View allAll Photos Tagged australia2
The weather was extremely windy, overcast with a threat of rain.
The Twelve Apostles is a collection of limestone stacks off the shore of the Port Campbell National Park, by the Great Ocean Road in Victoria, Australia. Their proximity to one another has made the site a popular tourist attraction. (Wikipedia)
this is the house of the "new australia" builded in 1900... when someone talk me, yesterday, about this house, said that this house has such a nice walls, rooms, has something nutricious inside... today, in the morning, i saw that the house of new australia has suffer fire... i think i get some safisfaction of the few things i found...
Old Steamer sails on Lake Wakatipu with a view of The Remarkables mountains in the background, Queenstown, New Zealand.
The TSS Earnslaw is a 1912 vintage twin screw steamer plying the waters of Lake Wakatipu. It is one of the oldest tourist attractions in Central Otago.
Way back at the beginning of the twentieth century, New Zealand Railways awarded 21,000 pounds to John McGregor and Co shipbuilders of Dunedin to build a steamship for Lake Wakatipu. The Earnslaw was named after Mt Earnslaw , a 2889 metre peak at the head of Lake Wakatipu. She was to be 48 metres long , the biggest boat on the lake. Transporting the Earnslaw was no easy task. When construction was finally completed she was dismantled. All the quarter inch steel hull plates were numbered for reconstruction just like a puzzle! Then the boat was railed by goods train nearly all the way across the South Island from Dunedin to Kingston at the bottom end of Lake Wakatipu.
Six months later, after being rebuilt, on 24th February 1912, the TSS Earnslaw was launched and fired up for her maiden voyage to Queenstown. Her captain was the Minister of Marine, so the ship must have been fairly important to have a minister as her skipper.
She then became a valuable vessel for the New Zealand Railways and was known as the "Lady of the Lake".
The Earnslaw worked with her sister ships, the paddle steamers Antrim and Mountaineer and the steamer Ben Lomond, transporting sheep, cattle and passengers to the surrounding high country stations.
In 1968, the Earnslaw was very nearly scrapped but she was fortunately rescued. She was purchased by Fiordland Travel (now Real Journeys).
She was taken out of service for a huge makeover in 1984. Her 12 metre high funnel was painted bright red, with the hull a snow white, and her kauri timber decks glassed in.
During her long years on the lake, the most serious accidents to occur were two groundings on the shingle shores of the lake.
In March 1990, the Earnslaw carried two very special passengers, Queen Elizabeth and Prince Phillip. Other royalty to travel on board have been the King and Queen of Belgium and the Prince of Thailand.
As of 2007, the Earnslaw is still in routine operation carrying tourist passengers across Lake Wakatipu from Queenstown to Walter Peak High Country Farm, a tourism operation with farm tours, horse treks, heritage tours, barbecue lunches and evening dining at the historic Colone's Homestead.
Working fourteen hour days in the summer months and cruising 11 months of the year is an enviable record for a beautiful steam ship over 95 years old.
Each of the Earnslaw's screws is turned by a driveshaft driven by a triple-expansion steam engine. Passengers have access to a walkway in the engine room, where they can observe the operation of the engines during the cruise. (Wikipedia)
From the archives (January 2002), photoshopped a texture on a photo of an old Steamer. (Tetxure compliments of irisb477.)
The TSS Earnslaw is a 1912 vintage twin screw steamer plying the waters of Lake Wakatipu. It is one of the oldest tourist attractions in Central Otago.
Way back at the beginning of the twentieth century, New Zealand Railways awarded 21,000 pounds to John McGregor and Co shipbuilders of Dunedin to build a steamship for Lake Wakatipu. The Earnslaw was named after Mt Earnslaw , a 2889 metre peak at the head of Lake Wakatipu. She was to be 48 metres long , the biggest boat on the lake. Transporting the Earnslaw was no easy task. When construction was finally completed she was dismantled. All the quarter inch steel hull plates were numbered for reconstruction just like a puzzle! Then the boat was railed by goods train nearly all the way across the South Island from Dunedin to Kingston at the bottom end of Lake Wakatipu.
Six months later, after being rebuilt, on 24th February 1912, the TSS Earnslaw was launched and fired up for her maiden voyage to Queenstown. Her captain was the Minister of Marine, so the ship must have been fairly important to have a minister as her skipper.
