Like this:

 

Today went surprisingly well.  I did have a rough start, as I should have had help at 10am from the housing manager to load the van, but he didn’t show.  He got all jammed up because there were several thefts at Unilink last night.  The good news is that they didn’t get my computer . . . it would be devastating!  No worries, I found some folks to help and I still got to campus at 11am.  It was a crazy rush of off loading the stuff for storage and final posting of grades.

The lunch was held at Bremmer TAFE a vo-tech school that teaches restaurant and hospitality.  It’s a lot like Lake WA Tech College in Kirkland.  Here’s the link: http://www.bremer.tafe.qld.gov.au/ The lunch was lovely.  There were about 20 in attendance.  I didn’t cry today and I think it is because that everyone is convinced that I’ll return, so we toasted to “see ya later”, which is their sign off.  Also, there was no long drawn out speeches.  Geoff and I left lunch and headed straight for Brisbane.

Here’s an idea of how much stuff I had to store + lugguage.

Marie Kavanagh, Assoc. Prof. gave me what I wanted from day one.

The school mascot . . . The Phoenix!

Aboriginal art on the wall.

More art on the wall.

Strawberry gum and tonka bean cured ALD crocodile, watercress & avocado salad with caramelised orange dressing.

Emu medallion stuffed with an aniseed myrtle muchrooms duxelle, artichoke a la barigoule with a lemon jus.

Lilly Pilly (red berries) salad with macadamias and bunya nuts (giant pine nuts).

Dark chocolate biscuit, topped with wattle seed and white chocolate mousse with blood orange & cinnamon sauce.

For my last night in country, I decided to go all out and went to a great restaurant in the West End.  If you’re not interested in the “food channel”, you’ll want to stop reading about now.  Here’s the link to Tukka: http://tukkarestaurant.com.au/index.html  Here’s a quote that summarizes the experience of Tukka: “Tukka could so easily be the type of themed Australian place fit only for tourists, but it’s not. This is sophisticated dining, with local native produce beautifully cooked and presented – truly advanced Australian fare.” 

I’ll let the pictures tell the rest of the story.

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