From picking to stomping to eating and drinking, picking Day at Glandore Estate in the hunter Valley gives you a fascinating insight into what it’s like to work a vintage at a winery. Here’s what happens in the vines.

Have you ever wondered what it’s like to jump in a barrel of white wine grapes and stomp them into juice? To feel those little rotund globes full of white wine potential pop underneath your toes?

It’s just one little part of the most crucial day of the year in the winemaking world. It’s a day that makes vintners concurrently shudder with worry and blush with glee.

Vintage.

Pick the grapes too soon, they’re under-ripe. pick them too late and they’re too sweet or they’ve spoiled.

Then there’s the weather. too hot, too cold, too rainy, too dry… it all matters around vintage time.

And never say the word ‘hail’ in earshot of a winemaker.

But the possible outcomes of a good vintage create the driving force that keep winemakers going.

Here’s our video on picking Day at Glandore Estate in the hunter Valley.

Thankfully, we don’t have to worry about these elements. We are, after all, mere humble pickers.

All we have to worry about is finding the grapes, filling our buckets and not taking a finger off with each bunch of Chardonnay we harvest.

Picking Day at Glandore Estate, hunter Valley

I’m not going to lie, it’s an early start. even though we’re staying at the Chateau Elan – only a 10-minute drive away – it’s a slog to get to Glandore’s cellar door for the 6.30am kickoff.

But it’s an incentivised start.

We arrive to good coffee, even better bacon rolls and a welcoming registration where we collect our commemorative picker’s tee shirt for the vintage and a team name (more about that later).

There’s a sparkle in every sleepy eye of our fellow pickers as they mingle at the winery cellar door. The morning air is full of ecstatic energy.

Picking the grapes

This year, our 120-strong crew of eager well-caffeinated pickers is harvesting Chardonnay grapes for Glandore’s blanc de blanc sparkling wine, but this changes every vintage.

This is because the owner-winemakers Duane Roy and Nick Flanagan have to choose a day quite a way in development so their Cellarhand white wine Club members can book their tickets early.

There’s no way of knowing which grapes will be ready on that day until the last minute.

But we all march pleasant yet earnest into the vines, snippers and white buckets in hand, ready to hunt out every grape we can find.

Working our way down the rows, we soon realise it’s not a care-free flitting amongst the vines kind of occasion. Everyone’s working steadfast up to their shoulders in vines, clambering into the greenery, wrestling great juicy bundles of grapes and filling their buckets like they’re bailing out a sinking ship.

Runners heave pails piled high with grapes down to the waiting tractor and pitch a consistent flow of Chardonnay into the trailer.

The sun climbs higher along with the mercury.

We’re now hardened pickers; feet planted firmly, backs bent and snippers rapacious. bunch after bunch fill our white tubs and the surprise at finding a huge boon of grapes in just one spot is a surprise no longer.

We can nearly sense where the next grape-rich vein will be in the vines.

The winery dogs – Nutmeg, Oreo, Sunny and charming three-legged Phoebe – once busy bounding around, weaving between us and enjoying the day, have now sought shade in the heavy foliage. smart move.

But soon it’s all over, and with the shouts of ‘bucket!’ still ringing in our ears, we leave the vineyards and make our way back to the homestead.

Morning tea and fun

Waiting for us is a spread of delicious refreshments—from chicken wraps to hot cross buns to jam tarts and watermelon. and of course a glass of Glandore sparkling.

Meanwhile, the grapes are scooped and shovelled into presses, where they’re squeezed and crushed ready for their new life as wine.

But not all of them.

Some are still in their containers from the vineyards, and we take it in turns to leap in (after a foot wash) and stomp those little green orbs until the juice squirts between our toes. It’s a special sensation.

After everyone’s had a go at stomping, we make our way round the back of the barn to Glandore’s ranch-style bar and bocce course. It’s time for those team names to come into play.

Beer and white wine flow freely, and the shiny metal bocce balls fly high. It’s a knock-out competition, where the winning team of two takes home a dozen bottles. We make it into the third round then let others have a go.

Yes, fine. That indicates we lost. a lot more time for wine!

Lunch is served

The day culminates in a exceptional four-course banquette amongst the barrels in the white wine shed surrounded by huge steel fermenters and racks of wooden barrels.

Down long tables, first one course then another covers the runners.Fresh sourdough and soft, salty butter, Mooloolaba king prawns with tahini yoghurt, pomegranate and sumak, terrines of quail, duck and pickled walnut, buffalo mozzarella and fresh white anchovies… it’s delicious.

And served with as much of Glandore’s Black label Semillon and their regional series Nebbiolo as you want.

But next comes the amazing slow-roast suckling pig with a fig relish. Sides of roast pumpkin, caramelly red onion, crunchy chat potatoes, and a honey and hazelnut praline.

It’s a stunning course, paired perfectly with Black label DPJ Chardonnay and the winery’s regional hunter Valley Shiraz.

Finally, the cheese platter arrives, stacked with smoked cheddar, aged manchego and a gooey Binnorie brie with plenty of lavosh crackers, quince and, of course, grapes.

With this final round of food, we’re treated to the Black label Hamish Shiraz and the Ginger rose Shiraz Viognier.

What a feast for worn out pickers!

This experience is the event of the season and something genuinely special to do. It’s family-friendly, though make sure you’re ready to work. There’s no room for slackers in the picking crew!

And while it’s an event that’s open to all, Glandore Cellarhands white wine Club members get discounted early-bird tickets to the picking Day. So sign up here so you don’t miss out.

