Things are OK

There seemed to be very few earthly delights for a week or two while we anxiously watched over Joshy in hospital after his accident at work on 20 April. We now know he is going to make a full recovery, after 5-6 weeks of very restricted movement and some physio, starting soon. He's gaining in strength and mobility rapidly now although he's feeling very frustrated and a bit stressed about things. But, miraculously, he is going to be OK!

I feel OK to blog again now, and refocus on the considerable delights in my life after this very stressful, anxious time.

Just before the accident we celebrated our annual South Coast seafood feast at Rosedale, generously hosted by Judy and Jurgen and the kids. In gloriously mellow early Autumn weather Chef Jane from Slick catering, and her offsider Louise served up their gorgeous versions of the region's best seafood: Clyde River oysters, lobster, calamari (for the kids) and blue eyed cod for Wayne (because of his need to avoid crustaceans).

It's always amazing to see the canapes emerging from the minimal Rosedale kitchen. This year we were served smoked salmon roulade, chorizo and roast tomato tartlets and cucumber cups with white bean pate and preserved lemon.

By now we are all in the mood to celebrate a wonderful lunch in wonderful company in this beautiful outdoor, Rosedale bush setting. The five kids in the party are old hands at feasting and are always a great help to Chef Jane and Louise and very interested in everything coming out of the kitchen.

Once the ice cold Majella Sparkling Shiraz is poured we know the party has begun.

First course is Clyde River oysters: natural, tomato and pomegranate, and bastourma and parsley salad (bastourma is a Turkish air dried beef fillet which has been rubbed with fenugreek, chilli and sugar)
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Sitting next to Wayne I was able to find out all about the recent vintage at Murrumbateman, and the complexities of producing grapes and making high quality wines in the current economic climate. Wayne is a great story teller and I find I learn a lot while enjoying all the anecdotes in amongst more technical details. Both Jenny and Wayne ensure we enjoy and appreciate the best wines at these events.

Now the fresh half lobsters in shell with black olive cream are being served.

Louise deserves a cheer after running though the menu: chickpea and potato salad, roasted pumpkin, spinach salad with Zhoug dressing (Zhoug is a mixture of roasted spices, fresh coriander and a hint of chilli) and pickled eggplant and yoghurt and Turkish bread.

and calamari, chips and salad for the kids (their pick).

I didn't catch the dessert Bombe Alaska being flambeed this time. Chef Jane is famous for her Bombe Alaskas but this time she'd used Louise's home made fig and orange blossom ice cream as the base. It was wondrous; I had two helpings!!

We end off this amazing feast with a long beach walk at dusk and sleep deeply after all that wine and food in one of the many spare beds at Rosedale. Rob and I drove up to Sydney from Rosedale on Sunday, an easy trip along the Coast these days. We were in Sydney on the Tuesday morning when the terrible phone call about Joshy's accident came through.