Return to Oz
Continued from page 5 the hallowed turf of Lord’s. Interview the groundsman? Sure . . . as long as we do it in the middle of the pitch, on the square, ground-zero to a nutcase for leather on willow.
Cameron Hodgkins, who took time out from tending the 20,000 sq m expanse of grass, clocked pretty quickly that I’d gone dewy-eyed as we opened the gate to stride across the manicured surface. He allowed me my daydream of a packed 100,000-capacity roar, my raised acknowledgement of a beautifully crafted century, and nod back to the relieved dressing room for an Ashes test well-saved.
And when he saw I was back in the here and now, he was happy to recount how – on a weekly basis – he still has to sweep up those other ashes which are still deposited in nightly raids by cricket-mad Aussies fulfilling great-uncle Alfred’s wishes to be left on the ground where he’d watched Don Bradman knock off 132 and 127 not out against India in 1947-48. James Belfield It’s June, but at Noosa’s Main Beach the water is inviting and warm enough, just, to go swimming. We lie on the beach and listen to the waves – a sound of water we can enjoy, as opposed to the rain that belted down in Auckland all winter. We wander up and down Noosa’s glitzy Hastings St, which is sophisticated in a Parnell or Merivale kind of way.
At nearby Sunshine Beach, a $10 taxi ride away, we find ourselves in a prime spot with amazing views, overlooking the big waves and a short walk to some great restaurants. Evenings are spent on the balcony, watching the water grow dark, before walking across the road to try a different restaurant – the hit being an English curry house that produces outstanding food.
Sometimes, though, the beach and endless sun are not enough, so we spend the odd day exploring the hinterland, driving through historic towns like Maleny, Montville and Eumundi, where there’s a fantastic market full of art, food and clothes. They’re all cute old towns, with one thing in common: each has its own psychic, tarot card reader or tea-leaf interpreter.
At Maleny we have lunch at Reserve Restaurant, perched on a ridge high up over Noosa, where Coffin Bay oysters, tea-smoked duck, gnocchi with mushrooms and pistachio pesto, and scallops on cauliflower puree are perfect for a wintry indulgence.
Michael Donaldson ‘‘Yet another reason never to visit Melbourne again,’’ brayed the newspaper social pages when Frank Camorra opened an offshoot of his hugely popular restaurant, MoVida, in Sydney in October. They had a point. For years the Spaniard’s original MoVida in central Melbourne has been a destination for food-loving travellers in its own right.
The place was so full at 7pm on the Saturday night of my visit that I was directed to sit – with the wine list for light reading – on a stack of boxes of Spanish beer by the fish tank while my setting at the bar was prepared.
It was worth the wait: the artisan (well of course) Cantabrian anchovy with smoked tomato sorbet; a simply perfect smoked eel and horseradish croquette and luscious beef cheek with cauliflower puree. As many of the dishes come as single serves, it’s easy and fun – especially for indecisive types like myself – to order as you and your appetite go. The service is excellent – several of the wait staff are longtime MoVida employees – the buzz is irresistible and the food superlative. Sorry Melbourne but it’s a winner. Honorable mentions: The Sailors Club, Rose Bay. For many years this was home to Pier, a finedining restaurant jutting out into the bay. Former owner Greg Doyle recently handed the site over to his daughter Jacqui Lewis who has imbued the decor with a sunny, loungey Palm Beach-type decor and overthrown formality in favour of fun. It’s open from lunch till late but with these views, you’re in for some true Sydney magic in daylight hours: the boats, the houses, the harbour, the handbags of the well-heeled ladies who lunch. The dish for summer? The crudo of snapper, char-grilled chillies and blood orange. Sunshine on a plate.
Visit Xanthe, the newly hatted Greek restaurant in Westfield, Sydney, for my dessert of the year: Garden of Aphrodite, a pretty as a picture assemblage of honey milk panna cotta, caramelised figs, candied almonds and almond milk sorbet. Heavenly.
AW season and what local produce he has available each day.
For a special occasion, Cape Lodge’s restaurant is a must. It’s overwhelmingly romantic – subtle lighting, excellent staff and, at every table, a great view of the private lake. And the food? Probably the best meal I’ve ever eaten. Conde Nast Traveller agrees – the restaurant was voted one of the top 10 in the world for food on the magazine’s Gold List. SH Resting in tropical Queensland, Port Douglas is blessed with a Pacific Island-like climate and a backyard consisting of the Great Barrier Reef and Daintree Rainforest. It’s also a dieter’s