As a Cellarhand member, you also get first dibs and special prices on tickets to the Burning of the Barrel event at the annual hunter Valley white wine and Food festival at the end of June as well as all sorts of great white wine deals.

But you also come away from the picking day with a sense of camaraderie and accomplishment. It’s a exceptional thing, and sure reason why members come back for vintage at Glandore year after year.

We experienced the Glandore picking Day as media guests of hunter Valley white wine country tourism association and Glandore Estate Wines, but our opinions remain our own.

Adventurous Kate includes affiliate links. If you make a purchase through these links, I will earn a commission at no extra cost to you. Thanks!

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One thing I need to be better about is photo editing.  I’ve been so behind that I’ve only just edited these photos from my trip to Porto and the Douro Valley in September!

I love northern Portugal.  It’s beautiful, it’s warm year-round, it’s much less expensive than Spain or Italy or France, and because it’s not a major traveler hotspot, you get to delight in many of the sights without massive crowds.

I hope these photos inspire you to consider something different on your next trip to Europe.

The Porto skyline — I love the grit, the towers, the orange roofs, the laundry hanging out to dry.

The extremely beautiful Douro Valley, where scenes of terraced vineyards and green mountains surround the glassy blue river for miles and miles.

Fresh garlic for sale.  The Portuguese put it in everything.

A crunchy olive oil bubble is the ideal accompaniment to octopus carpaccio at chef Rui Paula’s DOC Restaurant.

“Grandma!  Come on!  You’re destroying our gang!”

The hulking Sandeman figure should be one of the creepiest logos ever created.  It could practically be Voldemort.

Porto is a very steep city — and to get around, you’re going to have to go up and down a lot of stairs.

Another unforgettable view of the Douro Valley.  If it weren’t for the power lines, I’d promise this was fake.

Cheers!  Victoria and I share a port toast in Quinta do Seixo.

And finally, a cruise along the Douro River itself, no longer so glassy, but still highly reflective of the world around it.

I wonder how soon I can get back here.

Many thanks to Visit Porto and North and Travel bloggers Unite for hosting me in northern Portugal.  All opinions, as always, are my own.

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due to the pandemic, traveling overseas isn’t almost as simple as it utilized to be. as well as while it was glamorous at times, travel blogging was already a great deal of difficult work. now it’s much harder.

If you’re wanting to begin up a travel blog or enhance your existing one, now that the world is waking up again, this short article will assist you prevent a few of the most typical mistakes.

Other articles you can read:

How to begin a travel blog as well as make money in 6 months (Part 1 of 2)

How & Why we turned our personal travel blog to a neighborhood travel Website

Extended stay America in Tampa, Florida [Ideal For travel Bloggers]

Self-publishing Your Travelogue: A guide For travel Bloggers

How to Make money from travel blogging (Monetize your travel Blog)

Table of Contents

1. Being as well generic
2. Not utilizing SEO
3. as well much social media
4. No composing habit
5. Ignoring emails
6. Overlooking security
7. Not treating it like a business
8. lack of research
9. poor photos
10. Being unrelatable
Wrapping up

1. Being as well generic

Do you understand exactly how numerous travel blog writers there are in the world? The response is: everybody with a smartphone as well as an Instagram account is technically a travel blogger.

That’s excellent for the destinations wishing to advertise their experiences as well as resorts, however it implies the major travel blogger needs a distinct selling point (USP) to stand out. So, ask yourself: what can I do much better than 50% of everybody else? discover your niche as well as double down on it.

For example, you don’t have to take excellent photos of great houses, however if your USP is capturing a distinct angle on renowned buildings, then your followers will tune in particularly to see that.

2. Not utilizing SEO

Travel blogging utilized to be called “journaling.” however the Web transformed it into so much more.

As such, a great travel blogger ought to comprehend exactly how to utilize browse engine optimization (SEO) to put their composing in front of as big an audience as possible.

But keep in mind that it’s a balance. By composing as well much for Google’s algorithms, your composing can noise robotic. Yet, by only composing for a human audience, your visitor web traffic won’t be as high as it might be. So, while you ought to discover the basics of SEO, don’t go as well crazy with it!

3. as well much social media

Instagram, Facebook, Pinterest, Tik Tok — these social network sites offer an amazing range of methods to provide material to your followers. however focusing on it as well much comes with a risk.

The danger is that, over time, your blogging begins to look like a video camera is always there. Every action you take appears to be calculated to get the most clicks or likes. nothing feels organic, as well as the audience will soon notice.

If your blogging becomes as well scripted, you will lose the most essential currency any type of writer has with their audience: trust. So, keep a video camera useful when you’re out as well as about, however don’t let Instagram dictate your travel experience.

4. No composing habit

Martial artist Bruce Lee was when asked by an acolyte, “How do I punch faster?” Lee’s reaction was perfect: “Punch faster.” The viewpoint is the exact same for anybody wanting to be a much better travel blogger: “write more.”

The essential steps to ending up being a much better writer are simple:

      Write every day;

      Give yourself a deadline;

      Write about anything as well as everything.

It doesn’t always requirement to be published, however getting into the practice of composing on a regular basis will smooth out the bumps when it concerns penning your next blog.

5. Ignoring emails

Not every email is worth 10–15 minutes of your time, however responding to messages is a excellent method to increase your profile. even in the Web age, word of mouth still counts for a lot.

