Dessert, Sweet

Apple sponge

Stewed apples with sponge cake top

Side, Snack, Appetizer

Boston bun

A boston bun, also known as a sally lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in australia and new zealand. traditionally the bun contains sieved mashed potato, and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s. records for the sale of a product named "boston bun" can be found dating from the early 20th century. it is often served sliced and buttered, to accompany a cup of tea. the origin of the name is unknown. in the north island of new zealand, it is also known as a "sally lunn", although it has no relation to the traditional english bun of the same name.

Dessert, Sweet

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional filipino baked young coconut (malauhog) custard pie. it is considered a specialty in the city of los baños, laguna located on the island of luzon.buko pie is made with young coconuts (buko in tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. there are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, special type of coconut that is thick and sticky.the pie was originally a delicacy only available in the philippines, but blast freezing technology has allowed buko pie-makers the ability to export. as it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the philippines. buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used. buko pie is different from the american coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Dim sim

Savory dumplings, meat and vegetable mix encased in a dough wrapper, then steamed or deep-fried

Main

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. falafel is commonly served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Main

Fishcake

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. asian-style fishcakes usually contain fish with salt, water, flour and egg. they can include a combination of fish paste and surimi. european-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. fishcakes as defined in the oxford dictionary of food and nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.the fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. in mrs beeton's 19th century publication book of household management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". more modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

Main

Flathead

The flathead catfish (pylodictis olivaris), also called by several common names including mudcat or shovelhead cat, is a large species of north american freshwater catfish in the family ictaluridae. it is the only species of the genus pylodictis. ranging from the lower great lakes region to northern mexico, it has been widely introduced and is an invasive species in some areas. the closest living relative of the flathead catfish is the much smaller widemouth blindcat, satan eurystomus.

Drink

Grand Ridge Brewery

Main

Grilled octopus

Octopus cooked over a flame

Side, Snack, Appetizer

Highland Farm sheep cheese

Drink

Holgate wines

Side, Snack, Appetizer

Horiatiki

Greek salad or horiatiki salad (greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a popular salad in greek cuisine generally made with pieces of tomatoes, cucumbers, onion, green bell pepper slices, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically kalamata olives) and dressed with salt, greek oregano, and olive oil. a common addition is caper berries (especially on the dodecanese islands). greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a greek farmer might have on hand.

Dessert, Sweet

Jam doughnut

A jam doughnut or jelly donut, is a doughnut filled with jam filling. varieties include polish pączki, german berliner, sufganiyot in israel, jam-filled doughnuts (in australia, britain, new zealand and nigeria), and jelly-filled doughnuts (in the united states and canada). krafne from southern europe also include a jelly-filled variety. in italy, bomboloni are popular. bavaria and austria also have a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar.

Dessert, Sweet

Jelly slice

Jelly slice is an australian and new zealand dessert which consists of three layers: a crust, a filling and a topping. the crust is made out of crushed arnott's biscuits, the filling is usually sweetened condensed milk, and the topping is made from aeroplane jelly. jelly slices originated in australia, and are popular desserts especially around christmas and easter time, although they are also eaten throughout the year.despite its popularity in australia and new zealand the dessert is not found around other parts of the world, but other countries have similar style desserts.

