Aanuka Beach Resort, Coffs Harbour

One of our favourite places to visit in N.S.W. is Coffs Harbour. We stay at the same place everytime because of its location and types of accomodation it has.

Aanuka Beach Resort is located about 3 minutes from the Big Banana, right on its own beach, Digger’s Beach. Designed with a Fijian/Island style, the resort features a mix of accommodation types, 1 and 2 bedroom spa bures and more family oriented apartment style accommodation. We always opt for a spa bure as it makes us feel as if we are on an island holiday.

The rooms feature a relaxed island resort style decor and are light and airy with lots of wood, white tones, island carvings, and pops of colour. All rooms contain a fold out sofa bed if there are more than 2 staying in a room. A basic kitchen (microwave, fridge, electric fry pan, kettle and toaster) is in each bure, some even have a 2 burner stove top. All feature a dining table next to the kitchenette and a lounge area with DVD and CD players. Each bure also has a washing machine and dryer.

The resort features two swimming pools, tennis courts, small gym and other leisure activities. Boogie boards are also available at reception for braving the waves. 

The resort also has a creek running through it that ends at the beach. This is a native habitat area and you will see bush turkeys wandering around the whole resort, kookaburras singing a song, the resident willy wag tail chasing anything bigger than its self, brazen sea gulls trying to steal your snacks and waterdragons sunning themselves where ever they find a nice spot.

The main building houses reception, a day spa, two restaurants and a bar. The resort also caters to functions with three dedicated function areas and a chapel for weddings. While we were there we saw two beach weddings take place. The Decks bar and restaurant faces directly on to the beach which is accessed across a lawn. Breakfast in Casay Restaurant is wonderful while watching the waves from your table and dinner as the sun sets is amazing.

Dinner at Casay is the equal of many Sydney restaurants. Seafood is locally sourced as Coffs Harbour has a good Fishermans Market. Much of the meat and poultry is also sourced from the north coast and inland.

Surf and turf with Ranger Valley beef fillet and Yamba king prawns.

Chargrilled pork cutlet with ratatouille ratatouille. Vikki said pork was fantastic, nicely charred but still moist and juicy.

For dinner on our second night, I had the locally caught snapper with Yamba prawns, rocket salad.

Char grilled pork cutlet, Thai stir fry vegetables and apple. Vikki had the pork again, she does love a bit of pork.

We skipped dessert as the mains were quite filling.

The rest of our trip we had room service, walked in to town for lunch, and went to the tasting of the restaurants new menu.

The rest of our time we relaxed, went for twice daily walks on the beach and to the top of the headland. From the head land you get a nice view in to the town centre, marina and out to the Solitary Islands.

Two shots looking back to the resort, one from on the beach and from the top of the headland.

Early morning fisherman on the beach.

Looking towards the marina and town centre to the right.

Most of our holidays we rush around but this time we relaxed, which made for a very enjoyable holiday. Just what we needed. Sometimes you just have to slow down and stick your toes in the sand.

Pendolino

On arriving back in Sydney, we quickly unpacked and made our way in to the city. We were on our way to pick up a new piece for the collection and our friend Mr. Time Dealer was taking us out for dinner. After a good inspection of the new watch, we made our way upstairs to Pendolino in the Strand Arcade. 

We were a little early for dinner so we sat in the outside area of the restaurant and enjoyed a glass of prosecco. At 6 we were taken in to our table. 

This was Vikki's first visit to Pendolino and she was quite surprised at the size of the restaurant. The restaurant stretches along the George Street side of the building. The lighting was dimmed, exposed brick walls were on 3 sides of the room, the fourth lined with shelves of  Italian and local wines; cast iron scroll work, dark woods, Bentwood chairs all gave a relaxed and casual feel. Surprsingly, for a Monday night the restaurant was very busy.

First job was choosing some wine. Vikki was given the task, but being unsure she consulted the sommelier on her two choices and we went with her number two choice of Tenuta Gorghi Tondi, Coste A Preola, Nerro d'Avola from Sicily. Wow, not too heavy, very easy to drink and with lots of character and flavour. Nice to try something new and different that really excites you. The sad part is we haven't found a bottle shop in Sydney that sells it.

For entree Mr. Time Dealer and I both had the Alba style free-range raw beef carpaccio with truffled white walnut puree, Testun di Barolo cheese, rocket cress, wild baby olives and handmade rosemary grissini. Testun Di Barolo cheese is cheese that has had the grapes that have been pressed to make Barolo wine, pressed onto the cheese surface during maturation.

