Thursday, 2 July 2020

How Do Couples Get A Perfect Holiday...

Have you felt the strains of living life a little out of the ordinary of late?  Well, it can be said that “covid-19 has had an effect on all of us”.  But now after each state and territory in Australia has experienced closures and you, isolation. Life is still not as we know it and it wont be for awhile, but at least there is light at the end of the tunnel...time for a holiday.  A desired perfect holiday!

Ultimate Winery Experience

If you have been pondering where you and your loved one would escape to, to feel the joy of freedom, relaxation, fun and whatever you desire, remember to consider these three tips:

  • Get organised.  Ask family or friends if they can look after your children, pets, plants or house for a few days.  If need be look at services where you can get a live in nanny or where your pet can be comfortably lodged in a boarding kennel environment.  Also, do not be hesitate to touch base with a friendly neighbour who may be able to water your plants and keep an eye on your house or there may be a local kid who would love some pocket money.  Simply ask them and then you are another step closer to your perfect holiday.  
  • Couples you want that perfect holiday?  So, holiday where there are no children unless you truly do not care.  Options for a perfect holiday would be to stay at a resort that has adult only facilities, such as a pool area or more oooohlalala, stay at an adult only resort. Yes, they do exist.  Be it a private villa, a luxury resort, remote outback camp or an adventure such as heli-touring, fishing, self-driving or an exploration cruise to experience different cultures and unique scenery.  You can experience a perfect holiday.
  • Because this is all about you and your loved one.  Discuss what you both mutually want to do or get out of your holiday.  There is no use, hanging out remotely in a luxe tent at a beach destination if your loved one despises being away from concrete buildings.  Will it be an action packed holiday or leisurely lazing by a pool and wine sipping at a fancy restaurant.

Kimberley Coastal Camp

Here are some suggestions to stimulate discussions to what you may desire on your holiday:

  •      Gourmet cuisine or fresh local produce
  •      Wine your drink and you would love to taste and experience more from a region
  •      You both love the ocean, so you will not go inland
  •      You love the ocean, but it is nice to broaden your life experiences, so why not head inland

Remember, this is about you two getting away together.  Take a relaxed pace and appreciate what we do have on our doorstep here in Australia, all within a few hours drive or flight.

When border restrictions are eased, travel and holidays are going be different.  Social distancing, washing of hands, sanitising and less contact of communally touched items will be in place.  

At Travel With A Difference we have over twenty years in coordinating and booking holidays and travel arrangements, so contact us

Grab a cuppa, sit back and relax completing this Find A Word Destination and receive a gift when you book your holiday with us 


Western Australia

Tuesday, 17 March 2020

Travel & Holiday Plans: COVID-19

You many be aware that notification and updates on the coronavirus COVID-19 are changing rapidly.  

The updates we are receiving from airlines, tour companies and the like, as well as My Travel Group which we are a part of being an independent travel agent under helloword is daily, if not hourly.  

This circumstance to which sudden change to travel arrangements and the pace at which to travel and tourism industry has to navigate it is new and is being dictated by countries and the spread of COVID-19.  The rate to which the airlines, cruise, travel and holiday suppliers can currently respond is limited due to the rapid change of notice from the affected countries and WHO (World Health Organisation) and the number of reservations that require amending. 

Currently, departures before end of March, some to the end of April are being amended.  But changes are based on soonest travel dates. At present, we have no capacity to get a reply for travel into or beyond May and then each airline and travel/holiday suppliers has their own policies. Hence, the delay updates are being reviewed. Beyond this regular cancellation and change fees set out by the airline, cruise, supplier or travel company apply, until we are advised or instructed otherwise.  

Here are a few links you can view for relevant information from Health and Country authorities:

Smartraveller - DFAT
Updates on the Australian governments advise on travelling to overseas countries.

Isolation Guidance
If you have returned to Australia from overseas or been in close contact with a confirmed case of coronavirus, special restrictions apply. This information sheet should be read in conjunction with the ‘What you need to know’ and ‘Isolation guidance’ information sheets at 

Information for International Travellers
When you travel internationally, biosecurity measures at the airport and in-flight will apply to you.  Travel restrictions and other arrangements also apply to people travelling overseas, returning to or visiting Australia.

