TraDISHion Magazine

Food & Culture

Food in FaithJudaism, Sikhism & Islam

DISCOVER TUSCANY • TASTE PERU • JAPAN • MARGARET RIVERPLUS

Winter 2012

TraDISHion is a brand new magazine that has been developed by a group of 5 designers, Natasha Cantello, Stephanie Bell, Steven Carr, Elizabeth Bennett and Natalie Coombes. TraDISHion offers more than your conventional food magazine. We explore the world’s traditions, food, travel and culture.We have dedicated many hours to the creation of this magazine. Great care has been taken in developing informative and inspiring articles complimented by beautiful design.

We hope that you thoroughly enjoy reading it.

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Food & Culture

Food in FaithJudaism, Sikhism & Islam

DISCOVER TUSCANY • TASTE PERU • JAPAN • MARGARET RIVERPLUS

Winter 2012

04 Taste Peru06 Fugu In Japan08 Margaret River10 Life In A Grain12 Food In Faith14 Star Appeal18 Peruvian Recipes20 Pantry Vs Pills22 Arabian Nights24 Destination Tuscany26 Hey Big Spender28 Being Green & Loving It30 Forget Coffee

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Peruvian cuisine is a fusion of flavours, the result of centuries of inter-cultural mixing.Influenced by the influx of Spanish ‘conquistadores’, African slaves, Chinese and Japanese labourers, and European immigration; the ancient native Quechua food culture has merged to become a unique, richly diverse and flavoured cuisine. In Peru food is intrinsically woven into the lifestyle and culture of daily life.

One of the primary ingredients of Peruvian cuisine is the potato, and today is still a staple on menus. There are over 2 000 varieties of potatoes that have been identified in Peru and were the basic element in many meals in the pre-Hispanic Andes. Papa a la huancaina is a cold dish which combines this traditional staple with a Spanish influence, and consists of boiled sliced potatoes served in lettuce leaves, covered with spicy cheese sauce, and topped with a hardboiled egg. Another potato dish which has become part of Peruvian fare is Lomo Saltado, a stir fry of beef and French fries over rice, which has Chinese and French influences.

Quinoa is another ingredient which is inherently linked to the food culture of Peru. Archaeologists believe that it has been cultivated in the Andes for up to 9 000 years. Quinoa is known

as the ‘mother grain’ because of its high nutritional value, and is the one food product, either animal or vegetable, which can supply nearly all the nutrition needed by humans. The boiled seed is added to soups and stews, or, when toasted, is used for flour in bread and cooking. Caldo de Gallina con Quinoais a soup of quinoa, chicken, tomatoes, vegetables and spices, and is a delicious hearty meal.

Seafood is a feature of Peruvian coastal food and a common meal is Cerviche, which originated during the Inca times. The Incas cured the fish chunks in fermented corn juice, but since the introduction of limes, are cured in lime and onions, with the aji pepper for a subtle hint of heat. A modern twist with a Japanese influence is Tiraditos, in which raw thin fish slices are cured in lime without the onion, with aji and ginger added.

A particularly unique Peruvian dining experience is the Cuy Chactado, roasted guinea pig. Although commonly a pet in some countries, Guinea pigs are kept and fattened. In many households in the mountainous areas and are their primary source of meat. In this surprisingly tasty

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dish they are normally fried whole in hot oil and served with boiled potatoes, corn and salad.

And finally the iconic Pisco Sour. Originally made after the Spanish brought their grape spirit into the country, it has evolved over time to become the national Peruvian drink. The spirit is mixed with sugar syrup, lime juice, Angostura bitters and egg white. The tart sharpness of the lime is balanced by the sugar, and it is a drink that is exceptionally potent!

Travel to Peru and experience the cuisine; surround yourself in the stunning landscape, the rich cultural history, and visit the ruins of past civilisations. Only then will you understand the mix of influences that have combined to form the current, delicious food culture of Peru.

- Elizabeth Bennett

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On a recent trip to Japan, I explored a number of sushi bars, a few of which served the infamous puffer fish. Fugu’s main claim to fame, besides its extraordinary appearance, is that its skin and organs are highly poisonous.

Fugu (literally “river pig”) the Japanese word for pufferfish, is considered to be a great delicacy in Japan. Fugu can be lethally poisonous due to its tetrodotoxin (potent neurotoxin); therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.

To humans, tetrodotoxin is deadly, up to 1,200 times more poisonous than cyanide. There is enough toxin in one pufferfish to kill 30 adult humans, and there is no known antidote.

There are more than 120 species of pufferfish worldwide. Most are found in tropical and subtropical ocean waters, but some species live in brackish and even fresh water. They have long, tapered bodies with bulbous heads. Some

wear wild markings and colours to advertise their toxicity, while others have more muted or cryptic colouring to blend in with their environment.

The fish ranges in size from the 1-inch-long (2.5 centimeter-long dwarf or pygmy puffer to the freshwater giant puffer, which can grow to more than 2 feet (61 centimetres) in length. They are scaleless fish and usually have rough to spiky skin.

The diet of the pufferfish includes mostly invertebrates and algae.Large specimens will even crack open and eat clams, mussels, and shellfish with their hard beaks.Poisonous puffers are believed to synthesize their deadly toxin from the bacteria in the animals they eat. Some species of pufferfish are considered vulnerable due to pollution, habitat loss, and overfishing, but most populations are considered stable. Some predators, such as tiger sharks and sea snakes, are unbothered by the natural toxins of the pufferfish.

