Made it out of Texas, having survived a cocktail or two after 30 hours of no sleep.
04 May 2015
Day 1- La Paz Waterfall Gardens
02 May 2015
Still in the international transport system
22 hours of travelling since we left home, only around 6 to go. Everything smooth so far...except our hair, clothes and lines under our eyes. Sitting in Texas in the Admirals Club with another glass of bubbly waiting for the final leg to San Jose
30 April 2015
22 June 2014
Mmmm truffle season
There are many things we love about our first Canberra winter..and no, the cold hasn't caused a bout of insanity. The crisp mornings are followed by clear blue skies, the vibrant autumnal leaves now blanket the streets and...truffle season occurs. There are a multitude of truffle events that happen around the area, including following Snuffle the truffle dog to hunt for the elusive and valuable substance worth about the same as gold per kilo. Though significantly less shiny, more resembling a dried turd.
Traditionally truffles were found by the highly attuned snouts of pigs. We may have found that more exciting than trailing a dog, so in this instance our foraging occurred at the local produce market...where there certainly are pigs but no longer in a condition to sniff out anything.
Our fondest truffle memories are from our European adventure in 2010 (see earlier blogs). For this reason we go with a French recipe, pappardelle with truffle garlic cream. To pay the truffle its due respect we make our own pasta infused with finely grated truffle.
We have always found that the fresh truffles sourced in Australia are significantly more delicate than those in Europe, particularly Italy. Truffle experiences in Arezzo or Assisi stand out fondly.
However, never deterred we persist. We sat outside in our winter garden for lunch with the sun shining, the oak tree still holding its leaves and clearly confused plants starting to prematurely bud ready for spring; though the longest night occured just last night. The pappardelle was silky smooth and the truffle cream sauce coating it beautifully. Though subtle, the aromas and flavours are divine, the truffle flavour made all the more decadent by the soft garlic and cream overtones. We matched it with a Vouvray wine, a style to which we are extremely partial. Overall a delicious meal.
We head to a degustation truffle dinner next weekend as we continue our Canberra winter truffle experiences.
Traditionally truffles were found by the highly attuned snouts of pigs. We may have found that more exciting than trailing a dog, so in this instance our foraging occurred at the local produce market...where there certainly are pigs but no longer in a condition to sniff out anything.
Our fondest truffle memories are from our European adventure in 2010 (see earlier blogs). For this reason we go with a French recipe, pappardelle with truffle garlic cream. To pay the truffle its due respect we make our own pasta infused with finely grated truffle.We have always found that the fresh truffles sourced in Australia are significantly more delicate than those in Europe, particularly Italy. Truffle experiences in Arezzo or Assisi stand out fondly.
However, never deterred we persist. We sat outside in our winter garden for lunch with the sun shining, the oak tree still holding its leaves and clearly confused plants starting to prematurely bud ready for spring; though the longest night occured just last night. The pappardelle was silky smooth and the truffle cream sauce coating it beautifully. Though subtle, the aromas and flavours are divine, the truffle flavour made all the more decadent by the soft garlic and cream overtones. We matched it with a Vouvray wine, a style to which we are extremely partial. Overall a delicious meal.
We head to a degustation truffle dinner next weekend as we continue our Canberra winter truffle experiences.
26 April 2013
Onward north, my precious.
Having travelled almost the entire length of the south island, we park Bertha for the last time. Though we've enjoyed the freedom of mobile accommodation, we look forward to a proper bed and a toilet that you don't bang your head on the wall whenever you try to sit.
The three hour ferry to the north island is uneventful, the highlight being a pod of dolphins playing along the side of the boat. We reach Wellington, the location that determined the timing and justification for this trip, the first AFL game for match points held outside Australia; not that we need much of an excuse to take a holiday.
Tracey's not-so-inner nerd comes out and within minutes she's on a bus off to the outer burbs to visit the WETA caves. This is were they design and make much of the costumes, weapons and props for films such as Lord of the Rings, The Hobbit, District 9 and Narnia. Many of the original items are held there, plus a few life size creatures including Golum and three trolls that tower over you, looking menacingly real.
Disappointingly you can't photograph in the production studios but you'll have to trust that it's super cool. They have a 3D printer and a full-time weaponsmith. Whilst there they were creating life size trees with faces (Ent like) for a private commisioned event.
Meanwhile, Andrew scouted locations for dinner and lunch.
Matterhorn was selected for dinner. Earlier in the day it had been nearly empty, but not so when we arrived to a 40 minute wait for a table. We spent it strolling up Featherstone Place (frankly not so lovely) to eye off tomorrow's lunch location - good food demands serious research.
The food at Matterhorn was excellent. Bluff oysters, finally in the shell, didn't disappoint. A venison tartare of silky texture. Crisped beef cheek; a delicate courgette/broad bean salad; red deer dusted with cocoa and accompanied by beetroot & fig; cauliflower baked with taleggio......definitely Foodivore Approved.
ANZAC Day dawned and we strolled around the harbour, checked out Te Papa museum, and generally worked up our lunch appetite. The venue was Tasting Room where, despite being short-staffed (apparently some reprobate hadn't turned up for work), we had a most passable selection of jerk chicken sliders (not the fiery jerk we enjoyed in Jamaica, alas), sage/parmesan gnocchi and their signature beef Wellington.
The three hour ferry to the north island is uneventful, the highlight being a pod of dolphins playing along the side of the boat. We reach Wellington, the location that determined the timing and justification for this trip, the first AFL game for match points held outside Australia; not that we need much of an excuse to take a holiday.
Tracey's not-so-inner nerd comes out and within minutes she's on a bus off to the outer burbs to visit the WETA caves. This is were they design and make much of the costumes, weapons and props for films such as Lord of the Rings, The Hobbit, District 9 and Narnia. Many of the original items are held there, plus a few life size creatures including Golum and three trolls that tower over you, looking menacingly real.
Disappointingly you can't photograph in the production studios but you'll have to trust that it's super cool. They have a 3D printer and a full-time weaponsmith. Whilst there they were creating life size trees with faces (Ent like) for a private commisioned event.
Meanwhile, Andrew scouted locations for dinner and lunch.
Matterhorn was selected for dinner. Earlier in the day it had been nearly empty, but not so when we arrived to a 40 minute wait for a table. We spent it strolling up Featherstone Place (frankly not so lovely) to eye off tomorrow's lunch location - good food demands serious research.
The food at Matterhorn was excellent. Bluff oysters, finally in the shell, didn't disappoint. A venison tartare of silky texture. Crisped beef cheek; a delicate courgette/broad bean salad; red deer dusted with cocoa and accompanied by beetroot & fig; cauliflower baked with taleggio......definitely Foodivore Approved.
ANZAC Day dawned and we strolled around the harbour, checked out Te Papa museum, and generally worked up our lunch appetite. The venue was Tasting Room where, despite being short-staffed (apparently some reprobate hadn't turned up for work), we had a most passable selection of jerk chicken sliders (not the fiery jerk we enjoyed in Jamaica, alas), sage/parmesan gnocchi and their signature beef Wellington.
25 April 2013
Fishing on Marlborough Sound
With the rain finally cleared, we spent a day fishing on picturesque Marlborough Sound. Who knew that it was possible for a fish to be "too big to keep"? Tracey caught one. Sadly, not pictured....so you'll have to take our word for it. (Totally honest though - once the blue eye cod get to a certain age they become breeding stock & are therefore protected. Pays to survive to maturity, apparently.)
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