This is 'The Waterfront' restaurant where the seafood is famous for a very good reason.
The little holiday island inside Port Vila Harbour.
A happy boy with our 12 pound fish.
Hi Everyone,
It is now 9:00PM Sunday in Mackay. We arrived Mackay harbour at about 6:00PM Friday and at the wharf waiting for us were Customs, Immigration and Quarantine. Formalities took some time – they were efficient and friendly. The Quarantine officer did not finish with us until 7:30PM, after he had relieved us from a large store of food, including our stock of spaghetti bol – we were not too distressed about that even though it was a first class meal because we had eaten so much of it since San Diego, but the seizure of our frozen dinners was another thing and our steaks which I had been marinating since noon was our dinner that evening. So after the friendly Quarantine officer bade us goodbye loaded down with our evening meal, frozen dinners and spaghetti bol, plus a stack of other stuff we walked ashore to the nearest restaurant and had a meal and a bottle of red – that softened the blow somewhat. Our progress south to Port Hacking has stalled because of a south easterly change which came through last night and is expected to last until Tuesday and we then only have a narrow window to get south before the next front. Scotty drove Brian to the airport at 5:00AM this morning with a car loaned by a friend and business associate of Jack’s, David O’Connell. We lamented Brian’s departure over a Tapas meal and red wine last night – we all came away from that one hungry but had a good time. Officially we are stalled here until the 21st November because the vessel is being imported into the country and can’t move it out of Mackay until we receive written permission to do so but the Customs officer assures me he would fast track that so we can all get home. Scotty will head over and pick up Bruce at 6:30PM this evening, so we are a crew of three again and when everything is in place we will move on south at the first opportunity. We are looking forward to Jack joining us in Coffs Harbour if business permits.
Cheers for now,
Roger.
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