F U G U I N J A PA N

Above and Below: Edible pieces of fugu sashimi, artfully arranged on a plate.

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Fugu fish, whole

Since 1958 Tokyo has required chefs to be licensed to serve Fugu and the preparation of the fish has continued to be strictly controlled by the law in Japan. Only chefs who have the qualification achieved through rigorous training are allowed to prepare and serve the fish. However, despite all regulatory precautions, there are reports of sickness and death due to fugu poisoning yearly.

Some consider the liver of the Fugu the tastiest part of the fish but it is also the most poisonous, and since 1984, serving the Fugu liver in restaurants was banned in Japan.

Located in the center of Tokyo is the Tsukiji fish market. Tsukiji has a practice examination area, where the chefs have 20 minutes to dissect the fish into edible and inedible pieces, label with plastic tags, and artfully arrange a plate of fugu sashimi.

A dish of fugu can easily cost ¥5,000 (approx. AUS$50) The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat.

Shibuya Crossing, located outside Shibuya Station in Tokyo, is a must see if you are visiting Japan. Shibuya Crossing is famous for its crowd of pedestrians making their way across the busy intersection beneath the glare of many lighted billboards and neon signs. Shibuya, Japan’s capital is the planet’s largest urbanised area, with around 36 million people. On sunny afternoons or clear evenings, the surrounding area is packed with shoppers, students, young couples and commuters. When the lights turn red at this busy junction, they all turn red at the same time in every direction. Traffic stops completely and pedestrians surge into the intersection from all sides. You can observe this moment of organised chaos from the second-story window of the Starbucks in the Tsutaya building on the

crossing’s north side.After experiencing the “scramble,” follow the trendy teens into Shibuya 109, a big shiny mall with more than 100 boutiques, for a look at the latest in disposable fashion. Or duck back into Shibuya Station and down to the bustling Tokyo Food Show for an elegant array of gourmet eats and an education in local tastes: grilled eel, fried pork, tiny fish salad, octopus on a stick, seafood-and-rice seaweed wraps and much more. The prepared dishes and grocery items are all sold from immaculate counters amid a chorus of “Irashaimase!” meaning welcome in English.

- Natasha Cantello

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Margaret

River

more than wine

Near Hamelin Bay where you swim with the Stringrays

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your to do list. These establishments offer mouth watering products that suit anyones budget.

As you venture west from Margaret River to the beach you will find Prevelly a small town nestled amongst the trees. Prevally is internationally renowned for its superb surfing conditions and is where the Margret River meets the sea. Prevally is home to the Margaret River Pro. The feel of the place is very much part of the beach culture and it has spectacular views. Make sure you take advantage of the water activities available. You can swim, fish, hire a canoe or even have a surfing lesson with the local professional surf school.

So if you enjoy long walks on the beach, fine wine and gastronomical delights then the Margaret River region is the places for you. Sit down, put your feet up, enjoy a latte and watch the sun set at the Gnarabup beachside cafe whilst you plan the rest of your trip. - Steve Carr

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The idyllic Margaret River region sits in the far south west of Western Australia. At only 300kms south of Perth it’s only a short drive before you finds yourself in the midst of some of the most picturesque coastline that the world has to offer. The region has plenty to offer including fine dining eateries, wineries, cafes, caves, and a pristine coast line that offers opportunities for fishing, surfing, hiking and snorkelling at gorgeous natural reefs like Yallingup.

The Margaret river region takes in around 100 kms (or about 60 miles) of coastline, central to the area is the Margaret River town itself which is inland about 10 minutes from the beach.

Over the last few decades Margaret River has become internationally renowned for its wining industry and you are spoilt for choice when it comes to spending a lazy Sunday afternoon siping fine wine and tasting delicate morsels in any one of the regions many establishments. The Mediterranean maritine climate is ideal for producing red wines such as the Cabernet Sauvignon, Shiraz and whites such as the classic Chardonnay or the Semillion/Sauvignon Blanc blends.

The region has over one hundred wineries and if you’ve got a few days to spare it is well worth an extended tour of the establishments. There is nothing more relaxing than sampling the fine wines, having a friendly chat with the owners (who are more than prepared to share their in-depth wine knowledge) and enjoying your lunch on a picnic

blanket with the local wildlife, especially the friendly farm dogs.

A lot of the Margaret River experience revolves around this happy journey of sampling then travelling to the next destination to repeat the process. Make sure that you utilise the official winery tour guides so that you are chauffeured and can indulge in the regions sinful pleasures.

Fortunately, if wines not your thing the region still has plenty to offer including the Chocolate Factory, Cookie Factory, Provodore and the Coffee House. Margaret River has so much to offer that we’re sure that you’ll be drawn back time and time again. .

The region is comprised of about nine individual towns each with their own personality. Margaret River itself is a melting pot of different cultures. There is a booming tourist trade including clothing and jewellery stores, cafes and restraunts, The regions art galleries are exceptional and we strongly recommend that you get along to the glass blowing gallery where you’ll find some astounding pieces. Margret River is a vibrant, bustling town that blends new age hippie culture, a surfing sub-culture and facilities for everyday general needs. It’s a town where you really blend in whether you’re dressed in the highest of fashion, sprouting long dreadlocks or walking around in your bare feet and boardies.

