Printed meat, bones, drones, and cucumber gin... and more!

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World's largest Christmas tree

OK, it's all a little bit 'late, but think of this as early for 2022. 

The Christmas Tree, positioned at the base of Mount Ingino, the natural background of the medieval town of Gubbio, is formed by various types of lights that create an absolutely particular and unique chromatic effect: more than 300 green colored lights outline the shape of a Christmas tree that is more than 650 meters high with the center filled with more than 400 multi-colored lights. At the top of the tree, a star is installed with a surface area of approximately 1000 mq and with more than 250 lights which outline its shape.

Gubbio is a fine small medieval town, situated in the region of Umbria, a region located in the center of Italy. It is at Gubbio that San Francis encountered and tamed the famous wolf. The town is approximately 500 metres above sea level, and is located at the base of Mount Ingino, altitude 900m.

Since 1981, a group of volunteers from Gubbio have worked to create and maintain the “Largest Christmas Tree of the World”, and it was entered in the Guinness Book of Records in 1991. It remains turned on during the entire Christmas period until after Epiphany. Thousands come every year to Gubbio during the Christmas period to admire the tree.

The surface area of the star is a thousand square metres, and it is outlined by 250 lights. The tree is outlined by 300 stars, while there are 400 multi-coloured lights decorating the tree.

More details.....

Celtic conundrum

Ireland's County Donegal has a mysterious new landmark – a massive Celtic cross discovered in a forest close to the border.

It was spotted by passengers flying into City of Derry Airport, sparking speculation about its origins - so UTV reporter Gareth Wilkinson went to investigate.

WATCH THIS VIDEO to find out how it happened....

Gruesome grottoes

The Church of Santa Maria della Concezione of the Capuchins, which is more frequently referred to as Nostra Signora della Concezione, is undeniably among the most fascinating of the hundreds beautifying Rome. Located in the celebrated Via Veneto, it was built near Palazzo Barbarini by Pope Urban in honour of his brother Antonio Barberini. Himself a Capuchin friar, Cardinal Antonio Barbarini’s tomb is to this day preserved inside, in front of the main altar of this church, whose best-kept secrets are to be found below ground. Open daily, except for Chrstmas Day.

Learn more....

Express pizza!

Giving a new meaning to fast food, Domino’s and drone delivery partner Flirtey recently delivered the first order to a customer in Whangaparaoa, New Zealand.

The unmanned aerial vehicle, DRU Drone by Flirtey, was autonomously controlled using GPS navigation, overseen by a team of drone experts and a qualified and experienced drone pilot, clealry registering Flirtey’s position as a leader of the drone delivery industry worldwide.

Understandably the two companies are excited to be bringing world-leading technology, international investment, and high paying jobs to New Zealand. They have been conducting daily testing, including final adjustments to the proprietary hardware and software, to perfect the service so that we could deliver the highest quality experience to customers in the safest possible manner.

The next step will be to extend the dimensions, weight and distance of the deliveries, based on results and customer feedback, and Domino’s is looking at opportunities for drone delivery trials in its six other markets: Australia, Belgium, France, Netherlands, Japan and Germany.

(information from Open House)

Bugs on the menu

The Nordic Food Lab says we should be eating differently - and choosing our ingredients more adventurously!

The Nordic Food Lab started in Copenhagen in 2008 by Noma head chef René Redzepi and Claus Mayer who were determined to better understand the “edible potential” of the Nordic region. The culinary potential of insects, blood, jelly fish, and fermented products is being investigated, with a view to finding a place for them in a holistic, sustainable diet.

The Nordic Lab head of culinary research and development Roberto Flore said the team aims to give people more confidence to work with these types of produce and help them reconnect with the process of producing food.

The Nordic Lab’s researchers are currently looking at ways to make edible insects, such as ants, more appetising. Previously the team explored the use of animal blood as a substitute for egg.

Bon appétit!

(information from Open House)

Glass and class

South Australian winemaker Chester Osborn has reinvented cellar door experience. He is the creative inspiration behind the d’Arenberg Cube, a five-storey $14 million glass-encased steel and concrete structure that overlooks the Mourvedre vineyards.

Opened in 2017, The Cube is filled with art installations, a “wine fog room”, wine tasting rooms, a restaurant and a top balcony made of two-tonne glass panels. Some people refer to it as Willy Wonka’s wine factory, and in a way it is, but Osborn knows he is on to something.

“With 500 acres of organic and biodynamic vines," he says, "we represent about a third of all McLaren Vale’s premium production and we’re the busiest cellar door in the region with 50,000 visitors a year.”

Any vacant space is filled with art installations and also doubles as a dining venue for special occasions.

(information from Open House)

3D cooking

Meat and Livestock Australia is puching the boundaries with a research project aimed at reviewing market acceptance and value of 3D printed meat. They are investigating how the technology could open new market opportunities and further grow the demand for red meat in Australia.

Three-dimensional printed (3DP) uses technology to createor “print” a product layer by layer, in a process called additive manufacturing. Various ingredients can be mixed, deposited and cooked, allowing quick experimentation with food combinations.

