Tuesday, March 31, 2015

10 Places Holidays in Australia

10 Places Holidays in Australia

Tourist spots in Australia it is expensive? Waits, says who? If you're observant, there are plenty of cool free at this kangaroo country. Well, here are some of them:

The Royal Botanic Gardens

It is the largest botanical garden opened to the public in Sydney. Beautifully manicured park offers spectacular views of one of the Mrs Macquarie's Chair, a chair-shaped sandstone carved for Governor Macquarie's wife, Elizabeth.

Darwin Beer Can Regatta

Never seen a ship made out of tin cans? Imagine racing boats are racing on a beach. Well, the view can be seen in the show titled Darwin Beer Can Regatta held at Mindil Beach, Darwin.

Alice Desert Festival

Located in between the red sand and clear blue skies, Alice desert festival is cool. In a festival held in the Northern Territory, you can join the locals to share their stories and songs.

The Australian National Maritime Museum

Studying the history of a nation is interesting. Moreover, if learning can be done in a beautiful museum. Well, The Australian National Maritime Museum offers it. The museum also provides guide services for free of charge at the gallery 'extermination vampires' and maritime cultural center.

Flinders Street Station

If you stop in Melbourne, Victoria, you should not miss a visit to Flinders Street Station. Here you will find the railway station with the Victorian style of architecture. This place is touted as a suburban railway station busiest in Australia.

Sydney Harbour Bridge

This place is a bridge connecting the Sydney CBD and North Shore. The bridge was nicknamed 'The coat hanger' special features views of the harbor and the Sydney Opera House.

The City Circle

Want to feel a true Melbournian? Please you ride tem The City Circle. Unlike regular tram, the city circle provides guidance voice services in some specific routes.

The Entrance and Daisy Hill Koala Centre

For those who like animals, do not forget to stop at The Entrance, New South Wales. Here you can see how cute the pelican birds when fed. If you want to see koalas, you can also come to the Daisy Hill Koala Centre

The Pinanncles Desert

If you want to see the natural wonders of limestone, compaction to please you pinnancles desert. Here there are hundreds of natural limestone as high as five meters 25,000-30,000 years old. The place is very beautiful views, especially when the sun sets.

Shark Bay World Heritage

Want to see the dolphins? Come, come into shark bay world heritage. Here you can see dolphins from monkey mia. Usually there are about seven bottle nose dolphins who come to this beach waiting to be fed.
 Interestingly, all of the places and events suggested above is not charged. Singapore air lines are available to take you to Australia any time. So, when are you going on holiday to Australia?

Find Zoo Without Fences

See the beauty Australia with Singapore Airlines

Fly round-trip to Adelaide, Brisbane. Melbourne, Perth, Sydney ranging from USD700
Enjoy the change of dollars voucher; Inside dollar voucher for $ 40 when you are in transit in Singapore on Singapore Airlines

Stay in Tangaloma Wild Dolphin Resort. Brisbane; 50% discount on a whale watch cruise (Jun-Oct) or, Dugong / Marine Discovery Cruise (adult A $ 65-A $ 45 children)

Enjoy stunning views of Australia in Adelaide; purchase tour packages for adult day and get 50% discount for the second package (adult or child) for the tour options, including Kangaroo Island and the Flinders Ranges. Book 3 day stay package at the Flinders Ranges Outback Tour Mountain Safari once and get 50% discount for the second package.

Perth experienced extraordinary; Buy any package to Perth and get Extraordinary Deals Booklet with many pieces up to AUD $ 5000!

Monday, March 30, 2015


Executive summary By darmansjah

PORK,  which is marinated with Scotch bonnet chillies, allspice, sugar, cinnamon and a plethora of other ingredients, is slow-cooked over a smoky wood fire to create this dish, which is best eaten using your fingers.

ORIGIN Pork was the original jerk meat, a leftover fro mthe Sapnish conquests of the 15th and 16th centuries. A less happy reminder of Spanish rule were the Maroons-African slaves left to fend for themselves on the islands, and brutally hunted by the British. The Maroons needed meat that could be easily transported and kept, so they came up with a jerk seasoning made from readily available ingredients. It had the added bonus of adding flavor and, smoked over a fire of pimento wood and berries, the seasoning pierced deep into the meat.

TASTING In the Caribbean, you’ll have no problem spotting the jerk stalls, which are surrounded in billowing clouds of scented smoke. The cooking vehicle of choice is usually a split oil barrel, it s coals expertly tended. Pimento wood is less common now, and the smoking of the meat pretty much extinct. Still, jerk seasoning varies from stall to stall. The meat should be tender and bursting with jice: the heat comes first-a fruity blast of chilli-then a sweetness to temper the fire. Each bite should have a whisper of allspice, a hint of nutmeg or cinnamon, and that blackened, sticky crust – the quintessence of jerk.

