I'm not currently blogging about Canberra or cooking, because I'm not actually in Canberra at the moment. My friends and family know where I am, but for anyone else, here's a little guessing game. Based on the breakfast menu, where am I?
Breakfasts at various hotels have included:
* bread with fetta cheese, tomato, cucumber and olives
* olive stuffed pastries, and bread with butter and sour cherry jam
* bread with a boiled egg and olives, and yoghurt with peach preserves
* yoghurt with tahini and raisin syrup, and cheese pastries
* bread with butter and pine honey, and an orange
* bread with rose petal jam, and dried mulberries
They serve tea or nescafe, mostly. Although you can get very good coffee here, it's not usually served at breakfast. The bread is all lovely crusty white loaves, but by now I'm starting to crave a good chewy multigrain. Probably toasted, with vegemite. The bloke is very taken with the idea of olives for breakfast, so this may go onto the menu at home.
By the way, I'm reading a book published in 1950. It's an autobiographical memoir from this region, in which the author describes what this strange thing called "yogurt" is to his anglo readers. "A kind of sour junket", he says. These days, I'd bet that people are more familiar with yoghurt than junket.