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Top Seasonal Dishes From the JG Black Book Collection

The holiday season is such a special, joyous time of year, when family and friends gather around the table to celebrate, laugh, tell stories and share festive meals together. While no two tables will look exactly the same, we know they are filled with traditional dishes that strike a sense of warm nostalgia in each dinner guest. Wherever you may find yourself this holiday season, we urge you to taste some of these delectable seasonal dishes from the JG Black Book Collection. After all, it’s never too late to start a new tradition! May your holiday season be merry and bright!


Swiss Cheese Fondue at The Chedi Andermatt’s Chalet: In the wintertime, The Chedi Andermatt is pleased to welcome you to their intimate, rustic-chic Chalet, located within the Courtyard. Among the alpine wood beams and homey, red and white checked tablecloths, dine on exquisite Swiss classics paired with fine European wines. Try a typical Swiss fondue this season, either their exclusive truffled fondue or a portion of warming raclette or both!


Mince Pie at The Stafford London: Nestled in the heart of romantic St. James’s, with over a 100 years of tradition and sparkling winter decor, The Stafford London is a magical place to celebrate Christmas. If you want a truly British Christmas experience, their mince pie is a must-have. This pie with fine dried fruits and spices is specially made in-house daily during the festive season by their Pastry Chef, Magda Kubanska. Pair this holiday treat with a glass of mulled wine from their Bar Manager, Benoit Provost, for the ultimate taste of the holiday season!


An Argentinean Savory Holiday Tradition with Condor Travel: The holiday season is just around the corner, and with so many different cultures around the world, there is more than one perfect way to celebrate! As with all holiday traditions, food is a very important part of each family’s celebration, and a wide variety of dishes can be found on the Christmas or New Year’s table. In Argentina, there is one particular meal that has become a must as the end of the year approaches – the ‘matambre’. This traditional dish consists of a meatloaf stuffed with eggs, peppers and carrots, and covered with oregano, garlic and parsley – though the preparation may vary according to each household. A tasty potato salad is the perfect pairing for this delicious culinary tradition. With Condor Travel as your guide through Argentina, guests have the opportunity to taste this delicious dish! 


Malva Pudding with Micato Safaris: Imagine a baked dessert with a crispy caramelized outside and a soft buttery inside. This South African treat, Malva Pudding, is well worth sampling on menus across Cape Town with Micato Safaris, and really, wherever else you happen to be. In addition to butter, flour, eggs, and a touch of vinegar, the pudding also has a hint of apricot jam. And to really kick things up a notch, try the pudding topped with a buttery, sugary sauce mixed with Amarula, a creamy liqueur made from Africa’s Marula fruit.


Guaguas De Pan & Colada Morada with Quasar Expeditions: On November 2nd, known in Ecuador as Día de los Difuntos (Day of the Deceased), and throughout the month of November, friends and family come to remember their loved ones, bringing meals to share with those on their journey to the next life. 

Part of Ecuador’s tradition includes guaguas de pan (bread babies), in which sweet bread dough is shaped into plump babies dressed with piped icing or bits of colored dough. Colada morada, a thick dark purple beverage served piping hot, is the traditional accompaniment to guaguas de pan. Colada means strained, referring to the fruit that has been strained out, and morada means purple, the color the drink has taken from the fruit. It is made with blue or black corn flour, Andean blackberries, pineapple rinds, and exotic fruits.

Guaguas de pan and colada morada are as much a part of this holiday for Ecuadorians as turkey is at Thanksgiving is for Americans. Every bakery in Quito seems to have its own version of guaguas and colada to try when going on a Quito tour with Quasar Expeditions!  


Rwanda Platter at Volcanoes Safaris Virunga Lodge: For a taste of the Rwandese cuisine, guests staying at Volcanoes Safaris Virunga Lodge during festive season can experience the amazing Rwanda Platter, a colorful and varied mix of traditional dishes. The Rwanda Platter includes: ​Beef stew, red beans with greens, banana stew, peanut sauce and white rice.


The Holy Ayam Betutu at The Chedi Club Tanah Gajah: Tasting local cuisine is an essential part of your trip when you travel to explore the culture of a specific destination. In Bali, Ayam (Chicken) Betutu is one of the most renowned local favorites in the Balinese culinary scene. Although it is commonly found all around Bali, Ubud has a unique attachment towards Ayam Betutu because it was first discovered in 1976 in the county of Gianyar, where Ubud is located.

Ayam Betutu is a whole chicken stuffed with exotic herbs and spices such as galangal, nutmeg, turmeric, ginger, garlic, lime leaves, coconut oil chillies, wrapped in banana leaf and then slow roasted for 24 hours under coconut husk and coffee wood. Bebek (duck) is also a common alternative to chicken for this authentic delicacy. It is commonly used as offerings for the Hindu Gods in traditional Balinese ceremonies. Although there are numerous versions of this dish, at The Chedi Club Tanah Gajah, Ubud, they preserve the original way of serving this holy dish which is why it requires a pre-order at least 24 hour prior.  It is a perfect dish to be enjoyed with friends and family, and if you want to be like the Balinese, eat with your hands for the added traditional experience!


The Burger at Elewana Manor at Ngorongoro: This delicious burger pictured is a grand favorite for guests at Elewana Manor Ngorongoro in Tanzania. After a great safari in the Ngorongoro Crater, guests can relax in the property’s beautiful gardens and give in to tasting their famous local beef burger.

The burger comprises of ground turkey breast meat, juicy bacon and lemon thyme. They add soaked dried cranberries to the minced turkey and a hint of dried chili flakes to balance the sweetness with a little heat. The burger is flame-grilled and then topped with Shangri La Gouda Cheese that’s made on the estate. Then a few strips of maple glazed bacon and a fried egg are added to make it even more delectable! The dish is served with crispy potato fries and a selection of lightly pickled vegetables grown in The Manor’s herb and vegetable gardens.