Uni is finally over and I have a break for four months.
I’m so excited to just relax and explore Sydney and finally do the Asia travel I’ve been anticipating for months.
Since I finished last Wednesday I have packed in seeing as many people as I can and doing as much exciting stuff as I can fit in around my shifts at work (9 to 5 four days a week this Christmas season).
Since then I have also been to a couple of restaurants with friends, my favourites being Courtyard at Coogee Beach, where I had an acai bowl and a matcha latte, and BahBQ a Brazilian restaurant in Crows Nest which offers the unique experience of a Brazilian Churrasco where you pay $59pp to have an all you can eat degustation.
My favourite meals are the fire roasted meats, garlic prawns, grilled halloumi, polenta chips, crumbed banana and roasted pineapple.
I also had a shopping day with my best friend and we went to see the massive Christmas tree (3 stories high) at Queen Victoria Building and bought some Christmas presents for friends. I also bought myself two pairs of bikini bottoms from H&M for only $15, to increase my swimmer collection for when I go traveling to beachy places like the Philippines, Thailand, Vietnam and Byron Bay in the coming months.
I’m so excited for the coming months, I’ve had a great first year at uni but I am very ready to relax with friends, travel and eat good food instead of being cramped in my room studying.
Tomorrow I’m off for breakfast at a Middle Eastern restaurant called Kepos Street Kitchen, and I’m tossing up between ‘Dad’s favourite brekky – falafel, hummus, labneh, soft boiled egg, tomato salad, schiacciata bread’ or the ‘Avocado toast, coriander seeds, crispy kale, poached eggs’.
Then, for dinner I’m meeting up with a childhood friend for one of our favourite chill nights at the Green Gourmet which is a vegan restaurant that does fake ‘meat’ and I always order the ‘Lo Han Tsai 十八羅漢齋煲 -Bean curd stick, baby sweet corn, carrot, tiger lily buds, wood ear, red date, bean vermicelli & fresh vegetables, stir fried with a delightful blend of Hoi Sin & soy sauce’.