Tropicana Magazine Jan-Feb 2018 #116: A Start From The Heart
Start fresh in the year of 2018. Expat Educator Ian Temple shares his own unexpected journey in shaping young minds at Tenby Schools; Check out your Chinese Zodiac for some predictions on fortune; Melbourne's Coolest Bars will blow you mind; all that and more this issue.
Start fresh in the year of 2018. Expat Educator Ian Temple shares his own unexpected journey in shaping young minds at Tenby Schools; Check out your Chinese Zodiac for some predictions on fortune; Melbourne's Coolest Bars will blow you mind; all that and more this issue.
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THE THE COOKBOOK DISHES<br />
CLUBHOUSE<br />
Tel: 03-7804 8888<br />
www.facebook.com/ginshuitei<br />
OPERATING HOURS<br />
Monday to Sunday<br />
Lunch<br />
12.00pm to 3.00pm<br />
Dinner<br />
6.30pm to 10.30pm<br />
JAPANESE YEE SANG<br />
<strong>The</strong> traditional Chinese New Year prosperity<br />
dish, Yee Sang, gets a new twist Japanese-style.<br />
Freshly-cut thick slivers of salmon sashimi are<br />
ready to be thrown into a hodge podge of classic<br />
Japanese ingredients. Julienned and deep fried<br />
crabstick teams up with hotate, fried salmon<br />
skin, shredded carrots and daikon radish for<br />
the annual toss. Piquant pickled ginger, crushed<br />
peanuts and ruby red pomegranate add to the<br />
flavour. Fruity and fresh, this delectable salad<br />
is tossed together with a mix of vegetable oil<br />
and roasted sesame dressing. A must-try this<br />
Chinese New Year.<br />
97 JANUARY/FEBRUARY <strong>2018</strong> | TM
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