| Dining Out and
About The region boasts a great selection of cafes
and restaurants and your hosts will happily tell of their favourites (see
What's to do?). For those who don't want
to "go out and about" then Hume's Hovell offers taste tempting luncheon
and dining alternatives. |
| Breakfast
The great breakfast starts with freshly squeezed juice and a selection of local
fruits with your choice of five cereals from muesli through to
coco-pops. Follow this with anything from bacon and fresh farm free
range eggs to asparagus omelettes, ham and cheese puffs, croissants
filled with avocado bacon and cheese, scrambled eggs and smoked salmon
or simply home made toasted breads, a range of fruit jams, honey
& butter plus local coffee & tea. |
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Lunch The
picnic baskets are casual but special and will have whatever you like:
from a simple "chicken in the basket"
to locally caught king prawns and spanner
crabs with Suzanne's special seafood sauce, fresh bread rolls plus a
thermos of tea or bottle of wine. The baskets are a great way
to add to the enjoyment of your stay. The picnic baskets cost from
$12.50pp
Local luncheon cafes feature some of the
best of regional cuisine Click here for
our recommendations. |
| Pre dinners
The sundowners and savouries at Hume's Hovell Bed and Breakfast are
legendary and are the opportunity for guests to meet each other as well
as plan the next day. Peter will often cook chillied fresh green prawns
or Suzanne may bake spinach, rocket and ricotta in filo pastry. With
the region being the home of the Norco Dairy Co-op selected cheeses and
home made pate' also often are featured.
Whatever is served, it's specially made. |
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EVENINGS Simple Fare The
simplest is buy yourself a kilo of fresh local king prawns a few bread
rolls, a bottle of bubbly and "do it yourself" poolside.
Evening Dining - Another Idea The
Pavilion has excellent BBQ
facilities and Suzanne will prepare your choice of Beef, Lamb, Chicken
or Fish for you to simply cook yourself. Naturally fresh platters of
salads and other BBQ tit bits plus bread rolls and home made desserts
are all there to accompany your choice of mains. Cook your own BBQ cost
is from $20.00 pp.
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Evening
Dining the Ultimate Way While Suzanne doesn't claim to be a
qualified chef she studied Gourmet food at T.A.F.E.
and often attends culinary events to expand
her enjoyment and understanding of good food.
Entrees
such as celeriac remoulade with layers of honeyed bacon and crowned
with plunge fried red onion: Fresh local oysters in hell or
grilled Tasmanian scallops with a lime and coriander crumble topping.
Kedgeree of hot smoked haddock, egg ,chives, parsley and rice. Veal scaloppine drizzled
with a wine mustard sauce. In
winter favourites include interesting home-made soups of farm grown
herbs and vegetables.
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Mains the varied fare may
include such regional cuisine as Kangaroo fillets with sour cherries :
Chicken stuffed with fresh watercress butter, rolled on filo and served
on salad bed and topped with a champagne sauce: premium fillet steak
béarnaise and side-served with a macadamia nuts salad.
Seafood platters with local red spanner crabs, king prawns and Morton
Bay Bugs are all favourites.
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| Desserts - Suzanne's
favourites The deserts are to kill for: Macadamia Pies, Creme
Caramels, Steaming Hot Puddings. Pavlovas and oven baked delights or
Macadamia Praline Ice Cream with Brandied Fruits of the Season are just
some of Suzanne's delights. |
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