DL17 LAX to Sydney was a breeze. The suitelets were comfortable and you could lie down flat. Everyone in business class slept (I think) and we were a cheery lot on landing. Richard slept for 9 hours, woke up and ate something, then went back to sleep for another couple of hours. Immigration and customs were handled efficiently and we were promptly whisked off to the Holiday Inn at the airport where we ate, napped and then cabbed to Newtown for dinner with our friends.
Robert busy in his kitchen
Robert and Morrision live in warehouse where Morrie has his passementerie business, looms and such on the bottom floor. Robert, a food stylist and cookbook author has a fabulous kitchen on the second floor where they live. The room is a wonder of stuff, piled on stuff, piled on stuff. Pots and pans, gadgets and googaws collected from all over the world. 9 showed up for the delicious dinner which consisted of: mussels in a wonderful broth, quail on chicory salad with asparagus and an unbelievably good potatoes Ana. Final course was a very fine cake topped with a berry fool. Many bottles of Australian and New Zealand wine were consumed. The assembled group were all foodies and travelers: A television director and his wife, a psychotherapist and sometime Sydney tour guide, editor of a Brisbane newspaper, another tv director, a wine maker and a Thai chap, in Sydney for a conference.We talked and ate; suddenly it was midnight. Robert and Morrison helped us flag down a cab and we just made it to our beds and crashed.