I’ve not been posting a lot in recent days as I’ve been involved in six days of intense wedding-ing with some 50 odd (or odd 50 as the case may be) New Zealand visitors to this isle. That, aside from the obvious nuptials, has involved a fairly arduous, but very pleasurable, regime of talking and drinking. Oh, and snorkelling, swimming and drinking again. We can, at the very least, say that we left a barman in a little bale on Nusa Lembongan a near perfect recipe for one of
(As an aside, I’m not talking about the vodka…The 42, four shots of Stolly vodka, poured in a tall glass filled with ice and then topped to the rim with Rose’s Lime, was an Auckland institution for many years. It was the invention of De Brett’s Bar Manager, Phil Rykers, and the name came from the PLU button on the cash register in the House Bar in that lost institution. It would not be an understatement at all to say that the 42, throughout the nineties, probably accounted for half the drinks sold in the various bars around Auckland’s High Street, and the drink developed a life of it’s own as Watermelon and Chocolate, amongst many, 42s arrived on the street.)
I haven’t been in the company of this many New Zealanders since….well, since I was in
And it’s cool. I like mixing with all sorts of nationalities, and do so on a daily basis, but there is something vaguely warm about the conversation one can have with a compatriot, who….you understand…knows….
Although it’s a funny thing now, but two years out from
But New Zealand is still the nest and I look wistfully and longingly at the images I see from time to time in the media (although a trip to Sanur Beach soon cures that), and note with a strange pride that CNN here when it does its plug as the channel which talks to the world’s leaders, has our Helen to front of screen. They’re funny old things, those loosely patriotic strings.
And it’s with all that in mind, both Brigid and I have watched the few
Then there are the food programs. The star is Taste New Zealand, with Peta Mathias. She’s described on the TVNZ website as “flamboyant”, and she may be to middle New Zealand, simply I imagine because of her trademark hair (having none, I notice these things), and the irreverent way she approaches her shows, but once you leave the conservatism of NZ that description is probably less appropriate. But regardless of that, her show, and her presentation style are very, very easy on the eye, and travel extremely well. She's smart, sharp and does one of the best food shows on the food channel here. We watch it with some odd Kiwi (and I hate that word, even more so after I realised that to most Indonesians it means little more than a shoe polish from Jakarta) pride. She stands head and shoulders over many of the terrible English and American cooking shows we suffer through, such as the barbeque with excessive vigour types, or the only just past the cheese on toast-isms of Antony Worrall Thompson, but then, before we get to cocky, Allison Holst actually did do cheese on toast on one of her shows, bless…..
Yes Taste New
So yes, Taste
Seriously, however, with
The thing is, we all know that…but we don’t need to broadcast it.
And here’s a starter for ten, since we’re talking hygiene and High Street….which club in that streets, some years back was shut down by the health department because the owner had turned off the hot water to the glass washers, and refused to buy detergent. I’m not saying, but suffice to say it happened after I sold it……