citrus - souq planet · our line-up of new products culture, castles and caves 34 ... thousands of...

August 2016 n Issue 33

delicatessef i n e f o o d , t r a v e l a n d l i v i n g

abela

Learn to be free

The Austrian Lakes

The Magic of Mleiha

a sprinkle of

SALT

sunshine CITRUSsensations

vintage deSSerTSthe return ...

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in this [summer] issue ...

... a quick word 5a message from Souq Planet

The secrets of Mleiha 6ancient tombs, adrenaline sports ...

Summer recipes 9try these easy recipes to lighten your diet

Beetroot 13a humble root vegetable packed with vitamins

Retro puds 16are vintage desserts making a comeback

A salt worth its salt 18an essential to life

Salt-baked fish 21a simple way to show-off in the kitchen

Salted caramel 23delicious sweet and salty kick

What’s new in store ... 25our line-up of new products

Culture, castles and caves 34visit the Austrian lake district

Learn to be free 44freediving basics

Inspector ‘chill’ gadget 50what’s new in 2016

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dear readers

Welcome back to, ‘delicatesse’, our free in-store magazine to complement your lifestyle,

introduce new products, and hopefully entertain.

We are well into the throes of summer now and hopefully you are looking forward to a

great holiday and some relaxing time with family and friends.

This month we tour the Austrian lake district, a spectacular concentration of ice caves,

salt mines and stunning mirror lakes.

If you want to inject a little bit of freshness into your summer dishes, why not consider

a punch of citrus? Beetroot is also on the menu - a versatile and nutrient-packed root

vegetable you shouldn’t overlook.

Don’t forget to use your Smart Shopper Card for all your shopping. Collect points every

time you shop and redeem them for shopping vouchers to spend in-store. It’s simple:

shop, earn points, redeem shopping rewards! Pick up your instant application pack or

ask one of our staff for more information.

We would like to hear what you think of delicatesse magazine, so please drop an email

to [email protected] and let us know.

sincerely yours,

The Editor

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7


Mleiha can be found quietly minding its own business at the

foot of the popular dune driving enthusiast’s destination,

Fossil Rock, just off the Sharjah-Kalba highway. It is one

of the most important archeological sites in the UAE as

it is the location of many ruins and burial sites that date

back to ancient times, some of which are more than

thousands of years old. The development of this area aims

to highlight tourist and historical attractions, introduce the

region’s rich cultural legacy and archaeological heritage

and attract visitors, particularly nature and heritage lovers

to the emirate of Sharjah.

The first phase saw the opening of the Mleiha Archaeological

Centre, designed to allow visitors to gain a deeper

insight in a fun and interactive manner - and is very well

designed. Archaeological finds are on show, all displayed

in an informative and educational manner, with historical

facts about the region, and interactive screens playing

documentaries about Mleiha’s history.

“The project includes a variety of natural terrain, such as

mountains and desert, and there is also considerable diversity

of rare plants in the region. We are currently conducting a host

of studies and research with relevant bodies to find ways to

increase and protect the plant diversity, which characterises

the area. The project is expected to attract thousands of

visitors, particularly nature and heritage lovers, to introduce

them to the region’s rich archaeological heritage,” HE

Marwan bin Jassim Al Sarkal, CEO of Shurooq said.

There are a number of exciting sporting activities to be

enjoyed here too, such as fat biking, dune buggying and

hiking activities - all operated with complete sensitivity to the

surroundings. Visitors can embark on tours to seven main

tracks around the site including the Fossil Rock, Camel Rock

tour and the Valley of the Caves. Visitors have the opportunity

to camp out and undertake environmentally friendly off-road

activities in 4x4 vehicles. Among other activities there will

also be guided walks on camel trails to see the paths ancient

civilizations took to cross the desert.

And after that, perhaps drop into the Mleiha Bystro, a

contemporary eatery offering a spectacular view to the

rock formations and activities going on outside. Floor to

ceil ing windows give the place a l ight and airy feel, almost

l ike to you are already outside. Food and coffee are top

notch and might even be worth a relaxed drive out for a

nice Friday lunch.

The second phase will involve the construction of Mleiha

National Desert Park over an area of 450 square kilometres.

This will serve as a wildlife reserve that will see the release

of a range of animals such as the Oryx, Gazelles and the

Mountain Deer, in collaboration with the Sharjah Environment

and Protected Areas Authority (EPAA). It will also include

the setting up of the Night Camping Park, which will be

fully equipped to cater to the needs of camping lovers, in

addition to a motel for overnight stays. Development work is

underway to renovate old buildings at the site to serve as a

motel within the project.

We can’t wait! Roll on the cooler temperatures and watch out

for our next Mleiha installment where we go on an adrenaline-

fuelled adventure!

The historically important site offers

insight into civilizations from hundred

thousands of years

mleihathe unwritten history of

9


recipe corner

summer

Freshen up your summer with some light and delicious citrus-

inspired recipe ideas


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rec

ipe

corn

er

rec

ipe

corn

er

In season right now! And all you need are 5 ingredients and a maximum of 10 minutes to produce the

most decadent, buttery scallops you have ever tasted. Yep, it’s just that easy and simple! Scallops are

a great choice for bumping up the protein in a meal since they are low fat (depending how much butter

you use!) and low carb – they are essentially little bundles of protein! They also have a good amount of

essential minerals such as iron, zinc, selenium, and magnesium.

IngredIenTS:

1 tablespoon unsalted butter, 450g scallops, salt and freshly ground black pepper, to taste. For the lemon

butter sauce, 2 tablespoons unsalted butter, 2 cloves garlic, minced, Juice of 1 lemon, salt and freshly

ground black pepper, to taste, 2 tablespoons chopped fresh parsley leaves

METHOD:

Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the

scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste.

Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden

brown and translucent in the centre, about 1-2 minutes per side. Set aside and keep warm. To make the

lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until

fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Look for

Look for scallops that are a uniform pearly-white colour with firm, slightly moist flesh. They shouldn’t be

either completely dry or dripping with moisture.

Most scallops are harvested by boats dragging chain nets across the ocean floor. Diver scallops are

harvested by divers who jump into the water and collect them by hand. Diver scallops are more ecological

because the divers only pick the bigger, more mature scallops, while leaving the younger ones, which

allows the population to replenish; whereas dragging with chains is indiscriminate and sweeps up other

shellfish besides just scallops.

When it comes to summer, a heavy meat like beef can be a little heavy to stomach on a hot day. Chicken

on the other hand is light, tasty and goes well with lemon and a touch of lavender. Pop it all in one pot

and forget about it, and you might just have the perfect no frills, full of flavour summer lunch!

