In My Kitchen: June 2021

June starts with us in the middle of lockdown with a sick cat.  We have been through enough previous lockdowns that we feel like we have this, but then I am on zoom with a kid doing remote schooling too close by and the soup goes flying over the desk and I remember it really isn't that easy!  And then the cat starts sneezing.  I am also missing swimming and being able to visit my parents and ride into work on a chilly morning.  Thank goodness for small stabs of happiness like sourdough and bike rides and walks with friends.  And I am relieved to have got my first dose of the vaccine before the queues for the jab went crazy.  

Above is a sourdough pizza I made with some oat cheese.  Like most vegan cheeses, it failed to keep the other toppings stuck to the dough but was tasty.

Here is more sourdough pizza.  This one had garlic oil, olives, sun dried tomatoes, roasted pumpkin, mushrooms and cheese.  It was really nice though a little on the sweet side.

Isn't this wombat biscuit so cute!  I bought it on the way home from an appointment with my lawyer to get a will drawn up.  I bought it for E who was going to look after Sylvia at home on a pupil free day while I was at work.  Sadly the day didn't quite work out that way because it ended up being our first day of lockdown so I was at home!  Life is so weird right now!

Last week we had bangers and mash.  It is one of our favourite meals.  I especially love leftover mashed potato on toast (or bagels as the case might be) with vegemite.

If there is a lot of mashed potato leftover, we also love making potato scones.  It is so easy to mix in enough flour to make a dough to roll out and fry up.

As well as mashed potato, leftover (vegetarian) sausages are food of the gods.  We will eat them plain or sometimes they are good in a salad sandwich.

We have fallen prey to the temptations of some of favourite flavours in ordinary old products.  Sylvia was keen on the TeeVee snacks with Krispy Kreme original glaze.  I'd much prefer the original chocolate covered TeeVee snacks.

And I fell for this Chokito inspired choc caramel custard.  It was just choc caramel custard.  It didn't have the chewiness of the caramel or the crunch of rice bubbles in chocolate.  Nowhere near the special experience of a Chokito. 

This was a really good salad I made for a lunch.  It had potato, celery, red capsicum, purple cabbage, sun dried tomatoes, and feta.

Another easy meal was this soup with vegies, noodles and finely chopped tofu. 

Before lockdown, I had a good long ride to the Botanical Gardens.  I wanted a gift for mother's day.  And a little cactus tea towel for us!

 We also went to Terre Mardre in Northcote.  It is always such a fun place to shop with so much self serve options and vegetarian foods.  Here are some dumplings, Linda McCartney's Vegetarian Lincolnshire Sausages and a couple of vegan mac and cheese pies.  I loved the mac and cheese pies but they were not quite Sylvia's thing.

More Sylvia's thing during lockdown is making a mess - oops I mean making a science experiment in the kitchen.  This was an experiment in solubility.  Thank goodness she doesn't do much lab work.  I really feel for those I know at uni who are stuck at home when they need to get into the lab for their experiments.

Even though I am quite happy to make my own dinner during lockdown, I decided to order a Night Noodle Markets takeaway meal.  I failed.  The place with the vegetarian options was not on the app so I just found a vegan option on Uber Eats.  By the time my meal came I was hungry and not really expecting to have to cook my own ramen noodles.  I ate the cauliflower bao first, which was really good and then put together the vegies, noodles and tofu puffs in soup.  The edamame was for Sylvia.

My ramen laksa actually looked pretty good once I served it but I was  not that hungry after the cauliflower bao.  So I had some and left the rest for the next night, when I added some tofu, corn and broccolini.  It was really nice and quite filling.  But I am looking forward to being out of lockdown and eating at a cafe again.  Uber eats is not really my thing!

I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event.  If you would like to join in, send your post to Sherry by 13th of the month.  Or just head over to her blog to visit more kitchens.

Tacos with chickpea salsa stew and pineapple slaw

Now we are back in lockdown, it has been interesting to see some of the media discussions on food.  In our long lockdown last year, everyone was talking sourdough and banana bread.  This lockdown, it is about making everything as easy as possible and ordering takeaway meals to support struggling businesses.  In our house, while the sourdough is still on the go, we seem to see saw between some comfort eating and trying to eat simple and healthy.

