Author: Mrs A
From: Munglingup Beach
To: Paradise Farmstay, Dalyup
We left early this morning, blue skies overhead but continuing strong winds. I had not had a good night’s sleep due to a pinched nerve or similar causing pain from my neck to my right arm – I’m hoping this is not going to be a regular thing – it seemed to get better during the day.
As we drove out from camp we spotted our first snake in a long while – a sunbathing diamond python along the roadside – this one is not venonmous. He posed for some photos. Not long after spotting this beauty, we crossed paths with an actual venomous black snake, which reared up at our rig and slithered quickly into the bush – no photo of that one!
We continued our journey eastwards towards Esperance, stopping at Paradise Farmstay along the way. We had some difficulty finding the location due to the lack of signage, but once we had settled, found out from Tom the farmer/butcher that he wasn’t allowed to advertise due to the Esperance caravan parks. Thank goodness for the Wiki Camps App!
We settled in for the day – I had an hour’s catch up nap, then we purchased some organic sausages, fresh eggs and some diced steak from Tom. We cooked up three of the sausages for brunch – delicious! I swear there is a difference from the usual butcher or supermarket sausages. The strong wind continued so we mostly settled inside out of the breeze (strong breeze which prevented the awning from going out and blew over chairs and stools outside!). Tassie loves it here though – no dogs or anything threatening – she had a great day strolling around the paddock or dozing in the sunshine.
At 4pm we congregated on Tom’s deck for happy hour with the other people camping here. We have a couple from the NSW Central Coast, a family from Southerlandshire, also in NSW, and a couple from Mackay in Queensland. We all shared drinks, nibbles and stories for a couple of hours, before retiring to the mobile apartments to cook dinner after enjoying a proper bush sunset.
Mr A and I have a beef rendang, cooked with our local organic beef (we are trying to disassociate dinner from the cattle strolling around in the next paddock), and the remainder of last night’s delicious Brash Vineyard Shiraz.
