Occurred on: May 2007
1. Stay at or Visit Iririki Resort
Pros: Location is ideal - 3 minute ferry ride from Port Vila
Cons: More expensive than other resorts around Port Vanuatu
Service: Friendly and helpful staff
Activities:Free use of kayaks, snorkelling gears, small sailing boats. Jet-ski, fishing/power boats you have to
rent. Daily scheduled activities by resort such as snorkel tour, round island kayak, coconut lessons, etc.
Tip: We went there a couple of weeks before peak season and organized our accomodation when we got to the resort, we got a cheaper than usual rate, otherwise we wouldn't have afforded it.
2. Snorkle at Hideaway Island
http://www.hideaway.com.vu/
Truly superb snorkling, better than Great Barrief Reef. If you're not staying in the island, there is a small entrance fee of 100Vatu. I can't comment much about the resort itself as I did not explore it and only went snorkling. You don't have to go far to see colorful fishes, there is also an Underwater Postal Office and you can mail a waterproof postcard to the diver/postman - seriously.
3. Visit Mele Cascades
A very beautiful cascade waterfalls. So refreshing and calming being surrounded by the cascades, the water was pristine.
Tip: Allow about 2-3hrs of visit to the cascade. Best to wear aqua shoes as there are a few slippery crossings.
4. Jungle Safari Buggy Rental
In Port Vila, there are a few tour guides that offer buggy rental or quadbikes tour to beaches and parts of the island that is not easily accessible. During the tour, we were taken to jungles and spoke to locals who owned vast amount of land but they did not use electricity, went to a few remote beaches - very enjoyable and unique adventure!
Tip: Wear protective clothing like thin longsleeve and long trousers as the tour expose you to tall grassy areas. Also spray on some insect repellant. Bring mobile phone.
5. Kayak to Ifira Island
Kayaking to Ifira Island is easily done from Iririki Resort, it would take one hour each way. Closer to Ifira Island, numerous marine life were on display - a plate-size purple jelly fish, tiny fishes jumping out of the water every now and then and beautiful corals
Honey catches more flies than vinegar. Kindness may take more time, but it will always be worth it. -Page-a-day calendar 2008
"Speak your mind even if your voice shakes. Well-aimed slingshots can topple giants." by Maggie Kuhn. We will never know what changes our words will bring, unless we speak them. -Page-a-day calendar 2008
One of the most exhausting things we can do is try to control the uncontrollable -Page-a-day calendar 2008
"Something has been discovered that does the work of five men - one mother" by Rhonda S. Hogan. And she is a mother while doing the work of five men -Page-a-day calendar 2008
Dignity is the ability to let down our hair and play with the best of them while still maintaining our self-hood. - Page-a-day calendar 2008
Futurized fears waste our time. What futurized fears are you harboring? - Page-a-day calendar 2008
When she raises her eyelids, it's as if she were taking off her clothes. - Page-a-day calendar 2008
Just for today, I will try to live through this day only and not tackle my whole life problems at once. -Page-a-day calendar 2008
When we do too much... we start to go through life crashing and banging. -Page-a-day calendar 2008
"Don't try to be such a perfect girl, darling. Do the best you can without too much anxiety or strain" by Jesse Barnard. It's often good to listen to what our mothers have to say to us. They have, after all, survived-that must be good for something. -Page-a-day calendar 2008
"I'm not offended by all the dumb blonde jokes because I know I'm not dumb... and I also know that I'm not blonde" by Dolly Parton -Page-a-day calendar 2008
"There are three ways to get something done: do it yourself, employ someone, or forbid your children to do it" by Monta Crane -Page-a-day calendar 2008
Princess Bride (1987)
The Fall (2006)
Hoodwinked (2005)
Amelie (2001)
Welcome to the Sticks / Bienvenue chez les Ch'tis (2007)
Lives of Others /Das Leben der Anderen (2006)
Secret Garden
- Animal Farm by George Orwell
- Little Prince by Antoine de Saint-Exupery
- 1984 by George Orwell
- Losing my Virginity by Richard Branson
- A Fortunate Life by A.B. Facey
- Tuesdays with Morrie by Mitch Albom
- The greatest miracle in the world by Og Mandino
What:
Watched Short+Sweet festival in Newtown Theatre.10 plays, each lasting for 10 minutes.
When:
Watched it on 14th of Feb. This festival is held annually
Cost:
$25pp
For more info: http://www.shortandsweet.org
I say:
Out of the 10 plays, there were 3 plays that I liked that had original script, superb actors and just brilliant concept. I would go to this festival again.
Watched Short+Sweet festival in Newtown Theatre.10 plays, each lasting for 10 minutes.
When:
Watched it on 14th of Feb. This festival is held annually
Cost:
$25pp
For more info: http://www.shortandsweet.org
I say:
Out of the 10 plays, there were 3 plays that I liked that had original script, superb actors and just brilliant concept. I would go to this festival again.
Yering Station - Fortified Shiraz
Purchased direct from cellar door in early 2006. Consumed it late 2008 and it was one of the finest & best quality fortified shiraz we’ve ever had. http://www.yering.com/
Wynns Coonawarra Shiraz
http://www.wynns.com.au
Hardys Oomoo Shiraz
A fine quality shiraz. It is underprice at approx $15 for single bottle.
