Tuesday, January 29, 2019

EXES EXCESS! EXCELLENT, EXCEPTIONAL, EXHILARATING; NOT X-RATED......


View from the eastern side of St. Bernards, towards the Gold Coast...alfresco dining offers this view
Alfresco Dining...St. Bernards Hotel, Tamborine Mountain


What did you expect? 
   
Monday, couple of weeks ago, I was escorted...not from the building...but out to lunch by two exes of mine.   My ex-husband and his brother...my ex-brother-in-law...were my two gentlemen escorts.

Off to the legendary St. Bernards Hotel up here on the mountain for lunch we went.  The lads swung by in my ex-brother-in-law’s four-wheel drive (SUV) to pick me up...almost literally, too.  The damn thing was so high climb into, (and out of...and then back into and out of again on the return trip)!  With my stubborn hips, I made quite a spectacle of myself!  It gives me pleasure to give others pleasure...what a hilarious sight I must have made!  Who cares...not me!

The hotel is the home of two magnificent St. Bernard dogs who deign, lazily, to open an eye or two as patrons enter the establishment - before promptly ignoring the intruders...and then, succumbing to slumber.  Peacocks, too, at times, are seen roaming around the grounds.

The excuse for our get-together was a birthday celebration ...of all our birthdays. Combined, they add up to an excessive number! Any excuse is better than none is one of my many mantras.  

It had been a while since the three of us had sat down together and exchanged stories. 
I was exceedingly glad I followed the fellows’ lead, and did as they did, choose a cold beer.

It was the first time I’d tried a Great Northern, brewed by the Great Northern Brewing Co., our neighbours, down off the mountain, at Yatala. 

I’m way behind the times, but don’t spread it around.  I’d not heard of Great Northern beer until that special Monday.  I like to think I’m up to date and “with it” - obviously I am not.  

Upon taking my first sip of the cold, golden lager a gasp of pure delight issued forth from my grateful, parched palate.  Great Northern is what we Aussies call – “a good drop”. 

To extol Great Northern lager...it excels.  If only beer always tasted like that first mouthful...pure bliss!

My head is lowered in shame as I express the following...

During any given year the only time I visit St. Bernards Hotel, which is situated only 2kms away - thereabouts - from where I live, is on the eve of Melbourne Cup Day to place a bet or two...and then, as has been my good fortune, or genius selecting, not in mourning, I return the following morning to collect my winnings. 

I realised the other day the last time I lunched and enjoyed a drink at the grand old pub was around 15 years ago!  Coincidentally, on that occasion, I lunched with my ex-husband, Randall.  15 years between drinks and a good feed at St. Bernards is certainly too long a time.  No wonder I was thirsty and hungry.  I need an extra rap over the knuckles!  Ouch!

It is with sincere praise I write.  The meal I dined on the other day was mouth-watering delicious, as were those placed before my two chaperones.  My ex, Randall dined on tempura-battered barramundi, salad and chips/fries; Howard, his brother, salt and pepper squid, and I...tempura-battered prawns with two very tasty side dipping sauces.  The batter was the lightest, most crisp tempura batter I've ever had the pleasure of eating - and enjoying!
 
For many years I worked in the hospitality industry. I’ve a clear idea between good, mediocre and bad meals.  The meals the chef prepared for us for lunch that day were...in a word...excellent; worthy of any acclaimed city restaurant.

St. Bernards’ chef can hold his head high in the knowledge he is presenting first-rate fare to diners.  It appears to me others have already cottoned-on to the fact because the place, inside and outside, was busy the day we were there.  The number of “bums on seats” is a distinct indication someone is doing something right. 

Clearly, the chef is.  Good on him!

Having spent long, hectic hours in hot commercial kitchens, I know, by personal experience, the pressures on kitchen staff; particularly on chefs. 

As we left the premises - again, I wasn't escorted off the premises (I only had two lagers!) - I detoured via the kitchen to express my thanks to the chef, who appears to be a most pleasant young bloke – and a talented one.   

He deserves accolades for the work he is doing; for the delectable food he is presenting.  I don’t envy him the heat of the kitchen...I hope he can stand it. From the broad smile on his expressive face when I spoke with him, the chef was standing it that day. 

Lunch at St. Bernards was an exceptionally exhilarating, excellent interlude in every way.  

Lately I’ve not been in the mood for cooking...so it’s been salad days - in the literal sense – along with loads of fruit and mixed nuts...all in the raw...in reference to the fruit, nuts and vegetables - that is!

Mushroom Lemon Herb Salad:  Dressing: Combine 1/4c x-virgin olive oil, juice of 1 lemon, 2 finely chopped red chillies; season.  Add 250g sliced button mushroom 4 sliced mini cucumbers and 1 bunch roughly chopped Italian parsley to bowl; top with dressing; gently mix to combine.

