“Look at all the snow up there!” Mr NQN points out to me.
“Mmm yes and see the hot donut stand just underneath it?” I say the falling snow reminding me of icing sugar on the aromatic donuts that have assaulted my olfactory senses.
It was Mr NQN’s birthday weekend and one of his dearest wishes for any birthday is to go snowboarding. Yes he’s one of those sporty types. As for me, I’m still using the excuse that I have one leg shorter than the other and hence apres ski is more my thing (and yes I’m conveniently ignoring the fact that most people have one leg shorter than the other 
). But as long as there is such a thing as apres ski then I am happy to cater for his wishes because I get to explore the food at the snow. And I am determined to make him love birthdays. The poor thing has received such things as toilet cleaner, rocks from the river or recently a Dr Phil self help book from his family so I wanted him to look forward to his birthday every year.
We had just driven six hours from Sydney in our Toyota Prado Kakadu. We are travelling with Toyota who are a major sponsor of Thredbo who have also kindly loaned us the Prado so that we would have a nice comfortable ride (Mr NQN was driving and I managed to nod off several times) and wouldn’t have to worry about snow chains. Thredbo is a ski area six hours south of Sydney and about three hours south of Canberra where you can stay right on the snow without having to drive a lengthy distance to get there.
On the way we stopped at 3 seeds in Fyshwick which is a gourmet canteen and cooking school about three hours out of Sydney and about half way along the drive to Thredbo. The owners Catherine and Andrew are the former owners of Pod Food where I enjoyed a meal a while back. They’re about to move a few minutes away to the Fyshwick markets where they’ll conduct their very popular school and serve freshly made pre packaged goods for people who want good home style food without having to go out to a restaurant.
Pan seared mushrooms with Persian feta, truffle oil and roasted tomato on toast $15.50
We’re here for breakfast and we’re starving considering the early hour of departure. The mushrooms came as a recommendation from Catherine as they are a popular item and when you sink your teeth into the first bite you are hooked. Despite the fact that I bake so many sweet things, I’m more of a savoury person and this is a crunchy, soft, spongey, savoury umami mix of flavours. The Persian feta gives the seared mushrooms a richness while the spongey toast soaks up all of the flavours while still remaining slightly crunchy on the outside.
French toast with berries, maple syrup and vanilla yogurt $15
“This French toast isn’t any good” Mr NQN says before looking up at me mischievously. ”OK hand it over” I tell him and he reluctantly does so. It’s lip smackingly good, the same bread used in the mushroom dish above absorbs the eggs while still remaining texture and it is paired with a generous serve of berries and fresh medjool dates. The quenelle in the centre isn’t the vanilla yogurt, it tastes mostly of butter but I think there was enough tanginess from the berries. Our tummies happily full we get back on the road to drive the remaining three hours or so to Thredbo.
On the way we stop by Bird’s Nest boutique which is one of my favourite online boutiques. I recently bought a cape from them and tweeted about how happy I was with their next day delivery service just because I really think online stores in Australia should have next day delivery. It annoys me that I often get overseas packages faster than packages from Australian stores and they wonder why we shop overseas! Oops I did go on for a bit. Rant over. Anyway lo and behold a month later I was there getting outfitted for some apres ski clothes.
Why don’t all dressing rooms have rules like this?
Staple the Label kimono wrap-big love for this. I’ve worn this loads of times and always get compliments.
Bird’s Nest have 30 full time and part time staff and 80% of their business is done online. The reason for their success is that they have 150 brands and 3,000 items rather than a small selection of clothes that a lot of online stores have along with a next day postage guarantee and a no questions asked returns policy.
We check into our accommodation at The Peak which sits on a road parallel and above to the main village street. The view is stunning and looks out straight onto the ski slopes. Our penthouse apartment (apartment # 
is enormous with two bedrooms and a loft with two queen sized beds and two single beds. And a sign tells us that it is for sale at a reduced price ($1.4 million if you’re curious ).
A large balcony sits outside waiting for guests and there are two spacious marble bathrooms each with baths and heated floors-oh joy! I do love heated floors in cold climates. Design wise it is just how we’d love to have an apartment even down to the furnishings. Soap, shampoo and conditioner is provided although tea, coffee, sugar and milk and any food or drinks are not. A warm fireplace roars in the living room and we are enveloped with welcome hug of warmth. A good thing as the thermometer reads 11 degrees!
