Zucchini versus Courgette! Doppelgangers?

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

All rights reserved copyright

The elusive and audacious Travelling Gourmet tells you about the…

MUCH loved Zucchini and Courgette…

The raison  d’etre for the confusion between the humble zucchini and the upper class courgette is because they come from one and the same family of Vegetables! Both are summer squash vegetables belonging to the Cucurbit vegetable family (Cucurbita pepo). Some are canary yellow whereas others are jungle green.

The etymology of the zucchini vegetable comes from the Italian word zucchino, which literally means a tiny squash or undeveloped marrow. On the contrary, courgette is obviously of French origin. It can also be regarded as the French term counterpart for the word zucchini itself.

Zucchini and courgette may be similar plant vegetables but they called different names depending on the dominant language of the country. The first is usually used in territories rich in English, which is Northern American or Australian in nature. Zucchini is of course the name used in sunny Italy! Courgette is being used for French and British English users plus the English speaking public residing in New Zealand and South Africa.

Zucchini and courgette are different from each although they pertain to the same vegetable family. They are growing in different stages of development. In this regard, the market has made a standard definition for both veggies. During its infant growth, these baby plants can already be harvested after reaching a dimension of about 14 by 4 centimeters in length. This size is actually comparable to how small a typical cigar is. At this point, this veggie is best termed as a courgette.

In the latter part of this vegetable’s growth, it can already be regarded as a zucchini after growing some more as it grows to about 15-20 centimeters. This veggie is preferably served cooked contrary to its cucumber counterpart. Lastly, there is also another term for this same plant that has almost matured and has reached its maximum size. At this time, it is already more suitable to call it a marrow. Overall, courgettes are smaller and younger whereas zucchinis are older and bigger in size.

In very SIMPLE terms, a courgette is a small baby zucchini capische!

Summary :
1.The term Zucchini has an Italian origin while courgette is relatively French.
2.Zucchini is used by those people who speak North American and Australian English whereas courgette is used by those who speak French, British, New Zealand and South African English.
3.Zucchini and courgette are the same plant veggies but are used to refer to that same plant, which is growing across its different stages of plant development. The courgette is smaller and estimated to be about 14 x 4 cm long whereas the zucchini is bigger, which is estimated to grow as big as 15-20 cm.


Posted in Fabulous Food, Let them eat Cake..., Nobody's perfect... | Tagged , , , , | Leave a comment

The search for the Colston Bun!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

On a gastronomic safari in Europe, the tenacious and audacious Travelling Gourmet TM embarks on a search for the classic bun of Bristol, the…


BRISTOL, Gloucestershire

Latitude 51.454513      Longitude -2.58791

Yeast-raised sweet bread plump and round with sweet spices, lemon and a little dried fruit and candied peel. Made in a large size with (typically) 8 division markings and a small, individual, form known as a starver.

Children eating Colston Buns

Edward Colston

Named after Edward Colston, 2nd November 1636 to 11th October 1721, a Bristol merchant and Tory Member of Pariament who endowed a school and almshouses, and who is commemorated each November at a service in Bristol Cathedral where schoolchildren are issued with the buns…

Alas, Colston is now in disrepute in this crazy time of asinine politically correctness…for being a successful slave trader. People forget that in his day slave trading was perfectly respectable like buying and selling motor cars today! However, Colston was also a philanthropist who helped a lot of people, and gave great sums of money to the city of Bristol. How about Jardine Matheson of Hong Kong selling Opium to China in the days of “gunboat diplomacy” then??? Do you want to close down Jardine Matheson???

Truth be told, Edward Colston is like a “cult figure” in Bristol. There is Colston Street and Colston Tower is on Colston Avenue. There is the Colston bun, which you are meant to eat on Colston’s Day. There is Colston’s Girls’ school where statues abound everywhere and three ceremonies are held every year to celebrate his life.”  There will be one less Bristol institution bearing his name in 3 years time. The concert venue Colston Hall will reopen in 2020, after its refurbishment, with a new name. The asinine politically correct Libtards fail to take into account that Colston Hall was built almost 150 years after Colton’s death, and was actually named after its address, which is Colston Street. I for one, to be brutally frank am not into political correctness aka hypocrisy. To me it is a load of Balderdash! I digress…so..

