11.07am, Saturday 12th June, Catseye Bay, Hamilton Island, Queensland, Australia
Out like a light at 9.30pm last night, I woke up just after 5am this morning, watched the sun come up over Catseye Bay, took some pictures and promptly went back to bed! Just surfaced, done the washing and have it drying across the furniture out on the balcony. You can hire a golf buggy to get about the island, so after lunch I’ll be doing that, heading down to the marina to re-supply at Trader Pete’s and then go for a photographic explore-the-island safari. Before that though, I promised myself to catch up the jobs from the week just finished. So in order of most recent backwards:
Catchup Thursday 10th June: Mooloolaba
Consumer dinner at See Restaurant – which is advertised as ‘absolute waterfront dining’ because you are literally on the Mooloolaba Wharf amongst the boats. Jayney Halls put together a great Yalumba night out, working with See’s chef, young Craig, who made a point of searching out some exceptional primary produce to work with, even before adding his magic touch. Darren from the Purple Palate has been a staunch Yalumba man forever, and herded a couple of tables of his customers along – good to see the construction brothers and their team again! – and to be honest I’m going to have to trot out the old ‘a top night was had by all’ cliche yet again. Because they did!
See highlights from the menu:
With the 2009 Vermentino – fresh cooked Mooloolaba prawns with semi-dried tomato, buffalo mozzarella, rocket and preserved lemon dressing. A ‘Mediterraloolaba’ summer salad of sorts really! I got a photo of that for the record, but missed the star dish – Craig got some really meaty New Zealand lamb loin cutlets to go with the 2006 FDR1A and 2004 The ReserveCcab Shiraz double, wrapped them in a Parmesan tempura-type coating, and served them on an off-the-charts pea mash laced with foie gras. But here’s the thing – they were crispy on the outside, and the meat was tender as on the inside, and totally baked through. Special. And speaking of special – they finished up with individual oven roasted apple tarts with walnut praline , Persian fairy floss, and warm Calvados anglaise – poured at the table. That flew beautifully with the citrus and honeycomb drive of the 2007 Heggies Botrytis Riesling. Big start, big finish, memorable food and wine moment in Mooloolaba.