Skip to main content

Phillip Island ~ Cowes



We arrived at Phillip Island and checked into this Cliff Top hotel for a night's stay. 




Entrance to the hotel.


This was my room, clean, spick and span with wooden floor panelling...... lovely, isn't it?


I was amazed by the murals on the walls of the bathroom ...... very artistic.


This was the other  room.  My children were very pleased with their room and they were the first to start clicking.


Snapped this from the balcony of my room.


We headed off to Cowes, a small town near the hotel to have an early dinner. 
 Mixed seafood with chips.


Salt and pepper squid.



Good old-fashioned Fish and Chips.

After filling our tummies, we proceeded to the  Penguin Parade  to watch the little penguins return to their sand dune burrows....... unfortunately we were not allowed to take any pictures or videos.

Comments

  1. I love to take photos of hotel rooms too when I check in. Especially before I make a huge mess of it lol. This hotel looks lovely and what a nice view you had!

    ReplyDelete
  2. very nice hotel..how much/night are they charging? imaging myself lying and relaxing there..oh, that would be so nice but i think i'll miss home cooked food.

    ReplyDelete
  3. Cheah, looks like you have an enjoyable holiday :)

    ReplyDelete
  4. Beautiful place and food again. Looks like you are enjoying some deep fried food....mmmm

    ReplyDelete
  5. Wow, what a great place. Clean, peaceful and nice!

    ReplyDelete
  6. Ya, my friend also told me that they were not allowed to take pictures because the flash light may scared the penguins away. :o) But great to enjoy the great view peacefully. Have fun!
    Cheers, Kristy

    ReplyDelete
  7. Cheah...awww the food looks great and the bedroom...fit for honeymooners :p mmmm you make me want to go there :))

    ReplyDelete
  8. Sharon
    The rooms were lovely but alas the time we spent there were not long enough. Check in was around 2pm and check out by 10 am the next day.

    lena
    Not sure of the rates. My girl said it was about A$200+. Yes, very relaxing and nice views too.

    Ann
    Oh yes I sure did.

    MaryMoh
    Deep fried food, the children's choice.

    Pete
    Yes, clean, fresh air.

    Kristy
    It's fun watching them. You have a great weekend too.

    Elin
    How about a second honeymoown with your wild boar??

    ReplyDelete
  9. That was a great view from your hotel room. I've been to watch the Penguin Parade and really enjoyed it but that was so many years ago. Now living here it is so difficult to go anywhere especially our neibouring countries.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...