La Lucciola

If there is one thing you can rely on in Bali, it’s the fabulous food. Coupled with a stunning location, you have La Lucciola at Seminyak. After a stroll along the main street accompanied by the cacophony of traffic and populace, reaching La Lucciola was nirvana.

1.La Lucciola2.La Lucciola

Seated on the upstairs balcony, the gentle sea breeze mingled with that of the overhead fans and the tranquil view perfected the scene.

3.La Lucciola

The undrinkable water forced us to order cocktails instead, anything to quench the thirst.

The flower arrangements were quite spectacular, even in the bathrooms.

The meals disappeared too quickly for photographs but I caught a couple of the desserts.

After lunch, we walked onto the sands, soft and golden on this part of the island.

11.Seminyak Beach

Seminyak Beach comprises three adjoining coastal strips, the southernmost bordering Legian Beach.

12.Seminyak Beach

This little squirrel has certainly chosen a lovely spot to call home.

Sanur Beach

After spending a sultry, sweaty morning at GWK Cultural Park, we sought the solace of the seaside. Sanur Beach Market Place offered a beautiful beachside location for lunch.

1.Sanur Beach Market Bar & Restaurant2.Sanur Beach

Sanur Beach is Bali’s earliest beach resort, the golden sands a contrast to the dark volcanic grains of Seseh.

3.Sanur Beach4.Sanur Beach

We were appalled by the condition of some dogs we had seen in Bali but this fella looked very contented in the sunshine.

5.Bali dog

A group of musical orphans wound their way through the market. I couldn’t resist a donation, although I knew it wasn’t nearly enough.

6.orphans

Suffering the worst case of cankles known to womankind, I was easily convinced to partake of a post prandial fish spa. Despite his pedal sensitivity, Michael bravely accompanied me in the experience.

7.fish spa

The tiny, toothless garra rufa fish nibble enticingly at the unwanted dead tissue on the feet, fortunately leaving the good stuff alone.

8.fish spa9.fish spa

Time for another beer………

 

Busselton

After a day spent savouring the digestible delights of Margaret River, and a peaceful amble through a magnificent Karri forest, we thought there wasn’t much else we could do to top off a wonderful day. We were wrong. We arrived in Busselton as the sun was setting, casting an eerie light to the east. The longest wooden jetty in the southern hemisphere, Busselton Jetty stretches almost two kilometres out to sea.

1a.Busselton jetty

Construction began in 1853 and the jetty was gradually extended until the 1960s. Closed to shipping in 1972, a period of neglect ensued, along with damage by a cyclone in 1978 and a fire in 1999. The jetty has since been restored and the Underwater Observatory at the end is on the list of things to see next time.

1.Busselton jetty

Toward the west, the descending sun was creating a spectacle.

2.Busselton

We were the only ones on the sheltered beach, the calm waters of Geographe Bay gently lapping at the shore. The changing palette was mesmerising as Sol slipped below the horizon.

3.Busselton4.Busselton5.Busselton6.Busselton

A perfect end to a glorious day.

7.Busselton

Seseh Beach

Our first morning in Bali, we walked the few hundred metres from our villa to Seseh Beach.

1.towards beach

Undaunted by the warnings,

2.warning

we continued on past neighbouring properties

3.villa neighbours

to the lure of the ocean ahead.

4.just down the road

As we neared the beach

5.seseh beach

we were surprised and somewhat disappointed to find, not the expanse of untouched golden sand one might imagine, but a beach of black sand.

6.seseh beach

This western coastline is among Bali’s favourite surf spots, though not conducive to relaxing on the beach. The volcanic rock formations were fascinating

7.seseh beach

and the flotsam intriguing.

8.seseh beach

The fishing boats of Seseh village were patiently awaiting their next adventure.

9.seseh beach

We strolled back, past curious doorways

10.doorway

with intricate carvings.

11.another doorway

Returning to the villa, we were welcomed by the familiar shrines at the entrance.

12.shrines at villa

degustation decadence

One of our favourite restaurants in the whole world (no, I’m not exaggerating), is right here in Burnie. Each time we visit Bayviews, I peruse the menu closely and, for quite some time, have coveted the degustation menu. There is a choice of a 6 course or 9 course menu and the option with each to have matching wines. On a recent inclement Saturday, we indulged, with a friend, in a long, leisurely lunch. We opted for the 6 course menu, accompanied by a bottle of the wonderful Josef Chromy Pinot Gris 2016. As usual, the view was spectacular

1.Bass Strait

and the ambience restful.

2.inside restaurant

We started with lightly fried southern calamari seasoned with a blend of herbs, citrus zest, black pepper and coriander seeds and served with a romesco sauce and fresh mix of local herbs, bean shoots and roasted peanuts.

3.calamari

The pan roasted Rannoch Farm quail, from southern Tasmanian, was served with a light corn veloute, crispy chorizo and a celeriac and red radish remoulade (try saying that after a couple of wines).

4.quail

Sourced from Macquarie Harbour on the west coast of Tasmania, the Atlantic salmon was paired with a fragrant yellow curry and topped with cuttlefish from Northern Tasmania, thinly sliced and shallow fried.

5.salmon

We were surprised to see some intrepid souls braving the water in pursuit of the perfect wave.

6.surfers

We weren’t distracted for too long as the fourth course was served. Slowly poached for five hours in a stock of spices, fresh herbs and aromatic vegetables, the chicken was incredibly tender. Sliced and served in the poaching broth and finished with a fragrant herb and pickled daikon salad, the flavours were exquisite.

7.chicken

The tamarillo sorbet palate cleanser was a lovely shade of pink.

8.tamarillo sorbet

The main course of the degustation is usually slow cooked Tasmanian midlands venison shoulder. The shoulder was unavailable, instead we had venison backstrap cooked medium, served with braised red cabbage, smoked plums, white onion puree and water chestnuts.

9.venison

Outside, the clouds had dispersed and the surfers were still keen in their pursuit.

10.beach

Inside, we had made it to dessert. Peanut praline semi freddo consisting of a light sabayon base combined with a caramel and peanut flavoured cream, served with a light chocolate mousse on coffee soil.

11.dessert

Our lovely friend summed it up beautifully…. “It’s like eating poetry”.