Sometimes there is great inspiration.  I like the challenge of Taco Tuesday each week.  Last night I had a tin of chickpeas that was open by a youngster to eat before she changed her mind, half a pineapple and the remains of an avocado.  I plugged chickkpeas, pineapple and avocado into the search engine and found  these BBQ chickpea sliders with pineapple slaw.  I translated these into tacos and used up what I had in the fridge such as salsa and cherry tomatoes.  

The chickpeas were amazingly good.  The salsa was too sharp, and even when I found I had misread the amounts of sweetner and increased it, I was still not quite convinced.  But it was a very satisfying meal when the chickkpeas and slaw were served with tacos, baby spinach and corn cheese.

It felt good to eat well.  Lockdown last year was not a healthy time for me and even having just been through a week of lockdown has not felt healthy.  This time it has been complicated by having a sick cat who has needed a lot attention and time, as well as remote schooling.  

One of our challenges over the week has been to encourage Shadow to eat.  He has been given appetite stimulants by the vet and it was terrible to see him walk up to his food bowl again and again but be unable to actually eat.  Finally we had a breakthrough when we had some zaatar pizza for lunch.  Sylvia tore a bit of the crust because Shadow was bothering us so much.  He likes to reach a paw out and tap us when he wants something.  After that we found some softer treats that he liked.  And then we heard the sweet sound of him crunching on his usual biscuits.  He is a lot better but still has some way to go.

More taco fillings in Green Gourmet Giraffe blog:
Borlotti bean mole with roast pumpkin and silverbeet (gf, v)
Cauliflower ceviche tacos (gf, v) 
Haggis tacos
Lentil and cauliflower taco filling (gf, v) 
Oaxaca tacos (with potato and cheese) (gf)
Refried lentils with garlic scapes (gf, v)

Chickpea and salsa stew
An original Green Gourmet Giraffe recipe with Veggies Don't Bite inspiration
Serves 2-4

1-2 tsp vegetable  oil
1 onion, chopped
1/2 cup chopped cherry tomatoes
2 garlic cloves, finely chopped
1 tsp taco seasoning mix
1/4 tsp smoked paprika
400g tin of chickpeas, rinsed and drained
1/4 cup of tomato salsa
1/4 cup of water

Heat oil in a smallish saucepan.  Fry onion in oil for 5-10 minutes until translucent.  Stir in tomatoes, garlic, seasoning mix and paprika for a few minutes until tomatoes soften.  Add chickpeas, salsa and water.  Cover, boil and simmer for 15 minutes, stirring occasionally.  Check seasoning (I did not need any).

Pineapple slaw
Adapted from Veggies Don't Bite
Serves 4

1/2 ripe avocado , mashed
1/2 cup fresh pineapple, chopped finely
2 tsp maple syrup
1 lime, juiced
1/2 tsp apple cider vinegar
2 cups purple cabbage, shredded
seasoning, to taste

Mash avocado and mix with pineapple, maple syrup, lime juice and vinegar.  Mix the cabbage in and season to taste.

NOTES:

• I think other beans would work with the salsa.  I would like to try black beans.
  
• I used cabbage and red capsicum instead of just cabbage because I didn't have enough cabbage but I think I would prefer just cabbage.
• Other taco toppings can be added.
• Serving suggestions: tacos, baby spinach, corn, feta, yoghurt.  Anything goes!
• Update - I saw another pineapple coleslaw on Gluten Free Alchemist which uses coconut cream instead of avocado - another idea to try here!
  

On the Stereo:
The Crane Wife: The Decembrists

Covid signs in Melbourne (and Sydney) after lockdown 2.0

This was to be a post that ruminated on Melbourne opening up again after the long lockdown last year. It was to be about how we have are living without community transmission but are still living in a Covid pandemic.  I even wrote this paragraph a couple of weeks ago:

We are still living in horribly uncertain times.  The nightly news has glimpses of hope (hello President Joe Biden's vaccination rollout) and then despair (India's Covid situation is just so awful).  Having a Covid vaccine so soon is pretty amazing but it is not the silver bullet we all had been looking for.  And here in Australia we are living a comparatively easy life (mostly) free of Covid but we long to return to our natural habitat where international travel is part of life, we are not separated from loved ones, our universities are busy with students, we don't even have to think about the risks of the Astra Zenica vaccine, and we are not plagued with the uncertainty of when and if this all will end.   I sometimes wish to live without all the social distancing notices, QR sign-in codes, endless bottles of hand sanitizer.  

