The Providores trip continues

The Rosevears Hotel new units are very comfortable. The first two pods (which we did try to book, unsuccessfully, are two bedroom units. so we have had to make do with a studio unit. By now, we are more than used to sharing a bed. This time, we have really lucked in - we have a King bed! I don't take up much space any more - thanks to my back, I can't roll over, so when I lie in my bed, think Mortitia Addams. I don't cross my hands, they are usually down by my sides to keep warm! But you get the picture. So having a king bed means that Gen gets the same amount of space that she would get in her Queen bed back home.

A couple of times late last night and early once in the morning Gen went out to the balcony (after downloading an app to point out south) to have a look to dee if we could see the Aurora Australis. But no luck.

The units are new with modern fixtures and fittings. This room is an all abilities room, so it has a huge bathroom with a shower seat. A little luxury for many, but oh so good when you have no balance to be able to wash your hair without falling, or shave your legs! It also has the warmest heat lamp I have ever felt - I could sit in there for hours!

The hotel offers breakfast Saturday and Sunday only, but very conveniently also houses the Rosevears Bakery. They not only cater to the hotel guests, but to the local community also, so they have a reasonable range. Our room has a kettle and toaster, so we are able to make a coffee and have a baked goodies for breakfast. Today it is ham and cheese croissants and fruit toast. We are carrying enough cheese and fruit, raspberries and apples, to do us for the next couple of days.

Last night we went through the clothes to send home and this morning Gen collected the other carry bags from the car and we packed 3 bags of clothing wrapped bottles and tubs, ready to be posted home. We weren't sure of the weights, so didn't seal them till we got to the Post Office in Exeter, the closest town above 7 kms away. Surprisingly all 3 were under the 5 kg limit, even though i was sure that at least one of them would be over.

From Exeter, we decided to visit the House of Anvers Chocolate Factory first as this was the furtherest from where we are. It should have taken just under an hour, but thanks to some roadworks being done on the Bass Highway, it took us 20 minutes longer. First of all, we travel those very English-looking valleys that we travelled through yesterday. As we eventually got close to the Factory, we see a recently ploughed field and standing proud as punch over a felled small wallaby or perhaps a pademelon was a beautiful Wedge Tailed Eagle. She was HUGE and her kill was dwarfed by her. Too bad that we were in traffic and I couoldn't get a photo to share with you all. But both Gen and I both have that photo in our brain-bank!

Anyway, we finally get to the chocolate factory. We have been pretty lucky with the crowds and here is no different. Yes, there were people here, but the grounds are quite large and so there was plenty of space for everyone. We start in the museum, reading the history of chocolate and how central Europe came to be chocolate processing leaders. There are two major processing areas that are on view to the public through two large viewing windows. Both Gen and I agree that we would hate to have to do our daily work under the constant scrutiny of strangers. Not able to scratch your head (or elsewhere!), or stretch your back. No thanks. Still its very interesting for us to watch, lol! There are literally hundreds of moulds used for chocolate making, some very old with prussian and early chinese patterns; some bakelite similar to the first ones I ever had, through to the recent hard plastic and the newest silicone moulds. 

The cafe is in what must be the original home on the estate - think 1930s with leadlights and lots of rich timber. We sit and order a hot chocolate - Gen a traditional one and me a vanilla white chocolate one. Then we see they have waffles. Oh yes! Gen has chocolate and I have lemon curd. Both served with cream and ice-cream. Should have all been good, but it wasnt, in the best possible way. These waffles were twice the size of those that you get anywhere else, AND THERE WERE TWO OF THEM. EACH. Needless to say. neither of us could finish. I wish they had told us, we would have shared a single serve!

We are now half an hour from the Ashgrove Cheese Company. I'm dreading getting there, but only because I am so completely full! But get there we did. A family run enterprise, what the Bennett family has done is a real credit to them. Facing limited opportunities with the introduction of the big multi-nationals, they were at a crossroads. Their business model had to change if they were to continue, but obviously very resilient and willing to 'have-a-go' in the Australian vernacular, they have made their gamble pay off. The enterprise now not only controls their milk production, but have diversified to now provide a complete paddock to plate business, manufacturing milk, cream and a great range of cheeses. 

The visitor experience includes a very efficient and large visitor centre that provides fun and practical information on the various productions involved within their business. I can see how it would be very popular with primary schools as the information is well laid out and logical with enough hands on, media presentations and 'through the window' viewing platforms. My favourite was the window into the Nursery, where you can view the wheels of cheese ageing in a climate controlled room.  Of course!

For the princely sum of $12 you can have a tasting plate of five of their standard cheeses plus a dealers choice, which today is a soft cheese with figs - gee, she must think she knows me!! In order of tasting they were Eaglehawk Neck Heavenly Havarti, Cradle Mountain Double Gloucester, Mt Roland Bush Pepper, Walls of Jerusalem wild Wasabi, Bay of Fires Rubicon Red and the Soft Cheese with Fig. I'm telling you that they are all very very  good. The Wasabi-scented cheese was a little too hot for my poor palate, but still tasty (or at least the tiny piece I sampled was). Don't ask me for a favourite - that's like asking a mum to nominate a favoured son or daughter - just ain't goin' to happen!  Gen is finding a new liking for a range of cheeses that she probably wouldn't try at home. Gosh, the lengths I have to go to educate her, lol.

