Bus to: Berlin

Berlin is huge

Like I mean vast. Everything is so spread out in the city, which is filled with empty spaces and large, abandonned buildings all splashed in colourful spraypaint.

I think Berlin is one of the most interesting cities I have ever visited. With it's long and complex history, it has evolved in a very unique way. I loved exploring the areas of the East and Kreuzberg, discovering many hidden gems.

But when it comes to eats, it was probably the least exciting of the three. When you go to Berlin you have to try two things: currywurst and doner kebabs. Unfortunately I didn't take pictures of any of the food I ate while I was there... surprising no? I don't like borrowing pictures, so you can look at some grafitti instead:


Currywurst is not all it's cracked up to be. It is basically a sausage drenched in a ketchup-like sauce and topped with curry powder. I was a bit disappointed.

Doner Kebabs

So cheap and SO GOOD. If you go to Berlin you are not allowed to leave without eating one (or 5).


They have a huge variety of different types of bread, which vary greatly from those at home and here in France. You can find a lot of dense and very dark breads, filled with oats and seeds. A couple slices of this in the morning and you're good to go!

Turkish Cakes

With the large Turkish population in Berlin, the city is spotted with many Turkish restaurants and bakeries. I ate the best baklava I've ever had while I was wondering the streets of Kreuzberg.

I highly recommend visiting Berlin. Go for the incredible art, the endless grafitti, the early morning clubbing, and maybe a doner kebab.


First stop: Amsterdam

So I'm back after my Eurotrip!
This time I went North:
Amsterdam --> Berlin --> Stockholm
I've wanted to visit these cities for ages and finally the time came to make it happen. All year I had planned on making a eurotrip up around these parts and the Easter holidays were the perfect opportunity! It took a lot of planning and researching and emailing but finally I found a route that worked well and didn't cost too many $$$.

I really enjoyed exploring these three very different cities, learning about their cultures and histories. But the best part about it all would have to be the reunions. I was able to meet up with loads of old friends who I hadn't seen since my Australian days!
Also a huge highlight: trying all the different foods! Before leaving I looked up all the must-eats in each city and things I'd like to try. In each city I tried a variety of treats, mostly on the sweet side... and now I'm a bit sick of chocolates and cakes. Who knew that would ever happen?!
So let's start with Amsterdam
What a cute city it is. We enjoyed biking through the spiderweb of streets, crossing over the canals and passing the leaning buildings.
The typical Dutch dishes are quite heavy consisting of a lot of potato and meat, but there is so much more to taste...

the cheese
I thought France was leading here but Holland definately puts up a strong fight. I tried a large variety of strong, bold and colourful cheeses. The Old Gouda is a must as well as their famously vibrant green cheeses!


I was looking forward to trying these and they did not disappoint. A stroopwafel consists of two thin wafels sandwiched together with caramel. Their taste resembles speculoos a little... but better.
Pannekoek: Pancakes
Dutch pancakes are like a cross between crepes and the Canadian variety. I love seeing how pancakes differ from country to country. We enjoyed them with cheese and sliced apple.


They have an incredible variety of beers and we enjoyed a range of Belgian ones. I tried the Barbar beer with a honey flavouring and it was my favourite of the bunch. I love Belgium's fruity beers and the raspberry one was nice and tangy.

Hagelslag: Chocolate sprinkles!

This is my new favourite food (treat?). These chocolate sprinkles are just so cute and fun to eat! They make morning time amusing and put a smile on my face. The Dutch like to eat these on white bread with a little butter (so they don't all roll off!). You can buy a range of different sprinkles: large or small, white, dark or milk chocolate. I wanted to fill my suitcase with these and stroopwafels... who needs clothes?


Quiche with smoked salmon and spinach

Before I jet off on my next holiday I've got a recipe to share with you.

It is inspired by the salmon and spinach quiche sold at Paul. I love Paul. His bread smells oh so amazing all fresh and warm. When I was in Bordeaux a few weekends ago I tried one of their individual quiches filled with smoked salmon and spinach.


Ever since then I've been wanting to make the same quiche here at home. We made it last week and it was almost as good as Paul's (I think he must put some kind of drug in his perfectly baked goods).

You only need a few key ingredients to make a great quiche.

This recipe is super easy and super yummy. The smoked salmon and spinach pair wonderfully together. I think this quiche is perfect for spring with the shades of pink and green hiding under the cheese. Oh how I wish we still had some left...

So where does my next adventure begin?

Where will I go?

What will I eat!?!

You'll see when I get back :)

Smoked Salmon and Spinach Quiche

1 pie dough (pâte feuilletée)
1/2 cup heavy cream
1 cup milk
4 eggs
1/2 cup grated emmental cheese (or cheese of your choice), plus extra for topping
1 cup spinach, cooked, coarsely chopped and patted dry
1 cup smoked salmon, coarsely chopped
1/2 tsp herbes en provences
salt and pepper to taste

Preheat oven to 350 C

Roll out dough into a 12 inch circle and place into a 10 inch pie/tart dish.

Line with parchment paper and fill with baking weights. Bake for 10 minutes.

While the pastry is baking prepare the filling. In a large bowl add the eggs, cream and milk and mix to combine. Next stir in the spices, followed by the salmon, cheese and spinach.

Once the crust has baked for the first 10 minutes, remove it from the oven and allow it to cool slightly.

Carefully pour the egg mixture into the crust. Bake at 350 C  until the centre is just set, about 30 minutes.

Optional: Sprinkle some extra grated cheese over the top during the last 10 minutes.

Remove from the oven and cool for about 10 minutes before serving.