We all have our own little snobberies when it comes to what we eat and where it comes from. But is pays to be open minded as the most fantastic culinary treats can turn up in the most unlikely places, says Lara Nicol

Say chocolate and the destination that springs to mind is Switzerland, or foie gras and we instantly think France. When it comes to gourmet goods, connoisseurs are prepared to part with far above the going rate for the privilege of buying from the country considered the superior producer: "Three thousand Euros for a pound of Périgord black truffles, you say? Bien sur, monsieur. I'll take the lot." But when the rare and expensive stars of the show aren't available, there are worthy alternatives to be found in the unlikeliest of places. So clear your minds (and palates) of all culinary snobbery and read on, you're in for some surprises.

Think of California and it's the grape, not the juniper berry, that comes to mind. Yet if gin traditionalists care to lay aside the crisper London Dry varieties such as Gordon's or Tanqueray, or the softer Plymouth version, there's a tasty little number from the sunshine state that could shatter their preconceptions. No. 209, distilled at San Francisco's Pier 50, is a super smooth gin in the emerging artisan category. Its makers have added exotic citrus and spices to the mix to create a floral gin that's a worthy addition to tonic, ice and lime.

Périgord winter black truffle and the Italian white Alba, with their intense, musky aromas, are undoubtedly one of the world's delicacies. Europeans are therefore likely to snort with derision at the suggestion of a worthy truffle from the Pacific Northwest. Yet the Oregon version has been appearing on the menus of some of Portland's best restaurants. It seems this American truffle has been getting an unfair press due to immature product being sold and that, when handled correctly, Oregon's finest holds its own against the varieties growing across the Atlantic. It's cheaper too - but bear in mind that American truffles have their own distinct flavour. If you're man enough to give them a try, Oregon's Wild Edibles! is a distributor that's determined to win over their native fungi's detractors.

When it comes to caviar, it is of course Caspian Beluga that tops the connoisseur list. Yet it comes at a price - to the pocket as well as the source - as this type of caviar is from the Beluga sturgeon that swims in the Caspian Sea, the population of which has suffered heavy depletion over the years. A popular alternative is Spain's Avruga Caviar, which comes from wild herring and has a stronger, nuttier taste than the larger Beluga variety. Pescaviar is the award-winning Spanish company behind Avruga which is exported to the US, Japan and Australia, as well as throughout Europe.

France's fleur de sel, particularly the sea salt from Brittany, has long been considered the best in culinary circles, but there's now a worthy contender producing the quality crystals in the Balearic Islands. The product is harvested on the southeastern coast of Majorca, in an area known as Salinas de Levante, by a company called Flor De Sal D'Es Trenc. As well as the pure product, packed with natural calcium, potassium and magnesium, the company has also developed some additional flavour compositions, including hibiscus and olive.

Most of us look to Spain, Greece or Italy for the finest quality extra virgin olive oil, yet the product available from Croatia is equal to the best. Problem is, it's harder to find because many of the country's ancient trees and groves were destroyed during World War II and the plant is notoriously slow growing. Croatian extra virgin olive oil is made primarily from four olive varieties: Leccino, Buga, Levantinka and Oblica. Dalmatian Kitchen works with producers in Croatia and their high grade olive oil is made from cold pressed Levantinka olives from the island of Brac.

The southern hemisphere seems an unlikely location for saffron, however Tasmania has taken on the likes of Spain and Iran as growers of the world's most expensive spice. Nicky and Terry Noonan are the owners of Tas-saff, the only commercial producers of saffron down under. It seems the Tasmanian climate is perfectly suited to growing the crocuses that produce the stigmas that become saffron. Who knew?

So, there you have it. There are alternatives for gourmands seeking out the fine foodstuffs rather than the destinations that have reached legendary culinary status. Not that we're claiming Beluga caviar isn't the finest thing to scoop up with an unsalted cracker, but sometimes it pays to look beyond the obvious.

www.209gin.com
www.pescaviar.com
www.oregonwildedibles.com
www.gustomundial.com
www.dalmatiankitchen.com
www.tas-saff.com.au