Search: Advanced | Preference
Traveling Boy means the travel adventures of the Traveiling Boitanos
Travel adventures of Eric Anderson Boitano
Travel adventures of John Clayton
Travel adventures of Deb Roskamp
Travel adventures of Fyllis Hockman
Travel adventures of Brom Wikstrom
Travel adventures of Jim Friend
Travel adventures of Timothy Mattox
Travel adventures of Corinna Lothar
Travel adventures of Roger Fallihee
Travel adventures of Tamara Lelie
Travel adventures of Beverly Cohn
Travel adventures of Raoul Pascual
Travel adventures of Ringo Boitano
Travel adventures of Herb Chase
Travel adventures of Terry Cassel
Travel adventures of Dette Pascual
Travel adventures of Gary Singh
Travel adventures of John Blanchette
Travel adventures of Tom Weber
Travel adventures of James Thomas
Travel adventures of Richard Carroll
Travel adventures of Richard Frisbie
Travel adventures of Masada Siegel
Travel adventures of Greg Aragon
Travel adventures of Skip Kaltenheuser
Travel adventures of Ruth J. Katz
Travel adventures of Traveling Boy's guest contributors

Colorado ad

write me    Feeds provide updated website content        

Anzac Biscuits for TravelingBoy

Sample the Flavors of New Zealand
by Wendy Koro


ANZAC Biscuits

These egg-free, oaty biscuits keep for extended periods and are still a sentimental Kiwi staple. They were created during the rationing of World War I to ship to soldiers serving far from home. Perhaps the most important public holiday in New Zealand—Australia and many surrounding islands also commemorate it—April 25th is ANZAC Day, honoring the bravery and sacrifice of the proud members of the Australian and New Zealand Army Corps (ANZAC).


  • 1 cup rolled oats
  • 1 cup flour
  • 1 cup sugar
  • 3/4 cup dried coconut
  • 4 oz. butter
  • 2 Tablespoons Lyles Golden Syrup
  • 2 Tablespoons boiling water
  • 1 slightly rounded teaspoon baking soda

Combine oats, coconut, flour & sugar with whisk. Add melted butter and syrup. Stir soda into boiling water and add to oat mixture. Place one and a quarter inch balls of dough spaced 2 inches apart onto silicone-lined baking tray and bake at 325 degrees for 15-18 minutes. Carefully transfer to wire rack. Cool completely and store in airtight container.

Simply Delicious Kiwi Lime Sorbet


  • 1 cup water
  • 1/2 cup granulated white sugar
  • 1/3 cup Lyles Golden syrup
  • 4 ripe kiwifruits, peeled and quartered
  • 1/3 cup lime juice
  • 1 1/2 teaspoons grated lime zest


Place water, sugar, and Lyles syrup in a heavy saucepan. Bring to a simmer over medium heat, stirring constantly for about 2 minutes, until all sugar granules are gone and the liquid is clear. Remove from heat and set aside to cool.

Process the kiwi and lime juice in a food processor until pureed. Pour into a bowl and stir in syrup and lime zest.

Transfer to ice cream maker or if one is not available, into a shallow metal (non-aluminum) pan, cover and freeze along with an empty bowl and your electric mixer beater attachments. After about an hour, scoop out the sorbet into the chilled bowl and whip with the chilled beaters until light and fluffy. Then place the bowl, covered, back in the freezer for another 2 hours or until firm enough to scoop and serve.

Pavlova with Lemon Curd and Berries

Pavlova is unquestionably the most popular (and S-W-E-E-T-E-S-T !!!) dessert in New Zealand, appearing on almost every dessert menu in every restaurant regardless of its ethnicity. I actually like this version because it's paired with some tart counterparts - lemon curd and fresh fruit.



  • 1 cup superfine granulated sugar
  • 1 tablespoon cornstarch
  • 3 large egg whites at room temperature
  • 2 1/2 tablespoons cold water
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon distilled white vinegar

Lemon Curd:

  • 2/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1/3 cup fresh lemon juice
  • 1/2 stick unsalted butter
  • 3 large egg yolks
  • 1 Tablespoon lemon zest


  • 1 cup heavy cream, whipped
  • 1 teaspoon vanilla
  • 4 cups mixed berries: strawberries, blackberries, raspberries, etc.


Preheat oven to 300F with shelf in center position. Trace a 7-inch diameter circle on a sheet of parchment paper and place upside down on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl. Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water and beat again until whites hold soft peaks. Beat in sugar mixture very gradually (1 Tblsp. at a time) on medium high speed and then continue to beat a minute or two once all mixed in. Add vinegar and vanilla and beat at high speed until meringue is glossy and stiff, at least 5 minutes.

Gently turn mixture out onto parchment, shape into 7 inch circle. Make edges slightly higher than center. Bake until an outer crust forms and meringue is pale golden, about 45 minutes. Inside will be soft. Turn oven off and prop door open slightly. Cool meringue in oven 1 hour.

Lemon curd:
While the meringue bakes, start the lemon curd by lightly beating yolks in a small bowl, set aside. In a heavy saucepan, stir together sugar, cornstarch and salt, then add lemon juice and butter. Bring to a simmer over medium-high heat, and cook, whisking constantly for 1 minute. Next whisk about 1/4 cup of the hot lemon mixture quickly into the small bowl of egg yolks, then whisk the entire egg mixture into contents of saucepan, stirring constantly to prevent curdling. Reduce to lowest possible heat and cook, whisking constantly, until curd is thickened, about 2 minutes. Do not allow mixture to boil. Transfer to a non-metallic bowl and stir in zest. Cover with plastic wrap and refrigerate.

