All blog posts tagged with north coast area
Final day on tour with NQN
It is day four, on the Mid North Coast Foodie Tour with Lorraine from NQN. Unfortunately it is nearly time for me to bid this lovely lady goodbye.
We have a little time to wake slowly and enjoy our beautiful beachfront surrounds at Saltwater, on Emerald Beach. I soak in the view of the waves breaking on the shore just 100 metres away and contemplate breakfast.
I can hear the restaurant below in full swing downstairs. I am tempted to run down for a quick coffee but I can’t quite bring myself to leave the tranquility of our abode. I settled for making a cup of tea for myself and my traveling companion, and just remained where I was, simply staring at the sea.
Mid North Coast Tourism have put together a bountiful breakfast hamper for Lorraine and myself, but alas after being so totally indulged over the last three days we both feel that even a bite and we may never be able to eat again! What a tragedy that would be! Instead we divide up the hamper so we can enjoy it completely at our leisure.
All too soon there is packing to be done before one last stopover at a famous Coffs Harbour icon.
Oh course we are visiting the Big Banana! I am embarrassed to say that I have never eaten a frozen chocolate banana, so I intend to rectify this oversight today.
As we walk through the Big Banana, on our way to meet the manager we are drawn into the candy store. There is a candy making demonstration taking place and we watch at the skill involved in making these sweet treats.
There is every flavour conceivable on the shelves. I can’t help but purchase a passionfruit candy which is filled with white chocolate! Delicious! Now I just need to hide it from the children when I go home ;)
Just upstairs from the candy store we notice a puppet shop. We are entertained by a cheeky little boy puppet as we wonder through admiring the toys.
We meet Drew, the Big Banana manager next and he takes us for our special tour. We are shown through the first of two theatres to watch a history of banana growing in the area and a second show explaining the health benefits of the humble banana. By the end of the second show I am beginning to notice a rumble in my tummy. It has been about six months since I have eaten a banana as they have been up to $18 per kilo in the supermarket due to the Queensland crisis.
We are taken on a walk through the plantation and the packing area. In Coffs Harbour we grow Cavendish bananas. As we have a sub tropical climate it takes longer for Coffs Harbour plants to produce bananas than they do in Queensland. A plant would take between 12 and 18 months to bare fruit in Coffs, whilst in Queensland the same fruit may take just 6 months. It is not all bad news for the Coffs Harbour banana however. The longer the fruit spends on the tree the more the sugars and flavours are allowed to develop. Meaning we produce a sweeter, tastier product.
Most of the Big Banana’s product is destined for their very own food court.
Here you will find the most delicious variations on banana themed desserts that you will find anywhere.
Naturally I am intent on trying the chocolate covered banana. The banana‘s are frozen on a stick and then dipped firstly in chocolate and then in either 100’2 & 1000’s or nuts. The can also be purchased without the addition on the sprinkles, but we choose the more adorned banana’s. I start with the 100’s & 1000’s and then move on to the nut coated banana. My favourite is the nuts as it seems to me that nuts, chocolate and banana are the perfect combination.
Next we are treated to a banana fritter. Made from one of the Big Banana’s A lovely sweet banana which has been fried until crispy and golden. It is topped with a caramel sauce, a served with banana ice cream, of course!
Then we are a presented with a banana milk shake. Made with real banana naturally and not a syrup, it is more like a banana smoothie. The milkshake is the biggest I have seen an I am feeling very full at this stage.
We have only just started on the banana desserts, we also try the banana split. These are served in gorgeous little banana boat dishes and include a banana, whipped cream, ice cream and topping of your choice.
In the food court area we notice so many products made using banana’s. The banana jam catches our eye. Lorraine is fascinated and soon extracts a promise from the manager to supply the recipe.
As always occurs we find ourselves in a rush for the airport, we bid each other goodbye, and sadly my journey with Lorraine has come to an end.
I feel so fortunate to have had this wonderful experience. I would like to thank everyone involved as it has been a marvellous opportunity to share the area I love with my readers and my idol.
