Last week we made a quick dash to Australia to renew our visas. We were there for a week, spending a few days in Melbourne and then a few in Brisbane. A long bloody way to go for a visa, toddler in tow. Feeling shattered by the end of it is an understatement.
But it is always nice to see our family and friends. And Soren turned 2 while we were there so it was well timed.
We spent a lot of our time eating out. There is something about Australian food which I love and miss being away from. It’s simple, light, fresh and plated up so stylishly.
These are a few meals I really enjoyed while there. Above – smashed “avo” (a very Aussie thing) on sourdough with grilled haloumi, chilli oil and pickled radish from The Corner Store Cafe in Brisbane. Below left – a coconut and grilled pineapple bircher from Dr Jekyll in Melbourne. And bottom right – really yummy pork shoulder and slaw carnitas from Radio Mexico, also in Melbourne.
I’ve been recreating the smashed avo for lunch most days this week. So easy and totally yummy.
I make this salad quite often as a side to dinner. Like most of my favorite recipes it uses only a small number of ingredients and is simple and quick to make.
Roasting the cauliflower brings a nice flavor to it and the sweetness of the dates goes really well. There is no dressing. Just a good splash of olive oil with salt and pepper and handful of parsley. Easy.
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Roasted cauliflower & date salad
1 large head of cauliflower, cut into small florets
Extra virgin olive oil
Sea salt & cracked black pepper
3 medjool dates, seeds removed and cut into small pieces
Small handful flat-leaf parsley, chopped finely
Handful pepitas, toasted
Handful micro greens (optional)
1. Preheat oven to 380˚F (195˚C). Line a baking tray with parchment paper
2. Place cauliflower florets in a bowl, drizzle with olive oil and season with salt & pepper. Toss to coat
3. Spread cauliflower across baking tray and bake for 15-20 minutes, or until golden
4. Transfer to a bowl, add the chopped dates, parsley and pepitas
5. Drizzle with a little more olive oil. Toss to combine
6. Pour onto a serving platter and garnish with micro greens
Serves 2 – 4
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I’ve been into open faced sandwiches a lot lately. They are so quick and easy to do for meals which I love and all you need is a small selection of quality ingredients to make a great tasting sandwich.
This combination of wood smoked salmon and crème fraîche I actually tried from a place called Sourced Grocer in Brisbane, Australia. You can buy wood smoked salmon from a good delicatessen or places like Whole Foods. Otherwise regular smoked salmon would be nice as well.
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Wood smoked salmon & crème fraîche on sourdough
2 slices sourdough
200g wood smoked salmon
Handful micro greens
Smoked sea salt (or regular)
1. Toast slices of bread
2. Spread with crème fraîche
3. Flake salmon into pieces and top slices of toast
4. Scatter with micro herbs, squeeze with lemon and season with smoked salt
Serves 1 – 2 (depending on how hungry you are)
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I recently got into making polymer clay earrings. Mostly out of a desire to increase my rather minimal collection. These are a sample of those made that are now for sale on my Etsy store Virginia St.
The store also has a number of vintage pieces I’ve sourced for the home like the plates I’ve used for the previous macadamia and banana recipe post.
Well here I am again, back to the blogging world. I swore last year I wouldn’t get back into it. But I kind of miss it. I also miss having all the things I find inspiring easily accessible in my own little online abode.
I went a little silent over this past year as I tried to deal with some personal issues. I’m still getting through it but have vowed that 2015 be a calmer year. Minimizing my self doubt, being true to who I am and gradually eliminating the obsession I’ve developed over everything I’m eating. So it’s back to enjoying gluten, dairy and drizzling a little sugar over my breakfast. All in moderation.
I’m not entirely sure of the direction the blog will go. But it will likely include interior inspiration, unique finds, pictures from my travels, and a good dose of simple yummy food. So let’s start things off with a recipe.
Over the Christmas break we returned to our hometown of Brisbane, Australia. It was a busy holiday filled with gatherings with friends and family. So we did a lot of eating out. One place I loved called Plenty in West End had this very simple and totally yummy combo. It’s a different take on peanut butter and banana using macadamia butter instead. So good. I’ve recreated it a few times since returning here to Berkeley.
So voila! Enjoy and I hope to see you again soon x
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Banana & macadamia toast with honey
2 slices good quality bread
1 banana, sliced diagonally
Handful roasted macadamias, roughly chopped
Handful micro herbs (optional)
1. Toast slices of bread
2. Spread with macadamia butter and sprinkle with sea salt
3. Place sliced banana over slices of toast
4. Drizzle with honey and scatter with chopped macadamias and micro herbs
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PS. More of the plates in shot available for sale on Virginia St