Vikki went a bit vegetarian and had Beetroot salad with burrata, fresh mint, beetroot jelly, crisp breadcrumbs, Pendolino Aceto Secco Vinegar and King Island Ligurian honey dressing. Burrata is one of Vikki's favourite Italian cheeses and is similar to a mozzarella but with a lovely, soft, almost liquid centre. 

For mains Mr. Time Dealer and I both chose the same dish again, Ten hour slow cooked British breed beef, parsnip puree, grilled green shallots, pearl garlic, amarena sour cherry sauce. We really enjoyed it very much, after ten hours cooking the beef was very tender and moist.

I knew what Vikki was going to have before she finished choosing the wine. I know she loves a slow cooked pork belly and there it was on the menu, Milk braised pork belly with house made pork belly, sage & pistachio sausage,  warm fava and controne bean salad. 

As we were having a great time we decided to have some dessert. Mr. Time Dealer and I again followed each other and ordered Black chocolate millefeuille with blackcurrant and blackberry sorbet, blackberry sauce. When it came out I was amazed to see that the pastry layers had been made with chocolate.

Vikki ordered the  Blood orange olive oil ricotta fritters with “Fior di Latte” vanilla sorbet. The aroma as this was bought to the table was absolutely amazing.  The orange and orange blossom scent was very pleasant.

After a fantastic meal it was time to say goodnight to Mr. Time Dealer and stretch our legs a little before heading our seperate ways. 

Cassegrain Winery and Ca Marche Restaurant

A regular stop when Vikki and I travel to Coffs Harbour for a holiday, is Cassegrain Winery at Port Macquarie. We usually have a quick taste and as our timing usually gets us there at lunch time, we take advantage of the opportunity to break our journey with a leisurely lunch.

The entry to the tasting room is through the barrel hall, rich with the smells of wine maturing.

After a quick tasting session it was time to have some lunch. Ca Marche overlooks the vines with ample indoor and al fresco dining areas. The menu features produce predominantly from local producers. 

We decided to start our lunch with some warm damper served with relish, extra virgin olive oil and artichoke dip. We also decided to share the charcuterie plate. Terrine, pate, smoked salmon, prosciutto, with artichokes, confit garlic, cornichons, sundried tomatoes and crusty bread. Very filling and we still had mains to go.

For mains Vikki chose a chicken breast stuffed and then wrapped in prosciutto, roesti, asparagus and confit cherry tomatoes.

Nothing beats fresh seafood especially when it is local, so I chose the seafood plate with Balmain bugs, local calamari and scallops.

After all that we decided to have dessert before hitting the road again. We thought we were getting the lightest item on the dessert menu by choosing the chef’s specialty French cinnamon doughnuts served with a warm amaretto chocolate Grenache and orange scented mascarpone. We were slightly mistaken but enjoyed them very much. Gave us a good sugar hit for the next leg of our trip.

Kazahana, Conrad Hotel, Tokyo

One of our three favourite hotels to stay at in Tokyo is the Conrad Hotel in Shiodome. Located an easy 10 minute walk to the shopping mecca of Ginza, it has easy access to three train lines that will get you anywhere you want to visit in Tokyo.

This trip we were able to get an upgrade to a bay view suite, which gave us views over Hama Rikyu Onshi Tien, the Sumida River and Tokyo Bay. 

The suite was amazing, so much room. You often hear complaints about the size of rooms in Asian hotels, but this was larger than some we have stayed in in western countries. 

In need of lunch after a walk around Ginza, we decided to try the Japanese restaurant within The Conrad Hotel, Kazahana. Located past the lobby on level 28, it has sweeping views over the river and bay. The decor is modern Japanese style with touches of the past, very relaxing. 

Table setting.

Not quite in the mood for a glass of wine Vikki and I had a nice iced glass of green tea.

We decided to have the set lunch which offered a good variety of food.

Appetizer of Taro stem, okra, uni and seaweed sauce.

Second course was a clear broth, tofu skin, shrimp dumpling.

Third course was a mixed entree plate, with each dish using a different method of cooking, which impressed Vikki.

Pike conger, eggplant and tofu.

Octopus and radish.

Sashimi of squid and sea bream.

Chilled soba noodles.

Tempura prawns and vegetables, rice topped with dried purple shiso leaf, pickles and miso soup. Obligatory food and watch shot includes my Fiddy.

Next out was a pre dessert.

Then dessert, Japanese black sugar cake, caramelized banana and watermelon with green tea.

And to finish even more green tea.

After lunch we were in need of a lie down, which we followed with a swim in the hotel's amazing pool on the 29^th floor, watching the office workers finish their day.