Beat heavy cream until stiff, add vanilla. Fold 1/4 cup of whipped cream into curd and gently incorporate. Spoon lemon curd onto cooled meringue and mound unsweetened berries on top. Serve remaining whipped cream on the side.

Lamb Shanks with Mint Garnish, Potatoes, Carrots and Minty Mushy Peas



  • 6 (six) 1-to 1 1/4-pound New Zealand lamb shanks
  • flour for dredging
  • Extra-virgin olive oil, about 2 Tablespoons
  • 3 cups finely chopped onion
  • 2 cups finely chopped carrots
  • 1 heaping cup finely chopped celery
  • 3 garlic cloves, minced
  • 1 rounded tablespoon tomato paste
  • 3 cups chicken broth (preferably low sodium)
  • 1 1/2 cups dry New Zealand white wine
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 2 bay leaves


  • 2-3 tablespoons chopped fresh mint
  • 1 tablespoon lemon zest
  • 1 small garlic clove, pressed
  • 1 green onion (green part only) minced

Potatoes and Carrots:

  • 1 1/2 pounds whole baby potatoes (approx. 1 1/2 inch diameter)
  • 8 ounces slender baby carrots, trimmed & peeled
  • 2 tablespoons butter
  • Minced parsley for garnish

Minty Mushy Peas:

  • 2 tablespoons olive oil
  • 1 bunch green onions, chopped
  • 1 handful fresh mint, leaves only
  • 16 oz. frozen baby peas
  • butter
  • Salt and fresh ground black pepper


Lamb Shanks:
Salt and pepper lamb shanks, lightly dredge with flour and add lamb to hot oil in large pot and cook on medium high heat until browned on all sides, turning often. Remove lamb and add onions, carrots, and celery to same pot, saute until soft. Stir in garlic and tomato paste. Once incorporated, add broth, wine, parsley, thyme, bay leaves and browned lamb. Bring to a boil, then cover and reduce heat to a simmer. Cook until lamb is very tender and begins to fall off bones, about 3 hours.

Discard bay leaves. Skim off fat and puree pan juices until almost smooth. Correct seasoning to taste.

Potatoes and Carrots:
Bring large pot of salted water to boil. Cook potatoes until tender, approximately 15 minutes. Remove with slotted spoon. Next cook carrots in same pot until tender, about 5 minutes, and remove. Cover and hold cooked vegetables at room temperature. When lamb is ready to serve, combine vegetables in large saucepan with butter and minced parsley and saute with salt and pepper until hot.

Mint Garnish:
Mix all ingredients in small bowl. (Can be made an hour ahead and chilled.)

Minty Mushy Peas:
Gently saute the chopped onions, mint, and peas in the olive oil; cover and cook on low heat until steamed through. Mash to desired degree of mushiness using a fork, potato masher or food processor. Add butter, salt and pepper to taste, being careful not to overwhelm the mild sweet flavor of your mushy peas.

To Serve:
Transfer lamb and pan juices to large deep platter surrounded by potatoes and carrots and bowl of mushy peas at one end. Sprinkle garnish over lamb and serve.

Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale

Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA

Name: Required
E-mail: Required
City: Required

Ed Boitano's travel blog/review
Three Musical Pilgrimages: Mozart, Grieg and Hendrix

Troldhaugen Villa in Bergen, Norway
Johann Chrysostom Wolfgang Amadeus Mozart (1756 - 1791) could read and compose music, plus play the violin and piano, when he was five years old. Born into a musical family in Salzburg, Austria (then the Holy Roman Empire), he had a unique ability for imitating music, which first became evident when he recited a musical piece by simply observing his father conducting a lesson to his older sister. This led to a childhood on the road, where the young prodigy performed before many of the royal courts of Europe.

Go There

Tom Weber's travel blog/review
Treasures of Ireland: The Irish Goodbye (Dispatch #20)

Irish sunset

The Palladian Traveler brings to a close his 20-part series on the Emerald Isle from an upscale restaurant in downtown Dublin where he files his final dispatch and then quietly slips away.

Go There

John Clayton's travel blog/review
Two "MUST SEE" Truly Spectacular Places in Europe. Here's Why.

Culzean Castle, Scotland
The Han Grotto and Culzean Castle. As the name of my Traveling Boy feature is "Travel With a Difference," it's important to me to always bring you offbeat and unusual tourist places around the world you may not know about. These two fit that category to a T, and they're absolutely worth a visit. One's in Scotland and one's in Belgium. Culzean (pronounced CULLANE) Castle is located near Maybole, Carrick, on the Ayrshire coast of Scotland.

go there

Ringo Boitano's travel blog/review
Highway 49 Revisited: Exploring California's Gold Country

aurora borealis lights up the night sky near Fairbanks
In the 1840s, the population of California was only 14,000, but by 1850 more than 100,000 settlers and adventurers had arrived from all over the world – and they came for one reason: gold. James Marshall had discovered the first gold nugget at Sutter’s Mill in El Dorado County, creating the largest gold rush in history.

go there

© All Rights Reserved. 2015.
This site is designed and maintained by WYNK Marketing. Send all technical issues to:
Friendly Planet Travel

Lovin Life After 50

Big Sur ad

Tara Tours ad

Alaska Cruises & Vacations ad

Cruise One ad

Visit Norway ad

Sitka, Alaska ad

Montreal tourism site

Visit Berlin ad

official website of the Netherlands

Cruise Copenhagen ad

Sun Valley ad

Philippine Department of Tourism portal

Quebec City tourism ad

AlaskaFerry ad

Zurich official website

Zuiderzee Museum ad