The Global Food Instagrams We Loved in August

How did you #eattheworld this month?

At SAVEUR, we believe in using food as a lens for everything, especially travel (shameless plug: see us in action at @saveurmag). So naturally, we love when our readers embrace and capture that same gastro-minded ethos. From Brazil to Thailand, they've been showing us how they #eattheworld—here are our August favorites.

Canada: @fayefate

You don't have to travel all the way to Japan for great sushi—just ask Vancouver-based Ally La, who counts Toshi Sushi among her favorite raw-fish joints.

View this post on Instagram

Zhoug #chk24 @chickpea_mag

A post shared by sharon brenner (@recordsintheden) on Aug 24, 2017 at 7:47am PDT

S'chug is a popular Middle Eastern-Mediterranean relish similar to pesto. Based in Athens, Instagrammer Records in the Den shows off her version here.

South Carolina: @fortanaforniusa

Is there anything more wonderful than bagels hot from a wood-fired oven? South Carolina-based oven-maker Fontana Forni shows off their camera-ready rounds.

Brazil: @guprado10

Hello, prime rib.

Thailand: @matchafeels

As if we needed any more proof that Thailand has amazing dessert culture, this matcha-loving account shows off this matcha ice cream wrapped in a fluffy marshmallow from Snow Park Dessert.

Sometimes prep is as beautiful, if not more beautiful, than the final product. Case in point: Pups with Chopsticks' bun bo Hue, a central Vietnamese noodle soup, is looking delightful before it's even made.

United States: @savorysimple

The DC-based blogger and recipe developer Savory Simple shows off a recipe that is just that: a savory and simple tomato-feta egg tart that plays perfectly as an appetizer, side dish, or breakfast. And like we've been saying all summer, it's not too late to make the most of those summer tomatoes.

View this post on Instagram

RECIPE ALERT: Hi there my fellow sourdoughmaniacs 🤗sorry for not posting this one sooner but been super busy with my work (need to finish a few translation projects). The Upper Carniolan variety of carnation turned out well, see the crumb video too, much better than my today's kitchen activities (see my story for more)😁 * Here's also a short version of the recipe (77.5% hydration): * 250g Marriage Very strong bread flour 100g whole rye flour 50g T500 (like all-purpose) Gradually add 250g water. * After 30 min add 60g active 80% sourdough starter and 8g salt, then gradually in two rounds 30g water each, leave to rest. Then slap&fold for cca. 5 min after the 1st rest. Do 4 series of stretch&fold in 2 hours. This first stage took about 3-4 hours. Cold bulk proof, preshape&final shape, cold proof in the fridge. * Enjoy your day and let's bake the world a better place ❤ * * * **#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #eater @foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking @eater @foodnetwork @modcuisine @tartinebaker @richardbertinet @igslovenia @feelslovenia @chefsofinstagram

A post shared by Anita Šumer - Sourdough ❤️ (@sourdough_mania) on Aug 24, 2017 at 1:04pm PDT

Sourdough design goals.

Argentina: @doniacesonia

View this post on Instagram


A post shared by Cecilia (@doniacesonia) on Aug 24, 2017 at 3:10pm PDT

We're big fans of sliced-fruit-as-art.