Camel ride at sunset on Cable Beach

Camel ride at sunset on Cable Beach

6 years ago we visited Broome for the first time and didn’t really enjoy our two week stay. We decided that in the future we’d pass right by the turn off into town but we have good friends here so visited again two years ago.

Gantheaume Point

Gantheaume Point

Two years ago we stayed 9 nights and loved it. We realised then, that we’d not enjoyed the caravan park (and the site we were allotted) on our first stay. On our second visit, and this one, we decided to stay at Cable Beach Caravan park and our opinion of Broome changed dramatically! The only problem now is cost-at $52 a night for a site, it’s yet another place getting too expensive for us to stay at. It’s a pity because the sites are big and well shaded and the park has lots of ablution blocks with great, big, showers! We were given a site by the pool and although we haven’t swum in it, the water running over the rocks is a very pleasant sound to sit outside by.

It’s the last of our 5 nights tonight, and we really have had another good time. Our boat motor

Taken from Town Beach boat ramp as we launched the boat

Taken from Town Beach boat ramp as we launched the boat

had to be serviced and have some minor repairs done (very important it’s going well for Port Smith where we like to get right out in the sea on good days), then we got in two days of fishing. One the first, we launched off the Gantheaume Point end of Cable Beach. It was fairly windy, we caught no fish to speak off and I really didn’t enjoy the day. Yesterday we put in at Town Beach and headed up the creek-it was sheltered, not to hot, calm and we caught fish! A thoroughly enjoyable afternoon! Right now, I’m in the process of pickling the queen fish and trevally we caught and we’re having sooty grunter for dinner

As well as fishing, we’ve been enjoying sunsets on the beach, the beach, shopping and last night, we had dinner out at a Japanese restaurant with our good fiends Jimmy and Beth. We met Jimmy and Beth 7 years ago at Coral Bay when we were all caravanning. They gave up when they got to Broome, Beth got work and they bought a house and rescued a couple of dogs and a cat. They are the reason we keep visiting Broome now.



Dinosaur footprint

Dinosaur footprint

This morning with the very low tide, we walked out to the dinosaur footprints at Gantheaume Point. If anyone is liable to hurt themselves, it’s Russ, and he did a great job of it this morning. He slipped on the rocks as we were clambering over them to get back to the car and cut his hand and all the way up his arm on the barnacles on that rock. He really made a mess of it. After we’d been to the dinosaur footprints, we visited the Courthouse Market. It’s very big so I can’t believe that a market of it’s size had only ONE fresh fruit and veg stall which was annoying as we need to stock up for our stay at Port Smith. We go to Port Smith for 9 days tomorrow. This morning, I was pleased to run into Steve and Kathy who we met in Karumba and find out they’ll be spending a few days at Port Smith too.

Quick Pickled Fish


  • White vinegar
  • 1/2 Kg scaled fish fillets (fillets of herring or tommy rough can be used but whiting fillets are recommended)
  • 1 large onion, finely sliced
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil or peanut oil
  • 1/2 teaspoon Tabasco sauce
  • 1 small clove of garlic – crushed
Pickled Fish

Pickled Fish

Optional Ingredients

  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon dill


  1. Add all the ingredients to the vinegar and stir. Place the fillets in a suitable glass container and cover with the vinegar mix. Leave to stand for approximately 1/2 an hour

Pickled fillets are ready to eat after 1/2 an hour, but taste better if refrigerated and left for about 12 hours.
The fillets can be stored in the bottom of the refrigerator for up to 10 days. Always make sure that there is some liquid covering them when stored.
They can be used as an entrée,or a quick snack on a hot day – taste great.
NOTE: Quantities of herbs, spices and garlic can be varied to suit individual taste.

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