OUTBACK TO BASICS: Bush Fare in Australia
Though quandongs and riberries sound like creations from Willy Wonka's factory, they're actually indigenous foods in Australia's outback. At Longitude 131°, one of the National Geographic Unique Lodges of the World, National Geographic guests can watch executive chef Sara Rezgui create a traditional, seasonal bush meal similar to those eaten by Anangu people. Dig in to dinner at a starlit table on the dunes, with a view of Uluru.
A meal of native bush ingredients served in the Australian outback
NAVIGATING THE MAIZE: Tortillas in Costa Rica
Vacations are a time to get away from the daily grind, unless it involves milling corn for tortillas at a family's home in La Fortuna, Costa Rica. During National Geographic Journeys' "Natural Highlights of Costa Rica" tour, guests prepare and cook masa on a wood-fired stove under the guidance of local maize matriarch Doña Mara. Feast on casado, a Costa Rican staple dish with black beans and plantains, served with your own corn-based creations.
Tortillas made by travelers in Fortuna, Costa Rica
USE YOUR NOODLE: Udon in Japan
On the island of Shikoku, at Japan's famous Nakano Udon School, creating slurp-worthy udon noodles involves a bit of toe-tapping. On the "Inside Japan" itinerary from National Geographic Expeditions, knead the dough—enveloped in plastic bags—by foot to the beat of tambourines. When the dance interlude ends, learn how to roll, cut, and boil the noodles before devouring them in broth for lunch in order to regain your two-stepping strength.