We were getting the tail end of the cyclone and the weather has turned slightly chilly in the morning. For breakfast, we made my chunky version of shakshuka with chopped tomatoes, French beans, mushrooms, free-range eggs, basil and goat’s cheese. We did not any cumin, and my kids were not absolutely big fans of this spice, hence my kids friendly version sans cumin. I added my dukkah recipe instead. Kids had a blast helping me crack the eggs and put the ingredients together. We had fresh wholemeal bread with the dish and every bit was mopped up clean!
Before leaving the tourist park, kiddos insisted we took some silly family shots together with different emotions.
Onwards to our next pitstop in search for caffeine. We stumbled across Temper Temper (2 Rosa Brook Road, Margaret River), a café that has a really nice field outside, free tastings of handcrafted chocolates made on the premise, friendly barista and just generally a great chillax place with lots of food magazines and cushions. The kiddos even brought their own snakes and ladders. No iPads, no iPhones.
This is what holidays are about. Running in the fields, playing frisbee and enjoying each other’s company.
The morning started out pretty relaxing indeed. With not much agenda for the day, we took our time to drive to the next pitstop, the Bootleg Brewery, where they brew beers on premise, the first brewery in Margaret River. Andrew enjoyed a beer while the kids had fun in the sand pitch.
We headed to Eagle Bay Brewing Co in Dunsborough (236 Eagle Bay Rd, Naturaliste) for lunch. This pitstop was on my recommended list and we are so glad we went although it was pretty far up in the coast and not exactly along the way for us. This place serves really good honest comfort food I reckon, and sprawling lawns for the kids to run around. This place started off as a winery and now it brews beer too. I think this is becoming a common sight in Margaret River, with crafted beers brewed alongside the harvesting of grapes. There are many independent breweries too situated in this beautiful precinct. Contrary to what people would conjure up images of breweries with huge steel vats in an industrial estate. A lovely disruption indeed to be able to enjoy handcrafted beers with a scenery to boot.
Kudos to the Executive Chef Rupert Brown with the seasonal menu and an organic vegetable and herb garden on site. Reminds me of Thomas Keller’s garden in the Napa Valley albeit a much smaller scale.
The wood fired pizza was good. Loved the combination of Piri Piri chicken with goat’s cheese, pumpkin, pepitas and sliced green chilli. There was a nice heat to the dish. Perhaps the pumpkin could be a little more roasted. Huge serving that would feed 2.
According to the staff, it was the first day of the launch for the autumn menu. I had the vegetarian lentil and sesame fritters, spiced pickled eggplant and a carrot and coriander raita. The eggplants were so yummy.
Coffee and cake followed. Rhubarb and sour cream crumble cake with mascarpone and rhurbarb sauce.
The place was pretty crowded with lots of young families with kids. Isabella and Elijah started playing with one of the girls and we enjoyed a cuppa with the daddy who was visiting from London. This are truly moments I cherish, meeting complete strangers and striking up conversations, exchanging travel stories. Awesome!
The kids refused to go. What was supposed to be a 1.5 hour lunch turned into a leisurely 3.5 hour lunch and afternoon tea. It did not matter as we were not in a hurry. We did have plans to visit the lighthouse, an ice cream place and a wood fire bakery, but all could wait. My travel philosophy may not be agreed upon but to me, there was just no point rushing from one point to another in the aim of snapping a few photos and posting Been there, Done that.
The days were getting shorter too, so we headed back into town to look for a tourist park to rest for the night. We stayed in Big4 Peppermint Park Eco Village. This place is expensive! Sorry I can’t remember how much it was now, but from my lousy memory, expensive, almost double of what we paid! I suppose the reason why the rates here are so much more expensive than our previous tourist park perhaps is the locale right the beach and has swimming pool facilities. We were truly stuffed and kids were really tired. So all we did was had a salad with whatever leftover ingredients in the fridge, a beautiful baby beets, figs, heirloom cherry tomatoes, dressed with evoo, lemon juice, dill and mint with goat’s cheese. Amazing colours and flavours! This dish inspired us to create the B.F.F. Stew, one of the Aussie Souper Inspirations for the month of June. Kids had beef ravioli with tomato basil sauce. It was getting really dark so no picture of this dish was taken.
As we lay in bed that evening, I can’t help but feel a tinge of sadness, that it was gonna be our last night out in the South. We would be heading back to Perth the next day.