A Frog in the Throat? Angler Catches More Than he Bargained For

Professional angler Angus James caught something genuinely amazing whilst fishing just North of Queensland, Australia last month.

What’s more, he also took a photo of it…

The Aussie had caught a pretty impressive jungle perch and was just snapping a couple of photos before releasing his catch back into the water. Suddenly, he saw something move at the back of the fish’s throat, so he leaned in closer to investigate.

“I thought it might have been grass at first. Then it blinked!” says James.

He admits that he was very shocked when he saw a live green tree frog staring back at him.

Thinking quickly, James snapped a photo “I always carry a camera, so I took the pic and then he jumps out!” said the fisherman, who was interviewed by News Limited of Australia earlier this week.

James posted the picture onto Facebook and the image immediately went viral. The snap is already being hailed as one of sport-fishing’s greatest-ever photos.

It was truly a chance encounter, but we imagine that the frog was probably even more pleased than Angus was.

When he’s not valiantly saving the lives of grateful amphibians in Australian rivers, Angus James works as a field angler for Tackle Tactics, a company that specializes in lure fishing and supplies equipment to enthusiasts throughout Australia, New Zealand and the Pacific Islands. He is apparently somewhat surprised by how popular the photo has become.

“It has gone all around the world. So many people have shared it”, he says. “There’s people commenting on the photo in languages I don’t even understand”.

It is actually a very impressive feat that Mr. James was able to hold the fish in one hand, grab a camera in the other and snap a high quality (and in focus) picture of a live animal escaping the throat of another live animal. Perhaps he missed his calling?

We’ll tell you one thing, photography students of the world, no matter where you go, they just don’t teach that.

Perhaps the photo appeals also because people know the frog got away safely in the end. We don’t need to tell you that everyone likes an underdog (or, in this case, an underfrog), so that is probably part of it as well.

“Everyone keeps saying the frog got its second chance at life” says James.

Apparently, both the frog and the fish went their separate ways after the incident. At the time of writing, neither was available for comment.

SOURCES

https://uk.eurosport.yahoo.com/blogs/world-of-sport/astonishing-pic-fisherman-discovers-live-frog-throat-fish-081643969.html

WW1-Era Shipwrecks To Receive Protection

July 28th 1914 was a day that changed the world forever.

A global war was declared that would last for four long, bloody years and would cost Humanity millions of lives. Although the images of the gruelling, inhuman trench warfare that was waged in France are the perhaps most indelible from the conflict, it should also be remembered that an awful amount of lives were also lost at sea.

Britain alone lost over a thousand vessels from 1914 – 1919, together with about 89,300 sailors and merchant navy personnel. Germany lost hundreds of warships, as well as about 35,000 sailors. In addition, civilians were also caught in the ocean-going crossfire, as a German submarine sank the liner Lusitania in 1915, killing almost 2000 people in the process.

As we approach the centenary of the First World War, the seafloors are littered with the stark, skeletal remains of vessels leftover from this conflict. In recent years, however, these ruined ships have come under an increased level of threat from salvage teams, looters and profiteers, many of whom are intent on destroying the wrecks outright.

Shipwrecks such as those left over from the First World War, are a target for two main reasons. Firstly, they can be commercially exploited for scrap metals (and other artefacts) and secondly, fishing trawlers dredging the ocean depths in search of deep-sea fish can impact the ships, destroying them altogether.

In 2011 alone, three British cruisers, the final resting place of about 1,500 sailors altogether, were completely destroyed because copper and bronze had reached sufficiently high prices as to make such destructive salvage exercises profitable.

However, because the 100th anniversary of World War One begins this year, more and more of these ships will be protected by Unesco’s 2001 ‘Convention on the Protection of Underwater Cultural Heritage’, an agreement that extends International protection to shipwrecks over 100 years old.

Many people worry that these laws will prove difficult to enforce, however. Others still are worried that this move will increase the destruction of shipwrecks from more recent times, in particular, vessels from World War Two (1939 – 1945), before they come under Unesco’s protection.