So, photos of eclectic cows taken, and online purchase versus local purchase plus postage considered (on-line won out at the advice of the shop attendant) we leave Ashgrove, very impressed with what we have seen. We have previously purchased Ashgrove Cheese at our local Coles and Woolworths, it is reassuring to know that the quality control espoused on their packaging is implemented in the processing of that cheese. I will definitely continue to happily buy Ashgrove Cheeses well into the future.

Back on to the highway (and those roadworks) for our last destination for the day, we head back to Christmas Hills Road. Across the road from the Raspberry Farm is the Van Dieman's Land Ice Creamery. We had been so full yesterday to consider even trying it, and I am not sure why we thought that today might be any different. But try it we will. Its like not wanting to waste the last morsel of food on a plate!

I'm almost glad that we have left this to the last. What we are presented with is little more than an up-market ice-cream shop. Beautifully presented, but there is no opportunity to see any process of the ice-cream making production other than a snapshot-window behind the ice-cream sellers into the final production room where ice-cream is being pumped into containers. Its a bit of a let-down in a region that goes out of its way to bring in the consumer to the whole process of growth and prouction. Still, the ice-cream is worth writing home about. We both decide that all we can manage is a child's serve in a cup rather than it's grown-up waffle cone counterpart. Gen selects the Pepperberry and Leatherwood Honey Ice-cream and I choose the Salted Lime Gelato. I'm not sure which is better - they are both soooo good! The honey flavour was strong, but not sickly and the Gelato was very palate cleansing. Just what the doctor ordered!

At this point, we look at each other and I am sure that we are thinking the same thing - there is no way we are going to be able to front up for dinner that Gen booked at the Rosevears Hotel tonight. She makes the call as soon as we arrive back at the hotel and cancels our reservation. It must have been about 9, maybe 9:30 pm that we share some raspberries, I have the remaining fig cheese that we brought home from the Ashgrove Cheese tasting with my raspberries in a croissant bought for breakfast and Gen finishes some dip with crackers that we have been carrying in our cold bag for the last 24 hours.

Its be a big day and to say I'm shagged is a total understatement. Off to bed with us. I'll sleep the sleep of the sated (more likely stuffed!) tonight.   

Bruny - an island of two parts

And that I did. (Slept well last night for those of you you have not read yesterday's lot).

Although we all refer to Bruny Island, this land, off the south-east coast of Tasmania, is  two islands connected by a long, narrow isthmus. We have spent the last day and a half on South Bruny and this morning are travelling up to North Bruny Island. We only have this one day, as we have booked accommodation for the next two nights at the House on the Hill, a B&B in Huonville.

The day has dawned nice and clear. Except for the occasional passing vehicle, we sit with  the door open, quietly contemplating our lot. There is no wind and the waves just gently kiss the beach, a sound we almost need to strain to hear. It is definitely  autumn. The morning light is gentle, almost weak, muting the colours of our surrounds. This morning, the water is the colour of my new jumper - a baby blue. There is a line of rocks that must be the edge of an underwater ledge. The waves roll gently over the line, in a line, perfectly horizontal to the narrow beach. Outside the protection of this little bay, the water is a deeper hue of blue and from the deck of our villa it almost looks navy. And, in the distance, the landmasses around us are softened by the early morning mist.

We take our time over break-fast. Croissant and roll, a shared banana, the last of our cheese and a couple of 'packet' lattes and we are ready to hit the road.

There is no one at the pub at this time of the day, so we leave the room key in the drop-box and head off. We make one stop at the Bread 'Fridge' and opening the door, are greeted by warm, yeasty smells. The magic baker has been hard at work and replenished the supplies, depleted by yesterday afternoon. 

Our final visit on South Bruny is to the Bruny Island Chocolate Company. We are told that the owner and manufacturer is a pastry cook by profession and fell in to fudge making about 10 years ago when he realised there was a market gap. There are the usual assortment of chocolates, catering to the family and mass markets, but they also have some nice speciality ranges including a boxed selection of six, described as "More than a heavenly chocolate indulgence, our delicious premium quality handmade fudge with a rich creamy texture and distinctive, mouthwatering flavour to satisfy the most discerning of connoisseurs". Add to the mixed box, i have a Hounds Tooth Tasmanian Whisky Fudge, two chocolate sauces - one Brandy and Cointreau and the other Chocolate Mint, a bag of chocolate caramels and chocolate fruit and nut mix fill our bags.

Next stop is The Neck - at the lookout high atop the only hillock on the isthmus that connects south to north Bruny. The tide is out and I can see Sandpipers busily digging in the exposed sandflats for tasty morsels to eat. There is the odd family with kids digging in the sand, hoping to find some sort of little treasure, and the occasional tourist couple, hand-in-hand without a care in the world, immersed in their togetherness, with not a single other soul in sight along the beach.

The steps up to The Neck lookout are insurmountable - at least for me. 279 steps are just too many more than the 14 steps at home! Gen graciuosly (although probably silently cursing) offers to climb for the photos. They are truly stunning. You look north and south, and across the bays devoid of almost all water - you can even see Kunanyi in the distance. What a sight. Gen tells me that there are lots of small burrows all up the side of the hill - home to Fairy Penguins no doubt.