For tourists we recommend the local Bed & Breakfast’s. These establishments are often located near the waterfront or nestled in the hinterland. For those of you who are considering a sea change their are established and new housing ares for residents, retirees or even those who are prepared to communte.

When your in the area make sure that you add places such as the Yahava Koffeworks, Margaret River Dairy Company, The Chocolate Factory, The Berry Farm, Candy Cow, Margaret River Fudge Factory, Providore, Millers Icecream Shop and Cookies Galore to

View looking down at White Elephant Cafe & Beach, Gnarabup

below: Relaxing at Prevelly foreshore

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Just a routine visit to the local store on the way home from work; a loaf a bread, milk, can of soup, oven fries, chocolate, chips and a quick TV dinner.You probably didn’t even look at the ingredients, you guessed there would be sugar and salt, some food colours but for the most part it’s likely that you’ve not thought too much about it.

But, imagine for a moment that there was a health scare – someone has put poison in many of the food packages – this poison affects people in different ways, some people get sick and sicker over time, others will be hospitalized – and here is the conspiracy – the authorities can’t do anything to stop it.

For many people the ingredients of each and every package are critical – food intolerances, allergies or autoimmune diseases are wide ranging and a fact of life for some. There are a wide range of different conditions but the one I want to discuss the one that goes under the name of celiac disease. Celia disease is an autoimmune disorder that occurs in the intestine and affects less than one

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percent of people causing them to be adversely affected by gluten.

Gluten is found in many grains and for celiacs’ its consumption will cause chronic diarrhoea, fatigue and nutrient malabsorption amongst other issues. Fortunately there are still some grains, rice and corn (also known as maize) that can be consumed.

Each and every food package must be examined to check for ingredients – anything with gluten, wheat, barley is off the list and eating out can become a nightmare. The average supermarket shop is quite a bit more work. You pick up a box of cornflakes for your breakfast, they should be good, they are CORN after all. But a quick scan of the ingredients list identifies malt, which is made from barley, so you put that back. You look through packet after packet of processed foods and they all contain wheat, or some other gluten cereal. Over to the bread, and they are either wheat based or contain gluten but if your lucky you might find a small selection of gluten free loafs hidden off to the side, they are

about a quarter of the size and about four times the price so pick carefully. Just about all the soups contain wheat or gluten of some sort, TV dinners are off the menu as even the rice ones contain gluten. Your best bet is the health food section, but even then you need to pick wisely as health food does not mean gluten free. You find some pasta and eventually some oven fries along with the vegetables to make your meal.

Once you’ve been give a diagnosis all the items you used to buy are off your shopping list. You have to purchase “speciality” items which are harder to find and cost more than you would like to pay. Welcome to the life of the celiac, life overshadowed by grains, ruled by gluten. Next time you buy your shopping spare a thought for the celiacs. Look at your items and note just how many of them contain gluten or even just wheat and or try and see if you can find similar items that are gluten free. It’s not so easy to do day in and day out.

- Steve Carr

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For information on Coeliac disease and Gluten Free food you could visit the following information sites:

Coeliac Australiawww.coeliac.org.au

Gluten Free Australiawww.glutenfree.com.au

Gluten Free Eating Directorywww.glutenfreeeatingdirectory.com.au

Gluten Free Shopwww.glutenfreeshop.com.au

Gluten Free Lifestylewww.glutenfreelifestyle.com.au

Coeliac Disease Fact Sheetwww.health.nsw.gov.au/factsheets/general/coeliac.html

Coeliac Diseasewww.cdd.com.au/pages/disease_info/coeliac_disease.html

Spicey Lemon Rice dish. Opposite: Wheat in a field (left) and wheat bread and pasta.

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In this article we aim to briefly cover three religions from around the world, some of which have a growing prevalence in Australia, in an attempt to understand why certain food choices are not just culturally important, but religiously significant.

The religions that we will be covering are Islam, Judaism and Sikhism. We will be comparing each of these religions to find their similarities and differences in relation to the importance of food, restrictions on particular foods and times of fasting and celebration.

The information in this article may not represent all factions of each religion. It is intended as a brief and general description.

Sikhism

Overview Sikhism is one of the world’s largest formalised religions. It’s origins can be traced back to Guru Nanak, the first Guru of Sikhism, who lived in India in the 15th century. Many Sikhs live in the Punjab region of India, but there is also a growing population in Australia and other countries.

Sikhs believe that there is one God who is the same for all people from all religions. They believe in equality of all people regardless of gender, status or religion. All Sikh women take the last name Kaur, meaning princess, and all Sikh men take the last name Singh, meaning lion, they do this to eliminate discrimination based on a persons surname.

Diet Many Sikhs are vegetarian. They are free to choose whether or not to adopt a vegetarian diet or eat meat. They are however prohibited from eating ritually slaughtered meat, such as Halal and Kosher meats, as they do not agree with the killing method. Food served in the Gurdwara (Sikh place of worship) is vegetarian.

Fasting Sikhism is one of the world’s only religions that doesn’t encourage fasting. The Sikh holy Scripture, Sri Guru Granth Sahib says, “Fasting, daily rituals, and austere self-discipline - those who keep the practice of these, are rewarded with less than a shell”.

