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Favourite Food

&

Travel quotes

 

 

Fettucini alfredo is macaroni and cheese for adults. – Mitch Hedberg

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Travel is the only context in which some people ever look around. If we spent half the energy looking at our own neighbourhoods, we'd probably learn twice as much. – Lucy R. Lippard, On the Beaten Track: Tourism, Art, and Place

 



National days.....

 

Italy, January 1 (1948)

Dining in Italy....

Trivia: Italians suffer more earthquakes than any other Europeans. In 1693, an estimated 100,000 people died in an earthquake in Sicily. The most deadly recent quake in Italy occurred in Naples in 1980, killing 3,000 people. More....

 


 

Cuba 1 January (Liberation Day, Fidel Castro takes power in 1959 (and Spanish rule ends 1899))

The food of Cuba....

Trivia: There are no animals or plants in Cuba that are poisonous or lethal to humans. More....

 


 

Haiti 1 January (Declaration of independence from France 1804)

On the Haitian table...

Trivia: The gourd plant has always been important to Haiti. The Haitian currency is called “gourdes”, and dates back to 1807 when President Christophe made gourds the base of the national currency. More…..

 


 

Sudan 1 January (Independence Day, from the United Kingdom and the Egyptian Republic 1956)

The food of The Sudan...

Trivia: The capital of Sudan, Khartoum, means elephant trunk in Arabic, which refers to the large bend in the Nile River that it makes as it flows north from the city. More…

 


 

 

Northern Mariana Islands, United States 8 January (Commonwealth Day, the constitutional government takes office 1978)

What is on the menu here?

Trivia: Archeological evidence reveals that rice has been cultivated in the Marianas since prehistoric times.

 


 

Bosnia and Herzegovina 9 January Serbian Republic Day celebrate in Republika Srpska

Dining here....

Trivia: With an area of 1,400 hectares, the Perućica forest has many trees that are 300 years old, and the forest's vintage is stated to be 20,000 years. In some places the forest growth is almost impregnable. 

 


 

Minorca, Spain 17 January (Alfonso III of Aragon took the island from Muslims, 1287)

On the Minorcan table....

Trivia: Mayonnaise is said to have been first created in Mahon (Maó).
The French took mayonnaise with them back to France in the 1700s, and from there its distribution has expanded globally. The sauce started as ‘Salsa Mahonesa’ in Minorca’s capital Mahon. More….

 


 

See all National Days for JANUARY

 


 

Food related events....

Strangest US food festivals in 2016

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Food festivals in the US in

JANUARY...

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Food related events on this date in history!

 


 

oldfoodie

...visit The Old Foodie.

 



 

See where we have been...

24 percent of the world's countries!

 


 

Australian travellers - do you need a visa?

Check the visa requirements by country...

Read more....

Find out which visas are the most difficult to receive....

 


 

PACKING FOR  TRIP?

Pack safe. Here's how to know what is allowed and what is BANNED.  

 


 

 

traveltipstop

Would you like airport lounge access year-round?

Here's how....

 


 

Here's an update on the US HAZMAT rules for aircraft luggage.

 

 

 


food_of_week_02

Which fruit can take you through summer healthily?

Try for yourself...

 


triviatop

ciaos

 

TWO fun videos to watch!

See the Strandbeest in action.

See them here....

 

 

 

 

Amadeus River Cruises offers new luxury experiences in Europe in 2017.

Find out more here..


 

 

books

.............and Apps and DVDs


 

Start planning for Tokyo 2020 Olympics or go earlier.

This guide is what you need....

 


 

Did you think salads were only for summer?

Think again!....

 


 

Always wanted to visit Turkey? You've been, and loved the food?

This book is for you....

 


 

One of Australia's top chefs, shares good and tasty dishes for home cooks.

Read more here...

 


 

It's that 'sweet spot' of the year when some sugary treats are even more welcome.

Sweeten up your life....

 


 

Trivia buffs - this book is for you.

Especially if you love to travel...

 


Just in time for the holiday season.

Check your favourite wineries....

 


 

Three cities full of secrets.

     

Learn where they are.....

 


 

Take a trip to stylish Amsterdam!

It will be worth the trip....

