Home Tags Posts tagged with "food"

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    With a family outing at the Thiruporur Game Fishing Farm, fine-tune the sustainable technique of catch and release

    You’ve probably exhausted all the usual recreational options available in the city — beach, food, movie, bowling, theme parks, long drives. If you’re wondering where to head on a lazy weekend, consider an option that will bring you closer to nature and your family. Drive down to the Thiruporur Game Fishing Farm on OMR. Run by Prithviraj, this is a place where you can unwind, learn to fish and try your hand at air rifle shooting or archery. Open to the public since December 26 last year, the farm is something Prithviraj has been working on for years.
    Know your fish
    An angler (fishing with a hook) since he was four, Prithviraj has caught many varieties of fish — among these, the Asian sea bass or barramundi, which is stocked in the approximately one acre southwest pond of the farm (there are two ponds). These fish are preferred by anglers for their predatory instincts and are generally active after dark. Karimeen, tilapia and carp are the other options. The barramundi, that is fed live fish (while the others are given natural feed), has been in decline due to our polluted backwaters and the fishermen also suffer as a result. “This farm is a means of educating people and making sure they have fun while they connect with nature. The Central Marine Fisheries Research Institute cultures and distributes sea bass to fishermen who breed them in sea cages. We buy the sea bass from the fishermen at a premium and introduce them into our open pond,” Prithviraj informs us.
    Letting go
    At the farm, you can opt for the common method of angling (luring fish using a plastic bait). But what’s different here is that they employ the ‘catch and release’ method (you can, however, have a couple of fish grilled or cooked there as you unwind after a day of fishing). Kannan Pasupathiraj, an angler who frequents the place says, “The intention is not to kill it. The challenge is in luring, catching and releasing the fish, which makes it a sustainable sport. This process is still very new in India and has found favour world over.” They are also working to increase the number of anglers in the city, and the team here is open to teaching children at the tilapia pond. A re-wilding programme for the sea bass is being planned, where this species can be reintroduced into the wild.
    `350 per head for tilapia fishing; `750 per head for sea bass fishing. Details: 8056022098, fishonnn.com

    Preethi Ann Thomas

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      A chef travels to remote, exotic places for inspiration and discovery

      Half-Scottish and half-Italian, Jock Zonfrillo grew up with rich food memories and traditions. “I believe food has healing powers and this is the very core of my food philosophy and passion,” he says, ahead of the premiere of Nomad Chef which sees him setting off to remote places to discover food with nothing but a knife roll and a sense of adventure. Zonfrillo connects with some of the most reclusive communities on the planet in places like Ethiopia, Japan, Australia, Faroe Islands and Vanuatu, to persuade the locals to share their heritage of food. He takes us behind the scenes.

      Tell us about the show
      You get a glimpse into some of the remotest communities in the world from the comfort of your armchair.  These are places that you would not normally gain access to, as a normal tourist. So it’s a real hands-on experience minus any kind of set-up. There are no dress rehearsals or anything, it’s me just going in there and getting on with it.

      What is your food philosophy?
      I firmly believe that food can have healing powers.

      On the highlight of the filming?
      Each episode will have something amazing—the fact that there are still people today that eat things made from scratch, use native ingredients and cook in a certain way. I was challenged in each episode in very different ways, as a person and as a chef.

      As a chef, what did you take away from the show?
      I got to learn new techniques. Every single country I went to has its own style of cooking and preparations.  And as a chef, you just have to keep learning every single day. Plus, it was fascinating to see traditional techniques and cultural practices throughout the world and in remote communities.

      An ingredient you discovered and now love to use.
      Ethiopia is one place that blew me away. They use a spice mix called berbere which I’d never tasted before. I brought it back for the staff to taste and it is something we use for staff meals now.

      Something you tasted for the first and last time.
      When I was in Ethiopia, I got to know they eat raw cow’s stomach as traditional food for Christmas Day. This was not at all appetising but it would have been very rude of me to not partake in the celebration, so I ate it. I wouldn’t eat it ever again though.

      Premieres December 6, weekends at 7 pm on TLC.

      — Aakanksha Devi

        0 421

        A chef travels to remote, exotic places for inspiration and discovery

        Half-Scottish and half-Italian, Jock Zonfrillo grew up with rich food memories and traditions. “I believe food has healing powers and this is the very core of my food philosophy and passion,” he says, ahead of the premiere of Nomad Chef which sees him setting off to remote places to discover food with nothing but a knife roll and a sense of adventure. Zonfrillo connects with some of the most reclusive communities on the planet in places like Ethiopia, Japan, Australia, Faroe Islands and Vanuatu, to persuade the locals to share their heritage of food. He takes us behind the scenes.

        Tell us about the show
        You get a glimpse into some of the remotest communities in the world from the comfort of your armchair.  These are places that you would not normally gain access to, as a normal tourist. So it’s a real hands-on experience minus any kind of set-up. There are no dress rehearsals or anything, it’s me just going in there and getting on with it.

        What is your food philosophy?
        I firmly believe that food can have healing powers.

        On the highlight of the filming?
        Each episode will have something amazing—the fact that there are still people today that eat things made from scratch, use native ingredients and cook in a certain way. I was challenged in each episode in very different ways, as a person and as a chef.

        As a chef, what did you take away from the show?
        I got to learn new techniques. Every single country I went to has its own style of cooking and preparations.  And as a chef, you just have to keep learning every single day. Plus, it was fascinating to see traditional techniques and cultural practices throughout the world and in remote communities.

        An ingredient you discovered and now love to use.
        Ethiopia is one place that blew me away. They use a spice mix called berbere which I’d never tasted before. I brought it back for the staff to taste and it is something we use for staff meals now.

        Something you tasted for the first and last time.
        When I was in Ethiopia, I got to know they eat raw cow’s stomach as traditional food for Christmas Day. This was not at all appetising but it would have been very rude of me to not partake in the celebration, so I ate it. I wouldn’t eat it ever again though.

        Premieres December 6, weekends at 7 pm on TLC.

        — Aakanksha Devi

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