Part 1…It was a Bollywood night at the Uprising!…

Posted by worldwide-admin on with 0 Comment
The sun was already behind this hill when we arrived, but the colors remained long enough for me to take a few shots.

Going out to dinner last night proved to be more fun than we’d expected. We always have fun when we go out and also when we don’t, but we had no idea that Saturday night at the Uprising Beach Resort would include Bollywood entertainment.

As we entered the Uprising Beachside Resort.

We (me, particularly) became fans of Bollywood dancing, having watched it years ago on a few dance competition type shows and also after scenes in the popular movie, Slumdog Millionaire.

Signs were posted for the night’s specials.

Once we arrived at the Uprising Beach Resort for dinner we discovered that it was Bollywood night. Preferring reservations early in the evening is a must if we plan to take photos before dark, so a 6:30 reservation always seems to work well.

As we entered the bar, we spotted this gingerbread house.

It was raining when we arrived, but soon cleared in time for the 7:30 Bollywood performance on the lawn, a short distance from where we were seated at a cozy table for two. I took many photos which we’ll share over the next few days. By the final set of the sun, we were able to grab a few shots of the amazing sight we’re sharing here today. 

The menu options befitting my way of eating were reasonably good, especially when our waitress summoned the chef to our table.  Showing him the food list on my phone, he shook his head, acknowledging the good and the bad. 

The pool and deck at the resort were packed with guests. While we dined, a guest playing ball in the pool dislocated his shoulder. It was quite a painful sight to see as they whisked him off for medical care.

He seemed excited to make me a suitable grilled seafood platter atop a bed of roasted vegetables.  Assuming the portion would be too small to satisfy my appetite, I ordered a Caesar salad with both the croutons (for Tom) and dressing on the side. 

The bar at the resort.

Tom ordered the burger and fries, which looked delicious, although he thought it was bland and unseasoned. Go figure. The guy who doesn’t like spices likes some seasoning on his meat. (I always well season protein sources to avoid bland tasting food).

Arriving early, we had several options as to which table we’d choose. As it turned out, we chose a table that gave us ringside seats to the Bollywood show.

My meal was over the top. Since I don’t consume any vegetable oils, only butter, coconut, and olive oil, dining in restaurants can be tricky when most foods are sautéed in who-knows-what-kind of cheap vegetable oil. The chef promised he’d cook my seafood in a spotless skillet using butter, olive oil, and fresh garlic. 

We could only imagine how pretty it would have been on a sunny, cloudless evening.

With big chunks of squid, a half dozen head-on prawns, and a variety of unknown locally caught fish it couldn’t have appealed to me more. My Caesar salad, with huge uncut Bibb lettuce leaves, bits of bacon, and a soft-cooked egg on the top would have been more enjoyable had the leaves been cut into pieces as opposed to each entire leaf. 

We chose a table near this two-seater close to the lawn.

Served on a large square wooded platter as were all the meals, it was awkward cutting the leaves. I always eat salad the European way, after the main course. That way, my entrée is warm while I eat it. Having salad after dinner tricks my brain into thinking of it as “dessert” when I don’t order any sugary desserts.

It was raining as I took this photo while close to the water’s edge.

In essence, I ordered two entrees when the salad was listed as an entrée portion.  Rarely do any type of starters (appetizers) work for me. This wasn’t the first time I’d ordered two entrées. 

Tom’s big burger and fries. Our total bill for dinner with bottled Fiji water for me and one beer for Tom, including tax and tip was FJD $91.08, USD $42.72. 

When one doesn’t include any starchy sides with a meal, only the protein, and a few veggies, it’s often inadequate to feel satisfied when the entrée portions are small. When cooking at “home” I can easily add a number of suitable sides and control for adequate portions.

My Caesar salad on a wooden board.

In any case, the food was good and we’d consider returning on another occasion. The atmosphere was ideal with the Uprising Beachside Resort. The service was friendly but included way too much “hovering” over our table with little knowledge of the menu offerings. We assumed the waitperson was new and we treated her kindly and appreciatively.

My entrée of seafood atop a bed of roasted vegetables.  It was delicious.

The chef stopped back at our table to see if his “special” entrée was satisfactory. I enthusiastically assured him it was perfect (which it was) and didn’t bother to comment about the salad. As always, we attempt to avoid being the “ugly American” by maintaining a friendly and appreciative stance.  

In the long run, staying positive even when products or services aren’t perfect has been our motto which ultimately avoids us experiencing angst and frustration. Unless something we’re served has bugs on it, is spoiled in some manner, or is uncooked, we don’t ask for a refund. 

It was almost dark as the sun made its final descent.

We stayed longer than we’d expected, almost to 9:00 pm when we had a little difficulty getting the taxi driver back to pick us up. He’d gone to the wrong restaurant, leaving us waiting outside the Uprising for 15 minutes, finally calling him a second and a third time. Oh, well, in the realm of things, it’s no big deal.

Today, another walk is on the horizon when and if the rain stops. If the sun stays comes out, it may be a good day to spend time by the pool. We’re content to spend a day at “home” while looking forward to two outings planned by Wednesday.

Tomorrow, we’ll be back with a fun Bollywood video and lots more photos.

Have a fabulous day!


Photo from one year ago today, December 13, 2014:

Tom and grandson Jayden walking to a secluded scenic spot we stumbled upon. For more details, please click here.

Thanksgiving holiday approaching for US citizens…Pumpkin pies…Do we miss it all?

Posted by worldwide-admin on with 0 Comment
Our condo in Scottsdale, Arizona in November, 2012 where we lived for a few months as we finished the final preparations for leaving the US.  We had the table set for company when two of Tom’s sisters and one brother-in-law were coming for dinner (not on Thanksgiving Day).

With tomorrow’s Thanksgiving holiday celebration, the second most celebrated holiday in the US, next to Christmas, in our past lives this would have been a busy day for me. Tom always worked and at times, based on his schedule on the railroad, he may have had to work on the actual holiday, missing all or part of the meal.

With Thanksgiving always occurring on the last Thursday in November, Wednesday would always be my pie baking day…pumpkin pies to be exact, making no less than eight pies, often more, depending on how many were coming for the holiday dinner the next day.

I rolled the dough for each of the pies, but typical for pumpkin pies, a doughy top crust isn’t included, just ample room for gobs of whipped cream for those who prefer to indulge.

Whether we had a houseful or not, which some years we did not, I made the pies. We’d eat a few and share the remainder with our family and friends. Never once did a single pie go to waste.

With the change in my way of eating in 2011, I still made all of the traditional foods on that last Thanksgiving before we left, making a few extra side dishes befitting my diet. Nothing was lacking in tradition or taste. 

We left Minnesota on Halloween, 2012 (October 31st) and I haven’t made a Thanksgiving dinner since. Many countries don’t offer turkeys for sale in the markets, although resorts and some restaurants may order them from their suppliers to fill the needs of tourists from the US on this special holiday.

Before the storms of the past few days, a blue sky inspired this photo of the cotton tree.

The last time Tom had a Thanksgiving meal was when we dined outdoors (the first time either of us dined outdoors on Thanksgiving) while we spent the last few months in Scottsdale, Arizona completing our “paperwork” and digital needs before leaving on our journey. 

