Millions of peaches, peaches for me
Millions of peaches, peaches for free!
Ok, so they’re not exactly free but they were for me! I’ve been wanting to go fruit picking for a long time, so the summer break seemed to be the perfect time to do it since my favourite stonefruit, peaches, were in season. We looked up some fruit picking places on the interwebs and the ones in Bilpin seemed to be the closest to us, so Sir D and I road tripped it out one sunny weekend.
The drive took us about an hour and 15 minutes (via M2 and M7) and by the time we got there, we were feeling peckish. On the way to the orchards, we stopped by this Pie in the Sky roadhouse on Bells Line of Road. I’m not sure if it’s affiliated with Pie in the Sky in Cowan but it was a similar set up. You can park your car pretty much anywhere around the little shed that houses the pie shop and head in to select your pies and drinks from the counter.
There’s a selection of savoury pies that are mainly chicken- or beef-based, and they’re all made in-house. We chose a steak and mushroom pie from the warmer which had a delicious flaky, buttery puff pastry on top and a thick gravy with tender beef cubes inside.
Happy new year everyone! I hope everyone had a relaxing and fun-filled break. A couple of weeks ago I went on a cruise to the Pacific Islands with my family on the P&O Pacific Jewel. It was our first time on a cruise and we quickly discovered that it’s not for everyone. For one thing, the ship actually rocks quite a lot when the seas are rough and both Charm and Mum felt a little ill at times.
We found that the key to overcoming seasickness apart from looking out to the horizon, getting fresh air and popping seasickness pills was to keep yourself busy and distracted at all times. This was easy enough given that the ship’s entertainment crew had pretty much organised activities for every second of the day. It was also nice to just explore the ship and while we were doing this we came across Salt Grill, Luke Mangan’s restaurant onboard the Pacific Jewel.
I highly doubt that Luke Mangan himself was cooking in the kitchen there but his presence was noted with all the branded plates, glasses and other merchandise for sale. His olive oil and balsamic vinegar were also served as an accompaniment to the bread that was given upon our arrival.
The bread was warm with soft fluffy innards which I loved. The zartar (which I think is referring to za’atar?) bread was lightly spiced and reminded me somewhat of raisin toast. There were even raisins in there! So it was a bit weird to have that with olive oil and balsamic but anyways.