She then became a valuable vessel for the New Zealand Railways and was known as the "Lady of the Lake".
The Earnslaw worked with her sister ships, the paddle steamers Antrim and Mountaineer and the steamer Ben Lomond, transporting sheep, cattle and passengers to the surrounding high country stations.
In 1968, the Earnslaw was very nearly scrapped but she was fortunately rescued. She was purchased by Fiordland Travel (now Real Journeys).
She was taken out of service for a huge makeover in 1984. Her 12 metre high funnel was painted bright red, with the hull a snow white, and her kauri timber decks glassed in.
During her long years on the lake, the most serious accidents to occur were two groundings on the shingle shores of the lake.
In March 1990, the Earnslaw carried two very special passengers, Queen Elizabeth and Prince Phillip. Other royalty to travel on board have been the King and Queen of Belgium and the Prince of Thailand.
As of 2007, the Earnslaw is still in routine operation carrying tourist passengers across Lake Wakatipu from Queenstown to Walter Peak High Country Farm, a tourism operation with farm tours, horse treks, heritage tours, barbecue lunches and evening dining at the historic Colone's Homestead.
Working fourteen hour days in the summer months and cruising 11 months of the year is an enviable record for a beautiful steam ship over 95 years old.
Each of the Earnslaw's screws is turned by a driveshaft driven by a triple-expansion steam engine. Passengers have access to a walkway in the engine room, where they can observe the operation of the engines during the cruise. (Wikipedia)
Located north and near the Twelve Apostles in Port Campbell National Park, along the Great Ocean Road in Victoria, Australia.
On the left, Sky Tower.
The Sky Tower is an observation and telecommunications tower located on the corner of Victoria and Federal Streets in the Auckland CBD, Auckland City, New Zealand. It is 328 metres (1,076 ft) tall, as measured from ground level to the top of the mast, making it the tallest free-standing structure in the Southern Hemisphere, and the 12th tallest member of the World Federation of Great Towers. Due to its shape and height, especially when compared to the next tallest buildings, it has become an iconic Auckland structure, often used in logos and promotions. (Wikipedia)
Bridgepixing the Pedestrian Skybridge linking the Tennis Facilities of the Australian Open with the Melbourne Cricket Grounds (MCG).
Bridgepixing the Yarra River spanned by the Princes Bridge, built 1886-1888, Melbourne, Australia. Additional Bridge Photos and Bridge Blog at www.Bridgepix.com.
The Princes Bridge is a historic bridge that crosses the Yarra River in Melbourne, Victoria, Australia. The bridge connects Swanston Street on Yarra River's northern bank to St Kilda Road on the southern bank.
Two bridges with this name were built, the first being a single span bridge in the 1860s which was at the time the longest single span bridge in the world. Subsequent to the river's widening and an increase in traffic, a longer bridge was required.
The bridge is named after Edward, Prince of Wales and built between 1886 and 1888. It opened on 4 October 1888 and is 30 metres (99 feet) wide and 120 metres (400 feet) long.
The Princes Bridge was designed by John Grainger (1855-1917), the father of the Australian composer Percy Grainger. (Wikipedia)
Lake Wakatipu is an inland lake (finger lake) in the South Island of New Zealand. It is in the southwest corner of Otago Region, near its boundary with Southland.
With a length of 80 kilometres, it is New Zealand's longest lake, and, at 291 km², its third largest. It is at an altitude of 310 metres, towards the southern end of the Southern Alps. The general topography is a reversed "N" shape. The Dart River flows into the northern end, the lake then runs south for 30 kilometres before turning abruptly to the east. Twenty kilometres further along, it turns sharply to the south, reaching its southern end 30 kilometres further south, near Kingston.
The lake is drained by the Kawarau River, which flows out from the lake's Frankton Arm, 8km east of Queenstown. Queenstown is on the northern shore of the lake close to eastern end of its middle section. The lake is very deep, its floor being as low as 100 metres below sea level. It has a seiche of period 26.7 minutes which, in Queenstown Bay, causes the water level to rise and fall some 200 millimetres.