There was much to do for the final preparations and we’d decided to spend it in a warm climate, close to Tom’s sisters in Apache Junction, Arizona, and no more than a five-hour drive from eldest son Richard in Henderson, Nevada, eldest sister Susan in Las Vegas and my younger sister Julie in Los Angeles, California.

We stayed in a lovely condo in the Old Town area of Scottsdale. With Tom’s car still in our possession which son Richard took off our hands at the pier in San Diego, the day we left the US, we were easily able to get around Scottsdale. 

When Thanksgiving approached, we decided to try a popular buffet known for extraordinarily great food at a local casino in Scottsdale, the Talking Stick. They didn’t take reservations so we decided an early meal might be advantageous.  Once we arrived at the casino, the line for the buffet was at least 200 deep. It would take hours in line. 

We left the casino, heading to a popular eatery in quaint Old Town, and somehow managed to snag a cozy table for two on the patio. It was a sunny, warm day. 

These red flowers continue to thrive in the rainy weather.

Tom ordered the Thanksgiving meal while I ordered a meal prepared to befit my diet. Apparently, in looking back at old posts during that period of time, I didn’t write anything about that day, at that point not as committed to our daily ramblings and photos as we are now. 

The Thanksgiving years from there on; 2013 was spent in Kenya, 2014 in Maui, Hawaii, and now, here in Fiji.  Last year in Maui, we opted out of making the meal, although all of the ingredients for making the big dinner were available in the markets.  

Last year, making a Thanksgiving dinner in Maui wasn’t worth the trouble when Tom was also following my way of eating. Plus, it wouldn’t be the same without the pumpkin pies which was equally meaningful as the turkey itself.

Do we miss it? We’ll always miss big family celebrations. But, not with tears in our eyes. We chose this life and have accepted the reality that we’ll only see family (in person as opposed to “face time”) every few years. 

With the holiday actually occurring tomorrow where it will be Thursday in the US (it will be Friday here) we hope to speak to everyone at some point. The huge time difference makes it challenging but we’ll figure it out. 

To all of our family and friends in the US, have a wonderful Thanksgiving tomorrow, enjoy every last morsel of the scrumptious meal while we’ll be thinking of you with love in our hearts and smiles on our faces.

Today, our usual shopping day, we’ve postponed it to tomorrow. There a huge tropical storm (not necessarily dangerous). Neither of us sees any reason to go out in the high winds and pouring rain when tomorrow will be just as fine. We have plenty of food for dinner and with only 10 days until departure, we don’t mind using what we have on hand.

Photo from one year ago today, November 26, 2015:

One year ago today, we visited Whalers Village in Kaanapali Beach, Maui, a favorite tourist attraction. We had a fabulous day, enjoying every moment. For more photos, please click here.

Part 2…Best anniversary day imaginable!…Reeling from a memorable experience at the world famous Namale Resort & Spa!

Posted by worldwide-admin on with 0 Comment
Namale Resort & Spa spares nothing in providing the ideal tropical holiday.

Again this year, Namale Resort & Spa has been the winner of the TripAdvisor Hall of Fame Award and has earned a Certificate of Excellence for five consecutive years in the categories of accommodation, romance and luxury.

One of the two pools available for all guests. Some of the villas have private pools.

Whether a guest desires an adventure hike through a rainforest to a hidden waterfall, a horseback ride along the beach or a heart-pounding scuba dive into the Koro Sea, it is all available at Namale Resort & Spa.

Frog statue at one of the pools.

For more low-key activities, a private, secluded meal can be arranged anywhere on the grounds, inside the guest’s bure, villa, or a quiet picnic on the beach or at the deck overlooking the blow hole.

There was a pumpkin carving event scheduled in this recreational area in the afternoon, based on our tour day as Halloween in many countries.  It would be an adult-only event when Namale is an adult-only (16 and over) environment.

For the sports inclined, there’s a nine-hole golf course, fitness centre, volleyball and tennis courts and an indoor basketball court. At the Kava Bowl indoor entertainment center, there’s a golf simulator, two bowling lanes, billiard tables, ping pong, and darts and of course, wifi available in the cool, comfortable surroundings.

Bana, the scuba dive master/instructor and host.  We enjoyed our chat with him as with several other staff members.

As we wandered through the property reveling in one artfully built building after another, it was easy to imagine oneself in this inviting and relaxing environment. Celebrities from all over the world come to Namale Resort & Spa for a quiet respite from the hustle and bustle of life in the public eye.

Filo is the perfect tour guide and hostess for our extensive tour of the property.

Then again, those who select Namale for their wedding, anniversary or much deserved respite from everyday life can easily float amid its lush and inviting surroundings to escape the rigors of everyday life.

Guests are encouraged to write their names and date of their visit on these individual stones to remain on-site for years to come. When enough accumulate, they are made into a walking path. How enjoyable it would be to return years later to find one’s stone remaining!  What a unique personal touch while overall signifies the message at Namale.

Let’s face it, we’ve visited numerous resorts throughout our travels, many in the five star category, even one designated as seven-star (go figure) in Abu Dhabi, UAE that we visited in 2013, the Emirates Palace Hotel (click here for our post and photos). 

Tennis courts available for day or night use with equipment on-site, easy to access. 

No other resorts appealed to our tastes more than Namale Resort & Spa, not for its opulence but for the manner in which it embraces nature, and the manner in which every staff member strives to fulfill the needs, desires and interests of each guest for their recurring holiday/vacation or a once-in-a-lifetime visit to this perfect getaway.

This beach scene with comfortable chaise lounges in the sand reminded us of resorts we visited on the Indian Ocean in Kenya.

Our lunch was far beyond our expectations. Having perused many restaurant menus in Savusavu, we decided dining out here (as was the case in Trinity Beach, Australia) would be difficult with my highly restrictive diet.  With good health paramount to our travels, straying from my way of eating is never an option, even in doing so by accident. 

The fitness centre with the latest and greatest equipment.

We must admit that dining at Namale Resort & Spa was our first meal in a restaurant since our last cruise ended on June 11th when we dined aboard ship on the final night in a specialty restaurant with our newly made friends, Renee and Geoff. 

The Kava Bowl (no kava served here, although cocktails are available) is the full service recreational building including two bowling lanes, game tables and golf simulator. 

We’ve had tremendous good fortune with meals on our past 11 cruises with chefs readily accommodating my diet although I must carefully monitor the process at each meal to ensure accuracy. In a single visit to a local restaurant such diligence is not to be expected or likely.  

The second shared swimming pool.

We’ve missed dining out, not so much to give me a break from cooking which I don’t require but, more so for the enjoyment of sitting together in a new setting, enjoying the surroundings and hopefully good service and food.

Namale’s name is derived from the name of this tree, located outside the basketball courts and sports building.

Then again, there’s Tom, who eat whatever he wants on cruise ships and when dining in restaurants with no complaint or evil eye from me.  n fact, I go as far as encouraging him to take advantage of the opportunity and to eat and drink to his heart’s content when he only partakes of my diet when we dine at “home.”

Shivani, the spa director was delightful as she toured us through the exquisite spa.

That’s exactly what he did at Namale Resort & Spa. The bread basket was his first foray into his perception of the ultimate dining experience, replenished once by our lovely and attentive, server Topou, who couldn’t have provided more perfect service. 

An extensive menu of services is offered by the spa including “couples” massages and services.

He didn’t stop eating the soft “squishy” buns until after the fifth and still had room for a frosty banana Pina Colada, his delicious three-course meal, including the addition of my dessert to his dessert plate.

