It’s difficult to believe we’ve got with the very first full week of being back in the country already. this time around last week, Mrs romance as well as I were hectic checking out Norfolk in England with my parents.
Now we’re dealing with Sydney’s winter… well, I state struggle – it’s not truly been that poor I suppose. as well as even the jet lag seems to have run its program now.
Being hectic has helped; we’ve had high teas, barbecues, boat shows breakfasts as well as an incredible whisky experience.
We hope you enjoy this week’s IG Edition.
Jim & Christina x
And we’re up. flying out of England in the evening can be such a gorgeous method to leave. As the sun sets on a landscape we’d forgotten exactly how gorgeous it was, we believe back on a few of the fantastic times we’ve had right here over the past couple of months.
It’s not long before the rolling hills as well as intricate tracks of the British waterways provide method to a gleaming sunset as well as a web of cloud. I don’t believe it’ll be long before we’re back – it definitely won’t be as long between visits.
Back in Sydney we’re welcomed house to an incredible sky. The one great thing about jet lag is you’re up early. plus the Sydney winter means the days begin later, which likewise helps.
We’re at my sister-in-law Mary’s home today to catch up as well as likewise to inspect out exactly how things are going in her new house. She moved just before we left for Europe as well as it’s great to see exactly how things have established as well as changed.
One thing we’re happy hasn’t altered is her potato bake. This is Mary’s forté as well as it’s ridiculous. We haven’t got her recipe (yet) however this is ours. It’s great however it’s nothing on this one.
Mary always puts on a great spread – even when it’s just a couple of buddies as well as household together. She always talks it down as well as never realises exactly how great she is at this kind of thing.
Granted, I cooked the teriyaki poultry as well as the veggies, however I was just doing what I was told!
We’re welcomed by one more gorgeous Sydney sunrise today… or should I state Mrs romance is. I’m still in bed pretending I can sleep in with jet lag.
Mrs romance is at the exquisitely elegant Primus hotel in Sydney CBD. This just recently opened (Dec ’15) high-end hotel has the grandeur as well as style in keeping with its art deco location as well as is just superb.
The Primus’ restaurant – The Wilmot – has just introduced its new high tea menu, which seems as well as looks amazing. There are even two menus to select from – one is the traditional high tea with all the sweets as well as delicacies you expect – though these fried poultry sliders Mrs R is about to devour look incredible too.
The other – The G’n’Tea – is much more like a share platter for one. My type of meal! as well as is billed as ‘the gentleman’s high tea’.
You can inspect out the two different menus here.
And this is the primary reason for Mrs romance being at the Primus today. She’s dining with the lovely people from 1000Hour – an iconic Australian beauty brand, who are now celebrating 1000 Hour’s 25th anniversary!
As part of this incredible feast (yes, I’m still a bit jealous), 1000Hour are offering you guys a special 25% discount rate at their on the internet store at 1000hour.com.au.
Just utilize the VIP code ‘hairromance’ as well as you’ll get a quarter of your expense taken off!
This afternoon, Mrs romance as well as I are down at darling Harbour in Sydney. It’s time for the annual Sydney worldwide boat Show, which always adds an fascinating aspect to the city. The show has been running for 50 years this year, which is amazing.
There gamut of boating interests is represented here, from vendors selling some truly gorgeous vessels to stalls on water security as well as talks on at the ICC across the way.
But we’re right here for something totally different…
This is Jason Ludlow – creator of Beds On Board, which has now just introduced in Australia.
Beds On Board is a service that lets you book a night aboard any type of boat on the site – just like a hotel. All boats are moored at marinas, so you don’t have to concern about where you have to go, as well as the boat is yours for as long as you book it for.
It’s a bit like AirBnB, however much more personal as well as only for boats.
We truly like the idea as well as can’t wait to try it out. It’s already prominent in the UK as well as Europe, as well as isn’t only restricted to coastal marinas. There are boats on lakes as well as river systems right here too.
The thing we like about the concept of Beds On Board – apart from the novelty of staying on a boat – is the gain access to to a point of view that only boat owners get to see usually. You have gain access to to the rest of the marina during you stay, plus the bars as well as restaurants as well.
It’s early days for Beds On Board in Australia, however I’ve got a feeling this is going to be an incredible lodging choice for travellers as well as stay-cationers alike.
One of the very best parts of being away is catching up with everybody when you get back. We’re satisfying up with our buddy Tash over a bite to eat at Euforia cafe in Balmain. I’m quite happy with my bacon egg Benedict I must say.
And it’s just also – I’m lining my tummy for a lunch with rather a difference…
I’m at one of Sydney’s most gorgeous little bars The Roosevelt for lunch to inspect out a rather impressive scotch.
Glen Moray – a whisky from the Speyside region of Scotland – has been going for 120 years now. as well as its present master distiller Graham Coull, who has somewhat poetically been at Glen Moray for 12 years, has produced an incredible heritage whisky.
To show this special whisky off – there are only 1000 bottles offered worldwide, so it’s quite special – Graham is taking the space with six of the Glen Moray whiskies as well as the geniuses of the Roosevelt kitchen area have paired food with each dram.
One of my favourite dishes is the Australian salmon with a Glen Moray whisky cream sauce as well as pickled fennel. The salmon is incredible as well as the whisky – an unusual Glen Moray Elgin traditional – pairs surprisingly well with the fish. This whisky is completed in Chardonnay casks, which makes it unusual. It adds a freshness as well as slight tartness to the dram, which likewise goes well with the fennel.
Dessert is a traditional Scottish meal called cranachan (“kranakan”) with raspberries. It’s paired with the much smoother as well as somewhat smokey 15 year old Glen Moray Elgin Heritage. The whisky has chocolatey notes to it as well as dried fruits, which counter as well as yet compliment the dessert.
Apart from the uber-whisky I got to try today – Graham’s ‘Mastery’ – this is my favourite from the range. The Glen Moray 12 year old is mellow, hints of vanilla as well as smooth – just as I like my Speyside whiskies.
The Mastery is an extraordinary whisky though. Graham has produced this unique bottle in event of Glen Moray’s 120th anniversary. Within the 1000 bottles he’s created is the culmination of 5 master distillers’ different vintages over 4 decades. It’s a monument to the distillery.
If you do handle to discover one of these remarkable bottles, it will are available in its individually numbered decanter housed in a leather box. as well as its cost tag? expect to pay $1400 for the right to own it.
You can discover this special bottle at chosen Dan Murphy stores as well as the rest of the Glen Moray variety at your regional Dan Murphy’s as well as BWS.
The screens of the different Glen Moray whiskies as well as their flavour notes are so beautiful, as well as the setting in the Roosevelt is just perfect.
We’ve really dealt with the Roosevelt as well as Eau de Vie in the past. apart from this (written extremely early-on) evaluation of Eau de Vie and our experience at Eau de Vie’s extension bar Eau de Vie Apothecary, we were likewise included with Speakeasy Group’s crowd-funded whiskey – their tasty bacon bourbon. Here’s our three-part mixed drink series on this excellent spirit.
This must be the very best method to begin the weekend. I must do it more often.