I scream, you scream, Yarra Valley Ice Cream!

It’s a hard life being a food blogger. Our portion control issues are continuously tested time and time again and I fail every time. When someone asks you, “We have 12 flavours for you to try today, how many would you like?”….the answer is always 12. 12 indeed. Always 12.

IMG_1951 copy

Recently, I was invited to a sneak peak taste test of the Yarra Valley Chocolaterie & Ice Creamery’s Ice cream Festival! That’s right, my friend. 12 days ahead of creamy deliciousness. 12 days. It’s probably better than the 12 days of Christmas for us food folk. No partridges in a pear tree here! Or you might even find a delicious pear gelato. Mmm ice cream.


My day. Tough life. 

Each day the Ice creamery will have 12 different flavours available. So let’s do that maths….that’s 144 different flavours to try over the span of the festival! I’m on 12 currently and looking forward to making a good dent in the other 132. (That’s right, I can count too. Not just a pretty face).

I ventured into the lovely Q studio to sample these delicious treaties and was in sugar heaven. Yep. All part of the bride diet by JP.

It was ridiculously hard to choose a favourite and I think I changed my mind about 12 times. There will be flavours to suit any palette at the festival, even those who love the classics.


I ate allll that. Pat on the back.

To give you an insight into my ice cream love – I do prefer the standard gelati that you would find in a gelateria in a backstreet of Florence. Give me a bucket of pistachio and hazelnut and I’m a happy lady. Messina probably has too much going on for me. My fave at the moment would have to be Spring Street Grocer. So for me, the Yarra Valley Chocolaterie festival is the perfect combination. And remember there is also the ridiculously large free sample bowls of melt in the mouth chocolate to tempt you there as well.

I got to sample a range of goodies and started off with the chocolate brownie. The brownie being the Chocolaterie’s best seller. And for good reason. I have demolished one (ok, several) of those bad boys in the past and let me tell you, that is one damn fine brownie. Close your eyes and imagine this (I just realised the error of my writing being that you can’t close your eyes and read at the same time, but you get the idea…) ….


Melted couverture milk chocolate with chunks of their scrumptious brownie. Oh yes. Rich, deliciousness that’s fun for the whole family. Unless you give a litre of it to a 3 year old, then you’ll have crazy sugar times ahead.

Another favourite was definitely the Lemon Myrtle Sorbet. A surprise for me for sure. Big fan of lemon sorbet usually but I was expecting the lemon myrtle to be overpowering and I thought I might be digging into a herb garden’s worth of flavours. Boy was I wrong. I had sampled a few of the rich flavours by this point (snickers, peanut brittle, pancake) so this was oh so refreshing with great flavours. Mhm. As my fellow blogger @gastronomel (look her up, she’s great) pointed out, this would be bloody delicious mixed with Limoncello. Mhm. Perfection.


There’s even a flavour for you licorice-loving folk. Trust me, I’ve never been a fan of licorice in any form. But the flavour of this gelato was delicious! Mixed in with the tang of fresh raspberries and that was a winner. Not mywinner, but will definitely be a big seller.

Now drum roll. It took me a while. Hours in fact. And many discussions with the poor team at the Q studio to finally decide on my favourite of the 12 I sampled. I’m going to have to go with the Dark Orange. (Tadaaaa). This was a rich, intense sorbet that was broken up by orange peel and a hint of Grand Marnier. Oh lordy, it was good. And as it’s a sorbet, it’s pretty much #cleaneating. Right?

It bordered on tasting like the best cake batter you’ve ever tasted. Which is of course an excellent trait. I know you’ve all licked the mixing bowl, or spoon, or both many a time. Don’t lie. We all have.

If you see it at the festival, eat it. Eat it all. Actually eat all of them. And you can! For a sample of the 12 flavours available on the day, you only pay $12! I feel like I should be advertising a set of steak knives as well with this kind of enthusiasm, but I reckon that is a brilliant price to sample some of Victoria’s finest.

There will also be an Ice Cream menu of delicious sundaes etc to choose from if you want to go that extra mile with your affection for Ice cream.

Plus you can sit back and let the kids run off the sugar in the beautiful outdoor areas that the Yarra Valley Chocolaterie shows off every day. Ah I sound like the girl on Getaway, but trust me, go there. Eat all the things. Roll home. It’s worth it.

Yarra Valley Chocolaterie & Ice Creamery


18th Feb – 1st March

(Yes it’s on right now. Right. Now. Go!)