Lake Wakatipu is renowned for its scenic beauty, being surrounded by mountains. The Remarkables mountain range lies along its southeastern edge. It is a popular venue for adventure tourism, with skifields, paragliding, bungy jumping and tramping tracks within easy reach. A vintage steamboat, the TSS Earnslaw regularly plies its waters. Several vineyards are nearby. (Wikipedia)
At one time, this gap was spanned by a Natural Bridge called the London Bridge, located north of the 12 Apostles on the Great Ocean Road, Victoria, Australia. On the right, a smaller Natural Arch Bridge still survives. Additional Bridge Photos and Bridge Blog at www.Bridgepix.com.
Lake Wakatipu is an inland lake (finger lake) in the South Island of New Zealand. It is in the southwest corner of Otago Region, near its boundary with Southland.
With a length of 80 kilometres, it is New Zealand's longest lake, and, at 291 km², its third largest. It is at an altitude of 310 metres, towards the southern end of the Southern Alps. The general topography is a reversed "N" shape. The Dart River flows into the northern end, the lake then runs south for 30 kilometres before turning abruptly to the east. Twenty kilometres further along, it turns sharply to the south, reaching its southern end 30 kilometres further south, near Kingston.
The lake is drained by the Kawarau River, which flows out from the lake's Frankton Arm, 8km east of Queenstown. Queenstown is on the northern shore of the lake close to eastern end of its middle section. The lake is very deep, its floor being as low as 100 metres below sea level. It has a seiche of period 26.7 minutes which, in Queenstown Bay, causes the water level to rise and fall some 200 millimetres.
Lake Wakatipu is renowned for its scenic beauty, being surrounded by mountains. The Remarkables mountain range lies along its southeastern edge. It is a popular venue for adventure tourism, with skifields, paragliding, bungy jumping and tramping tracks within easy reach. A vintage steamboat, the TSS Earnslaw regularly plies its waters. Several vineyards are nearby. (Wikipedia)
Driving Creek Railway, a narrow gauge railway on the Coromandel Peninsula of New Zealand, cuts through a beautiful fern tree forest. Additional Bridge Photos and a Bridge Blog at www.Bridgepix.com.
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
---
Cafe Racer is supposed to have the one of the best coffees in town, but it is probably just as well known for the hordes of cyclists in fluorescent lyrca on the weekends. We just felt overdressed in t-shirt and jeans.
The food is simple cafe fare, focusing on items easily put together. Muffins, simple eggs, pies, jaffles, baked beans and soups, sounds like variety enough. Tastes pretty good too, as did their coffees.
Cafe Racer
(03) 9534 9988
15 Marine Pde, St Kilda VIC 3182
Reviews:
- Peddling caffeine, by Leanne Tolra, Bean There, The Age Epicure, October 10, 2006
- Colls on his bike and leaves Lycra lair, by John Lethlean, Espresso, The Age, May 20, 2008 - finalised the sale of Cafe Racer, in Elwood: jewel in the crown and after 13 years still one of the most vibrant cafes in Melbourne.
Photos
- Racer Eggs with Runny yolks
- Phillipa's Apple and Raspberry Muffin
- Cyclists
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
More hard times at Lentil as anything. The table next to us was lamenting the fact that the menu only had 2 items, a Lentil Burger and a Mala Kofta, a sort of a potato dumpling, or that was what our attractive waitress who spoke halting English laced with what we thought might be an Argentinean accent.
We ordered one each. What we got, was one lentil burger each. No wonder both of us were given sauce options, sweet chilli, hot chilli, pesto and satay. The lentil burger was surprisingly light, due in no small part to the pile of salad and the mayonaise.
We later learned, that this place was that close to closing. At which point, the manager/supervisor, or rasta-man, held up 2 fingers with a centimetre gap. He mumbled something about how hard it was and that they were slowly getting back on track. Good.
Despite the limited menu, we were satisfied. As John Lethlean describes, "You slip what you reckon's a fair cop into a box with a slot in the top. Perish the thought of a receipt. Nobody knows. Except you and your conscience. Well, mine's clear; I can go back. I will." So will I!
(We paid AUD30 for two burgers, a chamomile tea and a chai with honey. Is that fair?)