INGREDIENTS:

1360g chicken thighs or drumsticks, 2 tablespoons dried lavender, 4 tablespoons olive oil, 4 tablespoons

honey, 2 sprigs thyme, Finely grated zest and juice of 1 lemon, A generous pinch of salt

METHOD:

Marinate the chicken: Crush the lavender with a mortar and pestle. In a large bowl, combine the crushed

lavender with the oil, honey, thyme, lemon zest, and lemon juice. Mix well. Place the chicken in a large,

deep container. Pour the marinade over the chicken and make sure all the pieces are well coated. Cover

and marinate for at least 1 hour (or up to 4 hours.) Preheat the oven to 200 degrees C. Put the chicken and

marinade in a large roasting pan and sprinkle with salt. Roast the chicken for 40 to 45 minutes, turning the

pieces over halfway. To check if the chicken is done, pierce the thickest part of a thigh or drumstick with a

skewer; the juices will run clear instead of pink or red when done. Transfer the chicken to a large serving

dish, pour the cooking juices over, and serve.

LOOK FOR

Look at the “best by” date before you buy. If the date on the package is not anywhere near the date you are

buying it on, it is safe to eat. The date the product expires is something required by law, so you can trust

that. Observe the colour. If the chicken is pink in colour, it usually means it is safe to eat. Any meat that has

a grey discolouration is probably not safe to eat and you should avoid purchasing or eating it.

Smell it. If the chicken is fresh, it shouldn’t have any kind of bad odour. The smell won’t be very strong.

Rotten chicken has a distinct smell, once you recognise it, it won’t be easy to forget. Touch and feel the

chicken. If you touch it and it feels sticky or slimy, don’t buy it or eat it. If the chicken has liquid coming off of

it that looks like mucus, you should throw it away. Chicken in general has a short shelf life. Refrigerated raw

chicken is only good for about 1-3 days. Always put in the fridge immediately after shopping.

Scallops with Lemon Butter Lemon Chicken

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12


rec

ipe

corn

er

A posset used to be something you’d take to cure a cold (the original drink was actually prescribed as

a remedy), but these days it’s a simple dessert, in fact a rather old fashioned one, making a comeback.

INGREDIENTS:

2 lemons, 125g caster sugar, 425ml double cream, Pinch of nutmeg, Pinch of ginger, 1 tbsp flaked

almonds, toasted, 1 tbsp candied peel

METHOD:

Finely grate the zest of one of the lemons, then juice 1½ – you should have about 100ml juice, but juice

the remaining half if necessary.

Put the juice and zest in a small pan with the sugar over a low heat and bring to the boil, stirring

occasionally, until the sugar has dissolved. Keep warm.

Pour the cream into a small, heavy-bottomed pan with the spices and heat gently until it comes to the

boil. Pour into the syrup, whisking to combine, then pour through a sieve into a jug.

Divide between ramekins and pass a blowtorch over the top if you’re pernickety about bubbles. Allow to

cool, then chill for a couple of hours until set. Add the almonds and peel just before serving – good paired

with shortbread.

LOOK FOR

The juiciest lemons are always going to be the ones that give a little when you squeeze them. These softer

citrus fruits will have less pith, and therefore more juice, than their less-pliant companions. They’re also

much easier to juice and use in cooking or baking.

Rolling the lemon across a hard surface in the your kitchen a few times will also yield more juice if juicing

is your intention. Store lemons at room temperature, out of the sunlight, for a week or more, unless they

are organic lemons - then they should be used within a couple of days or stored in your refrigerator

crisper. A bowl of lemons will make your house smell sweet. Keep lemons away from moisture; wash and

dry them just before using.

Lemon Posset

beetrootthe humble

Full of nutrition, this lowly root vegetable should not be overlooked when looking for a fully-loaded nutrient packed versatile ingredient

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August 2016 n Issue 33August 2016 n Issue 33

A BOOST FOR SPORTS PERFORMANCE?

The theory behind how beetroot juice enhances performance is a complex but interesting one. It’s been

known for quite a while that nitric oxide (NO) in the blood is involved in the way that muscles produce

energy. More NO in the blood during exercise appears to reduce the amount of oxygen it takes to produce

energy, creating a type of “fuel efficiency” that could potentially improve exercise performance.

Early studies looked at trying to increase the amount of NO in blood by supplementing with the amino acid L-arginine,

which is readily converted to NO in the blood. However this failed to produce the desired effect because the conversion of

L-arginine only occurs in the presence of ample oxygen in the blood, which is not the case during exercise (because it’s

being extracted to produce energy in the muscles).

More recently, however, it was discovered that blood nitrite (NO2-) could also be converted to nitric oxide, and does so

during periods where blood oxygen levels were low. So the idea was to find a way to increase the level of nitrite in the blood.

Nitrite levels in the blood can be increased with direct supplementation of nitrite salts. But even tiny amounts of these

increase the blood levels far too high, to a level that is toxic to humans (about as toxic as cyanide!). So scientists began

looking at an indirect way to increase nitrite levels enough to produce more nitric oxide, but within a range that was safe.

To do this they realised that supplementing with nitrate (NO3-) could achieve this, because nitrate can be converted to

nitrite. Interestingly, this conversion doesn’t occur in your blood, but actually takes place in your mouth – the bacteria that

live in your mouth are capable of this conversion.

When you ingest nitrate initially, most of it is absorbed

into the blood, but then secreted back into your

mouth through the saliva glands. The bacteria then

convert this to tiny amounts of nitrite, which is then

re-absorbed into the blood, increasing the blood nitrite

significantly, but safely.

Whether you oven roast it, blend into a classic soup or drink a shot to boost your athletic performance - beetroot is low in

fat, full of vitamins and minerals and packed with powerful antioxidants - a health-food titan.

NUTRITIONAL HIGHLIGHTS

Beetroot is of exceptional nutritional value; especially the greens leafy bits, which are rich in calcium, iron and vitamins A

and C. The leaves can be cooked up and enjoyed in the same way as spinach. Beetroot is also an excellent source of folic

acid and a fantastic source of fibre, manganese and potassium.

A HISTORY OF HEALTH

Beetroots have been used medicinally for decades, primarily for disorders of the liver as they help to stimulate the liver’s

detoxification processes. The plant pigment - the bit that gives beetroot its rich, purple-crimson colour is betacyanin - a

powerful agent, thought to suppress the development of some types of cancer.

Rich in fibre, beetroot exerts favourable effects on bowel function, which may assist in preventing constipation and help to

lower cholesterol levels as well. The fibre has been shown to increase the level of antioxidant enzymes in the body, as well

as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are

also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

Other studies have looked at the effect of beetroot juice on blood pressure. A reduction in blood pressure is beneficial for the

avoidance of heart disease and stroke. Studies state that nitrate rich foods like beetroot may help in heart attack survival.

