Joanne Weir's Plates & Places

Visits to the Heidelberg Castle and Rudesheim am Rhein; herb spaetzle; pork tenderloin with red onions, cabbage and apples.

Making traditional tagines over open-flame braisers; sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives.

Potato rosemary harvest bread; beef tenderloin roulade with pistachio, parsley and lemon zest; roasted harvest vegetables; dry rub steaks with charred tomato and corn salsa; grilled steak, potato and herb salad.

The Rialto Market in Venice, Italy; polenta triangles with shrimp saor; polenta; Venetian spritz.

A reserve tasting at a sustainable caviar farm in Northern California; celebration pizza with smoked salmon and caviar; devilish eggs with caviar.

A spice souk in the markets of Marrakech; creating authentic Moroccan dishes including chickpea soup with ras el hanout, ras el hanout almond brittle, and tangerine semifreddo.

Kefalonia Fisheries in Athens, Greece; fish and shellfish stew; herb-roasted whole fish.

The farmers market in the Noordermarkt in Amsterdam; pickled herring; homemade sauerkraut; garlic and dill pickles; pickled asparagus.

Paper-thin pastry dough warka; sweet and savory bisteeya; warka with a brush; triangles and cigars with spiced shrimp filling.

Chocolate truffles; fine chocolates in Heidelberg, Germany; chocolate hazelnut tart; salted bittersweet chocolate pot de creme.

Msemen flatbread; the rustic Berber Market; a Moroccan pizza with cilantro and preserved lemons.

Stuffed peppers; roasted lamb; tomato bread; lamb sirloin; tomato breadsticks; Greek salad with caper leaves.

Tasting mustard at a company in Cologne, Germany, that has been milling mustard since 1810; upside-down roasted chicken with vegetables; warm German potato salad.