New Zealand Remembers - Te Papa Wellington 2015

Mr. Spencer Westmacott OBE, 1885 - 1960.

The Great Adventure, that is how it is referred to at the Museum of New Zealand - Te Papa - to commemorate, reflect and remember  the great and deep sacrifice made by individual New Zealanders joining British another troops from the Commonwealth in the Great War from 1914, particularly at Gallipoli, Turkey.   In a remarkable set up at Te Papa, Te Aro, on Wellington's waterfront, are three bigger than life size recreations of three selected players of a real life saga - a supporting medic, a sniper in action  and a waiting digger.  

Dr. Percival Fenwick, 1870 - 1958.

The Maori Regiment, New Zealand Engineers and the Mounted Rifles have their efforts and trials embedded in history.   Visitors can examine in confronting detail the lapels of uniforms, the dust on shoes and the expression on realistic recreated skin of the exhibits.  Rousing and yet haunting music play in the background, whilst visitors to the Museum are transfixed standing or sitting in the darkness.   I stood and yet moved with a group of widows who still can recall with fondness what it all meant, what they had undergone inside their hearts.

Dr. Percival Fenwick

In the coolness and comfort of climate control inside the Museum, we did not fully appreciate the stifling heat and humidity of the southern Turkish coast in those hours of conflict, stalemate and dangerous uncertainty.   We were spared the utter reality of sudden noises of gunfire, desperate cries and aggressive booms in the air.  We did not have to face the violence, the smells or sweat, the risks and being so far away from home.   We did see the recreated artificial blood stains, the forlornness of lying on foreign soil and the sheer blank looks of being caught up personally in a time to rise for honour, to fight for a cause and to try to survive in a down out scenario.

Mr. Jack Dunn, 1889 - 1915.

Unlike today's world when communication is so much easier, apart from your fellow troop members, it was a strikingly lonely world, in and out, for the digger, with obvious thoughts for loved ones in a truly far away land, surrounded by landscapes that were alien.  Yet what kept up the spirits of these individuals is to be admired, respected and upheld to inspire ourselves and future generations.   The sense of contributing to community and country was so far stronger than what you sense these days.  One did not hold a mobile phone, but a can, a shred of written letter, a momento, a small tangible piece of hope and possible return to civilisation and the love of home.

Mr. Jack Dunn

Yet the artistry of the Weta Workshop shines through in this exhibit.   The sheer idea of having giant figures - 2.4 times human size -  speak volumes - and yet it is in the details also displayed that mean more.   2779 Kiwis lost their lives in the eighth month Gallipoli campaign - Lest We Forget.

Mr. Jack Dunn

Visitor entry to Te Papa Museum is free, including this exhibition.   Wi-fi is also provided with compliments at this venue.   The Gallipolli:  The Scale of Our War Exhibit is one of the best on display in this 100th anniversary of Gallipoli.

Katong Singapore

Tanjung Katong in Singapore has had its original shoreline moved as a result of land reclamation.  It once fronted a seaside, has a distinguished history of settlement by an eclectic mix of races from both Europe and Asia and is now touted as a hub of the surviving Eurasian and Straits Chinese culture and tradition in the modern day Republic. Not far from Changi Airport, on the eastern side of Singapre Island, Katong offers a cuisine and culture that stands out depute the multiculturalism and fusion that is today's Singapore.

Who does recognise these very intimate items from a hair dressing table from  20th century Singapore?

Front beaded slip-ons.   The stitching is an art form that requires patience, a good eye and a creative sense of patterns.

Variety of snacks that echo fusion in preparation styles and use of local ingredients, drawing from on practices and recipes from South-east Asia, Southern China, Portugal, Holland and Britain.  There are baked, steamed, deep fried and bamboo leaf wrapped food, many using coconut milk, chestnuts, mung beans and Pandanus flavours.

Typical ware in a Straits Chinese kitchen, ranging from tiffin carriers to enamel coated pots and a Thai-styled steamed rice container.

Cantonese styled mooncakes and pig shaped biscuits.

The bridal chamber.

Peranakan curry laksa, with a more creamy soup and a variation of the multitude of laksas found in south-east Asia.
The version affectionately related to Katong originated from the Joo Chiat area by a vendor known as Janggut by the local Straits Chinese community - Mr Ng Juat Swee.   Such laksa is often best accompanied by the otak-otak, a fish mousse steamed with pandanus leaves (background to the upper right).