 


 

The world's BIGGEST bread cookbook.

See for yourself...

 


 

A true story of survival of a family and the cuisine of their homeland.

A must-read....

 


If you love a bit of mystery and wackiness with your travel, this book is for you.

Find out all about it....

 


 

There is much more to Rio de Janeiro than meets the eye.

Discover its secrets....

 


 

Do you need some travel ideas? Here are 1001 historic sites to visit.

Start planning now...

 


 

Ah, Chocolate! Here presented by 'the queen of chocolate'!

Find out more....

 


 

If you always thought cooking Indian was too difficult....

... think again and see how easy it can be.

 


 

Find out what Edinburgh has been hiding.

Read more here.....

 


 

Need somewhere to rest during a busy day in London?

Here are about a hundred ideas....

 


 

Do you love Paris? Would you like to really know your way around?

This book will show you how...

 


 

Favourite cookery book writer Anneke Manning, opens her BakeClub files.

See what she is sharing...

 


 

What's for dinner? Now you kn ow with the help of this expert.

Nadia's book has the answers....

 


 

Is there such a thing as a quiet spot in Los Angeles?

This book shares 120 of them....

 


 

If you love food and travel equally, this new novel might satisfy your hunger.

Take a look....

 


 

If you think you know Australia well, you need to see this book and realise there is still more.

Read more...

 


 

Sydney has many precincts and now you may explore them.

See what you may have been missing out on....

 


 

Have you been to Berlin? This book will make you want to visit.

Read more....

 


 

Something for every day of the year from famous writers and speakers through the ages.

Read more.....

 


 

Now you can cook all your favourite foods from Japan's capital.

Find out about it...

 


 

Here's a book with double value.

Find out what it is.....

 


 

India has some of the best vegatarian dishes in the world.

Find them in this new book....

 


 

Chef-farmer Matthew Evans helps us through hot weather cooking.

Read more...

 


 

Could this be the el Bulli of Australia?

Find out why.....

 


 

Spend some time with Australia's 'Queen of Nyona'.

Learn her history and Asian cooking secrets....

 


 

Looking for a way to spend your weekends in Australia in 2016? 

Here are 52 suggestions complete with things to do and places to eat....

Read more..

 


 

 

Hate waste? Want to feed your family healthily?

Get preserving....

 


 

Frustrated by a fridge full of leftovers? Don't know what to do with them?

Your worries are over....

 


 

It's not often a Michelin-starred chef shares his favourite home-style recipes.

Get the help of an expert...

 


 

Attention! All those who thought they would never cook Japanese food at home!

A leading chef show you how....

 


 

How to eat like an Italian! 

Fratelli Fresh's Barry McDonald gives the recipes you need....

 


 

Lovers of Middle Eastern food will devour this book - and its wonderful recipes.

Read more...

 


 

Too old to colour-in? Not with this delightful book.

Release your inner child...

 


Michelin starred chef Jason Atherton would like to assist you in your kitchen...

.... that is, his amazing dessert cookbook will.

 


 

Outback food from a Masterchef contestant.

See what the country has to offer....

 


NEW from Lonely Planet

&

See more...

 


 

Meatballs for everyone - from the Meatball and Wine Bar.

Read about them...

 


 

Lovers of food and beer, need to see this latest book from Ross Dobson.

Find out more.....

 


 

Perfect for summer. Hartsyard shares its secrets.

Learn them all....


 

Aimed at the food industry, but also valuable for home cooks, this tongue-in-cheek book might make you think.

Read more...

 


 

One of the delights of travel is eating on the street.

This book helps you cook the food at home too...

 


 

One family of foods can help you eat your way to health!

Find out how....

 


 

Heart-shaped Tasmania is all about good food.

Find out who is making it even better ........

 


 

How big is your garden? Even a tiny courtyard is big enough to add to your menu.

Find out how....

 


 

The best of the best. Iconic cookery teacher Gretta Anna's recipes with her son Martin Teplitzky.

See it here....

 


 

Food is art - and here, a master chef  marries Italian cuisine and painting.

Find out more about a truly beautiful book ...

 


For those who love the world and its beauty and want a REAL life.....

.....this is the book for you.

