Next to… you’re doing what!?!?… the number 2 question has been ” what are you going to eat?”
Admittedly, we do have a minor obsession with food, wine and exceptionally smelly cheese. Anybody who knows us will know that we have a tendency to move our lives considerably to accommodate good food, great café’s and super fine restaurants, regardless of finances. Having received (much to Emily’s horror) a good-bye hug from our friendly local café owner at Source (see below) we decided to dedicate a few pages to one of our shared passions, food glorious food.
SO, what will be eating?
- Often
- Lusciously
- Freshly
- Simply
- Delicately
- Cheaply…or not
Our only hope of not blowing the budget on good food in the first few weeks is that we both harbour a fear that we’ll turn into 2 large Ladies of leisure due to over indulgence, and we know where that story goes… but we’d be very happy little tubs.
In no particular order, all these places serve good coffee and food, so unless it was a ‘blow your socks off, conversation stopper’ we won’t mention it. We are ‘cheating vegetarians’ (eat fish), so we are always on the look out for good vego friendly places.
Haven’t mentioned prices, who cares if its good food.
Hot Spots
These are the places that kept us going during the long week (or two) prior departure, despite us looking and behaving rather badly. I’m sure the line “oh no, here come the crazies again…” was muttered on more than one occasion, but never with ear shot.
Source Café
This is an old stomping ground for us, which, aside from the great philosophy (Use produce from organic, sustainable sources) is a nice simple and easy café to go to.
Our top bites are…
Eggs in a daze, amazing hollandaise made fresh daily
The nachos, these are truly good, large so its good to share if your not a big meal muncher
Surprisingly, the muesli, not something I’d usually order but its yummy and fresh
Tarts and cakes are made on-site, different cakes all the time. This can be a little frustrating when you’re longing for the carrot cake of last week only to discover its not there, but usually in its place is something more magnificent and delicious…
Pantry Door
Delicate cakes and pastries made on site, with delicious savoury delights. Eclectic selection of organic produce for all the family which even includs organic dog food! Service has been a bit quirky, but the coffee is worth the pandemonium and it’s early days for this wee establishment.
PS. Not a place for toddlers, lots of stuff at hand height. There is a children’s corner, but we’ve only ever seen children who are firmly secured in pram.
Cantina
Seriously good coffee, seriously. Particularly the wee barista man who wears glasses.
Cakes and desserts are made on site, everything we have tried has been orgasimic, so if your not getting any, you know where to go.
Pasta pasta pasta,. Its just all good, all the time.
Bouchard
Breakfast is good, usual menu, with very nice pancakes.
Dinner is outstanding, super fine food served with passion and knowledge. Unique menu, consisting of well thought out combinations served delicately (quality, not quantity).
However, the French theme translates to vegetarianism not being a priority, more of a peculiarity. Perhaps warn them of your immanent arrival if you don’t eat fish.
What’s Cooking
Camp cooking for us can vary from a super quick and un-nutritious ‘Tasty Bite’ meal (Indian meals in a packet from Coles, last for ever and taste not too far from the real deal) to a seriously gourmet affair involving basic, squeezes of lemon and dashes of rosemary infused lake salt. No prizes for guessing who’s cooking what!
As with all camp cooking, please don’t try these recepies at home…its just not the same without the random substitutions, sand dirt and occasional ant.
Dave’s eggs with some Caz special sauce…a more fancy might be Deconstructed Morocan eggs
This dish is a twist on a David Ong breakfast special he taught us whilst camping at Nannup.
Sliced bread (anything bready will do)
Cup/glass smaller than the bread diameter
Fat/ oil
1 egg p/slice (Absolutely free range, don’t even think of eating anything else)
Tomatoes (Preferably roma)
Dash of balsamic vinegar
Sugar (About 2 tea spoons for 5 tom’s)
Garlic paste/ clove (one spoon)
For the sauce;
Chop tomatoes and mix with sugar, balsamic vinegar, oil and salt
Add some oil to pan on low heat and add garlic (do not let burn!)
Throw in the tomato mix, and let it sweat (covered) over a low heat, stirring occasionally.
When the tomato flesh has broken down and the juices are looking juicy, remove the lid and start reducing (remove moisture from the sauce) the sauce until it reaches the desired consistency.
The egg bread;
Cut a hole in each slice of bread (Emily’s job)
Place oil and bread on a hot plate, crack the egg into the centre hole and cook as desired. Do what you want with the circle bit eft over.
Serve egg bread and sauce immediatly!
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