You do get to see a couple of other things though.
I've been staying on the edge of the Blue Mountains for the last couple of weeks. This is pretty close to the NSW wine regions, and in the five years since I was last here, the area has really started to champion these local wines. I think it really helps that the wines have improved out of sight in that time...
|This sparkling wine was particularly delicious - very crisp and appley.|
|Bubbles make things good.|
I only had one meal out, with my friend Megan, who you may remember from posts such as this one and this one. She's living back in Sydney now (Sydney's gain, London's distinct loss) but did a day trip to Leura in order to play with me. We had lunch at a place called Zest, where the food was good and the service was bad.
|Megan had lamb tagine with couscous. Deliciously tender and fragrant but a bit too sweet in parts|
|I had lamb shishliks - 2 weeks of vegetarian food was about enough for me. Just what I needed.|
|I had a perfect baked cheesecake, topped with honey flavoured with orange flower water|
|Megan had a very good carrot cake|
|Layers of phyllo pastry, butter and wholemeal bread crumbs mixed with ground nuts|
|Thinly sliced granny smith apples, light muscovado sugar and sultanas, with lemon zest and juice, cinnamon and a touch of calvados|
Zabaglione ice cream
2 eggs, separated
60g raw sugar
4 tbs marsala wine
1 tsp vanilla extract
1/2 tsp cinnamon
Combine the egg yolks, sugar, marsala, vanilla and cinnamon in a bowl over a pan of simmering water. Beat until it comes up to lukewarm and the sugar dissolves. Remove from the heat and whisk until cool, pale and frothy.
In another bowl whisk the egg whites to firm peaks.
In yet another bowl whisk the cream to soft peaks.
Fold the three bowlsful together until properly combined, but trying not to knock the air out of it. Freeze in a plastic box over night. Serve on its own (I think a caramel sauce would be wonderful with it), as an affogatto, or with a hot fruit dessert.