Most things around Thredbo Village are within walking distance of each other (and when I say walking distance, I mean it, I’m not one to walk for more than a few minutes). We walk down the hill to The Denman hotel where we are going to try a Veuve Clicquot degustation which hopefully includes chef Hayden Ellerton’s famous pork dish! Crossing fingers at this point we walk through the warm bar with photogenic patrons enjoying the warmth.
We’ve arrived just in time for the Clicquot in the Snow event. This is where there is free flowing Veuve (did you know that “veuve” actually means widow?) available to anyone that goes to the Thredbo Alpine Hotel between 3-6:30pm. Yes free flowing French champagne! For anyone!
Tartar of scampi, wasabi cress, avruga, pink grapgefruit and sea salt served with Veuve Clicquot Yellow Label Brut NV
The scampi tartar is lovely and creamy with little wasabi cress seeds and a contrasting pink grapefruit granita which is refreshing. Restaurants and places here in Thredbo are very well heated so eating a granita in the cold isn’t such a strange concept I promise! 
Marron poached in Veuve Clicquot and butter emulsion, baby gem and local truffles served with Veuve Clicquot Vintage Rose 2004
Our second course after the amuse is the marron poached in Veuve Clicquot with a butter sauce, crunchy baby gem lettuce halves and artichoke with Bredbo truffles which fill the air with their distinctive scent. The marron is cooked well and tender but I find the ratio of lettuce and greenery to marron a bit out as I finish the marron before I get halfway through the greens.
Veuve Clicquot rose and Veuve Clicquot sorbet served with Veuve Clicquot rose NV
A refreshing but alcoholic sorbet signals a break between entrees and mains. It is a rose sorbet in Veuve Clicquot.
Squab leg farci with foie gras and spinach served with Veuve Clicquot Vintage 2002
The squab (pigeon) leg had changed slightly from the menu and was paired with spinach filled with a pigeon meat like a confit whilst the pigeon leg is wonderfully pink. It is paired with rich foie gras.
Pork belly, thistles, marjoram, breakfast radish, crackling and borage served with Veuve Clicquot La Grande Dame 1998
The last main is a cracker of a dish. A half moon shaped piece of pork belly is incredibly soft. Charles remarks that he is glad that it isn’t a thick layer of fat and a little meat, instead it is mostly tender meat with some melt in the mouth fat. It is paired with Veuve Clicquot’s La Grande Dame champagne which is said to be one of their quintessential champagnes with two thirds of pinot noir and is said to have great potential for ageing. Created in the 1970′s it was of course named after Widow Clicquot!
St Agur, Walnut puree, walnut bread and guava paste served with Campbell’s Rutherglen Tokay
A nice break in the courses the St Agur is a relatively mild blue cheese despite the amount of molding in the appearance making us think that it was a stronger blue. It is served with a warm walnut roll, a quenelle of walnut puree and a square of guava paste. The cheese and wine match with this is sublime.
White peach souffle, basil and peach sorbet and almond cream served with Veuve Clicquot Rose NV
I’m not a huge souffle person and this is quite lightly flavoured with white peach. The sorbet is a strong, verdant basil flavour at first with a peach aftertaste which is much stronger than the souffle but they go well together. There is also a pot of cream with chopped, toasted almonds on top.
Petit Fours
An assortment of petit fours finishes off the meal. Oddly, they don’t bring enough petit fours for all of us to try them so we ask our lovely waitress for some and she sets them down smiling saying that she begged the chef. Service throughout the evening is thoughtful and lovely and it’s good to see regional areas like this having good service. There are four petit fours including a nostalgia inducing chocolate covered honeycomb, a lemon meringue tartlet with a crispy tart shell, tart lemon curd and airy fluffy meringue. Then there is a sesame tuile with mashed banana stuffed in each end but everyone’s favourite is the scorched almond and salted caramel squares which straddle that delicious balance between sweet and salty.
OK for all of your non skiiers out there (before today myself included) how can I convince you that skiing is fun? By way of food of course! Because skiing is the sport that gets so cold that you actually need to take chocolate with you when you go skiing just in case you get lost and need energy. So not only do you need to eat chocolate, it works up such an appetite that you can eat more. And I hate to admit that that was how it was sold to me and I practically bought shares in the idea. Thankfully Birds Nest set me up with my own freckle chocolates in NQN! I haven’t eaten freckles in the longest time and whilst this is milk chocolate it is better milk chocolate than what they use in the freckles chocolates and the hundreds and thousands are (and I know this sounds bizarre) but they are crunchier and lighter!