At the time of writing, it was a few months since our last community covid transmission.  But life changes fast with Covid.  Now we are back in lockdown.  It was to be just a circuit breaker lockdown week.  It is likely to extend beyond Thursday as we are seeing huge queues for testing (and vaccinating), identification of a staggering 320 "public exposure sites" and now there is a case in Sydney.  So I am publishing this post with a note of nostalgia and a hope that soon we will be back to Covid normal again.

 The remains of Covid Lockdown 2.0 in Melbourne:

 

 

 

 

 
Christmas in the time of Covid (supermarket, bike shop and Myer Christmas Windows):

 

 

 

 

 

Welcome back Melbourne signs:

Covid normal:

Covid Signs in Sydney (Airport and Coogee)

 

 

 

 

 

More Covid signs:

• Covid19 lockdown reflections and signs (June 2020)
• Covid19 lockdown reflections and signs 2.0 (November 2020)

Tortellini and greens soup

It has been a crazy week.  I got my first jab of covid vaccine.  Our cat has been sick.  And we are in lockdown again!  Thank goodness for comfort food.  During the week I made a lovely tortellini soup inspired by My Fitness Pal.  It was a simple matter of finding some vegies in the fridge too cook with tortellini in tomato flavoured broth.  Great for both dinner and lunch.

Shadow, our cat, has had acute kidney disease and spent a couple of days at the vet hooked up to a drip.  Here is a picture of him with his red bandage where the drip was attached.  Poor wee thing.  He is very happy to get back home on Friday and doing better but still not eating much. 

 

After almost 3 months without community transmission of Covid, we have an outbreak in Melbourne that has led to a 7 day statewide "circuit breaker" lockdown.  Here we go again!  Contact tracing, face masks, social distancing, cancelled events, the 5 km limit, click and collect, queues for testing, criticism of hotel quarantine.  This time the difference is that we have the vaccine available.  It has been rolling out frustratingly slowly.  Now that the risks of Covid loom large again, there are long queues at vaccination hubs and many reports of those who could not get through on the phones to get an appointment.

So you see, there is much on my mind and I appreciate a nice easy meal like this tortellini soup.   Below are a few links to articles that discuss some of the current issues of lockdown, hotel quarantine, and Australians coming home from India:

Winter is here and Covid is back: Melbournians have heard this script before by Calla Wahlquist in The Guardian, 26 May 2021.

No booze, no sunbathing, lots of Vegemite: welcome to quarantine at Howard Springs, NT by Robyn Dixon in The Age, 25 May 2021

Australia's coronavirus evacuation flight from India left me behind due to an inaccurate test by James Oaten in the ABC News, 18 May 2021

’Oh gosh, why me?’: Hussey lifts lid on his Indian COVID nightmare, by Jacob Polychronis in Fox Sports, 19 May 2021

Hookturnistan Returns: Melbourne Lockdown 4.0 by SAmmy J on ABC tv, 27 May 2021

More pasta soup recipes on Green Gourmet Giraffe:

• Bann's parsnip soup with walnut ravioli and carrot cream
• Chickpea and spinach soup
  
• Minestrone
  
• Mushroom stroganoff soup with  rhubarb
• Summer minestrone

Tortellini and greens soup
Adapted from My Fitness Pal
Serves 3-4

1-2 tsp olive oil
1 onion, chopped
1 carrot, diced
1/2 red capsicum, diced
3 button mushrooms, diced
handful of baby brussels sprouts, sliced
clove of roasted garlic
400g tin of diced tomatoes
1-1 1/2 tsp stock powder
300g ready to cook spinach and cheese tortellini
2 generous handfuls of baby spinach

Heat oil in a large saucepan.  Fry onions for a few minutes and then add carrot, capsicum, mushrooms and brussels sprouts.  Fry a few more minutes and then add roasted garlic, tomatoes and use the tin the tomatoes were in to measure two tinfuls of water to add to the saucepan, stock powder.  Bring to the boil and simmer for 5 minutes.  Add tortellini, season and bring to the boil.  Stir in spinach and once it is wilted remove from the heat and serve.  Leftovers can be left in the fridge a few days and reheated when ready to eat.