Blueberry Cos Salad: Whisk 1/3c white vinegar, 1/4c sugar, 1tbs chopped red onion, 2tsp poppy seeds, 1tsp ground mustard, 1/2tsp salt, 1/4tsp pepper and dash of Worcestershire sauce; gradually whisk in 1 cup x-virgin olive oil.   Place in bowl, cos lettuce leave, 1c unsalted cashews, 1c shredded Swiss cheese and 1c fresh blueberries. Pour dressing over salad; toss.

Chopped Salad: Dressing; combine 1c loosely packed coriander, stems removed, ½c Greek yoghurt, 1 crushed garlic clove, juice of 1 lime and pinch of salt in processor. With the motor running, add 1/4c olive oil and 2tbs apple cider vinegar in a slow stream until emulsified.  Place 5c chopped cos lettuce leaves in bowl; add 1/2c halved cherry tomatoes, 1/2c drain canned corn kernels, 1/2c canned rinsed, drained black beans and 2tbs chopped coriander. Pour over dressing; gently toss; gently stir 1 diced avocado. Garnish with 1/4c tortilla strips.

Quinoa Fruit Salad: Whisk together 1/4c olive oil, 1/4c cider vinegar, zest of 1 lemon, 2tbs lemon juice and 1tbs sugar; set aside.   Combine 2c cooked quinoa (get someone else to cook it!), 1 peeled, diced mango, 1c quartered strawberries, 1/2c blueberries and 2tbs pine nuts; gently stir in the lemon vinaigrette.

Watermelon Sorbet: Cut half seedless watermelon into 1-inch chunks; freeze overnight. Place frozen chunks and 1 tbsp lemon juice into blender; blend until smooth; add more lemon juice as needed. 
 
Men gathered at front of St. Bernards Hotel...circa 1910



Robert Muir built St Bernards House in 1881 on the site of the present Council Quarry on Kaiser Road, as an accommodation house for its managers and staff. He bought almost 2000 acres of heavy scrubland at the top of the southern end of the mountain intending to grow sugar cane when the land was cleared. Mr. Muir was drowned in the flooded Logan River at Yatala in 1887.
Following owners started a village settlement and moved St Bernards to its present site in 1898. During its history, St Bernards has had many varied roles including Post Office receiving centre, in 1915 it became a licensed property, the 1920’s saw St Bernards as a convalescent Private Hotel and an accommodation House for up to 100 guests. The tariff was three pound fifteen shillings per week.
The main part of the hotel (the lounge and public bar) was built by John Siganto in 1912–1914 and its hotel licence was required then.
Today, St Bernards prides itself on its country home-style atmosphere, with great food, good people and the warm ambience typical of a country pub. Summer allows you to escape the heat enjoying wonderful alfresco dining with fabulous views, whilst winter provides a cosy ambience with fireplaces.
St Bernards is the largest and most famous Hotel on the Mountain, located in heart of Gold Coast Hinterland






26 comments:

  1. I am so glad that you had, and thoroughly enjoyed, belated birthday celebrations. The heat has meant that both himself and I have put ours temporarily on hold.

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    1. We were in air-conditioning, EC...and the car was also air-conditioned...what difference air-condition makes!!!

      Thanks for coming by. :)

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  2. It sounds like you had a wonderful day, Lee, with an excellent meal and not one, but two escorts and two beers. Don’t wait another 15 years to have another great lunch with two of your favorite people at that lovely hotel.

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    1. Time flies so quickly, Arleen...I have no idea where those 15 have disappeared to, and why so quickly!! :)

      Thanks for coming by. :)

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  3. Thanks for the history on the St. Bernard's, interesting.
    Love Barramundi, my favourite from the sea of Australian waters.
    It's great you had a lovely time and an excellent meal, always satisfying.

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    1. Hey Margaret. Yes, the good old barra...a delicious fish! I particularly love Red Emperor. But any fresh fish is good fish as far as I'm concerned, not that I've caught any fresh fish myself of late!!

      Thanks for coming by. :)

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  4. A beautiful meal in a beautiful setting with good company, what more could a girl want?
    I love prawns, battered or barbecued, fresh from the ocean, (the frozen ones just aren't as good)
    You should do this more than once every fifteen years, really you should.

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    1. Hi River.... A Healthy bank account and have my own humble little cabin, not having to rent wouldn't be a bad start! lol

      It was a good face-to-face catch-up...in person, for a change. Phone conversations between us are regular events.