SELECTION

Good quality, fresh beetroots should have their greens intact, which should be fresh-looking with no signs of spoilage. The

beetroot bulb should be firm, smooth, and a vibrant red-purple, not soft, wrinkled or dull in colour. Fresh beets with the

greens attached can be stored for three to four days in the fridge, but beets with the greens removed can be

stored in the fridge for two to four weeks. Raw beets do not freeze well since they tend

to become soft on thawing. Freezing cooked beetroot is fine as it retains its flavour and

texture.

Though available year round, beets are sweetest and most tender during their peak

season, from June to October. Beets are enjoying a resurgence in popularity among

modern chefs. While heirloom varieties like white and golden yellow beets make for pretty

dishes, only red beets have the cancer-fighting compound betacyanin.

BEETROOTJust like many other modern-day vegetables, beetroot was first cultivated by the Romans, and by the 19th century it held

great commercial value when it was discovered these root veggies could be converted into sugar.

Today, the leading commercial producers are the USA, Russia, France, Poland and Germany. Many traditional beetroot

recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. With its

earthy charm and great versatility, it has had a ubiquitous influence on trendy menus and recipes. It has a delicious yet

distinctive flavour and a nutritional value that has escalated it to the root you can’t beat!

Beetroot juice has gained popularity since Paralympic gold medalist

David Weir announced that a shot of the juice was his secret to success.

BRING ON THE BEETS

Of the naturally occurring food sources of nitrate, beetroot

is one of the best and most palatable in the quantities

needed to significantly increase blood nitrate (and therefore

nitrite) levels. Hence the use of beetroot juice as a way of

safely boosting blood nitrite was born.

About 300-500ml of beetroot juice provides the amount

of nitrate needed for the average person to increase their

blood nitrite, which occurs about 2-3 hours after drinking it.

However just going out, buying your own beets and putting

them in the food processor doesn’t guarantee you’ll get

the benefit. The nitrate content of vegetables (including

beetroot) varies significantly according to the soil it’s grown

in, the time of year, the fertiliser used, and how soon after

being picked the beets are juiced.

Therefore, to get a known quantity of nitrate, a few

manufacturers (firstly in the UK and now in Australia) have

sprung up, offering bottled beetroot juice with a known

nitrate content.14

Retro food is like retro fashion. It’s only a matter of time

before what was once out becomes in (and in the case of

food, delicious) again.

Depending on which decade you grew up in, one or more of

these vintage foods might taste like home. Now you have an

excuse to time-warp your next dinner party — your favourite

“outdated” classic food might just be cool again.

BAKED ALASKA

This old fashioned fave is made by placing ice cream in a

pie dish lined with slices of sponge cake and topped with

meringue. It is then placed in an extremely hot oven long

enough to firm the meringue - an effective insulator, the

short cooking time preventing heat melting the ice cream.

The most common claim about the name “Baked Alaska” is

that it was coined at Delmonico’s Restaurant by their chef-

de-cuisine Charles Ranhofer in 1876 to honour the recently

acquired American territory of Alaska. However, no period

account exists of this. In fact, Ranhofer himself referred to

the dish as “Alaska Florida” in 1894, apparently referring

to the contrast between extremes of heat and cold. It is

enjoying somewhat of a revival and can be seen on many a

trendy restaurant dessert menu.

CRUMBLE

A crumble, also known as a brown betty, is a dish of British

origin that can be made in a sweet or savoury version,

depending on ingredients used, although the sweet version

is much more common. A sweet variety usually contains

stewed fruit topped with a crumbly mixture of fat (usually

butter), flour and sugar. They became popular in Britain

during World War II, when the crumble topping was an

economical alternative to pies due to shortages of pastry

ingredients as the result of rationing.

I’m not sure this has ever gone out of fashion in my kitchen,

but it seems the good old crumble is making its way back

onto the menu. Albeit with some trendy or unusual fillings

but back nevertheless.

RICE PUDDING

Usually the stuff of childhood nightmares, rice pudding has

made a remarkable comeback. Figures from supermarket

chain Waitrose show the ready-to-eat dish is flying off

shelves and searches for recipes and ingredients have

rocketed 400% year-on-year.

Perhaps it’s because they have gone for radical reinvention.

Chocolate rice pudding with an orange star anise jelly

perhaps? White chocolate and orange sorbet? A must-try

though is a goat’s milk rice pudding with ice cream, oat and

milk crumb, and honeycomb.

SUNDAE

Yes, it’s back, but it has definitely gone upmarket. Add in

an all grown-up salted caramel and you have a delicious

yet simple twist. Try layers of clotted cream, clotted cream

ice cream, chopped dates and hazelnut praline before

pouring on toffee sauce for a perfect sundae.

Among the many stories about the invention of the

sundae, a frequent theme is that the ice cream sundae

was a variation of the popular ice cream soda. According

to documentation, the drinking of soda was outlawed on

Sundays in Illinois.

Other origin stories for the sundae focus on the novelty or

inventiveness of the treat or the name of the originator, and

make no mention of legal pressures.

The sundae soon became the weekend semi-official soda

fountain confection in the beginning of 1900s and quickly

gained popularity.

the simple pleasurescould retro puds be making a comeback ...


16 17

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19


salt a salt definitely worth its

For centuries, salt has had a permanent place in the life of human beings. Salt

was considered sacred, a gift from the Gods; it was used to confirm oaths

and sacrifices. Salt was also an important economic good. One of the most

glorious early European civilisations, the Hallstatt culture, was based on salt:

salt routes went over the Alps, to the South towards Italy, East to the Balkan

Peninsula and North until the Baltic Sea. Wherever there was salt, trade and

commerce flourished, river navigation increased, cities became wealthy and

powerful, and great fortunes were amassed. In the Middle Ages, salt was the

primary merchandise.

All salt on Earth originally came from the sea. How the sea became saline,

however, is a question to which science has many hypothetical answers. Still,

it is generally agreed that for as long as there were oceans on Earth, they

have been saline. In places where salt deposits reach the surface, brine pools

sometimes occur - these such pools have been used by hunters as far back

as the late Stone Age.

Hallstatt is the world’s oldest salt mine. Here, salt mining began as early as in

the 12th century B.C. Parallel grooves were scored into the Haselgebirge and

the halite in between was broken off. The chunks were carried to the surface

in bags made of oxhide. In the Hallstatt period, a miner would advance about

one metre per month in the Haselgebirge rock. In one year, a man could mine

approx. 2,000kg with a common salt content of 40-70%. This corresponds to

the annual consumption of about one thousand families.

The rock salt, which to a large extent marked the history of the first pre-

Christian century in Austria, was outclassed by the cheap sea salt during the

Roman empire, and Alpine salt mining was almost completely disrupted. In

Reichenhall, under Roman influence, salt extraction was possible without any

actual mining. Salt could be found at Bad Hall in the Sulzbach valley, in Hall bei

Admont or in Halltal bei Mariazell. All of these names contain the word “Hall”,

the Celtic name for salt.

