BonVivant

Quick "frittatas" with burrata. With cheese, corn and sweet onion ones are equally yummy.

Butter of the forest, the one tree I wish I could have. In Chile it's common to fill hot dog and sandwiches with avocado mash. One can make avocado ice cream, chocolate mousse/cream, blend with milk and some honey, uncooked cheesecake etc. Have also seared or grilled, with crispy-fried Speck and/or soft eggs. But 99% of the time I just cut if open and eat with a spoon. There are several versions of "completo" hotdogs and sandwiches in Chile, here are the 2 I have photos of. Completos are Chilean "iconic" fast food sandwiches. Btw, avocados in Chile are the size of rugby ball! Hotdog is buried under there. I especially asked to omit the mayo, which comes in the same amount of avocado, or more. Chileans are baffled when you don't want any mayo. They eat so much of it. Half the supermarket space is for mayo, the section is big. Mine: With avocado-99% pure chocolate-macadamia paste (homemade, just blend all ingredients together). With nori and sesame oil Beetroot salmon/eggs/roe Seared salmon, wasabi yogurt sauce. Franconian Silvaner. Hard to find outside silvaner producing places in Franconia where it is one of the most important grapes (second only to Müller-Thurgau)

Last week many places celebrated carnival. There are several snacks/light meals that are eaten during the silly partying days in Köln, Germany but I made them a bit differently. Purple sweet potato rösti with apple mush (in Germany you get potato fritters). Tempeh tomato paste on bread (in Germany Mett-häppchen or Tartar-häppchen. Raw mince on half a roll.) Herring with cream and beetroot The dough is simple: flour, ground almond, booze, eggs, baking powder etc. Berliner is a must during carnival. These are store-bought.

Tyrolean sausages and Speck. Stir-fried squid

Tofu and fish. Iriomote island. Mine: 2 kinds of Speck, blood sausage and foie. A typical light meal in north Germany. Herring and scrambled eggs on bread.

Back on Ishigaki island again where I stayed the last 3 days in Okinawa. Wanted to eat at this restaurant earlier but it was full so I returned for dinner. Ishigaki has its own beef production and of course there are many (high-end) beef restaurants on the island. They have videos of the farms where the pork and beef come from. To order one browses the menu on the same tablet. Everyone round me ordered so much meat. Mine was already too much. The restaurant, taken earlier. Wanted to try the meats after seeing these 2 pages on the window. The pigs are a Japanese species according to the translation app. Mine at home.

The massive presence of American military is a contentious issue in Okinawa, but the locals don't mind American(-style) food. You'll find taco rice even on far-flung islands (0where I visited). Beef chanpuru. Mine at home: pistachio sauce for the raw vegs. Home-cured meat and fish.

At my lodging, Iriomote island. Mine: cheat's cassoulet with SV duck leg.

Last dinner in Morocco. Partner loves fish but scoffs at shellfish. I am partial to shellfish and got myself 2 plates. My dinners at home. Marrowfat peas (dried) with smoked sausage. The 2 meals I like more than anything involves dipping and sitting round a fire.

Last lunch in Morocco. At the airport the following morning. I like these, nothing like the pancakes we make in the west. My lunches at home. Dumplings 2 ways.

Crossed the border into Spanish territory in North Africa. Melilla looks and feels almost like anywhere in Spain. After 3 weeks in Morocco I almost forgot what a developed country is like. Even the Spanish looked at us. Not many tourists go to Nador, Morocco, and fewer make it to Melilla. The contrast between Spain and Morocco is strong, unfortunately the bad air quality remains the same. My lunches at home.

Another hair-raising bus journey through the Rif mountains to Nador. First meal at one of the many seafood restaurants behind my lodging. To order you pick any (shell)fish to fill a big platter. They tell you the price, which comes with water, rice and all the sides. My dinner at home.

My one and only lunch in Al Hoceima (I was sick). This was at the fishing port where there are fish restaurants. I could order beer here. Lunches at home. Noodles already have prawn roe in them but you can't really taste much. Prawn roe I brought back from Hong Kong. Enough for many noodle meals.

