When travelling, the local cuisine can play an important role in how you experience a destination. Chef and famous cookbook author Martha Stewart feels just the same. In a recent interview, she reveals her favourite foodie destination and why she will never go back.
During the launch event of Resy’s Dream Team Dinners – a new dinner series in the US pairing visionary chefs with their dream collaborators – Martha Stewart told People which country she prefers for its local cuisine. As it turns out, the chef is a big fan of Japan.
“I could probably eat a fish tartare every day. I would probably change the fish from day to day, like between fluke and flounder and tuna and hake. Anything ultra fresh. That would be very good,” Stewart told People.
However, despite her love for the Japanese cuisine, she won’t be travelling to the country anytime soon, maybe never again.
“I don’t travel back to places anymore. There are still so many places I must see that I don’t like revisiting places. Although I do have a trip to Sydney coming up, and I’ve been there before, after my speaking engagement, we’re going to do some sightseeing, see some really good stuff, and make it an adventure,” the 83-year-old continues.
Stewart has seen a lot of places in her career and has developed quite a bit of travel hacks over the year. In an earlier interview, she explained how she always tries to have an airport greeter when travelling commercially. Moreover, when flying, she often takes her own snacks on board. For a short trip, a bit of yoghurt may suffice, for a longer flight, she likes to pack a small tin of caviar and some brioche bread.
Summer house and family
All the travelling aside, Stewart likes to spend a lot of time at home and at her summer house. Spending time with her pets and family is very important to Martha. Her garden in particular is a place of peace and quiet, where the chef likes to experiment. Lately, she has taken to growing a particular chrysanthemum flower from Japan
“I’m always challenging myself. Right now I am growing kiku mums, the giant Japanese mums. I’ve just gotten my cuttings and they’re rooted. And this is a very big, long process, and you have to really study it before you can be a master. So I’m working on that,” Stewart explains.
