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Ongelooflike etes in 'n bergparadys met 'n merkwaardige man

Ongelooflike etes in 'n bergparadys met 'n merkwaardige man


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Dit is einde November 2010. Ons is in die swembadhuis, 'n paar honderd meter van 'n villa in Savoyard-styl op 'n heuwel in Talloires, met uitsig op die Annecy-meer aan die voetheuwels van die Franse Alpe. Dit is 'n swembadhuis, omdat dit kleedkamers het en langs 'n klein swembad wat vir die seisoen bedek is, en 'n bubbelbad wat die hele jaar oop is-maar dit sou meer korrek wees om te bel hierdie is 'n kookhuis. Binne is 'n groot, goed toegeruste kombuis met 'n houtoond; 'n orkes van koperpotte hang oor die werktoonbank; en 'n lang plaastafel wat die meeste van die oorblywende ruimte vul. Buite, in die kant van die gebou ingebou, is 'n groot houtrooster.

Die swembadhuis en sy villa behoort aan Craig en Amy Schiffer, wie se ander woning in die voorstedelike New Jersey is. Amy het verstandig van die perseel ontslae geraak, want Craig-'n finansiële towenaar wat uitvoerende poste beklee het by maatskappye soos Lehmann Brothers en Dresdner Kleinwort voordat hy sy eie boetiek-finansiële adviesfirma in New York geopen het-is saam met sjef Jimmy Bradley (Die Rooi Kat, ens., in New York City), 'n langnaweek, slegs 60 mansste verjaarsdagpartytjie daar vir sy beste vriend, sjef Jonathan Waxman van Manhattan se gewilde Barbuto.

By die besluit oor hoe hy die groot geleentheid wil vier, het Waxman 'n aantal van sy gunsteling restaurante in Europa en Amerika en 'n paar gunsteling bestemmings oorweeg (die datum val gerieflik te midde van die wit truffelseisoen in Piemonte, en hy het die geleentheid ter plaatse waargeneem) met meer as een keer genoeg skaafsels van die dure knol), maar uiteindelik besluit dat hy beter kos sou eet en beter wyne sou drink as hy met sy vriende saamwerk en 'tuis' bly. Die Schiffers het Waxman en sy gesin gereeld verwelkom in hul paradys op 'n heuwel, met 'n uitsig op die poskaart van die ongerepte meer daaronder en die berge wat hierdie Alpe vallei lui, asof dit hul eie is.

Schiffer se e -posuitnodiging vir die geleentheid het begin: "Sommige van ons word grasieus, sommige van ons nie so grasieus nie, en dan is daar The Dude: hy het alles so maklik laat lyk dat 'n mens hom net met verwondering kan aanskou. Net so ongelooflik verskyn, sal M. Nouveau Beaujolais op 15 November [die datum waarop Beaujolais Nouveau oorspronklik elke jaar vrygestel is] 60 word. houding - maar hy kan nietemin tot 'n goeie tyd lei! "

Behalwe Schiffer en Bradley, kon sewe of agt van Waxman se ander vriende vir die geleentheid by Talloires kom - onder andere sjef Joey Campanaro (Die Klein Uiltjie, Marktafel); Mark Williamson, wat die legendariese bestuurder bestuur Willi's Wine Bar in Parys; Londense restaurateur Jeremy King (Die Wolseley en Die Delaunay, onder andere); en myself.

Die bende het vroeër die dag gaan inkopies doen in die winkels en straatmarkstalletjies in die storieboek van die ou stad Annecy, bo -op die meer, en alle hande val onder leiding van Waxman die grondstowwe aan. Schiffer kan self redelik goed kook, maar dit lyk asof hy gelukkig is om die voordele die meeste werk te laat doen - nie uit luiheid nie, lyk dit my, maar uit die blote geluk om al hierdie talent, al hierdie kameraadskap, al hierdie energie te hê sy swembadhuis vol maak. Hy is gereed om 'n handjie by te sit wanneer hy gevra word, maar andersins is hy regverdig geniet.

Die spyskaart definieer feitlik gastronomiese oormaat: oesters van Utah Beach in Normandië; omble chevalier - die delikate geurige wilde -alpe -char wat uit die mere van Annecy en Genève gevang word - gebraai oor kole buite; 'n skottel vol wildsvogels wat sommer in die pizza -oond gebraai is - 'n fasan, 'n paar duiwe, 'n stut wilde -eende (sy en haar), 'n paar houthane en 'n patrys; twee gratins uit dieselfde oond, een van blomkool in room met wit truffel wat fyn bo -oor gerasper is, nog een van aartappels, raap, uie en knoffel; 'n slaai van mâche, purslane en mynblaarslaai (Claytonia perfoliata, soms winterporselein genoem) met persimmonsaad; croûtons van goeie plattelandse brood gesmeer met 'n mengsel van die wildvoëls se binneste; 'n paar nutty tomme de Savoie en ander plaaslike kase; en laastens, 'n eenvoudige appeltert. 'N Bos wynbottels wat op die tafel stamp, getuig daarvan dat al hierdie kos nie drooggesluk is nie ('n opvallende Sauzet Les Combettes Puligny-Montrachet 2008).

Dit het vier dae lank so aangegaan. Ons het een maaltyd weg van die swembadhuis geëet: die weer was ongewoon warm, so ons het herstel na die legendariese Auberge du Père Bise aan die rand van die meer in Talloires en op die terras gesit en roomkaas, foie gras terrine eet en perfek gebraaide hoender met pommes frites en 'n groenslaai.

Behalwe dat ons 'n goeie maaltyd en 'n blaaskans gegee het, het hierdie besoek aan Père Bise ook 'n spesiale betekenis vir Schiffer en Waxman, want dit is waar Schiffer se band met Talloires gesmee is. Terwyl Waxman die verhaal vertel, "het ek in 1983 'n Ferrari gekoop wat om een ​​of ander rede in Londen geparkeer was. Craig het pas na Lehman in Londen verhuis. Hy het 'n bietjie tyd gehad en ons het in my Ferrari gestap gewapen met sy geld en my kundigheid en wiele, en die drie-ster-restaurante van Europa gestraf. Veral een maaltyd was by my meerjarige gunsteling, Girardet in Crissier, in Switserland. Craig het aangekondig dat dit die beste restaurant ter wêreld was, wat dit op sommige maniere was. Daarna het ek hom op 'n ompad na 'n voormalige drie-ster, Père Bise, geneem. Hy protesteer heftig dat hy nie 'n "twee-ster-stortingsterrein" wil gaan nie, en skrik op die kort entjie oor die Franse grens na Talloires.

"Dit was somer, die meer het geskitter, die grasstrande was gevul met halfnaakte lywe en ons het stylvol by Père Bise aangekom. Ek was 'n bietjie bekend aan die eienaar, Madame Bise, en sy het ons verwelkom met 'n sjarme wat nog meer as die meeste van my kollegas in die restaurantbedryf, Craig kyk rond, en voel minder knorrig, swem saam met my in die helder, smaragdwater, en dan eet ons heerlik by die oewer - omble chevalier meuinière, 'n 'n skottel foie gras, 'n heerlike voorgereg, en as die geheue my dien, 'n stuk lam uit die Sisteron. Die kase in die Haute Savoie is sonder weerga en ons het gely deur die klein chèvres, die tomme de Bauges, 'n paar ander kase en toe die grootmeester, Beaufort d'Été. Ons eet wilde aarbeie, frambose, ens., met vars roomys en sorbets. Die laaste nageregte was die manjifieke gateau marjolaine en die intense sjokolade negus. Ons eindig met Michel, die perfekte maître d 'hôtel, bied u 'n paar vieille-pruimedante, poire William en voor-Castro-sigare. Teen daardie tyd het Craig verlief geraak op Père Bise, die Annecy -meer, die berge en die kos van die Savoie.


