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Category: Food & Drink

  • Budejovicky Budvar a.k.a Budweiser

    …is (once more on this trip) very satisfying as beers go. The initial taste is subdued, with the aroma having a larger effect on one’s olfactory senses. This breaks away, leaving an almost bubbly effect that brings the flavours through. One really shouldn’t expect less from a beer often touted as the world’s best. As with the others mentioned so far, also available in New Zealand.

    On a side note, dinner tonight was frankfurters, with fresh bread. The bread was almost melt in the mouth, with great texture, while the frankfurters were chock full of flavour. Again, another home run for the Eastern Europeans.

    Back to my antibiotics for me…

  • A (very) short history of beer

    I decided to spend the down time in between bouts of beer tasting to research the history of beer, and it is an interesting tale!

    The ancient Mesopotamians are often touted as bringing beer to the world, but it is the Czechs that invented lager as we know it today.

    It began in 1842 with a riot in the West Bohemian city of Plzen (now known as Pilsen). Burghers, unhappy at being poured crap beer yet again, went on a rampage and destroyed all the beer barrels in the town. The town’s mayor, showing a reasonable understanding of the human psyche, gathered together the town’s smartest, and they came up with a more reliable process of brewing known as bottom fermentation. The technique spread quickly, and even now many Europeans still ask for a ‘pils’ when ordering a lager.

  • The best yet

    More on food…because there’s always more food. Always.

    Last night we had Pecsenye es sult Krumpli (you’ll have more chance of pronouncing it correctly with a mouth full of it – trust me!). This is fried pork seasoned with pepper and salt, and seasoned baked potato.

    This is a relatively simple meal which is quick to prepare, and probably the most healthy meal I’ve had while here. The flavour of the pepper comes over the light taste of the pork nicely, and is truly mouth-watering.

    Already on the list for Katalin to make when we get back. Also on the list is a third seat for the return trip.

  • Mmmm, beer……

    For the connoisseurs of a fine brew, there is a wide range of choice in this part of the world. A few are recognisable, such as Heineken and Budweiser – Heineken is as we know it, but Budweiser (or ‘Budvar’) is the real thing – literally. The name was stolen by an American brewery last century, and they’ve taken upon themselves to do their darnedest to ruin the reputation of a very fine product. The others are probably not known to the general populace however this will not present an issue, as I have magnanimously taken it upon myself to try them all to draw back the curtains of confusion. First up is Pilsner Urquell, a Czech Pilsner labelled as ‘the original pilsner’. This particular example had a cornucopia of flavours, some quite robust, but none which were overbearing. Well worth a try. Staropramen (‘old spring’) comes from Prague in the Czech Republic, and has been around over 100 years. The hops aren’t so noticeable, and it’s a little sweeter and softer than Pilsner Urguell, and is a real treat. An early, but definite, lead so far. I also have to take my hat off to the owners of Staropramen – InBev from Belgium. When they took over the brewery in 1993, they stopped the management from installing stainless steel plant, and ordered them to continue using the old style open fermenters. Further still, when a new brewhouse was built in 1997, it was modelled on the original plant – open fermenters included. Related: A (very) short history of beer

  • Food, glorious food!

    Hungarian hospitality is world-renowned, and I (and my waistline) now know why. Since we arrived, the food has been rich, plentiful, and delicious!

    As those who know me will attest to, I am not a big fan of soup (why are there lumps in my drink – and why is it in a plate?), but the soup here is great. Tasty, and a little bit spicy, so definitely up my alley.

    The bacon (sonka) is usually smoked, full of flavour, and generally not cooked before consumption – think combination between ham and bacon. Very unlike the processed, watery, mop squeezings that is passed off as former pig in most supermarkets in NZ.

    Kolbasz is a type of Hungarian sausage which I’ve experienced before, as a Hungarian friend’s mother used to make it every now and then. I think I must of eaten at least 10 so far, as a scan of my arteries will show. The problem is (ok – not really a problem) it tastes so darn good! There’s so many different flavours we may have to extend our visit a while.

    Best of all? The beer – sor (pronounced ‘cher’ – but definitely smoother than the other image that name incites) is less than NZ$1 a bottle, and the bottles are 500ml each 🙂

  • Where to eat in Auckland: Mamma Rosa

    Definitely. Will expand more later – for now, I’ve been there 3-4 times so far, and everything I’ve ordered – and the people I’ve gone with have ordered – has been great 🙂

    Up there with St. Tropez (which I’ve yet to do during my lazy non-posting days, hence nothing said about it so far,.Mamma Rosa is located in Melanesia Road, in Kohimarama. Relatively small, with inside and outside dining, and the service is above average too.

