DOCSLIB.ORG

On the Spice Trail a Journey — by Ronit Robbaz-Franco Much of My Upbringing Was in the Kitchen Around Simmering Pots and Pans, Baking Trays and Delicious Aromas

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On the Spice Trail a Journey — by Ronit Robbaz-Franco Much of My Upbringing Was in the Kitchen Around Simmering Pots and Pans, Baking Trays and Delicious Aromas On the spice Trail A Journey — by Ronit Robbaz-Franco Much of my upbringing was in the kitchen around simmering pots and pans, baking trays and delicious aromas. I grew up in a large family where the focus was lavish food and joyful feasting. My mother instilled in me both curiosity and respect for rituals, traditions, cultural diversity, and the use of local seasonal produce. My passion for food as celebration, entertainment and bringing people together is the result of my Moroccan Israeli heritage. My story is unique as I opted for the culinary treasures that lay on my travelling path around the globe for several years gaining a wealth of experience in Mediterranean, Middle Eastern and Moroccan cuisine, Indian and Gourmet Wholefood. Ronit Robbaz-Franco is the founder of Open Table Catering “Food brings us together and as a universal language + Cooking School in Byron Bay and her business has been crossing cultures and ages, speaks to us of who we are, operating successfully for the last 15 years. where we have come from, and where we are going. The foundation of Open Table is to enable body and spirit to be deeply nourished, using local, kosher, organic and pesticide free ingredients. Open Table aspires to fuse The choices we make about what we eat affect our nutrition with contemporary trends. health, our environment, our families and communities.” ingredients 2 bunches of asparagus, peeled 1-2 bunches of heirloom carrots, peeled and halved lengthways 4 tablespoons extra virgin olive oil 2 teaspoons cumin 1 teaspoon smoked paprika Salt and pepper to taste 1 cup of buckwheat kernels 1 cup of water 1 tablespoon tahini 2 tablespoons water (or as needed) Juice and finely grated rind of 1 lemon 1 Garlic bulb (Cover in alu foil and roast for 30 minutes at 220°C) 1 teaspoon Zaàtar 80g micro greens or parsley and coriander 1 /3 cup mint leaves 50g pistachios, toasted and halved Edible flowers (optional) method Preheat oven to 200˚C. Lay the carrots on a baking paper-lined oven tray. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin and smoked paprika. Season to taste. Roast for 25 minutes until tender and golden. Lightly steam the peeled asparagus for 3 minutes (make sure water is boiling under the steamer) then and add it to the roasting carrots tray in the last five minutes, for it to roast and caramelize with the carrots. Meanwhile, dry roast buckwheat in a large frying pan over medium heat for three minutes until lightly toasted. Place the buckwheat, water and salt in a pan, cover and bring to the boil. Reduce the Buckwheat heat to low, cover and cook for a further 8–10 minutes or until the buckwheat is tender. Add 1 tablespoon lemon juice, lemon rind and 2 tablespoons olive salad oil. Season to taste, cover and keep warm. Squeeze 3-4 garlic cloves from their skins and mash until smooth with a fork. Combine the tahini, garlic, 2 tablespoons of lemon juice with Roasted Mini Carrot, and water. Season to taste and mix the zaàtar until well combined. Asparagus and Garden Greens Add the mint and greens to the buckwheat and toss gently. Top it with the roasted carrots and asparagus, garnish with pistachio and edible flowers. ingredients 100ml extra virgin olive oil/ ghee 300g feta cheese crumbled 2-3 onions, thinly sliced 2 tablespoons roughly chopped dill 3 garlic cloves 200g puy lentils (Cooked for 10-15 minutes and drained) 2 bunches of kale, finely shredded 2 zucchini, diced 12-14 sheets filo pastry 2 teaspoon fennel seeds 250g butter/ghee, melted 2 teaspoons ground cumin Salt & pepper to taste method Preheat oven to 180°C. Peel and dice 1 onion and 2 garlic cloves. Sweat them in a saucepan with 1 tablespoon of olive oil for 5-6 minutes until they soften and sweeten. Stir the ground spices into softened golden onions and cook for another 30 seconds before adding the cooked lentils and stir them in to absorb the flavours. For the kale, zucchini and fetta mix: Heat 60ml ghee or olive oil in a frying pan over medium heat. Sauté rest of the onions, stirring, for 5 minutes or until softened. Add zucchini, kale and one teaspoon of fennel and cumin, and cook, stirring, for a further 5 minutes or until kale is soft. Cool aside for 5 minutes. Add the kale zucchini mix to the lentils, tossing with the crumbed fetta and dill, salt and pepper and set aside to cool