FOOD SPECIAL................... AROUND THE WORLD

AROUND THE WORLD

PAELLA IN SPAIN:

Paella is the name of the flat round pan used to make the dish in and was originally made in the fields of Valencia. Paella has clearly revolutionised since then and today the seafood paella is the most famous, this variation, while not the original, is still considered a classic. The rice, seasoned and coloured with classic Spanish saffron is cooked perfectly and served in the Paella itself is a beautiful sight.
INTERESTING FACT: The largest paella up to date was in Guinness Book was made by Valencian restaurateur Juan Galbis in 1992 and fed about 100,000 people.

GUINNESS IN IRELAND:

Sipping Guinness in any pub is the quintessential experience of Dublin at the world famous Temple Bar. The freshest, creamiest, boldest, smoothest Guinness with a perfect head including a shamrock design and a 360 degree view of the city can be enjoyed at the Gravity Bar, located on the top floor of the 9-story building of the St James Gate brewery. Slancha on that note! ('Cheers' in Gaelic).
INTERESTING FACT: Over 10 million pints of Guinness are sold around the world each day.

SOM TAM IN THAILAND:

This decadent salad includes shredded green papaya, tomato, green beans, dried prawns, roasted peanuts, chillies, garlic, lime juice and palm sugar, which are slightly crushed in a mortar using a pestle, a technique that helps release the flavours and juices. Different provinces in Thailand have their own variation of Som Tam. In the North-East (Isan region) they like it to be sourer, salty, and without dried shrimp and peanuts. Central Thailand on the other hand, loves peanuts and more palm sugar in their salad.
INTERESTING FACT: Some of the best Som Tam can also be had from street vendors.

PASTEIS DE BELEM' IN PORTUGAL:

Portuguese must taste delicacy in a cafe just next to the monastery (Mosteiro dos Jeronimos) in Lisbon is supposed to sell the original version. The custard tarts are served piping hot, right out of the oven. As is the tradition, sprinkle it with cinnamon and icing sugar. They make a wonderful accompaniment with coffee any time of the day.
INTERESTING FACT: It is known as Pasteis de Nata across Portugal and was invented by two Catholic sisters in the convent.

KOKODA IN FIJI ISLANDS:

A Fijian version of Ceviche, usually served as a starter on a bed of lettuce or with a fresh fruit salad. As with Ceviche, raw fish is 'cooked' by marinating it in lemon juice or vinegar. The traditional dish is prepared with mahi mahi though can use any white fish. In a good kokoda, the coconut cream will be light and will not overwhelm the fish. Chilli oil gives a hint of heat without overpowering the delicate flavours of coriander, shallot, and rice-wine vinegar.
INTERESTING FACT: It is the national dish of Fiji.

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