"Die volgende dag, toe ons om die meer fietsry en middagete eet, het ek die gevoel gehad dat hy wou bly. Kort daarna het Craig en sy vrou, Amy, wat Frans praat, en wat ook onmiddellik met Talloires geslaan is, gekoop hulle pragtige villa op die berge. "

Ons middagetes en aandete by die huis versmelt my geheue na vier plus jare (dit was nie die geleentheid waar ek wou notas neem nie), maar ek onthou tuisgemaakte bokwietblinis met hope Oscietra-kaviaar; borde van dun gesnyde verskillende plaaslike salami-agtige worsies; paella wat op die buitebraai gemaak word met konyn-, hoender- en plaaslike diotworsies (en 'n bros gebakte paella-koek gemaak van die oorskiet die volgende dag); gebraaide saal en skaaptjoppies; tuisgemaakte pappardelle begrawe in wit truffel; risotto gemaak met die pluk van die bene van ons wilde wildvoëls; gratings van kartonne (met meer wit truffels) en escarole met soutvark en uie; 'n groot slaai van frisée, lardons en aartappels; eindelose kase, eindelose wyne-magnums van 1999 Clos Cazals Champagne, 2007 en 2008 Sauzet Bâtard-Montrachet, 2005 Pio Cesare Barolo in magnum, 2001 Beaucastel Châteauneuf-du-Pape, 2007 Château Triennes, Château Calon-Ségur 2004, diverse magnums van Savoyard mondeuse en chignin-bergeron, bottels eau-de-vie (poire Williams, vieille prune) ...

Ek kan ook foto's van sekere oomblikke oproep: Campanaro kyk na 'n wit truffel so groot soos 'n tennisbal en trek eiers uit die yskas en meel uit die kas en maak binne vyf minute perfekte pappardelle; Waxman slaap een middag na middagete en slaap dan wakker en kondig aan "ek gaan blaardeeg maak;" Waxman gee my nog 'n reuse truffel, wys na die blomkoolgratyn net uit die oond en sê "Moenie ophou rooster totdat dit weg is nie;" Schiffer sit een aand voor die ete, Champagne en kaviaar voor hom, met 'n effense tevrede glimlag op sy gesig, verlore in 'n eerbied, asof hy hom verbeel en geniet van die plesier waarin hy gaan duik.

Craig Schiffer was mal daaroor om in te duik. Hy was lief vir eet en drink goeie kos saam met sy vriende en familie, en hy was heldhaftig vrygewig teenoor hulle (almal het bygedra tot die grondstowwe vir die maaltye by die swembad, maar Schiffer het die harde werk gedoen - die kaviaar, die truffels, van die beste wyne). Hy was ook mal daaroor om die berge wat sy Eden -heuwel omring het, uit te daag - stap, bergfietsry en bowenal om daarmee te ski. Op 23 Desember 2014, terwyl hy van die piste af in 'n helling in Val Thorens, ongeveer 60 kilometer suidoos van Talloires, afgestorm het, is hy deur 'n stortvloed betrap en 15 minute lank begrawe. Hy is in die hospitaal in Grenoble dood.


Moedersdaggeskenkgids: die beste privaat eilandmaaltye vir ma wat bederf

Daar is niks meer klassies op Moedersdag as om die dag se vieringe met ontbyt in die bed te begin nie, maar 'n heerlike maaltyd wat uitkyk oor die blou see van 'n eie privaat eiland is 'n opgradering wat die meeste ma's agter kan kom. Of dit nou ontbyt, middagete of aandete is, 'n maaltyd vanuit die uitkykpunt van 'n ontspannende tropiese paradys sal ongetwyfeld 'n plesier wees.

Die wêreld se oseane is vol eilande en bied 'n werklik eksklusiewe ervaring waar slegs een groep gaste op 'n gegewe tydstip aanvaar word, maar 'n meerderheid van die "privaat eilande" bevat eintlik 'n klein aantal villa's, terwyl hulle steeds hard werk om privaatheid te behou vir elke besoeker. Natuurlik is dit ook byna altyd 'n opsie om hele eilande met al hul villa's te verhuur. Of gaste al die stukke grond vir hulself het of nie, elkeen van hierdie privaat eilande verseker 'n luukse koservaring wat Mamma kan bederf.

'N Pragtige maaltyd wat plaaslik verkry word by Cayo Espanto

Die kuslyn van Belize is 'n lapwerk van privaat eilande, maar nie een is so luuks soos Cayo Espanto nie. Dit is slegs sewe minute se bootvaart vanaf die toeriste -sentrum van San Pedro, maar dit voel wêrelds weg. Voor aankoms versamel die oord die gaste se voorkeure vir elke maaltyd, insluitend versnaperinge en drankies, sodat sjef Patrick, 'n gegradueerde van die California Culinary Academy, 'n kulinêre ervaring vir elke besoeker kan aanpas. Alhoewel alles wat op Cayo Espanto bedien word, plaaslik afkomstig is, kunstig vervaardig en pragtig bedek, is dit die aandete wat die ma regtig asem sal haal. Delikate ligte wat oor 'n tafel met kerslig hang, met 'n pad blomme wat daarheen lei, met butlers byderhand om u by die maaltyd te verwelkom, is alles wat 'n privaat eilandmaaltyd vir ma moet wees.

Villa's wissel van $ 1,595 tot $ 3,395 per nag, afhangende van die seisoen.

Jade Mountain, St Lucia

Gesinne kan hierdie moedersdag met die Ultimate Castaway -aandete op Anse Mamin -strand in St. Gaste wat by die Jade Mountain-oord bly, kan 'n verrassende driegangete op die privaat, tweede strand van die oord beplan om hul wonderlike moeders te bederf. Net 'n entjie se stap van die hoofstrand af of 'n vinnige watertaxi -rit, kom gesinne by 'n loopvlak by kers wat na hul pragtig versierde tent lei. Vir aandete kan moeders 'n vars fynproewermaaltyd verwag wat gemaak word met bestanddele wat met die hand gepluk is uit die organiese plaas op die terrein. Dink maar aan reënwoud-gekruide kammossels, Chateaubriand en reuse soutgarnale. Van Moedersdag se drome word ma gebraai aan die oewer van 'n afgeleë eilandstrand terwyl sy 'n katoen-lekkergoed ondergaan.

Villa's wissel van $ 1,385 - $ 3,665 per nag, afhangende van die seisoen

Eet by die see op Noord -eiland

Noord -eiland, Seychelle

Gee ma die koninklike behandeling op die Noord -eiland Seychelle, die privaat eiland waar prins William en die hertogin van Cambridge op wittebrood gereis het. Hier ontmoet die sjef elke gas individueel om maaltye te maak wat op hul spesifieke voorkeure pas, saam met etes met wyn uit 'n uitgebreide kelder ter plaatse. Die personeel van die Noord -eiland sal na verwagting aandete by kers opstel, insluitend in die villa's en op die strande, op maat na die volgende vlak - en dan 'n paar. Hierdie oord het die kuns van luukse toegewing onder die knie, en dit smaak goddelik.