All too soon, we are back on North Bruny, with a list of places to visit before we leave. First call is at the Bruny Island Honey where they have a huge swarm of bees busy in a perspex covered box, which is behind closed doors. We sample a number of their varieties and purchased a small pot of creamed honey 'Bruny Island Prickly Box' honey and some Manuka Honey lip balm. I had used a sampler to test it on my lips and there was no immediate bad reaction, so finger's crossed they might help relieve them. The winds are not chaffed lips friendly!

Honey done, we move on to the Bruny Island Cheese Company. Fresh cows milk cheeses are made on the island from O.D.O. (one day old) cheese to a range of soft rind, washed rind and cheddar styles cheeses. Gen really only likes the two milder cheddar styles, but I am in my element. Not a blue in sight, but the washed and soft rind cheeses are very edible, lacking that acrid bite that often comes with a young, immature cheese. It's close enough to lunch time to sit and savour the bites here. Also on offer are ciders and beers with some other local wines and sparkling drinks, but for the time being, we just sit with apple juice (cos you can't be in Tasmania and not have the Apple Juice!) and coffees. A selection of three cheeses - O.D.O., Tom and Saint - refer to their website linked above for a description, proscuito, baguette, Ligurian olives and pickled beetroot and gherkins. Very tasty. As neither of us are oyster fans, we skip the Oyster Shack and instead head to the Bruny Island House of Whisky - much more my tipple of choice!

The Bruny Island House of Whisky sits high on a hill just 1 km from the Ferry to Kettering (Tasmanian Mainland). They boast the largest selection of Tasmanian Whisky's for sampling. Given that I haven't gone looking for other tasting rooms, I am happy to take them at their word! You can choose a 'flight' of four whiskies from one of four shelves all differing in price - from $60 per person up to the Champions (top) shelf at $295 pp. This is after all, 4 nips of whisky. We splurge and choose level 2 @ $75pp and opt to just share the tasting. We had one nip of 1. Nant - Tasmanian Highlands Single Malt, Bourbon Cask, 2. Trappers Hut Limited edition Tasmania Single Malt Whisky, 3. Lark Malt Whisky Small Cask Renaissance and 4. Callington Mill Tasmanian Single Malt Tango. I think we both the last one best. And of course, we can't go passed without trying their Gin. I had a Seclusion Gin with Soda and Gen, not liking gin, had a non-alcoholic Raspberry and Chilli Sparkling Ginger Beer  - after all, she is driving lol. At just over $90, we have contributed very generously to the local economy here thank you!

The day is slipping by and we are no headed or the Huon Valley. The crazy thing is that while everything is so close (as the crow flies) in Tasmania, the travelling times are longer than anticipated due to the narrow, winding roads. So we are pleasantly surprised to find that the trip to Huonville is all on multi-lane highways - even if it is steep in places. Disappointingly, there is no where to pull over as the first views along the floor of the Huon Valley come into view. It is a stunning sight - with a long, fertile valley nestled at the base of ancient hills on either side. we will just have to come back and hope there is a lookout somewhere. Through Huonville we drive - its a slightly larger town and we see some take-away establishments (although none of the chains - yay!). Lining the road into the town are apple orchards - lots of them. And we pass the Willie Smith Apple Shed that we have heard so much of. We plan to return here tomorrow to sample some of the 70+ varieties of apples that they are supposed to grow.

We follow Google maps to find The House on The Hill B&B that we are booked in to for the next 2 days. Turns out we don't need to find that lookout after all - this is set high on the Hill overlooking Huonville and we can look up and down that fertile valley. I'll make sure that Gen includes some pics on Facebook. Owner Paul greets us and shows us into a lovely double room, with a huge bathroom and access to a large dining and lounge area and verandah off that. Paul explains that the original house was built in the early 1980's and added on to in the late 1990s. It is very well set-up for a B&B.

There is one other couple here at the same time - they arrive back from their outing about 30 minutes before Dinner. 

Paul has a limited menu and we have both chosen Seafood Bisque - tomatoes, herbs, cream, potatoes and seafood to be followed by 'The Best Tasmanian" Cheese platter and port for two!  OMG I can hardly swallow, I am so full! Paul's Bisque was home-made with home-grown potatoes and lots of Tasmanian seafood. Our plates were filled to the brim with Seafood - literally. There were mussels, prawns, calamari rings, scallops and fresh and smoked fish. He was explaining that he makes his fish broth on the shells and heads of the prawns. No wonder it tastes so rounded and complete! I couldn't finish my serve - he jokes that he only gave us a small bowl - Maaate, I'd love to see a big bowl!!

We finished the evening with Paul, asking him to share the ENORMOUS cheese plate - plated with about 6 cheeses, from blue, to soft crumbly cheddar to truffled to camembert etc. There were a variety of pastes, olives, gherkins (chillied), chorizo, salami and bread and crackers - we would have done better to have just had this platter! Served with a glass of Penfolds Club Port that matched the rich pickings beautifully.

We sit, we talk. We drink coffee and finish the night on caramels and truffles that we purchased this morning. All in all, a lovely way to spend the evening.  Paul had asked what time we wanted breakfast in the morning. Origianlly we said 8am, but have changed that to 9 am - to make sure our digestive systems are ready for the next generous servings!  Pays to stay in local small hotels, B&Bs etc and not in the big multi-nationals. The people you meet are so passionate about what they do and the area that they are in. 