So where was I? Oh yes well we woke up bright and early-it was Mr NQN’s actual birthday and he was delighted to go snowboarding. We put on our thermals and then our ski gear and headed down on the free Toyota shuttle bus (which happened to be waiting outside thankfully as we were running late). The carrot at the end of my hook was the fresh donut just at the base of the hill at Friday Flats. We’ve got the first serve of the day and they are fresh, light and fluffy and I couldn’t imagine a better breakfast at the time.
Now a tip if you’re going to ski and hire gear. Get there before 8:45am because around 9am all the buses from the other areas arrive and converge and you could spend precious skiing time standing in a queue. We were lucky because we had our gear yesterday so we all stand outside near the alphabetical markers to find our private ski instructors. I have one of my own as does Chris and Mr NQN whilst Charles is off on the black runs being a ski expert.
My instructor Roger is great having skied for 50 years. I warn him that I am a few steps back from a beginner (as in I have never done any balance sports like surfing, ice skating etc) and so he takes it a bit slowly. He also re fits my boots which were quite painful around the shins and replaces the skis that I was given saying that they were far too long for my height and gets me easier, shorter ones.
The lesson goes for three hours and in that time I manage to do more than I had ever anticipated including side stepping, gliding, snow plough manoeuvres and even gliding down a hill (albeit not a huge one with a steep incline). I had honestly expected to only be able to do that after the second day (I told you, I’m really slow as far as physical challenges go). And of course during the three hours as it was raining and my gloves were wet, we stopped for a cup of Milo and some cookies while the gloves dried (shhh don’t tell Mr NQN! He thought I was skiing the whole time ).
Well after all of that activity and using muscles that I am positive that I’ve never used before we make our way to the ski lift where we are headed to Australia’s highest restaurant at 1,937 metres high called Eagles Nest. We board the chairlift to a very chilly ride especially when we get to the top. And I did mention how uncoordinated I was right? Well I kind of fell off the chairlift while disembarking at the top! I wasn’t drinking I promise…
We make our way upstairs to the restaurant clomping our ski boots in along with many other people. everyone peels off their wet jackets and stands by the fireplace in their thermals trying to dry as many clothes as possible. The service here isn’t quite like the Denman and they are more efficient than cheerful or polite.
Cheese and brie croquettes with smoked, cured beef and romesco sauce $16.90
We did ask for four of these as there were four of us but apparently that wasn’t possible with either the kitchen or the waitress so we split these up. The croquettes are actually very crunchy and well seasoned and the romesco sauce gives it a light piquancy while the air dried beef is delicious, I could have eaten much more of this.
Tartiflette: sauteed kipflers, speck, onion and melted cheese $16.90
This was nothing like what we expected. It ends up being a potato, cream, brie and bacon bake with onion. It’s actually very tasty and there’s so much creamy cheese at the bottom so we ask for some bread. Bread is extra and comes in serves of two very thin slices and quite honestly I would say not really worth ordering as they are so thin.
Duck cassoulet with speck, shallots, white beans and crusty sourdough $32.90
Now I’ve had really amazing, authentic cassoulet. And I know that it is too rich for many and often find other lighter versions being served in restaurants so I was curious to see what this was like. This one was lighter than other ones that I’ve eaten with duck pieces, not quite soft enough to be confit and cannellini beans and some sausage slices. It’s not quite as dark or as hearty that I’ve had it although it’s quite pleasant.
Beef cheek bourguignonne $30.90
The beef cheek stroganoff has delicious pieces of soft and tender beef cheek along with a buttery creamy mash and button mushrooms. It’s rich and full bodied and wonderfully comforting and although the serve doesn’t look as big as others, it’s very filling with the rich slow cooked meat and wine jus.
Roasted salmon with potato, bay leaf, sauce vierge, lemon $29.90
Goulash stew with sourdough $24.90
We’re asked if we want anything else and answering no she says that she’ll bring us the bill. So much for lingering but Mr NQN is chomping at the bit to snowboard some more. I go back to the Peak where I daydream of taking off the ginormously clumpy ski boots that make me feel and walk like a Transformer and take a hot shower and settle my feet into my fur lined Uggs instead of hard, bulky ski boots. I can feel the bruises on my shins already but as they say no pain no gain!