The view beyond the massage tables in the couple’s massage room.

The chef easily accommodated my food restrictions with a perfectly cooked plate of steak fajitas, minus the usual tortillas, and the starter of a grilled shrimp salad, all well within the range of my restrictions.

Villi, our friendly driver, who ensured we had a bit of riding time during the tour of the expansive property which encompasses 525 acres.

The flavor, presentation and service for each of the three courses of our meal couldn’t have been more to our liking as shown in these photos. The timing, an important element in fine dining and multiple course service, was extraordinary, leaving us never feeling rushed or in want of a plate being cleared.  Even my unsweetened iced tea was flavorful with lots of ice, as I prefer.

Tom was thrilled with his first cocktail, since June 10th on our last cruise. He was working on the first of his delicious warm buns slathered with butter.

Whether it was the spa, where we met and were toured by the spa director Shivani through one of the most amazing spas we’ve seen, to the drive in the golf cart by Villi or the walks among the many pathways with Filo to hidden treasures at every turn, we were continually impressed by the staff. 

We both had this refreshing shrimp salad as our first course, all of which worked for my diet.

One of our most enjoyable conversations was with Bana, the scuba dive master who’s warmth and personality kept us longing for more idle chatter with him. Nowdla, the co-general manager, in her obvious love for Namale Resort & Spa and Fiji, couldn’t have been more delightful and thoughtful in providing us with an ideal visit to this special place.

Tom’s beer-battered fish, chips and red cabbage which he thoroughly enjoyed stating he hadn’t had fried fish this good in years.

At the end of our day, we wandered back to the reception area where we again thanked the staff. While Tom sat in the cooling breeze in the outdoor lobby, I wandered through the gift shop wondering, if I was a “usual” tourist, what would I bring “home.” The offerings were many, all of high quality as expected, with many especially intriguing options.

My fajita meal was three good-sized chunks of tenderloin cooked to perfection on a bed of grilled vegetables and salsa. It couldn’t have been more wonderful.

Soon, Ratnesh arrived to return us to our temporary home in Savusavu. The almost four hours from door to door experience had flown by, leaving us with smiles on our faces for an experience and anniversary celebration we’ll always remember.

We’ll continue to post more Namale photos over the next few days. However, we have new stories awaiting upcoming posts that we’re excited to share as we continue on.

Tom’s double  portion of lemon merengue pie with blueberry coulis included my portion which I had to decline.

At the moment, as I prepare this post, Tom is in the chair next to mine as we overlook the sea, while he’s watching the Minnesota Vikings game on his laptop that aired on US TV at noon on Sunday, Minnesota time, which was 7 am here in Fiji this morning, Monday (after yesterday’s time change).  You can take the boy out of Minnesota but you can’t take the Minnesota out of the boy, including eating the five delicious rolls at Namale Resort & Spa.

Photo from one year ago today, November 2, 2014:

This must have been pretty before it began to fade away. For more details from the post one year ago, please click here.

Part 1…Best anniversary day imaginable!…Reeling from a memorable experience at the world famous Namale Resort & Spa!

Posted by worldwide-admin on with 2 Comments

Inside the reception building, we asked a staff member to take our photo at Namale Resort & Spa as we celebrated our three year anniversary of traveling the world with a tour and lunch at the world renowned resort. 

Where do we begin?  It’s nearly impossible to describe the wonderful day we had yesterday on our third anniversary of traveling the world at the world renowned Tony Robbins Namale Resort & Spa, only a 30 minute drive from our current home in Savusavu, Vanua Levu, Fiji.

The drive on a private road into Namale Resort & Spa, situated in a dense rainforest, gave us only a glimpse of the 525 acres of paradise which lie ahead.

Here are a few accolades regarding this upscale resort:

“#1 Most Romantic Resort in the South Pacific”
TripAdvisor Traveler’s Choice Awards

“One of the top 50 most romantic places on earth.”
Luxury Magazine

“All time winner of the resorts and great hotels of the world connoisseur choice award.”
Architectural Digest cover

The list of awards and recognition for this outstanding resort are as expected as the memorable experiences made for travelers who visit from all over the world, unsurpassed in many ways in its exquisite beauty, situated on 525 acres of rainforests, ocean cliffs and pristine beaches.

Throughout the grounds, there is minimal structured landscaping as often found in five star resorts, instead taking advantage of the natural beauty and vegetation which provides a backdrop to the many aspects of the resort.

Recently in June, Namale Resort & Spa celebrated its 25th anniversary while it continues to be heralded as one of the finest in the world in its service, amenities and unique design, more than any other resorts one may have visited in the past.

Sure, we could spend this entire post espousing the attributes of this upscale resort but, as our worldwide readers are well aware, we tend to share our personal experiences included into a review of any type of property.

As we neared Namale Resort & Spa, a sense of excitement washed over us both, having heard many positive comment about this property over these past few months we’ve spent living in Vanua Levu.

Over the next few days, we’ll excitedly share many photos and experiences we enjoyed at Namale over an almost four hour period we spent onsite, observing as much as possible of its endless offerings, its exemplary staff and its abundance of natural beauty so thoughtfully incorporated into its unique surroundings.

Its not easy to grasp the magnitude of 525 acres as we rode on a six passenger golf cart with our tour guide and hostess, Filo and friendly driver, Villi.  On occasion, Villi was radioed to attend to other guests and we continued joyfully on foot with Filo. 

Filo was gracious and thorough in her tour of the vast property.  With full occupancy, we weren’t able to see the interior of any of the villas although more detailed photos may be found online at Namale Resort & Spa.

It was a hot and humid day but with nary a complaint we wandered about the vast property on foot able to easily gain access to the many ocean scenes that mesmerized guests who’ve found this astounding resort for their honeymoon, an anniversary, or a quiet therapeutic get away, most certainly at a premium cost.

Many travelers from throughout the world choose to visit Namale Resort & Spa for its seminars held a few times each year, held in its onsite seminar facilities.

The views are varied in their breathtaking beauty.

With rates beginning at approximately USD $1,400, FJD $3017 per night and up, depending on choice of accommodations, this resort isn’t for many travelers. Unfortunately, an overnight stay at Namale Resort & Spa didn’t fit into our world travel budget, although we were appreciative to have had the opportunity for our visit. 

The all inclusive resort is closed to outside dining guests but, accommodations were made for our visit, tour and lunch, all of which far surpassed our expectations.

A few weeks ago, we shared a glimpse of this swimming raft available exclusively for Namale’s guests when we visited the Blue Lagoon from the opposite side of the bay.

As explained by our host, Nowdla Keefe, co-general manager, who’d arranged our visit and stopped by our table during our meal,  80% of guests are from the US, many of whom may have been familiar with its owner and creator, the highly regarded personal and business motivational speaker and finance strategist, Tony Robbins.

Having personally attended several of his US seminars over my business career, many of his philosophies still remain embedded into my brain yet today as is the case for many who followed his wisdom and career over the decades. 

With accommodations for 44 guests, the marina is small but situated in a quiet cove.  Many tourists visit for snorkeling and scuba diving in the coral reef surrounding the property.

However, we visited Namale Resort and Spa with a scrutinous eye, not blinded by past experience, intended to examine its many offerings with our three year’s of non-stop world travel experience, no longer enthralled with opulence as a definitive medium of excellence and integrity.

