I told them I'd have plenty to do around the farm and would probably have a little more free time to do a bit more writing and reading, but so far that hasn't been the case at all.
Fruit season has kept me busy preserving, making jams and sauces, and selling excess through the farm-gate shop near our front drive way.
The Barossa Vintage Festival, a bi-annual event, followed straight after Easter, which is always lots of fun with plenty of free events to attend. There are lots of pricey events too, dinners, cooking schools, master classes etc.
Having worked in Events and Catering for a few years I was lucky to experience being behind the scenes at lots of these gala occasions, so I can say, "been there done that", and spend my hard earned $$$ elsewhere. Or not at all.
These installations could have almost been my kitchen. They spoke to my heart and soul.
And this gorgeous piece by Janelle Amos won first prize.
Getting out and about with friends during the Barossa Valley Vintage Festival.
We left the farm in the capable hands of Brian's sons while we took the ferry across to Kangaroo Island for a few days.
Our Air BnB accomodation was completely adorable and surpassed our expectations. Tiny but a bit like the Tardis inside, with all comforts and everything we could possibly need.
Catching up with other honey farmers was high priority. No surprises there!
Cliffords Honey Farm is the original honey outlet in KI and the honey icecream is to die for. We loved this place so much, we went twice. Two lots of icecream.
I tried to manipulate a few hints on the much guarded recipe, with not much luck. Can't blame them keeping it secret though.
Lots of seals, sea lions, and kangaroos.
It was the first time for me in Kangaroo Island and I absolutely loved the pristine landscape, the people, and the food.
Eating out is not something we do very often, and why would we want to with all the lovely foods we grow? So it's a real treat to have a few days away, staying in accommodation that's perfect but not going to break the bank, and eating out at various relaxed places.
All boxes ticked.
After four days of no cooking you can guess what I did first.
So much cheese and so little space..both in our tums and in the fridge, so what to do?
Still so much to tell you, but I think you'll be glazing over by now, so until next time,