And if you do produce a USP (see above) in the travel blogging ecosystem, possibilities are great that other travel blogging sites or even media outlets will ask you to compose paid stories for them. keep an eye on your emails—you never understand what chance may be in there.

6. Overlooking security

Taking the path least traveled to experience special things is vital for every travel blogger. however it can likewise put you in unsafe situations.

Choosing protected accommodation as well as travel will assist decrease risk, however staying risk-free on the internet is just as essential as staying risk-free in the physical world. 

After all, a great chunk of your life as a blogger is spent online, so be cautious when utilizing unprotected Wifi connections as well as make sure to utilize a online personal network (VPN) to stay risk-free online.

7. Not treating it like a business

They state if you do something you love, you’ll never work a day in younull

For thousands of years, the Maya civilisation ruled Mexico. Their cities, temples as well as fortifications dot the landscape, leaving us to wonder at an advanced ancient society whose secret as well as legend are the very bones of a nation.

In the far eastern spur of Mexico, almost touching the arm of Cuba, the Yucatan Peninsula hugs the southern Gulf as well as reaches into the Caribbean Sea.

This jungle-filled province is house to many thousands of relics the Maya built for their reign over Mexico as well as many of central America.

Here are two significant archaeological sites of the Yucatan we went to while in Mexico. when thriving cities of the Maya, now simply the white bones picked clean by time.

Zamá – the City of Dawn, Tulum

With the bright blue of the Caribbean sparkling next to us as well as the white gravel path crunching beneath our feet, we emerge from a low stone doorway.

It’s a doorway that, thousands of years before us, would have brought the Maya to their location of residence, their location of trade, their location of worship.

We are walking through history.

Beyond the doorway built into a three metre deep stone wall are the ruins of Tulum’s ancient Maya town as well as its clifftop citadel.

In fact, this wall as well as the imposing ‘El Castillo’ are where Tulum gets its name.

Tulum implies ‘palisade’ or ‘wall’ in Maya.

Roaming the archaeological avenues woven between stones as well as pillars of this ancient walled city, we totally fail to remember about the view across the sea that has captivated our interest up until now.

It’s not until we’re looking back across the cliffs to see the glimmering white sand of the Playa Ruinas that we when once again remember that this Mayan destroy is the only one if its kind to sit on the coast.

All other Maya ruins are tucked away in the dark confines of jungles.

Here, the squat yet stylish fort sits in the most striking of contrasts to the swirls of soft sand sifting through the gentle eddies of the Caribbean shores.

Built with nothing however the strength of Mayan hands so long ago, it’s an fascinating paradox that this age-old view has captivated so many on Instagram.

Cobá – the City of damaged Water

As we step aboard our rickshaw, I can only feel apologetic as well as grateful to the guy at the pedals. We’ve taken too long to get right here from Tulum as well as now we have to hurry our way through this incredible location of ancient culture.

Not that arriving early would assist that much though.

This city of Coba was – as well as still is – vast.

It would take a whole week to check out all the grey ruins of this mighty place. however in the warm of the ailing afternoon sun, we roll along the many white-pebbled sacbé – the pathways throughout the city – admiring as well as trying to comprehend the magnitude of this place.

There’s an unpolished beauty to Coba. It feels as it must have felt soon after the early explorers discovered these ruins. As the jungle parts, you’re welcomed as well as at the same time admonished by the scale of this spectacle.

No truer is this than when you very first see Ixmoja – Nohoch Mul as people call it.

What when would have been the grandest of all of the Maya temples in Mexico is now half shrouded to its shoulders by dense foliage. when side has crumbled, while the other, still with its renowned stepped pyramid shape, faces the afternoon sun.

This is the highest pyramid in Mexico and, incredibly, you’re allowed to climb to the top.

It’s a strenuous, frightening effort, with each tall yet shallow step threatening to pitch you backwards to the bottom. however at the top, you’re rewarded with drone-like views across the jungles.

Lumps sprout right here as well as there, as well as although they look like little mountains, we’re assured these are yet undiscovered monuments much like the one on which we now stand.

Directly west of Cobá, hidden by the horizon as well as the dense jungles, is Chichén Itzá – one of the seven Wonders of the contemporary World. as well as these two sites are joined by a direct path – an ancient sacbé.

You can still comply with the sacbé – if you have the time as well as skill. It’s said to be a pilgrimage like no other.

As we clamber carefully down the side of this manmade mountain, we see the tree line come down to satisfy us. It’s like sinking below the eco-friendly waves. as well as we get a sense of the loss of a civilisation – the departure of the way of kings.

Cobá gets its name from the five lakes that the city was built around. Cobá implies ‘Broken Water’ or ‘Chopped Water’.

Travel doesn’t end with a flight home

One thing we’ve learnt as we’ve been travelling is just since you’ve been to a destination doesn’t mean you ought to stop discovering about it.

And if anything, discovering out new things about a location you’ve went to takes you back there as well as elevates your memories ofyour time travelling.

Your new understanding combines with your memories to produce a fuller photo – to make sense of things you experienced.

Here are a 10 things we’ve learnt about the Maya of Mexico because we’ve been back:

1. Coba was one of the most significant Mayan cities. In its prime it would have had a population of around 50,000 people as well as covered an area of 27 square miles. For context, Manhattan is only 22 mile².

2. The largest pyramid at Coba – Ixmoja – is not only the tallest in the Yucatan however the whole of Mexico as well as the third tallest in the world. Ixmoja is likewise known as Nohoch Mul, which implies ‘great mound’ in Maya.