Celebrating Attached to the Gurdwara is a Langar. A Langar is a free kitchen. Sikh’s participate in preparing food in the Langar, which they then share with everyone. It is designed to uphold the equality of all people. Anyone is welcome in the Langer to sit on the floor in rows and share a free meal as equals regardless of their religion, colour, gender, age or social status. In many countries without the Langars providing food the poor would not eat.

Judaism

Overview Judaism teaches that every person, Jewish and non-Jewish, was created “b’tzelem Elohim,” which is Hebrew for “in the image of God.” Jews believe that there is one God and that every person is equally important and has potential to do good in the world.

The Torah is Judaism’s most important text. It contains stories and commandments that teach about life and death. The Torah contains the 10 Commandments. Jews consider the 10 Commandments to be the most important commandments in the Torah.

Judaism teaches that one day a Messiah will unite the world and bring peace to humanity.

Diet Kashrut is the Jewish diartey law that dictates which foods Jews can and cannot eat. The word ‘Kosher’ describes foods that follow this law.

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All fruit and vegetables are Kosher, as long as they are free of insects and bugs (eating insects and bugs is forbidden). Fish can be eaten as long as it has fins and scales. Shellfish etc. are not permitted. Leviticus 11:3-8 and Deuteronomy 14:4-8 both give the same general set of rules for identifying which land animals are ritually clean. Anything that chews the cud and has a cloven hoof would be ritually clean, but those animals that only chew the cud, or only have cloven hooves would be unclean. This means animals such as cattle, goats and sheep, are Kosher. Animals, such as the pig, that have only one of the two characteristics are impure and cannot be consumed.

Ritually clean animals need to be slaughtered following a certain method for them to be deemed Kosher. Animals must have their throats slit in one single slice with a sharp blade so that they bleed out. This is done because blood cannot be eaten according to Kashrut. The meat is then salted and soaked to draw out any traces of blood left in the meat. Cuts of meat from the hind quarter are still unable to be eaten, as they may still contain blood. The first animal of the slaughter is blessed, this differs from Islam where every animal must be blessed before slaughter.

Meat and dairy are never eaten in the same meal and different pots, crockery, cutlery and washing up equipment are used. Dairy foods may not be eaten until 3 hours after eating of meat.

Fasting Jews fast on many days throughout the year for different reasons. On Yom Kipour Jews fast because it says so in the Bible. It’s the day of atonement and fasting helps concentrate on the spiritual. On the other days they fast in memory of the Holy Temple in Jerusalem being destroyed or related incidents. They fast in order to repent, as they consider themselves better than the sinful generation in whose days this tragedy happened.

Celebrating Jewish feast days include Rosh Hashanah, Sukkot, Hanukkah, Purim, Passover, and Shavout. Specific foods are associated with the feasts, but these differ nationally.

Islam

Overview Muslims believe that there is one true God who’s name in Arabic is Allah. Muslims believe in predestination, that Allah has already decided what will happen, but they also believe that this doesn’t stop human beings making free choices. Muslims pray five times a day, wash themselves before prayer and face in the direction of Mecca while praying. In the center of the mosque in Mecca, Saudi Arabia, there is a cube-shaped building called Kaaba. All Muslims face the direction of the Kaaba during prayer. It is thought to have been built by Prophet Abraham and Muslims believe that it is the holiest place on earth. It is used only as a focal point for prayer and not worshiped. It signifies a direction, imposed by God to maintain unity among worshipers.

Diet A Muslim’s restrictive diet is fundamentally about obeying God. All practising Muslims obey God by eating the allowed foods, Halal, and avoiding the forbidden foods, Haram, which are mentioned in the Qur’an. Muslims recite the name of God (Allah) before eating and thank God after finishing.

Blood, pork and pig products, most carnivorous animals, birds of prey, land animals without external ears (such as snakes) and alcohol are Haram (forbidden). Permitted animals also need to be slaughtered in a particular way.

Animals must be slaughtered in a similar way to Kosher meat with one clean slice across the throat. One key difference is that Muslims must pronounce the name of Allah on each and every animal while slaughtering for the meat to be considered Halal.

Jews on the other hand only bless the first animal of the slaughter. Halal meat does not have to be salted and soaked. Muslims can also eat the hind quarter cuts of the animal, that are restricted by the Jewish Kashrut. Halal meat, chicken, fish, milk, olive oil and honey are highly recommended in Islam.

Fasting Ramadan is the most well known fast in the Muslim calendar. It is the ninth month of the Muslim calendar and is a mandatory fasting period that commemorates the period when the Qur’an was first revealed to Prophet Muhammad. During Ramadan, Muslims abstain from food and drink from before the break of dawn until sunset.

Muslims are also encouraged to fast 6 days during the month of Shawwal (the month after Ramadan), on the 10th day of Muharram, and on the 9th day of Zul Hijjah.

Celebrating Muslims celebrate with food on Eid al-Fitr (after finishing the fasting months of Ramadan), Eid al-Udha, and Maulud n’Nabi, the birthday of the Prophet Mohummmad (some Muslims don’t celebrate this).

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A Michelin star is the most sought after prize in the culinary world. To have three makes a restaurant truly exceptional. In 1926 the Michelin tyre company started to rate restaurants in its travel guide in an attempt to guide tourists to the best restaurants in France. To determine ratings Michelin sends highly trained inspectors to visit each candidate. These visits are done anonymously and Michelin pays the bill. Very few restaurants can claim to have a three star rating and some of the most highly acclaimed of these are El Bulli and the Fat Duck. One restaurant that has rapidly gained two stars and is on the road to gaining three is Noma.