If you have missed any of our adventures links to the full itinerary are below;
Signature Dish Dinner at Saltwater
The Jaaning Tree - Nambucca Heads
Day 2- Mid North Coast Signature Dish Competition
Gourmet Getaways & NQN have been guests of the following Tourism Departments, Restaurants, Hotels and businesses.
Destination NSW
Mid North Coast Tourism
Saltwater Restaurant & Accommodation
The Observatory Hotel
The Jaaning Tree
The Corner Restaurant
The Stunned Mullet
The Milkbar Town Beach
Ricardo’s Tomatoes
Gaian Poultry
The Big Banana
Comboyne Cheese
Macadamia Farm
Lil Baba Chocolates
Day 3- North Coast Food & Wine Tour
On the road again,
Just can’t wait to get on the road again...
Oh no! I am humming the lyrics to a Willie Nelson song, what has become of me?
If you have just joined me, I am on Day 3 of my road trip with Lorraine from Not Quite Nigella. We have been visiting the Port Macquarie area courtesy of Destination NSW and I have had the privilege of sharing my love of this area with my favourite food and travel writer.
We started our day with a hearty breakfast at the Milkbar Port Macquarie (review to follow) and said our goodbyes to our comfy rooms at the Observatory hotel. The first stop on today’s itinerary was Ricardoes Tomatoes. Ricardoes is a must for families, I have visited previously and picked strawberries with my children so I was excited to be getting a “behind the scenes tour.”
Anthony from Ricardoes explained to us that the business commenced 8 years ago with nothing more than great produce and an honesty box at the end of a dirt driveway. They were hoping to make a bit of extra beer money! Demand for top quality produce has allowed the business to grow beyond recognition. A shop and a cafe have been established and visitors are encouraged to pick their own fresh produce.
We are taken on a tour of the tomato hot houses and are surprised to see tomato bushes at various stages of growth, climbing up a pulley system. I noticed there were quite a number of red tomatoes on the vine;
Anthony explained that the tomatoes are allowed to vine ripened for a superior flavour and nutritional value. Because the customer comes to Ricardoes it is not necessary to pick the tomato earlier to allow for transportation, handling time, and selling time. The tomatoes stay on the vine longer.
Ricardo prides itself on being a “see, touch, taste” experience and conducts free tours at 11.00am each day.
Looking around the shop there is a large range of condiments, sauces, preserves and Jams. We are told that nothing goes to waste in this business.
A local chef by the name of Eric Robinson from “The Other Chef” has established an award winning business creating a beautiful range of products using surplus fresh produce and gorgeous recipes.
It seems only fair given our surroundings that we should lash out and put “The Other Chefs” Jams to the test. We sample the award winning Ricardoes Strawberry Jam with the cafes famous fresh scones and cream. A standard order for the cafe is 12 dozen scones, as these babies have a reputation for being light and airy ,and are very much in demand with the busloads of tourists who stop by.
There is much oohing and aahing as Lorraine and I slurp our way through the deliciously sweet and tangy jam. We both love the chunks of strawberries and the syrupy consistency of the jam, the scone is truly light, airy and buttery, I understand why this is the most popular item on the menu.
Both Lorraine & I are keen to pick some strawberries. We are shown through to the strawberry igloos. I am instantly in awe of all the cute little red strawberries growing! They look nothing like my pathetic little plants at home. Each plant has plump ripe strawberries ready for picking.
We encouraged to “pick and try” the strawberries. They are so sweet and juicy, we fill a bucket each in no time, although I have to admit I was putting one in my mouth for everyone that made it to the bucket.
We are on a tight schedule so we say our goodbyes and are given the most generous box of goodies which contains beautiful ripe tomatoes, condiments and preserves.
We check our itinerary and find that our next stop is the Gaian Poultry and Game Farm.
As wives I think we all try hard to please our husbands; however I am sure there are not too many of us that would start a free range, organic menagerie to cater to their husband desire for fresh delicacies such as Muscovy duck and suckling pig.
Beth McMillan credits her husband’s love of natural product for the families move into organic farming. What started as livestock for “personal use only” has developed over the last two years into a niche business. The farm supplies top restaurants and providores in Sydney and our local Mid North Coast Area.
