OK Get ready to book a trip to Wynyard Tasmania, because we have just taken possession of the ‘world’s rarest chocolate’ . Anvers Chocolate have sourced and produced a new organic Peruvian Pure Nacional Dark Chocolate- Fortunato No. 4 made from the world’s rarest chocolate and a direct descendant of the original mother cacao tree. Believe me when I say to you, in all the years I have been consuming and enjoying an affectionate relationship with chocolate, I have never tasted such a rich and satisfying dark chocolate as this one. Made from a previously thought to be extinct cacao tree in Peru, sourced by Igor himself, from Anvers’ chocolate fame in Tassie, this is to die for! Luckily you don’t need to go to those kind of extremes to try it, as we will be popping a block of these babies into each basket of sin in each room for your indulging pleasure. Thankfully, we had connections through Janelle’s Peruvian guinea pig racing contacts which gave us priority in securing an early shipment of this stuff. I told her Peruvian guinea pig racing would pay off one day- and here it is. So book your trip today!! In the mean time, I shall be quality testing our delivery……..Tweet
Ladies night at the flicks!June 5, 2013
Staff night out to see Baz Luhrman’s latest offering, The Great Gatsby. we all agreed the costumes were amazing and the story was captivating! Thinking we might have to update the housekeepers uniforms soon, maybe flapper style!. And yes, we love our choc tops!
The glory of a winter’s mornJune 5, 2013
The sunrises this week have been stunningly beautiful. Something about the crisp winter air kissing the warm sea waters seems to imbue a palette of gorgeous morning hues. If only I was brave enough to take a dip!
Sunnyside Up GardeningFebruary 6, 2011
Well, after a fairly busy breakfast, I’m not sure what really possessed me, but I decided to tackle the spot that I had been eyeing off for some time as a new sunflower garden. The poor unloved piece of earth, right behind room 12 and 11, was crying out for some lovin’, and now …