3. The ruins at Tulum are the only known existing Mayan buildings that are on the coast.

4. Over 4,000 archaeological sites have been discovered in the Yucatan Peninsula, however there are still potentially thousands more hidden in the heavy jungles of the region.

5. The Maya have been around for at least 5,000 years – roughly the same amount of time as the ancient Egyptians.

6. other ancient civilisations with similarly grand structures had the assist of animals to bring as well as move stone. The Maya had no beasts of burden – only the strength of their own hands.

7. The east coastline of the Yucatan Peninsula – the state of Quintana Roo – was one of the last strongholds of the Maya, who were only really totally controlled in the early 20th Century.

8. Quintana Roo was named after a prominent legislation guy Andres Quintana Roo, who was key to forming Mexico’s self-reliance from Spain in the early 1800s.

9. Cancun, the most significant town in the Yucatan Peninsula, is the easiest gateway to the Yucatan as well as Quintana Roo.

It’s likewise a celebration hotspot as well as little remains of the land’s history or heritage. Cancun implies ‘pit of vipers’ in the Mayan language. If you’re not into in the hedonism of spring break or the apparent ‘luxury’ of resort travel, this is not a location for you. I think the name is very fitting.

10. In the 19th Century, the Maya rose up against their Spanish oppressors as well as were, for a while, successful. It was the biggest as well as many recent victories of indigenous Americans as well as Mesoamericans to have been recorded.

One of the Maya we met, who was in his late 90s, talked about his father as well as grandfather fighting in battles with the Spanish. The Caste war went from 1847-1853, so longevity must run strong in his family!

I remember the stories he told us of tricking the Spanish soldiers by hiding in the trees as well as calling to their gods, which frightened the Spanish sufficient for the Maya to fight them to victory.

The Yucatan Peninsula as well as Quintana Roo were the last places of the Maya to capitulate to Mexican domination, which happened in the early 20th Century.

It is possibly no surprise that on the internet education is much more prominent than ever. For trainees as well as teachers, it represents discovering as well as earning respectively from the comfort of your own home. mentor English on the internet represents ones of the very best methods to accomplish this for many. 

NeONBRAND
Teaching English on the internet is now a significant market with numerous opportunities. In this article, we will show exactly how Filipinos can get started with their on the internet English mentor career. With whatever from accreditation to working as a freelancer, this guide might be the increase you requirement to get off the ground. 

We have likewise partnered with world Tesol Academy to offer an online TESOL accreditation program for the lowest cost you will discover anywhere – $34 USD! We recognised exactly how terribly impacted numerous people around the world have been by the Covid / Coronavirus situation. So, we spent a great deal of time talking about with this excellent business exactly how they might come up with an affordable service to assist people pay for the chances that an on the internet TEFL / TESOL accreditation can bring.

Table of Contents

Get Certified
Writing your Resume
Getting Students
Starting a new Opportunity

Get Certified

An essential very first step to show you are a major TEFL teacher. fortunately there is no requirement for you to even leave the Philippines as the accreditation can all be completed online.

Thomas Lefebvre
The TEFL Org provides a range of on the internet programs tailored to satisfy the needs of private teachers, all of which are offered by a BAC (British Accreditation Council) as well as ODLQC (Open & distance discovering high quality Council) certified institution. lessons are self-paced which implies you can log on as well as discover whenever convenient. You will have your own personal tutor to mark your assignments as well as provide you comments as to where you can improve.

You will discover whatever from grammar as well as mentor methodologies to lesson planning as well as managing students’ behavior. You will likewise have the possibility to view videos as well as see genuine TEFL instructors in action. inspect out which TEFL program is best for you.

Remember that qualification is the most measurable method to notify a prospective employer or trainee that you have a solid base of mentor knowledge. believe of it as a shortcut towards telling them that you understand what you are doing.

Writing your Resume

A essential step for any type of TEFL instructor regardless of whether they apply for a classroom task or an on the internet English mentor position.

If you are not extremely experienced at applying for jobs, begin with the basics. This includes things like whether you ought to set out your work experience chronologically or thematically, formatting, exactly how to compose your introductory statement, etc. 

Bram Naus
Remember to proofread (spelling, grammar as well as punctuation errors will not look great for an English teacher!). keep in mind as well that your resume ought to tell a story of your qualifications as well as experience as well as why you are qualified for the job

Now let’s get into some TEFL specifics. listing your TEFL or other English mentor qualifications near the beginning of your CV together with your undergraduate BA degree (the latter is typically a demand or preference for English mentor positions). mention specifics that you discovered on your TEFL course. For example, if you completed a 120-hour on the internet course, specify that some parts of the program were to finish with grammar as well as others were to finish with lesson planning, etc.

If you are applying for a task that includes mentor young learners, tension what you discovered about mentor young learners. If you are applying for a task mentor company English, tension what you discovered about mentor company English. tailor your resume to the job.

When explaining your mentor experience, you ought to likewise be as particular as possible. Let’s state you worked in an English language training center mentor young learners. mention each part of your task such as lesson planning, preparing materials as well as classroom problems like exactly how you dealt with challenging students. This will tell your employer that you understand exactly how to handle your time as well as offer with challenging circumstances under pressure.

And for those without mentor experience, don’t worry! believe about any type of transferable skills you may have chosen up from other work or volunteering experiences. Let’s state you have volunteered as a youth sports coach. This might show an employer you are able to clearly provide directions to young people. Similarly, if you have worked in an office atmosphere as well as want to instruct company Englinull

My goodness, what a week it’s been! It’s taken us a surprisingly long time to recover from our trip to South Australia. The wine there’s just too good to say no to… as is the Adelaidean hospitality!

