Culture. Connection. Adventure.
It's how we think about every trip, not just where you sleep, but what you'll remember. Easier shown than explained, so here's one afternoon from our Morocco trip: learning to cook the dish the whole country is built around.
The medina 01
It starts in the souk, not the kitchen. You follow your guide past pyramids of saffron, preserved lemons and mint, down lanes that have been Marrakech's pantry for a thousand years. You pick what goes in the pot as you go.
The tagine 02
Then you build it yourself. Chicken, olives and lemon layered into a clay pot, the cone lid set on like a little chimney so it steams in its own juices. A Berber trick older than the oven, and lifting your own lid at the end never gets old.
The flavours 03
Around it comes the rest of the table: a bright cucumber and tomato salad, and oranges dusted with cinnamon and sugar, the dessert every Moroccan grandmother swears by. Simple, and somehow you never forget the taste.
The table 04
Best part is the eating. Everyone crowded around one table, bread instead of forks, plates and stories passed hand to hand. Strangers at breakfast, laughing like old friends by the last orange slice.