Chef Outta Water presents a series of food events from Thursday, Sept. 28, to Sunday, Oct. 8, that are an exchange of flavors, friendship and business opportunities between Australia and Oregon. Australian Chef Michael Brine from Townsville, North Queensland, will be the ‘chef outta water’ teaming up with Astoria’s Chef Chris Holen as part of a local makers and food producers tour though Astoria, Portland, Hood River, Bend, and McMinnville. Brine will use his skill to pair ‘down under’ flavors with Oregon produce.

Venezuelan delicacies like “arepas” and “tizana” are suddenly all the rage in the streets of Lima, considered the gastronomic capital of Latin America, thanks to the flood of Venezuelans moving to Peru in recent months to escape the deadly economic crisis into which their country has fallen. From students to engineers, from mechanics to reporters, Venezuelans are finding that selling their favorite foods in the streets is the first step toward settling in Peru [.]

As the Ambassador of France in India, Alexandre Ziegler, put it so expressively: “Partnerships between nations are not forged only by diplomats signing MoUs.” Ziegler, who’s from Sauternes, home to the world’s finest dessert wines in Bordeaux, and who owes his Germanic name to his Swiss great-grandfather, kept repeating that French cuisine is not only haute cuisine. [...] Gout France may be a one-night affair, but it underlines one salient feature of the emerging world civilisation — food brings people closer in a discordant universe.

Turkey's Aegean coast is major travel destination thanks to its Blue Flag beaches and resorts but tourism officials agree that more attractions are needed. A new gastronomy project introducing Greek cuisine with modern interpretations to tourists is expected to drive tourism further