With a slightly fuzzy head I set out early on a mission for milk and a bag of deep fried echidna toes, borrowing Luke's tye-dye vest to try and blend in. Returning with 50% of the groceries on my list we had a leisurely breakfast and planned our activities for our first overcast day in Sydney with Luke as our guide.
We headed into town, Luke swinging a debonair umbrella as we boarded the train to the city. We headed straight to the 'Paramount Coffee Project' which took us through the artistic area of town, complementing Luke's umbrella perfectly.
The coffee project was incredible, an open plan, ground floor atrium with minimalist concrete bars and monochrome furnishings but the menu was full of fantastically imaginative combinations of raw ingredients which sounded amazing!
Tea, coffee and a pomegranate spritzer set us up for the arrival of our mind-blowing brunch of pulled pork with peanuts in steamed bun, avocado and eggs on sourdough and a breakfast wrap containing all manner of surprises. Our tastebuds took a while to coordinate their responses and the end result was delicious. We left very full and very content!
We progressed on through the fancy districts to the Australian Museum and went straight to the 'Wildlife Photographer of the Year' exhibition. Bob and I had seen it in London but we were excited to see it again and watch Luke's reaction. It got thumbs up all round and we moved on to the rest of the museum. The exhibits of the dinosaur and dangerous critter floors had an Australian slant on them, my favourite being the 'Demon Duck of Doom' which was believed to live in the late Cretaceous period and used its large beak for tearing flesh to support its 300kg frame...
We returned home, stocking up with food for the evening and the weekend ahead. Weighed down with groceries and wine we staggered back to the flat and Bob set about construction of supper. Luke was in charge of drinks (vodka martins all round) and at Bob's request 'turned the kitchen into a dance floor'.
An hour later we were inhaling Bob's speciality chicken leek and tarragon pie and sampling the Pinot noir we'd chosen for the weekend. For after dinner entertainment we turned the bathroom into a barbers shop and Luke cut my hair like a pro. Bob approved of the end result and general consensus was that wine improved my hairstyle.
We retired to the kitchen and welcomed Bec home before undertaking extensive weekend planning and headed to bed excited for our upcoming adventure to the blue mountains.