gastronomie

I first visited China over 30 years ago when it was just opening up to Westerners. Rather than do the whole country by train, as most travellers seemed to do, I decided to explore the West, specifically Sichuan and Yunnan.
The largest region in Portugal, the Alentejo, has traditionally been the poorest but the quality of its produce, and excellence of its wines, place it firmly on the foodie map.
The Pacific North West of the USA is associated with forests and rain, but go to the East of Washington State, and you'll find the desert transformed by vineyards producing excellent wines.
Turkish cuisine from Southern Anatolia is distinctive with the best Baklava coming from Gaziantep and kebabs of the same name from Adana.
Although it's usually made with cabbage, there are over 200 varieties of Kimchi in Korea, and fermentation produces lactic acid bacteria which protect against cancer, boost the body's immune system and keep your skin young.
Sri Lanka is a popular holiday destination, with most people visiting the West Coast, but my trip takes me to the East and Central Highlands, home of the country's "Cultural Triangle".
In its riverside location, surrounded by lush Sri Lankan vegetation, the Cinnamon Citadel Hotel is an oasis of calm, just outside Kandy.
The East coast of Sri Lanka is still relatively unspoilt and Chaaya Blu, on Uppuveli beach, just outside Trincomalee is an idyllic seaside resort.
Habarana is close to many of Sri Lanka's ancient sites, including Sigiriya, Anuradhapura, Polonnaruwa and Dambulla, so the Cinnamon Lodge makes the perfect base to explore the country's historic past.
Located in London's Crowne Plaza Hotel, Blackfriars, the Chinese Cricket Club serves up accomplished Chinese food with selections from the province of Sichuan