Not that we’re complaining, of course. everything we ate and drank in Adelaide was delicious and we’d encourage you to pay the City of Churches a visit if you haven’t been already.

We recovered just in time to get started on our plans for some very exciting last-minute travel that’s come up.

Yes, we might’ve eaten and drunk to excess on our trip to Adelaide, but now we’re not there, we can’t help think about all the delicious things we had. These char-siu pork sliders from The Pot Food & Wine’s amazing tasting menu were absolutely incredible.

Watch this space for more info on this cracking eatery. Can’t wait to share more photos and stories with you.

This evening, Mrs romance is having dinner with Steph from the lovely LipstickAndCake.com. They’re at The Gantry in Pier One at Walsh Bay here in Sydney to see what’s on offer on their new menu. Head chef Chris Irving has created dishes celebrating local growers and suppliers.

This winter salad looks fresh and wholesome, but there’s a lot more up for grabs beside salads. together with chef Irving’s creations, The Gantry has collaborated with Black star Pastry and and Swinging Bridge Winery from Orange, NSW.

It’s a guaranteed feast at The Gantry.

Today, Mrs romance is out and about in her official capacity as Hair Romance. She’s in la Biosthetique’s concept salon, Bauhaus Hair in Waterloo trying out a new hair treatment especially for curly hair.

Val is a curly hair expert. The products she’s teaching Mrs romance to use are going to give her the most amazing curls. If you have curls and want some great tips for keeping them looking amazing, keep an eye out over on HairRomance.com. Mrs R will be sharing what’s she’s learnt soon.

One cafe we do like to visit on a regular basis is the Paramount Coffee project in Surry Hills. Their coffee is good, their staff and awesome and their food is exceptional.

Today, Mrs romance and I had a deal of trouble to decide what to eat from the Paramount’s menu. In then end we’ve decided to pick 2 of the things we like the look of the most and share them. ordinarily I don’t deal well with sharing food, but this time I’m willing to make an exception.

This is the Cuban Torta – a soft bun with smoked chicken, pulled hock, dill pickle, jack cheese and garlic ranch sauce. We’ve also ordered the slow-roast pork with cheddar cheese and an incredible reduced marrow dipping sauce. It’s not as photogenic as the torta, but much tastier.

We’re so excited about what’s just happened! In under a week, we’ll be right here.

This is cable beach in one of Western Australia’s most northern coastal towns and a place Mrs romance and I have wanted to go to for years and years.

Even better than that, we’re heading to this paradise in order to catch a ship. It’s a ship owned by national Geographic, which travels around the world to beautiful, remote destinations. one of these voyages goes from Broome over the top of north-western Australia to Darwin in the northern Territory. The wild north-west!

We can’t wait to share all of the amazing sights we’re expecting with you. We fly out on Saturday and fly next Tuesday. quite a journey – especially as we’ve only had since last Thursday to prepare!

Today, Mrs romance and I have decided to make the most of the afternoon and have taken a trip to Bondi. We haven’t been to the beach in what feels like forever. It’s so good to be back.

The sea pool at Bondi Icebergs is always a special subject for photos. It’s even better when the sun’s out and there’s a good swell.

Another flashback to our time in Adelaide comes just in time for the weekend. one of our favourite places to spend an evening in Adelaide is here in the flying Trunk. It’s a cracking little bar in Goodwood south of the city.

This place has an amazing vibe, interesting decor, excellent cocktails and spirits – and let’s not forget the lovely staff.

The flying Trunk also runs cocktail making classes every week. You have to book as there’s only space for 5 or 6, but it’s well worth it. education + fun x alcohol = the perfect evening!

Here’s our full write-up on the flying Trunk, Adelaide.

This morning guess where we are? That’s right, we’re back in the Paramount Coffee Project. this time we’re catching up with our dear friends Glen and Barbs, and their adorable little girl.

Instead of the Cuban Torta, which has in fact been taken off the menu for now, I’ve ordered the BKE roll. Bacon, crispy kale and scrambled egg. It’s fantastic but not that pretty. Instead, here’s Mrs Romance’s smashed avocado on toast with feta cheese and a fried egg. I know, my stomach just gurgled too!

We are seriously excited about going to Broome in Western Australia. It doesn’t seem real. Tothink we’ll be right here in under a week. then on Tuesday we set sail. pretty much beside ourselves. It’s going to be a trip of a lifetime.

All credit to Y-Travel blog for this beautiful shot via their Instagram account.

What was your week and weekend like? What was your highlight? any amazing meals? A new place for a drink? tell us in the comments!

Images by Mr and Mrs romance via Instagram: @MrAndMrsRomance, @HairRomance, @Christina.Butcher – Mrs R’s Insta account and @AngryBastard of course!

Whisky is one of those drinks people either like or hate. The difference is the people who dislike it just haven’t discovered their method to drink it yet. right here are 5 tip on exactly how to drink whisky to make everybody like what mark Twain called “liquid sunshine”.

When it comes to exactly how you drink whisky, there’s a great deal of snobbery as well as judging about what you drink with it.

Some state drinking whisky on its own is the only way. Others frown on anything however a bit water with it. Some state a single ice cube is exactly how to drink whisky.

I when asked a Scottish good friend of ours exactly how he takes his scotch as well as whether he has water with his whisky.

“Yes, of course,” he said. “I always have some water with my whisky – just in situation I get thirsty.”

