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Another day of sun, beachin' and grrreat Aussie food! (this was indeed another awesome, memorable day)
I started out with another trip to the northern beaches area. After stopping in (again) at Fran & Sylvia's Pie Shop for some meat pies at lunch, I set off on foot over to Long Reef. Long Reef Point comes to a head, high above the shore line, offering a lookout point to some amazing views of the coastline.
The view out into the ocean truly was amazing, a blue abyss with no end in sight. Long Reef Point, at the edge of Long Reef Golf Golf Course, in addition to having the best view along the walking trail, also had the most steady wind conditions . That meant one thing ...
... time to pull out my training kite for a little practice! (After all, one must master the 3-metre kite before the 14-metre monster can be tamed).
Walking south-bound to Dee Why Beach, I had a couple of hours left to enjoy the last bit of daylight. A few dozen surfers were out to take advantage of some great wave conditions. Great opportunity to play Sports Illustrated photographer for a while.
After squeezing the last drop of sun possible out of the day, I headed back to the city by bus and hooked up with an aussie friend for an aussie-influenced meal in Darling Harbour (an ultra-touristy area located just off Sydney's CBD). At night, the Harbour is a great place to catch all the lights from the business towers and any boats passing through the waterway.
What else would we eat, but kanagaroo. Motivated to find out how different a restaurant's take on kanagaroo would be compared to my kanagaroo-barbecue the week before, I decided to give the rare kanagaroo tenderloin a shot. Served up with veggies and mash, the dish was brought together with an Australian plum sauce. Similar to sweet chili sauce, Aussie plum sauce can be readily found in almost any grocery store, and also shows up consistently on restaurant menus. Here's how to make your own:
Ingredients
6 1b. plums, 1/2 teaspoon cayenne pepper, 3 1b. sugar, Little allspice and cloves, 3 pints vinegar, 2 oz. Bruised whole ginger, 1 level teaspoon salt
Method:
Boil all ingredients until the plum stones separate. Strain through a colander, and bottle.
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