On the stereo:
"Road Rage": Catatonia

Sweet potato buckwheat and greens salad, and vaccine hesitancy

It is not quite salad weather any more but I am happy to share with you a salad that is most welcome in all seasons.  I made this salad on Mothers Day to share with my family when I went to my parents' in Geelong for a barbecue lunch.  We all enjoyed it.  There were even requests for leftovers at the end of the day.

Like some of my favourite recipes, this salad was born out of necessity.  There was a packet of buckwheat in the pantry that led to a broccoli buckwheat salad.  As cooked broccoli does not always age well, I decided to use roasted sweet potato instead.  I added celery for crunch.  I didn't have cucumber so I used some pickled cucumbers, which paired nicely with the sundried tomatoes and feta.  I really liked that the salad did not have a dressing that had to be whisked or shaken.  It just needed some olive oil and lemon juice mixed in at the end.  Easy!  I mean it was easy at the end but a bit of preparation to gather the ingredients with simmering, crumbling, toasting, roasting and chopping!

The day started off with Sylvia who gave me a little mother's day bundle.  We then had pancakes.  It wasn't a flowers and napkins brunch.  I made us fluffy pancakes and ate them in front of Insiders.  I was busy making the salad.  Sylvia was very sweet with the thoughtfulness of her card and presents.  Then she went out to the supermarket to buy us milk, maple syrup and celery.  She sat down with me to eat pancakes with maple syrup and raspberries.

 

In Geelong, we had a fantastic lunch.  It was good to be sharing some delicious salads, gossip and laughter that reduced us to tears.  My dad and brother did the BBQ and did me some sausages.  My mum made desserts, including a magnificent pavlova.  She is a pretty impressive baker.  So as well as making pavlova, cheesecake and orange cake, she whipped up a batch of scones because my niece said how much she loved them.

 

One of the main topics of conversation in my life lately seems to be the Covid vaccine.  Australia did such a great job of containing Covid so we can live (almost) normal lives but now the media is all abuzz with stories of vaccine hesitancy.  Living in Fortress Australia being like a being in a gilded cage.  My dad had recently had the vaccine at the Mother's Day lunch.  One fascinating facts I read about buckwheat was that it has a plant pigment called rutin that prevents blood clots.  This made the salad seem quite timely, given that there is a lot of fear about blood clots from the Astra Zenica vaccine. 

Also quite relevant to my family (given we had 4 members present who have been diagnosed with celiac disease) is that buckwheat is gluten free.  I noticed how misleading the name was when I heard my sister tell my celiac niece to avoid the salad.  I had forgot to tell her the salad was gluten free.

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In Melbourne we have just had our first community transmission of Corona Virus in 3 months.  It is a timely reminder of just how important the vaccine is to protect against death, disease, and lockdowns,  Coincidentally I had my first Astra Zenica vaccine jab today (booked last week).  As I came out of the magnificent Exhibition Buildings, a woman approached me to ask if I had the vaccine and was it ok.  She was nervous about the vaccine but I admired her for coming to the vacciine hub despite that and stood chatting to her about it for a while.  

 Instead of me wittering on, here are a few interesting (and occasionally entertaining) articles related to vaccine hesitancy:

• The thrill of the game: Why are people drawn into conspiracy theories? - The Age newspaper 
  
• Coronavirus: Bill Gates ‘microchip’ conspiracy theory and other vaccine claims fact-checked - BBC
• A Gold Coast “Low-Tox, Hi-Vibe” Salon Is Refusing Service To Anyone Who Has Had The Vaccine - The Junkee
• Warning that COVID will breach Australia's defences - interview with Prof Jodie McVernon on ABC AM radio program.
  
• Most callers to my radio program are worried about AstraZeneca, but their fears are misplaced - Dr Ross Walker in The Age newspaper
• I’m booked in to get my first dose of the Covid vaccine and truth be told I’m a bit nervous - First Dog on the Moon cartoon in the Guardian

I would like to write more but I am told I might feel sick tomorrow so should get to bed!  Meanwhile I highly recommend this salad for it's deliciousness and for its anti blood clotting properties.  (I thought of calling it an anti blood clotting salad but that is as gross as my ride to work this morning passing 4 animal carcasses and having a bug fly up my nose!)  I can also attest to this salad being excellent at room temperature for lunch a few days after being made.