As for Mrs Romance, she’s only now starting to appreciate whisky, so a bit ice as well as water is exactly how to drink whisky for her. as well as if you’re not sure which whisky to begin with, we’ve got some guidance for you on which whisky to select here, and if you’re after some top Australian whiskies to try, you’ll requirement to inspect out Black entrance Distillery as well as these others we love.

But why are there so many methods to drink whisky? Here’s a rundown of exactly how to drink whisky as well as the virtues of each one:

How to drink whisky – 5 methods to enjoy a nip of the great stuff

1. Neat / directly up

Some people believe this is the very best method to drink whisky – particularly costly single malts: nothing however the whisky in your glass at space temperature. This is experiencing the spirit in its purest form.

The only drawback to this is the whisky can seem a bit strong for people who aren’t utilized to drinking it like this. Also, some whiskies requirement a bit more assist with water (see below) to ‘open’ the flavours a little.

High high quality single malts like my favourite Lagavulin or Glenfiddich are excellent directly up.

2. With water

Adding a touch of water – only a few drops – is stated to open the whisky up as well as release oils, flavours as well as aromas from the drink. It likewise makes the whisky go a bit further!

Putting this much water in does not dilute the flavour as well as only reduces the alcohol material a little, which is a concern for some.

It’s a great concept to request a bit water on the side in a separate glass, as some bar personnel aren’t sure exactly how much to add. You can likewise keep the rest of the water to sip on if you get thirsty like our Scottish good friend does.

Good whisky bars will even provide you a special bit water jug or even a pipette for the water. adding water such as this to your drink is called a ‘water back’.

3. With ice / on the rocks

The drawback to taking your whisky neat or adding water is that the drink will be at space temperature. Although this is usually better, it’s not extremely refreshing.

Adding a single cube of ice will chill the whisky a bit as well as add the water you requirement to release the oils as well as aromas you want. The issue with ice is you can’t manage the amount of water you put in your whisky as easily.

4. Whisky stones

You put these stones (made of soapstone so they don’t scratch your glassware) in the freezer. The concept of whisky stones is you can chill your whisky without watering it down. You can then add water to your whisky as well this way.

The unfavorable to this is that as you drink, there’s a possibility of getting hit in the mouth with a chunk of stone. Not much fun.

5. Cocktails

Of course, if you’re in the mood for something a bit more complex than the whisky flavour alone, there are great deals of excellent whisky mixed drinks to try.

Some of my absolute favourite mixed drinks are ones made with whisky. The likes of Old Fashioneds, Manhattans as well as Boulevardiers are tasty if you’re looking for exactly how to drink whisky.

Do you have any type of tips on exactly how to drink whisky? What’s your favourite method to enjoy a great scotch? tell us in the comments!

It’s strange not having our buddies here. Last week, Mona as well as Brendan, who online in San Diego, were staying with us. It was a great deal of fun however they’ve since headed off on the next part of their trip, which means back to truth for us.

Mona has two favourite drinks: Amoretto sour as well as sparkling Shiraz. Thankfully she didn’t get to drink all of the stock we got in, so tonight – in tribute to Mona as well as Brendan of program – we’re cracking one of these to have with dinner!

And since neither me nor Mrs romance felt like cooking this evening, this is dinner: a few cheeses (a sharp cheddar, a chevre as well as Gorgonzola dolce), a capsicum as well as pine nut dip, as well as Mrs R’s favourite at the moment, a deconstructed butternut pumpkin salad. The recipe for this is by Beth from infant Mac as well as it’s delicious.

We woke up this morning to the saddest news. Robin Williams, the brightest star of the silver screen passed away. We can’t believe it. The film market as well as the world as a whole is a gloomier location now. rest in peace, Mr Williams.

One of my mates has just come back from an incredible three-week trip to Europe. He left me a set of secrets just in situation something went wrong with his apartment. It didn’t, however as a thank-you-anyway, he extremely generously brought me back a bottle of 12 year old Canadian Club whisky. It’s surprisingly smooth as well as makes a quite much perfect Old Fashioned.

Meanwhile, Mrs romance is tucking into a martini made with the gin Mona as well as Brendan brought over for her. It’s called Old Grove as well as it’s by Ballast Point, a regional craft distiller in San Diego. truly lovely stuff!

I’ve been delegated my own gadgets today, so as usual, I haven’t had lunch up until now: about 2:30pm. rather than go out, I’ve decided to knock together an old household meal my mum produced when I was young as well as we were poor. We didn’t have anything in the home apart from eggs, bread, cheese as well as beans.

She put it together in the type of a French toast cheese sandwich with beans on top. She let me name it too: The Sylvester. I had a dairy allergy when I was a kid, so my mum adapted the Sylvester; instead of cheese, she utilized ham. We called that the Tweety Pie… yeah, I was kinda into cartoons when I was a kid!

Anyway, it’s tasty as well as every forkful takes me right back to my childhood. funny exactly how food can do that, isn’t it?

Here we have our latest blog writer cocktail. In fact, we’ve made two variations this time. We’ve devoted this development to Steph from Lipstick as well as Cake – it was partly her concept after all!

These are the Popping candy Cocktails, as well as came to Steph in a jiffy while she was inventing new Wonka chocolate bar toppings with Mrs Romance.

On our site, we’ve got the L.A.C Choc-Nutty Popping candy Cocktail, while over on LipstickAndCake.com you’ll discover the L.A.C Strawberries & cream Popping candy mixed drink recipe.