Lentil As Anything - Abbotsford
(03) 9419 6444
1 St Heliers St
Abbotsford VIC 3067
Lentil As Anything - St Kilda
(03) 9534 5833
41 Blessington St
St Kilda VIC 3182
Lentil As Anything - Brunswick
(03) 9388 0222
133 Sydney Rd Brunswick
As of Saturday, September 26th we have left The Spot in Sydney Road in order to re-open at our own venue at 86 Lygon St, East Brunswick
Reviews:
- Lentil As Anything (Abbotsford), by Dani Valent, Reviewer, The Age Epicure, October 16, 2006
- Lentil As Anything (Abbotsford), by John Lethlean, Reviewer, The Age Epicure, March 29, 2007
- Lentil As Anything - Mietta's
- Lentil As Anything, Abbotsford - Mietta's
- Vegie power, by Clare Kermond, The Age, May 4, 2004
- Local Hero: Shanaka Fernando - The Age, January 26, 2007 - founder of Lentil As Anything
- The price is right, by Leesha McKenny, The Age, August 5, 2008
Photos:
Specials Blackboard - Breizoz French Creperie
---
We dropped by Breizoz French Creperie for afternoon tea. The crepes were very buttery but a little too crisp and not chewy enough. We'll definitely have to return to try the rest of their repetoire... i mean confirm our findings! :)
Breizoz French Creperie
(03) 9415 7588
Suite 2 / 49 Brunswick St
Fitzroy VIC 3065
breizoz.com.au/menu.html - menu - About Crêpes
also in Williamstown:
(03) 9397 2300
139 Nelson Pl
Williamstown VIC 3016
Reviews:
- Breizoz French Creperie, By Liz Cincotta, The Age Epicure January 17, 2006
- Breizoz, Williamstown - Mietta's
Photos:
More hard times at Lentil as anything. The table next to us was lamenting the fact that the menu only had 2 items, a Lentil Burger and a Mala Kofta, a sort of a potato dumpling, or that was what our attractive waitress who spoke halting English laced with what we thought might be an Argentinean accent.
We ordered one each. What we got, was one lentil burger each. No wonder both of us were given sauce options, sweet chilli, hot chilli, pesto and satay. The lentil burger was surprisingly light, due in no small part to the pile of salad and the mayonaise.
We later learned, that this place was that close to closing. At which point, the manager/supervisor, or rasta-man, held up 2 fingers with a centimetre gap. He mumbled something about how hard it was and that they were slowly getting back on track. Good.
Despite the limited menu, we were satisfied. As John Lethlean describes, "You slip what you reckon's a fair cop into a box with a slot in the top. Perish the thought of a receipt. Nobody knows. Except you and your conscience. Well, mine's clear; I can go back. I will." So will I!
(We paid AUD30 for two burgers, a chamomile tea and a chai with honey. Is that fair?)
Lentil As Anything - Abbotsford
(03) 9419 6444
1 St Heliers St
Abbotsford VIC 3067
Lentil As Anything - St Kilda
(03) 9534 5833
41 Blessington St
St Kilda VIC 3182
Lentil As Anything - Brunswick
(03) 9388 0222
133 Sydney Rd Brunswick
As of Saturday, September 26th we have left The Spot in Sydney Road in order to re-open at our own venue at 86 Lygon St, East Brunswick
Reviews:
- Lentil As Anything (Abbotsford), by Dani Valent, Reviewer, The Age Epicure, October 16, 2006
- Lentil As Anything (Abbotsford), by John Lethlean, Reviewer, The Age Epicure, March 29, 2007
- Lentil As Anything - Mietta's
- Lentil As Anything, Abbotsford - Mietta's
- Vegie power, by Clare Kermond, The Age, May 4, 2004
- Local Hero: Shanaka Fernando - The Age, January 26, 2007 - founder of Lentil As Anything
- The price is right, by Leesha McKenny, The Age, August 5, 2008
Photos:
Phillipa's Apple and Raspberry Muffin - Cafe Racer AUD4.50
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Cafe Racer is supposed to have the one of the best coffees in town, but it is probably just as well known for the hordes of cyclists in fluorescent lyrca on the weekends. We just felt overdressed in t-shirt and jeans.