Noma in Copenhagen specialises in Nordic cuisine and holds two Michelin stars. Noma is not your average fine dinning experience and the menu boasts flavours such as Greenland musk ox. Head chef Rene Redzepi is attempting

to revive Nordic cuisine with a strong focus on locally sourced wild produce.

The United Kingdom has its fair share of acclaimed restaurants, but one in particular stands out, the Fat Duck. The Fat Duck was opened in 1995 by scientific self-taught chef Heston Blumenthal and has held three Michelin stars since 2004. Heston’s specialty is challenging dinner’s perceptions on taste and food. His cooking style has been described as alchemy because of his scientific approach to food. Extensive research and experimentation goes into every dish that is created in the laboratory, one of his startling creations is jelly of orange and beetroot.

The most famous three Michelin star restaurant in the world is El Bulli in Barcelona. El Bulli has had many chefs since its inception

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Noma is situated by the water near the town of Christianhavn, in a converted warehouse space by the water. The whitewashed, exposed wooden beams and contrasted by the smooth dark wood floors. The decor is organic yet modern with very distinct Scandinavian designs.

Above: Noma’s Langosines and seawater

Oyster mayonnaise, parsley and seawater emulsion, and rye crumbs. The Noma signature dish, where the barely cooked, seared to perfection langoustine is served on a warm basalt stone and is eaten by hand.

Below: Æbleskiver

A common Danish Christmas dish, but in a savoury variation – warm beignets with baby herring and cucumber filling

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in 1961; none are more influential than Feran Adria. Adria is considered the world’s premier chef and has laid claim to three Michelin stars since 1997. El Bulli pioneered the concept of molecu-lar gastronomy with the motto “creativity means not copying”.

These three restaurants have been judged in the following areas;what’s on the plate, meaning the quality of products, the mastering of flavours, cooking mastery, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.

One Michelin star indicates a very good restaurant in its category,

offering cuisine prepared to a consistently high standard. A good place to stop on your journey.

Two stars denote excellent cuisine, skilfully and carefully crafted dishes, with specialties and wines of first-class quality. Worth a detour.

Three stars reward exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients. The wine list features generally outstanding vintages and the surroundings and service are part of this unique experience, which is priced accordingly. Worth a special journey.

- Natasha Cantello

telegraph.co.ukHeston Blumenthal

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Above: Heston Blumenthal’s famous Snail porridge. ‘’Part of our expectation of food is conditioned by language,’’ says Blumenthal, who combines Helix pomatia, the Roman snail, with porridge oat risotto, flavoured with the traditional French accompaniments for snails - parsley, garlic and butter.

El Bulli’s beet ribbons

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To choose two recipes that are quintessentially Peruvian you would have to include the classic Pisco Sour cocktail, with its tart lime taste; and a potato dish which is enhanced with the heat of the local Aji chilli. Both of these recipes are steeped in the history of food in Peru over the centuries. Some of the ingredients are native to the region while others have arrived from overseas at different times and different destinations.

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- Elizabeth Bennett

Papa a la Huancaína

Pisco SourThis refreshing and surprisingly potent, tangy cocktail is the national drink of Peru. It is made out of Pisco, which is a brandy distilled from several different grape varieties grown in South America, and its origins are in the 16th century Spanish conquests when they brought their grapes to the area. The spirit is named after the town Pisco, a Quechua word which means “bird.” It was a fashionable drink in Hollywood and New York in the 1940’s, and author Tudyard Kipling described Pisco as: “compounded of the shavings of cherubs’ wings, the glory of a tropical dawn, the red clouds of sunset, and the fragments of lost epics by dead masters.”

Ingredients:1/2 cup pisco2 tablespoons sugar2 tablespoons fresh lime juice2 teaspoons egg white (the alcohol cooks the egg white so that there is no problem with bacterial infection)Angostura bittersWedge of lime

Preparation:In a blender, place 5 ice cubes, pisco, sugar, fresh lime juice, and egg white. Blend until smooth and serve with a dash of bitters and a wedge of lime.

Image right: handpainted Peruvian earthernware

Huancayo style potatoes is a Peruvian salad of boiled potatoes in a spicy, creamy sauce called Huancaína (wan-kay-eena) sauce. It is typically served cold with lettuce leaves and garnished with black olives, and hard boiled eggs. Huancaína sauce is very versatile and can be used as a dipping sauce for raw vegetables, or poured over meat or spaghetti. The amount of chilli can be adjusted to suit yourself. If the sauce is too runny it can be thickened with the addition of saltine crackers when blending.

Ingredients :5 ají, (chili), seeded and deveined400 g farmers cheese (feta)Oil (approximately 1/2 cup)1 cup evaporated milk1 small onion, chopped1 garlic clove, crushed10 yellow or white potatoesLettuce leaves3 hard-boiled eggsLarge black olives, halved

Preparation:Bring a large pot of salted water to the boil and add the potatoes. When tender, drain and cool. Place ají in a blender, add milk and blend.Sauté onion with garlic in oil until cooked.Transfer this mixture to the blender together with the cheese.While blending, add enough oil until a creamy sauce is obtained.Slice the potatoes and arrange on a plate with the lettuce leaves.Pour Huancaína sauce over the potatoes, and garnish with slices of hard-boiled egg and the black olives.

