Whitsunday Magic and heaven on a plate

This entry on the Whitsunday Islands is going to be primarily a pictorial.  As I had previously mentioned in my Airlie Beach blog, as a backpacker, I’m not afforded too many luxuries.  I have eaten a lot of McDonald’s on this trip (mainly in thanks to the free Wi-Fi that comes with it), so please enjoy reading the menu from my 3 days/3 nights on the Whitsunday Magic:

Day 1:
Dinner—Cajun-spiced chicken, mushroom risotto and fresh tomato salsa.
Dessert—white chocolate panacotta with fresh berry sauce.

Day 2:
Breakfast—Fresh fruit, granola, yoghurt, granola, cereal, toast(available every morning), scrambled eggs with ham, bacon and spinach.                                                                                                           Lunch—Salmon rolls, king prawns, Greek-style salad, pasta salad and salami.                                                                                                                                                                                                              Dinner option 1—Eye fillett, rosemary roasted potatoes, fresh green beans topped with brenaise sauce and served over a roasted tomato.                                                                                                     Dinner option 2—Coral Trout with a coconut lime ginger chili broth, topped with a crispy Aisian noodle salad.                                                                                                                                                         Dessert—homemade chocolate mousse topped with an orange glaze sauce and whip cream.

Day 3:
Breakfast—Eggs benedict on a seeded whole grain muffin and bacon.                                                                                                                                                                                                                                    Lunch option 1—Chicken Burger with feta cheese, lettuce, tomato and bacon.                                                                                                                                                                                                                    Lunch option 2—Cheese burger, bacon and chili sauce.                                                                                                                                                                                                                                                                Tea—Rissotto balls (salmon or mushroom).                                                                                                                                                                                                                                                                               Dinner option 1—Lamb rump with pillaf rice with spring onion, chili, cream sauce and chic pea ragu/grilled zucchini on the side.                                                                                                                  Dinner option 2—Barramundi with avocado salad, roasted pumpkin and sweet potato chips.
Dessert—homemade chocolate brownies and ice cream.

Day 4:
Breakfast—pancakes with berry sauce.

The chef was a young guy named Pete.  I asked him if he knew how to clean and do laundry, in addition to cooking.  When he answered yes, I asked him to marry me, as he would make the perfect wife while I spent my Saturday and Sundays watching football.

More photos can be found at:


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