The man with one of the best jobs in the world – curating global food experiences for Silversea guests – shares his favourite discoveries both here and overseas.
As Silversea’s Silver Nova arrives in Australia for its inaugural season Down Under, food and travel writer Adam Sachs – previously the editor-in-chief of renowned US magazinewho now looks after the cruise line’s groundbreaking SALT program – takes us through some of his favourite places and experiences, here and overseas.Wherever I’m heading next. There are life-improving, happy-making eating experiences to be had – new tastes to discover, old favourites to revisit – wherever you travel.
It could be Elkano in Getaria on the Basque coast of Spain, where they make the best grilled turbot in the universe, or the guy turning steaks over the embers in the little fireplace at sweet Antica Osteria del Mirasole outside Bologna. Or the ladies grillingat outdoor stalls in Lima, or all the smoked and charred magic they make at Burnt Ends in Singapore.
In Crete, we spend the day with a family that runs a biodynamic farm high up in the mountains, where they cultivate wild herbs and honey and make olive oil from their own trees. The food they cook on a giant wood-fired stone hearth makes you want to weep.Or an afternoon foraging in the Murge plateau of Puglia with a pair of chef brothers, and cooking with them outdoors, followed by the best coffee gelato of my life made by fourth-generation artisans in a little wood-panelled shop.
I’m lucky to work with amazing teams of people, onboard and off, from the behind-the-scenes geniuses of procurement who help us source regional ingredients and the creative chefs who put them to great use, to the chef-instructors who lead our cooking classes and the very detail-focused shore-experience specialists who work with culinary experts to create compelling adventures in the ports we visit.
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