So tell me Dear Reader, are you a snow bunny? And are you more a skier or an apres skier? And is there a sport you didn’t expect to like but you do?
NQN and Mr NQN visited and explored Thredbo as a guest of Toyota and Thredbo PR. They dined at The Terrace at guests of the Denman and at 3 seeds as guests of 3 seeds. Apres ski outfit provided by Birds Nest.
3 Seeds
Dalby Street, Fyshwick, Australian Capital Territory
Tel: +61 (02) 6295 060
Bird’s Nest
104 Sharp Street, Cooma, NSW
www.birdsnest.com.au
The Peak
8 Bobuck Lane, Thredbo NSW
Tel: +61 1300 799 130
The Terrace at the Denman
Diggings Terrace, Thredbo Village,NSW
Tel: +61 (02) 6457 6222
Eagle’s Nest
top of Kosciuszko Express Chairlift, Thredbo, NSW
Tel: +61 (02) 6457 6019
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62 Comments | Add your own
Wow Lorraine, beautiful place, beautiful food…love the pictures!
I am glad that I just had lunch otherwise would be suffering with the pictures
Hope you have a wonderful week ahead
Love the look of that duck cassoulet. Apres ski is also the best activity for me, especially after a “hard” day of skiing.
Happy birthday, Mr NQN! Sounds like you’ve been well and truly spoilt!
I’m with you – skip the snowboarding and go straight for the donuts!
(Off to check out birdsnest.com.au)
The alpine food you ate looks absolutely indulgent. I think there would be no better setting to eat something as rich as cassoulet than in the snow where you could hide your bloated belly under ski gear.
LOVE those dressing room rules!
Oh that food is 100% awesome, Lorraine!
I thought we had it good in Aspen….
There’s something about the snow and its effect on my apetite. I get a genuine hunger and food is relished when eaten in the snow.
SSG xxx
I’m definitely a ski bunny! I love the snow. Thredbo is a magic place. I’ve had many fantastic weekends there, including a first romantic getaway with my Mr D.
My only experience with snow was marred by the fact that I was not suitably dressed and when returning to civilisation, couldn’t feel my toes or feet for the next three hours.
Hence, not a fan and would have to be bribed generously to venture into snow land. Having said that, I could quite happily detour to all the restaurants and cafes, the food looks damn good. 
The place where you guys lodged in looks really warm and comfy!!
Cheeseburger pie and french toast? You’re killing me!
I love skiing- or used to, I haven’t been for such a long time. I have to force myself not to ‘whoo’ and ‘yeah’ all the way down. Surely the mountains are the best place in the world if you have one leg shorter than the other? Just stand side on and you’ll be even!
woah! so beautiful! I won’t be making it to the snow this year
i’ll just live through you!
Wow…Lorraine…what an amazing birthday celebration for Mr NQN… Beautiful place and beautiful foods and ski… Everything look wonderful
Happy Birthday to Mr. NQN. My husband loves to ski and I have only tried once when I was a teenager. I did not do well and am about the same as you, Lorraine, though it looks as though you made some progress. All foods looked interesting, but not many familiar to me and some, not my taste, except for donuts that I am now craving. Did you mention cooked pigeons? We have a lot flying around the area we live in but not on menus. It was nice to see the cool of the snow there as it is Summer here and quite warm. Great post as usual and interesting.
Persian feta intrigues me as I have never had it and you have mentioned it several times. Fresh medjool dates…yum…and I could eat cardboard with romesco.
Nice post!
lucky lucky lucky
I first learnt to ski in Canada three years ago and I LOVE IT! However, I know I would be able to do it as I can surf and ice skate.
Mum on the other hand is useless and is often found hugging trees xx
Mr NQN is so lucky to have you and I am sure he knows it!
Completely agree re Birdsnest, they are so helpful and quick, and returns are easy as pie.
It sounds like he had a fab birthday and well done you for giving it a go. I went to Thredbo with friends a few years back to try snowboarding for the first time. I got to the top, fell out the chairlift (;) I feel your pain), stacked it down the mountain a couple of times, threw a hissy fit and spent the rest of the day at the bottom of the mountain drinking hot chocolate lol
I’ve skied once. The second day I attempted a green run (the easiest one apparently). I made it about 300m, fell, sprained my knee and had to be snowmobiled down the mountain. So no, I’m not a snow bunny!
We are a family of snow bunnies -but I am more of an Apres skier. I really enjoyed this post Lorraine.