Nitey nite, my head is telling me I need to go to bed 😉😉 

Chocolat

This morning started with a sleep in, courtesy of constant rain.
While the rain has been forecast, our luck to date has brought predominantly clear weather.  Today, our luck ran out.


Yesterday we stopped at the local Netto store - a convenience store across the road from the hostel and bought some staples to see us through breakfast.  The breakfast available here is very basic for the cost.  As we ate today, we are planning the rest of the day.  The weather is bleak and has cooled considerably


There is still a lot to see, so we decide to purchase one of the Hop On Hop Off bus tickets.  There is a stop right outside the hostel, but the street is very congested and is in a state of road-building.
When the bus arrives, there is a large delivery truck blocking the end of the road and it eventually falls to the polis (police) to move it on so that traffic, including our bus, can traverse the street.

Copenhagen is congested with traffic at all times of the day, and when you add the one real constant - bicycles, and the significant road works currently being undertaken, it is slow going through the City.
In the inclement weather, we ride for a full circuit on the bus, getting an idea of what we can still achieve in the time we have.  Normally a 90 minute trip, it takes almost 2 hours to complete.

The tour presents the many faces of Copenhagen - the proud, old history of the Danish kingdom, the strong military life that accompanies this.  The alternate lifestyles and the growing striking architecture of  a modern city.

There are lots of statues celebrating and commemorating important personage and notable events. Then there are the quirky, including, notes Donna, "the only bike that doesn't actually work!"

One full circuit done, we arrive back at the hostel street, this time to find it blocked by an ambulance. Even when one of the paramedics appears after about 8 minutes waiting, he was in no real hurry to make space for the now impatient traffic jam.

We have agreed that we will hop off here and walk back into the City area and go to the Guinness World Record attraction.  I was hoping that we might find reference to Maryborough's 'Most People on a Pub Crawl' record, but no such luck.  In fact, we are decidely underwhelmed by this 'attraction'. It is tired, dusty, very 1970s and with many mistakes in translations etc.

However, once outside and just across the street, our spirits are lifted when we find the Hotel Chocolat and its Café with the motto 'It's all about Cocoa'!  A cold chocolate drink - mine blood orange based and Donna's, mint, and some chocolates soon cheered us up.

Back outside, the drizzle is setting in again and as the early evening light is creeping in, we return to the relative comfort of our room, we set about planning the stops we will make from the Hop On Hop Off bus tomorrow to maximise our time left in Copenhagen.  We plan to visit a different part of the City than where we have concentrated thus far.

Food Glorious Food

Today we had a quiet day. We could have taken a walking tour of Trondheim, but instead had decided to just do our own thing. Trouble was,when we docked we then learned that it is a 20 minute walk into the centre of town. Bugger that after such a full day yesterday. We rolled over and went back to sleep. Missed breakfast - but believe us, that is no problem- all some people seem to do is eat!

Had a lazy morning, washed hair etc. Last night Donna had taken the clothes to the laundry and didn't actually get into bed until late.

Lots of people were off boat today,so it was easy for us to make the first sitting for lunch just after 12 noon. The food on board is really good. Even the smorgasbord would rate a mention in a foodie mag.

Lunch today consisted of fresh tomato soup - the sort that still has colour and substance and taste, followed by salads, salmon, pork neck and smoked ham, didn't have hot dishes, desert was lemon sago cream pudding, lots of berries and brownie.
As we leave the bistro, we decide to upgrade to the a la carte restaurant option tonight, a decision that we later are pleased to have made!

This afternoon we spent a bit of quiet time up on one of the viewing decks, learned that we were soon to pass one of Norway's more unique lighthouses and for the first time, leave the safe waters of the fjords and the island channels and head out into the open water of the North Sea.  And yes,you could tell the difference!  The swell increased almost immediately that we cleared the last bit of land.  Good time for a nanna nap before dinner. The lulling and rocking a little more determined than before!

Tonight we have booked dinner for 8 pm. We get down to the Kysten Restaurant which only has a few diners left inside. We are shown to our table by the very attentive Malin - wow, this girl knows how to provide excellent service.

We are given a menu to peruse. Choices, choices, choices, although Malin provides guidance as needed thankfully.

So, these were our choices:

Starter - Maria - King Crab Ravioli in Reindeer bouillon with root vegetables.

A combination of clear, cold waters, a cold climate and careful,individual handling, provide Norway with outstanding King Crab all year round. The giant red King Crab was discovered for the first time in Norway in the Varanger Fjord in 1977 and today, it is a permanent part of the marine ecosystem in norther parts of Norway. Even though it's invasive and tends to displace other species, it has become a highly-appreciated element of modern Norwegian cuisine and an important export product. Consuming it supports the fishing industry and helps to keep the stock and its spread somewhat reduced.

This dish was originally created for the re-opening of the renovated Svalbard Hotel "Funken Lodge", located in one of the world's most remote populated areas. This small but ambitious Arctic hotel was originally built as an accommodation and dining area for employees of the Store Norske Spitsbergen Coal Company. Today, Funken Lodge is a small but ambitious hotel with modern comfort in historic surroundings.

Starter - Donna - Norwegian Scallops from Frøya with Cauliflower variation with fennel and chorizo from Tind in Stranda.

