Archive for November, 2011
Diving Around The Island Of Komodo
Komodo Island
Komodo Island is Nusa Tenggara islands. The island is in its original environment, animal dragons. The island of Komodo National Park is managed by the central government. Komodo island in the eastern island of Sumbawa, and separated by Sape Strait. The island of Komodo animals breed well. By June 2011 the number of dragons of Komodo National Park is about 1,700 individuals.
Not only the charm of small mammal Island Komodo dragons, the natural riches of the sea are also available on the island. Bright colors and exotic marine life make the charm ideal for divers and snorkeling enthusiasts. Dip in the waters around the island of Komodo you can see the pristine reefs, manta rays, sharks, sea turtles, dolphins, dugongs, pelagic, sea horses, nadibranch, fish, frogs, and various other types of dance of fish.
The underwater plateau varies greatly from the walls, peaks, plains under water, slopes, caves, and the possession of different channels in different colors and sizes, and various hard and soft corals. Some interesting place for scuba diving around the island of Komodo, including Angel Island, and the Batu Bolong Sabolon. Everyone has their own uniqueness, which is certainly the underwater landscape is very beautiful.
The temperature of the water out of the dive sites from 20 to 28 centigrade degrees and the southern part of the plot has a higher temperature. To see the beautiful view from a distance of 10-50 meters, which are required to wear wetsuits of 3 mm. Another interesting experience diving, you can enjoy the night.
To reach the island of Komodo, you can use in terms of Ngurah Rai airport in Bali Komodo dragon during the half hour.
Peru, The Next Foodie Frontier
Travel To Peru
There are plenty of reasons to visit Peru: to explore ancient at Machu Piccu, spot some of the world’s rarest birds, or trek some of Earth’s deepest canyons. Yet, once you are on the ground an hungry, you may find those experience mere appetizers to the main event: food. From the rain forests of the northeast to the arid high plateau that runs like a spine through the south, Peru is blessed with incredible biodiversity a bounty that is clearly reflected on its plates.
In cities and villages, seafood markets overflow with fresh fish and shellfish, and produce stalls are piled high with native delicacies like lucuma (a subtropical fruit the color and consistency of yam) and huacatay (an Andean black mint) as well as staples like aji (hot papper) and papas (potatoes), in a kaleidoscope of color and shapes. (really over 4000 varieties of potato are grown in Peru alone)
The result is a bright, piquant cuisine that draws upon not only native Quechua culture but also almost 500 years of Spanish, African, Chinese, and Japanese immigration. Those influences shine in many of Peru’s most iconic dishes like lomo saltado ( a stir fry of beef or sometimes alpaca and onions, peppers and rice), causas ( mashed potato dumplings seved with various toppings such as hard boiled eggs) and most notably service. Peruvians have long been vocally (and justifiably) proud of their homeland’s cooking, but suddenly, the rest of the world seems to be taking note too.
In 2008, the country’s leading chef, Gaston Acurio, founded Mistura, a Lima based food festival that has since become the leading annual culinary event in south Americs. Indeed, when this years festival took place in Spetember, dozens of the globe’s most respected chefs including Rene Redzepi and Dan Barber were in attendance eager to learn and of couse to eat.