Day 26 Sunday

Twenty six days. Not far off a month of isolation. Well, it’s not as bad here in Qld as NSW and Vic with the ability to have two friends visit. However, when you go for a ride or walk, there is no bar open to have a refreshing beverage like we used to. Life is tough eh?

Last night’s virtual wine dinner was fun, with three locations and12 people. The internet connection and various IT skills (not sure ‘skill’ is all that accurate), makes it a bit tiresome. I think the conclusion of our team was that a webinar would be a better format, with specific food and wine presentations taking place at pre-determined times. People could then log in, hear the expert opinions and have a discussion, before returning to their dinner and wines. I’m sure if this goes on long enough, we will get it sorted. Here's a screen shot of us all in different locations and all appropriately socially distancing.

One of the positives was the food delivered by Ochre Restaurant. Beautifully prepared and delivered in pristine condition. Our menu was: Oysters natural and hot smoked Atlantic salmon with horseradish cream and Barossa Bark to match the House of Arras, Premium Cuvee Sparkling; then kangaroo spring rolls, Thai beef salad, chilli quail and compressed watermelon, tempura prawns and a range of native food sauces and pickles, to match a 2017 Stonier Reserve Chardonnay (gorgeous); Lamb rump and pork ribs for the main went beautifully with a M. Chapoutier 2017 Crozes Hermitage; the cheese selection matched the Campbell’s Bobby Burns 2017 Shiraz and an extra Petersen’s Hunter Valley Chardonnay for George and Roger helped digest the rich chocolate pudding with raspberries and cream.

Most of today has been taken up with lesson planning for my teaching on-line tomorrow, with the occasional break to give the eyes a rest from the screen. 

A patrol to the south picked up hardly any infringements of the isolation orders and no real need to make a phone call.