Seeking out the most expensive food in the world is a decadent way to travel. Fortunately, journeys with Luxury Gold can take you to far-flung corners of the globe where some of the most expensive food in the world originates, and sometimes, is found right on your plate. 

If you find yourself asking “What is the most expensive food in the world?” look no further. From wagyu beef to white truffles, here are some of our favorite foods and destinations to sample the world’s finest flavors and fare.  

The most expensive food in Italy  

You can find the expensive and sought-after white truffle in the Piedmont region of Northern Italy. White truffles are harder to find compared to other truffles because they only grow near certain types of trees. But the discovery is well worth it for their powerful flavor and aroma. On our Ultimate Italy tour, you’ll embark on a foraging trip for these aromatic truffles guided by an expert truffle dog. 

Italy’s prized, and often high-priced, olive oil is yet another reason to live la dolce vita with us. In Umbria, sample specialties such as fresh truffle-infused cured meats and regional olive oils with the help of a local gourmand who’s eager to share the roots of Umbrian cuisine from the region’s lakes, deep forests and rich earth.  

Spain & Portugal 

Take your taste buds from the delicacies of Italy to the finest meats of Spain and Portugal. One of the most expensive foods in the world is Iberico ham, a type of cured meat from Spain and Portugal. The best quality Iberico ham comes from free-range Iberico pigs that eat a diet of acorns as they roam about oak forests in the final years of their lives. Some of the very best Iberico ham is labeled black label – look for pata negra in Spain or porco preto in Portugal. Explore Spain & Portugal in Style, or book a luxury trip to Spain with us, enjoying fine dining in restaurants such as Michelin-starred L’Antic Moli in search of this expensive meat.

Croatia 

To indulge in the bounty of the sea, journey to Croatia to savor one of the world’s most expensive and luxurious foods: oysters. In the quiet fishing village of Mali Ston, sample fresh, briny oysters just out of the water that thrive in this salt-rich channel.  

Japan by land…

Leave Europe behind and jet off to Japan with us to discover the country that boasts some of the most expensive food in the world. One of Japan’s most well-known and high-priced foods is the famed Kobe beef. This marbled, rich type of Wagyu beef comes from one type of cattle breed in the Hyogo Prefecture. The regulations around the authenticity of Kobe beef make it more difficult and expensive to find. So, why not seek it out on your travels?   

@kobe_beef_official

Beyond beef, Japan has many of the world’s most expensive foods such as Hokkaido’s rare black watermelon, which needs several months and plenty of space to grow. This fancy fruit can only be purchased at auctions and can fetch around $6,000. Japan has also become known for producing the rare, and increasingly harder-to-find, Matsutake Mushroom. 

And sea… 

The waters of Japan also produce some of the world’s most expensive foods. You may be familiar with Fugu, the most dangerous dish on the planet. Strictly controlled by Japanese law, Fugu is lethal if not prepared correctly. Chefs must have years of training before they can prepare it. Japan’s Bluefin tuna is also among the most expensive seafood in the world. Its high cost is due to intense marbling and finely balanced flavors. 

New Zealand  

From rich waters to bountiful earth, venture to The Land of the Long White Cloud for Manuka Honey. This sweet substance native to New Zealand comes from the Manuka Bush and is known for its healing properties. The honey’s antiviral, anti-inflammatory and antioxidant benefits can cost around $500 per kilogram when purchasing the highest grade. Even if you’re unable to sample this sweet nectar, our New Zealand itineraries offer plenty of rich, nature-focused experiences to write home about. 

Madagascar 

For an extravagant sweet finish, we take you to Madagascar for another of the most expensive foods in the world: vanilla. This island off mainland Africa produces vanilla pods that can fetch up to $600 per pound. The high price is partly due to the intensive labor required. On the single day that vanilla blooms the pollination must be done by hand. Journey to Africa with us to discover more tastes and treasures. If you’re able to procure this prized vanilla, just imagine what pastries you could whip up! 

Whether you’re in search of Australia’s fine wine or farm-fresh, authentic fare in Ireland, there’s a Luxury Gold journey for every palate. 