Tagged , , , , , , , , , , , , , , , , , , , ,

Hello, Operator?

So I work in the ‘daggy’ end of the city. My area is the jeans-joggers combo of the fancy outfit of Melbs. We struggled for decent cafes for a while there but now, the hospo peeps are seeing the potential of jeans and joggers and we’ve graduated to Nike frees and black skinny jeans. Ha oh JP, please give up on the fashion analogies.

Cut a long story short – Operator 25 is in town and has been for a while now. Serving damn good food and cawfee to the kids of Melbs.

I ventured there recently with ma work buddy MB, fellow foodie and fellow bacon lover. We started with cold brew coz that’s how we roll. It was good. Not strong enough for me, to be honest.


Whenever I say the phrase ‘strong enough’, I think of that part in Harry Potter where someone says to his buddy Voldemort, ‘But master, you are not strong-g enough’. And he pronounces the word ‘strong’ really phonetically. Just me?

Back to the coffee. We are both used to the super strong Sbriga cold brew (Little Lonsdale’s italiano gem) so this was a little lighter than we had hoped for. But still a nice, smooth drop. Or drip. Cold drip. Yep, continue.

We had both been drooling over Insty picks of Operator’s corn fritters so MB ordered them quick smart. With bacon. Of course.

IMG_1363Brilliant party on a plate.

Duck egg yolk porn galore. Amazing dish. The finished, bare plate was testament enough. Such great flavours and with crispy, fluffy fritters, it’s a no brainer. Heirloom tomatoes, smooth-as goat’s cheese. Ah I’m drooling thinking about it. Unfortunately not gluten free, so I decided to peruse for something else.

There are a few GF options at Operator 25 so I decided to stick in the no-gluten zone as requested and give the salad a crack. This exceeded my expectations 10 fold. It was so tasty, I would have had thirds. Right, not that unusual but so good! There was everything in this grain salad and the flavours were fantastic. Highly recommend!


Oh and I added bacon. And I dare say it; it didn’t need it. How could I say such a thing? Because the salad was THAT good.

We had great service that day as well, nothing better than a damn tasty meal and lovely peeps to serve it to you. Great lunch spot for any city slicker.

I’ve had a couple of hits and misses with Operator 25 but this was a great experience and hope they will continue.

Come down the daggy end of the city some time and check out the Operator goodness.


Operator25 on Urbanspoon

Tagged , , , , , , , , , , , , , ,

Shanghai Version New-Point-Oh. New Shanghai.

Ha, JP, you’re hilarious.

So. Yes I’m getting married. My future sister in law has my first name. So, yep, we are going to end up with the same name. Think of the fun we will have. Ok there’s not alot we can realllly do. But hey, we can try and confuse as many people as possible.

To discuss our future endeavours, I took her to Emporium’s lotus flower in thorns, New Shanghai. I was invited to sample their fare by ID Collective and golly gosh. I am so glad I was. And to those haters (who gonna hate hate hate) and say ‘Ah you’re going to talk up it, coz you got it fo’ free….”, think about the times you told yo’ mamma you didn’t like her cooking, and you got that fo’ free. I’ll tell you if I don’t like something. (finger click click click).

Back to the place of amazingness.


Ahhhhhh. (Angel sound. Not sound effects from a scary movie)

From the moment we entered, the staff were fantastic. We felt so relaxed throughout the entire dinner and not rushed at all. Nothing worse than needing to keep a dumpling on your plate so you’re not kicked out. Especially as I’m the one who usually wants to eat the last one. New Shanghai has got the service, the fitout and the damn tasty food combo.

We settled into the lively atmosphere with a lovely glass of T’Gallant Pinot Gris. We were offered the valentines day special cocktail of a Chocolate Martini, but I wasn’t sure that would mesh well with some dumpling love….

Yes I have recently been advised to try a Gluten Free diet by the doc, but when offered gluten, you take the gluten.

With a huge menu, it was so hard to make a decision for those of us decision-al-ly challenged. So we left it in the trusty hands of our waiter.


The best of the best. Hutong eat your words. There’s a new dumpling king in town.

First up were the silky as …silk  Xiao Long Bao, aka steamed mini pork buns. These little bags of goodness were filled with delicious, hot pork and a light broth that was just amazing. Adding the pickled ginger and vinegar was just delicious and these were gobbled up by JT and I momentarily. These are, by far the best dumplings I’ve had. No joke. Go there. Right now. Well they are closed now. But go. Soon.