The food is simple cafe fare, focusing on items easily put together. Muffins, simple eggs, pies, jaffles, baked beans and soups, sounds like variety enough. Tastes pretty good too, as did their coffees.
Cafe Racer
(03) 9534 9988
15 Marine Pde, St Kilda VIC 3182
Reviews:
- Peddling caffeine, by Leanne Tolra, Bean There, The Age Epicure, October 10, 2006
- Colls on his bike and leaves Lycra lair, by John Lethlean, Espresso, The Age, May 20, 2008 - finalised the sale of Cafe Racer, in Elwood: jewel in the crown and after 13 years still one of the most vibrant cafes in Melbourne.
Photos
- Racer Eggs with Runny yolks
- Phillipa's Apple and Raspberry Muffin
- Cyclists
28 May 2013 - Moderator: Tetsuya Jitsu, Deputy Chief Editorial Writer, NIKKEI
Speakers:
Lu Mai, Secretary-General, China Development Research Foundation
Michael Cole, Chief Operations Officer, Kia Motors Europe
Craig Emerson, Minister for Trade and Competitiveness, Australia
For more information, visit: www.oecd.org/Forum
photo: OECD/Herve Cortinat
Mitre Peak is an iconic mountain in the South Island of New Zealand. It is one of the most photographed peaks in the country.
The distinctive shape of the peak in southern New Zealand gives the mountain its name, after the mitre headwear of Christian bishops. It was named by a survey crew from the HMS Acheron.
Part of the reason for its iconic status is its location. Close to the shore of Milford Sound, in the Fiordland National Park in the southwestern South Island, it is a stunning sight. Rising to 1,692 metres (ie just over a mile) from the water of the sound (more technically a fjord), it is actually a closely grouped set of five peaks, although from most easily accessible viewpoints it appears as a single point.
Milford Sound, a fjord, is located in Fjordland National Park on the South Island of New Zealand. It runs 15 km inland from the Tasman Sea (Pacific Ocean) and is surrounded by sheer rock faces that rise 1200 metres or more on either side.
Near the 12 Apostles in Victoria, Australia, another awesome Sandstone Rock Formation battles the incoming sea and impending storm.
Country: Australia
Photographer: Deborah Robins
Jubilant - the groom was released from hospital 2 hours before their wedding
28 May 2013 - Lu Mai, Secretary-General, China Development Research Foundation
For more information, visit: www.oecd.org/Forum
photo: OECD/Herve Cortinat
28 May 2013 - Moderator: Tetsuya Jitsu, Deputy Chief Editorial Writer, NIKKEI.
For more information, visit: www.oecd.org/Forum
photo: OECD/Herve Cortinat
A colorful tram and the famous Clocktower of the Flinders Street Railway Station, Melbourne, Australia.
Bridgepixing from the summit of an extinct volcano Mount Eden, with a apnorama view of downtown Auckland, the harbor, and the Auckland Harbour Bridge.
The Auckland Harbour Bridge is an eight-lane, box truss motorway bridge over the Waitemata Harbour, joining Saint Marys Bay in Auckland City with Northcote in North Shore City, New Zealand. The bridge is part of State Highway 1 and the Auckland Northern Motorway. It is also the second longest road bridge in New Zealand, and the longest road bridge in the North Island.
The bridge has a total length of 1,020 m (3,348 ft), with a main span of 243.8 m, rising 43.27 m above high water allowing access to the deepwater port at the Chelsea Sugar Refinery west of it (nowadays one of the few wharves needing such access west of the bridge).
Nippon clip-ons'
The bridge was originally built with four lanes for traffic. Owing to the rapid expansion of suburbs on the North Shore and increasing traffic levels it was necessary to increase the capacity of the bridge.
In 1969 two-lane box girder clip-on sections were added to each side, doubling the number of lanes from four to eight. The sections were manufactured by Japanese contractors (Ishikawajima-Harima Heavy Industries), which led to the nickname 'Nippon clip-ons'. The selection of the company was considered a bold move at the time, barely 20 years after WWII and with some considerable anti-Japanese sentinemt still existing in the country.
In 2006, it became public that cracks and signs of material fatigue had been found in the clip-on lanes, which have an expected lifetime of 50 years. Auckland City Council Transport Committee requested Transit New Zealand to investigate the future of the clip-on lanes as part of its 10-year plan. Transit noted in this context that the plan already includes some funding for bridge maintenance.