    Well worth a look.

  • Where to eat in Auckland: Vivace

    Adding to my posts earlier re: the poor level of education and effort present with regard to wait staff in Auckland (and NZ as a whole), there are some bright patches to be seen. Amongst these is Vivace, in High Street.

    The first thing I did when we walked in last week was to order Caprioskas. I was somewhat impressed when the barman not only made the drinks without the use of reference material or a “huh – what’s that?”, but made the refreshments to a suitably high standard.

    Now that I’ve got that off my chest… The food was reasonably good – decent risotto and pasta respectively, and I’d probably eat there again. Ultimately nothing that made me sit up and take notice too much, but I didn’t automatically add it to my mental list of places not to eat again (currently headed by The Observatory).

    The floor however, is a different matter. I’ve seen various comments around the ‘net that the floor is slippery (which it is) and that people fall over every so often (which they do). Whilst entertaining, it would be a bit disconcerting if it happened to a friend.

    Further to this, the outside area has planks on the floor, with reasonable gaps between the planks. Not good for those who wear shoes with anything approaching stiletto heels, as discovered by my company the night we went.

    I really must return with a torch and rope one day to find her.

  • P.S. The Caipiroska Recipe!

    Ingredients

    • Vodka (4 doubles)
    • Limes (2 cut into eighths)
    • Ice (cubes)
    • a little sugar (raw)

    Directions:

    1. Crush sugar into the lime wedges with a spoon.
    2. Place the lime wedges in the bottom of an 8 oz. glass.
    3. Cover with crushed ice, fill glass with vodka, and serve.

    Easy.

  • Where NOT to eat in Auckland part 1: The Observatory

    If a restaurant is going to be put towards of the top of the Sky Tower, it should at least be a reasonable restaurant. A simple idea I thought, but apparently not. We had talked about going to the above for friends’ father’s birthday but ended up going elsewhere (a good thing for all concerned). This time around myself and another decided to take in the views and what should well be a great buffet experience.

    The evening started off well enough – $10 in a pokie yielded $100, apparently thanks to my lucky charm. Things went downhill from there though.A request for a Caprioska at the first bar resulted in blank looks and a shrug of the shoulders. I decided to ask at a couple of other bars in Sky City – same blank look, same unwillingness to ask us to wait while they went and found out what the hell we were on about. This is a bar that is touted as a tourist attraction to fair Auckland, as well.

    I’ve said it before: customer service in NZ is poor. When the barman finally got around to making it, I counted at least 8 pours of vodka though, which helped ease the frustration somewhat…

    We then went up to the Sky Bar, to find the same thing (ok – maybe by now we were just playing with them) from the American tending the bar there. Surely the meal experience will make up for this.

    Nope.

    We arrive, and the Maitre ‘D leads us to a table immediately in front of the cash register, while there’s a number of others further around empty. Argh. Surely the food will make up for this.

    Nope.

    The chef must have felt deficient in many areas in life, as the food by and large was overdressed, overcomplicated, and very much had the appearance of someone trying too hard. With food, often less is more, and the appearance and taste was a mishmash.

    Overall verdict: Valentines at three times the price (with a slightly better view).

  • 2006

    Ana, Phil, Jeremy, Sarah, Adele, David, Liz, and myself graced the The Abbey in Greenlane with our presence (a change from Cesar’s), and the plan was to stay put for the whole night. This was of course the alternative to an idea Nicholas had about going to Fenton Circus with marquees and tables, a generator, lights, and a great many vessels of liquor. We’ll say no more about that.

    Anyway, human nature kicked in (or something else in Jeremy kicked in…) and we traipsed across to SPQR in Ponsonby, and as with many decisions like this, we should have stayed put.

    Who hasn’t gone out at some stage, and thought the grass was greener on the other side? There’s always going to be a night just a little better just down the road and around the corner – everyone has surely experienced this.

    As for the ‘special moment’ at some arbitrary time someone looked at their watch and stated: “oh look – the new year”, and hugs and kisses and other forms of mutual admiration were passed around.

    I think the highlight of the night was Marty’s phone call. He decided he was going to start afresh in 2006, and this included death by drowning for his cellphone. Of course, he could have waited to finish the call before carrying out this great symbolic gesture. Oops.