripe when the sap starts to come out of the stem and starts to dry on the outside; this is an indication that the breadfruit is ready. You can use the firm breadfruit like you would a potato. Use it in soups, make mash, like mash potato or hash browns, au gratin style, chips, fries or put into salad like potato salad.
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See the full list of 2015 Travelers’ Choice Restaurant winners at www.tripadvisor.com/TravelersChoice-Restaurants