Travelsmartplanet

When traveling it’s always interesting to look for and try foods which are favorites in that country. This Pavlova was made with layers of whipped cream, wafers – and kiwi of course! Our list in New Zealand included hokey-pokey ice-cream (fabulous vanilla with toffee bits), Kumara fries (like sweet potato) and white bait fritters (fish). Sandra’s all time favorite was the Anzac oatmeal cookies which were developed for troops in the Second World War by the army corps to last awhile while on the move. They are hard to bite but softened up deliciously as you eat them. Anzac = Australia New Zealand Army Corps.

In the Te Parapara Garden in Hamilton Gardens, NZ, traditional (to Maori) rare kuumara (sweet potato) varieties are planted on puke (mounds) in the summer and then harvested. 

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.

For over 40 years the Georgia Sea Islands Festival on St. Simons Island, Georgia has celebrated the African American musical traditions, crafts, and food of the coastal barrier islands.

Each year the highlight of the festival are the musicians – young, old, and some “with an old heart” — who perform traditional spirituals, work songs, and plays handed down by their ancestors. Live entertainment includes The Geechee Gullah Ring Shouters.

There will be cuisine such as  smoked mullet, fried fish, sweet potato pone, homemade ice cream, and demonstrations of traditional Gullah Geechee knitting cast net and sweet grass baskets.

The Georgia Sea Islands Festival is FREE and filled with fun and entertainment for the whole family.

Location: Gascoigne Bluff Park, 1000 Arthur J Moore Dr, St Simons Island, GA 31522
Date: Sat, June 2, 2018
Time: 11am – 6pm
Tel: 912- 634-0330
ssiheritagecoalition.org/2018/02/16/georgia-sea-islands-festival-2018
For Regional Accommodations, Restaurants & Attractions: goldenisles.com

Downtown Smithfield is the place to be on Saturday, May 5th for the much anticipated 34th annual Ham & Yam Festival,  which occupies several blocks and attracts thousands of people.

With pig races, inflatables, vendors, entertainment, and ham and yam foods, it’s a fun day for the entire family.  Craft and commercial vendors line the streets, food vendors offer a variety of fair foods and menu items featuring country ham and sweet potatoes, and local bands and dance groups perform on the festival’s three stages throughout the day.

The festival features a barbecue cook-off, rubber duck race, 5k,  a petting zoo and the always popular “What’s That Yam Thing?” contest; where children are encouraged to play with their food by turning sweet potatoes into works of art.  As well as the Sweet Potato Pie Eating Contest where 10 participants will eat like pigs, competing to be the fastest person to eat their sweet potato pie without using their hands.

Get to Smithfield and enjoy the Ham & Yam Festival,  packed with delicious homemade ham biscuits, barbeque pork, and sweet potato pie.

Location: Neuse River Amphitheatre, 200 S. Front Street, Smithfield, NC 27577
Date: Sat,  May 5, 2018
Time: 9am – 9pm
Tel: 919-934-0887
hamandyam.com
For Regional Accommodations, Restaurants & Attractions: johnstoncountync.org

Some men are driven by a need for fame. Some men seek glory. Buz has always sought out the perfect barbecue. Not that par-boiled, mass-produced, liquid-smoke injected kind, either. Nothing but real barbecue will do.

It took a NYC guy to literally work his way thru kitchens in BBQ havens in Texas, Kansas City, Memphis and Lexington KY, and then merge all that expertise with Ned’s 150- year old family recipe to perfect the art of the pit and his own scrumptious BBQ.

For the past 25 years, his ribs (baby back, spare or beef) have been a hit, there’s hearty Brunswick stew (chock full of corn, string beans, carrots, and potatoes), killer chili, Sandra’s favorite: beef brisket, and you-could-eat-alone sides of chunky smokey baked beans, cukes & onions, sweet potato fries and, of course, hush puppies. Wash ‘em down with root beer and Cheerwine.

On the last Monday of every month Buz and Ned’s is featuring Pig Pickin’ Mondays  at their 8205 West Broad St. location only. The traditional, down-home, country PIG PICKIN’ starts at 6 p.m. until 8 p.m. (or earlier , ’til they run out of pig). It’s a first-come, first-serve, all-you-can-eat meal featuring an amazing 100% wood barbecued whole pig cooked slowly using only freshly-cut hickory log, served with Buz and Ned’s barbecue sauce on the side. The buffet will also include: hush puppies, freshly shredded cole slaw, sandwich rolls, three bean baked beans, sour cream red skinned potato salad and freshly-brewed iced tea.

With a whole-hog knowledge of ‘cue, meat-eaters will agree that Buz and Ned’s Real Barbecue is a Southern authority on smoke. Go on in and eat like a local.

Boulevard Location: 1119 North Blvd., Richmond, VA 23230 (Directions)
Hours: Sun-Thurs: 11am-9pm · Fri-Sat: 11am-10pm
Tel: 804-355-6055
West Broad Street Location: 8205 W. Broad St., Richmond, VA 23294 (Directions)
Hours: Sun-Thurs: 11am-10pm · Fri-Sat: 11am-11pm
Tel: 804-346-4227
buzandneds.com
For Regional Accommodations, Restaurants & Attractions: visitrichmondva.com