Given a solid green light from the World Wildlife Fund's list of endangered species, the Norwegian Scallop is a perfect combination of exclusivity and sustainability.  the delicious mollusc, with its tender texture and mild oceanic flavour, can be found along the vast stretches of the Norwegian coast, where they thrive tremendously well in the fresh, cold clear-blue water. Norwegian scallops are fished by hand by divers directly in their natural habitat and the environment footprint is therefore negligible.

The cautious, agile mollusc is, for many, regarded as the utmost delicacy of the sea. You really should try them!

Main - Maria - Tenderloin Beef from Trøndelag with fried savoy cabbage, tomato confit, tender mushroom, red wine sauce and victory onion pesto.

Cattle are of great socio-economic importance, but not only for their milk and meat. Grazing cattle also guarantee versatile habitats. Ecological diversity and a varied  ecosystem is a prerequisite for a nature in balance.
Norway has a vast coast and impressive mountains, but it is also a grassy country.  Grass that is left to grow without interference slowly loses its ability to bind carbon dioxide and after a while becomes a hostile environment for important insects such as pollinating bumblebees, as well as their coexisting plants. Cows grazing the green fields of Norway ensure open and thriving landscapes.
In Norway, legislation decrees that every cow, without exception, must be assured a minimum of eight weeks of free grazing every summer, with each cow having its own personal health certificate card. It is a fact that Norway has the lowest rate of antibiotic use in livestock production in Europe. These laws were created to ensure that every cow is recognized for its natural need for movement, and that the general stock stay healthy and sound in a sustainable long-term perspective.

Main - Donna - Arctic Char from Sigerfjord with cabbage, asparagus, raw marinated fennel and white wine sauce.

The Artic Char is only found in Arctic waters and was one of the first fish to populate Norwegian waters after the last Ice Age. Through its lifecycle, it migrates from fresh water to sea water, giving the meat a unique taste, texture and colour.  While most of you are sleeping, we dock at Sortland every time we pass by and pick up fresh Arctic Char from Sigerfjord.  The water systems of Vesterålen, with their cold, deep waters and rivers, are perfect for these diadromous fish.

While we wait for our meal, we get a chance to look around. The ambiance is discreet and very tasteful - timber abounds including the lightshades and carvings of driftwood on show. Starched white tablecloths and really nice cutlery and glassware set the standard.

Dessert - Maria - Plum and Rhubarb Tarte with vanilla ice cream from Gangstad Gård

Up here in the north, winter is a long, dark and cold affair. Naturally, any sign of winter's end, no matter how small and discrete it may be, is welcome. Rhubarb is one of those fortuitous bringers of good news. When small, pinkish-coloured rhubarb starts to sprout in the garden, just as the snow melts away, things speed up.  Before you know it, the first harvest is possible and a home-made pie, tarte,marmalade or 'krem' can be enjoyed, that is if you don't choose to freeze them to enjoy them during the dark season as a sweet reminder of a long-lost summer. Another advantage of rhubarb is that it is full of vitamins and minerals.

Dessert - Donna - Chocolate Terrine with white chocolate creme made from Nýr from Grøndalen Gård

Nýr is made from cultured, organic whole-milk from well-treated cows (owned by the family of Grøndalen Olsen, who have received prizes for their focus on animal welfare and who claim that the cows are humourous, whatever they mean by that!)  The production is traditional. Cultured and pasteurised milk is carefully heated up and then left to drain on large filtration sheets.  When the consistency has become somewhat firm and creamy, the Nýr is ready. The result is a low-fat, sugar-free cream cheese with a high level of healthy protein. Hurtigruten is proud to say that we can base our terrine on such a sustainable and leading locally sourced product.

The meal was everything that is sounds and then some. We drank a Pinot Grigio from Veneto region (Italy) and finished with Norwegian coffee. Sublime.

And before we left tonight, we made sure to book in for the King Crab dinner in two days time!

Dunedin - a city for all tastes

Another foggy morning, but by 9:30 am the sun is burning it off.  We are high on a hill with the Catholic Church directly opposite- funny about that - the Mick's always seemed to manage to snaffle the best high spots in towns - perhaps 'nearer my god to thee?!!

First stop of the day - Cadbury World!  Our guide for the morning is Christie who is definitely on some kind of upper.  For the sixteen of us she is hyped and happy and high on chocolate.  Everything she says and does has a bubbly 'high five' feel about it.  She leads us through the process of turning cacao to cocoa and then to chocolate including filling our goody bags with all things chocolate. We go through the 'breakfast room' where we can help ourselves to liquid chocolate, adding such things as pretzels, coconut, sprinkles, popcorn and oreo bits. Not really my idea of breakfast but for some of them - wow!

We climb halfway up one of the storage silos (the purple one) and watch one tonne of liquid chocolate fall from a height further up down to the base of the silo!


Near the end of the tour we learn that the factory in Dunedin will close in three months.  I wonder whether this will be her downer?  But no, she is very philosophical about it.

After finishing our visit to the Chocolate caverns with a coffee, we set out to find some of the amazing Street Art that Dunedin is known for.  

We find the first dozen or so pieces and then realise that we are within a cooee of the Chinese Garden and take a detour from the hot summer sun into the serene coolness of the garden.  This is a sanctuary in the city - a green space in the concrete and brick and bitumen!