down. Stack 3 filo sheets, brushing in between with butter/ghee (cover emainingr Kale, Puy filo sheets with a clean, damp tea towel). Place a portion of filling in a thin line lengthways along the pastry edge. Roll up lengthways. Starting at the centre of a round cake pan, carefully coil roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled. lentils and Brush pie with butter or ghee. Scatter with sesame and remaining 1 teaspoon of cumin seeds. Bake for 25 minutes or until golden. Note: Alternatively you can roll each log into an individual spiral, place on a baking sheet and make sure to keep space in between do avoid goat cheese spirals sticking. Filo Spiral Pie Salad 1 tin organic chickpeas, drained 1 tablespoon olive oil 2 bunches coriander (cilantro), washed and drained To serve 150g (1 cup) pine nuts, lightly toasted Dressing Spread the salad on a wide shallow serving platter and scatter the snapper 60ml (¼ cup) lemon juice pieces on top. Garnish with coriander 60ml (¼ cup) olive oil and lemon zest and serve warm. 3 cloves garlic, crushed 2 red birdseye chillis, finely chopped Sea salt and freshly ground pepper Snapper 4 medium snapper fillets, each cut into 4 2 eggs ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 150g potato flour 4 tablespoons za’atar 4 tablespoons ground sumac 125ml (½ cup) vegetable oil Zest of 1 lemon, for garnish Coriander leaves, for garnish method Sumac Preheat the oven to 180°C. Toss the chickpeas with the olive oil and roast for 25 minutes or until golden. Allow to cool slightly. Chop the coriander Encrusted roughly, add the pine nuts and chickpeas and toss. To make the dressing, combine the ingredients in a bowl and whisk well. To prepare the fish, lightly beat the eggs with the salt and pepper. Add the snapper and allow it to sit for a few minutes. Snapper Mix the potato flour, za’atar and sumac in a bowl. Lift the snapper pieces, one at a time, out of the egg and coat on both sides with the flour mixture. with Coriander and Chickpea Salad Heat the oil in a large frying pan over medium-high heat until the oil is hot. Add the pieces of snapper and fry till golden, about one minute on each side. Lay the pieces on absorbent paper. ingredients 1.5 kg (3 large) eggplants 2 tablespoons tahini 2 cloves garlic ( preferably roasted garlic), crushed Juice of 2 lemons, to taste ¼ cup water Sea salt to taste Garnish ¼ pomegranate, seeds only 50g pine nuts, lightly roasted A few leaves of parsley Pinch of sumac Olive oil method Prick eggplants in several places with the tip of a sharp knife, this prevents the eggplant from exploding during cooking. The best way to cook the eggplants is on a barbecue or under a hot grill for 30 minutes, or on a gas stove. Turn them regularly so that they char evenly all over. This method creates a strong smoky flavour. Set aside just until eggplants are cool enough to handle, then remove stems and peel off and discard the blistered skin (the longer you let it sit the better, as it will release the different Deconstructed toxins it contains). Place eggplant flesh in a colander to drain for 10 minutes. Mash flesh with a fork to give a textured paste. In a separate bowl mix tahini paste, garlic, lemon juice and a bit of water, bejewelled season with salt to taste. Add to the eggplant puree and mix it till its combined, add salt if necessary. You can also serve the whole eggplant laid on a plate submerged in tahini dressing and garnish with pomegranate smoky eggplant seeds, pine nuts, parsley , sumac and drizzled with olive oil. ingredients Lamb Tagine 1.2 kg boneless lamb shoulder, Pinch of saffron threads cubed 1 teaspoon sea salt 2 onions, chopped 1 tablespoons date syrup/rice 1 80ml ( /3 cup) ghee or malt/maple syrup with Dates extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon ground ginger 150g medjool dates 1 teaspoon ground cinnamon ½ preserved lemon 1 tablespoon ground cumin 1 teaspoon ghee, for the almonds ½ teaspoon freshly ground 40g flaked or slivered almonds, black pepper for garnish 400ml water or beef stock (broth) Fresh coriander leaves, for garnish 1 teaspoon coconut sugar Sea salt and freshly ground black pepper method In a large heavy based pan over medium heat, sauté the onions in the ghee until softened, around 10 minutes. Add the ginger, cinnamon, cumin and black pepper and stir until fragrant, about 1 minute. Increase the heat to high, add the lamb and, tossing from time to time, brown on all sides. Add the water, sugar, saffron and salt. Reduce the heat to low, cover and simmer for 2.5 hours, stirring occasionally to prevent the sauce sticking. Stir in the date syrup (or any other sweetner) lemon juice and season to taste with salt and pepper.