What is Kobe beef? You may have seen it on the menu of your favorite restaurant, or perhaps even tried it. If you’re planning your next adventure, you may have the opportunity to try Kobe’s finest on our Majestic Japan journey. Let’s take a look at the mystery and myths behind this luxury meat and how it has become a sought-after feature of fine dining. 

Related content: A journey of a lifetime: unearthing Majestic Japan, with Luxury Gold

Kobe Beef, defined 

Kobe beef is an exceptionally marbled, rich type of Wagyu beef from a particular type of cattle breed born and raised in the Hyogo Prefecture of Japan. Cows that produce Kobe beef are from the Tajima cattle strain of the Japanese Black breed. How is Kobe beef raised? To qualify, the cattle must be between the ages of 28 to 60 months, as well as born, raised and slaughtered in Hyogo Prefecture.  

Kobe beef must also have a Meat Quality Score between four and five. Other specific requirements include the pure lineage of the Tajima cow, weight requirements and the “Japanese Chrysanthemum” seal officially certifying it. Because of these guidelines, only 3,000–5,000 head of cattle meet these restrictions each year. 

@kobe_beef_official

Look, taste and texture 

Now that we know just how unique this beef is, let’s get to the good stuff: the taste. Kobe beef’s distinctive marbling is what makes it so desirable. In fact, it always has a Beef Marbling Score (BMS) of 6 or more. The high marbling also means that Kobe beef is fatty, similar to purebred Angus. This fatty marbling creates a melt-in-your-mouth texture that is enhanced when you thinly slice it to prepare Japanese dishes such as shabu shabu. 

@kobe_beef_official

Wagyu beef  

You may have heard the term “Wagyu” associated with Kobe. Wagyu means “Japanese beef.” (“Wa” refers to something Japanese while “gyu” means beef). The classification of Wagyu beef includes only four breeds of purebred cattle including Kuroge (Japanese Black), Akage (Japanese Brown), Nihon Tankaku (Japanese Shorthorn), and Mukaku (Japanese Polled). This classification was established in 1944. Wagyu, like Kobe, is also a highly marbled and tender beef. 

Kobe beef vs Wagyu beef       

“What is the difference between Kobe and Wagyu?” you might be wondering. Among the four cattle breeds of Wagyu beef, Taijima cows — that we learned earlier produce Kobe beef — are a type of Japanese Black cattle. So, all Kobe beef comes from Wagyu cattle, but not all Wagyu beef is Kobe. As a comparison, the Kobe beef classification is a little like the classification for Champagne among sparkling wine. Champagne is a type of sparkling wine. But only sparkling wine produced in the Champagne region of France can be classified as Champagne. 

Wagyu beef look, taste and texture   

Similar to the specific type of beef from Kobe, Wagyu is also rich, tender and fatty. People often describe it as having a smooth or buttery flavor. Because the fat coats your tongue on the first bite or two, the flavor diminishes as you eat more. That’s why Wagyu beef usually comes in small portions, often of three to four ounces. 

American Kobe beef 

Now that we looked at the difference between Kobe and Wagyu, you maybe be wondering what that fatty, succulent cut was that you had in the United States labeled “American Kobe,” “domestic Wagyu,” or “Kobe-style.” If you guessed that these aren’t pure Kobe, you’re probably correct. Cows outside of Japan aren’t regulated the way Japanese Wagyu is, so it’s rare to find authentic Kobe products outside of Japan. Even though some Wagyu cattle breeds have been brought to the United States and produce the same rich flavor, it is rare that it is pure Kobe or sometimes even Wagyu. Several restaurants have been called out for labeling beef from Kobe on their menus when it was in fact simply Wagyu. 

Myths about Kobe

When speaking of the highly prized beef, some say that the cows are massaged to help redistribute the fat. Some farmers do massage their cows, but it is usually to warm their muscles during a cold winter. Some use massage to relieve stress for cows who do not roam free. But because the Wagyu — and thus Kobe breed – of cows are a working breed, they typically roam freely. 

Destination Japan 

Should you find your mouth watering for this rich, marbled meat, or simply want to explore the country that produces it, we invite you to join us on our Majestic Japan journey. Not only will you enjoy a range of fine Japanese cuisine, but sample some of the nation’s other famed specialty, sake.    

What authentic cuisine do you want to try in Japan? 

