It's no secret Aussies' love for travel goes hand in hand with good tucker and a tipple. From celebrity chef encounters to hunting for your own produce, gastronomic food and wine tours are quickly becoming one of the biggest travel expenses for Aussies. Over a third of global tourist dollars are spent on food, however Aussies are spending over 50% of their travel budget on eating, with a further 28% being spent on tours, attractions and events.

However, our appetites for all things foodie are being spiced up, with travellers worldwide in search of something new and different. Gastronomy tourism (or gastro tourism) is a growing trend, as travellers look for authentic cultural experiences through gastronomy. Travellers are leaving behind the run of the mill cooking schools in search of becoming sake connoisseurs in Japan, joining a fisherman in Wales for the day or having the chance to eat a home cooked feast with locals in Istanbul.

The key to enjoying exciting new gastronomic delights without the gastro belly is to think with your head not your tummy according to Phil Sylvester, Travel Insurance Direct's (TID) Head of Content and Travel Safety Specialist.

"Gastro tourism is a growing trend for travelling Australians, however when curbing our cravings with foods from new and exciting countries and cultures, it is important we keep in mind the other side of gastro (gastroenteritis) and also consider food preparation and health and safety."

"Always think about food preparation, cleanliness and storage particularly with any meat or seafood. While we love to eat like a local when abroad, our stomachs can't often handle the same bacteria. As a rule of thumb, always choose food which is freshly prepared in front of you."

TID's Top Four Tips for avoiding a gastronomic disaster:

Drink bottled water, everywhere: It's almost impossible to avoid gastro and it's a bit of a lottery as to who gets it, but if you're concerned, drink only bottled water. Use it for brushing your teeth, avoid ice in drinks, and use antibacterial hand gel liberally and often.

Street Food Safety: Fresh is always best - this is a motto to live by when considering any street food overseas whether in South East Asia, Turkey or India. Don't eat anything that's been sitting around for even a short while. Insist on the food being freshly prepared for you. If the street vendor won't cook you a fresh dish, go to another vendor who will. Be sure to watch for stalls that look clean and fly-free.

I�m eating what? You can eat some odd things when abroad whether it's reindeer, insects or frogs legs. However in South Korea there is one type of local meat you will want to avoid - a piece of 'Man's best friend'. Currently, selling dog meat for consumption is illegal in South Korea. However, that doesn't mean it isn't done. Dog meat is a Korean cultural delicacy, and culture trumps law every time. Best bet is to eat at reputable looking restaurants and if you see it on the menu, pass it up.

Food to die for: Japan is home to some extreme eating. There's natto, or fermented soybeans, mozuku, a type of hairy seaweed, and inago, small crickets, to name a few. But few of these foods will actually do more than make you a bit squeamish at the sight or taste of them. One dish called Fugu, however, can kill you. Fugu is a poisonous puffer fish that can kill you if its internal organs aren't removed. Expect to pay a pretty yen for this delicacy, which is typically served at restaurants called Fugu-ya. If you must try the dish, ensure it is at a restaurant where the chef has had all of the adequate training. Do note however that consumption is at your own risk.

Ready to become a gastronomic traveller? Here are TID's Top Four Up & Coming Gastro Destinations:

Turkey: Istanbul is the perfect mix of a cosmopolitan city with a unique, untouched culture which is reflected in its local cuisine. Tourism in the capital city is booming with a 23.8% increase in visitor numbers for the first quarter of 2013. Turkey's cuisine is vibrant, homely, flavoursome and absolutely delicious, from gozleme to kebabs to their famous coffee. Add to that the city's colourful spice bazaars and you have a fascinating foodie destination.

Morocco: For one of the most diverse food cultures in the world, head to Morocco. With Arab, European, and Berber influences, the sights, sounds, and aromas of the street vendors in Marrakesh are intoxicating. While steamed sheep's head and stuffed camel spleen may not be on your food bucket list, there are plenty of other dishes to try in the souks, from chicken brochettes and tagines, to a super sweet pastry called Briwat (a fried triangle of filo pastry with almonds) and sweet mint tea.

United Kingdom: While the UK is one of the most popular destinations for Aussie's to visit, it is the far north of Scotland and Southern Wales which offer a unique and less discovered gastronomic experiences. No longer is British food synonymous with fish, chips and roast dinners - instead, think freshly caught langoustines, locally farmed venison and a smorgasbord of food festivals to really tickle your foodie tastebuds. Key foodie regions include the Isle of Skye in the north of Scotland, Cornwall in England and Pembroke and Abergavenny in Wales. Offering delicious fresh produce, Rural Geographies named Wales as one of the top three destinations for gastro-tourism.

Keyfoodie regions include the Isle of Skye in the north of Scotland, Cornwall in England and Pembroke and Abergavenny in Wales. Offering delicious fresh produce, Rural Geographies named Wales as one of the top three destinations for gastro-tourism.

Japan's cuisine is a most rewarding mouthful for travellers. Most Japanese restaurants concentrate on a specialty cuisine, such as yakitori, sushi, sashimi, tempura and ramen noodle bars. If at all possible, don't miss a multicourse dinner served in the style of a tea ceremony. It is often said that kaiseki is the pinnacle of Japanese cooking.