SUMMER 2026 ༠ 57
TAIYAKI FROM JAPAN
It may look like a simple fish-shaped 
cake, but taiyaki is a beloved Japanese 
icon of good luck. The batter, similar 
to a waffle or pancake, is poured 
into a sea-bream-shaped mould 
and traditionally filled with anko—a 
sweet, chunky red bean paste made 
from azuki beans. The best taiyaki 
has a tail that is thin and crisp, while 
the belly is soft and custardy. In 
Tokyo, head to the historic shops of 
Naniwaya Sōhonten in Azabu-Jūban, 
Yanagiya in Ningyocho, or Wakaba in 
Yotsuya. Watching the artisans flip the 
individual iron moulds with rhythmic 
precision is as much a part of the treat 
as the first bite.
♥ hayesandjarvis.co.uk/japan
FLAN MIXTO FROM ARGENTINA
Argentina has turned this simple custard into a national 
ritual known as flan mixto. The dessert features a vanilla-
scented egg custard with a deep amber caramel top, almost 
always served with whipped cream and a generous dollop 
of dulce de leche, the country’s beloved milk caramel. This 
indulgent trio is a hallmark of the bodegones, the traditional, 
no-frills neighbourhood eateries of Buenos Aires. Seek out 
a classic version at El Preferido de Palermo or the historic El 
Obrero in La Boca, where it’s served with unpretentious flair.
♥ hayesandjarvis.co.uk/argentina
LAMINGTONS FROM NEW ZEALAND
These little squares of soft sponge cake dipped in chocolate 
icing and sprinkled with desiccated coconut are a core 
childhood memory for many New Zealanders. A classic 
home-baked treat, they may be part of afternoon tea, bake 
sales, church gatherings, and community fundraisers across 
the country. Try the cream-filled versions at Sixes and 
Sevens Bakery in Wellington, or a raspberry cream-filled one 
at Sugar at Chelsea Bay in Auckland.
♥ hayesandjarvis.co.uk/new-zealand
PICARONES FROM PERU
Picarones are influenced by Spanish buñuelos, adapted with 
local ingredients. In Peru, these golden, ring-shaped fritters 
are made from a squash-and-sweet-potato dough infused 
with anise. A quintessential street food, locals typically 
enjoy them as a warm evening snack or late-night treat, 
watching vendors fry them fresh before drenching them in 
spiced chancaca syrup. They are especially popular during 
October’s Lord of Miracles festivities. Savour them at Lima’s 
Parque Kennedy or the legendary Tio Mario in Barranco.
♥ hayesandjarvis.co.uk/peru
Picarones
Lamingtons
Flan mixto

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