An outlet of Awfully Chocolate is located in Katong.
This has one of the most uplifting and flavoursome ice creams, cakes and sorbets in Singapore.

Suggested influences from China, Arabia and Thailand.

Mr. Francis Bernard, the son-in-law of the First British Resident of Singapore, Lt. Colonel William Farquhar, built a coconut plantation here in Katong.    This was followed by land purchases and developments by a series of characters now well embedded in Singaporean history -  Mr. Chew Joo Chiat, Mr. Thomas Dunman, Mr. Whampoa Hoo Ah Kay, the Little family and Mr. Thomas Crane.

The character of Katong transformed to that of large seaside bungalows and a wealthy suburb.. Ornate Straits Chinese mansions particularly were sited along Meyer and Mountbatten Roads.  Another significant group, the Eurasians, congregated in the Joo Chiat side of Katong after the Depression in the 1930s.   The forebears of the founder of the Republic of Singapore, the late Mr Lee Kuan Yew, and those of former Prime Minister Mr. Goh Chok Thong, have also resided in the Katong area.  

The Straits Chinese come from a long line of ancestors beginning in the Malayan Peninsular with migrants from both Fujian and Guangdong Provinces of China in the tenth century AD.  The 2015 world-wide gathering of Straits Chinese takes place in Singapore later this year - 6 to 8 November for the 28th Baba Nyonya Convention, as organised by the Pernanakan Association Singapore.

Eurasians in Singapore can be Kristang (of Portuguese and Spanish descent), of Dutch or British colonial origins or more recently, arise from the mixed marriages due to the city state being  hub of significant commerce and immigration.  I did not get an opportunity to visit places or homes of Eurasian culture on my recent visit to Katong - many have also migrated overseas like to Perth Australia.   Eurasians of note include Mr. Benjamin Henry Sheares, a former President of Singapore;  national swimmer Mr. Joseph Schooling; Ms. Jean Danker, radio personality; Mr. Leslie Charteris, author and creator of novels with the character of Simon Templar, aka The Saint; Mr. Edmund W. Barker, former Cabinet Minister; and Mr. Daniel Shen-Yi Critchley, UK Ambassador Model for the United Colors of Benetton and GAP.

Many of the above photographs taken by me on this visit to Katong Singapore were shot inside the Katong Antique House at 208 East Coast Road.  The staff were most helpful and friendly in explaining the many facets of Straits chinese culture, crafts and lifestyle.

Victoria Falls - By Helicopter

The Victoria Falls with mid-volume flow on a September afternoon.

Our skillful and young pilot.

Mist spray and thundering sounds are still evident from above.

Take off with anticipation and expectation.

The bridge that straddles high above the Zambezi also marks the border between the two nations of Zambia and Zimbabwe.  The town of Livingstone is Zambian, whilst Vic falls is on the Zimbabwe side.

Rising above like a bird, with views of the Zambezi River and the beginnings of an ox bow lake, in the way the great river takes a bend.   The sun is at its height for the day.

Behind every great person is a wife or husband or partner or mentor.  Behind the success of each child is the unseen unrelenting effort of each parent.  The Victoria Falls can be seen as the outcome of a great flow of water, natural topography and good rain fall.

Just before taking off.

Grasslands on rock exemplify the landscape at the end of the dry season around the Victoria Falls.

The glory of it all
Such grace and power
Oh what a wonder
Mosi Oa Tunya
You are the Smoke that Thunders!

The River Zambezi is one of the largest water sources in the African continent, on which depends  much wildlife and human settlements.

The helicopter returns home, side views when landing.

Clipper Restaurant, Commodore Legacy - Cape Town Breakfast Time

The staff are attentive for the dawn hour, conscious of your need and to ensure that your hot beverage of choice is always with you.  The tables can be packed close when filled up on a busy time but with table cloths of white and an extensive array of cutlery, guests know that are being pampered.  The variety of the breakfast choices is generous, especially for the breads, fruits and hot food.  Quality preserves are from the Stellenbosch area,  walnuts and cashew nuts are available and the eggs are meticulously prepared for customers according to their whim and fancy.  The coffee pouring waiter may seem to be a bit more serious that day but otherwise everyone else feels so relaxed and may not want to leave.   The breakfast starts as early as 630am if I am not mistaken and goes on till 10am.  Presentation, presence and peacefulness - those are the hallmarks of the Clipper.