If you have ever had a delicious duck at Berta in Surry Hills, Rockpool, Bells at Killcare or Fiasco Bar & Ristorante in Coffs Harbour the chances are you have enjoyed one of Beth’s pasture raised animals.
The farm is a family affair with each member having their own area of interest. Eldest son Zane saw a gap in the market for rabbits and is now responsible for breeding and supplying this very popular product to wholesale merchants.
The property is chemical free and raises its chickens, Peking and Muscovy ducks in large enclosures. Beth explained that it takes five months for the Muscovy duck to get to a salable age so a lot time and care has gone into the animal before it reaches the table. Conversely the Peking duck reaches its maturity at only 8 weeks age and this is reflected in the cost to consumers.
Indian Runner Ducks and Araucana Chickens are bred on the farm for their eggs. The Araucana Chicken has a distinctive blue egg. The farm also keeps a stock of Guinea Fowl which are available all year round from Hudson Meats in Sydney.
Can anyone tell me what delicious succulent meat I am missing? Could it be suckling pig? Don’t worry Gaian Poultry and game has this delicacy covered too. They are members of the Rare Breeds Association and keep the Wessex Saddleback Pig. This breed is seen to be an excellent eating animal and is very popular amongst the Sydney restaurants.
If you would like to sample organic free range product from Gaian Poultry and Game you can visit the restaurants mentioned in the story or purchase your own from the suppliers at the end of the story. Beth has given me some amazing Muscovy Duck recipes which I will be reproducing shortly for readers. Have a guess who fell in love with Beth's baby Chihuahua, Coco.
Back on the Highway, Lorraine and I are feeling a little hungry... hehe, just joking. We are feeling rather full, but since we are driving by an Aussie institution we feel we owe it to ourselves to stop.
We were heading through the town of Frederickton when we spot the ever kitsch statue of Marilyn Munroe signalling the famous,”Freddos Pies”. As always it is a tourist attraction unto itself and there are cars and trucks pulled up on the highway everywhere!
Freddos has 160 different pie recipes and make at least 50 different varieties daily. I have tried numerous Freddos pies in the past but I usually favour the more unusual varities with a hefty serve of potato and mushy peas.
Inside the aroma of pastry is intoxicating, but we are on our way to lunch in Nambucca so we allow ourselves to share just one pie. Lorraine chooses the crocodile pie, which comes with a CR in pastry on the lid.
The pastry is lovely and crisp and Lorraine peels open the pie to reveal the creamy interior.
Freddos Pies is located on the highway at Fredrickton.
Back in the car, we continue on our way to the Jaaning Tree in Nambucca for lunch. Our delicious lunch and review can be found at the link above, but I will leave you with this image.
Perhaps we took a little long over lunch, should I blame good company, great atmosphere, gorgeous food or the most magnificent outlook... I am sure it was a combination of all these factors. We were due to check into to Saltwater on the beach at Emerald Beach by 4.00pm for the Annual Signature Dish Dinner at 6.00pm. We were never going to make it by four but we figured as long as we made it before six we would be okay.
We arrived at Saltwater on the Beach with about an hour to settle in, soak up the gorgeous view of the ocean and get ready for another gorgeous meal.
Saltwater on the Beach is the most ideally located beach house. It is situated across the road from a safe swimming beach and popular surf spot. The accommodation is a three bedroom modern house with all the comforts of home. It would suit a family, or perhaps even three couples wanting a holiday at the beach.
Saltwater Restaurant is located downstairs from the accommodation so rest assured breakfast and a good strong coffee is just a shout away too.
We are at Emerald Beach to experience local chef Dustin Bowie Fords winning entry to the 2010 Signature Dish Awards. Saltwater Restaurant is playing host to the event, and I am very excited to be participating in such an important event for the Coffs Coast and food tourism.
Stay tune, more delicious food to follow....
Julie from Gourmet Getaways would like to thank Lorraine from Not Quite Nigella, Tourism NSW and Destination NSW for hosting this getaway.