Today, historians are attempting to use the centenary of the First World War as a way to educate people about the history and legacy of the conflict, as well as to demonstrate the cultural and historical importance of these undersea war graves. Many, including this writer, feel that such sites are deserving of our respect and reverence.

Shipwrecks also provide a very good habitat for local marine life and can even form the basis for coral reefs (if left undisturbed for long enough). These vessels are also studied for scientific interest, with experiments carried out on everything from metal erosion to marine biology.

At the time of writing, the British Government has failed to sign the convention.

SOURCES

http://www.bbc.co.uk/news/science-environment-28056244

Wolves at the Door? The Species’ Reintroduction to Britain is Entirely Possible, Says Charity

The last wild wolves known to have lived in Britain were killed in the 1700’s. When they died out as a native species, it ended the reign of a creature that had captivated the British imagination since time immemorial.

However, unlikely as it might seem, wolves could be returning to our woodlands (in Scotland, to be precise) in the not-too distant future.

In the most recent edition of the John Muir Trust (JMT) Journal, the conservation charity declared that there was ‘no ecological reason’ why wolves could not be reintroduced to Scotland.

“We have the climate, the habitat and the food,” wrote JMT Communications Chief Susan Wright and Head of Land and Science Mike Daniels in a companion article to the journal piece.

“Many are afraid of the ‘big bad wolf’ even though they are far more likely to be harmed by their pet dogs, or indeed their horses, than by a wolf, if it were present.” States the article.

The environmental reasons speak for themselves, but there could be potential financial benefits to Scottish tourism as well. So-called ‘ecotourism’ is on the rise and travellers willing to pay to see wolves in their natural state are common throughout Europe.

The systematic and chillingly efficient extinction of Scotland’s native wolf population involved organised hunts (not dissimilar to fox hunts, but on a far grander scale), as well as deliberate habitat destruction and the use of traps. It is a mistake of the past that it is now possible to repair.

In Tasmania, to quote from a similarly dark chapter in ecological history, carnivorous marsupial the thylacine (or ‘Tasmanian Tiger’ as it was colloquially known) was aggressively hunted to extinction in the early 20th Century. The last remaining individual died from a lack of proper care in Hobart Zoo in 1936. The thylacine cannot be reintroduced to Tasmania, because the population simply wasn’t spread over a wide enough area when extinction came calling. However, the Eurasian Wolf has a chance that the Tasmanian tiger did not; it is a strong species, with an excellent chance of building a good-sized breeding population in Scotland, if reintroduced there.

Eurasian Wolves were also in serious decline up until the 1950’s, even being rendered completely extinct in some areas of Europe. However, since that time, populations have been on the rise and reintroductions have become more common.

England, for example, has seen the successful reintroduction of European bison, while red squirrels have been brought back to Anglesey, Wales. European beavers are, at the time of writing, being released across the UK and white-tailed eagles are now successfully living (and breeding) in the Hebrides. Those are just a few examples; the list is actually quite long (and getting longer seemingly every day)

You may be surprised to learn this, but there are even tentative plans to return brown bears, elks and grey whales to our shores.

Could the grey wolf once again stalk its prey in the beautiful, untouched Scottish Highlands? For now, it’s just an idea, albeit a tantalising one. 

English Isn’t As Easy As You Think.

