Opera:

Not everyone travels for the shopping or the sights, or even the dining. Many choose more cultural options such as museums, galleries and opera. Here is a round-up of some of the world's best.

Sydney:

The Sydney Opera House was a controversial addition to the waterfront when it was opened in 1973. Opinions varied wildly and it was only as it became a world class venue for musical and performing arts talent from around the world that it came of age. It was recognised as a UNESCO World Heritage site in 2007. Today it is instantly recognised worldwide as the architectural icon of this harbour city.

The building's construction was paid for by a public lottery and took 14 years to complete, employing thousands from 1958 to 1972. Its cost and design caused so much conflict during those years that the Danish architect, Utzon, resigned before its completion. Tours of the Opera House are popular with visitors. Backstage Tours are also available, offering exclusive access.
 

Savonlinna, Finland:

Each year in July the ancient stones of Olavinlinna Castle, Savonlinna, ring to arias and librettos during its world-famous Opera Festival. This event draws thousands of opera-lovers and, in the long summer evenings - remember this is the land of the midnight sun - you see them strolling pre-performance along the waterfronts of Savonlinna, savouring the sight of boats and fishermen and ultimately the craggy grey outline of the castle.

Water is everywhere in Finland. In many parts it seems there is more water than land, and here especially, you are never further than a few paces from it. The castle itself is approached by a footbridge, and once inside, overlooking the central open area, shielded for this occasion by a temporary roof, you are transported to Moscow or Florence or wherever the opera is set.

There is something intensely emotional about listening to great music in a setting that predates it all. Olavinlinna was founded in 1475 and is the best preserved medieval fortification in the Nordic countries. In addition to this major musical festival there are guided tours of the castle, medieval banquets, and you can even hire it for a special function if you wish.

There are numerous water-based tours on the lakes surrounding Savonlinna. Glide past the summer cottages so loved by all Finns, with tiny boats pulled up onto grassy banks, parked as we would our cars in front of neatly painted timber cottages backdropped by dark firs. But ultimately you round another headland and there is the castle again, squat and solid, guarding the town.

Paris:

 (pic: Wikimedia Commons, taken by Svein-Magne Tunli)

One of the world's most gracious buildings, the Paris Opera, is the primary opera company of Paris, France. It was founded in 1669 byLouis XIV as the Académie d'Opéra and shortly thereafter was placed under the leadership of Jean-Baptiste Lully and renamed the Académie Royale de Musique. Classical ballet as we know it today arose within the Paris Opera as the Paris Opera Ballet and has remained an integral and important part of the company.

(pic: Wikimedia Commons)

Currently called the Opéra National de Paris, it primarily produces operas at its modern theatre Opéra Bastille which opened in 1989, and ballets and smaller scale and classical operas at the older Palais Garnier which opened in 1875.

Otway-Geelong, Victoria

South of Melbourne, the extensive Port Phillip Bay is bracketed by two lovely peninsulas, each worth a visit. To the western side is the Bellarine Peninsula, home to the major provincial city of Geelong, and a rich wine and food scene. The Otway area encompasses all of this as well as the famed Great Ocean Road, the coastal areas around it and the Otway Range itself.

A drawcard for visitors to Geelong is to visit the waterfront where reclaimed shipping-wharf bollards have been given a facelift and (quite literally) a new lease of life by being painted into whimsical historical figures.

The Great Ocean Road is an Australian National Heritage listed 243-kilometre (151 mi) stretch of road along the south-eastern coast of Australia between the Victorian cities of Torquay and Warrnambool. The road was built by returned soldiers between 1919 and 1932, and is the world's largest war memorial; dedicated to casualties of World War I. It is an important tourist attraction in the region, which winds through varying terrain alongside the coast, and provides access to several prominent landmarks; including the nationally significant Twelve Apostles limestone stack formations.

The Split Point Lighthouse known affectionately locally as the 'white queen' has stood here, guarding the coastline since 1891. Tours are also available.

But back to those bollards! Geelong Waterfront's beautiful bollards were painted by local artist Jan Mitchell. There are over 100 of them stretched along the waterfront from Rippleside to Limeburners Point and many depict famous people who have put their mark on Geelong's rich history. They certainly add a touch of fun to the waterfront and bring so much joy to those who visit.

Old wives' tales:

Over the centuries, food has attracted many superstitions and beliefs. Italian nonnas have passed down these sorts of sage advice:

Never lay a loaf of bread upside down - since bread is the body of Christ, it's disrespectful (to leave Jesus on his head that is)

Follow that up with never stick a knife into a loaf of bread - which obviously doesn't include cutting it.

Never cross arms when shaking hands in a group or toasting in a group - bad luck.

Never toast with a glass of water.

Always look into the other person's eyes when toasting -.otherwise it's seven years of bedroom disappointments.

Spilling wine at the dinner table can be easily remedied by dabbing a little of the spilled wine behind each ear.

All loaves of bread must be marked with a sign of the cross before baking. The idea was that the cross would prevent the devil from sitting on the loaf - and thereby prevent him from cursing or spoiling the bread.  

Many cultures have special New Year's foods, from lettuce in China to lentils in Italy. Eat at midnight for good luck, they say.

More about sayings and food superstitions in Italy... and old wives' tales in general....

Onions:

Onions have been cultivated for 6000 years, so wouldn't you think that they could have developed one by now that wouldn't make cooks cry? There are dozens of things you can try that are said to stop the tears

- peeling the onions under water

- leaving the root attached while cutting it

- leaving a tap running

When the slaves building the pyramids were not eating garlic, they ate onions. Whether or not you believe that they will cure a cold, they certainly contain a natural antibiotic useful in healing. Hippocrates thought onions were good for the sight, and a slice tied on a bee sting should reduce swelling or pain. A 16th-century food writer believed that onions promote sleep, but maybe not for your partner. Another old wife's tale is that snakes are frightened away by onions.

Their main use in cooking is to add flavour and although onions are low in kilojoules, frying increases their kJ count immensely as they tend to absorb fat. Most commonly available are brown or white onions which should be stored in a cool dry place. Choose them when their skins are thin and dry, and reject any that have begun to sprout. Pink Spanish onions should be stored in the fridge vegetable crisper.

Olives:

Olives have been grown for at least 6000 years and the oil was liberally used by Rameses II of Egypt, yet in Homer's time it was considered a luxury and used only as an ointment after bathing. The recipe for luxury in Roman times was 'wine within, and olive oil without'. Shame, they neglected to tell us 'without what'!

Olive oil has rocketed to popularity in recent years in this country with each person now consuming approximately a litre of olive oil annually, three times more than 1982. The major reason for this increase has been that, through research and public education, consumers have become more aware of the value of monosaturated fat in the diet.

Oils such as olive oil have been found to lower 'bad' cholesterol and raise the 'good' and are linked to the lower incidence of heart disease amongst people eating a 'Mediterranean-type diet' which uses olive oil as the main source of fat. While there are many other factors in this type of diet, when you consider that fat accounts for, in most Western diets, at least 30-50 percent of calories, then the type of oil used is of great importance.

Olive oil is available in several grades. Extra Virgin is the most pure with 1 percent or less acidity. It is usually greenish and has a definite fruity aroma. Pure olive oil is more golden in colour and there are also extra light varieties which are light only in flavour, not kilojoules. All olive oils, if refrigerated, will thicken. This is quite safe, and the oil thins once returned to room temperature.