Four Seasons Voavah van bo

Four Seasons Voavah, Maledive

Luukse word nie veel meer privaat as dit nie. In die Maledive het Four Seasons die wêreld se eerste eksklusiewe UNESCO-skuilplek vir die eksklusiewe gebruik opgesluit, wat 'n reeds verstommende, natuurlike skoonheid omskep in die toppunt van die hoogste luukse. Die Four Seasons Voavah in die Baa -atol beskik oor villa's in onwerklike groen omring deur die suiwerste wit sandstrande. Die ete kom direk uit die omliggende see en bied resepte uit Chinese, Japannese, Sri Lankaanse, Indiese, Maldiviese, Italiaanse, Libanese en Marokkaanse kookkuns. Ma kan hierdie kulinêre ervarings geniet uit haar villa op Moedersdag, of by 'n kerslig in die Beach House.

Orpheus Island, Australië

Orpheus Island, Australië, is geleë in die Great Barrier Reef, 'n juweel in 'n juweel wat gelukkige besoekers kan besoek terwyl hulle die luukse van hierdie oord geniet. Die eiland self is die tuiste van 'n nasionale park met 'n paar van die mees merkwaardige wesens van Australië, met die grootste versperringrif ter wêreld wat gereed is om te verken. Australië is 'n land met uitstekende wyne, wat aangevul word met die plaaslike kos wat deur die sjef bedien word. Die ongelooflikste van hul eetervarings is die perfeksie van Moedersdag: 'n intieme sesgang -ete vir twee wat bedien word op die eiland met 'n sterretjie, met 'n bruisende seelewe wat onder swem terwyl die uitgestrekte lug met sterre daarbo blink.

Villa's kos $ 2000+ per nag, afhangende van die seisoen

Aandete by Laucala is altyd 'n pragtige geleentheid

25 villa's, op 'n eksklusiewe Fidjiaanse manier ontwerp, versier die afgeleë eiland Laucala. Sommige villa's lê hoog, terwyl ander aanloklik naby die waterkant is, wat 'n verskeidenheid privaat perspektiewe op die eiland skep, afhangende van wat ma wil hê. Alhoewel die eiland restaurante het waar gaste mekaar kan raakloop, bied Laucala wat hulle noem "eet volgens ontwerp", wat beteken dat spyskaarte op privaat eetplekke beteken word: te midde van die oerwoud, langs 'n steiger, in gaste se villa's, ongeag die hart begeertes. Elke ma is anders, maar daar sal iets vir haar wees, ongeag haar voorkeur.


EPCOT

Die son skyn vanoggend, so ons het gedink EPCOT sou 'n wonderlike begin van ons dag wees met al die Fees van die Kunste gebeur tans!

Toe ons die park binnekom, was dit stil met slegs 5 minute wag op plekke soos Spaceship Earth (maar skares het later die dag verander).

Alhoewel ons gereed was om ons gunsteling karakters te groet en 'n paar besienswaardighede te besoek, was ons eerste stop van die dag La Cava del Tequila vir die spesiale herdenking dit het aan die kroeg plaasgevind! Ter ere van die negende herdenking van 'n mezcal distilleerdery met die naam Mezcal Gracias en Dios uit Oaxaca het La Cava gegooi $ 9 slukkies van hul spesiale uitgawe Ensamble mezcal!

O, maar dit is nie al nie. Die drankie word bedien met 'n lemoenskyfie om die sterkte van die mezcal te sny, saam met knapperige gekruide GRASSHOPPERS. Ja, jy lees reg!

Geniet die spesiale uitgawe by @cavadeltequila om die 9de bestaansjaar van Gracias a Dios Mezcal te vier! pic.twitter.com/nLA9BmsDX8

& mdash AJ Wolfe (@DisneyFoodBlog) 17 Januarie 2021

Ons het ons oggend begin met insekte (en ons het dit verbasend nogal geniet).

Lees ons volledige resensie van die Gracias a Dios Mezcal en GRASSHOPPERS hier!

MAAR, ons het iets lekkers nodig gehad om die sterk mezcal en die sprinkane af te was, en ons het toe oorgegaan na Karamell-Küche vir soetgoed Werther se karamel. Iemand anders smaakknoppies wat tintel as jy net daarna kyk?

Toe die middag egter begin, het die skare met lang afwagtinge in die park begin optrek by besienswaardighede soos Frozen Ever After …

… en selfs goedere staan ​​soos die Acme Archives met al sy Star Wars tema kunswerke!

Ons was nie te gefaseer deur sommige van die reëls nie, aangesien ons kon sien hoe die Disney -prinsesse nog altyd so mooi lyk.

… en Winnie the Pooh stuur drukkies vir almal in EPCOT. (Ons huil nie, jy huil!)

Ons het egter 'n paar gesien baie interessante dinge tydens ons wandeling deur EPCOT. Oor by Mitsukoshi, het ons 'n Animal Crossing rugsak dit was 'n reuse $85 (. ).

Daar was ook die GORGEOUS Mulan krijt Art wat ons kake laat val het met al die wonderlike besonderhede. Die handgetekende krytkuns is 'n ikoniese deel van die Kunstefees, maar hierdie meesterstuk het ons laat waai oor hoe lewensagtig dit was.

Saam met die ongelooflike besonderhede, kan gaste ook met die stuk omgaan deur op die voetspore te staan ​​en hul arms uit te steek. Dit sal lyk asof hulle emmers vashou en op die Chinese berghang klim.

Hou van hierdie kuns! Staan op die voetspore en dit lyk asof jy die emmers vashou! pic.twitter.com/W25yfto1Vd

& mdash AJ Wolfe (@DisneyFoodBlog) 17 Januarie 2021

C ’mon, wat KAN hierdie talentvolle Disney -kunstenaars nie ?!

Kyk hier na al die besonderhede oor die Mulan Chalk Art!

As u meer kunswerke wil sien, is die park vol installasies (sien wat ons daar gedoen het) met skilderye en ander visuele kuns wat u in Future World en die World Showcase kan sien.

Terwyl ons deur die World Showcase kom, het ons seker gemaak dat ons daar kom inloer Remy se Ratatouille -avontuur om na die aantrekkingskrag te kyk noudat die boumure het afgekom. Vingers kruis dat ons binnekort kan ry!

Remy ’s Ratatouille Avontuur Konstruksie

Toe ons ons tyd in EPCOT beëindig het, het ons na die American Heritage Gallery om dit te sien voordat dit oorskakel na “The Soul of Jazz ” vertoon binnekort!

American Heritage Gallery

Tans rus die American Heritage Gallery in die American Adventure Pavilion om gaste 'n bietjie les te gee oor die mense wat regdeur die land deur die geskiedenis gewoon het.

American Heritage Gallery

Ons sal dit mis om dit te besoek sodra dit verdwyn, maar ons is net so opgewonde om die splinternuwe jazz -uitstalling in Februarie in EPCOT te verwelkom!


