Coupe d'Antibes and Xmas Lunch 2010
What a great day for the Alliance's annual Coup d'Antibes petanque competition and Christmas celebration! We had enthusiastic participants and observers (some new faces and first-time players, as well as some long-term members), first class food and the odd thirst-quenching glass of wine/ale, and a beautiful location. To top it all off, the clouds stayed away and everyone enjoyed the mild summer weather.
Our 2010 champions and Coupe d'Antibes winners are Mary Brady and Graeme Gerard, who defeated Glenys and Derek Lambert in the final. Making the win even more special is the fact that it was Mary's first game of pétanque, and to top Mary's day off, she also won first prize in the raffle. Although the games were played on grass rather than the usual gravel pistes at Mandeni, the change in surface made for a much more even competition. Thanks to Dorothea for organising the event and to Danielle for organising the draw!
The Seahorse Inn at Boydtown is congratulated for the very well cooked turkey lunch (and the best crème brûlée imaginable for the price), and the attentive and capable serving staff. All in all a terrific day out.
Mary (a complete beginner) and Graeme (with very little playing experience) managed to outplay some much more experienced players to win the 2010 Coupe d'Antibes.
Many positive comments went around the room regarding the great food, relaxed staff and attention to detail over lunch - a great location for functions!
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Conversation Lunch at Tura Tavern 10/10/10:
Conversation flowed freely at the Tura Tavern on Sunday 10/10/10, when eleven enthusiasts conversed predominantly in French. A group of 'native speakers' coached a few of us through the mire of verbs (passé composé) and vocabulary etc while we shared our stories of "nos familles et la vie en général".
The $10 lunch was well received and between us all we probably selected everything on the lunch menu. Along with 'cidre' et 'un verre de vin', the outing was most enjoyable. Perhaps you might like to attend the next one? It is definitely a wonderful way to improve one's conversational skills. (Carmen Coutts-Smith)
Click a photo to get a larger version.
A small but intrepid group of Alliance members braved the weather and enjoyed a great walk around Bournda Lagoon on Sunday 19th April. Followed by a cosy lunch, the walk gave everyone who attended a chance to get to know each other better.
Thanks to Rex Speller for organising things.
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Un après-midi de conversation française: Le Goûte
Some photos:
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La Coup d'Antibes
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A dozen people, including Bénédicte’s children, had come out amongst the green hills of Nethercote. While the English-speaking partners formed a salon des refusés outside, ambitious French speakers crowded around the kitchen table. Gérard’s photos from his recent travels in Morocco and Israel created a focus and much discussion.
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A few photos from the A.G.M.
Danielle giving her annual report.
Hugo White presides over the election of the 2009 Committee
The 2009 Committee: L-R (front) Rex Speller (vice president), Danielle Watkins (president), (rear) Neil Porter (Treasurer), Margaret Gaunson (committee), Brigitte Leroy (committee), Cecile Pidcock (committee). Absent: Gérard Decottignies (committee), Wolfgang Kasper (committee).
Peggy Hamilton and Danielle cutting the 20th Anniversary cake.
Peggy and Danielle.
Rex Speller
Simon Arlidge and Brigitte Leroy.
Bruce.***************************
29 members and guests attended this wonderful lunch at The Wharf Restaurant in Merimbula.
In Belgium, mussels –– scooped up by tractors at low tide, typically from
the mudflats of nearby Holland –– are a firm culinary favourite. The
moules are traditionally cooked in a pot with white wine. Belgians love
eating them by using one empty shell to scoop out the next and to slurp the
broth from one of the shells as well. Moules are typically accompanied by
frites (‘French’ fries), which are proudly claimed as a Belgian invention.
Whether or not this is true, the Belgians certainly have perfected them. ––
When the main season (September to April) starts, enterprising
restaurateurs may buy a whole truckload of mussels to start an open-air
food festival in some street or square. Accompanied by one of the many
excellent Belgian beers, this makes a cheap, delicious and filling meal.
the mudflats of nearby Holland –– are a firm culinary favourite. The
moules are traditionally cooked in a pot with white wine. Belgians love
eating them by using one empty shell to scoop out the next and to slurp the
broth from one of the shells as well. Moules are typically accompanied by
frites (‘French’ fries), which are proudly claimed as a Belgian invention.
Whether or not this is true, the Belgians certainly have perfected them. ––
When the main season (September to April) starts, enterprising
restaurateurs may buy a whole truckload of mussels to start an open-air
food festival in some street or square. Accompanied by one of the many
excellent Belgian beers, this makes a cheap, delicious and filling meal.
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