Diary of a Safari virgin

It was a dreadful start to the day. Rain, bewildered and lost and running extremely late for my rendezvous with French Safari on Wheels taking off from Central Station. Not happy, chappie let me tell you. Luckily, Pam came to the rescue. 

Surprise, surprise, Maeve O'Maera is our guide, now who would have thought? The day is starting to look better already.

First Stop - Ganache Patisserie. What can I tell you? It is dressed like a little French patisserie where the baguette is to die for. And the butter, oh yummy, yummy, yummy, yummy. . . . 

Baguette window display in Ganache Patisserie. Good to eat, good to look at too!

My bowl of latte, the floating bits are from the mini croissants which I dunked into the latte before sending them down my gullet.

Pascale showing us how to put the decorative touch to a mille feuille, Ganache Patisserie style, naturellement! The guy makes it look so easy, we got this strange urge to want to rush home and start baking.

Next Stop - The Essential Ingredient is an Aladdin's cave of copper pots, knives, terrines, crepe pans, blow torches, mandolins, and other kitchen gadgetry which you will not know you need till you see it. 

Pam takes her shopping tres' seriously.

There is even Handcrafted Coffee at The Essential Ingredient, for those who want a little something different.

Next, Next Stop - Simon Johnson where we were introduced to some of the best French cheeses, butter and Guérande seasalt.  It was hard but I managed to pull myself away from the alluring trestles laden with gourmet chocolates before they did serious damage to my wallet.

I am a fromagephobe yet I find myself standing in queue purchasing Cabridoux (a mild spreadable goat cheese) and Roy des Vallee (a buttery goat and ewe milk cheese), never mind if I can't even pronounce the names properly.

Stop Before Lunch - If you find yourself at GJ Food, The Fine Food Connection, you must suss out George, the proprietor of the establishment. He is very knowledgeable and very passionate with his products. We were treated to a single whiff of truffles (a second whiff allegedly costing A$20) and even sampled foie gras and wild boar pate. 

Lunch Stop - It was half one in the arvo by the time we sat down to eat at La Grande Bouffe. We started with a Pear, Walnut and Blue Cheese salad accompanied by a sauvignon blanc. It was okay, nothing to shout about albeit the perfect foil to our grazing sessions at the earlier stops. It also gave us time to catch up with fellow Safarians.

For mains, Chef Robert Hodgson treated us to a Twice Cooked Veal Shank with Soft Mash and Onion Confit. The veal is one of the most sensational experience I have had in recent times; juicily soft and succulent, and full of flavours yet gentle on the tummy. A traditional French affair that has a delicate modern edge to it.

Last Stop - Belle Fleur. Sigh. I always sigh at the mention or sight of chocolates, especially gourmet chocolates. I went beeline for the exotic flavours of eshallot, lemongrass, fresh ginger, peanut butter, saffron, lime and cointreau, cherry lips, and the trademark Belle Fleur hazelnut praline, all in Noah's Ark style - two of each, thanks.

Sigh.

Yes, you are right. The trash bins, broken bottles and dead leaves are all made of chocolate.