The salt brine is extracted from the mountain, and the salt is produced in the

salt works. Until recently, the salt works in Austria were called ‘Sudhaus’. The

word is derived from the old Austrian term ‘sieden’ - to boil the salt - and

describes the procedure of evaporation. The purpose is to separate the table

salt from the brine. The saturated brine is lead into the pan, which is an open

container with the largest possible surface. Then the pan is heated until the

water has evaporated and only salt remains.

Production today might be very different using state of the art highly engineered

pumps and equipment, but this salt is the result of millions of years. A shift in

the earth’s crust, the forming of mountains, the entombment of saline water

never to see the light of day again. Quietly and sedately creating an ingredient

so simple yet essential to life.

A wooden miner’s slides plunges you into the depths of the mine

Salt through the ages light show across the saline lake

21


salt baked fishmoist and packed with flavour

This method is common in Sicily and produces a super moist, perfectly seasoned fish and if you love fish, this is

a technique you should try. Not only is it remarkably simple, it is almost foolproof, resulting in a perfectly cooked

meal with very little effort.

SIMPLY SALTed

INGREDIENTS: Lemon slices, flat leaf parsley, 1 sea bass or other whole fish, about 680g, cleaned and scaled,

4 cups sea salt, 3 egg whites, Extra virgin olive oil, Lemon wedges

METHOD: Preheat the oven to 190°C. Tuck lemon slices and parsley sprigs inside fish. Combine salt, egg whites,

and 1/4 cup water, mix until a consistency of damp sand. Line a baking sheet parchment. Using half the salt mix,

form a bed. Place fish on top, and pack remaining salt over. Bake fish to an internal temperature of 60°C, about

25mins. Remove from oven and let stand for 10 mins. Crack and remove the hard, pale brown crust of salt with a

wooden spoon. Remove the skin and fillet the fish. Serve with your best olive oil and lemon wedges.Spice up your meal

NEZO Extra Fine Table Salt (with iodine) • •NEZO Fine Table Salt (with iodine) • •

NEZO Coarse Sea Salt • • • •NEZO Fine Sea Salt • • •

NEZO Salt & Pepper mix • •NEZO Low Sodium Salt (with iodine)

If you've been advised to cut down on your salt intake, NEZO Low Sodium Salt with 70% less sodium is the perfect choice.

Do you love food? Then spice it up with salt. It will make your meals even more enjoyable. But don’t just add any salt to your food: go for the highest quality. Choose worldwide well-known NEZO® salt.

No kitchen is complete without salt. It simply makes your food taste

sea salt.

NEZO® has a salt for every meal. Our table salt blends easily with cooked

seafood. And did you know adding a pinch of salt makes every dessert taste amazing?

tasteful recipes then please check out www.nezo.com.

23


salted caramela sweet hit with a salty finish

It’s sweet, sticky, buttery, salty and sugary all at the same time. Not sure why sweet and salty go together but

they just do. Try pouring this onto ice cream, or over fruit, cake ... anything you like really! It’s deeeelish!

Pour IT, dIP IT, SPoon IT ... devour IT

INGREDIENTS: 1 cup (200g) granulated sugar, 6 Tbps (90g) salted butter, cut up into 6 pieces, 1/2 cup (120ml)

heavy cream, 1 tsp salt

METHOD: Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will

form clumps and melt into a thick brown, amber-coloured liquid. Do not burn. Once sugar is completely melted,

immediately add butter. Take care as the caramel will bubble rapidly when butter is added. Stir butter into caramel

until completely melted, about 2-3 mins. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy

cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to

boil for 1 min. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down

before using. Make ahead in mason jars and you could even make a batch to give away as gifts.

NEW YORKCHOC CHUNKCOOKIES

FRESHLY

BAKED


25

products in-store

new

... take a look at some new and exciting additions to our range

GRILL NIGHT

Every Wednesday Night 6 - 9 pmLavanda Bakery Cafe in Souq Planet

Etihad Plaza | Khalifa City A | Abu Dhabi02 5564031

/lavandabakerycafe

August 2016 n Issue 33 August 2016 n Issue 33

2726

nezo SALT

From table top use, up to buckets for restaurants and from plain salt, up

to beautiful premium crystal salt. What’s life without it?

HouSe foodS orgAnIc Tofu

Tofu is as old as the Romans, The Great Wall and the first Peruvian clay

pots! It was first seen in China and the most widely accepted theory

maintains that it was developed by Liu An, a Han Dynasty prince who

lived in Northern China from 179 BC to 122 BC. Since then, we have

switched production from Chinese royalty to modern machinery, but we

think it tastes better this way!

All of these Tofu products are made from U.S. grown Non-GMO soybeans

with the highest quality. Delivering smiles and happiness to generations

of health-conscious families is our number one priority.

goLden IrISH orgAnIc eggS

It’s been 40 years of collecting eggs and taking care of hens and they still

love it! For over two generations, the McGuinness’ and Eivers’ families

have been delivering cracking good eggs throughout Ireland. Paddy

McGuinness began his egg delivery business on his bicycle with his

basket piled high with delicious eggs. Bernard Eivers started business

with just 150 free range hens back in 1985.

A hard working and dedicated team ensure hens have the healthiest

grub, rich in Omega 3 and corn and are given the positive respect and

treatment they deserve. They love their hens and the delicious, nutritious

eggs they lay and you will too!

green gIAnT corn And BroccoLI

The Green Giant team works hard to make it easy for you to be good

to yourself. Have you ever wondered what goes into getting sweet corn

from the fields into your freezer? At Green Giant, they take pride in the

process that allows you to have field-fresh vegetables on your table

throughout the year.

Their farming experts use decades of experience and research to ensure

they harvest the best vegetables at the best time, lock in their goodness,

and get them to you as quickly as possible.

The sweet corn is 100% U.S.-grown. Most of it is packed out of Minnesota,

with the remainder being packed out of the Pacific Northwest. Having

developed their own sweet corn hybrid seed it is unique to them, and

they believe it grows into the best sweet corn for you.

HodgSon MILL gLuTen free PASTA

Hodgson Mill has principles that support and hold us up. We call these

our pillars.

They believe in making life better. That starts with making nutritious

foods of the highest quality, because life’s better when you take care of

yourself and your health.

Grains are of the highest grade, produced domestically wherever

available, and purchased in the USA. That’s being a good citizen.

They use only stoneground milling to ensure, unlike other mills, that

products contain the entire nutritional benefit of the grain. That’s being

a good Miller.

Then they make sure that products taste great, so you and your family

can enjoy the fruits of nature’s labours. That’s being a good chef.

And finally, they try to make life better in our community and our world,

starting with a real commitment to solar and wind power at our mill and

an award-winning recycling program. That’s being a good neighbour.

When you live a great life, you can take on life with a positive, healthy,

optimistic attitude and get it done, whatever “it” is. And because they

are proud of their products, and want to share them to help the people

who buy and depend on them, we invite you to “Have a Grain Day!”

