Desert island dishes: Recipes from the World's Top Chefs

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Another type you can have is Poncha Regional, which is made with sugar cane rum, honey and orange juice. This one is a little milder. But only a little – poncha is a pretty potent drink! Where to drink poncha in Madeira Although octopus is not a traditional Madeira dish, it is incredibly popular and I would recommend you try it while you’re on the island.

This is probably the closest thing to Madeira street food. I tried it as part of a food and drink tour, one of the top things to do in Funchal. During the tour, the guide explained that this espada sandwich is eaten by locals on their way home after a night out drinking and partying. Mangoes then become so plentiful that a dozen ripe mangoes cost only a dollar in the markets and roadside stalls along the main highways. Apart from eating them fresh, mangoes are also used in jams, chutneys, fruit juices, and all sorts of desserts. 6. Vakalolo Photo Credit: pasifika_grubs The spices can range from mild to extra hot and spicy and it is usually served with rice or roti. The extra spicy version is popular with kava drinkers as after a heavy kava session, a hot curry usually hits the spot. 19. Lote Photo Credit: Kakana Taleitaki Depending on the region’s recipe, the mixture is wrapped whole or in dumpling size pieces in banana leaves and baked in the oven or lovo, boiled or steamed like a pudding. A sweet sauce of coconut cream and brown sugar is prepared. This is poured over the sweet dumplings and it soaks through to create a beautiful blend of soft luscious dumpling. 5. Fresh Goat Curry

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Fijian cuisine reflects this diversity and many of the dishes, for example Indian curries, now differ from the original recipes, having changed over the past century or so since Indo-Fijians (now 37% of the population) were brought over by the English colonial government to work in the sugar cane farms in the 1800s.

This surprising local delicacy is served in many local restaurants. I tried it in Chalet Vicente Restaurante in Funchal and it was fantastic. Espada sandwich Referred to as "everyone’s favourite nonno" - he’s written more than a dozen best-selling Italian cookbooks.He has worked across and owned some of londons top Italian restaurants and he regularly appears on tv screens with “infectious enthusiasm and energy and a greedy need for good food”. Caribbean cuisine is as vibrant and colorful, with lots of punch of flavors, as it’s people or land or waters. All of those islands doting this beautiful ocean are full of culinary marvels and mouth watering dishes that have been passed from generation to generation.

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Here you can learn about the 200 years of history of the wine, how it’s produced, developed, and stored, and you get to do a tasting at the end. Poncha The French have their baguette but in Fiji, we have our long loaf. About a foot in length and lighter than a large square loaf, the inside is light and airy and the outside is crusty. It is freshly baked in the evenings at Chinese bakeries and suburban corner shops with bread ovens. Top Tip: Try this dish before visiting the Mercado dos Lavradores in Funchal, where you can see the fish for sale in the market. Don’t let the appearance of this scary-looking creature from the depths put you off trying it, or you’d be really missing out. Where to eat espada com banana e maracujá in Madeira