You think English is easy? The next time you’re trying to explain english to someone that is trying to learn the language, go over these phrases and explain the subtle differences.
1) The bandage was wound around the wound.
2) The farm was used to produce produce.
3) The dump was so full that it had to refuse more refuse.
4) We must polish the Polish furniture..
5) He could lead if he would get the lead out.
6) The soldier decided to desert his dessert in the desert..
7) Since there is no time like the present, he thought it was time to present the present.
8) A bass was painted on the head of the bass drum.
9) When shot at, the dove dove into the bushes.
10) I did not object to the object.
11) The insurance was invalid for the invalid.
12) There was a row among the oarsmen about how to row.
13) They were too close to the door to close it.
14) The buck does funny things when the does are present.
15) A seamstress and a sewer fell down into a sewer line.
16) To help with planting, the farmer taught his sow to sow.
17) The wind was too strong to wind the sail.
18) Upon seeing the tear in the painting I shed a tear..
19) I had to subject the subject to a series of tests.
20) How can I intimate this to my most intimate friend?
Let’s face it – English is a crazy language. There is no egg in eggplant, nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren’t invented in England or French fries in France . Sweetmeats are candies while sweetbreads, which aren’t sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig.
And why is it that writers write but fingers don’t fing, grocers don’t groce and hammers don’t ham? If the plural of tooth is teeth, why isn’t the plural of booth, beeth? One goose, 2 geese. So one moose, 2 meese? One index, 2 indices? Doesn’t it seem crazy that you can make amends but not one amend? If you have a bunch of odds and ends and get rid of all but one of them, what do you call it?
If teachers taught, why didn’t preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? Sometimes I think all the English speakers should be committed to an asylum for the verbally insane. In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell?How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites? You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out and in which, an alarm goes off by going on.
English was invented by people, not computers, and it reflects the creativity of the human race, which, of course, is not a race at all. That is why, when the stars are out, they are visible, but when the lights are out, they are invisible.

NASA Confirms Liquid Water on Saturn’s Moon

A major scientific discovery was made this week as scientists uncovered overwhelming evidence indicating the presence of a ‘great lake’ on Saturn’s moon Enceladus. The discovery is important because it marks Enceladus as being a possible site for life existing outside of our own planet.

Initially, icy material was seen being squirted into space from an odd ‘striped’ pattern on the moon’s southern pole. It was theorized that this material was water being ejected from a large body of liquid H20 on the moon’s surface. This week, measurements from NASA’s Cassini probe revealed the water’s gravitational signal, effectively confirming the theory. The Cassini probe even sampled the water as it was ejected into space.

Professor Luciano Less, of the Sapienza University of Rome, who was interviewed on the subject by BBC news, said, “The measurements that we have done are consistent with the existence of a large water reservoir about the size (volume) of Lake Superior in North America,”

To add context to this statement, Lake Superior is the largest freshwater lake in the world by surface and the third largest in the world by volume. It reaches depths of 147 metres and has an approximate volume of 12,000 Km3. It also plays home to over 80 different species of fish.

Data extracted from the probe suggests that the water is about 40km underneath Enceladus’ icy surface.

Enceladus is locked in an eccentric orbit around its parent planet; this means that the moon’s orbit is non-circular and it therefore follows that Saturn’s gravity will have the effect of melting the ice in some places and freezing any liquid found in others. 

There are a lot of places in our solar system that possibly house liquid water, but not as many where that water can come into contact with rock. Rock is important because rocks release minerals and salts into the water – and these materials are among the key building blocks of life.

Professor Andrew Coates of the UCL-Mullard Space Science Laboratory was also interviewed for BBC news, he remained positive regarding the possibility of microbal life on Enceladus. Prof Coates said, “I think Enceladus has gone to the top of the charts in terms of a place where there could be life. (…) It’s got several of the things which you need for life – there’s certainly the presence of heat, there’s liquid water in this ocean, there’s organics and that type of chemistry going on. (…) The only question is, has there been enough time for life to develop?”

However, as Professor David Stevenson, from the California Institute of Technology, pointed out “we don’t know whether the ocean is being added to at present or is freezing up”. It is theoretically possible that the great body of water confirmed this week has been there for 100 million years, but it is also potentially a far more recent development. At present, no one knows for sure. 

SOURCES

http://www.bbc.co.uk/news/science-environment-26872184

THE BEST PLACES TO EAT AROUND THE GLOBE

The list of the best 50 restaurants in the world has been released this month, here, unsurprising is noma 1st and El Celler de Can Roca 2nd. the fat duck, 1st for many years, has dropped to 47th.

