SPECIAL OCCASIONS – Samoan Shindig

MOVE to Samoa to partake in the traditional Fiafia celebrations. The feast, cooked in the traditional umu, is usually made up of a large amount of chicken, breadfruit, pork, taro, fish and fresh fruit, with the tipple of choice being the time-honoured kava drink that’s reserved for special events only.

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PLACES TO VISIT – Beer goggles or sunglasses?

http://www.theodora.com/wfb/photos/samoa/samoa_photos_13.html

So, who'd rather be here or visiting a brewery where you can't taste the beer?

FOR those who prefer the beer goggles to the sunglasses, Samoa has the Vailima Brewery that’s open for tours every Thursday (providing you give them a heads up you’re coming to visit of course.) You’ll surely get the opportunity whilst in Samoa to sample the German styled Vailima beer, which is fortunate considering there’s not any tasting allowed on the tour.

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EXTREME EATING – From a small seed a funky smell may grow…

http://www.taracronica.com/tracys-posts/history-of-the-tattoo

A growing number of Brits are sporting the latest ‘fashion’; the Polynesian style tattoo. Fair enough I suppose: in boring old Britain, you get the standard, dull as dishwater packet of crisps – in Samoa however, you get the much more attractive and exotic dish of worm sperm and egg packets on toast.

http://seapics.com/feature-subject/marine-invertebrates/palolo-worm-pictures-002.html

'Yummy' 'worm'

Of course, the worm sperm and egg packet combo goes by a different, slightly less matter of fact name in Samoa. Called Palolo, it’s a ‘strange green worm’ that rises from the sea annually each year around October that’s collected by the bucketful. It’s considered quite a delicacy in Samoa, and as this rather helpful National Geographic article describes, tastes kinda ‘scratchy’.

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An Intro to German Cuisine

http://www.simplygroups.co.uk/Locations/Cruising/TurkeynTinselGermanChristmasMarkets.aspx

XMAS MARKET!

WHAT makes Germany so wonderful to experience is the love and passion everyone reserves for their food and drink. From visiting one of Germany’s 200 star-rated restaurants to getting merry in one of those iconic old-fashioned German taverns everybody wants to visit at some point in their life…

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SPECIAL OCCASION – Glücksschwein

http://www.alleszumbacken.de/produktdetails/GT3524::gluecksschwein-durchmesser-2-8-cm-marzipan

Oink!

THESE  ‘Glücksschwein’ (lucky pigs) are traditionally made in the marzipan hotbed of Lübeck in Northern Germany, so dubbed the Marzipan capital due to its brilliance and consistency. For more information on marzipan specific terms for those interested, check below for a list of terms collected from the wonderful germanfoodguide.com website.

Lübecker Edelmarzipan 90:10 – This version is made in the city of Lübeck It contains 90% Marzipanrohmasse (raw marzipan) and 10% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 45% sugar).
Edelmarzipan 70:30 – Contains 70% Marzipanrohmasse (raw marzipan) and 30% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 65% sugar).
Konsummarzipan 50:50 – This version is often sold as candy. It contains 50% Marzipanrohmasse (raw marzipan) and 50% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 85% sugar).
Königsberger Marzipan – This version of marzipan was developed in Switzerland. Ingredients include ground almonds, fine powdered sugar, egg white, and a little lemon juice. The finished product has a unique golden/light brown surface.

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STAPLE FOODS – Telling Porkies

http://www.lecker.de/rezepte/rezeptsammlungen/bildergalerie-1279416-artikelansicht/Schweinshaxe-Eisbein-auf-Bayerisch.html?i=1&scroll=448

Guten Appetit!

On average, a  German will on average consume up to 61kg of meat a year – and while that diet is by no means made up exclusively from pork, with eye-catching specialities like Schweinshaxe and the previously mentioned somewhere in this blog sausage dishes. So, for your pleasure and enjoyment, here’s a link to a wonderful article focusing on that exclusive Bavarian staple food we call the pork knuckle.

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HOME COOKING – Fit for a Duke

http://www.royalcollection.org.uk/egallery/object.asp?category=277&object=420667&row=348

That's the face of a man who loves his layered puddings

THE cheeky little moustache can’t help but catch your eye, belongs to Ernest Augustus, Elector of Hanover, particularly fond of a snappy two layered dessert called Welf Pudding, first cooked to celebrate the 200th anniversary of the rule of the House of Welf. The pudding contains a white bottom layer, made from a cooked milk and vanilla sauce on a base of very stiffly whipped egg-white. After being chilled, it’s then covered with a yellow layer of wine sauce made of beaten egg yolk, white wine and a dash of lemon juice, resulting in a pudding that shares the same colours as the flag of… the House of Welf. Classified now as a cultural speciality from Lower Saxony, Welf Pudding (or Welfenspeise), can now be found in kitchens across Germany, whereas that portrait of Ernest Augustus and his stunning hair can be found in the British Royal collection.

http://www.essen-und-trinken.de/eier/suesse-eier-rezepte-1003614.html?image=16&eid=1003618

This two layered dessert is dedicated to the memory of Ernest Augustus Elector of Hanover

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