Stockist of Gaian Poultry & Game
Essential Ingredient
1/1 Harbour Dr
Coffs Harbour NSW 2450
(02) 6651 1770
Gourmand Ingredients
3/ 41 Short St
Port Macquarie NSW 2444
(02) 6584 6268
http://www.gourmandingredients.com.au/
Bellingen Butcher
72 Hyde Street
Bellingen NSW 2454
(02) 6655 1132
Port Forshore Market on the 2nd Saturday of month
Wauchope Farmer's Market on the 4th Saturday of month.
Swansea Butcher
6/206 Pacific Highway
Swansea
(02) 4971 4799
Gresford Meats
44 Park Street
East Gresford
(02) 4938 9710
Hudson Meats
410 Crown Street
Surry Hills
(02) 9332 4454
Grass Roots Urban Butcher
101 New South Head Road
Vaucluse NSW 2030
(02) 9337 3063
The Jaaning Tree
Take a relaxing deep breath, and settle in for the afternoon is my advice when visiting the “Jaaning Tree”. That’s what Lorraine from Not Quite Nigella and I did when which reached this picturesque restaurant. We were on our North Coast Food & Wine Tour and arrived at “The Jaaning Tree,” we were instantly mesmerised by the lull of the water and the tranquil, serene environment of the Nambucca River.
Chef and owner Clayton Donavan grew up in the Nambucca area, as a boy would go “foraging” for food in the rainforest and on the beach. He always wanted to be a chef and his passion for local and native food is evident in the menu and his enthusiasm to share “local knowledge”.
After a prestigious international career cheffing, Clayton has returned to this spot on the water, to raise a family with his beautiful bride and lovely English Rose, Jane. Jane commented that if the chef ever goes “missing” he is usually off picking edible flowers or native berries for the restaurant.
Lorraine and I perused the menu and are instantly drawn to the oyster entree. We are after all sitting more or less on the banks on the Nambucca River so it fits that we should enjoy some fresh Nambucca oyster. We choose a selection of Natural and Asian Style Oysters.
We are presented with the most beautiful display of modern fresh food. The oysters are served with a salad of fresh edible flowers including nasturtiums, apple berry flower, viola and home grown rocket with radish, red onion and cucumber.
The oysters are fat and delicious. The taste so fresh and remind me of the sea spray. The natural oysters are served on rock salt, with some lemon and fennel. The Asian styled oysters were my favourite, they were garnished with coriander, wasabi oil, mirin and pickled ginger. The flavour was amazing! I instantly decided that I needed to try and reproduce this dish at home for Mr GG.
The menu at the Jaaning Tree is so inviting that Lorraine and I found it difficult to choose. For entrees we finally settled on two dishes, a Citrus Cured Crocodile Carpaccio and a Cheese & Macadamia Nut Beignets.
I adore raw food so I was sold on the crocodile Carpaccio as soon as it arrived. Wafer thin slices of succulent tender crocodile cured in juice and served with fresh salad leaves and pickled ginger, a wasabi crème fraiche and a chilli and coriander dressing. There was just so much flavour in the dish. It was nicely presented topped with a crispy wonton wrapper.
The Cheese and Macadamia Nut Beignets were the next dish I sampled. The choux pastry had been made with a puree of cheese and macadamia through the light crisp pastry. This deliciously light pastry it was then deep fried. The little pastries were served with an array of reductions, flavour powders and foam. There was a balsamic and wattle seed reduction plus a Davidson plum reduction, a citrus foam and native flavours in the form of powders and ground spices. I thoroughly enjoyed the combination of native traditional food, French style cooking techniques and modern ingredients. The Jaaning tree has taken “Modern Australian Dining” to a whole new level.
The Jaaning Tree also carries a range of quality preserves made from native ingredients. I was intrigued by the sound of these flavours and both Lorraine and I bought quite a few to sample at home.
Lorraine and I had decided to share a main dish of Smoked Loin. When the dish arrived it was spectacular, gorgeously presented and very large! After all the food we had consumed on the trip I was grateful we had decided to share.