Pan Fried Pork Dumpling. SO Crispy.

Next up were the Pan Fried Pork Dumplings. At first, I was surprised they had served very similar fillings to us. But after one bite, I was so glad they did. Loved the crisp bottom layer of the dumpling and the flavour of the pork inside was delicious once again. I can’t find any more descriptions that compare to these dumplings and mini buns. AH-MAZING. I didn’t want to stop eating. And I didn’t.


Chinese New Year Speciality.


Delicious bok choy and sneaky shiny mushrooms that wouldn’t come into focus.

Admittedly, we were rather full after the dumpling deliciousness, however we ‘forced’ ourselves to keep eating. The next dish is a Chinese New Year speciality of stirfried Rice Cakes, pork mince and XO sauce. Incredibly massive serving. Just the way we like it.

Ok, I’ll also admit I wasn’t exaccctly sure what the rice cakes were until we were informed. I probably wouldn’t have chosen this dish if I was just perusing the menu so I am glad we were served it! Great flavours and who doesn’t love XO sauce.

We thought we were done. But. wait. The smell hit me before the dish came to the table. Enter the crab of the soft shell variety. Wish you could catch these bad boys in the crab pots. But you need some serious skill to make it taste this good.


Crispy. Salt. Pepper. Crab.

I do often overlook salt and pepper squid/calamari/crab as there is never enough ‘meat’ for my liking. Enter this dish. Fantastic tempura coating and it let the crab meat speak for itself. Brilliant dish. Highly recommend. Massive portion again. Perfect for those of us with #portioncontrolissues. I’m not sure JT wants me to marry her brother now she is fully aware of how much I can consume. Ha, who am I kidding, she knew I eat a ridiculous amount of food.

We were offered an array of desserts, but, yes I’ll say it, I was too full to go near it.

It wasn’t until we left that I noticed the line of people waiting to get in! Not once did we feel rushed, nor were we hurried along, or asked if we would like the cheque (my pet hate…if we wanted the cheque…we would ask for it!)

Thanks to the team at New Shanghai for providing a great atmosphere to some cracking food.

I was a bit sceptical about a restaurant within a shopping centre. But hey, Emporium isn’t a ‘shopping centre’ and New Shanghai certainly isn’t just any restaurant.


New Shanghai on Urbanspoon

Tagged , , , , , , , , , , , , , , , ,

Do the Mexi-fonda

5 6 7 now, come on and I’ll show you how, work it, work it lil mumma, that’s how we do the Jane Fonda. 

That song has been in my head ever since JT and I went to Fonda. Yes, i know it has nothing to do with that song and yes I may have got the words wrong. But you get it. Right? Ah geez, I went too far with the joke and now it’s awkward. Nice, JP.

So let’s move on to the delicious Fonda goodness. Admittedly tried Fonda’s kanga-quinoa burrito a couple of years ago and was naaat impressed. BUT BUT BUT.

This time. It. Was. Delicious. Our destination was Fonda Hawthorn on Glenferrie Rd. Coz 146353 cuisines on the one street wasn’t enough already.

IMG_1378 Fancy Fonda Sign with arty train passing. Nice.

And nope, I’m not sure why I would have chosen a kanga-quinoa burrito either. Must have been going through a faux healthy phase. Ha. So young and naive.

Due to the doc’s recommendation to try being a glutard for a while, I thought Mexicano would be a schweet idea. And Yep, pat on the back, I was right.

To all my GF homies, mexican has come to solve all your I-miss-real-pasta blues.


 Corn chips & Guac. So good. Want now.


JT and I started with the corn chips, guac and salsa. I must say, the guac was off the chi-zang.

Best I’ve had in a while. I rate my home made guac rather highly (because it’s awesome) and this trumped it by a long shot. Great flavour.

Next up I went with the fish tacos. Corn tacos for those playing at home. I love fish tacos. I love fish tacos almost as much as I love bacon, my dramatic Puggle….oh and my fiancé. These were brilliant. Fish was cooked really well, tacos weren’t heavy, blah blah blah go and try them and eat a dozen.


Fish Taco Taco.


JT went with the beef tacos which were super well received as well. Next time you might even say, perche no los dos?? (Da da da da da da da) and have both!

IMG_1382 Beef Taco Taco.