Main

Kangaroo

The kangaroo is a marsupial from the family macropodidae (macropods, meaning "large foot"). in common use the term is used to describe the largest species from this family, the red kangaroo, as well as the antilopine kangaroo, eastern grey kangaroo, and western grey kangaroo. kangaroos are indigenous to australia and new guinea. the australian government estimates that 42.8 million kangaroos lived within the commercial harvest areas of australia in 2019, down from 53.2 million in 2013.as with the terms "wallaroo" and "wallaby", "kangaroo" refers to a paraphyletic grouping of species. all three refer to members of the same taxonomic family, macropodidae, and are distinguished according to size. the largest species in the family are called "kangaroos" and the smallest are generally called "wallabies". the term "wallaroos" refers to species of an intermediate size. there are also the tree-kangaroos, another type of macropod, which inhabit the tropical rainforests of new guinea, far northeastern queensland and some of the islands in the region. this kind of kangaroo lives in the upper branches of trees. a general idea of the relative size of these informal terms could be: wallabies: head and body length of 45–105 cm and tail length of 33–75 cm; the dwarf wallaby (the smallest of all known macropod species) is 46 cm long and weighs 1.6 kg; tree-kangaroos: ranging from lumholtz's tree-kangaroo: body and head length of 48–65 cm, tail of 60–74 cm, weight of 7.2 kg (16 lb) for males and 5.9 kg (13 lb) for females; to the grizzled tree-kangaroo: length of 75–90 cm (30 to 35 in) and weight of 8–15 kg (18–33 lb); wallaroos: the black wallaroo (the smallest of the two species) with a tail length of 60–70 cm and weight of 19–22 kg (41.8–48.5 lb) for males and 13 kg (28.6 lb) for females; kangaroos: a large male can be 2 m (6 ft 7 in) tall and weigh 90 kg (200 lb).kangaroos have large, powerful hind legs, large feet adapted for leaping, a long muscular tail for balance, and a small head. like most marsupials, female kangaroos have a pouch called a marsupium in which joeys complete postnatal development. because of its grazing habits, the kangaroo has developed specialized teeth that are rare among mammals. its incisors are able to crop grass close to the ground and its molars chop and grind the grass. since the two sides of the lower jaw are not joined or fused together, the lower incisors are farther apart, giving the kangaroo a wider bite. the silica in grass is abrasive, so kangaroo molars are ground down and they actually move forward in the mouth before they eventually fall out, and are replaced by new teeth that grow in the back. this process is known as polyphyodonty and, amongst other mammals, only occurs in elephants and manatees. the large kangaroos have adapted much better than the smaller macropods to land clearing for pastoral agriculture and habitat changes brought to the australian landscape by humans. many of the smaller species are rare and endangered, while kangaroos are relatively plentiful. the kangaroo is a symbol of australia, appears on the australian coat of arms and on some of its currency, and is used as a logo for some of australia's most well-known organisations, such as qantas, and as the roundel of the royal australian air force. the kangaroo is important to both australian culture and the national image, and consequently there are numerous popular culture references. wild kangaroos are shot for meat, leather hides, and to protect grazing land. kangaroo meat has perceived health benefits for human consumption compared with traditional meats due to the low level of fat on kangaroos.

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Dessert, Sweet

Kouign amann

Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet breton cake, made with laminated dough. it is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. the cake is slowly baked until the sugar caramelizes and the recipe's butter (in fact the steam of the 20 percent water in the butter) expands the dough, resulting in its layered structure. a smaller version “kouignette” is similar to a muffin-shaped, caramelized croissant. a specialty of the town of douarnenez in finistère, brittany, where it originated around 1860, the pastry is attributed to yves-rené scordia (1828–1878).the name comes from the breton language words for cake (kouign) and butter (amann), and in 2011 the new york times described the kouign-amann as "the fattiest pastry in all of europe."

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Lamb kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Main

Lamb madras

Madras curry or madras sauce is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), red in colour and with heavy use of chili powder. raita is often used as an accompaniment to the dish.

Drink

Macadamia milk

Drink

Mountain goat

Side, Snack, Appetizer

Murnong

The murnong or yam daisy is any of the plants microseris walteri, microseris lanceolata and microseris scapigera, which are an important food source for many aboriginal peoples in southern parts of australia. murnong is a woiwurrung word for the plant, used by the wurundjeri people and possibly other clans of the kulin nation. they are called by a variety of names in the many different aboriginal australian languages, and occur in many oral traditions as part of dreamtime stories. the tubers were often dug out with digging sticks and cooked before eating. they were widespread and deliberately cultivated by aboriginal peoples in some areas, but the hoofed animals introduced by early settlers to australia destroyed vast areas of habitat, leading to calamitous results for the indigenous people. the shortage of food led to aboriginal people stealing food from settlers, in a cycle of violence known as the australian frontier wars. the township of myrniong in victoria was named after the murnong. in the 21st century there has been a revival and recultivation of the plant, and an honouring of it in art.

Main

Murray cod

The murray cod (maccullochella peelii) is a large australian predatory freshwater fish of the genus maccullochella in the family percichthyidae. although the species is called a cod in the vernacular, it is not related to the northern hemisphere marine cod (gadus) species. the murray cod is an important part of australia's vertebrate wildlife—as an apex predator in the murray-darling river system—and also significant in australia's human culture. the murray cod is the largest exclusively freshwater fish in australia, and one of the largest in the world. other common names for murray cod include cod, greenfish, goodoo, mary river cod, murray perch, ponde, pondi and queensland freshwater cod.the scientific name of murray cod derives from an early australian fish researcher with the surname mcculloch and the river from which the explorer major mitchell first scientifically described the species, the peel river. this was for a number of years changed to m. peelii peelii to differentiate murray cod from mary river cod, which were designated as a subspecies of murray cod. however, as of 2010, mary river cod have been raised to full species status (m. mariensis), thus murray cod have reverted simply to m. peelii.murray cod populations have declined severely since european colonisation of australia due to a number of causes, including severe overfishing, river regulation, and habitat degradation and are now a listed threatened species. however, they once inhabited almost the entire murray-darling basin, australia's largest river system, in very great numbers. a long-lived fish, adult murray cod are carnivorous and mainly eat other fish. the species exhibits a high degree of parental care for their eggs, which are spawned in the spring and are generally laid in hollow logs or on other hard surfaces. murray cod are a popular angling target and aquaculture species. often available through the aquarium trade, they are also a popular aquarium species in australia.

