PAFOS

DJ Paul Van Dyke

admin — Sat, 19 Sep 2009 06:46:20 +0000

Moonlight Endless Productions/Mix FM bring you PAUL VAN DYK

Location: Spyros Kyprianou Arena in Limassol. Not to be missed!!

TICKET PRICES:
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Tickets at special live links by Mix FM and Choice FM – €25
Pre-sale Tickets – €35 / €40
Door Price Tickets – €50

BOX OFFICES:
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NICOSIA:

- Musical Paradise

- Cafe Caprice

- Mix FM (99310031)

LIMASSOL:

- Musical Paradise

- Brent Cross

- Acapella (My Mall)

- Crumbs Cafe

- Choice FM

LARNACA:

- Amalfi Cafe

- Acapella

AYIA NAPA:

- Acapella

PAFOS:

- Kalypso Music Store

Alice Cooper – Limassol

admin — Sun, 07 Jun 2009 17:17:02 +0000

The king of shock rock, the most “beloved” rock entertainer of the world according to The Rolling Stone Album Guide, Alice Cooper, comes to Cyprus for one and only concert at the Spyros Kyprianou Athletic Centre (Palais des Sports) in Limassol on Sunday 12th of July.

Scandalous costumes, guillotines and electric chairs on the stage, combined with the “foggy” eyes which bleed black make up, create a unique audio-visual show that Cyprus has never experienced before.

Alice Cooper, who has impressed even Salvador Dali with the staging of his performances, comes to Cyprus with all his ultra mega rock hits, such as “School’s Out”, “Poison”, “Welcome to my Nightmare”, “Bed of Nails”, “Hey Stupid”, “House of Fire”, “No more Mr. Nice Guy”, “I am 18” and more.

The show in Limassol is part of the World Tour of Alice Cooper entitled “Theatre of Death” which is a spectacular new show with all his greatest hits and which will start in Europe on the 16th of May and will include Cyprus as the last European stop before the Tour will move on to North America and Australia.

Tickets will be available in all outlets of the ACS Couriers (77 77 73 73) and the following locations:

Nicosia
Musical Paradise
Armenias
Octagonο
Traffic DVD Shop

Limassol
Musical Paradise
Brent Cross

Larnaca / Paralimni
Acapella

Paphos
Calypso

Guaba Finds a New Location

admin — Tue, 14 Apr 2009 09:22:11 +0000

Located only 5km from our old premises, the new Guaba is along the same sea road, but closer to town, right next to Aquarius Hotel. If you are driving west from the old location, continue along the seafront road, past the Amathus, Four Seasons and Poseidonia Hotels, until you reach Aquarius Hotel – you will find us next door. If you are travelling from the highway, take the Moutayiaka exit into Limassol, pass the Cineplex on your left and continue to the traffic lights. Turn left from the traffic lights onto the main seafront road, and you will find us 50m along on the right-hand side of the road.

Metallica in Cyprus, End of June 2009

admin — Tue, 14 Apr 2009 09:19:43 +0000

Playing for one night only in Limassol, at the Tsirio stadium!

Metallica.. Tickets go on sale on the 25th of April. Outlets to be announced shortly.

Dive-In

admin — Fri, 12 Dec 2008 12:29:26 +0000

An underwater world of adventure awaits right on your doorstep. Enjoy pure relaxation expoloring the hidden depths of the Mediterranean Sea. Dive-In open the gateway for this truly amazing adventure ranging from beginners to experienced divers, and intstructor level courses with PADI, SDI, TDI, BSAC andDAN Training centers in Paphos, Limossol and Larnaca.

Groups are small and with the focus on your personal enjoyment… so what are you waiting for.. DIVE-IN!

Discounts for Residents!

Island Wide Enquiries number is: 777-SCUBA

Dive-In Office in the Elysium Hotel.

Dive-In TheDive Centre, 45 Tomb of the Kings Road (Next door to Fat Mamas)
Telephone: 26930078 / 26912643 / 99518836

Faithless Live at The Pavilion in Nicosia

admin — Sun, 07 Dec 2008 20:04:05 +0000

The world famous dance act, FAITHLESS will in Cyprus on Friday 2nd of January 2009 at The Pavilion in Nicosia.

DJ’s:
For the 1st time in Cyprus! FAITHLESS founding member & 1st Lady of Electronica…
SISTER BLISS (FAITHLESS)

SUDHA (FAITHLESS)
‘Full Live Percussion set’

TEMPA
DJ set by Cyprus’ favorite

HARRY BORG
Exclusive opening set

Music starts @ 10:30pm We recommend you arrive early!

Q buster | Presale ticket holders have priority entry.
The management reserves the right to refuse admission.
Entry to persons 18+ (ID required)

€30 Presale with 1drink
€40 Door with 1drink
€20 Drink vouchers on the door | 1 voucher = 3 drinks

Ticket Outlets
Nicosia:
Must Café_ 2247 2370
Café Caprice_ 2267 0318
Klimataria Kiosk_ 2244 1568
Octagono Kiosk_ 2249 2358
Limassol:
Brent Cross 1_ 2574 6445
Brent Cross 2_ 2537 8344
Paphos:
Rock FM_ 2682 2073
Notos Bar_ 2693 9616
General Info_ 9987 1223
The Pavilion_ 2232 2222

Organized by VSE in association with Pink Puppy

Palouzes / Siousioukkos

admin — Tue, 11 Nov 2008 09:15:15 +0000

Palouzes and siousioukkos are well known traditional sweets in Cyprus which you can meet in villages where the renowned white grapes are produced.
In the village of Drinia the residents with great joy every year, after they gather the grapes they will continue the procedure for the manufacture of palouzes and then of siousioukkos.
Let’s just watch how people in Drinia manufacture palouze and siousioukko.
With the white grapes the procedure for the placing and footing of the grapes is succeeded in order to get the extract from the grapes the so called must.