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We all know that we should eat a healthy balanced diet consisting of a variety of foods including lots of fruits and vegetables, complex carbohydrates, proteins and dairy. But did you know that certain foods can assist in the treatment of many medical conditions? Throughout history people have been using foods for medicinal purposes in every culture around the world.

Perhaps with our modern dependance on medications we can learn a lesson from the past and use some of these foods as supplements to improve our general health and to help treat our ailments alongside medications.

Here is a short list of some common foods that can be included in your diet to assist in the treatment of some of the most common medical conditions from flatulence to Alzheimer’s disease.

This guide should not replace medical treatment or diagnosis.

Medicinal Foods and Their Benefits

AlmondsAlmonds can help with coughs, gllstones, constipation, Irritable Bowel Syndrome (IBS), kidney stones, high cholesterol and Alzheimer’s Disease.

ApplesEating apples may help treat with asthma, constipation, type two diabetes, high cholesterol, fever, heart disease, arthritis and gallstones, gout.

BananasBananas may assist in the treatment of hypertension, bowel problems, stomach disorders, colitis, peptic ulcers, constipation, arthritis, heart disease, excessive thirst and fluid retention.

LemonsLemons can help with coughs, laryngitis, indigestion, colds, flu, itching, insect bites, sore throat, flatulence, food poisoning and arthritis.

OnionsOnions may help in the treatment of headaches, colds, flu, hay fever, asthma, high cholesterol, hypertension, menstrual cramps, inflammation and gout.

PrunesPrunes can help treat constipation, arthritis, osteoporosis and heart disease.

RaisinsRaisins may help with constipation, eczema and dermatitis.

Sweet PotatoesSweet potatoes can help treat heart disease, cataracts, night blindness, diabetes, Alzheimer’s Disease, excessive thirst, immune system deficiencies and acne.

TofuTofu can help with fever, heart disease, hypertension, high cholesterol.

VinegarVinegar may assist with jaundice, liver disorders, sore throat, arthritis, insect bites and sunburn.

22

Arabian

Nights

www.jumeirah.com

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Perched upon a man made island in the blistering Arabian sun lies one of the worlds most iconic and exuberant hotels, the Burj Al Arab.

The luxury is limitless at this hotel and at 321m high it is the fourth tallest hotel in the world. Exclusivity and service are second to none at the Burj Al Arab, many world-class hotels boast abouttheir reception service. The Burj Al Arab is fitted with a reception area, complete with staff, on each floor. At a cost of $1,000 per night for the most basic room, this hotel isn’t for everyone and that’s what makes it a true indulgence.

What do you get for the extravagant price tag? The sky is the limit. From a private beach, to a fleet of Rolls Royce’s, the indulgent options are endless.

A private shopper will help you find those little treasures, whilst you experience an oriental massage at the lavish Assawan Spa & Health Club.

If you’re hungry, there are six award-win-ning restaurants located in this mag-nificent hotel, one complete with its own aquarium.

If it’s something more private that you are after then the Burj Al Arab offers a twenty-four hour butler service.

The architecture is something to behold. The structure is designed to resemble a sail and not just any sail but that of a traditional Arabian Dhow. The design is not only intended to be visually striking but to keep the building cool in the blistering Arabian heat. The heat has precluded what is seen as the ultimate in decadence and that is the cooling of the beach in front of the hotel so that the guests don’t burn their feet.

A stay at the Burj Al Arab is sure to delight and indulge, but it comes at a price.

With beautiful views of the Arabian Gulf, the Deluxe Suite features a handsome spiral staircase that leads you from one floor to the next, perfectly separating the entertainment and living spaces. Upper level – Master bedroom with rotating four-poster canopy bed and second bedroom, each with adjoining marble bathrooms with spa bath, walk-in shower, fine porcelain fittings and full sized Hermes 24 – Faubourg fragrances and body products

321 metres of billowing architecture located a short distance from the shores

of the stunning Jumeirah beach

The interior design of Burj Al Arab is evoc-ative of a contemporary Arabian fantasy. The magnificent lobby is sumptuously carpeted in a rich combination of vibrant colours and lavish materials. Chairs and sofas, upholstered in flame-reds and yel-lows, continue the theme.

The mezzanine fountain, a kaleidoscope of colour and patterns, is programmed to shoot a water column up to 32 metres in the air, drawing the eye up the gold columns to the triangular blue ceiling 180 metres away.

Slowly it becomes apparent just how spacious the interior is. This feeling is heightened by the impressive view of the Arabian Gulf afforded by the hotels huge panoramic windows.

- Natasha Cantello

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DESTINATION

TUSCANY

Arno River, Florence

Footloose and fancy free, ‘Flashpacking’ is the latest self-indulgent method of travel which allows you to have a unique experience. Head off on your next

adventure and combine independent travel with comfortable accommodation, delicious food, cultural magnificence and stunning scenery.

- Elizabeth Bennett

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Florence has been described as a living museum

Flashpacking offers the luxury of experiencing a destination rather than just seeing it. Travelling independently or in a small group; using a local guide rather than being part of a tour group, will allow you to meet the local people. You will learn about the region, its culture and traditions, and be fully immersed in the experience. Flashpackers rarely plan their time, but allow the offerings of the region to dictate how their time is spent - with a little luxury thrown in! Exploring on foot, cycling, or using local transport, will let you get off the beaten track, and allow you to engage all your senses in the journey as well as the destination.