Main

Mushroom stew

Dessert, Sweet

Nice biscuit

A nice biscuit (pronounced , like the name of the french city) is a plain or coconut-flavoured biscuit. it is thin, rectangular in shape, with rounded bumps on the edges, and lightly covered with a scattering of large sugar crystals, often with the word "nice" imprinted on top in sans-serif capital letters. it is often served as an accompaniment to hot drinks, such as tea. the name probably derives from the town of nice in the south of france. 1929 editions of the hull daily mail carried an advertisement for huntley & palmers nice biscuits using the phrase "delightful as the town after which they are named", indicating that by this point their manufacturers intended the public to associate the biscuit with the french city, whether or not that had been the intended pronunciation.a nice biscuit was listed in an army and navy co-operative society price list in 1895. the british company huntley & palmers made a nice biscuit as early as 1904. the australian company arnott's biscuits also claims to have invented the nice biscuit. nice biscuits are sold by various companies under different brand names in most of the british commonwealth as well as other countries. the dutch biscuit maker verkade claims its nizza version (introduced in 1910) is the netherlands' "most beloved cookie", and in 2010 celebrated the company's 125th anniversary with the release of a new cinnamon variant.

Side, Snack, Appetizer

Orange bread

Main

Pho

Phở or pho (uk: , us: , canada: ; vietnamese: [fəː˧˩˧] (listen)) is a vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò), sometimes chicken (phở gà). pho is a popular food in vietnam where it is served in households, street stalls and restaurants countrywide. pho is considered vietnam's national dish.pho originated in the early 20th century in northern vietnam, and was popularized throughout the world by refugees after the vietnam war. because pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in vietnam, as well as the etymology of the name. the hanoi (northern) and saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.

Dessert, Sweet

Pineapple pie

Dessert, Sweet

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of southeast asia such as indonesia (kue nastar), malaysia (baba malay: kueh tae or kuih tair, malay language: kuih tat nanas), brunei and singapore in various forms.the pineapple tart was possibly invented back in the 16th century when the pineapple, a fruit native to south america, was introduced by portuguese merchants to asia, specifically the malay peninsula. a similarly influenced pastry, known as pineapple cake or pineapple pastry, can also be found in taiwan.

Dessert, Sweet

Plum tart

Plum cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins, or prunes) or with fresh fruit. there is a wide range of popular plum cakes and puddings. since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular in england since at least the eighteenth century have now become known as fruitcake. the english variety of plum cake also exists on the european mainland, but may vary in ingredients and consistency. settlers in british colonies brought the dried fruit variety of cake with them, so that for example, in india it was served around the time of the christmas holiday season and in the american colonies, where it became associated with elections, one version came to be called "election cake". plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. in some versions, the plums may become jam-like inside the cake after cooking, or be prepared using plum jam. plum cake prepared with plums is also a part of ashkenazi jewish cuisine, and is referred to as pflaumenkuchen or zwetschgenkuchen. other plum-based cakes are found in french, italian and polish cooking.

Main

Samosa chaat

Broken up samosas with chickpea curry, chutney, yogurt and garnished with cilantro, pomegranate seeds

Side, Snack, Appetizer

Shanklish

Shanklish (arabic: شنكليش shanklīsh or شنغليش shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in levantine cuisine. shanklish is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and aleppo pepper, and then aged and dried.the most common spice is thyme, thus giving the cheese its appearance somewhat resembling a rum ball. shanklish is also sold in much smaller balls or unformed. in egypt, shanklish is made by fermenting areesh cheese, usually called mesh. shanklish varies greatly in its texture and flavour. fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and flavour. to make spicier cheeses, spices such as aniseed and chilli can be mixed in before the cheese is formed into balls. spicy shanklish are often covered in chilli, especially in syria, thus appear red. shanklish from the syrian coastal plain around tartus and the adjoining northern lebanese region of akkar are considered particularly delectable; these tend to be hard, with a clean strong flavour and near-white colour. shanklish is generally eaten with finely-chopped tomato, onion, and olive oil in a dish called shʿifurah or jʿifurah; and often accompanied by araq. it is a common meze dish. shanklish is also mashed up with eggs or crushed in a pita with cucumbers, mint, and olive oil for breakfast.