Each narrow pebbled path leads to yet another pleasing view.

We were never disappointed as Filo wowed us, time after time, over the care and consideration exercised throughout the design, development and the maintenance of this fine property, which in its 25 years, never appeared dated or tired as many five star resorts many may succumb to over time.

Technology was at its most current, as was each of its many recreational areas, utilizing the most up-to-date equipment and amenities. Nothing was spared in presenting an appearance and sense of what would expect to find in an upscale resort built today, even in this remote island paradise.

There is one inviting seating area after another near restaurants and activity areas.  The palm laying on the deck are being used to make a variety of decorative items used in the resort.

Above all, we were most impressed by the gentle, calming nature of the extraordinary conscientious staff, eager to please at every point. 

In tomorrow’s post, we’ll share photos of a few of the fine staff members we had the opportunity to meet and engage in conversation, truly one of the highlights of our special day.  Plus, we’ll be including photos of the many recreational and amenities buildings located on this fine property and of course, our memorable lunch.

See you soon with much more!

__________________________________________


Photo from one year ago today, November 1, 2014:

Last year’s two year travel anniversary was relatively uneventful with a disappointing dinner in a local restaurant in Maui, although we were happy and grateful to celebrate another year.  For details, please click here.

Part 2…A popular tourist attraction in Cairns…Beyond expectations…Wish we’d visited sooner….

Posted by worldwide-admin on with 0 Comment
Not the most flattering photo of us. But, we couldn’t resist including a photo of us tasting the Mimolette cheese we’ve written about today, know for its “mites’ that live on the outside of the cheese as it ferments. The US has concerns over “bugs” on cheese.  See story below.

We love the unusual, the peculiar or anything that deviates from the mundane and the expected. Whether it be an animal, a plant, a sunrise or sunset that varies from that which we’ve seen in the past.

This 190 gram chunk of Mimolette Cheese was priced at AUD $13.30, USD $9.73, certainly no more expensive than a chunk of quality Parmesan.

Perhaps, that’s one of the many reasons why we decided to travel the world, a reason we’ve discovered has escalated as our journey continues. What tidbit can we discover along the way that finds us in awe of the world around us? It all boils down to the concept of “what is unique to us?”

We purchased these items at Fetish for Food at Rusty’s Markets. The total cost was AUD $77.65, USD $58.83.  In the center is a container with fresh mozzarella balls which we’ll use soon to make stuffed Italian meatballs with sugar free pasta sauce and Parmesan. After tasting the Mimolette, if we grate it, it may work perfectly to finish off the dish.

Those who know us may laugh when it comes to admiring each other. What’s so unique about each other maintaining our interest and enthusiasm in being together, day after day, year and year in such tight quarters?  It’s all a matter of perception in one’s own eyes. I find this man with an inordinate amount of willingness to adapt, of openness and of generosity of spirit at my side each day.

He may find similar types of qualities in me. But mostly, I perceive he likes that I don’t complain and I don’t do drama. Collectively, the humor, the teasing and the playful banter contribute to the ongoing pleasure of one another’s companionship. That’s unique, maybe not so much in the realm of the world, but it is to us.

Foie Gras is one of my favorite food items. This tiny piece, of which I savored half yesterday afternoon was AUD $14.30, USD $10.47, was delicious, even without crackers or bread.

Whether its in looking for and finding vacation homes, places to explore and people we meet, we naturally gravitate toward that which varies from the “norm” even if only to a miniature degree in the eyes of others.

As we wandered through Rusty’s Markets our eyes, trained to scan for unique items we stopped to investigate, inquire and take photos when possible. We’ve learned over these past years certain vendors don’t want photos taken of their products. This has been especially true in Muslim countries based on religious beliefs we respectfully honored without question.

This taste of this delightful Chicken and Black Peppercorn Pate stayed with me for hours as I often thought of going back for more, instead saving the balance to enjoy for a few days. This was priced at AUD $9.35, USD $6.84.

Many of the most unique fruits and vegetables were for sale in such owned displays causing us to proceed with our photo taking with caution. Although, without taking photos we were able to enjoy our perusal of the most unusual items. 

In our search for the most unique item we were enthralled when visiting with Nick Down at Fetish for Food. We couldn’t resist but load the counter with what appeared to be delectable choices to take home when he noticed me staring at a unique item in a display case, Mimolette Cheese.

This Brie Cheese with Truffles is a rare treat.

Nick chuckled when he saw me admiring the “unusual” color, a bright orange, when all the other cheese were varying in shades from bright whites to yellow. At first I thought it may be a type of cheese made with a pumpkin flavoring contributing to its odd color.  

Nick proceeded to explain Mimolette’s unusual story which definitely caught our attention. There was no way we were walking out of his shop without buying that chunk of Mimolette Cheese and we looked forward to conducting a bit of research on this unusual product when we returned home.

(I should mention a phenomenon here in Australia at this point; cheddar cheese here is not orange. It’s a natural off white color. They don’t use dye in their cheese to color it. When looking for grated cheddar cheese for our grain-free taco salad, I have to read labels, unable to easily spot the orange-tinged cheddar cheese).

After considerable research I found this wonderful article, although dated, from NPR detailing exactly what we wanted to learn about Mimolette Cheese:
“Tiny Mites Spike Big Battle Over Imports of French Cheese
May 11, 2013
by Deena Prechep

The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites. Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they’re something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they’re actually encouraged.

The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.

According to the FDA’s Patricia El-Hinnawy, there’s no official limit, but the target is no more than six mites per square inch. For Mimolette, that’s a near-impossible standard.

Benoit de Vitton is the North American representative for Isigny, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.

De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. “They say the product, because of the mites, it is not proper for human consumption,” de Vitton sighs.

Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. “The French were at war with Holland, and the king didn’t want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.”

But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a cheese lab at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.And Dutton says that while we may not like to think about bugs, they’re a part of what makes cheese so delicious.

“Cheese is absolutely alive,” Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.

Dutton understands that this doesn’t sound appealing, but implores people to realize the good work of these bugs. “There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.”

Throughout France, cheese lovers have been rallying in support of Mimolette. There are radio stories, YouTube videos — there’s even an ex-pat Save the Mimolette Facebook campaign (of course).

In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of Cyril’s cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.

“I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,” she admits.

Davies says that the fervor for Mimolette isn’t just about its caramel notes or lactic tang or bright orange color.

“There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,” she says. “Food is never really just food.”

And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.”

By no means are we cheese experts and, we were aware that mites may hang out on fine cheeses based on the education we received on long ago tour of the Cheese Factory in Belize.  However, we never realized the significance of mites as described in the Mimolette Cheese.

We’ve yet to unwrap and try this Spanish Goat Cheese with Rosemary saving it for another day.  It was priced at AUD $11.02, USD $8.06, another fair price.

It was irresistible. We purchased a good-sized chunk of Mimolette Cheese and this morning we tasted it for the first time. As described above, we loved its “caramel notes and lactic tang” or I should say, I loved it. Tom was less impressed when his tastes for cheese leans toward Kraft’s Individually Wrapped Slices or Velveeta.

When Tom and I first dated and on occasion I visited his home, I cringed when I noticed he kept a huge bucket of nacho dipping cheese on his kitchen counter, readily available double-dipping a tortilla  chip. On the other hand, back in 1991, I was shopping the gourmet deli counter at Byerly’s Market for fine import cheeses.