Sounds like you had an awesome time!! The donuts are a must when it’s that cold – I remember it being freezing in Annecy in France and I definitely enjoyed the Churros Mr K bought me. Piping hot and so delicious!
We don’t really do snow – it’s just too cold for me! Mr K and I are dreaming about a trip to Bali at the moment. Very decadent!
I am not a skier but you just might have sold me with the hot chocolate and donuts!!
They just looked hot and cinnamaony!!!! YUM
Love the dressing room rules! Cute, I always tell someone if I love what they try on, its just polite
‘Old home week’ for me, except I don’t remember Thredbo food quite as sophisticated [the scene was tho'!]. Absolutely love that photo of you
! Because the Powers-that-are did not give me a healthy heart: no major sport for me, tho’ I can outwalk most, but have grown to LOVE road cycling and having dinner with Cadel and Chiara Evans is quite on my bucket list 
!
–Happy Birthday Mr.NQN! Now that’s what I call a birthday celebration.
L. I have NEVER seen french toast look that deLIshous! Come on, that’s ridiculous!
Love the White peach souffle!
Love the rooms!
The view.
I live in MN. and we get LOTs of snow. I hate it! I want sun, green & did I say sun?
xx Thanks for another adventure !!!
I am not a skier, but love being in the snow for (just amateur) snowboarding, making snow people, and having fights. And then warming up in a spa with a hot chocolate later. I suspect if I tried to ski, I would break something pretty fast. I’m also unco!
Loved reading this for, as I mentioned to you months (wow!) ago, my family used to go every year in summer (and my parents still do) so I’m used to seeing Thredbo in a very different “light”! And after nagging my parents to tell me their recommendations so I could pass them onto you, I shall right now be emailing them this link
I’m craving croquettes and a wholesome hearty meal
and the peak looks amazing, there’s a price for great views 
Good one Lorraine – i too always found ‘getting off the ski lift’ was my biggest challenge
Being a ski or apres-ski bunny is a fun experience!
What the? Free-flowing champagne?Who wouldn’t want to ‘go with the flow’?
I like to look at the snow- through a window, in a heated room, with an open fire, and alcohol, and rich winter food. I may be tempted out to make a snowman, but that’s it.
Happy Birthday Mr NQN, and I know all about self-help birthday pressies, my darling mum gives such gems as ‘Fit for life, not fat for life’ and ‘How to really love your child’ and the like. Lucky I know she loves me
Wow, it’s been a few years since I’ve been to the snow but my experiences were all very average accommodations & eating in Jindabyne! I think I need to go back and experience it NQN-style
I’m a skier, not a snowboarder.
I love the sound of the “marron poached in Veuve Clicquot and butter emulsion”.
Looks like you guys had a great time. Love the kimono wrap. Big fan of the change room rules.
I also have a long leg then the other and I have tried to use that excuse to get out of doing sporting activities and as an excuse for why I’m so uncoordinated. Somehow it doesn’t go down too well. haha.
Dedicated skier here, and apres skier. The donuts at friday flat are compulsory, they make them to order, so are always hot! 2nd best donuts in the area, first place goes to mini orbs at the perisher skitube terminal on the platform
mmmm. Eagles nest looks to have improved it’s food, service is always um, perfunctory there.
Looks like a perfect getaway from beginning till end. How envious lol! Good stuff =)
It seems that food in sky resorts is better over there that here (and I love the chocolate letters’ touch!).
But still, I cannot get used to the fact that there is no snow at ‘base’ there, like in NZ… so strange to see people walking with ski boots on snowless roads, so different from Europe where in the middle of winter you can sky right down from the slopes to the village, and the hotels and restaurants front doors.
LOVE those change room rules…
Love the change room rules
Looks like you applied them to your skiing too, you did loads!! I love the snow but rarely go anymore…how sad! The food and accommodation look amazing, yummmmmmm!!
Love hot jam donuts!
P.s. Toilet cleaner??????? Dr Phil????????? Poor Mr NQN
Yummo both those breakfasts at 3 seeds look amazing. What fun dressing room rules at Birdsnest, must pop online and have a look.
We go to Thredbo annually in the summer and the restaurant at Denman is one of our favourites. Wonderful views, great food. We also like what is now called Knickerbocker — by the Wild Brumby people. Good hearty food, and their wonderful schnapps. Even in summer it works a treat.
