Eats

Nestled in the enchanting landscapes of Lanzarote, where lunar vistas captivate the soul, there'...

Suman Malagkit, a symphony of sweet, steamed sticky rice wrapped in banana leaves and served with...

If homemade pasta sounds too lengthy and tricky a task, think again. Combining our love of Spring...

SOCCA with créme fraîche, rocket, pinenuts and Gruyére Inspired by self-professed Castaway (a ti...

Mandarins, including satsumas, clementines and other varieties account for 22% of Spain’s citrus...

During Jordan’s stay on Malta's intriguing and history-packed island nation, one tasty treat stu...

We like our Bloody Mary’s like we like our summers... Hot and spicy. That’s why this Kimchi spic...

Often is the case that I simply order something on the menu without knowing what it is - like th...

Keegan Crawford, creative genius and part of our Castaway team, put us onto one of his favourite...

Drawing from my personal recollections of island-hopping excursions in the Philippines and my cu...

Menorcans have a sweet tooth! These sweet crumbly pastissets are flower shaped. The name comes f...

When Tracy Heath, chef and South African living in Siargao, reached out to us about getting her h...

To be a Castaway is to relish the journey and not just the destination. It's about cherishing the...

Irio is the ultimate East African comfort food, (a traditional mash made from potato, peas and c...

Since I was a little girl, my mom has raved about dim sum. She first discovered this now world fa...

Wanting to make this fava at home, after returning from Greece (channelling my inner sunshine) ...

When we think of island life, where the living is easy, we picture ourselves with a sweet, refres...

MISO-GLAZED EGGPLANT (NASU DENGAKU) Call it what you will – eggplant, brinjal or aubergine – it’s...

“The light of Greece opened my eyes, penetrated my pores, expanded my whole being.” - Henry Mill...

France has ratatouille, Sicily has Caponata, and Mallorca has Tumbet – a layered dish made from s...

Some meals bring comfort in a way that others just don’t. They wrap you up in their sweet charm...

My trip to Mauritius was certainly one specked with intrigue. I was young (about to enter my fina...

The first time I experienced Pan Con Tomate was on a beach somewhere in Spain in my twenties. A ...

Yet to explore the beauty that is the Republic of Seychelles, we took a deep dive into our resea...

Drawing inspiration from a traditional Cassava Coconut cake called Aluvi Baokibba, but being una...

Looking for something dead simple to please a crowd? Albeit for a few seconds, because that’s h...

Any vegetarian been on a trip to Portugal? It can be challenging if you wanna eat like a local an...

Who’s up for a little culinary escapism? As you know by now, we love an island! And Bali sits up...

Albeit a little unorthodox in our journey of sun, sea and tropical vibes… New York is an island,...

Tanzanian cuisine is, in many ways, a reflection of the colonial powers at play in the country’s...

Your typical day-to-day might not include a fruit-forward curry… but here’s why it should; Sri L...

Like peanut brittle but better. Like a dreamy island trip, packed full of fresh coconut and the s...

Is it possible that white beans from a jar can become so famous? I found myself at Camille Fourm...

SERVES 4 ½ cup sunflower oil 2 cups chopped tomatoes ½ cup chopped seeded fresh red Kashmiri or o...

PEA & DILL HUMMUS SERVES 4 1 can chickpeas, drained and rinsed 250g frozen peas¼ cup (60ml) o...

Dip and double-dip, anything goes in paradise! The magic of Filipino cuisine; salty, sultry dippi...