This morning Tom had a chunk of this non sugared smoked salmon with scrambled eggs, onions with his favorite local sliced cheese, Tasty brand with a side of nitrate-free “streaky”  bacon.  This price at AUD $8.95 was only USD $6.55.

As for the unusual, Mimolette Cheese was an interesting tidbit teaching us something new which ultimately is the benefit of seeking and finding those special morsels in our travels having an impact on our senses, whether its a taste, a smell, a touch, a sound or a sight. It all adds to the experience. 

Lots more new photos tomorrow!

Photos from one year ago today, August 23, 2014:

One year ago, we visited Oxford, England, the famous college town filled with one historic building after another. This is the Radcliffe Camera Building, “camera” referring to a “room” not a camera. For more Oxford photos, please click here.

Part 1…A popular tourist attraction in Cairns…Beyond expectations…Wish we’d visited sooner….

Posted by worldwide-admin on with 0 Comment
The sign outside the huge permanent farmer’s market in downtown Cairns, Rusty’s Markets, a popular tourist attraction as well as a favorite shopping site for locals.

Hindsight is 20/20. Had we visited the popular tourist attraction, Rusty’s Markets in Cairns earlier in our stay in Trinity Beach, we’d easily have returned on many occasions. (Click here for the map).

As soon as we entered Rusty’s Markets we knew we were in for a treat.

With easy to find and navigate free two-hour parking in a nearby ramp, we barely made it back to the car in time to avoid the overtime AUD $10, USD $7.73 additional hourly fee. Had we missed the two-hour window, the experience would certainly have been worth the fee.

Tropical flowers are on display in multiple locations.

Rusty’s Markets is a cacophony of mind-blowing shopping from a wide array of products including pretty summer dresses, handmade jewelry and crafts, and exquisite flower arrangements, to organic fruits and vegetables, meats, breads and desserts.

Having already purchased avos a few days ago when we grocery shopped I had to pass on these.

Countless casual restaurants with foods from around the world lined the perimeter including a makeshift food court where hungry tourists and locals gathered about sitting on uneven chairs and benches happily munching away on their favorites.

A mixed variety of goods are presented at some tables with specific items at others.

It was evident that most vendors are offering products as a result of ongoing hard work and creativity in developing their wares to perfection. With Rusty’s Markets only opened from 5:00 am to 6:00 pm on Fridays and Saturdays and 5:00 am to 3:00 pm on Sundays, it’s a full-time job for the vendors, managing their inventory and presentation of their products to ensure a seamless three days open to the public.

Fresh greens are for sale at many displays.

For the avid local shopper, leave room in your fridge and freezer and bring a small wheeling shopping cart in order to leave hands free for gathering the multitude of treasures. For the tourist, bring durable over-sized bags for other wares you may be unable to resist to bring home with lovely memories of the shopping experience.  Cloth shopping bags are available for sale.

Tom stopped and looked at the bread display. Nothing appealed to him. He hasn’t had a bite of bread in almost three months but continues to mention how much he missed toast and jelly.

Few times in our world travels have we found a market of this size and variety. Under cover of an enormous building, it’s a year-round, regardless-of-weather venue with permanent stations for its vendors. It’s clean, well lit, and relatively easy to maneuver.

Tropical fruits, roots, and greens.  Prices are reasonable for most items.

Luckily, we visited on a Friday as opposed to the most likely busier Saturdays and Sundays. We discussed how crazy it must be when cruise ships dock in the port of Cairns with 1000 or more cruisers arriving by bus to Rusty’s Markets. Cruisers notoriously are avid shoppers and Rusty’s would be pure paradise for most.

As we approached the counter at Fetish for Food we knew we were in for a treat.

Having grocery shopped only two days earlier and with our tiny fridge and freezer packed to the gills, buying vegetables were out of the question. I was so disappointed when I couldn’t purchase grass-fed meat or organic veg as I drooled over the free-range meat, free-range chicken, and organic produce lining row after row in the vast market.

Every refrigerated case is filled with food befitting our way of eating including smoked fish, sausages, nitrate-free streaky bacon, and delectable cheeses.

However, when we spotted a meticulously presented cheese and exotics foods display, aptly named, Fetish for Food, I felt like a kid in a candy store. When the owner, Nick Down, was free to spend time with us, we were delighted with not only his knowledge of every item in his inventory but his pleasant demeanor and surprisingly reasonable prices.

Nick explained interesting facts about the various cheeses one of which we’ll expound upon tomorrow with a shocking story. Who knew?

Finally, being in a shop where I could almost eat anything offered sent me to the moon. It reminded both of us of when in March 2013 we visited the Cave Branch Jungle Lodge as guests of the owner Ian’s fabulous on site Cheese Factory. Click here for the link from that day with many great photos of our memorable experience.

There are multiple cases all filled with local and imported cheeses.

At Fetish for Food, we couldn’t help but make a fair sized pile of products I couldn’t resist. Even Tom, unlikely to do more than taste these items, got into the selection process encouraging me to grab more and more.  With only a little over two weeks, until we leave Australia, it made no sense to purchase too much, a little of which I’ll have each day.

Once we arrived home, it was fun to review our purchases.  In total, we spent AUD $77.65, USD $58.83 which was less than we’d expected for these several items. Today, we’ll prepare an appetizer plate for a pre-dinner treat.

Tomorrow, we’ll be back with a story on a very unusual product we purchased at Fetish for Food regarding a type of cheese and bugs, an unlikely combination we found fascinating. The foodies out there will love this. The non-foodies…please humor me. But, even you may find it entertaining if not cringe-worthy.

Much of the cheese is imported from France, as we know, the cheese capital of the world.

Another vendor that caught our eye was Wild Nature Cairns, presented by the owner, Nicola whose gentle demeanor was surely befitting the natural skin and hair care products, natural makeup, and pure essential oil products, all organic and environmentally friendly.

In addition to meats and cheeses, Nick has a display of fancy condiments and oils.
In my old life, I’d surely have walked away with a bag of girlie treasures. In this life, I can’t purchase any of these items with a lack of space in my bag and the inability to replace the preferred items when they’re gone. 
Nicola, the owner of Wild Nature is dedicated and committed to the highest quality product she can produce, mostly made utilizing the healing and therapeutic Australian Aloe Vera plant.
These days, I purchase cosmetics in grocery stores and pharmacies. I have one drugstore night cream in my possession which I’ll replace with another when it runs out. If I need body lotion, I use coconut oil. 
Nicola’s products may be used for a variety of skin conditions. Visit her site at this link.

Finding these two wonderful vendors in the busy market among the produce, grass-fed meats, exotic pastries, and endless eateries only added to our extraordinary experience…slightly under two hours of pure delight for both of us.

Back at you soon with the unusual products, we found at Rusty’s Markets.

Photo from one year ago today, August 22, 2014:

This is the church where Matthew’s funeral was held in Bampton, England where Downton Abbey has been filmed over the years. For details on how this quaint village has been prepared for filming please click here. It was quite a story.

Further explorations of this amazing area…Holloways Beach…An exciting sighting…

Posted by worldwide-admin on with 0 Comment
Finally, we were able to take photos of Cockatoos.

Yesterday, we took off after I worked out at the local fitness center. From now on, I’ll leave a pair of shorts in the car when my spandex workout pants are too hot to wear while walking outdoors.

