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Travel & Food Blog

12/10/2026

Wagyu sando recipe, the viral Japanese steak sandwich made at home 🥩

No deep frying, no £200 price tag. Just British wagyu seared and melting into pillowy Japanese milk bread, with something sweet and something sharp to cut through it. This is the one people fly to Tokyo for.

Serves 1 to 2

200g British wagyu
2 thick slices Japanese milk bread, or any milk bread
Butter, for frying
1 tbsp cherry jam
Half a tbsp caramelised onions
1 tsp Dijon mustard
Salt & Peper
Kewpie Japanese mayonnaise
Seaweed, to finish

Season the wagyu and sear it in a hot pan for 1 minute each side, then leave it to rest. Butter the bread and fry it golden, then spread mustard on one side and the cherry jam and caramelised onions on the other.

Lay the steak in, add a little Kewpie and a touch of seaweed, close it up and press gently. Slice in half and serve.

Save this one for your next treat 🥩

09/10/2026

The viral dumpling lasagna 🥟 chicken and spring onion edition. Still one of the best food trends I’ve seen in ages. So easy it took me 30 minutes just to film. Add more water and it turns into a proper soup dumpling. This time I made it in one big tray instead of ramekins. Tag the original creator below so I can credit them 🥟

Ingredients
300g chicken mince
1 spring onion, chopped
2 garlic cloves, minced
2 tsp fresh ginger, minced
5-6 water chestnuts, finely chopped (optional)
5-6 chestnuts mushrooms
1 tbsp cornflour
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp mirin, optional
Salt and pepper
1/2 cup cold water
Dumpling or wonton wrappers

Some cities you visit 🇹🇷 Istanbul you feel, in your chest, long after you leave ➡️ Swipe for the soul of the cityGo Tür...
07/10/2026

Some cities you visit 🇹🇷 Istanbul you feel, in your chest, long after you leave ➡️ Swipe for the soul of the city
Go Türkiye Go İstanbul


Turkish coffee, swirled slow in the sand, a patience we have forgotten everywhere else ☕️


Before the city wakes, she is already working, the simit seller feeding strangers she will never meet again.


Simit in hand, the breakfast ritual that makes you belong here.


We stopped for çay and lost an hour, which in Istanbul is exactly the point.


Saint Antoine, quiet off the road to Taksim, a thousand prayers kept in the stone.


A hundred lanterns glowing in the Grand Bazaar, and every one wants to follow you home.


Unbothered and completely at home. Istanbul is the city of cats, and they know the city is theirs 🐈 🐈‍⬛


Layers of colour down an Istanbul street, civilisations stacked one on top of the other.


Baklava made by hand, generations folded into every golden layer.


The watermelon seller calling down the street, and summer calling back. This is the sound of the city.


Beneath the dome of Hagia Sophia, where layers of faith and empire meet and look back at you.


Menemen, bread, kaymak and honey. No rush, no plans, just the morning stretching ahead.


Galata Tower and its gulls, the skyline I lose my heart to every time.


Trams clattering through the heart of the city, carrying you along with it.


Trams clattering through the heart of the city, carrying you along with it.


İznik turquoise, the colour Turkey gave the world, deep and endless.


I came to see a city. This journey left so much in me.

30/09/2026

Salt baked whole fish and the hammer moment your dinner party needs. 🐟✨

Nothing turns heads like cracking a salt crust open at the table. Whole fish baked until it steams in its own juices, tender, herby and easier than it has any right to be. This is the ultimate show stopper.

Sea bass stuffed with lemon, garlic and fresh herbs, sealed in salt and baked for half an hour. That is genuinely it. The whole dining setup is Castlery, and the Seb table extends to fit more people around it, which is exactly the kind of hosting I am here for. Set it all out from and suddenly it looks like you have been planning this for weeks.

Salt Baked Whole Fish

1 whole fish such as sea bass, branzino or sea bream, about 1 to 1.5kg, scaled and gutted
Around 1.2kg coarse sea salt
3 egg whites
3 to 4 tbsp water
A squeeze of lemon juice
Fresh herbs, parsley, dill or thyme
Garlic and lemon slices for the cavity
1 tbsp olive oil

Preheat the oven to 200°C and line a tray with parchment. Rinse and pat the fish dry, stuff the cavity with lemon, garlic and herbs, rub the outside with olive oil. Mix the salt, egg whites and water until it feels like wet sand. Spread a third onto the tray in the shape of the fish, lay the fish on top, then pack the rest over it so nothing is exposed. Bake for 30 to 35 minutes, rest for 5, then crack the shell with the back of a spoon and lift away the fillets.