 

1) Noma, Copenhagen, Denmark: This two Michelin star restaurant is run by chef René Redzepi. The restaurant has aimed to reinvent Nordic cuisine and serves dishes such as sea urchin toast and beef tartar with live ants.

2) El Celler de Can Roca, Girona, Spain: The family-run, three Michelin star restaurant is managed by brothers Joan, Josep and Jordi Roca and serves traditional Catalan dishes with ‘creative’ twists. It is known for its unusual presentation of dishes, such as caramelised olives served on a bonsai tree.

3) Osteria Francescana, Modena, Italy: Massimo Bottura runs this three Michelin star restaurant in Modena. The restaurant’s menu has a lyrical twist, advertising dishes like An Eel Swimming Up The Po River, Snails Under The Earth, All The Tongues Of The World, and A Potato Waiting To Become A Truffle.

4) Eleven Madison Park, New York, USA: This restaurant is run by co-owners Daniel Humm and Will Guidara, and offers a tasting menu. The maitre d’ of the famous restaurant, Justin Roller, revealed to New York magazine earlier this month that he spends hours looking up the restaurant’s patrons on the Internet before they arrive so he can tailor their experience to their needs.

5) Dinner by Heston Blumenthal, London, UK: Celebrity chef Heston Blumenthal opened this restaurant in 2011 and it received its first Michelin star within a year. It features traditional British dishes dating back to the 1300’s, including Meat Fruit and Rice & Flesh.

6) Mugaritz, San Sebastián, Spain: This two-Michelin star restaurant was established in 1998 and is under the management of chef Andoni Luis Aduriz.

7) D.O.M, Sao Paulo, Brazil: D.O.M. won the award for best restaurant in South America. The Brazilian restaurant is run by chef Alex Atala and incorporates native ingredients such as Tucupi juice, the jambu herb and pirarucu into its four or eight dish degustation menu.

8) Arzak, San Sebastian, Spain: The three Michelin star restaurant is run by Juan Mari Arzak. The restaurant is family-run, with kitchen duties shared between Juan and his daughter Elena and serves Basque cuisine .

9) Alinea, Chicago, USA: Alinea opened in 2005 and has three Michelin stars. It serves patrons a 25-course degustation, including dishes such as sweet potato bourbon with brown sugar and smouldering cinnamon, and its signature dish, the black-truffle explosion.

The Ledbury in Notting Hill was ranked the tenth best restaurant in the world

The Ledbury in Notting Hill was ranked the tenth best restaurant in the world

 

10) The Ledbury, London, UK: Australian Brett Graham is the head chef of this two Michelin starred restaurant, which opened in 2005. It features dishes such as buffalo milk curd with truffle toast and a broth of grilled onions.

11) Mirazur, Menton, France: This two Michelin star restaurant operates under head chef Mauro Colagreco, from Argentina. Colagreco took over as head chef in 2006.

12) Vendôme, Bergisch Gladbach, Vendôme, Germany: Run by head chef Joachim Wissler. The restaurant features ‘New German Cuisine’, and is known for its exquisite presentation of dishes. 

13) Nahm, Bangkok, Thailand: Nahm was voted best restaurant in Asia and is run by Australian chef David Thompson. Opened four years ago, the restaurant serves dishes that draw on ancient Thai cookbooks for inspiration.

14) Narisawa, Tokyo, Japan: Narisawa opened in 2003 under head chef Yoshihiro Narisawa. The restaurant serves a 10-course tasting dish ‘designed to express the flow of the changing seasons’, which it encourages patrons to enjoy ‘with an open mind’.

15) Central, Lima, Peru: Central Restaurante is run by Peruvian chef Virgilio Martínez Véliz and is known for providing a contemporary twist on traditional Peruvian cuisine and for using relatively unknown Peruvian ingredients, such as arracacha, a root vegetable, and arapaima, a freshwater fish from the Amazon River.

