December 29, 2014
With spectacular fireworks along the broadwater, you’ll have the best views of the night!
This special event begins with sparkling & canapes on arrival, followed by performances by our roving magician, live entertainment over 2 decks, international & seafood buffet dinner plus dessert buffet and selected beer, wine & soft drink.
Adults $199, Children (3-17) $139, Infants (under 3) Free.
Join us for the festivities on Wednesday, 31st December. Boarding 8pm at Marina Mirage.
Book online now or call 5527 6361.
December 9, 2014
Valencia Oranges are great this time of year, so grab 2 medium sized Valencia’s and have some fun.
And remember, the brighter the colour the sweeter the orange!
Flourless Orange Cake
Whole Valencia orange [medium] x 2
White Sugar x 250g
Eggs whole x 5 each
Almond Meal x 250g
Baking powder x 2 tea spoon
1 x 8 inch round spring form cake tin lined with baking paper
MethodBoil oranges in 1.5 litres of water for 1 hour in a medium size pot covered with a lid, drain then cool for 10 minutes
Blend whole cooked oranges in a food processor for two minutes or until they are a little chunky and place them in a large bowl
Whisk eggs & sugar into the orange paste for 3 - 4 minutes
Using a spoon, fold the almond meal and baking powder into the orange mixture
Spoon the cake mixture into the lined cake tin and bake on 160 degrees Celsius for 30 to 40 minutes, depending on your oven
The middle of cake should feel just set
Allow to cool for an hour before turning the cake out
Serve with strawberries
I also like to add a little double cream or vanilla ice-cream
Recipe by Head Chef Greg Spence
Ph (07) 5527 6361