During our trip, meal times are memories to be cherished - be it a casual sit down on the beach (with champagne of course) or a formal dress-up dinner at home (yes, guys, please note that Susan’s dress is from Paris!) It was like Masterchef in Cairns; everyone was involved in our ‘Christmas in July’ celebration, but sadly, Santa couldn’t make it as he was busy carving the ham! (Robert); Susan tried to do a Marama by making custard from fresh farm eggs (yes, all the way from Brissy) for our adults only Christmas pudding (a bit too much cognac but thumbs up from Ono-san - chief pudding taster); Karen made sure the gravy wasn’t too lumpy; thanks to Kochiyama-san for washing up every meal, even Nichizawa-san served up some cooked spinach on his own! Every 10 minutes, a loud somewhat irritating voice would say ‘G-time, G-time, evacuate! unwanted personnel clear the kitchen!’ it was glazing time for our beautifully decorated ham! Professionally plated by Leo, the ham 'complimented' the perfectly crisp roast potatoes and pumpkin! (cooked by Emma and her assistant - Susan) Music and entertainment was provided by Ryan, and thanks to thoughtful Lawrence for the gooey fudge from the markets. There were also some fine dining like our dinner cruise where cocktails were served; even tried some crocodile and kangaroo meat in a pub called Outback Jacks bar and Grill! - Connie (casual observer, sipping champange from my designer flute!)
During our trip, meal times are memories to be cherished - be it a casual sit down on the beach (with champagne of course) or a formal dress-up dinner at home (yes, guys, please note that Susan’s dress is from Paris!) It was like Masterchef in Cairns; everyone was involved in our ‘Christmas in July’ celebration, but sadly, Santa couldn’t make it as he was busy carving the ham! (Robert); Susan tried to do a Marama by making custard from fresh farm eggs (yes, all the way from Brissy) for our adults only Christmas pudding (a bit too much cognac but thumbs up from Ono-san - chief pudding taster); Karen made sure the gravy wasn’t too lumpy; thanks to Kochiyama-san for washing up every meal, even Nichizawa-san served up some cooked spinach on his own! Every 10 minutes, a loud somewhat irritating voice would say ‘G-time, G-time, evacuate! unwanted personnel clear the kitchen!’ it was glazing time for our beautifully decorated ham! Professionally plated by Leo, the ham 'complimented' the perfectly crisp roast potatoes and pumpkin! (cooked by Emma and her assistant - Susan) Music and entertainment was provided by Ryan, and thanks to thoughtful Lawrence for the gooey fudge from the markets.
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- Connie (casual observer, sipping champange from my designer flute!)