Main

Tarragon chicken

Tarragon (artemisia dracunculus), also known as estragon, is a species of perennial herb in the family asteraceae. it is widespread in the wild across much of eurasia and north america, and is cultivated for culinary and medicinal purposes.one subspecies, artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. in some other subspecies, the characteristic aroma is largely absent. the species is polymorphic. informal names for distinguishing the variations include "french tarragon" (best for culinary use), "russian tarragon", and "wild tarragon" (covers various states). tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. the leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. the flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. french tarragon, however, seldom produces any flowers (or seeds). some tarragon plants produce seeds that are generally sterile. others produce viable seeds. tarragon has rhizomatous roots that it uses to spread and readily reproduce.

Side, Snack, Appetizer

Tornado potato

Tornado potatoes (korean: 회오리 감자; hoeori gamja), also called twist potatoes or tornado fries, are a popular street food in south korea, originally developed by jeong eun suk of agricultural hoeori inc. it is a deep fried spiral-cut whole potato on a skewer, brushed with various seasonings such as onion, cheese, or honey. some varieties have spliced sausages in between.

Main

Trout

Trout are species of freshwater fish belonging to the genera oncorhynchus, salmo and salvelinus, all of the subfamily salmoninae of the family salmonidae. the word trout is also used as part of the name of some non-salmonid fish such as cynoscion nebulosus, the spotted seatrout or speckled trout. trout are closely related to salmon and char (or charr): species termed salmon and char occur in the same genera as do fish called trout (oncorhynchus – pacific salmon and trout, salmo – atlantic salmon and various trout, salvelinus – char and trout). lake trout and most other trout live in freshwater lakes and rivers exclusively, while there are others, such as the steelhead, a form of the coastal rainbow trout, that can spend two or three years at sea before returning to fresh water to spawn (a habit more typical of salmon). arctic char and brook trout are part of the char genus. trout are an important food source for humans and wildlife, including brown bears, birds of prey such as eagles, and other animals. they are classified as oily fish.

Main

Tsukemen

Tsukemen (japanese: つけ麺, english: "dipping noodles") is a ramen dish in japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. the dish was invented in 1961 by kazuo yamagishi, a restaurateur in tokyo, japan, after which it has become a very popular dish in tokyo and throughout japan. in the united states, tsukemen has become popular in los angeles. tsukemen is a japanese noodle ramen dish in japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. soba and udon are some types of noodles used in the dish. the noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. the noodles can also be served at room temperature. additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.the soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth. dashi, a soup in japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.

Drink

Yarra Valley wine

The yarra valley is an australian wine region located east of melbourne, victoria. it is a cool climate region that is best known for producing chardonnay, sparkling wine and pinot noir. its proximity to the urban centre and high profile wineries have made it an important destination for enotourism, receiving over 3.1 million visitors in 2011.

Main

Yellow perch

The yellow perch (perca flavescens), commonly referred to as perch, striped perch, american perch, american river perch or preacher is a freshwater perciform fish native to much of north america. the yellow perch was described in 1814 by samuel latham mitchill from new york. it is closely related, and morphologically similar to the european perch (perca fluviatilis); and is sometimes considered a subspecies of its european counterpart. other common names for yellow perch include american perch, coontail, lake perch, raccoon perch, ring-tail perch, ringed perch, and striped perch. another nickname for the perch is the dodd fish. latitudinal variability in age, growth rates, and size have been observed among populations of yellow perch, likely resulting from differences in day length and annual water temperatures. in many populations, yellow perch often live 9 to 10 years, with adults generally ranging from 4 to 10 in (10 to 25 cm) in length. the world record yellow perch (18 in (46 cm); 4 lb 3 oz (1.9 kg)) was caught in 1865 in new jersey, and is the longest-standing record for freshwater fish in north america.

Main

Zhangcha duck

Zhangcha duck, tea-smoked duck, or simply smoked duck (chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of sichuan cuisine. it is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. due to its complicated preparation, zhangcha duck was eaten more often at banquets or festive events than as a daily household dish.