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For the most multi cultural country in the world you can almost guarantee a fantastic atmosphere, a variety of unique smells and explosive flavours, and a truly diverse range of cuisines!!!!!!

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A unique concept in Lebanon!!

Tawlet is an amazing place with a great concept behind it. A branch of Souk el Tayeb, a market where small-scale farmers from every region of Lebanon come together to sell their produce, Tawlet offers typical Lebanese food made with fresh ingredients brought by the farmers themselves, served as a buffet. But in addition to the high-quality food, Tawlet's most characteristic feature is that every day, a different guest chef from a different village in Lebanon cooks a lunch based on the culinary delicacies of his or her area, making Tawlet the venue to sample Lebanese cuisine in all its regional variations. At Tawlet, food identifies with culture – and for those who really want to get in touch with Lebanon’s culinary culture, the restaurant also offers cooking classes.

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Traditional Japanese Cuisine

If you are looking for a memorable night out that truly fulfils ones wishes to be amazed by delicately presented dishes and definitely experience a unique and explosive combination of flavours then
one must visit the Toko Restaurant & Bar in Surry Hills. The tender boneless chicken wings are de-boned to perfection and this is accompanied by smooth Smoked Miso Butter. The proportions are relatively small though it truly surrounds the customer with a traditional Japanese environment which gives you a unique foreign experience to completely separate itself from anything mainstream and franchised.

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Grove

Today we will be taking a further look into one of NZ best restaurant the “Grove”. This is an institution that was established 5 years ago by the chef Ben Bayly. It is known for its wild boar’s egg, which takes 36 hours to cook.  It is also know for large range of sheep with move 15 ways of cooking the animal.

It has been rated 4.5/5 start on the trip advisor and 13^th on all of Auckland. Which makes it one to check out and bring the kids too!

It is located on St. Patrick square, Wyndham street, city, Auckland

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For the cultural side...

India is known for bright colors’ and wonderful taste in food. However, there is a stack of health benefits from Indian dishes.

The Rice and roti provide a great source of energy and complex carbohydrates with a minimal amount of calories, which is ideal for those wanting to keep slim.

Red chilies:  As curries are known for their chilliness. It provides many benefits, as it is rich in a number of Vitamins such as A, B,C and many phytonutrients too. They also help speed up your metabolism.

Paneer: is perfect for the vegetarian and vegan as it milk based. It is rich in proteins and usually helps our bodies to digest. Paneer has the health benefits of preventing osteoporosis and has been found to promote weight loss.

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Sublimotion

The world's most expensive restaurant 'Sublimotion' is located on an island in Ibiza and is highly exclusive allowing only 12 people to dine at a time. This restaurant is the achievement of Paco Roncero's dreams in which culinary vanguard and technological innovation unite to create a complete and emotional experience. It's advanced systems allow the creation of chromatic atmospheres, the control of temperatures and humidity of space. These all create a very unique dining experience that transcends gastronomy and offers an infinite space of sensations. Paco Roncero has been awarded with two Michelin Stars, three Repsol Suns and the 2006 National Gastronomy Award. This place manages to conceive an exclusive space in which to experience the most intense emotions.

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Gordon Ramsay!

Gordon Ramsay, a well-known chef and television personality, also has his very own restaurant located in London. If you’re in the mood for a prestigious food and ready to blow some money then don’t miss his signature Gordon Ramsay located in the neighborhood of Chelsea. This restaurant holds THREE Michelin stars! Not only is the food delicious, but also is one of the priciest restaurants across the globe. The seasonal special meals include a series of courses, which equate to about $350. There is also a 1900 Chateau Margaux 1er cru for about $18,850! The restaurant may be expensive but the food and experience definitely do live up to the high expectations.

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Le Pre Catelan

Located within the heart of the Bois De Boulogne Park in Paris, is the trendy restaurant ‘Le Pre Catelan.’ This restaurant provides you with a traditional yet edgy French experience, with 7-course meals. Not only is the Le Pre Catelan seen as a restaurant, but an experience. The interior is classic, elegant and bright with impeccable class and service. From waiters to sommelier, all ushering you around on point, are just that extra bit to make the experience one to remember. The food is also magnificent! Starting with their famous bread and wines, and making way to the delicious mains like prawn ravioli in olive oil broth or veal paired with cinnamon scented puree, will leave you with the greatest French cuisine you have ever tasted!

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Traditional Italian Cuisine!

Pasta alla carbonara is a rustic dish typical of Roma prepared with "poor" ingredients and intense flavour. This dish is high in calories. The type of pasta traditionally used is spaghetti but it is also excellent with other types of long pasta or some types of short pasta. The name is derived from Coal - Carbone, a dish eaten by sellers of coal and coal miners. It's an extremely easy dish to make and won't take you long for a delicious authentic italian recipe! 