VERWANTE ARTIKELS

Die oranje getinte baba is vergesel deur vier ouer moordwalvisse terwyl dit in die Moray Firth, naby Duncansbayhead, Caithness, gespeel het

Die natuurlewe -entoesias Karen Munro (44) reis deur Skotland vanuit haar huis in Thurso, Hoogland, in die hoop om die verstommende wesens te sien

'Ek is 'n orka -entoesias, dit is my stokperdjie. Ek was in Noorweë en Ysland om hulle te sien. Dit is ook briljant om te sien hoe die orka's voortplant. '

Die waarneming kom dae nadat 'n paar moordenaars met die naam John Coe en Aquarius die eerste keer in meer as 'n dekade deur 'n groep wildkundiges aan die kus van Cornwall opgemerk is.

Dit was die eerste keer dat lede van die Verenigde Koninkryk se enigste bevolking van orka's, gewoonlik aan die weskus van Skotland, so ver suid gereis het, sê die span van Cornwall Wildlife Trust wat die egpaar raakgesien het.

Die peul waaraan hulle behoort, bekend as die West Coast Community, bestaan ​​uit vier mannetjies, waaronder John Coe en Waterman, asook vier wyfies.

Die twee mans is Woensdag opgemerk swem aan die weskus van Cornwall, naby die Minack Theatre, 'n opeluglokaal op die kranse van Penzance.

Die orka's is as deel van die Britse groep geïdentifiseer deur die vorm en inkepings van hul dorsale vinne, en kolle van kleur naby hul oë en op hul rug.

HOE WAS WIKIE DIE DODERSWALVIEL GESOEK OM TE SPREEK EN WATTER WOORDE KAN SY S??

'N Orka is geleer om deur haar blaasgat menslike woorde te spreek.

Wikie, 'n 16-jarige orka wat in 'n Franse mariene pretpark woon, kan woorde soos 'hallo', 'totsiens' en 'Amy' kopieer, sowel as tot drie tel.

Navorsers het verskeie klanke in drie situasies getoets. In een het die walvis opdrag gekry om 'n geluid te produseer om met behulp van gebare te kopieer.

In 'n ander is die geluid deur 'n luidspreker gespeel en in die derde het 'n mens die gewenste klank geproduseer.

Elke keer dat die moordwalvis klanke akkuraat kon weergee.

Vyf geluide waar orka -geluide wat Wikie nog nie voorheen gehoor het nie. Dit is deur navorsers beskryf as 'asemende framboos', 'sterk framboos', 'olifant', 'wolf' en 'krakende deur'.

Drie klanke was al bekend aan Wikie - deur navorsers beskryf as 'lied', 'blaas' en 'voëlagtig'.

Sy is ook blootgestel aan ses menslike klanke - 'hallo', 'Amy', 'ah ha', 'een, twee' 'een, twee, drie' en 'totsiens'.

In elke proefneming het 'n navorser 'n hand -sein van die moordvis gekry, maar geen voedselbeloning aangebied nie.

Die opnames is beoordeel deur Wikie se afrigter en die navorser, asook ses onafhanklike waarnemers.

Spraakherkenningsprogrammatuur is ook gebruik om te toets hoe goed sy presteer, wat toon dat drie woorde naby die 'hoë kwaliteit' pasmaat was wat mense bereik het.

Die opnames is beoordeel deur Wikie se afrigter en die navorser, asook ses onafhanklike waarnemers. Op die foto is Wikie met haar kalf

Wikie kon al die klanke waarmee sy voorgestel is, kopieer. Sy het daarin geslaag om al die menslike geproduseerde orka -geluide op die eerste keer te kopieer.

'Ons het gevind dat die onderwerp herkenbare kopieë gemaak het van alle bekende en nuwe spesifieke en menslike klanke wat getoets is en dit relatief vinnig gedoen het (die meeste tydens die eerste 10 proewe en drie in die eerste poging)', het navorsers geskryf in die koerant gepubliseer in Proceedings of the Royal Society B.

'Die akkuraatheid van die onderwerp is des te opmerkliker, aangesien sy dit kon bereik in reaksie op geluide wat in die lug verskyn en nie in die water nie, die gewone medium van die spesie vir akoestiese kommunikasie.

'Dit is denkbaar dat ons gegewens 'n konserwatiewe skatting van die moordenaar se kapasiteit vir stemnabootsing verteenwoordig.'

Die geluide kom uit haar blaasgat as papegaaiagtige squawks, skril fluitjies of frambose, maar die meeste is maklik verstaanbaar as woorde.

Sy het 'gepraat' terwyl sy gedeeltelik onder water was met haar blaasgat blootgestel aan die lug.


Gedruk van www.ba-bamail.com

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4. Braaivleis

Ons is nog steeds nie klaar met die verskillende soorte Kantonese braaivleis in hierdie voedselgids in Hong Kong nie!

Hoe kan ek nie braaivleis insluit nie?

Gebraaide varkvleis, gewoonlik die maag van die vark, word gebraai tot heeltemal knapperig aan die buitekant, maar tog romerig en sag van die groot hoeveelheid vet aan die onderkant. Die resultaat is eenvoudig een van die wonderlikste happies van enigiets wat u moontlik kan eet.

In Hong Kong vind u gewoonlik varkvleis by enige braaivleiswinkel in die stad. U sien 'n paar hangende hoenders, char siu, moontlik 'n paar eende en dan 'n paar mae gebraaide varkvleis. Dit is heerlik om alleen te eet, maar selfs beter as 'n bord warm rys.

Gebraaide varkbak by Yau Wun Roast Meat (有 運 燒 味 飯店)

Yau Wun -braaivleis (有 運 燒 味 飯店)

Hierdie Hong Kong -gebraaide vleisrestaurant in Quarry Bay bedien die beste varkbuik wat ek in Hong Kong gehad het. Hulle het ook ongelooflik goeie gekookte hoender, en hul gemmer -scallion -sous sal elke smaakknop in u mond wakker maak.

Adres: 985 King's Rd, Hong Kong
Openingstye: Nie heeltemal seker nie, maar beslis oop etenstye
Pryse: Plaaslike Hong Kong -pryse, u betaal ongeveer 40 HKD 80 per persoon

Hongkong -gebraaide hoender by Wing Kee Restaurant


Geheime van Yellowstone | 18 plekke van Yellowstone National Park

Die Yellowstone Nasionale Park is een van die bekendste parke in die land, maar net omdat dit gewild is, beteken dit nie dat dit nie gelaai is met verborge juwele en ongelooflike geheime binne en buite die grense nie. Met historiese spookdorpe, talle warmwaterbronne, geheimsinnige musikale rotse en 'n paar van die beste vlieghengel in Amerika, bied Yellowstone en die omliggende gebied meer as Old Faithful. Maak 'n road trip deur Wyoming, Montana en Idaho om dit alles te ontbloot!

1. Bannack State Park

Die perfekte manier om u avonture in Yellowstone te begin, is deur na die Bannack State Park in Montana te gaan, waar u 'n wandeling kan maak deur een van Amerika se bes bewaarde spookdorpe.

Bannack is die tuiste van meer as 50 geboue, elk van hulle nog steeds leeg en verlate langs die ou straat in die ou Wes -hoof.

2. Our Lady of the Rockies

Our Lady of The Rockies is 'n ongelooflike standbeeld van 90 voet bo-op die Continental Divide wat uitkyk oor Butte, Montana.

