
After a well deserved rest, it’s time to explore Poland. The bee farm visit (‘NASZE PSZCZOŁY’ in Jabłonna) brings you around the apiary as well as an education workshop. I’ve never thought there were so many health benefits from honey and apiculture products like bee pollen, royal jelly. Bees also played a big role in the ecosystem! Pssst, the bee owners are so friendly. I’ve managed to buy few bottles of fresh honey back to Singapore. Vodka lovers must not miss this! The Polish Vodka Museum in Warsaw (Mazovian
Voivodeship). Get to try various types of vodka at this museum and learnt how vodka is made. The day is completed with an amazing dinner at the Zoni Restaurant. The food and ambience impressed me deeply. I’ll definitely be back on my next visit.




Beer lovers will be delighted with Polish traditional dishes at ‘Brovaria’ restaurant and home brewed beer at ‘Brovaria Gdańsk’ brewery. Followed by a presentation on traditional cuisine of the coast run by Artur Michna, food critic in the historic restaurant ‘Pod Łososiem’, founded in the 18th century.






While exploring Morąg (Warmian-Masurian Voivodeship), we made a visit to the Kozia Farma goat farm. Where we witnessed many free range goats walking around. I’ve took many lovely photos with the cute goats. Stop over at the cheese making processes and have a taste of fresh dairy products. On top of that, we also explored the workshops in the making of pickling cucumbers, cabbage and smoking river fish traditionally! Less the fishing!



I’m honoured to be participate the culinary show on goose meat preparation lead by chef Piotr Lenart. I have tried all variance of goose meat preparation thanks to chef Piotr Lenart. The most unmemorable dish is goose tartare. Each mouthful is filled with freshly grounded goose meat with simple seasonings like salt and herbs.
The famous Toruń gingerbreads at the Living Gingerbread Museum with centuries old heritage. It all began with importing eastern spices to make gingerbread dough in the 14th century at Toruń. Begin your gingerbread making journey from the scratch from sifting flour, learning the various types of spices and uncover the secrets of preparing gingerbread dough backed by a five hundred years old recipe. Time to get your hands on under the coaching of the strict yet humorous gingerbread master and witch. Happy that I’ve managed to make a gingerbread of my own, including the icing and decoration.

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