My only proper and warm dinner in Al Hoceima. I was bed-bound sick the entire final week in Morocco. It's low season now and we were the only 2 tourists in town, and a big curiosity for the locals. Dinner was at a dingy local restaurant. It was full and dark, food was cheap and good. The people who ate there didn't look like they could afford anything more than this, in terms of cost. This meal for 2 costs 4,50 euros. I know I didn't get ripped off (common in Morocco) because I ordered from the very short menu on the wall with prices listed for each dish. Morocco does legumes and pulses well. I'm especially fond of chickpea dishes. Spicy green pepper. We both lost the most weight during this final week due to me being sick. Partner needed some meat and fat asap. This was my cheapest meal in Busan, Korea. Also 4,50 euros (last year's exchange rate). Which one is "better"? I like both, just not every day. Dinners at home. Solea solea

Last lunch in Chefchaouen. The other tagine was chicken. My lunch at home. Matjessill is Swedish-style herring with eggs and cream. I added beetroot and grated salt-cured yolk.

Took a local bus to Tétouan through the Rif mountains. The height wasn't the problem, it was the endless bends and impatient, reckless driving - an Olympic sport in Morocco. Face was still drained of blood by the time I sat down to eat lunch. Couscous always comes with a savoury sauce. Was pleasantly surprised that I could order a beer, my first in days. Lamb skewers. Nice but could not compete with grilled meats in Fez. In fact, Fez excels at too many things. Mint tea and coffee, night or day it doesn't make any difference to Moroccans. My 2 dinners at home. French "label rouge" free-range corn-fed chicken, poached in the oven. Ate some of the meat with chilli garlic sauce and greens. Some broth was used in this. And the leftover meat.

Happy to eat my "bland" food again. Store-bought potato dumplings to test once and for all. They are all uniformly shaped, whereas my own is not nicely shaped but tastes far better. Potato dumplings with Sauerkraut and Speck. One of my all time favourite meals. Simple, good and soul-satisfying.

Lunch in Chefchaouen, Morocco. At home now. I always miss this the most when not at home. Lost 3kg on this holiday. Also lost weight after returning from Korea and Japan but 3kg is a new record for me. Everywhere I go, everything I do, everyone I know there's no one like you, cheese!

Not really sure. Morocco is a big producer of tinned anchovies and sardines. Many eateries have sardines and anchovies on their menus. The price is sweet, 25 dirhams (2,50 euros). Costs up to 6,50 euros for the same plate in Portugal and Spain!

Two lunches. Moroccans eat at low tables surrounded by cushions. Just be glad you get cutlery, even if it's melted dirty paring knives. They use the same mesh wire clamps for fish and meat.

I have moved on to Chefchaouen in the Moroccan Rif mountains. Vegs are stored on shelves by the entrance.

Real merguez in Morocco has spices, chillies, harissa. Not red colouring, as told by the grilled meat shop's owner. It has an intense red colouring which does not turn ghastly brown like the meh-guez sold at home. Moroccans are big meat eaters. This plate is already a lot for 2 persons but for them it's only enough for 1. Smoke everywhere. Owner uses the table on which customers eat as his work surface. Space is extremely tight in the medina.

Ordered a day in advance. Secluded table reserved for us introverts. A typical fountain in Morocco, now is part of the restaurant though it's no longer in use. @Paul Bacino, they are everywhere in Morocco at the moment, nobody wants to touch them for the same reason. Orange/mandarin-laden trees are also everywhere but no one reaches up to pluck one. The latter is not for eating, that's why.

Pigeon pastilla ("pie") ordered a day in advance. Also, some fruits (at different times). "Prickly pear". The inside. Stains everything and has quite a few seeds.

There are many grilled meat shops in Fez but each has its own spice mixes, atmosphere and personality. Sometimes I just eat snacks for lunch. Spices in the broth. One little bowl is gone in a minute. Three is just right. Broth alongside. Snail man.