Strait on the Beach, a café and store on the beach.

We started our tour for the day at Holloways Beach which is very close to Cairns, the big city where the airport is located. Having heard there was a cute café on the beach, it was worth checking out. 

The quaint outdoor setting at the café.

Perhaps, we’d stop for a beverage while overlooking the ocean or return at another time for a meal. We’d had breakfast before we left the house in the morning and wouldn’t be hungry again until dinnertime.

The interior of the café in Holloways Beach.

Unfortunately, the quaint café didn’t have anything on the menu that would work for me so we continued on, knowing that we had our iced tea in the car and a home-cooked meal ahead of us in the evening.

Few visitors were on the beach.

The restaurant required visitors to stand in line, place their orders, and then pay. With as seldom as we dine out, we prefer to have a server take our food orders deliver the food, and subsequently the bill. 

We checked out the neighborhood, the beach, and the rainforested areas and didn’t spot a thing until Tom immediately pulled to the curb when he spotted something exciting in a park and playground area as we drove through a quiet neighborhood.

There were no less than a dozen what is referred to as Sulphur-crested Cockatoos. Here’s some information on these popular local birds, at times known to be pests:

“In Australia, sulfur-crested cockatoos can be found widely in the north and east, ranging as far south as Tasmania, but avoiding arid inland areas with few trees. They are numerous in suburban habitats in cities such as Adelaide, Melbourne, Canberra, Sydney, and Brisbane. Except for highland areas, they occur throughout most of New Guinea and on nearby smaller islands such as Waigeo, Misool, and Aru, and various islands in the Cenderawasih Bay and Milne Bay.

Within Australia, sulfur-crested cockatoos of the nominate race have also been introduced to Perth, which is far outside the natural range. Outside Australia, they have been introduced to Singapore, where their numbers have been estimated to be between 500 and 2000. They have also been introduced to Palau and New Zealand.

In New Zealand, the introduced populations may number less than 1000. This species has also been recorded as established in Hawaii and from various islands in Wallacea (e.g. Kai Islands and Ambon), but it is unclear if it has managed to become established there.

Holloways Beach in Cairns.

Their distinctive raucous call can be very loud; it is adapted to travel through the forest environments in which they live, including tropical and subtropical rainforests. These birds are naturally curious, as well as very intelligent. They have adapted very well to European settlement in Australia and live in many urban areas.

The flock of Cockatoos was busy foraging for food.

These birds are very long-lived and can live upwards of 70 years in captivity, although they only live to about 20–40 years in the wild. They have been known to engage in geophagy, the process of eating clay to detoxify their food. These birds produce a very fine powder to waterproof themselves instead of oil as many other birds do.

The sulfur-crested cockatoo is a seasonal breeder in Australia, little is known about its breeding behaviour in New Guinea. In southern Australia, the breeding season is from August to January, whereas in northern Australia the season is from May to September. The nest is a bed of wood chips in a hollow in a tree. Like many other parrots it competes with others of its species and with other species for nesting sites. Two to three eggs are laid and incubation lasts between 25–27 days. Both parents incubate the eggs and raise the nestlings. The nestling period is between 9 to 12 weeks, and the young fledglings remain with their parents for a number of months after fledging.

It was interesting to see how adept Cockatoos are with their claws.

A 2009 study involving an Eleonora cockatoo (the subspecies Cacatua galerita Eleonora) named Snowball found that sulfur-crested cockatoos are capable of synchronizing movements to a musical beat.

Species that feed on the ground are very vulnerable to predator attack. The cockatoo has evolved a behavioural adaptation to protect against this: whenever there is a flock on the ground, there is at least one high up in a tree (usually a dead tree), keeping guard. This is so well known that it has even entered Australian slang: a person keeping guard for sudden police raids on illegal gambling gatherings is referred to as a cockatoo or cocky for short.”

Stopping again to check the surroundings.

On numerous occasions, we’ve spotted cockatoos flying in the yard. By the time I’d grab the camera, they would be long gone. Cockatoos seem to alight in the trees for only seconds, but yesterday’s flock was busy foraging for food on the ground although they were well aware of us watching them at a distance. We never got out of the car to avoid disturbing them. As a result, our photos aren’t ideal, all taken from quite a distance.

This one stopped looking for food to look at us wondering if we were a threat.

After leaving Holloways Beach we headed to the Cattana Wetlands, a location we’ll soon visit again. Wearing those spandex pants on the hot sunny day, I felt as if I was encased in a plastic bag, sweating like a fool as we walked. However, we walked for about an hour, taking a number of exquisite photos which we’re excited to share tomorrow. 

Holloways Beach wasn’t quite as scenic as some of the other beaches we’ve visited in Cairns.

Upon leaving the Cattana Wetlands we returned to the fish market near Yorkeys Knob. We’d already run out of the fabulous smoked fish we’d purchased several days ago which had been a perfect accompaniment to cheesy scrambled eggs and bacon.

There were no less than 18 Cockatoos in the flock.

Today, we’re heading back to the travel agency to pick up the paperwork for the airline tickets we purchased on Monday and grab a few items from the market. Who knows what the remainder of the day holds for us? 

For our friends and family in the US…have a safe and enjoyable Fourth of July weekend!

                                               Photo from one year ago today, July 3, 2014:

One year ago today, we booked our upcoming stay in January in New Zealand, living on an Alpaca Farm while we tour the country by car. Of course, we won’t have to do any work on the farm with the owners living in another house on the property. For more details, please click here.

Barramundi…Tom bit the bullet…

Posted by worldwide-admin on with 0 Comment
We stumbled upon the Preston Fresh Seafood Wholesaler on our drive to Yorkeys Knob which is a quick five-minute drive from our home in Trinity Beach.  With many more items I like to try, we’ll surely be returning soon.

While making dinner last night I was apprehensive for two reasons; one, Tom doesn’t like fish and two, it was the first time I was making Barramundi, a locally caught fish, popular in Australian restaurants which we mentioned on the day we visited the pier in Palm Cove.

Their colorful signs in the somewhat remote location made it easier to spot from the highway.

With my forgiving taste buds, I had no fear that I’d like the fish. Tom, on the other hand, is picky and normally won’t eat fish let alone a wide array of other foods and vegetables making cooking for him challenging at times. 

As a result, it’s not unusual for me to make two separate meals to allow myself variety and to try new foods befitting my way of eating. Yesterday, I’d offered to make Tom a steak and give him a small piece of fish to try, but he insisted he’d give the fish a try.

When we arrived at the wholesale fish market, we were intrigued by what could possibly be “cooked bugs.” Could this possibly be some type of sea “insect?”  Check out the photo below of “cooked bugs.”

Usually, for myself, I’ll grill fish instead of sautéing it with garlic, spices, butter, and olive oil. I knew Tom wouldn’t like it grilled. Last night I prepared a bowl of beaten egg with cream and a plate of seasoned almond flour, dipping the fish into the creamy egg mixture and then into the almond flour. 

I preheated the only skillet in this house with an equal mix of coconut oil and olive oil in a medium-sized non-stick type which I wouldn’t normally use if stainless steel was available, keeping it from getting too hot due to the pan’s coating.

Gee, we’ve never seen scallops in the shell. We can imagine a plate of six of these covered in almond flour and Parmesan-crusted buttery topping. Tom likes scallops so this will be a no-brainer.