Fonda Hawthorn has only recently opened and it was packed when we were there for din din at nana time so make sure you get in early! Love the fitout too. I’m not going to try explain….it’s just funky. (Do do do do uptown funk you up uptown funk you up). Yep, not sure why my head is a jukebox today.

For dessert we sent each other ESP messages and both walked out and straight into Yochi. The dessert where somehow you feel like you’re eating healthily and then cover it in mini m&ms. Always a fave.

Fonda Hawthorn. 9/10

Fonda on Urbanspoon

Tagged , , , , , , , , , , ,

New year. Brew beer. It rhymes.

So. Hey there!

2015. The big two-zero-one-five is here. What a year it will be.

This is the year that I, JP, will become JT. Gonna be a wifey. And no, I do not believe any form of bride diet will be entering my JPosphere. But I’m sure you knew that already. Food glorious foooood. Still in a bit of a food coma from the bday degustation (‘digger-station’ according to fiancé) last night at The Grand. But you can hear about that later.

Rambles. Ok.

So it’s raining. And chilly. And I’m drinking cold brew cawfee. Seemed like a good idea at the time. And now I have goose bumps. Remember those books? Not talking about them in that sense….just remembered those books. Could never read them before I went to sleep. Such realistic books, especially ones like the hammerhead stalking the kids in the lake. Mhm. Prime territory for hammerhead sharks – lakes….
Right. Whoops. Where were we? Yes the weather. Oh, Melbs.

I was sposed to go lawn bowling tomorrow for my birthday. Oh Jessica. Planning an outside activity in Melbourne in summer, you silly lady. Of course it’s predicted to rain.

This year I do indeed plan on providing you with even more rambles about delicious foodie experiences. And yes, I will continue to use the term foodie as long as I love food. And bacon. I heart bacon. That won’t change either. Oink.

Came to work this morning and managed to lock myself in the fire stairs. Again. You so clever. Older and not a lot wiser.
That’s me for now. Wishing you all the best for 2015 and I will be coming at you with more rambles oh so soon.

Peace out.

JP x

Yum Cha, Italiano style.

Ni Ciao.

Yep. JP, you have officially lost your marbles. Or have I? When people are throwing around concepts like Italian Yum Cha, it’s time to merge languages. Ni Hao + Ciao….you get me? Yep, quite clever really….maybe.

Italian Yum Cha, you ask? What happens when a hatted restaurant decides to take their 9-year-straight-hat off, go a little cray cray and take food fusion to the next level. As part of Good Food Month, the Grand in Richmond thought they’d add a little Mario & Luigi goodness to the art of Yum Cha.

I’m all for it. 1. Because the food was damn delicious. 2. Because you can eat many, many portions and noone’s judging coz they’re doing exactly the same. Welcome to Italian Yum Cha.

I ventured to the Grand on Saturday for a lovely grazing lunch with Fiancé and our tummies were growling with excitement. Barnie, owner of the brilliant Grand greeted us with those pearly whites and we went on a mini tour upstairs.

Upstairs is a fantastic space for private dinners, birthdays or even a hens party which was taking place on our tour. No naked men there though. Nawww. My brain was also trying to pick numerous events I could have dinners in the dark, old school rooms and feast on the Grand’s best dishes.

We were soon seated in the Dining Room for our meal and from the get go, service was brilliant. Sorry to say I don’t know our waiters’ names but they were all fantastic. And there’s nothing better than ordering Italian dishes from someone who knows the language. Fantastico.

We ordered a Prosecco (because it’s Prosecco) and a beer (because it was a stinker of a day) and perused the menu and drooled over food arriving on the tables around us. First off, love the concept and was so appreciative that the waiters walking around etc didn’t mess with the atmosphere of the place, still a fantastic space to dine and have a brilliant afternoon. We were very spoilt throughout the meal and received many dishes on the house, but trust me, that didn’t sway my ‘judgements’ at all. The food was all just that good.




Whilst perusing and sipping, we also received the ‘italian answer to green tea’, aka of course, an Aperol Spritz. This took me back to my Italian travels and sitting in little courtyards in Firenze, sipping on Aperol Spritz for a couple of euro. Mhm. That was the life. This is too!



Ceviche time


We started off with the Kingfish ceviche with enoki mushrooms. Loved the flavour of the fish paired with the texture of the mushies. Mhm. Delicious. This might take the gong from Chin Chin as my favourite Kingfish dish. Oooooh. Big call, JP, big call. Nothing beats fresh fish in my books. This was done brilliantly and they let the fish do the talking. Oh that sounded rather lame but you get what I mean.



