Whitianga Marina - Yea! great to see you-The Stunned Mullet, Knocked us out.

There are 3 sofas on this boat. The Skipper. The Bosun and the Communicator. Some people double as cooks and bottle washers1
At this stage (below) The Communicator is probably on Book 6 from the library.

After a very jobbly night in New Chums beach and with increasing bad weather on its way, we left very early in the morning. Of course we were on Day 2 of no Gas, which translates to no hot food or drinks.
Luckily the pantry and the fridge were full of goodies but getting very low on the Carbs. Lots of dairy and vege though.

So no breakfast or hot drink in the tummies, but anyway we took off. The wind increased quite quickly and before long was reaching it's forecast 30 - 35 knots gusting 40. The reach wasn't bad but we once again had those side on seas. The Skipper was tidying up sheets on deck.

It was reasonably comfortable but we were all getting a little grumpy...food was needed for the blood sugar.
Ms Lana remembered The Gingernuts, within seconds it was a different crew.

The approaches to Whitianga were dull, to say the least in this weather. And after a few phone calls to Darryl our trusty Marina Manager, we had a Marina. The Skipper beautifully navigated us into it, in reverse not easy on this boat... and within a reasonably short time we were tied up. Of course it was now raining

Not cold though

 

Our neighbours were helpful and before long we were ready for lunch. Yea hot food.

Of course first on the agenda after lunch. (Snapper on a Asparagus and Caper salad, washed down with a bottle of Tohu Sauv Blanc, from Squid on the Waterfront, nice, but a bit mingy!) was the acquisition of 2 portable gas burners from Mitre 10.

Then off to the supermarket. Whitianga sports a very good New World but boy look at the queue.

All those people down the left side are waiting in line to pay. Amazing, but apparently this is common. Locals either shop before 8am and after 6pm. Bloody holiday makers.

 

Recognise the lady in pink? Dale then shot off and left us, with returning to the boat with the shopping. Too heavy for the girls. Solution, take the trolley back to the boat. We were saved there a nice family who were also on the Marina, took our trolley back for us. So kind.

This was occasion for great mirth. The wind and the trolley got the better of me. I don't normally put spectacularly unflattering shots of me on 'My Blog' but the sight of this old bag lady pushing her trolley is probably a sight not to be missed! (Sigh)

Opposite the New World was a wonderful bait and fish shop called "The Stunned Mullet"
These guys run a great place. Everyday fresh fish, crays and scallops in season.Frozen shell fish too.
Homesmoked fish, smoked mussels from Coromandel Smoke Company
Lana spied 2 'just the right size crays'...for a princely sum of $72, she purchased them and home we went, very excited. They were still alive but like the Mullet, they were Stunned. Amazing what a cold fridge will do.
So we set up one of our new burners and filled the pot with salty water
Below our new burner. Fabulous.

Ms Lana with her catch.

 

First one out of the pot. Instructions from Ms Laurian Dixon who is our expert on cooking crays.

Into boiling sea water but if you can't dip into the sea, otherwise very salty water

Lid on cook for 8 minutes and out.

Perfect

 

Lana did a great job of extracting the meat. Not a skerrick was left in those shells. Just eaten simply with a tasty mayo and fresh bread

The next day it was sunny but we didn't feel the urge to battle seas again. Who would want to leave this in a hurry?

Plus my old friend Sandy (seen here with Dale on the dock) and her husband Pete, were coming for coffee. She brought fabulous freshly baked scones. Date and Lemon, with real butter. Divine.

 

Pete is mine of knowledge of these parts. They now live here but I think they have spent a lot of time in Mercury Bay and surrounds for years.
He had lots of good advice for us. Told with his wonderful dry sense of humour. It was great fun to see them both, it has been a while
Now a word about Whitianga Marina. We were really impressed. It is situated right in town. Just walk down the dock and one is immediately transported into this lovely little holiday town. You have everything you want here. Good restaurants and Bars. The local library...Good New World. Good Mitre 10 and there's more.
Sensational weather normally...except of course for the windy few days we have spent here. I am beginning to think it is us once again, to misquote Neil Finn 'Everywhere we go, we seem to take bad weather with us'. Can we break this curse?
But yes maybe we can, how idyllic is this. The Skipper, resplendent in leopard skin budgie smugglers on the deck of the Good Ship Cajun Moon

Another wonderful meal, 'Surf and Turf'... Steak from Nosh...Scallops from the Stunned Mullet, cooked with a little Pernod and butter, accompanied by New Jersey Benne Potatoes.All cooked on 1 burner!

We ate this overlooking one of Whitianga's finest restaurant, Salt...who couldn't fit us in. So Bugger them

They would be lucky to improve on that dinner... well, maybe the presentation could be improved

But cheaper, I reckon with our own wine of choice. Can't get much better than that.

Well, maybe this view, when we awoke this morning, could be better than that.
Thank you Whitianga Marina, you are truly international. As good as any we experienced in Croatia and that was pretty good.

 

Festive Savoury Cheesecake

Well The Savoury Cheesecake has got the thumbs up.
Giada de Laurentiis made a savoury Cheesecake on her programme. I thought it looked great.
I followed her recipe but the first time I made it, we thought it looked great but was a little bland.
It’s that bloody Ricotta I think, what can be more bland that that.
Fresh Mozzarella comes a close second, for my taste buds.
Too milky for me...BUT both cheeses carry flavours well.

So I have changed the recipe to suit and it has been given 10/10
Great for your Boxing Day Lunch.
Still looks festive. Cut into little squares it would make a great hors d’oeuvres.
Or serve after the meal as part of the cheese course.