 


 

Fancy some fishing - with a chef and TV celebrity and two other seafood experts?

Go fishing (and cooking) with these there....

 


 

Heading for Hong Kong? Take this book (and an appetite) with you!

Read all about it.....

 


Explore 19 areas and discover Tokyo's best food and shopping.

Read more....

 


 

Everyone's favourite grandmother and cook, as known by her grand-daughter, Kate Gibbs....

....sharing her recipes for life , and for the kitchen

 


 

Now you can create your own home patisserie.

A top French patissier shows how....

 


 

Does Australia have the world's best beaches?

Find out where Australia's best ones are....


 

Join five women for a weekly meal in Umbria, Italy - simple, but so much more.

Find out about this beautiful book... 

 


You probably know of Rick Stein from his TV and cookbook fame, as well as his restaurants...

..but now you can get to know him from his memoir

 


Put the Taste of Australia into your meals with Lyndey Milan's latest book.

Read more....

 


Love cooking, like trivia?

This book is for you!

 

 

 

 

 

Taste the World

 

Finding food in Sardinia, Tasmania and Japan, a gold coffee maker, and more....

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Loving the Earth - Meet the people protecting biodiversity every day

Gjystina Grishaj, age 56, Albania

"Life isn’t easy in Kelmend: The winter is long, we lack many services and it takes hours on an unpaved road to reach the bottom of the valley."

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Ibrahim Mansaray, age 40, Sierra Leone

"In 1996, rebels attacked my village and captured me. I was only nine years old. At their camp, I was trained to shoot and to kill."

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Dalí Nolasco Cruz, age 27, Mexico

"I am an indigenous Nahua and I live in Tlaola, in the State of Puebla, Mexico. Together with twelve other women I cultivate the Tlaola serrano chili pepper on terraced land."

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To learn more about people like these and their work, download the Slow Food almanac here....

2608 gardens in Africa that involve more than 50.000 people,

513 Presidia and 57 Earth Markets to support the work of over 20,000 producers in 84 countries,

more than 3000 chefs who work with small-scale producers,

6000 submissions for products to save on the Ark of Taste.

This is the work of the Slow Food network, made up of more than a million people in 160 countries across the world.

To continue saving an immense heritage of vegetable varieties, animal breeds, products and traditional knowledge at risk of extinction, to support small-scale producers and to protect the planet's resources from pollution, deforestation and the damage caused by industrial agriculture, the network needs help to defend the future of thousands of farmers, shepherds, fishers and food artisans who love the earth, we can save biodiversity and guarantee good, clean and fair food for all.

Why is saving biodiversity important?
 Over the past 10,000 years, humans have selected thousands of plant varieties. In just 70 years, we have lost 75 percent of them.

More details about the Slow Food network........

 

 

Meet Brenda - and visit Sardinia and Corsica

Brenda Fawdon is a real food advocate, author, chef, cooking school teacher, presenter, recipe developer and, now, food blogger. Just the sort of person food-lovers would like to travel with.

Like anyone passionate about real food and seasonal produce, most of all she loves to visit the source.
 She will be leading food tours across her local region in Australia, visiting favourite farmers, growers and makers. We’ll also be venturing further afield, journeying to some exciting European destinations, where we can learn about the producers and traditions of other cultures.

In 2017, Real Food School is again joining forces with Tastes of Italy to lead a tour to the islands of Sardinia in Italy and Corsica in France. 

Sardinia is one of the Blue Zones of the world, where people live longer and healthier lives. 

If you’d like to join Brenda on this delicious adventure, find out more HERE.....

Sardinia 2–9 October 2017

Corsica 9–12 October 2017

(Photos: Su Gologone)

Real Food School is an online space for sharing recipes, passing on food knowledge and inspiring a community of people to cook and eat real food. There are plans to create a bricks-and-mortar venue for holding cooking classes, workshops and events.

 


 

Walk – and taste – Japan

Walk Japan, the pioneer of off-the-beaten-track tours of Japan, announces the launch of the Tea Tour, a walking tour from 10 May - 20 May 2017, showcasing the historical, social and cultural role of tea, while exploring beautiful, speciality tea areas in central Japan.