The fish was so thick, it took a good 12 minutes, turning it once to ensure it was cooked thoroughly but not overcooked. Without a lid for the pan, it had to cook longer than usual while I kept a watchful eye.

Finally, I plated our meals and we sat down to dinner at the dining room table. I tried not to watch Tom’s face as he took the first bite, instead focusing on my own delicious plate of food. The fish was mild, cooked perfectly without a single bone to be found.

These are “large cooked bugs” which are similar to crab but according to the salesperson, they taste similar to prawns. Next time we visit, we’ll try a few of these.

After his plate was clean, he turned to me and said, “It was OK.” Oh. What an enthusiastic response. Then again, that’s a typical response for Tom or, shall I say for many men who a less inclined to “jump for joy” than us more enthusiastic women. Sorry, women, for the stereotyping but men are different than us in some ways, aren’t they?

Will I make this for him again while we’re in Australia?  Most likely not. I was grateful he tried it once. And, if I make it for me, most likely I’d grill it to avoid making such a mess on the stovetop especially when the oil spattered when I turned the fish with a less than ideal spatula and hot grease hit the stovetop and a few spots on my hand. No big deal.

We selected a filet from this batch.  Keep in mind, for those of you reading from countries not using the metric system, AUD $32.50 per kilo translates to 2.2 pounds which would be USD $14.77 per pound, not too bad for fresh (never frozen) wild-caught fish. We purchased about one pound of which Tom had 9 ounces and I had approximately 7 ounces.

As for the smoked fish shown in the photo, this morning we had scrambled eggs with cheese, bacon, and smoked fish on the side. What a perfect way to start the day! 

Recently, Tom has been having two meals a day, with me having one meal plus and an occasional light breakfast or afternoon snack. Due to my strict way of eating, a ketogenic diet, I have little appetite until dinnertime.

At AUD $64, USD $49.26, all of these items includes a huge Barramundi filet, two pieces of made-without-sugar smoked fish, and two containers of crab meat which we’ll use to make low carb crab cakes this weekend (lasting for two meals) will result in four meals for the two of us. As a result, the cost per entre results in a cost per day of AUD $16, USD $12.31, not bad for such delicious fish and seafood. We struggle to be motivated to go out to dine when we do so well at home and have just as good a time.

Yesterday, we headed out for our weekly trip to the grocery store which now entails a trip to Woolworth, the meat market, and the indoor vegetable stand (they call it “veg” here in Australia). Tom waited in the car while I shopped, reading a book on the Kindle app on his phone. I wasn’t gone more than 40 minutes, now that I’ve become familiar with the market.

There were a few types of fish that had been frozen but it was clearly marked.  We don’t purchase defrosted fish preferring to buy only fresh when available.

Luckily, the other shops are outside the door of Woolworth in the mall making accessing the other stops easy and convenient as I wheeled around the “trolley” that had an annoying wheel with a mind of its own. Making my way to the car was challenging when I had a hard time with the crazy cart while attempting to maneuver the speed bumps (sleeping policemen).

Last night’s dinner of lightly battered with egg and almond flour, sautéed in coconut and olive oil Barramundi, fresh organic green beans, homemade LC muffin, and salad on the side was a perfect meal we both enjoyed.

Today, we’re off to a local travel agency, again in the Smithfield Mall, to arrange a few upcoming flights.  Normally, we don’t use travel agencies but with the high cost of data using the SIM card why not let someone else do the looking when it won’t cost us any more using a travel agent?

Many more fabulous scenery photos are stacking up which we look forward to sharing each day. 

Have a lovely day!

                                               Photo from one year ago today, June 30, 2014:

With the summer season in Madeira, roses were blooming in almost every yard in the neighborhood. For details from that date, please click here.

Yorkeys Knob…An interesting visit provided a wide array of experiences…A few new favorite photos…

Posted by worldwide-admin on with 0 Comment
After leaving the beach we drove to a high point in the area with this expansive view.

The Cairns area of Queensland has so much to offer. It’s highly unlikely we’ll ever run out of places to explore during our remaining few months in Trinity Beach. Sure, at some point we’ll drive further away. For now, we’re soaking in everything we can in the wide-area surrounding us that is jammed packed with interesting spots to visit.

We walked past a grove of palm trees and evergreens as we made our way to the beach.

Yesterday’s outing after my workout was no exception. Having heard about Yorkeys Knob as a community rich in history and diversity, we decided to check it out and by no means were we disappointed.

As we walked toward this crest which after crossing dipped down to the beach, wondering if any cross may be lying in wait. 

We found an enormous stretch of beach that was pure paradise. We met people along the beach with whom we talked for some time, we drove along the many streets and beach boulevard enjoying the differences of other beach roads we’d seen thus far. We gathered shells on the beach which we’ll share in photos soon. 

Yorkeys Beach was serene and pristine.

And, much to our delight, we purchased fish and seafood at a fabulous wholesale fish warehouse on the remote drive back to Trinity Beach. We timed the return drive from the fish market to our house to discover it’s a mere five minutes away. Of course, we’ll return in the future.

At certain points, it felt more like the desert than the beach with various vegetation shooting up through the sand.

That five-minute drive confirmed how close we actually are to getting away from the more populated, somewhat traffic-congested areas in the popular Trinity Beach. 

This view was to our left as we faced the ocean.

It’s the unexpected experiences that we stumble upon that make our travels all the more exciting, those we’d never know about had we not driven to an area that may not particularly be on “tourist’s radar.” Visiting many of the typical tourist venues may not appeal to us due to the commercialism, impatient crowds, excess fees for entry, and of course, the long lines. 

To our right, this was the view we stumbled upon.

Nothing about yesterday’s outing reminded us of the above. Quiet, uncrowded, vast expanses of unspoiled beaches brought us the kind of joy that makes our travels meaningful and memorable.

We spoke with this woman who is from Sydney and travels throughout the continent with her husband in their “caravan.” She, like us, was enthralled with the number of shells on the beach, not often found on many beaches that we’ve walked throughout the world.

Today, we’re quoting from a book on Yorkeys Know written by Mary T. Williams which was published in 1960 entitled, “The Know, A History of Yorkeys Knob” as follows:

“Behind the naming of any village, township, city, state or country lies a story. Some names are bland, negating any curiosity to pursue the derivation. Conversely, names can be provocative instantly stirring the imagination.
 
Yorkeys Knob on the eastern coast of Australia in the northern part of the State of Queensland is such a name. Westing from the Coral Sea – approaching land from the east, Yorkeys Knob sits very prettily on the hem of the Great Barrier Reef. To further enhance a natural beauty it edges into rich coastal flatland running from the foot of a marvelous range straight into the illimitable sea.

The Knob itself is the first headland north of the Harbour of Cairns, a cheeky headland layered in rock with a fuzz of timber. Its boulders tumble into the sea in arrow fashion forming a calm bay on its northern side and giving the surf full play to the south. The bay is called Half Moon Bay because of its crescent-shaped white beach and cradles a tidal river running up to and fed by the massive range. On earth level at any angle or off-shore, the lumpy and picturesque Knob invites an explanation why a man nicknamed Yorkey gave to this Knob a meaning.

It might be assumed that amongst the cosmopolitan insurgence of gold-diggers into Northern Australia during the mid-1800’s was a Yorkshireman called George Lawson. There is no factual information to support this assumption. It was only in the 1880’s that an adventurous hard-living beche-de-mer fisherman nicknamed `Yorkie’ was, by a series of incidents emerging as an identity in the northern waters off the harbour of Cairns.

