In this episode we explore an old resort that was reduced to toothpick status during a recent cyclone on the Queensland Coast.

We pick up our long awaited "Omnia Stove Top Oven' (a modern version of the Wonder Pot) and give you an in-depth review on how it works, why you would want one and what you can cook it it. For cooking on board - this little jigger rocks!

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We are an adventurous couple who live an alternative life - a life at sea. We feel better connected when we are sailing. We live simpler and have less impact on the environment.

We take the time to immerse ourselves in different cultures, meet amazing people and experience what the oceans and our planet have to offer.

So come aboard and follow our adventures as we sail and explore our beautiful planet!

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http://omniasweden.com/en/home/

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Meg & Darren

Music by: Alon Barak www.soundcloud.com/alonbarak

Closed Captions (CC):

0:00
last week we took you exploring
0:02
beautiful border island and de la reine
0:04
islet which sits slightly to the north
0:06
of famous whitehaven beach we had been
0:09
sussing out some caves back at borders
0:11
so climbed up to see what we could find
0:17
with final preparations for our next
0:19
cruising season almost complete we're
0:21
now waiting for our new sewing machine
0:23
to arrive we had heard that South Moore
0:26
Island had been fairly devastated by a
0:28
previous cyclone so we took a few days
0:31
out to relax and see what we could find
0:34
[Music]
0:51
it's pretty steamy this time of year so
0:54
our first port of call after a short
0:56
sale was to head to a quiet little beach
0:59
for a swim
1:00
[Music]
1:11
we consider ourselves very lucky to have
1:14
found the way to be able to live this
1:16
life to spend so much time in nature and
1:19
enjoying what our amazing planet has to
1:21
offer
1:21
[Music]
2:26
this beautiful view is from unsafe
2:29
message over to whitsunday and Hawk
2:31
islands in the central with sunday group
2:34
[Music]
2:46
[Applause]
2:49
nature can get a bit challenging at
2:51
times and dialing up some mighty storms
2:53
a cyclone had passed through this area
2:56
and we were keen to see how one of the
2:58
abandoned resorts had feared
3:04
after some lunch we headed back to shore
3:11
southmore resort sits at the northern
3:13
end of south mole island the Aboriginal
3:17
people discovered bowls attics stone
3:19
here which made for sharp cutting tools
3:22
they call this island were river for
3:25
this reason
3:26
[Music]
3:36
school's over this country I really nice
3:38
to walk along the beach from we were
3:40
anchored up it and we're gonna go and
3:42
check out South Lowell resort they cut
3:44
bold in the cyclone apparently so doctor
3:47
walking chase on this hill and we'll see
3:49
which one takes us there
3:56
[Music]
4:02
so we're walking one of the tracks on
4:05
South Mall and it's just beautiful and
4:09
we're going to walk around to the old
4:11
resort and see what's left of it after
4:13
the cycling but what a gorgeous view you
4:16
have from here you feel like you're
4:17
almost on the edge of the world
4:27
[Music]
4:37
[Music]
4:47
it's a nice spot I think we're in a
4:49
better spot back in the late 20s
5:01
craziest took over then eventually it
5:03
changed hands again in the early 40s
5:05
when it began life as a resort for
5:07
everyday families with basic
5:10
accommodation a golf course restaurant
5:12
Paul and plenty of water-based
5:14
activities visitors could walk the many
5:18
tracks around the island enjoying the
5:20
spectacular views from a loft
5:26
you wouldn't want to be in the front
5:28
rice sleep well for debut in cheeto
5:30
sorry okay no well yeah what a mess of
5:34
destruction
5:42
look at the dedi like a pilot must have
5:45
gone well it's an old jetty it's from
5:49
the 70s yeah they must have been a fair
5:52
pair of waves coming through here it's
5:55
amazing all crumpled up
6:03
[Music]
6:11
[Music]
6:13
yes sir that was a
6:15
that was the main area of South morale
6:18
resort which I think was quite a big
6:19
resort back in the day and then the 70s
6:22
kind of a backpacker a family resort and
6:28
unfortunately she's been bowled by
6:30
Debbie so hopefully she'll get made into