Is the Help being shown over there?
Thredbo is my fave ski resort in NSW. I have been skiing there since before they had snow making machines. That means, that at the start of the season (sometimes), you were lucky if you could ski to the bottom ;p Thank you modern technology, wow talk about showing my age
Hi Juliana -THank you so much Juliana! We had a wonderful time
Thanks, you too! 
Hi chopinandmysaucepan-I know, it’s so rewarding after skiing!
Hi Celia-Aren’t you sweet! Yes he was!
Hi Cakelaw-Hehe cool let’s go!
Hi cook.eat.play-Beware, it’s hard to visit without buying!
Yes I think that’s where cassoulet is best eaten I agree! And yes practically speaking any excess food eaten is hidden under plenty of layers 
Hi Lisa-Aren’t they great?
Hi Sydney Shop Girl-Isn’t it!
I agree, I do too! 
xxx
Hi Girl About Town-I know, I cannot wait to go back! Aww what lovely memories!
Hi Matilda-Oh no now that would make it much less enjoyable! You poor thing! Hehe yes nothing quite beats apres ski
Hi Michelle-It was gorgeous!
Hi Blond Duck-Hehe sorry!
Hi Holly-Haha I can imagine-it’s exciting!
ROFL Mr NQN and I loved that comment about the shorter leg! 
Hi i don’t cry. i eat.-Oh no! Maybe next year?
Hi Isya -He said that it was his best birthday ever!
Hi Darlene-Thanks Darlene!
I made a little bit of progress although honestly it was really due to the instructor and the lessons. Otherwise I would be floundering and falling! Oh I don’t think these are the types that we see day to day but raised to be eaten as squab 
Thank you so much! 
Hi Victoria-It’s a really soft, creamy feta in a flavoured olive oil-divine stuff!
Haha yes I agree with you! 
Hi Bex-Thank you!
Absolutely, you certainly would if you can surf and ice skate I’d imagine! Oh poor thing!x
Hi Maris-Aww Maris you are too kind!
Hi Emily-It’s great isn’t it!
Hi Nic-Thanks Nic! He had a great time
Oh yes they’re so easy to fall out of aren’t they? 
Oh you poor thing! I’d be right there with you 
Hi Leah-Oh dear, that sounds painful! You poor thing!
I understand why you’re not now!
Hi Tracey-Ahh fantastic! I still prefer apres ski I must admit
Thank you Tracey!
Hi Sian-We did!
Yes that’s the best time to have time. Screw salad! 
Ooh nice! Where are you thinking of staying? So many gorgeous places!
Hi GourmetGetaways-Hehe that’s how I was sold!
I know, it’s nice for people to hear it isn’t it 
Hi EHA-I wonder if it has changed! I admit this was my first time
Oh no, I’m sorry to hear that Eha! But walking, cycling and dinner sounds like a good compromise 
Haha yours and Mr NQN’s dream!
Hi Kim-Thanks Kim!
It’s delectable isn’t it! I wish I could blink and have it 
Hehe you should come to Sydney! 
You’re very welcome xxx
Hi bronnie-It’s fun isn’t it. So fun to play with
I know, I was scared of breaking something although when I was travelling so slowly I realised that there wasn’t much of a chance of that 
Hi Hannah-Thank you lovely! I know, I wonder what they think of it and whether they agree?
Hi lily-I know, me too tonight! Hehe absolutely!
Hi Doris-Isn’t it!? They should really show how to do it properly. I know, isn’t that fantastic?
Hi InTolerantChef-Haha you’re brilliant
I like that picture! Oh no, really? Yes as long as you keep their intentions in mind 
Hi Chanel-Oh that’s a shame!
Absolutely, on the snow is the way to see it (although staying there can be expensive during ski season). That was so delicious! 
Hi Dressed and Eaten-I love my new wrap and if only everywhere would let you take as many items as you want in! Hehe I keep trying to use it as an excuse
Hi Susie-Oh you are so dedicated! Oh they sound great! Yes short and not so sweet service
Hi Winston-It was pretty amazing I have to say!
Hi Alessandra-Oh yes those freckles were so delicious! I might buy some more just to have on hand
Oh yes I know, a lot of people comment about it compared to Europe and Japan.
Hi Lau-Aren’t they clever?
Hi Mrs Bok-Haha yes we were very busy indeed!
Ooh wouldn’t hot jam donuts be great? I’m drooling! I know, no wonder he is scarred!
