Adventure & Exploration

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Our curiosity to explore reaches new depths in DEEPSEA CHALLENGE 3D.

The film due out in US cinemas this August, takes audiences on a riveting journey of deep sea exploration. Join film director and National Geographic explorer-in-residence, James Cameron as he dives to the bottom of the Mariana Trench.

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We all want to enjoy a world without limits, the richness of nature is what we crave.

But, how can we protect our outdoor playground?

The North Face creates gear for exploring the wilderness and through production ensures our impacts don’t grow, only our lust for adventure and the diversity therein.

This video provides an overview of our commitment to sustainability at The North Face, of which The bluesign® Standard is a key component.

Hook Line and Sinker

From deep blue to babbling brook, the popular Australian fishing series ‘Hook Line and Sinker’ returns for a tenth season.

Over the past decade Tassie-based hosts Nick Duigan and Andrew Hart have captured the hearts of fishing and outdoor enthusiasts with their wacky sense of humour, and this season sees the guys travelling across Australia and around the globe in search of the best fishing spots, exotic catches, plenty of fishing and cooking tips, and always having a good laugh.

Highlights coming up this season include:

* Fish the UK – the guys travel around in a Rolls Royce in search of fishing spots
* NZ hot spots – the best fish on offer and Andrew & Nick learn traditional fishing values!
* Follow the footsteps of Bass & Flinders, and can they drive a tinnie around Tassie?
* Outback fishing – in search of fish in Mt Isa
* Can an old project boat be turned into something a bit more beautiful?

I asked the duo to share some of their insights from the upcoming series.

Here are their thoughts on…

The best of old and modern techniques in fishing.

There’s a saying that if you want to catch a fish use bait, if you want to go fishing use a lure… In recent times there’s been an explosion in the popularity of sport fishing and you can easily spend a fortune on lures of all different shapes and sizes – and in the right circumstances they are very effective and fun to use, but if you really want to catch a fish, use a hook and some bait.

Keeping it sustainable, respecting the environment.

Fishing done well is the ultimate model of sustainability, both recreationally and commercially. Austraila has world’s best practice is setting quotes or bag limits, they are based on science and if followed will actually benefit the long term health of the fishery. It’s just a matter of not overfishing.

Favourite seafood, and most unpalatable (or strangest catch you’ve tried).

We are from Tasmania and we think the seafood in the cold Southern Ocean is the best eating anywhere! On a good day we catch a stripy trumpeter which is our favourite eating fish. Then go for a dive and catch a crayfish (Southern Rock Lobster) and an abalone. They are all super tasty and our favourites. Strangest thing we’ve ever eaten is a Mantus Shrimp in the Solomon Islands. Scary looking thing, but very tasty.

Surprising locations with exceptional fishing spots.

Big capital cities in Australia are really surprising locations. For example Sydney Harbour has a great fishery – its best to get up early before the rush of ferries, but we have caught kingfish, Mulloway and tuna all in sight of the Harbour Bridge!

Lessons from the locals (top three insights, could be recipes, traditions or techniques).

Local knowledge is key to succeeding and actually catching a fish. We have learnt this lesson many times of the years! Ask any locals, or local tackle shop – fisherman will generally like to talk about where they catch them all. They might not tell you exact spots, but they will give you some hints. Find out about most productive tide, time of day and bait.

And the minimum equipment one needs to land the perfect catch!

A line and a hook. That is all, and in fact just one little hook on the end of a line with bait is probably the best way to undo that fish of lifetime – the big fish which won’t bit anything else! You can increase your chances with some burley, then just drift down the bait with a hook in it and hold on!

The new series will air in Australia on 7Mate, Saturday’s at 2pm (starting on July 26th).

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Leading travel publisher, Lonely Planet, has created a new campaign incorporating items representing the breadth of amazing experiences that people can have while travelling.

“Lonely Planet’s Travel Month 2014 is all about celebrating the guidebook, from inspiring travellers to plan their next trip, to having amazing experiences and making smart choices while on the road,” says Lonely Planet’s Asia-Pacific Sales & Marketing Director Chris Zeiher. “With Australians travelling overseas in record numbers, we want to remind people how the simple guidebook can shape, inform and enhance your travel experience.”

As part of the campaign, consumers in Australia and New Zealand who purchase a specially-stickered Lonely Planet book from a participating retailer during the month of June have the chance to win more than $20,000 in travel prizes.

The promotional artwork for Travel Month 2014 showcases souvenirs and mementos collected by Lonely Planet staff members during holidays in Italy, Japan and the USA.