This fully guided, ten-day tour explores the significance of tea for Japanese people, who have made the drink an element of their daily lives since Buddhist monks introduced it in the 9th Century. Under the guidance of Tim d’Offay of Postcard Teas of London, one of the world’s finest purveyors of tea and Walk Japan's tour partner, the tour uncovers the dramatic influence of tea during short, leisurely walks in lesser known Japan.


The tour is suitable for all walkers. In the expert company of the Walk Japan Tour Leader, participants stroll on mostly gentle terrain through some of Japan’s most iconic rural and historic surroundings.


They will travel alongside a riverside path in the picturesque village of Yuya Onsen in Aichi, where the mountains are a patchwork of terraced paddies. They will stroll down Kyoto’s backstreets, examining traditional tin tea caddies created by artisans who serve the Imperial Household. A local tea expert leads guests on a culinary journey of wagashi Japanese sweets, while they try their hand at making.

Accommodation is in hotels and a Japanese inn with onsen hot springs. Meals are a delight, ranging from sumptuous banquets at the inn, through farmhouse-style cuisine at local restaurants to feasts at some of Kyoto and Tokyo’s foremost dining establishments. Reflecting the culinary role of tea, the group will enjoy tea served not only as a drink but also as an ingredient in our cuisine.

Further information ..........

  or on Facebook.....

 


 

Four-miles down a single-track lane that winds along the wooded banks of Loch Voil you’ll find Monachyle Mhor a luxury hotel in Perthshire, Scotland. A vibrant splash of pink against the surrounding mountains, this 18th-century farmhouse and steadings is now a cosy boutique hotel and restaurant with fourteen individually designed rooms.

 

A relaxed, family-run hotel, award-winning chef, Tom Lewis, cooks food fresh from the estate while his artist sister, Melanie Lewis's contemporary paintings hang on the walls next to traditional oils and prints.

There are five featurefive courtyard and four house rooms.

More details....

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But wait, there's more! MHOR 84 Motel

Listed in the top 100 Hotels in Britain List 2013, pronounced number 2 "Best Budget Hotel" in The Sunday Times and Winner of 2016 Pub Excellence Award at CIS EXCELLENCE AWARDS On cycle route 7 and the newly created Rob Roy Way...Tom and Lisa Lewis, Dick Lewis and his partner Mhairi Taylor (of Delizique and Cafezique, Glasgow's westend) have joined forces for the first time to create the perfect pit stop at the head of Balquhidder glen. With 11 simple rooms plus newly refurbished self-catering cottage, offering great value for money.

The restaurant menu, with a daily-changing evening menu and a cracking little wine list, is served all day from 8am until 9pm satisfying the walkers and cyclists with hearty lunches, cakes and pastries to shellfish loving galloping gourmets. A games room keeps the young and young at heart entertained with a pool table, toys and board games too. Roaring log fires are lit inside and out, and there ia live music every Thursday.

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MHOR Bread

Why should you have to pay more for organic food? All food should be safe and good for you. This is the basic premise on which all the Mhor businesses are based. And why the Lewises focus more on locally sourced rather than organic produce. And why they bought a bakery. Bread is one of our staple foods, but, today, thanks to the over-milling of flour and the introduction of preservatives and various other additives, much of the bread on sale has next to no nutritional benefit. 



MHOR Bread in Callander is a bakery, shop and tearoom and has been supplying bread to the area for over a hundred years. The Lewises bought the bakery in March 2007, with the aim of expanding the business, preserving what is best in quality Scottish baking and introducing a range of artisan breads. All the breads are still made traditionally by hand, using flour milled in Scotland, and without preservatives. Old classics such as Black Buns, Buttered Bannocks and Perkins are also being kept alive. 

WATCH THIS to discover more......The Hunter-Gatherer Chef of the Scottish Highland's - Video

 


 

Macao's Michelin ratings rise

Macao's reputation for serving quality cuisine has jumped a few more notches with news that 19 local restaurants earned star ratings in the recently released 2017 edition of the Michelin Guide Hong Kong Macau.

While the Grand Lisboa's two premier restaurants – Robuschon au Dome and The Eight – maintained their three-star billings, Chinese eatery Feng Wei Ju and Japanese restaurant Mizumi jumped from one to two stars.