16) Steirereck, Vienna, Austria: Steirereck is located in Stadtpark, a park in the middle of Vienna. Featuring traditional Viennese and international cuisine, the restaurant is housed in a revitalised dairy farmhouse and features a terrace and river-side garden.

17) Gaggan, Bangkok, Thailand: Chef Gaggan Anand brings Indian cuisine to downtown Bangkok  at Gaggan. The restaurant serves a surprise 10-course tasting menu to patrons, with dishes including Norwegian  diver scallops baked with Malabar curry.

18) Astrid y Gastón, Lima, Peru: Chef Gastón Acurio serves a tasting menu based on the five different landscapes of Peru: The Pacific Ocean, The Desert, The Andes, The High Plain and The Amazon. The restaurant, which is named for the chef and his wife, moved to a new location earlier this year, to a centre which has an event space, botanic garden and research facility, as well as a restaurant.

19) Fäviken, Järpen, Sweden: Fäviken is one of the world’s most isolated restaurants and serves rustic Scandinavian cuisine. Head chef Magnus Nilsson often hunts and forages for ingredients from the 20,000-acred hunting estate on which the restaurant sits.

Amber in Hong Kong features a striking chandelier made of more than 400 bronze rods

Amber in Hong Kong features a striking chandelier made of more than 400 bronze rods

20) Pujol, Mexico City, Mexico: Pujol is run by Mexico’s most famous chef, Enrique Olvera, and serves modern Mexican cuisine.  Ingredients include frogs’ legs, 20-day-old banana, and dried insects, such as those used in the grasshopper salsa that accompanies the hidden egg in inflated tortilla.

21) Le Bernardin, New York, USA: Le Bernardin is a three Michelin star French seafood restaurant. It was started in Paris in 1972 and moved to New York in 1986, the current head chef is Eric Ripert, who took over in 1994. Signature dishes include sustainably-raised Bluefin tuna and Kobe beef.

22) Vila Joya, Albufeira, Portugal: Vila Joya is a two Michelin star restaurant, which is part of a luxury spa and beach resort in Portugal. The head chef Dieter Koschina is originally from Austria and worked there before settling in Portugal more than twenty years ago. The fusion of Portuguese and northern European cooking techniques create innovative dishes.

23) Restaurant Frantzén, Stockholm, Sweden: Frantzén dropped from 12th position on last year’s list to 23rd this year. The restaurant strives to provide modern Scandinavian cuisine, often belding Swedish ingredients with Asian flavours. The restaurant serves small ‘prologue’ bites, such as confit of pig’s head on pork skin, and blood and liver pancake with cherries and violet.

24) Amber, Hong Kong, China: This two Michelin star restaurant opened in 2005 and is headed up by Dutch chef Richard Ekkebus. Amber serves French cuisine with Hong Kong influences. The striking dining room was designed by Adam Tihany, and features a chandelier made up of more than 4,000 bronze rods.

25) L’Arpège, Paris, France: A large amount of food served at Alain Passard’s landmark restaurant is grown in a 2.5 hectare garden outside the city. Passard is so committed to fresh local produce that a decade ago he removed red meat from the menu, though it has since been reinstated in small amounts.

26) Azurmendi, Larrabetzu, Spain: Azurmendi is remarkable for its eco-friendly design, with solar capture, geothermal heating, an internal greenhouse and rainwater harvesting. Chef Eneko Atxa has worked with the local university to develop new cooking methods, such as using ultrasound to alter the texture of ingredients. These methods create some remarkable dishes such as truffled egg ‘cooked inside out’, which involves placing a hot truffle stock into the yolk so that the remaining egg cooks from the inside.

27) Le Chateaubriand, Paris, France: Le Chateaubriand is headed up by self-trained chef Inaki Aizpitarte. The décor and menu are unpretentious and the dishes change each day depending on ingredients available at the market.

