Blue Curacao Liqueur

Blue Curacao is a liqueur that is flavored with dried peel of the laraha citrus fruit, which is grown on the island of Curacao.

The laraha was developed from the Valencia orange, which was brought to Curacao by Spanish explorers in 1527.

In the past, the liqueur also had the name Creme de Ciel (“cream of heaven”), most likely for its blue color.


To create the liqueur, we use dried laraha peel, bringing out sweet fragranced oils. after they are soaked in a still with alcohol and water for many days, the peel is removed and other spices are added. The liqueur has an orange-like flavor with some degrees of bitterness.

Aruba Pan Bati

Pan bati is similar to a pancake that means smashed bread in Papiamento, the native language of Aruba. it is usually eaten as a side dish, especially with the local dish of the island of Aruba (red snapper, pan bati and funchi, which is fried polenta)

Pan bati has been influenced by different cultures, mainly from the Creole Indians.

The ingredients are namely;

  • 2 cups of flour
  • 1 cup of corn flour
  • 2 tbs of baking powder
  • a pinch of salt and sugar to taste
  • 1 egg
  • 1 3/4 cup milk
  • vanilla to taste


Preparation directions:

Mix in a bowl: flour, corn flour, baking powder, salt and sugar to taste.

Add the egg, milk and vanilla to taste

Mix all the ingredients until they become smooth. If it’s not smooth, add a little water gradually until it is smooth. Place in a non-stick greased pan, until it is slightly brown on both sides.



Welcome to a culinary journey through Germany

We will take you to German cuisines of different regions and introduce you to some well-known but even surprisingly unknown typical German dishes. Travel with us into four different cities and get to know different German “must-eats”:


We start in the north of the republic with Hamburg. The typical cuisine of the hanseatic City is clearly more fish-orientated as in all other regions of Germany. Take a fresh crispy bun, cover it with thinly cut herring, saithe, mackerel, matjes or northern sea shrimp. Refinish with raw onion rings, sour cucumber slices, green lettuce and add a homemade remoulade … now you will enjoy your first fish sandwich.

In the north, these freshly caught delicacies are one of the most popular snacks and have a long culinary heritage.



We continue our search for typical German dishes in the capital! The Berlin kitchen is grounded and offers “good traditional fare”. However, we want to introduce you to a meal, which is rarely found in the domestic kitchen, but often on Berlin streets.

The currywurst, today one of the most typical snacks of Berlin, was not invented all that long ago. Surely, their origin is not finally proved, but Herta Heuwer, should have been the own to serve the first currywurst in September 1949 in Berlin-Charlottenburg. Today you will find currywurst in Berlin almost everywhere.


Right in the middle of Germany, the traditional dishes of the Main metropolis Frankfurt have a lot to offer, and look back on a long tradition: Pressed wine from apples, green sauce made of seven herbs and a “royal”, gold-shimmering cake. But the Handkäs is even more popular. Its name originated from the former method of production, since it was knead and shaped by hand during the 19th century.

This traditional cheese is served with “music”, a marinade consisting of diced onions, vinegar, oil, cumin, pepper and salt. “Handkäs’” is usually accompanied by apple cider.


A little further to the south and we enter Bavaria, our last culinary stop through Germany. Across the borders, the Munich classics such as Bavarian veal sausage and pretzel are well known. But have you ever heard from “Leberkäs” a very special treat from the Bavarian kitchen? Whether hot with potato salad and fried egg or cold with sour cucumber in a bread roll, Leberkäs is always a pleasure.

Leberkäs directly translated means liver and cheese but both of these ingredients are not contained in this specialty. The name derives from the old German word lines “Lab” for loaf and “Kasi” for solid mass


Take the opportunity to taste one of our specialties during your next visit to Germany!


Pictures: © Pixelio – Fischbrötchen1by_Rolf Handke, Currywurst_by_Betty, Handkäs_by_Heinz Ober, Leberkäs_by_Wolfgang Floedl

South Africa: Cape Malay Cooking

South Africa, known as the Rainbow Nation, boasts a diverse cultural mélange which goes hand-in-hand with a rich culinary heritage.

Spicy aromas fill the air of Cape Town’s colorful Bo-Kaap—an area renowned for its Cape Malay culture and full-flavored cuisine—as hearty meals such as bobotie is accompanied by homemade chutney and friendly household chatter; dhaltjies are enjoyed on the go while sweet treats like koeksisters tantalize the taste buds of those liking the sweeter side of life.

This fusion of cooking traditions dates back to the 17th and 18th century when slaves from the East were brought to the Cape by the Dutch settlers. Today it remains a significant part of the Western Cape’s culture.

Join a Bo-Kaap cooking tour and learn more about the Malay style of cooking, its background and the array of spices used. Guests have the opportunity to visit a spice shop, prepare dishes such as a traditional curry, learn to mix their own masala and fold samoosas. And after a fun day’s cooking, sit back relax and enjoy the meal!

