Tête en bas

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Tasmanian Tartiflette


  • English: Tasmanian Tartiflette
  • Français: Tasmanian Tartiflette

I’m totally aware that spending the night at Standley Chasm means a very very slow start the next day. Very very slow. And that’s perfect for me. Hripsimé, Sara and Ray start with a yoga session, while I’m staying in the warmth of the swag. I know they’ll need me soon after that, but I don’t need to be too much awake. Ray asked Hripsimé if she can give him a quick massage lesson. Because of that, my day started with one hour and a half of four hands massages. Hard not to be relax and slow all day after that!

Finally, we say bye to Ray for the third time. We’re not going to be back here. Not for a long time I guess! Back to Alice Springs, I drop the girls downtown before going back to the bloc, to see my caravan again, and talk with everyone. I just realize that I want to cook for everyone tonight, to thank them for hosting me. For the welcoming. For the kinds. For everything. And of course, there’s no problem for us to stay two more nights. I drive back to town, to pick up Hripsimé and Sara, and buy some food. There’s a great pizza oven. Steel one, but heated with wood fire. This oven inspire me. A lot. As those cheese does. When was my last tartiflette? Long long time ago I guess! Well, it’s going to be with Tasmanian Camember. Better than nothing I guess.

Back to the bloc, every one’s chatting altogether. I tell Steve that I really want to give a hand for something before we leave, as I almost did not do anything. “We’ll you still be here sunday?” “hum, yes” “then you can help us at the market?” “with pleasure”! And that’s how the three of us get enrolled to give a hand at the market, the day after tomorrow. I like the idea. I’m happy.

Tartiflette is not as good as I was hoping. Tasmanian camembert is not as good as the one from Normandy. And even less than reblochon. Anyway, still did the job. It’s good. And it’s an other nice evening by the fire.

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