a whole lotta videos…

In case you missed any of these buried in my blogs, here’s some videos from the trip:

Daintree Rainforest:

 

Great Ocean Road:

 

Melbourne Bike Tour:

 

Oamaru:

 

Moeraki Boulders:

 

Routeburn Track:

 

Milford Sound:

 

Jet Boating on the Dart River:

 

Queenstown Luge:

 

OGO balls:

 

BK Bungy Jump:

 

Fox Glacier:

 

Buller Gorge:

 

Punakaiki Pancake Rocks:

 

Down Under:

 

 

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Dinner at Beppi’s

When Tom & Bette visited Sydney their favorite dinner was at an Italian joint, Beppi’s, which has been a Sydney Institution since 1956. For Christmas they treated us to dinner at Beppi’s and luckily the restaurant was just re-opening from their holiday break as we arrived in the city.

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They sat us in the wine cellar, and kicked things off with some bruschetta and a Barbera:

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Then we shared a couple appetizers:  Fiori di Zucchine Ripieni con Ricotta e Funghi Porcini РHome grown Zucchini flowers with a ricotta, basil and Porcini Mushroom filling and Ravioli di Zucca РRavioli filled with roasted pumpkin & amaretti served with burnt butter & parmesan:

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The squash blossoms were nice and piping hot.  The ravioli pasta was perfectly made but the filling needed a little kick.

For mains, BK got the Filetto di Vitello alla griglia con Burro Tartufato e Funghi Porcini  РVeal fillet grilled and served with truffled butter, porcini mushrooms and potatoes roasted in duck fat:

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while I chose one of my favorite fishes from a previous, Barramundi:  Filetto di Barramundi Selvatico alla griglia con Peperonata  РBarramundi Fillet grilled and served with Peperonata, mint & garlic

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We also shard some cauliflower:

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and finally for dessert we shared the Crespelle con Fragole liquore D’Arancio alla Fiamma¬† $20
Crepes with strawberries & Grand Marnier flambé Рfire!

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A delicious way to celebrate our big vacation AND the fifth anniversary our first date ūüôā¬† Thanks Tom & Bette!

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Cooking class at Auckland Seafood School

Yesterday we did a lunchtime cooking class at the Auckland Seafood Market which was super fun.

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First they gave us a glass of wine and then we watched a demo of what we would be making from renowned chef John Campbell (he was the Exec chef of the America’s Cup when the Kiwis hosted).
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On the menu today was Salt & Pepper Prawns with a citrus mayo and Seafood Risotto. After the demo we were sent into the kitchen to recreate it on our own!

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We got partnered up with a couple funny ladies from Tauranga, a couple hours away. They tackled the risotto while we took on the prawns. Making mayo from scratch is hard! whew, our arms were tired from whisking.

 

 

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The end result of both were delicious though!

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Dinner at Soul

For our last dinner in NZ, we scouted the Harbor area of Auckland and picked what seemed to be a popular spot, Soul Bar and it turned out to be a good choice. Their cocktails were great and the food delish.  First some bread:

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Then we¬† shared the KingÔ¨Āsh tostada, fresh herbs, Ô¨Āsh sauce vinaigrette, toasted peanuts:

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and the South Island whitebait fritter, lemon butter sauce (more like an omlette, the most disappointing dish of the night):

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Next was Grilled snapper, green papaya, coriander and mint salad, mango dressing, toasted peanuts:

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CauliÔ¨ā ower and cumin fritters:

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and our fave dish of the night, Blackened hapuku with marinated tomatoes and almond skordalia:

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YUM!