'I'm going to take a stroll along the boardwalk,' I said to Peter as I headed out the door of our holiday apartment. 'Oh, are you,' he replied, turning his gaze away momentarily from an action-packed movie he'd been watching. 'Yes,' I replied. 'And if I'm not back within half an hour, you'll find me at Berardo's having oysters and cocktails.'
Winter in Canberra this year has been a corker. Minus eight degrees C overnight and even some snow! To my delight, Peter and I missed the worst of it, as we took some time out recently to head north to warmer climes. We drove this time, first to Nelson Bay, then Coffs Harbour, followed by Redcliffe in Brisbane, up to Hervey Bay and back down to Noosa on the Sunshine Coast, where we settled in for a delicious ten days. The weather was pleasant: a comparatively balmy 20 degrees C and we were able to swim in the heated pool at the resort every single day. The ocean was a little too icy, in fact Peter went in for a dip and found that the cold took his breath away. Besides, it was no fun taking my air boot down onto the sand and I really didn't want to risk damaging my (broken) foot, which was (is) still mending.
We'd been swimming and sightseeing already on this one particular day, and I'd also indulged in a little girlie shopping. Hastings Steet in Noosa is great for that. It was after 3pm but the sun was still shining and I remembered that my favourite bistro, Berardo's, which overlooks the beach, had been promoting freshly shucked oysters with cocktails at sunset. Perfect! I hobbled across the road in my space boot and made a beeline for the bistro. What the heck. Life is short and I want to make the most of every single day — you know what I mean?!
As I sat there a little while later eating Smoky Bay oysters, sipping on a cocktail with flavours of cinnamon, nutmeg, vanilla and ginger — and relishing a vista that my lovely friend Maureen (The Orgasmic Chef) described as 'paradise' when she and her husband, John, joined us for lunch a day or two later — I felt completely and absolutely blessed. I might just add that Peter joined me the following afternoon (and on several other days!), and we sat quietly watching the sun set together.
This is the best kind of 'muddle'...
Fresh sugar cane juice...
Here is my take+ on The Cane Cutter Cocktail... cin cin xo
THE CANE CUTTER COCKTAIL
1 fresh lime
3/4 cup (150mls) sugar cane juice*
30mls The Original Sailor Jerry spiced rum
1 cup (250mls) ginger beer
8-10 ice cubes
Cut the lime into eight segments and place the lime pieces and sugar cane juice (or sugar syrup) into the bottom of a pouring jug. Muddle or press the segments to squeeze out some of the juice from the limes and mix it all together. Add the Sailor Jerry and ginger beer, and mix well. Then pour half the contents into a cocktail shaker, together with some ice and shake gently, taking care not to overfill the shaker (otherwise it will all spray out). Give the cocktail a shake, then pour it into a serving glass, pop some straws into the glass and serve. This quantity will make two drinks.
* Note, if you are unable to source sugar cane juice, make a sugar syrup with, say, one cup of water and one cup of Demerara sugar, Rapadura; or perhaps a lesser quantity of Palm Sugar (Gula Melaka).
+ Michelle at Berardo's kindly explained the key ingredients to me. I have developed this recipe. Enjoy.
Michelle and David shaking and shucking at Berardo's Bistro on the Beach...
Oysters and cocktails... yeah!
If you're ever in Noosa on Queensland's Sunshine Coast, make sure you pop in to Berardo's Bistro on the Beach. More about our trip in an upcoming post!
Life is short... all those you things you've been wanting to do... do 'em!
So, dear readers, do you make the most of every day and have you managed to do all those things you've been wanting to do, or are you part of the way through your 'bucket list'? Oh, and have you ever tried Sailor Jerry? Do tell!
Hello, I'm Lizzy, the writer, cook and traveller behind
Search by topic
In My Kitchen - IMK
(hosting from 1 October 2016)
Deadline 10th of the month
Get the Good Things app from iTunes or Google Play
iPad, iPod touch and iPhone
Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.