Feng Wei Ju specialises in Chuan-Xiang cuisine, a spice-heavy cuisine from the regions of Sichuan and Hunan and one of the eight major cuisines of China.

Mizumi is helmed by three renowned Japanese chefs, and fresh produce from Japan is flown in daily.

Their elevation meant that Macao now boasts five restaurants with two stars, the pair joining the established Golden Flower, Jade Dragon and The Tasting Room.

Food for thought is that the one-star rating list grew to 12 with three Cantonese restaurants - Lai Heen, Ying and Pearl Dragon – earning the star for the first time.

They joined restaurants King, 8 1/2 Otto e Mezzo, Shinji, Terrazza, The Golden Peacock, The Kitchen, Tim’s Kitchen, Zi Yat Heen, and Cantonese fine dining eatery Wing Lei, located inside the Wynn Macau.

(Wine waiter at Robuschon au Dome)

Feng Wei Ju specialises in Chuan-Xiang cuisine, a spice-heavy cuisine from the regions of Sichuan and Hunan and one of the eight major cuisines of China.

Mizumi is helmed by three renowned Japanese chefs and fresh produce from Japan is flown in daily.

Their elevation means that Macao now boasts five restaurants with two stars, the pair joining the established Golden Flower, Jade Dragon and The Tasting Room.

Food for thought is that the one-star rating list grew to 12 with three Cantonese restaurants - Lai Heen, Ying and Pearl Dragon – earning the star for the first time.

They joined restaurants King, 8 1/2 Otto e Mezzo, Shinji, Terrazza, The Golden Peacock, The Kitchen, Tim’s Kitchen, Zi Yat Heen, and Cantonese fine dining eatery Wing Lei, located inside the Wynn Macau.

(Dim sum at The Eight)

In addition, Macao boasts 12 Bib Gourmand Michelin rated restaurants, recognised for their high quality affordable street food offerings. Among those listed was Lord Stow’s Bakery (see picture at top) renowned for its creation of Portuguese-style egg tarts. Fong Kei Pastelaria, which has sold pastries for more than 120 years, and Mok Yee Kei, where durian ice cream is said to have originated, also made the grade.

More details...... 

 


 

Brazilians love cake

(Flickr: H is for Home)

Cake is big in Brazil. It’s can be eaten throughout the day, even at breakfast. This Brazilian condensed milk cake is light, moist, fluffy and the perfect accompaniment to a coffee. With few ingredients, it’s simple to make and can easily be adapted with nuts, lemon, chocolate, coconut and fruit to make a more complex cake. Typically, the cake is baked in a circular or ringed baking tray, but if you don’t have one, any loaf tin will do.

Brazilian condensed milk cake (bolo de leite condensado)

1 can of sweetened condensed milk


2 eggs


400ml full fat milk


50ml butter


250g plain flour


125g white sugar


1 tbs baking powder


icing sugar for dusting


lemon zest


salt

Preheat the oven to 180°C. Beat the eggs and sugar until creamy. Melt the butter for a few seconds in the microwave until soft. Beat the butter into the eggs and sugar. Add the condensed milk and full fat milk and beat. Sift the flour, baking powder and salt into the bowl and then mix into a smooth batter. Zest a whole lemon and add to the mixture.

Take a round cake tin and rub all over with butter. Pour the batter into the tin and place into the oven for around 45 minutes. To ensure the cake is cooked, put a small knife or skewer into the cake which should come out clean. The top should golden brown and to have risen. Leave the cake to cool in the tin and then remove and leave on a metal rack. Once cooled, dust with icing sugar all over. The cake should keep for 5 days in a sealed tin.

For more information on Latin America...........

 


 

How do you like your coffee.........with gold?

Could this be the world's most extravagant coffee maker? The new Royal Coffee Maker, from Royal Paris, is a luxurious handcrafted 24-karat gold or silver, crystal and semi-precious stone balancing syphon brewer – and the world’s first-ever bespoke coffee maker.

Retailing between £9,000 and £15,000, only eight Royal Coffee Makers are produced by hand each month, with each numbered machine taking more than 50 hours of painstaking workmanship.