28) Aqua, Wolfsburg, Germany: Aqua is headed up by former pastry chef Sven Elverfeld, who plates up modern takes on traditional German peasant food.  Dishes include jellied veal tail with sour cream and caviar, and the restaurant is famous for its exquisite desserts.

29) De Libreije, Zwolle, Netherlands: Chef Jonnie Boer serves up French cuisine with Dutch influences at De Librije, which is housed in a 15th century Dominican abbey. The dishes are bold and unusual, as is the dining experience. For instance, diners can be served a dish of basil mayonnaise, tartare of beef and cream of oyster, directly onto their hands. 

30) Per Se, New York, USA : American-French restaurant Per Se, opened in 2004. It offers a nine-course tasting menu for $US310 and has been awarded three Michelin stars.

31) L’Atelier Saint-Germain de Joël Robuchon, Paris, France: L’Atelier Saint-Germain de Joël Robuchon is the Parisian installation of the French chef’s restaurant empire, with versions in Hong Kong, Las Vegas, London, Singapore, Taipei and Tokyo. The restaurant features sushi bar-type seating and patrons are served small dishes, such as foie gras burger and gyoza chicken dumplings with aromatic her and flower-scented broth.

 

Attica in Melbourne was the only Australian restaurant to make the top 50

Attica in Melbourne was the only Australian restaurant to make the top 50

 

32) Attica, Melbourne, Australia: Attica, which is run by New Zealand chef Ben Shewry, is the top-ranked restaurant in Australia and slipped to 32nd place, after receiving the highest-ever debut ranking last year, coming 21st. Attica serves an eight-course tasting menu with creatively-titled dishes such as: Snow Crab And Sour Leaves, Ten Flavours Of St Joseph’s Wort, and Red Kangaroo With Herbs Tended By The Hands Of Our Cooks.

33) Nihonryori RyuGin, Tokyo, Japan: Chef Seiji Yamamoto is passionate about traditional Japanese cooking techniques and the restaurant features a daily-updated menu of small Japanese dishes, including a candied fruit dessert, which is frozen to minus 380 degrees Fahrenheit using liquid nitrogen and then filled with a hot liquid version of the same fruit. The restaurant also asks guests not to wear strong perfumes or to use their mobile phones at the table, so as not to compromise the dining experience.

34) Asador Etxebarri, Atxondo, Spain: Asador Etxebarri is tucked into the foothills of Mt. Anboto and serves rustic, wood-fired Spanish cuisine. The restaurant, under chef Victor Arguinzoniz, uses specially-designed grill-cookers, which are only fed with certain types of firewood to enhance flavour. The menu is dependent on seasonal produce, but a meal generally consists of a series of tiny dishes, followed by a large slab of steak on the bone, before a succession of light desserts are served.

35) Martin Beragategui, San Sebastian, Spain: Martín Berasategui in San Sebastian, is the eponymously titled restaurant for the Basque-born French-trained chef. The tasting menu plated up by the team includes modern Spanish dishes such as a mille-feuille of smoked eel, foie gras, spring onions and green apple.

36) Mani, Sao Paolo, Brazil: Husband and wife team Helena Rizzo and Daniel Redondo opened Mani in 2006 after meeting while working at second-place-holder El Celler de Can Roca. The couple use local ingredients using modern techniques, with reference to Brazilian flavour combinations. Rizzo was also named the Veuve Clicquot World’s Best Female Chef.

37) Restaurant Andre, Singapore: Chef André Chiang is guided by ‘Octaphilosophy’, a term he has trademarked, which describes the eight guiding characteristics of his cooking – Unique, Pure, Texture, Memory, Salt, South, Artisan, and Terroir. Each dish uses only a handful of ingredients, and Chiang champions the use of food from local producers, served in unfamiliar textures and flavour combinations.

38) L’Astrance, Paris, France: Pascal Barbot’s three Michelin star restaurant, has no menu. Upon arrival guests simply declare dietary requirements as well as how many courses they would like and the chefs do the rest. The menu is influenced by Barbot’s time cooking in the South Pacific, and so employs flavours such as lemongrass, coriander, jasmine, soy sauce, and ginger, and uses minimal cream and butter.