Where is the Bun?

Mon to Fri: 8am till 5pm, Sat: 9am till 5pm, Sun: 10am till 4pm

OPEN 7 days a week! Maybe the owner Mark Rind who has been running Cafe Revival since 2012 has Chinese blood? 🙂 Mark, please make the Colston Bun! It will be a best seller! You can call it Bristol Bun to be politically correct…wahahahah! 🙂

I also went up in a hot air balloon up to 2000 feet ASL in Bristol…but that is another story…

Das Leben es ist unbestimmt, isst erst den Nachtisch!


Bristol is a port city hence the intrepid Royal Marines Commandos playing “A life on the ocean wave”. Per Mare Per Terram

Posted in Chocolates & Desserts, Fabulous Food, Food and drink, Friends & Comrades, History, Let them eat Cake..., News and politics, Nobody's perfect..., Philosophy, Poems, Snacks & Little Bites, Travel, Voyages | Tagged , , , , , , , , , , , , , , | Leave a comment

Security Screening at Airports

The intrepid and resourceful Travelling Gourmet TM explains what Security Screening is all about so you can…

MAKE your way to your flight seamlessly with minimum hassle and inconvenience.

What are they looking for in a Security Screening?



Sharp Scissors

Box Cutters


X-ray of a bag containing a gun Stock Photo

Xray image of a Beretta 92FS 9mm in a bag


Having travelled far and wide on special assignment I can let you know that there are three components needed for any IED ot Improvised Explosive Device:

  1. Triggering mechanism – This is what sets off the bomb. There are lots of ways to go about it from what I understand. It could be a timer, or something pressure sensitive, or via some remote radio signal, etc. The key thing we need to know is that triggering mechanisms are generally electronic.

2. Detonator – A detonator is a usually small amount of highly volatile explosive material that is easily lit off and provides the boost to detonate the main explosive charge.

3. The main explosive itself – The main explosive is some compound that is relatively stable so that it can be transported in high enough quantities to cause a significant explosion when ignited by a detonator. Explosives come in a variety of different materials and densities from liquids through to solids. Quite often plastic explosive like C4.

Because all three of these things need to be present in a bomb, we can use this info to pack our luggage so that it is obviously not a danger and is more quickly screened and cleared by TSA and other Airport Security Screening especially by X Ray.

X-Ray Screening of carry on luggage

The primary luggage screening tool typically is some sort of x-ray machine. So when we pack luggage we should think about it in terms of how the stuff we are packing might look to an x-ray machine on the monitor.

When I talk about “how things look” here, I mean how do they appear on  the monitor screen when viewed with some type of x-ray machine.

Potential Triggers

Here are some common suitcase items that could potentially be seen as triggering device components:

Personal electronics
Hair driers
Curling Irons
Electric Razors

Connecting cables and wires
Battery chargers


Mobile phones
Basically when it comes to triggering mechanisms and their components we’re talking about anything that is electronic or electrical.

Camera tripods and selfie sticks can also look like gun barrels on the X ray machine

Explosive Material Look-a-likes

There are a lot of things that often get packed in our suitcases that have similar densities to potential explosive materials. Here are some of the more common items we’re talking about:

Shoes (especially shoe soles)
Hair care products
Paper reports
Food stuffs (like peanut butter for example)

Cakes like Durian Kueh – a type of cake made from the Durian fruit. It looks like C4 platique.

Fruit Cakes
The list is pretty long, so I’ve just included some of the more obvious ones. Basically we’re talking about anything that has a density of a liquid, gel, paper or soft plastic.

Strategic Packing

If there is nothing in our suitcase that could be a component of a trigger that is right next to or physically touching anything that might be the same consistency of a potential explosive then our bag can usually be cleared automatically by one of the TSA machines without needing to be opened up by one of the TSA employees.

The key is to pack your suitcase in such a way that we keep anything that might appear to be a triggering device physically separated from anything that might be mistaken for explosive material. That means we need to keep some distance in our luggage between our consumer electronics and electrical devices and any of those things which has a similar density to potential explosives.