Load more

Recommended publications
  • 'Spice Girl' Debra Dobkins on Self-Invention
    WINTER 2010 Unexpected Treasures Brenau’s Own ‘Spice Girl’ Debra Dobkins on Self-invention PRESIDENT’S MESSAGE CONTENTS Board of Trustees 21st century Brenau’s first decade Peter D. Miller, Chair Philip A. Wilheit Sr., Vice Chair James Anthony Walters, Secretary Carole Ann Carter Daniel, WC ’68, Treasurer 4 Spice Girl Gale Johnson Allen, EWC ’91 Betsy Byrd never suspected her biology degree would land her Melissa A. Blanchard, A ‘88 access to Col. Sanders’ secret recipe or that she would have a Raymond H. Burch hand in running what amounts to the modern-day equivalent ithout renewing debate over whether the decade be- Roger Dailey Billy Howard of “the spice trail” as a global logistics expert for mccormick. gan Jan. 1, 2000, or Jan. 1, 2001, this is an appropri- Robin Smith Dudley, WC ’78 Kathryn (Kit) Dunlap, WC ’64 ate time to recount and celebrate some milestones Although the recession puts us at slightly less than 900 now, Elizabeth (Beth) Fisher, WC ‘67 W John B. Floyd 7 Creative Distraction on the quest for a 21st century Brenau University during the we are on track to stabilize enrollment at about 1,000 as the M. Douglas Ivester Charter schools prove their mettle by getting great irst decade of that century. I encourage you to add your own Brenau 2025 Women’s College transforms the single-gender John W. Jacobs Jr. results from bending the rules of traditional public choices, but here is my “Top 10” list: Angela B. Johnston, EWC ’95, ’06 school education. A new Brenau partnership with educational experience.
    [Show full text]
  • Spices and Cuisine • Suitable
    Spices! The Spice Trail of Stratford Road Resource Pack Resource Pack Contents 03 Introduction 04 How to Use This Resource 05-09 Teachers’ Guide 10-20 Activities for Early Years to Key Stage 2 22 Acknowledgements 02 www.myroute.org.uk Welcome to the Resource Pack My Route learning resource pack Introduction to My Route My Route was an 18 month Heritage Lottery Funded project delivered by Sampad South Asian arts from February 2014 until August 2015. My Route explored how the first three miles of Stratford Road in South Birmingham changed physically and culturally over the last 70 years, working with residents to examine six different themes; trade, demographics, faith, language, architecture and cuisine. The project focussed on the wards of Sparkbrook, Springfield and Hall Green. About Sampad Established in 1990, Sampad is a dynamic development agency for South Asian arts based in Birmingham, in the UK. It plays a significant role regionally, nationally and beyond, in promoting the appreciation and practice of the diverse artforms originating from India, Pakistan, Bangladesh and Sri Lanka. Through its work Sampad serves, supports and initiates South Asian arts in all its forms working with youth, community, education and professional artists. www.myroute.org.uk 03 Resource Pack How to use this resource This resource is an educational resource that has been developed as part of a legacy to the My Route Spice Activity, which was delivered in collaboration with three primary schools (St John’s CE Primary School, Ladypool Primary School and St Ambrose Catholic Primary School) in November 2014. The activity explored how spices have been introduced to Stratford Road, looking at the communities who use them, how they use them, and where they could be bought.
