The Mediterranean Diet: What Is It? Pt 1

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The Mediterranean diet plan is stated to be among the most healthy worldwide. It promotes the use of fresh food such as fruit and vegetables while minimising red meat. It includes a lot of fish, along with poultry. It uses oil instead of butter, and herbs and spices instead of salt. It motivates exercise, together with long meals with family and friends.

The diet of Mediterranean’s, on the other hand, is exactly what is eaten by individuals who live around the Mediterranean Sea.

There are plenty of similarities, naturally – the Mediterranean diet plan was started by taking a look at what individuals ate around the Mediterranean Sea. It needs to be kept in mind that it is generally concentrated on the northern and eastern parts of the Mediterranean. You will not discover numerous foods on it from Algeria (the scientists who first publicised it, Ancel and Margaret Keys, focused on foods from Greece, Crete and southern Italy).

There are definitely differences between the diet plan and the Mediterranean diet and it’s not something you would immediately notice unless you spent some time in the Mediterranean, and there are plenty of places to stay with an airbnb service that will provide authentic meals to you.

For example, the Mediterranean diet specifically recommends fatty fish, such as salmon, and the use of canola oil. However salmon is a cold-water fish, native to the Northern Atlantic and Northern Pacific – neither which are near the Mediterranean Sea. And canola oil comes mainly from Canada (the “can” in “canola” is for “Canada”). It is also produced in China, India and northern Europe. To puts it simply, nowhere near the Mediterranean Sea.

Meanwhile, the Mediterranean diet includes a lot of lamb and goat meat. You’ll find no mention of either one in recommendations to the Mediterranean diet. And in northern Italy they use much more butter than olive oil.

So an objective in taking a healthful dip into these foods was to discover that delighted intersection where the Mediterranean diet plan satisfies the actual Mediterranean diet plan. To see where the healthy benefits of the diet are in fact taken pleasure in by the individuals for whom it is called.

What is so fantastic about Mediterranean cooking is combined in one chunky dip: olives, feta cheese, olive oil, lemon juice, garlic, fresh rosemary and crushed chilli. It’s just like going to a Mediterranean specialty grocery and purchasing everything on the shelves.

Date wraps are like a somewhat healthier and classier variation of maybe the best starters worldwide, dates covered in bacon. The rich flavour of the treated meat plays perfectly off the sweet taste of the dates, and the saltiness suggests you can go wild with the Parmesan cheese which is a fundamental part of the bacon variation.

In Andalusia – the southern location of Spain that surrounds the Mediterranean Sea – they cook it in an amazingly excellent way. First, they saute the asparagus spears in olive oil, and then they go a step further by baking the asparagus with a topping made from blanched almonds, garlic and bread crumbs that are sautéed in olive oil – auspiciously – then all ground together. This delicacy is something that can only be found in southern Spain, so if you are eager to try it out, look for an airbnb host in Andalusia to try some authentic Spanish food.

These are just some examples but it shows how there is a link between the diet plan and the diet of the Mediterranean’s, we will discuss more of this in part to of The Mediterranean Diet: What Is It?

Environmentally Friendly Way to Drink Wine

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A carafe of wine from a tap is probably an uninviting prospect for lots of wine enthusiasts. But there is a growing love towards draught wine and it’s even starting to be used in major establishments where its advocates are sticklers for quality.

Melbourne wine bar Harry & Frankie was among the pioneers, putting yarra valley wine in red and white on tap ever since it opened first opened three years ago. “When we first started doing it, people really did turn their noses up at it,” says co-founder and sommelier Tom Hogan. ““But the regulars love it because they realise that it’s actually good quality.”

Dave Mackintosh of Arfion in the Yarra Valley helps Tom with the choice of yarra valley winery wines. They are specially produced in 300-litre batches and decanted into 30-litre plastic kegs for circulation to Tom’s three wine bars. By cutting out packaging, transport and circulation expenses, Tom states he can offer a much higher-quality item at a much more reasonable price than what the current market offers. Wines on tap at Harry & Frankie sell for $8 a glass and Tom thinks a bottled wine from the Yarra Valley of comparable quality would cost around $14 a glass in many places.

Naturally, the cost savings on transportation and product packaging provide environmental advantages. This was the primary motivation for 3 Blue Ducks to make wine a practically purely draught affair at its Byron Bay place at The Farm. “Sustainability was a factor in all the decisions that we made,” states 3 Blue Ducks’ Jeff Bennett. “Our whole bar is pretty much draught. We have no bottles of beer. We have only tonic water that we buy in a bottle, the rest of the soft drinks we make on site. Our milk comes in bulk and is distributed in bladders.”

As a result, Three Blue Ducks approximates it prevents the wastage of 20,000 bottles a month. However Jeff states it was difficult to find wineries that were on board with the concept when it launched in March 2015. “I had people laughing at me,” Jeff says. The tables have definitely turned, nevertheless. The venue now has Barossa’s Torbreck supplying bulk wine to the location. “That was a real watershed. Now if I ring a winery and tell them who else we’ve had on tap, it opens doors. People are a lot more open-minded.”

Three Blue Ducks’ tap wines max out at $14 a glass and have, on occasions, been offered for as little as $7 a glass. “You’d have to go to an RSL club to get that otherwise. Ours was from Brash Higgins, a really well-regarded and awarded winery,” Jeff says.

Another of the restaurant’s suppliers is Mudgee’s Lowe Wines, whose creator David Lowe helps places with the technical set-up of their draught wine systems, as well as providing them with bulk wine. “We make sure they use the right gas at the right pressure and that the wine is fresh enough,” David states. “We’ll do testing on the wine as soon as we deliver it, and we take a sample every now and then to see if it hasn’t been used in two or three weeks whether it’s still fresh.”

Likewise on board is Melbourne start-up Stomping Ground Brewery in Collingwood. Co-founder Man Greenstone states the team was motivated to put its yarra valley wine on draught as well after going to Coopers Hall, a bar in the United States beer mecca of Portland, which has no less than 30 taps dedicated for wine. “In a beer town, they’ve completely devoted themselves to great wine, but all on tap. They were changing attitudes over there and we liked the idea of leading the way in terms of doing things better here,” Man states.

Harry & Frankie’s Tom is passionate about getting the word out that when sourced and served correctly, tap wine can be greatly superior to lots of bottled offerings. “The products that we sell on tap show varietal character and they show regional character,” he states. “They’re made with love and they’re made with care, but they’re purchased and served in such a way that we can reduce costs.”