39) Piazza Duomo, Alba, Italy: The three Michelin star restaurant from Enrico Cippa started in 2005. The restaurant features simple seasonal dishes and is located in the heart of truffle country with an entire menu devoted to truffles.

40) Daniel, New York, USA: Daniel Boulud has cafes and restaurants around the world, but his eponymous New York restaurant is an institution. It was opened in 1993 and features French cuisine with an American flavour. It is now managed by executive3 chef Jean Francois Bruel.

41) Quique Dacosta, Denia, Spain: Quique Dacosta’s restaurant serves up modern Spanish cuisine served in elaborate and intricate ways. One dish consists of a single rose, with a painstakingly-constructed pickled apple centre, or a black truffle mocha cake, stuffed with a creamy cheese filling and dusted with black truffles.

42) Geranium, Copenhagen, Denmark: The Geranium is located on the eighth floor of Denmark’s soccer stadium and features light dishes that incorporate natural materials such as wood and stone. Its head chef in Rasmus Koefed and it has two Michelin stars.

43) Schloss Schauenstein, Furstenau, Switzerland: Schloss Schauenstein is located in an 18thh century castle in the Swiss Alps where chef Andreas Caminada plates up creative modern French cuisine. It has been awarded three Michelin stars.

44) The French Laundry, Yountville, USA: The French Laundry is the second Thomas Keller restaurant to make the Top 50 list this year, following the success of Per Se. It features high-quality local ingredients, as well as produce from its own garden, with classics such as salmon cornets, sweet butter-poached Maine lobster, and coffee and doughnuts.

45) Hof Van Cleve, Kruishoutem, Belgium: Chef Peter Goossens is a champion of Belgian cuisine and is housed in a farmhouse on the fields of Flanders. The menu features Belgian beer, smoked eel and witlof (chicory), wile still incorporating international flavours and ingredients.

46) Le Calandre, Rubano, Italy: Le Calandre, run by Massimiliano Alajmo, is a family business with Massimiliano’s brother Raffaele overseeing the dining room. The restaurant features modern Italian cooking, with suckling pig and saffron risotto, the restaurant’s signature dishes.

47) The Fat Duck, Bray, UK: The Fat Duck is one of Heston Blumenthal’s restaurants, which features a tasting menu made of dishes including snail porridge, jelly of quail with crayfish cream, oak moss and truffle toast, and a dish called Mad Hatter’s Tea Party, which includes mock turtle soup.

48) The Test Kitchen, Cape Town, South Africa: The Test Kitchen opened in 2010 and is directed by British chef Luke Dale-Roberts, who was trained in Europe and Asia. The meals are presented in theatrical ways, for instance the TK Concrete Ball, sees Mozambican langoustine cooked inside a concrete ball at the table over burning star anise before being served up to the diner.

49) Coi, San Francisco, USA: Chef Daniel Patterson brings together contemporary cooking methods with local produce, such as Dungeness crab and beef tendon soup, with finger lime, Asian pear and cilantro.

50) Waku Ghin, Singapore: Waku Ghin is the new venture from Tetsuya Wakuda, whose Sydney restaurant Tetsuya’s was an institution in the country, and made regular appearances on this list, before he moved to Singapore to create a restaurant with a more intimate dining experience.

Read more: http://www.dailymail.co.uk/news/article-2615454/The-Worlds-Best-50-Restaurants-2014.html#ixzz30GpelACP 

Abbey road Web Cam

Everyone knows the famous abbey road crossing, made famous by the Beatles and their cover of abbey road. well some clever spark has created a web cam and now you can see all the tourists coming close to be knocked over trying to recreate the picture, whilst the cars seemingly ingnore that there is actually a pedestrain crossing there. Just don’t tell the police, they’ll have a field day!

