A stay at Jervis Bay gets more awesome by enjoying the amazing hyams beach. There is much fun on this beautiful white sand beach. The beach is situated on the southern shore of Jervis Bay, a famous holiday spot on the South Coast.
Hyams is surrounded by awesome natural attractions such as Booderee National Park, Jervis Bay Marine Park, native forests and cliff top walking trails on headlands. It is also wedged between the beautiful Greenpatch and Murrays beaches.
There are various exciting things to do on this beach. Snorkeling and diving are some popular things to do during your stay. Beginner divers or experienced divers will enjoy exploring the sea floor. Snorkeling is exciting along the shorelines of the beach. Enjoy yourself by windsurfing, sailing, sea kayaking, surfing and other water activities in this idyllic beach. During your stay, enjoy swimming with your family and friends on the beautiful waters. Dolphin and whale watch cruises are also available in the nearby Huskisson.
The nearby Boodere National Park gives a choice for adventurous bushwalks admiring the nature. The walks and tours around the park are guided. The park has many cultural and historical features to see and learn. The white sands walks along the beach are enjoyable and give panoramic views to the Jervis Bay. There are fishing charters available for anyone want to catch a bite, a good way to go further than the wharf or beach.
Continue reading “How to Enjoy Your Stay at Hyams Beach New South Wales”
It’s the cooking stupid.
Stop worrying about what you’re eating and listen up to Richard Wrangham, a biological anthropologist at Harvard, who hypothesizes that we evolved as humans once we started cooking our food.
Catching Fire, How Cooking Made us Human is not another fright book about our food, another wacko diet book, nor is it one of those unintelligible scientific studies. Wrangham writes the way a stream flows, inserting information without stopping for a lecture. Best of all he has a sense of humour.
He lays out his thesis without fanfare. In the fifties, eating meat was accepted as the impetus that pushed humans ahead of animals. In the sixties, the French anthropologist Claude Levi Strauss described cooking as providing humans with a psychological edge over animals. Now Wrangham provides the biological view: “cooking (food ) increases the amount of energy our bodies obtain from from our food.”
Continue reading “Book Review: Catching Fire, How Cooking Made us Human”
TIFF Guide to Restaurants ( will be added to daily…)
Toronto restaurants will get their biggest boost of the year during TIFF which opens this week. Visitors should have no trouble distinguishing Toronto from Vancouver or Montreal, neither which city has anything like the variety or substance or sheer entertainment of Toronto, which is a true melting pot of food. But be warned eager eater, you need advice to know where to go and how much it’s gonna cost, and how easy it is to find….and so on….which are the show places, where the good deals, which restaurants are uniquely Toronto…..
The following list will be updated regularly….all opinions are my own, most taken from published reviews….
Prices $ – cheap. $$ entrée under 20 $$$ entrée over 20
New! Ame, 19 Mercer St. 416 599 7246. a block from the Bell Lightbox. The Rubino Brothers makeover of Rain (Ame) is a shogun’s palace with jujube cocktails, a eurotake on Japanese food, shared plates, great fish on the mellow robrata grill, $$(Reviewed Sept 12)
Continue reading “For TIFF Visitors: Resto Guide”
grumble, grumble, grumble go North American female chefs — the airwaves buzz with complaints about sexism, how women are overlooked as chefs, that men get all the awards etc…
Angela Hartnett, one of Britain’s top chefs, says it’s not true in today’s Guardian.
As a female chef, I’ve been asked about sexism so many times I’m almost bored with the question. And to be honest, in over 20 years in the industry I’ve never experienced any kind of sexism. The male chefs I know are happy to have women in their kitchen.
Anyway, there’s inequality everywhere. Last year I filmed a TV show, and there was only one woman on the crew. The idea that it’s just catering, or it’s worse in this industry, is not right.”
Continue reading “Women Chefs: Don’t Grumble!”
Luma is just the latest restaurant to be opened in a cultural institution — without making reference to its context. It could be a restaurant anywhere. There’s no reason for it to be in TIFF Bell Lightbox. Why?
Elsewhere, restaurants in museums are tailored to exploit their context. You dine at The Modern in MoMA, eat three-star food, and look out over the sculpture garden.
At the Metropolitan, diners in the Petrie Court….
At the British Museum, the Court restaurant is right under the great dome. But in Toronto….
You wouldn’t know that JK at the Gardiner belongs in the same space as the enchanting ceramics museum. Ditto ROM’s C5. Last time I was there, a functionary pointed out to me how environmentally conscious the museum was, there would be gardens on the roofs. Get over it. I can get that anywhere. Why aren’t some of the museum’s remarkable artifacts on display? Gosh, the restaurant’s big enough. Of course, like poor Luma, C5 is difficult to actually find.
Continue reading “Blame the Architects!”