Serves 4 people!

What you will need:

• Spaghetti 500g
• 100g Pancetta or Bacon cut into small pieces
• 3 eggs
• grated pecorino romano 100g
• pepper
• salt
• olive oil

What to do! 

Boil the pasta in water (4 quarts). Salt water as desired. Boil the pasta al dente. While the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper. In a pan, fry the guanciale with a little EV olive oil. When pasta is ready, drain it and quickly add the guanciale along with oil and eggs from the top. Toss the pasta immediately and very quickly, as the heat of the pasta will cook the eggs. You may also want to toss it on the flame for 1 more min to cook the eggs a little more. Garnish with fresh pepper and pecorino.

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Traditional Indian Cuisine!

Rogan Josh is an aromatic curry dish very popular in India. The recipe for this meal varies widely across different regions and traditions, but all include lamb or goat, oil or ghee and a mixture of spices. These special spices include paprika, aniseed, cloves, cumin, cinnamon and many others. Many variations also feature ginger, garlic, and yogurt. This is a beautiful meal for mid winter to share with your family. But careful, it can get quite spicy for those more sensitive taste buds!

Serves 4-6

What you will need: 

• 2.5 cm fresh ginger, peeled and coarsely chopped
• 6 garlic cloves, peeled
• 4 tbs water
• 10 tbs vegetable oil
• 1kg boneless lamb shoulder or beef or diced chicken
• 10 whole cardamom pods
• 2 bay leaves
• 6 whole cloves
• 10 whole peppercorns
• 1 cinnamon stick
• 4 medium onions, peeled and finely chopped
• 1 tsp ground cinnamon
• 2 tsp cumin seeds
• 4 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 6 tbs plain yogurt 
• 1/4 tsp garam masala 
• fresh ground pepper 
• Fresh Coriander for garnish 

Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
Put in the ginger garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika- cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended . Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.)
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in

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Ithaa UnderSea Restaurant

If you’re after a distinctive experience then you must add the Ithaa UnderSea Restaurant to your bucket list! Rated as one of the most beautiful restaurant in the world it offers magnificent views of coral gardens five metres below the surface. A vast range of delicate dishes are on display, but the third course is one you must consume. It has a reputation that does not exceed the quality of the meal. With a well balanced mixture of flavours.  the tender mouth-watering short loin of lamb is accompanied by a beautifully marinated white asparagus, fresh tomato relish, smoked cherry mozzarella, lime and caramel jus. The beautiful thing about this meal is, it leaves you desiring more, yet perfectly satisfying. 

Click here to visit the restaurant's website!

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The Pontocho Misoguigawa

If you are in the mood for exquisite French food with a traditional Japanese twist, pack your bags and book a flight to Osaka. The Pontocho Misoguigawa, founded in the ancient capital Kyoto in 1981, offers a mouth-watering experience in Kaiseki –style French chicken. This traditional restaurant is located in a venerable former teahouse, giving you the pure Japanese style atmosphere. Make sure to at try at least one of their specialties; beef fillet with potato soufflés, buttered French beans and roasted pumpkin; which will definitely leave you wanting to come back for more. The fancy seasonal multi-course is one not to miss, and costs $270 with tax, and must be ordered at least 5 days in advance! This traditional Japanese experience will definitely not disappoint! 

Click here to visit the restaurant's website!

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Breakfast

How to make a healthy breakfast quickly!

Step one: Boil 3 eggs
Step two: place two slices bread in toaster
Step three: mash avocado
Step four: spread the avocado on the toast and add spinach
Step five: slice the egg across the toast
Step six: season with pepper and salt as required

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Sushi!

Within recent years, Japanese food has become highly appreciated and much more familiar on a global scale. The first thing everyone thinks of when we think of Japanese food is sushi! Sushi is a small piece of raw seafood placed on a ball of vinegared rice. Most common ingredients are tuna, prawns and squid paired with cucumber, avocado and lettuce. However sushi can get very exotic depending on preferences! A desired addition is to eat sushi alongside is ginger, wasabi and soy sauce. This is also another excellent recipe to share among friends and family and perfect to bring along to an event as finger food! 
Sushi isn't the easiest thing to make but boy it pays off! 
You will need: 

• 2 1/2 cups (540g) koshihikari
• 3 3/4 cups cold water 
• 1/2 cup rice vinegar 
• 2 tablespoons caster sugar
• 1/2 teaspoon salt
• 6 nori sheets
• 200g fresh salmon, cut into 1cm-thick batons
• 1 avocado, halved, stoned, peeled, thinly sliced
• Light soy sauce, to serve  
• Wasabi paster, to serve 
• Pickled ginger, to serve 

What to do:
Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Combine vinegar, sugar and salt in a smal bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
Place a sushi mat on a clean surface with flats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm wide border along the edge furthest away from you.
Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger.

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