Die tweede hoogste standbeeld in die Verenigde State (na The Statue of Liberty), die massiewe gelykenis van die Maagd Maria, het selfs 'n geheime ingang wat jy na binne kan kyk, maar wees gereed om verskuif te word: Die mure is bedek met letters en aandenkings deur besoekers agtergelaat ter nagedagtenis aan hul geliefdes.

3. Ringende rotse van Montana

Vir 'n baie interessante ervaring, ry 30 myl oos van Butte en besoek Montana ’s Ringing Rocks, presies hoe dit klink.

Die rotse in hierdie vreemde geologiese gebied gee 'n geheimsinnige klank as dit liggies met 'n hamer getik word. Niemand weet presies hoekom nie, maar as 'n rots uit die stapel verwyder word, lui dit nie meer nie!

Maak seker dat u u eie hamer saambring.

4. Mammoth Hot Springs

Geen besoek aan Yellowstone is voltooi sonder 'n besoek aan die Mammoth Hot Springs nie. Hierdie buitenaardse fonteine ​​wat net binne die park geleë is, is baie warm (wat beteken dat jy nie moet swem nie), maar kan ervaar word deur kronkelende promenades wat om die park draai.

Dit word redelik warm, maar hier is 'n wenk: Die besoekersentrum bedien roomys om jou af te koel.

5. Lamarvallei

Vis is nie die enigste wild wat in die Yellowstone -streek ontdek moet word nie! Met 'n rit deur die Lamar -vallei, net 'n entjie van Mammoth af, kan u met die natuur in aanraking kom sonder om u motor te verlaat. Jakkalse, bere en troppe bison en elande is algemene besienswaardighede op hierdie skilderagtige roete, maar wees bereid om tyd te neem: Die bison het die gewoonte om 'n paar amusante verkeersknope te veroorsaak.

Wil u die beste ervaring hê? Besoek die oggend vroeg as u die verkeer verslaan en 'n beter kans kry om die diere te sien.

6. Grand Canyon van die Yellowstone

Deur baie beskou as die hoogtepunt van die hele park, moet die Grand Canyon van die Yellowstone gesien word om geglo te word. The drive offers astounding views of the rugged cliffs and rushing waterfalls, and if you time it just right, you’ll catch sight of the iconic rainbow featured in so many of the canyon’s stunning photographs. You’ll also quickly realize where the name Yellowstone was derived from as you view the massive stone cliffs of the canyon. It’s a site to be seen!

Bonus: The Yellowstone River and Yellowstone Lake above the falls have some pretty awesome fly fishing, especially during the salmonfly hatch in mid-July.

7. The Smith Mansion

There’s a good chance you’ll spot this crazy work of art from the Buffalo Bill Cody Scenic Byway, but this 75-foot-high structure is worth a closer look.

The Smith Mansion looks like some kind of bizarre Dr. Seuss illustration come to life, and is what resulted when a man decided to build his own house… but just couldn’t stop building.

Since the owner’s death in 1992, the Smith Mansion has sat untouched (it’s too dangerous to actually enter), but every year, thousands of curious travelers drive the byway and stop to see the structure—it’s a great photo op.

8. The Buffalo Bill Dam Visitor Center

This surprisingly beautiful reservoir is one of Wyoming’s most interesting hidden gems. The Buffalo Bill Dam, known formerly as the Shoshone Dam, is an engineering marvel tucked away on the side the mountain canyon. Hop in an electric buggy for a tour that brings you right up to the dam, and learn about its construction and storied life in a fun and interactive way.

Die beste deel? The tour is free!

9. Old Trail Town

Old Trail Town, where Buffalo Bill Cody originally laid out the town of Cody, is a ghost town untouched by time. Tour living history by walking through several genuine Old West buildings, including the original cabins used by Butch Cassidy and the Sundance Kid. You’ll see rare Native American artifacts and even step foot inside the very same saloon where Cassidy’s “Hole-in-the-Wall Gang” used to hide out.

10. Jackson Lake

Jackson Lake offers fantastic fishing and boating, and a variety of fun activities that make it a perfect destination for lovers of the great outdoors. To experience it you’ll get to experience another iconic park of the west, Grand Teton National Park. Make sure to take time to stop at the lake’s beach which is ranked among the best park beaches in America. Rent a boat and set off to catch some cutthroat, lake trout, or brown trout!

11. T.A. Moulton Barn

Hidden inside the Mormon Row Historic District of Grand Teton National Park, the T.A. Moulton Barn is an iconic landmark that you’ve probably seen before, even if you don’t remember where.

Set against a backdrop of blue mountains, herds of wild bison and grassy valleys, this rustic building is, literally, the most photographed barn in America. When you see the view, you’ll understand why.

Built as part of a larger farm between 1912 and 1945, the T.A. Moulton Barn is now frozen in time as the last remaining building from the Moulton family homestead.

12. Grumpy’s Goat Shack

Inside a little garage next to the Old Stone House Italian Restaurant in Victor Idaho sits a secret bar where you can chow down on some comfort food, kick back with a brew, and watch the local goats as they graze in the nearby pasture.

Grumpy’s Goat Shack is an unconventional little hideout that’s only open during the warmer months, but it takes full advantage of the summer season with a great outdoor patio in a nice, quiet setting. Pull up one of their eight bar stools, sample a local beer, and relax after a long day of reeling in fish.

13. Jenny Lake

One of the most beloved portions of Grand Teton National Park, Jenny Lake offers a slew of activities that range from action-packed extreme sports to low-impact wildlife observation hikes.

Jenny Lake is also a fantastic place for fly fishing. There’s a boat dock at the south end of the lake (make sure you get a permit from Teton Park), but if you’re more of a boots-on-the-ground angler, there’s some great trails circling the lake that provide access to the water.

Expect to find both cutthroat and lake trout.

14. Old Faithful

Old Faithful is an iconic American landmark that’s been inspiring awe since it was discovered in 1870, and it’s just as incredible today as it was more than a century ago.

Easily the most recognized, celebrated, and studied geyser in the world, Old Faithful, true to its name, erupts every hour and a half to the delight of onlookers who’ve come far and wide to catch a glimpse of its dramatic spout.

Show up when they open the park at 8:00 a.m.—you’ll beat the crowds and get a classic photo op.

15. Firehole River

One of several rivers in Yellowstone National Park, Firehole River has a pretty unique feature: It’s naturally heated by the nearby hot springs, making it almost 20 degrees warmer than other rivers!

Surprisingly, its heat also makes it a pretty great fishing spot, earning it the title of “strangest trout stream on Earth.” Don’t be surprised if you see large billows of steam rolling out of the waters as you reel in a big one.

16. Mesa Falls

As the only major falls in Idaho not used for irrigation or hydroelectric projects, Both Upper and Lower Mesa Falls has been painstakingly preserved to maintain its spectacular sights and sounds.

You can access both falls easily via well-maintained paths and viewing areas, each of which offers stunning views of the natural wonders.

Make sure to bring your fishing gear, because you’ll find tons of trout in the stretches of the Snake River above and below the falls.

Be sure to pop in to the lovingly restored Mesa Falls Lodge while you’re there.

17. Froststop Drive-In

If you’ve worked up an appetite during your fishing adventures and want to chow down on something that isn’t trout, visit the Frostop Drive-In, a classic diner in Ashton, Idaho, that’s known for its juicy burgers and fantastic root-beer floats.