Fortunately we can use our clothes to pack in between them and provide that physical separation. In the TSA screening machines clothes are obviously not either component so you can use your clothes to provide the physical separation you want to expedite the screening process.

If you follow these tips your Security Screening should be hassle free!

Posted in Organizations, Travel, Voyages | Tagged | Leave a comment

ITB in Singapore

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

ITB ASIA 19 to 21 October 2016

The audacious and inimitable Travelling Gourmet TM visits…

MEGA Travel Trade Exhibition  ITB ASIA in Marina Bay Sands, and interviews Shawn Pun of Qatar Airways who explained, “We have more than 150 destinations and adding more like Helsinki, Pisa and Marrakech and more…” Qatar Airways like Emirates, has an international crew and pilots of many nationalities. Qatar has been in operation for close to 20 years. To keep in tune with today’s high tech internet society, passengers on board enjoy complimentary Wi-Fi for the first 15 minutes of their journey. To remain connected for the duration of the flight, convenient packages start from US$5! Those flying First Class enjoy complimentary Wi-Fi for the full duration of their flight. On Business Class you can order whatever meals you like throughout the flight up to 90 minutes before arrival at the destination.

Other countries exhibiting here include Iceland, Finland, Germany, Austria, Indonesia and more! I was impressed with the Germany, Berlin and Salzburg exhibitors who showed knowledge and much passion for their products. The Spain Tourism and Catalunya Exhibitors were also very helpful and informative.

Until the next time, this is The Travelling Gourmet TM saying: Keep calm and carry on Travelling! Life is too short for bad food, horrible wines and unpleasant experiences. Never settle for less than the best! You owe it to yourself n’est pas!

Posted in Friends & Comrades, News and politics, Organizations, Philosophy, Travel | Tagged , , , | Leave a comment

Grandmaman inspired me…

The irascible and intrepid Travelling Gourmet TM visits what used to be the Supreme Court but is now the…

MAGNIFICENTLY restored National Gallery of Singapore, to taste the 2 Michelin Star cuisine of mon ami Chef Julien Royer. Odette is named for Julien’s grandma on his mother’s side, and now has 2 Michelin Stars. Julien hails form Auvergne which is one of Franc’s greatest treasures, a largely rural region of farms, artisanal cheese makers, mountains, valleys, forests and rivers.

I was overjoyed to be seated in the kitchen at the very special Chef’s Table near the Garde Manger (Cold Food) section. It brought back happy memories of cooking with mon bon ami Chef Philippe Legendre of le Cinq in Paris.

A definite must-try is the Declination of Pigeon cooked in a Dutch Oven and presented in a very unique segmented plate. Truly a most delicieux dish to rob a bank for!

To be continued…


Odette Restaurant (2 Michelin Stars)
1 St Andrew’s Road #01-04
Singapore 178957
Phone: +65 6385 0498

Reservations required! Usually booked up to 3 months in advance

For reservations, private events and other restaurant enquiries: enquiry@odetterestaurant.com


The National Gallery Singapore is an art gallery located in the Downtown Core of Singapore. Opened on 24 November 2015, it oversees the world’s largest public collection of Singapore and Southeast Asian art, consisting of over 8,000 artworks. Wikipedia

Address: 1 Saint Andrew’s Road, #01–01, 178957





Posted in Art, Chocolates & Desserts, Fabulous Food, Gorgeous Wines!, Food and drink, Friends & Comrades, Gourmet cuisine, History, Let them eat Cake..., Philosophy, Wine Appreciation | Tagged , , , | Leave a comment

Icewine…Sweet delights can come from harsh winters…

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

All rights reserved copyright

The intrepid and debonair Travelling Gourmet TM delves deeply into one of the world’s most esoteric wines…

MADE from FROZEN grapes! Just like the Kiwi Fruit that was made famous in New Zealand from its humble origins in China as the Chinese Gooseberry…Icewine had its origins in Germany but is now Canada’s most famous wine!

