Tag Archives: food

Abetone

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On the last weekend of the guitar making course, Michael had some time off between coats of oil. The two of us took a drive to Abetone, a renowned skiing resort in the Apennines. There were remnants of snow on the alps and a bracing crispness in the air.

We parked the car just as some Vespa enthusiasts were leaving.

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The town was very quiet,

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most of the shops had closed and the hotels and holiday chalets were waiting patiently for next season.

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The view from the Hotel Bellavista was stunning, the ski runs clearly visible between the trees.

The chairlifts had been put to bed for the summer.

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There weren’t many places open for lunch but fortunately, we found La Casina. The open fire and cosy ambience were perfect

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along with the delicious food. The staff spoke no English and we inadvertently ordered roasted balsamic onions as our vegetable side dish.

We walked further after lunch, accompanied by magnificent scenery.

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Our stroll through a tranquil beech forest was cut short by two rather unfriendly dogs who didn’t like us on their turf.

From the higher ground, we had a different perspective of the alps

and of the town nestled snugly in the valley.

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It was time to wend our way back to Benabbio for that final coat of oil and our last night at Villa San Rocco.

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Makers’ Workshop

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Makers’ Workshop opened in Burnie in 2009 as a place to honour the history, makers, innovators and artists of northwest Tasmania. The building, although criticized by some, won the Tasmanian Architectural Award in May 2010.

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It is a marvellous place to wander and absorb the myriad resident artists and their creations. From hats and jewellery

to glassware

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and hand-painted silk scarves.

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There is an area set out to watch the artisans at work.

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The fantastic retail space showcases the work beautifully and makes it very hard to resist a purchase.

After all that hard spending, you can relax in the café with something delicious

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or take in the latest exhibition in the gallery.

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Both offer a panoramic view of West Beach, moody on an overcast day.

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The diverse produce of the northwest coast is proudly promoted, our world famous cheeses are irresistible.

We can learn about the local potato and poppy farming

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and see the exquisite workmanship of talented luthier, Maria Perez-Pulido.

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You can try your hand at making paper under the guidance of experienced paper makers. Many different fibres are used, including roo poo and wombat poo, apple pulp, lavender and rainforest leaves.

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The beautiful folios, journals, cards and paper products can be purchased.

There are numerous large papier mâché characters in various poses, created by artists Pam Thorne and Ruth Rees between 1996 and 2007.

This magnificent garment was made by Pam, patiently twisting sewing pattern paper into lengths of ‘yarn’ to then carefully knit a gorgeous jacket.

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The northwest coast of Tasmania has so much to offer. If you are passing, do drop in.

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Wild Island Tastes

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Tasmania is renowned for its clean water, fresh air and rich soil. This, of course, means quality fresh produce in abundance. Now, imagine those unique flavours of fruit, honey and lavender and add…chocolate. This week, I was fortunate to witness the launch of a fabulous new Tasmanian product, Wild Island Tastes Chocolate Bark.

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Mingling for a while with the benefit of wine and cheese,

the Mayor then introduced the creators of this fine concoction. Anna and Joan have been firm friends for thirty years and have worked hard together to realise their dream. They shared with us their journey from inception to induction of their wonderful handmade chocolate bark.

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I shall acquaint you with these taste sensations. Tarkine Treasures

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is a treasure trove of Tasmanian flavours, plump freeze-dried raspberries, natural leatherwood honey-roasted almonds nestled in the finest dark chocolate with a crunch of exotic cacao nibs.

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Summer Love

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delivers delicious Tasmanian freeze-dried strawberries on a bed of the finest white chocolate, sprinkled with Tasmanian lavender flowers, exotic coconut flakes and white chia seeds.

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Shipwrecked is my favourite.

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Shards of premium milk chocolate and delicate white chocolate swirls enhance the flavours of Tasmanian freeze-dried blueberries, earthy pepitas, crunchy caramel and Tasmanian sea salt.

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It is impossible to describe the fusion of flavours, a mouthwatering and memorable taste experience.

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I should mention the very talented graphic designer who, when presented with the name Wild Island Tastes, created the identity, encompassing logo design, packaging and promotional material – my husband, Michael Cannon.

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I hope you have the chance to experience Wild Island Tastes Chocolate Bark for yourself.

https://www.facebook.com/wildislandtastes/

Sounds of Silence

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One of the highlights of our stay at Uluru was the Sounds of Silence dinner. It began with a bus ride to a sand dune in the middle of nowhere. We indulged in canapés and sparkling wine

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as we watched the descending sun

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change the hues of Uluru.

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Behind us, Kata Tjuta was transforming

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as the sun sank lower. Sol finally slipped below the horizon

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and while trying not to take our eyes off the spectacle around us,

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we made our way along a path to our restaurant. The kitchen was well equipped

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and the formal table settings contrasted sharply with the surrounding landscape.

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While we got to know our fellow travellers

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we listened to the stirring sounds of a didgeridoo

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and enjoyed some of Australia’s finest wines. The bush tucker inspired buffet included barbecued barramundi, kangaroo, emu & crocodile. The last glow lit up the horizon

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and the dark sky came alive with stars.

The resident star talker introduced us to the wonders of the universe and we had the opportunity for a close up view of Saturn and the Earth’s moon through his amazing telescope. The lighting around the perimeter created a warming ambience

and as the desert evening cooled down, the gas heaters were welcomed.

Replete with food, wine and good company, it was a very quiet bus ride back to the resort.

Vico Pancellorum

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Sunday was a day of rest for the hardworking luthiers so, having been recommended a certain restaurant, we drove to the village of Vico Pancellorum to sample for ourselves. The village is the last in Bagni di Lucca heading up the Lima River. We spent some time before lunch exploring the village

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and admiring the majesty of the countryside.

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The houses cling to the steep hillside leading to one of the tallest mountains in Tuscany,

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each had its own character.

This monument appears to be a memorial to those who fought in the Apennines.

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We paused to look back at the village

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and the neighbours across the valley

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before continuing up the hill.

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Once again, I was intrigued by the old doorways

and gates.

We ambled on,

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bursts of colour revealed themselves

and it was time to take in the gorgeous view over the village

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before returning for lunch. There were some lovely surprises as we strolled back.

We had worked up an appetite and Buca di Baldabò didn’t disappoint.

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With no written menu, we were happy to be guided by our hosts. Unfortunately, I didn’t take food photos but the four of us shared a selection of traditional Tuscan dishes including Gnocchi with Gypsy Sauce, Tagliatelli with Wild Game Sauce, Spinach & Ricotta Ravioli with Basil, Slow Cooked Lamb and Rabbit with Olives. I came up for air long enough to snap the wonderful finale of Biscotti con Vin Santo.

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Before leaving the village, we had a closer look at Pieve di San Paolo.

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Dating back to 873AD, it is the oldest church of the Val di Lima.

One last look at the gorgeous mountains and we were braced for the drive home.

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A perfect way to spend a Sunday.