Determining the best Australian grape is a quest many wine lovers are eager to embark on. Our Inspiring Australia journey will find you savoring every sip and acquaint you with different varietals within the Hunter Valley and beyond. After talking with Nick Williams, Cellar Door Manager of Hungerford Hill winery in the Hunter Valley, we’ve learned that the beauty of Australian wine is so much more than one perfect grape.    

Related Content: What to look for in a top-quality Pinot Noir, by wine expert Courtney Kingston 

@hungerfordhill

The Hunter Valley’s Australian grape 

The Hunter Valley, just a few hours’ drive from Sydney, is the oldest wine region in Australia. For almost 200 hundred years this warm climate wine region has been producing top Shiraz and Semillon enjoyed all over the world. In particular, the Hunter Valley boasts an aged Semillon and a medium bodied, earthy Australian Shiraz. What makes the Hunter so special? Nick explains, “You’ve got multiple generations working across multiple wineries over the years, sharing their knowledge travelling around the country and the world and then bringing that knowledge, that skill and those initiatives back into a wine region.”   

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The future of the Hunter Valley 

With such a rich history, wine enthusiasts can’t help but wonder what’s next for the Hunter. “The Hunter Valley really is a region that is caught between traditional values and constantly innovating and redeveloping itself, Nick comments. “Everyone’s ready to give something a go in the Hunter but you always have to look at where you’ve come from.” From where and how vines are planted—such as planting vines higher off the ground—to new techniques to increase yield, there’s no shortage of experimentation.   

Climate change also requires adaptation. “The rise of alternative varietals and seeing different growers trying to push what they can grow…We need to look at what we can swap around, taking out some clones of Shiraz and putting in Tempranillo,” Nicks says. “Everyone’s doing something a little bit different. We currently have on tasting two different sorts of the same fruit from the same block. One is very sweet and the other is quite dry. It’s almost bone dry. They were only picked a few hours apart but it’s the natural residual sugar in them just makes them pop.” In fact, Hungerford Hill has something for everyone. 

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Hungerford Hill 

This Australian winery is in a unique position to offer a breadth of varietals while embracing the grapes that the Hunter Valley is known for. “What we do at Hungerford Hill and what a lot of other but not all wineries in the Hunter are doing now is giving you a sample of what Australian wine can be…We are very fortunate in the Hunter Valley, where we are at Hungerford, to have a lot of different varietals but also to have a fairly broad wine philosophy: We make wine for people.” This philosophy embraces the ideology that wine is meant to be drunk. “It’s not to hide away it’s not to just give us a gift. It’s to crack open to pour a glass and to share with your friends your family your loved ones.”   

Most of Hungerford Hill’s wines are from the Hunter Valley, but they also bring in fruit from Tumbarumba, the snowy mountain region in the south of New South Wales, and the hilltops region in the middle of New South Wales. Bringing in grapes from wine regions differing in climate and soil offers guests the opportunity to find the best Australian grapes that they like. 

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Food and wine tasting 

During your visit to Hungerford Hill you’ll enjoy an Epic Tasting Experience. You’ll explore how food and wine interact as you try six different wines paired with small plates from their onsite Muse Restaurant. While these specifically tailored pairings change seasonally, Nick shares a few favorites. You might try the classic pairing of the lemony notes of Semillon with seafood or Sangiovese and duck. Or, enjoy the winery’s full-bodied EPIC Shiraz paired with a sausage roll made with Wagyu Beef. With Hungerford Hill’s focus on the guests, your tasting will find you sampling some of the 40 wines that are open each day.  

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Try something new 

Nick recognizes that wine drinkers have different tastes, and not just in varietals. “Sometimes you just need your security blanket of wine and then sometimes you might want to try and have a compromise wine with a friend.” He’s eager to give you freedom to stick with your favorite Australian grape as well as explore what Hungerford Hill has to offer on your tasting journey, from the Hunter Valley and beyond. 

@hungerfordhill

The perfect Australian grape 

In short, what makes the perfect Australian grape? “The perfect Australian grape makes a wine that someone wants to drink.” Nick says. “It’s not something that you look at. It’s something which is fit for purpose, something which calls out to you, or calls out to the winemaker, which then transcends into the bottle.” 

@hungerfordhill

Discover your favorite Australian wine with us.