Ingredients
For the Crust
150 gms French bread
Olive oil
Thyme
Sea salt and freshly ground black pepper


75 gms unsalted butter
20 gms finely grated parmesan
Sea salt and freshly ground black freshly ground black pepper


Extra butter for greasing the pan


For the Filling
60 gms ricotta cheese
70 gms cream cheese
150 gms White Castello Cheese
20 gms Parmesan finely grated
1 tablespoon sugar
1 egg
1 roasted red bell pepper cut into thin strips
10 basil leaves finely shredded


For the Topping
1/4 cup Red currant Jelly
1 tablespoon Thai Sweet Chili Sauce
1 to 2 teaspoons hot water

Special equipment: 1x 20cm springform (cheesecake) pan

Directions

Preheat the oven to 165C Fan Bake

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.

It is going to be baked in a Bain Marie and you want to keep the water from leaking in.
Grease with the extra butter

Cut the bread into slices
Brush with olive oil
Season with Sea salt and freshly ground black pepper
Throw some thyme leaves over the top
Bake 180C for 10 minutes

Cool and turn into breadcrumbs in your food processor
Make extra and freeze for next time

Melt the butter
Add to crumbs
Add Parmesan
Into tin and push down well to make the crust.

Leave in fridge for 30 minutes to set
Meanwhile
The Filling
Place the ricotta, cream cheese, Parmesan and Castello in a food processor.
Pulse to mix.
Add the sugar, egg, and salt and pulse a few times until well mixed.

Stir in the red pepper strips and Basil

Pour the cheese mixture on top of the crumbs.
Place the cheesecake pan in a roasting pan.
Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)

Transfer the cake to a wire rack to cool for 1 hour.
Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
Preferably make it at least a day ahead
Time for those flavours to meld well.

To serve, combine the jam, chili sauce and the water in a small bowl and stir until the jam is liquefied.

Remove the cheesecake from the springform pan.
Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake.

There ya Go!

Christmas Feast - An Early One - Excellent Day

Anna and Si have a new house. Yesterday they threw their first major party...A wonderful opportunity to show off their home and get together with the family.
And what better reason, to also incorporate Christmas Day. Anna, Si, Shannon, Elizabeth  and Jordan will be going south for Christmas. So we won't see them on the actual Day.
Secret Santa visited, and everyone contributed to a superb feast.
Of course the hosts seem to be doing most of the work on the day, but I guess you get that, when you are the host! The wine flowed, the food was so so good. What a day.
Little Jordan exploring Anna's lemons.

Our Stunning hostess. It was hard to get her out of the kitchen

Jordan, playing with her cousins and Grandad, just before she was popped into bed, for the afternoon nap

Jo, Dan and Sophia

Dave draining his wine, preparing for the next glass do we think?

Lucy spending time with Joseph

 

Katie and Lou, it's been a while.

 

Ms Cleo with Helen

 

Craig getting the table ready for lunch.

Anna and Si ahd set up their Tiki Bar Could be permanent . It was very popular

Si's Shed, every man needs his shed

 

 

 

 

Si on the Barbie

 

Elizabeth took over.

 

There was even help from Dale - A rare sight!

 

The food came out

 

Foods up Folks

Here is our feast.
We started with Lucy's Famous Sandwiches
I contributed My Favourite Roasted Prawns with a Mary Rose Dip
Almost a deconstructed Prawn Cocktail.

These are really the very best way to cook Prawns.
So simple
On a baking sheet
Lay out your prawns
Drizzle olive oil and lemon juice over them
Season with sea salt and freshly ground black pepper


Into a 200C cook for 6 minutes only
Keep the juice and pour over the prawns.

They are perfect. I will never do them any other way

So the Menu Continues
BBQ lamb marinated in Olive oi,l lemon juice, S and P, garlic and rosemary, by Katie.
Potato Salad
Wholemeal freshly Baked Bread, baked by Karen who was absent due to illness.
We missed you Karen.
Get well soon.
The greens were
Peas
Snow peas and beans

Sausages
Pesto sauce to add to the lamb. Thank you Shannon

Down the other end of the table,
Magnificent Glazed Ham (How can you not love juicy ham? It's divine)
Anna cooked Asparagus beautiful red and yellow bell peppers
Louise supplied her fabulous mustard fruits, to have with the meat

 

 

 

Time for Christmas Crackers

 

The Noble family enjoying the jokes. They were pretty corny. (The jokes not The Nobles).

One of the best part of the crackers, the Paper Hats...one size fits all

 

The kids just adored the crackers.

 

 

 

 

Time for Secret Santa. Helper Sophia, handing out the presents.
I don't care what anyone says, You know the "we are not giving the adults presents this year"...Bugger that.  I would hate not ever getting presents on Christmas Day.
I want them till I die.
Secret Santa solves that problem, everyone has to bring a $20 uni-sex present.
All into the bag and the youngest adult gets first choice and up to the eldest. Great fun.

 

What better present for our Cleo. Dora the Explorer. Hola Dora!

 

Finally got the hostess sitting down, apron off. Relaxing Whoop, Whoop, Good work Anna!

 

Sophia is taking Tennis lessons this looks like fun.

It is fun. Good Shot Sophia.

Ms Mia received a diary. She was thrilled.

The dessert was served.

Karen baking again. Beautiful Shortbread Stars,

Helen provided her Fabulous Christmas Mince Pies

I made jellies for the kids

and a Savoury Cheesecake

Hi Ms Jordan awake now.

Trees to climb. That's great.

 

So always a sad sight.
The remains of the day. And what a great day it was as well.
Thanks so much Anna and Si, we had a great time.

In two weeks we will be doing it all again. BRING IT ON!