MLA general manager, research development and innovation, Sean Starling said 3DP can provide alternatives to traditional whole muscle meat products for markets that require personalised approaches to nutrients or textures, such as the aged care sector, in need of food products that are easier to chew and in preference to pureed food.

“Working in combination with leading edge 3DP science providers," he says, "there is an opportunity for the Australian red meat industry to tap new markets and increase value for previously under-utilised red meat product.”

The hope is that different red meat products might be possible for previously unchartered markets.

Hidden swimming hole

To-Sua© is located on the southeast coast of Upolu Island in Samoa. It's surrounded by beautiful tropical gardens, and this rare beauty by the ocean is the results of the hard work of site owners Salati & Samuga Petelo Fiame.

When they developed their family land, clearing away bush and scrub, they revealed one of the world's great wonder To-Sua which literally means a Giant Swimming Hole. Thirty metres deep, it is only accessible via a sturdy wooden ladder to a platform from which swimmers jump or dive into the crystal-clear water populated with tropical fish. The pool is fed through a cave that leads out to the ocean washing in refreshingly cool water. The cave is recommended only for skilled divers to swim through, though.

Overlooking the southeast coast of the island with a spectacular view, it is ideal for wedding ceremonies, photo shoots and more. Other features include a rock pool suitable for children, blow holes and lava field with great fishing spots and a small beach on the western side called Fagaoneone.

It is a great place for family picnics with traditional small fales (open homes) to relax in, and enjoy stunning views.

More details....

WATCH  THIS VIDEO....

An unusually Australian Cucumber

An unusual gin requires and unusual partner, and Hendrick’s has found its soulmate. A most unusual gin, it is infused with the curious yet marvellous essences of cucumber and rose, has reached another milestone in Hendrick's peculiar horticultural quest. After months of creating and cultivating a world-first Australian cucumber, it has now been grown to perfection and harvested for your enjoyment.

The first stage of the cucumber quest saw thousands of cucumber lovers and Hendrick’s Gin enthusiasts vote for quintessentially Australian ingredients to cultivate the soil for these unique cucumber seeds. Emu poop, yabby shells and Simpson Desert soil were chosen to help grow this Unusually Australian Cucumber, and since then they have been blooming away in a fully-functioning greenhouse in Cobbitty, NSW, under the watchful eye of University of Sydney and Abundant Produce experts.

This horticultural harvest was marked with an event at Elizabeth Bay House, NSW, which saw 120 VIP’s sample the first batch of the ‘Unusually Australian Cucumbers.’ The event was a true celebration of all things cucumber and Hendrick’s Gin, with guests treated to cucumber hand massages, tea leaf reading, creative cucumber carvings, a custom cucumber flavoured sorbet by Messina, cucumber inspired canapes and an array of Henrick’s Gin tipples throughout the night.

The results will be showcased and incorporated into cocktail menus at select bars across Australia from December until the end of January, 2017.

Follow the journey of the ‘Unusually Australian Cucumber’.......

Micro-sleeps

One of the biggest complaints about backpacker accommodation apparently is that people get no privacy and feel like people can watch them sleep...  

Apart from being incredibly creepy, this is an issue that you’ll find the world over.  The team at Jucy have decided to fix that problem, along with a host of other customer complaints with their brand new, purpose-built accommodation at Christchurch Airport, Jucy Snooze.  They plan to take over the world of backpacker accommodation with a few more planned to open over the next few years.

It is New Zealand’s first pod-style accommodation which cleverly addresses many requirements of short term, budget conscious travellers.

Find out more....

Front row views

Now you can sleep and watch the Northern Lights in a comfy mobile cabin on lake-ice.

Lake Inari is beautiful and wild - over 3300km of shoreline and a labyrinth of more than 3300 islands. The frozen lake surface is barren and offers a safe and unique overnight to experience the Northern lights, especially from the comfort of your cabin or hot tub.

In September-November the cabins stay in Aurora Base Camp two killometre from the village in a great aurora watching place.

In December-April day time the cabins stay close to Inari village facilities with restaurants, public transport, sights and activities. In the evening owner Esko moves your cabin by snowmobile further to a private place on the frozen lake for overnight.

Every room has a safe heater, double bed, table with chairs and a toilet. Cabins do not have electricity or running water but tons of unique atmosphere! Washing up is possible in the mobile sauna & hot tub or in Hotel Inari on shore. The cabin has everything you need to experience the Northern Lights in comfort - including a double bed, safe heating, lights and of course a loo... You can also book a sauna and hot tub.

When you arrive, Esko will accompany you to your cabin on the lake shore.  In the evening he moves you and the cabin by snowmobile out to a nice private place on the lake ice for overnighting. You can book sauna & hot tube there too!

In the morning Esko will come back and move you and the cabin back to the lake shore of the village. So during daytime you are near the village facilities.

With extreme cold weather and in September-November the cabins stay in the Aurora base camp 1km from the village centre. It is great aurora watching place too.

Please note: All editorial on this site is included only because of its interest and value to readers. None of the places or products mentioned above has paid to be included. Text and pictures used with permission.