Fruits, nuts and croissants galore early in the morning.

Single served poached eggs according to your liking - soft, medium or hard - on top of waffles (foreground).  Generous ingredients for your also personalised omelette (background).

The seated lobby that precedes the Clipper restaurant's main dining area.

A sumptuous Continental breakfast

The inner sanctum of the hotel.

Cold soba with warm omelette.

The Clipper Restaurant provides sit down meals, ala carte and buffet, at the Commodore Legacy Hotel,which is located at PortsWood Road, Portwood Square, Victoria & Alfred Waterfront, Cape Town.






 

The Black Marlin, Simon's Town - South Africa

You want to take a drive with your loved one along a scenic coast and surprise her or him with a relaxing meal.  You want to feel the breeze in your face and that of your special someone.  It is the weekend. You want to get out of the urban centre but not too far, maybe you both shall stay over night. Both of you love ocean views and the harvest of the sea.   You look forward to delightful ways of cooking with lobster, fish, prawns and shellfish.   You love retro architecture and heritage surroundings.  You prefer local produce.

Welcome to the Black Marlin, located in the Southern Cape,  with interfaces with the southern Atlantic waters, beautifully located.  You are welcomed with cuisine influences from both Europe and Africa  - grills, pasta, curry, steaks and pudding!   There are also other activities you can join pre and post meals.

At nearby Boulder's Beach.

Fishermen in boats are working just outside the bay near the restaurant.

My group ordered some black West Coast mussels apart from the three course lunch. I liked the accompanying sauce made with garlic sauce, cream and white wine to down these mussels on the shell.  I loved the saffron flavoured rice that came as my mains and oh yes, the lobster was fresh and tasty.  Chowder soup that day was not up to my expectations - ha ha, I would have preferred the lobster bisque - but dessert was welcome with Malay pudding graced by butterscotch saucer and vanilla flavoured ice cream.  Another unique dessert to wind up a meal is the Angel's Delight ( a baked Belgian chocolate tart with orange sorbet).

Some dishes are seasonal, like the ostrich curry.  On my day of my visit, I noticed the Karoo lamb cutlets, Cape Malay chicken curry, chocolate mousse and pesto pasta for lunch as well.   Other options like chicken livers Peri Peri, while grilled sardines  and prawn spring rolls go down well definitely with beer.   Calamari is also made in various ways, deep fried, plain grilled, with Cajun sauce or in stripes, tubes or rings.  There are three sauces made to serve with meats - Madagascar, mixed berry and creamy mushroom.   Other seafood highlighted are Norwegian salmon, the Hake, Kingklip, tuna and the crayfish.

You can consider whale watching tours (July to December), wedding and functional packages or just a family gathering as well using The Black Marlin as a base.  The Black Marlin has been run since the sixties so this is an iconic place in the Cape.

I reckon a leisurely breakfast by the sea is recommended here.  Their False Bay or Sunrise combinations reminds me of those served in Wollongong and Sydney area cafes, with side options available as well.  Depending on where you sit, you can have your private corners or join in the boisterous surrounds of the main dining room - when I was there, there were a few tables of Italian visitors from Europe.

Three salad offerings stand out.  The Blackened Chicken version comes garnished with cucumber, tomato, chili and coriander Salsa, with an option to add Jalapeño.  The caramelised pear is served with Gorgonzola on a bed of rocket and drizzled with a blue cheese dressing.  Marinated beetroot is also available with mixed greens and topped with goat's cheese.

Other good starters to consider are Carpaccio, snails smeared with garlic butter and the Cape Malay fish cakes.   Total vegetarian are dishes in curry, cous cous and spring rolls.  

The Black Marlin's signature dish comprises of cubes of hake wrapped in bacon, grilled on skewers and accompanied by salads, seasonal vegetables, chips, rice or mash and a choice of sauces - lemon butter, garlic butter or chili.   What stands out to me is the Kingklip or King Rock fish, native to South African waters, with the name of Dutch origin.  The Black Marlin serves them either in skewers or in cubes, Du Jour version.

The Black Marlin Restaurant is located at Miller's point, Simon's Town, Southern Cape, South Africa.

Telephone 021 786 1621 and 021 786 1623

Ambiance: Seaside delight.
Service;  Professional, friendly and quick.
Seating:  Outdoor, indoor with white cloths and casual on the decks.
Variety:  Ample.