6:34
it a nice brand-new resort for everyday
6:39
folk and some day in the future but what
6:42
a beautiful outlook
6:44
[Music]
6:52
you know they're sitting here
6:54
come in you're in the laconic you know
6:59
don't you see look at this it's a button
7:08
[Music]
7:13
just an absolute beautiful walkthrough
7:21
like
7:25
I'm fluffy looks like Dez is gonna be up
7:31
for a swim to go and get the dinghy
7:38
Ronnie I
7:42
I think you might be up for a swim my
7:45
honey
7:57
and these in
7:59
[Music]
8:20
okey-dokey so I have been waiting for a
8:24
shipment to come in and it's the omnia
8:27
stovetop oven and yeah it's made in
8:32
Sweden and it's a little mini oven
8:36
apparently this magic little item will
8:40
cook breads and brownies and baking sort
8:44
of stuff and casseroles and quiches and
8:47
anything that you can cook in the oven
8:48
and unless your amount of time and use
8:51
less gas
8:52
so as we don't often get to fill up on
8:56
guests regularly because we're tipping
8:59
off to places that don't sell gas in the
9:01
near future I'm trying to reduce our
9:03
usage and this guy's going to do the job
9:06
so how it works basically it comes in
9:11
three parts so this part is made of
9:13
stainless steel and it sits on your hop
9:16
and this container is what you cook your
9:21
food in so you've got three part the hog
9:25
heats up and creates heat in the bottom
9:28
and the heat the food sitting in here
9:31
and the heat comes up through this part
9:34
here and gets trapped in the lid and
9:39
also sort of disperses out of these
9:41
little holes around the side of the oven
9:43
so I excited and I just been prepping a
9:49
few bits I'm gonna make a potato and
9:52
sure it's so sort of kishi number except
9:56
I don't even have after it so I've got
9:59
salami but yep typical yachting style we
10:02
make do with what we've got on board and
10:06
we'll give it a go see how we go
10:14
so I've got salami actually that I've
10:17
cooked off to give it a little bit of
10:20
crispy and I also cooked off some
10:22
potatoes and and then getting a bit of a
10:27
fry up in some herbs to give them a bit
10:31
of flavor II crispy thing we've got some
10:33
red capsicum I don't think six eggs is
10:38
going to really be enough anyway and
10:41
then I'm gonna add a little bit of spit
10:42
up just just give it a bit of salty
10:46
whoosh
10:53
I definitely don't have enough eggs this
10:58
could be like a half-baked concept
11:02
anyway I'll stop being more stuff and
11:05
see how we go okay so what I've got in
11:13
here is salami and cooked off potato and
11:19
some red capsicum and some feta so
11:22
hopefully I'll have enough eggs to cover
11:25
that all we definitely don't we thought
11:39
I needed one more but anyway okay
11:53
or elevators I know your will my love
11:56
you're very good rut you have nothing
12:01
left so the instructions say that you
12:04
hate the stainless steel base for two
12:08
and a half hour sorry for three minutes
12:10
and then you plunk your meal on top and
12:13
cook away so that's not very interesting
12:23
[Music]
12:29
okay 18 seconds there's a lot of heat in
12:34
it I didn't see how that would work
12:41
all right thank you okay
12:52
Mickey I'll put this on
13:09
okay so then another minute and then we
13:18
sort of turn it down to just about above
13:21
medium I will turn it down a bit and
13:27
then how long about 17 minutes cuz
13:31
normally it would take about 40 minutes
13:33
or 50 minutes okay so we shall see if so
13:39
I think I've got six minutes to go
13:43
and I wish I could have like a little
13:46
viewing panel so I could see what was
13:48
going on in there but um yeah it's
13:51
certainly a lot of heat created to miss
13:53
it it is a little compact oven you can
13:55
really feel it
13:57
and it smells you can hear it sort of
14:03
bubbling away and you can smell this
14:07
lovely food which is great and hopefully
14:12
I've just managed to sort of keep it at
14:14
the right temperature to stop the eggs
14:16
from burning it's a bit of a tricky one
14:18
and apparently every ovens a little bit
14:21
different and we'll learn our way with
14:23
the oven so just because the heat source
14:27
is a little bit different and you can't
14:28
hold the template you can't figure out
14:30
what the temperature is going on inside
14:31
so much so yeah be a bit of a learning