Hi Linda-Breakfast of champions really! That reminds me I might do some online browsing
Hi Whispering Gums-The food there is really good
Oh yes we were almost going to go there!
Hi Blond Duck-I’m not sure, I read about it when I was in Canada recently!
Hi sara-Oh you’re an expert for sure! Did you end up going this year?
You need to arrange to take one of your paid trips to Utah to ski so we can hang out. The snow and scenery are amazing. I’m sure Ski Utah or someone wants more Aussies skiing Utah. Come in March and see the Grand Canyon while you’re here. I don’t go skiing much any more because of that muscle problem you described but love hanging out at the resorts. xoxo Mum
I’ve never been skiing either, I use the excuse of my bad knee. Which is true, but if I really really wanted to ski, I would have done it anyway…
The only sport I excel at is shopping
I’m yet to get to the snow proper & give snow sports a try. I know Mr Phunk is itching to get back to the snow so i’ll have to face it at some point. You give me hope I won’t be a complete failure!
Love the changeroom rules too – I agree they should be universal!
I am useless at most sport but I can ski and I love it. The food in this post looks wonderful.
Persian feta? I’m Greek. Don’t be blasphemous
That place looks dreamy, wow! I would snowboard all the way to the canteen for half a dozen donuts & a hot cup of coffee, and that’s about it
Wowwow , that weekend sounds so exciting!
Im the sporty kind too though i can easily shift to the ”relax” mode of need be.’
And SKi’n and all that chocolate and food , am so in LOVE !!!
And cool Toy’ta!
FOr a super cool couple!
OH i absolutely love that dressing room rule list , how coolll!
It always catches me a bit seeing you have winter in July and August! I love to ski, unfortunately our hill in Ontario are not that great. We’ve been very fortunate and have gone to Whistler about 6 times to ski. The last time my husband was taken out by a (older) snowboarder, and had sprained some ligaments. I skied the rest of the vacation with my good friend Paul, while his wife stayed behind to keep hubby company! Probably my best skiing adventure ever…we even did a slalom race! So cool. The food looks amazing. Mouth watering. Although I found the goulash a bit pricey (it’s just stew!).
Ok, now you’ve been once, we need to get you over to Europe and you need to check out Zermatt. There’s a michelin star half way down a beginner’s run called Chez Vrony. It’s just your sort of place….Let the champagne flow in the snow….
What a wonderful and cozy post… I love that french toast with dates and berries yummm… the lodge and the stew and the doughnuts………. Love it all.
I just recently found your blog and I must say I’m in love.
The rules in that dressing room are perfect! All dressing rooms should definitely have rules like that. I like skiing but I must say I enjoy the apre (and middle of the day lunch on the mountain) part better than the actual skiing.
What a lovely way to celebrate Mr NQN B’day-
Happy B’day to you Mr NQN!!!Cheers for the next!
Once again, wonderful read,photography and fashion!!
I love seeing snow but can not physically cope in such a cold environment-I’ll just admire from afar and live through your posts(which is the closest to being there).
That apartment looked incredible! I went skiing for the first time since childhood a few weeks ago (I think around the same time you were there actually, the Clicquot event was on!) and was pleasantly surprised that I didn’t seriously injure myself lol. Those donuts are fantastic after a hard days skiing. Thanks for an excellent post
Apre`s ski for me please NQN!!! Well, my dear you have excelled once again on location,accomodation,beautiful shopping & wonderous food!!Everything looked AMAZING!Not forgetting the chocolate freckle letters, sublime dohnuts(think of Homer Simpson!…),yummy hot chocolate & champagne to boot(not the wet uncomfortable sort!!)Power to you baby…
Every thing looks fantastic. What a great weekend. Only trouble is the longer you spend apre skiing and dining the bigger the ski suit required
I’m going to make that roasted salmon today and pretend I’m there. Lorraine, some families don’t know how to gift. My husband got a bottle of barbecue sauce for Christmas one year. Speechless.
u and mr nqn are so gorgeous together,i love your interactions and the love that seems to pore out for eactoher through your wrtinting.lovely skiing post.i love to ski,unfortunatly due to being diognoses with oesteoporosis i wont be going with my family this year.very very distressing for me not to go.so seeing you enjoying it was great:)
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[...] favourite food blogger, Not quite Nigella, aka Lorraine Elliott, finds skiing is the perfect excuse to [...]
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