Both are tasty as well as great deals of fun too, with the popping candy crackling on your tongue as well as down your throat while you enjoy the drinks themselves. They’re a truly fantastic alternate to a dinner celebration dessert.

We’re getting our hot beverage repair today at two great Eggs Cafe in Surry Hills. I’m likewise having my favourite Goats on toast breakfast while we’re here, however first: coffee. extremely important.

This has been a surprisingly constructive productive Saturday for once. as well as it’s ending appears like being even better. We’re at the golden Age Cinema as well as Bar in Surry Hills tonight. We such as this location since they’ve got a appropriate bar here, you can take your drinks to the screen as well as they show absolute classics too.

Tonight I’m having the rye sour (right) as well as Mrs R has gone for the negroni (left, with the huge iceberg in it). as well as we’re both right here to watch what turns out to be (unintentionally) one of the funniest James Bond films in the franchise: Goldfinger.

The crowd at the golden Age is totally different to that of most cinemas. Everyone’s got a drink in their hand, we’re all there for a laugh. It’s the only cinema I’ve ever been to where I don’t begin blowing fuses when people talk during the film. somehow it doesn’t seem to matter right here (cocktails helping?). Also, when there’s dialogue, everybody shuts as much as listen.

Anyway, stand-out moments in Goldfinger:

Oddjob Frisbee-ing his hat as well as cutting off a marble statue’s head

The nerve gas that knocks out numerous soldiers around Fort Knox even before it gets to them

Goldfinger’s speech about exactly how much he likes gold (easy to see where Goldmember got his lines from)

And of course, Bond’s terry-toweling onesie.

Great stuff – here’s our evaluation of the golden Age Cinema as well as Bar!

Today, we’re utilizing a wintery Sundayof what it’s supposed to be for: rugging up, drinking hot chocolate as well as getting a bit of blogging done. as well as watching old faves on the TV. just completed Bedknobs as well as Broomsticks as well as about to begin The Princess Bride!

The only method to squander a great weekend!

What food takes you right back to your childhood? Who’s your favourite Bond? What’s your traditional movie of option when you’re tucked up at home? tell us in the comments… as well as have a lovely week!

Images by Mr as well as Mrs romance via Instagram: @MrAndMrsRomance, @HairRomance as well as of program @AngryBastard!

We always love to hear from people who love to travel. and when those people are – like us – travelling together with the one they love, we are even more excited. talking travel with likeminded wanderers is one of our favourite things.

So you can imagine how we felt when Tiarra and Chris from Our Food Adventures asked us to be on their podcast channel.

Chris and Tiarra are an awesome couple who run their travel site out of Denver, Colorado. They love talking everything travel, everything food and of course a bit of romance in between.

And if you’re looking for some hot local tips on Denver, let these guys show you round their hometown.

Since April 2018, Tiarra and Chris have been publishing their conversations here on their site, and you can listen on your phone here. There are some fascinating people with inspiring stories of their journeys around the world here. and with Chris and Tiarra hosting, the conversation’s fun, witty and very engaging. plus their dog Koji is the cutest.

We decided to talk to Tiarra and Chris about our time in Cuba in 2014. Back then it was certainly a path less trodden – and while it still is today, tourism has definitely got a deeper footprint there than when we first visited.

On the episode, we also shared some of our tips for travelling with your partner and how to maintain your relationship while you’re on the road. The potential for arguments always goes up a bit, doesn’t it?

Most interesting for us listening back on the podcast now is that – since the interview, we’ve been back to Cuba. The changes in the 4 years between our first visit and our return are astonishing.

The best news is the food’s so much better.

In the interview, we lament the bland food and the lack of range in Cuba. but when we went back there, we found everything – literally everything – was better. In fact, we didn’t have a bad meal while we were there the 2nd time.

It drove us to offer this official apology to Cuba.

And here’s a link to our library on Cuba stories.

Anyway, we hope you enjoy our interview and subscribe to Chris and Tiarra’s channel Our Food Adventures here.

Do you have a favourite travel podcast you listen to? What destination would you talk about if Tiarra and Chris were to interview you? tell us in the comments below!

When it concerns seafood, it doesn’t get much much better than at well-known chef Rick Stein’s restaurant in Bannisters by the Sea on the South coastline of new South Wales. however star aside, what makes this restaurant special?

In 2009, famed British chef Rick Stein as well as his beautiful other half Sarah opened the doors to their very first ever restaurant outside the UK. however they selected neither the bright lights of Sydney nor the trendy streets of Melbourne for their venue.

Instead, just over 3 hours south of Sydney, you’ll discover Rick Stein’s eminent seafood restaurant in the quite bit seaside town of Mollymook, NSW.

It’s part of Bannisters by the Sea, a beautifully renovated retreat-style hotel, as well as the two together offer the ideal service to those hunting for a charming break from the city.

Christina as well as I were lucky sufficient to stay at Bannisters by the Sea as well as dine at Rick Stein’s to celebrate our anniversary. To state that our time right here was the maker of memories is an understatement.

You can checked out our full evaluation of Bannisters by the Sea here.

What’s so great about Rick Stein at Bannisters?

I didn’t understand what to expect when I very first walked with the doors to Rick Stein at Bannisters. Of course, I understood I’d be having tasty seafood, however we’re lucky to be blessed with great deals of outstanding food in Australia.

What I wasn’t expecting was the total bundle that this restaurant provides that makes it so popular.

