Food

	Breakfast - Full Breakfast is included in the Tariff. The great breakfast starts with freshly squeezed juice and a selection of local fruits with your choice of five cereals from muesli through to coco-pops. Follow this with anything from bacon and farm fresh free range eggs to asparagus omelettes, ham and cheese puffs, croissants filled with avocado bacon and cheese, scrambled eggs and smoked salmon or simply home made toasted breads, a range of marmalades, fruit jams and honey plus local coffee & tea.
Lunch The picnic baskets are casual but special and will have whatever you like: from a simple "chicken in the basket" to locally caught king prawns and spanner crabs with Suzanne's special seafood sauce, fresh bread rolls plus a thermos of tea or bottle of wine. The baskets are a great way to add to the enjoyment of your stay. The picnic baskets cost from $12.50pp Local luncheon cafes feature some of the best of regional cuisine. Click here for our recommendations.
	Pre dinners The sundowners and savouries at Hume's Hovell Bed and Breakfast are legendary. They are also an opportunity for guests to meet each other as well as plan the next day.
Peter will often cook fresh chillied prawns or Suzanne may serve her home made paté or herbed blue cheese log, all great favourites with guests. Whatever is served, it's specially made.
EVENINGS Simple Fare The simplest is buy yourself a kilo of fresh local king prawns a few bread rolls, a bottle of bubbly and "do it yourself" poolside.
	Evening Dining - Another Easy Idea - The Pavilion has excellent BBQ facilities and Suzanne will prepare your choice of Beef, Lamb, Chicken or Fish for you to cook yourself. Fresh platters of natural salads and other BBQ tit-bits plus bread rolls and home made desserts are all there to accompany your choice of mains. Cook your own BBQ cost is from $20.00 pp.

Evening Dining the Ultimate Way Click here for more information While Suzanne doesn't claim to be a qualified chef she studied Gourmet food at T.A.F.E. and often attends culinary events to expand her enjoyment and understanding of good food.
	Entrees such as celeriac remoulade with layers of honeyed bacon and crowned with plunge fried red onion: Fresh local oysters in shell or grilled Tasmanian scallops with a lime and coriander crumble topping. Kedgeree of hot smoked haddock, egg ,chives, parsley and rice. Veal scaloppine drizzled with a wine mustard sauce. In winter favourites include interesting home-made soups of farm grown herbs and vegetables.
Mains The varied fare may include such regional cuisine as Kangaroo fillets with sour cherries : Chicken stuffed with fresh watercress butter, rolled on filo and served on salad bed and topped with a champagne sauce: premium fillet steak béarnaise and side-served with a macadamia nuts salad. Seafood platters with local red spanner crabs, king prawns and Morton Bay Bugs are all favourites.
	Desserts - Suzanne's favourites The deserts are to kill for: Macadamia Pies, Creme Caramels, Steaming Hot Puddings. Pavlovas and oven baked delights or Macadamia Praline Ice Cream with Brandied Fruits of the Season are just some of Suzanne's delights.