On 10th May 1883 issued the first copy of a newspaper “The Cairns Post”. Thereafter this newspaper was published weekly until 1888 then bi-weekly until 1893. Despite disruptions, changes and upheavals to this date, the newspaper flourishes on a daily circulation. But it is to its romantic and uncertain first decade that we owe a faithful recording of time, date and incident relevant to the man George Lawson nicknamed Yorkie.

In early records Yorkey is referred to as `Yorkie’ or ‘Yorky’ and in one instance as being a Norwegian fisherman who lived on the ‘hill’ called the Knob. However, in all traceable registers the man Yorkey and the headland Yorkeys Knob rise unmistakably and territorially rock-like from misty legends of an extensive region strongly linked to the sea. The same registers disclose the man Yorkey’s great respect for life in a time of lust and survival, more impressive when human life weighed little in value.”

Today, we’re sharing some of our photos from yesterday’s visit to Yorkeys Knob and more will follow in days to come.  And tomorrow, we’ll be back with photos and the “steal” we got on the seafood we purchased. 

Another view of the barren beach.

A few days ago, when we posted photos of the pier in Palm Cove and the limitations on fishing for the popular local fish, Barramundi, we were intrigued by this fish. 

We drove up the hills toward this resort, a distance from which we shot today’s main photo, looking back down at the beach.

As it turned out, we were able to purchase a fresh-caught over .5 kilo, 1.1 pounds, Barramundi filet which we’re having for tonight’s dinner, dipped in egg and dusted in almond flour to be sautéed in grass-fed butter and locally made extra virgin olive oil. 

We met this sweet puppy , Abby, on the beach as her parents took her for a walk without a leash. She playfully jumped up and down in the sand.

Of course, we’ll take photos of tonight’s dinner and share them tomorrow with our opinion on the firm fleshy fish. Even Tom, who doesn’t usually eat fish, agreed to give it a try.

Tiny wildflower growing on the beach.

Thanks for stopping by! We always appreciate your readership.

                                                Photo from one year ago today, June 30, 2014:

Unsure of why the village of Campanario was decorated and with the language barrier we could only guess at the purpose of the hoopla that many residents were busy preparing. As it turned out, it was a church festival that lit up the village that night. For more details from that date, please click here.

Finally out and about photos…And, of course, .the anticipated kangaroos! Clifton Beach…

Posted by worldwide-admin on with 4 Comments
Our second kangaroo sighting of the day at a nearby field.  The first, we saw in a flash while walking in the rain forest, unable to take a photo in time.

I must admit that one of the factors inspiring us to visit Australia has been the prospect of seeing wildlife.  Wrongfully, I’d anticipated that we’d see wildlife running about everywhere. 

Perhaps, it was wishful thinking as I can’t seem to shake memories of living in the game reserve, Marloth Park in South Africa, where one only needs to walk outdoors to spot a visiting wild animal.

Warning sign at Clifton Beach.

It’s just not the case in Trinity Beach, although there are areas nearby where wallabies and kangaroos may be found lounging, wandering, and jumping in the fields and in dense rainforest areas.

Finally, yesterday rain or shine, we decided to get out and explore. Of course, the minute we got into the little red car the rain began to pelt the windshield. Shrugging and looking at one another, we decided, “Let’s go anyway. If it gets too awful, we’ll head back.

Clifton Beach.

For a while, the rain came down in buckets, dying down a while later. For a short period, the sun peeked through the clouds as we absorbed the sudden warmth, quickly noticing how hot it became. We’ve yet to soak up a bit of Vitamin D since we arrived one week ago today with the constant clouds and rain.

Hopefully, soon, we’ll experience sunny days to encourage us to head down the steep hill to the pool awaiting us beyond the required fence in the yard. With the sun stronger here than in many parts of the world, we’ll proceed with caution never staying in the sun more than 20 or 30 minutes, the amount necessary to absorb Vitamin D without wearing sunscreen, divided in half by flipping over once.

A
We’ve been warned not to go in the sea with the high risk of stingers and crocodiles, often spotted on the beach.

As we drove toward the direction of the ocean, we knew a part of our trip would be to check out the open field that Sylvie and Andy explained where there are numerous kangaroos and wallabies known to hang out in a certain nearby field, most days around 4:00 pm.

Although we took off around 11:00 am, we decided that if we didn’t see anything, we’d make of point of returning to that popular field later in the day. However, the early day visit didn’t disappoint.

Scout Island, named for its boy scout type hat shape is located at a distance.

With no way to park along the busy Captain Cook Highway, Tom pulled into a bus stop, pull off, while I jumped out of the car to walk quite a distance down a bike path in order to get close to the kangaroos. 

I told Tom if a bus came, he could drive down the highway to the roundabout and return to get me after the bus was gone. I’d wait for him on the bench at the bus stop if I was done taking the photos. It all worked out. I got close enough to take these photos and he never had to leave.

We’ll return another day soon hoping to see more kangaroos and wallabies taking turns watching the car so each of us will be able to see them. In any case, we’re certain we’ll see plenty of wildlife as we drive to many other areas since animals heavily populate the countryside. We’re within a short distance from the more wild areas.

Walkers on the beach carrying a parasol to protect them from the rain or potential sun.

On our journey, we noticed another strip mall with perhaps 40 stops including a Target store. Surely, Target would have some type of coffee making device. Not the case. The Target store surprised us as we walked inside.  It was no larger than a specialty clothing shop one would find in a shopping mall, for example, the size of a Gap or Old Navy store. By far, it was the smallest Target store we’ve ever seen.

We giggled as we headed to the tiny kitchen wares department…no coffee machine to be found here when “small electrics” only occupied two sides of a short row, none of which had anything to do with coffee. 

Another scene at Clifton Beach.

Ah, we get a kick out of our typical US expectations, although diminished greatly after 32 months of travel, still lingering in our minds. As we wandered through the mall, we marveled at how different the shops are here in Australia. 

In reality, the shops have almost everything one could want or need; popular clothing and shoe styles, digital equipment, food in abundance, and a wide array of locally grown and manufactured items of varying types.

We stopped at Cole’s grocery store in Clifton Beach to find a huge section of affordable grass-fed meat. The Cole’s at Smithfield mall doesn’t sell grass-fed meat other than a few small pricey steaks. In the future, we head to this location to purchase the meat which was very reasonably priced. With little room in the freezer for more than a few packages, I’ll plan to eat the grass-fed beef only once or twice a week.

Flowers blooming on a tall tree.

After walking along the beach and taking photos, a few hours later we headed home to excitedly review our photos and make dinner. We’ll continue to explore every few days and report back on our experiences. We’re feeling confident that we’ve chosen an ideal location for our base while here in Australia. 

It’s Thursday here, one week since our arrival.  We’re feeling settled in, returning to our “old” selves, sleeping better, eating better, and working our way into a comfortable life, albeit temporary life, here in Australia.

                                               Photo from one year ago today, June 17, 2014:

This interesting plant caught our eye on a drive in the mountains of Madeira. Zooming in, we saw how amazing these flowers actually are. Check out the photo below.
A close-up view of what looked entirely different from the above photo of a plant we spotted in the mountains of Madeira, Portugal. For more details, please click here.