Skip the french fries and order the tater tots instead!

18. Henry’s Lake State Park

This high mountain lake, with its peaceful location just outside of Yellowstone and one of the most prized fisheries in the West, has earned a reputation as an angler’s paradise.

Breathtaking views, calm waters, and a quiet vibe offer a nice change of pace from the busy crowds of Yellowstone.

Expect to find lots of cutthroat, brook, and rainbow-cutthroat hybrids in Henry’s Lake.

KOAs in the Area


The real Lord of the Flies: what happened when six boys were shipwrecked for 15 months

F or centuries western culture has been permeated by the idea that humans are selfish creatures. That cynical image of humanity has been proclaimed in films and novels, history books and scientific research. But in the last 20 years, something extraordinary has happened. Scientists from all over the world have switched to a more hopeful view of mankind. This development is still so young that researchers in different fields often don’t even know about each other.

When I started writing a book about this more hopeful view, I knew there was one story I would have to address. It takes place on a deserted island somewhere in the Pacific. A plane has just gone down. The only survivors are some British schoolboys, who can’t believe their good fortune. Nothing but beach, shells and water for miles. And better yet: no grownups.

On the very first day, the boys institute a democracy of sorts. One boy, Ralph, is elected to be the group’s leader. Athletic, charismatic and handsome, his game plan is simple: 1) Have fun. 2) Survive. 3) Make smoke signals for passing ships. Number one is a success. The others? Nie soseer nie. The boys are more interested in feasting and frolicking than in tending the fire. Before long, they have begun painting their faces. Casting off their clothes. And they develop overpowering urges – to pinch, to kick, to bite.

By the time a British naval officer comes ashore, the island is a smouldering wasteland. Three of the children are dead. “I should have thought,” the officer says, “that a pack of British boys would have been able to put up a better show than that.” At this, Ralph bursts into tears. “Ralph wept for the end of innocence,” we read, and for “the darkness of man’s heart”.

This story never happened. An English schoolmaster, William Golding, made up this story in 1951 – his novel Heer van die vlieë would sell tens of millions of copies, be translated into more than 30 languages and hailed as one of the classics of the 20th century. In hindsight, the secret to the book’s success is clear. Golding had a masterful ability to portray the darkest depths of mankind. Of course, he had the zeitgeist of the 1960s on his side, when a new generation was questioning its parents about the atrocities of the second world war. Had Auschwitz been an anomaly, they wanted to know, or is there a Nazi hiding in each of us?

I first read Heer van die vlieë as a teenager. I remember feeling disillusioned afterwards, but not for a second did I think to doubt Golding’s view of human nature. That didn’t happen until years later when I began delving into the author’s life. I learned what an unhappy individual he had been: an alcoholic, prone to depression. “I have always understood the Nazis,” Golding confessed, “because I am of that sort by nature.” And it was “partly out of that sad self-knowledge” that he wrote Heer van die vlieë.

I began to wonder: had anyone ever studied what real children would do if they found themselves alone on a deserted island? I wrote an article on the subject, in which I compared Heer van die vlieë to modern scientific insights and concluded that, in all probability, kids would act very differently. Readers responded sceptically. All my examples concerned kids at home, at school, or at summer camp. Thus began my quest for a real-life Heer van die vlieë. After trawling the web for a while, I came across an obscure blog that told an arresting story: “One day, in 1977, six boys set out from Tonga on a fishing trip . Caught in a huge storm, the boys were shipwrecked on a deserted island. What do they do, this little tribe? They made a pact never to quarrel.”

The article did not provide any sources. But sometimes all it takes is a stroke of luck. Sifting through a newspaper archive one day, I typed a year incorrectly and there it was. The reference to 1977 turned out to have been a typo. In the 6 October 1966 edition of Australian newspaper The Age, a headline jumped out at me: “Sunday showing for Tongan castaways”. The story concerned six boys who had been found three weeks earlier on a rocky islet south of Tonga, an island group in the Pacific Ocean. The boys had been rescued by an Australian sea captain after being marooned on the island of ‘Ata for more than a year. According to the article, the captain had even got a television station to film a re-enactment of the boys’ adventure.

I was bursting with questions. Were the boys still alive? And could I find the television footage? Most importantly, though, I had a lead: the captain’s name was Peter Warner. When I searched for him, I had another stroke of luck. In a recent issue of a tiny local paper from Mackay, Australia, I came across the headline: “Mates share 50-year bond”. Printed alongside was a small photograph of two men, smiling, one with his arm slung around the other. The article began: “Deep in a banana plantation at Tullera, near Lismore, sit an unlikely pair of mates . The elder is 83 years old, the son of a wealthy industrialist. The younger, 67, was, literally, a child of nature.” Their names? Peter Warner and Mano Totau. And where had they met? On a deserted island.

My wife Maartje and I rented a car in Brisbane and some three hours later arrived at our destination, a spot in the middle of nowhere that stumped Google Maps. Yet there he was, sitting out in front of a low-slung house off the dirt road: the man who rescued six lost boys 50 years ago, Captain Peter Warner.

Savagery in the 1963 film adaptation of Lord of the Flies. Photograph: Ronald Grant

Peter was the youngest son of Arthur Warner, once one of the richest and most powerful men in Australia. Back in the 1930s, Arthur ruled over a vast empire called Electronic Industries, which dominated the country’s radio market at the time. Peter was groomed to follow in his father’s footsteps. Instead, at the age of 17, he ran away to sea in search of adventure and spent the next few years sailing from Hong Kong to Stockholm, Shanghai to St Petersburg. When he finally returned five years later, the prodigal son proudly presented his father with a Swedish captain’s certificate. Unimpressed, Warner Sr demanded his son learn a useful profession. “What’s easiest?” Peter asked. “Accountancy,” Arthur lied.

Peter went to work for his father’s company, yet the sea still beckoned, and whenever he could he went to Tasmania, where he kept his own fishing fleet. It was this that brought him to Tonga in the winter of 1966. On the way home he took a little detour and that’s when he saw it: a minuscule island in the azure sea, ‘Ata. The island had been inhabited once, until one dark day in 1863, when a slave ship appeared on the horizon and sailed off with the natives. Since then, ‘Ata had been deserted – cursed and forgotten.

But Peter noticed something odd. Peering through his binoculars, he saw burned patches on the green cliffs. “In the tropics it’s unusual for fires to start spontaneously,” he told us, a half century later. Then he saw a boy. Naked. Hair down to his shoulders. This wild creature leaped from the cliffside and plunged into the water. Suddenly more boys followed, screaming at the top of their lungs. It didn’t take long for the first boy to reach the boat. “My name is Stephen,” he cried in perfect English. “There are six of us and we reckon we’ve been here 15 months.”

The boys, once aboard, claimed they were students at a boarding school in Nuku‘alofa, the Tongan capital. Sick of school meals, they had decided to take a fishing boat out one day, only to get caught in a storm. Likely story, Peter thought. Using his two-way radio, he called in to Nuku‘alofa. “I’ve got six kids here,” he told the operator. “Stand by,” came the response. Twenty minutes ticked by. (As Peter tells this part of the story, he gets a little misty-eyed.) Finally, a very tearful operator came on the radio, and said: “You found them! These boys have been given up for dead. Funerals have been held. If it’s them, this is a miracle!”

