Food writer and chef Dominique Woolf goes in search of her heritage and the tamarind sauce that inspired her journey as a cook

From mountain towns to seaside villages this journey explores the adventurous, rustic and unapologetically fiery region of southern Italy. Start in Cosenza, a historic hill town, and sample fileja – t

Years of hardship, combined with the ingenuity of ethnic communities, have created a cuisine that varies wildly from region to region across Vietnam. Anaïs Ca Dao van Manen, author of the newly released Vietnam: The Cookbook , unpicks a unique culinary heritage

To truly understand Irish food you need to cook with what’s around you in the hedgerows, gardens, fields and ocean. Irish cooking is rooted in simplicity, shaped by the land and sea, and passed down t

ON THE BALTIC SEA IN POLAND’S FAR NORTH, THE TRICITY REGION COMBINES HANSEATIC SEAFARING HERITAGE WITH POLISH, GERMAN AND KASHUBIAN COOKING. CENTURIES-OLD RECIPES ARE BEING REVIVED AND THE CITY OF GDAŃSK CELEBRATED WITH A ‘CULINARY CAPITAL’ DESIGNATION

From island-hopping in southerly Okinawa to farm experiences in rural Aomori and skiing in far northern Hokkaido, this diverse archipelago offers intriguing local culture, ancient history and epic wilderness experiences around every corner — and deeper exploration reaps huge rewards