As we move through the gardens with the wind moving through the willow trees, we spy the Tea House and sit down for a Rose tea (Michael) and a peppermint tea for me.  Coupled them with a selection of buns and dumplings - just a very light snack.  The teas were just what we needed!

From here we head over to the stunning Dunedin Railway Station that everyone had told us to make sure we checked out. This building is a homage to a bygone era of grace and beauty.  

The entire main entrance is tiled, from the small mosaic tiles on the floor to amazing vitreous ceramic tiles on the walls.  There are 3D tile surrounds to the ticket windows and across the top of the ground floor under the mezzanine floor with its cast iron balustrade and stunning stained glass windows.  

Designed by George Troup and opened in 1906, it demonstrates a commitment to quality and pride in workmanship - stunningly beautiful, there are no other words to use.

We visit the Art exhibition upstairs where we have missed out on buying a Green Man art piece (but I have a contact for the artist) and buy a stunning had painted silk scarf for half the price of any other one we have seen in NZ!  Winner!

As the day is closing fast, we head to Toitu - Otago Settlers Museum.  Sited between the railway and the Chinese Garden in a re-purposed warehouse with a stunning new entry building added.  

The people of NZ know how to do a museum.  The layout, the connections and the collections are stunning with enough hands on and interactive displays that mean that the non-touch displays are easily protected. We end up with only about 90 minutes to explore a space that you could spend a day in.  

There are lots of story-telling from the Maori, white settlers and the Chinese perspectives.  The displays take you from the arrival of the Polynesians right through to the new technologies of today and everything in between.

After the Museum closes at 5 pm, we hit the streets to find some more examples of the street art before we stop for some early dinner at a pub chain CBK where I was offered a Plum Cider by Stuart - wasn't too sure I would like it, so he gave me a tot to taste.  Man - move over apple - this Plum Cider by Good George Brewing has plenty of tart and plenty of flavour and none of the over-sweetness of many of the new fruit ciders.

 Michael has a Seafood Chowder and I settle in with Steamed Bao Buns - one each with smoked beef, fish and spicy chicken. Delish.  And Stuart has given us the premium address to view Dunedin from on high for a great view day and night - we'll check it out tomorrow.

And as we arrive back at our accommodation, something wicked this way comes - another sea fog is creeping very quickly, very silently in from the coast. 

Beautiful places and memorial events

It dawns the perfect day for sightseeing. Cool (real cold) and crisp with that beautiful autumn sunlight that so seems to complement absolutely everything you look at. We join the other guests for breakfast where Francine is in control of everything and looking like she has just stepped out of a morning tea - complete with beautiful heeled shoes and a lovely set of pearls. Nothing flusters her and she exudes serenity. Nice. As was breakfast. Good selection of breads and pastries, cold meats and cheese, fresh eggs for boiling just to your liking.

On checking out, they tell us we can leave the car there all day if we want to, but given that we want to start with Beguinage and the Minnewater area that is also known as 'the Lake of Love', we take the car to get over to there. Brugge was cursed after a massacre to keep the 'long necks' (swans) for all time and this area is where they are found. It is a very romantic area of Brugge - greenery, water and houses combine, pretty in a way that has inspired painters of times immortal.

Beguinages had their origins as places founded something aside from a convent where women lived, not taking vows, but following religious percepts and earning a living in Bruges with looms. When the last of the Benguines died a community of Benedictine nuns was established here. The homes of these people exist in the open community as a place of peace and tranquility and despite the large numbers of visitors wandering, there is little noise to disturb the calm. After strolling through this beautiful place, and stopping to visit the church that is dedicated to St Elizabeth of Hungary, we head back into the city centre to expand on out quick visit late yesterday.

Bruges is known as the 'Venice of the North' because of its canal system. And along with the canals come boat cruises that burn up and down the waterways (not like the sedate gondolas) and waterside dining spots. And with canals you get...? Bridges of course and this is where the name Bruges is founded.

Frances eventually finds us a parking spot near the Church of Our Lady. We are amazed at the number of people that are here in Bruges today. Being a Sunday it is also surprising to see almost all the shops open for trade. We have just come from Germany where nothing except some of the petrol stations are open on Sundays. And yes, every second shop is a chocolate shop - truly. I spy a hat shop and being Michael's birthday, we go in to find something special. And we do. His own Deer Stalker hat! (think Sherlock Holmes and you can picture it!) Looks pretty good in it too - don't you think!!!

So, a beaming husband in his new hat by my side, we head for the Church of Our Lady. Now, Bruges has a huge number of churches - seven are know to be monumental and often are on visitor itineraries. The Church of Our Lady is known for two things:
Firstly it is home to the Madonna with Child carved in Carrera marble by a young Michelangelo and secondly as a repository for many other works of art throughout the church and in its museum. But this church is really so much more - it is a church of people (their words) and there are many opportunities for you to participate in the life of this community - least of all, the invitation to write prayers and thanks on sheets of paper and post them into a keeper which is opened each week and read out at the end of Mass.

The church itself is quite austere although the altars are baroque. The tall windows in the body of the church are not lead-lighted and so light floods the building. A community member welcomes you at the door, music fills the space with the echoes soaring to the roof. At the end of the first aisle sitting within a marble altar is the beautiful work by a young Michelangelo 'Madonna and Child'.