French artist Jean-Luc Rieutort brings to life the exceptional craftsmanship more commonly seen in fine jewellery to the Royal Coffee Maker.  Working alongside a team of skilled sculptors, metallurgists and engineers, he has recreated the historic balancing syphon used by royalty in the 1800s.

Turning the art of brewing coffee into a ceremony, ground coffee is first placed in the fine Baccarat crystal carafe, hot water poured into the boiler pot and the Baccarat burner vase, lit.  Next, the fully automated system allows heat, steam and gravity to brew the coffee in the crystal Baccarat vase.

Parisian artist Rieutort is one of few artists in the world who spends this much time on a commercially available, working, object d’art. He attended the Visual Arts School (L’ecole the Boulle) in Paris and is a specialist in design, carving and chiseling. He has won many top prizes in Paris, in the “art of chiseling” competitions.

Assembled with precision, the machine is built to amaze and works like a Swiss watch. All parts of the Royal Coffee Maker are hand-made, assembled, carved and decorated one piece at a time. The custom chiseling takes countless hours. Parts like the gargoyle spigot, fish key, counter weight, oak leaves and finials are made by casting using the lost wax method. There upon the artist chisels the details into the individual pieces. More than five hours are spent on the unique ‘chasing dolphins’ closing system alone. 

How does the coffee taste?

Simply put – it’s coffee for kings. Brewed at the perfect temperature with no artificial filters, and no place for the aromatic oils to escape, the resulting brew is crystal clear with unrivalled aroma and flavour. It is the only coffee maker that allows for customised coffee or tea with the ability to add liqueurs and spices before the brew.

And as the world’s first bespoke coffee maker – it can be personalised too. Choose from 24-karat gold, copper or silver options, and a semi-precious black obsidian, azurite or malachite base, with or without your engraved initials, company name, or family crest. Entirely self contained and portable, the Royal Coffee Maker can be used anywhere, from an exquisite dinner to a summer garden party.  Each Royal Coffee Maker set comes with a matching custom made coffee scoop.

More details from the makers.....

 


 

That old NZ-Australian rivallry is sweet

You may have heard of manuka honey from New Zealand and its effectiveness as a healer, among other claims.

Researchers from the University of Technology Sydney (UTS) now say that Australian manuka honey is just as powerful at fighting bacteria as New Zealand manuka honey.

The difference between Australian and New Zealand manuka honey is a hot topic with some New Zealand honey producers saying they should have the exclusive rights to the honey which has antibacterial properties.

Australian honey producers however say the Leptospermum tree, where manuka honey comes from, is native to Australia and that they have just as much as a right to sell manuka honey as Kiwis.

In a win for the Aussies, the latest findings by Professor Liz Harry and her team revealed that more than 80 Australian honey samples had the same antibacterial properties as New Zealand manuka.

The ground-breaking research also showed the antibacterial properties of honey remain unchanged over several years when stored appropriately.

“These findings put Australian manuka honey on the international radar at a time when antibiotic resistance is recognised as a global crisis,” said Dr Nural Cokcetin, of the ithree institute at UTS, one of the study’s authors.

The findings have been described as a “game-changer” for Australian beekeepers looking to take advantage of increasing consumer interest in manuka honey.

The research is part of a five-year UTS project funded by the Rural Industries Research & Development Corporation (RIRDC), through its Honey Bee and Pollination research program.

There are about 12,400 registered beekeepers in Australia, and about 200,000 hives used for commercial pollination and honey production. The industry produces up to 30,000 tonnes of honey annually.

What’s in a name?

Interestingly, the rival between Australia and New Zealand over manuka could even go as far as how to pronounce the word manuka.

Most Australians currently pronounce manuka honey the same way New Zealanders do, saying mah-noo-ka. But the Canberra suburb named after the honey, spelt the same, is pronounced man-nu-ka.

It is thought the Canberra suburb is pronounced as man-nu-ka because this is the way Queen Elizabeth said it during her 1954 royal visit to Australia. So this might be another distinctive way for manuka honey from Australia to be differentiated?

