We spent last Easter at the Seacliff Farm – Wilton House in Gerrigong and had so much food-nomming fun that we thought we should do it all again this year.
F, D and I ended up being the first ones to arrive in Kiama, despite getting stuck in a few traffic jams, so we decided to bum at a nearby beach.
We were pleasantly surprised to find out that it was a dog beach. It was so cute seeing all the dogs joyfully gallumphing around and making friends; one even decided to make friends with F!
Getting quite hungry and needing to use the bathroom quite urgently, we Latitude-stalked W and C and found that they were only 700m away! Moments later, we were parked and met up with them at Hunky Dory’s on the Wharf.
F and I shared a perch, while D had a flathead; the battered fish were crispy, soft, juicy… and really salty. Be wary of their salt shakers – a lot comes out with just one shake!
If pigeons are rats with wings, what are seagulls? We know we’re not suppose to feed the birds, but when we discovered one expertly hovering a mere metre over F’s head, we wondered: would it actually be daring enough to grab a chip from F’s hand?
There was only one way to find out.
I’m not sure why we were so surprised – seagulls are so aggressive in getting food, so it would stand to reason if it’s hovering so close to our heads, it would definitely eat out of an out-stretched hand.
Experiment done and a little while after checking into the Wilton House, we found ourselves quite hungry.
Linda, our resident chef, wasn’t coming down until the next day and fretted a bit about leaving us to fend for ourselves for dinner. We reassured her that we had everything under control.
Okay, I have to admit, it’s not the fancy dinner Linda would have provided for us, but instant noodles with Char Sui (or BBQ pork), Peking Duck, Crispy Pork and Soy Chicken, topped off with some boiled Bok Choy really did hit the spot and was quite filling.
We joked that adding anything to instant noodles made it gourmet, thus our gourmet instant noodle dinner!
We had totally forgotten that noodles expands in water, so it felt like we had a pot of never-ending noodles… with no soup. There was so much noodles left that we ended up having it for breakfast.
I felt like we were back in our uni days, as some of us polished off the remaining noodles with what we had planned for breakfast: crispy bacon, sauteed mushrooms and runny scrambled eggs.
I was a bit embarrassed at our rather unglamorous breakfast that I had “forgotten” to take a photo of it, so here’s a couple photos of birds instead (thanks goes to D for making those delicious BokBok cake pops! I ate waaaay too many of them)… maybe Linda was right to be worried about us! Haha.
However, I felt like we redeemed ourselves with lunch.
While Vietnamese summer rolls aren’t as epic as the Korean ones, it is still so satisfying in its simplicity. I just adore the freshness of the salad combined with fattiness of the beef and prawns that’s been fried in butter.
We were finishing up lunch when the rest of our group arrived bearing a whole lotta food!
The rest of the weekend was a bit of a blur from then on – I think I was in a food coma for most of the time.
But I remember dinner was an epic barbeque with marinaded lamb, chicken wing, nem nuong, wagyu fillet steak and pork sausages (most of which were sourced from Vic’s Meats).
Our epic meaty feast was accompanied with sauteed mushrooms, potato salad and Howie’s delicious horseradish mayonnaise.
There was so much meat leftover that we had it for the rest of the weekend, including our hot pot night. We ended up dipping chunks of wagyu fillet steaks into the broth – an experiment that worked out really well with the wagyu still mouth-meltingly soft and juicy.
We had the usual suspects for hotpot: beef balls, fish paste, fried tofu, fish roe balls, chinese cabbage, bok choy, thinly sliced beef, and a whole array of mushrooms such as shiitake, enoki and oyster.
Have I mentioned how much I love our hotpots?
For breakfast, Linda, D and Howie made an egg bake that consisted of diced tomatoes, chorizo, green cheese Linda found in Berry, parsley and in some dishes, a whole lot of chilli (unfortunately, a separate dish has to be made for me, as I’m still not up to their chilli standards).
I’ve never had an egg bake before – I actually had to ask Linda a couple of times what we were having because I thought I misheard her. I found out that it simply is dropping a few eggs into the diced tomatoes and popping the whole dish into the oven. Then when the eggs are done, it is taken out and sprinkled with the toppings.
It tasted amazing with the sourdough bread they got from their jaunt into Berry.
Our last breakfast was very similar to our first breakfast with the addition of spicy (and non-spicy) baked beans with chopped bacon and poached eggs. And instead of instant noodles, we had some good old toast.
If all that wasn’t enough, we also had snack food galore, as well as desserts.
D made us her awesome no-bake Black Forest log and there were doughnuts from the Famous Berry Donut Van, which Linda topped with caramel and vanilla ice cream – I can attest that dark chocolate ice cream also worked extremely well.
D also bought gorgeous looking strawberry tart (from Berry, of course), which we all looked on with envy and half-joked that it would be eaten if she didn’t protect it.
Sometimes life feels so packed with too many things that needs to be done now, now, now that it’s an immense relief to be able to take a break from all the hecticness – to relax with great company (and it doesn’t hurt if it’s at a most gorgeous holiday house either hehe).
Well… almost relaxing. Something dramatic always happen when we go away and this time it was Max who had a bit of an accident with a pair of nail clippers. Poor Max, but no fear – his injury didn’t deter him at all from getting up to some doggy mischief.
We hope that everyone had an awesome (and non-dramatic) Easter – we would love to hear what you got up to!
Shop 10/106 Terralong Street
Kiama, NSW, 2533
Ph: (02) 4233 1006
Famous Berry Donut Van
Berry, NSW, 2535
Ph: (02) 4464 3030