Christmas 2019

Christmas Eve dinner was a big bowl of Moules mariniere with crusty bread to mop up the broth followed by fresh tiger prawns with wasabi. Then a scoop of Ben and Jerry’s Triple Caramel Chunks.
Wine: Rapaura Pinot Gris 2019 from New Zealand.
Christmas Day calls to family and friends before opening a bottle of champagne late morning to have with a Christmas lunch entree (starter) of oysters and prawns.

Then as a main, a little later, barramundi on the BBQ with fried potatoes washed  down with Pikes ‘The Merle’ Clare Valley Riesling.

And then, much later, dessert; plum pudding and vanilla bean custard.

Finally a shout out to the over 2000 volunteer men and women fire fighters who are out there today still protecting us and who could not be with their families today. You are all heroes.