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green vALLeY orgAnIcS - LAcToSe free

This lactose-free, organic milk journey begins with a bit of a surprise -

it actually all starts with goats. Why goats? We’re glad you asked. At

the heart of Green Valley Organics lactose-free dairy products is the

renowned goat dairy and creamery that started a movement towards

clean dairy made with wholesome and delicate goat milk – Redwood Hill

Farm & Creamery.

Located in beautiful Sonoma County in Northern California, Redwood Hill

Farm & Creamery was founded by Jennifer Bice in 1978 and is known for

its delicious goat milk yoghurt, kefir and artisan cheeses. Jennifer’s farm

is populated by 300 goats, all individually named, who trot right over

to her when she calls. A master cheesemaker and expert goat breeder,

she has been making award-winning goat milk dairy and cheeses for

decades and runs our creamery to this day.

PAM coconuT oIL SPrAY

With superior no-stick performance, PAM® Coconut Oil is a no-fuss

alternative to traditional coconut oil for fat-free cooking. Great for gluten-

free cooking, it helps you pull off everything from sweet to savoury

dishes, and won’t change the taste of your food.

rejuvenATIve foodS kIM-cHI And SAuerkrAuT

Most sauerkrauts are pasteurized, effectively destroying the live enzymes

present in naturally fermented foods. This organic Salt-free Cabbage and

Dill Sauerkraut is completely raw, naturally fermented and contains no

salt. We create this raw sauerkraut by grinding fresh, raw cabbage and

culturing it in stainless steel containers for five to seven days. No salt,

water or vinegar is added. We add lemon and dill to our raw sauerkraut

to give it a bit of zing and boost its nutritional benefits. Use our salt-free

organic sauerkraut in the same way you would use any other sauerkraut.

All of our raw kim-chi is 100% organic, completely raw and naturally low

in fat. Kim-chi has been lauded by many as being one of the world›s

healthiest foods for its probiotic qualities and cancer-fighting benefits.

It is easy to make raw kim-chi a regular part of your diet by adding it to

salads, pizza, eggs, fish, meat, potatoes, cooked vegetables, omelettes,

tortillas or sandwiches.

crYSTAL fArM crAcker cuTS

Lake Mills, Wisconsin is nestled in the heart of America’s Dairyland. Here,

at the home of Crystal Farms, cheese is more than a favourite food. It’s a

way of life. Starting with only the finest ingredients to carefully inspecting

the finished product, products are consistently satisfying. These little

slabs of Pepper Jack are cracker sized and ready to snack on.

ruMIAno orgAnIc cHeeSe

A selection of organic cheeses that are the world’s first non-GMO verified

cheeses. Made from carefully selected organic ingredients at their

facilities in Northern California, these cheeses are fresh and flavourful!

LITeHouSe dIPS

The most popular of flavours, Dilly of a Dip is a blend of sour cream,

real dill and spices. Excellent as a veggie or chip dip, it is also a great

addition to grilled salmon! Garden Ranch is a zesty dip is the perfect

blend of garden vegetables and creamy ranch. Add some excitement to

your chips and veggies with this family favourite!

oPAdIPITY dIPS

Liven up your next salmon or chicken wrap with the crisp and fresh

flavours in our Opadipity Cucumber Dill Dip.

crAcker BArreL cHeeSe

Cracker Barrel cheese was founded more than sixty years ago.

Over the years, many styles have come and gone (and come back again),

but they have stuck to what they know and love: making deliciously

different cheddar.

Named for the iconic fixture found in country stores where folks gathered

to chat, Cracker Barrel cheddar cheese was introduced in 1954 by Kraft.

It was a brand born from a love for quality cheese and a passion for the

cheddar making heritage and values that still define and guide Cracker

Barrel today.

30 31


HAPPY MonkeY fruIT SPLASHIe

It all began in 2009 when two friends with over 40 years’ experience of

running UK food companies between them decided that they’d really

like to quit their day jobs and go do something less boring instead. That

something was Happy Monkey and from the beginning their aim was to

produce smoothies for children with 100% fruit that count as 1 of your 5

a day while also benefitting the environment. Each carton contains one

full portion of fruit and is an ideal size for a lunchbox. That last bit may

not have any health benefits, but it’s handy for parents to know when

agonising over what to put in their kids lunchbox each day.

LITTLe duck orgAnIcS

Little Duck Organics began with a simple goal: to give their own kids a

clean, healthy alternative to typical snack food. They started with some

classics, fruits and veggies, and well, the search ended pretty quickly.

They found that freeze-drying 100% organic super-foods like bananas,

goji and pomegranate created a fun snack that was really healthy. As it

turns out, freeze-drying locks in all of the vitamins and nutrients in fruits

and veggies. Mission accomplished!

YuM eArTH fruIT SnAckS

The idea of YumEarth Organics fruit snacks comes from you! So many

families contacted the company and asked them to make VEGAN fruit

snacks. You asked for non-sticky, fruity and flavourful, vegan, and gluten

free. Our first four flavours are Banana, Cherry, Peach, and Strawberry.

Shaped like their real-life fruit friends, we hope you and your families will

have as much fun devouring these as we do!

Made with real fruit extracts and no gluten, dairy, nuts, soy,

or synthetic colours. Good for us. Good for Mother Earth.

HunT’S SAuceS

Thick, rich and full of flavour, Hunt’s Ketchup and BBQ sauces are a

natural for your table.

ALoe verA kIng

Made with organic Aloe Vera, organic cane sugar, and honey. Contains

the highest amount of Aloe Vera in the industry. Internationally awarded

for the taste and the quality. Made from all natural ingredients - what’s

not to like?

ceLeBeS orgAnIc coconuT wATer

A thirst-quenching yet refreshing drink that can be utilized as juice

base for beverage, blended with the other fruit flavours. It is a common

refreshment that is delectable, and brimming with the salts, sugars and

the vitamins needed by everyone of all age groups.

AcT II BuTTer PoPcorn

Here’s to the perfect balance of butter, salt and flavour! And could be

simpler. Just pop the packet into the microwave and hey presto - instant

popcorn to go with your next movie.

fIeLd dAY orgAnIc

These cookies were born ready for your tallest glass of milk! Made by a

second generation family-owned bakery, these rich cream cookies are

made with just the good stuff like pure vanilla extract. With no high

fructose corn syrup, artificial colours or flavours, they are a sweet

snack you can feel good about for you and your family. For the optimal

experience follow our instructions: Step 1. Twist Apart Step 2. Ready-

set-dunk!

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3333


Few places can rival Cumbria’s Lake District for magnificent lakeside vistas and jawdropping views, but Austria’s Salzkammergut might just do that ...

