Sunday, 19 October 2014

Tasty Tales

When in Margaret River, taste wine, beer, cheese, nougat, fudge, chocolate, nuts, preserves, icecream, more wine, have lunch and begin again. Have done everything except the wine and beer, such a shame I am allergic to them. Each place we stop at seems to have beautiful displays of flowers. Here kangaroo paws galore and lots of bottlebrush.

I couldn't resist a selfie on the way into Vasse Felix 

And then into the restaurant for lunch, feeling 'peckish' despite the tastings. We had a window table with a view of the vines and the gardens. Not to be distracted from the task at hand, we consulted the menu,

selected an entree and main course each. Delicious!

A full tummy and lots of energy to head to Eagle Bay for some whale watching. We trekked along the designated path, keeping an eye out for snakes and eventually got to the viewing platforms. We were rewarded with this view and one whale breaching. 

Then a leisurely trip back to our accommodation, via a few galleries and food stores where I purchased some ingredients to make this salad for dinner. The Fire Roasted Salsa Almonds would add a spicy kick to the salad and the aioli would be perfect for the dressing. We already had some leftover chicken and salad ingredients.

To make this you need

Leftover roast/poached chicken, 
1/2 cup Aioli or good quality mayonnaise flavoured with garlic, herbs etc
Cherry tomatoes, sliced in half
1/3 cup coarsely chopped nuts, 
Lettuce and avocado to serve the salad on

Cut the chicken into large dice, add tomatoes, half the nuts and enough of the aioli to bind the mixture together.

Pile the chicken onto a bed of lettuce and avocado.

Garnish with the remaining nuts.

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