More buckwheat recipes:

• Buckwheat garden salad - the healthy foodie
• Buckwheat and rice salad with dried cherries and hazelnuts - Ottolenghi
  
• Buckwheat and sweet potato nut roast - Green Gourmet Giraffe
  
• Chilli non carne with carob and kasha (toasted buckwheat groats) - Green Gourmet Giraffe
• Energising buckwheat salad - Green Gourmet Giraffe
• Lentil and buckwheat soup - Allrecipes
• Roast vegetable buckwheat salad - taste.com.au
  
• Tomato nut roast with buckwheat and seeds - Ricki Heller

 

Sweet potato buckwheat and greens salad
Adapted from Nourish Every Day with some input on cooking buckwheat from Dr Weil

• 1 cup buckwheat groats or kasha, cooked*
  
• 2 medium sweet potatoes (approx 500g), diced and roasted in olive oil and salt
  
• 1/2 cup chopped pickled cucumbers
• 3/4 cup semi-dried tomatoes, chopped with scissors
  
• 1/4 cup sunflower seeds, toasted
  
• 100 grams feta cheese, crumbled*
• 1 handful fresh mint, roughly chopped* 
• 1 handful fresh parsley, roughly chopped*
• handful spinach and rocket, roughly chopped*

Dressing:

• 2-3 tbsp extra virgin olive oil
• 1/2 lemon
• salt and pepper to season

 Mix all the salad ingredients.  Stir in the dressing ingredients and season to taste.  Serve at room temperature.  Can be made ahead of time.  Can be kept in the fridge in a sealed container for 3-5 days.

 

*NOTES: 

• To cook buckwheat, toast the groats for 5 minutes in a medium saucepan over medium heat until browned (this makes it into kasha, which you can use and skip this step) and then simmer 15-20 minutes with 2 cups of boiling water and a pinch of salt.  I cooled mine on a couple of large plates because I did this and the sweet potato the night before and wanted to cool it quickly before heading to bed.
• Use what combination of greens/herbs you have - I forgot about the parsley and mint and just added a little parsley from my garden but meant to add more.  I think dill might be nice instead of the mint, depending on what you have.
• To make the salad vegan, I would recommend subsituting cooked brown or green lentils for the feta.
  

On the Stereo:
It: Pulp

Coogee Bay Hotel and trip to Sydney

My workplace sent me to Sydney for a Centre meeting a few weeks back.  It was my first time on a plane since Covid changed our travel landscape.  I enjoyed getting out of town and staying at the Coogee Bay Hotel which is just across the road from Coogee Beach.  And the meeting was really worth attending.

However there were little reminders that we are still living in Covid-normal times.  I was waiting for plane at the gate when a woman behind me, who was arriving on the previous plane at the same gate, gave me a surprise by telling someone she had to get tested for Covid and isolate.  Later I realised it was a planeload from Perth who had recently had a Covid outbreak.  I was glad that they were testing and isolating when I heard the following weekend that there were more cases in Perth.  It gave me some peace of mind.  It was also weird to have to wear a face mask in the airport and on the airplane but again understandable.  More amusing was the announcement on the plane that if we needed to use oxygen masks in an emergency that we should take off our face masks first!  Really!

I was glad to arrive at my room at the Coogee Bay Hotel.   It was a treat to have a nice hotel room with some wallpaper and colour!  So many hotels I have stayed with for work have been so bland!  Not that I was in there that much over my two night stay.  I think I was in the one of the Boutique rooms.  Some of my colleagues had a sea view but I look out over the houses.

 

In the morning I rose in time for breakfast at the hotel.  I had taken a later flight because Sylvia had returned from school camp on the same day I left.  After last year, we can't complain about being able to go to school camp or fly to Sydney.  I had a lovely breakfast of corn fritters, tomato jam, persian feta, avocado and coriander.  (I forgot to take a photo while catching up with colleagues.)

The Coogee Bay Hotel dates back to 1863 when it was a school and then converted to a hotel in 1873.  It has some great historic photos of the beach on its walls, but I didn't see any information about the architectural history.  And all I could find online are some plans in 1913 but no images of it in the Nineteenth Century.

The first day of our meeting was busy with training, presentations and a tour of my Sydney colleague's office.  She has a room with an amazing view of Sydney.  At lunchtime we went to a nearby cafe (JGs) where I had a delicious vegetable rice and a chickpea and pumpkin salad.