The museum within the church is an array of jaw-dropping art. However, it is tastefully arranged so as not to diminish the aura of the structure from being a house of worship. To appreciate the collection, one has to be there to experience this wonder. Albeit, the museum is confined within the apse and presbytery of the church. The confessionals are beautifully carved walnut depicting various saints, as is the choir. There are original works of art which adorn the walls, and in particular is Gerard David's triptych 'The Transfigeration of Christ' (ca. 1520). There is so much I can regale, however space is a premium so I suggest you follow this link.

Back outside we join the ever growing number of people who are cruising the streets. Ah yes, Bruges on a Sunday sure is jumping. Down small back streets, up narrow lanes. You turn a corner and there you see yet another Madonna. The patron saint of Bruges is everywhere - including a new take in a window of a pub. Many of the churches are now closed as they have finished with their Sunday services, so we just admire them from the outside. And now it is time to return to the Markt and HOT CHOCOLATE - mmmmm. Yep, it is cool and getting cooler as we walk in the shadows of the buildings. Everyone is well rugged and girls you should see the fancy and sometimes beautiful scarves that people here are wearing. Again, guided by the locals, we find a cafe to sample some traditional Belgian luxuries - hot chocolate and fresh Belgain waffles (with bananas and chocolate). Yu-um. Michael however is hungrier and opts for a snack of spaghetti carbonara.

The Markt square is impressive. At the ground level it is dominated by the monument to Jan Breydel and Pieter de Coninck who led the revolt in 1302 to rid the city of the French. But it is the imposing Cloth Hall and Belfry that really dominates the square. At 88 meters high, and including a carillion of 47 bells this is one truly beautiful edifice. And like with all the other towering structures that we have seen, Michael soon makes it his business to climb up the 388 steps to get a view of the city from on high. There is a museum within the Tower that has been used like most of these across Europe, to house the important records of the City.

It may have not been the highest tower I have climbed, but it would be one of the most interesting. To scale the interior one has to negotiate three levels of stairs: lower and middle spiral stairs built in masonry, and the belfry is reached by sections of wooden staircases. The centre section of the tower contains a 'vault' which originally was the city's repository for records and funds. The repository contains two original strong boxes, with one ensconced behind an iron latticed 'curtain'. Before arriving at the belfry, one reaches the musical 'tracker bar' (not too dissimilar to a pianiola roll, but much greater in size) providing the notes for the carillon. Finally, the belfry is reached and the views of Brugge (and the bells) are quite spectacular. As I was admiring the view, the carillon began to 'chime' - a deafening sound muted to an enjoyable interlude by inserting one's fingers in the ears!

Then its around to the next square that houses even more impressive buildings - the Town Hall, the Basillica of the Holy Blood, the Court's Office and the Provost's house. All impressive, all ornate and grand and all filled with sightseers! As I said, the place to be on a cool but clear Sunday afternoon is Bruges!

We finally returned to the car and turned for Ypres (Ieper) where as a special treat for Michael on his birthday we are going to the Last Post Service at the Menin Gate tonight. We check in to the Ambrosia Hotel in the drizzle. Owner Vincent makes us very welcome and suggests a restaurant for dinner. I won't name it because for us it certainly did not live up to the recommendation - the food was average and the service deplorable.

Anyway, before we went to dinner we started at the Menin Gate where The Last Post Ceremony has been conducted every night (except for the German occupation between 1940 and 1944 when it was held in Surrey) rain hail or shine as the Belgians honour those who freed them in WWI. There are a large crowd of people present packed within the arches of the gate and spilling out onto the surrounding street. Just before 8 pm the local police arrive to effect the road closure and the buglers of the volunteer Fire Brigade and a piper arrive. At the dot of 8, a hush falls and the mournful sound starts. There is a contingent of Adult Scouters from the UK here, all stand at stiff attention, one with tears coursing down his face, and the British flag rests on the ground. You could have heard a pin drop if it weren't for the 3 bus loads of young English high school students. Honestly, they are too young to fully comprehend or appreciate what they are witness to. Still, after the Last Post, the laying of the wreaths and the Reveille are played, they quickly find somewhere else to be, leaving this special place to those with memories or respects to pay to linger a while . . . And Michael places the last of our Australian flags at the Diggers memorial at gthe eastern flank of the Gate. It is a most modest memorial with a collection of wooden crosses left by silent pilgrims.

After a little while we go back into the centre to have dinner and then return to the hotel and a warm and welcoming bed - it is now only 2°C!

Heading west and north to the cold.

The Art Fabrik (factory) & Hotel serves a buffet breakfast that is the most expensive we have encountered for ages. At €12 per person we contemplate whether we should go out for brekky but in the end give in and go down to the cafe area where it is served - down in the funky lift. We need not have worried - the spread is amazing with hot and cold foods - meatballs, a couple of different types of sausages, scrambled, fried and boiled eggs, salad ingredients, cereals, yoghurts and additives such as fruit and nuts, cold meats and cheeses, a variety of rolls and breads and pastries and some of the best fruit juices and coffee that we have had for yonks. We eat our fill knowing that we won't have to worry about lunch today!

Although it has been wet through the night, there is just a spattering of rain as we prepare to leave. We marvel at the growing mounds of leaves that autumn brings and while we will miss it back in the hot Australian summer, I can't help but think how much work it must create for the local councils. At least they would have plenty of mulch materials!