Antipasti love


In my books, you can’t have an Italian meal without some kickass cured meats, and so when that arrived at our table, I was one happy little pretend-italian. 2 words for you my friends, wagyu Bresaola. Delicious meats. What more do you need? Well we of course ordered more but yes could definitely have just had 15 plates of Prosciutto and Bresaola.



House baked bread. Drool. 

Another thing I can’t possibly go without for more than a few hours, is bread. And when pane della casa is offered with olives and a chickpea & rosemary tapenade, well, my mind is made up for me! Side note. Rookie mistake on ordering the bread. Yes of course it’s brilliant and I probably would have missed it if it wasn’t there, but after the 10th or 11th dish, the bread was looking like a bad choice for tummy filling space. Buttt, don’t regret it. I didn’t like the fresh baked bread, said no one ever.



Damn delicious suppli


I told you. It just keeps getting better and better. We were offered Suppli di fungi porcini al tartufo aioli and I immediately started drooling. Simple words – porcini mushroom arancini of sorts with, wait for it, truffle aioli. I’m just going to let that sink it.

I loved these. The suppli were packed full of mushroom flavour with a crisp, thin outer coating on the outside. I tried to go all foodie on Fiancé and tell him why I like them so much, but he was too busy trying to steal the third piece without me noticing. Eagle eyes here mister, you got no chance.



Rabbit raddichio ridiculousness.


Next up upon a recommendation of the waitress we went with the Insalata di coniglio e radicchio.Aka the bugs and radicchio salad complete with popped parmesan and walnuts. I rarely have rabbit, and the smell once again took me back to lazy dinners in Italy. I really liked the flavour of the poached rabbit and the bitter radicchio was a great addition. I’ve become a big fan of the purple leaf thanks to the Grand actually. Had a calamari, radicchio and plum salad a while back in the pub area of the Grand which was delicioso. Loved the popped parmesan too.

The food kept coming and after reading through the epic wine list, I settled on a Barbaresco Nebbiolo Langhe. My favourite of the red wine varieties and this label was no exception. Fantastic wine from Barbaresco complete with beautiful glassware.  Definitely a fantastic wine for a Christmas present if you’re searching. Yep, I’m now a gift suggestion provider as well. So many hats.



I’ll just let you stare for a while. 

Aside from the suppli, we hadn’t even looked at the hot food options as yet so we next decided on the Guancie di bue con polenta.  Beautiful braised ox cheek for those playing at home. Now I have never been a huge fan of polenta since being on exchange in Firenze in high school and mistaking polenta for mashed potato and wolfing it down, only to realise it was actually maize. HOWEVER, sit in with some braised ox cheek and you have a winner. The ox cheek was just melt in the mouth perfection and the polenta was baked just enough to give it almost a crust. Ooo yeh. That’s the only phrase that can describe it. Ooo yeh.

Because I’m a sucker for a good meatball, we also ordered the polpette di vitello. I say ‘we’ ordered, but let’s be honest, Fiancé knows that I’m going to just go ahead and order and it works out pretty damn well! These weren’t just average meatballs, the flavours were so rich and cooked perfectly so as to not dry out the meat. Bravo to the chefs, again.



Thaaaat’s amore.

Oh mio dio, the food just keeps coming. It was like a silent agreement that Fiancé and I had that we would definitely need to order at least 2 pasta dishes. Hey, it’s Italian Yum Cha. It’d be rude not to.

First up was the Instagram-acclaimed Gnocchi al burro e salvia. Potato Gnocchi goodness with brown butter and sage. These were like the best little pillows money can buy. I would sleep on them if I could. But then I would get butter in my hair or maybe just eat my pillow, and then I wouldn’t sleep well, which would make me tired the next day, which would bring on hangry pains early and no one would win. So let’s just keep them on the plate.

I don’t often order gnocchi but oh so glad we did. So delicious. Al dente. Potato perfection. Can’t rave about these little fellas enough. I thought I had found my favourite dish of the day. But I was yet to meet the next player.



Duck and fresh pasta. Mhm.

I admittedly could have ordered absolutely any of the pastas on the menu but the agnolotti d’anatra con cavolo nero, uva e grappa definitely caught my eye. Duck Agnolotti with black cabbage, grapes and grappa. Not your average pasta dish and it definitely didn’t taste like your average meal either. Once again, pasta was al dente, meat was delicious and the additional of the cavolo nero rounded out the flavour. My dish of the day. Ok my savoury dish of the day. Fantastic.