    [Show full text]
  • The Spice Trail £38 Per Person £48 Per Person
    THE CINNAMON THE SPICE TRAIL £38 PER PERSON £48 PER PERSON CINNAMON BELLINI ON ARRIVAL CINNAMON BELLINI ON ARRIVAL £5.00 per person £5.00 per person ADD 3 CANAPÉS AND A ADD 3 CANAPÉS AND A SPARKLING CINNAMON BELLINI SPARKLING CINNAMON BELLINI £10.00 per person £10.00 per person STARTERS STARTERS Bengali spiced crab and cod cake Assorted kebabs from the clay oven or Tandoori salmon, lamb seekh kebab, paneer tikka Chargrilled broccoli with almond and rose petal (v) or Vegetarian selection (v) MAIN COURSE Kentish lamb roganjosh with pilau rice MAIN COURSE or Char-grilled rump of lamb with Madras curry sauce Spinach dumplings with tomato and fenugreek sauce, lemon rice (v) or Stir- fried Hyderabadi style baby aubergine with sesame and tamarind sauce (v) SIDE DISHES Black lentils / Smoked aubergine crush / Selection of breads (v) SIDE DISHES Black lentils / Smoked aubergine crush / Selection of breads (v) DESSERT Ginger toffee pudding with cinnamon ice cream DESSERT Cumin profiteroles with shrikhand, caramel sauce TEA AND COFFEE Homemade petits fours TEA AND COFFEE Homemade petits fours Prices include VAT @ 20%. Please be considerate when using mobile phones. 12.5% discretionary service charge will be added to your bill. All gratuity goes directly to staff. Some of our dishes may contain or have been in contact with nuts, please let your server know of any allergies or dietary requirements you have. Our food suppliers have given assurances that none of our ingredients are genetically modified. Game dishes may contain shot. (v) Vegetarian Allergen
    [Show full text]
  • The Spice Trail
    The Spice Trail Teacher resource Year 4 Education @ Adelaide Botanic Garden 1 Taste and Variety It is hard to imagine how boring, tasteless and dangerous food was before the year 1500. The age of exploration changed all that and was considered so important that the year Christopher Columbus went to the Americas is considered by many people to be the beginning of the Modern Age. Newly discovered foods helped people have tastier, safer food and increased variety. One of the claims made about Botanic Gardens is that you can travel the world in any one of them. So follow the Botanical Treasure map on a voyage around the world, through the tropics and the deserts to find the spices we use in our modern lifestyle. Inquire about the life on a ship in 1490. Why was rum added to the drinking water and why was citrus eaten? Discover where the flavours of vanilla and chocolate come from. There is no question as to why they were so valuable! But most of all dispel the myth that the motivation of all early European explorers was swashbuckling adventure and a quest for cities of gold. The more common cause was to break the overland trade route blockade controlling and restricting the flow of spices initially by the Arabs and later the Venetians into Europe. For the first people to open the sea routes the prize was much greater than gold and jewels – it was spices! At one point 1Kg of spice was worth more than 1kg of gold. But think…we can’t make new gold.