The most coveted dessert wine in Germany is Icewine or in German – Eiswein. Eiswein is made from grapes frozen on the vine. When grapes are naturally frozen on the vine, ALL the sugars and fruit flavours are highly concentrated.  Most of the moisture is left behind as ice and Eiswein offers a pleasurable concentration of sweetness and acidity. Yields being very low…Eiswein is expensive! Due to the very high sugar, special yeasts have to be used for fermentation. Sweet German Icewine will typically be very crisp and clear.

German Ice Wine GrapesThe very first Eiswein was produced in Germany in 1794. Franconian monks left their grapes too long on the vine…the grapes froze. The rest is history. Ironically, Canada is now the most renowned makers of superb Icewines!

Midnight Mission

Midnight in the Niagara Peninsula…groups of muffled and mittened figures crouch in pitch darkness by gnarled branches. It is cold, bitterly cold…Only the light of the Arctic moon shimmers on the snow. Commandos on a secret mission? No, just staff and volunteers picking precious frozen grapes to make Icewine!

Canadian Icewines

Two very excellent wineries are Inniskillin and Pilliterri. Both come from the Niagara Peninsula of Canada. The area is a designated VQA (Vintners’ Quality Alliance) region like the French AOC.

Inniskillin’s name originates from the town of Enniskillen, Ireland. In 1688 the inhabitants of Enniskillen took up arms to defend their town against the threat of occupation by the forces of James II. The soldiers called the Inniskillingers Foot and Dragoons, made repeated aggressive expeditions to seek & destroy the enemy. They were so successful that they were incorporated into the army of William III, becoming “The Inniskilling Regiment”. They became the Royal Inniskillin Fusiliers in 1881. Grape varietals used to make Icewine include Vidal, Riesling and Cabernet Sauvignon.

Tasting Notes

Pillitteri Reserve Cabernet Sauvignon Icewine 2013 is a super Icewine made by this winery that was founded in 1988. When you taste this you are tasting the rich harvest of a magical icy Canadian winter. One frozen grape produces just one rich luxurious drop of Icewine. The grapes are plucked by hand usually at night. When temperatures sink to below –8°C for at least a few hours…that is the outdoor threshold needed before the frozen berries can be harvested, pressed & fermented in this case at 15C in stainless steel  with 20% in French oak. Only 11.1% abv (alcohol by volume) with 219g/l of residual sugar but well balanced by 8.7g/l of acid. A ravishing cherry red hue entices while flavours of fresh raspberry, Amarena cherries and rhubarb explode on the palate. Candied lychees and caramel pleasure your palate with a long and pleasing finish. Some years ago when I was an International Wine Judge in Verona, Italy, I tasted this wine, gave it top marks and it won the Grand Gold Medal. Excellent with Key Lime Pie and Vanilla Ice Cream! Pillitteri Icewine is available in Fairprice Finest supermarkets.


Inniskillin Icewine Vidal 2014…The harvest for this wine began on January 5, 2015 with ideal temperatures of -10C. Under a full moon in the dead of night Vidal grapes were harvested at the Pratt Vineyard. On the nose aromas of tropical fruit like mango and pineapple seduce…while on the palate white peach, nectarine and candied lemon flavours are balanced by lively and crisp acidity. Only 9.5% abv with whopping residual sugar of 240g/l well balanced by 12.08g/l of acids. My friend, Donald Ziraldo who founded Inniskillin Winery always says with a mischievious chuckle, “When you drink Icewine you get the big ‘O’!” No prizes for guessing what the big ‘O’ is.
FOOD PAIRINGS:  Think texture not just sweetness! Perfect with a variety of cheeses like Gorgonzola and Roquefort blue cheeses and Foie Gras and Duck Rillette. Inniskillin Icewine is available in Culina, on SIA Inflight Sales and Changi Airport Duty Free shops.


An original poem by Dr. Michael Lim The Travelling Gourmet TM

Those who can survive

harsh and cold winters

Will enjoy sweet delights

in the warmth of summer

Zum Wohl! (traditional German toast to your Health!)