Purchased direct from cellar door in early 2006. Consumed it late 2008 and it was one of the finest & best quality fortified shiraz we’ve ever had. http://www.yering.com/
Wynns Coonawarra Shiraz
http://www.wynns.com.au
Hardys Oomoo Shiraz
A fine quality shiraz. It is underprice at approx $15 for single bottle.
4 servings
2 hours preparation
Ingredients
1 lb beef tenderloin, cut into 1/2 inch chunks (or other tender cut)
2 tablespoons olive oil or canola oil
6 cloves garlic, minced (more if you like)
salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon paprika
3 tablespoons oyster sauce
1/4 cup liquid seasoning
3 tablespoons butter or margarine
Instructions
1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated beef (including marinade) in VERY hot oil.
4. Keep stirring until beef chunks are browned evenly. - Do Not lower heat.
5. Add oyster sauce and liquid seasoning.
6. Cook a few seconds more; add butter last.Remove from heat and serve immediately over hot steamed rice.
*Note:Cooking time should be about 10 minutes or less to keep beef tender.
2 hours preparation
Ingredients
1 lb beef tenderloin, cut into 1/2 inch chunks (or other tender cut)
2 tablespoons olive oil or canola oil
6 cloves garlic, minced (more if you like)
salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon paprika
3 tablespoons oyster sauce
1/4 cup liquid seasoning
3 tablespoons butter or margarine
Instructions
1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated beef (including marinade) in VERY hot oil.
4. Keep stirring until beef chunks are browned evenly. - Do Not lower heat.
5. Add oyster sauce and liquid seasoning.
6. Cook a few seconds more; add butter last.Remove from heat and serve immediately over hot steamed rice.
*Note:Cooking time should be about 10 minutes or less to keep beef tender.
Ingredients
1 cup red lentils
5 tablespoon Orgran breadcrumbs
1/4 teaspoon thyme
1/2 teaspoon turmeric
1 small onion, finely chopped
1 egg
1/2 teaspoon salt
Olive oil
Instructions
1. Boil lentils in water until soft (approximately 20mins).
2. Use only half of the onion and chop finely.
3. Beat egg, add salt, thyme, tumeric.
4. Drain the boiled lentils
5. Stir thoroughly the lentils and mixture from step 3.
6. Add sufficient breadcrumbs to make a fairly solid consistency.
7. Shape into four rissoles and cover each rissole in dry breadcrumbs.
8. Place the rissoles on a plastic container and chill in fridge for approximately 30 minutes.
7. Heat olive oil. Fry rissoles until golden brown
1 cup red lentils
5 tablespoon Orgran breadcrumbs
1/4 teaspoon thyme
1/2 teaspoon turmeric
1 small onion, finely chopped
1 egg
1/2 teaspoon salt
Olive oil
Instructions
1. Boil lentils in water until soft (approximately 20mins).
2. Use only half of the onion and chop finely.
3. Beat egg, add salt, thyme, tumeric.
4. Drain the boiled lentils
5. Stir thoroughly the lentils and mixture from step 3.
6. Add sufficient breadcrumbs to make a fairly solid consistency.
7. Shape into four rissoles and cover each rissole in dry breadcrumbs.
8. Place the rissoles on a plastic container and chill in fridge for approximately 30 minutes.
7. Heat olive oil. Fry rissoles until golden brown
Trip Occurred On: March 2008
A Few Facts: http://www.kyoto.travel/events/higashiyama_hanatoro.html
Humble opinion & tips:
It was such a magical experience walking around an ancient district that is decorated with about 4kms of lanterns and lit-up floral arrangements and sculptures.
We did not have a map with us of the festival, but we just walk wherever we saw lanterns and kept stumbling upon more treasured sights.We even bumped into an area with stalls and festival volunteers who were giving away free warm green teadrinks to everyone. Not to be missed FREE experience in Kyoto!
A Few Facts: http://www.kyoto.travel/events/higashiyama_hanatoro.html
Humble opinion & tips:
It was such a magical experience walking around an ancient district that is decorated with about 4kms of lanterns and lit-up floral arrangements and sculptures.
We did not have a map with us of the festival, but we just walk wherever we saw lanterns and kept stumbling upon more treasured sights.We even bumped into an area with stalls and festival volunteers who were giving away free warm green teadrinks to everyone. Not to be missed FREE experience in Kyoto!
Trip Occurred On: Dec 2007
A Few Facts: Booked through Sun Cruises for a day tour at Corregidor Island.About 30-minute ferry ride from Manila that is home to many historical treasures.
Cost: Php2,000 per person
http://www.corregidorphilippines.com/
Humble opinion & tips: The activities involve are mostly walking and seeing the relics ofwar history and listening to the tour guide stories. There are not much other activities, buffet lunch is included though in the cost. Still, the fresh breeze in the island is a refreshing change from thehustle and bustle of Manila.
A Few Facts: Booked through Sun Cruises for a day tour at Corregidor Island.About 30-minute ferry ride from Manila that is home to many historical treasures.
