One of the few “life-changing” things I had to do while in Australia, as per many people to whom I’d spoken how had done so themselves, was to scuba dive the Great Barrier Reef.
This definitely fell into the category of “when else in my life am I ever …” (going to be in Australia and able to learn to scuba dive ON the Great Barrier Reef) Had to be done … didn’t matter the cost.
ProDive, one of the many dive schools based in Cairns, got my business. The first two days were to be spent in the classroom and in their in-ground pool.
Lead by our French-born dive instructor Anne-Lyse, today was our first full day. There’s no mistaking Anne-Lyse is French. Some of the day’s highlights:
“Doont furget too blue hard indoo zee heuse …”
“Everybuddy poot yur regoolador into yur moths and take a deep brayth …”
“Iz yur scooba sut too tiett Kevun … yur red in de faze!”
(OK, maybe that last one was a bit of a fib … but you get the idea)
Simple picnic lunch, catered by one of favorite restaurants in town (The Inbox Café). Reason I blog this is because just by adding something as simple as wasabi to the mayonnaise prior to sandwich application, you all of a sudden have a MUCH more interesting meal! Not much mystery to the rest of the sandwich (use what you like: chicken, lettuce, tomato, onion, …).
HINT: Blend wasabi with only a small amount of mayonnaise, then add this mixture to the balance of your mayonnaise … Otherwise you will end up with big clumps of wasabi through your sandwich … and that’s just painfully hot!
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