Posted in Art, Chocolates & Desserts, Fabulous Food, Gorgeous Wines!, Food and drink, Friends & Comrades, Gorgeous Wines!, Gourmet cuisine, History, Let them eat Cake..., News and politics, Philosophy, Poems, Snacks & Little Bites, Wine Appreciation | Tagged , , , , , , , , , | 2 Comments

CANADA 150 Exclusive Interview with Canada’s High Commissioner

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

All rights reserved copyright

The suave and debonair Travelling Gourmet TM goes to the official Residence of Her Excellency The High Commissioner of Canada to a…

MEMORABLE event to celebrate the 15oth Anniversary of the Confederation of Canada! Yes, this year in 2017, Canada celebrates its 105th Birthday with many celebrations and special events. The friendly and charming High Commissioner, Lynn McDonald, graciously welcomed me into her grand abode near the Singapore Botanic Gardens which has an outdoor swimming pool complete with cute waterfalls. Simply dressed in a simple white dress and chic off-white short jacket with neatly coiffed shiny blonde hair, the High Commissioner is in her forties.


The Travelling Gourmet TM with HE Lynn McDonald the High Commissioner of Canada to the Republic of Singapore

Comfortably enscounced in the cosy study of her official residence, HE The High Commissioner kindly gave me an exclusive interview. I asked Lynn, “Canada has wonderful produce and food so how are you promoting Canadian seafood like Lobster and Crab and also Canadian wines to celebrate CANADA 150?”

Lynn answered cheerfully, “Canada is the largest seafood exporter to Singa pore and Atlantic Lobster, often referred to as Boston Lobster is available  in many restaurants and store. We work with partners to carry out theme promotions and activities in supermarkets, and also bring out special retail packs. Our seafood is sustainable like sustainable cold water lobster, Canadian scallops, Geoduck, Salmon. We also have Dungeness Crab form the British Columbian coast. This July to September, Canadian food will be showcased in speciality food stores. In March, during the World Gourmet Summit, Canadian food like seafood and pork will also be one of the stars! Not many know that Canada is the biggest exporter of soya beans to Singapore. Eighty percent of the soya beans in Singapore come from Canada. Canada also exports healthy Canola oil.”

I was impressed! I’ll give you a tip. They have very good Canadian Lobster and King Crab at Beach Road Kitchen of the J W Marriott.

My next query was on one of my favourite wines, namely Icewines. “Canada is rightly famous for its Icewines so do you like Ice wines?”

Smiling happily, Lynn remarked, “I do enjoy Ice wine! It needs to be served at the right temperature and at the appropriate time…must be served cold in a special dessert wine glass. Ice wine goes well with not a sweet sweet dessert, perhaps a small plate of Foie gras and cheeses, dried Maple cookies..but not a rich chocolate dessert, or with some tropical fruit and a light tangy sorbet. In addition to Ice wines, our table wines are winning more and more awards, as more people become aware of sustainable “cool climate” Canadian wines. I want to get restaurants to introduce more Canadian table wines on their wine. In May in the Marina Mandarin Hotel, Pillitteri wines will be featured in their Peach Blossoms restaurant.”

My final cheeky question was, “Have you tried the King of Fruits, the noble Durian?”

Lynn chuckled, “No! ..but I will try it! My husband is Chinese from Hong Kong and he loves durian!”

Later at the Reception to celebrate the launch of CANADA 150 there were delicious Canadian specialities cooked by the High Commissioner’s talented and humble Resident Chef Anand Kumar. Discussing food with him, Anand told me that Canadian food products are of very high quality. Of course, there were winsome Canadian wines too!


Canadian Lobster is very yummie!

Canada High Commissioner 20170313_175454

With Her Excellency The Canadian High Commissioner at the Arts and Culture Event celebrating Canada’s 150th Anniversary

For more information on CANADA 150 events in Singapore please go to http://www.singapore.gc.ca

We wish Canada a very happy 150th Anniversary!

Posted in Art, Chocolates & Desserts, Fabulous Food, Gorgeous Wines!, Friends & Comrades, Gorgeous Wines!, Gourmet cuisine, History, Let them eat Cake..., News and politics, Snacks & Little Bites | Tagged , , | 1 Comment