In the months that followed I tried to reconstruct as precisely as possible what had happened on ‘Ata. Peter’s memory turned out to be excellent. Even at the age of 90, everything he recounted was consistent with my foremost other source, Mano, 15 years old at the time and now pushing 70, who lived just a few hours’ drive from him. The real Heer van die vlieë, Mano told us, began in June 1965. The protagonists were six boys – Sione, Stephen, Kolo, David, Luke and Mano – all pupils at a strict Catholic boarding school in Nuku‘alofa. The oldest was 16, the youngest 13, and they had one main thing in common: they were bored witless. So they came up with a plan to escape: to Fiji, some 500 miles away, or even all the way to New Zealand.

There was only one obstacle. None of them owned a boat, so they decided to “borrow” one from Mr Taniela Uhila, a fisherman they all disliked. The boys took little time to prepare for the voyage. Two sacks of bananas, a few coconuts and a small gas burner were all the supplies they packed. It didn’t occur to any of them to bring a map, let alone a compass.

No one noticed the small craft leaving the harbour that evening. Skies were fair only a mild breeze ruffled the calm sea. But that night the boys made a grave error. They fell asleep. A few hours later they awoke to water crashing down over their heads. It was dark. They hoisted the sail, which the wind promptly tore to shreds. Next to break was the rudder. “We drifted for eight days,” Mano told me. “Without food. Without water.” The boys tried catching fish. They managed to collect some rainwater in hollowed-out coconut shells and shared it equally between them, each taking a sip in the morning and another in the evening.

Then, on the eighth day, they spied a miracle on the horizon. A small island, to be precise. Not a tropical paradise with waving palm trees and sandy beaches, but a hulking mass of rock, jutting up more than a thousand feet out of the ocean. These days, ‘Ata is considered uninhabitable. But “by the time we arrived,” Captain Warner wrote in his memoirs, “the boys had set up a small commune with food garden, hollowed-out tree trunks to store rainwater, a gymnasium with curious weights, a badminton court, chicken pens and a permanent fire, all from handiwork, an old knife blade and much determination.” While the boys in Heer van die vlieë come to blows over the fire, those in this real-life version tended their flame so it never went out, for more than a year.

Mr Peter Warner, third from left, with his crew in 1968, including the survivors from ‘Ata. Photograph: Fairfax Media Archives/via Getty Images

The kids agreed to work in teams of two, drawing up a strict roster for garden, kitchen and guard duty. Sometimes they quarrelled, but whenever that happened they solved it by imposing a time-out. Their days began and ended with song and prayer. Kolo fashioned a makeshift guitar from a piece of driftwood, half a coconut shell and six steel wires salvaged from their wrecked boat – an instrument Peter has kept all these years – and played it to help lift their spirits. And their spirits needed lifting. All summer long it hardly rained, driving the boys frantic with thirst. They tried constructing a raft in order to leave the island, but it fell apart in the crashing surf.

Worst of all, Stephen slipped one day, fell off a cliff and broke his leg. The other boys picked their way down after him and then helped him back up to the top. They set his leg using sticks and leaves. “Don’t worry,” Sione joked. “We’ll do your work, while you lie there like King Taufa‘ahau Tupou himself!”

They survived initially on fish, coconuts, tame birds (they drank the blood as well as eating the meat) seabird eggs were sucked dry. Later, when they got to the top of the island, they found an ancient volcanic crater, where people had lived a century before. There the boys discovered wild taro, bananas and chickens (which had been reproducing for the 100 years since the last Tongans had left).

They were finally rescued on Sunday 11 September 1966. The local physician later expressed astonishment at their muscled physiques and Stephen’s perfectly healed leg. But this wasn’t the end of the boys’ little adventure, because, when they arrived back in Nuku‘alofa police boarded Peter’s boat, arrested the boys and threw them in jail. Mr Taniela Uhila, whose sailing boat the boys had “borrowed” 15 months earlier, was still furious, and he’d decided to press charges.

Fortunately for the boys, Peter came up with a plan. It occurred to him that the story of their shipwreck was perfect Hollywood material. And being his father’s corporate accountant, Peter managed the company’s film rights and knew people in TV. So from Tonga, he called up the manager of Channel 7 in Sydney. “You can have the Australian rights,” he told them. “Give me the world rights.” Next, Peter paid Mr Uhila £150 for his old boat, and got the boys released on condition that they would cooperate with the movie. A few days later, a team from Channel 7 arrived.


Other Areas

Louie's Office

Whenever Louie isn't serving up drinks or partying the night away, he usually relaxes in a comfortable chair in his private office. Just a small back room with a desk and ceiling fan, Louie's cluttered office contains many souvenirs, mementos, and treasured objects collected over the years Louie's Place has been in business.

Louie's back office, home to treasured souvenirs from the years since Louie's Place opened.

Kombuis

The hottest spot next to the dance floor is the kitchen in the back of Louie's Place, its ovens and stoves kept sizzling with fresh meals, made ready to eat. Herbs, spices, and seasonings find their way into Louie's flavorful dishes, which he makes without the aid of recipes. This "anything goes" school of cuisine sometimes involves cooking practices that no legitimate health department would condone, but Louie lets customers judge the results: from the acquired taste of guacamole tacos to Louie's world-class pizza pie that everybody loves (just don't ask how he mixes the tomato sauce). Meals can be eaten at Louie's Place or ordered to go from time to time Louie has toyed with ventures into food delivery, and he now runs his own catering business.

Sitkamer

Customers who want a table away from the main floor's craziness, a cozy spot with some privacy, or simply a seat with a view should visit the upper-deck lounge, once the main cabin of the wrecked ship around which Louie built his nightclub. The carved banister, salvaged curtains, and antique cannon — all well preserved — lend a period charm to this room, a remnant from the great age of sailing. Guests to the lounge may drink in the ocean vista while sipping on drinks, or avail themselves of a seaside stroll by exiting through the club's back door.

Louie's Quarters

Unlike many nightclub owners, Louie lives with his business. His private bedroom can be found right down the hall from the kitchen, decked out with drapes, floor mats, and tiki masks much like the rest of Louie's Place.

Kelder

When Louie built his place around the old ship that had crashed, he sealed off the wreck's unused areas. The boat's hold became the basement of Louie's Place, full of furniture and articles a hundred years old, once the property of the ship's long-departed captain. These items might fetch a handsome price on collector's markets, but Louie keeps the basement locked up. A few longtime customers (who ought to know better) say the cellar might be haunted.


Raugi's Restaurant Kooljaman

Bush tasting plate: slow roasted goat, quandongs, emu crepinette, camel cottage pie, smoked kangaroo fillet, carrot puree, lemon myrtle brussel sprouts, pearl barley risotto, riberry compote, mint gel, redcurrant jus,emu chorizo.

Menus/Downloads

Location & Map

220km North of Broome, Broome 6725 WA - See Map

Features & Facilities

Payments Accepted: Visa, Mastercard, Eftpos

Seats: 80 Chef: Joseph McGrattan

Opening Hours

Open for breakfast and lunch 7 days a week for the wet season Nov-Mar. Dinner reservation available for the wet season for bookings over 10.

