We want to especially thank Colin and Shelagh O'Brien for so eagerly and generously giving us every opportunity to fulfill our ambitions at Glen Helen Resort, and for patiently listening to our woes and generally putting up with us while also making our lives (and our jobs) easier. We truly felt like part of your family at GHR and will miss you dearly, and hope to see you in the not-too-distant future.
I also have a big thank-you-hug for Mark, Glen Helen's illustrious chef, and an inspiration to anyone who loves food and wants to cook. Mark, your patience and sense of humour helped me to get the confidence I needed in the kitchen, and, thanks to you, I may well become addicted to the restaurant life. Perhaps you need a kitchen hand at your next gig?
And of course, a big hoorah to the many others who made our time at Glen Helen a pleasure and delight, whom all need a big cyber-space hug and kiss: - all the staff and our extended family: poker players, pool players, musicians, breakfast cooks, singers, drink pourers, pissheads & party animals, dog walkers & animal lovers, lovers of food, lovers of music, post collectors, scrabble players, jigsaw solvers, sudoku addicts, fire starters, photographers, the robotic egg-shaker, the bracelet maker, the Texan 3-stepper, the cookie baker, the playboy jock strap, to the designated drivers, costume designers, decorators, the tip fairy, the beer donater, the KFC supplier, the giver of cool typewriter rings, all the curry lovers, party hosts, grinners, shit-stirrers, huggers and lovers, the "yes please" and the "blueberries an'shit"..... and lastly, the delapidated piano which donated to me my beautiful old boots..... xxxx
Last night
Our last night at Glen Helen required dinner in restaurant. Feeling mightily hungry, and eager to finally taste the food Mark has delighted guests with for months, we ordered the following:
Entree:
Tasting plate (crocodile, camel, buffalo, with aioli, pickled eggplant and lime chutney, served with rocket and balsamic reduction)
Kangaroo, served with sweet potato mash, beetroot wasabi salsa, sweet potato crisps and plum sauce with chives. This is actually a main meal which we ordered to be served immediately.
Main:
Pork belly, twice cooked in Vietnamese spices and served with a delightful spicy chilli jam, rice and steamed greens
Lamb cutlets, served with blue-cheese polenta and steamed greens, and red wine jus
Dessert:
We thought long and hard about this. ....then we thought "blow it" and ordered another serve of Pork Belly! Yep, for dessert! Too divine!!!!!
Jase also got up on stage and sang a song with Slim, a song which is so addictive, it still somersaults around my head if I think about it! Grrrr
Final good bye
And now the hard part.... the goodbye. Here is a photo taken to commemorate the occasion:
:(.....lets hope you can return one day soon......but we wanna see ya first :)
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