Visit: www.lonelyplanet.com/amazing-experiences for further details.

Savor the View Mushroom Foraging

Culinary programs increasingly draw attention to the origins of food—from wild source to harvesters hand, we are taken on a journey to meet the growers and explore the place of harvest.

This all serves to elevate our knowledge of produce and inspire new combinations of ingredients. But for some, it also unites a love for exploration with delights of the palate, food imbued with flavours of the land.

Here I present a selection of locations unique in produce and vista, encouraging you to ‘Savor the View’.

Botanical Bounty of Switzerland.

A paper* published earlier this year, surveyed ancestral traditions in the swiss alps. Exploring historical and present day uses throughout Lower and Central Valias, in Switzerland, researchers interviewed locals and identified a total of 98 edible wild plants, distributed into 38 botanical families. For the first time, providing a comprehensive account of the regions edible diversity, ethnopharmalogical relevance, and opportunity for diversification of mountain agriculture.

From this study we observe the cultural and culinary wisdoms of Switzerland, a destination of exceptional natural beauty. Perhaps a day on the hillside spent collecting Taraxacum official the common dandelion, to add to a salad or enjoyed as a medicinal (diuretic) and soothing (improves digestion) tea.

* J Ethnopharmacol. 2014 Jan 10;151(1):624-34. doi: 10.1016/j.jep.2013.11.022. Epub 2013 Nov 20.

Natural Resources of New Zealand.

Foodie’s delight in the lush wilderness of New Zealand, where edible bounty and magical scenery are found in abundance. Johanna Knox, author of ‘A Forager’s Treasury’ (Allen & Unwin, 2013), offers one of the best resources for identifying plants and other wild foods in NZ, via her blog at: http://foragerstreasury.blogspot.co.nz.

Inspired by ‘A Forger’s Treasury’, we embrace the rich natural resources of this epic land. Perhaps a coastline stroll, gathering Rimurapa or Bull kelp (common to the cool waters south of Cook Strait) to blanche in boiling water and enjoy with fresh fish.

Edible Greens of Greece.

Mediterranean cuisine is synonymous with fresh, local produce and the countryside of Greece, is filled with flavoursome plants perfect for the picking. TV Chef Diane Kochilas, offers a glossary of edible wild greens on her website at: www.dianekochilas.com.

Peppery plants, savoury herbs, flavoursome flowers, leaves and bulbs, have been harvested from the hills by locals for centuries. Perhaps, an afternoon exploring the countryside foraging for wild fennel, which adds a lovely crunch to fresh salads. Or for a challenge, scour the rocky coasts in search of the elusive White upright mignonette (Reseda alba) a rare green, which makes a good filling for savoury pies.

Wild Mushrooms of Monterey Bay.

The oak-studded fields and damp forests of Monterey Bay boast fertile soils rich with wild mushrooms. A fungi feast for foragers hunting hidden gems in the depths of the forest—discovery being half the fun.

Devotees of this nutrient-dense, plant-food, culminate at the Big Sur Lodge in Julia Pfeiffer Burns State Park every February for the Big Sur Chanterelle Festival and Cook-Off. When colorful characters and their chanterelles gather with gusto to swop recipes and share their passion and knowledge of mushrooms.

Grab a wicker basket and warm jacket, and with your field guide head-out into the forest for some fungi hunting fun! Be bold with your bounty adding mushrooms to more than just soups and salads.

Try some of the recipes at: http://ediblemontereybay.com/online-magazine/winter-2011/winter-foraging/

Be careful what you cook, checkout this foraging guide: http://www.foragingguide.com

Desert Foods of Downunder.

Australia’s native bushfoods are enjoying a revival through modern cuisine, offering nutty and astringent qualities to savoury and sweet dishes alike. Growing under the arid skies of the outback, spiny, spiky, and peculiar plants, wild nuts and strange fruits, indigenous to the ancient landscape. The deep reds of this rocky outpost attract numerous tourists mesmerised by the dreamtime setting, but for intrepid foodies it is our wild foods which allure.

Go walkabout with the locals looking for Tanami Apple, a robust and spectacular member of the Bush Tomato family, native to the central and western deserts of Australia. Favoured by the indigenous people, who halve the fruit and dry it on a stick as a convenient travel food. It is said to taste similar to a melon or zucchini.

Expand your culinary repertoire and explore the ‘Native Tastes of Australia’ at: http://tasteaustralia.biz