Base your stay in Florence and stay at the Hotel Degli Orafi. The hotel is an ancient medieval tower, originally built in the 13th century as a convent, and is now restored with some areas left original, with frescos and coffered ceilings. The views across the river Arno and the ancient Ponte Vecchio in the very centre of Florence make this a perfect beginning.Florence can be described as a living museum, with its Renaissance palaces and squares, countless statues, fountains, museums and galleries to visit. Learn about the famous people of Florence:

Dante, Michelangelo, Boccaccio, Brunelleschi, Botticeli, Leonardo da Vinci, and marvel at their genius. A walk through the markets will engage the senses and leave you ready to indulge in the mouth-watering food choices. Spend time in a cooking class and learn how to prepare decadent Tuscan meals using fresh local ingredients, such as legumes, fish, herbs, vegetables and pasta.

Cycle through the rolling countryside and stop at Castle de Poppova, an 11th century castle, and vineyard. Tour their winery, take in the magnificent views over the vineyard and olive groves from the castle turrets, and sample the wines and oils at the cellar door. Learn about the history of the vines, the family and castle,A local bus ride will take you up into the hills overlooking Florence to the village

of Fiesole. Panoramic views over the city of Florence and the entire valley can be seen from many vantage points in the village, while the ‘ristorantes’ offer respite from the bustle of the city below. Or relax as you wander through the terraces of a Medici Villa garden such as Villa Petraia or Castello, and be amazed at the 15th century garden planning. These villas were the summer palaces of the Medici family where they retreated to during the hot summer months.And finally, wander through the streets and soak up the ambience, then climb

to the Piazzale Michelangelo at dusk and view a spectacular, romantic sunset across the city and river, while listening to Andrea Bocelli singing.

Taking the time to explore an area thoroughly will give you the satisfaction of experiencing an in depth connection with the land, people and culture. To self-indulgently enjoy comfortable accommodation, food and scenery on a short holiday will leave you refreshed, ready to tackle your work load at home, and give you fresh incentive to plan your next destination - perhaps around Northern Vietnam on a motor bike?

- Elizabeth Bennett

TUSCANY

26

BIG SPENDERhey

We all like to experience a little bit of luxury now and then but take a look at this fancy list of costly eats!

Here’s just a few of the most unbelievably expensive meals and food items to date.

The White Truffle

The White Truffle (Tuber magnum pico) tops this list of most expensive foods. It holds the Guinness World Record for the world’s most expensive edible fungus. They usually sell for up to US$3,000 per kilogram.

White Truffles are found in some of the worlds most expensive dishes. These truffles are so pricey because they are very rare. Unlike the Black Truffle or Périgord Truffle, White Truffles can not be cultivated. They are only availble for a few months of the year and only grow in select parts of Italy and Croatia. If that wasn’t hard enough, they grow about a foot underground, so they can only be located with the help of trained dogs or pigs.

The biggest White Truffle unearthed in half a century was found in Tuscany in late 2007. It weighed 1.5kgs and sold at auction for US$330,000. This truffle holds the Guinness World record for the most expensive truffle sold at action.

Big Blue-Fin Tuna

A Blue-Fin Tuna (Thunnus thynnus) weighing 342kgs holds the Guinness World Record for the most expensive Tune Fish. It was sold at an auction in the Tsukji fish market in Tokyo, Japan, in January 2011, where it raised 34.49 million Yen, about US$420,000. It was caught off Japan’s northern island of Hokkaido and was bought jointly by the owners of a restaurant in Hong Kong and a chain of sushi bars in Tokyo. Fatty Blue-Fin Tuna sells for around 2,000 Yen or US$24.30 per piece in high-end Tokyo restaurants.

Almas Caviar

Almas caviar comes from Iran making it extremely rare and extremely expensive. The only known outlet is the Caviar House & Prunier in London England’s Picadilly that sells a kilo of the expensive Almas caviar in a 24-karat gold tin for about US$25,000.

Costly Curry

Bombay Brassiere’s Samundari Khazana is a curry platter full of the most expensive ingredients that they could find. Devon crab, white truffle and a half tomato filled with caviar, dressed with gold leaf, a Scottish lobster, coated with gold, four abalone and four shelled and hollowed quails’ eggs filled with even more caviar.

Pizza Royale 007

Domenico Crolla’s Pizza Royale 007 is a 12 inch pizza with an assortment of some of the world’s most expensive food items. It’s topped with lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar. In addition to all these fine ingredients, it’s topped with a significant amount of edible 24-carat gold flakes. This pizza will set you back US$4,200.

Yubari Melons

The world’s most expensive cantaloupes are a pair of Yubari melons. These went up for auction in 2008 and fetched $22,872 for the pair. They were purchased by the owner of a nearby seafood and souvenir business.

Most Expensive Sushi

A Filipino chef, Angelito Araneta Jr. holds the Guinness World Record for the most expenive sushi. The sushi is garnished with .20-carat African diamonds and wrapped with 24-karat gold. Five pieces of sushi, worth US$1,996. Areneta says that his unusual food artworks are often used as gifts in marriage proposals or during courtship.

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A White Truffle (Tuber magnum pico) holds the Guinness World Record for the world’s most expensive edible fungus. The biggest White Truffle unearthed in half a century was found in Tuscany in late 2007. It wieghed 1.5kgs and sold at auction for US$330,000.