In May 2007, Transit New Zealand proposed a bylaw change to restrict trucks over 4.5 tonnes from using the outside lane on each clip-on. This is to reduce stress on the aging structure. This was later changed to a less strict bylaw introduced in July 2007 restricting only vehicles of 13 tonnes or more, based on the high level of voluntary compliance during the previous months.
In 2007, it was announced that NZ$ 45 million in maintenance work on the clip-on sections was being pulled ahead as part of good practice. However, in October 2007, a 2006 report from Beca Group surfaced in the press, noting that the clip-ons were at risk of catastrophic, immediate failure in certain circumstances (such as a traffic jam trapping a large number of trucks on them). Transit New Zealand has noted that the situation described was extremely unlikely, and measures already implemented would prevent it from occurring. (Wikipedia)
Additional Bridge Photos and a Bridge Blog at www.Bridgepix.com.
Plum Jam Crepe - Breizoz French Creperie AUD5
Nothing to look at, but very buttery and yum!
---
We dropped by Breizoz French Creperie for afternoon tea. The crepes were very buttery but a little too crisp and not chewy enough. We'll definitely have to return to try the rest of their repetoire... i mean confirm our findings! :)
Breizoz French Creperie
(03) 9415 7588
Suite 2 / 49 Brunswick St
Fitzroy VIC 3065
breizoz.com.au/menu.html - menu - About Crêpes
also in Williamstown:
(03) 9397 2300
139 Nelson Pl
Williamstown VIC 3016
Reviews:
- Breizoz French Creperie, By Liz Cincotta, The Age Epicure January 17, 2006
- Breizoz, Williamstown - Mietta's
Photos:
Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
+61357734233
6585 Maroondah Hwy
Yarck VIC 3719
map: www.whereis.com/vic/Yarck/6585_Maroondah_Hwy
Reviews:
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
Photos:
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Red and Green Capsicums antipasti
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
The Auckland Ferry Terminal is the hub of the Auckland ferry network which connects Auckland City with the wider Auckland area, specifically with North Shore City, as well as some locations in Waitakere City and Manukau City. The ferry terminal is located in the Auckland CBD on the Auckland waterfront. It is at the north end of Queen Street, and directly next to the Britomart Transport Centre, which is the local hub for bus- and rail-based public transport in Auckland City.
The ferry terminal is composed of two main elements, with an older, yellow Edwardian Baroque building facing Queen Street and the city side, while the newer wharves and waiting area building (the actual ferry terminal of today) faces the Waitemata Harbour.
The building usually referred to as the Auckland Ferry Terminal was designed by Alex Wiseman, and built by Philcox and Sons. Completed in 1912 on reclaimed land out of sandstone and brick with a base of Coromandel granite, it cost ₤67,944 to construct, a large sum for the day.
Since 1982, it has a Category I classification of the New Zealand Historic Places Trust, and was extensively restored between 1986 and 1988. It now contains shops and cafes on the lower level, with most actual ferry operations moved to the new building.
The more contemporary ferry piers and waiting area was constructed mostly as an open-sided structure with a curved seagull/sail-roof, which together with ornamental "smokestack" turrets is designed to evoke ships berthed behind the original ferry building. It also needed to be of a low profile to retain building views, and was designed by architect Murray Day to be easily maintainable and expandable in the future. (Wikipedia)
Menu and Notes - Breizoz French Creperie
also available on their website: About Crêpes
---
We dropped by Breizoz French Creperie for afternoon tea. The crepes were very buttery but a little too crisp and not chewy enough. We'll definitely have to return to try the rest of their repetoire... i mean confirm our findings! :)
Breizoz French Creperie
(03) 9415 7588
Suite 2 / 49 Brunswick St
Fitzroy VIC 3065
breizoz.com.au/ - menu - About Crêpes
also in Williamstown:
(03) 9397 2300
139 Nelson Pl
Williamstown VIC 3016
Reviews:
- Breizoz French Creperie, By Liz Cincotta, The Age Epicure January 17, 2006
- Breizoz, Williamstown - Mietta's
Photos: