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We are now in Oz after two amazing years of traveling Europe in our home built plane. We met many fantastic people who we are proud to call friends and have gained a much better understanding of the similarities and differences between the cultures of the different European states as well as the history and geography that have lead to these differences. We enjoy meeting people with similar interests to ourselves and learning more about other cultures. Please let us know if you're going to be in Queensland and would like to catch up for a meal and a chat.

Friday, 27 May 2011

Lunch flight to Dragsholm Slot

We read a review of this restaurant in the paper in Australia and figured that Cris and Rosi's visit warranted going to a nice restaurant. So we found the nearest airfield (Kalundborg) and landed. Who would have thought how difficult it could be to get a taxi in the country. Luckily Micheal an ex-Danish jet pilot gave us a lift and told us a little about working for the Danish air force and working as a trainer in Texas, which was a fascinating counterpoint to Wolf's experiences in the DDR.
Kalundborg airfield's art
The castle was lovely, as was lunch. We ate in the bistro eatery rather than the gourmet restaurant and had the 3 course set menu. The food was very good, though I had expected more herbs and fresh vegetables in spring. Several of the dishes used a really dry, crumbled chocolate biscuit as an ingredient, which worked surprisingly well.

After lunch the retaurant manager very kindly gave s a tour of the castle, including the bones of a teenage girl who was bricked into a wall for an inappropriate pregnancy by her father. Cris took photographs behind himself as we walked away, but her ghost was not to be seen. We then digested for a while in the rhododendron garden and snacked on a few wild garlic leaves.

Starter of cured salmon, radish and cucumber from the garden, microherbs, wild garlic cheese and toasted breadcrumbs, yum
Dessert of caramel with meringue, crunchy oaty stuff, crunchy chocolate biscuity stuff, sanddorn which have a great acidity to offset the sweetness, and a yoghurt sorbet.  Sorry, too busy eating the main of shredded veal on mashed potato with chocolate crumbs and beetroot to photograph.  According to the very helpful staff we really should go back for a dinner at the gourmet restaurant and this taste of what they can do really tempts me....

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