Monday 2 November

 After an early breakfast at Cafe 2 Sixty 2 - very good food, quick service and value for money - we walked back to our hotel one last time. All packed, we headed for the station.

We still have a couple of things to look forward to. Our timing coming into Sydney is always carefully monitored. We are part of the whole rail system in NSW, of course, but our priority is the lowest on the list of all trains on the network. If we can make up ground, we get well enough ahead of other trains, such as inter-city and local services. Fortunately these trains can motor along at more than 80kph!

It was a beautiful day and the scenery was so gorgeous, showing off its mantle of green in the sunshine.

We had morning tea on the train and as it turned out our only scheduled stop was at Temora. 

We visited the Air Museum then we had lunch. There had been plans to take us to another location for lunch and access to market stalls. Instead the lunch and stalls came to us. Such wonderful planning has happened all weekend in the background to make the weekend run as smoothly as possible.

I bought some cheese as well as other products. Very happy to support local businesses.

A quick stop at Goulburn to pick up our "light dinner". Two baguettes from Trappers Bakery - they were huge! Ian and I shared, one each, and I couldn't even finish one! Oh, I forgot, between Temora and Goulburn, we had afternoon tea! Motoring ever closer to Sydney, finally, we were served sparkling wine to celebrate another successful trip.

Well done Cruise Express - fabulous team who worked so hard to make this a very special weekend.

Now to shed all those kilos!

The mighty Spitfire

Good friends, good times!

The Hudson took off just as we were leaving

We pass close under this wind farm which is at the highest point on the line

The highest point on the line is just beyond the crossing

Evening approaches and the kangaroos are out in numbers

Sunday 1 November

Today was the ultimate culmination of a wonderful weekend of food and wine. Our day started with a short drive to Rosewood Park at Hanwood, on the outskirts of Griffith. We had time to wander the beautiful gardens created by Mick and Marj Careri over the past few years. Then we enjoyed a simple breakfast in one of the sheds with an amazing array of collectibles of all ages and conditions. The whole experience here was one of love and caring and enjoyment in creating a beautiful domain which they very generously shared with us.

Then it was time to head to de Bortoli at Bilbul for wine tasting. All their wines are bottled here in Griffith but the grapes come predominantly from the Yarra Valley and Rutherglen, both in Victoria. Some are grown in Griffith, and the Hunter has only recently started to see new plantings by this family owned company. It was so interesting to hear about the wine making experience in the region. After much talk and tasting and buying, we left to head to Piccolo Farm, our special lunch experience.

The Piccolo family have farmed the property for decades, from very humble beginnings to what it is today. A sustainable farm with the love, care and heart of Peter Piccolo at the centre of everything which is created here and the proud father of Luke, 2019 Young Restaurateur of the Year. We were privileged to have lunch served on the vine covered patio, cooked fresh by Luke. Along with a pasta making demonstration with Luke and his Nonna showing how easy it is to make your own pasta. He talked about his experience growing up and travelling to Italy and Sardinia to gain valuable experience which he now has brought back to his home town. Unfortunately, we do not have time to visit his restaurant Limone, named for the 70 year old lemon tree in his father’s paddock, which was also lovingly built by his father in the centre of town.

Tomorrow we head home on our heritage train. There are still surprises in store for us on our journey home.

Rosewood Park garden

A Banjo Frog and his mate!

Mick and Marj had six children. Their grandchildren are listed on the wall behind them

Peter Piccolo in his orange grove

Peter and Kelpie pup Sam

Bread and cheeses and salamis and olives to start

Luke and his Nonna making pasta