Addisons Seafood Grill & Bar, Shellharbour NSW

A Mezza platter with scallops on the shell for entrees

It was a sunny arvo, but one that was blessed with light breezes. The nearby Shellharbour Beach had already filled up with visitors and day trippers - yes, it was already mid-summer, when carefreeness, timelessness and a sense of abandon reigned, infused and nurtured a festive and holiday season. Many people in board shorts and singlets or T shirts had walked past this restaurant, about half way down the main road leading to the marina, beach and harbour. Addy's was not difficult to find but there was almost no vehicle parking space left.   We found a back lot, an assigned parking area that was behind the restaurant and from which we strolled through grass and  past a knobbed and dried up tree.

Brioche and Parmesan battered pork cutlet with chips, condiments and a really yummy sauce

We were given a choice of seating - and I really loved the window bay table.  Passers-by were casually walking outside and stopping to look at a pasted up notice of a missing tabby.  I was thrilled when Scott mentioned about the practice of putting a red in the fridge around twenty minutes before consuming, especially in the hot season - and when we and no opportunity for this, we went for the choice of putting ice cubes in our wine glasses.  It really did taste better and more refreshing with this ice cubed wine - not conventional, but readily effective and so much fun.  When I asked the reason why pork at restaurants were not given an option of requested medium or rare  in cooking preference, I learnt why from Scott, about the challenges of pork grilling and why chefs are given the liberty of roasting it at their discretion.  The risk of undercooked pork, or even chicken, can cause real problems for an operating business.  My lamb was served the way I liked it, medium rare, retaining the juices, the tenderness and the flavours. I was however more impressed about the pork cutlets - I reckon Addy's has something good going there.  Their sauce for the chips is also worth trying.

Victorian lamb roasted medium rare

Seafood permeates the Addy's menu but on this occasion, we only had the scallops, offered on the shell.  I enjoyed the selections on the tasting plate, we only had the smaller version but that was good enough as an appetiser - with smoked salmon, mixed olives, Greek fetta, two sizeable pieces of garlic bread and cacciatore sausage.  Service was friendly and made us comfy on a chill out Saturday arvo.   We chatted about kayaking and paddling on Lake Illawarra, about young four legged Alfie (whom I absolutely adore) and matters which took me away from my weekday regime.   The chatter from the main parts of the dining room suddenly dived into a silence-  and we realised with amazement that it was already hurtling in time towards 3 pm. We were too full for dessert, but I already was more than satisfied with a mellow feeling, when we finally got out of Addy's, after a cuppa.

Max Brenner Chocolate Cafe - Shellharbour NSW

Although Max Brenner has been around since 1995 in Australia, I had mostly in the past stuck to its chocolate, mocha or coffee drinks - and not much else.  I recall the long queues - of mostly under 25s - waiting patiently to make their orders.  Staff working at Brenner's are always busy. I usually drop by in the late evenings when I do get there.  The decor has to be dark and brown, and when the cafe is full, there may seem to be a kind of disorder, with yet a semblance of order.

The new outlet at the revamped Shellharbour Stockland Shopping Centre looks attractive.  This cafe is sited near a high traffic area for those entering the shopping precinct, within a stone's throw of a small playground facility, a gig space and with Aldi Supermarket and a KFC joint in sight.  This time around, the Campbells were with me, and I had opportunity to try two interesting choices. First up was the choc pizza, laden with breakfast cereal, marshmallows and nutty bites (photo above).   It looked heavy, but on first bite it was just right - light crusted dough with dripping wet chocolate and a crunch on the top!

Second up was the aptly named Apple Berry Fondue.  Green apple slices accompanied by seasonal strawberries. Small bites of banana cake sat with the popular marshmallows. (Photo above)

Max Brenner does proclaim that "chocolate is not just about taste".  So they came up with Hug Mugs, souffles, a love story and the Bald Man.  Max tries to view chocolate differently - to quote him, "chocolate can be savored like fine wine, and yet, it can also be licked hungrily straight from your fingers."  He further links emotion with eating or drinking the stuff, leading this to an experience of embracing this delight instead of just viewing it only in packed boxes or behind glass displays.

The next time you find yourself in a Brenner, check out if chocolate is in the air, and not just in front of you.  It can be in the piped in music and definitely on the wall designs.  If you prefer the online world, they do have offerings from blocks and suckao cups to pralines, nuts, sets and tin boxes.  And one can always rely on the traditional milkshakes, sundaes, waffles, crepes and brownies.

e and yet, it can also be licked hungrily straight from your fingers.

Forever Summer

Shellharbour Beach Dec 12, 2009

Motif on the walkway

Charlotte slice, Green Poppy Cafe, Addison Road, Shellharbour

Sitting on the edge of the bay, watching the tide come in

Inspiration from Suzy Domingues

I would like to share with you some of the image creations of Suzy Domingues, whom I am privileged to meet and know through mates.

Before Take-off


Wood Mushroom (above)

Rainbow over cloudsea

Native Plant

Pelican Dance

Wonwin, or where shells lie

A suburban outing, of getting the marketing and groceries done on a lazy weekend afternoon, turned out to be special in Shellharbour on the South Coast Coast of New South Wales.

I aimed to buy prawns and salmon, followed by some fruits like mandarins and plums, and then come home fast. I planned to spend the least time as posible on clearing what was seen as shopping chore and was more looking forward to clear my garage of stored stuff and get the evening cooking done. Then I saw the extraordinary cuts of chicken fillets, the bright orangy salmon streaks and the extra friendly air of shop assistants who need not be so cheerful on this Sunday afternoon.

Wonwin, the Aboriginal name for Shellharbour, has a seafront and an inland shopping centre nestled amongst the houses built on hilly slopes overlooking the ocean. The coastal views offer sea kelp on its rocky outcrops and sandy beaches, apart from the abundance of shells that give the place its English name. The inland shopping precinct offers medium sized retail outlets without a department store to dominate. The variety of servicess and products offered retain a possibly village atmosphere without the overbearing impersonalness of some Sydney shopping malls.

There is no parking problem, whether by the coast with its cafes and surf lifestyle, or in the compact shopping centre inland. You can get deep fried chicken wings from an Amercian fast food chain as easily as ponder over whether you should get that article from a homewares shop. There are multiple-hall cinemas, a lively food court and two mainstream grocery chain outlets.

I bumped into a dear ex-colleague, one who has provided the right balance of inspiration and challenge at work, even when I thought he had moved on to Canberra, three hours drive away.
And yes, I did get the seafood and fruits on my shopping list. There was no sense of impacting crowdedness, and when I drove out of Shellharbour to go home, there were wide open skies, vistas of green slopes, mountains in the horizon and the whiff of ocean breeze. And I could not be bothered to clear my garage when I got home that Sunday evening.