Groups & Functions

Gee 'n resensie

Member Reviews (38)

Best food I’ve had in a long time
The food is beautifully fresh and the bush inspired flavours so delicate they melt in the mouth

Breathtaking food experience
This was one of the most memorable meals we have ever had- adults had entree and main, children had mains and dessert. We were all so impressed by the creative menu, the delicious flavours, the use of local produce to create the most amazing combinations. Staff were knowledgeable and super friendly. It's an absolute jewel of a place to have dinner, there's a few things that could be done to improve surrounds and comfort, but they keep it real and remind you that you are in remote WA - well worth the 220km drive from Broome.

5star
Fantastic meal. 5 star quality and design . Great value . Walked out impressed and full.

The food was Devine the experience unforgettable, the chefs and waitress explained each serving if you go to cape leveque, don't miss out do the 9 course Degustation .excellent

Without doubt, the best food and service on the planet. Sensational.

Bush Tucker Treat
We had an overnight night stay at Kooljaman. Decided to treat ourselves to dinner. Dinner was exceptional and the different flavours well thought out. Loved tasting some of the local bush ingredients. Staff were exceptional with there knowledge of the meals and the indigenous flavours. Dankie. Just a shame we had no room for dessert. Maybe next time.

Fantasties!
We stayed in a safari tent for three nights and dined at Raugi's on two of these. Dit was asemrowend! The beautiful view as the sun set, the friendly but very knowledgeable waiting staff and the 5 star meals all made for a wonderful experience. We also enjoyed a delicious breakfast each morning- the menu was a far cry from the usual bacon and eggs! The chefs should be congratulated on creating such amazing dishes in such a remote, yet beautiful part of our country.

Really different flavours in a beautiful remote setting
We had the beetroot salad and vegetarian tasting plate, both were wonderful, with rich,varied flavours based on a fusion of French and indigenous cuisine. All of this looking at the sea in a very remote setting on the Dampier Peninsula, with attentive service . Strongly recommended.

Definitely Worth the drive
Dining at Raugi's restaurant was a fabulous culinary experience and worth every bit of the drive up the unsealed road of the Dampier Peninsula. It seems incredible to find fine dining at such a remote location. The taste sensations of the food were simply amazing and wonderful use of bush tucker. Given the high quality of the food I think the menu pricing was very reasonable. Well done chefs.

Worth the Drive Up the Dampier Peninsula
Dining at Raugi's restaurant was a fabulous culinary experience and worth every bit of the drive up the unsealed road of the Dampier Peninsula. It seems incredible to find fine dining at such a remote location. The taste sensations of the food were simply amazing and wonderful use of bush tucker. Part of the entertainment is being able to see the chefs cooking and assembling the concoctions. They work really hard and it shows in the pride of the plating up of dishes. Given the high quality of the food I think the menu pricing was very reasonable. Well done chefs.

Magic setting, amazing menu
The chef here creates an innovative menu with an emphasis on showcasing local bush food. All dishes are finished beautifully

This place was amazing, incredible high class delicious food in a natural bush setting
We were so impressed. Food was exquisite - local produce and game/fish done with a flair I have not yet seen. You cannot believe you are eating this incredible tasting gourmet food whilst looking over unspoiled coastline and bush. This chef needs more than a prize. All the staff was excellent but the chef is out of this world.

This restaurant is remarkable. The quality of the food and the presentation were the best we have EVER had. The mixture of fresh local products and bush tucker was very impressive. Outstanding chefs and waitstaff.

Heavensent.
Recently had a few days staying up at stunning Cape Leveque & we loved the fabulous food & friendly service at Raugi's Restaurant. we will definitely be back. thanks guys it was gr8.

Exceptional food in the middle of nowhere. A real find

Relaxed class in the outback
Lucky enough to live in Melbourne and have enjoyed meals at Attica, Vue, Brae. all trying too hard to out do each other. Rewarded for our journey to WA paradise with the best all round dining experience of our 45 years. BYO, under the stars, small diverse menu, perfectly priced, honest friendly authentic wait staff. Baie geluk.

Awesome food and location. Dankie!!

Amazing
Stunning to find such great food in such a perfect setting. All local produce beautifully prepared and presented, based on local bush tucker.

Superb
Delicious meals based on local produce. Amazing presentation. Friendly service.

Amazing
Wonderful relaxing atmosphere,the food was amazing,cooked to perfection ,utilising local produce and presentation was unbelievable! Definitely a fine dining experience I would recommend to everyone.

Exceptional
Clever infusion of flavours using local products with a French influence. Memorable. Sterk aanbeveel.

Michelin Restaurant in remote WA
Amazing flavours and textures. The chef is on a mission to succeed and this man has exceeded all expectations. He is in the middle of nowhere (challenging enough) and produces ridiculously outstanding food of a Michelin star level. Incredible . Any chef that needs to run down the road for a forgotten ingredient . This place has no option and instead uses the native flavours and textures to create masterpieces. Genie

Simply Outstanding
Simply outstanding! Michelin star food in the outback. HIGHLY recommended (book in advance to avoid disappointment).

Outstanding meals every time. Unique and memorable. Love the use of local native produce. Can't get enough .

Cape Leveque is an amazing place with scenery that commands almost every superlative you can imagine. Dining under the stars is an experience not to be missed. We shared a lamb starter that promised extensive use of local and native produce, and it was delicious. Indeed, all three courses used a wide range of native ingredients, creating a vivid picture on a plate. Maybe one or two ingredients too many - taste bud overload, but we thoroughly enjoyed everything we ate. Bringing your own wine is highly recommended as you cannot purchase alcohol once there. We also bought the Raugis muesli for our breakfast and enjoyed their food st both ends of our day

This is the best restaurant I have been to in all my days of travelling around the world and eating all differing cuisines. 100% purely beautiful and quality food!

A brilliant restaurant. Really imaginative and innovative food using many "bush tucker " ingredients. Wonderful flavours and exceptional presentation. Set in the atmospheric surrounds of Cape Leveque on the Dampier Peninsula in WA . Not to be missed! Excellent and friendly service.

A group of 6 friends, we arrived for a 3 night stay by light aircraft-sure beats the dysty drive in! Like many others before us thus year, we were blown away by the wonderful food, and SO unexpected in this location! I had the bush tasting plate, which was so well presented, beautifully cooked and clearly demonstrated the chef's skills and commitment to great preparation using bush tucker ingredients to showcase bush foods snd local produce! Sterk aanbeveel. Wonderful service complemented the efforts of the tiny kitchen staff - a lesson to many other kitchens here - work with what you have, work hard BUT know your limitations for serving numbers, and spread your bookings accordingly. FABULOUS!

SJOE! Best meal I have ever had. It was a 5 star meal, presentation was fantastic, it was a taste sensation and best part was local food used. Just delicious. Valentina our waitress was delightful and friendly, Marky assistant chef chatted to us about rugby and Joe chef was brilliant in the kitchen. Cannot speak highly enough of the service. Well worth a trip to Kooljaman just for the food. Congratulations Raugis a wonderful experience

Laat nite four of use had dinner at this magnificent restaurant We were waited on by the magnificent Valentina who was first class She knew the entire menu and could answer any questions about this and the environment of where some of the local foods and berries were grown and sourced Our chef was Joe and he was assisted Markey the presentation was 10/10 not to mention the taste and smells of the dishes to die for 100% for presentation too well done Raugis