Our 12 most popular recipes in 12 years of Grantourismo include recipes for everything from côte de bœuf, a recipe that comes courtesy of French chef Pierre Gagnaire, and tomato bredie, a classic Cape Town stew to a Cambodian fish amok recipe and my rich Russian beef Stroganoff recipe. These are our all-time top 12 recipes.
Today we’re kicking off Grantourismo’s 12th birthday celebrations with the first in a series of collections of our 12 most popular all-time posts of the last twelve years in a number of categories, starting with our 12 most popular recipes the life of Grantourismo.
These are the 12 most searched-for, most-visited, and – we like to think – the most-cooked recipes in the 12 years since we launched Grantourismo with a yearlong global grand tour of the world aimed at promoting slow, local and experiential travel.
If you’re visiting for the first time, back in 2010 we spent a year travelling the world, settling in to places for two weeks at a time, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives. Food was an integral part of that experience.
In each place we settled into, we explored the local food, connected with local cooks and chefs, and learnt to cook dishes from locals, two of which we shared in a series called The Dish, for which Terence learnt to cook a quintessential dish of each place, and the series Weekend Eggs, which we rebooted last year.
As the most popular posts on Grantourismo are recipes and food posts, we thought we’d kick off with our all-time 12 most popular recipes, but before I tell you about those, we have a favour to ask.
Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or donate to our epic original Cambodian cuisine history and cookbook on Patreon.
Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.
You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you about our 12 most popular all-time posts of the last twelve years.
12 Most Popular Recipes in 12 Years on Grantourismo – Our All-Time Top 12 Recipes
These are our all-time 12 most popular recipes in 12 years of Grantourismo, the recipes that were most searched-for and most-visited, and – we like to think – the recipes that you most cooked.
Cote de Boeuf Recipe Courtesy of Chef Pierre Gagnaire in Paris
This côte de bœuf recipe, which came courtesy of superstar French chef Pierre Gagnaire and became one of our most memorable souvenirs of our stay in Paris in the spring of 2010, tops the list of our 12 most popular recipes in 12 years of Grantourismo. The chef’s cooking tips for his cote de boeuf recipe were “serve it with pommes frites!” and “cook it bleu (rare)!” although he said he preferred to eat his côte de bœuf with pomme noisettes (potatoes carved into a hazelnut-shape), cracked black pepper, sauce béarnaise, and a fresh green salad, or perhaps just with potato Dauphinoise (layered slices of potato baked in milk and/or cream and a little cheese). The bone-in ribeye steak is a delicious cut of meat but it is also an expensive cut, so if you’re unsure about oven temperatures or how to judge the doneness of the meat, use a meat thermometer. You don’t want to get this wrong.
Tomato Bredie Recipe for a Classic Cape Town Stew
This tomato bredie recipe makes a classic Cape Town stew and it’s next on the list of our 12 most popular recipes in 12 years of Grantourismo. It’s also another recipe from that 2010 yearlong trip around the world. Jet lag makes you do the strangest things. After three flights that took us half way around the world, desperate to try to get our body clocks on local time, we forced ourselves to go for a walk along the beach at Camps Bay then headed out to dinner, yet at 5am Terence was wide awake in the kitchen of our Camps Bay holiday rental thumbing through South African cookbooks. He quickly realised there was more to South African cooking than BBQ or braai, the Afrikaans word for roasted meats, and began investigating this bredie (an Afrikaans word meaning ‘stew’), which is a slow-cooked mutton and tomato stew. The tomato bredie is as Cape Town as Table Mountain. The variety and amount of spices added have an infinite variety of permeations, and this is Terence’s version of the tomato bredie inspired by our time in Cape Town.
Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style
Our Cambodian fish amok recipe is traditional – an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not amok trei (steamed fish curry). ‘Amok’ means to steam in banana leaves in Khmer and it is thought that this refined dish is a Royal Khmer specialty dating back to the Khmer Empire and my many years of research tells me that is the case. Our classic Cambodian fish amok recipe is based on the recipe of a respected family of elderly cooks whose mothers, grandmothers and great grandmothers made the dish during a time when Cambodian women thought nothing of spending a full day preparing a family feast. We adore Cambodian cuisine, which is one of Southeast Asia’s most under-appreciated and most misunderstood and this is one of its specialties, so we are chuffed that it’s the third most popular recipe on this list of our 12 most popular recipes in 12 years of Grantourismo.
Rabo de Toro Oxtail Stew Recipe from Jerez in Southern Spain
This rabo de toro oxtail stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. This recipe is another from that 2010 trip, inspired by the rabo de toro that we ate at Bar Juanito in Jerez, and it’s another of our 12 most popular recipes in 12 years of Grantourismo. After tasting and researching countless regional oxtail stew recipes and talking to locals in Jerez, Terence came to the conclusion that rabo de toro oxtail most closely resembled bœuf bourguignon, only for us it’s tastier because the marrow from the ox tail adds depth to the gravy or sauce. The bone and the marrow aren’t used in bœuf bourguignon. Both dishes require the meat to be browned, a mirepoix to be sautéed, and the two to be combined. Terence has found the best way to cook this dish is in a Dutch Oven but you could also make it in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked.
Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech
This Moroccan lamb tagine with prunes and almonds recipe comes from Marrakech, Morocco, where Terence learnt to make it from Jamila, the cook at our Marrakech riad on that 2010 grand tour that launched Grantourismo. It’s another of our 12 most popular recipes in 12 years of the site. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. You won’t find two cooks who’ll agree on what exactly should go into a tagine as most follow their own family’s recipe, finely tuned in their ancestor’s kitchens over decades. This Moroccan lamb tagine is usually made in a tagine pot, a glazed clay base and a large conical lid that’s designed to guide the condensation from cooking back into the pot. You can use a pressure cooker if you want, as it cuts the simmering time down to about an hour.
Authentic Khmer Prahok Ktis Recipe for Cambodia’s Pork and Coconut Milk Dip
This authentic Khmer prahok ktis recipe makes the deliciously rich Cambodian dip made from fermented fish, minced pork and coconut milk that is served with fresh crispy vegetables. It also makes a great introduction to the use of Cambodia’s beloved prahok (fermented fish paste) and the herb and spice paste called kroeung in authentic Khmer cuisine. We published this recipe not long after we made Siem Reap our base for bouncing around Southeast Asia as food and travel writers, and started researching Cambodian cuisine and its culinary history. Made with prahok, yellow kroeung herb and spice paste, minced pork, pea eggplants, some chillies and coconut milk, this prahok ktis recipe is as authentic as they come. But it is also a recipe where you can tone down the amount of prahok as a mild concession to Western palates. We love seeing it on this list of our 12 most popular recipes in 12 years of the site. We adore Cambodian food and we’re so pleased to see that so many of our readers must, too.
Singapore Laksa Recipe – How to Make the Spicy Coconut Curry Noodle Soup
This Singapore laksa recipe is another of our 12 most popular recipes in 12 years of Grantourismo and another recipe that dates back to our first years in Siem Reap. It makes the rich coconut milk-laced version of this Southeast Asian classic noodle soup dish. Terence had actually been making this Singapore laksa recipe since we first started slurping the spicy coconut curry noodle soup back home in Australia in Sydney’s Chinatown in the 1980s. This style of laksa served as an early after-work dinner before our evening uni classes and was a Saturday morning ritual before shopping Paddy’s markets for many years. We have many wonderful noodle soups in Cambodia but even the Cambodian laksa is not quite as rich or as spicy as this Singaporean laksa.
Authentic Russian Beef Stroganoff Recipe
My authentic Russian beef Stroganoff recipe makes my take on a family recipe for the deliciously rich and creamy braised beef and mushroom dish that was cooked centuries ago in the grand kitchen of St Petersburg’s glorious pink Stroganov Palace. Better known as a retro classic of the 1970s, beef Stroganoff is rich in history and incredibly comforting. It’s the dish that you need to make right now. This beef Stroganoff is fantastic with shoestring fries (the dish’s traditional side) or creamy mashed potatoes. Russians also enjoy buckwheat kasha, rice or pasta with their beef Stroganoff. A Russian garden salad is a must. I only published this recipe on Grantourismo in early 2021 so it’s fantastic to see it make the list of our 12 most popular recipes in 12 years of Grantourismo when it’s such a recent recipe. Spasiba!
Spicy Turkish Lamb Chops with Bulgur Recipe
This spicy Turkish lamb chops with bulgur recipe was another recipe from our 2010 global grand tour, which Terence cooked up in our Istanbul apartment for the series called The Dish, however, it was partly inspired by our travels in Turkey over a number of years, including a couple of months we spent on the southern coast of Turkey, staying at our friends’ lovely holiday house in Kaş on Turkey’s Mediterranean coast. We topped and tailed that stay in an atmospheric restored Ottoman-era house in the old town of Antalya for a month and a half. It was during that stay that Terence began making this dish, using lamb and spices bought from local butchers. The spice mix that Terence used for this version of the dish was blended in Istanbul at a wonderful spice shop at the Egyptian market called Ucuzucar (details in our Istanbul Markets post here), where they make all their own spice mixes, so it was very much a ‘made in Istanbul’ dish.
Cambodia’s Rich and Spicy Saraman Curry Recipe
Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity between the Cambodian Saraman curry and Thailand’s Massaman curry (also written as Mussaman curry) lies in the base curry paste with just a few ingredients setting the Saraman curry apart and that’s the use of star anise, sometimes turmeric, and dry roasted grated coconut. The latter is what the Saraman curry has in common with the Malaysian beef Rendang, the dry roasted coconut helping to give the curry that beautiful rich, thick gravy that has you adding yet another spoonful of rice to your bowl just to mix it with the sauce.
Please do let us know in the comments below if you make any of our all-time 12 most popular recipes in 12 years of Grantourismo, as we’d love to know how they turn out for you.