Cost: Php2,000 per person
http://www.corregidorphilippines.com/
Humble opinion & tips: The activities involve are mostly walking and seeing the relics ofwar history and listening to the tour guide stories. There are not much other activities, buffet lunch is included though in the cost. Still, the fresh breeze in the island is a refreshing change from thehustle and bustle of Manila.
Trip occurred on: Dec 2007
A Few Facts: A fascinating glimpse into Philippine culture. Plenty of things to see and do on a day (such as museum, carabao ride, bamboo kayaking, Filipino cuisine buffet lunch by the waterfalls, etc)Cost: Php1,250 per person on weekends
http://www.villaescudero.com
Humble opinion & tips: Best to be at the villa no later than 9am - this way you can enjoy the many activities and not rush.
Occurred on : May 2008
Few Facts:
There were 3-4 rounds of racing. All the toads had names like ‘Whopper’, ‘Mr Amazing’.
Cost: $5 per person
Ironbar Restaurant
Port Douglas
5 Macrossan St Port Douglas Qld 4877 Tel: (07) 4099 4776
For more reviews go to: http://www.tripadvisor.com/ShowUserReviews-g255070-d544848-r4373993-Iron_Bar-Port_Douglas_Queensland.html
Humble opinion & tips:Unique & wickedly fun experience!
Few Facts:
There were 3-4 rounds of racing. All the toads had names like ‘Whopper’, ‘Mr Amazing’.
Cost: $5 per person
Ironbar Restaurant
Port Douglas
5 Macrossan St Port Douglas Qld 4877 Tel: (07) 4099 4776
For more reviews go to: http://www.tripadvisor.com/ShowUserReviews-g255070-d544848-r4373993-Iron_Bar-Port_Douglas_Queensland.html
Humble opinion & tips:Unique & wickedly fun experience!
Ingredients
Serves 4
1 1.5kg (approx size 15) free range, organic chicken
Sea salt & freshly ground black pepper
6 medium-sized peeled potatoes (approx 1kg)
1 small lemon
1 whole bulb of garlic, broken into cloves
a handful of fresh thyme
olive oil
a handful of fresh rosemary sprigs, leaves picked
Instructions
1. Wash the chicken under cold running water and then dry thoroughly with kitchen paper.
2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. If time permits, do this approx 8 hours before, then cover and refrigerate.
3. Preheat the oven to 190C/375F/gas mark 5.
4. Bring a large pan of salted water to the boil. Cut the potatoes into golf ball size pieces, put them into the water with the whole lemon and cook for 6 minutes.
5. Drain the potatoes and allow them to steam in the covered pan for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy - this will make them lovely and crisp when they roast.
6. While the lemon is still hot, carefully pierce it with a sharp knife or skewer 8 or 10 times.
7. Remove the chicken from the refrigerator, pat it dry with kitchen paper and rub it all over with olive oil.
8. Push the garlic cloves, the whole lemon and the thyme into the cavity. Then put the chicken into a roasting tin and cook in the preheated oven for about 45 minutes basting it every 20 minutes or so. Remove the chicken from the oven and carefully lift it out of the roasting tin and onto a warm plate.
9. Toss the potatoes and rosemary leaves in the chicken fat until they are well coated. Make a gap in the center of the potatoes and replace the chicken into it.
10. Remove the lemon and garlic from inside the chicken. Squeeze the garlic flesh out of the skin, and smear it all over the chicken.
11. Discard the lemon. carve the chicken at the table with the crispy roast potatoes.
Serves 4
1 1.5kg (approx size 15) free range, organic chicken
Sea salt & freshly ground black pepper
6 medium-sized peeled potatoes (approx 1kg)
1 small lemon
1 whole bulb of garlic, broken into cloves
a handful of fresh thyme
olive oil
a handful of fresh rosemary sprigs, leaves picked
Instructions
1. Wash the chicken under cold running water and then dry thoroughly with kitchen paper.
2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. If time permits, do this approx 8 hours before, then cover and refrigerate.
3. Preheat the oven to 190C/375F/gas mark 5.
4. Bring a large pan of salted water to the boil. Cut the potatoes into golf ball size pieces, put them into the water with the whole lemon and cook for 6 minutes.
5. Drain the potatoes and allow them to steam in the covered pan for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy - this will make them lovely and crisp when they roast.
6. While the lemon is still hot, carefully pierce it with a sharp knife or skewer 8 or 10 times.
7. Remove the chicken from the refrigerator, pat it dry with kitchen paper and rub it all over with olive oil.
8. Push the garlic cloves, the whole lemon and the thyme into the cavity. Then put the chicken into a roasting tin and cook in the preheated oven for about 45 minutes basting it every 20 minutes or so. Remove the chicken from the oven and carefully lift it out of the roasting tin and onto a warm plate.
9. Toss the potatoes and rosemary leaves in the chicken fat until they are well coated. Make a gap in the center of the potatoes and replace the chicken into it.
10. Remove the lemon and garlic from inside the chicken. Squeeze the garlic flesh out of the skin, and smear it all over the chicken.
11. Discard the lemon. carve the chicken at the table with the crispy roast potatoes.
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