Food to look out for when travelling Europe!

A snapshot of some of my favourite dishes that helped inspire my recipe development.

Jan 31, 2026

Some of my favorite recipe ideas don’t come from cookbooks or trends, they come from travel. From sitting at tables I didn’t set, eating food I didn’t cook, and noticing what lingers in my memory long after the plates are cleared. In 2024, I was incredibly lucky to spend two and a half weeks on a recipe research mission across Europe, with stops in Munich, Paris, and London. While I would’ve loved to stay longer (always) and do some actual exploring, that window was enough to come home creatively recharged and well-fed.

The trip began in Germany. We flew into Munich’s impressively efficient airport, and before I had fully adjusted to the time difference, I was in the Bavarian countryside. I remember opening the windows of a second-story bedroom to a view straight out of a storybook. Rolling hills, tidy houses, church spires in the distance. While I did have some formal meetings around photography and content filming for the website, it quickly became clear that food would be central.

We ate schnitzel, Bavarian apple fritters (Apfelkrapfen) from the neighborhood tavern, and a gloriously juicy pork knuckle during a trip to Munich. Near Neuschwanstein Castle, we sampled wheat beer and hazelnut schnapps at a brauhaus alongside some more traditional German fare, one of those meals that feels earned after a long day of meetings and product research.

By the time we left Germany, we were admittedly a little overindulged, but I couldn’t stop thinking about the food. The richness, yes, but also the simplicity. Dishes built on a handful of ingredients, done really well, without fuss. That kind of cooking always stays with me. And if you’d like to see how well I was able to capture some of the recipes, here’s my own schnitzel and warm German potato salad.

Next stop: Paris. This leg of the trip was decidedly dessert-forward. Being from Melbourne, we’re a little spoiled when it comes to excellent pastry, so it took a couple of attempts to find an almond croissant that rivalled Richmond’s Little Frenchie (ironic, I know). But when we finally did, it was absolutely worth the effort.

2026 note: It’s been almost two years since this trip, and my team and I are still working on developing a classic croissant recipe.

After a very inspiring strategy session with some international creators, we headed out for a standout steak frites at Le Petit Célestin, one of those perfect afternoons where you’re watching the world go by, glass in hand, food arriving at just the right pace. I can’t speak highly enough of the steak. I even made sure to check exactly how this restaurant prepared it, just to make sure none of my own recipes were lacking (it inspired my round steak and filet mignon recipes).

We finished it with some incredible crêpes. The company was great, the atmosphere unhurried, and the whole afternoon seemed to melt away. The next day we also upheld a personal work trip tradition: ordering pizza to our hotel room after a 30,000-step day. Some rituals are non-negotiable.

Our final stop was London, where the food scene once again spoiled us for choice. From traditional pub fare to modern Sri Lankan dishes (and a sneaky Shake Shack visit), inspiration was everywhere. One moment that really stuck with me was eating Basque cheesecake from La Maritxu in Paddington, sitting outside the small shopfront, fork in hand, enjoying the creamiest slice I’ve ever had. It was simple, imperfect, and unforgettable. I shared this slice with another food blogger who I have been doing some mentor work with. A perfect afternoon discussing the magic of cheesecake recipes.

Again, like the croissants, I’m still experimenting to recreate this very recipe!

Sunday roast was another highlight and a perfect escape after a 2-hour-long content planning session over Zoom with my team. Yorkshire pudding is much harder to come by in Australia, and having it exactly as it should be, golden, airy, and perfect for soaking up gravy, felt like a small but significant joy.

Although my stomach seems to have dictated much of this post, I promise I was just as excited to do product research (SO many exciting products coming to market in 2026) & catch up with colleagues who I value so much in this business. Food has a way of anchoring memories, and this trip reminded me why travel is such a powerful creative reset. The flavors, the textures, the rituals, they all quietly find their way into the recipes I develop back home.

European food continues to inspire the way I cook: unfussy, ingredient-driven, and meant to be enjoyed slowly, preferably with good company. And while I may be back in my own kitchen now, a part of me is still sitting at those tables, fork in hand, window open, letting inspiration do its thing.