 

After work I had a little time before dinner but as it is now autumn, the sun was setting early and it seemed too dark for a swim.  I could not resist going down to the beach for a walk.

 

Coogee Beach is in a little bay with some wonderful cliffs and rock formations.  I loved the colours in this cliff.  Instead of going in, I took off my shoes and waded in the tide.  Of course this is not so smart and the waves washed in with some power and wet my skirt.  I had to change before dinner. 

We had dinner in the Garden.  Again I didn't take photos while socialising with my colleagues but I enjoyed it.  This is a really big space but was quite busy.  One of my colleagues from Sydney says they often have cricket and football teams there.  For dinner I had the Vegetarian Pizza which had eggplant, roasted peppers, zucchini, dukka, mozzarella, topped by dollops of baba ganoush.  The baba ganoush was cold and I was not so keen on the hot pizza with cold dip but it was a nice pizza and a little different to the usual vegetarian options.  I was also pleased they had Mocktails and I had a strawberry and blood orange nojito which was lovely.  After dinner we walked to an ice cream shop and then stood in the park looking over the sea talking while we ate our ice creams.  What a treat!

On the second morning I was so determined to have a swim while in Sydney that I was out of my hotel room earlier than I usually wake up at home.  At 6.45am the sky was spectacular and the beach was pretty quite but there was a handful of hardy swimmers. 

The water was not too cold after the initial shock of dipping my toe in.  The waves were pretty fierce near that edge of the sea but more gentle when a bit further out.  I found the beach very different to those I am used to along the Great Ocean Road in Victoria.  Our beaches are flat and I was taught never to go out where it was above waist height - because even at this height the waves can be over your head.  But in Coogee, the beach got deep really quickly and before I knew it I was up to my neck.  It was fun to be out in the waves at the time of morning.

After I got dressed (with the shrugging on and off at the beach though I am sure there were some change rooms somewhere I should have used) I had a quick walk along the beach.  I am fascinated by the swimming pools built into the sea in Sydney.  I had hoped to get a swim in one but I only managed to walk up to this one by the surf club.  No one was about and I could not work out if you had to pay to go in it.

One important part of going to the beach is washing the sand off.  It was only on the second morning I noticed this plumbing marvel.  When I go to the Great Ocean Road beaches, I am lucky if I can find one shower.  I loved how this had five shower heads, though I am not sure I would like the rough and tumble of the showers in the busy times.

After my swim I went foraging for breakfast.  Which is to say I headed up Coogee Bay Road to a bakery where I ordered a cheese toastie on the recommendation of a colleague.  It seemed odd at first that it was only half a toastie but when I ate it and found how big and rich it was, I appreciated the restraint.  I also had one of the delicious Emma and Tom's green juices.

Then I packed up the rest of my case and left.  I dislike packing wet bathers but once I rolled them up tightly in a towel, it really helped wring out as much water as possible.

I headed down to the hotel lounge to check out and meet my colleagues for another day of training and meetings.  I was meant to head to the airport at 3pm with a colleague for our flights but his flight got changed to 6pm.  My 4.30 flight changed to 5.30 and then that was cancelled and they were looking for a seat for me.  I was glad of the advice from colleagues to head to the airport to organise another flight.  By the time I was in the taxi I got a text asking me to ring them about my flights.  When I rang, there was a message saying no one was able to take my call and I was given another number to call.  I rang this number and was told I was to be on hold for 1 to 2 hours.  Thank goodness by then I was at the airport and able to speak to a staff member face to face.

I got a 7pm flight.  Sylvia organised a sleepover so she was not waiting at home for me.  I stopped at Mad Mex's for a burrito bowl as I knew I could not rely on food on the plane.  I almost had finished my book (New Animal by Ella Baxter) by the time I got home at 9pm.  I was pretty tired but felt lucky to get to spend time at a Centrewide meeting, get an ocean swim and see some of a part of Sydney I had not visited before.  

Postscript:  We were extra lucky we had chosen that week and not the next one when a few people got Covid in Sydney.  Even though the state borders weren't closed, there would have been a lot of uncertainty about the trip going ahead.  There was enough to worry about in our Covid normal times with catering, social distancing in meeting rooms and zoom hook up for those who could not travel. 

Coogee Bay Hotel
253 Coogee Bay Road
Coogee, Sydney
coogeebayhotel.com.au/