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Source fashionhayley.com/2011/09/greenhouse-perth.html

being

There is something a little different about the Green House, amongst the towering buildings there is this upstart of a building that dares to grow. It looks like a box of plants with a door on the side and if you are lucky not a queue of people waiting to get in.

So what to expect from a place that looks like an herb garden on the outside – probably not what you expected on the inside. The entire building is made from ideals of reuse and sustainability – chairs are made from packing material or old road signs, light shades made of wire fencing material, bottles hanging from hooks. In fact the whole building has put repurposing to a fine art right down to the insulation used in the building using hay rather than a manufactured product. But don’t think it stops there, plates crafted from flattened Grange bottles, bowls made from the tops and bottoms of gas cylinders. This sense of repurposing and reuse is inherent in everything even from their logo which takes a hint from the common recyclable arrows symbol we know.

This all makes for a unique atmosphere, one that can definitely challenge your perceptions and delight. The more you look around the more you will see the thought and effort gone into creating something that puts sustainability on show.

Greenloving it!

&

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Come & Visit us!Green House Perth

100 St Georges TrracePerth WA

Ph: 80) 9181 8333

The chefs, easily visible, are certainty not what you might have preconceived ideas of either, adjourned with piercings, tattoos but obviously liking what they are doing, believing in themselves. The head chef Matt Stone appeared on the Iron Chef Australia challenging Australia’s best chefs and although not winning many would suggest that to beat the ‘best’ in the inaugural show would not have promoted the show well.

But how does all this translate into food?

There is a nice selection on the menu and looking around at the other tables there was not an obvious winner, dishes that looked great and stayed with the repurposing in mind arriving on specially flattened bottles among other things. We as a group decided to share the slow cooked lamb shoulder, flat breads with quinoa salad made for three and I must say we were not disappointed with bites of lamb that would melt in your mouth; the combination with the salad perfectly used to contrast to the meat. I will go back there and dine in awe again but do I bring a few friends along to indulge in the lamb shoulder or to take in some of those other delights.

On finishing up we had a chat to one of the chefs and I must say he was very approachable, obviously enjoy what he was doing, and really came across as someone who you would like to share time with just chatting away with a good cuppa.

I highly recommend if you visit Perth to put the Green House on your agenda, take in what they have done and absorb their unique approach.

- Steve Carr

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Matt Stone, Head Chef

Breakfast treat

Betel leaf wrap created for Iron Chef

autumn fruits, orange blossom and yoghurt

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forget

coffee

exotic ways to warm your cup

this winter

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The Winter chill is about to settle in.....How do you plan to fend off the frost?

If you are not lucky enough to be heading north for the Winter we suggest settling down next to the fireplace with a steaming hot cup of one of these cool weather drinks. Why not bring the rest of the world to you by trying one of these traditional hot drinks from around the world?

1. Mayan Hot Chili Chocolate.

Invented 2000 years ago, was used in religious ceremonies and as an offering to fertility gods. It is the combination of ground cocoa beans and chili that makes this drink unique.

Ingredients:2 cups boiling water1 chile pepper cut in half, seeds removed 5 cups light cream or whole or nonfat milk 1 vanilla bean, split lengthwise 1 to 2 cinnamon sticks 8 ounces bittersweet chocolate cut into 1/4-inch pieces or 3 tablets Mexican Chile2 tablespoons granulated sugar or honey, to taste l tablespoon almonds or hazelnuts, ground extra fine Whipped cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavour isn’t too strong. If chocolate is too thick, thin with a little more milk.Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

2. Turkish Sahlep Sahlep is made from the dried powdered roots of a mountain orchard in the Eastern Mediterranean woods. Sahlep has medicinal traits as it aids sore throats and digestive problems.

Ingredients:1 tbsp Salep, dried powdered roots of a mountain orchid (see below for more info)1 teacup of milk, cold

Place Salep in a small saucepan. Slowly add the cold milk, stirring constantly over low heat. When it reaches a smooth consistency, remove from the stove.

Pour into a teacup and sprinkle some cinnamon on top. Serve while still hot.

3. Indonesian Sarabba

Sarabba is a spicy drink from South Sulawesi made from a heavy dose of ginger, white peppercorn, palm sugar and coconut milk. Sarabba traditionally enjoyed by night shift worker during cool evenings.

Ingredients:100 g grated ginger9 cloves peppercorn250 g palm sugar50 g sugar2500 cc water500 cc coconut milka pinch salt

Boil the water in a pan on a medium heat high, add grated ginger, palm sugar, sugar, and white peppercorn. Boiled until all the sugar dissolved.Keep boiling in a low heat and add coconut milk and stirring constantly. You can also turn off the stove and keep the sugar liquid for one night and add the coconut milk later.

4. Dutch anijsmelk

Dutch anijsmelk is an old fashioned Dutch night cap. The warm milk and soothing aniseed on both the stomach and spirit will make you want to curl up and snooze.

Ingredients:1 cup of milk 1 full teaspoon of aniseed2 teaspoons of honey

Warm the milk with the seeds, either loose or in tea egg. Bring to a slow boil, then turn down the heat and simmer for a good five minutes. Pour the milk through a strainer to remove the seeds, add sugar or honey to taste. Drink warm.

- Natalie Coombes

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FOOD CULTURE TRAVEL

EXPLORE TASTE DISCOVER

www.traDISHion.com