    [Show full text]
  • WLRN Channel 17 July 2015
    WLRN Channel 17 Primetime Schedule (Subject to change) July 2015 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Jun 28 Jun 29 Jun 30 Jul 01 Jul 02 Jul 03 Jul 04 6:00pm Enterese Rick Steves' Europe Nature Antiques Roadshow America's Test Globe Trekker Stories from the Italy's Riviera: Cinque An Original Charleston, Hour Kitchen from Tough Trains: Siberia Overseas Highway Terre DUCKumentary Three Get A Rise Out of Your Eggs 6:30pm Foro 17 Dream of Italy Cook's Country Amnesia Tuscany Memphis Ribs and Pretzel Salad 7:00pm Ancient Roads from Nature How We Got to Now Antiques Roadshow Magic Skies: A Himalaya with Christ to Constantine An Original with Steven Johnson Washington, Dc - History of Fireworks Michael Palin Birth of a Faith DUCKumentary Clean/Time Hour Three North By Northwest 7:30pm 8:00pm Place to Call Home Earth A New Wild Generals at War Last Tango In Halifax Cancer: The Emperor Shakespeare Last Tango In Halifax New Beginning Home/Plains Stalingrad - The War of All Maladies Uncovered of the Rats The Blind Men and the Othello with David Elephant Harewood 8:30pm 9:00pm Scott & Bailey Wild! Vera Midsomer Murders Foyle's War Scott & Bailey Walrus: Beach The Deer Hunters The Straw Woman, The German Woman - Masters Part One Part 1 9:30pm 10:00pm Muhammad Ali: Made Whitechapel Midsomer Murders Amnesia Foyle's War Whitechapel In Miami The Straw Woman, German Woman - Part Part Two 2 10:30pm Hitler's Favourite Royal 11:00pm Roadtrip Nation Globe Trekker Live from the Artists Front and Center Austin City Limits No More What If's
    [Show full text]
  • The Spice Trail
    The Spice Trail Student activities Year 4 Education @ Adelaide Botanic Garden 1 Taste and Variety It is hard to imagine how boring, tasteless and dangerous food was before the year 1500. The age of exploration changed all that and was considered so important that the year Christopher Columbus went to the Americas is considered by many people to be the beginning of the Modern Age. Newly discovered foods helped people have tastier, safer food and increased variety. One of the claims made about Botanic Gardens is that you can travel the world in any one of them. So follow the Botanical Treasure map on a voyage around the world, through the tropics and the deserts to find the spices we use in our modern lifestyle. Inquire about the life on a ship in 1490. Why was rum added to the drinking water and why was citrus eaten? Discover where the flavours of vanilla and chocolate come from. There is no question as to why they were so valuable! But most of all dispel the myth that the motivation of all early European explorers was swashbuckling adventure and a quest for cities of gold. The more common cause was to break the overland trade route blockade controlling and restricting the flow of spices initially by the Arabs and later the Venetians into Europe. For the first people to open the sea routes the prize was much greater than gold and jewels – it was spices! At one point 1Kg of spice was worth more than 1kg of gold. But think…we can’t make new gold.
    [Show full text]
  • Knowledge Network Corporation Cultural Diversity Best Practices
    Cultural Diversity Action Report Draft for September 2012 – August 2013 Knowledge Network Corporation Cultural Diversity Best Practices Report to the CRTC for the 2012/13 Broadcast Year (September 2012 – August 2013) Preamble Knowledge Network Corporation (KNC) values cultural diversity among individuals and groups, and acknowledges that cultural diversity encompasses many elements including: race, ethnicity, language, religion, value and belief systems, disability, class, sexuality, gender, and age. KNC does not tolerate discrimination on the basis of such attributes and is committed to providing an environment where people are treated with respect and supported in their work. Since 1981, KNC has supported local and regional voices in British Columbia. We acknowledge our responsibility as a public educational broadcaster to provide programming that meets the needs of a culturally diverse learning community. We are committed to fostering multiculturalism by encouraging diversity in the independent production sector in British Columbia and Canada. KNC continues to develop new opportunities, creating original programming for television and the Internet that will engage British Columbia’s varied and distinct population. Through policies and practices relating to equitable hiring, on-air reflection, controversial programming and program acquisition and commissioning, KNC provides programming that reflects and respects the cultural diversity of the British Columbians we serve. Article 1 Application and Implementation 1.1 KNC’s Cultural Diversity Best Practices (“Best Practices”) will apply to all programming on the broadcast service; 1.2 All Directors will be accountable to the President and CEO on application of the Best Practices, appropriate to the departments they manage; 1.3 Staff will be informed of the Best Practices and be expected to apply the principles to KNC business activities; 1.4 Every staff member will have a copy of the Best Practices; it will also be posted in a conspicuous place at KNC as well as on the KNC website.