This is the dish the Jaaning Tree is famous for, the Kangaroo is hot smoked using the leaves of the highly aromatic scented lemon myrtle, and served with organic baby beetroot and carrots, caramalised pear, wilted spinach and a chocolate jus to finish.
I felt so guilty eating this dish without my husband that I took a photo and sent it to him. I know he would have enjoyed the meal as much as I was. The kangaroo was so tender and flavoursome and the salad was the ultimate in fresh, healthy and tasty.
Something I have certainly learnt of the last few days is that a meal is not a meal without dessert, when you are dining with the Queen of Desserts Miss NQN!
We chose a gorgeous Creme Brulee which was deliciously rich and creamy. It was served with a divine range of coulis and powders to enhance the flavour of the brulee and a homemade ice-cream. It was a beautifully sweet finish to an amazing meal in the most idyllic of locations.
Clayton shared so many interesting stories about growing up in the area throughout the meal. We asked how he named the restaurant and he told us that when he was a child, if he was naughty and was about to be chastised, he used to hide in the backyard behind the Jaaning Tree. The Jaaning tree had a sweet sap which was like lollies from the bush.
Dorrigo Pepperberry
The name is so apt for a restaurant which serves the most gorgeous native foods, I felt like a child discovering for myself new flavours, ingredients, textures and techniques. Clayton told us stories of his foraging adventures in the local area and all the unique foods which are available in the bush, beach, river and dunes. He was so knowledgeable and inspirationally that Lorraine and I quickly agreed to be a part of his next foraging trek.
Native Citrus
Dining at the Jaaning tree was a total experience, Clayton is so charismatic and enthusiastic about the food that he is sharing in his restaurant that the meals speak volumes on native, sustainable, local, unique, healthy tasty food.
Gourmet Getaways was a guest of Destination NSW and Mid North Coast Tourism. Thank you kindly to both for hosting such an amazing experience.
For reservations contact details are;
Jaanning Tree
8/1 Wellington Drive, Nambucca Heads NSW
Ph: 02 6569 4444
Day 2 -2011 Mid North Coast Signature Dish Competition
On day two of the North Coast Food tour with Lorraine from NQN I find myself at the Port Macqaurie TAFE. We were inside a busy, bustling kitchen watching 12 Finalist chefs prepare their signature dish for judging.
The mid North Coast Signature Dish Competition is now in its forth year. Through this competition chefs have the opportunity to showcase the very best of local produce in a dish which they feel represents their restaurants signature dish. The competition is a Mid North Coast Tourism initiative which aims to highlight the area as a leading food and wine destination. Through the prizes supplied by industry sponsors such as Rydges Hotels, Cassegrain wines, Focus Magazine and Joyer Consulting the winner of the competition is given the tools to further promote their restaurant.
Judging the winner of this prestigious competition is previous winner Glenn Thompson from Zest Restaurant in Port Stephens, David Baker of Port Macquarie TAFE and our very own, much adored Lorraine from NQN. I have been asked to join the "people choice judging panel" so I also had the pleasure of tasting all the dishes you see before you.
So without further ado I will lead you through these mouthwatering dishes. I can honestly say I enjoyed every mouthful, and being a judge naturally I tried each dish! (It's a hard job but someone has to do it!) Be sure and visit the restaurants shown below, and support our wonderful food & wine industry. I think there is only two restaurants on the list that I haven't as yet eaten at, and I will be sure to rectify this situation shortly.
Lee O’Carroll
Bonville International Golf Resort
Coffs Harbour
Roasted Hastings Valley organic Chicken breast, boudin of chicken and basil, tomato consommé, sweet corn puree and baby carrots.
