The 10 most popular recipes of 2019 on Grantourismo include everything from Southeast Asian specialities – Cambodian fish amok, Singapore laksa, Vietnamese spring rolls, and Thai crab omelette – to a French classic and stews from Spain and Morocco.

Another year is almost over and another fascinating mix of recipes make up the 10 most popular recipes of 2019 on Grantourismo. These are the recipes that you searched for, discovered and referred to the most on Grantourismo during 2019. As our recipes are some of the most visited pages on our site, we thank you for spending your time here and rating our recipes so well.

The 10 most popular recipes of 2019 include newish recipes, such as our classic Anzac biscuits recipe, Lara’s culinary adventures in Vietnamese spring roll making, along with some of Grantourismo’s oldest recipes. The latter recipes were posted in our series called ‘The Dish’, which documented my quest to learn to cook like a local by learning to cook the most quintessential dishes of the places we travelled during the yearlong global grand tour that launched Grantourismo in 2010.

That year saw us undertaking an epic 12 months of slow, local and experiential travel, during which we attempted to live like locals in holiday houses and apartment rentals around the world, as part of our mission to explore more immersive and more enriching ways to travel, which in turn we hoped would help to make your travels more meaningful and more memorable. Food was a massive part of that quest.

We travelled more slowly and more sustainably, spending two weeks in each place, living like locals as much as we could, and we travelled experientially, getting as hands-on as we could and learning as much as possible in those two weeks in each place. A lot of that time was spent cooking.

Much of my time was spent learning dishes from locals, whether it was chefs like Jordi Artal in Barcelona or cooks such as Desak in Bali, and perfecting those dishes during our time in that place, to show you that not only can you get some real cooking done when you’re on holidays, but that learning to cook the local food will give you a great insight into a place, its people, and its culture.

That’s why I get a kick out of seeing you use those early recipes, from Pierre Gagnaire’s Cote de Boeuf recipe, which he shared with us in Paris to the Singapore Laksa recipe kindly shared with us by Australia’s legendary chef, Christine Manfield.

So here are our 10 most popular recipes of 2019 on Grantourismo.

10 Most Popular Recipes of 2019 on Grantourismo

Cambodian Fish Amok Recipe

I love that this Cambodian fish amok recipe, the most popular recipe of 2019 on Grantourismo, is the number one recipe on our site for two years in a row. The first reason is that the recipe was probably the most thoroughly researched Khmer dish in our repertoire. It’s also the most bastardised dish in Cambodia – from being made with Thai curry paste to being made with everything from tofu to beef. In its purest, almost soufflé-like form it’s a dish that every visitor to Siem Reap ends up loving the most.

Classic Anzac Biscuits Recipe

A bad case of homesickness and a new apartment with a real oven are the main reasons Lara made this classic Anzac biscuits recipe and it is probably as close to the early 1933 Australian Country Women’s Association Anzac biscuit recipes that Lara could get. Dating to 1823, it was typically called “crispies” among other things. Obviously it wasn’t called an Anzac biscuit, as the acronym A.N.Z.A.C didn’t come into use until after the battle of Gallipoli in 1915. You can read about the ANZAC history and Anzac Day here.

Crab Omelette Recipe

I love this decadent crab omelette recipe which was part of my Weekend Eggs series because it is not only delicious, it requires a degree of skill so to not spoil some expensive ingredients. This is the kind of dish I’d make back in Sydney after a Saturday morning trip to the wonderful Sydney Fish Market. A lot of people have asked us where you can find this dish in Vietnam – we haven’t! The origin of this crab omelette recipe is Charmaine Solomon’s The Complete Asian Cookbook which used to be on my bookshelves in Sydney for many years and saw a lot of use – it’s a classic in the Australian-Asian kitchen.