And so we hit the road again. There is a cable car like no other here in Wuppertal - it hangs beneath the track. The hotel reception staff tell us that it is a great way to see the city. When asked the duration of a round trip they reply that it is about an hour. Too long for us today - especially in this weather. We have another longish drive and if it continues to rain, I don't want to hurry. Once we are clear of the city and back on the motorway, my fears are realised when the rain continues on and off.

The weather is cold and quite bleak. The trees look naked without their leaf cover, and yet, grown as they are in long lines or clumps, they appear to be huddled together against the ravages of wind and rain. Today we pass through the Netherlands again - just passing through, clearing the outskirts of Venlo and then Eindhoven and noticing again the gothic architecture that is so abundant throughout this part of Europe.

And still the rain comes, although along with the wet, it is a little warmer thankfully - gee we actually get to 8°C! Yes, I know that its not hot, but believe me the difference between 4°C and 8°C is heaps when it is wet and windy! I was hoping that I could leave all the really warm clothes packed for now, but I should have known better! And as we continue to head north before we head home, odds are that it will get colder yet - bring on the Australian summer - I think. (Probably won't be Saying that once we are back in it in the coming weeks!!)

We only travel across the very south of The Netherlands for a total of about 80 kms before we are in to Belgium. Just before we cross that border, we pull in for fuel. At the bowser alongside us, there is a fellow in a van with Lithuanian registration plates on it. Like many other Eastern European drivers, he is towing an unregistered car. I think that they come to the west, buy the older, cheaper second hand cars and then sell them at a nice little profit back home - lord knows, we have seen enough of them! The state of his bullet-holed van leaves us wondering whether he has pushed his luck just once too often. He had better be careful with this one then!

We push on, needing to travel across most of Belgium. When deciding our route back to London for flights home, I had asked Michael whether he had any preferences. He said that he would like to return to Ypres to hear the The Last Post Ceremony at the Menin Gate in Ieper, so I have arranged our route to give him this little joy on his birthday!

Other than that, he had no preference and I did. I really want to see Bruges. It has a fascinating history and is often known as the Venice of the North given its canal system. There are very heavy planning requirements for all buildings new and old in the historic old city centre that means it retains to today much of the same architecture and certainly a uniformity of look, as it first did in its glory days that date from the 12th century. So we travel towards Bruges, calling in briefly at the small town of Damme on the way through. This pretty town sits on the bank of the River Reie that has now been canalled. It is known for its well preserved windmill and has a very handsome City Hall as well as numerous bookshops and coffee houses.

Now, as we all know, one of the best things produced in Belgium is CHOCOLATE. And when we first arrive in Bruges, before we go around to our hotel for the night, we drive in to the old city and take a walk around. Every second shop is a chocolate shop! And while prices are competitive, the chain shops are the dearest! We stop. We look. We smell. We sample. And of course, we buy! No wonder there are so many cows in Belgium (but what is it with all the beef cattle?) And another thing that Belgium is famous for is lace and lace products. Those who know me know that I love fine lacework. We walk past a few very commercialised shops that seem to specialise in mass-produced items and its only when I find one of the smaller shops that we venture in. I get a beautiful tray cloth that is hand-worked. The owner spends quite a bit of time chatting to us and explaining the differences in the various lace pieces she has for sale. Gosh, I could go bananas in this shop for sure! (Got to remember, this is just stuff!)

Its now after 5 pm, dark and getting colder by the minute, so its time to head over to our accommodation for the night - the Golden Tree Hotel. Plenty of time tomorrow to explore Bruges in more detail. We are the last car in to the car park and there is only one spot left that will park in another car. No fear, it belongs to the family running the hotel and they say to park here. When we walk into the room, it is very warm thankfully and it takes most of the evening for us to realise that there is under-floor heating, so I turn the radiators down.

When asked for a recommendation for dinner, Francine at the Golden Tree Hotel warns us against eating near the Markt Square - over-priced and poor quality food she says. She can recommend a local restaurant called Carte Blanche. Michael takes a walk and gets the last table reservation! It's not a large restaurant, but is quite obviously popular with locals as well as visitors and from the greetings between some of the patrons and the owner, it has many regulars.

Owner Kieran and his staff run a tight little ship here and as we are sitting in front of the open kitchen, we get a first hand look at just how productive a very small space can be. The menu is large enough to offer a good range of foods, but small enough for them to manage well. The theme is 'Authentic Flemish specialities with a contemporary twist'. We agonised over having to make choices yet again and finally decided on:
Entrees:
Bloedworst met compote Granny Smith (Blood sausage with Granny Smith compote) Michael
Kaaskroketten (Cheese Croquettes) Maria
Mains:
Rundvlees stoofpot in bruin bier met chips handgesneden en een salade (Beef stew in brown ale with hand cut chips and a salad) Michael
Varkensvlees Stew in Cherry Bier met chips handgesneden en een salade (Pork Stew in Cherry Beer with hand cut chips and a salad) Maria
Desserts:
Rijstebrij met bruine suiker (Rice pudding with brown sugar) Michael
Crème brûlée - Maria

The food was fabulous and had us making comparisons with the French food we haved eaten. At the end of our meal we chat some with Kieran and he shows us a photo of his 'very cool dude' new son Maddox at 4 months old with dad's sunglasses on! Very cute!