&caves

culturecastles

words and pictures Louise Adamson

34 35

The medieval Kreuzenstein Castle just a short drive

from Vienna


From Vienna to Salzburg and everywhere in between, Austria as

a nation, is synonymous with music, the history, the love of it and

the creation of it. Mozart was born here, the Sound of Music was

filmed here and theatres are abuzz with classical concerto’s - but

after you’ve tired of that, after you can’t possibly stomach another

Mozart Ball or listen to another sonata, hire a car and drive to an

area known as Salzkammergut. A great day trip from Salzburg, but

you might want to linger a little while longer once you set eyes on

the shimmering lakes, 76 in total, surrounded by some of the most

pristine countryside in existence.

The area stretches from the City of Salzburg eastwards along the

Austrian Alpine Foreland and the Northern Limestone Alps to the

peaks of the Dachstein Mountains, spanning the federal states of

Upper Austria, Salzburg, and Styria. The name Salzkammergut

literally means ‘Estate of the Salt Chamber’ and derives from the

Imperial Salt Chamber, the authority charged with running the

precious salt mines of the Habsburg Monarchy.

You could start with Fuschlsee, the first lake on your way out of

Salzburg, around which the opening scenes of The Sound of Music

were shot. You could even stretch your legs to include a very

easy and picturesque hike around the lake, which takes around

four hours. On your way down to Fuschl from Salzburg, you can

also stop at Leopoldskron Palace portrayed as the Von Trapp villa

in the timeless movie or the Hellbrunn Palace where the famous

“I am 16 going on 17 …” gazebo is located.

The village of Strobl on the banks of Lake Wolfgangsee is another

popular spot, from where boat cruises covering the villages of St

Gilgen and St Wolfgang begin. This region is also great for hiking,

biking and winter-skiing on the slopes of Mount Zwolferhorn. If

you fancy a break from the car, the Schafbergbahn railway, a

19th-century steam engine train starts from Wolfgang and passes

through Gilgen before chugging up Mount Schafberg while offering

breathtaking views all around.

Set your course next to “Moon Lake”, or Mondsee, a quaint village

with the striking yellow church where Captain Von Trapp married

Maria (in the film), you can wander around the Marktplatz (market

square), linger over coffee and a pastry at one of the numerous

cafés to people watch and allow the world to drift by. Most of

it dressed up in the traditional lederhosen and dirndl, Austria’s

national dress. But this is not for the benefit of tourists or the

occasion of a village fete. This is really how many people choose

to dress on a daily basis, just going about their business. As

you wander through the markets in these small villages you will

find most stalls selling only these costumes - I feel like I am on

Hollywood set in the remake of The Sound of Music.


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The pretty village of Hallstatt on the lake

At trip to Austria’s magnificent lake district would not be complete

without a trip to the Salt Mines in Hallstatt where mining began

4000 years ago. It is the perfect excursion for a rainy day, which

indeed it was on my visit.

As you wend your way sedately around the tranquil shores of the

lake, pristine mountainside flying up vertically beside you, swathes

of forest blanketing them in a million shades of green, you arrive

in a tiny village steeped in heritage. Hallstatt is one of the most

beautiful and photographed villages in Austria. Built on a small

plateau that pushes out into lake Hallstatt - I urge you to soak it

up. Sit by the lake and gaze out across the water, be calmed by

the gently lapping crystal clear water at your feet. Tantalisingly

appealing until you realise this is mountain water and likely to

freeze your toes off in a matter of seconds. It’s overwhelmingly

breathtaking, soon to be elevated, quite literally to another level

as the three minute ride in a funicular railway brings you to the top

and the path that will lead you to the world’s oldest salt mine and

one of the most spectacular views you will ever encounter.

Once you have paid your entrance fee and after you have donned

your obligatory jumpsuit, a traditionally dressed tour guide will

take you salt mining through the ages. Into the mouth of the

mine you go. Lined up like school children one behind the other

you are advised not to stray from the well trodden dirt path as

the occasional bulb brings the salt crystalled walls to life with a

sparkle. Thankfully the narrow tube opens up soon enough, before

I get the chance to lick the walls to see how salty they really are.

Before long we are learning all about how the salt was formed in

these mountains and how it was discovered, with the aid of our

tour guide and some mediocre screen graphics, soon after to be

peering down a polished wooden slide and told that in groups of

two we would soon be barrelling down it at great speed. There

are two of these slides in the mine, the second one longer than

the first. Much longer. With any confidence gained on the shorter

one swiftly evaporating as you gain speed, accelerating to the

point where you think stopping will prove impossible without the

assistance of the back wall and a solid thud against it. Thankfully

the screaming I heard from the top of my lungs must have done

something to slow the momentum and we landed safely at the

bottom without the need for an ambulance. Brilliant fun.

Exploited in late medieval times (after AD 1311), the mine has

Hallstatt is one of the most beautiful and photographed villages in Austria


39


38

since revealed material left behind by prehistoric miners, including

bodies of possible accident victims. After the discovery of the

adjacent cemetery, it became clear that there probably was a

connection between the prehistoric mining activities and the

graveyard, which mainly contained the bodies of middle-aged

men. A particular feature of the tour is the “Man in Salt”. In 1734

a corpse was discovered perfectly preserved, with his tools. More

recent investigations in the salt mine have revealed numerous well-

preserved items of the Bronze and Iron Age due to the properties

of the salt environment. These included thousands of pinewood

chips (for lighting the mine galleries); pieces of woollen textiles; fur

and leather caps; leather shoes; and leather carrying baskets (to

transport the salt). Other items include ropes and cords made of

grass and bast (to pull up larger plates of salt); wooden handles for

metal picks; wooden shovels; and leftovers of food. These varied

items provide insight into the methods used in mining, wood and

leather processing, and rope production.

Recent research carried out by Hans Reschreiter of the Natural

History Museum in Vienna has led to the discovery of a large

wooden staircase, clearly demonstrating the skills of Bronze Age

carpenters. This is the oldest known staircase in Europe, dating

back to the 13th millennium BC. It consists of spruce and fir trunks,

each 20 cm thick, connected by flat and triangular pieces of wood

comprising the steps. The steps are 1m wide and carefully fit into

slits carved into the trunks. Dendrochronological analysis shows

that all the wood in the staircase was cut within the same year.

The revealing of this magnificent reconstructed staircase behind

a gigantic glass wall complete with a CGI animation of characters

using it as it would have been when it was built signalled the end

of our tour.

A few minutes later and our group was herded onto a small

train pulling wooden bench carriages to sit astride. Warnings to

keep our belongings close and hands literally in our pockets if

we didn’t want to lose them was advice well heeded. As we set

off the icy blast hit our faces and we were shuttled warp-speed

on a rudimentary track through a bond-like cave tunnel just large

enough to avoid decapitation if you sat stock still. Spat out into

the light blinking against the daylight glare and into the drizzle,

yes, it’s a great place to spend a couple of hours on a rainy day.