Save this for the next time you want to properly impress someone. 🔨

25/09/2026

I’ve tried the Viral cheesy honey butter toast, and it lives up to it 🍯
Mozzarella in the middle, sugary crust on the outside. The bread swap everyone asks about is in the recipe below.
Serves 2
4 slices Japanese milk bread, or brioche, or any thick white bread
Mozzarella
50g butter
40g brown sugar
25g honey
Pinch of salt
Mix the butter, brown sugar, honey and salt together. Sandwich the mozzarella between the slices, then spread the mixture over the whole thing, top, bottom and sides. Bake at 200C for 20 minutes.
Save this one, you’ll want it later

21/09/2026

Save this for the next time leeks are around 🔥 Burnt leeks with honey, thyme and hazelnuts.
Charred black on the outside, creamy and sweet in the middle, and the recipe is basically the name. Fancy enough for a dinner party, easy enough to make with your eyes shut.
Serves 2, cooking time 35min
4 whole leeks
Olive oil
Runny honey
Fresh thyme
Hazelnuts, toasted and roughly chopped
Salt and pepper
Grill or char the leeks whole until the outside is properly black, around 35 minutes, turning as you go. Peel off the burnt outer layer to reveal the soft inside. Split them open, drizzle with olive oil and honey, scatter the thyme and hazelnuts, season and serve.

19/09/2026

Follow
Loaded cheese roasted cauliflower🫕 turning this humble vegetable into a show stopper dish. welcome to another episode of Air Fry Days



Ingredients:
For the cauliflower coating:
• Olive oil
• Mayonnaise
• Sriracha
• Mustard
• Paprika
• Salt and pepper
For the cheese sauce (Béchamel style):
• Butter
• Flour
• Milk
• Cheese of your choice
• Optional: chili oil and herbal oil

Instructions:
1. Prep the cauliflower:
• Boil the cauliflower florets for a few minutes until slightly tender.
• Drain and let them cool slightly.
2. Make the coating:
• In a bowl, mix olive oil, mayonnaise, sriracha, mustara, paprika, salt, and pepper.
• Toss the boiled cauliflower in the mixture until well coated.
3. Air fry the cauliflower:
• Preheat the air fryer to 190°C (375°F).
• Place the coated cauliflower in the air fryer basket and cook for 20 minutes, shaking halfway through for even cooking.
4. Prepare the cheese sauce:
• In a saucepan, melt butter over medium heat.
• Stir in flour to make a roux, cooking for 1-2 minutes.
Gradually add milk while whisking to avoid lumps.
• Once thickened, add your choice of cheese and stir until melted.
• Optional: mix in a little chili oil and herbal oil for extra flavor.
5. Assemble:
• Pour the cheese sauce over the roasted cauliflower.
• Serve immediately.

We have teamed up with Castlery UK again to give one lucky winner the ultimate room refresh, worth £1,000. Your dream sp...
16/09/2026

We have teamed up with Castlery UK again to give one lucky winner the ultimate room refresh, worth £1,000. Your dream space could be one comment away!
To enter simply:
1- Follow Castlery UK, BuzzFeed UK, tastyuk and Homam Ayaso, The Gastronaut | Chef, Traveler, Culture Curator
2- Like and save this post
3- Tag a friend who needs this upgrade (each tag counts as one entry)
Prize: £1,000 Castlery gift voucher

Giveaway ends 11:59PM, 25th September 2026. One winner will be selected and contacted by Castlery via Instagram DM by 9th October 2026.

T&Cs apply: castlery.com/uk/promo-terms

No purchase necessary. Open to UK residents only. This giveaway is not sponsored, endorsed, or administered by Instagram.

15/09/2026

5 minutes on the grill and you get the best miso garlic prawns you'll ever eat!

Cooking outside used to mean one grill and a lot of running back to the kitchen.

This is a proper outdoor kitchen. Stone worktop, hot grill, cold water, ice sunk into the counter for the w**e.

You walk out with the prawns and you do not go back in.

Ingredients
12 large prawns, butterflied, shells on
100g softened butter
4 cloves garlic, grated
1 tbsp white miso
1 tsp honey
Small handful chives, finely chopped

Method
Olive oil, lemon and salt to finish
Blitz the butter, garlic, miso, honey and chives in a food processor. Prawns on a hot grill, shell side down, 2 minutes. Turn, 1 more minute. Spread the butter over while they are still hot so it melts in. Olive oil, a squeeze of lemon, done.
Save this one for your next grill.

15/09/2026

5 minutes on the grill and you get the best miso garlic prawns you’ll ever eat 🔥 🍤
Cooking outside used to mean one grill and a lot of running back to the kitchen. This is a proper outdoor kitchen. Stone worktop, hot grill, cold water, ice sunk into the counter for the w**e. You walk out with the prawns and you do not go back in.
Serves 2.
12 large prawns, butterflied, shells on
100g softened butter
4 cloves garlic, grated
1 tbsp white miso
1 tsp honey
Small handful chives, finely chopped
Olive oil, lemon and salt to finish
Blitz the butter, garlic, miso, honey and chives in a food processor. Prawns on a hot grill, shell side down, 2 minutes. Turn, 1 more minute. Spread the butter over while they are still hot so it melts in. Olive oil, a squeeze of lemon, done.
Save this one for your next grill.

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