With the departure from Mawson of Bron and Michael planned for mid-November it was decided to hold our end of winter dinner on Saturday. The dining table looked immaculate with each table setting decorated with an origami peacock made by Mel. The views from the dining room windows to the harbour and across the sea ice to Bechervaise Island and the icebergs were glorious.
We started with champagne accompanied by sausage rolls and fried wontons. Bron basically served a buffet so that she could participate in the evening’s activities. The selection of food on offer included:
Oysters natural, mornay and kilpatrick
Prawns and lobster with sweet chilli dressing or cocktail sauce
Carve your own ham on the bone
Barbecued quail in soy and ginger
Beef fillet in demi glaze
Roast potato, pumpkin mash and Mawson hydroponically grown salad
Layered panna cotta (vanilla, coffee and chocolate)
Berry and Cointreau trifles
Bob said some words about Michael and Bron, separately thanking them for their contributions throughout the year. Chris proposed a toast and we all raised our glasses and drank to Bron and Michael’s health. Many sat at the tables until late and afterwards, retired to the lounge.