The must is taken and put in a special pot on and it is cooked. It starts to boil then they pour a special colour the so called asproe in the pot. The asproe is put slowly slowly in the pot because it starts to flare up by boiling. With the mix of this color the cleaning of the must is achieved and its colour becomes a little darker. As the must is boiling the woman in charge removes the wastewater which comes on the surface with the ladle.

After she makes sure that the must is clean enough she removes it from fire and strains it one more time in another pot and leaves it to get cold. Then in an analogy of 8 okes of must, I oke flour .she mixes them and stir them well and the success on the good dilution is due to the must that must be cold and not mucky.
The mix goes back on the fire and she stirs well until the so called mixture of pallouze is broiled. She puts it to a plate and makes sure it rives.

The next step is achieved with the manufacture of siousioukkos.
Almond kernels or walnut kernels are passed on threads depending on the choice of the woman. In the edge of the thread there is a small hunger so the threads are hung high so it would be easier in the drying of the siousioukkos.In the palouze mixture when it is hot they put the threads in and hang them for some hours to dry. This is repeated either on the same day after they are manufacture in a palouze mixture or on the next day. They put it in the mixture of the palouze three times. They leave it hanging for 5 -6 days unless they prefer it fresh and cut it on the same day.

Zivania

admin — Tue, 11 Nov 2008 09:06:38 +0000

Zivana or Zivania from the word zivana (grapes). It is the extract of the wine which is produced in special caldrons with the methods of distillation . Its conciseness in spirit is usually from 47-52%. Since Venice domination until today the production of zivania consists a basic occupation and an important source of income foe the Cypriot wine growers. The distillation of zivania is a traditional skill which is transited to the generations from century to century in almost all the villages that produce wine in Cyprus as well as in our community, Drinia.

General information: The production of zivania is a good opportunity to use the remaining grapes except those which are used for vinification, currant bearing, market consumption or export.
In addition, with the use of technology people have the chance to use the raw feedstock of raki which is left after wine production.

The way Zivania is manufactured: In order to make a good quality zivania the grapes which should be used must be mature and healthy without being melted. The must which will be used for the fermentation should not be more than 12-13° Bomme (an instrument to measure the strength of the grapes), so it can have a complete fermentation. When the Bommemeter shows under zero it means that fermentation is completed and that the saccharine is converted into spirit. Then the wine and the raki are put in the caldron which is full up to the 4/5.It can be said that we have three ways of putting in a Dixie: α) When the wine is extracted by itself b) when the wine and the raki are put in a Dixie together and c) when the zivana is put in the Dixie with some water or with some weak zivana the ‘porako’.
In the base of the caldron they put the ‘mazia’ in order for the zivana not to stick in the bottom. Before the caldron is closed with the zivana they put mazia again to press the zivana. After this they light a fire with woods and vines. Some people use the petrol machines (rocket) and some others gas. Just after the zivania is on the surface the light is decreased because during distillation the fire should be steady and medium that means neither high or low .it must also be noticed that the water of danis should be cold and cool from the middle and down during distillation, a thing that is succeeded with the constant renewal while from the middle and up should be hotter. The new zivania produced should be cool and must be put in a pot.
Zivania has many uses. From the ancient years but even today it is widely used for therapeutic purposes, such as embrocating, cold, wound disinfections, fainting, toothache, as an energy drink in winter et.c. In the old years when the alcoholic drinks were not so well known there was great zivania consumption especially in houses. As the zivania gets older in the barrels or in the ‘kolotzia’ where it is saved by the wine makers, the better and more flavored it becomes.

Sheftalia

admin — Tue, 28 Oct 2008 19:45:36 +0000

Ingredients
500g pork mince
500g lamb mince
1 large onion finely chopped
1/2 cup finely chopped parsley
1/2 tsp cinnamon
1 tbsp lemon juice
Salt and pepper
250g panna (pork lace fat, available from Greek butchers)

Combine all ingredients, except the panna, in a bowl.

Place panna in a bowl of warm water for a few minutes, remove and carefully open out one piece at a time, laying it flat on a work surface. Cut into pieces about 10cm square.

Take a good tablespoonful of the meat mixture and shape into a thick sausage about 5cm long. Place towards one edge of piece of panna, fold end and sides over the meat and roll up firmly. Repeat with remaining mixture. Thread sausages onto thick skewers leaving a little space between each one.

Cook slowly over glowing charcoal turning frequently until well browned. The panna melts during cooking, keeping the meat moist and adding flavour.

Safari

admin — Tue, 21 Oct 2008 06:54:43 +0000

Georges Jeep Safari – 56 Tombs of the Kings Road, Royal Complex
Telephone: 99424818

The best way to explore the Akamas National Park and the back of beyond without having to fret about maps, compasses or flat tyers. Most of the tour operators and travel agents work with reputable companies and the safaries generally provide a great day out, including a break somewhere for a bite to eat or a swim or two in some of the islands clearest waters. The best safari guy though, has to be George, as he is a fountain of fun and knowledge when it comes to the beloved Akamas.