FINDING IT Scotchile’s jerk centre has outlets in Jamaica’Montego Bay, Ocho Rios and Kingston. Dine in open thatched-roof shelters and enjoy authentic side dishes such as roast breadfruit and yam (dishes from US$2.40; 00 1 44 794 9457).

Sunday, March 29, 2015


Executive summary By darmansjah

Falafel’s little brother combines fried aubergine and hard-boiled egg with tahini, amba (Iraqi-style mango chutney) and chopped vegetables to create a cheap, filling and healthy meal served in a pitta. Boiled potato, chopped parsley, and tomato and cucumber salad are also used for the pitta’s stuffing, which is salted, sprinkled with finely ground pepper and garnished with an extra dollop of tahini.

ORIGIN Traditionaly eaten by Iraqi Jews on Saturday morning , sabih – known as bid babinjan (‘egg in aubergine’) in Baghdad-was brought to Israel by Iraqi immigrants in the early 1950s. for years appreciated mainly in Tel Aviv’s suburbs among large populations of Iraqi Jews, the dish has recently become popular with Israelis in the city’s more fashionable quarters.

TASTING Ask an Israeli of Iraqi origin where to find the best sabih and chances are they’ll tell you about long-ago Sabbath mornings in Baghdad. Traditionalists swear by old-style sabih, on offer from hole-in-the wall vendors with chest-high glass cases and a few bar stools, while modish feinshmekerim (connoisseurs, in Israeli slang and Yiddish) often champion sleek shops featuring audacious fusion dishes. What everyone is looking for is the perfect mixtures of complementary flavours and contrasting textures. As you bite through the pitta, the warm aubergine will meet crunchy, spring-green parsley, jicy tomato with soft morsels of egg, tangy amba mixed with crisp slivers of onion, and the heat of green chilli, mellowed by creamy tahini.

FINDING IT Hippo Falafel Organi in Tel Aviv serves up both traditional and innovates takes on the dish (from US$5.15; 00 972 3 609 3394).

Saturday, March 28, 2015


Executive summary By darmansjah

YOU could call pho (feu) a noodle soup, but to put it so plainly would be a grave injustice. Commonly eaten at breakfast, it’s a combination of beef stock-with notes of onion, ginger, star anise and coriander-rice noodles, chillies and beanshoots, which is topped with slices  of beef brisket, chicken or meatballs and a squeeze of lime.

ORIGIN Pho, which has its origins in the cuisines of France and China, was popularized around the end of the 19th century. The Vietnamese took the rice noodles from their northern neighbor and a taste for red meat from the colonialists, and created something entirely new. Some say that pho is derived from the French dish pot-au-feu, while others argue that it is Chinese in origin, stemming from ‘fan’, a Cantonese word for noodles.

TASTING Pictures dawn breaking across Vietnam, with the background hum of scooter engines yet to reach its mid-morning crescendo. The pho sellers have set up stalls, some little more than a battered collection of metal pans, while others offer plastic tables; whichever you choose, it’s the broth that matters. The broth is the heart and soul of pho, and should be rich and deeply flavoured. The noodles should be freshly made-soft with a hint of firmness-while it is best to use chillies that are mild rather than fierce. Bean sprouts add a satisfyingly crunchy texture, and with a dash of fish sauce and a squeeze of lime, breakfast is ready.

Finding it : The Quan An Ngon restaurant in Hanoi has gorgeous garden and does exemplary pho (from US$2.30; 00 84 4 3942 8162).

Friday, March 27, 2015


Executive summary by darmansjah

The Spanish take on a doughnut, the churro is a long, delicately-ridged tube (the dough is piped through a star-shaped nozzle) that’s deep-fried until golden, dusted with sugar-or sometimes cinnamon-and then dunked into thick hot chocolate. Sold in churrerias and from stalls in the street, this is an Iberian breakfast to beat them all.

ORIGIN The churro sheep was a breed known for the quality of its wool. The shepherds who looked after them were only able to cary the basics, which in Spain was fried bread-simple and easy to cook on the go. Sugar was later sprinkled on top and the star shaped form became popular, allowing the outside to crisp up while the centre remains soft. In some parts of the country, these deep-fried treats are knowns as porras.

TASTING You have the hangover to end them all-the sort that renders normal conversation impossible. Even thinking hurts. However, you catch the scent of sweet, frying dough, stop and look around, and spot the stall. A great vat is filled with boiling oil and the fresh dough, pushed through that star shaped nozzle, is plopped in. there is a delectable sizzle; no more than a minute passes before the crisp, piping-hot tubes are sieved out, drained and sprinkled with sugar. The first bite is red-hot and deeply addivtive-a crunch followed by blissful softness. A few more bites and it’s gone. The second churro disappears in record time.  By the time the hot chocolate arrive, you’re coming back to life, your grimace replaced by a sugary grin.

FINDING IT The chocolateria San Gines in Madrid serves some of the finest churros in the country (US$2.60-US$5.60; 00 34 91 365 65 46).