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New Zealand: Cambridge – New Fangled Hangi Meal, New Zealand

Traditionally hangi, as the Maori meal is often called these days, is made with fish, chicken and root vegetables such as kumara (sweet potato). Nowadays, pork, mutton or lamb, potato, pumpkin, cabbage and stuffing may be included. Traditionally it is cooked in a pit in the ground and the result of a 3-4 hour process is tender, off-the-bone meat and delicious vegetables, all infused with a smoky, earthy fragrance. Nowadays, new-fangled ovens produce the meals more easily.

Cosmos Tour: Prague Vienna Budapest – Halushka dumplings and Cimbalon

On the Cosmos Tour to Prague, Vienna and Budapest, the first optional excursion was a typical Slavic evening in the well-known U Marčanů restaurant, and included folk music with Bohemian, Moravian and Slovakian singing and dancing, plus gypsy music and dancing. The performers were fabulous at getting the audience involved, and great fun ensued. A musical instrument called a cimbalon was played; it’s a large, trapezoidal box with metal strings stretched across, and is played by striking two hammers against the strings.

Here’s a short video of the cimbalon in action:

 

The  3-course meal accompanied by unlimited drinks (wine/ beer/soft drinks) started with my favorite food of the whole trip – halushka , little dumpling bits topped with cheese and  fried bacon (probably called bryndza) which is one of the the Slovak national dishes. Now we know why. The main course was pork on a skewer with delicate Lyonnaise potatoes, green beans and roasted potatoes.PragueDinner

Everyone ate and laughed and enjoyed the evening.

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Cosmos Tour: Prague Vienna Budapest – Dinner in NH Hotel Prague

The first included meal in the Cosmos: Prague Vienna Budapest tour was an entree into the hearty meals to come. It started off with a beef broth with thin noodles and small tidbits of beef.PragueNHDiner

The main course was roasted pork  in a flavorful beer gravy with a side of  red cabbage and bread “dumplings”. These were new to most of the travelers. Rather than a round doughy ball which we expected, these were more like slices of rye bread sitting in the gravy – so easy to lap it up.

Dessert was a light tiramisu served in a tumbler. Good start!

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