Clinton Hunter
Opal Cove
Coffs Harbour
Duck Assiette
Cured Duck Breast with Asian herb salad and macadamia Praline
Crisp duck confit with shitake mushroom
Five spice duck breast on braised wombok drizzled with spiced plum sauce
Todd Richardson
The Corner Restaurant
Port Macquarie
Assiettte of local Pork
Confit Cheek
Pork Belly & Trotter Sausage
Poached Fillet with winter vegetables and pumpkin puree
Luke Justin Cameron
Sandpiper Restaurant
Nelson Bay
Port Stephens Snapper Fillet w smoked prawn, basil & feta tortellini, roast cherry tomatoes and verjuice emulsion sauce
Robert English
AVE Restaurant
Bellingen
Assiette of local squid
Sautéed local squid with saffron mussel
Local tomatoes & broad beans with local smoked port foam
Squid ink risotto w crispy squid tentacles tossed in orange paprika salt and local wild violets
Joe Fallon
The Rustic Table
Woolgoolga
Pan roasted local goat rump with banana skordalia, fresh rocket and blueberry tzatziki.
Kien Nguyen
Rendezvous CEX
Coffs Harbour
Supreme of Gaian Duckling pocketed with lemon oil infused local king prawn on a chutney of garden fruits and lakeview fresh mushrooms with black truffle shavings and an Edition Noir 2008 Durif reduction. Sided by a timbale of green apple Jelly and crisp rice paper garnishing.
Chris Macleod
The Restaurant @ Cassegrain
Port Macquarie
Ballontine of locally farmed rabbit.
De-boned rabbit leg with herb vegetable and rabbit farse, prosciutto wrapped loin with celeriac puree and game jus.
Stefano Mazzina
Fiasco Ristorante & Bar
Coffs Harbour
Trio of Red Mullet
Steamed red mullet on a bed of fennel and garlic puree, zucchini caponata and veal reduction.
Zucchini flower filled with red mullet mouse on a cherry salsa and manzanilla olives.
Red Mullet and lard tartare with quail egg and red mullet foam.
Joel McCulla
Zulu’s Restaurant & Bar
Coffs Harbour
Cricket & Coconut Crumbed Prawn Platter
Sweet succulent locally caught prawns coated in an Umani rich coating of ground roasted cricket and shredded coconut, served with an array of sauces and sides. Sauces including Sik Sik, an African roasted capsicum sauce, Muamba, an African peanut sauce, a fresh salsa verde and a lemon foam. The dish is further garnished with a Berbere Chilli Paste from four different chillies so dinners can adjust the heat to their own taste.
Dustin Bowie Ford
Saltwater Restaurant & Bar
Emerald beach
Assiette of Dorrigo Valley Capretto, butternut pumpkin bread, butter pudding and jus fume
Scott Evans
Sundowner Tiona Tourist Park
Sizzling garlic salt and pepper squid with spring onions, coriander, baby potato, lemon verjuice served with oyster bomb.
Phew! That was a lot of delicious food! I was very pleased to find that all my favourite local restaurants were represented in the competition. Being from Coffs Harbour I tend to be a little biased toward my home area, we were very well represented with 8 of the 12 finalist coming from Coffs or the immediate surrounds.
David Bowie Ford 2010 Signature Dish Winner
Last years winner David Bowie Ford of Saltwater Restaurant, Emerald Beach put up another delicious plate but he couldn't hold on to the title. The judges found in favour of Robert English from AVE in Bellingen. Robert produced the Assiette of local squid, a meal which is currently on the menu at AVE should you wish to try the winning dish.
Robert English 2011 Signature Dish winner with Glenn Thompson 2009 winner & judge
Voting for this prize was a lot less of a hushed affair. We were a table of twenty and we were each served delicious canape style versions of the original dishes. There was much oohing and aahing and quite a bit of discussion about each dish, and the talented chefs that had produced our banquet. Cassegrain wines were served to compliment the meal, and I am sure everyone appreciated the opportunity for a long and leisurely lunch. Now to the all important "Peoples Choice Award."
Kien Nguyen of Rendezvous CEX Coffs Harbour won the peoples choice with his gorgeous ensemble of Supreme Gaian Duckling. Rendezvous is open for functions and group bookings.
I thoroughly enjoyed being a part of such an exciting local event. It is always great to have the opportunity to promote the wonderful tourism, food and wine we have available on our own doorstep. Congratulations to all who participated int he event.
Gourmet Getaways would like to thank Mid North Coast Tourism and Lorraine from Not Quite Nigella for the invitation to this event.
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3 TOURS DEPARTING 2012
Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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