Kidney Failure: Treat Your Cat with Care 34 Week’S Pick by Dr Ruan Du Toit Bester

18 December 2010 Weekend® MDTimes Number 1192 Weekend Times No. 71 December 18 2010 Times Weekend Number 1192 MDTimes Festive Season Culinary Arts • Christmas food history • Variation on a ‘Bolo Rei’ recipe 1 eekend W Times Weekend 2 18 December 2010 Cover story 16 Mouse Click by António Espadinha Soares 32 Press Play by MC LA 4 Festive Season Culinary Arts by Dr Baudouin Neirynck photos MDT, AFP, EPA 14 Cooking Times Variation on a ‘Bolo Rei’ recipe (Christmas King Cake) by Carlos Balona Gomes photo by Fabrizio Croce 10 Do you know Macau? Fr. Don Bosco and Macao by Alberto Ung 22 Caviar: the ultimate delicacy, from a farm near you? by Emma Charlton photos by Fred Dufour World of Wonder 20 18 Food for Health Offbeat Christmas food history 28 by Eugénia Santos Silva 29 This Day in History 26 Ask the Vet 30 Infotainment Kidney failure: treat your cat with care 34 Week’s Pick by Dr Ruan Du Toit Bester Administrator: Kowie Geldenhuys Other contributors for this issue: Director: Rogério Beltrão Coelho Alberto Ung, António Espadinha Soares, Baudouin Neirynck, Carlos eekend Editor: Cecília Jorge Balona Gomes, Emma Charlton, Eugénia Santos Silva, Everett Kennedy W Design Editor: João Jorge Magalhães Brown, Fabrizio Croce, Fred Dufour, MC LA, Ruan du Toit Bester Macau Daily Times’ Saturday magazine E-mail for news and agenda: [email protected] Address: 2nd Floor 62 Av. Infante D. Henrique, MACAU SAR Telephones: + 853 287 160 81/2 Fax: + 853 287 160 84 E-mail for advertisement: [email protected] 3 eekend W Times HRISTMAS, beside the pine tree and gifts usually evokes in western memories pictures of turkey, chestnut stuffing, foie gras, oysters, stolen, gingerbread house and other delicacies along with sumptuous wines and liqueurs served with petit fours at the end of a slow enjoyable meal. The presence of Cfamily members, perhaps a log fire in the chimney and lots of Christmas gifts under the tree convey a festive atmosphere and warm feelings. When it comes to complete a Culinary Arts picture, beverages play as much a role as the food in establishing a festive mood. In Europe and the United States, traditional Christmas and New Year fare usually included both expensive and non-expensive items to re- flect the wide spectrum of wealth. Oysters and other delicacies from the sea such as smoked salmon, lobster, crayfish and shellfish have been served at Christmas tables for over two centuries already, in fact since ice was available. For less financially able people, chestnut, mushroom, fruits, grains, bread and sometimes poultry were married with beer and other homemade brews. About hundred years ago, Christmas and New Year menus were long affairs, meals lasting four to five hours were not uncommon and diners had inter- vals in the form of sherbets as well as spirits in order to allow for some form of digestion. As to the main courses, they featured turkey – a staple of Thanksgiving Day in the USA – with or without stuffing.T he stuffing allows the meat lining the cavity of the turkey not to dry up and also provides succulent meat and other ingredients to soak the excess juices and mix flavors. Alternating turkey was game and Festive Season Culinary Artsby Dr. Baudouin Neirynck* , PhD 4 18 December 2010 *Assistant Professor Festive Season Culinary Artsby Dr. Baudouin Neirynck* , PhD at Institute For Tourism Studies 5 eekend W Times Choristers perform in front of Westminster Abbey’s Christmas tree in Westminster, London venison. Christmas being at the end Cuvée, Veuve Clicquot Ponsardin of the hunting season, these meats 2002 and Dom Perignon 2002. are still available and because of These three wines were exceptional their rich flavour represent a very but the one that matched all dishes good middle menu feature. At the was the Veuve Clicquot Ponsardin end came the desserts but only af- 2002. Champagne is a very versa- ter cheeses. tile type of beverage. Originally de- The next question is: what kind of signed with high acidity in mind wine is the best match for all these for all non-vintage versions, it is re- rich foods? With colleagues from freshing and an excellent taste buds the Institute for Tourism Studies, opener. When it comes from an ex- we sat down around a Christmas cellent vineyard and in a year with Set Menu and tried to pair the items exceptional climatic conditions, the with what is in our opinion the best result is a very different wine with Krug wine: Champagne. On offer were perhaps some residual sugar, a wide Grande Cuvée three excellent ones: Krug Grande array of flavours and a much heavier Krug is a Champagne house created by a German immigrant more than 200 years ago. The Krug family is still heavily in- volved although the brand is property of LVMH since 1999. Grande Cuvée is a mix of 35- 50% reserve wines with more re- cent vintages. Although its price places it in the special wines of other houses, Krug is in a league of its own. Best matches for this wine would be cold lobster, mild savoury dishes, oysters and shell fish as well as mild fresh cheeses such as Camembert, Brie and mozzarella. Serve chilled at 8 to 10 degrees. 