About Malou Herkes

Bristol, United Kingdom

Countries visited

30+
(and counting)

Languages

English

Expertise

Food Travel & Food Journalism

Passions

Cooking, Writing, Sustainability

Malou is a traveller and freelance food writer-editor who previously served as the deputy editor for Jamie Oliver HQ. She focuses on sustainability, food waste, ethics, and food history, driven by a deep penchant for exploring food cultures, traditions, and recipes around the world.

This passion has led her to a slow and immersive way of travel, resulting in a rich collection of essays and interviews gathered over many years of journeying around the world's various kitchens, sharing unique local recipes, and listening to stories behind each meal and dish.

Blog posts by Malou Herkes

How to make simple & traditional Slovenian minestrone soup

about 5 min
0 comments

One of our volunteers, Malou travel to Slovenia and workaway at this family to learn about the simple but traditional recipe of minestrone soup – a dish that sounds Italian, but has long been eaten in this south-eastern part of Slovenia, adapted to suit the local palate and seasonal ingredients.

Let your tastebuds travel: How to make Hummus – the authentic way

about 4 min
2 comments

Let’s be real, one of the most enjoyable things about travelling (and life!) is all the new food you get to try. But what’s even better is to learn how to make traditional dishes from locals, so you can relive those amazing travel memories bite by bite once home. In our new ‘Workaway Foodie’ blog series, food-loving Workawayers will share how they have learnt about foreign cultures and communities through their food.

Food travel: Workaway and eat your way around the world

about 4 min
10 comments

Food is such a huge part of travel. It doesn’t only teach us about the country and its culture, but also its people and traditions. Recently we’ve met the foodie workwawayer Malou, who previously worked as the Deputy Editor for Jamie Oliver HQ in London for nearly 5 years. And it only seems to us that there’s no better timing to get serious about your food travel!