      Thanks for coming by. :)

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  5. Anonymous11:38 PM

    An interesting place with an interesting history. I was going to say, you have no idea..........but you do have an idea what it is like to be personally complimented on a job well done. I am pleased you took the time to thank the chef. Same time next year?

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    1. Hi Andrew. For many years I worked as a "chef" - I was a cook because I didn't do an apprenticeship and have the papers,but I was the cook in restaurants etc., so I do understand what a chef goes through...I understand the pressures chefs face. I believe it is important to give credit where credit is due; and so often the floor staff receive the praise, with little given directly to the creator of the meal.

      I got as much pleasure from giving the young man my thanks and praise for a job well done, as he did receiving it. :)

      Thanks for coming by. :)

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  6. It sounds like a lovely, leisurely place to have lunch. It is also lovely that you still have a nice relationship with Randall. Often when couples split up there is a legacy of bitterness and blame but you two appear to have risen above all of that. That is both wholesome and sweet - perhaps like the desserts served at St Bernard's!

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    1. G'Day Yorkie...Randall and I have no reason not to remain on good terms. It's how it should be with everyone, but unfortunately, it is not that way. Somethings, including marriages...don't go to plan, but that doesn't mean the people should become enemies. He's not a bad person...and neither am I. It's all part of the tapestry of life.

      Thanks for coming by. :)

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  7. It's such a pleasant surprise to (re)discover such a place right near home, isn't it. Your salads look delightful, i will probably be back to peruse the recipes when it is summer here.

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    1. Hey messymimi....It's a lovely old pub...and it's part of the "landscape" of the mountain...of this area. It is a well-known hotel.

      Thanks for coming by. Keep warm while I try to keep cool! :)

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  8. So glad you had a fun celebration.
    All those recipes sound divine.
    Enjoy your day to the max.

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    1. Hi Sandra...it was nice get-together...for the three of us.

      Enjoy your day to the max, too...and thanks for coming by. :)

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  9. It sounds wonderful, so pleased you had a good get-together.
    I do like the recipes you've shared, perfect for warmer days.
    The Watermelon Sorbet, sounds so refreshing.

    Happy February :)

    All the best Jan

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    1. Oh! Damn! You've just reminded me, Jan! I've not long returned home from the supermarket...and I meant to purchase some watermelon!!!! Silly me...oh, well...I'll pick some up when I'm there on Monday. I've stacks of fruit so I won't be doing without between now and then!! :)

      Thanks for coming by. :)

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  10. It amazes me that you have such a good relationship with your ex and his family. Good for you. I'd probably through my dinner at my ex or worse, LOL!

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    1. Hi KB....It is just the way it is...and I am glad it is this way. Actually, we've just finished speaking on the phone. Also I have a second ex-husband. He and I are still on good, amiable speaking terms...and the situation is similar between his wife and me. She and I have no animosity towards each other...and have no reason for there to be any.

      Thanks for coming by. :)

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  11. Has your blog changed ever so slightly? If I can I use a step stool to get in DH 4wd suv, supposed to install a step but you know how that goes,, spectacular views and amazed the hotel would be named for a st. bernards which I would think would be a mascot for switzerland, lol

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    1. Hi Linda...I'm not aware of my blog changing. I've done no alterations to it.

      The St. Bernard dog is legendary for its mountain rescues and is a popular dog as a pet. It was first bred by the monks of the St. Bernard Monastery in Switzerland, from whom the dog borrowed it’s name. I image the original builders/owners got the idea of the name from that...and perhaps one of them had a St. Bernards dog as a pet. I don't know. I might phone the current "keepers of the flame" to ask if anyone knows the detailed origin of the hotel's name.

      I needed a stepping stool to get into the 4-wheel drive that day, but one wasn't available. So I had to struggle in a much unladylike way to climb aboard! lol

      Thanks for coming by. :)

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  12. My, St Bernards looks wonderful. And particularly wonderful at this time of year in dank, grey, rainy, Brexity Britain. In fact, it looks like paradise, so thanks for giving us a little glimpse of it! Oh, and happy belated birthday! I won't ask how much the ages add up to...

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    1. G'day, Jenny...It is a much-loved old hotel...and known far and wide. It's not flash, but it has history...stunning views, and a special ambience.

      You have my permission to ask...our combined ages come to the unique total of ...222!! lol I might just have to combine those digits, in every way into a lottery ticket...who knows? I'm due for a turn...a good turn...of fortune!

      Thanks for coming by. :)

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  13. cute dog and delicious foods.
    have a great day

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  14. Belated happy birthday! All your recipes look so good. By the way, do you know the country song, "All My Ex'es live in Texas-That's Why I Live In Tennessee"! HA!

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