December’s highlight was visiting Cairns and Port Douglas.
Iron Bar - Port Douglas
That was a nice way to end the year…… not just because of the beautiful beaches or the world heritage listed Great Barrier Reef and the Daintree Forest.
There was the abundance of seafood (prawns, yabbies, trout, mahi mahi, and crab), tropical fruits (mangoes, banana, sugar cane, sour sop, pineapples, rambutan, mangosteen) and of course, the tropical fruit wine.
Prawns in Port Douglas
I was quite fascinated by the variety and taste of the mango and pineapple wine I had during my visit.
Mango Wine and Lemon Lime & Bitters
Besides the typical sweet dessert wine, the local wineries also produce dry, medium-dry, and sparkling wine as well as fortified liquor from every type of tropical fruit you can think of. I tasted the wines made from mangoes, pineapples, passion fruit, lychees and mangosteen which were absolutely delicious.
http://www.shannonvalewine.com.au/
I brought a couple of bottles of mango wine back and I intend to use them to create something worth blogging about in the coming weeks. I’ll keep you posted…….
Comme Un Chef 
1. One of the “bestest” breaks…loved the prawns in the heat:)
2. Can never go wrong with lemon,lime & bitters..
🙂