One of the best things you can do when travelling is to keep an eye out for small details that might improve your cooking when you get home. Last year, when we were touring Alsace-Lorraine, I noticed that the French use far more salt and pepper in their cooking than we do; and this humble observation has made a substantial difference to my cooking.
The fabulous Riad Enija serve iced water in large jugs stuffed with fresh mint, leaving the water with a subtle menthol taste, which, I'm sure would go down well in the dusty, humid dog days of a London August. A useful hint.
Breakfast at the Riad Enija was on the French model, with a Morroccan twist: beghrir (honeycomb griddle cakes), pancakes, slices of cheese, pastries, croissant, black coffee and orange juice. With this came what they called a "Moroccan omelette". Actually, it was really what we would call scrambled eggs, flavoured with chopped tomatoes and oregano.
I think I've worked how it's made: add a dash of olive oil to a flat pan, and add chopped tomatoes. Cook them for a few minutes. Next, add three or four lightly beaten eggs, and swirl them around until they start to set. Season with a generous helping of oregano, salt and freshly ground black pepper.