6 18 December 2010 South Korean postmen wearing Santa Claus, or Father Christmas, outfits ride motorbikes to deliver Christmas gifts to poor people during a charity campaign in Seoul Dom Perignon 2002 Named after the monk who perfected the art of blending the various cuvees, Dom Perignon is the epitome of highest end Champagne. With fresh almonds, lemon peel and zest accompanied by dried fruits and toasted brioche, this wine explodes on the nose as much as in the mouth by its power, elegance and finesse. The palate, very concentrated and creamy with still the perfect acidity places this wine in the league of best match with a wide array of dishes. It paired best with the Turkey on the menu but would do well with flavourful and even spicy dishes. Drink at 10 degrees. 7 eekend W Times A Palestinian carver works on a wooden figurine of the Virgin Mary at a workshop next to the Church of the Nativity in the West Bank town of Bethlehem body. This in turn ensures the wine can be paired with more flavourful and even spicier dishes. To design a festive menu is a unique occasion to bring along some dishes usually consumed only once a year. Spices, herbs, al- coholic beverages all become part of the raw ingredients in the search towards a unique culinary and ol- factory experience. The menu at IFT includes a choice between two appetizers, three main courses as well as the access to a comprehen- sive dessert buffet. Appetizers present the choice between a plate of salt cod, chick peas and tomato salad or green pea pu- Veuve Clicquot rée with pata negra. Main courses Ponsardin 2002 feature turkey with its traditional garnishes, risotto with clams, octo- Indonesian visitors have their pictures This was the most adaptable pus and prawns or Tacho, an array taken next to a giant Christmas tree at Champagne of the three. Its am- of Macanese meats and vegetables a shopping mall in Jakarta plitude of smells, aromas and stew. The menu is sold at MOP180 flavours equip this wine with per person and served from Mon- A giant illuminated Father Christmas figure stands in Berlin’s busy extraordinary matching abilities. day to Friday. Call 8598 3077 for Tauenzienstrasse near a traditional The nose is full of aromas with bookings. W Christmas market cinnamon and other sweet spices such as vanilla together with citrus Conclusion fruit such as grapefruit and tropi- cal lime complemented by acacia While the Krug Grande Cuvée flower and subtle minerality and is perfect for preparing the pal- toasted brioche. In the mouth, ate for the dinner, Dom Peri- the delicate spices blended with gnon 2002 is the best match for tea leaves notes match the citrus the roasted turkey and the Veuve fruits and the flowery character of Clicquot 2002 vintage comple- this exceptional wine. Can match ments the rest of the menu. most dishes included some light Merry Christmas and Happy desserts. Serve at 10 degrees. New Year. 8 18 December 2010 & C&C - Lawyers Office Partners: Rui J. da Cunha* Álvaro Rodrigues*°● Nuno S. da Mata* Zhao Lu *°● Connie Kong Associates: Adelino Correia* Zelina Rodrigues ● Nuno L. Martins Susana Batalha ● Luís A. Pinto Rita Andorinho Maria J. Marques ● António I. Azeredo João N. Marques Jennifer Lao ● Icília Berenguel Isolda Brasil Mariana A. Esteves Francisco M. Cameira Maria A. Giestas Trainee Lawyers: Carlos S. Ferreira Octávio Tavares Fong Kit In Cao Lemeng, Rui Wong Pou Ngai, Karen António Santos *Notary ° China Appointed Attesting Officer www.ccadvog.com 9 eekend W Times Fr. Don Bosco and Macao by Alberto Ung, Institute for Tourism Studies (IFT) NSIDE the Montanha Russa Park in Macao stands the statue of a foreigner. Even many people in Ma- cao are not sure who the statue of the man is. He is St. John Bosco - or Fr. Don Bosco - founder of the Salesians of Don Bosco, a Roman Catholic religious order.I He had never been to Macao so why was his statue erected in Montanha Russa Park? What is the relationship between him and Macao? Fr. Don Bosco was an Italian, whose father died when he was still very young. He was brought up by his mother Mar- gherita Occhiena. Born to a poor family, he had to work at a young age to supplement his family income, during which time he learned how to make bread, work wood and sew.

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