The latter is near the erupting Mount Kelud, that covered much of East Java in ash. We were in Surabaya just 24 hours before the eruption.
|Wagyu hash at Fullerton Bay Hotel in Singapore|
In these eight months, I've also stayed in some of the most beautiful and interesting hotels and resorts on the planet.
And of course enjoyed some of the most delicious and innovative breakfasts on the planet as well.
|Breakfast at the Royal Mansour in Marrakech|
last June 2014
MY FAVORITE BREAKFASTS
|The eggs benedict at Fordoun|
in Kwazulu-Natal, South Africa
When your days are full of change, sometimes you want something that's always the same to literally anchor you to the ground.
A PITCHER OF RAW JUICES TO START
|Fresh fruits and cereals at Grootbos Natural Reserve,|
Ovenberg Bay, South Africa
|Spanish breakfast at the Maria Cristina|
in San Sebastian, Spain
Breakfast buffet at 54 on Bath, Johannesburg in January 2014.
This is where Travelife Magazine readers also stayed last May.
A CROISSANT AND CHEESES TO END
For some strange reason, I like to have bread at the end. If I'm on holiday, I have half a croissant and a plate of cheese.
|The best scrambled eggs I've had,|
at Domaine les Crayeres in Champagne, France
ROOIBOS TEA WHENEVER POSSIBLE
If I'm in South Africa, I always have a pot of rooibos tea. And if I'm somewhere where they have good Pu-Erh tea, I always have Pu-Erh tea.
Otherwise in Europe, I have a pot of herbal infusion.
|The fruit buffet at a Small Luxury Hotels property|
in the Loire Valley
HEALTHY BREAKFASTS IN MOROCCO
On holiday in Morocco last June, we had very nice vegetable stews occasionally at breakfast, along with lots of salads and hummus.
We also discovered a very delicious paste called amlou, which Moroccans eat with their bread. It's made with almond paste, spices, honey and argan oil, and it has the consistency of gooey peanut butter.
|Healthy breakfast at the pretty out-of-this-world |
Dar Ahlam in Morocco
THE JOYS OF AMLOU
I made my own at home when a jar I brought back from Morocco last June ran out, and it was very good.
I was happy to be able to adjust the flavours to how I like it, instead of eating someone else's formula. This way, too, I was able to use good ingredients like organic raw honey and organic almonds.
|Nobu fruit plate for a first course at breakfast|
onboard Qatar Airways Doha-Manila
DISCOVERED BY ACCIDENT
In Morocco, living a Travelife, we had this almost every morning, after we discovered it one day for breakfast at the Four Seasons Marrakech.
One of the waiters gave us a pot of it to have with some freshly baked Arabic bread, and it was love at first bite.
|Oysters, fresh fruits and seeds & nuts|
at the One & Only Cape Town
Even just for breakfast, it's truly been an amazing Travelife.
|Red velvet pancakes|
at Morrell's Boutique Hotel in Johannesburg
|Gado gado at the Villa Mathis in Bali|
|Banana french toast in Johannesburg|
|Rooibos tea and smoked salmon in a jar|
at Majeka House, Cape Town
|Breakfast with the works|
onboard the Silver Shadow of Silversea
from Bali to Singapore
|Nasi lemak in Singapore|