Istanbul is the city that bridges Europe and Asia, but what does that mean for a traveller looking for great places to eat? All part of the journey!Bypassing Tokyo and Kyoto, Ainsley travels to Osaka. The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful.


In the Red Light district, Ainsley confronts one of the most dangerous foods in the world, before bravely stepping into the no-tourist dark alleys of Korea Town in search of grill bars. Ainsley’s ‘Sayer Lodeh’ vegetable curry begins with a stone ground paste of fresh spices and aromatic roots and coconuts ground to order in the market that morning.But before he heads home Ainsley discovers how to make an authentic Penang fish laksa from scratch. Here, street food is banned. All about Ainsley Harriott Cookery legend and TV presenter, Ainsley Harriott, is perhaps best known for his much-loved BBC cooking shows Ready Steady Cook and Can't Cook, Won't Cook. The celebration begins with the slaughter of sheep on Medina rooftops and ends with a feast. Afterward, Ainsley cooks as the locals do, with seasonal ingredients. Ainsley sets out to find how the food-loving people of Iceland cope with living in an extreme climate and what he discovers is a truly exciting mix traditional foods with new Nordic cuisine.Around the city’s harbour, small cooks in fishing shacks make rich lobster soup, salt cod croquettes and crayfish bakes as they have done for decades. 15 talking about this. Markets open up at dusk and queues of locals and Chinese tourists jostle for bowls of steaming noodles, grilled dumplings and crispy duck.

Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranate and Rose Petals They do fantastic cheeses here, and it's all packed up like traditional old cheese shops, not like a modern supermarket." Ainsley Castro is recognized by Belizeans for his unique fusion of traditional Belizean and Garifuna dishes. By night, Taipei becomes the Street Food jewel of the China seas. It's been whispered for the last few weeks but finally Somerset Live has got to the bottom of the rumours regarding Ainsley Harriott opening a restaurant up in Somerset.. The cuisine encomopasses slow cooking-styles of the Mediterranean, as well as traditional recipes that came to Jordan from Iraq, Syria and Lebanon.

In Osaka people greet each other with the challenge ‘Ainsley discovers the art of making the pancake snack okonomiyaki and seeks out the most exciting izakayas (Japanese bars) serving small, tapas-style plates of amazing food for young workers on their way home.

To conclude his stay, Ainsley hosts a beach barbecue. Read our community guidelines in full Many bread shops can be same-y, but this dark rye loaf is a lovely bread. Since the 1960s, this restaurant has served a government-regulated, three-course meal for only 10 euros. The latest offers and discount codes from popular brands on Telegraph Voucher Codes

Working with a local chef, Ainsley discovers that most of the salt cod eaten in Europe comes from Iceland. It’s not a quick process but every stage has a purpose, grinding spices, balancing sweet and sour and adding fresh herbs and salads at the very end. I like it with a lovely bit of cheese on it, sometimes just with butter, or with some fresh soup." Ainsley sets out to discover why this is so and comes across an underground movement planning to restore Spain’s favourite foods to their rightful place.On his mission to eat like a local, Ainsley visits Menu del Dia. Ainsley starts with the classics, he wants to try satay and coconut rich laksas in the place where they were made famous but on a trip into the countryside he also discovers how local people preserve traditional recipes, like grilled stingray with fiery sambals, sticky chicken ayam and black pepper crab.Penang isn’t a place where curry comes in powder form and coconut milk isn’t from a tin. It’s almost like a holiday. I'm a classic cheddar man, I really do like it, though I don't mind a good Stilton or blue cheese. On this trip Ainsley tries eating roti on the beach, fries up legendary fish cakes at a roadside stall and tries the fieriest hot sauce he’s ever tasted -  pairing it with a mango and sweet pepper salad.After checking out the island's Friday night markets, Ainsley grills spiced lobster and make green bean and salsa salad. SBS acknowledges the traditional owners of country throughout Australia. He cooks flambéed clams with cured ham, pineapple and chili salsa and sautéed leek and olive tapa with goat's cheese. He also prepares a shoulder of lamb slow cooked with North African spices and a carrot and chickpea salad dressed wth the much-loved marinade, chermoula.Chorizo, paella and tortilla are staples at street food markets across the world... but not in Madrid!

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