GirlGI | Girl Gone International Issue 9 | Page 116

4.

Havana, Cuba

With foreign relations between the U.S. and Cuba
in better shape, leisure travel is bound to boom.
Cuban black beans and rice dishes (Moors and
Christians) reflects the population’s Afro-Spanish
origins, but many other cultures influence the
culinary landscape. Cassava, plantains and beans
constitute daily staples. Mojo sauce, made from
olive oil, garlic, lime and cumin is used to baste
meats before grilling. State-run restaurants tend
to be dire, but with the recent move of some into
the
private sphere look out for for: boliche (stuffed
roast beef), tostones (fried plantain), arroz con
pollo (rice and chicken casserole) and pastelitos
(puff pastry pies filled with cream cheese and
guava paste, for example).

4. La boduegita (Photo: Sunniva Nordby)
5. Arroz con pollo - a staple dish in Cuba
(Photo: Jennifer Fay)
6. Wash it down with a Cristal - the most popular beer in the country!
(Photo: Sunniva Nordby)

5.

6.
Wellington, New Zealand

A good start would be the city’s oldest market,
Habourside, for a browse and a flat white. Neighboring Aus. may be reigning barista king, but the
Kiwis make good brew too. Speaking of which,
half the country’s best craft breweries are to be
found here - Malthouse, being a stalwart.Try to
get an invite to a private Maori hangi - a day
event where food is cooked in an underground
oven. ‘Kiwiana” cuisine includes meat pies, stuffed
lamb, fish and chips and pavlova. Because of its
location, Pacific Rim nosh is easily found here,
and makes for delicious mash-ups. Logan Brown
is a local favourite, offering low-key fine dining
and outstanding high teas.