Rick Stein’s at Bannisters is type of the ideal storm in restaurant terms. It ticks so numerous boxes:

Stunning location? Tick.

Superb food as well as service? Tick.

Somewhere beautiful to stay after dinner? Tick.

And of course, its owner is Rick Stein – one of the few likeable well-known chefs.

So it’s no surprise that whenever you look for where to eat anywhere around the South coastline of NSW, Rick Stein’s in Mollymook always comes up.

Obviously, it does go even more than that. quickly one of the very best seafood restaurants in the country, Rick Stein’s has a location in all the top listings just since it’s just that good.

What about the food?

Rick Stein values simplicity in cooking, as well as it’s clearly a cornerstone of this restaurant. however it’s simplicity with skill that makes the difference.

Entrée

My entrée of scallops was an outstanding example of this well-honed skill of simplicity. four beautifully plump shellfish grilled completely in coriander butter, served with crunchy toasted hazelnuts: easy yet skilfully done.

I should admit I wasn’t sure about the seaweed garnish in between as well as under the shells. I tried eating some, however I believe it was just to keep the scallops in one location as they left the kitchen. bit embarrassed about that actually!

Christina’s entrée of spanner crab with a wakame, cucumber as well as dashi salad with a wasabi mayo on the other hand was much much more complex in its make-up. However, in each of its separate parts it was still simple, utilizing few components to achieve maximum flavour.

The crab was tender as well as delicious, as well as the wasabi mayonnaise had a fantastic bite to it. The Japanese influence of this meal shows off the skills at work in the kitchen. as well as its easy yet quite design is like having a bento box on your plate.

Mains

As our mains came out, one more essential aspect is on show that Rick Stein holds dear: the generosity of the kitchen.

These aren’t small, annoyingly dainty dishes that will expense the earth as well as leave you needing a snack later. They’re hearty yet at the exact same time elegant. It’s a difficult balance to achieve.

My roasted blue eye trevalla was a considerable serving, beautifully cooked best down to its crispy skin. It came with mussels steamed in an unctuous broth with chickpeas, capsicum as well as thyme. There were likewise pieces of chorizo, which added that bit of warm to choose the mussels.

It was an accomplished meal as well as made me concern less about not ordering the vaunted Bannisters fish pie… I believe we’ll have to make a return journey for that.

Christina’s primary was most likely the only thing on the menu that would provide me food envy. At our server’s recommendation, she purchased the Sri Lankan Huon salmon curry.

My goodness.

Apart from anything else it made me want to go to Sri Lanka immediately… possibly after stealing much more of Christina’s main!

The thick half-darne cut of salmon was tender as well as full of sufficient flavour to play well with the rich curry sauce. The sauce itself was extremely well-balanced, hitting sweet, sour, spicy as well as umami bullseyes.

Christina’s meal came with a house-made mango chutney that would put many curry homes to shame, as well as a chapati-style naan.

It was an outstanding dish.

And if you want one more example of the kitchen’s generosity, when it came timeto purchase dessert, we just couldn’t do it. We were full.

The components of a restaurant

If you look at Rick Stein at Bannisters like a recipe for one of his dishes, you can see the ‘ingredients’ as well as see exactly how they’re applied.

As Rick would have it, there aren’t numerous ingredients. however each product is exquisitely chosen, adroitly used as well as commonly rare:

Simplicity with skill, generosity, freshness as well as passion. That’s what makes Rick Stein at Bannisters so good.

Does it expense the earth to eat at Rick Stein’s?

Obviously, if you purchase sufficient lobster thermidor, you’ll add some zeros. as well as there are wines on the listing that may make your bank manager frown, however it doesn’t have to be an exorbitant evening here.

We had two courses, an outstanding glass of red wine each as well as coffees at the end. We thought about dessert however were as well full, which shows the generosity of the servings.

Including a tip, the expense was under $240, which – for a restaurant of such (deserved) star as well as notoriety – I believed was quite reasonable.

And finest of all, we only had a quick walk back to our space as well as the comfort of our king-size.

Rick Stein at Bannisters

Bannisters by the Sea
191 Mitchell Parade
Mollymook NSW 2539

bannisters.com.au

But why so far from the huge smoke?

If you believe about it, Mollymook makes sense. The majority of Rick’s UK restaurants are out of London as well as near the coast, where – I believe you’ll agree – many seafood comes from.

Add to that Sarah’s nostalgia for Mollymook, the town where she as well as her household would come for their holidays, as well as the fishing port of Ulladulla on the doorstep… ideal sense.

Where next?

Almost as far north from Sydney as Mollymook is south, Rick Stein’s Port Stephens restaurant opened in 2018. This restaurant is likewise embedded in a Bannisters hotel – the third in the Bannisters line to open.

In signature Rick Stein style, this restaurant is parked on one more spectacular shoreline in a part of new South Wales commonly overlooked by city folk.

Port Stephens as well as close-by Newcastle likewise have a thriving fishing industry, which fits Mr Stein best down to his Dover soles.

We’re huge fans of Port Stephens as well as go up there all the time. In fact, we’ve got a great deal of stories about the Port Stephens area, like our necessary guide. It’s a lovely part of the world as well as a ideal in shape for this iteration of the Stein-Bannisters duet.

But it seems it doesn’t truly matter which Rick Stein restaurant you visit. You’re always guaranteed gain access to to that magic formula of simplicity with skill, generosity, freshness as well as passion, as well as many most likely a blissful ocean view as well.

We dined at Rick Stein at Bannisters as guests of Bannisters by the Sea.