down the Murray River. I'm not completely sure that would have been my first choice, though it was hers, as all the people going were 85 years plus and many were her friends. But it was a holiday and it certainly was very pleasant. The River was lovely, it was quiet at this time of the year, there was always something to see, and the trip had many side excursions that added interest and variety. The crew were wonderful - there were six of them to 24 passengers. They worked from early morning when we would start cruising and be served a full breakfast to very late at night.The chefs did a great job, the highlights were probably the bbq which was a luxourious spread, and the five course Captains Dinner. I loved the black rice sushi served with cocktails before dinner.
Mum had the most delicious Lychee and Lime cocktail and Tash gave me the receipe. and I know I have it in a safe place!
This is at the bbq - the Captain, Dave, Mum and Gwen and Jo from behind. That's the bbq pit behind them where billy tea, which was Yuk! Damper - delicious with apricots and lemon peal, and the crew also cooked a European Carp one of the passengers caught so we could taste it - but it smelt disgusting, and I'll usually try anything.
I'll do the food stuff first! Before we went to Beight Bridge.... we were taken to the Revolving Restaurant in Glenelg and treated to a lovely high tea as we slowly moved round the views of the Adelaide Hills and the ocean. http://www.topoftheworld.net.au/ OK Julie maybe you can tell me how to do the linking thing?
This is Gwen - Mum's friend and neighbour about to enjoy the High Tea - behind the smoked salmon sandwiches were spinach and cheese triangles and samoosas.
Our night in Adelaide before we flew home was spent at the Adelaide Hilton and we had dinner in Simon Gallagher's ( of The Cook and the Chef) restaurant. I had a great chicken dish served with a red rice rissotto. So now I'm seeking red and black rice. I've discovered Black rice is often called the Forbidden Rice as it was only allowed to be eaten by Emperors in China.
There was also an Australian night with smoked Emu and a Kangaroo entre, buffet lunches with prawns and oysters, turkey and ham, one day even fish and chips served in newspaper. The food was sourced locally whenever possible, the wines came from the Mannum Ridge winery. I discovered an excellent Rose.