Singapore Laksa Recipe

This rich coconut milk-laced Singapore laksa recipe is one of my favourite versions of this classic Southeast Asian noodle soup dish. I became addicted to it in Sydney’s Chinatown in the 1980s when it served as an early after-work dinner before our evening uni classes and before weekend shopping on Saturdays. While I have attempted to make this dish (pictured above) countless times over the years (the original food court stall holders would not give me the recipe), I finally found a recipe that was spot on by Australian chef Christine Manfield. I have made a couple of adjustments to the recipe to recreate the flavour profile of the food court stall we frequented, but Christine’s recipe is amazing. A quick point: many Malaysians don’t know this version of laksa and some were quick to point out that it’s not an ‘authentic’ laksa to which I replied: “it’s perhaps not an authentic Malaysian laksa, sure”.

Cote de Boeuf Recipe

This Cote de boeuf recipe – or more correctly, Côte de bœuf recipe – has been in the top 10 recipes of the year every year since 2010 when I posted it. It’s hard to believe this recipe’s journey started in the UAE when I spent a night in Pierre Gagnaire’s Dubai restaurant kitchen when he made one of his regular visits to his restaurant Reflets (now Pierre’s Bistro & Bar). That night, Pierre’s head chef Olivier Biles fired orders of côte de bœuf so colossal, so fragrant and so delicious that I had trouble focussing on anything else going on. While I was working in the kitchen I saw how they made the dish and the next year confirmed the recipe with Pierre himself after we ate at his Paris restaurant on our 2010 grand tour. It’s a classic.

A Rabo De Toro Oxtail Stew Recipe

This rabo de toro oxtail stew recipe from Jerez in Spain has been consistently in our top ten recipes on Grantourismo since 2010 as well. As I originally wrote, it is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. I love these kinds of recipes that use slow cooking – such as bœuf bourguignon from Burgundy in France, osso bucco from northern Italy, tagine from Morocco, and beef rendang from Indonesia. They are some of my favourites. While this is made over two days, it’s worth the effort. Reward yourself with a good bottle of Tempranillo.

Lao Khao Soi Recipe

I’m so pleasantly surprised to see this Lao khao soi recipe make the list of 2019 top 10 recipes on Grantourismo. Not only is the cuisine of Laos much overlooked, I doubt most people could name a Lao speciality. I make this dish quite regularly and I’m always amazed at how close the sauce’s connections are to Szechuan dan dan noodles sauce and the Thai dip nam prik ong. Worht noting: the most important factor in making a good Lao khao soi is a quality pork stock. You simply cannot do this with a store-bought stock.

Authentic Khmer Prahok Ktis Recipe

Made with prahok, yellow kroeung, minced pork, pea eggplants, some chillies, and coconut milk, this Khmer prahok ktis recipe – or more accurately, prahok k’tis – is as authentic as they come. I’m glad that this ranks so highly as it’s a favourite of most visitors to Cambodia. I’m also pleased because there are many less-than-authentic recipes around, as well as there are disappointing prahok k’tis being served in restaurants. Often there’s not a hint of prahok in the dish or there’s so much coconut cream that it’s more like a sweet soup.

Vietnamese Deep Fried Spring Rolls Recipe

This Vietnamese deep fried spring rolls recipe for nem rán, as they’re called in Hanoi (more correctly, nem rán Hà Nội) and northern Vietnam, or cha gio (chả giò) in Saigon (Ho Chi Minh City) and southern Vietnam, is the fourth in a series of Vietnamese spring roll recipes that Lara posted. Clearly, it’s the most popular of the recipes, but I still have a soft spot for the fresh spring rolls she makes. When we visit Hanoi we always head straight to our favourite bun cha joint and always have deep fried spring rolls with the bun cha.

Moroccan Lamb Tagine with Prunes and Almonds Recipe

I love this Moroccan lamb tagine with prune and almonds recipe so much that it will be the first dish I order when I next visit Morocco. It’s a dish that I enjoy making as much as eating. I have such fond memories of making this on our 2010 grand tour in our Essaouira riad, having shopped that morning in the vibrant local markets to get the ingredients with a local guide. It was cold and raining that night and while we listened to hypnotic Gnawa music we had a fire going in the fireplace and the whole riad filled with the aromas of the stew. It was the perfect dish for a cold winter’s night in Morocco.

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