The view from my "office"

Flashback

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Very poor car park - just goes to show how important the lines are! :p
TIA! 😁
From my recollection of west Africa, lines in car parks - or on roads, or anywhere else - are of little use :rolleyes:
Yep...
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This is as close as I got to departing ROB yesterday... It never ceases to amaze me just how much baggage people will check in. The Air Cote d'Ivoire flight we were meant to get allows you 40kg even in economy 😱
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The new terminal, was built by CHEC and you can see the influence around it. The lights barely work and flicker on/off constantly so it's like being in a disco and the ticket machine for the carpark is dual English / Chinese.
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I think this coming soon billboard was here when I last visited 10 years ago....
 

Pushka

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Winner view?
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Edited to add. The airconditioners here just started. Door shut. Blinds across. Oh, and for a better customer experience, I was notified on arrival that no power available from 6-7am for their renovations. Sigh.
 
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Ade

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My evening office was Water Bar and Grill.

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Cairns, Queensland
From the condensation (is that the right word?) on the bottle and the partial peeling of the label when exposed to cooling for extended periods of time - I wonder if your Shiraz was toasty when served?

I always thought that bold reds taste better (or the person consuming a bold red enjoyed it's bold flavors) when served at room temperature or slightly above the room temp ? How was your experience drinking this wine?
 

mrs.dr.ron

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can you rip down those lace curtains - you'd probably need to wear a mask while you're doing it because they will be full of dust
The whole house is one big dust collection !! I have moved all the nick nacks to one spot in every room, the place is crammed to the brim !! 😕😕
 

Captain Halliday

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From the condensation (is that the right word?) on the bottle and the partial peeling of the label when exposed to cooling for extended periods of time - I wonder if your Shiraz was toasty when served?

I always thought that bold reds taste better (or the person consuming a bold red enjoyed it's bold flavors) when served at room temperature or slightly above the room temp ? How was your experience drinking this wine?
Certainly condensation, but the bottle came from a wine cabinet direct to the table, so that was the result of a rapid temp change from the cabinet into a relatively warm Cairns evening.

The part peeling certainly made me wonder, but it was smooth and a classic Barossa shiraz. Not as much sediment as I expected.

The waiter offered a taste and the first sip indicated the fridge was set at a lower temp than what I have at home. He then decanted - mostly for theatre I reckon.

All things considered the wine temperature was acceptable. And there was nothing I could taste to indicate a problem with how it was stored, so I can’t explain the label.

But I can assure you that given the price, I would have sent it back if it was no good.
 

kookaburra75

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From the condensation (is that the right word?) on the bottle and the partial peeling of the label when exposed to cooling for extended periods of time - I wonder if your Shiraz was toasty when served?

I always thought that bold reds taste better (or the person consuming a bold red enjoyed it's bold flavors) when served at room temperature or slightly above the room temp ? How was your experience drinking this wine?
When I lived in the Kimberley and Pilbara, and Central Australia we would put our reds in the bottom of the fridge, as we didn't have a dedicated wine cabinet back then, and didn't want them to cook in the heat. After pouring, it didn't take long for the wine to warm up in the glass. After all, room temperature in Europe is a lot cooler than the average room temperature here.
 

Flashback

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Mamba Point Hotel. Requested the carpark view and got this silly ocean view instead.
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Dinner next door was very good, best of the trip so far and also great views from there.
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Lovely view of the carpark from the top floor of The Cape Hotel.
 
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TonyHancock

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Well that brought me down to earth - neither an interstate or car park view at the ATL airport Marriott. Now I am not a Marriott sort of chap but Griselda informs me I am Gold. (I did have to clarify that and it is Gold in the Marriott Hotel rewards program.) I dread to think what the tin and bronze folks get.

I must confess to feeling a touch of ennui. I have been in hotels non stop since June 20th. It is wearing a little thin, but hey, back to the HI at CVG on Friday to continue the dream.

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