By the river ....

On Saturday we strolled along the Murray River in Goolwa. We started at the point just before the river flows under the Hindmarsh Bridge, does a left turn past the Coorong Peninsula and then into the Southern Ocean.

The area at the start of the walk was once home to a flourishing shipbuilding industry. All that is left of the vast activity that saw 58 paddle steamers and barges built between 1853 and 1913 is this 1864 building which is known as the Goolwa Foundry and Chart Room.

However, there are quite a few slipyards, boat repair facilities and moorings close by.

Our walk took us up-river, past marine workshops, picnic areas, wetlands and moored boats. It was idyllic and brought to my mind images of 'Wind in the Willows' and 'Swallows and Amazons'.

We saw lots of bird life. I was trying out my new Panasonic Lumix camera so had fun with the amazing zoom lens.  I waited for several minutes, hoping this pelican would stopped preening itself so I could see his beak!

Finally, it did.

The late afternoon sun was striking the paperbarks as we walked by.

I especially like this peeling bark shot. 

On the way back home we stopped at Middleton to check out the 1855 flour mill, now restored as a family home.

I am not sure what this building, built in front of the mill, was originally. Shall need to do a bit more research. At first I thought it was the old railway station, but then I read that the station 'was moved from its present site near the mill to west of the town in the 1920s'.

In praise of the Eccles cake

My friend and I were in Port Elliot recently when she went into a shop and returned with an enormous Eccles cake for us to share. It was simply wonderful; one bite and I was in raptures.

Source: Wikipedia

My love affair with this type of cake began in my childhood in Western Australia. When we made the excursion to Victoria Park to shop Mum would take us to a particular bakery where we were allowed to pick one cake as a treat. I always chose the Eccles cake. Am not sure why as it is not a particularly attractive cake compared to, say, a Napoleon with its beautiful iced topping, a matchstick with its oozing cream, a glossy strawberry tart or a majestic chocolate eclair,  except it is so sweet. I adored the crunchy sugary topping, the buttery flaky pastry and the luscious fruity filling - they were, in a word, irresistibly melt-in-the-mouth.

My research tells me that they originated in Manchester in northern England more than three centuries ago. Wet blanket Oliver Cromwell outlawed them in 1650 as he said they were too rich and extravagant for his puritan taste, but luckily they reappeared soon after his death.

I guess they fell out of favour in Australia (or should that be flavour) because I haven't seen them for decades; or at least they were never available in the places I lived. Of course, the sugar content alone is hardly a nod to healthy eating.

But I shouldn't have worried. Fast forward to now. We have moved to the Fleurieu Peninsula in South Australia, and one day, in the bakery section of the local IGA store, I spied a bunch of Eccles cakes. The speed with which I pointed to a cake, grabbed the brown paper bag the sales assistant popped it into, threw money at the check-out girl and sped to the car to devour the first bite was truly remarkable.

Now that I have a regular supply, not only in Victor Harbor but in nearby Port Elliot as well, I have to learn to pace myself, as I want them to remain a yummy, delectable indulgence, much like my childhood reminiscences. (Naturally, I have trained my beloved to recognise when I need one, and so far, he has performed well.)

A cup of tea and an Eccles cake. What more could anyone want?

Source: bbcgoodfood.com