I am pretty excited about the island visits because that’s where those stunning mega herbs grow. Right now we’re in Invercargill lapping up the local fare and quite enjoying being in New Zealand. Last night I had the most delicious seafood chowder chock a block with all kinds of seafood and topped with local green lipped mussels and giant prawns. Lindsay had succulent roast lamb. It tasted like the lamb of old and was accompanied by loads of roast veggies. Good way to start the adventure and tonight we have another dinner to meet the expedition team and our fellow passengers. Tomorrow on our way to the Port of Bluff to board the Spirit of Enderby and start our journey to the frozen south, we visit an ancient geological site, a 170 million year old petrified forest - what a beginning!
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| Our wee ship - the Spirit of Enderby which took us to Far East Russia almost 4 years ago. |
All aboard! You know the story about the little tug that could? Well this is the little ship that could and did! It was mighty - through 7 metre swells, tilting 45 degrees (with us falling all about!) through sea ice and .....
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