Take the recipes and this special experience home with you and delight your family with a taste of the Cape!

Pho – Vietnam’s elixir of life!

Pho and Vietnam – this belongs together lke France and Croissants, Italy and Pizza or the Netherlands and cheese.

Apart from being Vietnam’s national dish, this soup is regarded as a kind of miracle cure that can heal almost everything!


Taking a stroll through the little alleys of Hanoi in the early morning hours, you will notice people sitting on plastic chairs lapping up this traditional breakfast soup with relish at nearly every corner. There are hundreds of little street stalls selling it and actually every family has their own recipe. But no matter where you try it, the basic Pho always consists of a hearty broth with pieces of beef  (phở bò) or chicken (phở gà), rice noodles and many different herbs and spices , topped with individual add-ons.

All ingredients are super fresh and healthy!




Coriander is good for the stomach, the Vitamin C of the lime helps against colds and in beef there is a lot of zinc that strengthens the immune system and acts anti-inflammatory. This combination is unbeatable and no matter if you are suffering from flue, tummy ache, cold or lovesickness – Pho will definitely support your soon recovery and apart from that it is just soooooo tasty!

Although the Vietnamese cuisine definitely offers other great and even more exotic dishes, a good Pho alone is worth a trip to Vietnam and can become an exciting element of your next Incentive trip. Whether you surprise your guests with a traditional Pho breakfast at an authentic local street stall or let them prepare their own Pho during a cooking class with a Michelin star awarded chef – there are many different possibilities to let them experience the magic of the Pho 🙂


The town of Tequila can be reached in the comfort of a private carriage on the Cuervo Express train, which travels from Guadalajara through the magnificent UNESCO World Heritage agave landscape. The cores of the agave are used to make tequila since the 16th century, and the town is still Mexico’s largest producer. Make a visit to the Jose Cuervo Distillery, the world’s oldest tequila distillery, part of your next incentive or event in Mexico. Tasting included…



The jungle-chic, environmentally conscious boutique hotel La Zebra in Tulum will host a pop-up of ‘the best restaurant in the world’, nomafrom Copenhagen.

Passengers can enjoy noma Mexico from April 12th to May 28th; the menu will consist of local and indigenous ingredients. A unique dinner experience for you next Riviera Maya incentive or event!



It is no secret that Mexico is home to some of the best food in the world, and an ideal “gourmet day” for your next incentive or event in Mexico City should include a visit to Mecardo de San Juan, a traditional market where even chefs do their shopping.

You can find everything from nopal (cactus), carefully balanced piles of chicharron (deep fried pork skin) or huitlacoche (corn fungus), to mosquito eggs, grasshoppers or iguana meat. Optional: Mexican cooking course.

End the day by having dinner at Pujol, one of the 50 best restaurants in the world, where celebrity chef Enrique Olvera takes traditional Mexican food from street to haute cuisine.


Feta: the superstar on every Greek table

One of the most well known Greek foods is feta cheese. It has been made from sheep and goat’s milk in this area of the world for thousands of years and since 2002, feta has been a PDO (protected designation of origin) product in the European Union. Outside of Greece there is mostly just one or two kinds of feta available but here there are many different types and varieties, dependent on the region in which they are produced. Some are sharp and strong, others mild and creamy while it can be aged in wooden barrels or metal vessels. Each type has its own distinctive taste and is used in different recipes.
This delicious cheese is traditionally enjoyed on its own, in Greek salads and in pastries like ‘spanakopita’ and ‘tyropita’ (spinach and cheese pie respectively). But there is so much more one can use this versatile food for, from main dishes to dips and snacks, no wonder feta has been a favorite for centuries and is enjoyed all over the world. Here are a few ideas for how to enjoy it.


The traditional recipe: ‘Tyrokafteri’ Dip

This is a hot spicy cheese dip made with feta and hot peppers. It’s incredibly simple to make and is a delicious accompaniment to crudités or crusty bread. Sautee some hot pepper in the pan until the skin is lightly browned and chop finely. If you like it hot, then use jalapeno or if you prefer a milder taste chose a different variety. Then using either a fork or a blender mash the cheese up and combine it with the pepper adding some olive oil to get the right consistency. The dip can remain chunky or be smooth, it’s up to you!


A modern twist: Green leaf salad with feta & pomegranate

This is a wonderful winter alternative to the classic Greek salad. Choose spinach or rocket for your greens and add some toasted pine nuts or flaked almonds for extra crunch. Go for a barrel aged feta that is crumbly and creamy. Simply sprinkle generously over the green leaves, adding the pomegranate seeds and toasted nuts. Use extra virgin olive oil in your salad dressing to bring out those authentic Greek flavours.

Kali orexi or bon appetit!


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