On our way back to Salzburg, we took in the Eisriesenwelt (German

for “World of the Ice Giants”) - a natural limestone and ice cave

located in Werfen, just 40 km south of the city. The cave is inside

the Hochkogel mountain in the Tennengebirge section of the Alps

and is the largest ice cave in the world, extending more than 42

km and visited by about 200,000 tourists every year.

The drive was beautiful, culminating in a narrow winding

almost vertical few kilometres before we were forced to park

the car, buy an entrance ticket and set off on foot, again up

a winding path, through a chilly tunnel and to the cable car.

After that, it was another hike up a path, this time one that

had been cut into the mountainside with a stunning view of

the tiny villages below. Finally at the mouth of the cave, we

were given lamps and lined up next to the door, unaware

of the incredible Arctic blast that was about to attack us. It

literally is like a Force 10 gale coming out of your freezer door!

The World of Ice Giants is a dynamic cave, meaning that the

corridors and the crevices connect lower lying entrances to

higher openings, hence making it possible for draughts of air

to circulate – similar to the effect in a chimney. During spring,

melt water seeps through the cracks in the rock and when

it reaches the still cold and frozen lower areas of the caves

it freezes and turns slowly into the wonderful ice formations

visible inside the caves.

And be warned, the physical exertion does not end here -

approximately 134 altitude meters have to be traversed via

wooden steps during a tour of the ice cave. This roughly

corresponds to hiking up the stairway of a large high-rise.

Partly due to its isolated location in the high mountains and

the lack of interest in cave exploration back then, this cave

was completely unknown until the end of the 19th century.

It was not until the nature explorer Anton von Posselt-

Czorich from Salzburg penetrated about 200 meters into

this dark cave by himself in 1879 that the Eisriesenwelt was

officially discovered. A year later he published a detailed

report of his exploration in an Alpine association newsletter.

Nonetheless, the cave was soon forgotten again. Alexander

von Mörk, founder of the Salzburg Cave Explorers, realized

the significance of Posselt’s documentation. He continued

the latter’s research in 1913, joined by other pioneers in cave

exploration, like Angermayer and Riehl.

For about 35 years, the cave could only be accessed on

foot. Starting in 1953, an initially unpaved, single-lane road

provided vehicle access under rather adventurous conditions;

this was followed by an aerial cable car in 1955 that could

traverse the steepest part of the footpath (from 1084 m to

1586 m) in just a few minutes.

The tour begins at the entrance to the cave, and continues

inwards to Posselt Hall, a large room with a stalagmite called

Posselt Tower in the centre. Past the Posselt Tower, one

encounters an ashen cross on the wall of the cave, marking

the farthest point of exploration of Anton Posselt. From there

one can see the Great Ice Embankment, a massive formation

that rises to a height of 25 metres and represents the area

of greatest ice growth. Next is Hymi’s Castle, named after a

giant in Norse mythology. Here stalactites create a formation

called Frigga’s Veil, or the Ice Organ.

Next on the tour is the Alexander von Mörk Cathedral, one

of the largest rooms in the cave and the final resting place of

von Mörk’s ashes. The final stop on the tour is the Ice Palace,

a kilometre into the cave and 400 metres underground. From

here, visitors must turn around and walk back through the

Fresh pretzels sweet and savoury can be found on market stalls - Slow cooked beef stew with shredded pancakePotato is a staple of the Bavarian diet - fresh Kaiserschmarrn from the market stalls

40


41

Austrian food is simple yet hearty, unusual yet refreshing


42


The distinctive shop signs in Salzburg›s

old town

43

caves to reach the entrance. The round-trip tour through the cave

takes around one hour and 15 minutes.

Back in picture postcard Salzburg a few highlights must not go

by the wayside. Sheltered by the Mönchsberg and completely

enclosed by elegant wrought-iron fences, St. Peter’s Cemetery

and Catacombs are worthy of a stroll through. Here, you will find

Baroque porticoes housing chapels of Salzburg’s wealthy families.

Many of the aristocratic families of Salzburg lie buried here, along

with many other notable figures. The graves are lovingly tended

by Salzburg families, decorated with candles, fir branches, and

flowers. The place is worthy of an award at the Chelsea Flower

Show and shows the utmost respect for the dearly departed.

Foodies will face endless choices in Salzburg - home to the

highest concentration of gourmet restaurants in Austria - it is also

a trendsetter when it comes to organic food: nearly 38 % of the

agricultural enterprises are organic farmers. Favourite places to

grab a bite are the delicatessens in Salzburg’s Old City, the stands

at the Green Market or one of the weekly farmers’ markets on

Mirabell or Papageno Squares.

Regional food is a blend of Bavarian and Austrian traditions and

is usually diverse and colourful: the sweetness of Bohemia, the

spices of Hungary, the seasoning of the Mediterranean. Shady

brewery gardens, traditional coffeehouses, posh gourmet

restaurants, trendy bars and cosy inns invite epicures to wine and

dine in Salzburg.

There’s no such thing as an ordinary coffee here. There’s the

Melange (a mix of frothed milk and steamed coffee), Grosser

Brauner (a large cup of steamed black coffee), Verlängerter (a

larger but weaker version of the Grosser Brauner, typically served

with milk) or Einspänner (strong, black coffee served in a high

glass with a dash of whipped cream). And be sure to try one of

the delicious pastries: a piece of apple strudel, Esterhazy cake or

Mozart gateau. The Mozartkugel is a popular Salzburg souvenir:

the distinctive combination of marzipan and chocolate that just

melts in your mouth.

Typical Salzkammergut culinary specialities include dishes such

as Kaiserschmarrn (cut-up and sugared pancake with raisins),

Krapfen (similar to doughnuts) or Lebkuchen (gingerbread).

Baroque porticoes housing chapels enclosed by elegant wrought-iron fences, St. Peter’s Cemetery

Imagine. Swimming in the depths of the ocean. No scuba tank or

special equipment. Just you, your fins, mask and a deep breath

... you are floating, smooth, quiet, at peace. At one with nature

and creating no disturbance to the delicate balance of marine life.

If you have ever dared to dream of such a thing, then you must

try the sport of freediving. And I don’t mean plummeting to world

record depths. Just think of it as an extension to snorkelling where

instead of always being on the surface you can dive deeper, see

more, swim with the fish.

As humans, we share special diving adaptations with marine

mammals. The most dramatic is the “mammalian diving reflex.”

Just by immersing your face in cold water causes a reflexive

slowing of your heart rate. This, as well as other oxygen-sparing

adaptations, helps to prolong your dives. Your spleen releases

extra blood cells and blood vessels in your skin and large muscles

constrict, reserving blood for more vital organs, namely your

heart and brain. It turns out we can hone those natural skills and

with just a few weeks practice, you can develop your own latent

freediving abilities. As little as a 45 secs dive to 10m places you

well within all of the action.

