That Bloody Big Banana

Written 3rd June 2009

I’ve reached the third hotel at the end of the third day on my state tour to deliver training in a rather dry procedure. I driven over 500kilometres up the east coast from Sydney, past the Central Coast, the Nabiac Motorcycle museum and the Big Banana. I’ve delivered nearly twelve hours of training to more than 40 people. For the third time in three day I’ve just dined alone in a restaurant full of couple, salesmen and groups of ladies that dine. It feels a bit weird to be honest.

The first night I had a steak and ribs. It came with a side salad and some roasted sweet potato. Lone Star in Tuggerah delivered the goods as always. I arrived just after 5.30pm so there wasn’t much competition for a booth. I was gone by 6.15.

On the second night I needed a break between leaving Newcastle and arriving at Port Macquarie. I stopped in Buladulah at the Plough Inn Hotel for a quick bite. I ordered grilled barramundi with chips and a cuppa. It was cold in the dining room so I kept my cardigan on while I watched Country Music telly and Keno. My fish was dry when it arrived, but tartar gave it a bit of life. The chips where awesome.



My solo dining experience was earned after driving for more than three hours. I went for a walk. I fancied a drink, so driving to food was not an option. I ended up in a little place attached to a another motel called Zack’s on Bent. It was decorated in a simple way but that only highlighted the great art on the walls. There where linen table clothes and polished silverware, I too a seat at a table that gave me a view of a particularly fine example of colour use. I ordered a glass of Oxford Landing Sauvignon Blanc and sticky braised pork belly on brocolini with macadamia, nut crumbled sweet potato, mustard fruits and ribery jus. Sounds flash eh?

My dinner arrived at the same time as my second glass of wine. The waitress delivered it, then produced the biggest pepper grinder I have ever seen, after a giggle and an impromptu photo shoot, I started eating dinner. It was too sweet. I couldn’t taste any mustard on my fruits, which included glace cherries, pineapple, apricots and melon. The pork was good once I’d scraped the fruit off.