Open Water

Yesterday it was time to finally get a taste of the South Pacific first hand, and what can I say, it was marvelous.

Pilot Whales

The underwater world, with a common acquaintance during this trip, the parrot-fish....

 Time for some fishing...

Queenfish

Skip Jack Tuna

And a visit from some friends at sunset...

 

Giants and Dwarves

The massive Bundi Banana

The small and delicious 'Hawaiian' Papaya

Big Game

Dog Meets Dog

Pacific Style

It's not a place, but a space...

Southern Tale

Some postcards from New Zealand's South Island,

Manuka Honey, with a brief description on its properties

A wine list- Sauvignon Blancs are very good in NZ

Paua, Abalone- was unable to eat it fresh this time around

 Landscape

Your Tea Sir

No cafe's selection is complete without a good assortment of teas from around the world. A cafe in New Zealand provided some great ideas on how to utilize rare plants with medicinal qualities to make some unique, exceptional, and healthy teas.

The Pro Melon

The Kiwano as it is known here in New Zealand is the ancestor of all melons, and is also closely related to the cucumber, which taste is clearly recognizable when eating this bizarre looking fruit. Notes of banana and lemon are also present, while the texture is close to that of passion fruit.

Can work very well in salads, as a condiment to other ingredients, for example raw fish, while its exceptional palate refreshing qualities make it great for a juice or a sorbet.

West Coast

                                        and just over the pass and into the valley...

Wine Country

The view from Rippon Vineyard and Winery

Spaceships

Local Varieties

New Zealand has many indigenous flowers, some of which are utilized to produce outstanding honey. The famous Manuka variety, depicted below, has anti-bacterial qualities, whilst amongst the others i've tried, the Kamahi was very enjoyable.

It must also be said that even the non-indigenous plant based honeys, such as the Thyme one i tried, are top-class in both taste and texture. This is probably due to the organic standards many producers adhere to, the tight regulations the ministry in charge of agriculture requires the producers to follow, and the ideal environmental factors (clean air for one!) the South Island, where most of the honey is produced in, enjoys.

Festival of Grapes

Central Otago, NZ

The region focuses mainly on Pinot Noir, Pinot Gris, and Riesling.

South Pacific

Crustaceans

Saw the greatest array of these gems at the market the other day. The interesting thing is the fresh water versions are also very prized. All best served slightly boiled or gently cooked with a pan and a pinch of olive oil.

King Crab from Antartica

Bug in Aussie, Slipper Lobster in US, Cicala in Italy

The Marron, similar to lobster, from fresh-water, very prized.

The Mud Crab, fresh-water treat

Tribute

As i headed to take a look eastwards towards the grand Pacific Ocean I was extremely fortunate to cross paths with a statue and park dedicated to Hawaiian legend Duke Kahanamoku.

One, Two, Three

From Bolivia To Australia

Have to say the city market was kind of disappointing after I experienced such natural and unique local ones throughout the villages of South East Asia. But luckily there was a positive surprise from today's market hunt, the Acha Acha.

It comes from Bolivia, but has recently become popular in Australia. Still haven't tried it, but apparently it tastes like the Mangosteen,  so good to eat, and for use in fruit based cocktails!

Anyways, intend to buy a half a kg. in the next couple of days so I can fill in with some details.

City On The Sea

21st Century

Sea Salad

A delicacy

Un Espresso, Grazie

Una commedia che il mondo fa sognar

Know More Banana, Know Less Banana

One of the reasons people go on a trip is to discover, please their thirst for knowledge, understand the world, but are they ultimately able to do so? Maybe some are, or at least, they feel they have done so. On my part, i can't say I'm feeling this way, and am left smiling.

 Let's take for example my current experience with the banana.

I embarked with the idea that there were four, maybe five, varieties of banana as in the 'west' it is common 'supermarket knowledge' that you have the classic yellow banana (Cavendish AAA), oh, and the 'rare' small yellow banana (I once had that in Belize, it was exceptional!), and maybe a couple others including the less sweet plantains.

Then I arrived to the birth-place of the banana, the Asia-Pacific tropical region, and every day I discover a new variety. You thought green bananas are not ripe enough to eat? Well, in Indonesia i ate a few that were unforgettably good. Do bananas have seeds? Apparently the wild ones do. A red banana can't exist...Uhmm, I just had one today...

I now have the feeling any common notion one might hold based on his current experience of bananas is ready to be unconfirmed by some banana out there.

So there we go...Know More Banana, Know Less Banana.