We left a damp, wintery Ireland last Friday morning and touched down to blue skies and sunshine in Christchurch, New Zealand, on Wednesday after a three-day stopover in Kuching with my Malaysian family. Sure beats sitting around in Ireland with the post-Christmas blues! While in Kuching we got a chance to feast on our favourite teh tarik, or pulled tea, and roti canai, layered Indian breads that are served with a runny dahl. The next day, the reheated roti are especially delicious when they reappear with kaya, an unctuous coconut spread, not unlike lemon curd. Daily feasts of tropical fruit at my aunt’s house included papaya, the hairy-skinned rambutan, several types of banana, mangosteen, sweet ripe pineapple and rich, juicy-to-your-elbows windfall mangos from the neighbour’s tree. This time round we avoided the durian, however!
Tagged: ginger beer
Ginger is big business in New Zealand. Whether it’s the pieces of ginger slice available in every café and bakery, gingernut biscuits beloved by the boyfriend’s parents, the many brands of commonly available ginger beer (not in the least bit like the insipid ginger ale mixer common in Irish bars) – the best of which is always a hotly debated topic of contention in the boyfriend’s household – or Ginger Bear sweets (like gummy bears, but with a ginger kick) it seems like the Kiwis just can’t get enough ginger.