Time to sing Praises about Rick Stein At Bannisters. Mollymook, South Coast, New South Wales.
Two weeks ago I was lucky enough to be invited by my friend JT, to join her and a few other people to meet and dine with Rick Stein, at his first venture into Oz, Rick Stein at Bannisters.
JT and I, popped on a big bird, flew to Sydney, picked up a hire car and drove 200kms south of Sydney, to Bannisters Point Lodge in Mollymook...Mollymook you say. Yes that's right, no mistake. A lovely little coastal town on the South Coast, obviously somewhere Sydneysiders would go for the weekend or a summer holiday.
The Meet and Greet Rick Stein Event was organised by Melinda Gregor along with her brother Stuart and sister-in-law Sally from Gregor and Lewis Bespoke Travel
It was an easy drive down, we checked in.
Went to the room. Nice view.
It was wonderful.
Bought product, as you do, and back to the room to prepare for Drinks and Dinner.
Waiting on our beds, were a copy each of Rick's latest Book. That beautiful bottle on the books was sparkling water from Switzerland ( bought from the Pool Bar not a freebie).
Stuart gave us a quick run down on the wines he had lined up for us.
The anticipation was almost too much for us.
Course number two
Marinated Tuna with Passionfruit, Lime and Coriander
This was superb
Then we dined on Grilled Blue Eye Trevalla on a Spring Onion Mash and Morel Mushroom Sauce.
Wonderful Crispy Skin. This fish is reminiscent of Blue Nose, the NZ version.
How about these little biscuits to have with the cheese. Personal little Rick biscuits.
Then accompanied by a nice Sticky little number,
Chocolate Fondant with Coffee Ice Cream
It was excellent, but I was so full. Couldn't even finish it.
We farewelled our new friends and waddled back to the room.
Couldn't wait to crawl into bed.
After breakfast our group were invited to Rick and Sarah's beach house, where Rick proceeded to demonstrate several dishes for us.
Luckily for us, we were supplied with recipes of all the demo food.
Then he prepared Roasted Fish with Hot Sweet and Sour Sauce
He used John Dory but you could use Gurnard, maybe Snapper.
He finished off with Goujons of Lemon Sole with Parmesan Breadcrumbs served with Sauce Tartare.
Lots of samples, Very Yummy, almost nothing better than fried food
Then Rick kindly signed all of our recipe books
Stuart had a wine tasting for us.
7 wines in all,
Stuart is a great storyteller. Amongst his credentials, he's a very knowledgeable wine buff...he also has his own wine label and has been a judge in many important wine challenges.
And very funny to boot.
Once again it was so relaxing. God, if only one could have a massage every day.
Wonder if they could massage fat away?
As we missed lunch, JT bought us a treat from the Pool Bar.
Rhubarb Crumble Pizza. Yes Yum. Will have to make one of those I think.
No Rick or Sarah this time but we had the pleasure of dining with Jackie Bacon.
A delightful woman from Ireland. We met her on day one and immediately clicked. Her son Peter is the Manager of this Lodge and she was spending a couple of weeks with her family.
So our dinner
First course for me
I think the sauce was a lemon tarragon... I forgot to write it down and its too far away for my memory.
It is a seafood restaurant after all and there is a wonderful array of superb dishes. I could eat there for many days and not eat the same thing twice.
Came with Crunchy Green Beans and Rice
We had a farewell breakfast with Jackie and also Helen who was part of the group then packed the car and back to the city. It's an easy drive and for a couple of days away, for a little luxury, getting your body looked after, inside and out. The Spa - The Restaurant. Go to Bannisters, Mollymook it's great. fun.
Wonder what we will do next year?