    [Show full text]
  • The Spice Trail Quilt Instructions
    The Spice Trail Designed and Made By Sally Ablett Size 45" x 51" The fabrics in this quilt are from the Spice Trail by Fabric Freedom. Please read through all the instructions before you begin. Requirements 1. Nutmeg elephants and strips.F825 col 6 - 2 panels 2. Clove small paisley. F821 col 3 - long¼ 3. Saffron large paisley. F823 col 5 - long¼ 4. Saffron small paisley. F821 col 5 - long¼ 5. Cardamom large paisley.F823 col 1 - long¼ 6. Clove floral paisley. F824 col 2 - long¼ 7. Nutmeg small paisley. F821 col 6 - long¼ 8. Saffron paisley blender. F82 col 4 - long¼ 9. Nutmeg paisley blender.F822 col 5 - ½yard (½m) 10. Cardamom paisley blender. F822 col 2 - ⅜yard (40cm) Wadding and backing 49" x 55" Cutting From fabric 1 cut 2 x 12½" x 42½" strips From fabric 2 cut 14 x 3½" x 3½" squares (block 1) From fabric 3 cut 14 x 3½" x 3½" squares, (block 1) From fabric 4 cut 4 x 7¼" x 7¼" squares, cut in half diagonally twice (block 2) From fabric 5 cut 4 x 7¼" x 7¼" squares, cut in half diagonally twice (block 2) From fabric 6 cut 4 x 6⅞" x 6⅞" squares, cut in half diagonally once (block 3) From fabric 7 cut 2 x 7¼" x 7¼" squares, cut in half diagonally twice (block 3) From fabric 8 cut 2 x 7¼" x 7¼" squares, cut in half diagonally twice (block 3) From fabric 9 cut 4 x 2" x 42½" strips for sashing From fabric 10cut 2 x 2" x 42½" strips for border 2 x 2" x 51¼" strips for border Sewing Remember to press each seam after sewing to achieve a crisp, professional finish to your work.
    [Show full text]
  • Forget the Cold Book Your Celebrations at Cinnamon Kitchen Oxford
    FORGET THE COLD BOOK YOUR CELEBRATIONS AT CINNAMON KITCHEN OXFORD With that extra bit of spice, unique cocktails and fantastic menu selections, there is simply no better way to ring in the festivities! THE CINNAMON £35.00 PER PERSON CINNAMON BELLINI ON ARRIVAL £7.50 per person STARTER Haddock and Jerusalem artichoke cake, green chilli mayo or Fat chilli filled with spiced bitter melon and raisin MAIN COURSE Old Delhi style butter chicken with pilau rice or Punjabi style paneer and pea butter masala SIDE DISHES Black lentils, and stir fried greens on sharing basis Bread selection on sharing basis DESSERT Lassi panna cotta orange and mint Vegetarian alternatives are provided on the night, as well as dietary requirements catered for. TEA AND COFFEE Homemade petits fours WE DO NOT LEVY SERVICE CHARGE. Prices include VAT @ 20%. We welcome your comments and suggestions. Please speak to our duty manager or e-mail us at info@ cinnamon-kitchenoxford.com. Our food suppliers have given assurances that none of our ingredients are genetically modified. Fish may contain small bones. Game dishes may contain shot. Some of our dishes may contain or have been in contact with nuts, please let your server know of any allergies or dietary requirements. THE SPICE TRAIL £50.00 PER PERSON CINNAMON BELLINI ON ARRIVAL £7.50 per person STARTER Tandoori king Prawns with roasted tomato salsa, curried yoghurt or Bombay street food – vada pao, tapioca cake and chilli paneer MAIN COURSE Chargrilled rump of lamb with keema karela, spinach and nutmeg sauce or Char-grilled chestnut mushroom, pickled wild mushrooms, coriander sauce SIDE DISHES Sides of Black lentils, and stir fried greens on sharing basis Bread selection on sharing basis DESSERT Sticky ginger toffee pudding with garam masala ice cream Vegetarian alternatives are provided on the night, as well as dietary requirements catered for.
