We are going on a short break.
Something for while we are off the air. I wrote it in 2006 not knowing that we would be re-opening the restaurant two years later. It encapsulates much of what I believe tourism should be about... clearly a sense of place.
Why do Fish and chips taste better by the beach?
Some dream of a long drive with the kids in the bush.
To stop at the an unexplored country pub, stumble on a counter lunch menu offering a piece of rump grilled over real coals a bottle of local red [perhaps with a bit of age as the publican owns a piece of the vineyard] and some smelly cheese.
Fresh garden veggies for the children with those chips?
Others may long for a country breakfast in that lodge overlooking the lake with oven fresh bread and real eggs. Perhaps some tree-changed renegade foodie has even supplied a Seville marmalade.
For the traveller who loves to taste, the whole day begins to hold a new promise.
This project is about the annual conference retreat.
You know the one where as catering organiser last year you rang the local Chinese take-away to smuggle in sustenance as the pesto prawns were well past it.
The email arrives, tells you that the catering company has changed and would like to know your food preferences.
You reply, they reply. They have the pinot, yes the lamb is local, and yes the key-note speaker can have Kosher.
You wake up.
This is about a coffee lounge. The Gaggia gleams, the barista delivers in spades as she tells you about the new roaster she’s just invested in.
You blink; turn off the highway its still 24 hrs from Tulla.
This project is also for the cook. He is writing his menu overlooking the ocean watching the ships in the distance; it is 6.30pm the fish has still not arrived. The first booking is for 7.15pm
He is beginning to channel the great Vatel.
For the complete document click here
http://www.scribd.com/doc/929252/A-Sense-of-Place
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