14:34
game it'll be interesting to see what
14:36
comes out
14:59
that's a know what's so curious two and
15:11
a half minutes
15:11
good luck Dona I won't be revealed mmm
15:14
it's so tempting to pull the little of
15:16
them we really want to see what's going
15:20
on a man smells good the ice smells
15:25
yummy mm-hmm 30 seconds patience is a
15:33
virtue isn't that what they always say
15:37
apparently so we used to have to dress
15:41
up at school and our little goofy
15:43
outfits and go to the cathedral and sing
15:45
and I always used to get a little banner
15:49
that I'd walk around walk down the
15:50
cathedral with steps said patience is a
15:53
virtue
15:54
oh oh it's gonna be revealed
15:57
thank you dokie
16:04
now huh
16:07
oh wow that looks amazing
16:13
vocalizing she was she takes one enough
16:16
success was enough perfect
16:29
all right still not cook them they're
16:32
Magga but I bet it's cook that feels
16:36
definitely cooked over that side there
16:37
so we need to turn it round okay okay so
16:46
we gave it an extra five minutes and
16:48
[Applause]
16:50
turn it up a little bit more to get some
16:52
heat back and do it and we shall see if
16:56
that was long enough
17:12
right yo so awesome what I thought
17:17
initially was that the pan was actually
17:19
too big for our oven for our burner and
17:22
it is so I'll just have to remember next
17:25
time to turn it around halfway through
17:27
the cooking so that it cooks evenly but
17:30
yeah I'll just let that sit for another
17:31
couple of minutes and I think the
17:34
general heat of the egg will keep
17:36
cooking through and then we might taste
17:41
it I'm thirsty
17:55
no look at that expert exciting
18:08
okay so thanks so much for watching I
18:11
hope you enjoyed that video if you are
18:14
looking into the omnia I hope you found
18:16
it quite informative as to what it can
18:19
cook so since then we have cooked a
18:22
couple more different frittata type
18:24
things and brownies and banana bread and
18:28
bread and uh yeah they've all turned out
18:31
pretty good so yeah very happy with that
18:34
investment our ship's oven is just a
18:39
typical sized ship's oven but it does
18:42
use a lot of gas heating up that whole
18:44
area for cooking for just the two of us
18:46
on board so I have been tending not to
18:49
use the oven so this little compact unit
18:51
the little omnia perfect for us and
18:55
it'll bake up things that great grabbed
19:00
out of the fridge passage food so yeah
19:03
we just cut up that food into and to
19:06
grab it portions and you can just
19:08
basically stuff and run and get an
19:10
energy energy boost a healthy energy
19:11
boost when you need it so yeah we're
19:13
pretty happy about that and I think in
19:16
conjunction with our pressure cooker
19:17
that we use a lot it'll do more the
19:20
baking side of things which the pressure
19:21
cooker I hadn't been tending to use for
19:23
so yeah I totally recommend it if you're
19:27
thinking of buying one I shall pop the
19:29
link below to the omneya website and you
19:35
can check them out
19:37
so yeah pretty busy times on board at
19:39
the minute we're trucking our way north
19:43
and heading over to the louisia it's and
19:47
the Solomons in the next wee while so
19:50
yep very excited about that will be
19:54
really great to be getting off into more
19:57
untouched lands and back into the island
20:02
people mode so yeah very excited to
20:05
share those areas of the world with you
20:07
so yeah that's what we're up to and we
20:12
hope you keep following along so if you
20:14
haven't already please subscribe press
20:17
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20:20
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20:21
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20:27
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20:29
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20:32
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20:34
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20:36
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20:37
and please remember to comment below
20:39
because we do love your comments and I
20:41
do try to answer them all righty I
20:44
better get back to it we shall catch you
20:48
next week and have a lovely week a sauce
20:52
ciao for now