King Island
With John working on KI, and Seth keen for a visit, we needed an excuse to go. The 16th King Island Imperial 20 was just such an excuse.
In the days leading up to that main event, Seth and I travelled the length of the island, going from the lighthouse in the south to the lighthouse in the north - where I also went for a dive. And to my dismay, the diving was crap. Poor visibility. A few abalone - but I only ended up with one size one. And I was getting absolutely hammered by the sea. I do better in the Derwent, I thought to myself.
But I didn't give up. A couple of days later we found another spot near Currie - where we were staying. The blokes were our with their weathered trucks, stringing up kelp to take it to the kelp factory. And so we found a nice cove, and in I went. I found nothing at first, but I kept swimming. There were small ab about. Then I spotted it. A monster greenlip! And another one... they were everywhere. Abalone heaven. I picked up my ten ab in about half an hour. Notably, the water was quite warm compared to the traditional Hobart climes. So we cleaned and cooked ab all day, the day before the main event. Not sure of the wisdom of diving the day before.
For the record, the abalone recipe consisted of a layer of King Island Pork under a layer of King Island Abalone, under a layer of King Island smoked cheddar or King Island blue. That was then baked at 150degC for half an hour. Then consumed! These ab were thick and about 17 or 18cm long. Very big. Very tasty.
Then... the main event. The foot race from Naracoopa to Currie. 20 miles. 32km. To hell. The race didn't include the way back from hell. So many times did I just want to say "No, I don't want to do this. I just want to stop. And eat those sublime desserts that were at the KI cheese factory..." But I didn't. I made it in 2h34min51s. (roughly 30th out of about 70, though my handicap put me right at the back - maybe 60th of 70.) And my goodnes, it hurt! I now have only 7 toe nails - or maybe 10 - but I don't know where 3 of them are anymore.
Other highlights of King Island were the carcass competition and the cheese factory - not being a cheese eater, I just stuck to the tubs of dessert and was extremely impressed - and annoyed that I didn't get more. Belgian chocolate and Toffee caramel flavours.
The carcass competition related to the King Island Show that we missed - which was on the day before we arrived. All the animals were hooked up, and you could examine them all - the quality of the meat, etc. Some useful insights were gained into the food that I enjoy so much... kind of - it's still easier to just eat the stuff and not worry too much.
In the days leading up to that main event, Seth and I travelled the length of the island, going from the lighthouse in the south to the lighthouse in the north - where I also went for a dive. And to my dismay, the diving was crap. Poor visibility. A few abalone - but I only ended up with one size one. And I was getting absolutely hammered by the sea. I do better in the Derwent, I thought to myself.
But I didn't give up. A couple of days later we found another spot near Currie - where we were staying. The blokes were our with their weathered trucks, stringing up kelp to take it to the kelp factory. And so we found a nice cove, and in I went. I found nothing at first, but I kept swimming. There were small ab about. Then I spotted it. A monster greenlip! And another one... they were everywhere. Abalone heaven. I picked up my ten ab in about half an hour. Notably, the water was quite warm compared to the traditional Hobart climes. So we cleaned and cooked ab all day, the day before the main event. Not sure of the wisdom of diving the day before.
For the record, the abalone recipe consisted of a layer of King Island Pork under a layer of King Island Abalone, under a layer of King Island smoked cheddar or King Island blue. That was then baked at 150degC for half an hour. Then consumed! These ab were thick and about 17 or 18cm long. Very big. Very tasty.
Then... the main event. The foot race from Naracoopa to Currie. 20 miles. 32km. To hell. The race didn't include the way back from hell. So many times did I just want to say "No, I don't want to do this. I just want to stop. And eat those sublime desserts that were at the KI cheese factory..." But I didn't. I made it in 2h34min51s. (roughly 30th out of about 70, though my handicap put me right at the back - maybe 60th of 70.) And my goodnes, it hurt! I now have only 7 toe nails - or maybe 10 - but I don't know where 3 of them are anymore.
Other highlights of King Island were the carcass competition and the cheese factory - not being a cheese eater, I just stuck to the tubs of dessert and was extremely impressed - and annoyed that I didn't get more. Belgian chocolate and Toffee caramel flavours.
The carcass competition related to the King Island Show that we missed - which was on the day before we arrived. All the animals were hooked up, and you could examine them all - the quality of the meat, etc. Some useful insights were gained into the food that I enjoy so much... kind of - it's still easier to just eat the stuff and not worry too much.
posted by BSJ-rom at 10:03 pm
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