DFAT - Restrictions to enter Australia
Travellers returning to Australia

Department of Health - Australia
What you need to know about covid-19

Some states and territories in Australia have closed their borders to non-essential travel due to COVID-19. Here’s what you need to know.

Horizontal Falls - Australia

Tuesday, 3 December 2019

Josef Chromy + Baked Smoked Salmon...

A destination that easily alludes to delicious is wine and fresh produce is Tasmania.  Here we are sharing not only delicious recipe from the Josep Chromy winery, but a must do Tasmania wine and taste experience.  We're sure you'd love to share this with family and friends. Enjoy!

Baked smoked salmon, sparkling oyster cream, salmon cavier

Wine pairing
2015 Josef Chromy Vintage Sparkling

1kg fillet of Tasmanian salmon
6 shucked oysters
200g creme frache
Good olive oil
3 lemons
1 lime
1 orange
1 bunch rhubarb
2 cucumbers
1 head small fennel
1 bunch baby radishes
1 head small fennel
1 bunch baby radishes
1 bunch thyme
1 bunch parsley
1 bunch mint
1 bunch chives
1 clove garlic
1 tsp white wine vinegar
Salt and pepper
1 small jar salmon roe
50 ml sparkling wine

Ceviche cure
70g table salt
30g caster sugar
Juice and zest of 1 orange
Juice and zest of 1 lime
Chopped green fennel tops from the bulb of fennel

Oyster cream
Meat of 6 fresh oysters
250g crème fraiche
30 ml sparkling wine
20ml olive oil
1 lemon
Salt and cracked pepper

Lemon dressing
Juice of 2 lemons
1 tablespoon white wine vinegar
1 clove garlic – minced
2 sprig thyme - bruised
1 tsp Dijon mustard
150 ml good olive oil
Salt and pepper

Put all ingredients in a jar and shake well, allow to infuse for at least half an hour.

If you can, get the salmon pin-boned and skin on, from a fishmonger, as the fillet will be nice and thick. Carefully cut the belly fat off and trim any edges that aren’t smooth. The Salmon will present better later.

To make your cure mixture, blend the ingredients in a food processor, coat the fillet and set aside for 2 hours in the refrigerator. Rinse fillet with cold water, then dry with paper towel. To cold-smoke the fish, place the salmon fillet into a deep casserole dish and cover well with plastic wrap. Using a small hand smoker, make a small hole in the wrap to fit the nozzle in, fill the bowl of the smoker with some fine apple or hickory wood chips and smoke the fish until the chips have burned out.  Remove the nozzle and cover the small hole. Allow smoke to sit with the fish for at least 30 minutes. This will impart a gentle smoke flavour to the Salmon, make it moister and more tender when baked. (There is a huge difference to doing this process yourself rather than buying cold smoked fish. There is no comparison in the finished result! Look for hand smokers and fine wood chips at hospitality and catering stores).

Place the salmon fillet skin down in a baking tray, preferably one with high sides. Rub the flesh with plenty of extra virgin olive oil, then sprinkle with sea salt, cracked black pepper and chopped thyme leaves from 8 stalks or so. Cover with foil and bake at 100 degrees C with no fan, for 1 hour. You’re looking for an internal temperature of approximately 46 degrees C. Serve straight from the oven.

To make the cream, use a hand blender or small food processer. Shuck the oyster meat into a container or blender, add the juice of 1 lemon, sparkling wine and olive oil and blend until smooth. Fold through the crème fraiche and season with salt and pepper. For the best presentation, put into a small squeeze bottle and refrigerate. You can dollop if you don’t have a bottle.

For the salad, peel the rhubarb and very finely slice in 10cm strips, then put into ice water so it curls up. Finely slice cucumber, baby radish, and baby fennel and add to a mixing bowl with the drained rhubarb and half a bunch of torn parsley, mint and chives cut into 4cm sticks.

When ready to serve, place the salmon fillet gently onto a wooden board or serving platter, dress the salad with some lemon dressing and gently surround the salmon fillet. Place your slices and dices of ceviche over the salmon and salad and repeat with the oyster cream and salmon roe. Pick a few small herbs off the remaining herb bunches to garnish, and finish with a little more olive oil over the top.
Serves 8

BOOK our Must Do - Wine & Taste experience in Tasmania.  It's a four night package combined with contemporary accommodation, fun and unique pursuits and it goes without saying delicious local food and wines!

Josef Chromy - wine and taste