 

find the live feed on this website – http://www.abbeyroad.com/crossing

Twilight of the Doctor: Series 8: Rumours, Gossip, Spoilers & More

Earlier last month, former Doctor Who Matt Smith announced that he was “really jealous” of successor Peter Capaldi.

Smith, who portrayed the eponymous Doctor from 2010 – 2013, told Calgary Expo Comic-Con visitors that upon hearing about series boss Steven Moffat’s plans for the upcoming episodes, he actually felt some misgivings about leaving the role.

“(I) Found out everything about the new series. It sounds really good! I was really jealous actually” he said.

dr who series 8This statement only served to whet the collective appetites of the science fiction show’s legions of adoring fans, as they eagerly anticipate the arrival of the latest series, which will be the first to star Capaldi.

Mark Gatiss, the writer behind Christopher Eccleston adventure ‘The Unquiet Dead’, David Tennant episode ‘The Idiot’s Lantern’ and Matt Smith outings ‘Victory to the Daleks’ (Spitfires in space! Yay!), ‘Night Terrors’, ‘Cold War’ and ‘The Crimson Horror’ has also teased fans by allowing us a little peek behind the curtain,

“I saw a little of Peter Capaldi in action and he is wonderful. I think it will be very exciting for everyone, because it is a more dangerous, more urgent Doctor. It has a side of crazy”.

Clearly, Gatiss, who has written for every incarnation of the character since the show’s 2005 revival (as well as appearing as an actor in the 2007 story ‘The Lazarus Experiment’), is already a fan.

“The series has already turned eight. It’s not new anymore. (…) Its time to do something more radical. I think it will be fantastic”, he told Adorocinema in March.

Speculation is absolutely rife as to what Series 8 (and especially Capaldi’s full-length debut) will bring, but the BBC is doing a spectacular job of keeping a lid on it (and a tight one at that!).

In one funny example, the Radio Times attempted to come off like they had some inside dirt on the new series, claiming to have a ‘source’ on the show. This ‘source’ however, is less of a mole than the show’s writers, producers, actors and official website, all of which regularly reveal more than this would-be ‘Deep Throat’ has, (or likely ever will).

Still, from the RT article (which did yield at least a couple of points of interest), we can discern that BBC bigwigs are very much behind Capaldi in the role and that Capaldi’s Doctor will be written and portrayed as

“More distanced from his assistant, more of a mystery. Less a mate, and someone she looks up to. She has to try and gauge him – but dramatically it’s very satisfying and onscreen they work very well together.”

The mysterious source also compares Capaldi’s Doctor with the performance of Jon Pertwee, who played The Doctor from 1970 – 1974, but also stresses that “he’s his own man – very distinctive”.

In any instance, Steven Moffat is certainly not fretting about losing his audience with the casting of a new Doctor. In fact, he believes that the arrival of a fresh new face in the role will actually gain the long-running series some new fans.

“We’ve cast one of the most beloved, one of the most distinguished – and one of the few Oscar winning – actors in the role of the doctor” he told SFX magazine.

“There will be people who will come and have a look just because it’s Peter Capaldi. We’ll tell them “You never thought this would be your show, but it is your show.”

A few leaked images have teased at least one new monster (which we covered here a few months back) and a smattering of casting choices have been announced, but that’s about it. At this rate, the entire nation, from the diehard to the casual fan, will be able to go in totally fresh.

The secret to the longevity and success of both the character and the show is the ability to occasionally change and shake things up. It looks as if this tradition is going to continue for a long time to come.

SOURCES

http://www.doctorwhotv.co.uk/smith-jealous-of-capaldi-and-series-8-62769.htm

http://www.doctorwhotv.co.uk/gatiss-capaldis-doctor-is-dangerous-crazy-61775.htm

http://www.doctorwhotv.co.uk/moffat-capaldi-will-win-over-smith-diehards-56698.htm

http://www.doctorwhotv.co.uk/capaldi-on-track-to-be-one-of-the-best-doctors-ever-63108.htm