An average and relatively fit person can enjoy learning to freedive

because the sport is more about your mental state, acquired

technique and correct weighting than strength. The key is not to

fight the water - you need to learn to be at one with it and be

confident in your abilities.

Learning to freedive means finding a qualified, competent and

patient instructor to guide you through basic gear selection and

a step by step process to build your confidence. Make sure you

choose a comfortable mask and become familiar with mouth-

breathing through the snorkel. Once this is second nature to you,

enter waist deep into the pool, dip your head underwater and

continue breathing. Freedivers utilise two positions, horizontal and

inverted, positions not usually associated with sporting activities.

Advance to the horizontal by holding the pool’s edge and floating

face down. Breathe slowly and a little deeper to compensate for

the useless “dead-space air” in your snorkel. Dip your head, let

a small amount of water enter your snorkel and, still breathing,

slowly take in enough air to exhale rapidly—blasting the water

from the snorkel tube. Take a deep breath, completely submerge

your head and let the snorkel fill. Still looking down, raise your

head level with the surface and clear the snorkel.

Next up: the most important exercise in freediving: the “relaxed

fetal position.” It’s the state of mind you need to recall and maintain

throughout your freediving experiences. Breathing on the surface,

simply float on your stomach, curl up into the fetal position and

totally relax. Some divers come close to sleep.

Fin strokes are: the flutter, frog and dolphin. You’ll use the flutter

kick most of the time. Use the frog kick, the slower of the three,

to relieve cramped and tired flutter-kick muscles. The dolphin is

great for short bursts of speed. Freedivers depend on special

European-made, long, flexible fins with lots of “memory” in their

resilient blades. Make sure you use short kicks and not deep

leg kicks that bend the blade more than 30 degrees. Excessive

bending makes water spill off the side and wastes energy.

Once you’ve learned the slightly more complex surface dive,

you’re free to concentrate on the finer parts of freediving: breath

control, and streamlined swimming. In one fluid motion, you take a

deep breath, bend at the waist, raise a leg, clear your ears and slip

vertically below the surface. Like the “perfect 10” in springboard

diving, only the smallest ripple should evidence your descent.

Practice so that the entry results in a perfectly vertical descent

leading with finger tips.

To equalize pressure on your ears, simply use your fingers to seal

the bottom of the nose pocket against your nostril openings and

blow. Remember - Clear early and often - don’t wait for pressure

pain and don’t continue the dive until you have fully equalized.

Once you’ve mastered your gear and techniques, you are ready

for the open sea and some marine creatures.

freelearning to be

Forget the scuba tank, just take a deep

breath and enjoy tranquillity ...


4544



47

Things I would miss if I left the UAE:

the moreish ridiculously cheap snack like no other

the humble

My first food experience in Abu Dhabi many many moons ago, was the typical chicken

shawarma from Automatic. Cheap and filling (I think just AED 2 each at the time!),

a couple of those eaten straight from the paper on the walk home from work would

satisfy me until supper or do away with the need for supper completely. It would also

ensure I was given a very wide berth the following day in the office with garlic breath

that would kill a vampire at a thousand paces. But maaaaan. There is nothing quite like

that garlic paste smeared over layers of freshly grilled chicken, chips, pickle, tomato

and Arabic bread.

There are as many variations of the shawarma as there are restaurants serving them

and even now I crave the long demolished Automatic with their special garlic paste

preparation and chicken spices. I still haven’t found anything to quite live up to it.

Pretty close but not quite there.

Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef,

veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants),

and may be grilled for the whole day. Shawarma is an Arabic rendering of Turkish

çevirme ‘turning’, in reference to the rotisserie-cooked nature of the meat, which

“turns” around an axis.

The meat is constructed by alternately stacking strips of fat and pieces of seasoned

meat on a vertical spit. Shavings are cut off the block of meat for serving, and the

remainder of the block of meat is kept heated on the rotating spit. It can be served

on a plate (generally with accompaniments) to make your own sandwich or just pick

and nibble at, or as a wrap. Usually eaten with tabbouleh, fattoush, taboon bread,

tomato, and cucumber. Toppings can include tahini, hummus, pickled turnips, and

amba. Similar dishes in the region include Turkish döner kebabs and Greek gyros.

WHERE TO FIND THE BEST:

Lebanese Flower - Salam Street

Legendary status: Automatic Restaurant - Hamdan Street

shawarma

48


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Don't miss out on our monthly

fresh food promotions (10th - 24th of every month)

50


INSTANT COOLING HOODIE - $15

This towel is shaped like a hoodie (if a little Darth Vadery?) and made of soft microfibre –

this is a fine variant for those who spend time in the open air, playing sports or working.

Easy to wear and comfortable to tuck it in under one’s sports shirt collar or pull over

one’s head and forehead. Mission Athletecare Cooling Hoodie is 2-in-1 escape: when

dry, it absorbs sweating, when wet, it cools to 30°, according to the manufacturer’s

claims. Users should keep moist for the most effective cooling.

STROLLER COOLING GEL PAD LINER - $50

You can complain about the heat but what about your little ones snuggled into that toasty

little stroller? The Geleeo Cooling Gel Pad was made exclusively to keep babies nice and

cool when riding in their stroller. The pad contains a safe hydrophilic cooling gel that is

reliably sealed, so perfectly safe for your little one.

Geleeo is unlikely to be sufficient for prolonged hours-long walks in intense heat, but

40-60 minutes of a cooling effect will be provided. After cooling the pad in a refrigerator

for some time, you may use it again. It may be used at home during the daytime naps

of your baby when it is hot and you don’t want to blast them with the air conditioner 24

hours a day.

SELF COOLING PET PAD - $50

Among the great variety of pet cooling pads, this is the best seller out there. Receiving

more than 500 customer’ reviews, The Green Cooling Pad suits not only dogs but also

cats. It’s also convenient that you may choose the pad according to the size of your pet

and with/without odour eliminator function.

Much like the stroller pad, the mat contains a special gel which can keep cold for 3-4

hours, according to the manufacturer, after which period the pad must not be used for

some time in order to give the warmth taken – and it is ready to cool the pet again. It’s

true that customers recommend purchasing Cooling Pet Pad Cover, otherwise the animal

can bite through the pad and eat gel.

Some customers have even bought this pad for themselves for their office chair to keep

it from overheating when used too long in summer – how about that for a lifehack!

Anything to stay that little bit cooler in the summer, right? Try these ‘chilling’ gadgets to keep your temperature from rising ...

inspector

gadget

Liwa Garden

Liwa St.

Al Hai Al Tejari

NOW OPENAl Hai Al Tejari behind Souq Planet Supermarket

Ladies & Families Cafe

The first restaurant and cafe in Madinat Zayed for Ladies and Families only

/lavandabakerycafe

Using our mobile app in your shopping trip between 15Th June to 30Th July 2016



citrus - souq planet · our line-up of new products culture, castles and caves 34 ... thousands of...

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