    [Show full text]
  • Discover Exotic Sri Lanka – 2016
    Discover Exotic Sri Lanka – 2016 Travel the Spice Trail to a UNESCO World Heritage Destination (revised 7/23/15) Trip Summary Join us for a summer 2016 adventure travel vacation to Sri Lanka, a landmark island destination on the ancient Spice Trail, just Dates bursting with wonder and unexpected beauty - and full of surprises! July 30 - August 12, 2016 The tropical island of Sri Lanka (formerly known as Ceylon) is Cost famous for its diverse landscapes, with a blue coastal belt $5,595 from Colombo, Sri Lanka ($800 juxtaposed with her green mountains within just hours of each deposit). other. Sri Lanka's lush island greenery ranges from coconut palm groves to paddy fields and tea plantations, and is embellished by over 200 natural waterfalls. Sri Lanka is blessed with a rich culture Rating and a recorded civilization and history that spans as far back as 380 BC. The advent of Buddhism during the 3rd century BC Moderate imbued Sri Lanka's culture with the rich traditions of ancient civilizations and was the foundation for her great kingdoms with Activities their magnificent "dagobas" (relic chambers). One of these is Archeology actually taller than the third Pyramid of Giza and another is the Architecture largest "stupa" in the whole Buddhist world. Buddhism Cultural Exploration Spices, sapphires and elephants have been synonymous for Cultural Performances centuries with Sri Lanka. The unique location of the island within Historical Sites the Indian Ocean was key to its preeminence as a hub for spice Natural History trading: aromatic cinnamon (the best in the world), cardamom, National Parks nutmeg and pepper were plentiful.
    [Show full text]
  • SPRING 2018 Check out FOODFANATICS.COM for More Menu Inspiration and Spring 2018 Business Solutions
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Vegging Out Ending Sexual Harassment Always On I’ll Drink to That Produce nails center How meaningful and lasting The perks of all-day dining, The draw of natural wines, of the plate, page 7 change can happen, page 46 page 57 page 70 LOCAL UPROOTED LOCAL Sharing the Love of Food—Inspiring Business Success LOCAL SPRING 2018 UPROOTED FOLLOW THE NEW FRESH Check out FOODFANATICS.COM for more menu inspiration and Spring 2018 business solutions. FoodFanatics.com MONEY & SENSE TIME WELL SPENT All-day dining makes profitable sense. 57 OUTSOURCING IS IN How external experts can lower some costs and improve operations. FOOD 62 VEG WITH EDGE Plant matter muscles its way IN EVERY ISSUE to the center of the plate. TREND TRACKER Rediscover 7 What’s hot and what’s not. 34 roots, page 7 JUST PLUCKED FEED THE STAFF The new handle on fresh. When chefs trade the big city 15 for quality of life. JOURNEY TO THE LAND 50 OF MILK AND HONEY IHELP The sweet evolution of Making the shift to single Israeli cuisine. credit card transactions. 22 64 KALE, CAESAR! PR MACHINE Switch up ingredients for Win with branded merchandise. some serious green. 65 29 BEYOND THE PLATE FOOD PEOPLE Big or small, equipment can do ORDER UP more than meets the eye. Early bird diners are a solid 66 choice for more profits. 41 ASK THE EXPERTS Advice from the street. TALK SHOP 69 Can the restaurant industry end sexual harassment? I’LL DRINK TO THAT! 46 A toast to natural wines.
    [Show full text]
  • The Spice Trail: BBC Documentary Presented by Kate Humble The
    The Spice Trail: BBC Documentary Presented by Kate Humble The Spice Trail presented by Kate Humble is a three-part documentary tracing the history of spices (aired on BBC2 on Thursday 17 February 2011). Spice is life to the merchants, growers and traders of the plants that add valuable flavour to our food, and it is that story that is told in this three-part documentary. The main presenter is Kate Humble, who looks at the history of the spice trade, along with its mythology and use. Her journey starts close to home from the ancient saffron fields of Essex – that’s why the town of Saffron Walden is so-called – to the original source of nutmeg and cloves in the Far East. She reveals the gradual and progressive exploration of the world in the age of Western expansion. Also touched on in the three hour-long programmes is the history of navigational science that allowed western sailors to pinpoint the location of the trading posts that would give access to global spice gardens. Over the series, she will travel from the UK to Mexico, Spain and the Middle East, through India and Indonesia to a remote set of islands following Western expansion in the fifteenth and sixteenth centuries. Bringing the show up to date, she also looks at how spices are grown, used and traded in this century. The Spice Trail: Cinnamon and Pepper The first episode sees Kate Humble retrace the steps of fifteenth century explorers as she heads for India and Sri Lanka, the birthplaces of pepper and cinnamon.
    [Show full text]