(Source: Australian Food News)

 


 

Food and fires

If you like a little (or a lot of) food with your holiday, then culinary tourism is worth considering. One of the fastest growing segments of tourism today, more and more people are traveling in search of locally produced foods combined with unique experiences.  Tasmania is well known for its fresh foods and pristine wilderness.  If you'd like to experience both in an unforgettable experience, look no further than Life's an Adventure

Combining great iconic hiking adventures with fresh, local food and produce, travelers have the opportunity to experience the best of Tasmania. A locally owned and operated small business, this company takes pride in featuring the local produce and producers near their hiking destinations.  It's a great opportunity to combine two of our favorite pastimes- hiking and discovering the local foods of an area.

 

Hiking the Bay of Fires is but one of Life's an Adventure's many hikes in Tasmania and Australia.  The three day hike through the Bay of Fires is a mesmerizingly beautiful walk along a coastline just stunning in its beauty: white sand beaches, crystal clear waters, and birds and wildlife to keep it interesting.

Located in the northeast tip of Tasmania, the hike commences at Mount William National Park and ends at the rather attractive beach called “The Gardens”, 37 kilometers to the south, still quite a distance from the nearest town St. Helens, a good 18 kilometers away.

With the exception of a lighthouse, there is no development in the Bay of Fires so the area remains pristine. Here you will not see another soul, other than the 12 in our small group.

The wide, white sandy beach makes for easy walking. Our only challenges consist of navigating the rocky outcrops separating the glorious beaches of the Bay of Fires and crossing the small rust coloured streams emptying into the ocean. Tannins occur naturally in the water and when the rust coloured streams hit the crystal blue water, the ocean appears a lovely olive green color.

 

Life's An Adventure caters the meals on the hike using many local Tasmanian food suppliers. For the Bay of Fires many of these are from nearby Launceston. Local cheeses, including King Island Brie, Blue Sky Double Brie and Pyenganna Cheddar Cheeses, Blue Sky Dips and the very popular wallaby cabanas are from Casalinga Gourmet Butchery.  Part of Life's an Adventure's philosophy is to support high quality, local food suppliers and we also feel very strongly about supporting local producers and businesses.  The local suppliers change for each hike and region. 

 

Breakfast and lunch also feature Casalinga Gourmet's products including wallaby metwurst and beef jerky.  Their Tirano Chipotles, served at breakfast with fresh local eggs were also a highlight when combined with fresh sourdough bread from Manubread, an artisan bread maker, and coffee from Relics Coffee, a local coffee roaster. Add cereal, muesli, fresh fruit and locally produced bacon and we were well fed for a day of hiking.

Ye Old Butchery, another local supplier, provide organic fruit and vegetables and when possible these are all locally grown in Tasmania. Bill Dowling makes the beetroot chutney and caramelised onion which are also Tasmanian. The leatherwood honey and even the ice cream brand, Valhalla is all local. 

 

You can find other great culinary adventures from around the world on Compass & Fork.

 


 

Life's a (licensed)beach

In sunny Western Australia, the sun goes down over the sea and Bathers Beach House in Fremantle has become the first licensed stretch of beach in WA, and one of only a handful in Australia. 

Visitors can choose from the seaside venue’s 40 sun lounges to enjoy a beer, wine and cocktail while feeling the sand between their toes. Sun lounges can be reserved, with unreserved lounges available on a first-come first-served basis. The food offering is an edited version of the existing menu, with more picnic friendly options suitable for dining on the beach.

 

Bathers Beach House has been the only absolute beachfront restaurant, bar and function space in Perth since it opened two years ago. Waiters come and take your order and deliver everything to you – given the location by the sea, it's like a taste of paradise.

 

Guests can enjoy the spectacle that is a sunset over the Indian Ocean with a full restaurant service on the beach. While diners can enjoy this sort of experience in Europe and Asia, this move now brings this venue up to par with international destinations. 

More information...... 

 


Please note: All editorial on this site is included only because of its interest and value to readers. None of the places or products mentioned above has paid to be included. Text and pictures used with permission.

 

 

 

 

 

 

 

 

 

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Sally, and Gordon Hammond also operate the Australian Regional Food Guide Web site. This comprehensive directory is a great resource for everything that is happening in the regional food scene in Australia. Make sure you visit and bookmark this site. Please Follow on Twitter or Like on Facebook.