More pasta? If we must.


The final savoury dish that came out on the waiter’s recommendation was the pachetti di mollica con granchio. Breadcrumb pasta parcels with spanner crab. Once again everything was oh so well cooked, but must admit this wasn’t up there for me. Think it was definitely the texture of the crab with the breadcrumb pasta that just didn’t appeal to me, but hey, Fiancé loved it! The crab was so well cooked and you knew it was fresh as, bro.  They did look fantastic on the plate as well. Just made you want to dig in.

Meanwhile, the Nebbiolo was going down oh so nicely and we were enjoying the people watching in the room. A gorgeous little girl had seemingly grown tired of her pasta and was staring at us for a solid half hour. Tried to play a staring competition with her but she won, hands down.

When I relinquished the title of staring competition champion, it was time to engage that 2nd or 3rdstomach and get ready for dessert. It’s italian food. The dessert is going to be amazing. Oh, and in case you were worried, it was de-vine. No words.



Nougat Semifreddo. I’ll take 7.


First up was the semifreddo al torrone. Nougat semifreddo. Haven’t had a semifreddo in a long, long time and it was very welcomed. Delicious texture, not too sweet. Rather heavenly really. Enough crunch to add another texture but not take over. Mhm. One to try for those playing at home.



Ahhhhhhh. (Angels sound) 


You drooling yet? If you’re not, I’m afraid we can’t be friends. I bombolini. Aka JP’s new vice. Ok not really my new vice. Donuts and I have had a love hate relationship since I was a little tacker drooling over the cinnamon donut machine at Donut King. PLEASE do not think I am comparing these glorious balls of heaven with Donut King. Once again, mio dio/ermagherd. Delicious.

The bombolini were filled with crema pasticcera and oh the glory of it all. They were incredible. So good in fact, we ordered them again. Yep, we are those people. Hey, you try them and tell me honestly that you don’t want another one.

I’m sitting her drooling. Such a good look, JP.

Overall, a spectacular afternoon and it was all topped off by the amazing service of Barnie and his team. Nothing better than good service and it enhanced the whole experience. Damn delicious italian food. Not much more I can say. Make sure you get there when it returns to try all the things. All of them.




Grand Hotel Dining Room on Urbanspoon

Tagged , , , , , , , , , , , , , , , ,

RIP Phil Hughes.

So very unlike me to be serious, but I am sitting here trying to figure out how to feel about it all, so I’m going to write it down. Reading today that Phil Hughes had passed away, felt like a big kick in the guts. A freak accident and two days later, we’ve lost a fantastic sportsman and young man. I don’t know why it affected me so much and after hearing the news, I just sat there, staring into space.

It was his passion, his attitude towards every element of the game, and the fact that on Sunday, he would have turned the ripe old age of 26. My age.

What he has accomplished by this age is a testament to his character and upbringing and should encourage all young people to get out there and live every moment. I’m definitely guilty of suffering from first world problems, and sweating the small stuff, but moments like this make you sit back and put everything in perspective. Come on, do the same. Smile at someone tomorrow, help out someone carrying a heavy bag, give your seat up to someone who looks tired. Start at the small stuff. Live every moment. He did. We always say we are going to be, but, if nothing else, use this as a kick in the pants to get up and make the most of what you’ve got.

I spoke to a couple of mates after the news broke today and they had the same feelings as me. ‘Devastated’, ‘I feel sick’, ‘just sitting here stunned’, ‘shocked’. He was our age. Seeing ‘1988’ in those images sent shivers down my spine. He was taken from his family so young. Too soon.

On AM radio this evening, Ian Healy rightly said the name of bowler should be ‘whited out’ from the incident. One can only imagine what the poor guy is experiencing at the moment, and having his name everywhere would only make the anguish continue. Couldn’t agree more.

This has been a very weird experience for me. I have never met Phil Hughes. I’ve seen him play but that’s as close as I got to ‘knowing him’. Test tons, test ducks, we went on that roller coaster with him.

I can only imagine what his poor family is going through and I join the rest of our community in sending prayers, condolences and a great big hug to them.

Rest in Peace, Phillip Hughes. You champion. Test match centuries galore and a damn good bloke.

Taken from us too soon.


Tagged , , , ,

Get every new post delivered to your Inbox.

Join 217 other followers